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This recipe is flavorful and easy to make.
It's a tad spicy and just about
right if you like spicy food.
If not, halve the Cayenne pepper measure.
Like other stews, this dish
freezes and keeps well, too.
Save some for a rainy day.

2 tablespoons olive oil
6 boneless chicken breasts
1 3/4 tablespoons salt
1/2 teaspoon fresh-
ground black pepper
1 onion, chopped
2 tablespoons tomato paste
1 cup canned crushed
tomatoes, drained
1/2 teaspoon cayenne
2 3/4 cups water
1/2 cup creamy peanut butter
1 10-ounce package
frozen sliced okra

In a large pot, heat the
oil over moderate heat.
Season the chicken with
1/4 teaspoon each of the
salt and black pepper.
Cook until browned, turning,
about 8 minutes in all.
Pour off all but 1 tablespoon
of fat from the pot.

Reduce the heat to moderately low.
Add the onion to the pot and
cook, stirring occasionally,
until it starts to soften,
about 3 minutes.

Stir in the tomato paste and
then the tomatoes and cayenne.
Return the chicken to the pot
and stir in 2 cups of water.
Bring to a simmer and cook,
partially covered, for 10 minutes.

Whisk together the peanut butter and the
remaining 3/4 cup water until smooth.
Add this mixture to the stew along with the
okra and the remaining 11/2 tablesppons
of salt and 1/4 teaspoon black pepper.
Cook, partially covered, until the okra
is just done, about 10 minutes.

Serve over rice.
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(Makes: 6 Servings)

10 to 12 lamb chops
1 8-ounce can tomato sauce
4 tablespoons vinegar
1 medium onion, chopped
2 tablespoons Worcestershire
2 teaspoons dry mustard
1/2 tablespoon salt
2 tablespoons butter or
margarine, melted

Combine tomato sauce, vinegar,
onion, Worcestershire, mustard
and salt in a large bowl.
Marinate chops for 1 hour.

Remove chops; reserve marinade.
Pat chops dry with paper towel.
Pan fry chops in melted butter
until brown and tender.

Bring marinade to a
boil in small saucepan;
reduce heat and simmer a
few minutes to blend flavors.
Serve chops with heated marinade.
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Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 8 servings

2 chickens, cut into pieces
3/4 cup peanut oil
2 large onions, chopped
3 tomatoes
4 1/2 cups water
1/4 cup tomato paste
1 teaspoon Vegesal
1 cup peanut butter
3 sweet potatoes, cut into chunks
6 carrots, thickly sliced in rounds
12 okra pods
3 bell peppers
de-seeded and diced
1/2 teaspoon cayenne pepper
or 1 chile pepper

In a large heavy pot, brown chicken in hot peanut oil.
Add 1 chopped onion and stir until golden brown.
Peel tomatoes if you wish, then chop into chunks.
Thin tomato paste with 1/2 cup of water and
add tomatoes and tomato paste to the pot.

Boil 4 cups of water and add
to the pot with the vegesal.
While the mixture boils gently,
thin peanut butter with some of the
hot pot liquid and stir it in gradually.
Reduce heat and simmer for 30 minutes.

Begin adding vegetables, letting each simmer for
5 minutes or so before adding the next one.
Cook until chicken and all the vegetables are tender.
Crush or grind the second onion with the hot pepper.
Add during the last 10 minutes of cooking.
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Cooked long and slow, the old tradition of 'potjiekos'
cooking fits in really well with camping.
There is nothing nicer than
sitting around the camp fire
slurping up some really fine wine
or a cold beer and chewing
the breeze with loved ones and
friends while the 'pot' cooks.
Here is a recipe which we have
adapted over the years and enjoy.
Bon Appetite!

500g breast of pork, cut into portions
500g neck of mutton, cut into slices
500g shin of beef, cut into slices
2 onions, quartered
2Tbs tomato puree
2 celery stalks, cut into chunks
3 carrots, sliced
2 tomatoes, peeled and quartered
1 green pepper, cut into strips
20ml (1T salt)
Freshly ground black pepper to taste
1 sprig fresh rosemary or 5ml dry
1 sprig fresh dill or 5ml dry
1 x 340ml can beer, heated
1 punnet mushrooms
1 punnet marrow's & patty pans
3 ears sweet corn,
cut into small slices
2 beef stock cubes
2 cloves garlic
1 tsp. Coriander Powder
2 Potatoes, quartered

Fry the onions, green pepper
and garlic until translucent.
Add the meat and brown.

Add the beer, tomatoes, rosemary,
dill, coriander, leeks and stock
cubes and bring to boil.
Let simmer slowly until the
meat is almost tender.

Layer the vegetables as follows,
sweet corn slices, carrots, potatoes,
marrow's and baby pumpkins.

Once the vegetables are tender
add the mushrooms and allow
to simmer for 5 minutes.

Mix 1tsp. Bisto (gravy powder),
and 2 tsp. Flour or mazeina.
Mix into the pot to thicken the gravy.

Turn the heat down very low and
allow to simmer for 5 - 10 minutes.
Watch carefully as now is the
time when the pot will burn.
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This can be enjoyed at tea-time,
with a coffee break, or even as a dessert.

1/4 cup of butter or margarine
2 eggs
3/4 cup of sugar
1 cup of self raising flour
1 can of unsweetened apples
1/4 cup of milk

3/4 cup of sugar
1 teaspoon of vanilla flavoring
3/4 cup of evaporated milk or cream

1.) Mix eggs and sugar together.
2.) Add milk and melted butter to mixture.
3.) Add flour and mix well.
4.) Pour into a big tart or cobbler-dish
(The mixture is slack).
5.) Decorate apples on top and bake for
30 minutes at 400 degrees Fahrenheit

1.) Cook sugar and evaporated milk
(or cream) together for 5 minutes.
2.) Add flavoring.
3.) Pour warm syrup over the tart.
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Try this one, as it is close to Mrs Balls as you can get.
Blatjang is generally of smoother consistency than
chutney and can be used exactly as chutney.

2 kg ripe apricots
1 large onion, chopped
1 clove garlic, crushed
500g seedless raisins
400 g white sugar
1 ml cayenne pepper
5 ml salt
10 ml ground ginger
5 ml custard powder
500 ml brown vinegar

Halve and stone the apricots.
Mix all the ingredients in a stainless
steel saucepan and bring slowly to the boil.
Simmer, uncovered for 45 minutes to 1 hour,
or until thickened, stirring occasionally.
Pour into clean, warm jars and seal immediately.
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Avocado's are a favorite South African fruit
and are often used in starters and salads.
This dish is quick to prepare and is always
well received when the weather is hot.

3 ripe avocado's
300g of shrimps, well drained
Seafood sauce
Juice of 1 small lemon
Cayenne pepper
Iceberg Lettuce Leaves
Chopped parsley

Cut the avocado's in half
and remove the stones.
Dip the edges in lemon juice.
Season with salt and Cayenne pepper.
Place avocado's on a bed of lettuce leaves.
Fill with shrimps and spoon seafood
sauce on the top of each one.
Garnish with parsley and serve immediately.
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(Makes: 2 Servings)

2 large firm bananas
lemon juice
15 ml soft brown sugar
75 ml fresh orange juice
2 ml finely grated orange rind
5 ml honey
15 ml orange liqueur (optional)
1 ml of ground cinnamon
15 ml dessicated coconut

Preheat oven to 180°C

Peel bananas, slice in half lengthwise
and pack into a buttered pie dish.
Sprinkle with a little lemon juice
and then with brown sugar.

Mix together orange juice, rind, honey, liqueur
and cinnamon, and pour over the bananas.
Sprinkle with coconut and dot
with just a few slivers of butter.

Bake, uncovered for 30 minutes
until bananas are soft and a
toasted golden brown.

Serve with Crèmè Fraîche.
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(Makes: 4 Servings)

Chicken pieces for 4 people
(I prefer using chicken breasts
but other pieces can be used)

The Marinade:
2 tablespoons Olive Oil
1 teaspoon ground mixed herbs
(Alternatively - ground Rosemary)
1 heaped teaspoon of Mustard
(I prefer Hot German Mustard or
Dijon French Mustard,
but use your favourite)
1 teaspoon Crushed Garlic
1 Chopped Chilli
(Optional to your taste)
1 teaspoon Lemon Juice
Salt to taste

Mix all the ingredients in a bowl.

The Baking:
Put the chicken pieces in a
oven proof dish with lid.

Pour the marinade over the
chicken pieces and make sure
that the chicken pieces are
basted completely.

Cover the dish with the lid.

Pre-heat the oven to 200C / 400F.

Place covered dish on the bottom
tray in the oven for approx.
40 minutes or until done
(If you left the skin on, the skin
must be crisp and golden brown).
Serve hot.

Alternative 1:
Wrap each marinaded chicken piece
in tin foil and bake until done.
Open the tin foil for the
last 5 minutes to brown.

Alternative 2:
Barbeque the marinaded chicken pieces,
basting them regularly with the remainder.

Alternative 3:
Use the marinade with pork or fish.

Serve With:
Potatoes, rice, vegetables (Pototoes can be
baked in the oven using the same marinade,
diced in small pieces, or sliced in 2mm /
1/10 in. thick slices, and turned every
15 minutes until done through)

To improve taste, prepare
the marinaded chicken
pieces 24 hours before
baking and refrigerate.
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1 liter Milk
250ml Sago or
Short-grain white or
brown pudding rice,
flaked rice or
tapioca or Semolina
1ml Salt
60g Sugar
65g Butter or margarine
4 Eggs
5ml vanilla Essence
75ml Apricot Jam

Heat milk to boiling point, stir in sago and salt.
Boil slowly, stirring continuously until sago is soft.
Add sugar and butter and remove from heat.
Beat the eggs and vanilla essence
and add to the sago mixture.

Pour into an ovenproof dish
and sprinkle cinnamon over.
Put dish into an oven tray filled
with water and bake at 160C (325 F)
for 45 minutes until golden brown.

Serve with melted apricot
jam and hot custard.
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500 g self raising flour
1 can of beer
1 packet brown onion soup

Mix everything in a well-
greased, flat bottomed pot.
Replace lid and bake for 45 min in
an oven at 180°C or 1 hour on coals.
(Place on the coals and place a few coals
on the lid so the heat is spread evenly).
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This Biltong recipe is for the basic South African beef biltong.
It is an interesting and tasty alternative to beef jerky.
Like Beef Jerky, Biltong can be produced in various flavors
by adding ingredients such as garlic or chili peppers to the recipe.
Personally, I find the original plain biltong the most enjoyable.

(Makes: About 21 lb)

25 lb beef
(top round/sirloin/
London broil/ eye of round)
4 pints warm water
1 lb fine salt
cup brown sugar
cup coriander, coarsely ground
2 tbsp bicarbonate of soda
1 tbsp black pepper, ground
1 cup red wine vinegar
2 tsp saltpeter (optional)

Cut the meat along the natural dividing
lines of the muscles of the meat of choice.
Cut into strips of approximately 2-inch thick
and any desired length, always
cutting with the grain.

Mix the salt, sugar, bicarbonate of soda,
saltpeter, pepper and coriander together.
Rub the seasoning mixture
thoroughly into the strips of meat.

