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I was given this book quite a time ago and it was also one of the …27 drafts! on my blog…so 26 more to go! Sometimes, when I want to blog about something…but later… you know sometimes you want to do something…but then you say in your head…”later”…not now…ok, now you know what I’m talking about…Langenhoven – a wise “King Solomon” of South Africa…(see some of his quotes on the side bar of my blog)…used to say…and I translate…”the lazy person/sluggard’s day of work is ‘tomorrow’ “ – (Die luiaard se werksdag is “môre”!)..That means…I was too lazy to blog it immediately…lol! not really, I was only busy with something I found more enjoyable/interesting to blog…I usually save stuff on draft and there it waits…for one rainy day! So, having some rainy weather here now…also some quite cold weather, much colder than last week…here’s today’s draft no 12 for you…. A collection of recipes from WWII. I’ve thought to share a few recipes from this cute little book! I do hope you find it “interesting” too! Click and zoom in on the images to have a larger view and print them off!


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On this link HERE you can download Peter Rabbit MP3-stories for free! The link will open in a new window

We recently visited the Lake District and in particular, the western area, where you can see the purple-pinkish spot at Cockermouth. We stayed in an apartment at Mockerkin, just about 7 miles from Cockermouth. See my entry about Cockermouth here:https://chessaleeinlondon.wordpress.com/2008/08/30/i-wandered-lonely-as-a-cloud/ and about Mockerkin here….https://chessaleeinlondon.wordpress.com/2008/09/06/mockerkin/. For my South African readers reading here…I know it’s funny to say “miles”, but in England, all distances are in miles, which was a ‘surprise‘ to us, as we are used to kilometers and the metric system in South Africa. I grew up with the metric system, but they try to keep the Imperial System in England….sort of part of “tradition”.

On this map you can see whereabouts  the farm of Beatrix Potter is…the other purple spot at Hawkshead. It’s also at “Near Sawrey”…we travelled about an hour from where we stayed to Hill Top farm. You have to buy a timed ticket. We went really very early, bought our ticket -for 5 past 12. You can choose your time, but we didn’t as we wanted to go as early as possible…..so we had just more than an hour to wait. To while the time away, we were doing some sightseeing. They don’t allow many people to go in at any one time and they’re very strict. If your ticket says 5 past 12, you can’t try to slip in at 3 min past 12…ask me!! lol! You have to wait till they call the time your ticket says!  On the map you will also see a spot at Carlisle…and that will be my next stop with a next entry…as we visited Hadrian’s Wall there. The remains are actually more near to Brampton…which is near Carlisle. Just south of Cockermouth you will see Whitehaven, a coastal town and it has a historical ‘story’ too. I’ve got some great images which I took there, Whitehaven has an American “connection”. If you’re curious, you can go and read about it…I will upload images about it later.

This image was taken in front of Hill Top farm

Part of the house, as there were many visitors, it was difficult to take a complete picture without any visitors. We were not allowed to take any pictures from the inside of the house, but I have images from “The tale of the Roly Poly pudding”….and if you visit the house, you are given this book and as you wander through the house, you can look at images in the book and the house too, as Beatrix Potter was an illustrator herself, you will see how perfectly she illustrated her books. In particular this tale, the setting was Hill Top farm! I also have a link where you can read the complete story online.

Front door

Part of the house that is not accessible to tourists. A farmer lives here and I think he looks after the farm too. Beatrix extended the original house, but it was asked in her testament that this part will not be accessible to tourists.

hmm…think you know what this is…this was taken a few meters away from the front door..

Samuel Whiskers! The title of this tale is…”The Tale of Samuel Whiskers or the Roly Poly pudding.” Of course you can’t leave this place without a little book and I bought myself this very tale as it has images that will remind me of the house…as the setting of this tale is this house!

Read the complete story here on this link.


‘Tea time at Hill Top ‘ by..Stephen Darbishire – Image: visitcumbria.com/amb/hilltop.htm

This piece of art gives you a great idea of what the kitchen looks like. I love it!

Beatrix Potter was born on 28 July 1866 in South Kensington, London. She lived a lonely life at home, being educated by a governess and having little contact with other people. She had many animals which she kept as pets, studying them and making drawings.

Her parents took her on three month summer holidays to Scotland, but when the house they rented became unavailable, they rented Wray Castle near Ambleside in the Lake District. Beatrix was 16 when they first stayed here. Her parents entertained many eminent guests, including Hardwicke Rawnsley vicar of Wray Church, who in 1895 was to become one of the founders of the National Trust.

His views on the need to preserve the natural beauty of Lakeland had a lasting effect on the young Beatrix, who had fallen in love with the unspoilt beauty surrounding the holiday home.

For the next 21 years on and off, the Potters holidayed in the Lake District, staying once at Wray Castle, once at Fawe Park, twice at Holehird and nine times at Lingholm, by Derwentwater, famous now for its rhododendron gardens. Beatrix loved Derwentwater, and explored Catbells behind Lingholm. She watched squirrels in the woods, saw rabbits in the vegetable gardens of the big house. She made many sketches of the landscape. They still kept in touch with Rev Rawnsley, who after 5 years at Wray, moved to Crosthwaite Church just outside Keswick.

Rawnsley encouraged her drawings, and when back in London Beatrix made greetings cards of her pictures, and started a book. Rawnsley encouraged her to publish, and eventually Frederick Warne published ‘The Tale of Peter Rabbit’ in 1902. Her third book, ‘Squirrel Nutkin’ had background views based on Derwentwater, Catbells and the Newlands Valley. Fawe Park featured in ‘The Tale of Benjamin Bunny’.

In 1903 Beatrix bought a field in Near Sawrey, near where they had holidayed that year. She now had an income from her books, Peter Rabbit having now sold some 50000 copies. In 1905 she bought Hill Top, a little farm in Sawrey, and for the next 8 years she busied herself writing more books, and visiting her farm. In 1909 she bought another farm opposite Hill Top, Castle Farm, which became her main Lakeland base. Seven of her books are based in or around Hill Top. Tom Kitten and Samuel Whiskers lived there. Hill Top is still as it was then, and is now the most visited literary shrine in the Lake District.

Beatrix Potter married William Heelis, a solicitor in Hawkshead, in 1913. Then started the next stage in her life, being a Lakeland farmer, which lasted for 30 years. The office of William Heelis is now the National Trust’s ‘Beatrix Potter Gallery’.

In 1923 she bought Troutbeck Park Farm, and became an expert in breeding Herdwick sheep, winning many prizes at country shows with them. Beatrix continued to buy property, and in 1930 bought the Monk Coniston Estate – 4000 acres from Little Langdale to Coniston – which contained Tarn Hows, now Lakeland’s most popular piece of landscape.

In 1934 she gave many of her watercolours and drawings of fungi, mosses and fossils to the Armitt Library in Ambleside.

When she died on 22 December 1943, Beatrix Potter left fourteen farms and 4000 acres of land to the National Trust, together with her flocks of Herdwick sheep. The Trust now owns 91 hill farms, many of which have a mainly Herdwick landlord’s flock with a total holding of about 25000 sheep. This was her gift to the nation, her own beloved countryside for all to enjoy. Beatrix was the first woman to be elected president-designate of the Herdwick Sheepbreeders’ Association, which continues to flourish.
Read more on this link…
http://www.visitcumbria.com/bpotter.htm

Beatrix Potter bought Hill Top in 1905 with the royalties from her first few books, written at her parents home in London, but inspired by her annual holiday visits to the Lake District. She visited as often as she could, but never for more than a few days at a time, sketching the house, garden, countryside and animals for her new books.

