Cheese cake,Tipsy tart, Tiramisu and other Yum Yum Recipes

These are all “Illovo-recipes”…all these recipes were sent to my via email and they are some of the most delicious recipes! Do enjoy them! Click on the images for a larger view and print them off!

PS: “Illovo” is only the brand name- also a Sugar Company in South Africa…and…if you want to enjoy a holiday…you can always go to Illovo-beach…which is a bit south of Durban.

PDF file: Illovo Recipes  Click this PDF link and save it on your PC. Some of the recipes are in this entry as images. You will find them in this PDF too. Enjoy!

UPDATE – August 2011

PDF file: 101 Onweerstaanbare Poedings

Hierdie PDF dokument [klik die link hierbo] het ek so pas op my rekenaar gevind en dit lyk regtig asof hierdie Poedings SMAAKLEKKER kan wees!  Daar is bv. ‘n Bar-one poeding, Kersfeespoeding, Mokka Kaaskoek, Pekkaneut kaaskoek, Kondensmelktert, Appelkoospoeding, Korslose melktert, Malvalekker poeding, Lietsjie poeding, Koejawelyskastert, Kitsvlatert, Cremora tert, Outydse souskluitjies, Grenadella yskaskoek, Pienk poeding, Karringmelk poeding, Appeltert, Asynpoeding [my groot gunsteling!], Lemoenpoeding, Fluweelpoeding, Tropiese vlaskywe,  Gebakte ryspoeding, en so kan ek aangaan. Al die vingerlek-lekkerste resepte waaraan jy kan dink! Hierdie is ‘n MOET vir enige iemand om te hê.

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Muffin recipes…and lots more yum!

Image:https://www.shop-southafricans.com

English readers: please slide down for the English recipe!
You can also visit THIS post on my blog for rusks-recipes – the link will open in a new window- and on THIS LINK you will find delicious SA-recipes. The link will open in a new window.
Heerlike Muffin resep!
Hierdie resep kom uit ‘n Rooi Rose van so ‘n klompie jare terug, daarmee wil ek se dit is so van 2001 of net voor 2001. Enige persoon kan dit maak, selfs ‘n 9jarige kind! Ek kan dit se want ek het die ondervinding daarvan! Ek gee hom soos hierdie einste 9jarige gewoond was om hom te lees en te bak! Die reseppies aan die einde van die possie kom van ‘n boek vir kinders. Jy kan op die images kliek om dit af te druk of om beter te kan lees! Hiedie Spogbeskuit reseppie kom uit een van die Huisgenoot se Wenresepte! Dis ‘n HEERLIKE resep!! Geniet dit! Jy kan dit ook “nat” eet! dis vir my lekkerder nat…maar ek sê nooit nee dankie as hy gedroog  is!

Muffin resep

1.Stel oond op 140grade C
2. Meng saam: 500 ml Nutty Wheat meel (volkoringmeel)
10 ml koeksoda (of 20 ml bakpoeier
5 ml sout
625 ml bruin suiker
500 ml semels
3.Meng saam in ‘n ander bak: 2 eiers, 125 ml olie, 500 ml melk en 5 ml vanielje geursel.
4.Meng dan die “nat”-bestanddele by die droe bestanddele en meng deeglik.
5.Voeg dan by: 250 ml kersies wat in stukkies gesny is.
6.Smeer koekpannetjies vir muffins en skeep lepels vol deeg daarin.
7.Bak die muffins vir 20 minute.
As jy ‘n broodjie maak, bak hom vir 1 uur in die oond.
LW: As die deeg te slap is, kan jy nog 250 ml nutty wheat by voeg
LEKKER EET!

Muffin recipe….very delicious!
This recipe is so easy, even a child of age 9 – at least- can bake!
here it goes…

1. Preheat oven to 140 deg C
2. Mix together – this is the dry ingredients :
500 ml Nutty Wheat flour
10 ml  of bicarbonate of soda (or 20 ml baking powder)
5 ml salt
625 ml brown sugar
500 ml bran
Mix in a separate bowl:(“wet” ingredients) 2 eggs, 125ml oil, 500ml milk and 10 ml vanilla
Mix the dry ingredients and the “wet” ingredients in one bowl thoroughly and add 250 ml cherries – cut in small pieces.
Coat the muffin pans with oil/margarine. If the dough is too runny, you may add 250 ml flour.
Bake your muffins for about 20 min and ENJOY!!

The following recipe is a rusk recipe…made with nutty wheat flour…and I will translate it for you as it’s now well after midnight…so see you l-a-t-e-r! and the other recipes on the images are from a book – as you can see – for children…. I might translate some of them for you later too….just keep checking back and…patience! my dear friend!

Image: Hatfield tuisnywerheid se website! Dit gee jou nastenby ‘n idee hoe die beskuit gaan lyk…

Spogbeskuit
700g botter of margarien
875ml karringmelk
500g (625ml) suiker
4 eiers
1pak (350 g ) Raisin Bran-ontbytgraanmengsel
1pak (300g) Honey Crunch-ontbytgraanmengsel
1,5 kg bruismeel
40g (50ml) bakpoeier
7 ml sout
Metode:
Stel oond op 180C (350F) en smeer 3-4 beskuitpanne.
Smelt botter in n groterige kastrol.
Haal van stoof af en klop karringmelk suiker en eiers by tot goed gemeng.
Meng res van mengsel met n houtlepel by.
Meng goed (deeg is slap).
Skep in panne, maak gelyk en bak 45-60 min.
Keer op draadrak uit en laat heeltemal afkoel.
Sny in beskuitgrootte en droog uit by 100grade C
Lewer 7dosyn middelslag – beskuite.

Ongebakte Koekies

Malva Yskastert

Rotskoekies

Pynappel-en-Kaastert

Bak en Kook vir die Kleinspan Volume 1 deur Hester Jacobs
ISBN:0-620 26649-X
Danie Theronstraat 215, Pretoria Noord
Faks: 012-546-4640
Tel: 082 670 1145

Die boek begin met Mates, Wenke, Soorte Vitamiens, 2 bladsye met kooktermes en 4 bladsye inhoudsopgawe, alles redelik groot gedruk vir maklike lees vir jong kinders wat al kan lees. By elke afdeling is daar illustrasies en daar is spasies vir notas aan die einde van elke afdeling, genoeg spasie vir ten minste een langerige reseppie of ander notas. Hierdie boek sal maklik deur ‘n sterk Gr2-kind gebruik kan word en baie beslis enige Gr3-kind wat nie leesprobleme ondervind nie. Dis beslis baie oulik vir enige Taal-Onnie wat “Instruksies” met kinders doen.

Warm Chocolate Brownies!

Serves 6

125g butter
175g caster sugar
2 eggs
125g plain flour
55g cocoa powder
1⁄4 tsp baking powder
pinch salt

Preheat the oven to 170C/150C fan/325F/gas 3. Use a little butter to grease a 15cm x 20cm deep baking tin and line the base with baking paper.
Melt the remaining butter and set aside to cool.
Meanwhile, in a large bowl, whisk together the sugar and eggs. Pour in the melted butter and whisk again.
Sift together the remaining ingredients and fold into the egg mixture.Transfer to the prepared tin and level the top.
Bake for 25 minutes or until a skewer when inserted at the centre comes out with just a few crumbs on. Leave to cool in the tin for 20 minutes before slicing.
SERVE WITH an optional swirl of melted chocolate and ice cream or berry sorbet (see below).

FOR THE SORBET Destalk 50g redcurrants, 50g blackberries and 50g blueberries. Place 350ml water in a pan with 200g sugar and 1 tbsp liquid glucose. Gently heat until dissolved. Add all the fruit and bring to a gentle simmer for 5 minutes. Remove from the heat and leave to go cold. Drain the fruit, reserving the liquid and berries separately. Churn the fruit liquid in an ice-cream machine until you have a nearly frozen sorbet. Transfer to a plastic tub and fold the berries through. Freeze overnight. Remove from the freezer at least 30 minutes before serving.

Source: dailymail.co.uk

Petits pois muffins
Makes 12 large sweet muffins

INGREDIENTS

100g butter
2 medium eggs
200ml milk
2 tbsp maple syrup
1⁄2 tsp vanilla essence
300g self-raising flour
1 tsp baking powder
75g caster sugar
200g frozen petits pois
15g butter
1 tbsp reduced-fat crème fraîche

METHOD
Line a 12-hole muffin tin with paper muffin cases. Preheat the oven to 200C/180C fan/ 400F/gas 6.
Gently melt the butter in a pan. Remove from the heat and set aside.
In a bowl, whisk the eggs. Stir in the milk, maple syrup and vanilla essence. Pour the melted butter into the bowl and mix with a fork. Sift the flour and baking powder into a separate bowl. Add the caster sugar.
Cook the petits pois in boiling water for 5 minutes. Drain and then purée in a food processor, or using a hand blender, with the 15g butter and the crème fraîche.
Add the pea mixture to the flour mixture and stir with a fork. Then add all the remaining ingredients and quickly mix until the flour is fully moistened. Don’t over mix. The muffin batter will be a little lumpy.
Divide the batter among the muffin cases and bake in the oven for 20 minutes. The muffins will rise and be lightly golden when ready. Leave to cool in the tin for a few minutes before turning out on to a wire rack to cool completely.

