 AFRICAN GROUNDNUT STEW  AFRICAN GROUNDNUT STEW  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. Ingredients: 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 Preparation: 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. Remove. 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. AFRICAN LAMB CHOPS  (Makes: 6 Servings) Ingredients: 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 Preparation: 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. AFRICAN STEW  Prep Time: 30 minutes Cook Time: 1 hour Yield: 8 servings Ingredients: 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 (red/green/yellow/orange), de-seeded and diced 1/2 teaspoon cayenne pepper or 1 chile pepper Preparation: 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. ALLEGAARTJIE POTJIE  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! Ingredients: 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 Preparation: 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. APPLE TART COBBLER  This can be enjoyed at tea-time, with a coffee break, or even as a dessert. Ingredients: 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 Syrup: 3/4 cup of sugar 1 teaspoon of vanilla flavoring 3/4 cup of evaporated milk or cream  Preparation: 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 Syrup: 1.) Cook sugar and evaporated milk (or cream) together for 5 minutes. 2.) Add flavoring. 3.) Pour warm syrup over the tart. APRICOT BLATJANG  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. Ingredients: 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 Preparation: 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. AVOCADO RITZ 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. Ingredients: 3 ripe avocado's 300g of shrimps, well drained Seafood sauce Juice of 1 small lemon Salt Cayenne pepper Iceberg Lettuce Leaves Chopped parsley Preparation: 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. BAKED BANANAS (Makes: 2 Servings) Ingredients: 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 butter Preparation: 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. BAKED MUSTARD CHICKEN (Makes: 4 Servings) Ingredients: 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) Refrigerate To improve taste, prepare the marinaded chicken pieces 24 hours before baking and refrigerate. Enjoy! BAKED SAGO PUDDING   Ingredients: 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 Cinnamon 75ml Apricot Jam Preparation: 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. BEER BREAD Ingredients: 500 g self raising flour 1 can of beer salt 1 packet brown onion soup Preparation: 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). BILTONG 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) Ingredients: 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) Preparation: 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. Note: 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. BILTONG POT BREAD Ingredients: 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 Preparation: 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. BILTONG SOUP  (Makes: 4 Servings) Ingredients: 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 Preparation: 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. BLACK FOREST DESSERT  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. INSTRUCTIONS FOR BAKING SWISS ROLL: 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]. 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. Ingredients: 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 TOPPING: 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). PREPARE THE TOPPING: 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. BOBOTIE 2 - A SOUTH AFRICAN CASSEROLE  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) Ingredients: 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 Preparation: 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. BOBOTIE 3  Preheat oven to 180C or 350F. Ingredients: peeled and thinly sliced strength curry powder vinegar or lemon juice 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. BOBOTIE 4 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. BOBOTIE 5  (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. BOBOTIE 6  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. BOBOTIE WITH YELLOW RICE Ingredients: 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 Topping: 1 egg (lightly beaten) 150ml milk bay or lemon leaves for garnishing Preparation: 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. Topping: 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 Ingredients: 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 Preparation: 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. BOERENMEISIES (BRANDIED APRICOTS) (Preparation Time: 5 minutes) (Cooking Time: 5 minutes) (Makes: 6 Servings) Ingredients: 170 g sugar 375 ml brandy (approximately) 500 g plump dried apricots Preparation: 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. BOEREWORS 1  (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. BOEREWORS 2  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). BOEREWORS 3  10 lbs coarse minced meat, this can be any combination of: Lamb/Mutton Pork Turkey Beef 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. BOEREWORS 4  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. BOEREWORS 5  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. BOOZE BOMBS 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. BRAAI CHICKEN MARINADE  Ingredients: 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 Preparation: Mix all ingredients together. Marinade chicken for a few hours or overnight. And then braai chicken, Enjoy! BRAAI MARINADE SAUCE  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. BRAAI SAUCE  This sauce tastes delicious over braai vleis, boerewors or mielie pap and freezes very