Layer the meat, with the more
bulky pieces at the bottom,
in a glass or stainless steel container.
Sprinkle a little vinegar over
each layer, as you add them.

Leave the meat in a cool place for 12 hours or more,
depending on how salty you want the meat to be.
(Some experimentation may be required to
ascertain the correct length of time to let the
meat 'marinade' for, according to your taste.)

Remove the meat from the marinade.
Mix the water and vinegar and
dip the meat into this mixture.
This makes the biltong shiny and dark.

Once this is complete,
the biltong is ready to dry.
Pat the pieces of meat dry
and then hang them up on
S-shaped hooks, or use pieces
of string, about 2 inches apart.

Hang the meat in a cool, dry place
with an oscillating fan blowing on it.
Ensure that the air is dry, as too much
moisture will cause the biltong to spoil.

The biltong is ready when
the outside is hard and the
center part of the biltong
strip is still a little moist.
Let the center dry according
to personal taste.

Biltong is South African dried meat
and has been around for centuries.
Any South African will do almost
anything to get a share if he/she
knows that BILTONG is available.

Biltong is cut from the stick in
thin pieces using a very sharp knife.
Some people shave off a number of
pieces at a time so they don't have
to let cutting interfere with eating.

A professional biltong trick is to
place the biltong in a vice and,
using a wood plane shave off
as many pieces of the desired
thickness as required.

Eaten on its own as an
appetizer or all day munch.
Especially at sporting events,
but anywhere is OK.
Try it, you'll find it much more
addictive than peanuts or potato crisps.

The recipe given above is for beef biltong,
but like jerky, biltong may be made using
game animals such as Buck and Deer.
Ostrich produces a great tasting
but somewhat dry biltong.

PS. Biltong is not really recommended for
unfortunate souls wearing dentures.

Well, a rather amusing result of my posting
this recipe on my site is the amount of rather
annoyed correspondence that has resulted.
Seems that biltong purists have taken great
umbrage at my daring to compare South
African Biltong with Jerky, beef or otherwise.

It would appear that true biltong lovers
believe that traditional South African
Biltong Recipes produce something
so superior to Jerky that Biltong and Jerky
shouldn't be mentioned in the same breath,
let alone the same web page.

Hence my daring to suggest that
Biltong is a tasty alternative
to Jerky has raised considerable
ire amongst those who feel,
once you've tasted properly made
traditional South African Biltong
that you'll never be satisfied with Jerky again.

I have to concede that Biltong is the superior
product and is a far tastier munch than Jerky,
which is insipid by comparison.
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50 ml melted margarine
500 ml lukewarm water
1 kg cake flour
300 g finely carved beef biltong
10 g instant yeast
10 ml salt

Mix the melted margarine
and lukewarm water.
Combine all the dry
ingredients and biltong.

Add the margarine mixture
and knead until the dough
is smooth and elastic.
Leave for about 10 minutes.

Punch down and place
the dough in a greased,
flat-bottomed cast-iron pot.
Leave in a warm place
to rise until double in bulk.

Place the pot on a grill
over medium coals and
place a few coals on top
of the lid of the pot.

Bake for about 1 hour or
until the bread is done.
Serve with the rump
steak and konfyt.
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(Makes: 4 Servings)

100g/4oz Butter
50g/2oz Biltong, grated
600ml/20fl.oz. Beef Stock
180ml/6fl.oz. Port
Salt & Pepper
180ml/6fl.oz. Single Cream
50g/2oz Blue Cheese, grated

1.) Melt the butter in a large saucepan,
add the biltong and sauté for 3-4 minutes stirring.

2.) Sprinkle in the flour and cook over a medium heat,
stirring constantly until the flour begins to brown.

3.) Add the beef stock a little at a time,
stirring constantly until the mixture
comes to a boil and thickens.

4.) Season with a very little salt and some
black pepper and add the port and cream.
Stir well, bring to a simmer and
continue to cook for 4-5 minutes.

5.) To serve transfer to heated soup bowls
and garnish with the grated blue cheese.
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This recipe is very tasty and
elegant and takes no baking!
(unless you have to bake
the Swiss Roll yourself)

It looks divine in a clear glass bowl
where one can see the layers.
If you don't like the Liquer in the
recipe you can make it without,
it still tastes divine. ..of course
it is better with the liquer ;-)

Prep Time: 1 hour
Cook Time: 5 minutes
Makes: 25 Servings -
1 Large Deep Dish

6 (397g) cans condensed milk
6 (250g) packages smooth cream cheese
375 ml lemon juice
1 bottle cherry liquer (Buy in a Liquer store)
3 (425g) cans black cherries
1 package sliced almonds
200 g chocolate, flakes made by scraping
a slab of chocolates with a knife.
350 ml fresh cream

Swiss Roll:
3 eggs, seperated
125 ml cake flour
125 ml caster sugar
5 ml baking powder
60 g cocoa powder

1.) Mix Condensed milk, Cream
Cheese and Lemon Juice.

2.) Slice Swiss Roll and place in layer
in bottom of glass serving dish.

3.) Sprinkle with Cherry Liquer
[not the whole bottle]
sprinkle to taste.

4.) Don't soak swiss roll in Liquer!

5.) Put some of Black Cherries
on top-a few will do.

6.) Sprinkle with Almonds.

7.) Spoon a layer of Cream Cheese
mixture over the Almonds.

8.) Cover with some Chocolate flakes.

9.) Repeat layers finishing
with Cream Cheese layer.

10.) Lastly Decorate with whipped fresh
Cream followed by a last layer of
flaked chocolate flakes.

11. Cool in Refrigerator over
night or for 3-4 hours.

12.) Preheat oven to 400F.

13.) Whisk egg yolks and Castor Sugar together.

14.) Add the whisked egg whites.

15.) Mix with this the Cake Flour+
Cocoa Powder+ Baking powder.

16.) Pour dough into flat swiss roll pan.

17.) Bake for 5 minutes by 400F. Let Cool.

18.) Spread some previously prepared
Chocolate icing or filling on to baked
Swiss Roll and roll it up.

19.) Leave to cool.

20.) [A creamy butter icing is what you need].

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BOBOTIE 1 (pronounced - boo-boo-tea)

Mince and forcemeat are used in dishes
like Bobotie and shepherd's pie.
There are more recipes for bobotie
than spots on a guineafowl.

The original recipe called for
cooked leftover leg of mutton.
Some cooks use beef, but then
it is no longer bobotie and should
be called beef bobotie.

Recipes containing 'stretchers'
of dried fruit and cooked leftover
vegetables do nothing for
this prince among recipes.

Bobotie can also be made
from uncooked minced lamb,
but then it needs a slightly
longer baking time.

2 thick slices white bread,
crusts removed
250 ml (1 cup) milk
2 onions, halved lengthways,
peeled and finely chopped
25 ml (2 T) oil
3 plump garlic cloves, bruised,
peeled and crushed
1 piece (25 mm/1 in) fresh ginger root,
peeled and finely chopped,
or 8 ml (1 1/2 t) ground ginger
25-50 ml (2-4 T) Sri Lankan spice
mixture or other mild curry powder
(depending on how spicy you like it,
but do not use too much curry powder
12,5 ml (1 T) smooth apricot jam
1 extra-large egg, beaten
50 ml (4 T) cream (optional)
salt and pepper to taste
1 kg cooked minced lamb,
preferably leg of lamb
25 ml (2 T) lemon juice
finely grated rind of 2 lemons
12 almonds, bruised
8 fresh lemon or
4 bay leaves, wiped clean

3 extra-large eggs, beaten
375 ml (1 1/2 cups) milk
2 ml (2 pinches) turmeric
salt and pepper to taste

(Makes: 4 Servings)

1.) Place bread in a shallow container
and pour the milk over slowly.
Leave to soak for 10 minutes.
Mash with a fork.

2.) Fry the onions in oil until softened
and transparent but not browned.
Add the garlic and ginger
and stir-fry for 1 minute.
Sprinkle the spice mixture over
and stir-fry for 2-3 minutes.
If the spice mixture sticks to the base
of the saucepan, add a little water.
Stir in the apricot jam.
Remove from the heat
and allow to cool.

3.) Beat the egg and the cream (if using)
and season well with salt and pepper.
Place the meat in a mixing bowl
and spoon the soaked bread over.
Add the onion mixture, then pour the egg
mixture, lemon juice and rind over.
Mix together thoroughly but lightly
with a large, two-pronged fork.

Spoon the meat mixture into greased pie or
other shallow baking dish and smooth the top.
Press the almonds evenly into the meat.
Roll up the lemon leaves and
press them in the mixture.
Bake for 15 minutes in a preheated
oven at 160C (325F).

4.) Beat the eggs and stir in the milk.
Add turmeric and season
well with salt and pepper.
Remove the dish from the oven
and pour the egg mixture over.

Return to the oven and bake for
a further 25-30 minutes,
until the egg mixture sets.
Serve with Funeral rice,
Stewed dried fruit and Sambals.
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Bobotie is one of South Africa's
best known traditional dishes.
It has a sweet and spicy
(as hot as you like it) taste.
Bobotie is truly a must if you want
to explore your South African palette.

(Makes: 8 Servings)

1 cup of milk
1 slice of bread
2.5 pounds hamburger
(minced beef)
1 chopped onion
(medium size)
1/2 cup seedless raisins
3 teaspoons apricot jam
2 tablespoons lemon juice
1/2 cup blanched almonds
2 teaspoons medium
(or hot) curry powder
1 teaspoon turmeric
2 teaspoons salt
2 teaspoons cooking oil
4 bay leaves
3 eggs

1.) Soak the bread in 1/2 cup
milk and squeeze dry.
Mix it with the hamburger.

2.) Mix all the other ingredients in
except the remaining milk, oil,
eggs and bay leaves.

3.) Heat oil in a frying pan and
brown the meat mixture lightly.

4.) Turn out into a casserole.

5.) Beat eggs with remaining
milk and pour over meat.

6.) Garnish with bay leaves and
bake at 350 F until set.

7.) Serve with plain or yellow rice.
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Preheat oven to 180C or 350F.

  • 1kg or 2.2 lbs. ground beef
  • 2 medium sized onions,
    peeled and thinly sliced
  • 30ml or 2 tablespoons sunflower oil
  • 15ml or 1 tablespoon medium
    strength curry powder
  • 5ml or 1tsp turmeric
  • 30ml or 2 tablespoons white
    vinegar or lemon juice
  • 15ml or 1 tablespoon sugar
  • 15ml or 1 tsp salt
  • 2ml or 1/2 tsp black pepper
  • 2 slices white bread
  • 250ml or 1 cup milk
  • 2 large eggs
  • 75 grams 2 1/2 ounces raisins
  • 45ml or 3 tablespoons fruit chutney
  • grated rind of one lemon (optional)
  • 2 bay leaves
  • 6-12 almonds blanched and quartered
  • 6 lemon leaves

  • Preparation:
    Parboil the onions in a little water until
    opaque and drain reserving the water,
    chop and fry in the oil until just golden colored.
    Add the curry power and turmeric.
    Fry for 2 minutes stirring all the time then add
    the vinegar or lemon juice, sugar, salt and pepper.

