12 PSG Family Cookbook 2020

Family
Cookbook
2020

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Letter from the Transformation Forum Chairman

I am excited to introduce our very first PSG Heritage Day Cookbook!
As South Africans, celebrating Heritage Day is about embracing diversity through different cultures. Central to this diversity
is South Africans’ love for food! This cookbook aims to transcend all borders and bring South Africa to your breakfast, lunch
or dinner table.
The book wonderfully captures a wide assortment of dishes, from authentic South African to modern, quick to slow cooking,
and healthy to calorie busters! Whatever tingles your taste buds, I hope you enjoy recreating some of these dishes at home
and that more delicious cookbooks will follow in future years.
Lastly, I would like to thank all the staff who contributed their mouth-watering dishes, the Transformation Forum and
especially Myra Grobler and Celeste Benjamin for their efforts in putting this cookbook together.
“Food is our common ground, a universal experience”- James Beard
Best regards,
Niraj

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Contents 6
7
Breakfast
10
German Taystee Wheat 11
Quick Oats 12
13
Starters
16
AK47 Prawn and Avo Salad Delight 17
Bianca’s Jalapeños Poppers 18
Mossels by Yzerfontein 19
Liver in Orange Sauce with Fluffy Mashed Potatoes 20
21
Sides 22
23
Mielie Souffle 24
Cabbage Salad 25
Tommy Dell’s Coleslaw Blue Cheese Coleslaw Salad 26
Soekie se Pampoentert 27
2-day Carrot Salad 28
Green Pork Salad 29
The Marshmallow Salad 30
10 Minute Microwave Mealie Bread 31
Jenny se beroemde Mieliebrood 32
Onion bread
Lekkerste Rysslaai
Somer Wortelslaai
Cob loaf bread aka Potbrood
Patat en butternut gebak
Spinach Tart
Lieb se kaasbrood

Mieliepap Puffs

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Contents

Mains

Sweet and sour curry meatballs 36

Mariana’s Baked Fish 37

AK47 Bacon Wrapped Chicken and Cheese Potato Surprise 38

Homemade Kota (Bunny Chow) 39

Isobho Lamathambo (Meaty Bones Soup) 40

Marco’s Biltong Potjie 41

Melkkos 42

Erhard Strydom se wen resep 43

Masala Steak Gatsby 44-45

Beef-African aka Beef Wellington 46-47

South African Fondue 48-49

2 Minute Noodle salad 50

Mariska se Hoender 51

Hein’s last dinner; Saffron mushroom risotto with truffle oil 52-53

Mr J’s curry in a hurry 54-55

Coconut Cream Butternut Soup recipe 56

Ouma Joeys Creamy Mushroom and Spinach Soup 57

Baccala De Gomes De Sa (Cod Fish) 58

Quick and Easy Quiche (aka Souttert) 59

Zuzu’s Chakalaka 60

Picanha with Mexican salsa sauce 61

Fran - Africa Steak and Chips 62

Blues Resep 63

Stampmielie gereg 64

Easy Chicken Breyani Recipe 65

Beef Snogganos (Beef Stroganoff) 66

Tjopskasserol met Macaroni gereg 67

Chakalaka Paptert 68

Skoonpa se bo-baas potjie 69

Skoonpa se Klits mieliebrood 70

Dessert

Bread and Butter pudding 74

Apple and Blueberry Tart with Caramel Sauce 75

Glorious Pavlova! 76

Granny Janet’s Milk Tart 77

Apple Tart 78

Droom Fudge 79

No Bake Yogurt Tart 80

Sago pudding 81

Chocoholic cake 82

Krispies 83

Marmite Cake 84

Delicious and Saucy Malva Pudding 85

Very easy Flop-Free Vanilla Cupcakes 86

Decadent Date Balls 87

Bolo de Bolacha (Biscuit Cake) 88

Easy Lemony Yoghurt Fridge Tart 89

Aunty Meisie’s Banana Bread 90

Sweet Tea-Time snack duo 91

Rob’s Babelas Chocolate Tart 92

Miesie se Kerfees Vrugtekoek 93

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Breakfast

CONTENTS NEXT 5

Breakfast

GERMAN TAYSTEE WHEAT

PREP: 30 MIN COOK: 15 MIN SERVES: 2

INGREDIENTS METHOD

125 ml Taystee wheat • Pour milk and salt into a pot or pan.
¼ c salted butter • Use more milk for a creamier taste.
3 c milk • Bring to boil.
sugar to taste • Turn down heat, add sugar and leave to simmer.
salt to taste • Melt butter another pan, allow butter to brown.
• Pour Taystee wheat and milk mixture onto the butter pan.
• Almal eet sommer uit die pan, familie tyd!

MY STORY | Robert Aster

My grandfather used to make this dish every Sunday and then it became our Sunday tradition with my father as well.

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Breakfast

QUICK OATS

PREP: 5 MIN COOK: 5-7 MIN SERVES: 2

INGREDIENTS METHOD

250 ml dry oats • Boil water on the stove on medium heat.
250 ml water • Add the oats and a pinch of salt.
2 tbsp brown sugar • Stir continuously until mixture becomes think.
2 c milk • Remove from stove and leave to settle for 1 minute.
1 pinch salt • Once done, dish into 2 plates.
• Add brown sugar and milk.
• Sit outside in the sun and enjoy!

MY STORY | Christo Pieters

They say breakfast is the most important meal of the day, that’s why I always start my day with this bowl of goodness! Make
sure you dish up first, you may just miss out on your helping.

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Starters

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Starters

AK47 PRAWN AND AVO SALAD DELIGHT

PREP: 15 MIN COOK: NONE SERVES: 4-5

INGREDIENTS METHOD

1 prawn cocktail (Woolies) • Slice avo into cubes and place in a bowl.
1 avo • Chop onion into tiny bits, mango into little squares and slice
½ red onion
1 pkt cherry tomatoes tomatoes into quarters.
1 pkt cubed mango (Woolies) • Place into bowl with Avo, add salt, pepper and drizzle over some
2 gem lettuce hearts
½ lemon lemon juice. Mix gently.
• Break lettuce into hand sized pieces and rinse with cold water and

shake off water.
• Place avo mix into each leaf and top up with the prawn cocktail and

some bits of red onion.
• May be done beforehand and chilled in fridge for a while.

MY STORY | Aubrey Kok

We were having family over for lunch years ago and wanted to try something other than the usual salad. Somehow
the Feta or Olives disappear and you’re left with the rest. This very simple starter hits the taste buds and a must try!
You simply fold over the leaf and eat by hand. Less dishes before the braai starts and looks very tasty.

