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The secret is to cook it in a cast iron pot.
Oxtail Potjie - probably the tastiest potjie recipe.

500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
cup sherry
cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag,
then add the Oxtail and shake to coat with flour.

Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown Oxtail in
remaining fat, remove and drain.

Finely dice 4 of the carrots.
Coarsely chop the onions and the leeks.
Add the finely diced carrots,
leeks, onions and sauté until softened

Add Oxtail, bacon, bouquet garni,
bay leaf, peppercorns, garlic,
tomato sauce, red wine, sherry.
Bring slowly to a boil and
cook slowly for 3 - 4 hours.

1 hour before serving cut the remaining
carrots into 1 inch pieces, add them and
mushrooms and continue cooking slowly.

Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some
cornstarch with the cream before adding.
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150 g cake flour (300 g)
1 (2) egg yolk(s)
1 (2) extra large egg(s)
375 ml milk (750 ml)
2 (4) tablespoon butter, melted
pinch of salt
oil for frying

1.) Stir the flour & salt into a mixing bowl.

2.) Make well in centre, add egg(s)
and gradually stir in milk,
drawing in the flour
from the sides.

3.) Using a whisk, electric mixer,
beat the mixture until smooth.

4.) Fold in the melted butter,
set aside for up to 1 hour.

5.) Just cover the base of
a frying pan with oil,
pouring off the surplus
oil into a small jug.

6.) Heat oil until starting to smoke.

7.) Remove from stove and
allow the oil to cool slightly.

8. Pour in the batter for
the first pancake.

9.) Pancakes must be paper thin,
so add 1 tablespoon of
batter at a time.
Tilting the pan quickly
to spread the batter.

10.) Cook for 1-2 minutes
or until bubbling
lightly & edges start to curl.

11.) Keep warm while
the others cook.

Serve with jam, honey, syrup,
cinnamon & sugar etc.
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Unlike some pasty recipes,
this one does not have gravy.

1 lb. finely-chopped round steak
1 large onion, chopped
2 carrots, cleaned, chopped
2 large potatoes, peeled, sliced
1/3 cup chopped rutabega
salt and pepper to taste
(enough pepper to
'show' in the mixture)
2 pie crusts (not sweet).

Mix meat and vegetables together in a large bowl.
Prepare crust, and roll into pie-sized circle.
Place (approximately 1 cup) of meat/
vegetable mix on one side of crust.
Place 1 large (heaped)
tsp. butter on top of mix.
Fold over crust, trim,
and crimp or roll.
This will look like a crescent-
shaped meatpie now.
Vent top and bake at
375 F until crust is golden.
Serve with ketchup.
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(Makes: 6 to 8 Servings)

1 pound roasted unsalted
peanuts, shelled
3 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 sticks celery, finely chopped
2 tablespoons finely chopped
leeks, white part only
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Salt and pepper
6 1/2 cups beef and chicken
stock, recipe follows
1/2 cup milk
1/2 cup cream
Chopped parsley, for garnish
Chopped peanuts, for garnish

In a blender or grinder, grind
peanuts to a fine consistency.
Heat olive oil in a large, heavy
saucepan and gently sauté
the onion, garlic, celery, and
leeks until translucent.

Add cayenne pepper, cumin, salt,
pepper, ground peanuts, and stock.
Bring to a boil, then lower heat and
simmer, covered, for 30 minutes.

Add milk and cream, cover,
and simmer gently for an
additional 30 minutes.
Serve garnished with
chopped parsley and peanuts.

In South Africa, this soup is laced
with liberal amounts of cayenne.
It is even better if made in
advance and reheated a day later.
If too thick, add a little
broth or water to thin.

Chicken & Beef Broth:

(Makes: 6 Servings)

1 cup kosher salt
1 gallon water
5 chicken drumsticks
1 pound piece beef loin,
tenderloin (not filet)
3 celery stalks
1 leek, trimmed
1 onion, trimmed
2 garlic cloves
1 tomato
1 carrot
Salt and pepper
1 bay leaf
2 cardamom pods

Make a brine by combining
salt and water in a large bucket.
Soak chicken in salt water for 2 hours.
Remove chicken and rinse thoroughly.

Bring the beef to a boil reduce the
heat and let simmer for 30 minutes;
skimming off the foam from the
surface with a wooden spoon.

Add the chicken and bring back to a
boil still removing foam from surface.
Add vegetables and seasoning, and simmer for
1 to 1 1/2 hours or until meat is cooked through.
Remove meat and strain the broth
through a cheesecloth, twice.
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(Makes: 6 Servings)

250ml cream
1 tin (397g) caramel condensed milk
100g peppermint chocolate, grated
1pkt (200g) tennis biscuits
1 small peppermint crisp

Whip cream.
Fold in caramel condensed
milk and grated chocolate.
Layer base of pyrex dish with
1/3 of the Tennis Biscuits.
Pour over a layer of mint mixture.
Repeat layers.
Refrigerate for 2-3 hours.
Decorate with grated peppermint crisp.

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(Makes: 4 to 6 servings)

125 ml (1/2 cup) ketchup
1 tbsp. worcester sauce
1 tsp. paprika
2 drops tobasco sauce
125 ml (1/2 cup) oil
2 tsp. fresh garlic, finely chopped
1 tsp. peri peri powder
1/2 tsp. cayenne pepper
Pinch salt
8 chicken portions

Blend all ingredients for sauce
and leave to stand for 24 hours.

Preheat oven to 180 C (350 F).

Arrange chicken portions in oven
dish, pour sauce over and cover.
(I would probably marinate with it.)

Bake for about 40 min.
(I cook chicken longer)
or until chicken is tender
and cooked through.
Remove the lid after 20 min.
and baste frequently.
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(Makes: 4 Servings)

2 tbsp Vegetable Oil
1 large Onion, chopped
2 Garlic Cloves, crushed
2 Fresh Chilies, deseeded and chopped
1/2 teaspoon Peri-Peri Powder
or Cayenne Pepper
250g/9oz Chicken Livers
1 Tomato, chopped
120ml/4fl.oz. Dry White Wine
Salt & Pepper

Serve With:
Buttered Bread Rolls
Green Salad

1.) Heat the oil in a saucepan
then add the onion, garlic
and chillies and sauté until
soft and golden brown.

2.) Add the cayenne pepper or
peri-peri mix well then add
the chicken livers and tomatoes
and stir-fry over high heat
until the livers are just cooked.

3.) Season with salt and pepper then
add the wine and cook over a
medium heat for 5 minutes.

4.) To serve spoon the liver mixture
onto the rolls and serve
with a green salad.
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1 pkt. small white pickling onions
4 T Coarse Salt
1 box pickling spice
green & red chili's
Bay Leaves

Preparation :
Peel the pickling onions and
then soak them in the
coarse salt and enough cold
water to cover overnight.

