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Dedicated to South Africans living abroad...and all lovers of
Traditional South African food

Newsletter #119 - February 22, 2006

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Greetings everyone!  And a special welcome to all the new subscribers!

In my previous letter I mentioned that I was going to feature some potjiekos recipes in this letter, but looking through all the recipes that I received by email over the past few years, I came across a collection titled "Proudly South African". In those days I didn't make note of who sent what, so if you recognize your recipes, thanks a lot for sending them to me! Scroll down for some Proudly South African Recipes! And believe me, these are about as traditional as they come!


Miss Beatrice, the church organist, was in her eighties and had never been married. She was admired for her
sweetness and kindness to all. One afternoon the pastor came to call on her and she showed him into her quaint sitting room.

She invited him to have a seat while she prepared tea. As he sat facing her old Hammond organ, the young
minister noticed a cut-glass bowl sitting on top of it. The bowl was filled with water, and in the water floated, of all things, a condom! When she returned with tea and scones, they began to chat. The pastor tried to stifle his curiosity about the bowl of water and its strange floater, but soon it got the better of him and he could no longer resist.

"Miss Beatrice", he said, "I wonder if you would tell me about this?"  pointing to the bowl.

"Oh, yes," she replied, "Isn't it wonderful? I was walking through the park a few months ago and I found this
little package on the ground. The directions said to place it on the organ, keep it wet and that it would prevent the spread of disease. Do you know I haven't had the flu all winter."


Freebie: Right click here to download the 06/07 Tax Calculator


Never buy another recipe book again.
I have put together my South African Traditional Recipes in English and Afrikaans plus another 36 recipe eBooks on one CD. Click here to take a look and also get your free Low Fat recipe eBook


Flea Market

I have often been asked if I would be willing to place advertisements on my site. I decided to start a classifieds section where you can place ads for free.. Just click the link below and browse around or place an ad.

Free Classified Ads 

from Bravenet.com 

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How true this is.......

Men Are Just Happier People-- What do you expect from such simple creatures? Your last name stays put. The garage is all yours. Wedding plans take care of themselves. Chocolate is just another snack. You can be
President. You can never be pregnant. You can wear a white T-shirt to a water park. You can wear NO shirt to a water park. Car mechanics tell you the truth. The world is your urinal. You never have to drive to another
gas station restroom because this one is just too icky. You don't have to stop and think of which way to turn a nut on a bolt. Same work, more pay.
Wrinkles add character. Wedding dress $5000. Tux rental-$100. People never stare at your chest when you're talking to them. The occasional well-rendered belch is practically expected. New shoes don't cut, blister,
or mangle your feet. One mood all the time.
Phone conversations are over in 30 seconds flat. You know stuff about tanks. A five-day vacation requires only one suitcase. You can open all your own jars. You get extra credit for the slightest act of thoughtfulness. If someone forgets to invite you, he or she can still be your friend.
Your underwear is $8.95 for a three-pack. Three pairs of shoes are more than enough. You almost never have strap problems in public. You are unable to see wrinkles in your clothes. Everything on your face stays its original color. The same hairstyle lasts for years, maybe decades. You only have to shave your face and neck.
You can play with toys all your life. Your belly usually hides your big hips. One wallet and one pair of shoes one color for all seasons. You can wear shorts no matter how your legs look. You can "do" your nails with a pocket knife. You have freedom of choice concerning growing a mustache..
You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.
No wonder men are happier.


Freebie - How many ways can one prepare Pumpkin Pie? Right click here and download your free eBook - Pumpkin Pies and More...This eBook is also on my Recipe CD (see above)


In the previous issue I tried to trace the origin of Coke.
Does anyone know when milk shakes originated? I will try and find out!


Here is an interesting article from www.southafrica.info   I will be using more articles from their interesting website in future letters. Do yourself a favour and go browse around theis great site

The Afrikaner kitchen

South African dried fruit is as famous as its dried meat, and South African preserves are unbeatable. Claimed by everyone but probably handed down by the Afrikaners' French forebears, preserves, known as konfyt - probably from the French confiture - feature jewel-like pieces of watermelon rind, quince or other hard fruit, soaked in lime water, then cooked in sugar syrup and spices, presented in syrup and eaten on their own. Green fig is one of the best-known and most delicious, steeped in a syrup seasoned with cinnamon and dried ginger.