Source: dailymail.co.uk

WORTELKOEK IN MIKROGOLF
 
Bestanddele:
180 gr / 370 ml Koekmeelblom
10 ml Kaneel
8 ml Koeksoda
3 ml Neutmuskaat
3 ml Sout
750 ml Gerasperde Wortels
300 gr / 375 ml Suiker
250 ml Olie
100 gr / 250 ml Neute gekap
3 Eiers Geklop

Versiersel (Die versiersel is bietjie baie vir die koek * kan dit verminder)
250 gr Gladde maaskaas
120 gr Botter
50 gr / 125 ml Okkerneute gekap
5 ml Vanieljegeursel
400 gr / 800 ml Versiersuiker – gesif
 
 
Voorbereiding:
Sif meelblom, kaneel, koeksoda, neut, sout saam. Hou eenkant.
Meng wortels met suiker, olie, neute en eiers. Meng goed.
Voeg droë bestanddele by. Roer goed. Skep mengsel in ‘n diep mikrogolfringpan met ‘n deursnee van 250 mm. (Gat in middel).
Plaas pan op ‘n omgekeerde piering en mikrogolf 10 * 11 minute by 100% krag.
Laat effens afkoel. Keer op ‘n dienbord uit.
Versiersel
Klop maaskaas tot glad. Voeg botter by. Klop goed.
Voeg neute en geursel by. Meng deeglik. Voeg versiersuiker geleidelik by.
Klop dit tot die verlangde tekstuur. Smeer oor koek

 _____________________________________

500 ml meel 10 ml bakpoeier
2,5 ml koeksoda
5 ml sout
500 ml gerasperde wortel
125 ml neute, gekap
10 ml kaneel
500 ml suiker
250 ml olie
4 eiers
1 klein blikkie fyn pynappel
Vulsel:
110 ml botter
375 ml versiersuiker
100 ml geroomde kaas
5 ml vanielje

Sif die meel, bakpoeier, koeksoda, sout en kaneel saam. Voeg dan die suiker, olie en eiers by en meng goed. Voeg die wortel, gedreineerde pynappel en neute by en meng goed. Sit in 3 koekpanne wat gesmeer is en bak teen 350ºC vir 40 minute of tot gaar. Koel af en versier met die vulsel. Die bestandele hiervoor moet goed gemeng word.

Skoor het bogenoemde twee resepte aan my voorsien. Dankie Skoor! Sien ook Skoor se resepteblog: http://netresepte.wordpress.com

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Pumpkin fritters and other delicious recipes

South Africans like pumpkin soup…and I lo–ove…pumpkin fritters! One blogger-friend….Ray…from “bookstoysgames”… has asked me for a soup recipe…..Ray has also joined the chess site and he’s beating me up in every game! He’s quite a keen chess player! I’ve found this video about pumpkin soup on the site.. : videojug.com This is a fantastic site! But, due to the code that WordPress doesn’t support… I had to download it and so, here’s the video showing step-by-step how to make pumpkin soup! If you click HERE, it takes you straight to the pumpkin soup-link where there are instructions which you can print off too… this is a good site for teachers teaching instructions to children in Literacy. I love pumpkin and pumpkin fritters is of course my favourite! Enjoy the video.

 

Image: decsey.com

Image vegbox recipes: Gem Squash

Image: organicbabystyle…Butternut…

Image: eb-art.com : This is basically all the types of pumpkins you get in SA.

Pumpkin fritters ….Pampoenkoekies. This is not my own recipe…but looking at the recipe…it looks very much like the fritters I would have. Read my comments at the bottom of the post.Scroll down for a recipe in English.

PAMPOENKOEKIES IN STROOP: resep: funkymunky.co.za

KOEKIES:
500ml gaar boerpampoen 250ml gesifte koekmeelblom
10ml bakpoeier 2ml sout
1 eier, geklits kookolie

STROOP:
15ml botter 375ml suiker
200ml melk 15ml mielieblom
175ml koue water

Maak pampoen goed fyn. Voeg meel, bakpoeier, sout en eier by en klop tot gemeng. Skep teelepelsvol in warm kookolie, druk effens plat en bak aan weerskante tot goudbruin en gaar. Dreineer op kombuispapier en skep in opdienskottel. Verhit botter, suiker en melk tot kookpunt. Los mielieblom in water op en roer in ‘n straaltjie by melkmengsel. Verhit tot kookpunt en gooi oor koekies. Dien warm op. Lewer 3 dosyn koekies.

 Ingredients

325 ml flour
20 ml baking powder
salt, to taste
625 ml butternut squash, cooked
2 eggs, separated
oil, for frying
125 ml boiling water
250 ml sugar
60 ml butter
250 ml milk
10 ml cinnamon
15 ml flour
salt, to taste

Directions

1. Sift all dry ingredients.
2. Mash pumpkin finely and beat in egg yolks.
3. Whisk egg whites till light and fluffy – not too stiff.
4. Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
5. Fry tablespoonsful of fritter batter in hot oil until golden brown.
6. Drain on paper towel and place into ovenproof dish.
7. Now preheat the oven to 180°C.

SYRUP:
Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
Pour syrup over fritters and bake for 15 – 30 minutes
recipe..: recipe bazaar .com
My comments… If I make fritters… I don’t add a syrup to it… I would only have a cinnamon/sugar mix to sprinkle on the fritters… this syrup sounds a bit too sweet to me. It doesn’t go into the oven if you don’t have the syrup…

This next video is about…a carrot cake! Another big yummy! Follow THIS LINK to print off the instructions.

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Biltong…soooo yummy!

 If you want to know if somebody is a South African, ask him to say the word…biltong… and…moreover, ask him what it is… ha! he won’t tell you what it is…he will just say…..hmmmmmmmmm…….yummmmmmmmmmyyyyyyyy!! then you will know…that is a real South African, and not a “made” one…! My favourite is….Kudu biltong! of course you get biltong made of ostritch and all kinds of animals and people have their favourites… but, please don’t try elephant biltong…too much sinews! lol! I  had it once…while we travelled the Kruger National Park…never again! That’s the best thing to have with you while travelling there… because biltong is something you shouldn’t gobble up so quickly…(but if you don’t get it every day…like you’re not in SA…and you do get it once in a while…there’s just no other way…you can’t help yourself…you have to gobble it up so quickly….<sigh>..) you have to taste it…think about it….chew it slowly…think more about it and the taste…see if you can find a lion at the water hole….then have another bite… aaah! yummy…. I like mine quite dry too… cut in small bits…. yikes! mouthwatering!!

Click HERE to read original article…but…most importantly…to learn everything about Biltong, how to make it, spices, hints and tips, cutters, etc…..

The word BILTONG is derived from the words “BIL” (BUTTOCK) or meat and ‘TONG” or strip. So it is just a strip of meat.

For centuries mankind has endeavoured to preserve meat. Seafarers, centuries ago, pickled meat in large wooden caskets and devoured this during the months they were at sea. No wonder they suffered from scurvy!!

African folklore has it that migrating African tribesmen, herding their stock, would place strips of venison under the saddles on their horses as the chaffing would tenderise the meat and the sweat of the animals would spice it! This must be when vegetarians were born!!

BILTONG as we know this delicacy today, is a rich inheritance from pioneering South African forefathers who sun dried meat during their trek across the African Subcontinent.
The basic spicing is a dramatic blend of vinegar, salt, sugar, coriander and other spices. These were in abundance in the then Cape Colony, as the French Hugenots produced wine and vinegar from their grape crops and the colony was the halfway stop for seafarers plying the spice routes of the East. Various brine recipes and marinades were created and handed down for generations!

Today BILTONG and DROE WORS (dried South African sausage) is a massive industry and the most sought after delicacies in Southern Africa

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Milk tart and puff pastry

 

Picture…funkymunky.co.za

For the Milk tart in my  previous post, you need puff pastry for the base. You can look at the video and use the ingredients I’ve given,  but you can follow the video’s ingredients too as it is basically the same.

for the base you need:

1pd Flour
1 pd butter
2 table spoons lemon juice
1/2 pint water-and-1 yoke-mixture.
a pinch of salt
Follow the video for the method.
When done with your puff pastry, you put it in your heat resistant oven dish/bowl. Bake in the oven for about 15 minutes before for  you add the filling!

 

Milk tart filling
1 cup = 250 ml

6 cups of milk
6 eggs
2 cups of maizena (cornflour)
2 ounces of butter
1   1/2 cup of sugar
salt to taste

Mix the cornflour with a little bit of milk and heat the rest of the milk.
When the milk is cooking, stir the cornflour mixture in the cooked milk and add the sugar and butter. Beat the eggs, but keep the white of 3 eggs separately – for later. Add the eggs to the mixture and stir thoroughly. Whip the 3 whites till stiff and fold it into the mixture. Fill the base/crust of the tarts with the filling. Bake in a hot oven (190 deg C) for about 20 minutes.  A mixture of sugar and cinnamon can be sprinkled on the filling when it’s cooled down. Serve cold.

Van Cruella — ‘n blog-leser– die volgende:
Die melktertresep is ietwat te styf na my smaak. Ek het die resep gehalveer en ipv ‘n kors klaargekoopte beskuitjies probeer. Dit werk uitstekend. My gehalveerde resep is as volg:
3 k melk
3 eiers, geskei
Half koppie meelblom
1 E blotter
Half koppie suiker
Sout na smaak
Pypkaneel.

Plaas 2 koppies melk plus die suiker en botter in ‘n kastrol en bring tot kookpunt.
Intussen meng jy die res vd melk, meelblom en eiergele tot glad (verkieslik met ‘n klitser).
Sodra die melk kook, verwyder van die stoofplaat en meng die eiermengsel in.
Sodra gemeng plaas terug op stoofplaat en roer tot gaar (plus minus vir 5 minute)
Verwyder van stoofplaat en vou geklopte eierwitte in.
Skep in bak waarvan die bodem gevoer is met beskuitjies.
Strooi gekrummelde beskuitjies en pypkaneel oor.
Laat afkoel en geniet dit!

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Comfrey pizza

Click here for Christmas Recipes in a PDF-document. The pdf is about 550 KB and will open in a new window.