Clean and boil empty bottles.

Place onions, chili's and pickling spices in
alternate layers to make the bottle look
attractive until all ingredients are finished.

Fill each bottle to - 2/3 full with vinegar
and then fill the bottle with boiling water.

Place a piece of cling wrap over the
top of the bottle and then seal with lid.

Turn bottle a couple of times ensuring
that all ingredients are well mixed.

Allow to stand for at least two weeks
to marinade and bring out the
full flavour of the onions.

If stronger onions are wanted,
then increase the amount of chili's in
the bottles and allow to stand longer.
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For a substantial and hearty meal try this tasty recipe
for curried pigs' trotters served with a bean salad.

(Makes: 2 Servings)
(Prep Time: 30 minutes,
plus overnight soaking
plus 1 hour soaking)
(Cooking Time: 2 hours 20 minutes)

4 pig's trotters
300g sugar beans,
rinsed and soaked overnight
1 large onion, halved and sliced
25ml red or white wine vinegar
1 tsp Sugar
2 Cloves
5g ground coriander
5g ground allspice
20g curry powder
10g ground turmeric
1 large bunch of coriander, chopped
salt and fresh ground black pepper
Olive oil, for dressing
1 garlic clove, chopped

Preparation :
1.) Soak the trotters in water for an
hour, then drain and pat dry.

2.) Meanwhile, drain the soaked beans,
place in a large saucepan,
cover generously with water
and bring the beans to the boil.
Reduce the heat and simmer
for 45 minutes, until tender.
Drain, place in a bowl, cover with
cold water and set aside to cool.

3.) Meanwhile, place the
trotters in a large saucepan.
Cover generously with water,
bring to simmering point and
simmer gently for 45 minutes.

4.) Strain the trotters,
retaining the liquor.
Dice the strained trotters.

5.) In a large pan place the liquor,
diced trotters, onion, vinegar,
sugar, cloves, coriander, allspice,
curry powder and turmeric.

6.) Bring to the boil, reduce heat
and simmer for 45 minutes.

7.) Mix in the chopped coriander
and season with salt and
freshly ground pepper.

8.) Drain the cooled beans.
Mix the beans with
olive oil and garlic.
Season with salt and
freshly ground pepper.

9.) Place the beans in a
large serving bowl.
Top with the pigs'
trotters and serve.
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2 koppies (500ml) kookolie
Half koppie (125ml) wit asyn
2 teelepels sout,
verkieslik growwe sout
1 eetlepel peri-peri poeier
(voeg nog 'n eetlepel by as jy
wil hê jou exhaust moet wit brand).
3 eetlepels paprika poeier.
1 eetlepel bruinsuiker.
2 lourierblare in kleiner
stukkies gebreek.
Verwyder die stele.
8 knoffelhuisies gesny
in 6mm stukkies.

Meng hierdie konkoksie deurmekaar en
laat staan die houer oop met n doekie oor,
in n koel plek vir n dag lank,
sodat die oliereuk kan verdwyn.
Daarna kan n deksel oor geplaas word.
Laat staan so vir n paar dae.

'n Dag of twee voordat jy die sous wil opdien,
plaas genoeg gesnyde heel groen en
rooi rissies (met pitte) in sous en roer.

Wanneer chips pas uitgehaal
word nadat dit gebak is, roer en
strooi sous oor chips na smaak.
Laat dit intrek in die chips.

Geniet die lekkerste chipsmaak in Suider-Afrika.
Probeer dit gerus ook oor gebraaide hoender.
Die sous kan weer gebre word,
maar die helder kleure van die
rissies sal daarna verdwyn ,
hoewel die smaak net beter word.

Pasop tog net as jy praat terwyl
jy hieraan dink of met die sous werk.
Die spoeg is geneig om te spat
sonder dat jy dit kan verhelp.
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A super way to use up
left over mash potatoes.

2 cups Mashed Potato
1 Onion, chopped
Salt & Pepper
Oil for frying
1 Egg

Combine mashed potato in
mixer with chopped onion.
Add pepper and salt to taste.
Add the egg and mix well.
Form mixture into patties
and fry until golden brown.
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This is a traditional dish, which can be
made using just about anything at hand.
Great for a cookout on a summers day.
Requires a lot of time, and lots of
wine to drink while you're waiting.
The recipe really depends on what you have
and therefore is almost never the same twice.

A large iron pot, preferably with three legs.
It must have a tightly fitting lid.

A little cooking oil
Any kind of beef, lamb/
mutton, chicken, even fish.
Cheaper cuts of meat are better
as this dish is cooked for hours.

Thickly slice any kind of
vegetables that are available.
Pumpkin, squash, zucchini are good,
potatoes, yams, tomatoes, beans etc.
Wine (red or white) for cooking (and drinking).
Whatever spices and herbs are around.
Salt & pepper, coriander is good,
tumeric, curry if you like etc.

Make a little fire.
It must be very low.
Brown chunks of meat or chicken in the pot.
Then pack the meat at the bottom of the pot.
In layers pack the other sliced vegetables,
potatoes should be at the top, seasoning
each layer as you pack it in.
Pour wine over the layers.

Cook this over the very low fire
for 4 to 6 hours without stirring,
sipping wine with your friends while
you solve the world's problems
and while they tell you what
you've left out of the pot.

Now and then add a bit of
wine knowingly to the pot,
just to make your friends think
you know what you're doing.

Serve over rice and you'll realize that life
is good when you do things this slowly.
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2 tbsp (30ml/0.96 oz)
margarine or sunflower oil
2 large onions, sliced
1 clove crushed garlic or
1 tsp (5ml/0.12 oz) dried crushed garlic
1 kg (2 lb) stewing lamb or mutton
2 tsp (10ml/0.32 oz) salt
pepper to taste
beef stock, water or wine to taste
500 g (1 lb) potatoes, sliced
2 kg (4 lb) pumpkin, peeled and sliced
1 tsp (5ml/0.12 oz) ground ginger
2 tsp (10ml/0.32 oz) sugar
1 tsp (5ml/0.12 oz) ground cinnamon

Heat your Dutch Oven over hot coals,
then add the margarine or sunflower oil.
Saut the onions and garlic until they are transparent.

Add the meat and brown quickly. Reduce the heat.
Add salt, pepper and a little stock and simmer,
covered, until the meat starts to get tender.

Add the potatoes, pumpkin, ginger,
sugar and cinnamon and
cook for another hour.
Stir well and serve with rice.