South African puddings generally are superb, and extremely sweet, and the legacy of all its inhabitants, from English trifle to Afrikaner melktert.

So, to some extent, are the foods most commonly attributed to the Afrikaner: based on Dutch cuisine, with contributions from French and German immigrant communities, with a large dollop of Cape Malay, and tempered by decades of trekking.

Potjiekos, for example, says food writer and restaurateur Peter Veldsman, who invented the term, has been part of South African life since the first settlement at the Cape. "In those days, food was cooked in an open hearth in the kitchen in a black cast-iron pot with legs so that the coals could be scraped under the pot," he notes in Flavours of South Africa. Later, meat, vegetables and spices piled into a three-legged iron pot and cooked for quite a long time over a fire was the perfect way for trek farmers to keep body and soul together. When camp was made, game was stewed, or mutton, goat or old oxen; the pot, its contents protected by a heavy layer of fat, was hooked under the wagon when camp was struck, then unhooked at the next stop and put on the fire.

The Afrikaner's traditional way with vegetables and fruit - baked pumpkin sweetened with golden syrup or honey, spiced sun-dried peaches stewed with cinnamon, cloves, allspice and sugar, or baby marrows and braised onions - all brighten a meal.

Boerewors - farmers' sausage - is another standard Afrikaner dish, the legacy of German settlers who, with - largely - Dutch and French immigrants, formed Afrikaner ancestry. Exceptionally fat, boerewors, an essential at any braai, is made usually of beef, pork, coriander and other spices.
 
From: http://www.southafrica.info



Ever tried Rooibos tea?

As promised, another Rooibos recipe

Rooibos tea date loaf

Ingredients
250 g stoned dates
25 ml butter
5 ml bicarbonate of soda
250 ml boiling water
1 rooibos tea bag
1 egg, whisked
250 ml caramel brown sugar
125 ml sultanas
125 ml instant oats
125 ml bran
125 ml chopped pecan nuts
apple, skinned and coarsely grated
400 ml self-raising flour
5 ml baking powder
2 ml salt

Method:
Preheat the oven to 180 ºC and spray a 26 x 9 cm loaf tin with non-stick spray. Chop the dates finely and place in a mixing bowl along with the butter and bicarbonate of soda. Pour the boiling water over the tea bag and leave to draw until strong. Pour the tea over the dates and set aside to cool. Cream the egg and sugar until light and fluffy. Add the sultanas, oats, bran, nuts, apple and dates and sift over the flour, baking powder and salt. Mix and turn the batter into the prepared loaf tin. Bake for about 1 hour until done. Remove from the oven and leave to cool in the loaf tin. Turn out, slice and serve with butter. Makes 1 large loaf.


Thanks, Elzeth for the following:

Keep this on the Fridge
Did you know that Colgate toothpaste makes an excellent salve for burns?

Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as massage oil, for instant relief for aching muscles.

Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day. The vinegar kills the bacteria.

Cure urinary tract infections with Alka-Seltzer . Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly -- even though the product was never been advertised for this use.(Note: Alka-Seltzer Plus Cold Medicine is not the same..and contains aspirin, which can cause stomach bleeding if you have ulcers.)

Honey remedy for skin blemishes... Cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight.

Listerine therapy for toenail fungus... Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again.

Easy eyeglass protection... To prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear nail polish to the threads of the screws before tightening them.

Coca-Cola cure for rust... Forget those expensive rust removers. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain. The phosphoric acid in the coke is what gets the job done.

Tomato paste boil cure....cover the boil with Tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.

Balm for broken blisters...To disinfect a broken blister, dab on a few drops of Listerine ... a powerful antiseptic.

White vinegar to heal bruises... Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour.The vinegar reduces the blueness and speeds up the healing process.

Kills fleas instantly. Dish washing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Goodbye fleas.

Rainy day cure for dog odor... Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell pringtime fresh.

Quaker Oats for fast pain relief....It's not for breakfast anymore! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.


A Woman's Poem


He didn't like the casserole
And he didn't like my cake.
My biscuits were too hard...
Not like his mother used to make.

I didn't perk the coffee right
He didn't like the stew,
I didn't mend his socks
The way his mother used to do.

I pondered for an answer
I was looking for a clue.
Then I turned around and smacked him...
Like his Mother used to do.


