Blog - Foodeva Marsay

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Serve this “SPUR STEAK RANCH INSPIRED, Steak with Jalapeño Cheese Sauce alongside Crispy Onion Rings, and you are guaranteed a winner meal for any day of the week.

There have a few posts on my blog, where I try to create a version of my favourite, off a restaurant menu. Like for instance, do you remember this MONK STYLE STEAK inspired by Adega, or this BA-MEE-PRIK-PHAO (514) a Simply Asia favourite ??? Both of these have since been very popular amongst my readers, and I love getting all your feedbacks even of the older posts. THANK YOU!

Now, it’s about time, I share with you my re-creation of one of my favourite meals at the Spur Steak Ranches. My husband and I, are fond of going out to our local Branch, Indianapolis Spur in Benoni on the EASTRAND in Johannesburg, when we need a well prepared steak. Most often, the friendly and efficient staff would know exactly what we would like to eat, and how we enjoy the steaks prepared. A while back when we lived in Bahrain, And returned home on work visits, it became an almost ritual, for us to drop in at this local Spur Steak Ranch Hey, South African lamb/beef is among the best in the world after all, something we craved for when away from home soil.

While in Bahrain, and travelling to others gulf regions, I had relished on cheese sauces that had bits of Jalapeño in them. I confess to Not being much of a chilie lover, I still enjoyed this version of sauce. It paired so perfectly with chicken, steaks, burgers and even fries. Then to my delight, on one such visit back home, I noticed Indianapolis Spur, had my favourite cut of Steak, Fillet, with a slathering of Cheesy Jalapeño sauce. And boy did I instantly fall in love!!! I have since enjoyed this meal, alongside some fries and crispy onion rings, and on other days, along with a crisp salad, #tasteoflife #MAGIC . I now prefer to order this with a salt and black pepper seasoning, not the regular basting sauce, together the cheesy jalapeño sauce. Do give it a try the next time you visit a Spur Steak Ranch.

But until you visit Spur… why not give this version a try. A recipe that was born way back when I could not reach my local Spur from across the oceans. I still make this, every once in a while, and has become a firm favourite in my family. You can also find my recipes for crispy onions rings (2 WAYS) in the printable recipe slot below. For more side options, do give my CREAMY BUTTERNUT and creamed spinach CREAMED SPINACH a try too, And turn an ordinary meal, into extraordinary.

HAPPY ‘GRILLING’ LOVELIES

LOVE MARRIAM

WHAT IS YOUR FAVOURITE MEAL ON THE SPUR STEAK RANCHES MENU?

PLEASE DO TAKE A MOMENT TO RATE THIS RECIPE FURTHER DOWN THE BLOG POST.

STEAK WITH CHEESY JALAPEÑO SAUCE

Servings: 2-3
Difficulty: moderate
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AUTHOR: FOODEVA MARSAY

(@foodeva_marsay)

YOU WILL NEED:

FOR THE STEAK

600 Grams Steak (any cut like Fillet/Rump/Topside)

1/2 teaspoon Crushed Garlic (or use garlic powder)

1 teaspoon Salt

1 teaspoon freshly cracked black pepper

2 Tablespoon Olive Oil

~ Cut steak into serving portions

~ Marinate with ingredients mentioned above, for 10-15 minutes

~ When all other side components to be served is ready, prepare the steak according to doneness preferred.

~ Heat a griddle pan, drizzle on olive oil, and add the steaks, allow to cook for 4-5 minutes until browned, turn over and cook further for between 3-8 minutes. (for a medium or medium well steak)

~ Drop in a tablespoon of butter just before finishing off, and allow the steak to rest, before serving.

~ Top the steak with a slice of cheese and a slather of Cheesy Jalapeño Sauce.

~ Garnish and serve Immediately with Crispy Onion Rings, Chips and Salad

NOTES BY FOODEVA MARSAY

> You can use any cuts of steak you prefer, and cooking times according to your steak doneness preference. Add on the Spur range of barbecue sauce if you prefer.

> Personally, I prefer the pickled variety of Jalapeño, the fresh ones a little too pungent for my tastebuds.

> This Cheesy Jalapeño Sauce is great on French fries too, or your regular burgers.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

CHEESY JALAPEÑO SAUCE

Difficulty: easy
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Author : Foodeva Marsay

(@foodeva_marsay)

1 Cup Milk

1 and 1/2 Tablespoon Flour

1-2 Tablespoon Butter

1/2 cup grated cheddar cheese

1 Tablespoon chopped/sliced Jalapeño Chillies (Pickled variety or Fresh)

Salt, White Pepper (seasoning to taste)

1/2 teaspoon Mustard sauce

Tinge of Egg Yellow Colour

~ Make sauce by warming milk, adding butter, flour and spices, jalapeño chillies and mustard sauce

~ Whisk all the time to prevent clumping

~ Lastly add in the cheese and allow to melt in.

*The fresh Variety of jalapeño may be too pungent, so adjust quantities as preferred. The Pickled variety is slightly less pungent and is perfect to use as well.

*Save a few slices to add to the top of cheesy jalapeño sauce when serving.

*Kindly share my recipes as Posted, ©www.marriamsayed.com*

CRISPY ONION RINGS (2 WAYS)

Difficulty: easy
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Author: Foodeva Marsay

(@foodeva_marsay)

A versatile, egg-less recipe, that you can use in 2 ways, to create different versions of crispy onion rings. It’s a perfect side accompaniment to any grilled meals.

1 Large Onion, sliced into rings (any variety on onion is fine)

1 Cup Milk

~ Separate the Onion rings into individual rounds

~ Place into a vessel and top with milk. (This allows for some of the onion pungency to be drawn out.)

~ Allow to steep, for 10 minutes.

Seasoned Flour For Crispy Onion Rings

1 Cup All Purpose Flour

1/3 Cup Corn Starch (maizena)

3/4 teaspoon Salt (or to taste)

1/2 teaspoon White Pepper Powder

1/2 teaspoon Aromat Seasoning

1/2 teaspoon Vegetable Seasoning Spice (Optional), any brand.

1/2 teaspoon Bicarbonate of Soda

~ Mix all ingredients together well.

*VERSION 1 -CRISPY ONION RINGS*

~ drain out the milk from onion rings, and toss the onion rings into the dry seasoned flour.

~ Heat 1 cup or more of oil in a pan, and add onion rings.

~ Fry for a few minutes each side, or until golden brown.

~ Remove with a slotted spoon and drain of excess il onto kitchen paper towels.

~ Best enjoyed served immediately.

*Version 2 -CRISPY ONION RINGS*

Make a batter with:

1 part Seasoned Flour above

Ice cold water, to form a thin batter

~ Remove 1/4 Cup of the seasoned Flour, to roll your onion rings in.

~ Add enough ice water, to the rest of the seasoned flour, and mix well.

~ You need the batter to be thin but able to stick onto onion rings and without any lumps.

~ Add Onion rings a few at a time, into the 1/4 cup dry seasoned flour, and then into the batter, and coat well.

~ Fry in oil, turning over once, until golden brown.

~ Best enjoyed served immediately.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

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“Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine for the soul.”