To add an oriental flavor,
add 2 teaspoons of curry powder.
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1 litre (4 cups) pumpkin mash
130 g (250 ml/1 cup) self-raising flour salt to taste
10 ml (2 t) ground cinnamon or mixed spice
25 ml (2 T) orange concentrate (optional)
grated rind of 2 oranges
4-6 extra-large eggs

cinnamon sugar
lemon wedges

1. Preheat the oven to 180 C (350 F).
Place pumpkin mash in a large mixing bowl.

2. Sift the flour, salt and cinnamon.
Sift one third of the flour mixture over the pumpkin and fold it in.
Beat together the orange concentrate (if used), rind and eggs (only 4 to begin with).
Stir one third of the egg mixture.
Repeat twice with the rest of the flour mixture and the egg mixture.
If the mixture is too stiff- it should be runny - add an extra egg and, if necessary, another egg.
The more egg the mixture contains, the higher the fritter will rise during baking.

3. Grease muffin pans lightly with margarine and line the base of the hollows with baking parchment.
Grease the parchment. Deep muffin pans will make 24 fritters; shallow ones will make 36.
Fill each hollow to about two thirds full and bake for 20 minuets.

4. Remove from the oven and loosen around the edges with a sharp knife.
Sprinkle cinnamon sugar into the base of a serving dish and arrange the fritters on top.
Sprinkle sugar over again and repeat. Serve with lemon wedges.
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  • 4 c cooked mashed pumpkin
  • 2 eggs
  • 1 c flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 30 ml (2 tablespoons) heaped of sugar

  • Preparation:
    Combine all ingredients, making a soft batter and fry spoonfuls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramel sauce.


    Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use. (Tastes fine over sweet potato too)


  • 250 ml sugar
  • 500 ml water
  • 500 ml milk
  • 30 ml margarine
  • 20 ml corn starched mixed to a paste with water

  • Preparation:
    Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.
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    Pumpkin Fritters is a sweet favorite and
    goes well with curry dishes like Bobotie.

    (Makes: 4 Servings)

    2 cups pumpkin*, cooked and mashed
    1/4 teaspoon salt
    2 tablespoons flour
    1 egg, beaten
    1 teaspoon baking powder
    butter or oil
    sugar mixed with ground cinnamon
    (1/4 cup sugar and 1 teaspoon cinnamon)
    lemon slices

    1.) Mix pumpkin*, egg, flour,
    baking powder and salt together.
    2. Heat butter in a frying pan and
    drop in spoonfuls of mixture.
    3. Fry on both sides until golden.
    4. Serve hot, sprinkled with cinnamon
    sugar and garnish with lemon slices.
    *If pumpkin is watery, add more flour.
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    Pumpkin fritters are delightful,
    especially when served warm
    with crunchy cinnamon sugar.

    1 cup cooked pumpkin,
    mashed and well-drained
    2 eggs
    1 cup flour
    Pinch of salt
    ½ teaspoon ground cinnamon
    1 ½ teaspoons baking powder
    1 tablespoon sugar
    1 teaspoon lemon juice
    Oil for frying
    Cinnamon sugar

    Ensure that the pumpkin is well drained.
    Beat eggs and add to pumpkin and mix.
    Add the rest of the of the ingredients,
    except for the oil and cinnamon sugar.
    Mix well into a thick batter.

    Heat a heavy pan, using medium
    to high heat to start with.
    Add a little oil.

    Scoop up heaped tablespoons of batter,
    and drop into pan, but not too close together.
    Fry until bubbles form on the top surface.

    They should now be firm
    and golden on the underside.
    Flip over and fry on other side.
    The fritters will puff up
    slightly while cooking.

    To test, press lightly on the fritters.
    When done, they will tend to spring back.
    Remove from pan and drain on kitchen paper.
    Serve warm with plenty of crunchy
    cinnamon-flavoured sugar.
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    2 cups water
    a pinch of salt
    3-4 cups mealie-meal

    Bring the water and salt to
    boil and add the mealie-meal.
    Reduce the heat to normal.
    Put lid on.
    After 3-4 minutes,
    stir and replace lid.
    Leave for more or less 10
    minutes until it is well-cooked.
    Serve as a side-dish with a braai
    or enjoy it for breakfast with
    fresh milk and sugar.
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    1kg pork or lamb spare-ribs,
    cut into strips between ribs
    1 onion, peeled
    Garlic flakes,
    3 bay-leaves

    In a large saucepan, place the above
    ingredients and cover with water.
    Simmer 40 - 50 minutes or until meat
    is tender, pour off the water.

    150ml tomato sauce
    75ml chutney & 75ml honey
    Salt and freshly ground
    black pepper to taste,
    12,5ml Worcester sauce
    & 12,5ml Soya sauce
    5ml mustard-powder
    2ml dried basil
    50ml vinegar
    & 50ml apricot jam
    60ml light brown sugar
    1ml Tobasco sauce

    Place all the ingredients in a saucepan and
    stir gently over a low heat for 10 minutes.
    Place the ribs in a roasting pan,
    cover with sauce and bake at 180C for
    1 hour, turning and basting frequently.
    Serve with salad and chips.
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    150 ml dry white wine
    50 ml lemon juice
    50 ml oil
    4 cloves of garlic, crushed
    20 ml fresh Rosemary
    10 ml fresh Oregano
    50 ml salt
    10 ml grated lemon rind
    20 ml ground coriander
    milled black pepper
    1 leg of lamb

    1. Soak Ramertopf for at least 30 minutes in water. (base & lid)
    2. Score the fat on the leg of lamb, making criss-cross cuts (forming diamond pattern)
    3. Season with salt & pepper, place fat side uttermost in the SOAKED ramertopf.
    4. Place ramertopf with lid in the oven at 160*C (326*F).
    5. Roast for about 3 hours.
    6. Combine all the ingredients for the basting mixture.
    7. Baste the meat every 15 minutes. With the mixture.
    8. The meat is done when a knife is inserted in the meat & no juice runs out.
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    250g Margarine
    45ml Cocoa
    375ml Coconut
    125ml Boiling Water
    500ml Flour
    250ml Castor Sugar
    5ml Baking Powder
    pinch of salt
    5ml Brown Food Colouring
    Chocolate Filling : 1 block Brown Chocolate

    Cream the butter and margarine together.
    Add the flour, coconut and baking powder to the mixture. Mix well.
    Dissolve the Cocoa in the boiling water and add to the mixture.
    If the mixture is too runny add a little flour.
    Place mixture in the fridge for 15 minutes to set.
    Place the dough in a cookie gun and press out dough onto a greased baking tray and bake at 175C for 15 minutes.
    DO NOT OVERCOOK as these biscuits still get harder once out of the oven.
    Melt the chocolate in a double cooker (or a soup bowl over a small pot), until soft.
    Add a little castor sugar to the chocolate until the mixture becomes stiff.
    Smear onto one half of a biscuit and then sandwich another half onto that.
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    1. Beat 1/2 lb Butter and 1 cup Sugar to a creamy texture.
    2. Sift together 2 cups Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Salt.
    3. Add 1 1/2 cup grated Coconut to the dry ingredients.
    4. Dissolve 2 tablespoon Cacao in 1/2 cup hot water.
    5. Add all three miuxtures together.
    6. Press out on a cookie sheet and bake for 10-15 minutes at 350F.
    7. Glue two back-to-back with melted chocolate.
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    Rusks are hard, very dry biscuits, originally prepared in South Africa by the Dutch for traveling long distances in a hot climate.
    Rusks were a bread that wouldn't spoil. Now, all over South Africa, rusks are eaten as snacks, dipped in coffee, tea, or milk.
    In the cities, many different varieties
    of commercially baked rusks are available.
    There are raisin, chocolate chip, almond, peanut, and oat-bran rusks.

