South African Recipes

Corn Bake (Sharlotte Venter)

Ingredients:

2 x Cans Corn Kernels (Koo)

2 x Cans Creamed Corn (Koo)

8 x eggs

1-1½ cups sugar

8 x heaped Tablespoons Cornflour (Maizena)

 

Method:

 Mix all together and bake at 180 deg Celcius until Golden and stiff approx. 45min.  Enjoy!!!!

 

Rosies Potato Bake (Sharlotte Venter)

Ingredients:

 8 x potatoes (cooked to slice)

Thinly sliced Brown Mushrooms

Garlic Flakes

1 - 2 x pkts Brown onion soup (Knorr or Maggi works the best) depends on how thick you like the sauce

Grated Cheedar Cheese

600ml Cream

 

Method:

 Prepare potatoes by cooking until they are soft but still firm.  Slice them into approximately 1cm thickness and layer some in either a round or rectangle oven dish prepared with Spray 'n Cook.  Place a layer of mushrooms on top of the potatoes, a sprinkle of Garlic Flakes, ½ the Brown Onion soup and a good helping of grated cheddar cheese,  then layer the next layer the same. No more than two layers.  Lastly, pour the cream over the top and bake covered in the oven on 180 deg Celsius for 30min.  Then bake uncovered for anoth 15 - 20 min.

 

Variations:

 Add diced bacon or cooked mince and serve as a meal.  Sweet potato can replace ½ the potatoes in this dish too.

 

Ouma Jo's Advocado Salad (Sharlotte Venter)

Ingredients:

 2 x Advocado's Ripe but not soft

1 x can Nestle Condensed Milk

1 x cup Cross 'n Blackwell Mayonaise

½  x cup cream

1 x lettuce fresh and crisp

1 -2 cups croutons (fried blocks of bread, well drained tastes best)

 

Method:

 Break the lettuce into nice size chunks.  Mix together the condensed milk, the mayonaise and the cream.  Cut the advocado into squares and add to your lettuce.  Toss through some croutons and add the condensed milk mixture.  A beautiful fresh salad to serve with a braai.  You can add chopped salami or cool diced bacon through.

 

Elsabe's Mustard (Sharlotte Venter)

Ingredients:

 1 x Can Nestle Condensed milk

4 - 10 tablespoons brown vinegar

2 tsp mustard powder

 

Method:

 Add mustard powder to condensed milk and mix thoroughly.  Add the vinegar a little at a time until thick and creamy.  Serve with pork or chicken and great on ham sandwiches.  Stores for up to 2 weeks in the fridge in a sealed container.

Pumpkin Bake (Carol Haxton)

Ingredients:

 1 Large Butternut

1 Packet Brown Onion Soup

1 x 250ml tub Fresh Cream

100ml Fresh Milk

Dry Breadcrumbs

Parsley  

 

Method:                                

Place butternut in bottom of casserole dish (chunks or rounds)

Mix together Brown Onion Soup, cream & milk & pour over butternut.

Top with breadcrumbs & parsley & bake for approx. 1 hour at 150°C

 

Broccoli and Cauliflower Salad (Connie van den Elst)

This recipe converts kids and adults alike who say they "don't eat vegetables"

 

Ingredients :

1 small head fresh broccoli

1 half a head fresh cauliflower

1 pkt bacon

1 onion finely chopped

1 cup mayonaise

2 teasp vinegar

quarter cup brown sugar

half cup seedless raisins

 

Method :

1. Clean and cut broccoli and cauliflower into tiny florets

2. Cut bacon into tiny pieces and fry until crispy, leave to  cool

3. Mix mayonaise, sugar, onion, vinegar and raisins together

4. Add above mixture to the broccoli and cauliflower, add        bacon

 

For best results prepare at least 3 hours before serving.

Give it a good mix every hour until serving.

Thank you  and enjoy!

 

Mozambique Chicken (Annalie Snyman)

The smell will take you right back to holidays in Maputo!

