12 PSG Family Cookbook 2020

Mains

MARISKA SE HOENDER

PREP: 15 MIN KOOK: 20 MIN BEDIEN: 4

BESTANDDELE METODE

olyfolie, genoeg vir vlakbraai • Filet die hoender fillette sodat jy twee dun stukke fillette het.
3 tl. Steak en chops speserye of na • Klits die eiers en water saam.
smaak • Doop die hoender fillette in die eiermengsel en doop daarna in die
sout en peper, na smaak
6 hoender fillette Southern Coating meel dat dit goed met die meel bedek is.
40 ml water • Vlakbraai die hoenderfillette en geur met speserye tot gaar.
1 p Southern Coating meel vir • Sit op papierhandoek en hou warm.
hoender • Braai die spek tot bros.
2 eiers • Sny avokado’s in repies en geur met sout, peper en suurlemoensap
2 p spekrepies
2 avokado’s (opsioneel).
2 tl. suurlemoensap (opsioneel)
340 ml Knorr Honey and Opdiening
Mustard slaai sous • Pak 3 hoederfillete op ‘n bord.
• Pak 4 repies spek bo op die hoender.
• Pak helfe van 1 avokado bo op die spek.
• Gooi slaai sous oor (sorg dat daar genoeg sous op is).

MY STORIE | Mariska Allers

Ek het die soortgelyke dis by ´n restaurant bestel in die Noordkaap. Dit was vir my so lekker. Ek het die dis probeer namaak
en, ja, hier is dit, ‘n liplek lekker resep wat vinnig en maklik is maar lyk en proe soos restaurant kwalitiet!

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Mains

HEIN’S LAST DINNER; SAFFRON
MUSHROOM RISOTTO WITH TRUFFLE OIL

PREP: 30 MIN COOK: 45 MIN SERVES: 4

INGREDIENTS

500 g fresh mushrooms, preferably porcini
20 g dried wild mushrooms, sliced into small pieces
20 g dried shitake mushrooms, sliced into small pieces
4 tbsp butter
2-4 tbsp olive oil
2 shallots or one big onion, finely chopped
½ garlic clove, very finely chopped
90 g diced pancetta, can be substituted with Parma ham or bacon bits
250 g risotto rice, recommend using Arborio risotto rice
200 ml white wine
1/3 tsp saffron
1 l vegetable stock
100 ml fresh grated Parmesan cheese, keep some to sprinkle over at the end
serving suggestion:

truffle oil and/or black or white truffle shavings
freshly chopped Parsley
ciabatta loaf (optional)
salt and freshly ground pepper, to taste

MY STORY | Hein Terblanche

This is one of my favourite dishes of all time. A few years ago, our family went to Switzerland and ordered a similar dish
from the menu, because we’ve heard about truffle but have never tasted it. I was overwhelmed by the taste and started to
experiment with it. I wish I had discovered truffles earlier in my life, it is unbelievable.
A few years later, good Italian friends of ours, who cook particularly well and know how to combine truffle and risotto,
taught me how to cook risottos. If I can choose my last dinner then this would be the dish!
This dish takes a bit of practice and a lot stirring is needed to perfect it. I hope you enjoy this as much as I do.

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Mains

HEIN’S LAST DINNER; SAFFRON
MUSHROOM RISOTTO WITH TRUFFLE OIL

PREP: 30 MIN COOK: 45 MIN SERVES: 4

METHOD

• Use a heavy bottom pan for risotto and a small pot over medium heat.
• When using dried mushrooms, add dried mushrooms in a bowl and add 4 c of hot water, rest for 15-30 minutes.
• When soft take out of the water, keep aside but do not discard of the water, slice all mushrooms into small bite sizes.
• add the saffron in a cup and add a little bit of warm water, keep a side.
• In small pot heat the vegetable stock using dried mushroom water, bring to a gentle simmer.
• In a heavy bottom pan, add butter and olive oil, heat until it just begins to smoke and turns colour.
• Add shallots and garlic, fry until translucent, about 2 minutes, add mushrooms and cook for a further couple of minutes.
• Sauté the pancetta for a few minutes.
• Add rice, stirring, allow to cook until translucent, if too dry add a bit of olive oil.
• Stir the rice every once and a while, add wine and stir for another 2 minutes.
• Pour saffron mixture and stir a few times.
• Slowly add half of stock mixture, stirring as it gets added.
• If rice mixture becomes too dry add more liquid, continuously stirring, keep adding liquid as needed and keep stirring.
• Add salt and pepper to taste, not too much salt as some of the ingredients is already salted.
• Add truffle oil and a bit of olive oil.
• Cook until rice mixture is thick and creamy, taste test to ensure the mixture doesn’t become mushy, remove from heat

once ready, about 30 minutes Mix grated Parmesan cheese.
• Plate while still hot, sprinkle extra parmesan and parsley over, finish with a drizzle truffle oil and truffle shavings.
• Serve with Ciabatta loaf.

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Mains

MR J’S CURRY IN A HURRY

PREP: 20 MIN COOK: 30 MIN SERVES: 15

INGREDIENTS

lots of whole spices; bay leaves, coriander, cloves, chilli’s, cinnamon, cumin; cardamom
1 large onion, chopped
1 carrot, thinly sliced, my secret ingredient
garlic, to taste
1 tin chopped tomatoes
1 tbsp garam masala
1 tbsp paprika (optional)
1 tbsp nutmeg (optional)
1 can kidney beans, drained and rinsed
1 can lentils, drained and rinsed
250 ml cream
Salt and pepper, to taste

MY STORY | Jan Eksteen

My story is my recipe, not many will know, but I love cooking and even more than that, I love curry.
Herewith my favourite, truly an “old faithful”. I call it… “Mr J’s curry in a hurry”.

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Mains

MR J’S CURRY IN A HURRY

PREP: 20 MIN COOK: 30 MIN SERVES: 15

METHOD

• Fry these spices in butter, until the cumin seeds start to pop
• Fry onion and carrot together until soft and translucent. When I hear the onion burning, I add a little bit of water. The

onion and carrot start to cook in the water, and then I let it reduce until it fries again.
• Add garlic, (lots! – depending on whether my wife is joining or not) don’t fry this too long, because garlic gets bitter

when it burns.
• Add tomatoes and garam masala, (add paprika and nutmeg if using) .
• Allow to cook that and let the flavours combine. When I think it’s cooked enough, I close my eyes, sip my “grape

juice” and wait another 3-5mins.
• Next I roll up my sleeves, put on an apron, and my favourite song, “Ballade vir ‘n Enkeling”, its time to blend all the

spices.
• This is the base of your curry. Let’s call it the paste. Tomatoes have a natural taste that can a bit

sour at times. I break this by adding something a little sweet, such as the carrots in the paste.
However, at times, I may also add a teaspoon of sugar or in the spirit of Heritage month, what is better than “Mrs
Balls”!
• Salt and pepper are your special friends, so feel free to use them as you like. If you don’t like too spicy, you need not
add chillies. When I know my kids will be eating, then chillies are an obvious naughty-naughty… I’ve tried to sneak it
in, unsuccessfully.
• Place paste back in the pan/pot, together with beans and lentils, and a cup of water.
• Let it cook together slowly, and when it’s reduced significantly, add another cup of water and let it reduce again. You
want the beans soft and the starch cooked into the curry-gravy.
• Add cream, and let it slowly cook, for as long as possible. The longer with curry, really, the better.
• Serve with fragrant rice, basmati or jasmine, and definitely with naan.