This is….Comfrey and it is similar to Spinach! so you don’t have to use confrey, I’ve done the same with spinach too!

I used to make this “pizza slices” as a Sunday-evening snack…it is really delicious, even more with lemon pepper! We couldn’t find lemon pepper at the supermarket(s) where we usually buy…so we’ve brought with us…all the way…from SA…a huge bottle, because we love it! But I ‘ve heard of people making their own…so I guess you can do that too…

Basically, what you need is quite clear on the pictures! Slices of bread, butter, mushrooms, onion, tomato, cheese and your spices. I think the steps are very obvious, leave me a note if I need to explain more!

What I can say about the Comfrey…don’t eat it too often, like in twice per week…and cook it like spinach…on the pictures you can see…I added potatoes and onions and I mashed it…then it goes on the buttered slices of bread…all other toppings on top….and then your cheese, put in the oven till cheese melted and voila! The Comfrey is easy to grow, we found some in our garden and were pretty much surprised. It’s the first time since we’re in the UK (almost 4 years now) that I make it…used to make it back home as a snack and it turned out very deliciously!…again…

http://rpc.technorati.com/rpc/ping

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Recipes: Mille Feuille and vinegar pudding!

Click on the picture to see a larger image….

This page comes from the Woman’s Weekly, 28th August 2007. (UK magazine) It all looks delicious!! Hubby bought the mag for me…perhaps thought it was high time I read a woman’s mag for a change…and not playing chess…hahaha….he also bought me “The People’s Friend” (The Famouse Story Magasine”…wonder why…although there are some good articles in it…one about Willie Shand…whoever he is! ….lol and…there is a page about Gloucester Cathedral too…really good reading stuff…he knows I like to read stories…perhaps that’s why he’s bought the “story magazine”……anyway…thought to share the recipes!! I’m going to try the “Mille Feuille Slices”…not today….perhaps the weekend…I like baking, but I must be in the “mood” ….did it a zillion times when at secondary school, but don’t do it as much as I did it when at school. I can remember, we went to the movies, I was in Standerd 9…now…that was in the OLD South Africa…now it is Grade 11! Not 11th Grade…like the Americans say…we do it always the other way around in South Africa….hahaha….just to prove we are “different”…but anyway…we came back that Friday night, I baked a chocolate cake AND we finished it about an hour later…!! My first pudding was when I was 10, never heard of “method”…started reading and as far as I go, mixed everything! I got the best compliments for my Vinegar pudding…and it was really nice, must say myself…and from there, every Sunday….everybody wanted that pudding!! And….then I discovered the “method” bit…and it wasn’t the same again….so…ignore the method bit and mix! haha..

Vinegar pudding

Preparation time: 20 minutes

Baking time: 45 minutes Oven temperature: 160°C

Serves: 6

Batter

250ml milk

15ml butter

15ml smooth apricot jam

15ml vinegar

1 large egg

155g (185ml) sugar

150g (250ml) cake flour, sifted

5ml bicarbonate of soda

Syrup

250ml cream or evaporated milk

125ml milk

100g butter

100g sugar

Preparation

Batter:Place the milk, butter and jam in a saucepan. Heat to melt the butter and jam. Add the vinegar and set aside.Whisk the egg and sugar in a bowl over hot water until light and fluffy. Stir the milk mixture in then fold in the sifted flour. Quickly fold in the baking powder. Pour the mixture into a greased, square or rectangular 1,5-litre ovenproof dish and bake for 45 minutes to an hour or until the mixture shrinks away from the edges of the dish.Sauce: Combine all the ingredients and simmer for 3 minutes. Remove the dish from the oven and prick the surface of the pudding with a fork. Pour the hot sauce over the pudding and leave to absorb. Serve hot

Here is another Vinegar pudding recipe…click HEREfor the recipe.

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Peppermint Crisp fridge cake…recipe

Image and recipe…cooksister.com

Yummy…!! This is the biggest yummy in the whole wide world!! Be careful, you will go SO fat! because you would like to eat the whole tart yourself!!! It is made to share…but….do you really want to share…if you can have it for yourself! Eish…don’t be so selfish! Share!

PEPPERMINT CRISP FRIDGE TART …serves 6-8

Ingredients:
250ml Orley Whip, whipped (or single cream)
2 packets of Tennis biscuits (although you will probably use less) – and Tennis biscuits is a South African biscuit which you can buy from any South African shop…at London Bridge Underground station, there is one that’s called SAvanna…
375g caramelised condensed milk
20ml caster sugar
3 Peppermint Crisp bars, crushed (from the SA shops!)
3-4 drops of peppermint essence (more, if you like)
Method:
Whip the Orley Whip and then add the caramelised condensed milk castor sugar and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.
Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon 1/3 of the caramel mix over the buscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

SUBSTITUTIONS:
You can substitute whipping cream for Orley Whip, but the outcome may be even richer than this pudding already is! I used Elmlea, a half-dairy cream available in the UK. Apparently the American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk (warning: hazardous!!). The Tennis biscuits may prove problematic, although I have seen forums in Australia advising the use of a typr of Arnott’s coconut biscuits or Nice biscuits. Any other suggestions welcome. And as for the peppermint crisp… sadly, for that you will have to bite the bullet and buy it from a South African shop. Not sure if anything else like it exists. Maybe start campaiging for Nestle to produce it worldwide?

...from cooksister’s blog.

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Pap dis–pap tert – South African side dish with BBQ!

As I promised some of my chess players….and all other people reading here…this dish is a must if you’re having a BBQ. In South Africa we like to have it as a side dish, some people won’t make it, but instead having just Pap…which is well-known to the “Southerners” in America as “porridge”. (They also call it “grits” ). In South Africa we also call it “porridge”…in English…but this dish is known for the Afrikaans word… “Pap dis”…which means… “porridge dish”….[it's an oven dish] or Pap tert [pap tart].

Some people will sometimes have porridge for breakfast….depends on taste and what you like for breakfast. Sometimes you get people who don’t like Pap, then you will have bread rolls for them, usually people from the Cape! They don’t know what is delicious and good for them…wonder if they know the difference between a Springbok and a Kudu…! hahaha…only joking! Ok, we had friends Saturday night for a BBQ and I took photos step-by-step of this dish, specially to post them here for my poor chess players – some are now very much into Saffa-goodies and foods and all the nice/delicous stuff they can order from  South African shops all over the world. One chess player was so confused after telling him what to do, well, now he’s got the pictures too…Our friends told me to tell everyone here that they all had a second helping and it was really delicious…–[btw..it is the truth…]
To make Pap (porridge)…click HERE and it’s only 3 min in the microwave, although another recipe is to be found at the bottom of this post…so you have a choice! The link will open in a new window.
On THIS LINK you will find a delicious recipe about South African buttermilk rusks…[karringmelk beskuit]..the link will open in a new window.
and…..on

THIS LINK you will find many more South African traditional recipes, like milk tart, [whoop whoop! yummy!] scones, sugar cookies (soet koekies) etc. The link will open in a new window.

…and…any South African loves this mouthwatering KOEKSUSTERS (cook sisters) and would love you for this! The link will open in a new window. This is really the ultimate for any Saffa! You can bribe anyone with it.

And…if you like something pizza-ish…click HERE for something really delicous! The link will open in a new window. This is my own recipe and our friends go crazy for it…
For the Pap Dish…you need…..

………Cream…single cream….as double cream is a bit too thick and you need more “runny” cream….

…….one onion……more if you like more….

………chopped………

………..mushrooms……sliced………..

………bacon……diced……….my own “ingredient”

………frankfurther……..depends on taste…to serve 4 people it’s enough to add one per person…this is also my own “ingredient”…as it wasn’t in the original recipe….

………grated cheese……..

Pap…porridge… make it a little bit runny…if it’s thick, you’re going to have trouble to “smear” it in your dish….recipe at the bottom of this post…

…..fry….mushrooms….I like to fry everything separately, it’s up to you, you can mix it straight away from the start and fry it all together….

fry bacon……………

fry…….frankfurthers……….

mix them all together…onions fried too, of course……..

Take a heat-resistant glass dish….cover it first with a thin layer of oil, butter or margarine, whatever you like…and start with a thin layer of pap (porridge)

…..add a layer of the fried mixture……

……. at this stage, I like to add a thin layer of grated cheese and cream, it’s just a bit more creamy if you do it…

………cover with a layer of pap (porridge)…..

………completely……….

……..now add your cheese and cream and your dish is ready for the oven!

………..and….Voila! This is what you get after about 30 min (keep checking it…not in a too hot oven…about 180 deg C….)

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How to make “Pap”…
from……
wikihow.com/Make-Pap-in-the-Microwave
Its only 10 minutes, so pay attention! Things You’ll Need

A microwave
Coarse Maize Meal (Mieliemeel)
a kettle of freshly boiled water
a large microwavable bowl with lid
a fork – preferably a large two tine fork

Measure out a cup of maize meal into the microwave bowl (1 cup should make enough for 3-4 people).
Depending on where you are from and how you like your pap add a pinch of salt, more than a pinch or none at all!
Add just enough of the freshly boiled water to wet all the maize meal and work it in with the fork.
Set microwave on “High” and the timer for 10 minutes.
Put the lid on your bowl and pop it in the microwave.
Microwave for about a minute and then remove again.
Thoroughly stir in a little bit more water and return to the microwave.
Repeat this process (Remove, add a little water and stir, microwave again) 3 or 4 more times during cooking time at regular intervals – find a rhythm that works for you! Tips
A glass (Pyrex) bowl is preferable to a plastic microwave bowl
If you have a big enough bowl you can use more than a cup of maize meal, but you might have a better end result if you rather make it in batches – should you require more pap.
Likewise you can use the same method to make smaller amounts – just use a third or quarter cup to make a single serving
for Putu (Krummel) pap, add a little less water and use the fork make to the pap crumbly – believe me, the microwave can make perfect krummelpap!
In the same way, adding more water will give you a denser (stywe) pap or if you add too much water (with finer maize meal) you will have slap pap.
Making pap in the microwave may seem strange at first, but you will master it in no time and no one will be able to tell the difference! Warnings
Use oven mitts as the bowl will get really hot after the first couple of minutes. A cloud of super hot steam will escape every time you open to stir so take the lid off carefully and away from your face
DO NOT forget about it after the first minute! If you neglect to add water and stir an incredibly dense layer of burnt maize will form and the bowl you were using will be a write off.