~Luther Burbank~

If your soul is screaming for SUNSHINE, FOOD OR MEDICINE…. Then You have to visit the MULTIFLORA FLOWER MARKET, IN CITY DEEP, JOHANNESBURG. If that Multiflora Flower Market ‘TURN LEFT’ Off-Ramp SIGNAGE on the M2 motorway, had ever caught your attention, like it did for us for the many years living in Gauteng, THEN HERE IS REASON ENOUGH TO TAKE THAT ‘SHOT LEFT’.

Multiflora Flower Market – City Deep, Johannesburg

Referred, by some, as the Johannesburg Flower Market, Multiflora has successfully flourished since it’s establishment way back in 1945. There is an auction area, for wholesalers, as well as a huge undercover mall, which opened in 2004, and proudly boasts the largest collection of cut flower related shops in South Africa, that is open to public/private shoppers.

Variety of Cut Flower to choose from at Multiflora Flower Market

If like my hubby and I, You too are FLOWER CRAZY, then this is a must visit in Johannesburg. Flowers are sourced from all over South Africa, as well as imported. THE BEST PART, FLOWER PRICES ARE SUPER CHEAP!!!

You will be Spoilt for Choice …ROSES in all colours

You can easily spend 20-30 minutes browsing OR like us, an hour or more, sourcing all things beautiful. Grandiflora, is a large store, that stocks all that you may need for a party, or home deco. There is also a delightful coffee shop, if you need a cuppa to recover from your shopping spree.

Also look out for Pot Plants Direct, which stocks a few variety of potting plants, also at a reasonable price. We Love their variety of Orchids!

Blooming Cacti at Pot Plants Direct
(November 2018)

Multiflora also has a few Bridal stores, as well as event planning stores.

SO, THIS IS ONE MORE REASON TO, CELEBRATE LIFE …WITHOUT AN OCCASION ATTACHED

Have you visited this place, And what Flowers are YOUR favourite? Do drop me your comments, I love hearing from you.

MULTIFLORA FLOWER MARKET

WHERE: 3 Marjorie Street, City Deep, Johannesburg.

WHEN: MONDAY – FRIDAY (8AM – 16:30PM)

SATURDAY (8AM – 12:30PM)

SELECTED STORES OPEN ON SUNDAY (8AM – 12:30PM)

DISCLAIMER: THIS POST HAS NOT BEEN SPONSORED, ALL WORDINGS AND PICTURES ARE MY OWN.

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QUEEN CAKES have stood the test of time. Regal in their own rights, these queen cake cupcakes, still adds class and royal enjoyment, to any tea table.

For as long as I can remember, QUEEN CAKES, have always been around growing up. With large families, mostly extended families living together, a quick bake, that didn’t need too much fussing over, or too much time decorating, queen cakes have been the ‘go-to’ recipe amongst all my elder female members in the family.

There are mixed references about the actual origin of the name Queen Cake, but I am sticking to the idea, that it got it’s regal name, from years ago, when the British Queen, enjoyed her tea, with some dainty and delicious bakes. The chefs baked these ‘queen cakes’ in specific shaped cake tins, like heart shaped, or any other shape, to add to the dainty idea. Way back then, Queen Cakes also consisted of Currants/Sultanas added to a vanilla sponge cake batter, before baking.

But, In my home, almost all members, never liked the added currants, hence this version of a PLAIN VANILLA CUPCAKE, has stuck throughout the many generations. I do mention in my recipe, the currants as an option. Usually, these cupcakes are perfect with just a dusting of icing sugar, but I have come to add a sprinkle of ‘Hundreds and Thousands’ or Chocolate Vermicelli as a simple added deco. You can opt to top with cherries also. With time, Adding colour to a basic vanilla sponge has also become the trendy ‘Rainbow’ cake, and I too will share how I do this with this same queen cake batter.

DO YOU ENJOY A SIMPLE, UNDERSTATED CUPCAKE? I KNOW I DO, I WOULD NORMALLY REACH FOR A PLAIN CAKE, THAN ONE LADEN WITH ICING/FROSTING.

Have you tried this VANILLA SPONGE CAKE shared before???

Don’t forget to rate this recipe, further down this blog post, and Do drop me your feedbacks either here on the website SHARE YOUR EXPERIENCE , or simply add to the comments sections below.

Dainty and Regal, QUEEN CAKE (Vanilla Sponge Cupcake)

HAPPY “ROYAL QUEEN CAKE” BAKING LOVELIES

LOVE MARRIAM

**FOR THE FULL RECIPE WITHOUT PICTURES ATTACHED, SCROLL TO THE BOTTOM OF POST**

QUEEN CAKES (VANILLA SPONGE CUPCAKES)

Servings: APPROX. 2-3 dozen
Difficulty: EASY
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

250 Grams Butter or Margarine

1 and 1/2 Cups Castor Sugar

3 Extra Large Eggs (4 medium/large eggs)

2 teaspoons Vanilla Essence

3 and 1/2 Cups Cake Flour

4 teaspoon Baking Powder

+/- 1 Cup Milk

2-3 Tablespoon Currants/Sultanas (OPTIONAL)

Hundred and Thousands sprinkle/cherries/chocolate vermicelli sprinkles to decorate

METHOD:

~ Preheat Oven to 200 degrees Celsius

~ Line Muffin Tin with Cupcake Paper Cases, Or if not using paper cases, Prepare tins by spraying Non Stick Baking Spray.

~ Cream together the Butter/Margarine and Castor Sugar until light and creamy.

~ Add in the Eggs, one at a time, and beat after each addition.

~ Follow by adding in the Vanilla Essence and mix well.

~ Add in Half the batch of sifted dry ingredients, and half the milk, Mix well before adding the rest of the dry ingredients and milk.

~ The batter needs to be light and have a soft dropping consistency, here you can add a bit more milk if you prefer to loosen the batter. This is where you Also Add in the Currants/Sultanas if you are using.

~ Fill Cupcake Paper Cases, or prepared tins, Half way up, and decorate if you prefer.

Fill Cupcake Cases, Half way up, and Decorate if you prefer with sprinkles.

~ Bake in preheated oven for 10-15 minutes, or until skewer comes out clean.

FOR A RAINBOW CUPCAKE (@foodeva_marsay)

~ Use the same vanilla sponge batter above

~ Separate the batter evenly into separate mixing bowls, depending on the number of colours you need. (Today I used 3 different colours)

~ Add in food colouring, preferably Gel/Paste colouring into each separate batter. Add Bold colours so the baked products show these colours well.

Using the same queen cake batter, Mix in the Colours until well blended.

~ Mix well for even distribution of colour into batter.

~ Scoop 1 teaspoon of each colour, randomly, around the paper cases, and bake as stated. If you are using more than 3 colours, you may need to add less batter of each colour the paper cases. For a different effect, swirl the colours using a skewer.

Add 1 teaspoon of each coloured batter into cupcake cases.

NOTES BY FOODEVA MARSAY

> This Vanilla Sponge Batter, can also be baked in a larger tin/tray/casserole

> If you prefer, you can add Buttercream Frosting to the cupcakes. Have you tried my BUTTERCREAM recipe?