After she bought the house, she busied herself writing more books, and visiting her farm. In 1909 she bought another farm opposite Hill Top, Castle Farm, which became her main Lakeland base.

Beatrix wrote many of her famous children’s stories in this little 17th century stone house. Characters such as Tom Kitten, Samuel Whiskers and Jemima Puddleduck were all created here, and the books contain many pictures based on the house and garden.

Beatrix bought many pieces of land and property in and around Sawrey, including the Old Post Office, Castle Cottage and a number of small farms. In 1913, aged 47, she married William Heelis in London and moved to Lakeland, living at Castle Cottage which was bigger and more convenient than Hill Top.

When she died in 1943, she left Hill Top to the National Trust with the proviso that it be kept exactly as she left it, complete with her furniture and china.
http://www.visitcumbria.com/amb/hilltop.htm

Roly Poly pudding–from uktvfood.co.uk

Ingredients
200g plain flour
pinch of Salt
1 tbsp Baking powder
115g suet
50g light brown sugar
150ml water
5 tbsp Jam, warmed
2 tbsp Milk
1 tbsp demerara sugar
custard, to serve

Method 1. Set the oven to 200°C/gas 6. Lightly grease a baking sheet.

2. Sift the flour with the salt and baking powder.

3. Stir in the suet and sugar.

4. Add enough water to bind to a stiff but not sticky dough.

5. Roll the dough out on a floured surface, until it is about 5mm thick.

6. Spread with warm jam, leaving a border of 1 cm around each side.

7. Roll up loosely and pinch at the ends.

8. Place on the prepared baking sheet and brush with milk. Sprinkle with Demerara sugar.

9. Bake for 30 to 40 minutes.

10. Serve hot with custard.

Part one


Part two


Part three

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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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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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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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Chess pie

chess pie

Crust Ingredients:
1 cup vital wheat gluten flour
1 cup Carbquik Bake Mix
8 tablespoons unsalted butter (1 stick), divided into several pieces
1/3 cup shortening or lard, divided into several pieces
1/4 cup ice water with 2 tsp liquid sweetener added to it

In a food processor combine gluten and bake mix. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to overprocess. Remove the dough, roll out on a floured surface, and place in a 9-inch pie pan.
Filling Ingredients:
1/4 cup Splenda
2 teaspoons liquid sweetener
3/4 cup Erythritol
1 teaspoon not/starch
4 eggs
1/2 cup heavy cream
1/2 cup lite coconut milk
1 teaspoon white taragon vinegar
1 tablespoon lime juice
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
8 tablespoons butter (1 stick), melted

Preheat oven to 350°F.

In a bowl mix all of the ingredients except the butter, then whisk it in. Pour into the prepared crust and bake for 45 minutes or until a toothpick or knife blade inserted in the center comes out clean. Serve with raspberries or blackberries if you like.

Cut in 8 pieces: 9 grams net carbs per piece.

See recipe HERE

 

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Ever heard of a chess pie? No, neither me…but here it is!…and there’s a love cake with a chess sponge to order…!

On a cold, dreary day, Tangerine Chess Pie offers sweet sunshine by the slice. All of your favorite citrus fruits are in great supply right now. Mounds of ruby red grapefruit, juicy oranges, sweet tangerines, and tart lemons and limes dominate the produce section. Give them a squeeze, and turn the refreshing essence into this terrific dessert. When you need a shortcut, you can use cartons of fresh-squeezed juice. Some markets even carry fresh-squeezed tangerine juice. If tangerines aren’t your favorite citrus fruit, then try a lemon-lime, orange, or grapefruit pie.

Prep: 12 minutes
Bake: 53 minutes
Yield: 1 (9-inch) pie

1 (15-ounce) package refrigerated piecrusts

1 1/2 cups sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1 tablespoon yellow cornmeal

1/4 cup butter or margarine, melted

1/4 cup milk

2 teaspoons grated tangerine rind

1/3 cup fresh tangerine juice

1 tablespoon lemon juice

4 large eggs, lightly beaten

Garnishes: sweetened whipped cream, tangerine slices

Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle.

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

Bake piecrust at 450 degrees for 8 minutes; cool on a wire rack.

Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.

Bake at 350 degrees for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish with whipped cream and tangerine slices, if desired.

Grapefruit Chess Pie:
Substitute fresh grapefruit juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream and grapefruit rind or lime rind and lime slices, if desired.

Lemon-Lime Chess Pie:
Substitute fresh lime juice for tangerine juice and 1 teaspoon grated lime rind and 1 teaspoon grated lemon rind for tangerine rind. Garnish pie with sweetened whipped cream, lime and lemon wedges, and grated lime and lemon rind, if desired.

Orange Chess Pie:
Substitute fresh orange juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, orange slices, and orange rind, if desired.

Source of RECIPE here.


To order this love cake with a chess sponge…click HERE …..

Yummy!
Picture: celebratecakes.com/mysite/grooms_cakes.htm

I copied the following recipe/post as it is from The Kenilworthchessclub … enjoy!

The Kenilworthian’s Apple Chess Tarts

Ingredients:
  • 12 ready made mini pie shells (I used two packages of Keebler® Ready Crust® Mini Graham Cracker Pie Crust)
  • 1 cup sugar
  • 1 stick butter, softened
  • 1 tablespoon flour
  • 2 eggs
  • 2 cups peeled and grated Granny Smith apples (about 3-4 regular sized apples)
  • 1 tsp. lemon juice (optional)
  • 1/4 teaspoon cinnamon (optional)

Directions:

  • Cream butter and sugar using a hand-mixer.
  • Add eggs and flour and mix until well-blended, but do not over-mix.
  • Grate apples using a standard cheese grater, trying to avoid getting too much apple juice into the mix. You want nice shreds of apple, loosely measured at about 2 cups. I recommend Granny Smith apples, but any relatively firm and tart apple will do.
  • Mix in lemon juice (for added tartness) and cinnamon. Both are optional. Some people prefer the taste of the apple to come through. I like most of all to accentuate the tartness of the apples. The cinnamon just makes it seem more like good old apple pie.
  • Fold grated apple mixture into the batter. Don’t worry if it gets a little runny with the lemon and apple liquid.
  • Divide mixture equally among 12 mini pie shells.
  • Bake on a cookie sheet (or foil) for 8 min. at 400 degrees, then 35-40 minutes at 325 degrees or until lightly browned on top.

I made these for our Annual Holiday Party on Thursday and they were a big hit. I adapted the recipe from one for chess pie that I have seen posted several places on the internet. There actually is no connection between “chess pie” and the game of chess, by the way: likely the name derives from a corruption of the word “cheese,” either because cheese was often added to the recipe (it was popular among Southern farmers) or because the solids tend to “cheese up” at the surface of the pie, no one really knows. Even if the name has no real connection to the game, though, it is fun to make for a chess-related function.

