There 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.
Shortbread Buttermilk Rusks Koeksusters Melktert Carrot Cake Basic Biscuit Recipe Brownies Bolognaise Lamb & Lentil Curry Saucy Seafood Surprise Saddle of Venison with Apricots Pot Roast Leg of Venison Cheesy Potato Bake Ice Cream Meringues Sosaties Boerewors Bobotie Hertzog Cookies Scones
You Might need to know this beforehand:
Converting
ounces to grams:
1oz = 28.35grams
2oz. = 56.7gr
4oz. = 113.4 gr.
8 oz.= 226.8gr.
16oz (1lb ) = 453.6gr.
Converting pounds to kilograms.
1 lb = 0.45 kg.
2 lb = 0.9 kg
5 lb. = 2.3 kg.
10 lb. = 4.5 kg.
100lb. = 45kg.
1 kilogram = 1,000 grams = 2.2lb.
Or go here for an online Imperial-Metric Converter http://www.worldwidemetric.com/metcal.htm
Shortbread (Submitted by Maatjie Greeff E-Mail ) (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.)
Ingredients :
5 cups of Cake Flour
1 cup of Castor Sugar
500 grams of Butter (absolutely not margarine)
Method :
Buttermilk Rusks (a dunker's delight) (Submitted by Maatjie Greeff E-Mail )
Ingredients :
1.5 kg of Self-Raising Flour
3 teaspoons of Baking Powder
500 grams of Hard Margarine
1 cup of Sugar
2 Eggs
500 ml Buttermilk
1 tablespoon of Aniseed
1 cup of Bran
Method :
Koeksusters (kinda doughnut) (Submitted by Maatjie Greeff E-Mail )
The Syrup :
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.
The Pastry :
6 cups of Plain Flour
6 teaspoons of Baking Powder
125 grams of Margarine
2 Eggs
125ml Evaporated Milk
312ml Lukewarm Water
A Pinch of Salt
Mix all the above together and kneed well. Then leave to rest.
The Method :
Melktert : Milk Tart (Submitted by Maatjie Greeff E-Mail )
The Crust :
The Filling :
Carrot Cake (Submitted by Elise Goldstone E-Mail)
Ingredients :
340 grams of Cooked Carrots, pureed
2 cups of Ground Almonds
6 Eggs, separated
250 grams of Sugar
1 teaspoon of Butter
1 tablespoon of Grated Orange Rind
12,5 ml of Brandy
Method :
Basic Biscuit Recipe : for boring Saturday afternoons (Submitted by Elise Goldstone E-Mail)
Ingedients :
1 kilogram of Cake Flour
500 grams of Margarine
500 grams of Sugar
5 Eggs
2 tablespoons of Baking Powder
2 teaspoons of Salt
Method :
Variations :
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.
Brownies (ooooh baby ! ) (Submitted by Elise Goldstone E-Mail)
Ingredients :
110 grams of Self-Raising Flour
170 grams of Sugar
4 Eggs
110 grams of Butter
110 grams of Plain Chocolate
110 grams of Ground Almonds
Method :
NOTE: Brownies should be sticky in the middle, so do not bake too long.
Greg’s
Gorgeous Gruntus Bolognaise (submitted
by Greg van Schaik E-Mail)
Ingredients:
3 cloves garlic
500g mince
1 large onion (at least!!!)
1 fat grated carrot and/ or some chopped celery
1 tin whole peeled (or chopped) tomatoes
1 tin tomato paste
1 t chutney
green pepper
mushrooms }
olives
} (optional)
bacon
}
olives
}
1 t sugar
½ t basil
½ t origanum
bay leaves
peppercorns (whole)
big pinch curry
touch of thyme
dash of rosemary
Method:
Greg
never wrote this down.
Perhaps
he figures everyone knows how to do this?
Lamb
& Lentil Curry (submitted
by Greg van Schaik E-Mail)
Ingredients:
45ml (3t) sunflower oil
6 whole cardamom pods
2 ml (1/2 t) whole coriander (or 15ml scorched ground coriander)
1-3 cinnamon sticks
4-6 cloves garlic, crushed
2 onions, chopped
5-10ml (1-2 t) crushed dried chili
small bunch coriander leaves
25ml (5t) grated fresh ginger
10 ml (2t) turmeric
1.5 lamb knuckles
4 tomatoes, skinned and diced
3 potatoes, peeled and diced
250 ml (1cup) brown lentils, washed well
500ml (2 cups) stock (veg or meat)
salt to taste
15 ml (3 t) mild curry powder
2 bayleaves
30 ml lemon juice
star aniseed
Method:
1. Fry
the whole spices in oil until they pop, to release the flavour
2. Sear floured meat in hot oil
3. Heat oil in heavy-based saucepan
until hot but not smoking
4. Add whole cardamom pods, etc.
And leave for a minute or two
5. Add garlic and onions and sauté
briefly
6. Add remaining spices and mix
well
7. Add a little more oil and heat.
Add knuckle.