Glenacres Superspar newsletter recipe.

Pizza anyone? A favourite take-out in South Africa I personally love a pizza every now and then!

EGGS BENEDICT PIZZA

½ basic dough recipe
30ml olive oil
3ml dried thyme
3ml dried basil
3ml dried oregano
115g grated cheese
125ml butter
2 egg yolks
10ml lemon juice
pinch cayenne pepper
9 eggs
16 slices bacon
sprinkle of parsley

1. Prepare the dough in the pizza pan, brush with olive oil, sprinkle with herbs and bake at 230°C for 8 minutes
2. Sprinkle with the cheese and continue to bake until golden brown
3. While the dough bakes, melt and heat the butter until very hot, set aside
4. Place the egg yolks in a double boiler over a low heat
5. Add the lemon juice slowly, making sure it's thoroughly mixed
6. Remove from the heat and add the hot butter and cayenne pepper
7. Poach the eggs in an egg poacher
8. Top the dough with bacon slices, and arrange the eggs around the dough equally
9. Smother each egg with sauce and grill until golden brown
10. Remove and garnish each egg with a sprinkle of parsley


GOURMET PIZZA DOUGH

30ml granulated sugar
60ml warm water
30ml dry active yeast
500ml milk
5ml salt
45ml butter
1600ml flour
1 egg, beaten
60ml heavy cream

1. Dissolve 5ml sugar and yeast in warm water and let it soften for 10 minutes
2. In a saucepan combine the milk, remaining sugar, salt and butter. Scald, then cool. Transfer to a mixing bowl
3. Stir in the yeast mixture and 750ml flour, and beat for 2 minutes
4. Cover, and allow to rise for 1 hour, then beat in the remaining flour, egg and heavy cream
5. Knead in a mixer for 8 minutes, cover and allow to rise
6. Divide the dough evenly into either two or four and place onto well-greased pans.
7. Allow to rise for 15 minutes, then spread the dough evenly over the pans with your fingertips, covering the whole pan

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 


Wacky Sarmie of the Month!

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

Gip Moore, North Pole, Alaska
Peanut butter and mayo on two slices of white bread
Peanut butter and bacon sandwiches


Carmen Moore, North Pole, Alaska
Smashed baked bean sandwich! You mash up the baked beans and spread it on bread!
Sardines mushed around with mustard and onions and sweet pickles


A Blast From the Past

1910 - The Union of South Africa is established,  Halleys Comet returns after a 75 year absence, Mark Twain dies, neon lighting is used for the first time,  an English soccer team tours South Africa winning all 23 matches at an average of more than six goals a game and the Oxo cube is born.

Source: Sunday Times.


 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.
We are currently working on an English version.   

AND

My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

Click here for details and to order.  


Bush Buzz
Nature is wonderful. I envy the jobs of the game rangers and their wealth of bush knowledge. I have often wondered where one can read up on all the interesting facts. I would like to make this a regular feature of this newsletter, if you are able to contribute or would like to comment on the contribution below, please email me.

 

Whenever we visit the Kruger National Park, a highlight is spotting a family of Ground Hornbills. I always try and get closeup photos as they have the most beautiful eyes!

The Southern Ground Hornbill Bucorvus leadbeateri is the largest of 58 Hornbill species distributed mainly in Asia, India and Africa. Ground Hornbills are large, conspicuous turkey-sized birds with black plumage and very characteristic red facial skin.

The Southern Ground Hornbills are a long-lived bird, and are the largest co-operative breeding birds in the world (and as such, are of great interest to science and scientists). They live in-groups of 2-12 individuals that occupy and vigorously defend large territories of up to 100 square kilometres. Groups can either consist of a single breeding pair or a large group with a dominant breeding pair with helpers of various ages.

Ground Hornbills spend most of their time searching slowly along the ground for food. They are predominantly carnivorous, feeding on a large range of insects, reptiles, amphibians, and small to medium sized mammals.

Breeding

        

Sexes look alike, but once they are fully mature, the males have a fully red facial skin, while the female has a patch of violet blue below the bill, which in some cases can cover most of the lower parts facial skin.

