| S.A. RECIPES 2 |
HERTZOG KOEKIES 1 Back To Top
HERTZOG KOEKIES 2
HOT CHOCOLATE SAUCE
LEG OF LAMB POTJIE
MAIZE PORRIDGE SUPERIOR
MALVA PUDDING 1
MALVA PUDDING 2
MALVA PUDDING WITH AMARULA CREAM
MALVA PUDDING WITH AMARULA CREAM LIQUEUR
MEALIE BREAD 1
MIELIE BREAD 2
MIELIE BREAD 3
MILK CUSTARD DUMPLINGS
MONKEY GLAND STEAK 1
MONKEY GLAND STEAK 2
MONKEY GLAND STEAK 3
MONKEY GLAND STEAK 4
MUSSEL BOBOTIE WITH PUMPKIN FRITTERS
HERTZOG KOEKIES 1
It is said that General Hertzog
( he was a general in the South African
army at the turn of the century)
was so fond of these cookies that
they were given his name.
(Makes: 60 Cookies)Ingredients
500 g(1 Ib) self raising flour
50 ml (4 tbs) sugar
25 ml (2 tbs) margarine
3 egg yolks milk or water
5 ml vanilla essence
1 ml ( tsp) salt Filling
3 egg whites, stiffly beaten
250 ml (1 cup) sugar
500 ml (2 cups) desiccated coconut Preparation
1.) Cream the margarine and sugar in
a bowl until light and creamy.
2.) Stir in the egg yolks and
vanilla essence, blending well.
3.) Sift the flour and salt into the mixture,
blending well, then stir in a little milk or
water to form a fairly stiff dough.
4.) Roll the dough out to
5 mm(2 1/2in) thick on a
floured surface and cut into
rounds with a pastry cutter.
Line greased patty tins
with the rounds of pastry.
5.) Make the filling.
Gradually add the sugar to the beaten
egg whites, beating well to blend.
6.) Fold in the coconut and mix well.
7.) Place a little apricot jam in the centre
of the rounds in the patties and spoon
some of the coconut mixture over the jam.
8.) Bake in the oven at 200C (400F)
until the pastry is lightly golden,
about 15 minutes.
Cook slightly in the patty tin,
then cool completely on a wire rack. Back To Top
HERTZOG KOEKIES 2 Ingredients
500ml cake flour (280g)
10ml baking powder (2 tsp)
50ml castor sugar (40g)
3 large eggs, separated
200g smooth apricot jam
300ml sugar (240g)
500ml desiccated coconut (160g) Preparation
Sift the flour, baking powder and salt together.
Add castor sugar and rub in margarine.
Beat egg yolks and water together and add to
dry ingredients, mixing to form a soft dough.
Roll dough out thinly and press out circles.
Line the base of greased patty
pan tins with dough circles.
Spoon a teaspoonful of apricot jam into
the middle of each circle of dough.
Beat egg whites until soft peak stage.
Add the 300ml sugar gradually,
while still beating.
Add coconut and spoon egg
mixture onto apricot jam filling.
Bake in a preheated oven at
180C (350F) for 20 - 25 minutes.
Turn onto a wire rack to cool. Back To Top
HOT CHOCOLATE SAUCE Ingredients
1 tin condensed milk
(390g) or 12 ozPreparation
Melt the margarine in the
top of a double boiler,
and stir in the cocoa powder.
Combine well, then add
the tin of condensed milk.
Stir well and heat through
until almost boiling.
Pour over vanilla ice cream
for a sinfully good dessert.
Leftovers can be kept in the fridge,
although they're not likely to last long -
they'll take on the consistency of runny
fudge and be devoured before the day is out.
This can also be made in the microwave -
just melt the butter, stir in the cocoa
and condensed milk, and
microwave until very hot.Back To Top
Sweet and syrupy koeksisters,
one of the best-known local
delicacies are also called "koesisters".
They are related to their Malay
counterparts and also to doughnuts;
the Indian version is usually rolled in
desiccated coconut before serving.
In some variations the dough
is made with yeast.
Serve these South African
treats with tea or as dessert.Ingredients
8 cups Flour
2 T sugar
1 tsp. Baking Powder
2 cups Milk (approximately) Preparation:
Mix all dough ingredients
together to form dough.
Roll out, cut and plait.
Fry in hot oil until golden
and immediately submerge
in cold syrup. Syrup
(to be made in advance and frozen)
12 cups Sugar
6 cups Water
2 T golden syrup
3 - 4 pieces whole, fresh ginger Preparation
Boil all syrup ingredients together.
Remove from heat, cool and
place in freezer overnight. Back To Top
KOEKSUSTERS 2 The Syrup
To be made the day before and
left in the fridge to cool down.
