Kizzy Cooks

  ✨BASBOUSA✨ Never made Basbousa before..? This foolproof eggless recipe is so soft and syrupy, you’ll never buy it again..! Don’t lose this one..! Save it now so you can make it later..📌 BASBOUSA @kizzy.cooks  • 2 cups fine semolina • 3/4 cup caster sugar • 1 cup Greek yoghurt • 1/2 cup neutral oil (vegetable, canola or sunflower) • 1/2 cup desiccated coconut • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 teaspoon vanilla extract • Whole blanched almonds or pistachios, for decorating SUGAR SYRUP • 1 1/2 cups sugar • 1 cup water • 1 teaspoon lemon juice • 1 tbsp orange blossom water • 1 tbsp rose water  Make the syrup first. Combine the sugar and water in a saucepan over medium heat and bring to the boil. Simmer for 10 minutes, stir in the lemon juice and orange blossom water and rose water then set aside to cool completely. In a large bowl, combine the semolina, sugar, coconut, baking powder and salt. Add the yoghurt, oil and vanilla. Stir until combined. The mixtur...

 ✨BAKED FISH FILLETS WITH LEMON CREAM SAUCE✨ Forget dry, boring fish.. This easy baked fish is coated in the creamiest lemon sauce and ready in under 30 minutes..! Save this one for those nights when you want a delicious homemade meal without the fuss..📌 BAKED FISH FILLETS WITH LEMON CREAM SAUCE @kizzy.cooks  🐟4 white fish fillets (800g–1kg), such as barramundi, snapper, basa or hoki 🐟 1 tsp salt  🐟 1 tsp paprika 🐟 1 tsp garlic powder 🐟 1/2 tsp black pepper 🐟 1 tbsp olive oil LEMON CREAM SAUCE • 40g unsalted butter • 4 cloves garlic, minced • 1 cup thickened cream • 1/2 cup chicken stock • 1/2 cup grated parmesan cheese • 2 tbsp lemon juice • 1 tsp dried oregano • 2 tbsp chopped fresh parsley Preheat oven to 200°C. Pat the fish fillets dry with paper towel and place in a lightly greased baking dish. Season the fish with olive oil, salt, pepper, paprika and garlic powder. Set aside. Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30...

 ✨COPYCAT KFC POPCORN CHICKEN✨ KFC WHO..? THIS POPCORN CHICKEN IS CRISPY, PEPPERY & IRRESISTIBLE..!🔥 YOU’D BE CRAZY NOT TO SAVE THIS RECIPE..📌 CHICKEN • 400g chicken strips, cut into small bite-sized pieces QUICK MARINADE • 1 egg • 1/4 cup milk • 1 tsp salt • 1 tsp white pepper • 1/2 tsp black pepper • 1/2 tsp garlic powder • 1/2 tsp paprika CRISPY COATING • 3/4 cup plain flour • 1/4 cup cornflour • 1 tsp paprika • 1 tsp garlic powder • 1 tsp onion powder • 1 1/2 tsp white pepper • 3/4 tsp black pepper • 1 1/4 tsp salt • 1/2 tsp mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried thyme • 1/2,tsp baking powder FOR FRYING • Vegetable or canola oil Cut the chicken strips into small, bite-sized pieces. In a bowl, whisk together the egg, milk, salt, white pepper, black pepper, garlic powder and paprika. Add the chicken and mix well, making sure every piece is coated. Set aside for 30 minutes while you prepare the flour. In a separate bowl, combine the flour, cornflour, paprika,...

