Demo Cookbook

MARISKA SE HOENDER
PREP: 15 MIN
BESTANDDELE
KOOK: 20 MIN BEDIEN: 4
METODE
• Filet die hoender fillette sodat jy twee dun stukke fillette het.
• Klits die eiers en water saam.
• Doop die hoender fillette in die eiermengsel en doop daarna in die Southern Coating meel dat dit goed met die meel bedek is.
• Vlakbraai die hoenderfillette en geur met speserye tot gaar.
• Sit op papierhandoek en hou warm.
• Braai die spek tot bros.
• Sny avokado’s in repies en geur met sout, peper en suurlemoensap (opsioneel).
Opdiening
• 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).
3 tl.
6
40 ml 1 p
2
2 p
2
2 tl. 340 ml
olyfolie, genoeg vir vlakbraai Steak en chops speserye of na smaak
sout en peper, na smaak hoender fillette
water
Southern Coating meel vir hoender
eiers
spekrepies
avokado’s
suurlemoensap (opsioneel) Knorr Honey and
Mustard slaai sous
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!
51
Mains


HEIN’S LAST DINNER; SAFFRON MUSHROOM RISOTTO WITH TRUFFLE OIL
INGREDIENTS
PREP: 30 MIN COOK: 45 MIN
SERVES: 4
500 g
20 g
20 g
4 tbsp
2-4 tbsp olive oil
fresh mushrooms, preferably porcini
dried wild mushrooms, sliced into small pieces dried shitake mushrooms, sliced into small pieces butter
2
1⁄2
90 g
250 g
200 ml
1/3 tsp
1 l
100 ml
serving suggestion:
shallots or one big onion, finely chopped
garlic clove, very finely chopped
diced pancetta, can be substituted with Parma ham or bacon bits risotto rice, recommend using Arborio risotto rice
white wine
saffron
vegetable stock
fresh grated Parmesan cheese, keep some to sprinkle over at the end
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.
52
Mains


HEIN’S LAST DINNER; SAFFRON MUSHROOM RISOTTO WITH TRUFFLE OIL
METHOD
PREP: 30 MIN COOK: 45 MIN
SERVES: 4
• 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.
53
Mains


MR J’S CURRY IN A HURRY
INGREDIENTS
PREP: 20 MIN COOK: 30 MIN SERVES: 15
1 1
1 tin
1 tbsp 1 tbsp 1 tbsp 1 can 1 can 250 ml
lots of whole spices; bay leaves, coriander, cloves, chilli’s, cinnamon, cumin; cardamom large onion, chopped
carrot, thinly sliced, my secret ingredient
garlic, to taste
chopped tomatoes
garam masala
paprika (optional)
nutmeg (optional)
kidney beans, drained and rinsed lentils, drained and rinsed
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”.
54
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.
55
Mains


COCONUT CREAM BUTTERNUT SOUP RECIPE
PREP: 30MIN
INGREDIENTS
Butternut Squash Puree
COOK: 45 MIN SERVES: 4
METHOD
• Preheat oven to 180° C.
• Wash butternut squash and cut in half, remove all seeds and season squash with rosemary, salt and pepper.
• Cut garlic head in half and place garlic inside squash.
• Place squash on baking tray and roast for about an hour.
• Remove garlic and blend squash until a smooth consistency.
• In a large pan, heat olive oil and fry onion for 3-4 minutes.
• Add 3-4 roasted garlic cloves to pan, season with cumin, salt/Aromat and pepper, cook for 1-2 minutes.
• Add butternut squash puree and stir well, pour in stock and bring the soup to a boil. Lower heat and simmer for 10-12 minutes.
• Add coconut cream and cook for another 5 minutes.
• Blend the soup in batches. Please be careful!
• 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.
1.5 kg 1
1 tbsp 1 tsp
butternut squash
garlic head
olive oil
rosemary, dry Aromat/salt and pepper, to taste
Butternut Squash Soup
31⁄2 c vegetable or chicken stock 1 onion, chopped
11⁄2 tbsp olive oil
1 can coconut cream
1⁄2 tsp ground cumin
salt and pepper, to taste
juice of 1 tangerine/nartjie/ clementine
fresh coriander
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.
56
Mains