I’ve been playing around with apple “chess” recipes of late (see here and here, here and here). I decided to go with apple chess tarts over chess pie because the pie gets rather gooey and is not easy to slice up without making a mess. I definitely do not recommend the pie version if you are going to share it at a social function. But the tarts or mini-pies are really perfect for parties. The only tricky part is figuring out how best to eat them…. Likely I should have removed them from the foil before serving, since people ended up either using a spoon on them (not the best solution) or plopping them out onto a plate (hardly very elegant).

Here’s a recipe for “chess cake” that I’ve been meaning to try.

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


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On  my Afrikaans link HERE I was asked to translate the buttermilk recipe. Well, here it goes! This recipe is from  a friend of mine and it really tastes almost like the real buttermilk rusks you buy in the shops! [even better, if you ask me!] Try and enjoy!

You need:
3x500g self raising flour

1/2 t salt
3/4 of 500g margarine
3 eggs
500 ml buttermilk
2 cups of sugar
1t vanilla
1t food colour – yellow
250 ml coconut [dried coconut]

Method:
1. Pre-heat the oven to 180 deg C.
2. Rub butter in flour and salt.
3. Wisk the buttermilk, sugar and eggs.
4. Add the coconut, vanilla and food colour.
5. Mix all till well blended.
6. If dough is too stiff, add a little bit of milk.
7. Coat bread pans with oil. Put dough in pans till about 1/4 of the base is covered, press the dough till it reaches all corners.
8. Bake for 20 min.
9. Cut in thick slices/fingers and dry the slices in the oven. If you dry it in the oven, your oven shouldn’t be too hot…a cool oven – about 100 deg C, spread the rusks on a baking tray and remember to turn the “slices” so it dries all sides. Usually you would dry them overnight with the oven door wedged open a crack to dry out completely. Keep the rusks in an airtight tin.

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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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All links in this post will open in a new window. Please click HERE for my own “pizza” recipe with comfrey or spinach…you will eat your fingers for more! You can follow everything step-by-step with photos!

I just found this PDF document with recipes by ‘Moirs’ Recipe_Just-like-Mom-Used-to-Make In this document you will find some of South Africa’s most favourite recipes! Do enjoy! Click on the red link to download the PDF.

This next link has only Afrikaans recipes. Die link het veral resepte vir bak in groot maat. Die link sal in ‘n nuwe venster oopmaak.

https://chessaleeinlondon.wordpress.com/2007/06/30/heerlike-suid-afrikaanse-resepte/
Skons…. scones…on the picture you can see the scones I baked from this recipe…scroll down for the English translation.

Bestanddele:
500ml meel
20ml bakpoeier
2 eiers
5 teelepels botter/margarien
sout
150ml melk

Metode:
Vryf die botter/margarien in die droë bestanddele, totdat dit soos growwe meel lyk.
Meng die melk en eiers – nadat dit goed geklits is – hiermee en vorm sagte deeg. Rol die deeg uit en sny met ‘n koekie drukker die grootte wat jy verlang. Borsel met eiergeel of met melk.
Bak 15 min by 200 grade C

English recipe…scones

Ingredients

500 ml flour
20 ml baking powder
2 eggs
5 teaspoons of butter/margarine
pinch of salt
150 ml milk

Directions:

Mix the dry ingredients and with your fingers, rub the margarine into the dry ingredients. Whisk the eggs and milk together and add to the dry ingredients— knee thoroughly. Roll the dough and cut medium-size shapes with a biscuit cutter. Bake 15 min by a pre-heated oven of 200 deg Celcius.

Soetkoekies – or Sugar cookies – This recipe in this image is one I’ve tasted and it is REALLY delicious. I’ve translated it the same time too.

On THIS LINK you can follow very easy steps by looking at pictures to make a very nice South African side dish to have with a BBQ! Read the comments of an American soldier who prepared it for his men in Bagdad! There is also a recipe on “how to make pap”.

Click HERE on this link for a recipe about delicious Bokkenvolle, something I’ve only discovered recently in South Africa!

Please click HERE to find the English recipe for South African rusks.

I was looking for a South African recipe called “Soetkoekies” on the web. I kind of know it by heart, as I baked it so many times during high school years…that was when I was seen as the “baker” in the family… When I searched the web this morning to find the REAL Soetkoekie-recipe…I came across several sites with “Soetkoekies”, but they are not the one that you get in my gran’s “Kook-en-Geniet”… (a South African recipe book …if translated…”Cook and Enjoy”…).. This “Kook en Geniet” was the alpha and omega of cooking/baking in many SA homes! And, till today, it’s my “Bible” about cooking/baking. Well, to come back to all these other recipes I’ve found..they are not the “Soetkoekies” baked by my grandma, but they are actually “Spicy cookies”… “Speserye Koekies”… the real Soetkoekie doesn’t have all those other spices as ingredients… with  more searching, I found a Word document with the recipe I was looking for! So, it is at the bottom of this post. One blog-reader has asked me for a milk tart recipe…so it is here, but in Afrikaans. Give me a day or so and I will translate it for English readers here… this is soooooooo delicious! You should try it!

Click HERE to see the milk tart recipe in English, as I’ve promised earlier today!

This “Kook en Geniet” (cover shown on image) is the modern edition of my grandma’s old “Kook en Geniet”.

Melktert

Hiervoor word gewoonlik skilferkors gebruik.

Skilferkors:
Bestanddele:
1 pond Meelblom
1 pond Botter
2 eetlepels Suurlemoensap
½ pint vloeistof bestaande uit – 1 geel van eier en Water
Metode:

Sif die meelblom, voeg sout by. Druk al die water uit die botter en deel in drie. Neem nou ‘n klein stukkie van een deel af en vrywe dit in die meelblom, maak nou aan met die ½ pint vloeistof en knie deeg baie goed. Die deeg moet geknie word totdat dit soos ‘n stuk rek is. Strooi nou meelblom op ‘n plank en rol die deeg baie dun uit. Neem nou een deel botter en sit dit in klein stukkies op die deeg, strooi effens meelblom oor en vou deeg toe en drie. Laat lê deeg nou ‘n rukkie. Neem nou die tweede deel botter en herhaal die proses en dan weer die derde deel botter ook op dieselfde manier. Rol nou die deeg uit en voer die nodige tertborde daarmee uit en gooi die volgende vulsel daarin:

Meltert vulsel:
Bestanddele:
6 koppies Melk
6 Eiers
2 koppies meelblom
2 onse Botter
1 ½ koppie Suiker
Sout na smaak

Metode:
Maak die meelblom aan met ‘n deel van die melk, sit die ander melk op die stoof om te kook, roer die aangemaakte meelblom in en kook goed deur,voeg die suiker en botter by. Klits eiers goed op,maar hou die wit van drie uit. Haal nou die vulsel van die stoof af en roer die eiers ook by,kook weer goed deur. Klits nou die wit van drie eiers styf en vou in die mengsel in,gooi dadelik in die uitgevoerde tertborde. Bak in ‘n baie warm oond. Pypkaneel en suiker word oorgestrooi sodra melktert koud is. Dit word ook net so bedien.

Let wel: Die vulsel moet altyd kokend warm in die uitgevoerde tertborde gegooi word. Brandewyn kan in plaas van suurlemoensap vir die vloeistof gebruik word.
 Kyk vir meer resepte HIER op Funkymunky.

Soetkoekies: image – snowflake.co.za

SOETKOEKIES (“soet” means “sweet” and “koekies” = cookies/biscuits…or just plain Sugar biscuits!)

