Back to the Kitchen grind for some of you!
Now whether you're back from your holiday or you're still out and about,
everyone always hates coming back with all the chores they have to do and still having to cook!
This recipe however is 

very quick, easy and perfect for summer because it's light but filling.
If you're still out and about be sure to bookmark this for when you come back.

INGREDIENTS 

METHOD

I hope you had an amazing year,
thank you to all my viewers, subscribers, shares, sweet comments,
you have made my website grow so much and I really owe it all to you.
I hope you have an amazing new year,
with all the love, blessings, health, success and much more!

Be sure to subscribe to receive an email update on new recipes

 and check out my social media for more updates.

Recipe Credit - 
Muslim Women Magazine (tweeked it a bit)

I'm back with more prawns!!

lol ahh my love for spicy prawns shall never fade. This tikka prawn recipe is not only spicy but is bursting with flavour!

INGREDIENTS

1. Make a marinade with the above ingredients and marinate the prawns. 
2. Add blobs of butter.
3. Sprinkle with sesame seeds.
4. Depending on the size of the prawns, you can grill the prawns in the oven or if they're bigger and butterflied throw them on the bbq/braai stand .
5. After grilling on a medium heat, few minutes before serving pour over the sauce, if the prawns are on the braai/bbq stand than use the sauce to baste.
6. Serve with onion rings or potato chips and a crisp salad.

But on my side of the world its SUMMER!! 

That mean's we're melting and fresh home made juices or slushies is perfect right now. 

Bookmark this for those in winter, when summer rolls around this is great to make 

for the family especially for bbq's.

INGREDIENTS 

METHOD 

I hope you enjoy this recipe and it refreshes you especially during a hot summer day. 

With the holidays around the corner and family braais/bbqs this is a quick way to fill up that buffet table and also try something new. 

We love trying new drinks out, this works best as both juice and slushie!

Please note this is not my recipe, I know it was shared by a lovely lady on a facebook food group. 

The pictures are however mine.

I am officially back my fellow foodies.

It's been a while, hajj was amazing but

I did missing trying new recipes and sharing them with you all. 

Now these biscuits were trending a month or so back, 

but you know me I don't rush when it comes to baking. 

Anyway my lovely mummy whipped these up last night and really I see and can taste the hype!

*Warning* you need to snack at 2 at a time lol

INGREDIENTS 

METHOD

LEMON BUTTER KEBABS - Recipe Link 

LUNCH TIME!

I swear the day flew by soo quickly!

Now I know usually people like to have biryani lol but we like to have prawns!

We had salad, onion rings, traditional spicy garlic and lemon prawns and also stuffed steak!

 ONION RINGS  - Recipe Link

lol there was more onion rings mum was frying them up and I wanted to take a picture quickly!

The mini baskets which I served the onion rings in I bought from someone in SA if you would like the info please let me know. 

Here are other online sellers you can get them from,

this is another decor trend especially in restaurants serving fried chips in them!

MINI CHIP BASKET - click here or click here

Always remember to garnish your food either with parsley or coriander! 

It makes everything look so yummy and presentable,

we eat with our eyes first lol that's why we end up dishing out soo much!

I do hope you enjoyed this post and it inspired you for your next occasion.

If you like these sort of posts do let me know and I will do more themes and menus.
Also I have up what I wore for Eid and my makeup breakdown,
if you would like to check that out for Hijabi Fashion inspiration
Click Here
to check it out on my beauty/fashion blog. 

Love 

Zainab Dokrat 

SpicyFusionKitchen

I cannot even believe I hit 200k views...in less than 2 years!
I'm so speechless!!!!!
Alhamdulillah (praise to Allah).


Woah!
It blows my mind.
Spicy Fusion Kitchen has come a long way
and in the 2 years that I have been blogging, sharing recipes, videos,
trying to build a good solid following for my site has hard and probably will always be
and will continue to be I feel so proud and blessed right now.

Blogging is so difficult
and those that have blogs will understand.
Every post is a struggle to get views and pass the word around.
As the following builds the struggle becomes less and views just come on their own.

That is how my blog is now Alhamdulillah,
I remember I would cry over this and want to give up but I just didn't.
I have been featured on other sites,
I have been on the radio before.
I have hit small goals and milestones in this journey
and I am beyond proud at how far I come.

I just want to give a huge thank you
to all my subscribers, followers and viewers from all over the world.
The sweet messages and comments I receive on a daily basis,
the recognition,
the praise,
just spotting me in public or talking good about me and the words coming back to me
really makes me feel so loved and motivated.
I would never have come this far if it wasn't for you
and that's a fact!
I really hope my blog grows even more,
that I can share more and do more.
I pray that a good way keeps opening up,
that I never stop and that who ever tries the recipes I share have a smile on their faces.

Thank you for all the support
I really do feel so blessed.
Please remember me in your prayers,
you are all in mine.
I love you all so much :)

*Includes A Video*

You don't need to go to a fancy restaurant to try fried ice-cream.

You can make some in the comfort of your own kitchen.

I actually thought this would flop,

my mum and I was so nervous making it.

But...

It didn't!

It tasted amazing,

it was hot and cold at the same time and all around yummy. 

