Time to

COOK

Johan van Wyk

Side-

dishe

s,

desse

rts

tarts,

batte

rs,

sauces

, rusk

s and

lots m

ore!

SAVOURIES AND SIDES

Time to

COOKS A V O U R I E S A N D S I D E S

Johan van Wyk

Copyright © 2014 Johan van Wyk

eISBN: 978-1-928210-22-1

All rights reserved.

No part of this publication, except for brief excerpts for purpose of review, may be

reproduced, stored in a retrieval system, or transmitted in any form or by any means,

electronic, mechanical, photocopying, recording, or otherwise without the prior

written permission of the publisher.

Digitally published by Kwarts Publishers 2014

www.kwarts.co.za

PREFACEThis book is as a result of my love of food and cooking. I retired in 2010 and decided to start this project, first to kill the time and later when I realised I had almost 600 recipes I decided to put them all together and created a collection of recipes - I realised that they were far too many to fit into one book, so I was advised to divide the recipes into three books.

My first book ‘Time to cook - Best ever chicken recipes’ brought you 164 of my favourite chicken and turkey recipes. In this book you will find a selection of my favourite recipes for savouries and sides, including desserts, batters, sauces, rusks, and lost more.

Even though I have had no “official” training in the culinary arts I have attended the university of “life”. I hope that this can help prospective cooks to serve some interesting and nutritious meals to friends, family and loved ones.

That said, there are many magnificent publications for South African cooks and I do not wish to compete with them. The recipes come from family, friends and the internet. It would be a lie to say that I tried and tested all of them, however, I am sure that they have all been tried and tested by somebody.

Special thanks to Jenny, my wife, Marie, my Mom and Rosemary, my sister in law for all their help during the time it took me to compile, sort and edit these recipes.

Remember, a recipe is just a guide and it is up to you to follow your taste buds and your heart.

Now you can cook perfect meals every day with this varied collection of recipes.

I invite you to share in the delights of this special collection. Don’t be afraid to experiment.

Happy cooking!

Johan van Wyk

6

Contents

SAVOURIES AND SIDES ..................................................................... 10

Johan’s “Boerrie” Relish ................................................................................................ 10

Rose’s Pap Tart ............................................................................................................... 10

Pap and Wors Pie ........................................................................................................... 11

Cheese Puffs ................................................................................................................... 11

Corn Pudding .................................................................................................................. 11

Scotch Eggs ..................................................................................................................... 12

Baked Cheese Dish ......................................................................................................... 12

Basic Bread 1 .................................................................................................................. 13

Basic Bread 2 .................................................................................................................. 13

Buttermilk Rusks ............................................................................................................ 14

Buttermilk Rusks (mom van Wyk’s recipe) ................................................................... 15

My Ouma’s Rusks ........................................................................................................... 15

Sweet Corn & Beer Bread with a Chilli Crust ................................................................ 16

Mealie Bread .................................................................................................................. 17

Mealie (sweetcorn) Bread ............................................................................................. 17

Mealie Pie ....................................................................................................................... 17

Vetkoek ........................................................................................................................... 18

Savoury Tart 1 ................................................................................................................ 19

Savoury Tart 2 ................................................................................................................ 20

Savoury Tart 3 ................................................................................................................ 20

Dumplings 1.................................................................................................................... 21

Dumplings 2.................................................................................................................... 21

Dumplings 3.................................................................................................................... 21

Dumplings 4.................................................................................................................... 22

Dumplings 5.................................................................................................................... 22

Durban Roti .................................................................................................................... 22

Ginger Beer .................................................................................................................... 23

7

Haloumi Kebabs ............................................................................................................. 23

Putu Pap (crumbly) ........................................................................................................ 24

Light and Fluffy Rice ....................................................................................................... 24

Salad Dressing ................................................................................................................ 25

Curried Carrot Salad....................................................................................................... 25

Curried Vegetable and Pasta Salad ............................................................................... 26

Curry Bites ...................................................................................................................... 27

Dhal Cookies ................................................................................................................... 27

Bacon, Cheese and Tomato Pinwheels ......................................................................... 28

Savoury Bacon Cupcakes ............................................................................................... 28

Cornflake and Peanut Butter Cookies ........................................................................... 29

Wendy’s Cookies ............................................................................................................ 29

BATTERS ........................................................................................... 31

Coating Batter ................................................................................................................ 31

Pouring Batter ................................................................................................................ 31

Yorkshire Pudding .......................................................................................................... 31

Flop-proof Pancakes ...................................................................................................... 32

American Pancakes ........................................................................................................ 34

German Pancakes .......................................................................................................... 35

SAUCES............................................................................................. 37

Blender Hollandaise ....................................................................................................... 37

Hollandaise ..................................................................................................................... 37

Béarnaise ........................................................................................................................ 38

Mayonnaise .................................................................................................................... 38

Cooked Mayonnaise ...................................................................................................... 39

Tartar Sauce ................................................................................................................... 39

Braai Sauce 1 .................................................................................................................. 40

Braai Sauce 2 .................................................................................................................. 40

Braai Sauce 3 .................................................................................................................. 40

8

Barbecue Sauce .............................................................................................................. 41

Mint Jelly ........................................................................................................................ 41

Mint Sauce...................................................................................................................... 41

Cucumber Sauce ............................................................................................................ 42

Tomato Sauce 1 ............................................................................................................. 42

Tomato Sauce 2 ............................................................................................................. 43

Chutney .......................................................................................................................... 43

Custard ........................................................................................................................... 44

Brandy Butter ................................................................................................................. 44

DESSERTS AND SWEETS ................................................................... 46

Chocolate Sweets ........................................................................................................... 46

Coconut Ice .................................................................................................................... 46

Foolproof Fudge ............................................................................................................. 46

Turkish Delight ............................................................................................................... 47

Date Bread ...................................................................................................................... 47

Steamed Syrup Pudding ................................................................................................ 48

Rice Pudding ................................................................................................................... 48

Bread and Butter Pudding ............................................................................................. 49

Cup Cakes ....................................................................................................................... 49

Soetkoekies (sweet cookies) ......................................................................................... 50

Chocolate Sauce for Ice Cream ..................................................................................... 50

Apple Crumble 1 ............................................................................................................ 50

Apple Crumble 2 ............................................................................................................ 51

Bun and Butter Pudding ................................................................................................ 51

About Waffles ................................................................................................................ 52

Buttermilk Waffles ......................................................................................................... 52

Egg White Waffles .......................................................................................................... 53

Ginger Waffles................................................................................................................ 53

Rose’s Waffles ................................................................................................................ 54

Sweet Potato Waffles .................................................................................................... 54

9

Yeast Powered Waffles .................................................................................................. 55

Butternut Muffins with a Frosted Top .......................................................................... 56

Butterscotch Sauce ........................................................................................................ 57

Chocolate Pear Pudding ................................................................................................ 57

Custard Melkkos ............................................................................................................ 58

Guava and Banana Butterscotch Pudding .................................................................... 58

Koeksisters...................................................................................................................... 59

Lemon Fridge Tart .......................................................................................................... 60

Lemon Meringue ............................................................................................................ 61

Sticky Date Pudding ....................................................................................................... 61

DESSERT TARTS ................................................................................ 63

Milk Tart 1 ...................................................................................................................... 63

Milk Tart 2 ...................................................................................................................... 63

Crustless Milk Tart ......................................................................................................... 64

Condensed Milk Tart ...................................................................................................... 65

Apple Tart ....................................................................................................................... 65

Banana Caramel Tart ..................................................................................................... 66

Cape Fruit Tart ............................................................................................................... 67

Caramel Fridge Tart ....................................................................................................... 67

Chocolate Fridge Tart .................................................................................................... 68

Coconut Fridge Tart ....................................................................................................... 69

Tipsy Fridge Tart ............................................................................................................. 69

Coffee Fridge Tart .......................................................................................................... 70

Cremora Tart .................................................................................................................. 71

Marshmallow Tart .......................................................................................................... 71

Tipsy Tart ........................................................................................................................ 71

10

SAVOURIES AND SIDES

Johan’s “Boerrie” Relish (“Boerrie” the South African slang for a “Boerewors” Hotdog) Boerewors is a traditional South African Sausage. 1 onion chopped 1 green pepper seeded and finely chopped ½ small cucumber peeled and chopped ½ teaspoon borrie (turmeric) ½ teaspoon salt ½ teaspoon pimento 1 teaspoon mustard powder 4 tablespoons lemon juice 3 tablespoons sugar Put everything into a pot and cook for 10 minutes. Drain the excess fluid. Allow to cool. Great with hotdogs or hamburgers.