    The following recipe is a favorite at coffee time.
    It is the equivalent of the Italian biscotti and is shamelessly used as a dunk in the coffee treat.

    2 cups unbleached white flour
    2 cups whole wheat bread flour (coarsely ground if possible)
    1/3 cup sugar
    1/2 tsp salt
    2 tsp baking powder
    1 tsp cinnamon
    1/2 cup melted butter
    2 eggs
    3/4 cup buttermilk
    2 tsp pure vanilla extract
    2 tsp pure almond extract

    Preheat oven to 400 degrees.
    In a large mixing bowl, thoroughly mix the dry ingredients.
    Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
    Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
    Cut the dough into rectangles about 2 by 4 inches.
    Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
    Now, eat a few "soft" rusks warm from the oven.
    Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
    The finished rusks should be very dry and hard.
    Cool and store in an airtight container.
    Rusks will keep for weeks.

    Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.

    Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.

    Peanut Rusks: Add 1 cup coarsely chopped peanuts.

    Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp pure anise extract or 1 Tbsp anisette.
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    70g (100ml) Sago
    1 liter Milk
    25g (30ml) Butter/Margarine
    2 Eggs
    40g (75ml) Whole-wheat/Cake flour
    20ml Custard Powder
    2ml Salt
    125ml Water
    Cinnamon Sugar

    Add the sago to 250ml of the milk in a deep 3,5 liter dish.
    Microwave, uncovered, for 2 minutes on 100% power.
    Stir the mixture well and let it stand for a while.
    Add the remaining 750ml milk and the butter or margarine to the sago mixture.
    Microwave it, uncovered, for 15 minutes on 100% power, stirring it at 5 minute intervals.

    Separate the eggs and beat the yolks, whole-wheat flour, custard powder, salt and water together until mixed.
    Stir this into the sago mixture.
    Microwave it, uncovered, for 6 minutes on 100% power, stirring after the first 3 minutes.

    Beat the egg whites until stiff and fold them lightly into the sago mixture.
    Serve the sago melkkos hot, with a sprinkling of cinnamon sugar on top.
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    Filling Ingredients:
    500g minced beef
    2 tablespoons oil
    5 cloves garlic
    2 green chillies
    5ml masala
    5ml curry powder or more to taste
    small chopped onion
    1 tablespoon lime juice
    1 tablespoon chopped coriander
    1 tablespoon finely chopped ginger

    Heat oil, cook mince until browned add other ingredients and cook 5 mins. Let mixture cool down. Open a packet of spring roll pastry, thaw slightly. Cut each piece into 3 equal strips. Take one strip and place 1-2 tsp of mince mixture in corner. Fold oppposite corner over and continue folding along strip in opposite directions so that a triangular shape is achieved. Make a paste of a couple of tablespoons of flour and water and seal final layer. Deepfry in oil until brown.

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    Shaleen Surtie-Richards is one of
    South Africa's most popular stars.
    Best known for her title role in the 1988
    feature film Fiela se Kind (Fiela's Child),
    and as Ester (Nenna) Willemse in the
    M-Net soap opera Egoli: Place Of Gold.

    She also knows how to
    cook a good haddock.

    1 packet of fresh haddock
    6 – 8 large potatoes
    250ml fresh cream
    2 cups grated cheddar cheese
    1 punnet mushrooms
    salt & pepper
    milk for cooking

    Cook haddock in milk.
    Boil the potatoes separately.
    Take oven dish and slice &
    layer the cooked potatoes.
    Mash the cooked haddock and
    spread on the potatoes.
    Salt & pepper to taste.
    Layer the mushrooms.
    Top with grated cheese.
    Bake in 180 oven
    for 20 – 30 minutes.
    Serve with a green salad.
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    2 c cake flour
    250 g butter, softened
    60 ml castor sugar
    45 ml corn flour
    extra castor sugar

    1. Pre-heat oven to 150*C (300*F).
    2. Grease a 25 cm X 25 cm glass dish.
    3. Mix all the dry ingredients in a mixing bowl.
    4. Rub the soft butter into the dry ingredients, with your finger tips.
    5. The mixture will become crumbly.
    6. Press the dough into the greased dish with finger tips.
    7. Prick the surface with a fork.
    8. Bake for 1 hour or until golden brown.
    9. When baked, sprinkle with the extra castor sugar.
    10. Cut into strips while still hot.
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    (Makes: 8-10 Servings)

    Snoek is a fish found off the waters of Cape Town.
    It has a distinctive sea taste to it and is loved by all South Africans.
    If you cannot get any Snoek then you can replace it with
    smoked Hadock for this dish.

    250g smoked Snoek
    250g cream cheese
    15ml (1 Tablespoon) lemon juice
    Pinch of Ginger powder
    10 ml (2 teaspoons) tomato paste
    2.5 ml (half a teaspoon) sugar
    Black pepper
    Half a small chopped onion
    125ml (half a cup) of fresh cream

    Remove all skin and bones and flake the fish.
    Blend all ingredients except the cream in a food processor.
    Whip the cream and fold into the mixture.
    Press into a mold of your choice.

    This should keep for about a week in the fridge.
    I do not recommend that you freeze it.
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    Originally, soetkoekies were decorated with 'rooi bolus' - a red powder mixed with the dough.

    750ml cake flour (420g)
    5ml salt (1tsp)
    5ml ground cloves
    5ml ground mixed spice
    5ml ground cinnamon
    5ml bicarbonate of soda
    250ml sugar (200g)
    125g butter
    125g lard
    2 eggs, beaten
    125ml sweet red wine

    Sift dry ingredients together and add sugar.
    Rub in butter and lard until mixture resembles breadcrumbs.
    Add beaten eggs and red wine and mix to a soft dough.
    Leave to stand a few hours, or overnight if possible.
    Roll out to a thickness of 3mm and cut out cookies with a cookie cutter.
    Place on a greased baking tray and bake in a preheated oven at 200C (400F) for 10 - 12 minutes.
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    Old Fashioned "Soetkoekies" (sugar cookies)

    (Makes: About 160 Cookies)

    250g Butter/Margarine at room temperature
    3 cups (750ml) Sugar
    5 Large Eggs
    6 cups (800g) Cake Flour
    2 Tbsp (30ml) Baking Powder
    2 tsp (10ml) Nutmeg
    tsp (2ml) Salt

    1 Egg, beaten
    25ml (2 Tbsp) Milk

    Cream butter/margarine, sugar and eggs together. Sift the flour, baking powder, nutmeg and salt together. Combine the dry ingredients with the egg mixture to a reasonably soft dough.

