Cooking with Shelly

19/05/2026

Buttermilk Scones🫓

Cooking with Shelly
Nothing beats the smell of freshly baked scones on a cold Cape Town day ☁️
Golden on top, soft and fluffy inside — perfect with butter, jam and a warm cup of tea ☕💛

Ingredients
5 cups cake flour
6 tsp baking powder
1/4 cup castor sugar
1 tsp salt
250 g butter or margarine
2 eggs
About 2 cups buttermilk or amasi
Egg yolk for brushing

Method
Preheat your oven to 170°C.

In a large bowl, mix the flour, sugar, salt and baking powder.

Rub in the butter until the mixture looks like breadcrumbs.

Mix together the eggs and buttermilk/amasi then add to the dry ingredients and Mix gently until a soft dough forms.

If the dough feels too stiff, add a little more buttermilk.

Gently bring the dough together, then fold it over itself 3–4 times. Don’t knead — this is what keeps the scones light, fluffy and create flakey layers. Roll the dough out lightly to about 2 cm thick.

Cut out the scones and arrange the scones next to each other on the baking tray, leaving very little space between them.

Brush the tops with egg yolk for that beautiful golden finish.

Bake for 20–25 minutes until golden and fluffy.

Serve warm with butter, jam, cheese or fresh cream 🤍

Enjoy😋

19/05/2026

Happy Tuesday fb family💛.
Grey skies outside, fresh scones loading inside 🫶🏼

Cooking with Shelly

18/05/2026

Garlic Lemon Butter Broccoli & Green Beans 🥦🍋
A quick and easy side dish packed with flavour.

Ingredients
1 head broccoli, cut into florets
200 g green beans, trimmed
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, finely chopped
Juice of 1/2 lemon
Salt and black pepper to taste
Chilli flakes to taste
Optional: lemon zest for extra flavour

Method
Bring a pot of salted water to the boil.

Add the broccoli and green beans and blanch for 2–3 minutes until bright green and slightly tender.

Drain and place into ice water for a minute to stop the cooking. Drain well.

Heat the butter and olive oil in a pan over medium heat.

Add the garlic and sauté for about 30 seconds until fragrant.

Add the broccoli and green beans. Toss well for 2–3 minutes.

Season with salt, black pepper, chilli flakes and lemon juice.

Finish with a little lemon zest if using and serve warm. ✨

Enjoy😋

18/05/2026

Adobo Chicken is rich, garlicky, savoury and slightly tangy from soy sauce and vinegar — slowly simmered until perfectly sticky and tender 😍

Classic Filipino comfort dish that may look similar to Hong Kong chicken, but the flavours are completely different 💛


Ingredients

Marinade
10 chicken portion
2&1/2 tbsp brown sugar
1/3 cup soy sauce
1/4cup vinegar
6 garlic cloves, minced
1 tsp whole black peppercorns

For Cooking
2 bay leaves
1 onion, sliced
1/2–1 cup chicken stock
Oil for frying

Optional Garnish
Chopped spring onions
Sesame seeds

Method
In a bowl or container, combine the brown sugar, soy sauce, vinegar, garlic and black peppercorns. Mix well.

Add the chicken thighs and coat well in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavour.

Heat a little oil in a large pan over medium-high heat.

Remove the chicken from the marinade (reserve the marinade) and sear the chicken skin-side down until golden brown, about 4–5 minutes. Flip over and cook the other side briefly. Remove and set aside.

In the same pan, sauté the sliced onion for 2–3 minutes until softened.

Return the chicken to the pan. Pour in the reserved marinade, chicken stock and add the bay leaves.

Bring to a gentle boil, cover with a lid and simmer for 30 minutes until the chicken is tender.

Remove the lid and increase the heat slightly. Let the sauce reduce and thicken, spooning the sticky glaze over the chicken until glossy and rich.

Garnish with spring onions and sesame seeds if desired. Serve hot with steamed rice and enjoy!

Enjoy 😋

18/05/2026

🌸 Good Morning Family 🌸

Wishing you all a beautiful Monday and a truly blessed week ahead.
May this new week bring peace to your hearts, strength for every challenge and joy in the little moments.
Have a wonderful week ahead🌷

Cooking with Shelly

17/05/2026

White Chocolate Cream Cheese Tartlets 🍫🍓🫐

Cooking with Shelly recipe

Ingredients
Cream Cheese Filling
1 can condensed milk (385 g)
1 tub smooth cream cheese (230 g), room temperature
100 g white chocolate, melted and slightly cooled
2 tablespoons lemon juice
2 teaspoons vanilla essence

Pastry
2 rolls of puff pastry, thawed

Topping
1 cup strawberries, sliced
1/2 cup blueberries (or fruit of your choice)

Glaze
4 tablespoons apricot jam
1–2 teaspoons of warm water

Method
Preheat the oven to 180°C and grease a standard 12-hole muffin pan well.

In a mixing bowl, add the condensed milk, cream cheese, and melted chocolate, lemon juice and vanilla essence.
Mix until smooth and creamy. Set aside.