Rose’s Pap Tart 7 cups cooked pap (not too stiff) 2 tins onion and tomato mix green pepper chopped (optional) 1 tin creamy mushroom soup 250 ml fresh cream 1 cup grated cheese Spread 1 tin of tomato and onion mix onto the bottom of a large oven-proof dish. Spread 3½ cup cooked pap over this. Put half the remaining tin of tomato and onion mix and half of the mushroom soup over this. Sprinkle with chopped green pepper, if using. Put another layer of pap over this and spread the remaining tomato and onion mix as well as the remaining mushroom soup on top. Now sprinkle the grated cheese all over the top. Take a fork and make holes in a few places and pour the cream over so that it penetrates the tart. Bake in an oven at 160° C. for about 1 hour or until the cheese has gone golden. Serve hot.

11

Pap and Wors Pie 2 cups cooked pap 500 g cooked boerewors 1 tin tomato and onion mix 1 tin cream style sweetcorn grated cheddar cheese for topping Preheat oven to 180° C. Scratch the wors out of the skin so that it resembles mince. Place pap in the bottom of a big enough ovenproof dish. Spread the wors mince over the pap and then the tomato and onion mix and then the sweetcorn. Cover with the grated cheese and bake until the cheese is golden. Serve hot.

Cheese Puffs 2 egg whites 1½ ml baking powder ¼ teaspoon salt 125 g grated cheddar toasted bread Whisk the egg whites until stiff and the whisk in the baking powder and salt. Fold in the cheese and pile the mixture onto small squares of toast. Serve as a snack with drinks.

Corn Pudding This corn pudding is very tasty, and it's the perfect accompaniment for a roast or baked ham. 1 can (425 g) whole kernel corn, or about 2 cups frozen thawed 1 can (425 g) cream-style corn 4 tablespoons butter ½ cup all-purpose flour

12

2 tablespoons sugar 1 teaspoon salt 1 cup milk 3 eggs, separated Heat oven to 180° C. Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2 quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 2½ cm. Bake for about 45 minutes. Serves 6.

Scotch Eggs 2 extra-large eggs, hardboiled 250 g sausage meat 1 beaten egg (raw) breadcrumbs oil for frying Peel the boiled eggs and cover with sausage meat. Roll in the beaten egg and then in the breadcrumbs. Fry in deep oil until golden brown.

Baked Cheese Dish 125 g breadcrumbs 1 egg 100 g grated cheddar cheese 250 ml milk salt and pepper

13

In an ovenproof dish, alternate layers of breadcrumbs and cheese. Beat together the egg milk and seasoning and pour this over the bread and cheese. Bake 30 minutes at 180° C.

Basic Bread 1 4 cups bread flour 30 ml salt 15 ml dry yeast or 1 cube fresh yeast ± 750 ml tepid water 1 teaspoon sugar Mix the yeast and sugar (stir well) with a little of the tepid water and allow to stand in a warm place for about 15 – 20 minutes. Sift the flour and salt together. Add the yeast mixture and some lukewarm water to get a smooth pliable dough. Rub hands with margarine and knead until your hands are clean. Put the oven on 100° C. and turn off after 1 minute. Place in 2 well-greased bread pans and do the same with the oven as above. Leave to rise for about 1 hour. Bake at 180° C. for 1 hour. Dissolve the yeast and sugar in 1 cup lukewarm water. With a wooden spoon mix in enough flour, about 1 cup, to make a smooth soft dough. Set oven to 100° C. and switch off after about 1 minute. Put yeast mixture into the oven and leave for about 1 hour. Large loaves will take about 1 hour and smaller loaves will take about 35 to 45 minutes. Rolls will take about 15 to 20 minutes

Basic Bread 2 Yeast: 1 teaspoon dry yeast 2 cups lukewarm water 1 cup flour 1 teaspoon sugar Bread: 6 cups flour

14

2 teaspoons salt luke warm water to mix a little margarine Dissolve the yeast and sugar in 1 cup lukewarm water. With a wooden spoon mix in enough flour, about 1 cup, to make a smooth soft dough. Set oven to 100° C. and switch off after about 1 minute. Put yeast mixture into the oven and leave for about 1 hour. Sift the flour and salt together. Add the yeast mixture and some lukewarm water to get a smooth pliable dough. Rub hands with margarine and knead until your hands are clean. Place in 2 well-greased bread pans and do the same with the oven as above. Leave to rise for about 1 hour. Bake at 180° C. for 1 hour.

Buttermilk Rusks 375 g butter 500 g sugar 2 extra-large eggs 1½ kg self-raising flour 30 ml (2 tablespoons) baking powder 500 ml (2 cups) buttermilk or plain drinking yogurt This is a traditional baked rusk, great for dunking in your tea or coffee early in the morning when you watch the sun rise. If the rusks are to be kept for a long time, do not substitute margarine for the butter. Preheat oven to 180° C. Cream the butter and sugar together very well. Add the eggs, one at a time. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly. Remove the paper after the buns are well risen and cooked through, to brown the tops. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks – air must circulate. Place them in a cool (75°

15

C.) oven, leaving the door ajar, for 4-5 hours, or overnight in the warming drawer, to dry out. If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar. You can also use Nkomazi.

Buttermilk Rusks (mom van Wyk’s recipe) 6 cups self-raising flour 2 teaspoons salt 1 cup sugar 2 eggs 1 cup melted margarine 3 cups buttermilk Sift together flour, sugar and salt. Whip together eggs, melted margarine and buttermilk. Add to flour mixture and mix well. Dough will be soft. Divide between 2 greased bread pans and bake at 180° C. Let cool and cut into rusks size segments. Dry out overnight in warming drawer or 3 hours in the oven set at 75° C.

My Ouma’s Rusks 22 g fresh yeast or 11 ml dry yeast 5 ml sugar 30 g (55ml) flour 250 g (270 ml) butter 150 ml milk 1¼ kg cake flour, sifted melted butter for brushing Mix the yeast and sugar with 500ml water. Stir in 30g flour and leave in a warm place for 2 hours. Heat the butter, milk and 50ml water together until the butter has melted. Remove from heat, add 5ml salt and set aside to cool until lukewarm. Sift the remaining flour into a large bowl. Make a well in the centre and pour in the lukewarm mixture. Stir from the inside outwards until the mixture forms a stiff dough. Add a little more warm water if the

16

dough is too stiff. Knead the dough very well then put it into a bowl. Brush the top with a little extra melted butter. Cover the bowl with cling wrap then wrap the bowl in a thick blanket and set aside to rise for 3 to 4 hours. When well risen, roll pieces of dough into long rolls 4cm in diameter. Cut off 4cm pieces and pack them closely together in greased, deep loaf pans. Brush with melted butter. Cover loosely with plastic wrap and leave to rise in a warm place for about 3 hours or until well risen. Bake in a pre-heated oven at 190° C. for 1 hour. Remove from the oven and cool, and then pull into pieces. Lay them out on wire racks and dry out in a very low oven (75° C.) for about 4 to 5 hours, leaving the door slightly ajar.

Sweet Corn & Beer Bread with a Chilli Crust ⅓ of a 200 g packet of Pyott’s Vita Snack (sweet chilli flavour) 250 ml grated cheddar cheese generous pinch of dried red chilli flakes 65 ml chopped parsley 750 ml cake flour 15 ml baking powder 5 ml salt 1 x 415 g can creamed sweet corn 1 x 340 ml beer Crush the Pyott’s Vita Snack coarsely by hand or with a rolling pin and place in a bowl. Add the cheddar cheese, red chilli flakes (if using) and parsley. Mix lightly and set aside until required. Sift the dry ingredients together and add the creamed sweet corn. Add the beer slowly in small quantities while mixing. Spoon the mixture into a lightly greased bread pan or a round, deep Pyrex dish. Sprinkle the cracker and cheese mixture over top and lightly push down so that the mixture can set slightly into the dough. Bake in a preheated oven at 180° C. for an hour or until cooked through and golden brown. Allow to cool a little then serve sliced thickly with butter.

17

Mealie Bread 250 g bacon coarsely chopped 1 x 425 g can of corn kernels 50 ml finely chopped parsley 50 g cake flour 50 ml sour cream 5 eggs 3 ml salt 5 ml baking powder Fry bacon until crisp. Add the remaining ingredients and mix well. Fill a greased jam tin three quarters full with mixture Cover with a double layer of greased Tin foil Bake in a pre-heated oven at 180° C. for about 45 minutes Turn out loaf onto a plate, slice thickly and serve immediately.