I’ve just made this recipe myself and here’s the results:

Thes cookies are soooooooooooo yummy!!
Ingredients
6 cups flour, 500gm margarine, 2 cups sugar, 6tsp baking powder,
2tsp bicarb, 5 eggs , 2tsp vanilla, (2 cups coconut – optional)  (I’m not a coconut fan and I never used coconut in my Soetkoekies )
Cream together margarine, sugar and eggs.
Sift all dry ingredients together.
Mix all together if the dough is to soft add some flour and mix well.
Roll out and cut with biscuit cutter. Bake 10 to 15min @ 180deg C.

OnTHIS LINK you can find a very delicious buttermilk rusk recipe, once again, I need to translate it for English readers, but do check back in a day and I promise to have both these recipes translated here.

KONDENSMELK TERT… give me a shout if you want this condensmilk tart to be translated!

1 x blikkie kondensmelk
3 x blikkies water
3 x eiers….geskei
4 x eetlepels maizena
4 x eetlepels vlapoeier
1 x pakkie tennisbeskuitjies

Pak tennis beskuitjies in tertbak. Gooi die blikkie kondensmelk in ‘n kastrol en voeg die blikkies water by. Stel die plaat op ‘n lae hitte. Skei die eiers en klop eier witte styf en meng ‘n halwe blikkie water met die eiergeel maizena en vlapoeier. Voeg dit by die kondensmelk in die kastrol. Roer op lae hitte totdat dit styf is. Haal van die stoof af en voeg die eierwitte by. Meng alles nou goed en giet in ‘n tertbak. Jy kan so ‘n knypie kaneel bo-oor strooi…afhangende van jou smaak. Plaas in die yskas vir sowat 30 min voordat jy dit bedien….en geniet dit!

CHICKEN A LA KING (serves 2)

Ingredients

2 Tbsp butter
2 Tbsp plain flour
1 cup milk
2 Tbsp sunflower oil
1 green (or red, or both) pepper, diced
1 amall onion, diced
1 cup quartered button mushrooms
1.5-2 cups cooked diced chicken
1 teaspoon salt
½ teaspoon black pepper

Method

Heat the oil in a large, shallow saucepan. Add the onion and, when it begins to soften, the red/green pepper. Allow everything to soften over medium heat but don’t caramelise the onions – add a bit more oil to the pan if things start to stick. Add the chicken and heat through, adding the mushrooms towards the end.

Melt the butter in a separate pot and when it is completely liquid, stir in the flour. Allow to cook for a minute or two, then whisk in the milk. Allow the sauce to thicken and season with salt and pepper, then pour over the chicken mixture and mix well. A splash of cream may also be added for richness. Serve at once on cooked rice or noodles.
Recipe: cooksister.com

South African Bobotie
Ingredients:
Group A:
30ml fine ginger
30ml  brown sugar
15ml curry powder
15ml turmeric
10ml salt
2ml pepper
60ml butter/margarine
5 medium size onions finely chopped.

Group B:
2 slices white bread dipped in milk
1kg lean ground beef
150ml seedless raisins
60ml chutney – which you can buy in Tescos  – or order from any South African shop online
30ml smooth apricot jam
30ml vinegar
30ml Worcester sauce
30 ml tomato pasta

Group C
375 milk
2 eggs
Fresh lemon leaves
Heat all the ingredients of group A in a pan except the onions and butter. Add the onions and butter and stir.
Mix group B together and add to the mix in the pan. Slowly simmer over medium heat for about 20 minutes.

Put in an oven dish. Mix eggs and milk from group c and add on top of beef mix in dish. Bake for about 45minutes on 350F.


Image and recipe: sacolorado.org/recipes
You can find another Bobotie (pronounced….bebootea) recipe on the BBC’s food website

Ingredients
2 slices white bread
2 onions , chopped
25g butter
2 garlic cloves , crushed
1kg packet lean minced beef
2 tbsp madras curry paste
1 tsp dried mixed herbs
3 cloves
5 allspice berries
2 tbsp peach mango chutney
3 tbsp sultanas
6 bay leaves
FOR THE TOPPING300ml full-cream milk
2 large eggs
Method:

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.


Image and recipe…bbcgoodfood.com/recipes/5109/bobotie

Curried kaiings (crackling)

1 large onion sliced
3 potatoes, diced
2 tomatoes, skinned and diced
5 ml medium curry powder
5 ml turmeric
1 l kaiings
sugar
brown vinegar
salt
pepper

Place the onion, potatoes and. tomatoes in a heavy-based saucepan and add the curry powder and turmeric.
Add a little water and simmer until the potatoes are soft. Add the kaiings and season to taste with sugar, brown vinegar, salt and pepper.
Mix well and cook through. Serve with mealie rice. Serves 4.

Resep: www.afrikaans.org.au/Resepte.ews?Resepte.ewdid=18

These two  recipes were sent to me via email, I haven’t  tried it…scones and milk tart.



Melktert – another Milk tart recipe..in Afrikaans from my blogger friend Chris.This recipe is from his mum-in-law and I’ve copied it exactly like he sent it to me.

Genoeg vir 2 tertborde

Smeerkors: 2 eetlepels sagte margarine – hoogvol
1/4 koppie suiker
3/4 koppie meel
1 eier
1 teelepel bakpoeier
knippie sout
vanilla geursel

Room botter en suiker goed. Voeg vanilla by askook geklopte eier. Sif droe bestanddele saam en voeg by bottermengsel. Deeg moet baie sag wees. Smeer borde met vingers en bak by ongeveer 200 grade C of 400 grade F tot gaar. (Indien deeg te styf is, kan ‘n bietjie melk bygevoeg word).

Vulsel: 6 koppies melk
4 eiers
6 eetlepels suiker
2 teelepels margarien
knippie sout
6 eetlepels meel, afgeskud
1 teelepel vanilla geursel
1/2 teelepel amandel geursel

Kook melk en botter saam. Maak meel en sout en geklitste eiers en suiker aan tot ‘n pasta wat kan loop. As melk kook, haal kastrol af van plaat en voeg pasta by. Sit terug op plaat en kook vir 2 min. Voeg geursels by en skep in korse. Strooi kaneel bo-oor.

 
Ever Ready Bran Muffins
3 1/2 cups sugar
1 cup corn oil
4 eggs, beaten
5 cups self rising flour
5 teaspoons baking soda
1 1/2 teaspoon salt
2 tablespoons cinnamon
1 quart buttermilk
1 15-ounce 100% bran or 15-ounce Raisin
bran
1/2 cup fruit and fiber
1/2 cup raisins

Blend sugar and oil. Add beaten eggs. Sift dry ingredients together. Add alternately with buttermilk. Stir in cereal. Keep refrigerated in a tightly closed container. Stir well before each use. Stir in a little more buttermilk with each batch. Bake in greased muffin tins 20-25 minutes at 350 degrees.
recipe: necyskitchen.wordpress.com

 
 
 
 
Apricot and Walnut Bread and Naan Bread

Apricot and Walnut Bread and Naan Bread

Apricot and Walnut Bread….Naan Bread…from You magazine…2007…a South African magazine.