 Save your money on takeaway because this restaurant-style Black Pepper Chicken is ridiculously easy to make..! Tender chicken, crisp veggies and a rich, peppery sauce the whole family will love.. Save this recipe for your next fakeaway night..📌 BLACK PEPPER CHICKEN STIR FRY SAUCE 🥢 1/3 cup oyster sauce 🥢 2 tbsp soy sauce 🥢 1 tbsp dark soy sauce 🥢 1 tbsp Worcestershire sauce 🥢 1 tbsp brown sugar 🥢 1/2 cup chicken stock 🥢 3 tsp cornflour Combine everything in a jar, mix and set aside. CHICKEN 🥢 600g chicken breast strips 🥢 1 tbsp stir fry sauce 🥢 1 tsp sesame oil  🥢 1/2 baking soda Place everything in a bowl and gently massage. Cover and set aside for 30 minutes to velvet the meat. EVERYTHING ELSE  🥢 4 tbsp canola oil 🥢 1 onion, sliced 🥢 sliced mushrooms 🥢 3 garlic cloves, minced  🥢 2 tsp cracked black pepper  🥢 1 red capsicum, sliced 🥢 8 snow peas 🥢 tin corn Add 2 tbsp of the oil in a hot wok or pan. Add the chicken and stir fry for several m...

  ADANA 🫑 1kg lamb mince 🫑 1 red capsicum  🫑 handful flat leaf parsley  🫑 4 tsp salt 🫑 2 Tbsp paprika  Roughly chop capsicum and parsley then chop finely using a food processor. Place in a large bowl along with mince, salt and paprika. Knead by hand until well combined. Cover and refrigerate overnight. Divide into 8 equal portions then place on flat metal skewers.  Set aside in the fridge for at least 1 hour prior to cooking.  Cook over hot charcoals making sure to flip regularly to prevent drying out. Hope you all enjoy..💁🏻‍♀️ ** Approximately 150g per skewer. ** Yields 8 skewers.

  CHICKEN & CORN SOUP 🌽 1L water 🌽 1 Tbsp chicken stock powder 🌽 1 chicken breast, sliced into thin bite sized pieces 🌽 2 tsp salt 🌽 1/8 tsp white pepper 🌽 1/8 tsp sugar 🌽 1/8 tsp turmeric  🌽 400g tin creamed corn 🌽 3 Tbs cornflour dissolved in 3 Tbs water 🌽 1 egg, lightly beaten 🌽 1/2 tsp sesame oil 🌽 1 tsp soy sauce Add the chicken stock powder and water to a medium pot and bring to a boil. Add chicken and simmer for approximately 10 minutes. Add salt, pepper, sugar and turmeric and simmer for a further minute. Add creamed corn and bring back to a boil. Add oil and soy sauce and stir. Keep stirring in one direction while slowly pouring in the beaten egg. Simmer for several minutes. Add cornflour mixture and stir.  Serve immediately and enjoy..💁🏻‍♀️

 ✨EL JANNAH COPYCAT TENDERS, GRAVY & COLESLAW✨ COPYCAT TENDERS • 1.2kgs chicken tenders  • 2 cups buttermilk • 2 tsp salt • 2 tsp white pepper • 2 tsp garlic powder • 1 tsp paprika Place everything in a large bowl and mix well. Cover and refrigerate overnight. COATING • 3 cups plain flour • 1 cup cornflour  • 2 Tbsp baking powder • 3 tsp salt • 2 tsp white pepper • 2 tsp garlic powder • 1 tsp onion powder • 1 tsp paprika Combine everything in a large ziplock bag and give it a good shake.  Heat oil in a medium pot (8-10 minutes depending on size and amount of oil). Add the tenders to the ziplock bag (I worked in 2 batches) and shake really well. Carefully drop the tenders into the hot oil one by one and cook for 8-10 minutes. Remove and set aside on a wire rack while you cook the second batch. COPYCAT GRAVY • 2 Tbsp butter • 1 Tbsp olive oil • 2 Tbsp plain flour • 1 Tbsp cracked black pepper  • 1 tsp onion powder  • 1 tsp garlic powder  • 1/2 tsp sa...