> These simple Queen Cakes can also be turned into Fairy Cakes, or made into smaller single cakes.

> These are perfect with any added deco, with just a sprinkle of icing sugar.

*Kindly Share my Recipes as Posted, ©www.marriamsayed.com*

**FIND BELOW THE PRINTABLE RECIPE WITHOUT ADDED PICTURES**

QUEEN CAKES (VANILLA SPONGE CUPCAKES)

Servings: APPROX. 2-3 dozen
Difficulty: EASY
Print

AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

250 Grams Butter or Margarine

1 and 1/2 Cups Castor Sugar

3 Extra Large Eggs (4 medium/large eggs)

2 teaspoons Vanilla Essence

3 and 1/2 Cups Cake Flour

4 teaspoon Baking Powder

+/- 1 Cup Milk

2-3 Tablespoon Currants/Sultanas (OPTIONAL)

Hundred and Thousands sprinkle/cherries/chocolate vermicelli sprinkles to decorate

METHOD:

~ Preheat Oven to 200 degrees Celsius

~ Line Muffin Tin with Cupcake Paper Cases, Or if not using paper cases, Prepare tins by spraying Non Stick Baking Spray.

~ Cream together the Butter/Margarine and Castor Sugar until light and creamy.

~ Add in the Eggs, one at a time, and beat after each addition.

~ Follow by adding in the Vanilla Essence and mix well.

~ Add in Half the batch of sifted dry ingredients, and half the milk, Mix well before adding the rest of the dry ingredients and milk.

~ Fill Cupcake Paper Cases, or prepared tins, Half way up, and decorate if you prefer.

~ Bake in preheated oven for 10-15 minutes, or until skewer comes out clean.

FOR A RAINBOW CUPCAKE (@foodeva_marsay)

~ Use the same vanilla sponge batter above

~ Separate the batter evenly into separate mixing bowls, depending on the number of colours you need. (Today I used 3 different colours)

~ Add in food colouring, preferably Gel/Paste colouring into each separate batter. Add Bold colours so the baked products show these colours well.

~ Mix well for even distribution of colour into batter.

NOTES BY FOODEVA MARSAY

> This Vanilla Sponge Batter, can also be baked in a larger tin/tray/casserole

> If you prefer, you can add Buttercream Frosting to the cupcakes. Have you tried my BUTTERCREAM recipe?

> These simple Queen Cakes can also be turned into Fairy Cakes, or made into smaller single cakes.

> These are perfect with any added deco, with just a sprinkle of icing sugar.

*Kindly Share my Recipes as Posted, ©www.marriamsayed.com*

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THESE BOMBAY POTATOES are super easy, and quick, to whip up. Bursting with flavours from the Indian subcontinent, this version of bombay potatoes will take your tastebuds on an incredible journey.

HAPPINESS IS….ALL THINGS POTATO !!! I, unapologetically, am a potato lover. There, I’ve said it 😜. Now you either are a potato lover or you not. And for a potato Lover, there are NEVER enough ways to preparing POTATOES. If you browse through my blog, you will a good few ways I have made potatoes. Most preferably, I enjoy it as a side dish. HAVE A LOOK AT THESE POTATO DISHES I HAVE MADE BEOFRE>>>

TANGY MASHED POTATO

POTATO HOTTIES

PARMESAN AND GARLIC SMASHED POTATOES

NOW, This particular Bombay Potatoes, is a step up from my old Aloo Fry.

Bombay Potatoes, Quick and Easy to whip up.

I created a dish one day, a couple years back, when I tried to ‘Jazz Up’ that simple aloo fry. And then, upon further research, I found that there is a dish called Bombay Potatoes, with similar spicing and methodology that I had used. Hey, we learn something new each day, reminds me of this Quote below by Mahatma Gandhi👌🏼

Learn something new each day… TODAY, let it be this BOMBAY POTATO😉

I am so glad that I had learnt to make this version of Potatoes, which has since become a firm favourite in my home. These are perfect as a side to any grills, or curries. I do not add any onion or tomato to this recipe, but if you prefer to have it with a little more gravy/sauce, then you can add those. It is a wonderful option for a vegetarian meal, all on its own, served with roti/chappati or puris. The simplest of meals, these bombay potatoes, can be ready in under 30 minutes

So, Why not give this version of bombay potato a try, the next time you need a dose of Potato Love… LET ME KNOW…ARE YOU A POTATO LOVER OR NOT!

HAPPY “BOMBAY POTATO” MAKING LOVELIES

Love Marriam

BOMBAY POTATOES

Servings: 4-6 (AS A SIDE)
Difficulty: Easy
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS AND INSTRUCTIONS

STEP 1

4 Large potatoes, PEELED AND CUBED (cubed potato according to preference, small or chunky)

1/2 teaspoon Turmeric Powder

1/2 teaspoon Salt

~ Add the cubed potato to a large enough pot, and fill with water until just covering the potatoes. ~ Stir in the Tumeric and Salt

~ Allow potatoes to boil, until soft but holding it’s shape.

~ When cooked through, Strain the potatoes and keep aside.

STEP 2

LARGE SKILLET/PAN

1/4 cup Oil

1 Tablespoon Ghee/Butter

1/2 teaspoon Whole Cumin Seeds (Jeera Seeds)

1/2 teaspoon Whole Mustard Seeds

1/2 teaspoon Nigella Seeds (Kalonji Seeds)

2 Stems of Curry Leaves + a few more leaves for serving

1/4 Teaspoon Turmeric Powder

1/2 teaspoon Chilli Powder

1/4 teaspoon chilli flakes (Crushed Chillies)

1/2 teaspoon Coriander/Cumin Powder (dhana/jeera mix)

1/4 teaspoon Garam Masala

Salt to season

~ Pre-Heat oven to Grill settings

~ Heat the Oil and Ghee/Butter in the skillet/pan, on medium heat.

~ Add in the whole seeds mentioned, as well as the curry leaves

~ Once the Aroma releases from these seeds and curry leaves, add in the rest of the spices.

~ Follow immediately with the Boiled Cubed Potatoes, and stir through or toss well, so that the potatoes are evenly coated with the spices.

~ Season with salt.

~ Place the pan of Prepared Bombay Potatoes, into the preheated oven, and allow to crisp. You may add more oil or ghee at this stage. (This step can be OPTIONAL)

~ GARNISH WITH FRESH CORIANDER AND MORE CURRY LEAVES BEFORE SERVING, ENJOY!!!

NOTES BY FOODEVA MARSAY

>> The Nigella Seeds (kalonji seeds) may be optional, if not available. However I do highly recommend it, as it serves to impart a wonderful flavouring to the dish, even as you enjoy it after cooking.

>> Adjust amounts of curry leaves and spices as you prefer.

*Kindly Share My recipe as posted, ©www.marriamsayed.com*

BOMBAY POTATOES SERVED… WHAT WOULD YOU ENJOY THIS WITH?

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A Spice infused treat, this savoury naan bread french toast, is well balanced in flavour with just the right amount of spice to lift the age old classic french toast, to delicious new heights.

