Buttermilk rusks and Milk tart

Please click HERE for a South African buttermilk rusk recipe. These rusks are for dipping in a nice cuppa tea!! and not cold milk!! - like one American guy told me he was doing! lol!!




Please click HERE for the milk tart and puff pastry recipe!
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Crumpets

I want to post this recipe especially for one chess player....Earl... he said that he hasn't eaten crumpets and wants to know more...so..here's some work to catch-up on!...Earl!

Ingredients: 350 g plain flour
1 level teaspoon salt
5ml baking powder
300 ml milk
sunflower, oil for frying and greasing
cooking rings or crumpet rings

How to: Tip the flour into a bowl and stir in the salt and baking powder. Add the milk. (I usually like to add 1 egg too....it's up to you if you want!) Beat the mixture well for about 5 minutes with a wooden spoon. The mixture should be quite liquid and of a spoonable consistency. Grease the cooking or crumpet rings with sunflower oil and smear a light covering of oil over the base of a solid frying pan. Place the rings on the base of the pan and heat. When hot, spoon in the batter to about half-fill the rings. Cook the mixture over a gentle to moderate heat for about 4-8 minutes. Remove the rings and turn the crumpets over. Cook for about 2-3 minutes until lightly golden.
Serve the crumpets hot with melted butter+honey/syrup. Enjoy!

Bokkenvolle...recipe!

I posted earlier about this "Bokkenvolle"....and I promised I will come up with the recipe....well, I haven't made it myself yet, but one thing I can say about the Bokkenvolle....this is brilliant! You won't believe how delicious it is...!!
You need: brown sugar, sticky type..in South Africa you get "tricale" brown sugar, the sticky type
cream
bread dough



I found this bread recipe...try it...again not one I have tried out...



5 cups white flour
2 tablespoons yeast (or 2 x 7g pkts)
2 tablespoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil

Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.



Now for the Bokkenvolle!

Roll small pieces of dough..like golf balls. Put in oiled oven dish/pan....
Cover the rolls with brown sugar...be generous with the sugar! Don't worry
if there's some at the bottom of the dish/pan....
Pour cream in the dish, about 1cm thick in the bottom, at least...
Bake in hot oven...180 C....for an hour+


It takes longer than the plain bread rolls due to the cream...it gets soaked up by the breadrolls.
Serve and enjoy!!

Boerewors...sausages

Get yourself some boerewors (sausages) recipes made of beef/mutton/pork and enjoy Boerewors.../sausages....like the South Africans do!

Potjie kos --- more recipes

Please click HERE for Potjie Kos recipes.

Recipe

Click on the picture to see a larger image....

This page comes from the Woman's Weekly, 28th August 2007. (UK magazine) It all looks delicious!! Hubby bought the mag for me...perhaps thought it was high time I read a woman's mag for a change...and not playing chess...hahaha....he also bought me "The People's Friend" (The Famouse Story Magasine"...wonder why...although there are some good articles in it...one about Willie Shand...whoever he is! ....lol and...there is a page about Gloucester Cathedral too...really good reading stuff...he knows I like to read stories...perhaps that's why he's bought the "story magazine"......anyway...thought to share the recipes!! I'm going to try the "Mille Feuille Slices"...not today....perhaps the weekend...I like baking, but I must be in the "mood" ....did it a zillion times when at secondary school, but don't do it as much as I did it when at school. I can remember, we went to the movies, I was in Standerd 9...now...that was in the OLD South Africa...now it is Grade 11! Not 11th Grade...like the Americans say...we do it always the other way around in South Africa....hahaha....just to prove we are "different"...but anyway...we came back that Friday night, I baked a chocolate cake AND we finished it about an hour later...!! My first pudding was when I was 10, never heard of "method"...started reading and as far as I go, mixed everything! I got the best compliments for my Vinegar pudding...and it was really nice, must say myself...and from there, every Sunday....everybody wanted that pudding!! And....then I discovered the "method" bit...and it wasn't the same again....so...ignore the method bit and mix! haha..

WOW!!!! Just found a vinegar pudding recipe on the net!!! Check it out....

HERE and try it!!

Vinegar pudding

Preparation time: 20 minutes

Baking time: 45 minutes Oven temperature: 160°C

Serves: 6

Batter

250ml milk

15ml butter

15ml smooth apricot jam

15ml vinegar

1 large egg

155g (185ml) sugar

150g (250ml) cake flour, sifted

5ml bicarbonate of soda

Syrup

250ml cream or evaporated milk

125ml milk

100g butter

100g sugar

Preparation

Batter:Place the milk, butter and jam in a saucepan. Heat to melt the butter and jam. Add the vinegar and set aside.Whisk the egg and sugar in a bowl over hot water until light and fluffy. Stir the milk mixture in then fold in the sifted flour. Quickly fold in the baking powder. Pour the mixture into a greased, square or rectangular 1,5-litre ovenproof dish and bake for 45 minutes to an hour or until the mixture shrinks away from the edges of the dish.Sauce: Combine all the ingredients and simmer for 3 minutes. Remove the dish from the oven and prick the surface of the pudding with a fork. Pour the hot sauce over the pudding and leave to absorb. Serve hot

Here is another Vinegar pudding recipe...click HEREfor the recipe.

Peppermint Crisp fridge cake...recipe

  This is soooooooooooooooooooooooooo YUMMMY!! Please click HERE for the recipe on my Wordpress blog.

Vet koek / Phat cake...

Please click HERE for a fantastic recipe! In Afrikaans as well as in English.

Potjie kos....recipes...

Lamb Neck and Cabbage Potjie

This requires some explanation first, a few years ago the "Potjie" craze took over in South Africa as an alternative to the traditional BBQ.
A "Potjie" is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It's much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don't get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own "secret" ingredients and "Potjie" competitions are very popular at fairs.



INGREDIENTS
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste

METHOD

1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet)
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.


If you click HERE you will find lots more recipes.