Using a round biscuit cutter, cut circles from the puff pastry large enough to fit into the muffin pan.
Gently press the pastry into each muffin hole.

Spoon the cream cheese mixture into each pastry case, filling only halfway.

Bake for 25–30 minutes until the pastry is golden and the filling is set.

Remove from the oven and allow the tartlets to cool completely in the pan.
The filling will firm up as it cools.

Warm the apricot jam and thin with a little water if needed.
Lightly brush the tops of the cooled tartlets, then decorate with fresh fruit.

Enjoy 😋

17/05/2026

Steak Strip Curry 🥘✨

Don’t underestimate leftovers… this quick Sunday curry turned yesterday’s fried steak strips into the most comforting meal 😍
Rich, fragrant spices, tender steak, and baked beans simmered together for an easy budget-friendly lunch the family will love ❤️🔥

Quick Steak Strip Curry Recipe

Ingredients
Leftover fried steak strips
1 onion, sliced
1 tsp jeera seeds
1 star anise
2 bay leaves
1 tbsp ginger & garlic
1 tbsp masala
2 can baked beans, drained from the tomato sauce
Fresh coriander, chopped
Salt to taste
Oil for frying

Method
Heat a little oil and sauté the onions with the jeera seeds, star anise, and bay leaves until fragrant and lightly golden.

Add the ginger & garlic and cook for a minute.

Stir in the masala.

Add the leftover steak strips and cook for about 5 minutes to absorb all the flavours.

Add the drained baked beans and let everything simmer gently.

Check seasoning and adjust if needed.

Finish with freshly chopped coriander and serve warm.

Perfect with fluffy rice, rotis, or fresh bread 🤍

16/05/2026

Southern Style Crunchy Chicken🍗

Cooking with Shelly
Golden, crispy, juicy perfection 🍗
If you haven’t tried this crispy fried chicken recipe yet… you’re seriously missing out! 🤤🔥 Crispy on the outside, tender on the inside, and packed with flavour in every bite.

Ingredients
2 cups of flour
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp cumin
1 tsp aromat
1/2 tsp white pepper
2 cups buttermilk


Add your chicken to the buttermilk and set it aside.
In a separate bowl, Mix the flour and the rest of the ingredients together.
Coat the chicken in buttermilk and then flour, then buttermilk and flour again.
Fry on medium - high heat, until the chicken is cooked. 12 -14 mins for drumsticks and 14 -16 mins for thighs.
Remove chicken from the pan,and place on a wire rack.

I placed the fried chicken (still on the wire rack) in a preheated 200 Deg Celsius oven while frying the rest of the chicken.

Enjoy 😋

16/05/2026

16/05/2026

Zesty Orange Choc Chip Muffins🍊🍫

These Orange Choc Chip Muffins are unbelievably moist with melty chocolate in every bite. One of those recipes that instantly becomes a keeper after the very first bake 🤍🍫

Cooking with Shelly recipe

Ingredients
2 eggs
1/2 cup castor sugar
1/2 cup oil
1/2 cup orange juice
1 tbsp orange zest
1/3 cup milk
1&3/4 cups flour
2 &1/2 tsp baking powder
100 g chocolate chips, plus extra for topping

Method

Preheat oven to 170°C and line a muffin tray with muffin cases.
Beat together the eggs and castor sugar until light and creamy.
Add the oil and mix well.
Pour in the orange juice, orange zest and milk. Mix until combined.
Sift in the flour and baking powder. Fold gently until just combined.
Fold in the chocolate chips.
Spoon the batter into muffin cases and sprinkle extra chocolate chips on top.
Bake for 20–25 minutes or until golden and a skewer comes out clean.
Allow to cool slightly and enjoy the ultimate gooey chocolate chip bite.

Enjoy😋

16/05/2026

Happy Saturday, everyone! ☀️💛

The weekend is here — time to slow down, breathe a little, and enjoy the simple things that make you happy. Whether you’re resting, cooking something delicious, or spending time with loved ones, I hope your day is filled with peace and good vibes.

Have a beautiful weekend, my lovely followers 💕

Cheese and Veg Savoury Slice🥕🧀🥓🌶️

Cooking with Shelly

Ingredients
1 cup cake flour
1 tsp baking powder
1 cup grated carrot (lightly squeezed, not dry)
1 cup grated baby marrow / zucchini (lightly squeezed)
1 cup grated cheddar cheese
1 small onion, finely grated
1–2 jalapeños, finely chopped (remove seeds for less heat)
1/2 cup oil
5 eggs
1 tsp paprika
Garlic and herb seasoning (to taste)
1 tbsp chopped parsley
Salt & black pepper to taste
4–6 rashers bacon, cooked and chopped (optional)

Method
Whisk eggs and oil together until well combined.

Add paprika, garlic and herb seasoning, salt and pepper. Mix well.

Fold in the flour and baking powder gently.

Stir in the grated onion, carrot, baby marrow, and cheese.

Add the chopped jalapeños and mix through.

Fold in the bacon last, then add parsley and combine until evenly mixed.

Pour into a prepared baking tin and smooth the top.

Bake until golden, set in the centre, and lightly crisp on top.

Enjoy 😋