8. Add tomatoes', potatoes and
lentils
9. Pour stock over (wine) reduce
temp and simmer until tender
Saucy
Seafood Surprise
(submitted
by Greg van Schaik E-Mail)
Ingredients
Part 1:
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!
Method
Part 1:
Fry
a couple of onions, a greenpepper and a lot of crushed garlic cloves in
olive oil.
Prepare
mussels normally (i.e. Steam open and extract meat).
Stir-fry marinara mix in hot (+ + +) pan with a little oil and garlic (and ginger if you feel adventurous).
When done, add mussels and onion mix, to which add the following witches brew….
Ingredients
Part 2:
- 1
cup wine (vintage optional)
- 1 tin whole peeled tomatoes, chopped fine
- 1 t tomato paste/puree
- 1 t sugar
- black pepper
- salt (to taste, like everything else)
- packet of black olives
- a touch of worcester sauce
- 1/2 to 1/4 t (depending on your philosophy) of the following:
origanum
marjoram
thyme
sweet basil (yes!)
Cajun spice
- dash of allspice (pimento)
- touch of coriander
- 1/4 t cumin (jeera)
- sprinkle of ground ginger
- splash of tobasco sauce
- chili - quantity depending on the state of your ring } this is where an
element of surprise could creep in!! (the next day)
Method Part2:
Cook up for a while, while you sample the aforementioned vintage, and serve on a bed of rice.
Ensure excess moisture is cooked off.
Saddle
of Venison with Apricots
(submitted
by Greg van Schaik E-Mail)
Ingredients:
3kg saddle of venison
20g streaky bacon,rind removed
37.5ml (3 tablespoons (t) ) apricot jam
25ml fruit chutney
500g canned apricot halves
37.5ml medium sherry
2 – 4 cloves garlic, thinly sliced
5ml (1 teaspoon (t)) mixed fried herbs
10ml (2t) salt
freshly ground black pepper
Method:
Make
slits in the saddle using a sharp knife and stuff the incisions with slivers
of garlic.
Season
with salt, pepper and herbs, then cut the saddle loose from the backbone,
leaving the meat attached to the ribs.
In
a bowl combine the jam chutney and sherry and rub the mixture into the meat.
Place
bacon rashers over the saddle and bake, uncovered, in the oven at 160 c
(325f) for 40 to 60 minutes.
Serve with canned apricot halves.
Pot
Roast Leg of Venison
(submitted
by Greg van Schaik E-Mail)
Ingredients:
1 leg of venison, 2 to 2.5 kg
250g lardons (strips of spec)
1 onion, thinly sliced
25ml (2t) flour
25ml (2t) fat or oil
25ml (2t) brown sugar
100g seedless raisons
500ml vinegar
250ml dry red wine
50ml medium sherry (optional)
50ml(4t) apricot jam
2 cloves garlic (or more) cut into thin slivers
2ml (1/2 t) ground ginger
1 bay leaf
6 cloves
25ml (2t) salt
2ml (1/2 t) pepper
Method:
Marinate
the lardons for 45 minutes in a mixture of 125ml of the vinegar,5ml of the
salt and 5ml of the sugar.
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.
Rub
the rest of the salt and sugar , and the pepper and ground ginger into the
meat.
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.
Marinate
for 2 to 3 days, turning the venison twice daily.
Heat
the fat or oil in a heat saucepan and brown the meat.
Add
the cloves and 250ml water and simmer till tender, 2 to 3 hours.
Make
a paste with the flour, apricot jam and sherry and baste the meat with it.
Roast
for a further 5 minutes. Serve with stewed dried fruit, quinces or apples.
Cheesy
Potato Bake
(submitted
by Greg van Schaik E-Mail)
(should really be called rosemary potato bake)
Ingredients:
650g potatoes, peeledand cut into slices
1 onion finely chopped
2 cloves garlic crushed
15 ml butter
1 bay leaf
15 ml dry rosemary
75 g cottage cheese
250 ml cream
5 ml paprika
salt & pepper to taste
grated cheddar cheese and breadcrumbs for sprinkling on top
15 ml chopped parsley
Method:
Preheat
the oven to 190 c(375 f).