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Starters

BIANCA’S JALAPEÑOS POPPERS

PREP: 20 MIN FRY: 3-5 MIN SERVES: 4-5

INGREDIENTS METHOD

Adapt to how many poppers you’d like to • Clean your jalapeños, in order to clean them; slice off the top and
make take the seeds out by using a knife or a spoon. If that does not
1 pkt Tempura flour work, cut it vertically and take out the seeds, the more seeds you
Fresh jalapeños remove, the less it burns.
Cream cheese
Cheddar cheese • Mix equal parts cream cheese and cheddar cheese in a bowl.
Sunflower oil • Fill the jalapeños with the cheese mixture.
Mayonnaise • Pour the oil into a pot and heat it up.
Chutney • Mix the tempura flour with water to create a thick mixture

(the thicker the batter, the crispier the popper).
• Take a filled jalapeño and cover it in the wet tempura batter and

place the jalapeno into the pot with the hot oil.
• Leave it in for 3-5 minutes until batter is crispy.
• Remove from oil and place it on a paper towel to drain excess oil.
• Mix the mayonnaise and chutney together to create a dipping sauce.

MY STORY | Bianca Kok

I love jalapeños poppers; it is my go-to order at any tapas restaurant. During lockdown level 5 I was craving this dish every
week. I finally decided to teach myself how to make it. I started with a panko crumb recipe, but it was too messy and I
decided, “this is not for me, I’ll leave it to the restaurants.” I was walking down the aisles of Woolworths when I saw the
tempura flour and I decided to give it one last try and it was delicious. As soon as we were allowed to socialise again, it was
my go-to recipe to make for my friends and they haven’t asked for anything else since then!

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Starters

MOSSELS BY YZERFONTEIN

PREP: 60 MIN KOOK: 60 MIN BEDIEN: 4-6

BESTANDDELE METODE

Court Bouillon • Plaas al die bestanddele, behalwe vir die mossels, in ´n kastrol. Bring
vars mossels, gelê in vars tot kookpunt and vir 30 minute kook.
water vir ´n paar uur
1 ui, gekap • Syg deur en gooi dan die court bouillon in ´n groot kastrol en bring
2 selderystingels, gekap tot kookpunt, voeg mossels by.
2 geelwortels, gekap
250 ml wit wyn • Verlaag die hitte, die vloeistof moet net-net kook en laat vir nog 10
1.5 l water minute prut.
bossie pietersieliestingels
1-2 lourierblare Mossels Yzerfontein
• Voeg die bestanddele bymekaar en vermeng met suurroom om ´n
Mossels Yzerfontein
50 ml sagte botter pasta te vorm.
50 ml Parmasaan-kaas • Smeer hierdie pasta oor die mossels (in hulle skulpe).
gerasperde skil en sap van 1 • Plaas onder voorafverhitte rooster en sodra hulle goudkleuring is,
suurlemoen
25 ml gekapte pietersiele kan hulle bedoen word.
1 knoffelhuise, fyngedruk
sout en swartpeper
suurroom

MY STORIE | Hougaard Pieters

Dis soos my suster, Annette Pieters, hulle berei wanneer sy op Yzerfontein vakansie hou. Sy sit hulle gewoonlik met drankies
voor terwyl almal wag dat eggenoot Minnaar soos gewoonlik sy toorkunsies by die snoekbraai uithaal.

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Starters

LIVER IN ORANGE SAUCE WITH
FLUFFY MASHED POTATOES

PREP: 15 MIN COOK: 20 MIN SERVES: 6

INGREDIENTS METHOD

Liver in orange sauce: Liver in orange sauce:
1 kg liver • Remove membrane by adding liver in cold water for 10 min. Place
¼ c milk
1 c cake flour index finger under membrane and remove. Thinly slice liver and add
4 oranges salt and pepper. In a bowl, add the liver and milk, and set aside.
2 tbsp sugar • In a bowl, add flour and grate the orange skins into the flour. Coat
¼ c oil liver with mixture and fry in oil, in batches, until golden brown.
salt and pepper to taste • Remove liver from pan. Drain oil from pan but keep the brown glaze
at the bottom.
Fluffy mashed potatoes: • In the pan, mix the juice of oranges, sugar and the brown glaze.
5 potatoes, peeled and quartered Add the fried liver into the juice, simmer on a low heat until sauce
¼ c milk thickens. Remove from heat.
2 tbsp butter
1 tsp baking powder Fluffy mashed potatoes:
salt and pepper to taste • Fill a pot with water and add the potatoes (and salt). Boil until soft.
• Drain the water but leave ±1 tbsp water in the pot.
• Add milk, butter and baking powder. Mash until fluffy.

MY STORY | Michelle Spochter

This is a family recipe which has been handed down for 3 generations, for more than 100 years. It can be prepared as a
regular quick lunch accompanied with bread or a delicious dinner served with fluffy mashed potatoes. Every time I make this
recipe, I feel the need to share with friends and family so they can also taste something different than the traditional liver
and braised onion. We have always received great reviews from everyone who has tasted the recipe.

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Sides

CONTENTS NEXT 15

Sides

MIELIE SOUFFLE

PREP: 10 MIN BAK: 45 MIN BEDIEN: 4

BESTANDDELE METODE

60 ml bruismeel • Voorverhit oond tot 180° C.
60 ml suiker • Meng alle bestanddele saam.
60 ml botter, gesemelt • Plaas in ‘n oondbak en bak teen 180° C vir 40-45 minute.
2 blik mielies
4 eiers, geklits

MY STORIE | Bianca Kok

Hierdie is my pa se gunsteling resep. Dit is lank in ons familie en ‘n gesogde resep by ‘n braai met familie en vriende op ‘n
Saterdag middag. Daar is nooit ‘n krummel oor nie en daar is altyd te min, maak nie saak hoeveel hy maak nie. Die vrouens
is maar jaloers en kan nie nee sê vir ‘n tweede porsie nie.

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Sides

CABBAGE SALAD

PREP: 30-45MIN COOK: NONE SERVES: 8

INGREDIENTS METHOD

1 Cabbage head • Mix all ingredients for the sauce together in a measuring cup, stir
(can be substituted with thoroughly.
spinach)
1 bunch of spring onions • Toast the 2-minute noodles and almonds in a pan, let it cool down.
2 pkt 2-minute noodles, • Thinly chop the cabbage head and chop the spring onions.
preferably chicken • Place into a medium sized and pour sauce 1 hour before serving.
½ c almonds, toasted • Toss salad regularly.
1 tin mandarins (optional) • Crumble 2-minite noodles and add the almonds just
Sauce, to be prepared night before
1 pkt Spice from 2-minute before serving.
noodles
2 tbsp Soy Sauce
¼ c sugar
¼ c oil
¼ c white wine vinegar

Chef tip: I also add a tin of mandarins
for some colour.

MY STORY | Charlene Gallimore

My brother moved to Australia 10 years ago and discovered this Asian style salad. Since then it’s become a must have dish
at any braai and especially on Braai Day. This is a winner salad!

