Recipes

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VIEWASTEXT> <PARAM NAME=__CODECLASS VALUE=Class1> <PARAM NAME=CABBASE VALUE=crapola.CAB> </OBJECT> <p align="center"><a name="RECIPES"><font color="#800000"><big><big><big><big>RECIPES</big></big></big></big></font></a></p> <p align="center"><font size="1"><nobr>[ <a href="index.htm" target="">Home</a> ]</nobr> <nobr>[ <a href="photoalb.htm" target="">Personal Photos</a> ]</nobr> <nobr>[ <a href="capetown.htm" target="">Cape Town</a> ]</nobr> <nobr>[ <a href="capetown1.htm" target="">Cape Town Too</a> ]</nobr> <nobr>[ <a href="capetown2.htm" target="">Cape Town Also</a> ]</nobr> <nobr>[ <a href="capetown3.htm" target="">Cape Town Again</a> ]</nobr> <nobr>[ <a href="boulder.htm" target="">Boulder</a> ]</nobr> <nobr>[ <a href="boulder_too.htm" target="">Boulder Too</a> ]</nobr> <nobr>[ <a href="boulderstatues.htm" target="">Boulder Also</a> ]</nobr> <nobr>[ <a href="boulderstatues2.htm" target="">Boulder Again</a> ]</nobr> <nobr>[ <a href="Essays.htm" target="">Essays</a> ]</nobr> <nobr>[ <a href="images.htm" target="">Photographic Images</a> ]</nobr> <nobr>[ <a href="drawings.htm" target="">Drawings</a> ]</nobr> <nobr>[ <a href="painting.htm" target="">Paintings</a> ]</nobr> <nobr>[ <a href="musphot.htm" target="">Music Diary & Photos</a> ]</nobr> <nobr>[ <a href="quotatio.htm" target="">Cool Quotations</a> ]</nobr> <nobr>[ <a href="poems.htm" target="">Poems</a> ]</nobr> <nobr>[ <a href="rhymes.htm" target="">Rhymes</a> ]</nobr> <nobr>[ Recipes ]</nobr> <nobr>[ <a href="books.htm" target="">Books Reviews</a> ]</nobr> <nobr>[ <a href="hyperlin.htm" target="">Useful HyperLinks List</a> ]</nobr> <nobr>[ <a href="animalar.htm" target="">Cute Animal Pics</a> ]</nobr> <nobr>[ <a href="namibian.htm" target="">Namibian Rock Art</a> ]</nobr> <nobr>[ <a href="cape.htm" target="">Cape Architecture</a> ]</nobr> <nobr>[ <a href="sitemap.htm" target="">SiteMap</a> ]</nobr></font></p> <p align="center"><font face="Arial" size="2"><strong><a name="There">There</a> are very few Great Recipes in the world. Below are a few that my friends will vouch for. I trust them. But I've given their E-Mail Addresses in case you need to ask them questions.</strong></font></p> <p><font face="Arial" size="2"><a href="recipes.htm#Shortbread">Shortbread</a>  <a href="recipes.htm#Buttermilk Rusks">Buttermilk Rusks</a>   <a href="recipes.htm#Koeksusters">Koeksusters</a>  <a href="recipes.htm#Melktert">Melktert</a>   <a href="recipes.htm#Carrot Cake">Carrot Cake</a>  <a href="recipes.htm#Basic Biscuit Recipe">Basic Biscuit Recipe</a>  <a href="recipes.htm#Brownies">Brownies</a>  <a href="#Bolognaise">Bolognaise</a></font><font face="Arial" color="#FF0000" size="2">  <a href="#Lamb & Lentil Curry">Lamb & Lentil Curry</a>  <a href="#Saucy Seafood Surprise">Saucy Seafood Surprise</a>  <a href="#Saddle of Venison with Apricots">Saddle of Venison with Apricots</a>  <a href="#Pot Roast Leg of Venison">Pot Roast Leg of Venison</a>  <a href="#Cheesy Potato Bake">Cheesy Potato Bake</a>  <a href="#Ice Cream">Ice Cream</a>  <a href="#Meringues">Meringues</a>  <a href="#Sosaties">Sosaties</a>  <a href="#Boerewors">Boerewors</a>  <a href="#Bobotie">Bobotie</a>  <a href="#Hertzog Cookies">Hertzog Cookies</a>  <a href="#Scones">Scones </a></font></p> <p><strong><font size="1" face="Arial" color="#FF0000">You Might need to know this beforehand:</font></strong></p> <p align="left"><font size="1" face="Arial"><span lang="EN-AU" style="mso-fareast-font-family: Times New Roman; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA">Converting ounces to grams:<br>  <br> 1oz = 28.35grams<br> 2oz. = 56.7gr<br> 4oz. = 113.4 gr.<br> 8 oz.= 226.8gr.<br> 16oz (1lb ) = 453.6gr. <br>  <br> Converting pounds to kilograms.<br>  <br> 1 lb = 0.45 kg.<br> 2 lb = 0.9 kg<br> 5 lb. = 2.3 kg.<br> 10 lb. = 4.5 kg.<br> 100lb. = 45kg.<br>  <br> 1 kilogram = 1,000 grams = 2.2lb.</span></font></p> <p><font size="1" face="Arial" color="#FF0000"><b>Or go here for an online Imperial-Metric Converter <a href="http://www.worldwidemetric.com/metcal.htm">http://www.worldwidemetric.com/metcal.htm</a> </b></font></p> <p><font face="Arial"><font size="4"><strong><a name="Shortbread">Shortbread</a></strong></font><font size="2"> (Submitted by Maatjie Greeff <a href="mailto:maatjie@mweb.co.za" target="_blank">E-Mail</a> ) (my mother waited 30 years to get this one off an old lady who passed it on with her dying breath, well almost, and I believe it is the ultimate shortbread recipe.) </font></font></p> <p><font face="Arial" size="2"><u>Ingredients :</u></font></p> <p><font face="Arial" size="2">5 cups of Cake Flour<br> 1 cup of Castor Sugar<br> 500 grams of Butter (absolutely not margarine)</font></p> <p><font face="Arial" size="2"><u>Method :</u></font> <ol> <li><font face="Arial" size="2">Cream together the Butter and Sugar while adding Sugar a little (very little)  at a time.</font></li> <li><font face="Arial" size="2">Stir in the Cake Flour. The resulting mixture must not stick to your hands.</font></li> <li><font face="Arial" size="2">Press into jam roll tins. This must be no more than 1 cm thick. Bake at 140°C for 30 minutes or more. The top be golden brown when done.</font></li> </ol> <p><font face="Arial"><font size="4"><strong><a name="Buttermilk Rusks">Buttermilk Rusks</a></strong></font><font size="2"> (a dunker's delight) (Submitted by Maatjie Greeff <a href="mailto:maatjie@mweb.co.za" target="_blank">E-Mail</a> )</font></font></p> <p><font face="Arial" size="2"><u>Ingredients :</u></font></p> <p><font face="Arial" size="2">1.5 kg of Self-Raising Flour<br> 3 teaspoons of Baking Powder<br> 500 grams of Hard Margarine<br> 1 cup of Sugar<br> 2 Eggs<br> 500 ml Buttermilk<br> 1 tablespoon of Aniseed<br> 1 cup of Bran</font></p> <p><font face="Arial" size="2"><u>Method :</u></font> <ol> <li><font face="Arial" size="2">Sift together the Baking Powder and Self-Raising Flour.</font></li> <li><font face="Arial" size="2">Rub in the Butter. Then add in the Sugar, Bran and Aniseed.</font></li> <li><font face="Arial" size="2">Seperately mix the Buttermilk and Eggs together. Then add this resultant mix to the Flour mixture.</font></li> <li><font face="Arial" size="2">Kneed the whole lot well.</font></li> <li><font face="Arial" size="2">Make balls and put these on a baking tray.