Ground Hornbills nest in natural holes in large trees or on cliffs. In 80% of clutches, the breeding female lays two eggs and the first egg is laid three to five days before the second. Since incubation commences with the first egg, the chicks hatch 3 - 5 days apart. The older chick may weigh 250g by the time the second hatched chick hatches, at about 60g. The eldest chick always out-competes its younger sibling for food and the younger always dies of starvation within a few days from hatching.

The redundant, second-hatched chick can therefore be removed with no effect on the natural dynamics of the wild population. It can then be hand-reared and made available for re-introduction. This is a factor, which the Ground Hornbill Project is now attempting to turn into a “positive” attribute, as is described below.

Southern Ground Hornbills in South Africa

Historically, Ground Hornbills in South Africa probably occurred in all areas to the north and east of the highveld grasslands. Wahlberg, the Swedish museum collector, obtained specimens 150 years ago along the Apies River at Pretoria and along the Crocodile River near the present-day Hartebeestepoort Dam. Only 50 years ago, groups of hornbills lived at Nylsvlei, Northam, Haenertsberg and Pilgrim’s Rest in Northern Province. Today they are only found from the eastern lowveld of Mpumalanga to the Limpopo Valley of Northern Province, and throughout the low- and middleveld areas of KwaZulu-Natal into the Eastern Cape (Barnes, in press, Red Data Book of South African Birds).

Population In Decline

Ground Hornbills have disappeared from about 70%-75% of their previous range in South Africa and local extinction continue to be reported. Information at hand indicates drastic decline in GH numbers all over Southern Africa. It is on this basis that the Ground Hornbill has been listed as “Vulnerable” in the 2000 edition of the Red Data Book of South African Birds.

The principle causes of their decline appear to be habitat alteration, in particular loss of large trees used for nest sites. In addition, they often suffer direct persecution, partly because their territoriality leads them to attack their reflection in and break farmhouse windows. They also often suffer secondary poisoning, due to their foraging habits of searching slowly and methodically along the ground (they will readily feed on dying animals and even carcasses).

Fortunately, they are generally revered by indigenous African cultures and have been protected and continue to exist in several rural areas and historical homelands, although certain of their body parts are reported to be used in traditional medicine practices. All the above-mentioned threats, combined with natural enemies and the fact that Ground Hornbills suffer from a natural low-productivity rate, might bring the species to the verge of extinction.

Read about the Hornbill Project, see featured website below:
 


The Herb Section - COMFREY

Comfrey is commonly known as "knit-bone" because of it's capacity to aid in the healing of bones.
This is the miracle worker of all herbs, and a must for every household, so if you don't have some in your garden, beg, borrow or steal some from a friend and plant it a.s.a.p. Comfrey loves sun or partial shade, and is very easy to grow, growing from a piece of the root. It grows between 30 and 60cm and the fresh leaves can be picked any time, used fresh or dried. Comfrey is ideal for badly drained or swampy ground. It is excellent in the compost heap, as it breaks down quickly and adds nourishing minerals to the compost. Comfrey is beneficial to all plants as it brings up rich trace elements, and provides moisture and shade shelter to other plants nearby.

Domestic uses:
Leaves, soaked in water for 4 weeks make an excellent fertilizer for tomatoes and potatoes. The leaves can also be chopped as a mulch, but wait for at least 48 hours after picking. Fresh leaves may be boiled to produce a rich golden fabric dye.

Cosmetic uses:
Add a leaf and root of comfrey to baths and lotions to soften the skin

Medicinal uses:
Comfrey has great medicinal values, but recent research has shown it to damage the liver, so consult your doctor before taking it internally.
Comfrey contains allantoin, which helps with healing. Fresh comfrey rubbed on the skin soothes insect bites and repels insects.
Comfrey root may be used as a remedy for gout - Boil 3 tablespoons of well washed root in four cups of water for 20 minutes. Steep, then strain the bottle. Refrigerate, and take a small wineglassful 3 times a day for a maximum of 3 days, then miss 2 days and continue, but not for more than 10 days.
Ulcers, burns, bruises and ruptures - soften 3 - 4 chopped leaves in hot water and apply to the affected areas on a square of lint. Cover with plastic and bandage in place.
For skin irritations, make a comfrey lotion. Warm equal quantities of chopped comfrey and aqueous cream for 20 minutes, then strain into sterilised jars.