✨ LENTIL SOUP✨ • 2 tbsp olive oil • 1 large brown onion, chopped • 2 medium carrots, peeled and chopped • 1 1/2 cups red lentils, rinsed • 1/4 cup medium grain rice, rinsed • 2 tsp ground cumin • 1/2 tsp ground turmeric  • 2 Maggi chicken stock cubes • 2L water • 1 1/2 tsp salt • 1/2 tsp black pepper • Juice of ½ lemon Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 8–10 minutes until softened. Stir in the cumin and turmeric and cook for 30 seconds until fragrant. Add the red lentils, rice, stock cubes and water. Stir well. Bring to a boil, then reduce the heat to low. Cover and simmer for 50 minutes, stirring occasionally, until the lentils and rice are completely soft. Blend the soup until smooth using a stick blender. If it’s too thick, stir in a little extra boiling water until you reach your preferred consistency. Stir through the lemon juice and season with salt and black pepper to taste. Serve hot with a sprinkle of cumin, chopped pa...

 ✨BUTTER CHICKEN✨ This Butter Chicken is rich, creamy and packed with flavour..  The kind of dinner that’s easy on the budget but tastes like it came from your favourite Indian restaurant.. The aroma alone will have the neighbours wondering what’s cooking..! You can smell it down the street..! Save this recipe for your next weeknight dinner and let me know if you make it..📌 BUTTER CHICKEN CHICKEN MARINADE • 1kg chicken thighs, diced • 1 cup Greek yoghurt • 2 tsp garam masala • 1 tsp cumin • 1 tsp paprika • 1 tsp turmeric • 1 tsp salt • 1 tsp kasuri methi (dried fenugreek leaves) • 1/8 tsp red food colour powder • 1 tbsp ginger garlic paste • Juice of ½ lemon Mix everything together in a bowl, cover and refrigerate for several hours. Remove from fridge 1 hour prior to cooking to bring close to room temperature. Place chicken in a shallow pan and cook under the grill on high heat for 10-14 minutes on each side or until small char marks form all over. Remove and set aside. ...

  MARRY ME CHICKEN This creamy garlic chicken is the ultimate. Tender chicken coated in a rich, flavour-packed sauce with simple ingredients that your family will ask for again and again..! WHY YOU'LL LOVE THIS RECIPE ✔ Family-friendly ✔ Easy weeknight meal ✔ Budget friendly ingredients ✔ Full of flavour FOR THE CHICKEN 💍 1kg chicken breasts, sliced lengthways 💍 1 tsp smoked paprika 💍 1 tsp garlic powder 💍 1 tsp onion powder 💍 ½ tsp dried oregano 💍 1 tsp salt 💍 ½ tsp white pepper 💍 1 tbsp olive oil 💍 2 tbsp oil from the jar of sundried tomatoes Place the chicken in a large bowl. Add the olive oil and all the spices. Gently massage until the chicken is evenly coated. Heat the sundried tomato oil in a large frying pan over medium-high heat. Cook the chicken in batches (don’t overcrowd the pan) and sear for 4 minutes on each side until golden. Transfer to a plate and set aside. FOR THE SAUCE 💍 2 tbsp butter 💍 4 garlic clo...

LAMB KORMA 🌿 1kg lamb shoulder, diced medium 🌿 2 tbsp ghee or oil 🌿 2 onions, finely chopped 🌿 2 Tbsp ginger garlic paste 🌿 3 tbsp korma curry paste 🌿 1 tsp turmeric 🌿 1 tsp ground coriander 🌿 1 tsp garam masala 🌿 1 cup thickened cream 🌿 1 cup coconut milk 🌿 1/2 cup yoghurt 🌿 1/2 cup cashews, blended with 1/4 cup water to a smooth paste 🌿 1 beef stock cube 🌿 1 tbsp brown sugar 🌿 1 1/2 tsp salt  🌿 1/2 tsp pepper Heat ghee in a medium pot. Add onion and saute until soft. Add ginger garlic paste and cook for 1 minute. Add Korma paste, turmeric, coriander and garam masala. Stir and cook for another minute. Add meat, salt and pepper. Cook until meat is no longer pink. Now add cream, coconut milk and yoghurt followed by stock cube and brown sugar. Lastly, add the cashew paste. Stir and bring to a boil. Cover and reduce heat to low. Simmer for 1.5-2 hours or until lamb is soft and tender.  Serve with Basmati rice and top with extra cream and fresh chopped coriander. E...