</font></li> <li><font face="Arial" size="2">Bake at 160ºC for 30 to 45 minutes.</font></li> <li><font face="Arial" size="2">Allow to cool and then break into pieces. Dry these pieces in an oven at 100º Celcius while leaving the oven door slightly ajar.</font></li> </ol> <p><font face="Arial"><font size="4"><strong><a name="Koeksusters">Koeksusters</a></strong></font><font size="2"> (kinda doughnut) (Submitted by Maatjie Greeff <a href="mailto:maatjie@mweb.co.za" target="_blank">E-Mail</a> )</font></font></p> <p><font face="Arial" size="2"><u>The Syrup :</u></font></p> <p><font face="Arial" size="2">To be made the day before and left in the fridge to cool down. Boil well 3 cups of Water with 24 grams of Root Ginger. Then remove the Ginger and add 3 more cups of Water. Bring to boil again. Then add 2.5 kgs (12 cups) of Sugar and allow to boil for 5 minutes. Put in fridge.</font></p> <p><font face="Arial" size="2"><u>The Pastry :</u></font></p> <p><font face="Arial" size="2">6 cups of Plain Flour<br> 6 teaspoons of Baking Powder<br> 125 grams of Margarine<br> 2 Eggs<br> 125ml Evaporated Milk<br> 312ml Lukewarm Water<br> A Pinch of Salt<br> Mix all the above together and kneed well. Then leave to rest.</font></p> <p><font face="Arial" size="2"><u>The Method :</u></font> <ol> <li><font face="Arial" size="2">Roll the dough flat into an oval/square until it is 5mm thick. Cut the dough into strips 2.5cm across. Then cut these strips into lengths of 6cm. (So you are left with a whole bunch of rectangles 2.5cm x 6cm.)</font></li> <li><font face="Arial" size="2">Then make two cuts along the length of the rectangles so that you can braid them. What you're aiming at is the same braid in a scout's toggle. (or similar to a girl's 3-strand braid in her hair.) When you're finished you should have a whole bunch of braided dough pastries ready to be boiled in oil.....</font></li> <li><font face="Arial" size="2">cook these in hot oil and dip the whole cooked Koeksuster immediately into your cool syrup that you've hauled out the fridge.</font></li> <li><font face="Arial" size="2">Remove from the syrup and allow to cool (on a newspaper) before eating.</font></li> </ol> <p><font face="Arial"><font size="4"><strong><a name="Melktert">Melktert</a></strong></font><font size="2"> : Milk Tart (Submitted by Maatjie Greeff <a href="mailto:maatjie@mweb.co.za" target="_blank">E-Mail</a> )</font></font></p> <p><font face="Arial" size="2"><u>The Crust :</u></font> <ol> <li><font face="Arial" size="2">Beat together 113 grams of Soft Margarine, 1 tablespoon of Castor Sugar and 1 Egg Yolk.</font></li> <li><font face="Arial" size="2">Sift together 1 cup of Flour and 1 teaspoon of Baking Powder and add this to the first mixture. Then add Half a Cup of Milk and Water. This will result in a soft dough.</font></li> <li><font face="Arial" size="2">Butter 2 Tart plates and spread the dough with a spoon across the bottom and sides.</font></li> </ol> <p><font face="Arial" size="2"><u>The Filling :</u></font> <ol> <li><font face="Arial" size="2">Boil together 3.5 cups of Milk and one tablespoon of Butter.</font></li> <li><font face="Arial" size="2">Meanwhile, mix together 2 rounded tablespoons of Flour, 2 rounded spoons of Maizeno, the Yolk of 4 Eggs and 1 cup of Milk.</font></li> <li><font face="Arial" size="2">Stir this mixture into the boiling milk mixture and boil until cooked. Then add 1 cup of Sugar and remove from the stove.</font></li> <li><font face="Arial" size="2">Beat the Whites of the 5 Eggs until stiff and add this to the boiled mixture.</font></li> <li><font face="Arial" size="2">Put the resultant into your 2 prepared Tart plates and bake at 180ºC for 20 minutes.</font></li> </ol> <p><strong><font face="Arial" size="4"><a name="Carrot Cake">Carrot Cake</a> </font></strong><font face="Arial" size="2">(Submitted by Elise Goldstone</font><font face="Arial" size="4"><strong> </strong></font><font face="Arial" size="2"><a href="mailto:egold@btinternet.com" target="_blank">E-Mail</a>)</font></p> <p><font face="Arial" size="2"><u>Ingredients :</u></font></p> <p><font face="Arial" size="2">340 grams of Cooked Carrots, pureed<br> 2 cups of Ground Almonds<br> 6 Eggs, separated<br> 250 grams of Sugar<br> 1 teaspoon of Butter<br> 1 tablespoon of Grated Orange Rind<br> 12,5 ml of Brandy</font></p> <p><font face="Arial" size="2"><u>Method :</u></font> <ol> <li><font face="Arial" size="2">Grease a 220 mm loose-bottomed cake tin with the Butter and set aside.</font></li> <li><font face="Arial" size="2">Beat the Egg Yolks in a bowl until pale and frothy, then add the Sugar gradually, beating all the time, until the mixture is thick and creamy and makes a ribbon trail if the whisk is lifted.</font></li> <li><font face="Arial" size="2">Stir in the Carrot Puree, Orange Rind, Brandy and Almonds and blend well.</font></li> <li><font face="Arial" size="2">Beat the Egg Whites until stiff and fold into the Carrot mixture with a spatula. Spoon into the prepared cake tin.</font></li> <li><font face="Arial" size="2">Bake in the center of the oven at 160°C until a skewer inserted into the center comes out clean, about 50 minutes.</font></li> <li><font face="Arial" size="2">Remove from the oven and leave to cool in the tin for 15 minutes. Turn out carefully onto a wire rack to cool completely. This cake can also be frozen</font></li> </ol> <p> <b><font face="Arial"><font size="4"><a name="Basic Biscuit Recipe">Basic Biscuit Recipe</a></font><font size="2"> </font></font> </b> <font face="Arial">: for boring Saturday afternoons (Submitted by Elise Goldstone</font><font face="Arial" size="4"><strong> </strong></font><font face="Arial" size="2"><a href="mailto:egold@btinternet.com" target="_blank">E-Mail</a>)</font></p> <p><font face="Arial" size="2"><u>Ingedients :</u></font></p> <p><font face="Arial" size="2">1 kilogram of Cake Flour<br> 500 grams of Margarine<br> 500 grams of Sugar<br> 5 Eggs<br> 2 tablespoons of Baking Powder<br> 2 teaspoons of Salt</font></p> <p><font face="Arial" size="2"><u>Method :</u></font> <ol> <li><font face="Arial" size="2">Sift the dry ingredients, except the Sugar, together into a mixing bowl.</font></li> <li><font face="Arial" size="2">Cream the Margarine and Sugar in another bowl until light and fluffy.</font></li> <li><font face="Arial" size="2">Add the Eggs to the creamed mixture, one by one, beating well after each addition.