    Cover the dough and let it rest for half an hour. Preheat the oven to 200 C (400 F). Lightly smeer the baking sheets.

    Roll the dough out thinly on a surface that has been sprinkled with flour. Cut out circles of about 4-5cm (2") in diameter, with a cookie cutter. Place the circles evenly on the baking sheets.

    Mix the beaten egg and milk and brush this lightly over the cookies. Sprinkle a little sugar over each cookie. Bake the cookies 8-10 minutes or until golden on the middle ovenrack.

    Allow to cool on the baking sheets before placing on drying racks. Store the cookies in an airtight container.
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    With their traditional curry marinade, sosaties conjure up the exotic flavours of the East Indies.
    Many of the spices and flavourings introduced by Malay cooks are still evident in our cooking today.

    75ml (6T) smooth apricot jam or chutney
    25ml (2T) brown sugar
    3 cloves garlic
    12.5ml (1T) corn flour
    2 bay leaves
    25ml (2T) medium curry powder
    Mixture of 125ml red wine vinegar and 125 ml water
    12.5ml salt
    5ml pepper
    3 onions, quartered
    1kg leg of lamb, cut into 2.5cm cubes
    1kg pork, cut into 2.5cm cubes
    250g dried apricots
    125ml mutton fat, cubed
    2 green peppers, quartered
    1 pkt. Wooden skewers, soaked in water

    Combine apricot jam, sugar, garlic, corn flour, bay leaves, curry powder, vinegar and water mixture, salt and pepper and add onion quarters.
    Cook until slightly thickened.
    Place lamb and pork cubes in mixture and marinade for 4 hours in a cool place, turning 2 - 3 times.
    Soak apricots in water until plump.
    Remove meat from marinade and threat onto skewers alternating with mutton fat, apricots, green pepper and onions quarters.
    Grill over coals until done.
    Serves 6 - 8
    NOTE: Beef steak can also be used - but not traditional.
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    (Makes: about 10 - 12 portions)

  • 1 leg of lamb or mutton (beef may also be used)
  • 1 kilogram pork
  • 2 big onions
  • 15 ml mild curry powder
  • 7,5 ml turmeric powder
  • 30 ml sugar (brown of white)
  • 15 ml cornstarch
  • 500 ml vinegar (if it is to strong, it may be diluted with water)
  • 125 ml stewed dry apricots of apricot chutney
  • a few crushed lemon leaves
  • salt and pepper

  • Preparation:
    Cut the meat in 2" cubes. Cut onion in slices and put in a pot with a little water. Cook for about 5 minutes till glassy but still crisp. 

    Drain the rest of the water, add 30 ml of oil or fat and saut onions till lightly brown. Add 250 ml water and simmer till soft. Mix the curry, turmeric, cornstarch, sugar, 5 ml of salt and vinegar and add to onions. 

    Mix in the apricots or chutney. Cook for about 3 minutes and remove from heat. Add the leaves and allow to cool completely. 

    Pour the sauce over the cubes of meat and marinade for about 24 - 48 hours, stirring it around once or twice. Season meat with about 10 ml of salt for each 500 g of meat. Skewer the cubes of meat onto thin sticks (cut specially for this purpose. I think you will find it in you local supermarket). 

    Use about 6 cubes for each skewer, and alternate the mutton and pork. Roast over open coals or in oven. Heat the sauce, cook for about 2 minutes and serve with sosaties. 

    Chutney can be served with this as well. (Mutton chops can also be marinated in this sauce and roasted or grilled. Please be careful as not to do this over to hot coals as it burns easily. Also very nice if served with cooked rice)

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    SOUSKLUITJIES (dumplings in sauce)

  • 120 g cake flour
  • 10 ml baking powder
  • 2 ml salt
  • 15 g butter
  • 1 egg
  • 125 ml milk
  • butter and cinnamon sugar to serve with

  • Preparation:
    Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a casserole with a lid. 

    Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (please don't peek, as this will cause the dumplings to "fall down" and become rubbery) Remove from heat, pour into a serving bowl and put dots of butter on top. 

    Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.

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    For dunking in coffee or tea.
    Rusks are a simple hard bread, baked and dried so that they can keep well for a long time.
    They are a distant relation to the Italian Biscotti.
    In modern times Rusks have gotten fancy, in old days they were plain and were a breakfast food for the farmer.

    (Makes: about 2 dozen)

    Rusks are hard dry biscuits that would not spoil in a hot climate.
    Rusks are now eaten all over South Africa as a snack, dipped in coffee, tea or milk.

    2 cups unbleached white flour
    2 cups whole wheat flour (coarsely ground best)
    1/3 cup sugar
    1/2 teaspoon salt
    2 teaspoons baking powder
    1 teaspoon cinnamon
    1/2 cup melted butter
    2 eggs
    3/4 cup buttermilk
    2 teaspoons pure vanilla extract

    Preheat oven to 400 F.
    In a large mixing bowl, thoroughly mix the dry ingredients.
    Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
    Turn the dough onto a well-floured surface and roll or pat it to about a -inch thickness.
    Cut the dough into rectangles about 2 x 4 inches.
    Bake the rusks about 2 inches apart on greased baking sheets for about 25 minutes until the tops are crisp and browning a little.
    Remove from oven and sample a couple of warm soft rusks!
    Reduce heat in oven to 200 F (or lower if possible).
    Loosely pile the rusks on a baking sheet and keep them in oven several hours or all night (about 12 hours) to dry.
    The finished rusks should be very dry and hard.
    Cool and store in an airtight container.
    Rusks will keep for weeks.

    Oatmeal-raisin - reduce white flour to 1 cups and add 2 cups rolled oats and cup currents or chopped raisins.
    Almond - Add 1 cup chopped almond and omit the cinnamon; Peanut - Add 1 cup coarsely chopped peanuts.
    Anise - omit cinnamon and almond extract and add 2 teaspoons anise extract.
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  • 2 cups orange lentils
  • 1 tsp. salt
  • 1/4 C vegetable oil
  • 1 large onion, chopped
  • 1" piece fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 tsp. ground coriander seed
  • 1 tsp. turmeric
  • 1 tsp. cumin seeds, crushed
  • 1 tsp. cardamom seeds, crushed
  • 1/2 tsp. cayenne pepper
  • 1/4 C canned tomatoes, or fresh ones, peeled.

