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Archive for the ‘South African traditional recipes’ Category

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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This is what South Africans call “Rusks”….it is not for children when “teething”…but our children like it too, even when teething! We like to give them these Boudoir biscuits…they are soooooo yummy!! At the bottom of this post is a recipe about Banana bread, very delicious and very South African! Enjoy!

English readers, click on this link for the English translated recipe… HERE is the translated of the rusks- Enjoy!! Read the history of rusks further down in this post and find a delicous condensed milk rusk recipe at the bottom of this post.

On this next link you will find only recipes in Afrikaans..tons of it. The link will open in a new window.

https://chessaleeinlondon.wordpress.com/2007/06/30/heerlike-suid-afrikaanse-resepte/

Ek het hierdie volgende resep by ‘n vriendin gekry en boere! is dit nou lekker. Ek moet hom nog net self bak. Daarby het ek nog nie uitgekom nie en dit is nou my doelwit vir hierdie komende week! Hier in Engeland het hulle soveel “Targets”, dis targets vir elke liewe dingetjie, ‘n wonder hulle het nog nie opgekom met targets vir jou met jou troeteldiere nie, want soms is dit al wat saak maak, die targets! Nou sal ek myself een stel…om die beskuit te bak…hier kom hy!

Karringmelk beskuit
3x 500 g pakkies bruismeel
1/2 t sout
3/4 van 500g margarien
3 eiers
2k suiker
1k klapper
1t vanilla geursel
1t voedselkleursel- geel
500ml Karringmelk
Metode:
Stel die oond op 180 grade C
1. Vryf die botter in die meel en sout.
2. Klits die Karringmelk, suiker en eiers saam.
3. Voeg klapper by die meelmengsel.
4. Voeg geursel en kleursel by die eiermengsel.
5. Meng alles saam. Voeg melk by indien die deeg te styf is.
6. Smeer broodpannetjies. Plaas die deeg daarin totdat +- 1/4 van die boom bedek is, anders is die beskuit te groot.
7. Bak +- 20 minute, sny en droog uit.
8. Geniet met ‘n heerlike koppie tee!

History of Ouma Rusks.
Ouma Rusks (Afrikaans: Ouma Beskuit – literally “Ouma Rusks”; “Ouma” is a brand and proper noun meaning “Grandmother” ) are South Africa’s best-known brand of rusks – a traditional South African snack that is dipped in coffee or (less often) tea before being eaten.Owing to the South African diaspora it has become an iconic South African product that is consumed all over the world. It is usually marketed with the slogan Doop ‘n Ouma (in Afrikaans) or Dip ‘n Ouma (in South African English) (Dip a Ouma).According to the manufacturer, the history of Ouma Rusks began in the 1939 in the small Eastern Cape town of Molteno, where the effects of the Great Depression were bringing many people to their knees. During this time, a certain Ouma Greyvensteyn and her friends attended a church meeting where ways in which to help mission work were discussed. At the end of the meeting, each of the women were given a half-a-crown coin and told to multiply it using their talents, as in the Gospel. Ouma Greyvensteyn used this money to buy ingredients in order to make rusks using her family recipe. The rusks she baked proved to be extremely popular and orders continued to be placed for her rusks.Ouma Rusks are now owned by NOLA – one of South Africa’s leading food manufacturers and a division of Foodcorp. Currently, the rusks are available in single, 500 g and 1 kg packs in the following flavours:

Condensed Milk
Aniseed
Buttermilk
Muesli
Wholewheat
Original Sliced
Buttermilk Sliced
Dunkems Blueberry
Read
HEREabout Rusks


Piesangbrood…soos in die Kook-en-geniet resepteboek!
Bestanddele:

1/2 koppie botter/margarien
1 koppie suiker
2 eiers
2 koppies meel
2 teelepels bakpoeier
4 – 6 piesangs …fyn gedruk
1 teelepel vanilla geursel
1/2 teelepel sout
Metode:

Stel die oond op 180 C.
Klits die botter en suiker tot romerig en glad. Voeg die vanilla geursel by. Klits die eiers goed en meng dit by. Sif die droe bestanddele en voeg dit by. Meng goed. Meng die fyngedrukte piesangs by en meng alles deeglik. Plaas die mengsel in gesmeerde broodpannetjies. Bak vir 1 uur. Laat afkoel en sit voor met botter/margarien.