Mealie (sweetcorn) Bread 2 cups biscuit mix 1 cup creamed sweet corn 1 tablespoon sugar 1 egg ½ cup full cream milk 60 g butter, melted In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined. Preheat the oven to 200° C. Grease a 23 cm baking pan. Place the mealie mixture into the pan, and coat with the melted butter. Bake for 20 minutes.

Mealie Pie 410 g creamed sweet corn 410 g whole kernel corn

18

3 mealies, corn cut off the cobs 3 large tomatoes, chopped 5 large eggs 5 ml vanilla essence 45 ml brown sugar 125 ml milk 80 ml cake flour 15 ml baking powder salt, pepper, cinnamon and nutmeg to taste 500 ml grated cheddar cheese Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170° C. oven for 75 minutes or until set. Serve warm or cold.

Vetkoek 1 kg cake flour 10 g instant yeast 10 ml salt 650 ml lukewarm water (approximately) 1000 ml oil for deep-frying Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.

19

Savoury Tart 1 Pastry: 500 g cake flour 5 ml salt 350 g butter or margarine 175 ml iced water 30 ml lemon juice Filling: 30 ml corn flour 500 ml milk 4 large eggs, beaten 3 rashers rindless bacon, chopped 2 slices ham, cubed 5 slices salami, smoked sausage or chopped vienna sausages 30 ml finely chopped onion 30 ml finely chopped fresh parsley 250 ml cheddar cheese; grated 30 ml seeded and chopped green sweet pepper Pastry: Sift flour and salt into a bowl. Rub the butter or margarine into the mixture until it resembles coarse crumbs. Sprinkle the water and lemon juice over the mixture. Press the dough lightly together, do not knead. Wrap the dough in waxed paper until needed. Filling: Line a large pie dish with the pastry. For the filling, combine the cornflower and milk then stir in the remaining ingredients, mixing well. Pour the filling into the pastry shell and bake the tart at 180° C. for 25 minutes or until the pastry is golden and the filling has set. Serve hot.

20

Savoury Tart 2 2 eggs 125 ml milk 125 ml butter or marge melted 250 ml flour 10 ml baking powder salt a pinch of cayenne pepper 10 ml prepared mustard (optional) 1 onion chopped 1 tomato chopped 15 ml parsley chopped 250 ml cheddar cheese grated 125 g polony or cold meat chopped Beat together eggs and milk and add the butter. Combine all the other ingredients and add the liquid. Mix well. Divide between 2 20 cm pie dishes and bake at 180° C. for 30 minutes.

Savoury Tart 3 4 eggs beaten 500 ml milk salt and pepper to taste 5 ml mustard powder 60 ml flour 10 ml parsley chopped 30 ml onion chopped and fried 2½ cup grated cheddar cheese 250 g chopped bacon. Mix all the ingredients very well. Put into 2 15cm or 17½ cm pie tins and bake in a pre-heated oven at 180° C. for about 30 minutes or until set.

21

Dumplings 1 2 cups self-raising flour 3 tablespoons margarine 1 teaspoon salt and some pepper cold water Mix ingredients, add enough cold water to get soft manageable dough. Make balls, put in pot, cook or steam for 15-20 minutes. NB…. DO NOT OPEN THE LID UNTIL DONE. Dumplings can be made in any meat dish.

Dumplings 2 2 cups bread flour 1 teaspoon instant dry yeast 1 teaspoon salt 2 teaspoons sugar 1 egg 1½ cup lukewarm water Sift the dry ingredients together. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft, sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor. Let covered dough rise for 2 hours. Scoop the frothy, soft dough and quickly stroke it on top of the stew to spread evenly. Shut the lid and do not open for about 30 minutes or it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.

Dumplings 3 125 ml mealie meal a pinch of salt 250 ml water 1 egg, whisked

22

60 g cake flour 5 ml baking powder 397 g sweet corn, drained (not the cream-style one) To make the dumplings, blend the mealie meal, salt and water and bring to the boil. Cook until the 'dough' begins to thicken, stirring continuously. Remove from the heat and rapidly stir in the egg. Sift the cake flour and baking powder together and add to the mealie meal mixture. Stir well. Finally, add the sweet corn and blend well. Drop spoonsful of the mixture on top of the ingredients in the pot and simmer for 30 minutes or until the dumplings are done.

Dumplings 4 Pre-made bread dough that you buy at the Supermarket with some flour to craft your dough balls. Spread some flour onto a board and rub some onto your hands. Make 25 mm sized dough balls. Dust with flour. Put in pot; make sure they don't touch each other. Simmer for ¾ hour.

Dumplings 5 175 g self-raising flour 75 g marge parsley salt and pepper Mix ingredients, add water to get soft manageable dough. Make balls, put in pot and cook for 15-20 minutes.

Durban Roti 3 cups flour 1 teaspoon salt

23

3 tablespoons oil enough water to form a soft dough 1 cup soft butter or margarine oil for frying Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle. Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes. Break off pieces of dough and form into balls the size of tennis balls. Roll out each ball into a disc the size of a dinner plate. Fry in hot oil for 2 minutes on each side. Serve immediately with a curry filling, or on the side.

Ginger Beer 9 l water 4 cups sugar 45 ml ground ginger 1 cube fresh or 15 ml dry yeast 50 g cream of tartar Combine all ingredients and stir until sugar has dissolved. Cover and stand for 24 hours. Strain and bottle. Makes about 10 litres.

Haloumi Kebabs 250 g haloumi, cut into 24 cubes 150 g focaccia (flat Italian bread), cut into 12 cubes 2 courgettes, sliced with a speed peeler into 12 ribbons 1 red pepper, trimmed, deseeded and cut into 12 pieces 12 cherry tomatoes olive oil Marinade:

24

2 garlic cloves, finely chopped 4 spring onions, thinly sliced on the diagonal 1 small red chilli, finely chopped 10 sprigs of coriander, finely chopped (including stalks) 10 mint leaves, finely chopped 60 ml extra-virgin olive oil 3 lemons To make the marinade, combine all ingredients except lemons in a large bowl. Grate over the zest of 2 lemons, then add the juice of all 3, and stir to combine. Add the haloumi and focaccia, mix gently, then cover with cling film and pop in the fridge for an hour. Spear a focaccia cube onto a skewer, follow with a cube of haloumi, then thread on a ribbon of courgette so it resembles a concertina. Add another haloumi cube, a piece of pepper and finish with a tomato. Repeat with remaining skewers and ingredients. Heat a griddle pan to medium, drizzle with oil, then fry kebabs, turning, for 5–10 minutes, till golden-brown. Serve hot from the pan with bread and salad.

Putu Pap (crumbly) 4 cups mealie meal 4 cups water 2 teaspoons salt Bring water and salt to boil. Remove from heat and add mealie meal to form a heap in the centre. (Do not stir) cover with lid and boil on low for 10 minutes. Stir continuously with a large fork until Pap is crumbly. Return the lid and stir every 5 minutes until the required texture is achieved.

Light and Fluffy Rice sea salt 350 g basmati rice

25

Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear. Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 7 minutes. Drain the rice in a colander and rinse again. Pour 2½ cm of clean water into the pan, put it back on the heat and bring it to the boil, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve, it should stay warm for about 20 minutes.

Salad Dressing 125 ml mayonnaise 60 ml plain yoghurt 60 ml tomato sauce Mix the above well and store in the fridge.

Curried Carrot Salad 2 kg carrots 1 kg onions 1 litre (4 cups) white vinegar 800 g (4 cups) sugar 150 g (1 cups) seedless raisins 15 ml (1 tablespoon) salt 5 ml (1 teaspoon) whole cloves 5 ml (1 teaspoon) black peppercorns 50 ml (3 tablespoons) corn flour 50 ml (3 tablespoons) curry powder Peel the carrots and slice thinly. Cover the slices with water and boil till just soft. Peel and halve the onions. Slice thinly. Cover the onions with boiling

26

water and leave to stand for 15 minutes. Drain the carrots and onions. Add the white vinegar, sugar, raisins, salt, cloves and black peppercorns to the vegetables and bring to the boil. Mix the corn flour and curry powder with 250 ml (1 cups) water. Add the curry mixture to the carrot mixture and boil for about 10 minutes. Stir occasionally. Spoon the hot curried carrots into clean hot jars and seal immediately. Makes 3½ litres (14 cups) curried carrots.