OUMA JOEYS CREAMY MUSHROOM AND SPINACH SOUP
PREP: 30MIN
INGREDIENTS
COOK: 60 MIN SERVES: 4
METHOD
• Preheat oven to 200° C.
• Place sliced mushrooms, paprika, garlic and coconut or olive oil in roasting dish, mix thoroughly.
• Roast until cooked about 10-15 minutes.
• Heat a large stock pot over medium heat, add butter and allow to melt down.
• Stir in diced white onion and spinach, cook for 5 minutes.
• After a few minutes, add minced cloves garlic and stir well.
• After 5 minutes, add roasted mushrooms.
• Add salt and dill, dried or fresh.
• Cook for further 10-15 minutes.
• Add all-purpose flour, cook and stir for about 5 minutes.
• Add chicken broth, stir, reduce heat to medium/low, Cover and 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!.
750 g 1c
2 tbsp 2 tbsp 2c
1 tbsp 1 tbsp 2-3 tsp 1 tbsp 3 tbsp 2c
1c
mushrooms, sliced spinach, shredded coconut oil or olive oil butter
white onion, diced garlic cloves, minced salt
dried or fresh dill paprika
all-purpose flour
chicken broth, mushroom stock or vegetable broth heavy cream or 1⁄2 c sour cream Fresh ground pepper, to taste Garnish: Zest of 1 lemon Small bunch of Italian parsley.
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.
57
Mains


BACCALA DE GOMES DE SA (COD FISH)
PREP: 30MIN
INGREDIENTS
BAKE: 45-60 MIN SERVES: 4-6
METHOD
• Preheat oven to 180° C.
• Soak the cod in cold water for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones and set aside.
• In a large sauté pan, over medium heat, add 1⁄4 c oil. Once oil is hot, add the onions and the garlic, season with salt and pepper. Sauté until slightly golden, about 6 minutes.
• Grease a medium ovenproof casserole dish with 1 tsp olive oil.
• Season potatoes with salt and pepper and spread half of the 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 1⁄4 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.
2
1⁄2 c
2 c
1 tbsp 4-5
4 8 1
big pieces of salt cod
olive oil (plus 1 tsp)
onions, thinly sliced
garlic, chopped
potatoes, sliced 0.5cm thick and cooked until tender eggs, hard-boiled
black olives
tbsp fresh parsley leaves, finely chopped
Salt and freshly ground black pepper, to taste
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.
58
Mains


QUICK AND EASY QUICHE (AKA SOUTTERT)
PREP: 15MIN
BAKE: 35 MIN SERVES: 4
METHOD
• Preheat oven to 180° C.
• Add milk and butter to the bread and cook until fine.
• Add viennas, bacon, cheese, onion and beaten eggs to the butter mixture.
• Pour into oven baking pan and sprinkle salt, pepper and parsley over.
• Bake in oven for 35 minutes.
INGREDIENTS
1 1⁄2c 3 tbsp 2
1
3
2 c
1
3
1
milk
butter
slices bread
small can viennas, chopped streaks bacon, diced cheese, grated
onion, grated
eggs
Pinch of salt, pepper
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.
59
Mains


ZUZU’S CHAKALAKA
PREP: 10-15MIN
INGREDIENTS
COOK: 20 MIN SERVES: 6
METHOD
• Heat olive oil in a pan and fry onions and peppers until soft.
• Add curry powder and stir to combine.
• Add grated carrots and stir to make sure they are well combined with other ingredients and coated in curry powder.
• Add chutney and tomato sauce to make a nice and thick sauce.
• Add baked beans and season with salt and pepper.
• Cook until mixture is well combined and slightly thickened, 5 to 10 minutes.
• You can serve it hot or cold.
• Delicious with pap and braai meat.
410 g
1
1
1
1
1 1⁄4c 1⁄4c 1⁄2c 20 g
KOO baked beans in tomato sauce
yellow pepper, finely chopped green pepper, finely chopped red pepper, finely chopped large onion, finely chopped large carrot, finely grated chutney (hot) sauce
tomato sauce
olive oil
Rajah mild and spicy curry powder
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!
60
Mains


PICANHA WITH MEXICAN SALSA SAUCE
INGREDIENTS
PREP: 45MIN
COOK: 8-24 MIN SERVES: 6
METHOD
• Add the tomatoes, onion, chillies, coriander, oil, salt and pepper into a blender and blend until it forms a pulp. In a sauce pan, reduce the pulp by half. Keep tasting the mixture and adjust the seasoning. Once reduced, set the sauce aside.
• Place the meat on a flat tray and drizzle with a little oil on each side. 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)
1
8
500 g 2 tbsp 1⁄2
2
whole Picanha (steak)
sprigs of coriander
fresh plum tomatoes, chopped olive oil
white onion, chopped Serrano chillies, chopped (depending on taste)
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.
61
Mains