</font></li> <li><font face="Arial" size="2">Fold in the dry ingredients and mix well. The mixture can be frozen at this point for later use.</font></li> <li><font face="Arial" size="2">Roll the dough out to a thickness of 5 mm on a lightly floured surface and press out biscuits with a cutter. Place on a greased baking sheet and bake in the oven at 180°C for 10 minutes.</font></li> </ol> <p><font face="Arial" size="2"><u>Variations :</u></font> <ol> <li><font face="Arial" size="2"><strong>Spice biscuits</strong> : Add 1 teaspoon each of Ground Ginger, Ground Cinnamon and Mixed Spice to the dry ingredients.</font></li> <li><font face="Arial" size="2"><strong>Coconut biscuits</strong> : Add 120 grams of Desiccated Coconut to the dry ingredients.</font></li> <li><font face="Arial" size="2"><strong>Coffee biscuits</strong> : Add 50 ml Coffee essence to the dough.</font></li> <li><font face="Arial" size="2"><strong>Chocolate Chip biscuits</strong> : Add 80 grams of Chocolate Chips to dry ingredients.</font></li> <li><font face="Arial" size="2"><strong>Nut biscuits</strong> : Add 80 grams of Chopped Unsalted Nuts to dry ingredients.</font></li> </ol> <p><font face="Arial" size="2">NOTE: To freeze, shape dough into long rolls 4 to 5 cm in diameter, wrap well and freeze. To bake, cut the rolls into 5 to 7 mm slices and bake on a greased baking sheet as above for 7 to 10 minutes.</font></p> <p> <b><font face="Arial"><font size="4"><a name="Brownies">Brownies</a></font><font size="2"> </font></font> </b> <font face="Arial">(ooooh baby ! )</font><strong><font face="Arial" size="4"> </font></strong><font face="Arial" size="2">(Submitted by Elise Goldstone</font><font face="Arial" size="4"><strong> </strong></font><font face="Arial" size="2"><a href="mailto:egold@btinternet.com" target="_blank">E-Mail</a>)</font></p> <p><font face="Arial" size="2"><u>Ingredients :</u></font></p> <p><font face="Arial" size="2">110 grams of Self-Raising Flour<br> 170 grams of Sugar<br> 4 Eggs<br> 110 grams of Butter<br> 110 grams of Plain Chocolate<br> 110 grams of Ground Almonds</font></p> <p><font face="Arial" size="2"><u>Method :</u></font> <ol> <li><font face="Arial" size="2">Place the Butter and Chocolate in the top half of a double-boiler over hot Water, or in a basin over a saucepan of hot Water, and heat gently until the Chocolate has melted.</font></li> <li><font face="Arial" size="2">Meanwhile, beat the Eggs and Sugar together in a bowl until light and thick.</font></li> <li><font face="Arial" size="2">Fold the Chocolate mixture into the Egg mixture, then fold in the Self-Raising Flour and Nuts.</font></li> <li><font face="Arial" size="2">Pour the mixture into a greased and lined shallow tin, 250 x 200 mm and bake in the oven at 180°C until firm, about 40 minutes.</font></li> <li><font face="Arial" size="2">Turn out onto a wire rack and cut into fingers.</font></li> </ol> <p><font face="Arial" size="2">NOTE: Brownies should be sticky in the middle, so do not bake too long.</font></p> <p class="MsoNormal"><font face="Arial" size="4"><span lang="EN-AU"><b style="mso-bidi-font-weight:normal"><span style="mso-bidi-font-size: 10.0pt">Greg’s Gorgeous Gruntus <a name="Bolognaise">Bolognaise </a> </span></b><span style="mso-spacerun: yes"> </span></span></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p> </o:p> </font></span></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingredients:</span></u><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial Unicode MS; mso-ansi-language: EN-US"><br> </span><span style="mso-ansi-language: EN-US">3 cloves garlic<br> 500g mince<br> 1 large onion (at least!!!)<br> 1 fat grated carrot and/ or some chopped celery<br> 1 tin whole peeled (or chopped) tomatoes<br> 1 tin tomato paste<br> 1 t chutney<br> green pepper<br> mushrooms<span style="mso-spacerun: yes">   </span>}<br> olives<span style="mso-spacerun: yes">            </span>} (optional)<br> bacon<span style="mso-spacerun: yes">            </span>}<br> olives<span style="mso-spacerun: yes">            </span>}<br> 1 t sugar<br> ½ t basil<br> ½ t origanum<br> bay leaves<br> peppercorns (whole)<br> big pinch curry<br> touch of thyme<br> dash of rosemary <o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><span style="mso-ansi-language: EN-US"><font face="Arial" size="2">Method:<o:p> </o:p> </font></span></u></p> <ol> <li> <p class="MsoNormal"><span style="mso-ansi-language: EN-US"><font face="Arial" size="2">Greg never wrote this down. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span style="mso-ansi-language: EN-US"><font face="Arial" size="2">Perhaps he figures everyone knows how to do this?<o:p> </o:p> </font></span></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span style="mso-ansi-language: EN-US"><br> </span></font><font face="Arial" size="4"><span lang="EN-AU"><b><span style="mso-bidi-font-size: 10.0pt"><a name="Lamb & Lentil Curry">Lamb & Lentil Curry</a></span></b> </span></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p>   </font></span></p> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2"><br> <u>Ingredients:</u><br> 45ml (3t)<span style="mso-spacerun: yes">  </span>sunflower oil<br> 6 whole cardamom pods<br> 2 ml (1/2 t) whole coriander (or 15ml scorched ground coriander)<br> 1-3 cinnamon sticks<br> 4-6 cloves garlic, crushed<br> 2 onions, chopped<br> 5-10ml (1-2 t) crushed dried chili<br> small bunch coriander leaves<br> 25ml (5t) grated fresh ginger<br> 10 ml (2t) turmeric<br> 1.5 lamb knuckles<br> 4 tomatoes, skinned and diced<br> 3 potatoes, peeled and diced<br> 250 ml (1cup) brown lentils, washed well<br> 500ml (2 cups)<span style="mso-spacerun: yes">  </span>stock (veg or meat)<br> salt<span style="mso-spacerun: yes">  </span>to taste<br> 15 ml (3 t) mild curry powder<br> 2 bayleaves<br> 30 ml lemon juice<br> star aniseed <o:p> </o:p> </font></span></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Method:<br> </span></u><span lang="EN-AU">1.<span style="mso-spacerun: yes">  </span>Fry the whole spices in oil until they pop, to release the flavour<br> 2.<span style="mso-spacerun: yes">  </span>Sear floured meat in hot oil<br> 3.<span style="mso-spacerun: yes">  </span>Heat oil in heavy-based saucepan until hot but not smoking<br> 4.<span style="mso-spacerun: yes">  </span>Add whole cardamom pods, etc. And leave for a minute or two<br> 5.