Beef Wellington

Beef Wellington

Beef Wellington…click on the images for a clear view

Butter Chicken

Butter Chicken

Butter Chicken…also from the You magazine…2007. The next recipe comes from a Tesco food magazine…it’s a “wrap”, but we use these wraps to make our own Tortillas!

 
 
 
 
 
Beef Tortillas

Beef Tortillas

The following two recipes are from a friend of mine, Africa. If you want it translated, give me a shout. The first one is a Bakingpowder-bread and the 2nd is a healthy-bread-recipe.
Bakpoeierbroodjie

4 koppies meelblom (1 000ml)
1 teelepel sout (5 ml)
5 teelepels bakpoeier (25ml)
3 teelepels suiker (15 ml)
1 eetlepel margarine (12,5 ml)
1 3/4 koppie melk (450ml)
Eier en water gemeng

Metode:
Sif droë bestanddele saam.
Sny botter in.
Meng met melk tot taamlike sagte deeg.
Plaas op meelbestrooide plank en knie liggies.
Plaas in gesmeerde broodpannetjie en druk effens gelyk. Borsel eier- en melkmengsel oor.
Laat staan vir 15 min op warm plek.
Plaas ‘n lag aluminiumfoelie oor pannetjie en bak vir 15 min by 200 grade Celsius of 400 grade Fahrenheit., verwyder die foelie en bak verder vir 30 min tot ligbruin bo-op.

Gesondheidsbroodjie

500 ml volkoringmeel
250 ml gerolde koring
250 ml muesli
15 ml afgedopte sonneblomsade
5 ml sesamesaad
5 ml sout
5 ml koeksoda
500 ml ongegeurde joghurt
15 ml heuning
bietjie sesamsaad om bo-oor te strooi

Metode:

Voorverhit die oond tot 180 grade C. Smeer ‘n broodpannetjie van 21x11x6 cm
Meng die volkoringmeel, koring, muesli, sonneblomsaad en sesamsaad, sout en koeksoda.
Voeg die jogurt en heuning by en meng goed
Skep die deeg in die pannetjie en maak dit gelyk. Strooi sesamsaad oor en druk vas.
Bak vir 1 uur. Keer uit en laat afkoel.

Bake your own Tortillas!

Makes 30 large tortillas

Ingredients
900g  flour
1  teaspoon salt
1  teaspoon sugar
200g  butter
2  cups water (lukewarm)

Method
1.  Sift  flour, salt and sugar into bowl.
2.  Rub  butter into flour mixture until it resembles bread crumbs.
3.  Gradually add water and mix into soft dough.  The dough  should not be too sticky or too dry.
4.  Divide into small or large balls depending on size tortillas you  want.
5.  Place onto lightly greased surface and cover with damp  cloth.
6.  Rest  for 30 minutes.  Roll into disks of 3mm thick.
7.  Cook  each tortilla in very hot griddle pan (like crepe pan) for 30 seconds on each  side.  If it puffs up, press it down with a spatula.

To wrap, place the filling in the middle of the round tortilla.  Fold the bottom up to cover the filling but not all the way to the top, then fold the sides in.  At this stage you can add more of the filling if needed.
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Mince Pies

This is really something which I LOVE!! Mince pies  served with evaporated milk! I really miss “Ideal Milk” from back home…but never mind…I still enjoy it with whatever evaporated milk is available! even without it, these mince pies are really great! When I eat them – no….not eat..gobble!! —- I usually enjoy them the most being a bit heated…not too much…just a few secs in the micro…. if you want to treat me, especially during Christmas time, treat me with mince pies! At the bottom of the post, there’s a link with a recipe…hope you can make some of your own! And….it’s not mince meat! like in “mince beef”!
mincepie1.jpgmincepie.jpgmilk_evaported.jpg

idealmilk.jpg
Click HERE for a recipe about mince pies!
Mincemeat is not mince meat….like in ….. beef! but….
rich vine fruits cherries and almonds that are soaked in dark Rum. Versatile throughout the year for puddings, pies or to liven up Ice Cream.

Picture of mincemeat got from this site here.

mincemeat.gifmincemeat

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Crumpets

I want to post this recipe especially for one chess player….Earl… he said that he hasn’t eaten crumpets and wants to know more…so..here’s some work to catch-up on!…Earl!

Ingredients: 350 g plain flour
1 level teaspoon salt
5ml baking powder
300 ml milk
sunflower, oil for frying and greasing
cooking rings or crumpet rings

How to: Tip the flour into a bowl and stir in the salt and baking powder. Add the milk. (I usually like to add 1 egg too….it’s up to you if you want!) Beat the mixture well for about 5 minutes with a wooden spoon. The mixture should be quite liquid and of a spoonable consistency. Grease the cooking or crumpet rings with sunflower oil and smear a light covering of oil over the base of a solid frying pan. Place the rings on the base of the pan and heat. When hot, spoon in the batter to about half-fill the rings. Cook the mixture over a gentle to moderate heat for about 4-8 minutes. Remove the rings and turn the crumpets over. Cook for about 2-3 minutes until lightly golden.
Serve the crumpets hot with melted butter+honey/syrup. Enjoy!

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You need:
brown sugar, sticky type..in South Africa you get “tricale” brown sugar
cream
bread dough
I found this bread recipe. I haven’t tried it myself.
5 cups flour
2 tablespoons yeast (or 2 x 7g pkts)
2 tablespoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil
Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp tea towel and let it rise until double its size- about 1/2 hour.
Now for the Bokkenvolle!

Roll small pieces of dough – like golf balls. Put in oiled oven dish or pan.
Cover the rolls with brown sugar. Be generous with the sugar! Don’t worry if there’s some at the bottom of the dish or pan. Pour cream in the dish, about 1 cm thick in the bottom, at least.
Bake in hot oven by about 180 deg C.
It takes longer than the plain bread rolls due to the cream that gets soaked up by the bread rolls.

Serve and enjoy!

Click on THIS LINK for more South African recipes.

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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…













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Get yourself some boerewors (sausages) recipes made of beef/mutton/pork and enjoy Boerewors…/sausages….like the South Africans do!AddThis Social Bookmark Button

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On this link – on my blog – you can read how to make “pap” in the microwave …very easy…

Click on this PDF-link here for Potjiekos Recipes.The link will open in a new window.
Potjie kos
General Method
The meat usually comes first. Add a dash of cooking oil in the pot and when it is hot add the meat. Add sliced onions and stir the meat to seal in the flavoir. Cook the meat until nearly done. Add vegetables in layers according to cooking times, carrots at the bottom followed by sweet potatoes, potatoes, pumpkin, mushroom etc. Arrange the vegetables in layers around the sides forming a hollow for the rice. Marinade or liquid is now added to about 2 cm under the top layer of vegetables.
Replace the lid and do not stir after this. Keep the pot simmering until done. Before serving, stir through once to ensure the meat and veggies at the bottom will be dished up and enjoy. Basically, everyone makes it their way…so you go and have a go and see what works best for you!

I’ve just found this site……www.biltongmakers.com. I’ve copied  here some of their recipes…and on this next link on my blog, you will find about 7-9 other Potjie Kos recipes from their site.
https://chessaleeinlondon.wordpress.com/2007/08/28/potjie-kos-recipes/
 
 “Potjie”…pronounced…”poykie”…in Afrikaans…a big or medium-sized pot is a….hold on…”pot!”…and the “tjie” makes it a “small” pot…but in this case…this pot is not small….and South Africans used to say…”we’re going to build a potjie” …that is because there is so much to add and to do…and it takes time… sounds funny…hey…lol

Beef and Veggies Potjie

In this lovely Potjie extra salt is not needed as the soya sauce contains enough salt.
As substitute for the sherry you may also use Port.
It’s enough for 6 people and a size 3 Potjie Pot is recommended.