Grease
an ovenproof dish with butter or margarine.
Arrange
the potato pieces in the prepared dish.
Saute
the onion and garlic in melted butter till soft.
Add
the bay leaf, rosemary, cottage cheese, cream , paprika and salt and pepper
to taste.
Mix
well, reduce the heat and simmer slowly for about 1 minutes till the sauce
thickens slightly.
Pour
over the potatoes and sprinkle with a little grated cheddar cheese,
breadcrumbs and parsley.
Bake
for about 1 ½ hours or till the potatoes are soft and done.
Kay’s
Ice Cream
(submitted by Kay
& Peter Bale)
Ingredients:
1 tin condensed milk
4 egg yolks
500 ml cream
2 tablespoons brandy (or Van der Hum)
1 teaspoon vanilla essence
Method:
Combine
egg yolks and condensed milk.
Beat
cream until fairly stiff.
Add to
condensed milk mixture.
Add
vanilla and brandy.
Freeze.
Chomp.
Meringues
(submitted by
Dot Hooper)
Ingredients:
1 egg white
1 cup castor sugar
2 t white vinegar
2 t boiling water
1 t vanilla essence
Method:
Put the
whole lot into a mixing bowl and beat at high speed for 10 minutes.
Scoop
out a teaspoon (for small ones) onto a baking sheet.
Bake at
120 c for 20 minutes.
Switch off oven and leave for 20 minutes.
Sosaties
(submitted
by Greg van Schaik E-Mail)
Ingredients:
1 large leg of lamb (about 2.5 kg) boned trimmed
and cubed
125g dried apricots
sheeps fat or sliced bacon
marinade
2 large onions skinned and quartered
125ml white vinegar
375 ml dry red wine
12 lemon leaves bruised for flavour
15 ml brown sugar
45 ml curry powder
30 ml ground coriander
10 ml salt
5 ml ground allspice
2 ml ground cumin
1 ml ground cardamom
milled black pepper
Method:
In
medium saucepan combine marinade ingredients, cover and simmer for 5
minutes.
Cool
then pour over cubed lamb, turning to coat well. (use enamel, glass or
stainless steel container).
Marinate, covered and refrigerated, for 3 – 5 days, turning the meat a couple of times a day.
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.
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.
Return the Sosaties to the marinade until Braai (BBQ) time.
Braai over hot coals, basting with remaining marinade, for 15 – 20 minutes.
The lamb should still be pink in the centre (makes about 16)
Boerewors (Boer=Farmer. Wors=Sausage.) (submitted by Greg van Schaik E-Mail)
(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.)
Ingedients:
2 kg well matured beef
1kg fatty pork (neck, shoulder, belly)
45 ml whole coriander
5ml whole cloves
30 ml salt
15 ml milled black pepper
2 ml grated nutmeg
10 ml ground allspice
10 ml brown sugar
125 ml dry red wine or dark vinegar
90 g thick sausage casings, soaked in water
Method:
Prepare
beef and pork by trimming off all sinew, and other nasty bits and pieces
that may affect the texture.
To
facilitate mincing, cut meat into long, narrow strips about 3 cm in diameter
and freeze for about 30 minutes.
Mince
meat through a course mincer for a rough texture , or finely if you prefer.
Allow
the meat to be fed through with very little assistance from the tamper.
Finish
off by mincing a piece of bread to remove every vestige of meat from the
mincer.
Roast
coriander and cloves in a dry frying pan, tossing the spices about until
uniformly brown and aromatic.
Don’t
allow to burn.
Grind
spices with a pestle and mortar, sift to remove husks, mix with remaining
spices and sugar and sprinkle over the mince.
Lightly
mix in wine or vinegar.
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.
Tie a
knot in this.
Grabbing
hold of a second pair of hands at this point makes wors-making less
traumatic.
You can then feed the mixture in while assistant hold the casings, guiding the filling in.
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.
Mould
the sausage with your hand to make it uniformly thick.
Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
After
the casing has been filled, remove it – still attached to the horn –
from the machine.
Push any remaining filling into the casing and tie a knot in the end.
Braai
quickly over hot coals.
The skin
should be crisp and the middle just pink.
Serve
immediately.