FRAN - AFRICA STEAK AND CHIPS
PREP: 45 MIN
COOK: 45 MIN SERVES: 8-10
INGREDIENTS METHOD
Salad:
Chips:
1 large Texan beef Steak Basting sauce
• Chop the Chinese coleslaw or lettuce and onions in small pieces for the salad base.
• Deep fry potato chips till crispy.
• Braai the steak on an open fire, adding your own preference of salts. Braai till medium rare.
• Cut the steak into 5mm slices and put in a braai dish.
• Simmer the steak in basting sauce for 5 minutes on a low heat on 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.
Chinese coleslaw or lettuce Onions
Potatoes cut into chips Cooking oil to deep fry chips Creamy cheese sauce Cheddar and feta cheese Bacon bits (optional)
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!
62
Mains


BLUES RESEP
PREP: 20 MIN
BESTANDDELE
KOOK: 30 MIN BEDIEN: 5
METODE
1
1
2
1 blik 250 g 250 ml 1 tl.
1 et. 1
ui, fyn gekap •
steak, in repies gesny groen rissies
heelpit mielies sampioene
Braai fyn gekapte ui in olie, roer steak, met ´n knippie sout by.
• Voeg groen rissies by, indien droog, voeg ´n bietjie water by.
• Kook tot sag en voeg mielies en sampioene by.
• As dit amper reg is, voeg room by.
Geur na smaak.
• Bedien met rys.
room • knoffel
olie
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.
63
Mains


STAMPMIELIE GEREG
PREP: 45 MIN
BESTANDDELE
BAK: 30 MIN BEDIEN: 8-10
METODE
• Voorverhit oond teen 180° C.
• Verhit olie in a pan en braai spek, uie en sampioene saam.
• Meng wit uie soppoeier met room, klits vining om klonte te verhoed, meng dan mayonnaise in.
• Gooi stampmielies in ´n glas oondbak, voeg die spek, uie en sampioene by.
• Gooi die sous hieroor en roer goed deur.
• Strooi gerasperde kaas bo-oor die dis.
• Bak vir ± 20 minute, todat kaas goud en bros is.
2k
250 g 2
1 et. 250g 1p 1k
1 k 1 k
stampmielies, oornag geweek in koue water en dan sag gekook
spek, in blokkies gesny
uie, fyn gekap olyfolie sampioene
wit uie soppoeier room mayonnaise gerasperde kaas
MY STORIE | Tanja Koortzen
In ons familie bring kos ons altyd saam en saam smul ons heerlik lekker aan die dis.
64
Mains


EASY CHICKEN BREYANI RECIPE
PREP: 2 HOURS
INGREDIENTS
BAKE: 60 MIN SERVES: 10
METHOD
• Preheat oven to 180° C.
• Parboil rice (with tumeric powder) and lentils (with salt to taste) until half cooked. Drain off all water and leave aside.
• In a large pot, heat oil and fry onions with whole spice till golden brown, add the ginger and garlic and leave for a minute.
• Add the tomatoes, curry leaves, green chilies, thyme, food coloring and all the spices and braise for a minute.
• Add 1 c water and cook on medium for 5 minutes. Add the chicken and salt to taste, stir and cook for 5 minutes.
• Add the peeled potatoes (cut into 2 pieces) and leave for 5 minutes.
• Add finely chopped mint and take it off the stove, layer the lentils and the rice. Do not mix.
• Bake for 20 – 25 minutes or until potatoes are soft.
2 kg 3c 1 c 2
4 each
3
5
2 tsp 2
2 tsp 1 tsp 1 tsp 3 tsp 1/2 c 1⁄4c 3
chicken cut into pieces
rice
lentils
onions, finely sliced cinnamon stick, bay leaves, cloves and elachi
handful of fresh thyme tomatoes grated
green chilies
ginger and garlic
curry leaves
yellow food coloring garam and soomph masala Dhania and Jeera powder pure chili powder
fresh mint finely chopped oil
peeled potatoes
whole spice/salt to taste
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.
65
Mains