Curried Vegetable and Pasta Salad Dressing: 15 ml (1 tablespoon) oil 60 ml (4 tablespoons) white wine, vinegar or lemon juice 1 clove garlic, crushed 5 ml (1 teaspoon) curry powder 1½ ml (¼ teaspoon) chilli powder 5 ml (1 teaspoon) brown sugar Salad: 250 g (3 cups) shell pasta 100 g cauliflower florets 100 g broccoli florets 100 g green beans, topped, tailed and sliced 100 g carrots, peeled and grated 250 g baby corn, drained (try to use fresh, not canned) 15 ml (1 tablespoon) toasted sesame seeds Cook pasta in boiling water until just tender. Drain, rinse under cold water. Blanch cauliflower, broccoli and beans, and combine in a salad bowl with the carrot and corn. Toss with sesame seeds and dressing; cover and chill. Serve with wholemeal pita bread for lunch or as an accompaniment to your braai or grill.

27

Curry Bites I make these mild curried snacks with leftover chicken and rice 250 ml (1 cup) cooked chicken, diced 250 ml (1 cup) cooked rice 125 ml (½ cup) milk 2 extra-large eggs 150 ml self-raising flour 7 ml (1½ teaspoons) mild/medium curry powder (or more if you want) 375 ml (1½ cup) potato, peeled and grated 310 ml (1¼ cup) onion, finely grated 100 g whole-kernel corn, drained 15 ml (1 tablespoon) parsley salt and freshly ground black pepper oil for frying Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute. Chill the batter. Place the potato and onion in a mixing bowl and add enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter. Season with salt and freshly ground black pepper. Heat the oil in a pan and fry spoonsful of the batter for about 4 minutes on each side until golden brown and done. Drain on paper towels and keep warm until ready to serve. Makes 25-30 bites.

Dhal Cookies A delicious snack. Serve hot or cold. 500 g split peas, soaked in water overnight and coarsely mashed 5 ml (1 teaspoon) garlic paste 5 ml (1 teaspoon) ginger paste 6 green or red chillies, seeded and finely chopped half a bunch chopped coriander leaves half a bunch spring onions, chopped 1 medium-sized banana, mashed salt and pepper to taste

28

oil for frying Mix all the ingredients, except the oil, to form a dough. Roll into small balls, flatten them with the palm of your hand, and make a small hole in the centre of each cookie. Fry the cookies in hot oil until brown on the outside and cooked inside. Drain on paper towels and serve hot or cold. Makes about 12 cookies.

Bacon, Cheese and Tomato Pinwheels 1 x 400 g readymade puff pastry 80 ml tomato pasta sauce 6 rindless bacon slices, finely chopped and cooked till crispy 1 cup grated cheddar cheese salt and pepper to taste Roll out the pastry, about 4 mm thick. Spread the pasta sauce and then scatter the chopped bacon and grated cheese over. Season with salt and pepper. Roll up the pastry and cut spirals of about 2 cm thick. Place on a greased baking tray and brush with a mixture of egg and milk. Bake at 200° C. for about 12 minutes or until golden brown.

Savoury Bacon Cupcakes 250 ml chopped bacon 1 cup flour 7 ml baking powder large pinch of salt 1 cup margarine 180 ml milk 2 extra-large eggs 1 cup cheese Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub with fingers into a crumbly texture. Add the cheese and bacon. Beat the

29

eggs and milk well. Add to the dry ingredients and mix well. Spoon into cupcake pans and bake at 180° C. for ± 20 minutes.

Cornflake and Peanut Butter Cookies 3 cups cornflakes cereal ½ cup peanut butter ½ cup white sugar ½ cup light corn syrup 2 tablespoons butter Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat. Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

Wendy’s Cookies 5 cups (1250 ml) blended oatmeal 4 cups (1000 ml) flour 2 teaspoons (10 ml) baking powder 2 teaspoons (10 ml) bicarbonate of soda 1 teaspoon (5 ml) salt 2 cups (500 ml) butter 2 cups (500 ml) brown sugar 2 cups (500 ml) white sugar 4 eggs 2 teaspoons (10 ml) vanilla 680 g chocolate chips 500 g grated Cadbury chocolate 3 cups (375 ml) chopped nuts (optional) (Recipe may be halved as this makes lots)

30

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180° C.

31

BATTERS

Like sauces, batters are the basis of a wide variety of dishes. It is worthwhile trying to develop a repertoire of batters as well as of sauces. A batter, as its name suggests, is a beaten mixture of eggs, flour and liquid (water and/or milk). The beating, generally done with a wooden spoon, incorporates air into the mixture and it is the expansion of the air bubbles, which causes it to rise. A few batters do also include a raising agent.

Coating Batter 125 ml flour, sifted with 2½ ml salt 1 egg 125 ml water (or milk and water) Make a well in the flour and break the egg into it. Start stirring the egg, gradually incorporating flour from the sides and adding water until you have a thickish mixture which will coat the back of a spoon. Dip food pieces into seasoned flour, shake off the excess, dip into the batter, drain slightly and fry in deep, hot fat until golden.

Pouring Batter Use the same ingredients as for the coating batter but double the liquid. Beat it thoroughly to incorporate plenty of air and allow it to stand for at least 60 minutes to give the flour grains time to absorb some of the liquid and to swell and soften. It should have the consistency of thin cream.

Yorkshire Pudding Make a pouring batter. Heat 30 ml shortening until smoking in a tin about 20 cm square and 3 cm deep. Pour the batter into it and bake at 200-250°

32

C. for 25-35 minutes until well risen and crisp. At all costs resist the urge to open the oven door during the initial 25 minutes. If you do the pudding will flop. When you inspect it, only open the door a crack and close it gently. If you brown sausages in the tin and pour the batter round them you have made Toad-in-the-Hole!

Flop-proof Pancakes 1 cup flour 2 cups milk (or water or 50/50) Note: The more water, the lighter the pancakes and the more milk, the heavier 2½ ml salt 2 eggs, lightly whisked 2 tablespoons melted butter Mix everything till a smooth consistency. Melt a knob of butter and tilt the pan so that the whole surface is well coated. Pour in a small quantity of batter and once again tilt the pan to spread it evenly in a thin layer. Cook briefly on both sides, roll up and keep warm while you make the rest. If you add the melted butter to the batter it makes very delicate pancakes. Traditionally served with cinnamon sugar (5 ml powdered cinnamon mixed with 45-90 ml granulated or castor sugar) and wedges of lemon. Or fill with strawberry, raspberry, or cherry jam and serve with whipped cream or ice cream. Other possible fillings are a puree of available fruit, sweetened with honey; honey mixed with yoghurt; chopped dried fruit mixed with honey and orange juice or one of the following fillings. Fill pancakes with any moist, savoury filling: cottage cheese, fish or sardine leftovers moistened with mayonnaise. Some other savoury fillings are:- Cheese: 375 ml white sauce 1¼ ml dry mustard 2½ salt

33

250 ml grated cheese 1¼ ml Tabasco Add seasonings to the white sauce and cook 2 minutes. Stir in the 250 ml grated cheese 1¼ ml Tabasco. Add seasonings to the white sauce and cook 2 minutes. Stir in the cheese. Spoon this sauce into the centre of the pancakes and serve the remainder on the side. Chicken curry: 750 ml cooked chicken, chopped 250 ml seedless grapes, halved 1 tin condensed cream of celery soup 5-15 ml curry powder Combine all ingredients and spread onto 12 pancakes. Roll and place in lightly greased ovenproof dish. Heat at 180° C. for about 20 minutes. 4-6 servings. Mushroom: 1 onion, chopped 225 g mushrooms, chopped 15 ml parsley, chopped 4 ml salt 2 spring onions, chopped 5 ml lemon juice 2½ ml black pepper 30 ml butter Fry onion and spring onion in butter for 4 minutes. Add the remaining ingredients and fry gently for 15 minutes. Enough for about 10 to 12 pancakes. Pineapple: 1 tin pineapple pieces (385 g) 30 ml apricot jam 45 ml cream 15 ml rum (optional)

34

Drain the pineapple, reserving the syrup. Combine syrup and jam and stir over a low heat until the jam has dissolved. Stir in the cream and fruit and simmer for a further 3 minutes. Add the rum if wanted. Layer 8 pancakes with the sauce and serve with additional cream. Apple: 600-800 g cooking apples 45 ml butter 1¼ ml ground cinnamon 100 ml castor sugar 85 ml sultanas or seedless raisins Peel, core and cut up the apples. Place in a saucepan together with the sugar and the butter (no water), cover, and simmer gently until the apples have become a puree. Stir in the cinnamon and the sultanas or raisins. Leave on the heat for a short while to allow the dried fruit to soften and warm. Spoon the filling onto 12 pancakes, roll up and place in a lightly buttered ovenproof dish. Heat through in an oven at 180° C. for 20 minutes and serve with whipped cream or vanilla ice-cream Banana: 4-6 ripe bananas 30 ml lemon juice smooth apricot jam 50 ml cream whipped Mash bananas and stir in jam and lemon juice. Fold in the cream. Fill the pancakes, roll up, and dust with icing sugar.