Boil 3 cups of Water with
24 grams of Root Ginger.
Then remove the Ginger and
add 3 more cups of Water.
Bring to boil again.
Then add 2.5 kgs (12 cups) of Sugar
and allow to boil for 5 minutes.
Put in fridge.The Pastry
6 cups of Plain Flour
6 teaspoons of Baking Powder
125 grams of Margarine
125ml Evaporated Milk
312ml Lukewarm Water
A Pinch of Salt
Mix all the above together and kneed well.
Then leave to rest.Preparation
1.) Roll the dough flat into an oval/
square until it is 5mm thick.
Cut the dough into strips 2.5cm across.
Then cut these strips into lengths of 6cm.
(So you are left with a whole
bunch of rectangles 2.5cm x 6cm.)
2.) Then make two cuts along the length of the
rectangles so that you can braid them.
What you're aiming at is the
same braid in a scout's toggle.
(or similar to a girl's 3-strand braid in her hair.)
When you're finished you should have a whole bunch
of braided dough pastries ready to be boiled in oil.....
3.) Cook these in hot oil and dip
the whole cooked Koeksuster
immediately into your cool syrup
that you've hauled out the fridge.
4.) Remove from the syrup and allow to
cool (on a newspaper) before eating. Back To Top
KOEKSISTERS 3 SYRUP
6 x 250ml sugar (1,2kg)
3ml cream of tartar
5ml cold water
3ml ground ginger
1 cinnamon stick OR
1ml ground cinnamon
rind of one lemon
20ml lemon juice DOUGH
4 x 250ml cake flour (560g)
20ml baking powder
about 200ml water
cooking oil for frying Preparation
: For Syrup
In a large saucepan, dissolve the sugar
in the water and bring to the boil.
Mix cream of tartar and cold water
together and add to the syrup.
Add ginger, cinnamon, lemon
rind and lemon juice.
Boil for 10 minutes and leave to cool.
Refrigerate until very cold -
overnight, if possible. For Dough
Sift dry ingredients together.
Rub in margarine until the mixture
resembles fine breadcrumbs.
Beat eggs with 200ml water and add to
dry ingredients, mixing to a soft dough.
Add more water if necessary.
Knead the dough lightly for a
few minutes, until smooth.
Cover with plastic wrap and
leave to rest for at least one hour.
Roll out dough to a thickness of 5mm.
Cut strips 1cm wide and 8cm long.
Join ends of 3 strips and plait.
Alternatively, take two strips
15cm long, join ends and roll.
Deep-fry koeksisters in oil
until brown on both sides.
Dip immediately into ice cold syrup,
making sure that the koeksister
is soaked through.
Remove with a slotted spoon
and turn onto a wire rack.
If syrup becomes warm,
return to the refrigerator.
Store koeksisters in the
refrigerator before serving. TIPS
Do not fry koeksisters too quickly
or the outside will be cooked,
and the inside still raw.
Use two bowls of syrup.
Keep one in the refrigerator
while using the other.
Keep koeksisters in the deep-freeze
and remove 30 minutes before use. Back To Top
Koeksisters are easier on the mind and hands
than vetkoeks (pronounced'fet-cooks').
Vetkoeks are deep fried bread dough
then filled with meat or fruit.
Very filling and like all breads takes
time to nurture the rising process.
Koeksisters are similar
but more like a cake.Ingredients
: 9 oz of brown sugar, 1/4 pint water, cinnamon, 1 oz butter, 1 egg, 6 oz self raising flour, oil for frying.Preparation
Dissolve the sugar in the water.
Add sprinkle of cinnamon
with a piece of lemon.
Bring to the boil then allow to
cool, discarding the lemon.
Add the butter, beat in the
egg and get it creamy.
Sift the flour and mix with the
butter/sugar mix until smooth.
Roll into a 9' square and
cut into 18 pieces ( 3'x11/2').
Cut two slits in each piece but
leave them joined at the top, so it
looks like a thing with three legs.
Plait the legs and pinch
at the ends to seal.
Heat oil to 350F and
fry for 4-5 minutes,
dip in syrup and serve hot.Back To Top
The secret of the crisp syrupy outside of koeksisters is that they are takenstraight from hot oil and dipped into ice-cold syrup. This seals the syrupoutside and leaves the inside dryish in contrast.
To make the syrup, mix a litre of sugar, 5 ml cream of tartar, 2.5 mltartaric acid and 5 ml vanilla essence or grated orange rind or cinnamon, or 1.5ml ginger with 500 ml of water. Bring mixture to the boil and allow it to simmerfor about 10 minutes or until syrupy. Set syrup aside to cool.