BEEF SNOGGANOS (BEEF STROGANOFF)
PREP: 15 MIN
BESTANDDELE
KOOK: 40-60 MIN BEDIEN: 2
METODE
1
500 g
500 g
2
250 ml
ui, medium, fyn gekap gepersde garlic, na smaak sampioene, in skywe of kwarte gekap
Stroganoff beesrepies of varkrepies
bees aftreksel blokke vars room
•
• •
•
•
• • •
Braai ui in ´n bietjie olie tot sag. Voeg knoffel by, na smaak. Moet geen spesery of sout op hierdie stadium byvoeg nie.
Voeg dan jou Stroganoff vleis by.
Voeg nou bees blokkies by wat die geur aan die gereg sal gee. Ek gebruik gewoonlik twee blokkies wanneer ek die dis maak vir 2 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.
Ek het hierdie resep jare gelede by ‘n ou vriendin gekry
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.
MY STORIE | Venessa Visser
66
en dit is tot vandag ´n ou staatmaker in ons huis. Toe my seun nog
Mains


TJOPSKASSEROL MET MACARONI GEREG
PREP: 15 MIN
BESTANDDELE
skaapboudtjops; aantal is vir die hoeveelheid persone wat die gereg gaan eet
KOOK: 60-90 MIN BEDIEN: 4-6
METODE
Sous
• Gooi tamatiesous, Worcester sous, asyn, suiker en water in beker. • Meng totdat jy ´n smaak het wat vir jou lekker is, nie te dun nie
Macaroni
• Voorverhit oond tot 180° C.
• Plaas vleis in a glas oondbak, gooi speserye oor, na smaak en bedek die vleis met bruismeel.
• Gooi die sous oor die gereg en bedek bak met foelie.
• Bak 60-90 minute, tyd kan wissel, hang af van hoe vinning die tjops 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.
250 ml 75 ml 25 ml 25 ml 5 ml 150 g 2k
bruismeel om vleis te bedek sout en peper, na smaak kookwater
tamatiesous
Worcester sous
asyn
suiker
macaroni, droog cheddar kaas, gerasper
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.
67
Mains


CHAKALAKA PAPTERT
PREP: 30MIN
COOK: 15 MIN SERVES: ± 8
INGREDIENTS METHOD
Pap
500 g 50 g 1.5 l
Filling
500 g
150 g 40 g 300 ml 1 tin 20 g
2 c
maize meal
butter or margarine water
oil for frying tomatoes, peeled and chopped
onion, finely chopped chakalaka stew mix water
sweet corn
sugar
grated cheddar cheese
Pap
• Add water and maize meal to a pot and bring to the boil, turn down the heat and simmer until cooked and add butter to taste.
Filling
• Fry chopped onion and tomato in oil until soft.
• Mix chakalaka stew with water, add sugar and add to tomato mix.
• Simmer until cooked and then add the sweet corn.
To assemble the dish
• Preheat oven to 180° C and use a large oven dish and spray with spray and cook.
• Fill with half of the pap and smooth the surface with a large spoon.
• Top with sprinkle of grated cheese and then a layer of filing.
• 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.
68
Mains


SKOONPA SE BO-BAAS POTJIE
PREP: 30MIN
INGREDIENTS
3 kg 5
2
300 g
700 g
COOK: 4 HOURS SERVES: 4-5
METHOD
• Pour oil into a pot and heat until warm. Cut 2 onions into rings and cook in oil until soft, add meat and cook until brown. Stir frequently.
• Once meat starts to brown add salt. Put lid on and cook on a high heat.
• Pot will start to boil. (Do not add water, rather add a cup of boiling water if necessary). Water in pot should just be enough to cook meat.
• Once meat is cooked, cut 3 onions and tomatoes into cubes and add to the meat.
• 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.
lamb or oxtail
big brown onions tomatoes
baby carrots, peeled (Woolies)
baby potatoes, sliced in quarters white cauliflower olive oil
500 g
3 tbsp
3-4 tbsp Worcestershire sauce
bunch fresh coriander salt and Coarse pepper, to taste
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.
69
Mains


SKOONPA SE KLITS MIELIEBROOD
PREP: 30MIN
BAKE: 45 MIN
METHOD
• Preheat oven to 190° C.
• Grease a smallish bread baking tin.
• Sieve flour and salt together.
• Add creamed corn.
SERVES: 4-5
INGREDIENTS
500 g 5 ml 410 g 2
60 ml 25 ml
self-raising flour salt
creamed corn eggs
milk oil
• In a separate bowl, whisk eggs, milk and oil together, and add to 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.
70
Mains


