OXTAIL POTJIE  OXTAIL POTJIE  The secret is to cook it in a cast iron pot. Oxtail Potjie - probably the tastiest potjie recipe. Ingredients: 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 Preparation: 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. PANCAKES  Ingredients: 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 Preparation: 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. PASTIES A LA UPPER PENINSULA  Unlike some pasty recipes, this one does not have gravy. Ingredients: 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) butter 2 pie crusts (not sweet). Preparation: 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. PEANUT SOUP (Makes: 6 to 8 Servings) Ingredients: 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 Preparation: 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. Note: 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) Ingredients: 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 Preparation: 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.
PEPPERMINT CRISP FRIDGE TART  (Makes: 6 Servings) Ingredients: 250ml cream 1 tin (397g) caramel condensed milk 100g peppermint chocolate, grated 1pkt (200g) tennis biscuits 1 small peppermint crisp Preparation: 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. BAIE LEKKER!!!!! PERI-PERI CHICKEN (Makes: 4 to 6 servings) Ingredients: 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 Preparation: 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. PERI-PERI CHICKEN LIVERS (Makes: 4 Servings) Ingredients: 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 Preparation: 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. PICKLED ONIONS  Ingredients: 1 pkt. small white pickling onions 4 T Coarse Salt 1 box pickling spice green & red chili's Vinegar 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. PIG'S TROTTERS & BEANS POTJIE 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) Ingredients: 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. PIRI-PIRI CHIPS SOUS  Bestandele: 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. Metode: 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. POTATO FRITTERS  A super way to use up left over mash potatoes. Ingredients: 2 cups Mashed Potato 1 Onion, chopped Salt & Pepper Oil for frying 1 Egg Preparation: 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. POTJIEKOS  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. Utensil: A large iron pot, preferably with three legs. It must have a tightly fitting lid. Ingredients: 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. Preparation: 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. PUMPKIN BREDIE (STEW) 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. Hint: To add an oriental flavor, add 2 teaspoons of curry powder. PUMPKIN FRITTERS 1  Inbredients: 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 TOPPING cinnamon sugar lemon wedges Preparation: 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. PUMPKIN FRITTERS 2 Ingredients: 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. CINNAMON SUGAR 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) CARAMEL SAUCE Ingredients: Preparation: Cook together and add one teaspoon caramel essence before serving over pumpkin fritters. PUMPKIN FRITTERS 3  Pumpkin Fritters is a sweet favorite and goes well with curry dishes like Bobotie. (Makes: 4 Servings) Ingredients: 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 Preparation: 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. PUMPKIN FRITTERS (PAMPOENKOEKIES)  Pumpkin fritters are delightful, especially when served warm with crunchy cinnamon sugar. Ingredients: 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 Preparation: 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. PUTU PAP Ingredients: 2 cups water a pinch of salt 3-4 cups mealie-meal Preparation: 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. RIB ROARING SUCCESS  Ingredients: 1kg pork or lamb spare-ribs, cut into strips between ribs 1 onion, peeled Garlic flakes, peppercorns, 3 bay-leaves Preparation: 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. Marinade: 150ml tomato sauce 75ml chutney & 75ml honey Salt and freshly ground black pepper to taste, paprika 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. ROAST LEG OF LAMB WITH BASTING SAUCE  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). DO NOT PREHEAT THE OVEN. 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. ROMANY CREAMS 1 Ingredients: 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 Preparation: 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. ROMANY CREAMS 2 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. RUSKS  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. Ingredients: 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 Preparation: 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. VARIATIONS: 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. SAGO MELKKOS  Ingredients: 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 Preparation: 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. SAMOSAS  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 Preparation: 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. 
SHALEEN SURTIE-RICHARDS HADDOCK DELIGHT  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. Ingredients: 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 Preparation: 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. SHORT BREAD  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. SNOEK PATE  (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. Ingredients: 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 Preparation: 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. SOETKOEKIES 1 Originally, soetkoekies were decorated with 'rooi bolus' - a red powder mixed with the dough. Ingredients: 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 Preparation: 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. SOETKOEKIES 2 Old Fashioned "Soetkoekies" (sugar cookies) (Makes: About 160 Cookies) Ingredients: 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 Topping: 1 Egg, beaten 25ml (2 Tbsp) Milk Sugar Preparation: 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. SOSATIES 1  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. Ingredients: 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 Preparation: 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. SOSATIES 2  (Makes: about 10 - 12 portions) Ingredients: 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) SOUSKLUITJIES (dumplings in sauce) Ingredients: 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. SOUTH AFRICAN RUSKS 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. Ingredients: 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 Preparation: 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. Variations: 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. SPICY LENTILS  Ingredients: 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.