DOUBLE CHOCOLATE BANANA MINI LOAVES 🍫 1 ½ cups self-raising flour 🍫 ½ cup cocoa powder 🍫 1 tsp baking soda 🍫 1 cup brown sugar 🍫 1/4 tsp of salt 🍫 3 large ripe bananas, mashed 🍫 2 eggs 🍫 ¾ cup canola oil  🍫 1 cup Greek yogurt  🍫 2 tsp vanilla extract 🍫 1 cup dark chocolate chips (plus extra for topping) Preheat oven to 170°C (fan).Add bananas, eggs, oil, yoghurt and vanilla in a bowl and mix. Add flour, cocoa powder, baking soda and salt to a sieve and sift into the bowl. Add sugar and mix until well combined. Add choc chips and fold them through. Pour mixture into a mini loaf tin that’s been sprayed with cooking oil. Fill each mold 3/4 tge full. Cook for 45 minutes. Remove and leave in the tin for 5 minutes before turning out onto a cooling rack.  CHOCOLATE GANACHE  🍫 200g dark chocolate, chopped 🍫 ½ cup thickened cream 🍫 1 tbsp unsalted butter  Add chocolate and cream to a small pot and gently melt together. DO NOT BOIL. Once the chocolate is alm...

TURKISH BAKED CH & VEGETABLES  CHICKEN & MARINADE 🍗 6 chicken drumsticks 🍗 3 tbsp olive oil 🍗 1 tbsp tomato paste 🍗 2 tsp smoked paprika 🍗 1 tsp cumin 🍗 ½ tsp ground cinnamon 🍗 3 garlic cloves, minced 🍗 Juice of 1 lemon 🍗 1 tsp salt  🍗 1/2 tsp white pepper Place drumsticks in a baking dish. Mix all other ingredients together in a small bowl or jug then pour over the drumsticks. Massage then set aside for 20 minutes.  VEGETABLES  🫑 4 small zucchini’s, sliced 🫑 1 large tomato, chopped  🫑 1 large capsicum, chopped  🫑 3 extra small onions, chopped 🫑 1 tsp salt 🫑 1 tsp dried oregano  🫑 1 tsp pul biber  🫑 1/4 tsp white pepper  🫑 2 Tbsp olive oil Preheat oven to 200°C. Add all the above ingredients to the drumsticks and toss together. Arrange the drumsticks ontop of the vegebales and cook for 1.5 hours. Remove from the oven and let stand for 10 minutes before serving.  Serve with Turkish Rice. Enjoy..💁🏻‍♀️ ** Extra ...

CURRIED SAUSAGES  🥕 1 tbsp oil  🥕 8 thick beef or chicken sausages 🥕 1 large onion, sliced 🥕 3 garlic cloves, crushed 🥕 1 tbsp mild curry powder 🥕 1 tsp turmeric 🥕 1 tsp paprika 🥕 2 tbsp tomato paste 🥕 2 cups chicken stock 🥕 1 cup cream  🥕 1 carrot, sliced 🥕 1/2 cup frozen peas 🥕 1 tbsp Worcestershire sauce 🥕 1 1/2 tsp salt 🥕 1/4 tsp pepper 🥕 Fresh parsley to garnish Heat oil in a large pan. Add sausages and cook until brown on all sides. Remove and set aside. Add onion and cook for a few minutes before adding garlic. Cook for 1 minute then add curry powder, turmeric and paprika. Stir. Add tomato paste, stir and cook for 1 minute. Add chicken stock and bring to a boil. Add cream, carrots, peas, Worcestershire sauce,salt and pepper. Slice sausages into bite-sized pieces and add to the curry. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes.  MASHED POTATOES  🥔 1.2kg brushed potatoes, peeled and quartered  🥔 60g unsalted ...