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Mains

COCONUT CREAM
BUTTERNUT SOUP RECIPE

PREP: 30MIN COOK: 45 MIN SERVES: 4

INGREDIENTS METHOD

Butternut Squash Puree • Preheat oven to 180° C.
1.5 kg butternut squash • Wash butternut squash and cut in half, remove all seeds and season
1 garlic head
1 tbsp olive oil squash with rosemary, salt and pepper.
1 tsp rosemary, dry • Cut garlic head in half and place garlic inside squash.
Aromat/salt and pepper, • Place squash on baking tray and roast for about an hour.
to taste • Remove garlic and blend squash until a smooth consistency.
Butternut Squash Soup • In a large pan, heat olive oil and fry onion for 3-4 minutes.
3½ c vegetable or chicken stock • Add 3-4 roasted garlic cloves to pan, season with cumin,
1 onion, chopped
1½ tbsp olive oil salt/Aromat and pepper, cook for 1-2 minutes.
1 can coconut cream • Add butternut squash puree and stir well, pour in stock and bring
½ tsp ground cumin
salt and pepper, to taste the soup to a boil. Lower heat and simmer for 10-12 minutes.
juice of 1 tangerine/nartjie/ • Add coconut cream and cook for another 5 minutes.
clementine • Blend the soup in batches. Please be careful!
fresh coriander • Pour the soup back into a clean pot and reheat if needed.
• Squeeze the juice of 1 clementine/nartjie or tangerine and blend.
• Garnish with a little bit of fresh coriander and Enjoy.

MY STORY | Karin Erasmus

This is my sisters’ favourite recipe to make as a starter or main during winter, at family gatherings. It’s a winner and even
though we all have the recipe it always seems more delicious when she makes it.

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Mains

OUMA JOEYS CREAMY MUSHROOM
AND SPINACH SOUP

PREP: 30MIN COOK: 60 MIN SERVES: 4

INGREDIENTS METHOD

750 g mushrooms, sliced • Preheat oven to 200° C.
1 c spinach, shredded • Place sliced mushrooms, paprika, garlic and coconut or olive oil in
2 tbsp coconut oil or olive oil
2 tbsp butter roasting dish, mix thoroughly.
2 c white onion, diced • Roast until cooked about 10-15 minutes.
1 tbsp garlic cloves, minced • Heat a large stock pot over medium heat, add butter and allow to
1 tbsp salt
2-3 tsp dried or fresh dill melt down.
1 tbsp paprika • Stir in diced white onion and spinach, cook for 5 minutes.
3 tbsp all-purpose flour • After a few minutes, add minced cloves garlic and stir well.
2 c chicken broth, mushroom • After 5 minutes, add roasted mushrooms.
stock or vegetable broth • Add salt and dill, dried or fresh.
1 c heavy cream or ½ c sour cream • Cook for further 10-15 minutes.
Fresh ground pepper, to taste • Add all-purpose flour, cook and stir for about 5 minutes.
Garnish: Zest of 1 lemon Small • Add chicken broth, stir, reduce heat to medium/low, Cover and
bunch of Italian parsley.
cook for about 10 more minutes.
• Stir in cream and add ground pepper and salt. (If needed)
• Serve with garnish of lemon zest and chopped parsley. Enjoy!.

MY STORY | Karin Erasmus

My grandmother, Ouma Joey used to make this soup for us on rainy days with her homemade bread. The aroma always
reminds me of my happy childhood days.

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Mains

BACCALA DE GOMES DE SA
(COD FISH)

PREP: 30MIN BAKE: 45-60 MIN SERVES: 4-6

INGREDIENTS METHOD

2 big pieces of salt cod • Preheat oven to 180° C.
½ c olive oil (plus 1 tsp) • Soak the cod in cold water for 24 to 36 hours, changing the water
2 c onions, thinly sliced
1 tbsp garlic, chopped occasionally, drain.
4-5 potatoes, sliced 0.5cm thick • Flake the cod into small pieces, removing any bones and set aside.
and cooked until tender • In a large sauté pan, over medium heat, add ¼ c oil. Once oil is
4 eggs, hard-boiled
8 black olives hot, add the onions and the garlic, season with salt and pepper.
1 tbsp fresh parsley leaves, Sauté until slightly golden, about 6 minutes.
finely chopped • Grease a medium ovenproof casserole dish with 1 tsp olive oil.
Salt and freshly ground black • Season potatoes with salt and pepper and spread half of the
pepper, to taste potatoes over the bottom of the prepared dish.
• Sprinkle half of the salt cod over the potatoes and place half of the
onion mixture over the salt cod, top onion mixture with more salt cod.
• Place another layer of potatoes over top of cod and drizzle entire
pan with the remaining ¼ c oil.
• Place in oven and bake for 30-40 minutes, or until golden.
• Serve on a platter, Garnish with the sliced eggs, olives, and parsley.

MY STORY | Monica de Silva

This is one of my favourite Portuguese recipes that we especially eat over Christmas time. I love Portuguese cuisine, but I am
not a big cook though. Portuguese food is one of the best cuisines for me, but this could be, because I am Portuguese too.

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Mains

QUICK AND EASY QUICHE
(AKA SOUTTERT)

PREP: 15MIN BAKE: 35 MIN SERVES: 4

INGREDIENTS METHOD

1 ½ c milk • Preheat oven to 180° C.
3 tbsp butter • Add milk and butter to the bread and cook until fine.
2 slices bread • Add viennas, bacon, cheese, onion and beaten eggs to the butter
1 small can viennas, chopped
3 streaks bacon, diced mixture.
2 c cheese, grated • Pour into oven baking pan and sprinkle salt, pepper and parsley
1 onion, grated
3 eggs over.
1 Pinch of salt, pepper • Bake in oven for 35 minutes.
and parsley

MY STORY | Myra Grobler

Kids are always hungry and we were no exception, always wanting a snack in between meals. My grandmother would come
to the rescue, by quickly making a plan and backing a quiche or 2 for us to nibble on.

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Mains

ZUZU’S CHAKALAKA

PREP: 10-15MIN COOK: 20 MIN SERVES: 6

INGREDIENTS METHOD

410 g KOO baked beans in tomato • Heat olive oil in a pan and fry onions and peppers until soft.
sauce • Add curry powder and stir to combine.
1 yellow pepper, finely chopped • Add grated carrots and stir to make sure they are well combined
1 green pepper, finely chopped
1 red pepper, finely chopped with other ingredients and coated in curry powder.
1 large onion, finely chopped • Add chutney and tomato sauce to make a nice and thick sauce.
1 large carrot, finely grated • Add baked beans and season with salt and pepper.
¼ c chutney (hot) sauce • Cook until mixture is well combined and slightly thickened, 5 to 10
¼ c tomato sauce
½ c olive oil minutes.
20 g Rajah mild and spicy curry • You can serve it hot or cold.
powder • Delicious with pap and braai meat.
salt and pepper to taste

MY STORY | Patience Melaphi

This is by far the best chakalaka ever, if I do say so myself. Almost everyone at PSG tasted my chakalaka when I made it for
Heritage Day and they loved it. I received so many emails asking me for my tasty recipe. I am so happy I can share this with
my work family. In the township, they call me Chakalaka Babe!

