Topic: Requested South African recipes.

[springbok]

Fudge: Traditional South African fudge.  I make this a lot for friends as they say they have tasted nothing like it :)

1 tin (397g) Condensed Milk
400g Sugar
25ml Golden Syrup
75ml Water
60g Butter
5 ml Vanilla Essence

Place sugar and water into a large saucepan, stir until sugar has dissolved over a LOW heat.  Add butter and syryp and stir until butter as melted.
Add Condensed milk and stir until it comes to the boil.
Boil and stir until becomes to a softball stage, remove from stove and add vanilla. (this could take up to 20 minutes so I read a book while im standing there :) )
Beat until it thickens. 
Pour into a greased pan and cool.  Cut when cold... and as my mom put on the recipe ... eat and get fatter :D

It becomes granulated when the vanilla is added, this is when you know its done right.  Scraping the pan clean with a metal spoon and eating whats left in it is a must :D :D, best part of making fudge!!.


Ouma's Chicken Pie  Something my Ouma used to make and still a family favourite today

1.  Boil a whole chicken in chicken stock, finely chopped onion, cloves.

2.  Boil 4 eggs (hard boiled)

3.  Tin of creamed mushrooms

4.  Crust

1 cup of self raising flour
1 tsp of baking powder
1 egg
8 Dessert spoon milk
4 Dessert spoon marg/butter

Method.

Debone chicken and place in a baking dish.

Pour tin of creamed mushrooms over the chicken.

Slice eggs and place on top of the mushrooms

To make the crust

Melt the butter in heated milk.
Sift dry ingredients together and mix in egg.  Add warmed milk and butter mix to form like a scone dough mix. 
Spread over the sliced eggs.
Bake in oven for 30 minutes on 220 c.

Use chicken stock to make the gravy. 
 
In my family this is a moreish dish :)

[tim]

Oh, well - more work!!

[caseylee]

This was a fav of mine growing up in SA, if you can't find peppermint crisp use chocolate with mint peices in it still taste the same, and for tennis biscuts use nice biscuts.  Enjoy!!

PEPPERMINT DELIGHT

INGREDIENTS

2 pkt Tennis Biscuits
1 pkt Vanilla Instant Pudding
400ml Milk (450ml if making a lot) – according to the pudding
4 Peppermint Crisps
1 Tin Caramel

METHOD

Mix the Vanilla Pudding with 400ml (or 450ml) milk. Add the caramel and beat. Crush the peppermints and add to the mixture and beat again (Leave some for decorations). Place a layer of the tennis biscuits on the bottom and add a layer of mixture. Continue adding layers till the bowl is full.
Whip the cream and place on the top as your last layer and sprinkle some peppermint on top.

Enjoy!!!

[caseylee]

In SA we eat this with a barbi or braai as we call it, its gorgous cold with meat. You can use fresh butter beans and green beans.

Three bean salad

1/2 cup Oil
3/4 cup White Vinegar
3/4 Cup Sugar (that dark brown sugar)
2 tsp curry powder ( I dont always use as much)
1 Tin Butter Beans (drained)
1 Tin Green Beans       "
1 Tin Baked Beans  (not drained)
 
Boil sugar, vinegar & oil until sugar dissolves.
Add beans & curry powder & simmer for 4 - 5 minuts.
Leave overnight in fridge
 

[springbok]

Fridge Tart.

1 Tin Condensed Milk
1 Fresh lemon (juice only)
Packet of Tennis Biscuits (Casey lee is right, try Nice Biscuits works well)

Custard.. Make thick custard as for trifles.

In a rectangle dish place a layer of Biscuits. 

Beat Fresh lemon juice into condensed milk till it thickens.  Pour on top of biscuit layer.
Layer biscuits on top of Lemon mixture and leave to chill.
Pour over cooled custard and leave to set.
To decorate ... crushed biscuits or grated chocolate.

Slice when cold and enjoy :)

[caseylee]

Now any one who is south african or ever been there would of had these gorgeous things, they can be eaten hot or cold and when you have had one you can't stop very easy to make.