You may be surprised to know, that the actual origins of FRENCH TOAST, is not exactly known. One of the earliest versions of french toast, has been from a ROMAN COOKERY COLLECTION, dating back to the 4th- 5th Century. It was in the 17th Century, that the name FRENCH TOAST was first used in England, and taken to America by early settlers.

There are numerous names by which this old school classic is often referred by. If you have heard of EGGY-BREAD, GERMAN TOAST, GYPSY TOAST, OR EVEN BOMBAY TOAST, then all of these are variations of none other than FRENCH TOAST. We in South Africa, do also enjoy this kind of toast, and our Indian ancestors, brought with them their variation, the Bombay toast.

Savoury French Toast, aka EGG BREAD/BOMBAY TOAST

This Simple yet delicious Toast, is basically, slices of bread that is dipped in a mix of eggs and milk, and fried in oil until crisp and golden brown. South African Indians, thoroughly enjoy this savoury french toast version, over weekends, or carried along as ‘PADKOS’. Literally translated, PADKOS is Afrikaans for ‘ROAD FOOD’. What is a road trip without some delicious munchies right!!! Padkos can entail a huge range of munchies, and among the South African Indian Community, “EGG BREAD” (Our name for french toast ;-p), usually ranks quite high on the list of foods suitable for PADKOS.

I usually whip this Savoury french toast, for my Husband, who grew up loving this toast. So, I use my regular Omelette mixture, add in some spices, and flavoursome herbs, to bring this savoury toast to life. Many years back, I had made use of ‘a day old’ Naan (Naan is a yeast bread, shaped into ovals/rounds, and is delicately flavoured with fennel seeds before baking), something I am passionate about and call my “WANT NOT, WASTE NOT” creations. This version, is now his favourite, and if you haven’t tried french toast using NAAN, then you are missing out.

Thickly sliced Naan Bread, dipped into Spicy Egg Mixture

HAVE YOU TRIED OUT MY OTHER SPICY/SWEET FRENCH TOAST VERSION? HERE, GIVE THIS ROLLED UP CINNAMON SUGAR FRENCH TOAST A TRY.

The versatility of this egg mixture, is perfect to also turn into an omelette. SO LET ME NOT TAKE UP ANYMORE OF YOUR TIME, Save or Print this recipe, now head on into your kitchen to whip up some for your loved ones. The mingling of the spices, aromatic herbs and fennel seed from the naan, will soon MAKE THIS SAVOURY NAAN BREAD FRENCH TOAST, your family favourite too.

HAPPY FRENCH TOAST MAKING LOVELIES

LOVE MARRIAM

*DO PLEASE RATE THIS RECIPE FURTHER BELOW, AND DROP ME YOUR FEEDBACK ON THIS, OR ANY OTHER RECIPE, RIGHT HERE ON THE WEBSITE, SHARE YOUR EXPERIENCE …. OR IN COMMENTS SECTION BELOW.*

SAVOURY NAAN BREAD FRENCH TOAST - Marsay Family Favourite

Difficulty: easy
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

2-3 extra large eggs

1/4 cup fresh cream or milk

1/4 teaspoon Baking Powder (dissolved in 1 Tablespoon Water)

1/4 teaspoon Turmeric Powder

1/4 teaspoon Chilli Powder

1/4 teaspoon Chilli Flakes (crushed chillies)

1/2 teaspoon Coriander Cumin Powder

SALT AND PEPPER TO SEASON

2-3 Tablespoon Fresh coriander chopped

2 Green Stems of Spring Onions/Shallot leaves, snipped into rings

3-4 THICKLY SLICED NAAN BREAD (OR ANY OTHER BREAD VARIETIES)

1/4 – 1/2 Cup Oil/Ghee to fry

INSTRUCTIONS

~ Crack eggs into a large bowl, add the baking powder mixture and the fresh cream/milk, and beat well

~ Now add in the rest of the spices, whisk well to blend in, follow by adding the fresh herbs.

~ Whisk all these well, and allow to rest for 5-10 minutes, so that the spice and herbs flavourings are infused into the egg mixture.

~ Heat the oil or ghee (or a mix), in a large enough frying pan, on the stove top.

~ Dip in the sliced Naan Bread, into the spiced egg mixture, on both sides.

~ Carefully lift the dipped breads, and place into the heated oil

~ Fry the savoury naan bread french toasts, for a few minutes on both sides, until crisp and golden brown.

~ Serve garnished with a scatter of Spring onions/shallots leaves, a few chopped coriander leaves and lightly seasoned, sautéed cocktail tomatoes.

ENJOY!!!

NOTES BY FOODEVA MARSAY

> You may use any type of Bread.

> Make a toasted sandwiched, with any filling, dunked into this spicy egg mixture. #YUMMY

> Add Garlic or chopped green chillies into the egg mixture, for an even fiery version.

> For a more classic, sweeter french toast version, give my rolled cinnamon sugar french toast a try.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

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This Simple Chicken OR Steak Filling, a ‘NO FUSS’ recipe, that is PERFECT AS SANDWICH, TREMEZZINI, QUESADILLA, ROLL FILLERS, AS WELL AS IDEAL TOPPING FOR PIZZA, CALZONES, OMELETTE and EVEN TOPPED ONTO SALAD, AND IF YOU PREFER A DRIER PIE FILLING, THEN THIS WILL BE PERFECT FOR YOU.

With the new year, comes many a new challenge. Breakfast to sort, Lunches to pack, Dinners to prepare. In my Home, I have always opted to keep fillings like this Chicken or Steak, as simple as possible with no fuss of adding in extra additives like sauces or marinades. THIS CHICKEN OR STEAK FILLING, is amazingly versatile, and one I like to make a little bit more of, and store away in the refrigerator, for days that I know I may need a filling for an early morning omelette, or a packed sandwich.

Then for days, when I want to enjoy a simple salad, This is also my ‘Go-To’ recipe. For salads, I prefer keeping the chicken fillets or steak, whole or just butterflied, which I then slice into strips/chunks after cooking.

Recently, over the summer holiday’s, I enjoyed a ONE on ONE Cooking Session with my Eldest Sister, Nazia, and we made this simple chicken filling, that we used to prepare us quesadillas for lunch. I had learnt tons, whilst growing up, from watching my eldest sister in the kitchen. This time was my turn to teach her a few new tricks and recipes, that are trendy these days. We throughly enjoyed our sister bonding session, and she was thrilled to showcase her work with my readers. Doesn’t this look amazing!!!

Results from ONE ON ONE COOKING SESSION with my Eldest Sister, NAZIA

I hope this recipe become a firm favourite in your home too, like it is in my home. You can find my Tomato Salsa recipe HERE , And the Guacamole recipe on the blog HERE. Don’t forget to drop me your feedbacks on this recipe or any other post.