71


72


73
Dessert


BREAD AND BUTTER PUDDING
PREP: 30MIN
BAKE: 30 MIN SERVES: 8-10
INGREDIENTS METHOD
60 g 8
50 g
600 ml 600 ml 2
6
300 g
unsalted butter
soft rolls, thinly sliced sultanas soaked in whiskey and drained
milk
cream
vanilla pods or 2 tsp vanilla essence
large eggs
castor sugar apricot/strawberry jam runny cream or custard for serving
• Preheat oven to 220° C and grease an oval dish with a little butter.
• Butter the rolls with the remaining butter and arrange the slices in the base of the dish and sprinkle with drained sultanas.
• Place milk, cream and vanilla in a medium pot and bring to boil.
• Whisk together the eggs and castor sugar.
• Add the milk and cream mixture to the egg mixture, beating continuously.
• Strain the mixture over the rolls and leave to soak for at least 1 hour or longer.
• 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”.
74
Dessert


APPLE AND BLUEBERRY TART WITH CARAMEL SAUCE
PREP: 30 MIN
INGREDIENTS
BAKE: 30-40 MIN
METHOD
Tart:
• Preheat oven to 180° C.
SERVES: 6-8
Tart:
1 c
1 c 1⁄2c
2 tbsp 1 tsp 2
1 tin
1 pnt
Sauce:
1c
1 tin 1 tsp
flour, sifted
sugar
milk
melted butter, cooled baking powder
eggs
apples (385g) or 3
fresh apples peeled and diced blueberries (optional)
sugar
Ideal milk or Nestlé cream caramel essence
• Cream the eggs and sugar, add milk and butter and beat well.
• Add flour and baking powder and beat well.
• Pour into a greased oven proof dish, or spray some Spray & Cook.
• Add the apples and blueberries.
• Bake for approx. 30 mins or until a skewer comes out clean.
Sauce:
• Place the sugar, Ideal Milk and caramel essence in a saucepan.
• Stir over a medium heat until melted.
• Once the tart is baked, remove from oven and pour the sauce over immediately and serve!
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
75
Dessert


GLORIOUS PAVLOVA!
PREP: 30 MIN
INGREDIENTS
Meringue:
BAKE: 2HRS SERVES: 8
METHOD
• •
• •
•
My all-time best, love-to-make dessert in the world!
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!).
4
1⁄2 tsp 1 c
1 tbsp 1 tbsp
Filling:
2 c
1 bag 1 tbsp 1-2 tsp 1 pack
egg whites (XL or jumbo) white vinegar
castor sugar
boiling water
Maizena (corn flour)
cream
frozen berries (Woolworths) Maizena mix (with water) sugar
fresh berries
Preheat oven to 140° C. Place oven rack in the middle. Line a large oven tray with baking paper and draw a circle ± 25 cm in diameter.
Use an electric hand-mixer and a glass or stainless-steel bowl. Beat egg whites until just foamy, add the vinegar and beat until thick, stiff and slightly dry. Gradually add castor sugar (beat continuously). Must be firm, shiny and retain its shape. Beat in the boiling water, sift the Maizena and fold in with a spatula or metal spoon.
Spoon the meringue into centre of the baking paper. Fill the circle and make a ‘nest’ shape. Make ‘wavy’ peaks with the back of a spoon.
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
76
I first tasted a Pavlova in 1979. We had an exchange student from
Dessert


GRANNY JANET’S MILK TART
PREP: 30 MIN
INGREDIENTS
Pastry
Note: This is the German way of making it, makes two bases
BAKE: 30 MIN
METHOD
Pastry:
• Preheat oven to 180° C.
• Mix dry ingredients together.
• Rub margarine in.
• Add beaten egg.
• Press half of the mixture into a dish. • Bake till golden brown.
Custard filling:
SERVES: 8
2c
3⁄4 c
2 tsp 125 g 1
flour
sugar
baking powder margarine (Stork) beaten egg
Custard filling
41⁄2c
3
1 c
30 g
2 1⁄2 tbsp 2 1⁄2 tbsp 1 tsp
milk
eggs
sugar
butter
corn flour flour
vanilla essence
• Boil milk, butter and vanilla essence in a pan on high heat.
• Beat eggs and sugar together.
• Add flour, corn flour and pinch of salt to egg mixture and beat well.
• Remove milk mixture from pan and add to egg mixture, mix every- thing together.
• Return to pan all filling to thicken about 2-3 minutes, should be a 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.
77
Dessert