American Pancakes 115 g plain flour 3 large eggs 1 heaped teaspoon baking powder 140 ml milk a pinch of salt

35

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use. Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or cream or if you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob crispy bacon or pancetta blueberries banana stewed apple grated chocolate anything else you can imagine... Blueberry pancakes are great but you must try the corn pancakes. On one condition, you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob, this will loosen all the lovely pieces of corn, and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little syrup. This sounds weird but it tastes great!

German Pancakes 250 ml flour 2½ ml salt 3 eggs, beaten fruit, sliced 250 ml milk 10 ml sugar butter or margarine, melted

36

Mix together and beat until smooth the flour, milk, salt and sugar. Beat in the eggs. Heat the pan and melt a knob of butter in it. Pour in a thin layer of batter and cook for about 1 min. Cover with fruit and pour on a little of the melted butter or margarine in order to anchor the fruit. Turn the pancake and cook the other side. Sprinkle with cinnamon sugar and serve with lemon juice.

37

SAUCES

There are many sauces which are made solely from the juices and liquids resulting from the cooking process. They are delicious but generally depend on the process known as reduction. Do not omit or be tempted to shortcut the rapid boiling process involved in the production of these sauces or you will be disappointed with the 'thin' quality and flavour. A rule of thumb is to reduce the liquid to one-third of its original quantity.

Blender Hollandaise 15 ml fresh lemon juice 30 ml white wine vinegar 6 egg yolks 335 ml butter, melted 10 ml castor sugar salt to taste 45 ml water Heat lemon juice and vinegar to boiling point. Blend egg yolks, sugar and salt for 2 seconds at high speed and then gently trickle in the boiling lemon juice and vinegar. When it is thoroughly absorbed do the same with the melted butter. Serve warm.

Hollandaise 15 ml strained lemon juice 50 ml butter, cut into small cubes and kept cold salt and pepper 15 ml cold water 3 egg yolks Mix the egg, cold water, and a little salt and pepper in the top of a double boiler. Fill the bottom of the double boiler about half full and bring the water to simmering point, turning down the heat to keep it simmering. You can achieve the same effect by fitting a bowl on top of a saucepan. Using a whisk or a fork, beat the egg mixture over the simmering water until it is

38

smooth, then beat in the cold, cubed butter, a few cubes at a time, making sure each addition is thoroughly absorbed before adding the next one. Continue beating until the sauce is thick and creamy, finally whisking in the lemon juice. Serve warm.

Béarnaise 125 ml white wine 60 ml vinegar 30 ml shallots (or onion), finely chopped 30 ml tarragon, chopped 30 ml chervil, chopped Boil together until only about 30 ml of a syrupy-like liquid remains. Strain and cool. Use this liquid instead of cold water to make a Hollandaise that is then finished by stirring into it an additional 5 ml each of chopped tarragon and chervil.

Mayonnaise 1 egg yolk (or a whole egg) 15 ml vinegar or lemon juice (or 30 ml if you are using a whole egg) 2½ ml sugar 5 ml dry mustard 125-250 ml salad or olive oil 2½ ml salt 2½ ml pepper Whisk together all the ingredients except the oil. Continue whisking with one hand and gradually, drop by drop, add the oil. Once the emulsion starts to form and the mixture starts to thicken you can increase the rate at which you add the oil, but only to a very thin stream. When the mayonnaise has reached the desired consistency, stop adding oil. If you think it is a little too thick, you can thin it by whisking in a few drops of vinegar. Patience and your own taste are the key to a good mayonnaise.

39

Curdled? Don’t despair, all is not lost. If it fails to form an emulsion you can rescue it. Allow another egg to come to room temperature, break it into a clean bowl and start adding the 'failure' to it, drop by drop, whisking hard at the same time. Adjust the seasoning. Note: All ingredients must be at room temperature, so put them out at least 60 minutes before you start, preferably overnight. Mayonnaise made with lemon juice will store in the fridge for 7 days or with vinegar for three weeks.

Cooked Mayonnaise 20 ml castor sugar 5 ml salt 5 ml dry mustard 15 ml flour 10 ml corn flour 3 egg yolks 200 ml milk 30 ml tarragon vinegar 30 ml lemon juice 30 ml butter In the top of a double boiler mix the dry ingredients. Add the eggs and beat well, then slowly add the vinegar and lemon juice and finally add the milk. Stir and cook over hot water until thick. Remove from the heat and whisk in the butter. Store in a screw topped jar in the refrigerator.

Tartar Sauce 125 ml mayonnaise mixed with 15 ml chopped parsley. 15 ml chopped tarragon or chives, 15 ml chopped capers, and 15 ml chopped gherkins. For fish, especially fried fish.

40

Braai Sauce 1 250 ml onions, chopped 250 ml tomato sauce 15 ml H.P. sauce 30 ml brown sugar 5 ml curry powder mushrooms, chopped (optional) 30 ml butter or margarine 15 ml vinegar 15 ml Worcestershire sauce 5 ml dry mustard salt and pepper Brown the onions lightly in the butter or margarine. Add all the rest of the ingredients and simmer gently for 5 minutes.

Braai Sauce 2 250 ml tomato sauce 125 ml honey 125 ml vinegar 10 ml mixed herbs 10 ml French mustard 1¼ ml Tabasco sauce Mix together and use for basting.

Braai Sauce 3 125 ml Worcestershire sauce 250 ml oil 10 ml salt 60 ml hot chutney

41

125 ml tomato sauce 10 ml brown sugar 5 ml curry powder Beat together well, preferably in a blender, and use both as a marinade and as a basting sauce. Excellent with chicken.

Barbecue Sauce 250 ml tomato sauce 30 ml Worcestershire sauce 30 ml red grape vinegar 30 ml brown sugar 5 ml hot mustard Mix all together and serve with grilled meat.

Mint Jelly 500 ml water 250 ml vinegar 250 ml mint, chopped finely 500 ml sugar 45 ml gelatine Boil the sugar and water together for 5 minutes. Remove from the heat and dissolve the gelatine in it. Add the rest of the ingredients and allow to stand for 60 minutes before straining and bottling. If you prefer you need not strain it. Store in the refrigerator and serve with lamb.

Mint Sauce 60 ml mint, finely chopped

42

vinegar to taste 30 ml white sugar Pound the mint and sugar together with the back of a spoon (or with a pestle in a mortar if you have one) until the sugar has started to dissolve in the juices from the mint. Allow to stand at least 60 minutes before adding vinegar to taste.

Cucumber Sauce 2 small cucumbers, peeled, seeded and finely diced sugar salt and cayenne pepper 75 ml wine vinegar 280 ml cream, stiffly whipped Sprinkle the diced cucumber with sugar and allow to stand for 60-90 minutes. Drain well and mix it and the vinegar into the whipped cream. Season to taste with salt and cayenne pepper and stir gently until all the ingredients are well combined. Serve immediately or it will thin. Goes well with salmon or tuna mousse.

Tomato Sauce 1 6 large ripe tomatoes, skinned and chopped 2 onions, chopped 3 cloves garlic, crushed 2½ ml sugar salt and pepper 45 ml butter or margarine 15-20 ml oil 250 ml chicken stock 5 ml parsley, chopped

43

Simmer tomatoes, onions, margarine, oil and garlic for 10 minutes. Add stock, seasoning, and sugar and simmer for a further 10 minutes. Sieve or put through a blender. Add the parsley. Serve at once or bottle and store in the refrigerator.

Tomato Sauce 2 6 large ripe tomatoes, skinned and chopped (about 1,2 kg) 1 clove garlic, crushed 1 large onion, finely chopped 1 green pepper, finely chopped 1 large carrot, finely chopped 4 sprigs celery 1 bay leaf 2½ ml dried thyme 5 ml sugar 2½ ml salt 45 ml oil Heat oil and fry garlic, onion, green pepper, and carrot until the onion starts to brown. Add tomatoes, celery, herbs, and seasoning. Simmer for about 40 minutes until the mixture thickens. Remove the bay leaf and the celery sprigs. Sieve or liquidize and serve with meat, ham, poultry, vegetables, cheese and egg dishes, with pasta, and as a basis for bolognaise sauces.