Until next time, BE INSPIRED BY FOODEVA MARSAY,

STAY BLESSED AND KEEP SMILING.
LOVE MARRIAM

SIMPLE AND VERSTAILE CHICKEN OR STEAK FILLING

Difficulty: EASY
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS
4-5 CHICIKEN FILLETS (OR 400 – 500 GRAMS STEAK)
1 Tablespoon Red Ginger Garlic Masala (Or the Regular Ginger and Garlic Paste)
2 Tablespoon Plain Yoghurt
1/2 teaspoon Turmeric Powder
1/2 teaspoon Coriander/Cumin Powder
1 teaspoon Chillie Powder (or Kashmiri Chillie Powder)
1/2 – 1 teaspoon Salt (or to taste)
1/2 teaspoon Lemon Pepper Spice (optional)
1 teaspoon Whole Cumin Seeds
1-2 Tablespoons Ghee or Butter

INSTRUCTIONS
~ Slice chicken or Steak into strips or cubes if using as a filling/topping
~ Marinate, for 5-10 minutes, the chicken/steak, with all ingredients, except the whole cumin seeds and ghee/butter
~ Heat a Pot on the stove top, and melt the ghee/butter, and add in the Whole cumin seeds. Allow the seeds to splatter, and give off an aroma, then follow with the marinated chicken/steak.
~ Allow the chicken/steak to brown slightly, then add in 1/2 cup water, and drop the stove heat to low. Let the chicken/steak cook on a low simmer, Stirring through at intervals to avoid clumping.
~ When the Chicken/Steak is tender and slightly dry, and ghee/butter surfaces to top, it is done. (Approximately 20 minutes)
~ PERFECT TO USE IN OMELETTES, SALADS, PIZZA/CALZONE, SANDWICHES, QUESADILLAS.

NOTES BY FOODEVA MARSAY
> Don’t rush the cooking process, the chicken/steak should be tender once done.
> You can opt to us regular ginger and garlic paste, but the red variant gives it so much more flavour and colour.
> If using the regular Ginger and Garlic Paste, Add in 1 teaspoon Crushed Dry Red Chilli (chilli flakes) to the rest of the spices.
> Substitute Plain yoghurt with Sour Milk (Mass/Inkomazi), if you prefer.
> Add In an onion, finely chopped if you would like a slight bit of gravy, but ensure you cook on low and the onions are well blended into the chicken/steak.

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2019 ALREADY, HAPPY NEW YEAR LOVELIES!!!. LET’S MAKE 2019, A YEAR TO REMEMBER, AND IT’S About time, that you and I, CELEBRATE LIFE…WITHOUT AN OCCASION ATTACHED.

While the last couple go months has been a tough one on my end, and my FOODEVA MARSAY BLOG HERE, had to sit on a back-burner for a bit, amidst all the crazy happenings, I did manage to take time to reflect and ponder. I wrote this article before the end of 2018, and I HOPE THIS BRINGS YOU some much needed INSPIRATION AND MOTIVATION to start off your year and make 2019 a phenomenal one.

CELEBRATE LIFE…..WITHOUT AN OCCASION ATTACHED.
Author: Foodeva Marsay
(@foodeva_marsay)

YOU DON’T NEED AN OCCASION TO CELEBRATE LIFE

I recently went to a local flower market, and the manager asked “WHAT’S THE OCCASION?” … and I responded laughingly, “NEVER ASK A WOMAN WHAT THE OCCASION IS, Especially if her husband is buying her flowers.”

THIS innocent question, made me reflect deeper after returning home. We are so consumed by the idea and thought, that we need an OCCASION to CELEBRATE, an OCCASION to be HAPPY, an OCCASION to be GRATEFUL.

WHY DO WE HAVE THIS MINDSET?

Is not EVERYDAY, EVERY MOMENT, EVERY BREATH, A SPECIAL ENOUGH OCCASION? THESE ARE ALL GIFTS, FROM OUR CREATOR, GOD ALMIGHTY, THAT WE NEED TO ACCEPT AND CELEBRATE DAILY.

LIFE IS SHORT..

DON’T WAIT FOR AN OCCASION TO SHOW SOMEONE, AND TELL THEM, HOW MUCH YOU LOVE THEM,..

DON’T WAIT FOR AN OCCASION TO SMILE AND BE HAPPY IN THE MOMENT.

DON’T WAIT FOR AN OCCASION TO TAKE DOWN THOSE EXPENSIVE DINNERWARES AND CUTLERY, ENJOY THEM TODAY….

DON’T WAIT FOR AN OCCASION TO BUY FLOWERS AND REVEL IN THEIR BEAUTY.

DON’T WAIT FOR AN OCCASION FOR SOMEONE ELSE TO SHOWER YOU WITH GIFTS OR COMPLIMENTS…YOU KNOW YOU ARE WORTH IT, AND DESERVE TO BE HAPPY….GO, SPOIL YOURSELF.

DON’T WAIT FOR AN OCCASION TO USE YOUR FAVOURITE PERFUME.

DON’T WAIT…ACT NOW, LIFE IS SHORT AND TOMORROW ISN’T PROMISED TO ANYONE OF US.

MAKE YOURSELF A PRIORTY, WE DON’T NEED OCCASIONS TO FEEL GOOD.

BE YOURSELF, BE KIND, BE HAPPY AND SHOW THE WORLD HOW TO CELEBRATE LIFE…..WITHOUT AN OCCASION ATTACHED.

King Protea, South Africa’s National Flower

IF You have enjoyed this Article, please feel free to share it, and drop me your comments. THANK YOU ALL, for making FOODEVA MARSAY such a huge success over 2018. I HOPE to bring you more exciting articles during 2019. Please do take a moment to SUBSCRIBE to FOODEVA MARSAY BLOG, and do also FOLLOW me on the various social media platforms.

KEEP SMILING AND STAY BLESSED

LOVE MARRIAM

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An Italian quote about food goes like this…
“Mangia che ti passa” (Eat and it will be over, you’ll feel better).

Now I wouldn’t even attempt to pronounce those words in Italian, but I can so relate to what it translates to in English. Being so swamped taking care of my habibi Patient, I have had no energy recently to even think of doing a proper cook up for us. So when My workaholic Habibi, who hasn’t slowed down on the work front, decided to conduct meetings from home, I knew I had to be prepared to also cater to his colleagues arriving at our home.

Earlier this week, I did get a day off, when My hubby decided that we should have the lunch meal for himself and his colleagues catered for by someone else. I knew of just the right enterprise who would be perfect for catering this lunch. Oooh, And I enjoyed playing Personal Assistant as well to hubby at our home office…One more feather to add to my cap…lol.

CUCINA PICCANTE, Is a HOME BASED HALAAL CATERING COMPANY, Based on the EASTRAND in Johannesburg. I have watched this young lady grow, YES I FOLLOW INSPIRING INDIVIDUALS TOO, and today SHE is a CONFIDENT OWNER/CHEF of this amazing small business enterprise.

When I messaged her a few evenings before the required lunch meals, I found her to be prompt and very efficient in her handling my requests. We had settled on a chicken Dish, that she served with chips, salad and Portuguese rolls. Cucuina Piccante usually serves their meals in portion sizes, but I had requested that my meal order to be packed in a few bigger batches, as I would be serving them up plated onto platters for our guests. The meal was delivered timeously, and I was Thrilled with what I received. I plated the food onto platters , and kept it warm until serving time.