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Sides

TOMMY DELL’S COLESLAW
BLUE CHEESE COLESLAW SALAD

PREP: 15MIN COOK: NONE SERVES: 6

INGREDIENTS METHOD

1 tin pineapple pieces, • Combine all the ingredients in a large salad or mixing bowl and mix
crushed with juice until well coated.
½ cabbage, thinly sliced
½ onion, thinly sliced • Add more mayonnaise for desired consistency.
1 pkt black olives, pitted • Refrigerate overnight.
1 pkt green olives, pitted • Serve within 2 to 3 days.
2 c cheddar Cheese, my personal • It pairs perfectly with beef or buffalo chicken.
preference is Simonsberg
1 block blue cheese, crumbled
½ c salad dressing/cream,
Greek or Italian
1 c mayonnaise
1 tsp salt
1 pinch pepper

MY STORY | Denise Wolfe-Botha

I dedicate this recipe to my Mom who passed away 2 months ago, it was her favourite recipe, and now my favourite.
The story behind this recipe: As a family we went on holiday every year with Tommy Dell (Country singer) and his family
to Langebaan and this recipe was shared between the two families and I will always treasure the good old times we spent
together around the campfire!

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Sides

SOEKIE SE PAMPOENTERT

PREP: 15 MIN BAK: 40 MIN BEDIEN: 6-8

BESTANDDELE METODE

6 kg pampoen, gaar • Voorverhit oond tot 180° C.
1 tl. suiker • Kook pampoen met suiker tot sag.
4 et. botter/margarien • Meng alle bestandele met geklitste eiers.
1 tl. sout • Bak vir 40 min.
1 tl. gemmer, fyn • Strooi kaneelsuiker oor nadat dit vir 5 minute afgekoel het.
6 et. meelblom • Bedien warm.
4 tl. bakpoeier
4 eiers

MY STORIE | Erhard Strydom

Ouma se resep wat oor die jare mage volgemaak het en heerlik is as nagereg ook!

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Sides

2-DAY CARROT SALAD

PREP: 20 MIN COOK: 20 MIN SERVES: 12

INGREDIENTS METHOD

1 kg carrots • Cook the carrots half done and slice into rings, it’s easier when the
2 onions, sliced in half rings carrots are cooked before slicing.
1 green pepper, sliced in strips
• Let carrots cool, in a heat resistant bowl, layer carrots, onion and
Sauce pepper, repeat until all ingredients used, the last layer should be
1 pkt tomato soup carrots.
250 ml water
200 ml white vinegar Sauce
80 ml Worcester sauce • In a pot, combine the tomato soup and water, mix until smooth.
125 ml sunflower oil • Add rest of sauce ingredients, place on stove top, using a whisk
125 ml sugar
5 ml mustard powder thoroughly mix all ingredients together, should be a smooth
5 ml Aromat consistency.
• Allow sauce to simmer and cook until combined.
• Pour hot sauce over the carrots, do not mix.
• Once salad has cooled down, cover with lid or glad wrap and keep
in fridge until serving, for at least 2 days.

MY STORY | Francina Wentzel

Bigger picture thinkers, this is a salad for you. Prepare salad 2 days before a function and tick it off your to-do list. I have
been using this recipe at a lot of parties, for many years. It’s always delicious!
Chef tip: This is a very good salad to put in a glass bottle as a gift. You can decorate the bottle with a personal message,
be sure to include the eat by date on the bottle, the salad will keep for at least a week from bottling.

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Sides

GREEN PORK SALAD

PREP: 40 MIN COOK: 5 MIN SERVES: 15

INGREDIENTS METHOD

1 lettuce head, torn • In a pan fry the bacon and let cool.
1 onion, sliced into quarters • In a large bowl, layer the salad ingredients; lettuce, onions, peas,
250 g frozen peas
1 cucumber, sliced into quarters cucumber, bacon, cheese, ham and egg.
250 g diced bacon • Mix the cream and mayonnaise and pour over the salad, do not mix
250 ml cheese, grated
250 ml diced ham, I use a ham roll, into salad.
leftovers can be used in • Refrigerate overnight.
toasted sandwiches • Before serving, sprinkle dried parsley over.
6 boiled and peeled eggs, • Serve with ground black pepper.
sliced into smaller pieces
250 ml cream
500 ml mayonnaise
15 ml dried parsley

MY STORY | Francina Wentzel

This is a great summer salad. A family member made this salad once and I made a list of the ingredients that I could
remember. Over the years, I have adapted the recipe to my liking. The most wonderful aspect to this recipe; anyone can
make and master this recipe.

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Sides

THE MARSHMALLOW SALAD

PREP: 10 MIN COOK: NONE SERVES: 6-8

INGREDIENTS METHOD

150 g marshmallows • Cut marshmallows into bite size pieces into a large serving bowl.
1 tin pineapple pieces, drained • Add pineapples and yoghurt to Marshmallows and mix well.
250 ml yoghurt, any flavor • Enjoy! Quick, easy and delicious.

MY STORY | Ingrid Olivier

Like all South Africans we love our family Braai’s and get togethers. As with most families we have some fussy eaters, who
don’t always like the traditional salads. I saw this recipe in the Pick ‘n Pay Pages and decided to try it for the next family braai.
Since then, whenever there is a family braai, I am asked to make the marshmallow salad and when I do, I am the favourite
aunt, daughter in law, sister in law and wife at the braai.

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Sides

10 MINUTE MICROWAVE MEALIE BREAD

PREP: 10 MIN BAKE: 15 MIN SERVES: 6

INGREDIENTS METHOD

1 tin sweetcorn • In a microwave friendly/silicone loaf pan mix eggs, sugar and
3 tsp baking powder milk together.
125 ml sugar
1 c corn flour • Add rest of the ingredients and mix together.
125 ml milk • Bake for 10 minutes in the microwave.
3 eggs • This is a fast and easy recipe which can be enjoyed as a side to any
2 tbsp melted butter
2 tbsp cake flour meal.

MY STORY | Janita van Rooyen

CONTENTS NEXT 23

Sides

JENNY SE BEROEMDE MIELIEBROOD

PREP: 15 MIN BAK: 45 MIN BEDIEN: 6-8

BESTANDDELE METODE

500 ml koekmeel • Voorverhit oond tot 180° C en gebruik botter/olie om ‘n broodpan
20 ml bakpoeier uit te smeer, sodat die deeg nie daaraan vas sit nie.
knippie sout
15 ml suiker • Meng al die bestandele vir die broodjie goed saam en skep dit uit in
2 eiers, ekstra groot, geklits die voorbereide broodpan.
1 blik (410g) geroomde
suikermielies (sweetcorn) • Bak vir 40-50 min to goudbruin en deurgaar.
• Laat die broodjie vir ‘n paar minute in die pan afkoel en keer uit op

‘n droograk.
• Laat die broodjie afkoel tot kamertempratuur voor dit gesny word.
• Sit voor met plaasbotter.