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Mains

PICANHA WITH MEXICAN SALSA SAUCE

PREP: 45MIN COOK: 8-24 MIN SERVES: 6

INGREDIENTS METHOD

1 whole Picanha (steak) • Add the tomatoes, onion, chillies, coriander, oil, salt and pepper
8 sprigs of coriander into a blender and blend until it forms a pulp. In a sauce pan, reduce
500 g fresh plum tomatoes, chopped the pulp by half. Keep tasting the mixture and adjust the seasoning.
2 tbsp olive oil Once reduced, set the sauce aside.
½ white onion, chopped
2 Serrano chillies, chopped • Place the meat on a flat tray and drizzle with a little oil on each side.
(depending on taste) Season with coarse black pepper and coarse salt and rub into the
meat. Allow to cure for 30 minutes before you braai.

• Place the meat side on a high heat, and seal off for 4-5 minutes or
until nice and caramelised.

• Turn over to the fatty side and seal off. You want a light colour here
as the fat will start to make flames which will make it taste slightly
bitter. Once sealed, move to a medium heat and allow to rest so the
juices can seep back into the meat.

• Slice and pour the sauce over and enjoy.
Steak cooking instructions
12 min = medium rare (5 min rest), 15 min = medium (10 min rest)
18 min = medium well (10min rest), 24 min = well done (15min rest)

OUR STORY | PSG Bryanston

It’s been a long time since we have been able to sit around a fire with family, friends and colleagues to enjoy the age-old
South African tradition of a lekker braai. With the recent social distancing we are still planning Our Story, we are sure that
the Salsa Sauce will give everyone the warm PSG – family feeling they surely missed during this time. Don’t miss out … make
your own delicious whole Picanha steak on Heritage Day and let’s celebrate our Heritage together.

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Mains

FRAN - AFRICA STEAK AND CHIPS

PREP: 45 MIN COOK: 45 MIN SERVES: 8-10

INGREDIENTS METHOD

Salad: • Chop the Chinese coleslaw or lettuce and onions in small pieces for
Chinese coleslaw or lettuce the salad base.
Onions
• Deep fry potato chips till crispy.
Chips: Potatoes cut into chips • Braai the steak on an open fire, adding your own preference of
Cooking oil to deep fry chips
Creamy cheese sauce salts. Braai till medium rare.
Cheddar and feta cheese • Cut the steak into 5mm slices and put in a braai dish.
Bacon bits (optional) • Simmer the steak in basting sauce for 5 minutes on a low heat on
large Texan beef Steak
1 Basting sauce the fire. The meat should now be medium.
• Make a creamy white sauce. Add crumbled feta and grated cheddar

cheese and melt into the sauce.
• Fry pieces of bacon in a pan till crispy and cut into small pieces.
• Place a big layer of salad on a tray. Place the crispy fried potato chips

on top. Add the steak and then the cheese sauce.
• Add extra grated cheese and bacon bits.

MY STORY | Rolien van Eeden

When we invite family and friends, we usually serve the whole dish on a tray and place it in the middle of the table. Everyone
will then help themselves and we eat with our hands or a fork - for the not so adventurous. No separate plates or utensils are
used – it’s messy but fun! We usually have a lot of serviettes available. Everyone joins in the preparations of the dish with dad
braaiing the steak and making the chips. Mom making the white sauce – usually from scratch, while guests and kids prepare
the salad and grate cheese. My husband invented this dish when our two boys were still living with us – young men tend to
be hungry all the time, so we made it huge. The best part is that nobody needs to do dishes afterwards!

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Mains

BLUES RESEP

PREP: 20 MIN KOOK: 30 MIN BEDIEN: 5

BESTANDDELE METODE

1 ui, fyn gekap • Braai fyn gekapte ui in olie, roer steak, met ´n knippie sout by.
1 steak, in repies gesny • Voeg groen rissies by, indien droog, voeg ´n bietjie water by.
2 groen rissies • Kook tot sag en voeg mielies en sampioene by.
1 blik heelpit mielies • As dit amper reg is, voeg room by.
250 g sampioene • Geur na smaak.
250 ml room • Bedien met rys.
1 tl. knoffel
1 et. olie
1 knippie sout

MY STORIE | Sonelle Hugo

My pa het altyd vir ons as kinders hierdie lekker dis voorberei, en tot vandag toe, is dit ´n wenner in my huis.

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Mains

STAMPMIELIE GEREG

PREP: 45 MIN BAK: 30 MIN BEDIEN: 8-10

BESTANDDELE METODE

2 k stampmielies, oornag geweek • Voorverhit oond teen 180° C.
in koue water en dan sag • Verhit olie in a pan en braai spek, uie en sampioene saam.
gekook • Meng wit uie soppoeier met room, klits vining om klonte te
250 g spek, in blokkies gesny
2 uie, fyn gekap verhoed, meng dan mayonnaise in.
1 et. olyfolie • Gooi stampmielies in ´n glas oondbak, voeg die spek, uie en
250g sampioene
1 p wit uie soppoeier sampioene by.
1 k room • Gooi die sous hieroor en roer goed deur.
1 k mayonnaise • Strooi gerasperde kaas bo-oor die dis.
1 k gerasperde kaas • Bak vir ± 20 minute, todat kaas goud en bros is.

MY STORIE | Tanja Koortzen

In ons familie bring kos ons altyd saam en saam smul ons heerlik lekker aan die dis.

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Mains

EASY CHICKEN BREYANI RECIPE

PREP: 2 HOURS BAKE: 60 MIN SERVES: 10

INGREDIENTS METHOD

2 kg chicken cut into pieces • Preheat oven to 180° C.
3 c rice
1 c lentils • Parboil rice (with tumeric powder) and lentils (with salt to taste)
2 onions, finely sliced until half cooked. Drain off all water and leave aside.
4 each cinnamon stick, bay leaves,
cloves and elachi • In a large pot, heat oil and fry onions with whole spice till golden
handful of fresh thyme brown, add the ginger and garlic and leave for a minute.
3 tomatoes grated
5 green chilies • Add the tomatoes, curry leaves, green chilies, thyme, food coloring
2 tsp ginger and garlic and all the spices and braise for a minute.
2 curry leaves
2 tsp yellow food coloring • Add 1 c water and cook on medium for 5 minutes. Add the chicken
1 tsp garam and soomph masala and salt to taste, stir and cook for 5 minutes.
1 tsp Dhania and Jeera powder
3 tsp pure chili powder • Add the peeled potatoes (cut into 2 pieces) and leave for 5 minutes.
1/2 c fresh mint finely chopped
¼ c oil • Add finely chopped mint and take it off the stove, layer the lentils
3 peeled potatoes and the rice. Do not mix.
whole spice/salt to taste
• Bake for 20 – 25 minutes or until potatoes are soft.