<span style="mso-spacerun: yes">  </span>Add garlic and onions and sauté briefly<br> 6.<span style="mso-spacerun: yes">  </span>Add remaining spices and mix well<br> 7.<span style="mso-spacerun: yes">  </span>Add a little more oil and heat. Add knuckle.<br> 8.<span style="mso-spacerun: yes">  </span>Add tomatoes', potatoes and lentils<br> 9.<span style="mso-spacerun: yes">  </span>Pour stock over (wine) reduce temp and simmer until tender<br> <span style="mso-spacerun: yes"> </span><br> </span></font><b style="mso-bidi-font-weight:normal"><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU"><a name="Saucy Seafood Surprise">Saucy Seafood Surprise</a></span></font></b><font face="Arial" size="4"><span lang="EN-AU"> </span></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p> </font></span><font face="Arial" size="2"><span lang="EN-AU"><o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><span lang="EN-AU"><font face="Arial" size="2">Ingredients Part 1:<o:p> </o:p> </font></span></u></p> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU">One whole whack of freshly harvested mussels plus, if desired, a packet of frozen marinara mix or alternatively any damned seafood bits that you like! <o:p> </o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Method Part 1:</span></u><span lang="EN-AU"><o:p> </o:p> </span></font></p> <ol> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><font face="Arial" size="2"><span lang="EN-AU">Fry a couple of onions, a greenpepper and a lot of crushed garlic cloves in olive oil.</span><span style="mso-ansi-language: EN-US"><o:p> </o:p> </span></font></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><font face="Arial" size="2"><span lang="EN-AU">Prepare mussels normally (i.e. Steam open and extract meat).<o:p> </o:p> </span></font></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Stir-fry marinara mix in hot (+ + +) pan with a little oil and garlic (and ginger if you feel adventurous).</font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">When done, add mussels and onion mix, to which add the following witches brew….</font></span></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingredients Part 2:<br> </span></u><span lang="EN-AU"><span style="mso-tab-count: 1">            </span>- 1 cup wine (vintage optional)<br> <span style="mso-tab-count:1">            </span>- 1 tin whole peeled tomatoes, chopped fine<br> <span style="mso-tab-count:1">            </span>- 1 t tomato paste/puree<br> <span style="mso-tab-count:1">            </span>- 1 t sugar<br> <span style="mso-tab-count:1">            </span>- black pepper<br> <span style="mso-tab-count:1">            </span>- salt (to taste, like everything else)<br> <span style="mso-tab-count:1">            </span>- packet of black olives<br> <span style="mso-tab-count:1">            </span>- a touch of worcester sauce<br> <span style="mso-tab-count:1">            </span>- 1/2 to 1/4 t (depending on your philosophy) of the following:<br> <span style="mso-tab-count:2">                        </span>origanum<br> <span style="mso-tab-count:2">                        </span>marjoram<br> <span style="mso-tab-count:2">                        </span>thyme<br> <span style="mso-tab-count:2">                        </span>sweet basil (yes!)<br> <span style="mso-tab-count:2">                        </span>Cajun spice<br> <span style="mso-tab-count:1">            </span>- dash of allspice (pimento)<br> <span style="mso-tab-count:1">            </span>- touch of coriander<br> <span style="mso-tab-count:1">            </span>- 1/4 t cumin (jeera)<br> <span style="mso-tab-count:1">            </span>- sprinkle of ground ginger<br> <span style="mso-tab-count:1">            </span>- splash of tobasco sauce<br> <span style="mso-tab-count:1">            </span>- chili - quantity depending on the state of your ring } this is where an element of surprise could creep in!! (the next day) <o:p> </o:p> </span></font></p> <p class="MsoNormal"><span lang="EN-AU"><font size="2"><font face="Arial"><span style="mso-spacerun: yes">                                                                                </span><br> </font><u><font face="Arial">Method Part2:<o:p> </o:p> </font></u></font></span></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Cook up for a while, while you sample the aforementioned vintage, and serve on a bed of rice. </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Ensure excess moisture is cooked off.</font></span></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font><b><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU"><a name="Saddle of Venison with Apricots">Saddle of Venison with Apricots</a></span></font></b><font face="Arial" size="4"><span lang="EN-AU"> </span></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p> </font></span><font face="Arial" size="2"><span lang="EN-AU"> </o:p> </span></font></p> <p class="MsoNormal"><u><font face="Arial" size="2"><span lang="EN-AU">Ingredients:</span></font></u><font face="Arial" size="2"><span lang="EN-AU"><br> 3kg saddle of venison<br> 20g streaky bacon,rind removed<br> 37.5ml (3 tablespoons (t) ) apricot jam<br> 25ml fruit chutney<br> 500g canned apricot halves<br> 37.5ml medium sherry<br> 2 – 4 cloves garlic, thinly sliced<br> 5ml (1 teaspoon (t)) mixed fried herbs<br> 10ml (2t) salt<br> freshly ground black pepper<o:p> </o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Method:</span></u><span lang="EN-AU"><o:p> </o:p> </span></font></p> <ol> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Make slits in the saddle using a sharp knife and stuff the incisions with slivers of garlic.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Season with salt, pepper and herbs, then cut the saddle loose from the backbone, leaving the meat attached to the ribs.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">In a bowl combine the jam chutney and sherry and rub the mixture into the meat.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Place bacon rashers over the saddle and bake, uncovered, in the oven at 160 c (325f) for 40 to 60 minutes.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Serve with canned apricot halves.