It is advisable to make the syrup first and leave it overnight in thefridge.
To make the batter, sift 500 ml flour, 10 ml baking powder and 5ml salt into a mixing bowl.Cut or rub 70 ml of margarine or butter into the dry ingredients.
Beat an egg thoroughly and add it to 80 ml of milk. Add the egg andmilk to the flour mixture, handling as little as possible. Put the dough in thefridge for at least one hour.
Roll out the dough to a thickness of 4 mm. Cut into strips about 8 cmlong and 2.5 cm wide. Cut each strip into three lengthwise, leaving one sideuncut.
Now plait the three pieces and press ends together firmly. Pre-heat adeep pan and remove syrup from the fridge. The hot fried koeksisters must bedropped into the cold syrup.
The syrup will warm up about halfway through, so divide it into twobowls. Deep-fry koeksisters until golden brown, drain for a few seconds onabsorbent paper and dip into cold syrup.Back To Top
This recipe is delicious. These little fritters are soaked in a spicy syrup.
And are great for tea time. Prep Time
: 15 minutes Cook Time
: 20 minutes Makes
: 20 Fritters
500g cake flour
2 ml salt
20 ml baking powder
125 g butter
2 eggs, beaten
oil (for deep frying) Syrup
750 g sugar
375 ml water
2 cinnamon sticks
4 whole cloves
2 inches ginger, peeled
1. Prepare syrup the day before making the koeksisters and chill thoroughly.
2. Dissolve sugar in water over medium heat.
3. Add spices and knob of ginger.
4. Boil together for 10 minutes.
5. Sift flour, salt and baking powder into a bowl.
6. Rub in butter finely, add beaten eggs with enough milk to blend into a stiff dough.
7. Chill dough in refrigerator for 30 minutes.
8. Roll out to 5 mm (1/4 inch?) thick and cut into strips approximately 70 x 30 mm (3 x 1 inches).
9. With a sharp knife, cut each strip into 3 smaller ones, leaving them attached at one end.
10. Plait (braid) loosely and pinch ends to secure.
11. Drop a few at a time into hot oil.
12. Cook until lightly-browned and puffed.
13. Lift out and drain for just 1 minute of crumpled paper towels, then drop at once into chilled syrup.
14. Soak in syrup, lift out and drain in a sieve until dry.
: I'm sure my cousin got a larger yield than this, she made hers very small and dainty.
16. You can make them the size that suits your needs and aesthetics.
17. I like them small and dainty, but that's the only way I've ever had them. Back To Top
Pronounced "cook-sisters." A very sticky South African sweet.
Koeksisters originated from the Malayan slaves brought to Cape Province by the European settlers. The Malays made this deep-fried spiced sweet in round balls.
The Afrikaaner version is shaped like a short, fat plait. Koeksisters dough is divided into strips with a special koeksisters cutter. Its then plaited and deep-fried. To finish, it is plunged straight from the hot oil into an icy coldsugar syrup made by simmering cinnamon sticks, glycerine, lemon juice, ginger and cream of tartar.
You can feel it sucking up the syrup as it hits the cold mixture.
Home-sick South Africans just love them. Syrup
250 ml (1 cup) water
625 ml (2 cups) white sugar
12.5 ml (2 tsp.) lemon juice
5 ml (1 tsp.) vanilla essenceDough
375 ml (1 cups) cake flour
22 ml (4 tsp.) baking powder
1 ml ( tsp.) salt
20 g butter
150 ml ( & a bit cups) milk
750 ml (3 cups) granola oilPreparation
Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved.Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.
Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flourmixture. Add the milk. Mix well until a dough is formed.
Roll the dough out to a thickness of 5 mm ( in.). Cut the dough into thin ( 10 mm or in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator.
Try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none". Back To Top
A sweet syrup filled South African pastry. For The Syrup
1 stick CinnamonPreparation
Make the syrup first, by putting the ingredients into a pot and stirring over a gentle heat until the sugar dissolves.Bring to the boil and boil rapidly for one minute. Allow to cool then put in fridge for 30 minutes before dipping the Koeksisters.For The Koeksister
500g Cake flour
4 teaspoons baking powder
pinch of salt
8-10 tablespoons milkPreparation
Sieve flour and salt together and then rub in the margarine. Add the well beaten eggs, baking powder and enough milk to form rolling dough. Roll out and cut into rectangles (10cmX4cm) +- 6mm thick on a floured surface. Cut the rectangle into three equal strips lengthways. Join the ends at the one end and twist (Plait) the three strips before joining the opposite three ends together. Fry in heated oil. 375 F (If too cool the inside of the Koeksister will be too moist) Drain and dip into cold syrup and put on rack. Serve on a plate.Back To Top
Pap is a type of porridge made with mealie meal. It distinguishes a South African braai from any other barbeque. This is the "crumbly" version of pap.