  • Preparation:
    Dissolve salt in enough boiling water to cover lentils. Add lentils and cook until tender. Drain and mash with potato masher. 

    Heat oil in a skillet and fry onions and garlic until onions are golden. Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. 

    Serve hot.

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    The sauce may look pretty oily
    but don’t skim any oil off;
    its charm lies in its oiliness,
    especially when serving
    with plain starches.

    Goes well with pap, rice,
    potatoes, and most
    other plain starches,
    as well as grilled meats,
    chicken and fish.

    3 big firm but ripe tomatoes
    4 to 5 onions
    ½ cup sunflower oil
    1 dessertspoon Aromat
    (or salt to taste at end, if preferred)
    1 dessertspoon spice mix,
    eg steak and chops spice
    (or salt at end)
    1 dessertspoon paprika or
    cayenne pepper,
    depending on how
    hot you want it
    1.5 tablespoons white sugar
    extra salt if necessary

    Dice onions and fry slowly
    in ½ cup sunflower oil.

    Meanwhile, cut tomatoes in half and
    grate into bowl, discarding skin.

    Add all seasonings and
    sugar to tomatoes.

    When onions are soft and
    translucent, add the tomato mix.

    Cook on medium simmer
    until tomatoes and onions
    are broken down and
    sauce has become thick.

    This should take about 20 minutes.

    Check seasonings before serving.
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    This is a different to krummelpap. It is more lumpy.

    (Makes: 6 Servings)

    1 liter (4 cups) water
    10 ml (2 ts) salt
    30 ml (2 TS) butter
    375 g (2 1/2 cups) mealie meal
    (or commercially available pap)

    Pour water into pot or potjie; add the salt and butter and bring to the boil. Pour in mealie meal to form cone in the center of pot but do not stir. Reduce heat, cover pot and let pap simmer for 5 minutes. Stir gently with fork, then cover again and simmer for an hour.
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    These have to be eaten with your hands and where better than outside around a braai or barbecue.
    The sticky marinade will have you licking your chops for more but make sure you have plenty of napkins.

    Serves: 8

    7 slabs beef flat rib (cut about 7.5 cm thick)

    1 cup tomato sauce
    385 gm can crushed pineapple
    1 tsp garlic salt (I used crushed garlic)
    1 tsp onion salt (I used ordinary table salt)
    1 tsp paprika
    3 tbs Worcestershire sauce
    80 ml soya sauce
    125 ml meat marinade (I used Woolworths)
    1 cup water
    1 cup fruit chutney

    Place ribs in a large saucepan and add enough water to cover.
    Bring to the boil and simmer for at least 45 minutes.
    Drain and allow to cool (dont be put off by the appearance and smell of the ribs at this stage!)
    In the meantime, combine all marinade ingredients.
    Place cooled ribs in a roasting pan and pour over the marinade.
    Allow to marinate in the refrigerator for at least 24 hours, turning every so often.
    Preheat oven to 180C.
    Remove ribs from refrigerator and cover with foil.
    Transfer to the oven and roast for about 1 hour.
    Remove foil and brown for a further hour.

    Note: If the sauce becomes too thick whilst roasting, add extra water.
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    1 tub Marscapone Cream Cheesem
    8 Chopped Marchino Cherries
    7 Boudoir Biscuits (Soaked in Nachtmusiek)

    Mix the cherries and marscapone with each other. Break biscuits in half.
    Layer marscapone alternately with biscuit. Set in fridge for 10 minutes. Garnish with whipped cream.
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    Toasted sandwiches are often served
    at braais before the meat is ready.

    White bread
    Cheese slices
    Onions sliced
    Tomatoes Sliced

    Butter the outsides of your bread
    and make up sandwiches to taste.

    Place sandwiches between a grid
    and braai them until the outside
    is browned and the cheese melted.
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    Make sandwiches with two slices of bread, tomato and onion slices.
    Season with salt, pepper or seasoning of your choice,then sprinkle some cheese over.

    Fasten a piece of string around the sandwich as you would do with a parcel (this is to keep the slices of onion and tomato from falling out) and toast this till lightly browned over the coals.

    Remove the string before serving.
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    Easy yet delicious traditional "tomato stew"

    (Makes: 6 Servings)

    1,5 kg breast of lamb,
    cut into bite-sized portions
    15 ml cake flour
    15 ml cooking oil
    2 onions, chopped
    15 ml salt
    1 ml black pepper
    1 kg ripe tomatoes,
    skinned & chopped
    6 white peppercorns
    5 ml sugar
    2 onions, chopped

    Roll meat in flour and brown in heated cooking oil.
    Add the onion and saut until transparent.
    Add all remaining ingredients and simmer util meat is tender.
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    This Tomato & Mutton Stew Recipe is easy to
    prepare and makes a lovely rich tasting dish.
    It's also a firm South African favorite.

    2 lb mutton shoulder
    (may substitute with beef shoulder)
    1 cups water
    6 ripe red tomatoes
    70g can tomato paste
    3 potatoes
    3 cloves garlic
    2 onions
    1 chicken stock cube
    2 Tbsp oil
    1 Tbsp butter
    1 Tbsp potato flour
    2 tsp sea salt
    1 tsp sugar
    1 tsp mixed herbs
    tsp freshly ground black pepper
    tsp paprika
    tsp chili powder

    Cut the meat into 1 to 1 inch cubes. Peel and dice the potatoes.
    Peel and crush the cloves of garlic. Peel and chop the onions.

    Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

    Saut the onions in the remaining oil until golden, soft and translucent Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock. Bring to a slow boil.

    Add the prepared meat, reduce the heat,
    cover and simmer the bredie very slowly for 2 hours.
    Add the cubed potatoes and continue simmering for another hour.

    Thicken the gravy with a little potato flour mixed with water.
    Prepare a day in advance and leave to mature in the refrigerator.

    Reheat and serve with steamed rice.
    Traditionally, a handful of chopped
    parsley will be added to the rice.
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    1 tbsp Oil
    3 Onions, chopped
    3 Tomatoes, chopped
    240ml/8fl.oz.Tomato Sauce/ Ketchup
    120ml/4fl.oz. Water
    5 tbsp Vinegar
    5 tbsp Worcestershire Sauce
    2 tbsp Sugar
    teasp dry Mustard Powder
    Salt and Pepper
    1 tsp Cornflour

    1.) Heat the oil in a saucepan,
    add the onions and tomatoes and sauté gently until softened.

    2.) Add the remaining ingredients
    and cook for 2 minutes.

    3.) Mix the cornflour with a little
    cold water to form a paste
    then add to the saucepan
    and continue to cook, stirring
    constantly until thickened.
    Serve as a sauce with
    meats, fish or pap.
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    The favorite side dish with pap!