Bobotie
(submitted
by Greg van Schaik E-Mail)
Ingredients:
1 kg minced beef or mutton
2 mediun sized onions,peeled and thinly sliced
30 ml oil
15 ml medium curry powder
5 ml turmeric
30 ml white vinegar or lemon juice
15 ml sugar
5 ml salt
2 ml black pepper
1 slice white bread (3 cm thick)
250 ml milk
2 large eggs
75 g seedless raisins
45 ml fruit chutney
grated rind of 1 lemon
2 bay leaves
6 – 12 almonds blanched and quartered
6 lemon leaves
Method:
Parboil the
onions in a little water until just opaque, then drain, reserving the water,
chop and fry in the oil until just golden.
Add the
curry powder and turmeric.
Fry for 2 minutes, stirring all the time, then add the vinegar or lemon juice, sugar, salt and pepper.
In the meantime, soak the bread in the milk, the squeeze dry, strain the milk and set aside.
Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes.
Next,
lightly mix the meat, soaked bread, onion mixture, 1 egg, raisins, chutney,
and lemon rind (if used).
Pack into a buttered casserole, add the bay leaves, cover and cook in the oven ( 180° c) for 1 1/2 hours.
Remove
from the oven and stick the almonds and lemon leaves (turned into little
cones) into the meat.
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.
Return the casserole to the oven, turning the heat down to 150° c and bake uncovered foe a further 30minutes, or until the custard has set.
If you
decide to use cooked meat instead, smooth the mixture down in a buttered
dish.
Place
the lemon leaf cones and whole almonds on top of the meat and pour over the
remaining whipped egg and milk.
Place a
flat pan of water on the bottom shelf of the oven.
When it
begins to bubble, place the Bobotie dish in the water and bake for 45
minutes or until the custard has set.
Hertzog
Cookies. (Submitted
by Maatjie Greeff E-Mail
)
Ingredients:
4 cups self-raising flour
100gr (1 tablespoon) butter (25gr=10 oz).
350gr sugar
Yolk from 3 eggs
A Pinch of salt
Method:
Rub
butter into flour, add sugar and salt.
Mix to a
stiff dough with beaten egg yolks.
Add a
bit of milk if necessary.
Roll and
cut into circles big enough to line patty tins.
Filling Ingredients:
White from 3 eggs
3 quarter cup of castor sugar
1 cup coconut
Filling Method:
Beat egg whites to stiff and gradually add sugar.
Lastly add the coconut.
Place a bit (a little less than half a teaspoon) apricot jam in centre of lined patty tin and fill with coconut mixture.
Decorate with a piece of glazed cherry (optional)
Bake at 200 c ( 350 f) for 10 minutes
Scones and Turds
(Submitted by Lilian Weide E-Mail)
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.
Ingredients:
225g self raising flour
2.5ml salt
5ml baking powder
50g butter or margarine
150 ml milk
Strawberry Jam
Cream
Method:
Preheat oven to 230°C/450°F.
The oven must be hot (You’re not making a cake)
Sift dry ingredients together 3 times.
You have to incorporate as much air as possible into the mixture to make it light.
Using a blunt knife, cut the margarine into the mixture until it looks like breadcrumbs.
Don’t use your hands it will flatten the mixture. (Use your hands when you make bread. Not Scones.).
Still using the blunt knife, mix in the milk.
Put mixture onto floured surface.
Pat lightly to 2cm thick.
Cut the scones into smaller circles. (Don’t cut big scones)
Cut triangles if you don’t feel like circles.
Press leftovers together lightly, and cut more circles.
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.
Bake for 10 minutes.
Serving Method:
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)
Serve only with strawberry jam and cream.
If you don’t eat butter and cream, forget the Scones and go for the bran muffins!
The scone should be light and airy.
Comments:
I usually wake up 30 minutes earlier on the day I need these, and make them quickly before I go to work.
They don’t taste good the next day.
Don’t eat too many of these. If you’re hungry, eat the rainbow sandwiches.
How to make a turd. by Lilian Weide
On my birthday, I made these scones for my colleagues before I went to work. In a Big Hurry.
I noticed the leftover bits of dough that I should pat into another scone.
I put it together quickly.
I didn’t have time to smooth out the cracks in the dough.
I placed it into a hot oven, and promised myself that this ugly scone will be eaten by myself.
It was not to be served to anyone else.
I rushed off to work forgetting the last scone in the oven.
Forgetting, also, to switch the oven off.
I came home from work and started cooking supper.
I noticed that the oven wass on and that the scone was left in the oven.
The scone now looked just like a turd.
So I took it to work the next day and put it on your boss’s desk before he arrived.
The boss was angry the whole day.
...and he destroyed the turd. So I couldn't get it back.
The Moral of the story is: Bosses like Scones. Don't give the Boss a Turd.
This page was last updated : Tuesday, October 30, 2007