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Posts Tagged ‘South African traditional food’

 

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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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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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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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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When visiting family during our holiday, we were treated with all kinds of “typical South African” food…which was really nice…..Potjie Kos…biltong, pap-dis (which only South Africans know… a kind of side dish), ….a PROPER BBQ! (or 2…or 3 or even 4! hehehe)…. and my favourite…boerpampoen!…(picture with next post) I have to add that this was dished-up in the kitchen due to the iron pot!

Food ready in the iron pot… See this site


See MORE recipes here.


On this picture above, you can see samp, which is tasty when served the Potjie Kos – even rice can be served with it. I like both.

And….a proper BBQ! Steak, chops, and the next picture…chicken….and a sandwich (whitebread!) with tomato/cheese and loads of onions! Yummy!




hmmmm…….!!

 

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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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