(Makes: 6 Servings) Ingredients
750 ml (3 cups) water
10 ml (2 ts) salt
600 g (4 cups) mealie meal
(or commercially available pap)Preparation
Bring water to boil in a pot (or potjie). Pour in the mealie meal to form a cone in the center of the pot but do not stir. Reduce the heat, put the lid on pot and let pap simmer the 5 minutes, until a skin forms. Stir with a fork until pap is fine and crumbly. Cover again and let pap simmer for another 45 minutes. Back To Top
LEG OF LAMB POTJIE Ingredients
1 Leg of lamb (one that will fit in a no.3 pot)
250g of bacon
2 Onions, finely chopped
1 Bottle Lombards Soet Wyn (sweet dessert wine)
Seasoning to taste
1 Packet of mushroom soupPreparation
The day before you plan on having the pot, cut lots of small slices into the leg of lamb and stuff them with cloves of garlicand bacon.
Heat the pot and brown the leg of lamb in some olive oil. Then pour in the bottle of 'Soetes' and let it simmer for about 90 minutes.
Add the vegetables and cook until they are just soft - about the time it takes to drink 2 glasses of wine (or 4 glasses if it's your neighbours wine)
Add the soup powder to thicken the pot slightly.Remove and slice the leg of lamb, then put the pieces back in the pot and serve on a bed of rice. Back To Top
(Makes: 6 Servings)
500 g penne
Butter for greasing dish
30 ml butter
30 ml corn flour
5 ml butter to enrich sauce
500 ml grated mature cheddar
3 large ripe tomatoes
60 ml bread crumbs
skinned & sliced
salt & black pepperWhite Sauce
800 ml full cream milk
5 ml mustard powder
3 bay leaves
2 sprigs each, fresh thyme & parsley
1 medium onion sliced up
1 strip of lemon peel
1. Cook penne in well salted water, until al dente.
2. Preheat oven top 180*C (350*F).
3. Butter a 2,5 litre rectangular dish lavishly.
4. Pour milk into saucepan, add the mustard, bay leaves, thyme, parsley, sliced onion & lemon peel.
5. Heat until boiling, remove from heat & allow to stand to infuse.
6. Melt butter in small heavy based saucepan until foaming.
7. Remove from heat & stir in the corn flour briskly until incorporated.
8. Return saucepan to heat & stir constantly over LOW heat until butter & corn flour thicken to a paste. Remove from heat.
9. Pour the hot strained milk in a steady stream, into the butter mixture, beating vigorously to blend thoroughly.
10. Gather in all the bits of roux from the edges of the saucepan.
11. Simmer (barely bubbling) over moderate heat, whisking constantly, until the sauce starts to boil.
12. Allow to boil for 1 minute, stirring constantly with a wooden spatula or spoon. Remove from stove.
13. Add 5 ml butter, salt, milled black pepper & whisk briskly for a second or two, until thick & shiny.
14. Add half the cheese stirring constantly, until cheese has melted.
15. Layer cooked penne, well seasoned tomato slices into the greased dish.
16. Pour over the cheese sauce, add extra bay leaves, dot with butter & sprinkle with bread crumbs. & rest of cheese.
Bake for 30 minutes or until top becomes crisp & golden.Back To Top
MAIZE PORRIDGE SUPERIOR Ingredients
: 200 g (400 ml) maize meal 1 litre boiling water 8 ml of salt 125 - 250 g bacon oil 1 x 285 g tin creamed mushrooms (or fresh sauted mushrooms) 100 g (250 ml) grated cheddar cheese 50 ml cream or evaporated milk (optional but very good) 2 onions, cut and sauted in butter or margarine 1 X 410 g tin tomatoes, choppedPreparation
Preheat the oven to 180 degrees C. Prepare the maize porridge using themaize meal, boiling water and salt. In the meantime fry the bacon until crispand crumble it.
Add oil to the bacon fat to make 50 ml and pour into a casserole ofabout 22 cm in diameter. Layer the maize porridge and remaining ingredientsalternately in the casserole. Pour over the cream and bake for 45 - 60 minutes.
(The maize meal can be made in the microwave as follows: Stir the maizemeal and salt with a fork into the boiling water and microwave for 10 minutes at100% power. Stir frequently to prevent the forming of lumps.Back To Top
MALVA PUDDING 1 Ingredients
1 cup Milk
1 tsp. Baking Powder
1 cup Flour
T Apricot Jam
1 tsp. Bicarbonate of Soda
pinch of salt Preparation
Mix egg and sugar until creamy.