Maize meal…which you can buy or order from any South African shop anywhere in the world.

……and this is a replacement in Tesco……shops in the UK….and costs about £1.40

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Vetkoek / Phat cake

Vetkoek is a name given due to the way you bake it. It’s a “cake” baked in oil…”vet” = “fat/oil” and “koek” = “cake” and “cookie” comes from the Dutch word…”koekie”… so you can call “Vetkoek”…”fat cake” or “oil cake”…I prefer oil cake…as it can be very oily if you don’t drain it on kitchen paper.

This is a fantastic recipe.. the perfect recipe!…scroll down for the English translation…on these pictures you can see what mine looked like…from this recipe and the family’s comments…”brilliant, we want more!” This recipe comes from a recipe book in South Africa…very popular and only tested recipes got published in this recipe book….so, it means it’s a winner! There are a couple of these recipe books published and if you get a recipe from one of those books, you know…you don’t have to “try” it… it will definitely be a winner…

Hierdie resep is perfek! Ek het lank gesoek vir so ‘n resep!

Vetkoek

Bestandele

Kookolie vir vlak braai
1 Koppie Kookwater
2 Eiers
Knypie Sout
2 Teelepels Bakpoeier
2 Eetlepels Suiker
2 Koppies (500ml ) Koekmeelblom

Aanwysigings
Sif die koekmeelblom, suiker, bakpoeier en sout saam. Klits die eiers in ‘n aparte mengbak. Klits die kookwater by die eiers: klits goed. Voeg die eiermengsel by die meelmengsel en klop met ‘n houtlepel tot goed gemeng; die beslag is slap.

Skep dessertlepelsvol beslag in matig warm kookolie in ‘n braaipan. Braai die vetkoek totdat die onderkant goudbruin en die bokant vol lugborrels is. Draai om sodat die bokant ook goudbruin kan braai. Plaas die vetkoek op kombuispapier sodat alle oortollige olie daarin kan dreineer. Sit die vetkoek warm voor met botter en heuning of appelkooskonfyt óf met maalvleis. (Die resep afgeskryf uit Huisgenoot Wenresepte)

English recipe…

 

Ingredients:

Oil to deep fry
1 cup of boiled water…(I used hot water and not boiled water)
2 eggs
Pinch of salt
2 teaspoons of baking powder ( I used 4!)
2 dessert spoons of sugar (I didn’t add any sugar…more healthy)
2 cups (500ml) of Flour

Directions:
Sift dry ingredients. Whisk the eggs and add the water. Add to the dry ingredients
and mix the batter with a wooden spoon. Drop large spoonfuls of batter in warm oil.
Make sure you’re oil is not too hot! Fry both sides well, till it’s golden brown.
Enjoy with a beef mince filling/syrup/honey/jam….whatever taste you like….this recipe produces about 6-10 “vetkoeke”/fat cakes…depending on the size.

 

On this site you can find a recipe for a bread machine!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another recipe I’ve found that looks great :

~~~~~~~~

Ingredients

Vetkoek/fat cake

250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying

~~~~~~~~~~

Instructions on how to make it
Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.
Recipe can be found HERE too.

**And…another!! This one is with YEAST and I do like Fat Cake with yeast !

Vetkoek means ‘oil cake, which refers to the method of frying, not baking the bread.
It is a classic South African “bread”. You can have it with a sweet filling or a savory filling.
Beef mince or syrup, like maple syrup…add some cheese and you have a nice “filling”.

Vetkoek/fat cake

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

Method

In a large dish mix flour, sugar, salt and yeast together. Slowly add lukewarm water and stir. Combine until dough pulls away from sides of bowl. Cover with greased kitchen paper, put in warm draft-free place, and allow to double in size. Heat enough vegetable oil for deep frying. Fill another dish with cold water and place next to your vetkoek dough. Wet your hands in cold water before breaking off a piece of dough, rolling it into the shape and size of a tennis ball and carefully lowering it into hot oil. You can easily do five or six vetkoek at a time. Allow to turn golden brown on all sides by frequently turning. Remove from oil and drain on kitchen paper.

This next pie is really something very delicious! My sister used to make it..and I’ve found the recipe here: fruittart.wordpress.com/2008/01/28/daring-little-tart/
Lemon Meringue Pie
Makes one 10-inch (25 cm) pie

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
⅓ cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:
5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
Daring Bakers Extra Challenge
Free-Style Lemon Tartlets
Prepare the recipe as above but complete the following steps:
To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.
To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.
To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.
Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.
Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Additions:
You can make one pie or tartlets (in a tin or free-form)
You can compliment your pie with a sauce. For example, you can serve it with raspberry or white chocolate sauce.
You can use a piping bag to apply the meringue if you like.
Decoration is up to you – lemon zest or fruit are totally acceptable

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Heerlike Suid-Afrikaanse Resepte

To Afrikaans-readers: ‘n Vriendelike versoek: Indien jy ‘n resep aanvra – en CELIA dit vir jou in die kommentaar-boksie los, kan jy asb. so ‘dankbaar‘ – en vriendelik – wees en DANKIE vir haar kom sê as jy terugkom vir die resep. Kom ons wees dankbaar en WYS dit ook. Celia sal dan weet of jy dit gekry het – en weer in die toekoms ‘n volgende persoon met graagte wil help! Dankie. Sien haar boodskap – en my antwoord daarop – in die kommentaarboksie – gedateer 30/10/2012. 

To anyone reading here: Celia mentioned in one of the comments boxes that she has PLENTY of recipes. So, please contact her by the following email address – you know to replace what’s in brackets with @ – and ask her what you couldn’t find on links on my blog or somewhere else. There is so much available on the Internet, but feel welcome to contact her here: celiabu[at]mweb.co.za

English readers, please follow the two links given here….Hierdie resepte het ek via email ontvang. Ek het geen idee wie om erkenning te gee vir dit nie. Dit is ‘n lywige Word dokument en geen aanduiding vanuit watter boek/persoon die resepte kom nie. Die persoon wie dit aangestuur het, het dit ook weer van ‘n ander persoon gekry. Enige persoon wat weet waar die resepte vandaan kom, laat my weet sodat ek kan erkenning gee! Intussen, geniet wat jy hier kry!

On the next  two links, you will find recipes in English. The links will open in a new window.

http://chessaleeinlondon.wordpress.com/2008/01/26/south-african-recipes/

http://chessaleeinlondon.wordpress.com/2007/09/25/karringmelk-beskuit/

Asynpoeding – Huisgenoot Wenresepte

Broodpoeding

Fluweelpoeding

Kerrievis – ingelê

Mosbolletjies

Souskluitjies

Boerewors

Soet wit beskuit  en boerbeskuit

SWELLENDAMKOEK- deur Celia – sien haar kommentaar in die kommentaarboksies ook!

Die vulsel word eerste gemaak, want dit moet heeltemal afkoel.

VULSEL:
1 liter melk, 7 gelykvol eetlepels vlapoeier, knippie sout, suiker na smaak.

Maak dik vla met bogenoemde bestanddele en laat heeltemal koud word. Verwyder roomlaag bo-op wanneer koud en smeer oor 3 van die koue koeklae.

Klits 4 eiers tot skuim. Voeg 2 k suiker geleidelik by en klits baie goed. Smelt 125g margarien en 1 k melk en bring tot kookpunt. Voeg 2 koppies meel by eiermengsel, asook ‘n knippie sout en 2 teelepels vanielje. Strooi 2 teelepels bakpoeier bo-oor die meelmengse. Gooi nou warm melkmengsel bo-oor. Laat staan minstens 2 minute en klop dan vinnig. Gooi uit in koekpanne (2) en bak by 190°C vir 30 minute. Laat bietjie afkoel en sny elke laag in 2.

Terwyl die koeklae bak, maak die versiering:

VERSIERING

250 g sagte margarien, 2 k versiersuiker, 4 t vanilla

Klits bogenoemde goed saam tot romerig.

Plaas nou die koeklae op mekaar en versier die boonste laag met die versiering.

Eet die koek terwyl nog so louwarm.

PANNEKOEK BY DIE GROOT MAAT (lewer 120 pannekoeke) Ster resep!

16 k koekmeel 125 ml wit suiker
80 ml bakpoeier 20 ml sout
12 eiers 4 k (1 liter) kookolie
250 ml asyn 18 k water
kaneelsuiker

Sif meel en meng dit deeglik met suiker. Voeg bakpoeier en sout by die meelmengsel en meng goed. Klits eiers en voeg die olie, asyn en ‘n bietjie water daarby. Voeg die eiermengsel by die meelmengsel en roer. Voeg die water bietjies-bietjies by en klits die mengsel deurentyd tot so dik soos room en sonder klonte is.

Verhit olie in pan, gooi uit (hierna word nie weer olie in pan gegooi nie) en bak die pannekoek. Sit die pannekoek voor met kaneelsuiker of bêre en verhit oor ‘n kastrol met kokende water. (Die pannekoek word nie taai nie.)