Ingredients

1 kg Stewing beef, cubed
1 Beef kidney, cubed
2 Medium onions, sliced
125 ml Dried apricots, soaked in water for 1 hour
4 Carrots, peeled and sliced
2 Sweet potatoes, peeled and sliced
4 Medium potatoes, peeled and halved
6 Baby marrow, sliced
250 ml Cabbage, chopped
1 Tomato, peeled and sliced
30 ml Dried parsley
30 ml Cooking oil
Black pepper to taste
The sauce
125 ml Sweet sherry
125 ml Soya sauce
5 ml Black pepper
3 ml Dry mustard
1 ml Dry rosemary
1 ml Dry thyme
1 Cube beef stock
500 ml Boiling water
Method

Heat the oil in the Pot and brown the meat and kidney till almost brown
Add the onions and brown together
Mix the ingredients of the sauce and add it to the Pot
Stir well, cover with the lid and simmer for 1.5 hours
Layer the dried fruit and then the veggies as they appear in the recipe
Sprinkle some pepper over the tomatoes
Cover with the lid and allow the Potjie to simmer for about 2 hours or until the veggies are done
Serves 6

~~~~~~~~~~~~~~~~~~~
Beef and Beer Potjie

Ingredients

1 kg beef fillet, cubed
15 ml cake flour
5 ml paprika
15 ml butter
15 ml cooking oil
2 medium onions, thinly sliced
15 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, finely chopped
5 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
1 bay leaf
15 ml vinegar
10 ml cornflour
salt and pepper to taste
Method

Combine the paprika and flour and place in a plastic bag.
Add the meat cubes and shake well to coat the meat.
Melt the butter and oil in the pot and brown the meat over medium hot coals.
Remove and set aside.
Fry the onions and sugar, stirring now and then until the onions are tender.
Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf.
Replace the lid and simmer till the meat is tender (45 minutes to 1 hour).
Stir occasionally, using a wooden spoon.
Mix the vinegar and cornflour and stir in.
Simmer until the gravy has thickened and season with salt and pepper.

Mutton Curry Potjie

This unique Potjiekos won third prize in Huisgenoot’s Transvaal Potjiekos competition and first prize in Beeld’s Potjiekos competition.
It’s enough for 6 people and a size 3 Potjie is recommended.

Ingredients

2 kg skaapskenkel (sheep shin), cubed
3 Large onions, diced
2 Medium eggplant, peeled and cubed
8 Baby potatoes, peeled
4 Large tomatoes, diced
60ml Oil
50ml Butter
4 Sticks of cinnamon
10 Whole cloves (kruinaeltjies)
Salt and pepper to taste
Little bit of white sugar
The Marinade
30ml Oil
20ml Medium curry powder
10ml Grated ginger
10ml Borrie (turmeric)
10ml Lemon juice
5ml Mustard
The Yoghurt mixture
500ml Natural yoghurt
20ml Chopped fresh parsley
Method

Mix the ingredients of the marinade and pour over the meat for about 1 hour
Heat the oil and butter in the Potjie and then add the stick cinnamon and cloves for a few minutes
Add the onions and braai until soft
Remove the onions but let the stick cinnamon and cloves remain in the Pot
Brown the meat and add a little water if necessary
Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour
Place the eggplant cubes on top of the meat and season with the salt and pepper
Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar
Cover with the lid and allow to simmer for approximately 2-3 hours
Stir well before serving and serve with rice and the yoghurt mixture over each serving
Serves 6

Oxtail Potjie (1)

Ingredients

1 kg oxtail, cut into joints
500 ml water
300 ml red wine
6-8 whole button onions, peeled
1.5 cups baby carrots, peeled
12 whole new (baby) potatoes, unpeeled
2 cups frozen green peas
250 ml water
25 grams oxtail soup powder
1 tsp salt
1 tsp crushed garlic
Method

Heat the pot until very hot
Brown the meat in its own fat (don’t burn it!)
Add the water and the wine
Cover and simmer for 1 hour
Add the onions
Replace the lid and simmer for another 2 hours
Have an occasional peek and add water if necessary
Arrange the carrots, potatoes and peas in layers on top of the meat.
Cover and simmer for a further 1 hour
Mix the water, soup powder, salt and garlic and add to pot
Simmer for a further 15 minutes
Serve with French bread, chips or rice
Serves 4

Oxtail and Mutton Potjie

This Potjie has won competition after competition.
It has it’s ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at what’s in the Pot.
It’s enough for 6 people and a size 3 Potjie is recommended.

Ingredients

1 Oxtail, cut into pieces
500g of Skaapskenkels (sheep shin), cut into pieces
500g Skaapstertjies/ribbetjies (Sheep tails/ribs)
250g Bacon, diced
8 Medium onions, diced
500ml Greenbeans, cut up
1 Bunch of carrots, sliced
0.5 Cauliflower, broken up
300g Button mushrooms
1 Green pepper, diced
15 Baby potatoes
2 Celery sticks, chopped
15 Whole baby onions
1 Red chilli pepper
Roughly chopped parsley
30ml Butter
4 Blocks beef stock, crumbled
10 Whole peppercorns
8 Whole cloves (kruinaeltjies)
4 Cloves of garlic, chopped
10ml Mixed herbs
1 Stick cinnamon
Pepper to taste
125ml Dry red wine
62ml Water
Grated neutmuskaat to taste
15g Brown onion soup
Method

Coat the Pot with the butter and braai the meat for about 15 minutes until brown
Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
Remove the mutton pieces
Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
Replace the mutton and let it simmer for a further 50 minutes
Now pack the veggies as follows – A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle
Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
Pack the potatoes between the beans and the carrots and sprinkle the celery over it
Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft
No salt is used as the soup powder and beef stock contains enough salt

Serves 6

All recipes in the post is from the link in the post….but recipes following now, are from the source at the bottom of this post.

Yogurt and Chicken Potjie

Marinade :

500 ml Natural Yoghurt
500 ml Dry White Wine
10 ml dried Thyme
10 ml Grated Lemon Peel
5 ml Fresh Ground Black Pepper
3 Bay Leaves
5 ml Dried Tarragon

Ingredients :

1 Large Onion ( Finely Chopped )
2 kg Chicken Pieces
2 Green peppers
300 g Carrots ( Peeled and Sliced )
6 Large Potatoes ( Peeled and quartered )
100 g Dried Apricots
200 g Green Beans ( Sliced )
150 g Fresh Mushroom ( Sliced )
Salt to Taste
1 Packet Creamy Mushroom Soup Powder ( If Required )

Mix all the marinade ingredients , pour over the chicken and marinade for 6 – 8 Hours .
Heat the pot to very hot . Remove the chicken from the marinade and fry a few pieces at a time with the pepper until golden brown .Arrange the Carrots , Potatoes , Apricots , Green Beans , and mushrooms in layers on top of the meat . Sprinkle them with salt and add the marinade . Replace the lid and simmer slowly for two hours . Should the potjie render to much liquid , it can be thickened with the mushroom soup powder . Mix the soup powder with the gavy and allow to simmer for another 15 minutes .
Serves 6 – 8 People

Beef and Beer Potjie


Serves 6 people Ingredients :

15 ml Cake Flour
5 ml Paprika
1 kg Beef fillet , ( Cut in Cubbes )
15 ml Butter
15 ml Olive Oil
2 Medium Onions ( Thinly Sliced )
15 ml White Sugar
8 Green Beans Sliced
4 Carrots ( Peeled and thinly Sliced )
1 Clove of Garlic ( Finely Chopped )
5 ml Mixed Dried Herbs or Marjoram
375 ml Beer
250 ml Beef Stock
1 Packet Tomato Soup Powder
1 Bay Leave
15 ml Vinegar
10 ml Corn Flour
Salt & Pepper to taste
http://rpc.technorati.com/rpc/ping

Preparation :