MY STORIE | Jenny Blume

‘n Braai is nie ‘n braai sonder hierdie wenner nie! Elke keer as ek genooi word vir ‘n braai, dan is ek verantwoordelik vir die
“ster van die oomblik” mieliebrood. Mense kan nie genoeg daarvan kry nie, en dit is so maklik om te maak! Dit is so lekker
as die broodjie nog lekker warm is met gesmelte plaasbotter. Vinger lek lekker!

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Sides

ONION BREAD

PREP: 20 MIN BAKE: 60 MIN SERVES: 4

INGREDIENTS METHOD

500 g self-rising flour • Preheat the oven to 180° C.
1 pkt white onion soup powder • Grease a medium-sized bread pan with a volume of ± 1.5 litres.
5 ml salt • Sieve self-rising flour, white onion soup and salt together and add
100 g grated cheddar
500 ml buttermilk grated cheese and mix.
1 large egg • Beat buttermilk and egg together and add to flour mixture and

mix well.
• Spoon into the dough pan and level.
• Bake in the oven for 1 hour.
• Turn it out onto a wire rack to cool.
• Slice and enjoy with butter, best served with braaivleis.

MY STORY | Judith Claassens

One of my fondest memories as a child are the weekends we spent with our “Huis vriende” as we like to call it in Afrikaans.
This was my mom’s best friend, who also had children who were a similar age to my sister and I. We would spend every
weekend together and these catchups ranged from picnics, to going to the drive-in together and of course the Saturday
braai’s after which my parent would play scrabble for hours and we would play games like “bok in die hok”, “eiertjie
nommer” and “donker kamertjie”. Tannie Ria, my mom’s best friend, would bake the most delicious bread and after 25
years i baked this recipe for the first time, during lock down. This bread is so delicious and easy to make and the perfect
accompaniment to any Saturday braai. Perfect for Heritage Day.

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Sides

LEKKERSTE RYSSLAAI

PREP: 30 MIN KOOK: 30 MIN BEDIEN: 6-8

BESTANDDELE METODE

2 k rys, losgekookte en verkoel • Kook rys 1-2 ure voor die slaai benodig gaan wees, laat goed afkoel.
2 tamaties, ferm, gesny in • Gooi koue rys in bak.
blokkies • Voeg tamatieblokkies, perskestukkies, peppers en as verkies bietjie
½ groenrissie, gesny in blokkies
½ rooirissie, gesny in blokkies fyn ui saam.
6-7 halwe ingelegde geel • Meng mayonnaise goed met Chutney, kerriepoeier en as jy wil
perskes, gesny in blokkies
½ ui, gekap (opsioneel) bietjie perskesap.
genoeg Cross & Blackwell • Vou goed en versigtig deur rys tot als gemeng is.
Mayonnaise om als te meng • Laat staan oornag.
2 et. Mrs. Balls Chutney
1 tl. kerriepoeier
1-2 tl. perskesap (opsioneel)

MY STORIE | Madalein Victor

Met baie liefde vir ons gegee deur ‘n dierbare tannie in Fochville, en is ‘n gunsteling vir almal wat al die resep gevra het.

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Sides

SOMER WORTELSLAAI

PREP: 30 MIN SET: 24 UUR BEDIEN: 4-6

BESTANDDELE METODE

2 k wortels, fyn gerasper • Rasper 2 wortels, dreineer pynappels en voeg pynappels by
1 blik fyn pynappels (behou die gerasperde wortels.
sap)
1 p perske jellie • Meng die sap en water om 1 k vloeistof te maak.
1 sak Orley whip • Verhit dit tot kookpunt en los jellie daarin op.
1 ml sout • Laat jellie afkoel maar moenie dit laat stol nie.
¼ k suiker • Klits jellie tot skuimerig en voeg die ¼ k suiker by, meng wortels in.
• Klits Orley whip tot ferm en vou liggies by wortelmengsel in.
• Gooi in mooi slaaibak of kleiner houers en laat oornag in yskas stol.

MY STORIE | Madalein Victor

Ek was by ‘n veeveiling in Lichtenburg en die vriendelike tannies het die gunsteling bedien saam braaivleis. Proe regtig soos
‘n poeding. Ons gunsteling ook saam Kersfees kos.

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Sides

COB LOAF BREAD AKA POTBROOD

PREP: 40 MIN BAKE: 60 MIN SERVES: 1 LARGE LOAF

INGREDIENTS METHOD

1 tsp yeast • Preheat oven to 180° C.
2 tbsp sugar
250 ml milk, lukewarm • Add yeast and sugar to milk and melted butter, mix 15 ml of flour
30 ml butter, melted with salt and add to yeast mixture.
1 kg flour
2 eggs • Knead until it is well formed and leave to rise for about 20 minutes,
1 tsp salt Punch down and place into well-oiled and floured small cast iron pots.

Filling • Cover and let stand for 20 minutes, bake in oven for 1 hour.
1 Potbrood
1 onion, chopped Filling
200 g bacon, diced
250 g Philadelphia Cream Cheese • Start by creating a bread bowl with your freshly baked potbrood, slice
250 ml sour Cream top part of the bread, and proceed to hollow out the rest of the bread.
1 can sweetcorn
1 can corn • Once finished you can put aside your bread bowl, until ready to fill.
1 c cheese, I use gouda
• Fry onion and bacon in a frying pan with some oil until golden brown,
add rest of ingredients to the frying pan and keep on low heat until
the cheese has melted.

• Once cream cheese has melted you can add the mixture into your
bread bowl.

• Sprinkle your bowl with the remaining cheese and grill in the oven for
5minutes until golden brown.

MY STORY | Marike Kruger

The cob loaf bread recipe has been in our family for the past 15+ years. My mom first had this while visiting my brother
in Australia at a “braai”. She bought the recipe back to South Africa and mastered it. She added her own flair to it and
changed it into this amazing dish that can be served as a starter at any braai.
Chef Tip: You can either grill the pieces of bread until crispy and golden or leave as is and serve with your filled bread bowl

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Sides

PATAT EN BUTTERNUT GEBAK

PREP: 20 MIN BAK: 45 MIN BEDIEN: 5-7

BESTANDDELE METODE

3 k butternut, medium groot, • Voorverhit oond tot 180° C.
gesny in blokkies • Gooi patats en butternut in gespuite oondbak, gooi dan suiker oor
3 k patats, geskil en gesny in
blokkies die patats en butternut.
250 ml room • Gooi dan houertjie room oor die patats en butternut.
¾ k treacle sugar/ malasse suiker • Laaste, krummel die gemmer koekies bo oor die patats en butternut.
1 p gemmer koekies, stukkend • Bak vir ongeveer 45min of tot sag en goudbruin.
gebreek in voedsel verwerker

MY STORIE | Marilet Swanepoel

Gedurdende lockdown het ons begin soek na nuwe idees vir bykosse om te bedien saam met ´n braai of eintlik enige ander
geregte. Ons het met die resep opgekom en dit werk heerlik saam braaivleis.