Add jam and mix well.
Mix bicarbonate of soda and milk together and add to the mixture.
Mix the dry ingredients together and add to the mixture.
Bake for 30 minutes on 180C (350F) in a dish with a lid. Syrupy
1 cup Sugar
1 cup Milk
cup boiled water
1 tsp. vanilla essence
Place the ingredients for the syrup in a small pot and bring to boil.
Allow to simmer until all ingredients are well mixed.
Pour over pudding and serve hot. Back To Top
MALVA PUDDING 2 Ingredients
1 cup sugar
1 Tbsp. smooth apricot jam
1 cup cake flour
1 tsp. baking soda
Generous pinch of salt
1 Tbsp. butter
1 tsp. White vinegar
1 cup milk Sauce
1 cup cream
6 oz. butter
1 cup sugar
cup hot water Preparation
Preheat oven to 350 F. In a mixing bowl, beat egg, sugar and jam together on high for +/- 15 minutes. In a separate bowl, sift together flour, soda and salt. In a microwave safe bowl, melt butter carefully in microwave, then add vinegar and set aside.
Add half of the milk to egg/sugar mixture, and mix together. Then add half the flour mixture, and blend ingredients together. Alternately mix in the rest of the milk, then the rest of the flour mixture. Add butter/vinegar mixture and mix well.
Pour mixture into a pyrex or corningware baking dish (about 8 inches in diameter) and cover with lid or foil and bake for 45-60 minutes. The pudding is cooked when it is a consistent rich brown in color. If it is still pale in the center on top, it will need to cook a little longer.
Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. Let stand for several minutes, allowing sauce to soak into baked portion, then serve pudding.Back To Top
MALVA PUDDING WITH AMARULA CREAM
A delicious pudding that comes with
a rich creamy sauce and whipped
cream to enhance the fruity
sweetness of the Amarula liqueur
(Makes: 4 Servings)
(Prep Time: 15 minutes)
(Cooking Time: 50 minutes) Ingredients For The Pudding
15g soft Butter
60ml smooth apricot jam
250g self-raising flour
1 tsp Bicarbonate of soda
2 tsp vinegar
2 tsp vanilla extract Ingredients For The Sauce
250ml evaporated milk
100g unsalted butter
125g demerara sugar
60ml hot water Ingredients For The Amarula Cream
100ml Amarula cream liqueur
150ml whipping cream Preparation
1.) Preheat the oven to 180C/gas 4.
2.) Butter a baking dish thoroughly.
3.) To Make The Pudding
beat together the
sugar and butter until
smooth, light and fluffy,
then add the egg and the
jam beating until pale.
4.) Sift together the flour, salt
and bicarbonate of soda.
5.) Mix together the milk,
vinegar and vanilla extract.
6.) Fold the dry ingredients
into the egg mixture.
Then add the milk mixture a
little at a time and stir together.
7.) Pour into the buttered baking dish
and cover lightly with buttered foil.
8.) Bake for approx 35-45 minutes until firm.
9.) To make the sauce; combine the evaporated milk,
butter, demerara sugar and hot water in a pan.
Heat, stirring continuously until the
butter melts and the sugar has dissolved.
10.) To make the Amarula cream; lightly
whisk the whipping cream and then
add the Amarula cream liqueur.
11.) To serve; pour the sauce over the hot pudding
and serve with the Amarula cream. Back To Top
MALVA PUDDING WITH AMARULA CREAM LIQUEUR
The legend is that when the elephants ate the berries of the
Amarula tree they were drunk and stumbled around. Ingredients
2 extra large eggs
250ml Castor Sugar
15ml smooth Apricot Jam
5ml bicarbonate of soda
Pinch of salt
125ml milk Sauce
100ml Amarula Cream liqueur or hot water Preparation:
Beat together the eggs and castor sugar until light and fluffy.
Mix in jam. Sift dry ingredients.
Melt butter and mix with milk and vinegar.
Alternately add milk mixture with dry ingredients to egg mixture and mix well.
Pour into a greased 2-litre ovenproof dish and bake at 180C (350F) for 30-40 minutes.
Remove from oven.
For the sauce, mix together all ingredients except liqueur and bring to the boil.
Remove from heat and add liqueur or hot water.
Pour over hot pudding.