Combine the paprika and flour and place in a plastic bag . Add the meat cubes and shake well to coat the meat . Melt butter and Olive oil in the pot and brown the meat over medium hot coals . Remove and set aside . fry the onions and sugar stirring now and then until onions are tender . Add beans carrots and garlic , cover and simmer for 5 minutes . Return the meat to the pot and stir in the herbs and beer , stock , soup powder and bay leave . Replace the lid and simmer until meat is tender ( +\- 45 min. to a 1 Hour ) . Stir occasionally using a wooden spoon . Mix the Vinegar and corn flour and stir in . Simmer until the gravy has thickened and season with salt & pepper

Chicken and Noodle Potjie

Ingredients :

8 Chicken Thighs
Salt & Pepper to taste
30 ml Cooking Oil
2 Celery Sticks ( Chopped )
2 Tomatoes ( Skins Removed and sliced )
1 Green pepper ( Finely Sliced )
250 g Whole Button Mushrooms
250 g Chives ( Chopped )
500 ml uncooked shell Noodles
15 ml Parsley ( Finely Chopped )
10 ml Dried Mixed Herbs
5 ml Freshly Ground Pepper
3 ml Dried Rosemary
250 ml Dry White Wine
250 ml Grated Cheddar Cheese

Preparation :

Sprinkle the chicken with salt & pepper . Heat the oil in the pot and fry the chicken , a few pieces at a time , until golden brown . arrange the vegetable in layers on top of the meat in the following order : Celery , tomatoes , green pepper , mushrooms and chives . Sprinkle the parsley and mixed herbs on top and add the noodles . Sprinkle the pepper and rosemary on top and pour over Wine . Cover and simmer for 1 hour .
Sprinkle with cheese and simmer a further 20 minutes .

Whole-Wheat Beer Bread
600ml Beer
250 g Whole-Wheat Flour
250 g Cake flour
20 ml Cream of Tartar
10 ml Baking Soda
5 ml Brown Sugar
3 ml Salt

Mix all the ingredients thoroughly and place the mixure in a well greased flat bottom pot . Grease the lid and cover the pot with it . Bake the bread for approximately 1 hour over the coals , placing some coals on top of the lid as well . Remove the pot from the coals and leave the bread to stand in the pot for 10 minutes . turn out on a cloth .Serve with butter .

This bread can also be baked successfully in oven of 200 C for 1 hour . Cover the bread with tin foil after 30 minutes and bake for a further 30 minutes .

Tangy Chicken Potjie

Ingredients :

30 ml Cooking Oil
2 kg Chicken Pieces
5 Medium onions ( chopped )
1 Large chili ( Seeded and Chopped )
250 ml Water
5 Carrots ( peeled , Sliced into Strips )
6 Medium Potatoes ( Peeled and cubed )
125 ml Uncooked Rice
200 g frozen green peas
15 whole button mushrooms
2 Tomatoes ( Skinned and Cubed )
10 ml Dried Parsley
5 ml Garlic Flakes
5 ml Lemon Pepper
5 ml Dried Oregano
2,5 ml Coarsely Ground Black Pepper
1,25 ml Peri peri Powder
125 ml Dry White Wine
30 ml Sugar
20 ml Salt
15 ml Mild Curry Powder
1 Chicken Stock Cube , Crumbled

Preparation :

Heat the oil in the potjie . Fry the chicken , a few pieces at a time , until golden brown . Remove and set aside . Fry onions and chili until tender Return the chicken to the pot and add the water . Cover and simmer for 15 minutes . Mix the wine with the remaining ingredients and pour over the potjiekos . Cover and simmer for 30 minutes . Check that the rice is done . If not , simmer until cooked . Stir through before serving .

Chicken and Vegetable Potjie

Ingredients :

30 ml Cooking oil or Butter
10 Chicken Thighs
2 Large Onions chopped
45 ml Chutney
10 ml Salt
5 ml Dried Mixed Herbs
5 ml Garlic flakes
1.2 ml Freshly Ground Black pepper
6 Large Carrots ( Peeled and sliced )
12 whole Baby Potatoes ( Peeled )
1 Small Head of Cabbage ( Shredded )
½ Medium Butternut ( Sliced )
1 Tin ( 410 g ) Mealie Kernels ( Do not drain )
125 ml Sweet White Wine

Preparation :

Heat the oil or butter in the pot . Fry the chicken pieces and onion together for approximately 30 minutes . Mix the chutney , salt , herbs , garlic flakes and pepper. Spread the meat evenly with half the chutney mixture . Arrange the carrots , potatoes , cabbage and butter nut in layers on top of the meat . Spread evenly with the remaining chutney mixture and sprinkle the mealie kernels on top . Add the wine and allow to simmer very slowly for 1 ½ to 2 hours .
Chicken and Mushroom Potjie
Ingredients :

200 g Butter
3 kg Chicken pieces
8 Medium onions ( Sliced )
6 Medium Potatoes ( Peeled , Cut into small pieces )
250 g Rind less Streaky Bacon ( Cut into small pieces )
900 g Whole Button Mushrooms
1 Tin ( 440 G ) Pineapple Chunks ( Drained )
1 Packet RiceOMix ( Chicken Flavour )
25 ml Chicken Seasoning
5 ml Worchester Sauce
5 Ml Salt
5 Ml Freshly Ground Black Pepper

Preparation :

Heat the pot and melt a knob of butter , fry the chicken a few pieces at a time , until golden brown . Melt remaining butter add the onions cover and steam for 10 minutes until nearly done . Add the chicken to the onions in the pot , replace the lid and simmer for 45 minutes . Add the potatoes and simmer for 30 minutes until tender . Arrange the bacon ,mushroom , pineapple and rice in layers on top of the potatoes add the chicken seasoning and wochester sauce . Sprinkel with salt and pepper ( To Taste ) Replace lid and simmer for another hour until rice is done .
Chicken , Broccoli and Rice Potjie
Ingredients :

45 ml Cooking Oil
12 Chicken Thighs
Aromat ( to Taste )
4 – 6 Cloves of Garlic
6 Carrots ( Peeled and sliced )
300 g Broccoli
300 g Whole Button Mushrooms
250 g Courgettes , ( Thickly Sliced )
250 g Uncooked Rice
5 ml Salt
1 Liter Boiling Water
2 Chicken Stock Cubes
125 ml Dry White Wine
30 ml Mushroom Soup Mixed with 125 ml Cold Water

Preparation :

Heat the oil in the pot . Season the chicken pieces with Aromat and fry a few pieces at a time until golden brown . Return the all the meat to the pot and add the cloves . Cover and allow to simmer for 30 minutes . Arrange the vegetables in layers on top of the meat in order as listed . Make a hollow in the centre and place the rice and salt in it . Dissolve the chicken stock cube in boiling water and add to the pot . Replace the lid and allow to simmer very slowly for 1 ½ hours without stirring . Add the wine and mushroom soup , replace the lid and simmer for a further 10 minutes .
Lexyson’s Chicken & Pork Potjie
Ingredients :

45 ml Cooking Oil
1 Kg Chicken Drum Sticks
500 g Pork ( Cubed )
Salt & Pepper ( To Taste )
3 Large Onions
2 Green peppers ( Seeded and cut into rings )
8 Whole cloves of Garlic
45 ml Smooth Apricot Jam
500 ml Green Beans ( Sliced )
375 ml Semi Dry White Wine
3 Medium Tomatoes ( Skinned & Sliced )

Preparation :

Heat the oil in the pot . Sprinkle the chicken and pork with salt & pepper . Fry Meat gently , a few pieces at a time , until golden brown . Remove and set aside .
Saute the onions and green pepper for a few minutes and add the cloves of Garlic . Return the meat to the pot and spread the chicken with the jam Add the beans and wine , Cover and simmer for 45 minutes . Add the tomatoes and simmer for further 45 minutes .

Source:
http://www.recipesecrets.net/forums/your-favorite-recipes/24604-potjie-kos-recipe-traditional-south-african-food.html

  

 

 

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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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Yummy…!! This is the biggest yummy in the whole wide world!! 

PEPPERMINT CRISP FRIDGE TART …serves 6-8

500 ml fresh cream or any other whipping cream
1 can Caramel Treat 
3 bars of Peppermint Crisp Chocolate -grated
2 packets Tennis Biscuits
peppermint essence [optional]
tennis_biscuits
nestle_caramel_treat

Directions:

  1. Whip cream until stiff
  2. Gently fold in the caramel and two thirds of the peppermint crisp chocolate to combine.
    Add a few drops of peppermint extract if you like a stronger peppermint flavour. I add just 2 or three cause I don’t like it to be too over powering.