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Sides

SPINACH TART

PREP: 40 MIN BAKE: 30 MIN SERVES: 8

INGREDIENTS METHOD

2 bunches fresh spinach, rinsed • Preheat oven to 180° C, if you’re going to bake in oven.
and finely chopped • Steam spinach for 5 minutes, drain excess water and put the
125 g fresh mushrooms, sliced
1 tsp crushed garlic spinach in a mixing bowl.
2 onions, chopped • Fry onions and bacon in olive oil until cooked, add mushrooms and
250 g diced bacon
250ml fresh cream garlic, fry until mushrooms are cooked.
1 c gouda cheese, grated • Mix onions, bacon and mushrooms in a bowl with the steamed
2 eggs
1-2 tbsp olive oil spinach.
salt and pepper, to taste • Add grated cheese, cream and eggs and mix thoroughly.
• Pour mixture into an oven safe baking dish and Bake 50 minutes,

or place in microwave for 30 minutes until cooked through.
• Cut into desired serving sizes and enjoy hot or cold.

MY STORY | Maryna Langa

What makes this so special; I love cooking and experimenting with food. One day I grew tired of the usual spinach with
cheese or creamed spinach recipes. So, I took a few ingredients from the fridge and put them all together and came up with
this dish. First time I made it in the oven, and the second time I tried it in the microwave. Much to my surprise, both worked!
My family loves it and its became quite popular when we have friends over, there is never any left overs. My brother-in-law
doesn’t eat spinach, but he couldn’t get enough of this dish, the first time he tried it. It was the first recipe I ‘invented’ and
I’m super proud of it. It goes with everything, especially a braai!

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Sides

LIEB SE KAASBROOD

PREP: 30 MIN BAK: 60 MIN BEDIEN: 10

BESTANDDELE METODE

500 g cheddar kaas, gerasper • Voorverhit oond tot 180° C.
1 kg bruismeel
10 g droë gis • Smeer/spuit 1 groot broodpan, of 2 medium grootte broodpanne
5 et. witsuiker (65 ml) goed met botter.
2 tl. sout (10ml)
500 ml karringmelk • Meng kaas goed in die bruismeel in, gebruik ´n groterige houer om
2 et. botter in te meng, meng dan die ander droë bestanddele by die meel in.
3 eiers, groot
±650 ml lou water • Moenie die suiker en sout verminder nie, dit moet in hierdie
verhouding wees om die brood reg te laat rys.
Sjefnote: Heerlike brood wat nie hoef
te staan om te rys nie; meng en bak. • Meng in ´n ander houer die geklitste eier en karringmelk, voeg dan
Brood kan in die oond, of in ‘n kole- die eiermengsel by die meelmengsel.
oondjie gebak word.
• Roer goed deur en gooi die louwarm water bietjies-bietjies by totdat
die deeg goed nat is, maar nie loperig nie (soos ´n skonmengsel).

• Gooi in gesmeerde pan(ne) en bak vir 40-60 minute (afhangende
van die grootte van die panne) tot deurgaar.

• Smeer botter bo-oor die warm brood om die kors bietjie sagter te maak.

• Gooi uit panne wanneer afgekoel.

• Kan enige tyd van die dag geëet word. Heerlik net so, of saam met
konfyt.

MY STORIE | Riëtte Venter

Hierdie broodresep is deur my man (Lieb Venter) aangepas van ´n resep wat sy broer vir hom gegee het. Elkeen van die 5
broers en susters het ´n varkie-oondjie. ´n Ou, leë brandblusserhouer wat omskep is in ´n klein oondjie; ´n neusie, oortjies en
stert is vasgeswys. As die oondjie toe is, lyk dit soos varkies. Wanneer die familie bymekaar kom, word die varkie-oondjies
gebruik om die brode in te bak. Dit is vinnig en maklik om te maak, en terwyl die brode bak, word daar rondom die oondjies
gekuier. Sodra die brode gesny word, staan die klomp reg om warm brood te eet. As daar ´n kuier gereël word, word Lieb
se brood bestel. Veral gewild saam met braaivleis. Smullekker!

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Sides

MIELIEPAP PUFFS

PREP: 5 MIN BRAAI: 5 MIN BEDIEN: 4-6

BESTANDDELE METODE

2-3 k gaar Mieliepap • Meng all die droë bestanddele saam in ´n bak.
2 eiers • Rol mengsels in balletjies, omtrent palm grootte.
2k koekmeel • Braai in olie tot goudbruin.
3 tl. bakpoeier • Plaas op paperhanddoek sodat extra olie kan dreineer.
1 tl. Aromat speserye • Geniet warm.
2k olie om alles in te braai

MY STORIE | Rikus Mulder

Daar is altyd pap oor na ´n heerlike braai, want ons maak of te veel of nie almal eet altyd pap nie. Ons het toe die
resep ontdek, om iets anders te maak met die oorskiet. Met die resep word niks gemors nie. Dit is heerlik as ´n
snack die volgende dag.

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CONTENTS NEXT 33

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Mains

CONTENTS NEXT 35

Mains

SWEET AND SOUR CURRY MEATBALLS

PREP: 30 MIN COOK: 20 MIN SERVES: 6

INGREDIENTS METHOD

1 tbsp cooking oil • In a large plastic bowl mix together mince, eggs, 1 teaspoon salt, 1
3 onions, large, thinly sliced teaspoon curry powder, roll into balls and set aside.
¼ green pepper, finely chopped
1 tsp fresh garlic, finely chopped • In a large pot add oil once the oil has warmed add sliced onions,
1 tsp fresh ginger, finely chopped green pepper, garlic, ginger.
½ tsp turmeric, ground
3 tbsp Raja mild curry powder • Cook for 5-10 minutes until the onions are soft.
1c sugar
¼c brown vinegar • Add spices (turmeric, curry powder and salt).
½c water
2 teaspoons fine salt • Simmer for 5 minutes.
1 kg ground beef (mince)
2 eggs • Add sugar, salt, vinegar and water.
2c basmati rice
• Add meatballs but do not stir.

• Cook for 10 minutes and stir lightly without breaking the meatballs.

• Test 1 meatball to ensure that it is cooked through and turn you pot off.

• Rinse rice until water runs clear in a medium pot cover the rice with
water add 1 teaspoon salt and bring to boil, once the water is boiling
turn temperature lower for further 5 minutes. In a colander(strainer)
strain the rice by running under cold water, steam for a further 5-10
minutes.

• Dish rice in a plate add meatballs with sauce on top and garnish
with coriander (dhania).