The chicken was GREAT, moist and bursting with flavour, not too spicy, which catered for the different taste buds around the table. The Chips and Rolls were just as awesome. And the salad, was Amazing, A huge serving, that was so full of colour and goodness, made with the freshest of salad ingredients. I ALREADY LOVED WHAT I SAW, AND OUR GUESTS THAT DAY, WERE JUST AS AMAZED BY THE MEAL SERVED UP. With super feedback from them all, And I totally agreed their feedback, when I too got to enjoy some for dinner that night.
AN OVERALL … 🌟🌟🌟🌟🌟 (5 OUT OF 5 STARS) FOODEVA MARSAY RATING FOR CUCINA PICCANTE .

I highly recommend you try this small business enterprise, and I know I will be using their services again for any of my future events.

Cucuina Piccante Meal, ready to wow my guests.

Take a read and find out a little more about CUCINA PICCANTE , when I got to interview the beautiful and HUMBLE lady behind this South African Small Business, Saajida Laher-Mayet.

Foodeva Marsay:
> CUCINA PICCANTE …I LOVE THAT NAME! Tell me, and my readers, a Little About YOURSELF and YOUR SMALL BUSINESS.

CUCINA PICCANTE:
It”s Italian for “The Spice Kitchen”
My love for everything unconventional 🙂
I am a Mother to four amazing yet very busy kids. A Wife to an astounding husband who always encourages me, his unwavering support can be compared to none, a firm believer in me but also my toughest critic.
I am Blessed to have a business that can allow me to be home for my family & generating an income. My passion for cooking allows me to explore new recipes, especially tweaking dishes to enhance the flavour.
Cucina Piccante started its humble beginnings by providing Halaal meals for a corporate entity that serves their clients meals during training sessions.

Foodeva Marsay:
> What Ignited the Spark in you to you get started with this Business? Have you had any Formal Training in the food industry?

CUCINA PICCANTE:
The clientele mostly being Libyan nationals, quite demanding & headstrong, were extremely thrilled with the meals that were provided. Because of this outstanding success, Cucina Piccante was approached to supply daily Halaal lunches as well as catering for all events requiring Halaal foods. Cucina Piccante has grown through word-of-mouth recommendations.
No formal training as such…trial and error 🙂

Another Delicious looking meal from Cucina Piccante

Foodeva Marsay:
Wow, that is awesome!
> Preparing Home Cooked Meals, and Catering for special functions, Is tough and time consuming. Has anyone in particular in your Personal Life or on Social Media, Influenced and Inspired you to take on this venture?

CUCINA PICCANTE:
My husband has always been my pillar of strength, best friend and business partner (he will say that he only does the clean-up duty)
After being approached by a lady from my home town to cater for her year-end function and Alhamdullilah from the extremely good review I received, said lady has become one of my closest friends, between hubby and her they bully me into reaching new heights that I have previously been scared to attempt.

Foodeva Marsay:
ALHAMDULILLAH!!!
> How has modern day technology, such as computers/internet/social media, impacted on how you conduct business?

CUCINA PICCANTE:
We have now reached an era where our eyes eat before our mouths and eventually our tummies. Taking this into consideration it is imperative to be on par with what is trending. Social media has taken over the world, as a result Cucina Piccante must be constantly updating statuses, uploading pictures, transmit client’s reviews. These tools assist in building my clientele. However, nothing beats the old fashioned ‘by word of mouth’

Foodeva Marsay:
> What are the biggest issues for running this business?

CUCINA PICCANTE:
To try and source out the finest ingredients at the most competitive prices and then trying to get the client to understand the value of the ingredients, the time and effort that goes into preparing a meal.

The fresh, crisp and bursting with colour salad and meal that was my order, is proof that only the freshest ingredients would do for Cucina Piccante!

Foodeva Marsay:
> Where do you see your business in the next year? In the next five years maybe?

CUCINA PICCANTE:
In the coming year I’d like to reach out to many more venues that have a lack of Halaal caterers at their disposal. MY 5 year goal, is for Cucina Piccante to be a household name, for my meals to have reached every continent and to be having my very own cooking academy…In Sha Allah-Ameen

Foodeva Marsay:
AMEEN…SUPER GOALS!!!
> Please let my readers know how they can CONTACT YOU, and on which social media platforms to catch you on.

CUCINA PICCANTE:
I can be contacted telephonically or WhatsApp on 0834671786

Email > 786cucinapiccante@gmail.com
FACEBOOK

INSTAGRAM … @CucinaPiccante

>>> SHUKRAN MARRIAM FOR ALLOWING ME THIS OPPORTUNITY. My utmost gratitude to my creator for bestowing his blessings on my venture. A special thank you to my family, friends and clientele for their loyal support always. Acknowledgement ALSO to the amazing WATALOTWEGOT team, members & followers for opening their hearts and recipe books for any requests <<<

Foodeva Marsay:
SHUKRAN FOR YOUR TIME, AND WISHING YOU ALL THE VERY BEST WITH THIS SMALL BUSINESS VENTURE, AMEEN. AND I AM SUPER THRILLED THAT FOODEVA MARSAY AND MY WATALOTWEGOT GROUP PLATFORM HAS BEEN AN INSPIRATION FOR YOU.

Ask to see their menu, Cucina Piccante will sure have something to suit your tastebuds too. Featured here is a Pasta Dish from Cucina Piccante.

I SIMPLY LOVE A FEEL GOOD STORY LIKE THIS, WHEN YOUNG PEOPLE TRY THEIR BEST TO DO SOMETHING FOR THEMSELVES AND THEIR FAMILIES!!!
I HOPE THIS INTERVIEW HAS SPARKED AN INTERSET IN YOU, TO ALSO GO OUT THERE AND BE YOUR BEST.

LOVE AND PEACE
MARRIAM ESSA-SAYED
(@foodeva_marsay)

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This Chilli Prawns Pasta is tangy, fresh and with just the right amount of bite from chilli. Perfect meal for Summer, or any other season.

South Africa especially Johannesburg has been hit a good few times with some unbearable weather, this Summer. Heatwave conditions that left us hot, bothered and drained. And the last thing I needed was to spend long hours in the behind a stove whipping up a wholesome meal.

If you followed my scanty posts on Facebook or Instagram, you would know I have a patient at home these days. Hubby dearest has had an operation done to fix his fractured tibia, and is now house bound. A Housebound, post OP. recovering hubby means I need to have a wholesome meal available.

WHOLESOME and DELICIOUS, CHILLI PRAWNS PASTA WITH AVOCADO SAUCE

What better option than having a meal, that provides just enough comfort, and is light and fresh as well. The Spaghetti provided that comfort and paired with a light protein like Prawns, and tossed in a delightful healthy and fresh sauce, Avocado was my GO TO OPTION.

Avocado Sauce, This sauce may also be used as a DIP or SPREAD for Wraps/Pitas

This Chilli Prawns Pasta with Avocado Sauce is a quick meal to whip up, with even the prawns stir fried making time spent in the kitchen easier. The Avocado Sauce I use is a very versatile one, and can not only be used here in pasta, but works fabulously as a dip or even as a spread to add into your wraps.

A touch of Basil and Lemon Juice brings a much needed fresh tang to this Avocado sauce. I make this to serve 1-2 persons…but you can easily double or triple this recipe to make a bigger batch.