MY STORY | Terusha Moodley

Everyone has a favorite chef in their life and for me that is my awesome Mum. This is a secret recipe which was passed down
from my late Gran. Once tasted never wasted.

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Mains

BEEF SNOGGANOS (BEEF STROGANOFF)

PREP: 15 MIN KOOK: 40-60 MIN BEDIEN: 2

BESTANDDELE METODE

1 ui, medium, fyn gekap • Braai ui in ´n bietjie olie tot sag. Voeg knoffel by, na smaak. Moet
gepersde garlic, na smaak geen spesery of sout op hierdie stadium byvoeg nie.
500 g sampioene, in skywe of
kwarte gekap • Voeg dan jou Stroganoff vleis by.
500 g Stroganoff beesrepies of • Voeg nou bees blokkies by wat die geur aan die gereg sal gee.
varkrepies
2 bees aftreksel blokke Ek gebruik gewoonlik twee blokkies wanneer ek die dis maak vir 2
250 ml vars room mense.
• Voeg water by, sodat vlies bedek is en kook oor matige hitte tot die
vleis heeltemal sag is. Vul water aan soos dit afkook. Terwyl die vleis
kook, voeg sampioene by, maar dit hang af hoe fyn dit gekap is en
hoe jy dit verkies.
• Voeg room by wanneer vleis sag en sampioene na smaak is, verminder
hitte en kook tot die room verdik en ´n heerlike ryk sous vorm.
• Voeg sout by na smaak.
• Bedien op gestoomde Basmati rys of op tagliatelle pasta.
• Gardeer met fyn gekapte pietersielie om jou gereg ook sag op die
oog te maak.

MY STORIE | Venessa Visser

Ek het hierdie resep jare gelede by ‘n ou vriendin gekry en dit is tot vandag ´n ou staatmaker in ons huis. Toe my seun nog
baie klein was, kon hy nie die naam reg uitspreek nie en het dit toe Snogganos genoem en vandag nog, praat ons van Beef
Snogganos.

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Mains

TJOPSKASSEROL MET MACARONI GEREG

PREP: 15 MIN KOOK: 60-90 MIN BEDIEN: 4-6

BESTANDDELE METODE

skaapboudtjops; aantal is vir die Sous
hoeveelheid persone wat die gereg • Gooi tamatiesous, Worcester sous, asyn, suiker en water in beker.
gaan eet • Meng totdat jy ´n smaak het wat vir jou lekker is, nie te dun nie
bruismeel om vleis te bedek
sout en peper, na smaak Macaroni
250 ml kookwater • Voorverhit oond tot 180° C.
75 ml tamatiesous • Plaas vleis in a glas oondbak, gooi speserye oor, na smaak en bedek
25 ml Worcester sous
25 ml asyn die vleis met bruismeel.
5 ml suiker • Gooi die sous oor die gereg en bedek bak met foelie.
150 g macaroni, droog • Bak 60-90 minute, tyd kan wissel, hang af van hoe vinning die tjops
2 k cheddar kaas, gerasper
sag word, terwyl dit bak, kook die macaroni tot gaar.
• Wanneer tjops reg is, haal foelie af en strooi oor die macaroni en kaas.
• Plaas terug in die oond sonder foelie en bak totdat kaas verbruin

of bros is.
• Bedien met enige bykosse soos slaai, skyfies ens. of sommer net so

is ook heerlik.

MY STORIE | Yolanda Maree

Dit was een van my Pa se gunsteling geregte. Moeder het hom eerste gemaak en toe hulle by my kom bly, het ek dit gemaak
en bemeester. Nou is dit so lekker, ons kan nie genoeg kry nie. Elke probeer slag is net beter. As ek van die werk by die huis
gekom het, en sien die tjoppies is ontdooi, het ek geweet dis weer die aand vir lekker eet. Pa het net vir my geknik, dan het
ek geweet, en sommer dadelik aan die werk gespring. Ons het my Pa so 2 jaar terug aan die dood afgestaan en dink elke
keer aan hom as ons die gereg eet.

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Mains

CHAKALAKA PAPTERT

PREP: 30MIN COOK: 15 MIN SERVES: ± 8

INGREDIENTS METHOD

Pap maize meal Pap
500 g butter or margarine • Add water and maize meal to a pot and bring to the boil, turn down
50 g water
1.5 l the heat and simmer until cooked and add butter to taste.
Filling
Filling • Fry chopped onion and tomato in oil until soft.
oil for frying • Mix chakalaka stew with water, add sugar and add to tomato mix.
500 g tomatoes, peeled and • Simmer until cooked and then add the sweet corn.
chopped To assemble the dish
150 g onion, finely chopped • Preheat oven to 180° C and use a large oven dish and spray with
40 g chakalaka stew mix
300 ml water spray and cook.
1 tin sweet corn • Fill with half of the pap and smooth the surface with a large spoon.
20 g sugar • Top with sprinkle of grated cheese and then a layer of filing.
2 c grated cheddar cheese • Follow with a layer of pap filling and cheese to end off.
• Bake 20 minutes, until cheese is melted and golden brown.
• Serve and enjoy.

MY STORY | Yolanda Relling

Pap is a traditional South African cuisine that everybody loves. We all have some kind of pap story to tell. I always loved
making pap for my children, it was economical and easy to make. As they grew older, they would often have friends over
and my Chakalaka paptert was always a winner.

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Mains

SKOONPA SE BO-BAAS POTJIE

PREP: 30MIN COOK: 4 HOURS SERVES: 4-5

INGREDIENTS METHOD

3 kg lamb or oxtail • Pour oil into a pot and heat until warm. Cut 2 onions into rings and
5 big brown onions cook in oil until soft, add meat and cook until brown. Stir frequently.
2 tomatoes
300 g baby carrots, peeled • Once meat starts to brown add salt. Put lid on and cook on a high
(Woolies) heat.
700 g baby potatoes,
sliced in quarters • Pot will start to boil. (Do not add water, rather add a cup of boiling
500 g white cauliflower water if necessary). Water in pot should just be enough to cook meat.
3 tbsp olive oil
3-4 tbsp Worcestershire sauce • Once meat is cooked, cut 3 onions and tomatoes into cubes and add
bunch fresh coriander to the meat.
salt and Coarse pepper,
to taste • Add salt and pepper and plenty of fresh coriander.
• Add Worcestershire sauce and cook for 40-50 minutes at a constant

heat and stir regularly so the meat does not burn.
• After the meat has boiled, let it simmer. The heat should be regulated

that pot is basically steaming constantly without cooling. The secret
is to get the heat right, so you don’t have to stir after vegetables are
added, and also so the meat does not burn at the bottom.
• Add the potatoes and carrots into the pot. After 10 minutes add the
cauliflower. While testing with a fork the Vegetables should be soft.

MY STORY | Odette Oosthuizen

My Father in law is a real braaimaster. This recipe is an old faithful crowd pleaser, that is requested for every potjie-kos
competition and social braai.