Chutney Makes about 18 bottles (mild) 612 g dried peaches 238 g dried apricots 3 litres dark grape vinegar 2½ kg white sugar 500 g onions 120 g salt 5 g cayenne pepper

44

To make chutney "hot", add 75g minced hot peppers. To make peach chutney, leave out the dried apricots and use 850g peaches. Soak the dried fruits overnight in the vinegar. Then boil in the same vinegar until soft, and drain. Mince in a food mill or chop up with a knife. Add the fruit, sugar (dissolved in a little of the same vinegar) and onions (minced) and boil in the vinegar in a large pot. The amount of vinegar will depend on the consistency. It should not be too runny or too thick, but like the product in the bottle. Do not boil to long, watch the consistency. Stir now and then with a wooden spoon to ensure it doesn't burn.

Custard 2 eggs 30 ml sugar (preferably castor) 500 ml milk, scalded with a vanilla pod (or 2½ ml vanilla essence, added at the end of cooking) Whisk the eggs and sugar together until light and creamy. Slowly add the hot milk to the egg mixture and return it to the pan. Over a very low heat (or over simmering water), cook the custard, stirring constantly in a figure of eight, until it is thick enough to coat the back of a spoon. Immediately transfer the pan to a bowl of ice cubes or a sink of cold water to stop the cooking, and continue stirring while the custard cools, to prevent a skin forming. Made with 3 egg yolks and equal quantities of milk and cream, it is the queen of sweet sauces. Made with 4 eggs and all cream, it is the basis for Creme BriHee. The ingredients, mixed together cold, poured into a greased dish, dotted with butter, and with a sprinkling of nutmeg, stood in a bain marie in a very slow oven until set (test by sliding a clean knife in: it should come out clean) make a fine baked custard.

Brandy Butter 60 ml butter 5 ml castor sugar

45

1 egg white, stiffly beaten brandy to taste Cream the butter and the sugar together very well and then add brandy to taste. Just before serving, fold in the egg white. Traditionally served with Christmas pudding.

46

DESSERTS AND SWEETS

Chocolate Sweets 1 packet Marie biscuits, crushed 4 cups icing sugar 2 eggs beaten 15 ml cocoa 250 ml melted butter 5 ml vanilla essence Combine butter, icing sugar and cocoa. Add the beaten egg and biscuits. Chill before cutting into squares.

Coconut Ice 4 cups sugar 250 ml milk 725 ml desiccated coconut ¼ teaspoon salt Combine the sugar, milk and salt and cook over low heat until the sugar dissolves. Boil quickly for 5 minutes and remove from heat. Add coconut and beat until thick. Spread in a well-buttered dish about 10 mm thick. Let cool and cut into squares.

Foolproof Fudge 30 ml water 60 ml butter 400 ml sugar 30 ml syrup 1 tin condensed milk 5 ml vanilla essence

47

Combine water, butter, sugar and syrup and stir over a low heat until the sugar has dissolved. Bring to the boil and boil for 20 minutes – stirring constantly. Remove from heat and beat in the vanilla. Turn onto a greased tray. Cool and cut into squares.

Turkish Delight 45 ml gelatine 125 ml cold water 500 ml castor sugar 185 ml boiling water Icing sugar as required 3¾ ml tartaric acid juice of 1 lemon 5 ml vanilla essence red colouring (optional) Soak gelatine in the cold water for 2 hours. Dissolve the sugar in the boiling water and add the tartaric and boil for 7 minutes. Stir in the lemon juice and pour into the gelatine water. Stir well and add the essence. Pour into greased tins and cut when set. Sprinkle with icing sugar.

Date Bread 250 g dates 3 cups flour 1½ cup sugar 3 tablespoons butter 2 teaspoons bi-carb of soda 2 eggs a pinch of salt 2 cups hot water Cut dates and add hot water and bi-carb and put to one side. Mix the eggs with the butter, sugar and salt and mix into the flour. Add the dates to the

48

flour mixture and mix well. Put into a greased bread tin and bake at 180° C. for 1 hour.

Steamed Syrup Pudding 375 ml flour 5 ml baking powder 1¼ ml salt 185 ml golden syrup 125 ml butter or marge 1 egg beaten 30 ml milk Sift the flour, baking powder together. Cream the syrup and the shortening and then beat in the egg with the flour. Add the milk. Turn into a well greased oven proof dish. Cover with 2 layers of greased wax paper and tie down. Put on a trivet in a large pot and pour sufficient water into the pot to come ¾ up the basin. Bring to the boil. Cover and steam for 3 hours. Check that the pot does not boil dry. Add more boiling water as needed.

Rice Pudding 500 ml milk 30 ml sugar 60 ml raisins some grated nutmeg 2½ ml salt 100 ml uncooked rice 30 ml butter Place the milk, sugar, salt and rice in a pot and bring to the boil. Add the raisins and turn the mixture into a buttered 1½ l oven-proof dish. Dot with butter and sprinkle with nutmeg. Bake at 140° C. for about 2 hours or until the rice is cooked. The top should have a lightly browned crust.

49

Bread and Butter Pudding 5 slices of bread butter 125 ml raisins or currents grated rind of ½ lemon 3 eggs beaten 500 ml milk 125 ml sugar grated nutmeg Butter a 23 cm x 5 cm deep oven-proof dish. Butter the bread and layer it in the dish. Sprinkle raisins and lemon rind onto the bread, wait 10 minutes. Beat the eggs, milk and sugar and pour over the bread. Now grate the nutmeg on top. Stand the dish in another with enough water in to come ¼ of the way up the sides of the dish then put into a 180° C. oven and bake for 45 minutes.

Cup Cakes 125 ml butter or marge (soft) 500 ml flour 200 ml sugar 125 ml milk 3 eggs 5 ml lemon essence 1¼ ml salt 1¼ ml baking powder Fill paper cups ⅔ full and put them in a muffin or cups cake baking pan. Bake at 200° C. for 12 to 15 minutes.

50

Soetkoekies (sweet cookies) 4 cups flour 1¼ ml (¼ teaspoon) salt 2½ ml (½ teaspoon) ground cloves 10 ml (2 teaspoons) cinnamon 5 ml (1 teaspoon) ground ginger 5 ml bi-carb of soda 325 ml white sugar 200 ml butter or marge 2 eggs beaten 35 ml wine or sherry Sift the dry ingredients together and rub in the shortening. Beat the eggs and wine and add to the flour. Knead well and roll out to about 2 to 3 mm thick. Cut into shapes and bake on a greased baking tray at 190° C. for 10 to 15 minutes.

Chocolate Sauce for Ice Cream 2 large slabs of plain chocolate 250 ml fresh cream Melt the chocolate in a double boiler. Add the cream an turn the temp down to low. Stir until smooth. If too thick, add a little milk.

Apple Crumble 1 5 cups apples, peeled, cored and thinly sliced ½ cup white sugar ¾ teaspoon ground cinnamon ⅓ cup white sugar ¾ cup all-purpose flour 6 tablespoons butter

51

Preheat oven to 200° C. Arrange apple slices in bottom of an ovenproof dish. Mix ½ cup sugar and cinnamon; sprinkle over apples. Mix ⅓ cup sugar with flour; cut in butter until crumbly. Spoon the mixture over apples. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Apple Crumble 2 410 g tin of unsweetened apples 125 ml sugar 5 ml cinnamon 250 ml flour ¼ teaspoon salt 90 ml butter or margarine 75 ml castor sugar 85 ml quick cooking oats Mix the apple, sugar and cinnamon and spread in a buttered pie dish. Sift the flour and salt into a mixing bowl. Rub in the shortening until the mixture resembles fine breadcrumbs. Add the castor sugar and oats and mix well. Now sprinkle over the apples evenly, pat it down and level on top. Bake at 190° C. for 30 minutes.

Bun and Butter Pudding 600 ml semi-skimmed milk 600 ml double cream 1 vanilla pod 4 medium eggs, preferably free-range or organic 170 g caster sugar 6 taste the difference hot cross buns, sliced in half and spread with a knob of butter 3 tablespoons cognac a handful of dried apricots, chopped

52

zest of 1 orange a little icing sugar Preheat the oven to 170° C. For the custard base, bring the milk and cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell. Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes. Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.