Marinade for 4 - 6 skinless, boneless chicken thighs (also very good for Kangaroo fillet):

 

Ingredients:

juice of ½ lemon

10 ml olive oil

1 teaspoon (5 ml) paprika

4 ml dried oregano (three quarters of a teaspoon)

1 - 3 teaspoons Nando’s peri-peri sauce (depending on how hot you want it to be)

1 clove garlic, finely chopped

half teaspoon salt

85 ml Mrs Balls Peach Chutney (a third of a cup)

3 teaspoons tomato paste

 

Method:

Mix all the ingredients together and marinade the meat for at least 6 hours.  Scrape the marinade off and barbeque, fry or grill the meat.  Simmer the marinade for a few minutes and serve as a sauce with the meat.

 

Slow Cooker Method:

Grease the slow cooker well with some olive oil. 

Mix the marinade in the slow cooker. 

Cut 4 – 6 skinless chicken thighs in half and place in slow cooker, making sure that every piece of chicken is coated by the marinade.  Cook at LOW for 5 hours and serve on Basmati rice.

 

Tuna Roll (Carol Haxton)

Makes Two Rolls

 

Ingredients:

2 x 170g Tins Tuna in water, drained

410g Tin Chakalaka Mild & Spicy

1 Onion, finely chopped

1 cup cheese

2 Tbsp Mayonnaise

1 tsp Mustard Powder

Salt & freshly ground Black Pepper

2 x 400g rolls Puff Pastry

Milk & Egg for brushing

 

Method:

Preheat oven to 200ºC

Roll out each sheet of pastry

Combine all other ingredients and spread over

Roll up and make incisions on top

Brush with milk and egg

Bake for 25 minutes (if doing both – if doing one, bake for 17 minutes)

Eat hot OR cold

 

Traditional Cape Malay recipe for Bobotie (fruity curried mince) (Margaret Whitehead)

this will feed about 6-8 people served with fluffy white rice and a salad.

 

Ingredients:

1kg Mince

2 Medium sized onions

2 Tablespoons olive (or vegetable) oil

1 ½ Tablespoons of mild curry powder

2 or 3 teaspoons turmeric

2 Tablespoons white vinegar

1 Tablespoon sugar

1 ½ teaspoons garlic salt

1 teaspoon lemon pepper

1 slice of bread

1 ½ cups milk

2 large eggs

100 grams sultanas

200 grams dried apricots

3 Heaped Tablespoons fruit chutney

2 to 3 bay leaves

1 Tablespoon Lemon Juice

a handful of flaked almonds

 

Method:

Preheat oven to 180 c

Parboil the chopped onions in a little water until just opaque, drain the water reserving the water for later use, fry chopped onions in oil until just golden.  Add the curry powder and turmeric. Fry for about 2 minutes, stirring all the time, then add the vinegar, lemon juice, sugar, salt and pepper.  In the meantime soak the bread in the milk, then squeeze dry, set the milk aside.  Crumble the mince into the pan with the onion mixture, add the soaked bread and the reserved onion water, add the remaining ingredients 1 egg, sultanas, apricots, bay leaves, chutney and almonds and cook for about 5 minutes. Place mixture into a buttered casserole dish cover with foil and cook in the oven for 1 ½ hours.  Remove casserole dish from oven remove foil.  Whip up the remaining egg with the milk pour over the back of a spoon onto the mince mixture and cook for a further ½ hour at 150 c uncovered until the milk mixture is set and golden brown.

 

Quick Shake Savoury Tart (Sharon Stubbings)

Filling Ingredients:

1 Onion, chopped and fried

250g bacon

250g ham

150g mushrooms

250g grated cheddar cheese

 

 Egg Custard Ingredients:

150g milk

2 eggs

30ml flour

5ml mustard

2ml pepper

2ml Aromat.

 

Method:

1) Preheat ove to 180 and grease a small pie dish.If you are using a large flan dish, then double the recipe.

2)Place ingredients for filling into pie dish,sprinkle the grated cheese over.

3)Place all custard ingredients into the QUICK SHAKE,in the order in which they are written.Shake well.

4)Pour over filling and bake at 180 for 35 minutes or untill set. Serves 6.

5) And enjoy...

Recipe by Sharon Stubbings.

 

Boerewors Meatballs with Pap and Sauce (Annalie Snyman)

This is for all those expats (like me) who can't buy a boerie when the craving hits!

The sauce is my Ouma's recipe.