    In the meanwhile, soak the bread in milk,
    then squeeze dry, strain the milk and set aside.
    Crumble the minced raw meat into a pan with
    the onion water and a little boiling water.
    Cook for 5 minutes.

    Lightly mix the meat, bread, onion mixture with
    1 egg, raisins, chutney and lemon rind if used.
    Pack into a buttered casserole and add the
    bay leaves cover and bake for 1 1/2 hours.

    Remove from the oven and stick
    the almonds and lemon leaves
    (turned into cones shapes) into the meat.

    Whip the remaining egg with the milk add
    about 1/2 cup more milk to make 250ml
    or a full cup and carefully pour over
    the meat over the back of a spoon.

    Return to the oven turning the
    heat down to 300F or 180C and
    bake uncovered for 30minutes.

    It is tasty when accompanied with white fluffy
    rice and fresh veggies or a crisp green salad.
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    1 lb cooked mince (ground beef that has
    been cooked with onion in oil or butter,
    salt and pepper and one tablespoon
    tomato paste for flavor - parsely)
    1 big onion
    1 tablespoon butter
    1 slice bread soaked in milk
    1 tablespoon curry (paste
    or powder - I use paste)
    1 cup coconut (not
    sweet) or almonds
    Juice of one lemon
    2 tablespoons vinegar
    1 tablespoon Apricot jam or
    1 dessert spoon honey
    3 cups milk
    3 eggs

    Fry the onions in butter and add
    curry - allow to become darker.
    Beat the eggs and milk together.
    Add lemon juice into curry then
    apricot jam, coconut, bread & vinegar.
    Add mince beef and one third
    of milk & egg mixture.

    Bake for ten minutes in pyrex
    dish uncovered at 325 F.
    Then pour over the balance of
    milk & egg mixture and
    leave in oven until brown.
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    (Makes: 6 Servings)

    2 lbs. hamburger meat
    1 lg. onion
    2 tbsp. butter
    1 thick slice bread
    1 c. milk
    1 tbsp. apricot jam
    4 tbsp. lemon juice
    1/3 c. seedless raisins
    10 dried apricots
    2 tbsp. curry powder
    12 almonds, quartered
    1 tsp. salt
    6 bay leaves
    2 eggs

    Sauté onion in butter.
    Soak the bread in half the milk.
    Mix all ingredients except eggs,
    remainder of milk and bay leaves.
    Spoon into 2 quart casserole.
    Press in bay leaves on top.
    Beat milk and eggs; pour over
    ingredients in casserole.

    Bake about 45 minutes at 350 degrees.
    Serve with rice, chutney,
    coconut and chopped nuts.
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    2 onions, chopped
    2 tsp. vinegar
    1/2 tsp. pepper
    2 tbsp. sugar
    1 apple, chopped
    2 lbs. browned ground beef
    2 eggs
    6 bay leaves
    2 tsp. butter
    2 slices bread, soaked in
    milk and squeezed dry
    12 blanched almonds
    1 c. milk
    2 tbsp. curry powder
    2 tsp. salt
    3/4 c. raisins
    1 tsp. turmeric

    Sauté onion and apple in the
    butter and mix with meat,
    bread, curry powder, sugar,
    1 egg, vinegar, salt,
    pepper and raisins.
    Chop almonds and add to mixture.
    Pour into a greased 2-quart casserole.
    Roll bay leaves and push down into mixture.

    Bake at 350 degrees for 25 minutes.
    Beat remaining egg into milk
    and pour over mixture.
    Cook 10 more minutes
    until egg is cooked.
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    2 slices stale white bread
    (remove the crusts)
    30ml cooking oil
    1 onion, thinly sliced
    2,5ml ground cloves
    5ml crushed garlic
    3ml salt
    10 ml curry powder
    5 ml turmeric
    500g beef mince
    2 eggs
    30ml hot water
    20ml lemon juice
    25ml sugar

    1 egg (lightly beaten)
    150ml milk
    bay or lemon leaves
    for garnishing

    Preheat oven to 160ºC.

    Soak bread in water for 10 minutes,
    squeeze out excess water and crumble.
    In a large frying pan, heat oil and braise
    onion until golden (about 7 minutes).
    Add the ground cloves,
    garlic, salt, curry powder
    and turmeric and
    simmer for 5 minutes.

    Break the 2 eggs into a
    large bowl and beat lightly.
    Mix in the mince.
    Add the onion mixture from
    the frying pan to the mince
    as well as the hot water,
    lemon juice, crumbled bread and
    sugar, and mix to combine well.
    Spoon the mixture into a well greased
    oven proof dish and bake for
    40 minutes or until golden brown.
    Remove from the oven.

    Combine the egg and beat well.
    Pour over the bobotie.
    Arrange bay leaves or
    lemon leaves as garnish.
    Return to oven and bake at 180ºC for
    5-10 minutes, or until topping is set.
    Serve With yellow rice (see below).

    Yellow Rice

    1 tablespoon sugar
    1/2 teaspoon turmeric
    1 tablespoon salt
    2 tablespoons butter
    1 cinnamon stick
    1 cup raisins
    1 teaspoon lemon rind
    2 cups white rice

    In a large pot, bring
    6 cups of water to a boil.
    Add the first 7 ingredients and
    stir until the sugar has dissolved.
    Add the rice, cover, and
    simmer for 20 minutes.
    Remove cinnamon stick and
    lemon rind before serving.
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    (Preparation Time: 5 minutes)
    (Cooking Time: 5 minutes)
    (Makes: 6 Servings)

    170 g sugar
    375 ml brandy (approximately)
    500 g plump dried apricots

    Heat the brandy and the sugar,
    stirring to dissolve the sugar.
    Do not boil.
    Leave to cool.

    Pour the brandy over the apricots.
    Place the apricots and brandy in sterilised bottles,
    seal and allow to stand for at least two weeks.

    Serve as a dessert with whipped cream
    or over vanilla ice cream or enjoy
    with a cup of coffee after dinner.
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    (Makes: 3.5 KG)

    2 kg well-matured beef
    from the forequarter
    1 kg fatty pork (neck,
    shoulder or belly)
    45 ml coriander seeds
    5 ml whole cloves
    30 ml salt
    15 ml milled black pepper
    2 ml grated nutmeg
    10 ml ground allspice
    10 ml brown sugar
    125 ml dry red wine
    or grape vinegar
    90 g thick natural sausage
    casings, soaked in water

    Trim the beef and pork of all sinews.
    Cut into long, narrow strips about
    3 cm in diameter, and freeze
    for about 30 minutes.
    Mince through a coarse mincer for a
    rough texture; finely if you prefer.
    Feed through the machine with very
    little assistance from the tamper.
    Finish by mincing a piece of bread
    to remove the last vestiges of meat.

    Roast the coriander and cloves
    in a dry frying pan until aromatic.
    Grind with pestle and mortar
    and sift to remove husks.
    Mix with remaining spices and sugar,
    and sprinkle over the mince.
    Lightly mix with the red wine or vinegar.

    Drain sausage casings, place one end
    over the filling horn and push on,
    leaving a 10-cm length hanging down.
    Tie a knot in this.

    Feed sausage mixture into
    the mincer a little at a time,
    while securing the casing
    with gentle pressure on the
    horn to control the unrolling
    of the casing as it is filled.

    Mould the sausage
    uniformly with your hand.
    Don't pack the casing too full,
    or the wors will burst while cooking,
    and try to avoid air bubbles forming.

    Remove the filled sausage -
    still attached to the horn -
    from the machine.
    Push remaining boerewors
    mixture into the casing and
    tie knot in the end.

    Braai boerewors quickly over hot coals.
    The skin should be crisp and
    the middle still slightly pink.
    Serve immediately.

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    10 lbs lean beef (minced chuck)
    2 lb pork coarse minced (Can substitute with lamb or turkey)
    3 lb pork fat coarse minced (can substitute with lamb fat)
    Sausage casings (These can be real casings or artificial)
    4 tbs salt
    1 tbs pepper
    3 tbs fine corriander
    1 tbs ground cloves
    1 3/4 tbs red pepper or Chilli powder
    1 1/2 tbs fine nutmeg
    4/5 cup vinegar

    Mix all the ingredients together EXCEPT the vinegar.
    Leave to stand for one hour, add the vinegar, then mix again.
    Pipe the mixture into the sausage casings.

    This recipe is large, and can be halved. Boerewors freezes very well.

    Best cooked on a Braai (Barbeque).
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    10 lbs coarse minced meat, this can be any combination of:
    Tradidional Wors is Beef and Pork.
    I usually use a mixture of 50% lamb and 50% pork.

    If you are cooking on a Braai - try to use a higher percentage of fat in the sausage.
    If you are pan frying the boerwors you can use less fat.

    Sausage Casings otherwise known as (Hog Casings) in the States (the casings can be real casings or artificial).

    Real casings are better if you're going to be cooking on a Braai (Barbecue).
    If you are kosher, or have an aversion to pigs intestines, then use artificial casings.

    2 tbs salt
    1 tbs black pepper (or to taste - I prefer more)
    6 tbs fine corriander
    1 tsp ground cloves
    1 tbs Allspice
    2 tbs vinegar

    Mix all the ingredients together. Pipe the mixture into the sausage casings.
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    2 kg (4.4 lb) prime Beef
    1 kg (2.2 lb) Pork
    20 g (50 ml or 10 tsp) Coriander
    2 ml ( tsp) ground Cloves
    2 ml ( tsp) ground Nutmeg
    30 g (25 ml or 5 tsp) fine Salt
    5 ml (1 tsp) freshly ground Black Pepper
    500 g (1 lb) Bacon
    100 ml Vinegar
    Casing (Pork casing is good)

    To Prepare Coriander:

    (15ml produces 5ml)

    1. Place in dry pan, heat and stir until light brown.
    2. Grind, sieve to remove husk. Grind remainder to a fine powder.

    To Make The Sausage:
    1. Cut meat into 25mm (1 inch) blocks.
    2. Mix the meat in with the herbs.
    3. Cut bacon into small blocks and mix it into the Pork, Beef and herb mixture. Mince all together.
    Do not mince it too fine - use the cutter that has holes inch holes.
    4. Add the vinegar, mix, and mince a second time.
    5. Stuff the mixture into the casing, but be careful to not overstuff.
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    Raw Boerewors, ready for the braai (BBQ)

    (Makes: 6 to 7 lbs)

    South African Boerewors recipes can be numbered in their hundreds as each proud cook tries to produce a better, tastier sausage.In times past each farmer's wife had her own closely guarded Boerewors recipe.These Secret Boerewors Recipes may have differed only in the amount of garlic or nutmeg used, or may have introduced other ingredients such as tomatoes or tomato sauce.The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes.

    3 lb beef
    3 lb pork
    1 lb bacon
    cup red wine vinegar
    1 clove garlic
    4 tbsp Worcestershire sauce
    3 to 3 oz sausage casing
    2 tbsp salt
    1 tsp ground pepper
    2 tbsp ground coriander
    tsp freshly grated nutmeg
    tsp ground dried thyme
    tsp ground allspice
    tsp ground cloves

    Dice the bacon into pieces not larger than 1 inch.Cut the beef and pork meat into 1 to 1 inch cubes. Mix it well with all the other ingredients except the sausage casing.Grind the meat using a medium-coarse grinding plate.