About Waffles Butter and milk give waffles a darker colour and bolder flavour than if you use water in their place in these recipes. You can use water in any of these recipes if you have a milk allergy. Use low fat or non-fat milk. You can also just use the egg whites and use oil instead of butter if you want to cut down on cholesterol. Mix the dry ingredients separately and then mix the wet ingredients. Then slowly add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

Buttermilk Waffles ⅔ cups of corn meal 1⅓ cups of wheat flour 2 eggs or just the egg whites 2 cups of buttermilk 1 teaspoon baking soda 1½ teaspoons baking powder 1 teaspoon salt if you like sugar in your waffles, add a few tablespoons of molasses

53

6 tablespoons of butter Do not over mix ingredients. Mix the dry ingredients separately and then mix the wet ingredients. Then slowly add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

Egg White Waffles 2 cups of flour (you can use any combination of different flours) 2 eggs (separated) 2 cups of milk ½ teaspoon salt 6 tablespoons of butter Separate the egg whites and save the yellows and let them come to room temperature, if possible. Beat the egg whites until they have soft peaks, but not too dry. Mix up the other ingredients separately and slowly add them to the beaten egg whites and blend them together gently with a spatula so as not to knock all the air out of the egg whites. They do not need to be completely mixed, just nicely blended.

Ginger Waffles 2 cups of flour 2 or 3 eggs 1½ cup of milk or buttermilk 1 tablespoon fresh ground ginger or 1 teaspoon of dry ground ginger 1 teaspoon cinnamon 100 ml applesauce 1 teaspoon baking powder (powder reacts with heat, baking soda reacts with acids) ½ teaspoon salt if you like sugar in your waffles, add a few tablespoons of molasses 6 tablespoons of butter

54

Mix the dry ingredients separately and then mix the wet ingredients. Then slowly add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

Rose’s Waffles 1½ cup of all-purpose flour 1 egg 1 cup of milk ½ teaspoon baking soda ½ cup plus 1 tablespoon granulated sugar ½ teaspoon salt ½ cup of half & half ½ cup of milk ¼ cups of buttermilk 2 tablespoons of softened butter 2 tablespoons of shortening ¼ teaspoon vanilla Mix the dry ingredients separately and then mix the wet ingredients. Then add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

Sweet Potato Waffles ¾ cups of mashed, cooked sweet potatoes ½ cup of flour 1 egg ¾ cups of milk 1 teaspoon baking powder ½ teaspoon salt 3 teaspoons butter

55

Butter and milk give waffles a darker colour and bolder flavour than if you use water in their place in these recipes. You can use water in any of these recipes if you have a milk allergy. I use low fat or non-fat milk for most of my recipes. You can also just use the egg whites and use oil instead of butter if you want to cut down on cholesterol. I don't use syrup on my waffles due to the high sugar content, so I add cinnamon and ginger and occasionally other spices. I want to taste the flavours in the waffle. Sometimes when I see people pour on the syrup and slather on the butter, I know that the waffle is just a carrier for the syrup and butter flavours. These people are missing the flavour of the waffle itself. These recipes will produce flavour filled waffles that will taste good alone. Mix the dry ingredients separately and then mix the wet ingredients. Then slowly add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles. Mix the dry ingredients separately and then mix the wet ingredients. Then slowly add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

Yeast Powered Waffles ½ package of yeast 2 cups of whole-wheat flour (or any combination of different flours) 1 egg (if you don't mind the waffles being a bit flaky, skip the egg) ½ cup of milk ½ teaspoon baking soda 1 teaspoon salt 6 tablespoons of butter The yeast will add flavour similar to the concept of Sourdough Starter. The day or night before, dissolve the yeast in 1½ cup of warm water, mix with the flour and salt and let it stand overnight. Add the other ingredients the next day and cook. Mix the dry ingredients separately and then mix the wet ingredients. Then slowly add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

56

Butternut Muffins with a Frosted Top 400 g butternut squash, skin on, deseeded and roughly chopped 350 g light soft brown sugar 4 large eggs sea salt 300 g plain flour, unsifted 2 heaped teaspoons baking powder a handful of walnuts 1 teaspoon ground cinnamon 175 ml extra virgin olive oil For the frosted cream topping: zest of 1 orange zest of 1 lemon and juice of ½ a lemon 140ml soured cream 2 heaped tablespoons icing sugar, sifted optional: lavender flowers or rose petals 1 vanilla pod, split lengthways and seeds scraped out Process the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack. As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes. Serve with the rest of the Clementine zest sprinkled over.

57

Butterscotch Sauce 250 ml sugar 15 ml butter 80 ml boiling water 180 ml hot milk 80 ml cold water 15 – 20 ml custard powder 1 ml salt 5 ml vanilla or caramel essence Heat the sugar, butter and boiling water on a low heat until the sugar is melted. Now heat to boiling point and simmer until caramelised. Add the milk and bring to boiling point again. Mix the custard powder with cold water and salt to a paste and add to the milk mixture. Heat to boiling point while stirring. Simmer slowly until sauce is thick. Remove from the heat and stir in the essence.

Chocolate Pear Pudding 10 tablespoons unsalted butter, softened, plus a little more, for greasing 2 x 400 g cans pear halves, in juice ¾ cup plus 1 tablespoon all-purpose flour ¼ cup cocoa 1¼ cups sugar 1 teaspoon baking powder ¼ teaspoon baking soda 2 eggs 2 teaspoons vanilla extract Preheat the oven to 200° C. and grease a 23 cm square ovenproof dish with butter. Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency. Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes

58

and then cut into slabs. I cut 2 down and 2 across to make nine slices and serve with chocolate sauce.

Custard Melkkos 200 g (1 cup) sago 2½ (10 cups) litres milk 2 eggs 60 ml (¼ cup) water 30 g (4 tablespoons) custard powder 2 ml (½ teaspoon) salt 15 ml (1 tablespoon) butter/margarine cinnamon sugar Soak the sago in the milk for about an hour. Gradually bring the mixture to the boil over moderate heat, using a heavy based saucepan. Stir it quite often in order to prevent burning and simmer until the sago is soft and transparent. Separate the eggs. Beat together the egg yolks, water, custard powder and salt. Add the custard mixture to the milk mixture and simmer until thick, stirring often. Add the butter/margarine. Beat the egg whites until stiff but not dry. Stir a little of the stiffly beaten egg white into the hot melkkos until mixed. Then lightly fold the remaining egg white into the mixture, using a metal spoon. Pour the custard melkkos into a heat proof serving dish, sprinkle lavishly with cinnamon sugar and serve immediately. Makes 2½ litres (10 cups) of melkkos.

Guava and Banana Butterscotch Pudding 1 large tin guavas quartered 5 – 6 large bananas, sliced 1 packet instant butterscotch pudding 430 ml milk 250 ml cream, lightly whipped mixed nuts or almonds chopped glazed cherries

59

Put the guavas with the juice into a serving bowl. Mix in the bananas. Make the instant pudding according to the instructions on the packet. When it has thickened slightly, spread it carefully over the fruit. Chill. Spread the cream over the top and sprinkle with nuts. Decorate with the cherries.

Koeksisters For the syrup: 1 kg sugar 500 ml (2 cups) water 2 pieces fresh green ginger (each 5cm), peeled and crushed 2 ml (½ teaspoon) cream of tartar a pinch of salt grated rind and juice of ½ lemon For the dough: 500 g flour 2 ml (½ teaspoon) salt 30 ml (2 tablespoons) baking powder 55 g butter, grated 1 egg 250-375 ml (1-1½ cup) milk or water To make the syrup: put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight. To make the dough: sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250 ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour. Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the

60

following ways: Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together. Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends. Heat 7-8cm deep oil to 180-190° C. – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side. Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowl of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.

Lemon Fridge Tart 200 g (1 packet) Tennis biscuits, crushed 100 ml melted butter or margarine 3 extra-large eggs, separated 125 ml castor sugar 250 ml cream, chilled 1 lemon, grated rind 80 ml fresh lemon juice Grease a 30 x 20 cm pie dish with butter. Mix the biscuit crumbs with the butter or margarine and press onto the bottom and up the sides of the prepared pie dish. Chill until needed. Beat the egg whites until stiff and add the castor sugar a spoonful at a time, beating well after each addition until the sugar has dissolved and the mixture is thick and shiny. Beat the egg yolks well and fold into the egg white mixture. Beat the cream until stiff and fold in together with the lemon rind and juice. Pour over the crumb crust, cover with cling film or foil and freeze.

61

Lemon Meringue Shell: ½ packet Marie biscuits 110 g butter (melted) Filling: 1 tin condensed milk 2 eggs separated ¼ cups lemon juice ¼ teaspoon lemon essence 3 tablespoons sugar Shell: Crush the biscuits and mix with the melted butter. Line a 9inch greased pie plate with this mix. Filling: Beat the condense milk, lemon juice, lemon essence and the egg yolk together. Pour this mix over the crushed biscuits. Meringue: beat the egg whites while gradually adding 3 tablespoons of sugar. Pour over the filling. Bake at 150° C. till golden brown. Serve chilled.

