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Posts Tagged ‘resepte’

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

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

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

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

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

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

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

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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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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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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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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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