Serves: 6 Back To Top
(This is fine for mutton and can also be used cooked as a sauce for hamburgerpatties and for making a leg of lamb in a casserole in the oven)2 huge onions, chopped 1 huge clove of garlic, crushed 15 ml oil 250 ml beef broth 125 ml wine vinegar (white for mutton, red for steak) 250 ml tomato ketchup 15 ml Worcester sauce 5 ml salt 2 ml Tabasco sauce 15 ml brown sugar 1 ml ground cloves 1 ml ground ginger 30 ml fruit chutney 30 ml dark brown sherry (optional) 125 ml milkPreparation
Mix all ingredients and use as marinade. If used for sauce over patties,please cook till onions are done, or else you can saut the onions and garlicbefore putting it into the marinade, and only heat up the sauce before servingit with the burgers. If used for marinade, put meat overnight in it and removejust before barbequing it over hot coals.
Baste frequently while roasting it over coals. If used to make a leg of lambin the oven, put the leg of lamb in it and bake in sauce till tender and done.Serve this with maize bread and a green salad.Back To Top
MARMITE TART Pie
1 c flour
2 eggs, beaten
7 ml baking powder
1 c grated cheese
50 g butter
1 large onion, chopped
175 ml milk
salt & Black Pepper Topping
5 ml softened
10 ml marmite
1. Preheat oven to 180*C (350*F).
2. Grease a glass pie dish.
3. Blend all ingredients with an electric mixer for 3 minutes.
4. Pour into the grease glass dish.
5. Bake for 30 minutes.
Combine the softened butter with the marmite and spread over baked hot tart.Back To Top
MEALIE BREAD 1 Ingredients
400g tin Creamed Sweetcorn
100g Grated Cheese
250 ml Flour
pinch of salt
125 ml Milk
250 ml Mealie Meal
15 ml Baking Powder Preparation
Beat eggs and milk, add cheese and sweetcorn,
then gradually add dry ingredients.
Pour into oiled loaf pan and bake at 185C (350F) for 40-45 mins.
Serve hot with butter at your next braai.Back To Top
MIELIE BREAD 2 Ingredients
250ml mealie meal
5ml baking powder
750ml fresh or frozen sweetcorn kernels Preparation
Mix all ingredients together.
Fill 2 well-buttered loaf baking tins to about 3cm from top.
Bake at 120C/250F for about 2 hours. Allow to cool in tins.Back To Top
MIELIE BREAD 3-Easy Version Ingredients
2 cups biscuit mix
1 cup creamed corn
1 tablespoon sugar
1/2 cup whole milk
2 ounces butter, melted Preparation
In a large bowl, place the biscuit mix, creamed corn, and sugar.
Add the egg and milk, and stir just until combined.
Preheat the oven to 400F (200C).
Grease a 9" baking pan.
Place the mealie mixture into the pan, and coat with the melted butter.
Bake for 20 minutes. Back To Top
MIELIE MADNESS Ingredients
1 tin sweet-corn
1 tin pit-mealies
1 big tablespoon maizena
1 teaspoon baking powder
3-4 eggs (whipped) Preparation
Mix all the ingredients and bake for one hour at 180C.
Serve with breakfast or as a side-dish at a braai. Back To Top
5 - 6 cups water ( water, milk for cereal)
1 cup corn flour or white cornmeal
1 tbsp. butter (optional, but it makes it taste better)
Boil the water in a pot and add the salt and butter. Slowly stir in the flour with a fork. Turn the heat to medium and wait for your pap to start bubbling.
Cover the pot with a lid and let the pap simmer for 30 - 45 minutes. (The longer and slower it steams, the better the taste.)
This can be eaten with milk and sugar for breakfast, or with brown gravy and braaivleis (BBQ'd meat). Back To Top
MILK CUSTARD DUMPLINGS
In years past this dish was enjoyed by many South Africans.
Traditionally known as "Melkkos". Ingredients
1 Liter (Quart) of milkDumplings
(3/4 cup of flour, salt to taste, 3/4 cup of milk)
1 Teaspoon butter (not margarine)
sugar & cinnamon
1. Bring to boil milk & butter together slowly.
2. Make dumplings by adding milk a teaspoon at a time to the flour and stir with a fork or finger until dumplings form in the flour. Do not use to much milk.3. When the milk boils, mix in flour and dumplings and stir slowly as it cooks for 5 minutes.4. Serve hot sprinkled with cinnamon sugar.Back To Top
For this recipe you can sustitute the Pastry for a store bought Graham Cracker Pie Crust which saves you about 10 minutes. Ingredients For Pastry
1 cup flour
1 teaspoon baking powder
egg (take 1 egg, beat it up a bit and then use half of this)
2 oz butter
Beat together butter & sugar.
Add egg, and then add in dry ingredients.
You should get a crumbly mix.
Press this into a pie dish and bake at 350F/180C for 20 minutes.Ingredients For Filling
1 table spoons flour
1 table spoons corn flour
2 cups milk
1 tsp. vanilla flavoring
1 tsp. butter
In a mixing bowl mix together sugar and eggs.