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Mains

SKOONPA SE KLITS MIELIEBROOD

PREP: 30MIN BAKE: 45 MIN SERVES: 4-5

INGREDIENTS METHOD

500 g self-raising flour • Preheat oven to 190° C.
5 ml salt • Grease a smallish bread baking tin.
410 g creamed corn • Sieve flour and salt together.
2 eggs • Add creamed corn.
60 ml milk • In a separate bowl, whisk eggs, milk and oil together, and add to
25 ml oil
corn mixture.
• Mix until well combined.
• Pour into the baking tin, ensure the top is level.
• Bake for ±45 minute until cooked through.

MY STORY | Odette Oosthuizen

My Father in law is a real braaimaster. This recipe is an old faithful crowd pleaser, that is requested for every potjie-kos
competition and social braai.

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72

Dessert

73

Dessert

BREAD AND BUTTER PUDDING

PREP: 30MIN BAKE: 30 MIN SERVES: 8-10

INGREDIENTS METHOD

60 g unsalted butter • Preheat oven to 220° C and grease an oval dish with a little butter.
8 soft rolls, thinly sliced
50 g sultanas soaked in • Butter the rolls with the remaining butter and arrange the slices in
the base of the dish and sprinkle with drained sultanas.
whiskey and drained
600 ml milk • Place milk, cream and vanilla in a medium pot and bring to boil.
600 ml cream
2 vanilla pods or 2 tsp • Whisk together the eggs and castor sugar.

vanilla essence • Add the milk and cream mixture to the egg mixture, beating
6 large eggs continuously.
300 g castor sugar
apricot/strawberry jam • Strain the mixture over the rolls and leave to soak for at least 1 hour
runny cream or custard for or longer.
serving
• Place the dish in a bain marie and pour in enough hot water to
reach halfway up the dish.

• Poach carefully in oven for 50 minutes.

• Remove and allow to stand until cold, brush with melted jam
once cold.

• Refrigerate for at least 3 hours.

• Serve with runny cream or custard.

• This dish can be served hot or cold.

MY STORY | Alicia Kallis

As a child, I was brought up that when you’re invited to a braai or supper, you never go empty handed. Even if your host or
hostess said “bring nothing”. I found that most people will take a salad or a nice bottle of wine. I prefer to take a desert.
Therefore, it is known amongst my friends and family, whether it is winter or summer “Alicia will bring bread pudding”.

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Dessert

APPLE AND BLUEBERRY TART
WITH CARAMEL SAUCE

PREP: 30 MIN BAKE: 30-40 MIN SERVES: 6-8

INGREDIENTS METHOD

Tart: Tart:
1 c flour, sifted • Preheat oven to 180° C.
1 c sugar • Cream the eggs and sugar, add milk and butter and beat well.
½ c milk • Add flour and baking powder and beat well.
2 tbsp melted butter, cooled • Pour into a greased oven proof dish, or spray some Spray & Cook.
1 tsp baking powder • Add the apples and blueberries.
2 eggs • Bake for approx. 30 mins or until a skewer comes out clean.
1 tin apples (385g) or 3 Sauce:
fresh apples peeled and diced • Place the sugar, Ideal Milk and caramel essence in a saucepan.
1 pnt blueberries (optional) • Stir over a medium heat until melted.
• Once the tart is baked, remove from oven and pour the sauce over
Sauce: sugar
1c Ideal milk or Nestlé cream immediately and serve!
1 tin caramel essence
1 tsp

MY STORY | Cathy Brophy

I have a sweet tooth and love anything fruity. This is my go-to, all time easy-peasy, you-can’t-stuff-it-up Apple and Blueberry
Tart with Caramel Sauce recipe, which I got from my Mom. It’s always a hit.

Chef tip: For fresh apples, use a varietal that has a bit of tart, like Granny Smith, Pink Lady, Braeburn cook or steam them
before hand, just to soften them slightly

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Dessert

GLORIOUS PAVLOVA!

PREP: 30 MIN BAKE: 2HRS SERVES: 8

INGREDIENTS METHOD

Meringue: • Preheat oven to 140° C. Place oven rack in the middle. Line a large
4 egg whites (XL or jumbo) oven tray with baking paper and draw a circle ± 25 cm in diameter.
½ tsp white vinegar
1 c castor sugar • Use an electric hand-mixer and a glass or stainless-steel bowl. Beat
1 tbsp boiling water egg whites until just foamy, add the vinegar and beat until thick,
1 tbsp Maizena (corn flour) stiff and slightly dry. Gradually add castor sugar (beat continuously).
Must be firm, shiny and retain its shape. Beat in the boiling water,
Filling: sift the Maizena and fold in with a spatula or metal spoon.
2 c cream
1 bag frozen berries (Woolworths) • Spoon the meringue into centre of the baking paper. Fill the circle and
1 tbsp Maizena mix (with water) make a ‘nest’ shape. Make ‘wavy’ peaks with the back of a spoon.
1-2 tsp sugar
1 pack fresh berries • Bake for 30 minutes at 140° C. Switch to 120° C and bake for
1 hour. Switch off and leave in the oven with the door closed to cool
down. When cooled, gently lift and remove baking paper and place
onto a serving platter to fill and decorate.

• Add frozen berries, sugar and Maizena mix into a saucepan. Cook
on a low heat until it’s a coulis. Allow to cool completely. Add a drop
of vanilla or spot of icing sugar (optional) to the cream and beat
until firm. Add coulis to meringue nest and gently spread. Spoon
over the cream and layer with fresh berries. Dust with icing sugar.

MY STORY | Cathy Brophy

My all-time best, love-to-make dessert in the world! I first tasted a Pavlova in 1979. We had an exchange student from
Australia who made it for us and I was hooked ever since. Her version had banana and granadilla (grinnadelish - as we like
to say) - I’m more of a berry gal myself. I don’t make small Pavlova’s either - the bigger the better! Since 2010 it’s always
served on the Christmas plate I made at pottery class with a bunch of gal pals (that’s a story for another time!). First layer is
the glorious meringue - crispy on the outside and marshmallowy-gooey on the inside, with a spreading of mixed berry coulis,
followed by clouds of whipped cream, topped with loads of fresh berries and dusted with a bit of icing sugar (if you like!).

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Dessert

GRANNY JANET’S MILK TART

PREP: 30 MIN BAKE: 30 MIN SERVES: 8

INGREDIENTS METHOD

Pastry Pastry:
Note: This is the German way of • Preheat oven to 180° C.
making it, makes two bases • Mix dry ingredients together.
2 c flour • Rub margarine in.
¾ c sugar • Add beaten egg.
2 tsp baking powder • Press half of the mixture into a dish.
125 g margarine (Stork) • Bake till golden brown.
1 beaten egg
Custard filling:
Custard filling • Boil milk, butter and vanilla essence in a pan on high heat.
4 ½ c milk • Beat eggs and sugar together.
3 eggs • Add flour, corn flour and pinch of salt to egg mixture and beat well.
1 c sugar • Remove milk mixture from pan and add to egg mixture, mix every-
30 g butter
2 ½ tbsp corn flour thing together.
2 ½ tbsp flour • Return to pan all filling to thicken about 2-3 minutes, should be a
1 tsp vanilla essence
smooth texture when done.

MY STORY | Charlene Gallimore

This recipe was past down from my British mother law, but it is the best Braai Day Melktert recipe ever.