MINESTRONE SOUP 🫘 2 tbsp olive oil 🫘 1 onion, diced 🫘 1 carrot, diced 🫘 2 celery stalks, diced 🫘 1 zucchini, diced 🫘 3 garlic cloves, minced 🫘 1 potato, peeled and diced 🫘 1 x 400g tin crushed tomatoes 🫘 2 tbsp tomato paste 🫘 1.5L vegetable or chicken stock 🫘 1 x 420g tin cannellini beans, drained and rinsed 🫘 1 x 420g tin red kidney beans, drained and rinsed 🫘 1 tsp dried oregano 🫘 1 tsp dried basil 🫘 ½ tsp dried thyme 🫘 1 tsp paprika 🫘 1 1/2 tsp salt 🫘 3/4 tsp pepper 🫘 1 cup ditalini pasta 🫘 2 big handfuls baby spinach 🫘 Juice of ½ lemon Heat oil in a large pot. Add onions and sauté for a few minutes. Add carrot, garlic and celery and stir. After 1 minute add zucchini and potatoes followed by oregano, basil, thyme, paprika, salt and pepper then stir. Add tomato paste, cannellini beans, red kidney beans, crushed tomatoes and chicken stock. Bring to a boil. Cover and simmer on low for 4 hours (in a slow cooker). After 4 hours add pasta, baby spinach and fresh lemon...

COTTAGE PIE FILLING • 1 tbsp olive oil • 1 onion, diced • 2 garlic cloves, minced • 1 kg beef mince • 1 cup frozen mixed vegetables  • 2 tbsp tomato paste • 2 tbsp Worcestershire sauce • 1 1/2 tsp salt • 1/2 tsp pepper • 1 tsp rosemary • 1 tsp thyme • 1 cup beef stock • 2 tbsp cornflour mixed with 3 tbsp cold water (slurry) Heat oil in a hot pot. Add onions and sauté until soft. Add garlic and cook for 1 minute before adding mince. Cook until no longer pink making sure to break up any large chunks. Add frozen vegetables and stir. Add thyme, rosemary, salt and pepper and stir. Add tomato and stir.  Add sauce and beef stock and bring to a gentle boil. Cover and reduce heat to low. Simmer for 10 minutes. Add cornflour slurry and stir. Cover and turn heat off. Set aside.  MASHED POTATOES  • 1 1/2kg potatoes, peeled and quartered  • 100g unsalted butter • 1 cup full cream milk • 1 cup shredded cheddar cheese • 1 1/2 tsp salt • 3/4 tsp white pepper  • 2 egg yolks...

 ✨FULLY LOADED NACHOS✨ FULLY LOADED NACHOS @kizzy.cooks  SALSA 🍅 2 tomatoes, seeds removed, finely diced  🍅 1/2 red onion, finely diced  🍅 handful fresh coriander, finely chopped  🍅 1/4 tsp salt 🍅 juice of 1/2 lime Mix everything together and set aside GUACAMOLE  @kizzy.cooks  🥑 2 avocados, mashed 🥑 1/2 red onion, finely diced 🥑 handful fresh coriander, finely chopped  🥑 1 garlic clove, minced 🥑 1/2 tsp salt 🥑 juice of 1/2 lime Mix everything together and set aside. BEEF @kizzy.cooks  🫘 1 Tbsp oil 🫘 1 onion, finely chopped  🫘 3 garlic cloves, minced 🫘 500g beef mince 🫘 1 1/2 tsp salt 🫘 1 tsp paprika, cumin, oregano, chilli 🫘 1/2 tsp smoked paprika  🫘 1/4 tsp black pepper  🫘 2 Tbsp tomato paste 🫘 420g tin black beans, drained 🫘 454g tin refried beans 🫘 1 cup beef stock Heat oil in a hot pan. Add onions and sauté until soft. Add garlic and cook for a minute. Add mince and break up with a fork. Add spices an...