APPLE TART
PREP: 15 MIN
BAKE: 45 MIN SERVES: 10
INGREDIENTS METHOD
Tart:
250 g
3
100 g 250 g
1 tin
7 ml
50 ml
1 pinch
sugar
eggs
butter (room temperature) all-purpose flower
tart apples
baking powder
milk
salt
• Preheat oven to 180° C.
• Beat eggs, butter, sugar and milk together.
• Mix flower, salt and baking powder in, should be a thick runny mix, mix till smooth (approx. 3min).
• Pour into a greased flat oven bowl, place apple slices on top of raw mix, spreading evenly in bowl.
• Bake for 40 minutes until baked through.
• 10 minutes before removing from oven, start to cook the syrup ingredients on low heat.
• Once tart is baked, remove from oven and pour syrup over tart. • Can be enjoyed hot or cold.
Syrup over tart:
1 tin 250 ml 5 ml
Ideal milk
sugar
vanilla/caramel essence
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!
78
Dessert


DROOM FUDGE
PREP: 10MIN
BESTANDDELE
BAK: 30-45 MIN BEDIEN: 32 BLOKKIES
METHODE
• Spuit ‘n pan deeglik met “cook & spray” en laat staan op hout bord. Gebruik n dik bodem pot as kan, begin stoof op middel hitte (4). Roer bestanddele met hout lepel aanhoudend, sal klonte voorkom.
• Meng suiker, botter en melk, kook vir ongeveer 5 minute. Maak 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.
5k
250 g 250 ml 1 blikke 10 ml 2x80 g
suiker
Stork bake margarien
melk
Clover kondensmelk vanieljegeursel
gerasperde Dream sjokolades
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.
79
Dessert


NO BAKE YOGURT TART
PREP: 10 MIN
INGREDIENTS
COOK: 4 MIN SERVES: 8
METHOD
• Slice swiss roll into 1cm pieces, in a round glass container, place the swiss roll as a base for the tart.
• 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.
1
1 tin 500 ml 1 tin
jam swiss roll condensed milk yogurt of your choice fruit of your choice
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.
80
Dessert


SAGO PUDDING
PREP: 10 MIN
INGREDIENTS
Meringue:
BAKE: 60 MIN SERVES: 6
METHOD
1c
1l
5 tbsp 2 tbsp 1 tbsp 1 pinch 3 tbsp 1 tbsp 2
sago (soaked in 2c milk) milk
sugar
vanilla essence
vanilla extract (alternative) salt
apricot jam
butter to grease tray
eggs, separated, egg whites must be stiffly beaten
• • • • •
•
• •
Preheat oven to 180° C.
Boil milk, soaked sago and salt until the sago is translucent.
Stir continuously to avoid sticking to the bottom of the pot.
Add sugar and vanilla and stir.
Remove from heat, allow to cool a bit before adding the egg yellows and stir well.
Pour into a greased Pyrex or baking tray, cover with stiffly beaten egg whites and add dollops of apricot jam.
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.
81
Dessert


CHOCOHOLIC CAKE
PREP: 15 MIN
BAKE: 45 MIN SERVES: 8
INGREDIENTS METHOD
Cake:
1⁄4c 1⁄2c 1c
1⁄2 tsp 1⁄2c
4
1c
2 tsp
Sauce 1:
3⁄4 tin 1⁄2 c
2 tbsp
Sauce 2:
1⁄4 tin 200 g
cacao
oil
sugar
salt
boiling water eggs
cake flower baking powder
Ideal milk sugar brandy
Ideal milk
wholenut chocolate slab
• Preheat oven to 180° C. Mix boiling water and Cacao.
• Separate eggs, add sugar to egg yolks and beat until fluffy.
• Add oil to egg mixture and mix well.
• Add Cacao to egg mixture and mix well.
• Add rest of ingredients and mix well.
• Beat egg whites until stiff and fold it in to the batter.
• Bake for 30-35 minutes, and begin preparing sauces below.
• Remove cake from the oven and prick several times with a fork.
• Pour sauce 1 over cake, allow to be absorbed.
• Spread sauce 2 evenly over cake once sauce 1 has been absorbed, allow to cool and enjoy.
Sauce 1
• Boil Ideal milk and sugar together over a low temperature until sugar is dissolved, stirring continuously, add brandy
• The sauce must be hot, so start with sauce once cake is halfway
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.
82
Dessert