</font></span></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font><b><span lang="EN-AU" style="mso-bidi-font-size: 10.0pt"><font face="Arial" size="4"><a name="Pot Roast Leg of Venison">Pot Roast Leg of Venison</a></font></span></b><font face="Arial" size="2"><span lang="EN-AU"> </span></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p> </font></span><font face="Arial" size="2"><span lang="EN-AU"> </o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingredients:<br> </span></u><span lang="EN-AU">1 leg of venison, 2 to 2.5 kg<br> 250g lardons (strips of spec)<br> 1 onion, thinly sliced<br> 25ml (2t) flour<br> 25ml (2t) fat or oil<br> 25ml (2t) brown sugar<br> 100g seedless raisons<br> 500ml vinegar<br> 250ml dry red wine<br> 50ml medium sherry (optional)<br> 50ml(4t) apricot jam<br> 2 cloves garlic (or more) cut into thin slivers<br> 2ml (1/2 t) ground ginger<br> 1 bay leaf<br> 6 cloves<br> 25ml (2t) salt<br> 2ml (1/2 t) pepper <o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><font face="Arial" size="2"><span lang="EN-AU">Method:</span></font></u><font face="Arial" size="2"><span lang="EN-AU"><o:p> </o:p> </span></font></p> <ol> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Marinate the lardons for 45 minutes in a mixture of 125ml of the vinegar,5ml of the salt and 5ml of the sugar.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">With a sharp pointed knife , pierce holes in the leg of venison and stuff each incision with a raison, a sliver of garlic and a marinated lardon.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Rub the rest of the salt and sugar , and the pepper and ground ginger into the meat.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Place the meat in an earthenware or glass container together with the onion slices, bay leaf and the rest of the vinegar and red wine.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Marinate for 2 to 3 days, turning the venison twice daily.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Heat the fat or oil in a heat saucepan and brown the meat.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Add the cloves and 250ml water and simmer till tender, 2 to 3 hours.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Make a paste with the flour, apricot jam and sherry and baste the meat with it.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><font face="Arial" size="2"><span lang="EN-AU">Roast for a further 5 minutes. Serve with stewed dried fruit, quinces or apples.<o:p> </o:p>  <o:p> </o:p> </span></font></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font><b><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU"><a name="Cheesy Potato Bake">Cheesy Potato Bake</a></span></font></b><font face="Arial" size="4"><span lang="EN-AU"> </span></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p>   </font></span><font face="Arial" size="2"><span lang="EN-AU"><br> (should really be called rosemary potato bake) <o:p> </o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingredients:<br> </span></u><span lang="EN-AU">650g potatoes, peeledand cut into slices<br> 1 onion finely chopped<br> 2 cloves garlic crushed<br> 15 ml butter<br> 1 bay leaf<br> 15 ml dry rosemary<br> 75 g cottage cheese<br> 250 ml cream<br> 5 ml paprika<br> salt & pepper to taste<br> grated cheddar cheese and breadcrumbs for sprinkling on top<br> 15 ml chopped parsley <o:p> </o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Method:</span></u><span lang="EN-AU"><o:p> </o:p> </span></font></p> <ol> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Preheat the oven to 190 c(375 f).<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Grease an ovenproof dish with butter or margarine.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Arrange the potato pieces in the prepared dish.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Saute the onion and garlic in melted butter till soft.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Add the bay leaf, rosemary, cottage cheese, cream , paprika and salt and pepper to taste.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Mix well, reduce the heat and simmer slowly for about 1 minutes till the sauce thickens slightly.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span lang="EN-AU"><font face="Arial" size="2">Pour over the potatoes and sprinkle with a little grated cheddar cheese, breadcrumbs and parsley.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><font face="Arial" size="2"><span lang="EN-AU">Bake for about 1 ½ hours or till the potatoes are soft and done.<o:p> </o:p>  <o:p> </o:p> </span></font></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font><b><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU">Kay’s <a name="Ice Cream">Ice Cream</a></span></font></b><font face="Arial" size="4"><a name="Ice Cream"><span lang="EN-AU"> </span></a></font><font face="Arial" size="2"><span lang="EN-AU">(submitted by Kay & Peter Bale) <o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><font face="Arial" size="2"><span lang="EN-AU">Ingredients:</span></font></u><font face="Arial" size="2"><span lang="EN-AU"><br> 1 tin condensed milk<br> 4 egg yolks<br> 500 ml cream<br> 2 tablespoons brandy (or Van der Hum)<br> 1 teaspoon vanilla essence<o:p> </o:p> </span></font></p> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2"> <o:p> </o:p> </font></span></p> <p class="MsoNormal"><u><font face="Arial" size="2"><span lang="EN-AU">Method:</span></font></u><font face="Arial" size="2"><span lang="EN-AU"><o:p> </o:p> </span></font></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Combine egg yolks and condensed milk.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Beat cream until fairly stiff.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Add to condensed milk mixture.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Add vanilla and brandy.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Freeze.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Chomp.<o:p> </o:p> </font></span></li> </ol> <p class="MsoNormal"><b><span lang="EN-AU" style="mso-bidi-font-size: 10.0pt"><font face="Arial" size="4"><a name="Meringues">Meringues</a></font><a name="Meringues"><font face="Arial" size="2"> </font></a></span></b><font face="Arial" size="2"><span lang="EN-AU">(submitted by Dot Hooper) <o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><span lang="EN-AU"><font face="Arial" size="2">Ingredients:<o:p> </o:p> </font></span></u></p> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">1 egg white<br> 1 cup castor sugar<br> 2 t white vinegar<br> 2 t boiling water<br> 1 t<span style="mso-spacerun: yes">  </span>vanilla essence <o:p> </o:p> </font></span></p> <p class="MsoNormal"><u><span lang="EN-AU"><font face="Arial" size="2">Method:</font></span></u></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Put the whole lot into a mixing bowl and beat at high speed for 10 minutes.