    Fill the sausage casings firmly, but not too tightly with the meat mixture.Refrigerate for 24 hours before using. Can be kept for a week or for 3 months if frozen.

    Can be fried, grilled or barbecued over coals. Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks.

    Although traditionally Boerewors is made with a combination of pork and beef it can be made in a beef only version,but add 2 teaspoons oil or fat for each 1lb of beef, to ensure the finished result is not too dry.

    You can experiment with the filling and resultant taste, of your boerewors, by adding different combinations of spices, tomato paste, onions, chili's, tomato ketchup or whatever other strongly flavored ingredient you fancy.

    It was and still is, a point of honor with farmers wives and butchers not to add breadcrumbs or soya to bulk up the meat filling.

    Starting with the basic Pork/Beef filling you can end up with some incredibly delicious boerewors. You will soon find this becoming an absolute favorite at BBQ's.
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    200 g dark chocolate
    100 ml brandy
    100 ml syrup
    100 ml whiskey or rum
    450 g marie biscuits
    200 g nibbled almonds
    1 2 c icing sugar for coating

    1. Cover a tray with wax wrap.

    2. Place a few biscuits in a large plastic bag,
    seal & roll fine with a rolling pin.
    Continue until all biscuits are done.

    3. Place crumbs into a large mixing bowl.

    4. Add the nuts to the biscuits crumbs, mix.

    5. Melt the chocolate in the microwave &
    add to the crumbs mixture, mix well.

    6. Add the syrup to the crumb mixtures, mix well.

    7. Add the brandy/whiskey to the crumb mixture,
    mix very well.

    8. Roll teaspoons fulls of the mixture into balls
    (smaller than walnut) using your hands.

    9. Put the balls in the icing sugar, coating them well.

    10. If your hands get too sticky, use a little icing sugar.

    11. Place balls on a tray covered in wax wrap.

    12. When completed, cover the tray with cling wrap
    & refrigerate till hardened.

    13. When hardened, place into a container that seals well.

    14. Taste best after maturing in fridge for a week.

    Can be kept in the fridge, in a sealed container for 3 weeks.
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    chicken pieces
    3/4 cups oil
    2 tsp salt
    1 tsp garlic salt
    1 tsp mustard
    juice of 1 lemon
    4 cloves garlic - crushed
    1 tsp mixed herbs
    1 tsp black pepper

    Mix all ingredients together.
    Marinade chicken for a few hours or overnight.
    And then braai chicken, Enjoy!
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    150 ml brown vinegar
    20 ml oil
    40 ml worcester sauce
    5 ml tobasco sauce
    1 onion, grated
    3 cloves garlic, crushed
    10 ml paprika
    40 ml tomato sauce
    5 ml mustard powder
    15 ml salt
    5 ml ground black pepper
    1 chicken stock cube
    10 ml sugar
    10 ml sweet basil
    5 ml thyme

    1. Mix all the ingredients well, very well.
    2. Slash the chicken pieces.
    3. Place the chicken in a marinade dish.
    4. Pour over the marinade & marinade overnight.
    5. Braai the chicken over coals & baste with the leftover marinade.
    6. Can be used for vegetables & fish.
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    This sauce tastes delicious over braai vleis,
    boerewors or mielie pap and freezes very well.

    2 large onions (chopped)
    2 cloves garlic
    50ml sunflower oil
    1 tin (410g) tomato puree
    1 pkt oxtail soup
    500ml boiling water
    1 bottle (470g) fruit chutney
    30ml white sugar
    few drops Tabasco Sauce

    Peel and chop onions and garlic.
    Fry onions and garlic in the sunflower oil until translucent.
    Add the tomato puree and oxtail soup and mix well.
    Add the boiling water and stir well.
    Bring to boil stirring all the time.
    Add the chutney, sugar and Tabasco sauce and allow to boil for a couple of minutes until well mixed.
    Dont overcook as mixture will burn.
    Makes 1,4 liters of sauce.

    You can also use an onion & tomato gravy with a pinch
    of curry powder added or a mushroom sauce with bits of bacon.
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    (Makes: 4 Servings)

    4 slices of braising steak
    1 spanish onion
    2 large tomatoes
    4 large baking potatoes
    vegetable oil
    salt & pepper
    1 oxo beef cube (optional)

    Fry steaks in oil in a rectangular
    roasting tin till brown on both sides.
    Remove meat and slowly fry
    onions & tomatoes for 5 minutes.

    Return steak & meat juices
    to onion & tomatoes, add water
    enough to barely cover meat,
    salt & pepper, oxo cube and
    then turn potatoes in juice.

    Cover tightly with tin foil and transfer
    to a preheated oven Gas Mark 4 /
    180°C/ 350°F for 1 hour.

    Turn potatoes over and replace foil and
    cook for another 3-6 hours on number 2.

    Check once if water needs to be added.
    Then go to the pub/bar and come
    back to a super duper meal.
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    (Makes: 4 X 750 ml)

    3 large eggs
    15 ml coffee powder
    3 X 397 g cans full cream
    1 litres long life cream
    sweetened condensed milk
    20 ml vanilla essence
    300 ml brandy
    600 ml whiskey

    1. Prepare 4 X 750 ml glass bottles. Cleaned, sterile with corks.
    2. In a large bowl, beat the eggs & coffee powder.
    3. Add the condense milk, combine well.
    4. Add the cream, vanilla essence, combine well.
    5. Add the brandy & whisky, mix until all combined.
    6. Fill the bottles, label & refrigerate.
    7. Flavour will be smoother after 1 week.

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    250g dates, chopped
    3ml bicarbonate of soda
    250ml boiling water
    120g butter
    180ml castor sugar
    2 eggs
    250ml cake flour
    3ml baking powder
    Pinch of salt
    125ml chopped pecan nuts or walnuts
    125ml cake flour
    5ml ground cinnamon
    5ml ground ginger

    250ml water
    375ml sugar
    Few sticks cinnamon
    5 cloves
    Few strips orange or lemon
    Dollop of butter

    Pour boiling water and bicarbonate of soda onto the dates and allow to stand. Cream butter and sugar. Add eggs, one at a time, and beat well. Add 250ml flour, sifted with baking powder and salt. Stir this into the date mixture, together with the nuts.

    Lastly, mix in 125ml flour, sifted with cinnamon and ginger. Pour into a well-buttered pie dish.Bake at 180C for 45 minutes.Cool slightly and pour over the syrup.

    Boil all these ingredients together for 10 minutes. Add 125ml brandy and pour over the tart. Serve with whipped cream.
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    250 g ( pound) dates
    5 ml (1 teaspoon) Bicorbonate of Soda
    250 ml (1 cup) boiling water
    125 ml ( cup) butter or margarine
    250 ml (1 cup) sugar
    2 eggs
    500 ml (2 cups) flour
    5 ml (1 teaspoon) baking powder
    2.5 ml ( teaspoon) salt
    250 ml (1 cup) chopped pecan nuts
    Syrup (see "syrup" recipe)

    312 ml (1 cup) sugar
    12.5 ml (1 desert spoon) butter
    187 ml ( cup) water
    5 ml (1 teaspoon) vanilla essence
    Pinch of salt
    125 ml ( cup) Brandy

    Syrup Preparation:
    Boil the first 3 ingredients together for 5 minutes while stirring. Remove from heat en add the vanilla, salt and Brandy. Stir well.

    Tart Preparation:
    Cut the dates into small pieces. Add the Bicarb and boiling water to half of the dates in a mixing bowl, stir and let it cool.

    Beat the butter and the sugar together well until it's creamy and then add the beaten eggs. Mix well.

    Sieve the dry ingredients together and fold into the butter mixture. Add the rest of the dry dates and nuts and after that, add the dates- and bicarb mixture. Mix well together.

    Dish the mixture in a large ovenproof bake dish, or into two (2) tart/pie dishes with a diameter of 22 cm (9") each.

    Pour the hot syrup over the tart when it comes out the oven.

    Serve hot or cold with whipped cream.
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    A traditional dish from the Indian
    community of Durban South Africa -
    spicy beef and butter bean curry
    served in a hollowed-out loaf.

    (Prep Time: 20 min)
    (Cook Time: 35 min)
    (Makes: 4 Servings)

    15ml oil
    1 onion, chopped
    1 clove Garlic, crushed
    1/2 tsp Turmeric
    1/2 tsp Garam masala
    1/2 tsp Salt
    1 stick Cinnamon
    1 tsp grated ginger
    1/2 tsp ground cumin
    1/2 tsp mixed curry powder
    1 chilli, finely diced
    250g minced beef
    2 tsp tomato puree
    150ml beef stock
    1x400g can butter beans
    loaf crusty white bread

    1.) Heat the oil over a gentle heat, add
    the onion and cook until softened.
    Add the garlic followed by the turmeric,
    garam masala, salt, cinnamon, ginger,
    cumin, curry powder and chilli
    and cook for a couple of minutes.

    2.) Increase the heat and add the meat,
    stirring until browned.

    3.) Add the tomato puree and then the stock,
    stir and simmer for a couple of minutes.

    4.) Add the butter beans and cook the dish gently
    on a low heat for about thirty minutes.

    5.) When ready, cut the bread in half lengthways,
    scoop out the middle and set aside.
    Fill the hollowed-out bread with
    the curry mix and serve.

    This dish is not traditionally served with
    cutlery and is eaten with the hands.
    The bread filling is used to dip into the sauce then
    the rest of the bunny is picked up or pieces torn off.
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    125ml tomato sauce
    60ml Worcestershire sauce
    15ml mild chutney
    10ml French mustard
    125ml white wine
    15ml olive oil
    1 clove of garlic (crushed)
    1 tablespoon sugar

    Other Ingredients:
    Thick fillets
    spices to taste
    125ml cream

    Mix all the ingredients for the marinade
    and marinate the meat for two hours.
    Grill over hot coals for 10 to 18 minutes
    depending on your preference.
    Spice to taste.
    Add cream to marinade and warm
    lightly over the coals. Serve with the meat.
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  • 30 g butter or margarine
  • 160 g sugar
  • 2 eggs, separated
  • 15 g flour
  • 1 ml salt
  • 1 ml vanilla essence
  • 250 ml milk
  • 250 ml buttermilk (cultured is ok)

  • Preparation:
    Cream butter and sugar. Beat egg yolks one by one into creamed sugar andbutter. Add the flour, salt and milk alternately to the batter, mixing wellafter every addition. Add vanilla essence. 

    Fold in stiffly beaten whites and bake one hour in deep bowl at 180C.Serve with strawberry sauce of your choice.

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    BUTTERMILK RUSKS 1 (a dunker's delight)

    1.5 kg of Self-Raising Flour
    3 teaspoons of Baking Powder
    500 grams of Hard Margarine
    1 cup of Sugar
    2 Eggs
    500 ml Buttermilk
    1 tablespoon of Aniseed
    1 cup of Bran

    1. Sift together the Baking Powder and Self-Raising Flour.
    2. Rub in the Butter. Then add in the Sugar, Bran and Aniseed.
    3. Seperately mix the Buttermilk and Eggs together.
    Then add this resultant mix to the Flour mixture.
    4. Kneed the whole lot well.
    5. Make balls and put these on a baking tray.
    6. Bake at 160C (325F) for 30 to 45 minutes.
    7. Allow to cool and then break into pieces.
    Dry these pieces in an oven at 100C (200F) while leaving the oven door slightly ajar.
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    This is a traditional yeast-baked rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they traveled from the Cape to the Transvaal.
    If the rusks are to be kept for a long time, do not substitute margarine for the butter.