Add on Cocktail Tomatoes and Freshly chopped Parsley

Lastly add in the pasta, Avocado Sauce, more Parsley and Sriracha Sauce (optional), before tossing together.

EASY PEASY right!!!! TOLD YOU. So go on, Give this CHILLI PRAWNS PASTA WITH AVOCADO SAUCE a try, and drop me your feedback on the post comments section or on any of my social media platforms.

HAPPY COMFORT FOOD MAKING lovelies

LOVE MARRIAM

IF YOU ENJOY PRAWNS, THEN YOU MUST GIVE THIS TANGY AND SPICY PRAWNS A TRY TOO.

Please do also RATE this Recipe further down the post.

CHILLI PRAWNS PASTA WITH AVOCADO SAUCE

Servings: 1-2
Difficulty: Easy
Print

AUTHOR: Foodeva Marsay (@foodeva_marsay)

STEP 1…

Avocado Sauce
(Can be used as a dip or spread as well)
Author: Foodeva Marsay
(@foodeva_marsay)
Makes 1 Cup

You will Need:

1 Medium Avocado
2 Tablespoons Lemon Juice
3 Tablespoons Greek/Plain Yoghurt
6-8 Fresh Basil Leaves
3 Tablespoons Grated Parmesan Cheese
2 Tablespoons Olive Oil
Salt and White Pepper to season
1/4 Cup Water, or more, to thin out sauce consistency

Instructions :
~ Add all Avocado Sauce ingredients to your food processor/Blender, and blend until smooth.
~ Gradually add more water if needed, and check seasoning.

STEP 2…
~ Prepare Pasta according to pack instructions.
~ I used 200 grams of cooked spaghetti for a serving portion of 1

STEP 3…

You Will Need:
200 grams Blanched, Deveined and Peeled Prawn Meat
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 teaspoon Crushed/Minced Garlic
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Crushed Chillie (chilli flakes)
1/4 teaspoon Coriander and Cumin Powder
1 -2 Tablespoon Sriracha Sauce (or any chilli sauce)
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
Salt to taste (+/- 1/2 teaspoon)
Chopped Curly Leaf Parsley
Cherry Tomatoes, as per preference

Instructions:
~ Heat the Oil and Butter in a large skillet
~ Add the garlic and follow by adding the prawns
~ Now add in the rest of the SPICES and Sauce, LEMON JUICE AND ZEST
~ Allow to cook for 2 -3 minutes before turning prawns over and cooking the other side for 2 minutes.
~ Do Not overcook the prawns.
~ Just before finishing off, move the prawns to one side of the skillet and add in the cocktail tomatoes and season all the ingredients well with salt.
~ Finish off be adding the chopped parsley and tossing into prawns.

TO ASSEMBLE CHILLI PRAWNS PASTA WITH AVOCADO SAUCE

~ Remove a few of the cooked prawns and cocktail tomatoes to top onto serving plate.
~ Add the cooked pasta to the same skillet
~ Top the pasta with 1/2 or more of the Avocado Sauce.
~ Gently Toss this to warm through.
~ Topple onto your serving Plate/Bowl.
~ Now top the reserved Prawns and Cocktail Tomatoes over this.
~ Garnish with more chopped parsley, a sprinkle of parmesan cheese and a grating of lemon zest.
~ ENJOY… either served warm or cool.

NOTES BY FOODEVA MARSAY
> You can adjust the amount of spice according to preference, and use larger prawns as well.
> This dish and SPICES works great with chicken fillets as well, cook slightly longer.
> For a vegetarian option, omit the prawns and add more tomatoes and use other veggies you prefer, like mushrooms, baby marrow, peppers and onions

Chilli Prawns Pasta with Avocado Sauce is served.

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HAPPINESS IS… A ‘MAMABERA KOEKSISTER’ IN EACH HAND 😜

Mamabera’s Koeksisters Premix, is an eggless premix, that is convenient AND EASY to follow, with the perfect balance of spices and sweetness.

For my readers that do not know what a koeksister is, it is a Traditional South African Confectionery, made from fried dough that is dipped into a sugar syrup. A typical Afrikaner koeksister, is sweet and dripping with the sugar syrup. However, we also get a CAPE MALAY version of koeksisters, which is a spiced version, and although it is also dipped in a sugar syrup, it isn’t heavily syruped. If you are travelling to South Africa from abroad, this is one South African sweet treat you should taste.

Some 16 years ago, was the 1st time I had tried a CAPE MALAY version of koeksisters, When my aunt Khatija, had brought along a tupperware full of these yummy spiced koeksisters for us to try. My better half and I, fell instantly in love with them. After the passing of the lady that made those koeksisters, We have tried many others, which sadly did not HIT THE SPOT like the initial ones we enjoyed.

A couple Months back, I had been sent a product drop off, by a lovely lady MARIAM PARUK ISMAIL. LO and BEHOLD, to my delight, it was a CAPE MALAY KOEKSISTER PREMIX. Mariam had also sent along a few that she had prepared, and I needed to simply dunk them into some sugar syrup. THAT 1ST BITE, AND I KNEW, I HAD FOUND MY PERFECT CAPE MALAY KOEKSISTER, in MAMABERAS KOEKSISTER.

LOOK OUT FOR THIS AT A STORE NEW YOU…
MAMABERA’S KOEKSISTERS

SO, a few weeks back, I finally got down to preparing the PREMIX I RECEIVED. The Premix packs are in 1kg batches, for now, and has a simple and easy to follow instructions on the back of the pack. All I needed was a little oil and Warm water to bring the dough together. Mamaberas Koeksisters Premix, has taken away the laborious tasks of measuring each ingredient. The Spicing used, is made from freshly ground spices, and the spice balance is simply perfect. I had not used all of the Water Stipulated, but as mentioned added the water gradually until I was comfortable with the texture of the wet dough. The only time consuming bit is the With the dough resting, and proving(proofing) between each handling.

Resting and Proving dough is crutial. MAMABERA’S KOEKSISTERS

With that said, the joy of sitting down with our favourite cuppa, and sinking our teeth into a, crisp on the outside and soft on the inside, as well as a perfectly sweetened Mamaberas Koeksister, made it worth every minute spent waiting. The Joy of knowing that YOU made this yourself, with the help of MAMABERAS KOEKSISTERS PREMIX of course, will make you want to do a HAPPY DANCE.
THESE MAMABERA KOEKSISTERS PREMIX, can be frozen/or kept in the refrigerator until you need to whip them up. All you have to do is bring the pack, back to room temperature and follow the instructions at the back. OOOOH, AND MOST IMPORTANTLY, 1 pack of 1KG premix, makes approximately 25-30 koeksisters, depending on how big or small you shape them. BUT the best part is… AFTER FRYING THEM, and before syruping, YOU CAN STORE AWAY EXCESS KOEKSISTERS IN THE FREEZER, in smaller batches. PERFECT once again, to take out, syrup as usual and enjoy more on another day. DOUBLE THE HAPPY DANCE!!!

I was very intrigued with the story behind this brand, and have managed to Interview the lady behind this newest South African Small Business, Mariam, And this is what she had to say. Do have read through about HER AMAZING STORY, ON MAMABERAS KOEKSISTERS.