KERRIE-EN-RYS (100 porsies)

24 medium uie, geskil en gekap 9 knoffelhuisies, geskil en gekap
190 ml sonneblomolie 20 wortels, geskil en in blokkies
25 aartappels, geskil en in blokkies 3 soetrissies, gekap
12,5 kg vleis, in blokkies 5 k sultanas
90 ml matige kerriepoeier 80 ml borrie
15 ml fyn koljander swartpeperkorrels
kruienaeltjies lourierblare
150 ml asyn 115 ml wit suiker
90 ml fyn appelkooskonfyt 100 ml sout
115 ml tamatiepuree 62,5 ml mielieblom
37,5 ml Worcestersous 125 ml blatjang
vleisaftreksel 30 k water om rys in te kook (sout) 13 k rou rys

Soteer uie en knoffel in olie in groot swaarboomkastrol. Voeg die wortel en aartappelblokkies asook die gekapte soetrissies by en braai liggies. Skep uit en hou eenkant. Braai die vleis vinnig in dieselfde kastrol.

Meng kerriepoeier, borrie, koljander, swartpeperkorrels, naeltjies en lourierblare, roer by die vleis en braai ‘n minuut lank.

Meng asyn, suiker en appelkooskonfyt, sout, tamatiepuree, mielieblom, Worcestersous en blatjang tot ‘n pasta. Voeg die pasta saam met die gebraaide groente- en vleismengsel en sultanas in die kastrol. Voeg vleisaftreksel by soos nodig en prut tot gaar. Roer nou en dan om te keer dat dit aanbrand.

Kook die rys in die water waarby sout na smaak bygevoeg is.
Wenk: Vergroot die resep deur ‘n groot, ryp boerpampoen sag te kook, deur ‘n sif te druk, en saam met ses gerasperde Granny Smith-appels en 10 fyngedrukte ryp piesangs by die mengsel te voeg.

VLEISROLLETJIES (Ongeveer 150)

Vulsel:
5 aartappels 5 uie
2,5 kg maalvleis sout, peper, tiemie
neutmuskaat

Kors:
8 k meelblom 5 ml kremetart
10 ml sout 980 g botter/margarien
4 eiers, geskei 25 ml suurlemoensap
ongeveer 200 ml yskoue water

Kook die aartappels sag, trek die skille af en druk fyn – hou eenkant.
Braai gekapte uie tot dit deurskyn en voeg die maalvleis by. Braai die vleis tot gaar en roer deurentyd. Geur die vleismengsel met sout, peper, tiemie en neutmuskaat na smaak en bind dit met die gaar, fyngedrukte aartappels. Laat die vulsel afkoel en vorm worsies van ongeveer 30 cm lank. Verhit die oond tot 200ºC en smeer bakplate.
Kors: Sif meel, sout en kremetart saam. Rasper die botter by die meelmengsel en vryf dit liggies tot krummelrig. Klits eiergele liggies en meng met yskoue water en suurlemoensap. Voeg eiermengsel by meelmengsel en meng tot ‘n hanteerbare deeg. Strooi koekmeel op werkvlak en rol deeg dun daarop uit. Sny deeg in stroke van ongeveer 13 x 30 cm. Sit vleisworsie in die lengte op elke strook, smeer een kant van deeg met geklitste eierwit en vou die ander kant oor. Druk goed vas en sny worsies van ongeveer 6 cm lank.
Verf eierwit op elke rolletjie en bak dit ongeveer 20 minute lank tot goudbruin. Pak op draadrak om af te koel.
Vir 30 rolletjies:
Vulsel: 2 aartappels Kors: 4 k meel
2 uie, geskil + gekap 2,5 ml kremetart
500 g maalvleis 5 ml sout
sout, peper, tiemie, 480 g botter/margarien
fyn neutmuskaat 2 eiers, geskei
12,5 ml suurlemoensap
Volg metode soos bo.
ongeveer 100 ml yskoue water

BASAARBOBOTIE (Ongeveer 50 porsies)

10 uie, geskil en gekap sonneblomolie
5 kg maer maelvleis 125 ml matige kerriepoeier
100 ml borrie 190 ml wit suiker
125 ml wynasyn 625 ml water
625 ml matige vrugteblatjang 190 ml appelkooskonfyt
62,5 ml sout 10 ml peper
3 k sultanas 5 k gerasperde groen appels
3 k gerasperde geelwortels 10 snye volkoringbrood, in melk geweek
10 k melk suurlemoen/lourierblare
12 eiers

Braai gekapte ui in olie tot deurskynend. Voeg maalvleis by en braai tot gaar. Strooi kerriepoeier en borrie oor die vleismengsel, meng goed en roerbraai ongeveer drie minute lank. Meng die suiker, asyn, water, blatjang, appelkooskonfyt, sout, peper en water en voeg dit by die vleismengsel. Roer goed deur. Voeg die sultanas, appel en geelwortel en die brood by die vleismengsel, meng goed en laat dit ongeveer 10 minute lank oor matige hitte prut. Haal die vleismengsel van die stoof af en skep in ‘n groot oondbraaipan of afsonderlike foeliebakkies. Maak die vleismengsel liggies glad met die agterkant van ‘n lepel – moenie die vleis vasdruk nie. Klits die eiers en melk liggies saam en giet die helfte van die eiermelk oor die vleis. Bak tot die eier gestol het. Giet die orige eiermelk oor die bobotie, druk blare daarin en bak tot goudbruin.

KERRIEHOENDER MET VRUGTE (50 – 60 porsies)

7,5 kg hoenderborsies en dye 8 uie, geskil en gekap
10 knoffelhuisies, geskil en gekap sonneblomolie
150 ml matige kerriepoeier 100 ml borrie
10 ml fyn koljander 10 ml fyn kaneel
312,5 ml matige vrugteblatjang sap van 5 suurlemoene
100 ml fyn appelkooskonfyt 37,5 ml sout
7,5 ml peper 5 Granny Smith-appels
20 ryp piesangs 625 ml sultanas
water

Kook die hoender sag, ontvel, ontbeen en kap in blokkies. Verhit die olie in ‘n swaarboomkastrol en braai die uie en knoffel daarin tot deurskynend. Meng kerriepoeier, borrie, koljander, kaneel, suurlemoensap, appelkooskonfyt, blatjang, sout en peper. Voeg die mengsel by die hoendervleis, bedek met water, sit die deksel op en prut ongeveer 15 minute lank oor matige hitte. Rasper die appel en druk die piesangs fyn. Voeg dit saam met die sultanas by die vleismengsel in die kastrol en laat prut nog 15 minute lank. Roer gereeld, want dit brand maklik aan na die vrugte bygevoeg is. Sit die gereg voor met geroosterde klapper en gekookte rys.

BEESTONG IN TAMATIE SAMPIOENSOUS

1 vars of gepekelde beestong 1 groot ui, fyngekap
30 ml kookolie 1 x 285g heel sampioene
125 ml tamatiesous 125 ml asyn
30 ml suiker 10 ml aangemaakte mosterd
10 ml sout 1 ml peper
As ‘n gepekelde tong gebruik word, moet dit eers ‘n uur lank in koue water uitgevars word. Bedek die tong met vars koue water en kook dit tot sag sowat 40 minute in ‘n drukkastrol. Laat die tong in die tong aftreksel afkoel. Trek die vel af en sny die tong in dun skyfies. Plaas die skyfies in lae in ‘n oondvaste skottel van 20 x 20 cm.
Braai die ui in die kookolie tot sag. Voeg die sampioene en hul vloeistof, tamatiesous, asyn, suiker, mosterd, sout en peper by en kook dit sowat 5 8 minute oor matige hitte. Gooi die sous oor die tongskyfies. Bak die tong 30 minute lank by 180ºC. Lewer 6 tot 8 porsies.

FRIKKADELLE MET KERRIE PIESANGSOUS

 
1 kg maalvleis 2 snye brood, in melk geweek
2 eiers halwe teelepel fyn neutmuskaat
halwe teelepel fyn naeltjies sout en peper

Meng deeglik en vorm klein balletjies. Pak in skottel. Snipper 6 piesangs bo oor en giet sous laastens oor. Bak vir 40 minute by 180ºC.

Sous:
2 uie, gekap 2 e meel
6 e asyn 2 k water
sout en peper 1 e kerriepoeier
4 e appelkooskonfyt, fyn halwe teelepel fyn gemmer
1 teelepel borrie
Braai ui in olie. Roer meel in. Voeg water, asyn en speserye by. Kook tot dik.

MAALVLEISPASTEI

1 kg maalvleis 2 k koue water
1 k sagte broodkrummels 25 ml asyn
10 ml sout knippie peper
Kors:
1 eier 125 ml olie
125 ml melk 1 k meel
2 t bakpoeier 2 ml sout

Plaas bestanddele vir die vulsel in pot. Meng met vurk. Verhit tot kookpunt, roer gereeld en laat kook vir 5 minute. Voorverhit oond tot 180ºC en skep vleismengsel in skottel. Klits eier, olie en melk saam. Roer meelmengsel by en skep beslag bo op vleis. Bak vir 30 min tot goudbruin. Hierdie tert vries baie goed.