KOEKSUSTERS

600 g (4 x 250 ml) cake flour
5 ml salt
25 g fresh yeast OR
1 packet instant yeast
60 ml sugar
75 g butter, softened
2 eggs
± 200 ml milk, boiled and cooled to luke-warm

Cold Syurp ( must be cold)

2 sticks cinnamon
600 g (750 ml) sugar
500 ml water

•   Boil the ingredients for the cold syurp for 5 - 10 minutes ( the syrup ingriedants)
•   Cool and remove cinnamon sticks.

•   Place the flour, salt, yeast, sugar and butter in a bowl.
•   Beat the eggs into the milk. Add to the flour and knead to form an elastic dough.
•   Cover with cling wrap and leave in a warm place to rise to double in size. (The dough can be left in the fridge overnight).
•   Knock dough down and roll out to a thickness of 6 mm.
•   Cut into strips 4 - 5 cm long and plait tightly.
•   Leave in a warm place to rise for 15 - 20 minutes.
•   Heat fat and fry koeksusters a few at a time. Drain on paper towelling.
•   Plunge koeksusters into cold prepared syrup. Lift out and allow to dry on a baking tray.
   

[springbok]

Casey dont forget the "wimpy" relish ;)  That one i cant wait to see.

I have a recipe for curried green beans somewhere, have to dig that one out.

[caseylee]

Another SA recipe worth making you will love it, eat cold with some cream

MELK TERT
SWEET SHORTCRUST PASTRY

125 g butter
225 g (375 ml) cake flour
60 ml castor sugar
1 egg yolk
± 60 ml iced water
•   Cut the butter up into very small blocks and chill well.
•   Rub butter into the flour and castor sugar until almost all the butter has disappeared. By leaving a little of the butter visible you will end up with a slightly flaky, light pastry. The easiest way of rubbing it in is to use the food processor, but then the butter must be very cold.
•   Mix the egg yolk and cold water and add enough to form a stiff dough.
•   Chill for several hours before baking. This will diminish the shrinking of the pastry when baking.
•   Preheat oven to 200°C.
•   Roll out and line a 1 to 1,5 litre tart plate with the pastry.
•   Bake the pastry blind in preheated oven for 15 minutes.
FILLING

750 ml milk
2 sticks cinnamon
75 ml sugar
60 ml cornflour
45 ml cake flour
3 eggs, separated
80 g butter
1 ml almond essence
ground cinnamon
•   Infuse milk, by heating it with the cinnamon to just under boiling, then leave to stand for a few hours.
•   Mix the sugar, cornflour and flour together thoroughly.
•   Beat the egg whites to a soft peak stage.
•   Bring milk and butter to boil and strain onto the sugar and cornflour mixture, mixing well with a whisk.
•   Add the milk mixture to egg yolks. Add essence.
•   Fold in the egg whites and return it to stove.
•   Working over a medium heat and gently using a whisk, cook until the mixture is thick and fluffy.
•   Pour into the baked pastry shell and sprinkle with cinnamon.
•   Bake at 180°C for 20 minutes. If using rough puff pastry, bake at 220°C for 10 minutes, then lower the oven to 160°C for 10 - 15 minutes.
•   Cool before cutting.
For an 800 ml foil tart plate use the following filling quantities:

500 ml milk
1 stick cinnamon
50 ml sugar
45 ml cornflour
25 ml flour
2 eggs, separated
60 g butter
1 ml almond essence
ground cinnamon

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[caseylee]

We should open a home industry shop with all the receipes we have, we would make a fortune lol.  Iwill post relish as soon as sister darling in sa send me the recipe, she is so hard to get hold of

[springbok]

Looks like im spending the day in the kitchen :)

I got some fresh yeast in the freezer from SA lol.