    375g butter
    500g sugar
    2 extra large eggs
    1,5kg self-raising flour
    30ml (2 tablespoons) baking powder
    500ml (2 cups) buttermilk or plain drinking yogurt

    Preheat oven to 180C (350F)
    Cream the butter and sugar together very well.
    Add the eggs, one at a time.
    Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix.
    Add the buttermilk or yogurt, using a little milk to rinse out the carton.
    Mix well with a fork and then knead lightly.
    Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes.
    Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.
    Remove the paper after the buns are well risen and cooked through, to brown the tops.
    Reduce the heat to the lowest possible setting.
    Turn out the buns on to cake racks, cool them and separate them, using 2 forks.
    Pack them on wire racks or on cooled oven racks air must circulate.
    Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.
    If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.
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    Natural yoghurt can be used instead of buttermilk.
    The recipe produces 3 small bread tins of dough.

  • 1kg Self-raising flour
  • 250ml Sugar
  • 10ml Baking powder
  • 10ml Salt
  • 250g Butter
  • 875ml Bran
  • 500ml Buttermilk
  • 125 ml Sunflower oil
  • 3 Eggs
  • 75ml Coconut (optional)
  • 75ml Sunflower seeds (optional)

  • Preparation:
  • Mix selfraising flour, sugar, baking powder & salt.
  • Mix in butter.
  • Add the bran & mix thoroughly.
  • Beat buttermilk & eggs together.
  • Add that with the oil to the flour mixture & mix thoroughly.
  • Place dough in greased bread tins and bake at 180C (350F) for 50 minutes.
  • Let it cool down, cut into desired size & dry out in oven.
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    This favourite Cape classic is one of the best-known traditional recipes.
    Brandy was first distilled from Cape grapes in 1672 and named "fire water".

    Today South African brandy is a far cry from the first rough attempts produced by a humble ship's cook.

    (Makes: 8 Servings)

    250g dates, roughly chopped
    250ml boiling water
    5ml bicarbonate of soda
    150g butter, softened
    250ml sugar
    2 eggs beaten
    500 g cake flour
    5ml baking powder
    3 ml salt
    250 ml pecan or walnuts, chopped

    250 ml sugar
    300 ml hot water
    200 250 ml brandy
    40 ml vanilla essence
    50 ml butter
    pinch of salt

    1. Divide dates into two equal portions in two separate bowls.
    2. In the one bowl, add the bicarb & boiling water. Mix well & allow to cool.
    3. Preheat oven to 180*C (350*F).
    4. Grease a large glass oven wear dish.
    5. In a large mixing bowl, cream the butter & sugar.
    6. Beat in the eggs, thoroughly.
    7. Sift the flour, baking powder & salt in a separate bowl.
    8. Add the dry mixture to the creamed mixture, mix well.
    9. Add the other chopped dates & chopped nuts, mix well.
    10. Stir in the dates/bicarb mixture. Mix well.
    11. Pour into the glass dish.
    12. Bake for 40 minutes.

    13. In a medium saucepan, combine the water, butter & sugar. Stir until sugar is dissolved.
    14. Remove from heat & stir in the vanilla essence, salt & brandy.
    15. When the pudding is removed from the oven, prick the pudding with a knife.
    16. Pour the hot sauce over the pudding, allowing it to be totally absorbed by the pudding.
    17. Serve hot or cold with custard or fresh cream.
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    This old Cape recipe was doubtlessly invented with cold winters nights in mind! Delectable and filling, the date and nut pudding with its syrup topping is a must for your repertoire of desserts.

    250 g dates (chopped)
    5 ml (1 teaspoon) bicarbonate of soda
    205 ml (1 cup) boiling water
    200 g butter
    2 eggs, beaten
    240 g flour
    5 ml (1 teaspoon) baking powder
    2 ml (1/2 teaspoon salt)
    250 ml (1 cup) chopped walnuts

    For The Syrup:
    250 g sugar
    15 g butter
    190 ml (3/4 cup) water
    5 ml (1 teaspoon) vanilla essence
    A pinch of salt
    125 ml (1/2 cup) brandy)

    Preheat oven to 180C (350F)Cut the dates and divide them into two equal portions.
    Add the bicarbonate of soda to one half and pour over the boiling water.
    Stir to mix, then leave to cool.
    Cream together the butter and sugar, add the beaten eggs and mix well.
    Sieve together the flour, baking powder and salt, and fold these into the butter mixture.
    Add the second portion of dates, together with the nuts.
    Then stir in the date and bicarbonate mixture, and mix all the ingredients together thoroughly.
    Turn the batter into one large over-proof dish or two 22 cm tart plates.
    Bake for 40 50 minutes.
    Meanwhile make the syrup.
    Heat the sugar, butter and water together for 5 minutes.
    Remove them from the heat and stir in the vanilla essence, salt and brandy.
    Pour the syrup over the hot tart when it is taken from the oven.

    Serve hot or cold with whipped cream.
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    (Makes: 6 - 8 Servings)

    250g dates, roughly chopped
    250ml boiling water
    5ml bicarbonate of soda
    100g butter, softened
    200ml castor sugar
    1 egg
    250ml flour
    5ml baking powder
    100g pecan nuts, chopped

    Preheat oven to 180C (350F).
    Combine dates with the water and bring to the boil.
    Remove and add the bicarbonate of soda. Cool.
    Cream butter, sugar and egg well.
    Sift flour and baking powder and add to creamed mixture with cooled dates and mix well.
    Mix in the nuts and pour into greased ovenproof dish.
    Bake until skewer comes out clean (about 40-45 minutes).
    Serve with cream or custard.

    250ml sugar
    120ml water
    120ml brandy
    5ml vanilla essence
    30ml butter
    Heat the sugar, butter and water together for 5 minutes.
    Remove them from the heat and stir in the vanilla essence and brandy.
    Pour the syrup over the hot tart when it is taken from the oven.
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    6 large potatoes, peeled and quartered
    1kg cubed shoulder or leg, shank, ribs or neck of lamb
    1 large onion, finely sliced
    1 tin whole peeled tomato
    1 heaped tablespoon of fresh peeled, crushed and chopped garlic
    1 tablespoon peeled, crushed and finely chopped fresh ginger
    1 cup coarsely chopped fresh coriander leaves
    Juice of lemon
    2 tablespoon chutney
    2-4 fresh red or green chillies, halved, seeds removed and finely chopped
    1 tablespoon hot curry powder
    1 tablespoon piquant curry powder
    1 teaspoon turmeric
    1 teaspoon cumin seeds
    6 curry leaves
    3 Bay leaves
    2 cinnamon sticks
    6 crushed cardamom pods
    3 tablespoons oil for cooking

    Slice the onion thinly.
    In a large saucepan heat the oil and fry the onion until it is lightly brown.
    Remove onion.

    In a mixing bowl mix the meat with the curry powder, chilli, garlic and ginger.
    Fry meat in batches until brown and remove to same bowl as the onion.
    Now you might need to use a little water and a spatula to scrape the bottom of the saucepan clean.
    Add to the saucepan all the ingredients (including the meat and onion) but not the fresh coriander leaves.

    Mix well and add about 200 ml water.
    Bring to boil, then reduce to a simmer and cook gently until the meat and the potatoes are done.
    You might have to add a little more water if it cooks too dry.
    About two minutes before serving, sprinkle in the coriander leaves and mix it in well.

    Serve with boiled rice. Basmati is best!
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    250 g dates, stoned and finely chopped
    5 ml (1tsp) bicarb of soda
    250 ml (1 cup) boiling water
    125 ml (1/2 cup) butter
    250 ml (1 cup) sugar
    2 eggs beaten
    500 g cake flour
    5 ml (1 tsp.) baking powder
    2 ml (1/2 tsp.) salt
    250 ml (1 cup) walnuts or pecans, finely chopped

    250 ml (1 cup) sugar
    15 ml (1 TBS) butter
    150 ml water
    5 ml (1 tsp.) vanilla essence
    pinch salt
    125 ml (1/2cup) brandy

    Divide dates into 2 bowls, add bicarb to 1 and pour boiling water over, and leave to cool. Cream butter and sugar together and add eggs, beat well. Sift flour, baking powder, and salt and fold into creamed mixture. Add dry portion of dates and nuts and mix well to combine... Stir in cooled bicarb and date mixture and pour into a greased baking dish (large) and bake in a pre-heated oven 180C (350F) for about 40 minutes. For Sauce... Heat sugar, butter and water together in a pan for 5 minutes. Remove from heat and add vanilla, salt, and brandy. Pour sauce over pudding as soon as you do take it out of the oven and serve hot (preferable) or cold with thick cream.
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    (Makes: 8 Servings)

    1 x 397g caramelised condensed milk
    500ml readymade custard
    250ml cream

    Empty caramel into a bowl and gradually pour in custard, stirring with a whisk until smooth.Whip cream until stiff and fold into custard mixture.Spoon into small coffee cups or glasses and chill.Decorate with peanut brittle or chocolate.
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  • 250 ml Flour
  • 5 ml Bicarbonate of Soda
  • 5ml Baking Powder
  • 5 ml Apricot Jam
  • 15 ml Butter/Margarine
  • 250 ml Milk
  • 1 Egg
  • 250 ml Sugar
  • 5 ml Lemon Juice

  • Preparation:
  • Mix butter & sugar.
  • Add egg.
  • Then add lemon juice, bicarbonate of soda & apricot jam.
  • Mix in flour & milk in turn.
  • Bake at 180C (350F) for one hour in a glass/ceramic bowl.

  • Caramel Topping:
  • 250 ml Cream or Evaporated Milk
  • 125 ml Margarine/Butter
  • 250 ml Sugar
  • 125 ml Boiling water

  • Preparation:
  • Simultaneously boil all the ingredients for 2 minutes & pour on dessert when it comes out of the oven.
  • Bake again until caramelised.
  • Serve hot with cream and/or icecream.

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    (Makes: 8 -10 Servings)

    1 onion, chopped
    1 Tablespoon oil
    8 carrots, washed,
    scraped, and chopped
    2 potatoes, washed,
    scraped, and chopped
    Pinch of salt
    Pinch of black pepper
    1 cup water

    Measure the oil into a skillet,
    and heat over medium heat.
    Add the chopped onion, and cook
    until the onion is golden brown.
    Add the vegetables and the seasoning.
    Add the water and stir.
    Bring the mixture to a boil.
    Reduce the heat and place
    a cover on the pot,
    but leave it ajar,
    to allow steam to escape.
    Let the bredie simmer until the
    water has evaporated and
    the vegetables are soft.
    Remove from heat and mash.
    Serve immediately with
    a little butter stirred in.
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    4 lg. carrots
    2 red apples
    1-1 1/2 box raisins
    Miracle Whip

    Peel apples. Grate carrots and apples.
    Add raisins. Mix together with Miracle Whip.
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    Considering South Africa's colourful history,
    it makes perfect sense that such a unique
    sauce or condiment was eventually created.