    (Makes: 8 Servings)

    30 ml (2 ts) cooking oil
    2 onions, sliced
    1 green pepper, chopped
    6 tomatoes, peeled & chopped
    1 x 410g can tomato puree
    125 ml (1/2 cup) dry white wine
    10 ml (2 ts) freshly chopped herbs
    10 ml (2 ts) brown sugar
    5 ml (1 ts) salt
    freshly ground black pepper

    Heat cooking oil in small pot. Fry onions and green pepper gently until onion is translucent. Add the remaining ingredients and let sauce simmer for about 15 minutes. Serve hot with pap.
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  • 250g uncooked pasta
  • 1 medium onion (chopped)
  • 1 teaspoon sugar
  • 2 tomatoes (peeled & chopped)
  • 1 cup fresh broccoli
  • 2 tins of tuna
  • salt to taste
  • 2 cups grated cheese
  • 3 eggs
  • 1 cup of milk
  • 1 clove of garlic (chopped) (Optional)
  • black pepper (Optional)
  • 3-4 tablespoons Mrs. Balls Chutney (Optional)

  • Preparation:
  • Cook pasta according to cooking instructions on packet.
  • Saut onion, garlic & sugar with a bit of olive oil till brown.
  • Add broccoli & tomato & cook till soft (add water if necessary).
  • Add salt, pepper, tuna & chutney.
  • Cook approximately 5 min more.
  • Drain & rinse pasta & put half of it in oven dish.
  • Pour half of the tuna mixture over it. Put 1 cup of grated cheese on top.
  • Add other half of pasta & repeat previous step.
  • Mix eggs & milk & pour over pasta mixture in oven dish.
  • Bake at 180C (350F) for approximately 45 minutes or until eggs are set.
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    1 tin tuna in brine
    1 Tbsp Tangy mayonnaise
    Peppadews, with a
    bit of their juice
    ¼ Yellow Pepper
    Lemon juice
    Tobasco sauce
    25 to 40g melted butter
    Butter/Baby Lettuce

    Drain Tuna, put in food processor.
    Add tablespoon of mayonnaise.
    Add a bit of peppadew juice
    and chopped peppadews.
    Add ¼ chopped yellow
    pepper (or green or red).
    Add small section of
    chopped cucumber and a
    couple drops lemon juice.
    Add a few drops of Tobasco
    and Pepper to taste.

    Whizz in the processor.
    Add melted butter and
    whizz until relatively smooth
    (i.e. the vegetables are
    in very small pieces).
    Chill in fridge until set.

    Place lettuce leaves in each
    individual (small) salad bowl or plates;
    julienne the carrot and cucumber.
    Place a few strips of each on top of lettuce.
    Leave room in centre for tuna patè.

    1 Tbsp Olive Oil
    1 Tbsp White Wine Vinegar
    Pinch of sugar
    Dill, parsley
    (finely chopped)
    Dash of water

    Drizzle a few drops on the salad leaves;
    scoop ball of chilled tuna patè
    and place in centre of each plate.
    Garnish with chopped parsley.
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    2 eggs, beaten
    1 c cake flour
    1 c milk
    2 ml cayenne pepper
    5 ml dry mustard powder
    45 ml dry onion flakes
    2 c grated cheddar cheese
    2 tins tuna, drained & flaked
    5ml dried dill tips
    salt & milled black pepper

    1. Preheat oven to 200*C (400*F).
    2. Grease a glass pie dish.
    3. In a large bowl, beat the eggs, spices, & milk.
    4. Add the flaked tuna, cheese & onion flakes.
    5. Mix in flour, do not over mix.
    6. Pour into grease glass tart dish.
    7. Bake for 30 minutes, until set & golden.
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    3 tbl spoons butter
    180 g ginger biscuits
    50g vanilla cake
    150 ml orange juice
    120g chopped dates
    1/4 cup ground almonds
    200g dark chocolate
    250 ml fresh cream

    Line a medium springform pan
    Crumb biscuits and mix with 2 tbl spoons melted butter
    Press on down on bottom of pan
    Soak cake in 75 ml orange juice, purree and mix in almonds
    Heat dates with rest of orange juice, purree and mix with cake
    Melt chocolate with 1 tbl spoon of butter over low heat
    Stir into mixture
    Whip cream til soft peaks form and fold into mixture
    Spoon into pan and flatten
    Leave overnight in fridge


    250 ml whipping cream
    1 tbl spoon black coffee
    1 tbl spoon brandy
    1 tbl spoon castor sugar

    Mix all ingedients in shaker
    Shake until sugar is dissolved and cream has slightly thickened
    Arrange thin slices of cakes on large plates
    Garnish with fresh fruit and brandy cream
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    3 tbl spoons butter, melted
    180g wheat biscuits
    500 g cream cheese
    juice of 1 orange
    100 ml sour cream
    1/3 cup castor sugar
    2 tsp gelatine
    2 tbl spoons hot water
    200 g dark chocolate

    Line a medium spring form pan
    Crumb biscuits and mix with 2 tbl spoons melted butter
    Press down on bottom of pan
    Beat cream cheese with orange juice, sugar & sour cream
    Dissolve gelatine in hot water and stir in mixture
    Put 1 third of mixture aside
    Melt chocolate with 1 tbl spoon butter over low heat
    Stir to 2 third of mixture and spread and spread half of it over bottom of pan
    Put in fridge for 2 minutes
    Spread white mixture over and put in fridge for 2 minutes
    Spread rest of chocolate mixture over and leave overnight in fridge
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    A fabulous venison with prunes,
    red wine and sherry that is
    served with sweet potato mash,
    flavoured with ginger and lime.

    (Makes: 4-6 Servings)
    (Prep Time: 20 minutes,
    plus 30 minutes soaking)
    (Cooking Time: 2 hours 30 minutes)

    Ingredients For The Venison:
    25g butter or olive oil
    1kg boneless venison, cubed
    70g streaky bacon, (optional)
    1 onion, finely diced
    2 large garlic cloves, finely chopped
    1/2 tbsp Flour
    1 tsp chopped sage leaves
    1/4 tsp freshly grated nutmeg
    400g prunes, soaked in
    750ml warm water for 30 minutes
    750ml soaking liquor, from the prunes
    250ml Red wine
    4 Tomatoes
    1/2 lemon, juice only
    1 tbsp freshly chopped parsley
    sea salt and freshly ground black pepper

    Ingredients For The Lime Yam Mash:
    1.5kg sweet potatoes or yams, peeled
    1 tbsp Butter
    75ml double cream
    1/4 tsp lime juice
    freshly ground salt and pepper

    1.) To make the venison; heat
    a potjie or large heavy pan
    over coals (or on a hob)
    and add the butter or oil.