 

The meatballs:

500g minced beef (lean is best)

300g minced pork (be nice & buy free range)

15 ml whole coriander seeds - heat in a dry saucepan until slightly scorched, then crush fine in mortar & pestle)

9ml salt

30ml malt vinegar

freshly ground black pepper

pinch of ground cloves

freshly grated nutmeg

1.5ml ground allspice

2.5ml mixed herbs

 

Mix all ingredients well and stand for a while for the flavours to develop (24hrs in fridge, if possible).

Roll into sausage shapes or meat balls and fry in a little oil until almost cooked.  Keep warm. (don't wash the pan)

 

Sauce:

1 medium onion, chopped

2.5 ml ground coriander seeds

1 x 400g tin of good quality chopped tomato

2.5 ml sugar

pinch allspice

salt and freshly ground black pepper to taste

chopped fresh parsley (optional)

 

Fry the onion in the same pan as the meatballs, adding a little oil if necessary.  When the onion starts to get a glassy appearance, add the coriander and stir until fragrant.  Add the tomato, allspice and sugar and simmer until the onion is soft.

Add the meatballs and heat until the meatballs are just cooked.  Remove from the stove, add salt and pepper to taste and serve on pap with parsley sprinkled over. 

 

Annalie Snyman

 

Chicken Peri-peri (Gail Irvine)

Ingredients:

 1 large chicken, cooked, boned and meat pulled from bones

 

Sauce Ingredients

Measure into food processor:-

125ml Oil

250ml Tomato sauce

15ml Worcester sauce

10ml Vinegar

5ml salt

10ml sugar

5ml cayenne pepper or less according to taste

10ml paprika

5ml thyme/mixed herbs

4 cloves of garlic

1 small onion

5 drops of Tabasco

 

Method:

1. Liquidise all ingredients in processor

2. Allow to stand

3. Use as required, preferably after 48 hours (flavour develops with time)

4. Heat sauce in deep saucepan. Add chicken. When sauce bubbles, allow to simmer gently for a while.

5. Serve on white rice.

 

Tipsy Tart (Gordon Armstrong)
 
Ingredients
1 cup dates
1 teaspoon bicarbonate of soda
1 cup sugar
1 and a 1/4 cup flour
1/4 cup walnuts
3/4 cup boiling water
2 teaspoons butter
1 egg
4 teaspoons baking powder
1/4 teaspoon salt
 
Method
Cream butter, sugar and egg. Sprinkle bicarbonate of soda and pour boiling water over dates. Sift flour, salt and baking powder, mix date mixture alternately into sugar mixture with flour, add nuts. Bake in a deep dish for 25 minutes at 175 degrees C.
 
Syrup Ingredients
1 and 1/4 cups sugar
3/4 cups water
1/4 cup Brandy
1 teaspoon vanilla essence
1 teaspoon butter
 
Syrup Method
Boil water and sugar for about 5 minutes. Add flavouring and Brandy. Add butter, boil until slightly thick. Pour over tart that has cooled, decorate with whipped cream. Serve hot as a pudding or cold.
 
Yummy Yummy, more brandy to taste if you want.
 

Chocolate Mallow Pudding (“Sjokolade-malvapoeding”) (Annalie Snyman)

I found this recipe in the Sarie magazine 3 decades ago - a pudding which tastes like liquid chocolate! This is our family's traditional desert on Christmas Day.

 
Ingredients 
225 ml plain flour
25 ml cocoa
1.5 ml salt
15 ml baking powder
250 ml milk
30 g butter
15 ml smooth apricot jam
15 ml malt vinegar
1 extra large egg
180 ml sugar
Chocolate sauce:
250 ml evaporated milk
120g dark chocolate
45 g butter
80 ml sugar
 
Method
Grease a 2 litre square tart dish with butter or cooking spray.  Preheat the oven to 160 degrees C.
Sift the flour, cocoa, baking powder and salt.
Place the milk, butter and jam in a saucepan and heat, stirring until melted and mixed.  Remove from the stove and leave to cool.
Beat the egg and sugar until light and fluffy.  Add the vinegar.
Working quickly but gently, stir the flour mixture into the egg mixture and pour into the prepared pie dish (it's very runny). 
Bake for 30 – 35 minutes, until slightly firm to the touch.
In the mean time, make the chocolate sauce:
Place all the ingredients in a saucepan and heat, stirring until melted and mixed.  Remove from the stove and keep warm.
As soon as the pudding is baked, prick all over, using a skewer or fork, and gently pour the chocolate sauce over.
Return to the oven to bake for a further 5 minutes.
Serve hot with icecream.  Also good cold with cream or icecream.
 