SPICY TOMATO GRAVY 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. Ingredients: 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 Preparation: 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.
STYWEPAP This is a different to krummelpap. It is more lumpy. (Makes: 6 Servings) Ingredients: 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) Preparation: 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. SWEET & SPICY BEEF RIBS  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 Ingredients: 7 slabs beef flat rib (cut about 7.5 cm thick) Marinade: 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 Preparation: 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. TIRAMISU  Ingredients: 1 tub Marscapone Cream Cheesem 8 Chopped Marchino Cherries 7 Boudoir Biscuits (Soaked in Nachtmusiek) Preparation: 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.
TOASTED SANDWICHES Toasted sandwiches are often served at braais before the meat is ready. Ingredients: White bread Butter Cheese slices Onions sliced Tomatoes Sliced Preparation: 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. TOASTED TOMATO, ONION AND CHEESE SANDWICHES  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. TOMATO BREDIE 1 Easy yet delicious traditional "tomato stew" (Makes: 6 Servings) Ingredients: 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 Preparation: 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. TOMATO BREDIE 2 This Tomato & Mutton Stew Recipe is easy to prepare and makes a lovely rich tasting dish. It's also a firm South African favorite. Ingredients: 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 Preparation: 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.
TOMATO SAUCE Ingredients: 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 Preparation: 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. TOMATO SAUCE FOR PAP The favorite side dish with pap! (Makes: 8 Servings) Ingredients: 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 Preparation: 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. TUNA & BROCCOLI BAKE  Ingredients: Preparation: TUNA PATE Ingredients: 1 tin tuna in brine 1 Tbsp Tangy mayonnaise Peppadews, with a bit of their juice ¼ Yellow Pepper Cucumber Lemon juice Tobasco sauce Pepper 25 to 40g melted butter Butter/Baby Lettuce Carrot Vinagrette Preparation: 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. Vinagrette: 1 Tbsp Olive Oil 1 Tbsp White Wine Vinegar Pinch of sugar salt 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. TUNA TART 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. UNBAKED CHOCOLATE & DATE CAKE Ingredients: 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 Preparation: 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 BRANDY CREAM Ingredients: 250 ml whipping cream 1 tbl spoon black coffee 1 tbl spoon brandy 1 tbl spoon castor sugar Preparation: 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 UNBAKED CHOCOLATE & ORANGE CHEESE CAKE Ingredients: 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 Preparation: 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 VENISON & PRUNE POTJIE 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 Preparation: 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. VETKOEK 1  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. Ingredients: 1kg Bread Flour 15ml Salt 10ml Sugar 10g Anchor Instant Dry Yeast 60g (65ml) Margarine 650ml Lukewarm Water Preparation: 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. VETKOEK 2  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) Ingredients: 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 Preparation: 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. VINEGAR PUDDING (Makes: 8 Servings) Sauce: 125 ml vinegar 250 ml water 250ml sugar grated rind of 1 lemon or orange Batter: 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 Sauce: 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). Batter: 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. WHITE MAGIC Ingredients: 600 g White Chocolate 120 g Butter 120 g Icing Sugar 1 c Ideal Milk Cocoa Powder for dusting Preparation: 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. YELLOW RICE This rice is traditionally served with Bobotie. Prep Time: 25 mins Makes: 4 Servings Ingredients: 250g/9oz Long Grain Rice 75g/3oz Raisins 1 teasp Ground Turmeric Salt 1 Cinnamon Stick Approximately 480ml/16fl.oz. Water To Serve: Butter 2 teasp Caster Sugar teasp Ground Cinnamon Preparation: 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. YELLOW RICE WITH RAISINS  Ingredients: 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 Preparation: 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. YELLOW RICE WITH RAISINS - MICROWAVE  Ingredients: 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 Preparation: Combine the rice, water, turmeric and salt in a 2-3 litre dish. Cover with clingwrap, pierce, and cook on High for 10 mins. Stir in the raisins and cook on High for another 5 mins. Tip into a sieve and rinse in cold running water. Return the rice to a clean dish, stir in the butter and honey and reheat on High for 5 mins, stirring once.
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