Culinary uses:
Young leaves may be chopped into salads, soups and stews.
Coat young leaves in batter, fry in oil and serve with salt and pepper.
The stem can be blanched and cooked like asparagus.
Do not eat comfrey more than once a week.

 More links to herbs on my Herb Page   

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
 Please
email me and we can make arrangements. Thanx a lot!

My website highlights:
Internet and Home Business info on CD
The Ultimate Recipe book on CD!
Visit my Afrikaans pages
South African food and products overseas? Click here!

Read the Zimbabwe Letters
 

 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

 

Every issue I feature an interesting website:

Featured Website


When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,
Peter

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!

 

Kwik Kliks

Click here for latest news from Zimbabwe (new items added regularly)


You can now order Nianell's CD's directly from her website. Credit Card payments are accepted using secure transactions.

http://www.nianell.co.za/OnlineStore.aspx?ref=0


Looking for Accommodation???
Travelling on a tight budget? Up to 50% off!
We have 284 establishments currently offering special deals.

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Find holiday accommodation in South Africa on these clickable maps


A Cry for Help from Zimbabwe - Please click here and do your best to help!


UK Lottery
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You can't win it if you're not in it! Click here to play!


 Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas payments also accepted via Paypal. Contact Annie at 0822946799 or by email at  anna_se_kombuis@yahoo.com
There is no delay  or postage to be paid as the book is emailed to you.


This really works, I can recommend it! Reduce your monthly short term insurance payment.  
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All you have to do now is to decide what to do with the money you save!


Interested in herbs?? Click here


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Send these Free Love Greetings, Birthday Ecards, Friendship Ecards, Flowers & Gift Cards , Wedding, lovely ecards to your near and dear ones. All cards are free of cost


Free access to internet banking if you have a bluebean credit card. apply online now!

 
 


Click here for Properties

PROP RENT - PRETORIA PROPERTIES
Your Property is our Responsibility
• Letting • Tenant Screening • Rent Collection
• Accounting • Inspection • Electronically Advanced
• In-house Legal Resources
Contact us for your PROP RENT needs
Estelle (012)993-0034(w) 991-4111(h)
Cell 072 785 3935
16C Garsfontein Park Jacqueline Drive Garsfontein
e-mail address proprent@wpprok.co.za

 
 

The Recipes
See Links for Metric Converter

 
 

BRANDY TIPSY TART

(Makes 1 large tart)

250 g pitted dates, chopped

300 ml boiling water

5 ml bicarbonate of soda

60 g butter or margarine

200 ml sugar

2 extra large eggs

375 ml Snowflake cake flour (210 g)

2 ml salt

5 ml ground ginger

3 ml mixed spice

5 ml baking powder

Syrup

200 ml sugar (150 g)

200 ml water

30 ml butter or margarine

5 ml vanilla essence

100 ml brandy

1. Place dates in a mixing bowl. Add water and bicarbonate of soda and stir through.

2. Cream the butter and sugar. Add the eggs and beat well after each addition.

3. Sift the dry ingredients and add to the date mixture. Mix well and spoon into a greased large ovenproof dish.

4. Bake in a preheated oven at 180 °C for 25 – 30 minutes.

5. Syrup: Boil sugar and water for a few minutes until sugar has dissolved. Remove from heat and add butter, essence and brandy. Pour syrup over tart when taken from oven.

 


 

EASY MILK TART

(Makes 2 tarts)

Base

250 ml Snowflake self-raising flour (140 g)

1 ml salt

80 ml sugar (65 g)

100 g butter

1 extra large egg, beaten

Filling

750 ml milk

80 g butter

80 ml Snowflake self-raising flour (45 g)

1 ml salt

4 extra large eggs, separated

100 ml sugar (75 g)

ground cinnamon for sprinkling

1. Base: Sift flour and salt. Add sugar. Rub in butter. Add beaten egg, mix well and spread dough into base of two greased 23 cm pie dishes.

2. Filling: Heat milk in a heavy-based saucepan and add butter. Sift flour and salt, add egg yolks and sugar and beat well.

3. Add some of boiled milk to egg mixture, stir and pour back into saucepan. Boil for a few minutes until thick, stirring constantly, and remove from heat.

4. Beat egg whites until soft peak stage and fold lightly into cooked mixture. Pour filling into bases.

5. Bake in a preheated oven at 180 °C for 20 minutes, sprinkle ground cinnamon over the top and bake for another 10 minutes.