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Dessert

APPLE TART

PREP: 15 MIN BAKE: 45 MIN SERVES: 10

INGREDIENTS METHOD

Tart: • Preheat oven to 180° C.
250 g sugar • Beat eggs, butter, sugar and milk together.
3 eggs • Mix flower, salt and baking powder in, should be a thick runny mix,
100 g butter (room temperature)
250 g all-purpose flower mix till smooth (approx. 3min).
1 tin tart apples • Pour into a greased flat oven bowl, place apple slices on top of raw
7 ml baking powder
50 ml milk mix, spreading evenly in bowl.
1 pinch salt • Bake for 40 minutes until baked through.
• 10 minutes before removing from oven, start to cook the syrup
Syrup over tart:
1 tin Ideal milk ingredients on low heat.
250 ml sugar • Once tart is baked, remove from oven and pour syrup over tart.
5 ml vanilla/caramel essence • Can be enjoyed hot or cold.

MY STORY | Heloise Bell

During lockdown, my husband was craving his favourite dessert which his mother usually bakes when we go and visit.
I decided to try my hand at baking this for the first time. It is such an easy recipe, try it and enjoy!

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Dessert

DROOM FUDGE

PREP: 10MIN BAK: 30-45 MIN BEDIEN: 32 BLOKKIES

BESTANDDELE METHODE

5 k suiker • Spuit ‘n pan deeglik met “cook & spray” en laat staan op hout bord.
250 g Stork bake margarien Gebruik n dik bodem pot as kan, begin stoof op middel hitte (4).
250 ml melk Roer bestanddele met hout lepel aanhoudend, sal klonte voorkom.
1 blikke Clover kondensmelk
10 ml vanieljegeursel • Meng suiker, botter en melk, kook vir ongeveer 5 minute. Maak
2x80 g gerasperde Dream sjokolades seker dat daar geen suiker klonte in pot is nie, gooi dan die
kondensmelk by en draai plaat een op om warmer te wees.

• Hou aan om te roer, die kook en roer moet aanhou vir ongeveer
30 na 45 min tot die borrels wat op kook lyk soos “rosies”
(klomp klein borreltjies wat saam in een sirkel op kom).

• Sit plaat af en voeg vanilla en sjokolade in, roer bitterlik vinnig om
klonte te voorkom, wees versigtig, die vanielje maak dat dit spat.

• Deurgemeng gooi in pan uit.
• Die laaste deel moet baie vinnig gebeur want sodra vanilla en sjoko-

lade by kom koel dit vinnig af en begin stol.
• Nadat uitgegooi is, in pan en mooi gelyk gemaak is, laat staan vir

30 min dan sny in die pan in blokkies, laat vêrder afkoel vir
30 min haal dan uit die pan.

MY STORY | Heloise Bell

Famous Fudge this is what it is all about. Everybody loves fudge, especially kids. Nothing gives me more joy and pleasure
than to see happy faces and smiles after that one bite of delicious fudge. One of my favorite desserts to bake and share with
friends and family.

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Dessert

NO BAKE YOGURT TART

PREP: 10 MIN COOK: 4 MIN SERVES: 8

INGREDIENTS METHOD

1 jam swiss roll • Slice swiss roll into 1cm pieces, in a round glass container, place the
1 tin condensed milk swiss roll as a base for the tart.
500 ml yogurt of your choice
1 tin fruit of your choice • Mix condensed milk, yogurt with some fruit pieces and add the
mixture on top of base.

• Decorate with remaining fruit pieces.
• Microwave for 4 minutes, this helps to set the mixture.
• Let it cool and refrigerate for 1 hour.
• Serve and enjoy.

MY STORY | Ilne Potgieter

This is so easy to make. Especially when your husband tells you he invited people over….and they are on their way! Prepa-
ration time is minimal, and the few minutes in the microwave sets the tart so much faster. Pop it in the fridge and it will be
ready by the time the guests arrive.

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Dessert

SAGO PUDDING

PREP: 10 MIN BAKE: 60 MIN SERVES: 6

INGREDIENTS METHOD

Meringue: • Preheat oven to 180° C.
1 c sago (soaked in 2c milk) • Boil milk, soaked sago and salt until the sago is translucent.
1 l milk • Stir continuously to avoid sticking to the bottom of the pot.
5 tbsp sugar • Add sugar and vanilla and stir.
2 tbsp vanilla essence • Remove from heat, allow to cool a bit before adding the egg
1 tbsp vanilla extract (alternative)
1 pinch salt yellows and stir well.
3 tbsp apricot jam • Pour into a greased Pyrex or baking tray, cover with stiffly beaten
1 tbsp butter to grease tray
2 eggs, separated, egg whites egg whites and add dollops of apricot jam.
must be stiffly beaten • Bake for about 30 min, monitoring the topping closely.
• Remove from oven and serve while hot.

MY STORY | Ilne Potgieter

Sago reminds me of my childhood and happiness. My mother used to make us sago as a treat. To this day, whenever I visit
my mother, she always makes sago for me. I enjoy baking sago for my children, friends and colleagues as a special treat.

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Dessert

CHOCOHOLIC CAKE

PREP: 15 MIN BAKE: 45 MIN SERVES: 8

INGREDIENTS METHOD

Cake: cacao • Preheat oven to 180° C. Mix boiling water and Cacao.
¼c oil • Separate eggs, add sugar to egg yolks and beat until fluffy.
½c sugar • Add oil to egg mixture and mix well.
1c salt • Add Cacao to egg mixture and mix well.
½ tsp boiling water • Add rest of ingredients and mix well.
½c eggs • Beat egg whites until stiff and fold it in to the batter.
4 cake flower • Bake for 30-35 minutes, and begin preparing sauces below.
1c baking powder • Remove cake from the oven and prick several times with a fork.
2 tsp • Pour sauce 1 over cake, allow to be absorbed.
• Spread sauce 2 evenly over cake once sauce 1 has been absorbed,
Sauce 1:
¾ tin Ideal milk allow to cool and enjoy.
½ c sugar Sauce 1
2 tbsp brandy • Boil Ideal milk and sugar together over a low temperature until

Sauce 2: sugar is dissolved, stirring continuously, add brandy
¼ tin Ideal milk • The sauce must be hot, so start with sauce once cake is halfway
200 g wholenut chocolate slab Sauce 2
• Melt chocolate in microwave and add the Ideal milk, mix well

MY STORY | Ingrid Olivier

I love chocolate cake. When I met my husband, I tried numerous chocolate cake recipes and every time he complained that
he didn’t like chocolate cake because it was too dry. A family member then shared this recipe with me and since then I have
to fight to even get a small slice of the cake as he can easily devour the entire cake.

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Dessert

KRISPIES

PREP: 45 MIN BAK: GEEN 35 BLOKKIES

BESTANDDELE METODE

1.5 l ryskrispies • Smeer pan (40cm x 25cm) met margarien.
125 ml gekapte pekanneute • Meet ryskrispies en neute in mengbak uit.
62 ml margarien • Gooi omtrent 750 ml warm water in onderste deel van die
250 g malvazlekkers
2 ml vanieljegeursel dubbelkastrol. Plaas kastrol op stoofplaat en skakel plaat op matige
hitte. Laat water kook.
• Meet margarien uit in boonste deel van dubbelkastrool. Plaas op
onderste deel met die kookwater.
• Voeg malvalekkers by margarien in die boonste kastrol, roer tot
saamgesmelt en roer vanieljegeursel by.
• Gooi warm mengsel oor die ryskrispies in die mengbak en roer tot
ryskrispies en neute aanmekaar vassit.
• Skep mengsel in die gesmeerde skottel, druk vas met slaplemmes.
• Laat goed afkoel en sny dit in blokkies, lig Krispies uit op dienbord
met slaplemmes.