FOODEVA MARSAY: Shukran for taking time to answer a few of my questions Mariam. Tell me, and my readers, a Little About YOURSELF and YOUR SMALL BUSINESS.

MARIAM (MAMABERAS KOEKSISTERS): I am an educator by profession, a special needs teacher and remedial therapist in training. I am a wife to a beautiful soul, my dearest husband, my soul mate and a mum to three gorgeous children, Alhamdullilah! As a child I grew up in what I would call, “a laborious childhood”. Things were not easy and unchallenging, and my mum could not manage to maintain her home on her salary alone, hence she began making koeksisters. My mum sold koeksisters every Saturday and Sunday morning at the local CBD. I assisted with the koeksisters as a child and performed this task well into my varsity years. My mum was a single parent and worked three jobs to take care of my late brother, Zahid and myself.
The history behind our koeksister story 🙂
It all began in Marabastad,Pretoria in the early 1940’s, when South Africa had been through a Great Depression and South African people had to pick themselves up and make a living to care for their families. My late grandma, known as Aunty Jaytoon/Jaytoon Khala began making koeksisters to see to her family. My mum was just 5 years old when she began making the koeksisters with my grandma.
This was a home based business powered by women of strength in the Khan Family. After my Grandma passed on in 1980, my late mum Sabera Khan, known by many in the community as “Aunty Bera” continued the famous brand of koeksisters until her sad passing away in September 2016. (May the almighty be pleased with her & grant her the highest abode in Jannah [heaven] Ameen). People from all walks of life knew and valued this specific koeksister taste. These koeksisters have travelled to countries abroad with happy customers who cherish the flavour and taste of pure heritage from South Africa.
The name “MamaBeras Koeksisters was chosen in memory of my late brother Zahid Ebrahim Fadal. As he fondly called my mum by this name… “Mama Bera”.
My mum was also an educator by profession, a retired principal of Himalaya Secondary School in Laudium, Pretoria, known as Madam Khan in the community. It was a very somber time for my family and myself when my mum passed on, she passed away at the age of 78 years. May we be reunited again, one day in the beautiful gardens of Jannah. Ameen

FOODEVA MARSAY: WOW< AMEEN> THAT IS AMZING! What Ignited the Spark in you to Actually get started with this Business?

MARIAM (MAMABERAS KOEKSISTERS): I miss my mum dearly Marriam, there is not a single dusk or dawn in which I don’t remember her, this pain is a wound which is taking many mournful months and years of healing. I wanted everyone who knew my mum and her koeksisters to remember her and to enjoy her legacy and our heritage by sharing this flavour. I promised my mum I would make the koeksisters one day. While my mum was ill, she requested that I please take over her business, as she was concerned about her customers and that they will surely miss the taste! You see our koeksister is an authentic flavour, indulgent of old-school taste and richness.
I also made the intention that they would be made in her name and for her reward. As mum got more and more ill and her decline was almost inevitable and close, we sat and spoke and I eventually took notes of her famous recipe- in stages as she could not talk very much toward the end. When mum passed on I had the inconsolable task of clearing her home. As I sorted mum’s home, I found her koeksisters in the freezer in a premix form, which she prepared beforehand and kept for later use. I then prepared them and they were absolutely perfect! Thereafter I mixed some of my own koeksisters in a premix form, according to my mums recipe and they tasted wonderful!
Then on Eid-ul-Fitr 1439, as my sister in laws and I sat and enjoyed Eid breakfast we chatted about the koeksisters and agreed that the time has come for me to begin the journey which my mum asked me to. I then decided to take the koeksisters to another level and invented the Mamaberas Koeksister Premix.

FOODEVA MARSAY: How has technology, such as computers, internet and social media, impacted on how you conduct business?

MARIAM (MAMABERS KOEKSISTERS): Oh, wow yes, social media has made a huge impact on the business. When my mum made koeksisters, she didn’t use social media or the like. She managed her business by word of mouth and cell phone. Today we have implemented the use of social media platforms to advertise our business and it has assisted in getting the word out there and has reached out to many people, both young and old. Clients from all over South Africa has heard about Mamaberas and are so excited to make their own koeksisters by themselves! It is a low cost platform of advertising and reaches many people far and wide. Social media has helped us connect with our customers and with my mums previous customers via Facebook and Instagram. I have had the pleasure of meeting a beautiful lady named Aunty Sumaya. When she first contacted me on DM on Instagram she spoke of how she enjoyed this koeksisters as a young girl in Marabastad. It turned out Aunty Sumaya was a loyal customer of my grandma in Marabastad and bought from my mum as well. She was overjoyed when she found us on Instagram! Our brand is a distinct brand with distinguished taste. The proof is in the taste and our client’s satisfaction.

FOODEVA MARSAY: I can surely ATTEST to that… the PROOF IS DEFINITELY IN THE TASTE. What are the biggest issues for running this business?

MARIAM(MAMABERAS KOEKSISTERS) : I would say being able to keep up with production lines as time progresses and having sufficient manpower with the ability to function efficiently in this day and age is of vital importance. Communication with clients and keeping the channels of social media chats open and ongoing is
important. Keeping clients happy and delivering customer satisfaction is our aim. My mum would have wanted everybody happy.

FOODEVA MARSAY: AND, Where do you see your business in the next year? In the next five years maybe?

MARIAM(MAMABERAS KOEKSISTERS): I would like our product to be marketed in bakeries, bistro cafes, retail stores and deli stores. Gosh in the next year I see this product being marketed abroad, especially to fellow South Africans in the many countries abroad. I have not thought about the next five years, (LOL).

FOODEVA MARSAY: FANTATSTIC!!! Do Please let my readers know how they can PURCHASE YOUR PRODUCT, and on which social media platforms to catch you on.

MARIAM(MAMABERAS KOEKSISTERS): Our products can be purchased at various stores and agents in the following areas:
• Pretoria: Laudium, Raslouw, Centurion and surrounds  • Johannesburg, Germiston & Midrand: Marlboro, Mayfair West, Benoni  • Krugersdorp: Azaadville
• Ermelo  • Port Elizabeth
• KZN- Stanger, Overport, Sea Cow Lake
YOU CAN ALSO… Follow US on our INSTAGRAM HANDLE , for agent details, listed under highlights.
OR
Find us HERE ON FACEBOOK
OR
Drop us an email at mamaberaskoeksisters@gmail.com

HOW AMAZING IS THIS SMALL BUSINESS VENTURE STORY!!! I do hope you have enjoyed reading a little more about MAMBERS KOEKSISTERS, and don’t forget to head on over to the above mentioned intstagram and Facebook pages to show them some love, and of course buy yourself some of those premixes. I know am already buying my self a few more packs of them.

DO DROP ME YOUR THOUGHTS, IN THE COMMENTS SECTION, ON THIS SOUTH AFRICAN SMALL BUSINESS FEATURE. Wishing you a BLESSED AND HAPPY WEEKEND AHEAD, I know I am going to be enjoying another batch of those MAMABERAS KOEKSISTERS, WHEN are you getting yourself some?

LOVE MARRIAM

HAPPINESS IS… A MAMABERA’S KOEKSISTERS IN EACH HAND😋

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