BIEFSTUK EN NIERTJIEPASTEI
1 kg biefstuk 4 skaapniertjies
halwe koppie koekmeel 2 ml gemaalde gemmer
1 ml tiemie 3 t Worcestersous
1 t aangemaakte mosterd 1 t sout
kookwater 30 ml sago
4 uie, in skywe gesny
Klitskors:
1 k koekmeel 2 t bakpoeier
knippie sout 125ml sonneblomolie
125 ml melk 1 eier

Sny biefstuk in blokkies. Maak skaapniertjies skoon, sny die wit gedeelte binne uit en sny die niertjies ook in groterige blokkies.
Meng koekmeel, gemmer en tiemie en rol beesvleis en niertjieblokkies daarin tot goed gemeng. Plaas dit in ‘n dikboomkastrol en voeg die Worcestersous, mosterd en sout by. Voeg genoeg kookwater by om die vleis mee te bedek. Sit die deksel op en prut dit oor matige hitte totdat die vleis lekker sag is. Roer die mengsel af en toe om sodat dit nie aanbrand nie. Week die sago in ‘n bietjie koue water. Voeg die uie en sago by die vleis en prut tot die vulsel dik is. Roer af en toe om aanbrand te voorkom. Skep die gaar vulsel in ‘n groot oondvaste bak.
Sif die koekmeel, bakpoeier en sout saam. Klits die olie,melk en eier saam. Voeg die meelmengsel by en klits tot goed gemeng. Gooi die deeg oor die vulsel. Bak die pastei 25 30 minute by 190ºC. Sit dit warm voor. Lewer 6 – 8 porsies.

MAKLIKE BROOD

125 ml melk, 2 eetlepels margarien kook saam en laat afkoel
4 koppies brood of koekmeel
1 pakkie kitsgis, 1 t sout Meng brood- of koekmeel met kitsgis en sout

Meng die twee mengsels. Maak aan met ongeveer 300 ml lou water. Knie 5 minute. Maak toe en sit op warm plek om te rys vir 30 minute. Knie af, plaas in gesmeerde pan en laat rys nog 30 minute. Bak 1 uur by 180ºC.

BASIESE BRUINBROOD

400 g meel 10g kitsgis
350 g nutty wheat 30 g margarien
ongeveer 500 ml warm water 1 t sout

Meng meel en sout. Vryf margarien in. Sprinkel kitsgis bo oor en meng. Voeg geleidelik die water by, meng tot sagte maar nie klewerige deeg. Knie tot glad en elasties. Plaas in gesmeerde skottel en maak toe met gesmeerde cling wrap. Plaas op warm plek tot dubbel in grootte gerys. Knie af vir 5 minute lank. Plaas in broodpan en laat weer rys. Bak by 190ºC vir ongeveer 40 minute.

SAMPIOENBROODJIE

500 g bruismeel 500 ml karringmelk
1 pakkie room van sampioensop

Meng alles goed saam. Die deeg moet taamlik slap wees. As dit te styf lyk, voeg nog ‘n bietjie melk by. Bak in ‘n broodpan by 180ºC vir 1 uur.

MIELIEBROOD

1 k koekmeel 1 k mieliemeel
3 t bakpoeier 1 t sout
125 ml olie 125 ml suiker
3 eiers 1 blik geroomde suikermielies

Klits die volgende saam: olie, suiker en eiers. Sif droë bestanddele saam en voeg by eiermengsel. Roer mielies by. Giet in broodpannetjie en bedek liggies met foelie. Bak by 180ºC vir ongeveer 1 uur.

GESONDHEIDSBROODJIE (1)

4 koppies Nutty Wheat meel 1 eetlepel bruinsuiker
500 ml karringmelk 1 teelepel koeksoda
knippie sout

Meng alles goed saam en voeg laastens karringmelk by. Bak by 180ºC vir 1 uur.

GESONDHEIDSBROODJIE (2)

2 teelepels koeksoda, opgelos in 2 t melk 15 ml heuning/stroop
500 ml joghurt 10 ml olie
1 kg volkoringmeel 10 ml sout

Meng opgeloste koeksoda met joghurt. Voeg die mengsel by die meel en roer goed met houtlepel, voeg heuning by en meng goed. Plaas in twee gesmeerde broodpanne. Bak in oond by 190ºC vir 1 uur.

BRAAIVLEIS BROODJIE

1 pakkie (500g) bruismeel 500 ml karringmelk
1 koppie gerasperde kaas 1 t sout
1 pakkie dik wit of bruin bietjie sesamesaad (opsioneel)
uiesoppoeier
Meng meel, karringmelk, kaas, sout en soppoeier goed saam. Plaas beslag in broodpannetjie. Strooi sesamesaad oor. Bak vir ongeveer 1 uur tot gaar. Indien verkies kan ekstra gerasperde kaas 15 minute voor die brood uit die oond kom, bo oor gestrooi word. (Oond 180ºC.) 

DON PEDRO

4 of meer skeppe vanilla roomys          3 ml vanillageursel

1 koppie melk                                    125 ml room

2eierwitte                                        50ml whisky/brandewyn/kahlua/tia maria

Skep alles in versapper en verpulp eers 10 sekondes teen lae spoed, verhoog spoed en verpulp tot skuimerig.  Skep in koue glase en strooi kaneel/koffiepoeier/fyn kakao bo-oor.       Lewer 2 drankies.

 

CAPE VELVET (PETER VELDSMAN)

1 ekstra-groot eier                                                 2 t vanilla

3 ml karamelgeursel                                              10 ml kitskoffiepoeier

1 k brandewyn                                                      1 blik kondensmelk (397g)

1 k vars room of 1 blik (310g) room

Verpulp eier, geursels, koffiepoeier en brandewyn.  Voeg room by en pols tot net ingemeng.  Skep in skoon fles en hou in yskas.

 

CAPE VELVET CREAM

450 ml whiskey                                        1 x 397g kondensmelk, volroom

30 ml kits-sjokoladepoeier                         10 ml koffiepoeier

5 ml vanieljegeursel

Klits al die bestanddele baie goed saam tot goed gemeng.  Gooi likeur in droë gesteriliseerde bottels, sit prop op, verseël en entiketteer.  Plaas in yskas vir minstens 3 weke voor gebruik om die geur te ontwikkel.  Daarna sal dit ongeveer 6 maande in die yskas hou.    Lewer 1 liter.

 

PIESANGLIKEUR

7 medium ryp piesangs                                         750 ml brandewyn

500 ml suiker                                                        250 ml water

Skil en sny piesangs in dun skywe.  Plaas piesangskywe in glasfles met deksel.  Voeg die brandewyn by en verseël goed.  Laat vir sowat vyf weke in ‘n warm plek staan en skud gereeld.

Giet mengsel eers deur ‘n sif en syg dan deur 4 lae kaasdoek.  Plaas eenkant.

Plaas suiker en water in swaarboomkastrol en roer oor lae hitte totdat suiker opgelos het.  Verhit tot kookpunt en laat vir 12 minute kook.  Verwyder van hitte en laat afkoel.  Voeg piesanggegeurde brandewyn by koue stroop en meng.

Gooi likeur in droë gesteriliseerde bottels, sit prop op, verseël en etiketteer.  Laat vir een maand staan, voor gebruik.      Lewer 1 liter.

KOFFIELIKEUR

500 ml warm water      35 ml sterk, goeie kitskoffie-poeier
600 g (750ml) bruinsuiker          50 ml rooi rum
750 ml brandewyn

Meng water en koffiepoeier saam.  Voeg suiker by en meng goed.  Giet koffiemengsel in waarboomkastrol, verhit tot kookpunt terwyl voortdurend geroer word en laat vir 15 minute kook.  Verwyder van stoof en laat heeltemal afkoel.  Voeg rum en brandewyn by.  Gooi likeur in droë gesteriliseerde bottels en sit die prop op.  Verseël en etiketteer.  Laat staan vir twee weke. Lewer 1,4 liter.

WILDSBOUD  (Uit Kook en Geniet)

1 boud, ongeveer 2 kg                      250 g varkspek
1 t fyn naeltjies                               1,5 e fyn koljander
1,5 e bruinsuiker                              1,5 e sout
halwe teelepel peper                         knippie neutmuskaat
1 k asyn                                         125ml soetwyn
kweperjellie

Vee vleis met klam doek af en verwyder voorbeen.  Sny spek in lang repies van ongeveer 6 mm dik en 5 – 7 cm lank.  Meng al die ander bestanddele behalwe die laaste twee goed.

Laat spek ‘n halfuur in mengsel van speserye en asyn lê.  Lardeer die boud vleis daarmee deur met ‘n skerp mes diep snye in die vleis te maak.  Druk ‘n vinger in elke sny om dit te rek en druk dan ‘n stukkie spek daarin.

Sit die vleis in ‘n diep skottel en giet orige asynmengsel daaroor.  Laat dit 2 – 3 dae marineer en draai die vleis een keer om.  Haal die vleis uit die marinade, druk dit effens droog met ‘n doek en braai in ‘n pot.  Voordat jy dit braai, vryf die oppervlak in met ‘n mengsel van koekmeel, sout en peper.  (125 ml meel, 2 t sout en halwe t peper.)  Verhit halwe k botter/olie in kastrol en plaas vleis daarin.  Braai vinnig bruin aan albei kante sonder om die deksel op te sit.  Voeg halwe k kookwater by en maak dig toe.  Verminder hitte en laat 2 – 3 uur lank stadig stoom.  Voeg telkens bietjie water by wanneer dit begin braai.  Draai vleis een keer om terwyl dit stoom en laat dit teen die einde van die tyd bruin braai.

Om die sous te maak, word al die vet behalwe 15 ml afgegooi.  Voeg dan kokende water by.  Roer dit goed en laat kook.  Gooi uit in souspotjie.  (Om sous dik te maak:  Roer genoeg koekmeel by om al die vet te absorbeer, laat dit kook en roer aanhoudend tot dit mooi bruin is.  Voeg 250 – 500 ml kookwater by en roer tot dit kook.  Voeg sout en peper na smaak by en dien op. Voeg wyn by ongeveer 30 minute voordat braaityd verstreke is. Sit die vleis voor met kweperjellie.