MY STORY | Jabez Serfontein

My grandmother used to make it for us when we visited her at the farm. Add smarties for extra fun. One of my favourite
treats.

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Dessert

MARMITE CAKE

PREP: 20 MIN BAKE: 30-45 MIN SERVES: 8

INGREDIENTS METHOD

3¼ tbsp melted butter • Preheat oven to 190° C.
200 ml sugar • Grease an ovenproof bowl of about 23cm.
10 ml marmite • Cream the butter and sugar, add egg and beat well.
1 ½ c cake flour • Mix dry ingredients together using a sieve.
250 ml milk • Add to milk and egg mixture.
10 ml baking powder • Spoon into ovenproof dish and bake for 25 minutes until lightly
1 egg
2 ml salt browned.
125 ml grated cheese • Once cake is ready, melt butter and Marmite.
• Prick the hot cake and pour Marmite mixture over.
• Sprinkle grated cheese over.
• This is a great recipe to try on those cake and tea days.

MY STORY | Janita van Rooyen

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Dessert

DELICIOUS AND SAUCY MALVA PUDDING

PREP: 20 MIN BAKE: 30 MIN SERVES: 6-8

INGREDIENTS METHOD

250 ml castor sugar • Preheat oven to 180° C.
2 large eggs
15 ml apricot jam • Spray an oven-friendly dish with Cook-and-Spray.
185 ml cake flour
5 ml bicarbonate of soda • Wisk castor sugar and eggs until it looks light and fluffy, add apricot
1 pinch salt jam to the mixture.
30 ml butter/margarine
5 ml vinegar • Sieve cake flour, carbonate of soda and salt x 3 times together.
125 ml milk
Sauce: • Melt butter, and add vinegar and milk over a low heat on the stove.
250 ml cream
125 ml butter/margarine • Gradually fold in the dry flour mixture into butter mixture together.
125 ml white sugar Add everything to the egg and castor sugar.
125 ml water
• Pour the whole mixture into the sprayed oven-friendly dish and
Chef tip: bake for 30 minutes.
Serve it with some vanilla ice cream
or custard, and your guests will come • For sauce; add all ingredients together into a pot and heat it slowly
back for more. so butter melts in. Make sure the mixture does not overcook.

• Remove the pudding from the oven, prick a few holes into it with a
fork and pour the sauce over the dish.

• Serve warm with some custard or ice cream.

MY STORY | Jasmyn du Plessis

Nothing says more South African than a delicious traditional Malva Pudding. I always loved to bake and cook. No recipe was
too complicated or too time consuming for me, but as life started to get busier, I was unable to really spend time on my
hobby. Since we were all in lockdown, I decided that it’s a good time to revive this hobby. So I baked and cooked more than
I ever did before and I would like to share this very special recipe with you. Even though it’s not Maggie’s original recipe, my
recipe is just as delicious and easy to make and quick for any modern day mom. This pudding has always been my go-to
pudding for any occasion. It has been on my dinner table on every birthday and especially on Christmas day.

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Dessert

VERY EASY FLOP-FREE
VANILLA CUPCAKES

PREP: 10 MIN BAKE: 15 MIN SERVES: 12 CUPCAKES

INGREDIENTS METHOD

1½c flour • Preheat oven to 180° C.
¾c sugar • Sieve all dry ingredients together.
2 tsp baking powder • Combine wet ingredients.
½ tsp salt • Add wet ingredients to dry ingredients and beat well until lump free
½c milk
½c oil and smooth.
2 eggs • Place in cup cake pan or paper cups and fill each cupcake ¾ full,
1 tsp vanilla or caramel essence
bake for 15 minutes.
Icing • Mix together icing sugar ingredients until smooth and creamy.
250 g icing sugar • Decorate with icing sugar.
2 tbsp butter • Enjoy!
1 tsp vanilla/caramel essence
1 dollop milk

MY STORY | Marika Malan

My daughter inherited her love for baking form her grandmother on her father’s side and every now and then she wants
to try out a new recipe. I gave her this recipe one day and told her as soon as we have time, we can make the cupcakes,
30 minutes later she had 12 delicious cupcakes, prepared and baked herself. Flop free cupcakes from a 10-year-old.
If she can do it, anybody can!

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Dessert

DECADENT DATE BALLS

PREP: 10 MIN COOK: 5 MIN SERVES: 30 DATE BALLS

INGREDIENTS METHOD

500 g pitted and chopped dates • Chop dates into small pieces and roughly crush biscuits so that
200 g packet Marie or Tennis there are both fine crumbs and small pieces.
biscuits
1 egg • Melt butter in a saucepan and add dates, stir until they have
1 c butter softened.
80 g coconut shavings
• Add a few tbsp of warm date and butter mixture to egg and mix well.
• Add egg mixture to the remaining date and butter mixture and mix

well, add biscuits and fold into mixture.
• Let the mixture cool in the fridge for 30 minutes.
• Roll about the size of a tbsp of mixture into small balls and roll each

one in the coconut and set aside.
• Chill for at least 1 hour before eating.
• Store in a Tupperware container and keep in the fridge.

MY STORY | Marika Malan

This recipe was handed down from my mother (Annatjie Venter). This was a very special and easy treat my mother used to
make us on a Sunday afternoon for the week coming. Always featured in our lunch boxes for school. I clearly remember
her saying this is the second-best thing to sweats or chocolate and so much healthier!

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Dessert

BOLO DE BOLACHA
(BISCUIT CAKE)

PREP: 30-45 MIN COOK: NONE SERVES: 8-10

INGREDIENTS METHOD

2 ½ pkt Maria biscuits • In the bowl of a mixer, cream butter and brown sugar together.
4 egg yolks • Add 1-2 tablespoons of coffee to mixture, sweetened coffee to
1 c caster sugar
1 ¼ c coffee same level that you would sweeten your morning coffee.
1 c butter, soft • Add egg yolks one at time and beat until a smooth consistency is

Chef tip: Garnish with crushed Maria achieved, set bowl aside.
cookies and coffee beans • Lightly soak 7 Maria cookies in the remaining coffee and place them

on a large round serving platter.
• Start with a layer of 6 biscuits in a circle shape and a biscuit in the

centre of the circle.
• On top of the single layer of cookies, add a layer of the cream icing,

spreading it thinly over Maria biscuits and then make a second layer
of Maria biscuits. Repeat this process 3 more times for a total of 5
layers.
• Spread the remaining icing over the top and sides, smoothing out
the top and sides with a spatula, the layer of cream on the sides
should be very thin.
• Place in the refrigerator for a few hours or overnight.