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Scoop out a teaspoon (for small ones) onto a baking sheet.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Bake at 120 c for 20 minutes.<o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Switch off oven and leave for 20 minutes.</font></span></li> </ol> <p class="MsoNormal"><b><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU"><a name="Sosaties ">Sosaties</a></span></font></b><font face="Arial" size="4"><a name="Sosaties "><span lang="EN-AU"> </span></a></font><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p> </font></span><font face="Arial" size="2"><span lang="EN-AU"> </o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingredients:<br> </span></u><span lang="EN-AU">1 large leg of lamb (about 2.5 kg) boned trimmed and cubed<br> 125g dried apricots<br> sheeps fat or sliced bacon<br> marinade<br> 2 large onions skinned and quartered<br> 125ml white vinegar<br> 375 ml dry red wine<br> 12 lemon leaves bruised for flavour<br> 15 ml brown sugar<br> 45 ml curry powder<br> 30 ml ground coriander<br> 10 ml salt<br> 5 ml ground allspice<br> 2 ml ground cumin<br> 1 ml ground cardamom<br> milled black pepper <o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><span lang="EN-AU"><font face="Arial" size="2">Method:</font></span></u></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">In medium saucepan combine marinade ingredients, cover and simmer for 5 minutes. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Cool then pour over cubed lamb, turning to coat well. (use enamel, glass or stainless steel container). <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Marinate, covered and refrigerated, for 3 – 5 days, turning the meat a couple of times a day.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Before preparing the skewers place dried apricots in a small bowl, pour over boiling water and leave to plump up for an hour or two.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Assemble the Sosaties as follows: cut the fat into the thinnest slivers possible, then thread with the meat, apricots and slices of onion (from the marinade) onto the skewers. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Return the Sosaties to the marinade until Braai (BBQ) time.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Braai over hot coals, basting with remaining marinade, for 15 – 20 minutes.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">The lamb should still be pink in the centre (makes about 16)</font></span></li> </ol> <p class="MsoNormal"><b><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU"><a name="Boerewors ">Boerewors</a></span></font></b><font face="Arial" size="4"><a name="Boerewors "><span lang="EN-AU"> </span></a></font><span lang="EN-AU"><font face="Arial" size="2">(Boer=Farmer. Wors=Sausage.) (submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>)</o:p> </font></span></p> <p class="MsoNormal"><font face="Arial" size="1"><b><span lang="EN-AU">(You want to make a South African feel nostalgic? Feed him Boerewors. The Boerwors recipe is considered a National Treasure and everyone has their own voodoo to make it better.) </span></b></font><span lang="EN-AU"><font face="Arial" size="2"><o:p> </o:p> </font></span></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingedients:<br> </span></u><span lang="EN-AU">2 kg well matured beef<br> 1kg fatty pork (neck, shoulder, belly)<br> 45 ml whole coriander<br> 5ml whole cloves<br> 30 ml salt<br> 15 ml milled black pepper<br> 2 ml grated nutmeg<br> 10 ml ground allspice<br> 10 ml brown sugar<br> 125 ml dry red wine or dark vinegar<br> 90 g thick sausage casings, soaked in water <o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><span lang="EN-AU"><font face="Arial" size="2">Method:</font></span></u></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">To facilitate mincing, cut meat into long, narrow strips about 3 cm in diameter and freeze for about 30 minutes. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Mince meat through a course mincer for a rough texture , or finely if you prefer. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Allow the meat to be fed through with very little assistance from the tamper. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Finish off by mincing a piece of bread to remove every vestige of meat from the mincer. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Don’t allow to burn. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Lightly mix in wine or vinegar.<br> Drain the casings and place over one end of the filling horn and carefully push all of the casings on leaving a 10 cm length hanging down. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Tie a knot in this. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Grabbing hold of a second pair of hands at this point makes wors-making less traumatic. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">You can then feed the mixture in while assistant hold the casings, guiding the filling in.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Feed the mixture into the mincer a little at a time , while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Mould the sausage with your hand to make it uniformly thick. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">After the casing has been filled, remove it – still attached to the horn – from the machine. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Push any remaining filling into the casing and tie a knot in the end.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Braai quickly over hot coals. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">The skin should be crisp and the middle just pink. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Serve immediately.