 

Margaret’s Magic Lemon Meringue Pie (Margaret Whitehead)

 

Ingredients:

1 Tin (397g) Nestle Condensed Milk

The juice of 3 lemons or 125ml lemon juice

Grated rind of 1 lemon

3 eggs

2 Tablespoons of Caster Sugar

4 Tablespoons of Coconut

1Pkt Highland Oatmeal or Granita Biscuits or Tennis

250g of soft butter (melt the butter)

 

Method:

Crush the biscuits, add the coconut and mix with melted butter. Place the biscuit mixture into cam pie dish. Mix together Condensed Milk, lemon juice, lemon rind and egg yolks. Pour onto biscuit base. Cover with meringue made by beating egg whites until stiff and adding the caster sugar.  Bake in a moderate oven (180° C) for 10 minutes or until golden brown on top. Chill before serving.

 

Poor Mans Pudding (Margaret Whitehead)

 

Ingredients:  

    3 Cups Plain Flour

    1 Cup Sugar

    1 Teaspoon Vanilla Essence

    4 Tablespoons Apricot Jam or Golden Syrup

      (I use 2 Jam and 2 Syrup)

    2 Eggs

    2 Teaspoons Bicarbonate Of Soda

    4 Tablespoons Butter or Cooking Oil

    1 Cup Milk

 

Method:  

Sift flour, sugar and bicarbonate of soda.  Beat eggs with milk. Rub butter into flour, sugar and bicarbonate of soda or use mixer to mix in the oil add egg and milk mixture to the flour etc.  At this stage it should be a fairly stiff dough.  Add jam or syrup and mix well.  Pour into a greased 3 litre Pyrex bowl or dish.  Bake at 220 c for 30 - 40 minutes.

 

Syrup:

 2 Cups Sugar

 2 Cups boiling water

 

Dissolve the sugar in the boiling water.  Pour over mixture and place in oven.

 

Serve with fresh cream or custard.

This pudding is lovely for those cold winter nights.  The mixture can be halved.

 

South African Peppermint Crisp Tart (Nola Nunes)

From Nola Nunes in Mareeba, Queensland, Australia. Formerly of Amanzimtoti on the South Coast of Kwa-Zulu Natal, South Africa.

 

This recipe is a favourite of my South African family and friends. We often used to make this for pudding after a nice braai. I have made it a few times for dessert after an Ozzie barbeque and it goes down well with my Australian friends too. Its simple to make and absolutely delicious...enjoy!

 

Ingrediants:

For the Base of the tart:

1 X 200g packet of Romany Creams or 1 x packet of Gingernuts

90g melted butter

 

Ingredients for the Filling:

15ml gelatine or 1 sachet

45ml water

1 x 397g can of caramelised condensed milk

2 x large (about 100g) peppermint crisps, grated/crushed

250ml whipped cream

 

Method

1. For the base: Process the biscuits into fine crumbs with a food processor or beat in a thick plastic bag with a rolling pin if you do not have one.

2. Blend the biscuit crumbs with the melted butter until well mixed and press into a lightly greased tart dish. You can also use a loose-bottomed flan tin if you wish to serve the tart on a plate.

3. Refrigerate the base while making the filling.

4. For the filling: Mix the gelatine in the water and leave for a few seconds until the gelatine goes absorbs the water and goes spongy. Then melt the gelatine in a microwave, taking care not to overheat it, ie. do not let it boil. It should only take a few seconds, so check carefully.

5. Tip the caramel, gelatine and one crushed peppermint crisp into a mixing bowl and mix gently until well blended.

6. Whip the cream with a beater in a seperate bowl until stiff peak stage.

7. Gently fold the stiff cream into the caramel mixture.

8. Fold filling into the prepared base and refrigerate until set.

9. Just before serving, sprinkle the remaining peppermint crisp over the filling of the tart.

 

Milk Tart (translated) (Ira Smith)

Crust:

Beat 2 eggs with 1/2 cup sugar.