MY STORY | Monica da Silva

This is my favourite Portuguese recipes. I love the Portuguese cuisine, but I am not a big cook though. Portuguese food is
one of the best cuisines for me, but this could be, because I am Portuguese too.

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Dessert

EASY LEMONY YOGHURT FRIDGE TART

PREP: 10 MIN BAKE: 4 MIN SERVES: 6

INGREDIENTS METHOD

Crust: • Place the lemon cream biscuits in a food processor and process until
2 pkt lemon cream biscuits, crushed you have fine crumbs. Melt the butter in a cup in the microwave
½ c melted butter and add the the lemon cream biscuit crumbs.

Filling: • Mix the melted butter and the crumbs together until all the butter
385 g condensed milk has absorbed into the lemon cream biscuit crumbs.
500 ml lemon curd yoghurt
¼ c lemon juice • Pour the crumb mix into a tart dish, that has been lined with butter.
• Press the crumb mix down with the back end of a spoon. The crumb
Chef tip: sprinkle some grated lemon
zest on top. mix can also come halfway up the sides of the tart dish.
• Leave to cool off and start with the filling.
• In a bowl, mix the condensed milk, yoghurt and lemon juice.
• Mix well and pour the mixture over the crust.
• Microwave for 4 minutes to set the mixture (this is the secret).
• Refrigerate for 2 hours and enjoy!

MY STORY | Myra Grobler

This is the best dessert to make if you are in a hurry and need to quickly prepare something sweet. This fridge tart is very
easy to make and is so delicious. It’s a light, refreshing tart. Best shared with friends and family!

CONTENTS NEXT 89

Dessert

AUNTY MEISIE’S BANANA BREAD

PREP: 15 MIN BAKE: 60 MIN SERVES: 6-8

INGREDIENTS METHOD

1½ c all-purpose flour • Preheat the oven to 180° C.
1c self-rising flour • Lightly grease a bread tin with butter, so the loaf does not stick to
1 tsp baking powder
¼ tsp salt the tin.
½c oil • Mix all the dry ingredients together and add all the wet ingredients
¾c brown sugar
2 large eggs, beaten (excluding the milk).
3 overripe bananas, mashed • Once you have added all the ingredients together, make sure the
5 ml vanilla essence
½c milk (if batter is too thick) consistency is not too thick and not too runny. If it is too thick add
a little milk to the batter and mix well.
• Add the batter to the greased bread tin.
• Bake in the oven for 60 minutes.
• To check if the loaf is done, test with a clean knife. No batter should
be left on the knife.
• Leave in oven to rest for a couple of minutes.
• Best served warm with some butter.

MY STORY | Natasha Veldsman

This was my grandmother’s recipe that was passed down to me - with a little tweak here and there. My family gatherings
always included savoury and sweet treats and my grandmother’s banana loaf recipe has been a dish in our home for many
years. This was a delicious treat that my mother was raised on. My grandmother would make this banana loaf as a side dish
when the main meal was too small to feed the bellies of her six children. This banana loaf recipe brings such joy and a sense
of heritage at all our family gatherings.

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Dessert

SWEET TEA-TIME SNACK DUO

PREP: 30 MIN BAKE: 15 MIN MAKES: 40 BLOCKS
13 BALLS

INGREDIENTS METHOD

Granny Marie’s chocolate blocks: Granny Marie’s chocolate blocks:
500 g butter • Melt the butter slowly on a low heat, don’t boil.
1 kg icing sugar • Mix in the beaten eggs, icing sugar and cocoa powder and mix well.
2 pkt Marie biscuits • Add the vanilla essence and Marie biscuits (broken into pieces) and
2 eggs, well beaten
2 tbsp cocoa give it a good stir.
1 tsp vanilla essence • Press into a greased dish or baking tray and place in the refrigerator.
• Cut into blocks before it gets too hard.
Coconut date balls:
2 pkt dates Coconut date balls:
1 c sugar • Cook the dates, sugar, water and butter for ±10 min.
2 c Marie biscuits • Add the Marie biscuits (broken into pieces) and mix well.
3 tbsp boiling water • Roll into small balls and into some shredded coconut.
1 c butter • Place on a greased baking tray.
shredded coconut • Refrigerate for a few minutes to set.

MY STORY | Odette Oosthuizen

These two tea-time treats are very special to me. Every year, around Christmas time, my mom and I would bake Christmas
biscuits. We would bake for days, and make stacks of them, for all our friends and family. We made all sorts, but the staples
were my Granny Marie’s chocolate blocks, crunchies, rice crispy cookies and of course my mom’s famous coconut date balls.
The whole family would be eating on these from the time we put up the Christmas tree to when we would take it down.
Since moving to Cape Town, I don’t get to do that leading up to Christmas anymore. Every time I make these recipes, I think
of my mom, my granny and the memories of sharing the desserts with my family.

CONTENTS NEXT 91

Dessert

ROB’S BABELAS CHOCOLATE TART

PREP: 45 MIN BAKE: 30 MIN SERVES: 10

INGREDIENTS METHOD

4 eggs Cake batter
2 c sugar • Preheat oven to 180° C.
1 c cake flour • Mix all dry ingredients together to combine, keep 1 c sugar a side.
¼ c oil • Mix all wet ingredients together to combine.
10 ml baking powder • Mix wet and dry ingredients together, distribute the batter onto an
¼ c cocoa powder
¼ c water oven tray.
1 pinch salt • Bake for 30 minutes.
1 extra-large Cadbury Sauce
chocolate of your choice • Pour ¾ Ideal milk and 1 c of sugar into a pot on the stove,
1 Can Ideal milk
bring to boil.
• Melt Cadbury chocolate in a pot and add ¼ Ideal milk, bring to boil.
• Pour over cake once out of the oven.
• Cool down and enjoy!

MY STORY | Robert Aster

This chocolate cake recipe was handed down to by my grandmother and I added a twist to it, by changing the chocolate to
a Cadbury chocolate and not Nestle. Makes it creamier and delicious.

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Dessert

MIESIE SE KERFEES VRUGTEKOEK

PREP: 30 MIN BAK: 60 MIN BEDIEN: 12

BESTANDDELE METHODE

½ kg vrugte • Voorhit oond teen 160° C.
1 k suiker • In ´n pot op lae hitte, kook die vrugte saam met suiker, water en
1 k water
115 g botter botter vir 5 minute.
1 tl. koeksoda • Roer koeksode in by vrugte.
1 k koekmeel • Verwyder van die stoof en laat vrugte afkoel.
1 tl. kaneel • Meng droeë bestanddele met goed afgekoelde vrugte.
1 tl. all spice • Voeg 2 goed geklikste eiers by.
2 eiers • Meng brandewyn in en bak vir 1 uur.
¼ k brandewyn

MY STORIE | Seugnet koekemoer

Die resep is my ma se (sy is nou 83 jaar oud) se bekende vrugtekoek. Oor die jare het sy talle trou, doop, Kersfees en verjaars-
dae vrugtekoeke gebak en al is sy “afgetree”, het sy vaste Kersfees vrugtekoek bestellings elke jaar. Ons was ook vreeslik
bevoorreg dat sy gedurende lockdown, my kleindogter, Leah se eerste verjaarsdag koek kon bak.

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