    2.) Lightly season the venison
    with salt and black pepper,
    and place carefully into the pot.
    Add the bacon and
    gently brown all over.

    3.) Add the onion and cook over a
    moderate heat for 2-3 minutes.
    Add the garlic and mix well.

    4.) Sprinkle over the flour and stir well,
    cooking for a further 2-3 minutes
    as the flour absorbs the fats.

    5.) Add the sage, nutmeg
    and prunes and stir well.

    6.) Add all the liquids except the
    lemon juice and then the tomatoes.
    Bring to the simmer and cover.
    Cook gently for 1 ½- 2 hours,
    or until the beef is tender.

    7.) Remove the lid, sprinkle over the
    parsley and add the lemon juice.
    Season to taste with salt and pepper.

    8.) To make the lime sweet potato mash;
    cut the sweet potatoes into equal 3cm cubes.
    Place them in a pan, cover with water and
    simmer for about 10-15 minutes or until tender.

    9.) Drain the sweet potatoes and
    return to the heat to dry off.

    10.) Purée the potatoes by hand and
    add the butter, cream,
    ginger and seasoning.
    Finally, add the lime juice
    and mix well until smooth.

    11.) Serve the venison and prune potjie with a
    generous spoonful of the sweet potato mash.
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    Pronounced 'Fet Cook'

    Vetkoek is a delightful, South African snack
    which can be served at any time of day.

    Served hot with butter and smooth apricot jam and is also superb with syrup,
    fig preserve, honey, cheese, thinly sliced biltong or savoury mince.

    The history of these deep fried dough balls goes back many years, to the days of the Voortrekkers who found it much quicker and easier to make than bread.

    It is also a typical South African accompaniment with braaivleis.
    Enjoy the natural taste of this rich, oil-fried cake,
    or cut in half and spread with butter and jam.

    1kg Bread Flour
    15ml Salt
    10ml Sugar
    10g Anchor Instant Dry Yeast
    60g (65ml) Margarine
    650ml Lukewarm Water

    Mix the flour, salt and sugar together.
    Add the yeast and mix.
    Rub the margarine into the flour with your fingertips.
    Add the water and mix to form a soft dough.

    Knead the dough well for 10 minutes until smooth and elastic.
    Place the dough on a lightly floured surface.
    Cover with greased plastic and leave to rest for 15 minutes.

    Knock the dough down, divide into 36 equal pieces and roll into balls.
    Place on a lightly floured surface, cover with greased plastic and allow to rise in volume.

    About 15 - 20 minutes. Deep fry in hot oil until golden brown.
    Remove from the oil and drain on brown paper.
    Serve with your favourite jam or else a savoury mince mixture.
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    Vetkoek means 'fat cake, which refers to the method of frying, not baking the bread. It is a classic South African bread, served with savory or sweet fillings.

    (Makes: About 10 Vetkoek)

    1 kg (2 1/4 pounds) white bread flour
    1 cup sugar
    1 teaspoon salt
    1 packet instant yeast
    1 litre lukewarm water (1 quart)
    vegetable oil for deep frying

    In a large dish mix flour, sugar, salt and yeast together. Slowly add lukewarm water and stir. Combine until dough pulls away from sides of bowl.

    Cover with greased kitchen paper, put in warm draft-free place, and allow to double in size. Heat enough vegetable oil for deep frying. Fill another dish with cold water and place next to your vetkoek dough.

    Wet your hands in cold water before breaking off a piece of dough, rolling it into the shape and size of a tennis ball and carefully lowering it into hot oil. You can easily do five or six vetkoek at a time. Allow to turn golden brown on all sides by frequently turning. Remove from oil and drain on kitchen paper.

    Whilst still hot, slit open and fill with a slice of baloney or, if preferred, a good quality jam or preserve. There is no need to butter these light nibbles. This South African bread is a perfect lunchtime snack for the kids after school on a cold, winter's day.
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    (Makes: 8 Servings)

    125 ml vinegar
    250 ml water
    250ml sugar
    grated rind of 1 lemon or orange

    230 g butter
    250 ml castor sugar
    1 egg
    40 ml smooth apricot jam
    10 ml bicarb of soda
    grated rind of 1 lemon or orange
    250 ml milk
    500 ml cake flour
    10 ml ground ginger
    10 ml nutmeg
    2 ml salt

    Bring the vinegar, water, sugar & rind to the boil in a saucepan.
    Pour the boiled mixture into a 20 X 30 X 5 cm ovenproof dish. Allow to cool.

    Preheat the oven to 180*C (350*F).

    Cream the butter & castor sugar until creamy.
    Mix in the egg.
    Mix in the jam & other rind. Mix well.
    Dissolve the bicarb into the milk.
    Sift the dry ingredients together.
    Stir the dry ingredients alternately with the milk/bicarb mixture into the butter mixture. Mix well.
    Spoon the batter into the cooled sauce in ovenproof dish, carefully!!.
    Bake uncovered for 40 50 minutes, until done.
    Serve warm with custard.
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    600 g White Chocolate
    120 g Butter
    120 g Icing Sugar
    1 c Ideal Milk
    Cocoa Powder for dusting

    Heat chocloate and butter slowly untill melted and combined.
    Stir in the Ideal milk and icing sugar.
    Pour the mixture into a square 20cm pan lined with non-stick baking paper.
    Place in freezer to set.
    Cut into squares with a warmed knife and dust with cocoa powder.
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    This rice is traditionally served with Bobotie.

    Prep Time: 25 mins
    Makes: 4 Servings

    250g/9oz Long Grain Rice
    75g/3oz Raisins
    1 teasp Ground Turmeric
    1 Cinnamon Stick
    Approximately 480ml/16fl.oz. Water

    To Serve:
    2 teasp Caster Sugar
    teasp Ground Cinnamon

    1. Place all the ingredients in a medium saucepan, bring to the boil then reduce the heat and simmer for 15 to 20 minutes.

    2. Meanwhile, place the sugar and cinnamon in a small bowl or teacup and mix well.

    3. If there is excess water in the pot once the rice is tender, drain it off then transfer the rice to a warmed serving dish, dot with a few knobs of butter and sprinkle with the cinnamon sugar to taste.
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    250 ml rice
    600 ml litre boiling water
    10 ml butter or margarine
    2.5 ml salt
    5 ml turmeric
    10 ml honey
    200 ml seedless raisins

    Combine the rice, water, turmeric and salt in a 2-3 litre dish.
    Cover with clingwrap, pierce, and cook on High for 10 minutes.
    Stir in the raisins and cook on High for another 5 minutes.
    Tip into a sieve and rinse in cold running water.
    Return the rice to a clean dish, stir in the butter and honey.
    Reheat on High for 5 minutes, stirring once.
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