well. Ingredients: 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 Preparation: 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. Note: You can also use an onion & tomato gravy with a pinch of curry powder added or a mushroom sauce with bits of bacon. BRAISING STEAK (Makes: 4 Servings) Ingredients: 4 slices of braising steak 1 spanish onion 2 large tomatoes 4 large baking potatoes vegetable oil salt & pepper 1 oxo beef cube (optional) water Preparation: 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. BRANDY CREAM LIQUEUR (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. MUST BE STORED IN A REFRIGERATOR!! BRANDY PUDDING 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 Syrup: 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. BRANDY TART  Ingredients: 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) Syrup: 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. BUNNY CHOW  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) Ingredients: 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 Preparation: 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. Note: 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. BUSHVELD FILLET Marinade: 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 Preparation: 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. BUTTERMILK PUDDING  Ingredients: 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. BUTTERMILK RUSKS 1 (a dunker's delight)  Ingredients: 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 Preparation: 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. BUTTERMILK RUSKS 2  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. Ingredients: 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 Preparation: 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. BUTTERMILK RUSKS WITH BRAN  Natural yoghurt can be used instead of buttermilk. The recipe produces 3 small bread tins of dough. Ingredients: Preparation: CAPE BRANDY PUDDING 1  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) Ingredients: 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 Syrup: 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. Sauce: 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. CAPE BRANDY PUDDING 2 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. Ingredients: 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) Preparation: 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. SERVING SUGGESTION: Serve hot or cold with whipped cream. CAPE BRANDY PUDDING 3 (Makes: 6 - 8 Servings) Ingredients: 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 Preparation: 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. Syrup: 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. CAPE LAMB & POTATO CURRY  Ingredients: 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 Preparation: 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! CAPE TIPSY TART Ingredients: 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 Sauce: 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 Preparation: 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. CARAMEL CUSTARD (Makes: 8 Servings) Ingedients: 1 x 397g caramelised condensed milk 500ml readymade custard 250ml cream Preparation: 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. CARAMEL DESSERT Ingedients: Preparation: Caramel Topping: Preparation: CARROT BREDIE (Makes: 8 -10 Servings) Ingedients: 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 Preparation: 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. CARROT SALAD Ingedients: 4 lg. carrots 2 red apples 1-1 1/2 box raisins Miracle Whip Preparation: Peel apples. Grate carrots and apples. Add raisins. Mix together with Miracle Whip. CHAKALAKA SAUCE  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. Ingedients: * 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 Preparation: 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. Variations: 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 CHICKEN LIVER PATE Ingredients: 500g Chicken Livers 1 Large onion 2 chicken stock cubes 250g butter 5ml dried sage 250ml fresh cream Preparation: 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. CHICKEN LIVERS PERI-PERI 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: Ingredients: 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 Preparation: 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. CHICKEN PIE (HOENDER PASTEI)  Makes: 8 Portions In a 4-quart saucepan: Cook a 1 5- to 6-lb. FOWL (chicken) until it is tender. Ingredients: 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. Preparation:: 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. Add: 3 cups CHICKEN BROTH 1/4 cup white wine 1/2 tsp. each salt & pepper Stir until medium sauce consistency. Beat: 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. Arrange: 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. CHICKEN WITH PEACHES You don't have to use skinned chicken, but it does cut down on the fat count. (Makes: 6 - 8 Servings) Ingredients: 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 Preparation: 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. CHOCOLATE CRUNCHIES  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 Preparation: 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. CHRISTMAS FRIDGE CAKE  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. COCONUT CLUSTERS  These can be enjoyed at tea-time, with a coffee break or as a snack. Ingredients: 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 Preparation: 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. COCONUT ICE Ingredients: 500g icing sugar 500g coconut tin condensed milk Preparation: Mix all the ingredients and flatten in a pan. Refrigerate until set. Cut in squares CONDENSED MILK RUSKS  (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). Ingredients: 1 tin (397 g) condensed milk 500 ml (2 cups) boiling water 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) BAKING TINS 4 greased loaf tins Preparation: 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. CRAYFISH THERMIDOR  Ingredients: 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 Preparation: 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 TO CLEAN CRAYFISH: Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well. CREME CARAMEL  (Makes: 4 Servings) Ingredients: 120g (150ml) sugar 30ml water 4 extra large eggs 300ml milk 30ml Van der Hum 30ml castor sugar Preparation: 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. CRISPY PORK CRACKLING  (Makes: About 6 Servings) Ingredients: 24cm piece of pork rind 2 tablespoons olive oil 1 to 2 tablespoons sea salt or table salt Preparation: 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. CRUMBLY MAIZE PORRIDGE & TOMATO SAUCE   Ingredients: 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) OR Ingredients: (Makes: 6 Servings) 750 ml water 2 tsp. salt 1 kg fine white corn meal, in place of maize meal Preparation: 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. CRUMPETS  (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. CRUNCHIES 1 (Makes: About 100 Biscuits) Ingredients: 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 Preparation: 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. CRUNCHIES 2 250 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. CUSTARD PIE (MELKTERT)  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' Ingredients: 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 Preparation: 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. CURRIED BUTTERNUT SOUP  South Africans often (especially in winter) Preparation: CURRIED FRIKKADELLE (Meat Patties) (Makes: About 6) Ingredients: 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 Preparation: 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.... CURRY POTATO SOUP This dish is heaven with a combination of two of the finest tastes on earth, curry and potato. Ingredients: 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 Preparation: 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. CURRY SAUCE  Ingredients: 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) Preparation: 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. CURRY SPAGHETTI SALAD Ingredients: 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 Preparation: 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. Note: 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. DARK DESSERT Ingredients: 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 Preparation: 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. DOM PEDRO 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. Ingredients: 2 x shots baileys 1 x shot irish whisky 2 x spoons ice cream 100 ml double cream Preparation: Blend all together and whisk then pour and top with flake (chocolate) and drink through a straw. DON SIMON 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. Ingredients: 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 Preparation: 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. EGG SURPRISE (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. Ingredients: 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 Preparation: 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. FRANKFURTER & CHEESE ROLL  (Enough for a light meal for 4-6 Persons) Ingredients For Filling: (South African brand! but optional) Ingredients For Pastry: Preparation: mustard & coriander in a big bowl. FRESH FRUIT KEBABS WITH MINT SYRUP Ingredients: Any 5 Fruits Of Your Choice eg: Strawberries Watermelon Sweet Melon Pineapple Banana Kiwi Fruit Grapes (black or green) Papino Mango Mint Leaves Wooden skewers Preparation: 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 Ingredients: 125 ml water 30 ml sugar 30 ml chopped fresh mint or rosemary Preparation: 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. Optional: You could use 125 ml honey instead of sugar syrup. FRUIT CHUTNEY 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. Ingredients: 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 Preparation: 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. FRUIT TART  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 Preparation: 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. GEEL RYS-YELLOW RICE 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 Preparation: 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. GEM SQUASH & SWEET CORN Ingredients: 4 squash 1 (410 g) can sweet corn 20 g cheese, grated 5 ml butter 5 ml garlic, crushed Preparation: 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. GINGER COOKIES  The secret to this recipe lies in doing all the mixing by hand, i.e. not to use spoons. (Makes: About 20 Dozen Cookies) Ingredients: Preparation: of soda and mix well. (Mixture will look dry) (about 50p size) and place on oiled baketray. (Don't flatten, they go flat as they bake so leave plenty of room) (Take care, they easily overcook!) GRANADILLA PUDDING Ingredients: 1 tin Condensed milk 1 packet Lemon jelly 2 cups boiling water One 13 g can granadilla pulp Preparation: Dissolve jelly in boiling water and add condensed milk and granadilla. Blend well. Set in mould, rinsed with cold water. GRAPE JUICE 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. Ingredients: grapes 250 ml water per 4 litres pulp white sugar (optional) Preparation: 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. GREEN BEANS & POTATOES  This very traditional "boerekos" vegetable dish has a unique combination of flavours. Ingredients: 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 Preparation: 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. Optional: 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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