:: Banana Bread::

This very traditional South African bread is best served as buttered slices. It is best to buy the bananas a few days in advance and wait until they are at their ripest, with the skin just starting to turn black.
Ingredients:
125 butter or margarine
375 ml sugar
3 eggs
5ml (1tsp) vanilla essence
250ml (1 cup) banana pulp (about 2 bananas, depending on size)
500ml (2 cups) flour
10ml (2 tsp) baking powder
1.25ml (1/4 tsp) baking soda
1.25ml (1/4 tsp) salt
25ml milk
A small 25cm cake tray (1.75L)

*The banana is best mashed in a food processor; or just cut into pieces and then mashed with a fork/potato masher.
Method:
1. Mix the butter and sugar together. If you have an electric beater, all the better.
2. Add the eggs one at a time, mixing well inbetween.
3. Add the vanilla and banana pulp, mixing well.
4. Add the dry ingredients with the milk and mix well till you have a smooth thick batter.
5. Pour into bread tin and bake for one hour at 180 degrees Celsius.
Recipe to be found here:
http://hoogendoorn.livedsl.nl/Recipes/Piesangbrood.html

This next recipe comes from Peter Veldsman, one of South Africa’s most knowledgeable food writers. I hope you enjoy it!
CONDENSED MILK RUSKS
(Makes 120 rusks)

The easy way out for those who can’t or won’t bake mosbolletjies.

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

BAKING TINS
4 greased loaf tins

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

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

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

4. Bake the rusk loaf for 40-50 minutes. Cover with aluminium foil, shiny side up, as soon as the top becomes too brown. Turn out and leave to cool. Break into rusks and dry out.
Recipe from this site…http://www.showcook.co.za/pveldsman.htm

Hierdie volgende reseppie het ek van ‘n blog-leser gekry, sien haar boodskap in die kommentaar-boks hier. Ek plaas haar resep hier. Geniet dit!

Hier is ‘n Karringmelk beskuit resep – ‘n wenner!! (Dit was op die karringmelk houer).
1 kg Bruismeel; 5ml sout; 200ml suiker; 250g botter of magarien; 500ml karringmelk; 2 eiers; 25ml olie.
Metode: 1. Meng bruismeel en sout. 2. Vryf botter of margarine in (tot dit fyn korreltjis is). 3. Klits suiker, eiers, olie en karringmelk in ‘n aparte houer. 4. Voeg nou die “nat” mengsel by die “droee” mengsel. 5. Meng baie deeglik en plaas in ‘n gesmeerde oondpan – krap dit gelyk met ‘n vurk. (Ek maak nie bolletjies nie, dit neem te veel tyd!) 6. Bak ongeveer 45min by 180 grade Celsius – so ligbruin bo-op. 7. Haal uit oond, laat effens afkoel, dop uit pan en breek in stukkies. 8. Droog uit in oond. (Toe die kinders klein was het hulle dit net so sag geeet!)
Dis gou om te maak en baie lekker!!!

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

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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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Another recipe I’ve found that looks great :
~~~~~~~~

Ingredients

Vetkoek/fat cake


250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying
~~~~~~~~~~
Instructions on how to make it
Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.
Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.
Recipe can be found HERE too.
**And…another!! This one is with YEAST and I do like Fat Cake with yeast !
Vetkoek means ‘oil cake, which refers to the method of frying, not baking the bread.
It is a classic South African “bread”. You can have it with a sweet filling or a savory filling.
Beef mince or syrup, like maple syrup…add some cheese and you have a nice “filling”.
Vetkoek/fat cake
1 kg (2 1/4 pounds) white bread flour
1 cup sugar
1 teaspoon salt
1 packet instant yeast
1 litre lukewarm water (1 quart)
Vegetable oil for deep frying
Method
In a large dish mix flour, sugar, salt and yeast together. Slowly add lukewarm water and stir. Combine until dough pulls away from sides of bowl. Cover with greased kitchen paper, put in warm draft-free place, and allow to double in size. Heat enough vegetable oil for deep frying. Fill another dish with cold water and place next to your vetkoek dough. Wet your hands in cold water before breaking off a piece of dough, rolling it into the shape and size of a tennis ball and carefully lowering it into hot oil. You can easily do five or six vetkoek at a time. Allow to turn golden brown on all sides by frequently turning. Remove from oil and drain on kitchen paper.
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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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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