 HERTZOG KOEKIES 1  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: Apricot jam 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. HERTZOG KOEKIES 2  Ingredients: 500ml cake flour (280g) 10ml baking powder (2 tsp) 1ml salt 50ml castor sugar (40g) 125g margarine 3 large eggs, separated 50ml water 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. HOT CHOCOLATE SAUCE Ingredients: 3T margarine 3T cococa 1 tin condensed milk (390g) or 12 oz Preparation: 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. KOEKSUSTERS 1  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 cup Butter 2 T sugar 4 Eggs 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. 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 2 Eggs 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. KOEKSISTERS 3  SYRUP: 6 x 250ml sugar (1,2kg) 750ml water 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 5ml salt 30ml margarine 15ml sugar 2 eggs 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. Add sugar. 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. KOEKSISTERS 4  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: 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. KOEKSISTERS 5  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. KOEKSISTERS 6  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 milk 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. 15. Note: 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. KOEKSISTERS 7  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 essence Dough: 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 oil Preparation: 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". KOEKSISTERS 8  A sweet syrup filled South African pastry. For The Syrup: 500g Sugar 275ml water 1 stick Cinnamon Preparation: 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 50g Margarine 4 teaspoons baking powder 2 eggs pinch of salt 8-10 tablespoons milk Preparation: 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. KRUMMELPAP 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. LEG OF LAMB POTJIE  Ingredients: 1 Leg of lamb (one that will fit in a no.3 pot) 250g of bacon Garlic cloves 2 Onions, finely chopped 1 Bottle Lombards Soet Wyn (sweet dessert wine) Olive oil Seasoning to taste Baby potatoes Cauliflower Baby marrows Patty pans Carrots Baby Onions Mushrooms 1 Packet of mushroom soup Preparation: 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. MACARONI CHEESE  (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 pepper White 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. MAIZE PORRIDGE SUPERIOR   Ingredients: Preparation: 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. MALVA PUDDING 1  Ingredients: 1 cup Milk cup Sugar 1 tsp. Baking Powder 1 Egg 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 cup Butter salt 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. MALVA PUDDING 2 Ingredients: 1 cup sugar 1 egg 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. 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: 250g Sugar 15g soft Butter 1 egg 60ml smooth apricot jam 250g self-raising flour pinch Salt 1 tsp Bicarbonate of soda 250ml Milk 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. 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: 5ml vinegar 2 extra large eggs 250ml Castor Sugar 15ml smooth Apricot Jam 310ml flour 5ml bicarbonate of soda Pinch of salt 30g butter 125ml milk Sauce: 250ml cream 100g butter 125ml sugar 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 MARINADE  (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) Preparation: 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. 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. MEALIE BREAD 1  Ingredients: 2 Eggs 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. MIELIE BREAD 2 Ingredients: 250ml mealie meal 250ml flour 5ml baking powder 10ml salt 30ml sugar 2 eggs 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. MIELIE BREAD 3-Easy Version Ingredients: 2 cups biscuit mix 1 cup creamed corn 1 tablespoon sugar 1 egg 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. MIELIE MADNESS Ingredients: 1 tin sweet-corn 1 tin pit-mealies cup sugar 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. MIELIE PAP  5 - 6 cups water ( water, milk for cereal) 1 cup corn flour or white cornmeal tsp. salt 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). MILK CUSTARD DUMPLINGS  In years past this dish was enjoyed by many South Africans. Traditionally known as "Melkkos". Ingredients: 1 Liter (Quart) of milk Dumplings: (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. MILK TART  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 cup sugar 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: 2 eggs 1 table spoons flour 1 table spoons corn flour 2 cups milk 1 tsp. vanilla flavoring 1 tsp. butter cup sugar Cinnamon/Nutmeg Preparation: 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!. MOROGO Ingredients: 2 bunches morogo (or spinach) 2 potatoes 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. Mix well & Serve with porridge or rice. MOROKO Ingredients: 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. 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. MONKEY GLAND STEAK 2  Ingrdients: 1kg Rump steak For 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. MONKEY GLAND STEAK 3  Ingredients: 1 lb. rump steak 3 tablespoons vinegar 3 tablespoons tomato sauce 3 tablespoons Worcester sauce [Worcestershire 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. MONKEY GLAND STEAK 4 A SWEET MARINADE SAUCE Ingredients: 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 ingredients together 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. MOSBOLLETJIES 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 375g butter 15ml salt 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. Discard raisins. 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. 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 Salt 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 Milk 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! MUTTON POTJIE  2 kg mutton (chump or best end) 2 medium onions, chopped 2 3 cloves garlic 20 whole baby potatoes, peeled 10 whole baby carrots, peeled Gravy: 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.
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