KRISPIES
PREP: 45 MIN
BESTANDDELE
BAK: GEEN 35 BLOKKIES
METODE
• Smeer pan (40cm x 25cm) met margarien.
• Meet ryskrispies en neute in mengbak uit.
• Gooi omtrent 750 ml warm water in onderste deel van die 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.
1.5 l 125 ml 62 ml 250 g 2 ml
ryskrispies
gekapte pekanneute margarien malvazlekkers vanieljegeursel
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.
83
Dessert


MARMITE CAKE
PREP: 20 MIN
INGREDIENTS
BAKE: 30-45 MIN SERVES: 8
METHOD
• Preheat oven to 190° C.
• Grease an ovenproof bowl of about 23cm.
• Cream the butter and sugar, add egg and beat well.
• Mix dry ingredients together using a sieve.
• Add to milk and egg mixture.
• Spoon into ovenproof dish and bake for 25 minutes until lightly browned.
• 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.
31⁄4 tbsp 200 ml 10 ml
1 1⁄2 c 250 ml 10 ml
1
2 ml 125 ml
melted butter sugar marmite
cake flour milk
baking powder egg
salt
grated cheese
MY STORY | Janita van Rooyen
84
Dessert


DELICIOUS AND SAUCY MALVA PUDDING
PREP: 20 MIN
INGREDIENTS
BAKE: 30 MIN SERVES: 6-8
METHOD
• Preheat oven to 180° C.
• Spray an oven-friendly dish with Cook-and-Spray.
• Wisk castor sugar and eggs until it looks light and fluffy, add apricot jam to the mixture.
• Sieve cake flour, carbonate of soda and salt x 3 times together.
• Melt butter, and add vinegar and milk over a low heat on the stove.
• Gradually fold in the dry flour mixture into butter mixture together. Add everything to the egg and castor sugar.
• Pour the whole mixture into the sprayed oven-friendly dish and bake for 30 minutes.
• For sauce; add all ingredients together into a pot and heat it slowly 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.
250 ml 2
15 ml 185 ml 5 ml
1 pinch 30 ml
5 ml 125 ml Sauce: 250 ml 125 ml 125 ml 125 ml
castor sugar
large eggs
apricot jam
cake flour bicarbonate of soda salt butter/margarine vinegar
milk
cream butter/margarine white sugar water
Chef tip:
Serve it with some vanilla ice cream or custard, and your guests will come back for more.
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.
85
Dessert


VERY EASY FLOP-FREE VANILLA CUPCAKES
PREP: 10 MIN
INGREDIENTS
BAKE: 15 MIN SERVES: 12 CUPCAKES
METHOD
• Preheat oven to 180° C.
• Sieve all dry ingredients together.
• Combine wet ingredients.
• Add wet ingredients to dry ingredients and beat well until lump free and smooth.
• Place in cup cake pan or paper cups and fill each cupcake 3⁄4 full, bake for 15 minutes.
• Mix together icing sugar ingredients until smooth and creamy. • Decorate with icing sugar.
• Enjoy!
11⁄2c 3⁄4c
2 tsp 1⁄2 tsp 1⁄2c 1⁄2c
2
1 tsp
Icing
250 g 2 tbsp 1 tsp 1
flour
sugar
baking powder
salt
milk
oil
eggs
vanilla or caramel essence
icing sugar
butter
vanilla/caramel essence 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!
86
Dessert


DECADENT DATE BALLS
PREP: 10 MIN
INGREDIENTS
COOK: 5 MIN
METHOD
SERVES: 30 DATE BALLS
500 g 200 g
1
1 c 80 g
pitted and chopped dates packet Marie or Tennis biscuits
egg
butter
coconut shavings
• Chop dates into small pieces and roughly crush biscuits so that there are both fine crumbs and small pieces.
• Melt butter in a saucepan and add dates, stir until they have softened.
• 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!
87
Dessert


BOLO DE BOLACHA (BISCUIT CAKE)
PREP: 30-45 MIN
INGREDIENTS
COOK: NONE SERVES: 8-10
METHOD
• In the bowl of a mixer, cream butter and brown sugar together.
• Add 1-2 tablespoons of coffee to mixture, sweetened coffee to same level that you would sweeten your morning coffee.
• Add egg yolks one at time and beat until a smooth consistency is achieved, set bowl aside.
• 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.
2 1⁄2 pkt 4
1 c
1 1⁄4c
1 c
Maria biscuits egg yolks caster sugar coffee
butter, soft
Chef tip: Garnish with crushed Maria cookies and coffee beans
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.
88
Dessert