KAMMA-KREEF (Uit: Knuppeldik)

(6-8 PORSIES)
1,5 kg stokvis                               1 liter water
25 ml asyn                                    5 ml sout
knippie peper
Sous:
1 k mayonnaise                           125 ml tamatiesous
5 ml worcestersous                     5 ml brandewyn
1 ui, gerasper                             paar druppels tobascosous
knippie sout                                kwart t Aromat
Garnering:
Slaaiblare, gekapte pietersielie, suurlemoenskyfies

Kook vis in groot kastrol met water, asyn, sout en peper tot gaar, maar nie pap.  Dreineer, verwyder vel en grate en vlok vis.  Laat afkoel. Meng bestanddele vir sous en verkoel.  Voeg by vis en meng liggies. Skep op slaaiblare en garneer met pietersielie en suurlemoenskyfies.

WENRESEPTE MELKTERT (HUISGENOOT)

Kors:

125 g margarien     60 ml witsuiker
1   eier                                     500ml koekmeelblom
10 ml bakpoeier                          knypie sout

Vulsel:

1,5 liter melk    60ml (50g) margarien
4 eiers                                          250 ml witsuiker
150 ml mielieblom                    125 ml koekmeelblom
knippie sout                                5 ml vanieljegeursel
kaneel

Smelt margarien oor lae hitte.  Klop die witsuiker en eier vinnig daarby.  Sif die koekmeelblom, bakpoeier en sout saam en meng dit met die eiermengsel.

Druk die deeg met die vingers teen die wand en op die boom van twee tertborde, elk met ‘n volume van 1 liter.  Prik die korse en hou dit eenkant.

Kook die melk en botter of margarien in ‘n dikboomkastrol.  Klits die eiers en witsuiker baie goed saam tot liggeel en sponsagtig dik.  Voeg die mielieblom, koekmeelblom, sout en vanieljegeursel by en klits dit verder totdat alles by die eiermengsel ingeklits en daar geen klontjies is nie.

Klits ‘n bietjie van die kookmelkmengsel by die eiermengsel.  Klits die eiermengsel nou by die res van die kookmelkmengsel.  Plaas dit terug op die warm stoofplaat en roer dit vinnig totdat dit begin kook. Skakel die plaat af, sit die deksel op en laat die vulsel ‘n paar minute staan.

Giet die warm vulsel in die rou korse.  Sif kaneel oor.  Bak die terte ongeveer 20 minute lank in voorverhitte oond by 180ºC totdat die korse gaar is.  Sit dit louwarm of koud voor.  ‘n Mens kan ‘n ekstra bietjie witsuiker oor die vulsel strooi indien verkies.     Lewer 2 middelslag terte.

SUURLEMOENTERT:
Kors:
1 pak tennisbeskuitjies, fyn 60 g margarien, gesmelt
Vulsel:
5 ml gelatien                                       100 ml water
75 ml suurlemoensap                       4 eiers, geskei
1 k strooisuiker                                   knippie sout
2 ml fyngerasperde suurlemoenskil of vanillageursel
125 ml room
Maak kors en druk mengsel styf met agterkant van metaallepel teen die boom en rante van tertbak vas.  Plaas in yskas tot benodig.
Week gelatien in helfte van water.  Klits oorblywende water, suurlemoensap, eiergele, die helfte van die strooisuiker en die sout in ‘n middelslag kastrol met ‘n dik boom tot net gemeng.  Verhit dit oor lae hitte en roer aanhoudend totdat dit begin dik word.  Haal dit van die stoof af en roer die gelatien by tot goed gemeng.  Laat dit afkoel.      Klits eierwitte styf, klits oorblywende strooisuiker bietjiesgewys by.  Klits die suurlemoenskil of vanieljegeursel by.  Vou dit in die eiergeelmengsel in.  Skep die vulsel dadelik in die kors en laat in die yskas om te stol.  Klits room tot styf en spuit roomrosies om die rand

EENVOUDIGE MAASKAASTERT
1 pak tennis beskuitjies       2 x 250 g gladde maaskaas
1 blik kondensmelk                      145 ml room, geklop
1 e suurlemoensap                      1 opgehoopte e gelatien
kwart k warm water.
Pak beskuitjies in bak.  Meng die gelatien met die warm water. Meng dan alles saam en giet oor beskuitjies.  Plaas in yskas.

MELKTERTVULSEL
2 k meel 8 k melk
2 k suiker 6 eiers, geskei, apart geklits
1 t vanielje
paar stukke pypkaneel
sout
Meng meel en suiker goed saam en maak aan met 1 k melk.  Bring orige melk en pypkaneel tot kookpunt.  Roer meel en suiker stadig by.  Laat opkook en haal van stoof af.  Laat afkoel en roer geklitste eiergele by.  Klits witte en 1 e suiker styf en vou in.  Roer goed deur.  Giet in tertdoppe.  Sprinkel 1 t gesmelte botter oor elke tert en strooi kaneelsuiker oor.  Bak by 180ºC tot ligbruin.

SPEKVLEISTERTJIES
NB:  Doppies kan vooraf gemaak word en in ‘n lugdigte houer bewaar word.
1 k koekmeel                                    1 ml sout
115 g botter                                     125g (125 ml) roomkaas

Vulsel:
100 g spekvleis, gekap                     1 eiergeel
2 eiers                                              1 ml sout
1ml swartpeper                                10 ml suurlemoensap
5 ml suurlemoenskil gerasper  75 ml suurroom*   15 ml pietersielie, gekap
*Berei suurroom self deur 15 – 30 ml asyn of suurlemoensap by vars room te voeg.

Metode:
Kors:
Sif meel en sout saam. Sny botter met mes by droë bestanddele in.  Voeg roomkaas by en meng tot stywe deeg.  Draai deeg in kleefplastiek toe en plaas 30 min lank in yskas.  Rol die deeg dun uit op meelbestrooide oppervlak en voer kolwyntjiepanne daarmee uit.  Prik kort van tertjies en bak 10 – 12 min by 200ºC.  Laat afkoel.

Vulsel:
Braai spekvleis tot bros en bruin.  Voeg res van bestanddele by en meng goed.  Skep van die vulsel in elke doppie.  Bak  tertjies ongeveer 25 min by 160ºC.

MIELIEPAPTERT
1 liter kookwater                               3 ml sout
420 ml mieliemeel

Vulsel:
250 g spekvleis                                150g (300ml) gekapte sampioene
25 ml olie                                         125 ml Cheddarkaas, gerasper
50 ml room                                       3 ml varsgemaalde swartpeper
knippie sout                                     50 ml olie

Gooi water en sout in kastrol en verhit tot kookpunt.  Voeg mieliemeel by, roer en laat dit met die deksel op prut tot ‘n matige stywe pap verkry word.  Skep pap in gesmeerde losboompan of vorm dit en laat dit koud word.
Vulsel:

Braai spekvleis tot bros, laat afkoel en verkrummel dit.  Soteer die sampioene in die uitgebraaide vet.  Voeg die olie by indien nodig.  Sny die koue pap horisontaal in 2 of 4 ewe dik stukke.  Smeer dieselfde pan of vorm weer met olie en plaas die eerste laag pap onderin.  Strooi een derde van die spekvleis, sampioene en kaas oor.  Sprinkel ‘n bietjie room, olie en geurmiddels oor.  Plaas volgende paplaag bo-op en herhaal die lae totdat die vulsel opgebruik is.  Hou bietjie kaas oor om bo-oor te strooi nadat die tert gebak is.  Bak die tert 1 uur by 160ºC.  Strooi res van kaas oor wanneer die tert uit die oond kom.

SOUTTERT

Kors:
2 k meel                                           1 t bakpoeier
1 t suiker                                          115 g botter
1 eier                                                62,5 ml melk
suurlemoensap                                 knippie sout

Smelt botter en suiker, klits eiers en melk daarby.  Sif droë bestanddele saam en voeg by.  Voer tertbord daarmee uit.
Vulsel:

1 e mielieblom                                  1 e botter
1 k melk                                           125 ml gerasperde kaas
2 geklitste eiers                                1 e gekapte uiie
1 e fyn pietersielie                             knippie rooipeper
225 g fyngekerfde spek

Maak witsous van mielieblom, botter en melk.  Kook tot dik en laat afkoel.  Voeg orige bestanddele by.  Gooi mengsel in ongebakte kors en strooi gerasperde kaas bo-oor.  Bak tot kors gaar is en vulsel ‘n goudbruik kleur het.
Bedien warm.

Nog ‘n vulsel:
1 e botter                                         2 e meel
knippie sout                                     1 k melk

Maak witsous hiervan en voeg die volgende bestanddele by:
450 g gemaalde ham of 2 blikkies viennas in stukkies gesny
1 k grofgerasperde Cheddarkaas       2 hardgekookte eiers
1 t mosterd                                       rooipeper

Sprei in kors.  Klits 1 eier en 125 ml melk goed en gooi bo-oor.  Bak 30 minute.

KARRINGMELKBESKUIT MET SONNEBLOMSADE
1 kg bruismeel                                    250g margarien
375 ml suiker                                     400   500 ml karringmelk
5 ml sout                                               2 eiers, geklits
7 ml bakpoeier                                   125 g sonneblomsade, uitgedop

Meng meel, suiker, sout, bakpoeier en sonneblomsade goed saam.  Vryf botter daarin tot fyn gekrummel.  Klits 400 ml karringmelk en eiers saam en voeg by meelmengsel en meng tot sagte deeg.  Indien nodig, voeg nog karringmelk by.  Plaas in gesmeerde panne en bak 30 min by 180C en nog 30 min by 150ºC. Keer uit, laat afkoel en sny dan in netjiese stukke.  Droog uit.  Lewer 2 panne beskuit.  Hierdie resep kan sonder die sonneblomsade ook gebak word en kan ook met sukses verdubbel word.