Add the flour & corn to the egg/sugar mixture and beat this together.
Boil the milk; slowly add the egg mixture to the milk
stirring continuously while doing this.
Cook till it thickens.
Remove from heat and add butter and vanilla.
Beat well, and pour into the baked shell.
Let tart cool then sprinkle with cinnamon or nutmeg and refrigerate over night. Enjoy!.Back To Top
2 bunches morogo
1 large onion
1 green pepper
½ cube chicken stock
1 cup milk
3 Tbsp oil
3 cloves garlic
salt and pepper Preparation
Boil morogo or spinach
until well cooked.
Drain and put aside.
In a large saucepan, heat
oil and fry the onion,
green pepper and garlic
until the onion is soft.
Add the morogo and milk.
Chop the potatoes, add them to the mixture
with salt, pepper and chicken stock.
Cover and allow to simmer for
30 minutes until the potato is cooked.
Serve with porridge or rice. Back To Top
You'll need equal parts (two or more pounds each):
spinach or swiss chard (or similar greens), cleaned and torn into pieces
potatoes, cleaned, peeled, cut into quarters and soaked in cold water
chicken stock Preparation:
Place the greens in the bottom of a large pot.
Put the potatoes over the greens.
Add a cup or two of chicken stock sufficient to fill the pot to a depth of one inch.
Bring to a boil, then reduce heat and cover.
Let cook for thirty minutes or until potatoes are steamed tender.
Add water as necessary to prevent the pot from becoming completely dry.
When the potatoes and greens are fully cooked, mash them together with a potato masher.
Serve with Pap & Vleis, Lekker Man.Back To Top
MONKEY GLAND STEAK 1
Monkey Gland Steak is a very
popular South African dish.
And not to worry, the monkeys are safe,
it is just a name given for this dish.
But it is fun to use on your guests.
(Makes: 8 Servings) Ingredients
Thin-cut or cubed steaks
(1 steak per serving)
Oil for frying
1 large onion, diced
2 cloves of garlic,
put through garlic press
2 large tomatoes, diced
(canned tomatoes work just as well)
1/2 cup water
1 cup of ketchup
1/2 cup of Worcestershire sauce
3/4 cup of chutney (Indian relish)
1/2 cup of brown sugar
2 tsp. vinegar
1 tsp. Tabasco sauce Preparation
Heat oil in a heavy skillet.
Sauté onions and garlic until soft.
Add all remaining ingredients (save steaks),
mix well and simmer for a few minutes.
Reduce heat to lowest point.
Fry or grill the steaks separately.
When steaks are done, serve with
rice on warm plates with the
sauce poured over the steaks. Back To Top
MONKEY GLAND STEAK 2 Ingrdients
1kg Rump steakFor Marinade
3 Tbl Vinegar
6 Tbl Tomato sauce
7 Tbl Mrs Balls Chutney
2 grated Onions
3 Tbl Worcestershire sauce Preparation
Mix marinade ingredients, place steak
in the marinade for at least 4 hours.
Grill steak, heat up marinade and
cook well, serve over steak.Back To Top
MONKEY GLAND STEAK 3 Ingredients
1 lb. rump steak
3 tablespoons vinegar
3 tablespoons tomato sauce
3 tablespoons Worcester sauce
1 onion, chopped
1/2 teaspoon mustard
fat for frying Preparation
Beat steak flat.
Mix together other ingredients
and place steak in the
mixture for 30 minutes.
Remove and fry steak in hot fat.
Heat sauce and pour over steak. Back To Top
MONKEY GLAND STEAK 4
A SWEET MARINADE SAUCEIngredients
1 kg (about 2½ pounds) rump steak
6 Tbl Mrs Ball's Chutney
6 Tbl Tomato Sauce (Ketchup)
3 Tbl Worcestershire Sauce
1 Tbl white vinegar
3 Tbl Brown Vinegar
2 sliced onions
1 small tin mushrooms, drained
salt and pepper to taste Preparation
Cut and season steaks.
Mix the remainder of the
and place the steak
in this sauce.
Marinade for at least 1 hour.
Grill the steak.
At the same time, simmer the
marinade in a saucepan to be
poured over the steak when served.Back To Top
Mosbolletjies are buns originating from the Cape winelands,
where they were made from dough leavened with must or mos - the juice of the grape in the first stages of fermentation - instead of yeast.
If fresh grapes were not available, raisins were used instead. Ingredients
500ml raisins with seeds (300g)
about 600ml lukewarm water
2,5kg cake flour
800ml warm milk
400ml sugar (320g)
30ml whole aniseed Preparation
Chop raisins in a food processor.