Melt 175g butter and mix in with eggs.

Add 2 cups flour with 2 teaspoons baking powder.

Mixture must be soft, push into pie pan with your fingers.

Bake until light brown and put aside to cool down.

 

Filling Ingredients

Put 3 ½ cups milk, ¾ cups sugar, 1 tablespoon butter, salt and 4 egg yolks in pot, mix until egg yolks are mixed in well. Just before it starts to boil add: 1 heaped tablespoon flour and 1 heaped table spoon corn flour that has been mixed with a bit off milk. Once it’s nice and thick put aside.

Mix egg whites until it peaks, fold into milk mixture with one teaspoon vanilla essence.

Pour into Crust, sprinkle with cinnamon and bake for 20min @ 180C

 

 

Melktert

Kors:

Klits 2 eiers met halwe koppie suiker. Smelt 175gr botter en klits by eiers en suiker. Roer 2 koppies meel  met 2 teelepels bakpoeier by.  Deeg moet sag wees, druk met vingers in tertpan. Bak tot ligbruin en sit eenkant om bietjie af te koel.

Vulsel:

Sit 3 en half koppies melk, driekwart koppie suiker, 1 eetlepel botter , sout en 4 eiergele in kastrol, roer goed sodat die eiergele goed ingemeng is by melk. Sodra dit amper kook meng in:  1 hoogvol eetlepel meel en 1 hoogvol eetlepel maizina wat in melk geroer is tot sagte pasta , sodra dit lekker dik is sit  eenkant.  Klits die eierwitte tot  styf, vou in melkmengsel  met 1 teelepel vanilla essens.  Gooi in tert kors. Strooi kaneel oor en Bak so 20min in 180 oond

 

Brandy Tart (Annalie Snyman)

(makes 2 tarts, 22 cm in diameter)

Ingredients 

250 g dates, finely chopped

5ml baking soda

250 ml boiling water

250 ml sugar

2 eggs

30 ml soft butter

500 ml plain flour

1.5 ml salt

10 ml baking powder

100 ml roughly chopped walnuts

 

 Method

Sprinkle the baking soda over the dates and then pour the boiling water over. 

Cover and stand until completely cooled down.

Preheat the oven to 190 degrees C (fan forced ovens 180 degrees)

Beat the eggs and sugar until pale yellow and fluffy.  Add the butter and mix well.

Place the nuts in a bowl and sift the dry ingredients over.

Gently fold the date mixture into the egg mixture and then fold in the flour mixture (including the nuts)

Divide into the two well greased pie plates and smooth the top.

Bake for 20 - 25 minutes, until firm to the touch.

While the batter is baking, make the syrup:

Place 250 ml light brown sugar and 125 ml dark brown sugar in a saucepan.  Add 250 ml boiling water and heat; stirring until all the sugar is dissolved.  Simmer for a few seconds only and remove from the stove.  Add 60 ml brandy.

As soon as the tarts are removed from the oven, prick all over in concentric circles, using a skewer or fork.  Immediately start to slowly pour the hot syrup over.

Serve warm or cold with cream, custard or ice cream.

Duncan’s ‘Famous’ Banana Muffins© (Duncan Goldsmith)

Dry Ingredients

500 ml                         flour

125ml                          white sugar

5ml                             Salt

5ml                             baking powder

5ml                             bicarbonate of soda

pinch or 2                    ground nutmeg

 

Wet Ingredients

2                                     ripe bananas – mashed

15ml                                lemon juice – mixed with mashed banana

100ml                              oil

100ml                              milk

1                                     egg

 

Method

Sift dry ingredients, hollow in a mixing bowl

Mix oil, milk & egg with a fork.

Add banana mash to hollow of dry mix, add oil, milk & egg mix to a separate bowl. Whisk until combined, add this to the dry mix hollow. Mix all ingredients until all dry flour is mixed in. Mixture NOT to be over mixed or smooth, just slightly lumpy

Spoon into greased muffin tin. Makes about 9 to 12 standard muffins, depending on how big you like them.

Bake in pre-heated oven at 190C until golden brown for about 30 - 35 minutes (180C for fan-forced). Cook less if moist muffins preferred.

Serve with butter & honey.