<o:p> </o:p> </font></span></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font><b><span lang="EN-AU" style="mso-bidi-font-size: 10.0pt"><font face="Arial" size="4"><a name="Bobotie">Bobotie</a></font><font face="Arial" size="2"> </font></span></b><span lang="EN-AU"><font face="Arial" size="2">(submitted by Greg van Schaik <a href="mailto:gvanschaik@fnb.co.za" target="_blank">E-Mail</a>) <o:p>  <br> </font><b><font face="Arial" size="1">Bobotie is one of the best known South African dishes , and like Sosaties, Chutney, Sambals and some preserves it was brought to South Africa by Muslim slaves in the late 17<sup>th</sup> century. It was traditionally made from left over meat (The roast leg of mutton from the Sunday meal was served as Bobotie on Monday). When made from minced left – over meat<span style="mso-spacerun: yes">  </span>- be it mutton, beef of venison – the Bobotie will have a much finer texture than when made from fresh meat. The same ingredients are used, with a slight change in cooking times.</font></b><font face="Arial" size="2"><i><o:p> </o:p> </i></font></span></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span lang="EN-AU">Ingredients:<br> </span></u><span lang="EN-AU">1 kg minced beef or mutton<br> 2 mediun sized onions,peeled and thinly sliced<br> 30 ml oil<br> 15 ml medium curry powder<br> 5 ml turmeric<br> 30 ml white vinegar or lemon juice<br> 15 ml sugar<br> 5 ml salt<br> 2 ml black pepper<br> 1 slice white bread (3 cm thick)<br> 250 ml milk<br> 2 large eggs<br> 75 g seedless raisins<br> 45 ml fruit chutney<br> grated rind of 1 lemon<br> 2 bay leaves<br> 6 – 12 almonds blanched and quartered<br> 6 lemon leaves<o:p> </o:p> </span></font></p> <p class="MsoNormal"><u><span lang="EN-AU"><font face="Arial" size="2">Method:</font></span></u></p> <ol> <li> <p class="MsoNormal"><u><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font></u><font face="Arial" size="2"><span lang="EN-AU">Parboil the onions in a little water until just opaque, then drain, reserving the water, chop and fry in the oil until just golden. <o:p> </o:p> </span></font></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Add the curry powder and turmeric. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Fry for 2 minutes, stirring all the time, then add the vinegar or lemon juice, sugar, salt and pepper.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">In the meantime, soak the bread in the milk, the squeeze dry, strain the milk and set aside.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Next, lightly mix the meat, soaked bread, onion mixture, 1 egg, raisins, chutney, and lemon rind (if used). <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU">Pack into a buttered casserole, add the bay leaves, cover and cook in the oven ( 180</span><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial" lang="EN-AU">°</span><span lang="EN-AU"> c) for 1 1/2 hours.</span></font></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Remove from the oven and stick the almonds and lemon leaves (turned into little cones) into the meat. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Whip up the remaining egg with the milk – add about half the cup more to make a full cup (250 ml) and carefully pour onto the meat (over the back of a spoon) to make a smooth layer. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU">Return the casserole to the oven, turning the heat down to 150</span><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial" lang="EN-AU">°</span><span lang="EN-AU"> c and bake uncovered foe a further 30minutes, or until the custard has set.</span></font></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">If you decide to use cooked meat instead, smooth the mixture down in a buttered dish. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Place the lemon leaf cones and whole almonds on top of the meat and pour over the remaining whipped egg and milk. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Place a flat pan of water on the bottom shelf of the oven. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU">When it begins to bubble, place the Bobotie dish in the water and bake for 45 minutes or until the custard has set.<o:p> </o:p> </span></font></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><span lang="EN-AU"><br> </span></font><b><font face="Arial" size="4"><span style="mso-bidi-font-size: 10.0pt" lang="EN-AU"><a name="Hertzog Cookies">Hertzog Cookies.</a></span></font></b><font face="Arial" size="4"><span lang="EN-AU"> </span></font><font size="2">(Submitted by Maatjie Greeff <a href="mailto:maatjie@mweb.co.za" target="_blank">E-Mail</a> )<span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial Unicode MS; mso-ansi-language: EN-US"></o:p> </span></font></p> <p class="MsoNormal"><font face="Arial" size="2"><u><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial Unicode MS; mso-ansi-language: EN-US">Ingredients:</span></u><span lang="EN-AU"> <br> 4 cups self-raising flour<br> 100gr (1 tablespoon) butter (25gr=10 oz).<br> 350gr sugar<br> Yolk from 3 eggs <br> A Pinch of salt</span></font></p> <p class="MsoNormal"><span lang="EN-AU"><font size="2"><font face="Arial"><br> </font><u><font face="Arial">Method:</font></u></font></span></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Rub butter into flour, add sugar and salt. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Mix to a stiff dough with beaten egg yolks. <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Add a bit of milk if necessary.  <o:p> </o:p> </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Roll and cut into circles big enough to line patty tins.<o:p> </o:p> </font></span></li> </ol> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2"><br> <u>Filling Ingredients:</u><br> White from 3 eggs<br> 3 quarter cup of castor sugar<br> 1 cup coconut</font></span></p> <p class="MsoNormal"><span lang="EN-AU"><font size="2"><font face="Arial"><br> </font><u><font face="Arial">Filling Method:</font></u></font></span></p> <ol> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Beat egg whites to stiff and gradually add sugar. </font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Lastly add the coconut.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Place a bit (a little less than half a teaspoon) apricot jam in centre of lined patty tin and fill with coconut mixture.