[caseylee]

I think I might make some koeksisters today my kids have been bugging me for them, looks like i'll be inteh kitchen two me and my big mouth lol

[caseylee]

Marshmallow Tart


18 marshmallows (about 250 g or 1/2 pound)
250 g chocolate bar with nuts
half cup milk
1 cup cream
1 baked pie shell

Melt marshmallows and chocolate in the milk over boiling water or slow heat stirring constantly.
Let cool a bit and fold in whipped cream.
Pour mixture in pie shell and put in fridge till set. Remove from fridge just before serving.
________________________________________

[caseylee]

Farmhouse bobotie pie


BOBOTIE
2 large onions, finely chopped
5 ml sugar
250 g grated Cheddar cheese
30 g butter
3 slices bread, crusts removed and soaked in 100 ml water
800 g lean minced meat
chicken stock cube, dissolved in 254 ml boiling water
100 ml medium-hot fruit chutney
50 ml white wine vinegar
30 ml medium-hot curry powder
10 ml turmeric
5 ml ground ginger
5 ml ground cumin
2 eggs, lightly beaten

APPLE AND RAISIN LAYER
60 ml water
410 g pie apples
15 ml castor sugar
10 ml butter
50 ml raisins, soaked until plump
60 ml walnuts, chopped roughly
15 ml cornflour

TOPPING
180 ml cake flour
70 ml cornflour
5 ml baking powder
125 g butter

:
1. BOBOTIE: Fry onions in butter until soft. Squeeze water from bread and mix into fried onions along with mince and spices. Add remaining ingredients except eggs and stir well. Cover and simmer gently for 45 minutes. Allow to cool before adding eggs. Mix well and spoon into a large, greased, ovenproof dish.
2. APPLE LAYER: Heat ingredients together for five minutes, stirring until slightly thickened. Spoon over bobotie layer.
3. TOPPING: Sift flour, cornflour and baking powder together. Place in a food processor along with butter and sugar and mix well. Mix in cheese to form a dough and grate it over apple and raisin layer. Bake in preheated 180 ºC oven for 20 to 25 minutes

[star]

Aw Im so hungry too..................... ::)

Might give some of those a try, thanks for posting ;)

[caseylee]

once you have tasted the above you will make them forever, SA reciepes are so addictive, and always reminds me of my mom baking for hours and hours

[Jeannine]

I can highly recommend the Bobotie, this is one I do make regualrly, I have a fish Bobotie too both came from  a SA friend in Canada, she used to make great pickled fish too and have that recipe called  Ingelegde something.

Another few I have in my handwritten book of swap recipes that I believe are from her are  Soetkoekies,Watermelon Konfyt,several relish recipes and a curried green bean one  but it is simply called Curried Green bean. There is one called pumpkin in wine but I have never tried that one.

Thank you for the new ones, the fudge one is called Cheaters in Canada by the way.

XX Jeannine

[springbok]

Jeannine can you please please send me the recipe for curried green beans, my ouma used to make that all the time :)

Would really appreciate that one :)

[caseylee]

I used to love watermelon konfyt pls post that one aswell, We always used to hae it thinck on hot toast sitting by the swimming pool getting a suntan ( now im white as a ghost)  those were the good old days.  I must look for my recipe book, I started one as a child but don't know where it is might still be in SA

[Jeannine]

Yep, I have it right here.   This exactly as she gave it to me apart from the bit about the bottling.

2kg green beans sliced
500gr sliced onions
750 ml  of sugar
75 ml cornflour
75 ml curry powder
5ml mustard powder
5ml turmeric(borrie)
750 ml vinegar
salt

Boil the beans and onion together in salted water till tender, drain.

Mix the other ingredients together,bring to the boil, cook for 10 minutes. Bottle.

  (see below for my variation, I only bring to the boil once the vinegar goes in as the extra 10 minutes are in the water bath so I don't need to cook for the ten minutes in her recipe )

Can be served cold or reheated.

The next bit is mine!!

I put  in canning jars, seal, then  water bath for 10 minutes this is the more up date method of preserving  .

XX Jeannine

[springbok]

Thank you Jeannine, sounds just like what my Ouma used to make :) :) :)
Now I have to wait for my beans to grow... :)