Tip

To easily beat egg whites, add a few drops of fresh lemon juice

 


 

HERTZOGKOEKIES

(Makes 25 - 30)

500 ml Snowflake cake flour (280 g)

10 ml baking powder

1 ml salt

50 ml castor sugar (40 g)

125 g butter or margarine

3 extra large eggs, separated

about 50 ml water

200 g smooth apricot jam

300 ml sugar (240 g)

500 ml desiccated coconut (160 g)

1. Sift the flour, baking powder and salt together. Add castor sugar and rub in butter.

2. Beat egg yolks and water together and add to dry ingredients, mixing to form a soft

dough.

3. Roll dough out thinly and press out circles. Line the base of a greased patty pan

tins with dough circles.

4. Spoon a teaspoonful of apricot jam onto middle of each circle of dough.

5. Beat egg whites until soft peak stage. Add the 300 ml sugar gradually while still beating. Add coconut and spoon egg mixture onto apricot jam filling.

6. Bake in a preheated oven at 180 *C for 20-25 minutes. Turn onto a wire rack to cool.

TIP

When making jam tarts, put spoonfuls of apricot jam into a plastic bag containing flour. Shake the bag until the jam is well coated with flour, then place onto pastry. This will ensure that the jam does not "leak" during baking.

 



 

KOEKSISTERS

(Makes 48)

SYRUP

6 x 250 ml sugar (1,2 kg)

750 ml water

3 ml cream of tartar

5 ml cold water

3 ml ground ginger

1 cinnamon stick or 1 ml ground cinnamon

rind of one lemon

20 ml lemon juice

 

DOUGH

4 x 250 ml Snowflake cake flour (560 g)

20 ml baking powder

5 ml salt

30 ml butter

15 ml sugar

2 extra large eggs

about 200 ml water

cooking oil for frying

1. For syrup: In a large saucepan, dissolve the sugar in the water and bring to the boil.

2. Mix cream of tartar and cold water together and add to the syrup. Add ginger,cinnamon, lemon rind and lemon juice.

3. Boil for 10 minutes and leave to cool. Refrigerate until very cold - overnight, if

possible.

4. For dough: Sift dry ingredients together. Rub in margarine until the mixture

resembles fine breadcrumbs. Add sugar.

5. Beat eggs with 200 ml water and add to dry ingredients, mixing to a soft dough.

Add more water if necessary.

6. Knead the dough lightly for a few minutes, until smooth. Cover with plastic wrap

and leave to rest at least one hour.

7. Roll out dough to a thickness of 5 mm. Cut strips 1 cm wide and 8 cm long. Join

ends of 3 strips and plait. Alternatively, take two strips 15 cm long, join end and roll.

8. Deep-fry koeksisters in oil until brown on both sides. Dip immediately into ice cold

syrup, making sure that the koeksister is soaked through.

9. Remove with a slotted spoon and turn onto a wire rack. If syrup becomes warm,

return to refrigerator. Store koeksisters in the refrigerator before serving.

 

TIPS

Do not fry koeksisters too quickly or the outside will be cooked, and the inside still raw.

Use two bowls of syrup. Keep one in the refrigerator while using the other.

Keep koeksisters in the deep-freeze and remove 30 minutes before use.

 


 

MELKKOS

(Serves 4)

2 litres milk

300 ml Snowflake cake flour (165 g)

5 ml salt

15 ml butter

cinnamon sugar

 

 

1. Bring milk to the boil.

2. Sift the flour and salt together and rub in margarine. Add to milk and beat. Lumps

will form, but keep stirring well.

3. Cover with lid and simmer for 5-8 minutes, until cooked.

4. Serve hot with cinnamon sugar.


 

PUMPKIN FRITTERS IN SYRUP

(Makes ± 24)

250 ml Snowflake Self Raising Flour (140 g)

10 ml baking powder

1 ml salt

625 ml cooked mashed pumpkin (± 550 g)

2 extra-large eggs, beaten

 

SYRUP

 

200 ml sugar (150 g)

65 ml boiling water

125 ml milk

10 ml butter or margarine

1 cinnamon stick or 2 ml ground cinnamon

1 ml salt

10 ml custard powder

1. Sift flour, baking powder and salt together.

2. Add pumpkin and eggs and mix well.

3. Shallow fry spoonfuls in hot cooking oil until golden brown. Drain on paper towel. Place in serving dish and pour hot syrup over fritters.