Varieties: Add sultanas and/or chopped walnuts

 

Compliments of Duncan Goldsmith, with acknowledgements to Banana Board, South Africa Recipe Book (c 1982) as amended with experience to personal taste

 

Dish in a Bread (Maria Agenbag)

This recipe is devided into two parts. First you have to bake a round bread, or buy a roundish bread from the shop.

This is nice, because it is totally different.

 

Bread Ingredients

This is enough for two breads, or one extra large bread.

2 teaspoons (10 ml) active dry yeast

1 litre boiled water, cooled down to a low heat.

2 table spoons sugar

1,5 kg (12 cups) flower

1 and a quarter tablespoons of salt

 

Method

 Leave the yeast in one cup of meduim hot water for about 30 minutes. 

Add sugar to the yeast and stirr well.

Add about 1 and a half cups of flower just to make a runny dough

Mix well, cover with glad wrap and leave for 9 hours in a hot place.

Put the extra flour in a big bowl. Make a hole in the middle and pour the yeast mix into the hole.

Dissolve the salt in two cups of the meduim hot water.

Kneed the dough, yeast mixture and water untill its not sticky anymore.

Add the rest of the water as it's needed, and kneed until it's nice and elastic.

You can work on a wooden board or in a big bowl.

Put the dough in a bowl, spread melted butter over the dough. Close the dough again and leave in a hot spot until the dough doubled in size.

Place the dough on a wooden board and kneed lightly.

Dived the dough into two, and  shape it to the shape of your bread pan.

Cover again and leave in a hot place for another 30 to 60 minutes, untill the dough has doubled in size again.

Bake for one hour in a preheated oven. 190C - 220C (375F - 425F)

 

Filling Ingredients

Cut off the top and compress the inside to create a bowl into which you place the mixed ingredients.

1 tub low fat smooth plain cottage cheese

1 cup mature cheddar cheese grated

1 cup natural colby cheese grated

1 cup mayonaisse

2 spring onions chopped

1 tsp dried or fresh chilli (depending on how hot you want the dish)

 

Method

Mix all the filling ingredients together and spoon into the bread bowl.

Cover with bread lid.

Wrap the entire bread in foil and place in the oven at 180C for 1 hour.

Once the filling is melted and bread completely warmed, remove foil and open.

to serve cut bread-lid into slices and allow guests to help themselves.

The idea is that you dip the hot bread crust into the cheesy filling and then serve with warm winter soup.

 

Marshmallow Squares (Margaret Whitehead)

 

Ingredients:

250g (2 ½ cups) Pink and White Marshmallows Beacon

½ cup butter

100g rice bubbles

 

Method:

1. Melt butter in a saucepan and add marshmallows. Stir over low heat until marshmallows have melted.

2. Remove from heat and add rice bubbles.

3. Placed on a greased baking tray. Flatten and refrigerate.

    Cut into squares when set.

 

Traditional South African Pancakes (Annalie Snyman)

My friend Penny and I used to make huge barrels full of this pancake batter for our pancake stall at school fetes.

A few years ago, I baked some of these pancakes in a camp kitchen at Cradle Mountain in Tasmania and the smell attracted a number of South African expats who then joined us at the table and devoured my pancakes with great enthusiasm!

 

Ingredients

 165 ml water

85 ml milk

1 egg

22 ml oil

8 ml malt vinegar

pinch of salt

180 ml plain flour

2 ml baking powder

a little oil & butter for frying

to serve:  lemon slices and cinnamon sugar

 

Method 

Whisk all the ingredients together except the baking powder, then allow the batter to rest for a while (half an hour will do).

Gently stir in the baking powder just before cooking the pancakes.

Heat a very small amount of oil+butter in a non-stick pan and pour some of the batter into the pan.  Swirl around quickly to cover the bottom of the pan (the batter must barely be enough to cover the bottom of the pan; these pancakes are thicker than French crepes, but much thinner than American pancakes)

When the sides start to curl up, use an egg lifter to turn the pancake around.  Cook a few minutes on the other side until golden.

Tip the pancake out onto a warm plate, sprinkle with cinnamon sugar and roll up.  Squeeze a little lemon juice over and eat immediately!

The idea is to gather the family around the kitchen table and to serve the pancakes as they are cooked.