Missy Magz Creations

12/06/2026

11/06/2026

This hearty Pilchards Biryani is packed with flavour from fragrant spices, lentils, fluffy rice, crispy onions, and perfectly cooked eggs. A delicious meal that's easy on the pocket but rich in taste!🥘

One pot, plenty of flavour, and guaranteed empty plates at the dinner table. ❤️🥰
Cooking with Shelly

Easy Pilchards Biryani – 🍚🐟
Ingredients
2 × tins pilchards in tomato sauce, cleaned
2 cups basmati rice (cooked)
1 cup lentils (cooked)
3 medium potatoes, quartered & roasted
2–3 onions, thinly sliced
4 boiled eggs

Aromatics
2 tbsp oil or ghee
1 cinnamon stick
4 green cardamom pods
4 cloves
1 tsp jeera seeds
1 sprig curry leaves
1 tbsp garlic, crushed
1 tbsp ginger, grated

Spices
2 tbsp biryani masala
1 tsp Kashmiri masala
1 tsp Rombo Rossi
1/2 tsp turmeric
1/2 tsp garam masala
Salt to taste (about 1&1/2 tsp)

For layering & finishing
1/2 cup crispy fried onions
1/4 cup fresh coriander, chopped

Egg yellow mixture
Few drops of egg yellow food coloring
1/4 cup of milk

Method

Add the oil to a pot and sauté whole spices, curry leaves, curry seeds, garlic, ginger, and onions until fragrant.

Add the rest of the spices and salt and allow spices to cook through, Add some water and simmer for 2-3 minutes.
Then gently add the pilchards. Add a little water if needed.

Layer cooked rice and lentils over the pilchards.

Add potatoes and crispy fried onions.

Add another layer of rice and lentils.

Top with roast potatoes, fried onions, boiled eggs, and coriander.

Drizzle egg yellow mixed with milk over the top.

Cover and bake at 180°C for 30 minutes.

Rest for a few minutes, Garnish with fresh Coriander then serve and enjoy ✨

Enjoy 😋

10/06/2026

Salwaa’s Kool Frikkadel (oumense onder die komberse)

Salwaa’s Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive

Ingredients:
500g mutton / beef pieces pieces
2 tablespoons oil
2 onions, chopped
Salt to taste
7 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large cabbage
Nutmeg
Butter
Water as needed

Frikkadel ingredients:
500gr fat free minced meat
1 onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice of slightly stale bread soaked in water
1 egg
Salt & pepper to taste

Method:

Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook until the meat are brown and tender, 20 – 30 minutes depending on you meat, adding water (not excessive) to prevent it from burning. In the meantime separate the outer cabbage leaves, cutting the veins from each leave but don’t cut through the leave. Chop the inside (the hard part) of the cabbage finely, put the chopped cabbage in a colander. Pour boiling water over the cabbage and leave to drain. When the meat is nicely browned add the chopped cabbage in the pot, stir and cook another 10 minutes until the cabbage are browned as well, stirring often to prevent burning. Wash the cabbage leaves you left whole and steam on top of the meat remove when softened and set aside.

Prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each cabbage leave and fold into parcels. Place the frikkadel parcels on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and cook, covered for about 30 minutes on medium.

Serve, with white rice and atchar.