4. For syrup: Bring all ingredients, except custard powder to the boil. Boil for 2 minutes. Mix custard powder with little water and stir into boiling syrup. Boil until thickened. Remove cinnamon stick.

 


 

ROOSTERKOEK

(Makes about 36)

7 x 250 ml Snowflake white bread flour (1 kg)

10 ml salt

10 ml sugar

10 g instant dry yeast (1 sachet)

60 g butter

about 650 ml lukewarm water

oil for frying

1. Sift flour, salt and sugar together. Add dry yeast and mix.

2. Rub margarine into dry ingredients and gradually add lukewarm water to mix to a soft

dough. Add more water if needed.

3. Turn out onto a lightly floured surface and knead dough for about 10 minutes until

smooth and elastic. Place dough in an oiled bowl, cover, and allow to rest for 10 minutes.

4. Knock down the dough and divide into 36 pieces. Cover and allow to rise for about 10 minutes until double in volume.

5. Deep-fry in hot oil. Drain on kitchen paper.

 


 

SOETKOEKIES

(Makes about 80)

750 ml Snowflake cake flour (420 g)

5 ml salt

5 ml ground cloves

5 ml ground mixed spices

5 ml ground cinnamon

5 ml bicarbonate of soda

250 ml sugar (200 g)

125 g butter

125 g lard

2 extra large eggs, beaten

125 ml sweet red wine

1. Sift dry ingredients together and add sugar.

2. Rub in butter and lard until mixture resembles breadcrumbs.

3. Add beaten eggs and red wine and mix to a soft dough.

4. Leave to stand a few hours, or overnight if possible.

5. Roll out to a thickness of 3 mm and cut out cookies with cookie cutter.

6. Place on a greased baking tray and bake in a preheated oven at 200 *C for 10 – 12

minutes.

 



 

SOUSKLUITJIES

(Serves 4 – 6)

500 ml Snowflake cake flour (280 g)

60 g butter or margarine

2 ml salt

10 ml baking powder

2 extra large eggs

60 ml milk

750 ml water

 

Sauce

 

about 750 ml water

250 ml sugar (200 g)

30 ml butter or margarine

8 ml cinnamon

2 ml salt

1. Sift dry ingredients together. Rub butter into mixture, until mixture resembles breadcrumbs.

2. Whisk egg and milk cut into dry mixture, to form a stiff dough.

3. Heat water in a heavy-based saucepan and bring to the boil. Take spoonfuls of dumplings and spoon into water. Place lid on. Boil for 10 - 12 minutes, without removing lid.

4. Take dumplings out of and place in bowl. Sprinkle cinnamon sugar over. Repeat with remaining dumplings in saucepan.

5. Sauce: Mix all sauce ingredients, add to heavy-based saucepan and bring to the boil and pour over dumplings.

 


 

TRADITIONAL PUMPKIN FRITTERS

(Makes 18 depending on size)

500 ml cooked, mashed pumpkin (about 450 g)

125 ml Snowflake cake flour (70 g)

5 ml baking powder

2 ml salt

2 extra large eggs, beaten

about 45 ml milk

cinnamon sugar

cooking oil for frying

1. Mix pumpkin, flour, baking powder and salt together.

2. Add eggs and enough milk to form a batter.

3. Shallow-fry spoonfuls of mixture in hot oil on both sides, until brown.

4. Drain on paper towels and sprinkle with cinnamon sugar.

Tip

To make cinnamon sugar, mix 100 ml sugar with 10 ml ground cinnamon

 



 

VETKOEK

(Makes 25, depending on size)

1 kg Snowflake Cake Flour

10 ml salt

30 ml sugar

10 g instant dry yeast (1 sachet)

30 ml cooking oil

±650 - 750 ml lukewarm water

 

 

1. Sift flour and salt together. Add sugar and dry yeast. Make a hollow in the flour mixture and add enough lukewarm water and oil to make a sticky dough. Cover the mixture and leave for about 5 minutes to rise.

2. Knock off and divide into about 25 balls. Leave to stand for about 10 minutes to rise. Bake in medium warm oil turning occasionally until golden brown.

 

 
 

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