    When this sauce has a chance to sit,
    it thickens, and improves the flavours
    wonderfully to create a spicy condiment
    which can be served both as a sauce and
    a relish. It's also perfect as a cold salad with
    other greens and great to serve at braais.

    * 1/2 Cup Oil
    * 1 Large Onion, Finely Chopped
    * 2 Garlic Cloves, crushed
    * 2 Hot Green Chillies or Hot Peppers of
    your choice, De-seeded and Chopped
    * 3 - 4 Carrots, Peeled and Grated
    * 2 Green Peppers, Chopped
    * 2 Tablespoons Hot Curry Powder
    (more or less to your taste)
    * 1 Tin Baked Beans in Tomato Sauce

    Heat oil in a deep cooking pot.

    Add raw ingredients in order listed
    and fry until tender while stirring.

    Add Curry Powder and Baked Beans.
    Stir and simmer for 10 to 15 minutes.
    Season to taste with salt and black pepper.

    Let cool to room temperature,
    or store in tightly sealed
    containers in the fridge.

    Fry crushed fresh Ginger and or
    Garlic with the Onions and Hot Peppers

    Add chopped Tomatoes with Carrots

    Add chopped Cauliflower Florets with Carrots

    Add French Green Beans with Carrots

    Add Periperi Sauce or Hot Sauce with Curry Powder

    Add Ketchup to adjust thickness
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    500g Chicken Livers
    1 Large onion
    2 chicken stock cubes
    250g butter
    5ml dried sage
    250ml fresh cream

    Preheat oven to 180° C.
    Put Liver into a oven
    proof dish with a lid.
    Add chopped onion.
    Add butter and
    all other ingredients.

    Bake for 90 minutes.
    Cool slightly then liquidise
    with the fresh cream.
    Pour into ramekins and
    serve with Melba toast.

    Can be Frozen.
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    Peri-Peri is a term for hot
    peppers and a hot pepper
    marinade usually used on
    roasted chicken or shrimp.

    (Makes: 4 Serving Starter Portions)

    To Serve Four Starter Portions Of Hot
    Portuguese Chicken Livers You Will Need

    2 containers of frozen chicken livers
    (you don't have to defrost them,
    but it is better to do so,
    because then you can
    trim the livers neatly)
    4 cloves of fresh garlic,
    peeled and finely chopped
    4 bay leaves
    2 or (more fresh)
    red or green chillies,
    seeds removed
    and finely chopped
    ½ onion finely chopped
    1 tomato finely chopped
    1 teaspoon peri-peri powder
    A dash of Worcestershire sauce
    1 tablespoon tomato sauce
    1 blob of butter
    1/3 cup cooking oil
    (I never use olive oil
    for spicy foods)
    ½ cup dry white wine
    Salt and pepper
    4 cloves

    Melt the butter in a frying pan,
    then add the livers,
    salt and black pepper.
    Fry over fairly high heat
    for a couple of minutes.
    Don't over cook.
    The livers must be soft,
    pink and moist.
    Remove livers from pan.
    Place in a covered dish.

    In the pan in which the liver was fried,
    add the garlic, chillies and onion and
    fry until onions start to go soft.

    Next add the chopped tomato
    and fry for about 2 minutes,
    then add all the rest of the ingredients.
    Simmer for about five minutes and taste.
    If the sauce is a little too thick add
    another dash of white wine.

    When the sauce is done to your satisfaction
    (remember, at this stage you can add more
    chopped chillies, if you like it really hot)
    put the chicken livers back into the sauce.
    Let it warm through for a minute
    or two then serve with Portuguese
    bread or rolls with a salad.
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    Makes: 8 Portions

    In a 4-quart saucepan:
    Cook a 1 5- to 6-lb. FOWL (chicken) until it is tender.

    1 1/2 quarts water
    1/2 tsp. mixed pickling spices
    1 Tbs. salt
    2 medium onions, peeled, whole
    4 carrots, peeled, whole
    Strain the broth.

    Cut chicken away from bones and skin, leaving meat in large chunks.
    Slice the carrots.

    In A 2-Quart Saucepan:
    Melt 2 oz. butter
    Add 6 Tbs. flour and cook until roux thickens.

    3 cups CHICKEN BROTH
    1/4 cup white wine
    1/2 tsp. each salt & pepper
    Stir until medium sauce consistency.

    2 egg yolk with 4 Tbs. lemon juice until frothy.
    Beat a little sauce into the eggs and then add mixture to pan.
    Cook slowly until sauce thickens a little more.

    In a 4-quart deep dish (oblong or round):
    Lay out the meat uniformly at bottom of pie dish.

    3 hard boiled eggs in slices over the meat
    and 4 oz. Danish Ham sliced thinly and cut in thirds over eggs.
    Spread the sliced carrots over the ham.
    Cover with the sauce.

    Roll out 1 package PIE CRUST, prepared according to package directions, 1 inch larger than size of dish.
    Fold in half and lay it over the pie, then gradually unfold it so that it covers entire dish.

    Press along the edge firmly and trim excess. Score in several places to allow steam to escape.

    Brush with:
    1 egg thinned with 1 Tbs. water.
    Bake at 450'F for 10 minutes and then reduce heat to 375'F
    for 30 minutes longer until golden brown.
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    You don't have to use skinned chicken, but it does cut down on the fat count.

    (Makes: 6 - 8 Servings)

    1.5 kg chicken, deskinned 4 tablespoons olive (or any vegetable) oil
    1 tin (410g) peach slices
    250ml orange juice
    1 medium apple, grated
    2 tablespoons brown sugar
    1 tablespoon mustard (I use wholegrain Dijon)
    2.5 cm piece of fresh ginger, chopped
    1 large onion, chopped
    fresh garlic to taste
    salt & pepper to taste

    Fry chicken in oil till golden brown.
    Drain peach syrup into a big pan in which the chicken will be cooked.
    Add the chicken pieces already fried & start cooking them whilst frying the rest.
    In a different pan, boil the peach slices, orange juice, grated apple, sugar, mustard & ginger together for 5-10 minutes.
    Fry the onion & garlic in the pan used to fry the chicken.
    Season chicken with salt & pepper.
    Place fried onion on top of chicken & pour orange juice mixture over it.
    Cook for approximately an hour or till chicken is soft.
    Serve with cous cous.
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    Ingredients For Chrunchies:
    1 c Oats
    1 c Flour
    1 tbls Cocoa
    1 c Coconut
    1/2 c Sugar
    1 t Baking Powder
    175 g Melted Butter

    Ingredients For Sauce:
    1 c Icing Sugar
    2 t Cocoa
    Dash Of Vanilla
    Hot Water To Mix

    Mix all the dry ingredients (Ingredients Chrunchies) together.
    Press flat in a swallow pan with back of spoon.
    Bake at 180 C for 20 minutes.
    Cool Slightly.
    Mix all the ingredients for the sauce with a little water.
    Pour the sauce over the chrunchies before cutting the chrunchies.
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    2 packets finely crushed Marie Biscuits
    250 g butter (not marg!)
    125 ml sugar
    500 g seedless raisins
    125 ml brandy or orange juice
    500 g chopped dates
    30 ml cocoa
    250 ml chopped nuts
    15 ml vanilla essence
    250 ml chopped glazed cherries
    3 eggs, beaten well

    1. Beat the eggs well in a bowl.
    2. Melt the butter & sugar in a large saucepan.
    Stir till sugar is dissolved. Do not allow to boil.
    3. Add the chopped dates to the saucepan, stir well.
    4. Add the cocoa & vanilla essence to the saucepan, stir well.
    5. Add the beaten egg to the saucepan.
    6. Stir until the mixture thickens.
    7. Remove from heat & add the other fruit,
    biscuit crumbs, nuts & brandy/orange juice.
    8. Put into a suitable glass dish, pressing down well with back of table spoon.

    Refrigerate for 24 hours, then cut up into squares.
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    These can be enjoyed at tea-time, with a coffee break or as a snack.

    1/2 cup of milk
    1/2 cup of coco
    2 cups of sugar
    1/2 cup of margarine
    3 cups of oats
    1 teaspoon of vanilla flavoring
    1 cup of coconut

    1. Simmer milk, coco, sugar and margarine for 5 minutes
    and remove from stove. Do not cook longer than 5 minutes!
    2. Add the oats, vanilla and coconut and stir.
    3. Take teaspoon-fulls out and place them on wax paper to cool down.

    Delicious snack that is easy and quick to make.
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    500g icing sugar
    500g coconut
    tin condensed milk

    Mix all the ingredients and flatten in a pan.
    Refrigerate until set. Cut in squares
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    (Makes: 120 Rusks)

    The easy way out for those who can't or won't bake mosbolletjies.
    (Mosbolletjies are buns originating from the Cape winelands,
    where they were made from dough leavened with must or mos - the juice of the grape in the first stages of fermentation - instead of yeast.
    If fresh grapes were not available, raisins were used instead).

    1 tin (397 g) condensed milk
    500 ml (2 cups) boiling water 200 g (250 ml/1 cup) sugar
    500 ml (2 cups) cold water
    3 extra-large eggs, beaten
    2 cakes of fresh yeast (25 g each), crumbled
    1 packet (2,5 kg) cake flour
    25 ml (2 T) salt
    50 ml (4 T) aniseed (optional)

    4 greased loaf tins

    1. Preheat oven at 180C (350F), mix condensed milk, boiling water, butter and sugar until butter has melted and sugar has dissolved.
    Add cold water, eggs, yeast and half the flour.
    Mix thoroughly to a smooth batter.
    Do not be too concerned if small pieces of yeast are still visible.
    Cover and leave in a warm place for 1-2 hours to allow the leavening to rise and become spongy.

    2. Punch back the leavening and add salt, aniseed (if used) and enough of the remaining flour to make a soft dough.
    Sprinkle more flour, a little at a time, onto the dough board and knead well until the dough no longer sticks to the board.
    Knead for 15 minutes or until the dough is smooth and elastic.
    If another pair of hands is available, divide the dough into two and knead separately.

    3. Complete dough by leaving it to prove, punching back, pinching into balls, packing tightly in greased baking tins and setting aside to rise again.

    4. Bake the rusk loaf at 180C (350F) for 50 minutes or until golden.
    Cover with aluminium foil, shiny side up,
    as soon as the top becomes too brown.
    Turn out and leave to cool.

    5. Then 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.
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    750g crayfish tails
    60g butter
    2 bulbs spring onions, chopped
    10ml crushed garlic
    15ml flour
    5ml mustard powder
    cup milk
    30ml dry white wine (optional)
    30ml chopped parsley
    30ml cream
    cup grated cheddar cheese
    salt to taste
    freshly ground black pepper

    Bring water to rapid boil in a large saucepan
    Add crayfish and cook for 10-12 minutes, then drain
    Cut crayfish in half, remove flesh and cut in small, bite-size pieces
    Dry the empty crayfish shells and place on an oven dish
    Heat the butter, saut onions and garlic for 3-4 minutes
    Stir in flour and mustard powder

    Pour in milk while stirring until smooth and bubbly
    Lower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces,salt and pepper

    Spoon the prepared mixture into the shells
    Sprinkle remaining cheese
    Just before serving, place under grill and allow cheese to bubble and lightly brown

    Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well.
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    (Makes: 4 Servings)

    120g (150ml) sugar
    30ml water
    4 extra large eggs
    300ml milk
    30ml Van der Hum
    30ml castor sugar

    Preheat oven to 180C.