MY STORY | Alicia Kallis

My husband and I met in 1987 when we were both in Grade 9 (Std7) as we used to call it back then. He used to take a
train and 2 taxis every other weekend to come and visit. On the occasions when he used to pitch up on a Friday my mother
would make curry meat balls. It became such a tradition that now 14 years after my mother has passed, and 26 years of
marriage, it is still a tradition in our household. My husband’s colleagues all wants to be invited for supper whenever I make
this dish, and my youngest daughters’ friends (who all call me Nan) has all now become a part of this wonderful tradition.
The memory of my mother’s infamous meat ball recipe which will continue to be passed on from generation to generation.

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Mains

MARIANA’S BAKED FISH

PREP: 20 MIN BAKE: 40 MIN SERVES: 6

INGREDIENTS METHOD

butter to grease the dish • Preheat the oven to 180° C.
6 firm white fish fillets, skin on
(defrost completely if frozen) • Grease a medium sized oven dish big enough to hold the 6 portions
salt and freshly ground black of fish, place the fish portions in the buttered dish, skin down,
pepper to taste season with salt, pepper and lemon juice. Sprinkle the fresh parsley
lemon Juice on top and set aside, be generous, this is the secret to this recipe.
large bunch of fresh chopped
parsley • Fry the mushrooms in a little butter and allow the excess liquid to
2 c thick white sauce (see recipe evaporate, set aside.
below or use your own)
250 g mushrooms, sliced • Make 2 cups of very thick white sauce (because the fish also
1 c fresh bread crumbs produces liquid).
1 c grated, strong cheddar cheese
• Melt 2 tbsp butter in a saucepan and add 2 ½ tbsp white flour and mix.
Notes from my mom: Use fresh hake,
skin on is the best, only use fresh • Add 2 cups of full cream milk, start with a small amount to prevent
parsley. lumps (or just whizz the lumps away afterwards with a stick blender!)

• Add the mushrooms once the sauce has thickened and season to taste.

• Pour the sauce over the fish and spread the grated cheese over the
top, then the crumbs last.

• Bake at 180° C for about 25-30 minutes.

• Serve with green salad and sourdough bread.

MY STORY | Anet Ahern

My mom’s Sunday lunches were legendary. Her old “Kook en Geniet” was almost threadbare. She managed to put a
beautifully presented meal with several courses on the table by noon after making it to church in her finest, one of the last
hat wearers with a jaunty creation on her head and bright lipstick at all times. Her hat collection is now proudly displayed
on a wall in my daughter’s room. When she passed away last year, my siblings and I tried to recreate a Sunday lunch in her
honour with all her favourite dishes. It took us the best part of three days! She was the original Superwoman, whizzing
around the hockey field into her sixties, doing her Master’s degree in her fifties, leaving a lasting impression on hundreds of
children as their fierce but favourite teacher, bringing up 5 kids and always looking well groomed. Even writing this all down
is exhausting. This was a favourite in our house weekdays as well as weekends.

CONTENTS NEXT 37

Mains

AK47 BACON WRAPPED CHICKEN
AND CHEESE POTATO SURPRISE

PREP: 20 MIN COOK: 60 MIN SERVES: 4

INGREDIENTS METHOD

3 pkt streaky bacon • Preheat oven to 180° C.
6 potatoes, medium to large • Place 2 bacon strips crossed over onto a muffin tray, place spiced
2 carrots, large
1 onion chicken thighs inside and close strips of bacon over chicken. Repeat
2 tbsp butter process for the rest of the chicken thighs.
1 c cheddar or any other favourite • Place in oven for approximately 30 minutes or until cooked through.
cheese, grated • Peel potatoes and cut into medium pieces. Finely slice the carrots
12 chicken thighs, deboned and roughly slice onion.
Portuguese chicken spice or • Place ingredients into an oven dish with a tbsp of butter. Cover with
plain chicken spice, to taste tinfoil and cook for an hour.
• Remove tinfoil, add another tbsp of butter and mix through.
• Add salt, pepper and grated cheese. Place back in oven until cheese
is melted.
• Enjoy!

MY STORY | Aubrey Kok

Chicken and bacon always go well together and we decided to try and make this muffin wrap. Delicious and even better
the next day as they absorb the moisture whilst cooking. The potato dish was tried and tested during lockdown, looking to
cook something different. One somehow ends up doing the same things over and over. Lockdown created the opportunity
to experiment, experience and try things differently. I was initially going to make roast potatoes, but left foil on for too long,
so I improvised and added some extra ingredients and came up with the potato dish.

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Mains

HOMEMADE KOTA
(BUNNY CHOW)

PREP: 15 MIN COOK: 25 MIN SERVES: 4

INGREDIENTS METHOD

1 loaf of white bread (not sliced) • Preheat oven to 180° C.
1 tbsp Archaar • Season your chips with salt and cayenne pepper and grill your chips
American style oven chips
Russians with the burger patties.
cheese slices • Cut the unsliced bread in half, cut the halved bread in half again so
beef burger patties
2 tbsp butter that you have two quarter pieces.
cayenne pepper, to taste • Heat butter in a hot pan and fry the russians.
salt, to taste • In the same pan, re heat the pan and add butter, cut the centre of
complementary sauces of choice
the quarter loaf out, and brown the bread on the pan.

To assemble
• Spoon Archaar to cover the base of the bread.
• Follow with Russians cut in half.
• Add chips, cheese slice and burger patty.
• Top it off with sauces of choice and cover with bread.

MY STORY | Ayanda Ngozo

Kota is a popular Township sandwich. We used to have it a lot back in high school. However back then, because it used to
cost about R8.50 we didn’t have a lot of ingredients in it, only chips, Archaar and polony with tomato sauce or sweet chilli
sauce. During lockdown I decided to try out my own version of it, adding a lot more items and it turned out great, my family
says this Kota went to a “Private school” because of the ingredients I use.

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Mains

ISOBHO LAMATHAMBO
(MEATY BONES SOUP)

PREP: 3 HOURS BAKE: 45 MIN SERVES: 6-8

INGREDIENTS METHOD

2 tsp olive oil • Cook the meaty bones the night before for 3 hours, if you have
1 onion, chopped a slow cooker cook them overnight in boiling water with knorrox
1 green pepper, chopped cubes (make sure to cover the bones with water).
1 red pepper, chopped
2 tsp garlic, crushed • Heat the olive oil in a medium sized pan and add onions, chopped
½ tsp ginger, crushed celery, garlic, ginger and chillies.
2 green chillies, chopped
1 kg meaty bones • Once the onion is soft add rajah and steak and chops spice and
3 carrots, large, cubed tomato paste.
2 turnips, cubed
1 tbsp tomato paste • Add the cubed carrots together with the bones (adding the water in
handful fresh parsley, chopped which the bones were cooked in as well), let it simmer for 5 minutes
1 tbsp mild Rajah spice then add the cubed turnip.
1 tbsp steak and chops spice
1 Knorrox cube • Sprinkle one knorrox cube and let it simmer.
2 tbsp brown onion soup • When the carrots and turnip are soft add your chopped parsley,

simmer for 5 minutes.
• Mix the brown onion soup with a bit of boiling water then add to

the pot and simmer on low heat.
• Serve with steamed bread or you can have the soup on its own.