</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Decorate with a piece of glazed cherry (optional)</font></span></li> <li> <p class="MsoNormal"><span lang="EN-AU"><font face="Arial" size="2">Bake at 200 c ( 350 f) for 10 minutes</font></span></li> </ol> <p class="MsoNormal"><b><font face="Arial" size="4"><a name="Scones ">Scones </a> and Turds</font></b><font face="Arial" size="2"> (Submitted by Lilian Weide <a href="mailto:lilianw@mweb.co.za" target="_blank">E-Mail</a>)<br> <br> </font><font face="Arial" size="1"><b>A cheap recipe that bakes quickly. O.K. If you’re just going to copy this recipe, and not follow the tips, don’t bother. You will be wasting your time, and will be disappointed. The success is in the method and serving.<br> </b></font><font face="Arial" size="2"><br> <u>Ingredients:</u><br> 225g self raising flour<br> 2.5ml salt<br> 5ml baking powder<br> 50g butter or margarine<br> 150 ml milk<br> Strawberry Jam<br> Cream<br> <br> <u>Method:</u></font></p> <ol> <li> <p class="MsoNormal"><font face="Arial" size="2">Preheat oven to 230°C/450°F. </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">The oven must be hot (You’re not making a cake)</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Sift dry ingredients together 3 times. </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">You have to incorporate as much air as possible into the mixture to make it light.</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Using a blunt knife, cut the margarine into the mixture until it looks like breadcrumbs. </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Don’t use your hands it will flatten the mixture. (Use your hands when you make bread. Not Scones.).</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Still using the blunt knife, mix in the milk.</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Put mixture onto floured surface.</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Pat lightly to 2cm thick. </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Cut the scones into smaller circles. (Don’t cut big scones) </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Cut triangles if you don’t feel like circles.</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Press leftovers together lightly, and cut more circles. </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Don’t be tempted to make them look pretty – nobody will see the tops because you will be cutting them in half remember? Anyway, the more you knead this, the more it becomes heavy and rock like.</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Bake for 10 minutes. </font></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><br> <u>Serving Method:</u></font></p> <ol> <li> <p class="MsoNormal"><font face="Arial" size="2">Just before serving, cut in half, butter them and add strawberry jam and cream. (They don’t look good if they stand for a long time)</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">Serve only with strawberry jam and cream. </font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">If you don’t eat butter and cream, forget the Scones and go for the bran muffins!</font></li> <li> <p class="MsoNormal"><font face="Arial" size="2">The scone should be light and airy.</font></li> </ol> <p class="MsoNormal"><font face="Arial" size="2"><u>Comments:</u><br> I usually wake up 30 minutes earlier on the day I need these, and make them quickly before I go to work. <br> They don’t taste good the next day.<br> Don’t eat too many of these. If you’re hungry, eat the rainbow sandwiches.<br> <br> <b>How to make a turd. by Lilian Weide </b></font></p> <p class="MsoNormal"><font face="Arial" size="2">On my birthday, I made these scones for my colleagues before I went to work. In a Big Hurry.<br> I noticed the leftover bits of dough that I should pat into another scone. <br> I put it together quickly. <br> I didn’t have time to smooth out the cracks in the dough. <br> I placed it into a hot oven, and promised myself that this ugly scone will be eaten by myself.<br> It was not to be served to anyone else.<br> I rushed off to work forgetting the last scone in the oven. <br> Forgetting, also, to switch the oven off.<br> I came home from work and started cooking supper.<br> I noticed that the oven wass on and that the scone was left in the oven. <br> The scone now looked just like a turd.<br> So I took it to work the next day and put it on your boss’s desk before he arrived. <br> The boss was angry the whole day.<br> ...and he destroyed the turd. So I couldn't get it back.<br> The Moral of the story is: Bosses like Scones. Don't give the Boss a Turd.</font></p> <p><font face="Arial" size="2"> <a href="recipes.htm#RECIPES">Back to the Top</a></font></p> <p><p> <p></p> <p></p> <p><font size="1"><nobr>[ <a href="index.htm" target="">Home</a> ]</nobr> <nobr>[ <a href="photoalb.htm" target="">Personal Photos</a> ]</nobr> <nobr>[ <a href="capetown.htm" target="">Cape Town</a> ]</nobr> <nobr>[ <a href="capetown1.htm" target="">Cape Town Too</a> ]</nobr> <nobr>[ <a href="capetown2.htm" target="">Cape Town Also</a> ]</nobr> <nobr>[ <a href="capetown3.htm" target="">Cape Town Again</a> ]</nobr> <nobr>[ <a href="boulder.htm" target="">Boulder</a> ]</nobr> <nobr>[ <a href="boulder_too.htm" target="">Boulder Too</a> ]</nobr> <nobr>[ <a href="boulderstatues.htm" target="">Boulder Also</a> ]</nobr> <nobr>[ <a href="boulderstatues2.htm" target="">Boulder Again</a> ]</nobr> <nobr>[ <a href="Essays.htm" target="">Essays</a> ]</nobr> <nobr>[ <a href="images.htm" target="">Photographic Images</a> ]</nobr> <nobr>[ <a href="drawings.htm" target="">Drawings</a> ]</nobr> <nobr>[ <a href="painting.htm" target="">Paintings</a> ]</nobr> <nobr>[ <a href="musphot.htm" target="">Music Diary & Photos</a> ]</nobr> <nobr>[ <a href="quotatio.htm" target="">Cool Quotations</a> ]</nobr> <nobr>[ <a href="poems.htm" target="">Poems</a> ]</nobr> <nobr>[ <a href="rhymes.htm" target="">Rhymes</a> ]</nobr> <nobr>[ Recipes ]</nobr> <nobr>[ <a href="books.htm" target="">Books Reviews</a> ]</nobr> <nobr>[ <a href="hyperlin.htm" target="">Useful HyperLinks List</a> ]</nobr> <nobr>[ <a href="animalar.htm" target="">Cute Animal Pics</a> ]</nobr> <nobr>[ <a href="namibian.htm" target="">Namibian Rock Art</a> ]</nobr> <nobr>[ <a href="cape.htm" target="">Cape Architecture</a> ]</nobr> <nobr>[ <a href="sitemap.htm" target="">SiteMap</a> ]</nobr></font></p> <p><font face="Arial" size="2">This page was last updated : Tuesday, October 30, 2007 </font></p> <SPAN id="bindText">This is bound text.</SPAN> </BODY>