    Make caramel by dissolving sugar and water over low heat. Do not boil until all sugar has dissolved.Turn up heat and bring sugar to the boil until it turns slightly golden brown. Do not stir at this stage.Pour syrup into individual moulds.

    Lightly beat all other ingredients together. Pour into prepared mould or use 4 small ramekins.Bake in a bain-marie for approximately 15 - 20 minutes or until set.Allow to cool slightly then turn out mould into serving plates.
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    (Makes: About 6 Servings)

    24cm piece of pork rind
    2 tablespoons olive oil
    1 to 2 tablespoons sea salt or table salt

    Preheat oven to 220°C

    Place crackling rind-side up onto a
    rack over a shallow baking dish.
    Brush well with oil.
    Sprinkle generously with salt.

    Roast for 40 to 50 minutes,
    or until small bubbles form on
    surface and rind is golden and crisp.

    Cool for 5 minutes, then cut into
    pieces with kitchen scissors.
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  • 500 ml water
  • 3 ml salt
  • 700 ml maize meal

  • Preparation:
    Bring the water to the boil.
    Slowly add the maize meal
    until it forms a pyramid in
    the middle of the saucepan .
    Put on the lid and allow to
    simmer untila "skin" has
    formed around the maize meal.

    Stir with a fork till fine and crumbly.
    Put the lid back on and simmer
    over LOW heat until done.
    Stir once or twice to break the lumps.

    (It takes about 30 - 40 minutes)



    (Makes: 6 Servings)

    750 ml water
    2 tsp. salt
    1 kg fine white corn meal,
    in place of maize meal

    Bring water to boil.
    Pour meal into centre
    of water to form a pile,
    add salt, but do not stir.
    Reduce heat by removing from stove.
    Put lid on and let sit for 5 minutes.
    Stir with fork or wooden spoon until
    pap is fine-grained and crumbly.
    Replace lid and let simmer
    for 45 minutes until done.
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    (Makes: 10-12 or Double Up
    Ingredients & Makes: 20-24)

    1 c cake flour (2)
    15 ml castor sugar (30 ml)
    7 ml baking powder (14 ml)
    1 large egg (2)
    250 ml milk (500 ml)
    pinch of salt (larger pinch)

    1.) Sift flour, sugar, salt and
    baking powder into a bowl.

    2.) Add the egg & half the
    milk, beat until smooth.

    3.) Add remaining milk & beat again
    until bubbles form on the surface.

    4.) Pre-heat a frying pan &
    coat very lightly with oil.

    5.) Drop tablespoonful of batter
    onto hot pan & cook until
    golden brown on underside.

    6.) When bubbles form on the
    surface turn the crumpets &
    cook a further ½ to 1 minute on
    the other side, until golden brown.

    7.) Keep warm while the others cook.

    8.) Serve with jam, honey, syrup,
    butter & whipped cream.
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    (Makes: About 100 Biscuits)

    250 g butter/marg
    1 ½ c sugar
    30 ml peanut butter
    2 c rice crispies
    2 eggs
    1 ½ c coconut
    5 ml bicarb of soda
    2 c cake flour
    5 ml salt
    1 ½ c rolled oats
    15 ml vanilla essence

    1.) Pre-heat oven to 190*C (375*F).
    2.) Grease the baking trays.
    3.) Mix the bicarb, salt, rice crispies,
    coconut, flour & oats. Mix well.
    4.) Cream the marg & sugar.
    5.) Add the peanut butter, cream well.
    6.) Beat in egg.
    7.) Add the vanilla essence, mix well.
    8.) Add the dry ingredients, mix well.
    9.) Roll into small balls and place well
    apart on the baking trays,
    allowing room for spreading.
    10.) Bake for 10-15 minutes
    or until golden brown.
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    250 g marg/butter
    15 ml syrup
    5 ml bicarb of soda
    3 c rolled oats
    1 c coconut
    1 c flour
    1 c whiter sugar
    pinch of salt

    1.) Pre-heat oven to 200*C (400*F).

    2.) Grease a baking tin with
    sides at least 2 cm high.

    3.) In a large mixing bowl combine
    oats, flour, sugar, salt & coconut.

    4.) In a medium pot,
    melt the marg.

    5.) Add the syrup & mix.

    6.) Add the bicarb, the
    mixture will fizz up.
    Remove from stove.

    7.) Add the marg mixture
    to the oats mixture.
    Mix well.

    8.) Place mixture into the
    greased baking tin &
    flatten with the back
    of a metal spoon.

    9.) Bake for 15 to 20 minutes.

    10.) Leave to cool and cut
    into squares while still hot.

    11.) Allow to cool completely
    before crunchies from tin.
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    Melktert is a traditional South African Custard Pie.
    It's also a well known fact that South African farm wives
    compete with each other when it comes to the reputation
    of their custard pie or 'melktert'

    lb puff pastry
    1 tsp butter
    good pinch salt
    1 stick cinnamon
    3 cups boiling milk
    2 tsp custard powder
    3 tsp corn flour
    3 tsp cake flour
    2 tbsp cold milk
    cup sugar
    4 large eggs, separated
    tsp almond essence
    cinnamon and sugar

    Preheat oven to 400 F.

    Line the bottom and sides of two pie plates with the puff pastry and make a raised edge for each.To make the custard pie filling, add the butter, salt and cinnamon to the boiling milk. Mix the custard powder, corn flour and cake flour to a paste with the cold milk and then stir in a little of the hot milk mixture.Stir the custard mixture into the hot milk. Add 4 tbsp of the sugar and bring to the boil, stirring continuously.Remove from the stove when the mixture has thickened and discard the cinnamon.

    Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks.Then stir the yolk / custard mixture into the main custard mixture and add the almond extract.

    Fold in the egg whites, being careful not to
    beat but add with a gentle folding motion.

    Pour the mixture into the pastry cases and bake for approximately 10 minutes.Lower the temperature to 350 F and bake for a further 10 to 15 minutes or until the filling has set.

    Cool slightly and sprinkle the top of the
    custard pie with cinnamon and sugar.
    Serve cold.
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    South Africans often (especially in winter)
    eat soup as a main course with fresh bread, butter & jam.

    (Makes: 4 - 6 Servings)


  • 1 kg butternut, peeled and cut into chunks
  • 1 litre chicken stock
  • 30g butter
  • 1 large onion, peeled and finely chopped
  • 2 cups of button mushrooms, sliced
  • 1 tablespoon mild to medium curry powder
  • 20ml cake flour
  • 2 teaspoons brown sugar
  • Dash of turmeric
  • 1 tot of brandy
  • 150g natural yoghurt

  • Preparation:
  • Simmer butternut in chicken stock in a covered pot until soft.
  • Melt butter in pan and fry the onion and mushroom in the butter until soft.
  • Add flour and curry powder and stir over low heat for about four minutes
  • Add onion and mushroom mix to the butternut and bring to a gentle boil.
  • Pure if you want it to be a smooth soup.
  • Add salt, black pepper and sugar.
  • Stir in the yoghurt and the brandy, but don't let it boil.
  • Serve hot
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    (Makes: About 6)

    500g minced beef
    1 onion, chopped
    chopped garlic, to taste
    15ml sunflower oil (or any cooking oil)
    5ml (1 tsp) coriander
    2ml ground nutmeg
    1ml ground black peppercorns
    15ml curry powder
    1 green apple, peeled and grated
    5ml salt
    15ml white vinegar

    Saute onion and garlic in heated oil until onion is transparent.
    Add all spices and continue frying for 2 minutes.
    Remove from heat, cool and then add the minced beef and remaining ingredients.
    Mix lightly but thoroughly and then take little bits of the mixture and make into balls.
    Lightly press flat to form a disk shape.
    Braai slowly over the coals or fry in a frying pan with a liitle oil until done.
    Serve with the following sauce....
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    This dish is heaven with a combination of two
    of the finest tastes on earth, curry and potato.

    50ml butter
    3 onions, thinly sliced
    6 potatoes, peeled and sliced
    1 tablespoon curry powder
    (The quantity you use is up to you.
    Add more, or less, according to your taste preference)
    1 fresh finely chopped green chilli
    4 cloves of garlic, peeled and chopped
    1 teaspoon turmeric powder
    1 teaspoon cumin seeds
    4 Cardamom seeds
    4 curry or bay leaves
    2 cubes chicken stock
    500ml water
    Salt and pepper
    Fresh coriander leaves

    In a saucepan melt the butter and gently fry the onion until just soft.Add the garlic and fry for a minute or so.Add all the other ingredients.Bring to the boil then simmer for 30 minutes.Remove the leaves and cardamom seeds and discard<.br> Let the soup cool and then blend until smooth.Chill soup well before serving.Sprinkle liberally with coriander fresh leaves.
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    1 onion, sliced
    15ml sunflower oil
    (or any cooking oil)
    15ml curry powder
    15ml flour
    250ml heated milk
    15ml white vinegar
    15ml chutney
    (if you can't get chutney,
    a pickle-type relish will do)

    Saute onion in heated oil until onion is transparent.
    Add curry powder and flour, mix in and cook briefly.
    Add the heated milk, vinegar and chutney
    and simmer for about 15 minutes.
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    1 large onion (chopped)
    1 green pepper (chopped)
    30 ml curry powder
    125ml vinegar
    125ml oil
    100(200) ml sugar (I use 100mls)
    250ml Tomato Sauce
    few drops Tabasco Sauce
    Salt & pepper to taste
    1 box spaghetti

    Cook spaghetti as per instructions on box.
    Drain in colander with cold water and set aside.
    Fry chopped onion and green pepper until soft and see through.
    Add curry powder and let cook for a few minutes.
    Add vinegar, sugar, oil and Tomato Sauce
    and let simmer for approx. 20 minutes.
    Add few drops Tabasco Sauce.
    Mix this sauce into the cooked spaghetti and
    let stand if using as a cold salad (at least overnight).
    The longer you let this dish stand, the better.
    It makes a lovely dish both cold as a salad,
    or hot as a main meal served with sausages or chops.

    If eating this dish hot - make it a couple of hours
    earlier and then allow the sauce to soak up,
    and reheat just before eating.
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    1 cup dates, chopped
    1 cup boiling water
    1 teaspoon bicarbonate of soda
    2 spoons butter
    cup castor sugar
    (regular sugar works just as well...)
    2 eggs
    1 cup of flour
    3 figs, chopped

    Sinful Sauce (and I quote...)
    cup brown sugar
    3 spoons butter
    1 cup fresh cream
    2 spoons brandy

    Put dates and bicarbonate of soda
    in a bowl and add the boling water.
    Whip butter & sugar till light.
    Whip in eggs one by one.
    Fold flour into egg mixture.
    Mix in dates and figs.

    Pour mixture into a greased cake tin
    and bake at 180C (350F) for 50-60 minutes.

    Make Sauce:
    Heat sugar and butter in a
    pan until the sugar is melted.
    Remove from heat and
    mix in cream and brandy.