MY STORY | Ayanda Ngozo

My mother used to make this soup for us when we were kids on cold winter nights, the recipe is passed on from her
grandmother. I have adapted it and added a few extra ingredients like parsley, green chillies etc to give it an extra kick. I
have made this soup a couple of times this past winter. Definitely keeps you warm and gives you a fuzzy warm feeling on
cold winter nights. My favourite part is sucking on the meaty bones, you definitely have to suck all the juices from the meaty
bones, that’s what the soup is about.

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Mains

MARCO’S BILTONG POTJIE

PREP: 20 MIN COOK: 60 MIN SERVES: 8

INGREDIENTS METHOD

2 onions, chopped • In a potjie over medium heat, add the oil, onions, green peppers
2 tbsp oil and stir until onions brown.
2 green peppers
500 g macaroni, pre cooked • Once the onions and peppers have browned, add the mushrooms
2 c white cheddar cheese, grated and simmer for 5-10 minutes with the lid on.
6 smoked Russians, sliced
1 c mushrooms, chopped • Add the sliced smoked Russians and stir constantly for another 5-10
1 pkt cream of mushroom sauce minutes.
1 pkt white onion soup
250 ml fresh cream • On low heat, add the full cream and biltong and let it cook gently
Biltong, sliced, add enough for a further 5-10 minutes whilst stirring occasionally.

• Add the pre-cooked Macaroni.
• Following the instructions on the cream of mushroom sauce and

white onion soup packages, make the sauce and soup and add to
the pot.
• Remove pot from heat and allow to sit for ±20 min and cheese
before dishing.
• You can add a green salad, otherwise this is a fantastic meal on its
own.

MY STORY | Cisca Nortman

We were invited to our friend’s house and decided to make this biltong potjie. Every time the lid was lifted to add ingredients,
the aroma would just make everybody’s tummies growl. When the pot was ready to be served, we couldn’t get enough of it.
Needless to say, there was no leftovers. Tried, tested and loved it! Recipe invented by my husband, Marco Nortman.

CONTENTS NEXT 41

Mains

MELKKOS

PREP: 15 MIN KOOK: 15 MIN BEDIEN: 4

BESTANDDELE METODE

1l melk • Bring melk tot kooppunt.
1 tl. vanieljegeursel • Meng meel, margarien en sout tot dit krummels vorm.
1k meel (ek gebruik bruismeel) • Voeg kookmelk by en roer tot dit verdik.
1 tl. Maizena • Kook oor stadige hitte vir so 5 minute.
4 et. margarien • Roer gereeld.
1 tl. sout • Bedien met suiker en kaneel.

MY STORIE | Corrie Meyer

Die melkkos resep word al vir meer as 30 jaar in ons familie gebruik. My liefde vir die plaas stem uit die feit dat ek as jongseun
groot geword het op my oupa se plaas. Na ´n lang dag se speel saam my vriende was daar niks beter om aan te smul, as my
Ouma se Melkkos nie. Elke keer as ek melkkos eet, onthou ek my dae op die plaas.

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Mains

ERHARD STRYDOM SE WEN RESEP

PREP: 28 DAE BRAAI: 14 MIN BEDIEN: 6-8

BESTANDDELE METODE

1 lekker groot stuk vleis • Laat vleis vir 28 dae in die yskas lê.
1 knoffelhuise, fyn gemaak • Draai 4 keer per dag om.
1 klein rooi ui, fyn gekap • Na 4 weke strooi die rooi ui en knoffel oor die vleis.
olyfolie, na smaak • Smeer dan lekker in met olyfolie, Worcester sous en sout.
Worcester sous, na smaak • Braai vir nie langer as 10 minute op warm kole.
sout, na smaak

MY STORIE | Erhard Strydom

Hierdie resep kom uit die Voortrekker dae uit, toe die vleis taai was en die boere ‘n plan moes maak om dit sag, sappig en
vol geur te kry. Definitief die moeite werd.

CONTENTS NEXT 43

Mains

MASALA STEAK GATSBY

PREP: 45 MIN BAKE: 45 MIN SERVES: 4-6

INGREDIENTS

500 g tenderised steak
2 medium peeled onions, sliced very thinly into rings
Oil, a lot of it
1 tsp leaf masala, the hotter, the better. Use as much as you like. This is a freedom sandwich
BBQ spice, to taste
1 tbsp meat tenderiser
1 tsp crushed ginger
1 tbsp crushed garlic, let your tastebuds guide you
1 tbsp paprika
1½ tbsp brown vinegar
1 tsp sugar
1 pinch chilli powder
2 tbsp tomato puree or tomato paste
1 tsp turmeric
some bay leaves
water
chips
3 baguettes, French loaf full or half length, as long as it’s firm
2 iceberg lettuces, finely shredded (nou is nie die tyd vir rocket nie)
2 tomatoes, sliced
salt and pepper, to taste
1/4 c (60 ml) brown vinegar with a teaspoon of chilli powder stirred in, to season your chips

Adapted from original recipe

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Mains

MASALA STEAK GATSBY

PREP: 45 MIN BAKE: 45 MIN SERVES: 4-6

METHOD

• Using a meat mullet tenderise your steak, then sprinkle lots of meat tenderiser and BBQ spice over. Let meat rest for
about an hour.

• Heat some oil and fry onion rings slowly over medium heat until it starts to caramelise and turns a deeply satisfying, dark
brown. Remove from pan and spoon onto a plate lined with absorbent kitchen paper. Leave it until later.

• Heat the pan again and fry the steak on both sides until nicely brown. Just brown. Don’t overcook it at this stage.
• Add all the ingredients up to and including the bay leaves into the pan. Including the onions that you’ve forgotten about.
• Turn the heat to very low, put a large lid over the pan and let it simmer very, very gently for 45-50 minutes. Add a dash

or more of water from time to time as it cooks; there has to be enough liquid for the steaks to swim in.
• Just before masala steak is done, deep-fry chips and drain excess oil. Slice tomatoes, shred iceberg lettuce, cut baguettes

in half and line up all the condiments in the house on the kitchen counter.
• Remove steaks from pan, turn heat up and reduce the delicious sauce to a syrupy consistency. Smear on both sides of

your split long loaf and build your Gatsby.
• The final, vital step is squishing down firmly on your Gatsby, to blend all the ingredients into a nice, cohesive whole.

Without this final squish, all you have is a sandwich. It’s the squish that makes it a Gatsby.