KARRINGMELK BOTTERBROODJIES
500 ml bruismeel                          5 ml sout
5 ml suiker                                       5 ml koeksoda
60 g botter                                       160 200 ml karringmelk

Sif alle droë bestanddele.  Vryf botter in.  Voeg genoeg karringmelk by om ‘n redelike sagte deeg te vorm.  Plaas op meelbestrooide oppervlak en knie liggies.  Rol deeg uit tot 10mm dikte en sny in 5cm sirkels.  Plaas op ongesmeerde bakplate en bak by 230ºC vir 10   12 minute.  Maak ongeveer 16.

KARRINGMELKBESKUIT (KNUPPELDIK – JOEY PIENAAR)
6 k koekmeel                                             2 eiers, geklits
ongeveer 500ml karringmelk           6 t hoogvol bakpoeier
1 k suiker                                                   250 g margarien
knippie sout

Vryf margarien in meel, bakpoeier en suiker met vingerpunte.  Voeg eiers by.  Maak aan met karringmelk en knie ‘n bietjie.  Maak bolletjies en pak in gesmeerde panne.  Bak vir 1 uur by ongeveer 165 grade C.  Breek en droog uit.

ALL BRAN BESKUIT (KNUPPELDIK – JOEY PIENAAR)
2 k suiker                             2 k karringmelk
4½ k All Bran                    3 eiers
1 kg bruismeel                    500 g margarien
1 t sout

Maak margarien sag en klop karringmelk, suiker en eiers goed saam.  Voeg dit by sagte margarien.  Voeg droë bestanddele by en meng.  Sit in pan.  Bak 45 minute by 180 grade C.  Sny met skerp mes wanneer koud en droog uit.  HEERLIK!

MELKSNYSELS (melkkos)
Wanneer jy die snysels maak, strooi mildelik meel oor.  As jy skraps met die meel werk, gaan jou pot melk-snysels te dun wees.  As dit gebeur, sif ekstra meel bietjie vir bietjie oor die kokende snysels en roer dit in.

200 ml koekmeel                              60 ml witsuiker
5   ml bakpoeier                                 5 ml fyngerasperde suurlemoenskil
2   ml sout                                            2 ml kaneel
ekstra koekmeel vir oorstrooi     kaneelsuiker vir oorstrooi
3   eiers, geskei                                   2 liter melk

Sif meel, bakpoeier en sout saam.  Roer van die melk bietjiesgewys by om ‘n stywe deeg te vorm.  Rol die deeg baie dun uit op ‘n meelbestrooide blad.  Strooi baie meel oor die deeg.  Rol dit op en sny die rol met ‘n skerp mes in baie dun repies.  Strooi baie meel oor die snysels en vroetel dit liggies met die vingers los.  Hou dit eenkant tot benodig.
Verhit die res van die melk in ‘n groot kastrol tot kookpunt. Roer die snysels by sonder om die meel af te skud.  Stel die hitte laer en roerkook die mengsel sowat 10 minute lank   oppas vir oorkook!
Klits die eiergele, suiker, suurlemoenskil en kaneel saam. Roer ‘n bietjie van die kokende melkmengsel hierby.  Roer die eiergeelmengsel dan by die res van die melkmengsel en laat weer opkook.
Klits eierwitte net tot styf.  Roer by snysels in tot goed gemeng. Strooi kaneelsuiker oor.
Lewer 6   8 porsies.

Die volgende resep het ek van ‘n forum-website gekry – vir wildjagters – ek dink die website se naam  is iets soos jaracal…gits, kan nie onthou nie. Ek plaas dit, want ek het al my skoonma se vlakvark-vleis ge-eet en sjoe! kan dit lekker wees! Ek plaas die resep net soos hy daar verskyn.

Die resep word vergesel van ‘n waarskuwing: pasop dat die vleis droog word!
800 g vlakvarklendestuk
gemaalde swartpeper en sout
1 dessertlepel Dijon-mostert
8 skywe pancetta of ander gehaltespek

Marinade
1/2 ui, in blokkies gesny
1 wortel, in blokies gesny
1 selderystok, in blokkies gesny
1 p;rei, slegs die wit deel,in blokkies gesny
1 teelepel fyngekapte knoffel
2 teelepels vars kruie (roosmaryn en tiemie)
1 lourierblaar, fyngekap
2 jenewerbessies
1/2 koppie rooiwyn
4 teelepels olyfolie

Shiraz-sous
1 gekapte ui
1 dessertlepel botter
1 teelepel bruinsuiker
1 kioppie wild of beesekstrak
1/2 koppie shiraz
bessies,vars of in likeur, strroop of konfyt na smaak

Gepeperde pynappel
4 snye pynappel
Gemaalde swartpeper
olyfolie

Sny alle kliere en vliese van lendestuk af. Voeg die gekapte groente en al die ander marinadebestanddele in ‘n suurbestande skinkbord by. Sit die lendestuk daarin enmarineer 24 uur aaneen in die yskas en draai dit van tyd tot tyd.
Maak eers die shirazsous..
Verbruin die uie in die botter in ‘n pan, voeg dan suiker by totdat dit smelt. Voeg die ekstrak en wyn by,verlaag die hitte en laat dit bak totdat dit stroperig is.
Voeg peper by die pynappel en bak dit in olie.
Haal die wildsvleis uit die marinade en vee ekstra stukkies weg. Voeg sout en mosterd oor. Vou die spek om die vleis en heg dit met lyn of tandestokkies. Bak liggies op ‘n rifflepan totdat die spek bros is, maar die vleis steeds in sy kern rou is. Wanneer dit gaar is, laat vyf minute in die warmoond lê om die rooi sappe toe te laat om tot die droë buiteweefsels deur te dring.
‘n Weddenskap: die gaste sal met nuwe oe na ‘n vlakvark kyk.

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Koeksusters or cook sisters

ANY South African LIKES/LOVES this…..if you don’t like it…you are NOT a South African, that is how you can identify a person that’s NOT a South African..hehe…click on the link, get yourself this recipe and spoil yourself!! I’ve copied the post from “cooksister”‘s blog here…enjoy!!
On THIS LINK you will find more South African traditional recipes, like milk tart, scones, sugar cookies (soet koekies), etc.

Recipe and image:  http://cooksister.typepad.com/cook_sister/2004/05/whats_in_a_name.html

As any South African visitor will have noticed, my blog’s name is somewhat of a pun – if you happen to understand Afrikaans! Back home in SA we have a sweet pastry known as a “koeksuster” (literally translated as “cake sister” and pronounced “cook-sister”). The name comes form the Dutch koek (cake) and sissen (sizzle) – presumable a reference to their being deep fried. It is one of the few things which, despite the huge South African population in London, I have not seen in mainstream stores. This is not to say that someone, somewhere is not producing them in England – I just have not come across them.

So what exactly is a koeksuster? Well, the best analogy I can find is with doughnuts as they are also sweet doughy fritters, but that’s as far as the similarity goes. With koeksusters, the dough is rolled out flat and then plaited in 6cm lengths, deep-fried and then soaked in syrup and chilled overnight. They are absolutely delicious with tea or coffee and I have also seen miniature koeksusters served in lieu of petit fours. Below is a recipe, if you are in the mood for getting plaiting! But there is something of a dispute raging as to the provenance of these teatime treats.

On the one hand, we have the Afrikaans community who hold koeksusters dear and say that they were invented by their forebears as they colonised the Cape. On the other hand, we have the Cape Malay community who also claim koeksusters as their own, albeit in a somewhat different form – their variety is less sweet, covered with desiccated coconut and twisted as opposed to plaited. The taste is definitely more doughnuty than the Afrikaner version. 

KOEKSUSTERS

The syrup – to be made the day before and left in the fridge to cool.

Ingredients

6 cups of water
24g of root ginger
2.5kg granulated sugar

Method

Boil 3 cups of water with the peeled and sliced root ginger. Remove the ginger and add 3 more cups of water. Bring to boil again. Add the sugar and allow to boil for 5 minutes. Allow to cool and store in fridge. NB – it has to be in the fridge as you need your syrup to be chilled!

For the pastry:

Ingredients

6 cups plain flour
6 teaspoons baking powder
125g of butter
2 eggs
125ml evaporated milk
312ml lukewarm water
a pinch of salt
oil for frying

Mix all the above together and knead well, then leave to rest for 2 hours. Roll the dough flat into an oval/square until it is 5mm thick. Cut the dough into strips 2.5cm across. Then cut these strips into lengths of 6cm so that you are left with rectangles 2.5cm x 6cm Make two cuts along the length of the rectangles so that you can plait them – you are aiming for a plait similar to a 3-strand hair plait. When you have plaited each one, press the three strands together firmly at each end so that they do not come undone. Deep-fry each koeksuster in hot oil until crisp and golden brown. Remove with a slotted spoon and dip the whole cooked koeksuster immediately into your cool syrup. Remember – the koeksuster has to be hot and the syrup cold in order for the syrup to be absorbed by the dough! Remove from the syrup and allow to cool on a paper towels before eating.

Koeksisterresep II
Stroop: [moet die vorige dag aangemaak word en in die yskas geplaas word om goed af te koel]
Kook saam:
1 kg -1 liter- suiker
5 ml kaneel
2,5 ml gemmer
500 ml water
Deeg:
500 ml Meelblom
30 ml Margarine
25 ml Bakpoeier
100 ml Water
100 ml Melk
knippie Sout
500 ml Olie

Metode:
Verhit die olie baie goed. Meng die droe bestanddele en vryf die margarien in. Meng die melk en water en sny dit in. Rol die deeg dun uit – sowat 5mm. Sny in repe en vleg. Bak albei kante baie goed. Dompel die koeksisters in die yskoue stroop. Laat in die stroop vir omtrent ‘n minuut en verwyder.

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