This is one version of making it,

there are other versions but I feel for a starter this is so much easier. 

I will say prep is EVERYTHING!

Because it's ice-cream things will have to be done fast so you don't end up with a slippery mess.
Switch up those after Tarawee desserts,
even though its winter this side of the world this it so yummy!

INGREDIENTS

Ice-cream

White bread slices

Top deck chocolate or plain chocolate

Cinnamon 

Icing Sugar

Crushed Walnuts or Almonds

METHOD

1/2 cup castor sugar

LARGE handful of fresh mint

750 ml sprite

1/4 cup lime cordial (we used the brand roses but any will do)

Which is VANILLA ESSENCE!! A drop or two per serving, this will take this drink to a whole knew level trust me.

TIPS

• If you don't want to use crushed ice or you completely forgot like we did that's fine it still comes out tasting awesome!
• Make sure the mint is crushed properly so the flavour comes through, you will be able to smell it after grinding it for a bit, when added with the rest of the ingredients it fuses together and tastes amazing.
• Have some extra mint leaves for garnishing the drink when you're about to serve.
• Last but not least sugar coat the rim of the glass - best way to do this is to rub on the edge of the glass some lemon juice and than dip it into sugar it should coat nicely. 

Have a blessed Ramadan :) If its Summer your side or winter like my side; please give this drink a try. remember my family and I in your duas as well. 

Everyone knows how obsessed I am with Mariam Mahomedy's recipe books,

this recipe is from the book "Cosmopolitan Cuisine III"

INGREDIENTS 

500g chicken fillet, cubed

1/2 cup lemon juice

1 cup mint

1 tsp garlic paste

1 tsp ground green chilies

1 tsp lemon pepper

1 tsp salt

1 tsp crushed cumin

4 Tb yogurt

1/2 cup fresh cream

Skewers

METHOD

*Includes A Video*

If you have been following my blog for a while,

you know how much I LOVE PRAWNS!

So when we thought off bbq'ing some butterflied queen prawns,

I was in heaven!

We are so use to grilling our prawns in an oven, 

and it tastes amazing,

but bbq'ing or braai'ing it outside brings a whole new dimension to the flavours!

It is best to grill prawns with their shell because, 

 it won't dry out quickly and it will be juicy, and that is what you want!

The recipe I will be sharing is super simple and easy to make,

it's spicy and great to incorporate if you're doing a seafood or grill platter.

INGREDIENTS

 - Prawns Marinade

1 Box of ready butterflied queen prawns (24 pieces)

2 Tb Freshly crushed garlic 

3 1/2 TB Tandoori Powder

3 TB Lemon Juice 

2 1/2 Peri-Peri Oil

- Sauce

2 TB Butter

3 TB Lemon Juice 

2 1/2 Crushed Garlic 

1 - 2 tsp Red chilli powder

* In the video and pictures I shared we just tried with 12 prawns. This is just an estimation of the quantity of spices used, usually I just wing the marinade. I will say it depends on your flavour and what you prefer so you can change it up a bit to suit your palette. 

* When it comes to prawns we prefer queen prawns, they're easy to de-shell, they cook faster and they're easier to cook. You can butterfly your own prawns, but nowadays with ready butterflied prawns you can save yourself a whole lot of time. We use the Woolworths brand ones that come in a box and they're ready cleaned and butterflied.

METHOD

This cupcake is to die for! 

I love cream-cheese icing and mixed with the coffee it's super yummy.

We actually want to try this on a cake and see how yummy that turns out.

Literally before posting this I changed the cupcake batter recipe,
the one that came with this recipe flopped two times!
Each time I re did the cupcakes using a basic sponge cake recipe,
I couldn't risk posting the recipe with a batter that kept flopping for me.

You can use this new, easy and flop proof cake batter recipe,
or any sponge cake recipe that you are comfortable with.

COFFEE MIXTURE:

125 ml Boiling Water

1/2 cup Castor Sugar 

2 Tb Coffee

• Mix together and leave aside.
• Once the cupcake as finished baking, leave to cool and then prick with a fork in 3 or 2 separate places on top of the cupcake.
• Pour 1 dessertspoon or around 1 1/2 teaspoon of the coffee mixture on each cupcake into the holes you made, you may add a bit more if you would prefer, just be careful not to add too much or it would be too soggy. 

CREAM CHEESE ICING:

125g Butter

2 Cups Icing Sugar

1 Tb Vanilla Essence 

1/2 Tub Cream Cheese 

• Beat the butter and icing sugar well.
• Add vanilla essence and cream cheese and beat again.
• Pipe onto the cupcakes, dust over with cocoa powder and serve. 

CHICKEN MARINADE

Red chilli masala (paste)

Ground ginger

Ground garlic

Fine cumin 

Fine coriander 

Turmeric 

Salt 

STEPS 

Now other ways to cook this is to add uncooked rice and leave it to cook in the pot with the chicken.

Also some people toss the rice with the chicken instead of layering it just on top. 

DHAY

• Take some sour milk (inkomazi), a bit of yoghurt.
• Add some ground green chillies with some salt and whip really well.
• Check for taste.

Please serve with the next recipes I posted.