Recipe of the month All South African ingredients are available at our Shopping Link
Nutty Wholewheat Bread Ingredients: 3.5 cups Snowflake Nutty Wholewheat Flour 1/4 cup all-purpose flour. (Bread machines use a 50/50 mixture) 2 teaspoons salt 1.5 envelopes active dry yeast 2 tablespoons honey 2 to 2.25 cups lukewarm water Method: Preheat oven to 450 degrees In a large bowl, mix both flours and salt In a small bowl, combine yeast and honey in half cup lukewarm water and let it stand for 5 to 10 minutes until tiny bubbles form on the surface Pour yeast mixture and 1.5 cups more lukewarm water into the dry ingredients and blend with a wooden spoon to make a thick sticky dough. (If necessary, add up to 1/4 cup more water) Turn mixture into a greased 5 by 9 inch loaf pan Bake in the middle of the oven for 10 minutes; then reduce heat to 425 degrees and bake 35 to 40 minutes more, or until the top is richly browned and the loaf sounds hollow when tapped. Turn out onto a rack and let cool completely before slicing and you have real South African wholewheat bread.
Bobotie Ingredients: (Serves 8) 1 thick slice crustless bread 375ml Milk 25ml Oil 10ml Butter 2 Onions,sliced 2 Garlic cloves, crushed 25ml Rajah Medium Curry Powder 10ml Salt 25ml Mrs Balls Original Chutney 15ml Koo Smooth Apricot Jam 15ml Lazenby Worcestershire sauce 5ml Tumeric 25ml Safari Brown Vinegar 2.2lb Ground Beef 100ml Sultanas 3 eggs Bay Leaves Method: Soak bread in milk. Heat oil and then saute onions and garlic, add curry powder, salt, chutney, apricot jam, worcester sauce, tumeric and vinegar and mix well Drain and mash bread. Reserve milk. Add mashed bread, ground beef and sultanas to pan and cook over low heat until the meat has browned and then remove from stove. Mix in 1 beaten egg to the mixture and then spoon into a greased 12" x 8" baking dish. Add a pinch of salt and tumeric to the left over milk and whisk this with the remaining eggs. Pour this mixture over the meat mixture and decorate with a few bay leaves. Place the baking dish in a large pan of water and bake uncovered for 60 minutes at 180C or until firmly set. Serve Baboti with rice, dessicated coconut, peach chutney, grated nuts and sliced bananas
Caramel Fridge Cake Ingredients: 1 packet Tennis Biscuits 1 tin Nestle Caramel Treat Method: Butter each side of the Tennis biscuits with Caramel treat and then sandwich together each biscuit to form the same shape as found when opening the packet. Once this is done also coat the entire outerside with Caramel treat and place in the freezer for a few hours. Remove from the freezer and slice while frozen
Instant Melktert Ingredients: (Makes 2 Milk tarts) 1 tin Condensed Milk 2 condensed milk tins of Milk 2 heaped tablespoons cornflour 1 heaped tablespoon Custard Powder 2 eggs 1 teaspoon vanilla essence cinnamon powder 2 Graham cracker pie shells Method: 1. Whisk the tin of Condensed Milk and 1 tin of Fresh Milk together and heat until about to boil for about one and a half minutes while stirring 2. Whisk the cornflour, custard powder, eggs, vanilla essence and 1 tin of fresh Milk together 3. Pour the hot milk mixture #1 onto the custard and egg mixture #2 then whisk together and heat while stirring until the combined mixture is smooth and thick, then pour the mixture into a graham cracker pie base, smooth the surface and sprinkle with cinnamon powder. Allow the Melktert to cool and then store in a refrigerator until set
Vetkoek (South African Pan Fried Bread) Ingredients: (Makes 4-8 Vetkoek) 250ml cake flour 1 Teaspoon baking powder 1/2 teaspoon salt 1 egg 125ml milk 125ml oil for frying Method: 1. Sift the flour, baking powder and salt together. 2. Beat egg separately and add to flour. 3. Add milk and mix until smooth. 4.Heat oil in a frying pan and drop a heaped tablespoon of the batter into the oil and fry for two to three minutes on one side and then turn over and fry on the other side for about one minute until golden brown on the outside. Once you have done this you can use more batter to make a larger "vetkoek" but do not make more than four at one time. 5. Serve hot with butter and Illovo Golden Syrup or with a savoury filling of your choice
Sosaties Ingredients: 3lb leg of lamb 5 medium size onions 500ml Safari Brown Vinegar 1 tablespoon tumeric 2 tablespoons salt 6 black peppercorns 4 whole allspice 3 cloves 1 piece stick cinnamon 3 bay leaves 6 lemon leaves 4 tablespoons Koo Smooth Apricot Jam Method: Remove the meat from the bone and cube (about 1 inch in size). Slice the onions thickly. Combine the vinegar with the remainder of the ingredients to make a marinade. Add the onions to the marinade and finally the meat. Marinade the meat for three to four days, turning occasionally, then alternating the meat with peaces of onion skewer on wooden skewer sticks. Grill over a low coals. Perfect for the braai!
Oxtail Potje Ingredients: 500g Oxtails cut 2 inches thick pieces 10 slices Bacon cut in 1 inch pieces ˝ cup Flour seasoned with salt and pepper 1 litre beef stock 1 can tomato paste 1 Bay leaf 6 black peppercorns 1 bouquet garni 6 large leeks, chopped coarsely 2 large onions, chopped coarsely 6 large carrots, chopped coarsely 20 button mushrooms 1 cup red wine ˝ cup sherry ˝ cup cream 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons crushed garlic Method: 1. Dry oxtails with paper towel. 2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour. 3. Heat butter and olive oil and sauté bacon pieces. 4. Remove bacon and brown Oxtail in resulting fat, remove and drain. 5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. 6. Add the finely diced carrots, leeks, onions and sauté until softened 7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry. 8. Bring slowly to a boil and cook slowly for 3 - 4 hours. 9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly. 10. Just prior to serving, add cream and stir in. 11. If you want to thicken the sauce mix some cornstarch with the cream before adding. 12. Serve over white rice and sing hallelujah!