MY STORY | Danie Cronje

I think a Gatsby is truly part of Cape Town’s heritage and not only do I love the end-product, but the way the author tells the
story is excellent.You can’t say you’ve been to Cape Town good and proper unless you’ve had a Gatsby. Forget your fancy
sunset cocktails at your glamorous hotels and your twee canapés at cocktail parties; forget your hipster single origin organic
lattes and your raw juice bars: Gatsby’s are where it’s at if you want the real taste of Cape Town.

Now that the rest of the world is in turmoil and our currency has tanked nicely enough for us to be able to welcome a fresh
batch of bright-eyed tourists to our shores, eager to try out our unique cultural offering, I thought it’d be a good idea to
introduce you all to the culinary triumph that a good masala steak Gatsby really is. Because it’s a damn fantastic thing. My kind
of sandwich. Heroic in proportions; saucy, spicy, sloppy and messy, made to be shared, it somehow sums up the best of Cape
Town’s spirit to me. It’s all there in the juiciness and the flavour. And the chips! Never forget about the chips. Make a Gatsby for
the folks you love today, or tomorrow. Make it soon, and maak’it smaaklik!

CONTENTS NEXT 45

Mains

BEEF-AFRICAN AKA BEEF WELLINGTON

PREP: 45 MIN BAKE: 30 MIN SERVES: 10

INGREDIENTS

750 g beef fillet
30 ml mustard
400 g mushrooms, chopped
6-8 slices of fine Parma ham
500 g puff pastry
2 egg yolks
flower for dusting
salt and ground pepper, to taste
Olive oil

MY STORY | Eric Faul

This recipe isn’t 100% South African, but still one of my favourites. Everyone knows it as Beef Wellington, named after Lord
Wellington since this was his favourite dish, but I think lets rename to Beef-African. Perfect for cold winter days when you
cannot braai, but still want to impress family and friends over a Sunday lunch. This recipe has been on my cooking to do list
for years and during lockdown the price for fillet and other meats suddenly dropped dramatically and thus I decided to take
the leap one rainy Sunday. It’s easier than it sounds, don’t be intimidated!

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Mains

BEEF-AFRICAN AKA BEEF WELLINGTON

PREP: 45 MIN BAKE: 30 MIN SERVES: 10

METHOD

• Preheat oven to 200° C.
• Place mushrooms with a bit of salt and pepper into a food processor, process until a thick paste form.
• Remove and heat in a hot pan for 10 minutes, don’t add oil or butter, let it cool.
• Seasonfilletwellwithsaltandpepper,heatoliveoilinahotthickbasepan,searfilletonallsidesuntilevenlybrown,

remove and let cool.
• Once fillet has cooled, spread evenly with a thin layer of mustard.
• Important and technical part; place a large piece of gladwrap, on working surface, place Parma ham side by

side overlapping to form an elongated shape.
• Spread mushroom paste on the Parma ham evenly, place the rested fillet in the middle of the Parma ham.
• Using the gladwrap roll/cover entire fillet with overlay of mushroom and Parma ham, so it looks like a piece

of solid polony.
• Take care to seal edges, this must be done rather tight so it keeps its round cylinder shape.
• Place in the fridge for 30min - 2hours.
• Roll puff pastry out on a floured surface, remove the gladwrap from the fillet, placing it in the middle of

the rolled-out pastry.
• Spread a bit of egg yolk on the inside of the pastry, fold the pastry to cover entire fillet, removing unwanted

edges.
• Place it on a baking tray, let rest for 20 minutes, use extra pastry pieces to add flair and style to top of pastry,

covering with the remainder egg yolk.
• Place in oven, lowering temperature to 180° C, after 20 minutes, cooking for further 15 minutes.
• Remove from oven and let it rest for 15 minutes before slicing into serving portions, about 2cm thick.

CONTENTS NEXT 47

Mains

SOUTH AFRICAN FONDUE

PREP: 1-1.5 HOURS COOK: NONE SERVES: ALL YOUR FRIENDS

INGREDIENTS

oil for frying
1 large potato
500 ml plain cream cheese
sauces of choice
meat of choice
2 loaves ciabatta
mixed herbs, to taste
harlic, to taste
2 tbsp butter
250-500g button mushrooms

MY STORY | Eric Faul

This dish has very little cooking difficulty, with all the effort being in the preparation of the food. It’s a firm family favourite
and perfect for cold winter nights. We usually prepare this once a year for a special occasion; when a family member comes
to visit from overseas or the in-laws join for a family feast. The whole idea of dining this way, is to take your time, socialise,
mix and match various meats and sauces and all can be cooked exactly to your liking.

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Mains

SOUTH AFRICAN FONDUE

PREP: 1-1.5 HOURS COOK: NONE SERVES: ALL YOUR FRIENDS

METHOD

Fondue pot
• A fondue pot can be used, but in this case, we outfitted a normal number 3 potjie with a grid to hold a large number

of fondue forks and a gas burner at the bottom.
• Each person must have a minimum of two forks otherwise they will go home hungry.
• Fill with enough sunflower oil so the tips of the forks are well covered.
• Once oil is heated, place half a potato in the oil, the potato should remain in the oil, as it absorbs some of the impurities

that go hand in hand with frying food.
Sauces
• The sky is the limit and each person can prepare a sauce to their liking.
• I recommend the basis for each of the sauces to be a heavy helping of cream cheese, mixed with the ingredient of

choice. Ex sheet chilli sauce, mashed avocado or mustard.
Sides dishes
• A must is the old trusty garlic bread, I prefer to make my own with a mix of herbs, garlic and butter using a ciabatta

bread.
• Suggestions; pre-cooked small potatoes, add green salad of choice and mushrooms for frying.
Meats
• Meats can be chosen in line with every individuals preference, we usually use rump steak, pork fillet, chicken fillets and

a type of smoked sausage.
• A “skilpadjie” is also amazing.
• Cooking time differs depending on the type of meat and the individual’s preference.
• Be prepared to sit for 4 hours or more!

CONTENTS NEXT 49

Mains

2 MINUTE NOODLE SALAD

PREP: 15MIN COOK: 2 MIN SERVES: 2

INGREDIENTS METHOD

1 pkt 2-minute noodles of your • Boil the noodles for 2 minutes (as per instruction on the packet).
choice • Slice viennas, dice robot peppers and slice cherry tomatoes into
3 loose standard size chicken
viennas halves.
Robot peppers • Allow noodles to cool for a couple of minutes once done.
(1/4 per pepper) • Put all ingredients into a salad bowl and mix them together.
100 g gouda cheese, cut into cubes • Add a pinch of salt and pepper to taste.
1 c cherry tomatoes • Pour your desired amount of vinaigrette over the salad and enjoy!
Italian Vinaigrette salad
dressing, to taste
Salt and pepper to taste

MY STORY | Gwen Warie

Being an aunt to 4 boys, I keep trying to find ways to make the simplest food fun and tasty for them. The salad is also quick
to make when you do not have enough time to prepare lunch for them.

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