    Leave baked dessert to sligthly
    cool and put on a plate.
    Pour of the sauce over the dessert.
    Cut dessert like cake and serve
    with the remainder of the sauce.
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    A popular drink made in South Africa by blending
    ice cream with whisky or a whisky liqueur.
    Served especially as a dessert or
    after-dinner drink in restaurants.

    2 x shots baileys
    1 x shot irish whisky
    2 x spoons ice cream
    100 ml double cream

    Blend all together and
    whisk then pour and top
    with flake (chocolate) and
    drink through a straw.
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    A marvelous summer drink,
    or dessert, ideal with any meal.
    The dessert got its name
    because it was created as a
    tribute to Simon Van Der Stel.

    1 1/3 cups vanilla icecream, softened
    3 1/2 TBL KWV 10 year old Brandy or
    KWV Van Der Hum Liqueur
    a few drops coffee extract or
    1 tsp (5ml) instant coffee granules

    Thoroughly mix all the ingredients.
    The texture should be firm, but fluid.
    Decorate with shaved chocolate (optional).
    Serve in a long-stemmed
    white wineglasses with a straw.
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    (Makes: 8-10 Servings)

    This is a feast of an egg-dish, which is
    extremely popular at champagne breakfasts.
    It can be prepared the night before
    and then baked the next day.

    3 slices white bread
    8 eggs
    500ml milk
    1ml mustard powder
    125g bacon, cut in small pieces
    100g cheddar, finely grated
    2ml salt
    freshly grounded black pepper
    50g grated cheese and
    paprika for decoration

    Break bread in pieces and soak in the milk.
    Put mixture in microwave oven
    on HIGH for 4-5 minutes
    (or let it simmer on stove for 3 minutes).

    Squash bread with a fork and add bacon.
    Whip eggs well and add
    mustard, salt and pepper.
    Pour egg-mixture into milk-mixture
    and then add 100 g cheese.
    Scoop mixture in casserole and
    decorate with cheese and paprika.

    Bake for 30-35 minutes in a
    pre-heated oven at 180C.
    Serve warm.
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    (Enough for a light meal for 4-6 Persons)

    Ingredients For Filling:
  • 250g Frankfurters, cut in thin slices.
  • 200g (500ml) grated cheese
  • 40g (50ml) butter/margarine
  • 1 onion, chopped
  • 1 spoon Worcester sauce
  • 1 spoon mustard
  • 2 spoons Mrs Balls chutney
    (South African brand! but optional)
  • 1 egg yolk, mixed with 25ml milk
  • fresh coriander and rosemary

  • Ingredients For Pastry:
  • 275g (500ml) flower
  • 20 ml baking powder
  • 2 ml salt
  • 125g butter/margarine
  • 150ml milk

  • Preparation:
  • Preheat oven to 200C (400F).
  • Mix flower, baking powder & salt.
  • Mix butter thoroughly into the flower mixture with fingers.
  • Add milk in a slow stream and mix; a fairly firm dough should be the result.
  • Roll out the dough on a flower-covered surface in a 35x27 cm square.
  • Fry the onion in a bit of oil till soft.
  • Add the frankfurters & fry for a few minutes.
  • Mix the cheese, Worcester sauce, chutney,
    mustard & coriander in a big bowl.
  • Add the fried frankfurter & onion to that & mix.
  • Cover the pastry evenly with the mixture.
  • Roll the pastry like a Swiss Roll and place on a baking tray.
  • Cut the roll in slice 1.5-2cm thick, but don't cut all the way through; the bottom should stay in one piece.
  • Paint with egg yolk mixture.
  • Bake for 20 minutes or till golden brown
  • Garnish with fresh rosemary & serve hot.

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    Any 5 Fruits Of Your Choice eg:
    Sweet Melon
    Kiwi Fruit
    (black or green)
    Mint Leaves

    Wooden skewers

    Cut into about 3 cm square
    chunks evenly sized.
    Toss fruit lightly in the mint
    syrup and place onto skewers.
    Serve garnished with mint leaves.

    Fresh Mint Syrup

    125 ml water
    30 ml sugar
    30 ml chopped fresh
    mint or rosemary

    Bring the water and sugar to the
    boil until just slightly syrupy.
    Add the chopped mint
    and cook for 1 minute.
    Allow to cool.
    Toss fruit in the syrup.

    You could use 125 ml honey
    instead of sugar syrup.
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    This easy South African Fruit Chutney recipe
    is one of the simplest I've come across, and is
    well worth the slight effort taken to prepare it.

    1 lb brown sugar
    lb dried pears
    lb dried apricots
    lb dates
    lb dried apple rings
    lb sultanas
    4 cups water
    1 clove garlic, crushed
    2 cups cider vinegar
    tsp chili powder
    tsp turmeric
    tsp freshly grated nutmeg
    tsp freshly ground ginger

    Chop all the dried fruit except the sultanas.
    Place the fruit and water into a large
    mixing bowl, cover and leave overnight.
    Do not drain the fruit.
    Add the remaining ingredients place
    in a heavy bottomed saucepan.

    Simmer over low heat, stirring constantly,
    until the sugar has dissolved.
    Bring to the boil and then lower the heat.
    Allow to simmer, uncovered, for
    approximately 1 hours, or until thick.
    Stir occasionally.

    Pour the Chutney mixture
    into sterilized jars whilst still hot.
    Fill to inch below the top.
    Cover with an airtight, plastic lid.
    Do not use a metal lid, because
    the action of the spices and
    vinegar will cause corrosion.

    Leave the chutney to mature in a cool, dark,
    dry place for 6-8 weeks before use.

    This fruit chutney may be used
    in particular with curries,
    but also with any dish, which
    has rice as an accompaniment.
    Can also be used to tasty up pasta dishes.

    If you've never tried Fruit
    Chutney and cheddar cheese
    as a sandwich combination
    you're in for a taste treat.
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    This recipe is easy to make and always popular.
    The original recipe calls for guavas,
    but as that is so difficult to find in the US,
    we use the mixture suggested below.
    Just about any tinned fruit will do though.

    Ingredients :
    1 Swiss roll (either vanilla or chocolate)
    1 Tin (400g) Black Cherries
    1 Tin (200g) Summer Berries
    1 Tin (200g) Black Berries
    60 ml Water
    1 Tin (397g) Condensed Milk
    250g Cream Cheese
    125ml Lemon Juice
    250 ml Cream
    5ml Vanilla Essence
    2 Teaspoons Castor Sugar
    3 Tablespoons Custard powder

    Cut Swiss roll into thin slices
    and cover the bottom of a
    30cm tart dish with it.

    Drain the juice off one of
    the smaller tins of fruit.
    (Otherwise the mixture is too runny.)

    Mix the cherries, summer
    berries and black berries.
    Boil the fruit mixture
    together for 3 minutes.

    Mix the Custard Powder with water,
    add to the fruit mixture and
    boil for another minute.

    Spread the fruit mixture over the
    Swiss roll slices and let it cool.

    Whip the condensed milk,
    cream cheese and lemon
    juice together and spread
    over the fruit mixture.

    Whip cream with the castor sugar and
    vanilla essense and spread it on
    top of the condensed milk mixture.
    Refrigerate until needed.
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    Yellow rice, normally eaten with bobotie.

    Ingredients :
    2 cups long grain white rice
    4 TS butter
    2 sticks cinnamon
    1 ts salt
    1 ts turmeric
    1 cup raisins

    Melt butter over moderate
    heat in a heavy pot.
    Add rice, and stir until
    each grain is well coated.

    Add cinnamon, salt and
    turmeric, plus 2 cups of water.
    Bring to boil, cover and reduce
    to simmer (20 - 30 minutes) until
    water is absorbed and rice is tender.

    Stir in raisins and heat another
    minute before serving.
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    4 squash
    1 (410 g) can sweet corn
    20 g cheese, grated
    5 ml butter
    5 ml garlic, crushed

    1.) Cut off the top third
    section of each gem squash.
    Keep the lid to replace later.

    2.) Remove all the pips with a teaspoon.

    3.) Fill each gem squash with sweet corn,
    clump of butter, garlic and grated cheese.

    4.) Replace the lid and wrap
    each gem sqaush with foil.

    5.) Place in coals.

    6.) The squashes are ready
    when soft at touch.
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    The secret to this recipe lies in doing all
    the mixing by hand, i.e. not to use spoons.

    (Makes: About 20 Dozen Cookies)

  • 1.5kg Self-raising flour
  • 6 Cups sugar
  • 4 Large Eggs whisked
  • 500g Butter (or margarine)
  • 500g Golden syrup
  • 4 Tablespoons ginger powder
  • 1 Teaspoon bicarbonate of soda

  • Preparation:
  • Cream softened butter and sugar by hand.
  • Add eggs to mixture.
  • Add flour, ginger and bicarbonate
    of soda and mix well.
    (Mixture will look dry)
  • Add syrup and mix well.
  • Roll dough in to small balls
    (about 50p size) and place
    on oiled baketray.
    (Don't flatten, they go flat as
    they bake so leave plenty of room)
  • Bake at 250C (480F) for about 8-10 minutes
    (Take care, they easily overcook!)
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    1 tin Condensed milk
    1 packet Lemon jelly
    2 cups boiling water
    One 13 g can granadilla pulp

    Dissolve jelly in boiling
    water and add condensed
    milk and granadilla.
    Blend well.
    Set in mould, rinsed
    with cold water.
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    Farmers’ wives in the winelands
    and parts of the Karoo used some
    of the grape harvest to make
    grape juice for home consumption.
    The sweetness of the juice depended
    on the variety of grape used.

    250 ml water per 4 litres pulp
    white sugar (optional)

    Remove the grapes from the stems,
    discard the pips and process the
    grapes in a food processor.

    Measure the pulp into the top
    of a boible boiler and calculate
    the quantity of water needed.

    Add the water and heat over
    boiling water for 15 minutes.

    Strain through muslin and
    add white sugar to taste.

    Fill clean bottles with the juice, close
    and turn the lids back a quarter turn.

    Place on a trivet or an invertet plate
    in a large saucepan - deep enough to
    ensure that bottles will be covered
    with water - with a tight fitting lid.
    Make sure the bottles do
    not touch each other.

    Fill the saucepan with hot water
    until the lids are 5 cm under water.
    Cover the saucepan, bring the water to
    the boil and sterilize for 25 minutes at
    90 ºC (use a sugar thermometer).

    Remove the bottles with tongs,
    seal immediately and leave to cool.
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    This very traditional "boerekos" vegetable
    dish has a unique combination of flavours.

    300 g green beans, topped and
    tailed and sliced as finely as possible
    1 potato, cubed
    1 onion, sliced
    1 clove of garlic, chopped (optional)
    1 teaspoon (5 ml) salt
    1/2 teaspoon (2 ml) white pepper
    1/2 teaspoon (2 ml) freshly grated nutmeg
    Butter for frying

    Fry onion in a tablespoon of butter.
    Add potato and add a little bit
    of water to steam the potato.
    Cook covered for 5 minutes.
    Add beans and a little water if necessary.
    Simmer for 20 to 30 minutes until tender.

    Mash it with a fork and season to taste with
    salt, white pepper, nutmeg and a little butter.

    You can add lamb to turn it into a stew.
    Brown the meat to seal in its juices before
    adding first the onion and then potato.
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