Add lukewarm water and leave, covered to ferment for four days.
When the raisins have risen to the surface, the yeast, or must, is ready.
Strain yeast through a muslin cloth
and reserve the liquid to make yeast mixture rise.
Prepare yeast sponge mixture by adding 250ml
of the flour to the liquid and mixing to a thin batter.
Beat slightly, cover, and leave in a warm place until double in size.
Add warm milk to butter and allow to stand.
Sift the remaining flour and salt together.
Add sugar, butter mixture, yeast mixture and aniseed, mixing well.
Add more milk if necessary.
Brush surface of dough with melted butter, cover, and leave to rise in a warm place overnight.
Knock down, cover, and again leave to rise in a warm place
until dough has doubled in size.
Shape dough into balls and pack tightly in greased deep loaf tins.
Brush with melted butter.
Leave in a warm place to rise until double in size.
Bake in a preheated oven at 180C (350F) for about 1 hour, until golden brown. Back To Top
MUSSEL BOBOTIE WITH PUMPKIN FRITTERS
A tasty mussel recipe which is served with crisp
pumpkin fritters and a flavoursome tomato relish.
(Makes: 4 Servings)
(Prep Time: 20 minutes)
(Cooking Time: 45 minutes) Ingredients For The Mussel Bobotie
2 tbsp Olive oil
1/2 tbsp Butter
1 onion, finely chopped
2 garlic cloves, finely chopped
200g grated carrot
2 tsp curry powder
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1 tsp ground tumeric
pinch Chilli powder
1kg mussels, cooked and shelled
15g fresh breadcrumbs
1 egg, beaten
1 tbsp ground almonds
1 tbsp lemon juice
6 Bay leaves Ingredients For The Topping
200ml Soured cream
pinch salt and black pepper
2 Eggs Ingredients For The Pumpkin Fritters
450g cooked pumpkin
50g plain flour
1/2 tsp Salt
1 tsp ground cinnamon
2 tsp Baking powder
1 tbsp Sugar
2 Eggs, beaten
vegetable oil, for frying Ingredients For The Charred Tomato Relish
3 plum tomatoes
1 red onion, finely diced
2 tsp chopped thyme
2 tbsp Olive oil
1/2 tbsp vinegar Preparation
1.) Preheat the oven to 180C/gas 4.
2.) Heat the oil and butter in a
pan and gently cook the onion
for 2-3 minutes until soft.
3.) Add the garlic, carrot, and all the spices
and cook for a further 2 minutes.
4.) Stir in the mussels, breadcrumbs,
egg, almonds and lemon juice.
Season to taste with the salt.
5.) Pour into 6 large ramekins or
1 large oven-proof baking dish and
place the bay leaves in the centre.
6.) To Make The Topping
whisk together all the topping ingredients
and pour over the mussel mixture.
7.) Cook for about 12 minutes
for individual ramekins
or 30 minutes for the large
dish, until firm and golden.
8.) To make the pumpkin fritters; place the
dry ingredients in a food processor, add
the eggs and process to form a thick batter.
The batter should hold it's shape,
if too thick add a little milk, if too wet,
add a little more flour.
9.) Heat the oil in a non-stick frying pan.
Drop heaped tablespoons of the batter
into the pan and fry till firm and golden.
Flip over and fry on the other side.
10.) Serve warm sprinkled with a
little cinnamon sugar if you like.
11.) To make the relish; place the tomatoes
on a hot barbecue or griddle pan and
cook until the skins are charred.
12.) Remove from the heat and cut into dice.
13.) Mix the tomatoes with the onion, thyme,
oil and vinegar and season with salt and pepper.
14.) Serve mussels with the pumpkin fritters,
charred tomato relish and rice too, if you like! Back To Top
2 kg mutton (chump or best end)
2 medium onions, chopped
2 3 cloves garlic
20 whole baby potatoes, peeled
10 whole baby carrots, peeledGravy
500 ml water
2 beef stock cubes
250 ml dry red wine
50 ml chutney
50 ml tomato sauce
50 ml Worcester sauce
25 ml soy sauce
good pinch of cloves
a little salt to taste
30 ml cornflour
45 ml Rundvlees Jus (Bisto)
Brown meat in oil/butter
a few pieces at a time.
Remove and set aside.
Fry the onions and garlic, then
return the meat to the pot.
Mix all the gravy ingredients,
except the Bisto and the cornflour.
Pour over the meat, and then
arrange the vegetables on top.
Cover and simmer for 2 hours.
Mix the cornflour and Bisto
to a paste with water, add to
the meat and bring to the boil. Back To Top