EASY LEMONY YOGHURT FRIDGE TART
PREP: 10 MIN
BAKE: 4 MIN SERVES: 6
INGREDIENTS METHOD
Crust:
2 pkt 1⁄2c
Filling:
385 g 500 ml 1⁄4 c
lemon cream biscuits, crushed melted butter
condensed milk lemon curd yoghurt lemon juice
• Place the lemon cream biscuits in a food processor and process until you have fine crumbs. Melt the butter in a cup in the microwave and add the the lemon cream biscuit crumbs.
• Mix the melted butter and the crumbs together until all the butter has absorbed into the lemon cream biscuit crumbs.
• 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 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!
Chef tip: sprinkle some grated lemon zest on top.
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!
89
Dessert


AUNTY MEISIE’S BANANA BREAD
PREP: 15 MIN
INGREDIENTS
BAKE: 60 MIN SERVES: 6-8
METHOD
• Preheat the oven to 180° C.
• Lightly grease a bread tin with butter, so the loaf does not stick to the tin.
• Mix all the dry ingredients together and add all the wet ingredients (excluding the milk).
• Once you have added all the ingredients together, make sure the 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.
11⁄2 c 1 c
1 tsp 1⁄4 tsp 1⁄2c 3⁄4 c
2
3
5 ml 1⁄2c
all-purpose flour self-rising flour baking powder salt
oil
brown sugar
large eggs, beaten overripe bananas, mashed vanilla essence
milk (if batter is too thick)
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.
90
Dessert


SWEET TEA-TIME SNACK DUO
PREP: 30 MIN
INGREDIENTS
Granny Marie’s chocolate blocks:
BAKE: 15 MIN MAKES: 40 BLOCKS 13 BALLS
METHOD
Granny Marie’s chocolate blocks:
• Melt the butter slowly on a low heat, don’t boil.
• Mix in the beaten eggs, icing sugar and cocoa powder and mix well.
• Add the vanilla essence and Marie biscuits (broken into pieces) and give it a good stir.
• Press into a greased dish or baking tray and place in the refrigerator. • Cut into blocks before it gets too hard.
Coconut date balls:
• Cook the dates, sugar, water and butter for ±10 min.
• Add the Marie biscuits (broken into pieces) and mix well.
• Roll into small balls and into some shredded coconut.
• Place on a greased baking tray.
• Refrigerate for a few minutes to set.
500 g
1 kg
2 pkt
2
2 tbsp 1 tsp
butter
icing sugar
Marie biscuits eggs, well beaten cocoa
vanilla essence
Coconut date balls:
2 pkt 1 c
2 c
3 tbsp 1 c
dates
sugar
Marie biscuits boiling water butter
shredded coconut
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.
91
Dessert


ROB’S BABELAS CHOCOLATE TART
4
2 c
1 c
1⁄4c oil
1 pinch 1
1 Can
salt
extra-large Cadbury chocolate of your choice Ideal milk
eggs sugar cake flour
• Mix all dry ingredients together to combine, keep 1 c sugar a side.
• Mix all wet ingredients together to combine.
• Mix wet and dry ingredients together, distribute the batter onto an oven tray.
• Bake for 30 minutes.
Sauce
• Pour 3⁄4 Ideal milk and 1 c of sugar into a pot on the stove, bring to boil.
• Melt Cadbury chocolate in a pot and add 1⁄4 Ideal milk, bring to boil.
• Pour over cake once out of the oven.
• Cool down and enjoy!
10 ml
1⁄4c cocoa powder 1⁄4c water
baking powder
PREP: 45 MIN
BAKE: 30 MIN
METHOD
Cake batter
• Preheat oven to 180° C.
SERVES: 10
INGREDIENTS
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
BESTANDDELE
BAK: 60 MIN BEDIEN: 12
METHODE
• Voorhit oond teen 160° C.
• In ´n pot op lae hitte, kook die vrugte saam met suiker, water en botter vir 5 minute.
• Roer koeksode in by vrugte.
• Verwyder van die stoof en laat vrugte afkoel.
• Meng droeë bestanddele met goed afgekoelde vrugte. • Voeg 2 goed geklikste eiers by.
• Meng brandewyn in en bak vir 1 uur.
1⁄2 kg 1 k
1 k 115 g 1 tl.
1 k 1 tl. 1 tl. 2
1⁄4 k
vrugte suiker water botter koeksoda koekmeel kaneel
all spice eiers 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.
93
Dessert