  3. Layer tennis biscuits at the bottom of a square or rectangular dish about the size of an oven tray. 
  4. Spoon the cream mixture over the tennis biscuits.
  5. Sprinkle the remaining chocolate over to garnish.
  6. Leave in the fridge to set for a few hours.

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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….)

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

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 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!
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Another recipe I’ve found that looks great :
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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
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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.
fryingvetkoek1.jpg
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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I found these on a website and I lost the site…and it seems to be great recipes….if you want to try it…you can buy a 3 legged pot from any South African shop in any country outside South Africa nowadays. (well, I think it is about any of them!) They come in different sizes…nr 3 is a middle size pot for about 3-4 people usually, but if you like it so much like I do, then nr 3 is enough for one person! 🙂
On THIS LINK you can see photos of “potjie kos”….we had with family.The link will open in a new window.

Image:www.south-africa-tours-and-travel.com/pot-food.html
Lamb Neck and Cabbage Potjie

This requires some explanation first, a few years ago the “Potjie” craze took over in South Africa as an alternative to the traditional BBQ.
A “Potjie” is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It’s much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don’t get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own “secret” ingredients and “Potjie” competitions are very popular at fairs.

INGREDIENTS
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste

METHOD

1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don’t stir yet)
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there’s enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.

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Oxtail Potjie – probably the tastiest potjie recipe

INGREDIENTS
500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

METHOD

1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 – 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream before adding.

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All-In-One Pot

INGREDIENTS
750g bolo or boneless chuck of beef
1 pig’s trotter
30ml cooking oil
2 onions, sliced
10ml salt
freshly ground black pepper to taste
200g uncooked pearl wheat
4 tomatoes, peeled and coarsely chopped
250ml dry white wine
250ml meat stock
2 leeks, sliced
5 baby marrows, sliced

METHOD

Cut the bolo or chuck into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid. Let the meat simmer over low coals for 3-4 hours, until it is tender. Layer the leeks and baby marrows on top and simmer for another 20 minutes.
Serves 6-8

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Paella Potjie

60 ml cooking oil
3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
1 large onion, chopped
500 g pork, cubed
5 chicken thighs, halved
1 litre boiling water
5 ml saffron
4 bay leaves
2 chicken stock cubes
1 kg kingklip fillets, cut in strips
400 g frozen prawns
500 g uncooked rice
salt and pepper to taste
250 g frozen green peas
juice of 1 lemon

Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done.
Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy.
Add the lemon juice just before serving and stir well.

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Curry Neck of Mutton Potjie

30 ml cooking oil
salt and pepper to taste
1.5 kg neck of mutton, cut into slices
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk

Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder andturmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.

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Chicken Potjie

45 ml cooking oil
1 kg chicken thighs
10 ml salt
4 bay leaves
pinch dried thyme
4 black pepper corns
pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.

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Dambie ( the Tswana name for “dumplings”)

To cover a saucy meat stew or potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.
Enjoy!

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Beef and Beer Potjie

15 ml cake flour
5 ml paprika
1 kg beef fillet, cubed
15 ml butter
15 ml cooking oil
2 medium onions, thinly sliced
15 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, finely chopped
5 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
1 bay leaf
15 ml vinegar
10 ml cornflour
salt and pepper to taste

Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon.
Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with sdalt and pepper.

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Hot Mutton Curry Potjie

This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

2 kg mutton chops
salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin, (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg

Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add more water if the potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes.

Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

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Ostrich Potjie

Use a nr 3 potjie.

30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a little milk
pinch nutmeg
salt to taste

Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.

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Venison Potjie (Wildspotjie)

125 ml sunflower oil
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
1 kg venison, cubed
250 g rindless bacon, chopped
500 ml port or dry red wine
6 medium potatoes, sliced

Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.

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Bully beef and cabbage potjie

20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained

Heat the oil in a hot, flat, cast-iron pot and sauté the onion until glossy. Add the cabbage and sauce until the cabbage softens. Season to taste and add the bully beef cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4. 

Potjie Bread
Potjie No: Flat
Serves: 8
Cooking Time: 1 hr 15 min

Ingredients
500 g white bread flour
500 g wholewheat flour
12 ml salt
25 ml white sugar
10 g instant yeast
500 ml milk
500 ml water
40 ml butter or margarine
Method
Mix the dry ingredients and yeast in a big mixing bowl.
Heat the milk, water and butter until lukewarm.
Add enough of the lukewarm mixture to the dry ingredients to form a soft dough. Knead until elastic and leave in a warm place to rise.
Knead lightly and shape into a ball.
Preheat the oven to 200 ºC.
Grease a medium-sized, flat-bottomed, cast-iron pot with butter or margarine and place the dough inside.
Also grease the top of the dough and the inside of the lid with butter.
Put the lid on and leave in a warm place until the dough has doubled in volume.
Bake at 200 ºC for 15 minutes, then lower the oven temperature to 180 ºC.
Bake for another hour or until cooked and the bread sounds hollow when tapped. Leave in the pot to cool slightly, then remove.
Makes 1 large loaf.

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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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