Sticky Date Pudding 200 g dates, pitted and chopped 1 cup water 1 teaspoon bicarbonate of soda 100 g butter ⅔ cups caster sugar 2 eggs, lightly beaten 1 teaspoon vanilla essence 1½ cup self-raising flour Sauce: 1 cup soft brown sugar

62

½ cup cream 100 g butter Preheat oven to 180° C. brush a 20 cm oven-proof dish with oil or melted butter. Line with baking paper. Combine dates and water in a small pan. Bring to the boil then remove from heat. Stir in the soda and set aside to cool to room temperature. Using an electric beater, beat the butter and sugar in a small bowl until light and creamy. Add the eggs, gradually, beating thoroughly after each addition. Add the essence and beat until combined. Transfer to a large bowl. Using a metal spoon, fold in the flour and dates and stir until just combined, do not over-stir. Pour into the prepared tin and bake for 50 minutes or until a skewer comes out clean when inserted into the centre of the pudding. Leave in the tin for 10 minutes before turning out and cutting into serving pieces. To make the sauce: Combine the sugar, cream and butter in a small pan. Stir until butter melts and sugar dissolves. Bring to the boil. Reduce the heat and simmer for 2 minutes. Cut pudding into wedges and place on serving plates. Pour the hot sauce over. Serve immediately with cream and raspberries, if desired.

63

DESSERT TARTS

Milk Tart 1 62½ ml (¼ cup) margarine 62½ ml (¼ cup) sugar 250 ml (1 cup) self-raising flour a pinch of salt 25 ml (2 tablespoons) iced water 500 ml (2 cups) milk 1 stick cinnamon 25 ml (2 tablespoons) butter 50 ml (4 tablespoons) sugar 2 eggs 50 ml (4 tablespoons) cake flour Pastry: Cream the margarine and the sugar together. Work in the flour and salt. Add the water and work to a soft dough. Wrap up and chill until required. Filling: Scald the milk in a double boiler with the cinnamon stick. Combine the sugar and flour and stir in the hot milk slowly. Return to the heat and cook for 15 minutes with the lid of. Remove from heat and stir in the butter. When cool, add the eggs, one at a time, beating well after each addition. Line a 22 cm tart plate with the pastry and pour the filling mixture in. Bake at 200° C. for 20 minutes. Before serving sprinkle the top with powdered cinnamon and castor sugar.

Milk Tart 2 Crust: 2 cups flour 250 g margarine 1 egg 3 teaspoons baking powder

64

1⅓ cups sugar ¼ teaspoon salt 2 tablespoons sun-flour oil Preheat oven to 180° C. Mix margarine, oil and sugar well. Beat egg well and add the flour, salt and baking powder. Mix until dough is stiff. Grease 4 tart dishes and press the dough into the dishes with fingertips. Bake dough until golden brown and remove from oven. Filling: 6 cups milk 6 eggs-separated 3 heaped tablespoons maizena 3 tablespoons flour 1½ sugar Boil milk and sugar. Mix egg yolks, flour and maizena to a smooth paste with a egg beater. Add some of the egg yolk first. Remove milk from stove and mix egg whites in. Be careful of lumps. Add butter and then stiffly beaten egg whites.

Crustless Milk Tart 4 eggs, separated 200g (250ml) sugar 60g (75ml) butter or margarine, melted 140g (250ml, unsifted, measured) cake flour 5ml baking powder a pinch of salt 1 litre milk 5ml vanilla essence 40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar) Preheat oven to 180° C. Grease tart pans with a volume of 1 litre each or spray with non-stick spray. Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla essence and mix. Beat egg whites till firm and

65

fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart pans and bake for 40-50 minutes on middle oven shelf till done. Serve hot or cold.

Condensed Milk Tart 1 tin condensed milk 500 ml milk 2 tablespoons custard powder 1 egg cinnamon 2 tablespoons cornflower (Maizena) 5 ml vanilla Tennis biscuits Mix custard powder, cornflower, egg and vanilla with some of the milk. Boil condensed milk and the rest of the milk together. Stir continuously to prevent burning. Add custard powder mixture to boiling milk and stir till it thickens. Pour over crust of Tennis biscuits and sprinkle with cinnamon. Leave to set.

Apple Tart 1 cup flour 1 cup sugar 2 eggs 2 tablespoons melted butter 1 cup milk 2 teaspoons baking powder 1 tin pie apples Sift flour, sugar, baking powder and salt. Add the eggs, milk and melted butter and mix well. Pour into a pie dish and cut in the pie apples. Bake for 15 minutes at 180° C.

66

Sauce: 1 cup milk ¾ cups sugar 1 teaspoon caramel essence Boil and pour over hot tart.

Banana Caramel Tart Shell: 1 packet (200g) ginger biscuits, crushed 75 g (80 ml) butter or margarine, melted Filling: 1 packet lemon jelly powder 125 ml boiling water 125 ml cold water 6 average size bananas juice of 2 lemons 1 tin (385g) caramel condensed milk 1 tin (170g) evaporated milk kept in freezer or fridge overnight 125 ml whipped cream Mix biscuit crumbs and butter well. Press into pie dish (2 litre volume) with the back of a spoon to form piecrust and leave in fridge till needed. Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set. Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning. Place banana slices into piecrust. Whip the condensed milk and add the jelly. Whip the evaporated milk till stiff and foamy. Fold into the condensed milk. Pour the mixture over the bananas and place in fridge to set. Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie. Decorate the edge of the pie with the cream.

67

Cape Fruit Tart Pastry: 375 g cake flour 15 ml baking powder 250 g sugar 375 g butter Filling: 4 bananas, sliced 740 g pie apples 1 pineapple, peeled and thinly sliced 410 g peach halves 80 ml chopped pecan nuts 65 ml fruitcake mix 1 lemon (juice only) cinnamon, nutmeg and sugar to taste Preheat the oven to 200° C. Sift the cake flour and baking powder together and add the sugar. Grate the butter and, using your fingertips, rub it into the dry ingredients until well mixed. Press two thirds of the pastry on to the base and along the sides of a large pie dish. Chill the rest of the pastry. To make the filling, divide each ingredient in half and arrange alternating layers of bananas, pie apples, pineapple and peach halves in the dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the lemon juice on top and flavour judiciously with cinnamon, nutmeg and sugar. Repeat the layers and grate the rest of the pastry on top. Bake for about 1 hour or until the piecrust is done and golden brown. Serve hot or cold with whipped cream, if desired. Makes 1 large tart.

Caramel Fridge Tart 200 ml milk 30 ml coffee liqueur 250 g finger biscuits 45 ml butter

68

125 ml icing sugar, sifted 30 ml cocoa powder 2 egg yolks 30 ml brandy 375 ml cream, chilled 10 ml instant coffee powder 15 ml water 8 ml gelatine 50 g pecan nuts, chopped 125 g soft toffees, cut into small pieces chocolate curls to decorate Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture. Line the bottom of the loaf tin with a row of the biscuits. Cream the butter and icing sugar together until light and fluffy. Sift in the cocoa powder, add the egg yolks and beat well. Add the brandy to the cream and whip until stiff. Fold into the butter mixture. Dissolve the coffee powder in the water and sprinkle the gelatine on top. Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil. Stir into the butter mixture. Combine the chopped nuts and toffees and set aside. Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture. Repeat the layers twice, ending with a layer of biscuits. Cover and chill overnight. Carefully loosen the edges with a spatula and turn out onto a serving platter. Remove the wax paper and decorate the tart with chocolate curls. Makes a medium-sized tart.

Chocolate Fridge Tart 200 g dark chocolate 100 g butter 10 ml brandy 400 g sponge fingers, roughly broken Melt chocolate gently in a bowl over hot water. Melt butter over low heat. Add to chocolate. Stir in brandy and sponge fingers. Mix thoroughly but

69

lightly. Press mixture into small loaf pan and refrigerate until set, about 1 hour. Cut into small cubes and serve with coffee.

Coconut Fridge Tart 1 large egg, lightly beaten 10 ml vanilla essence 50 ml corn flour 900 ml milk 200 g tennis biscuits 2 ml ground cinnamon 100 ml desiccated coconut, toasted 397 g condensed milk Combine the condensed milk, egg and vanilla essence in a microwave dish. Mix the corn flour with a little milk and add to the condensed milk mixture. Stir in the remaining milk. Heat in the microwave on full power, for 10-15 minutes or until thick, stirring frequently. Arrange a layer of biscuits in a rectangular dish and top with half the mixture. Follow with another layer of biscuits and then the remaining mixture. Sprinkle with cinnamon and top with toasted coconut. Set aside to cool, then refrigerate for at least 2 hours before serving. Serves 8-10.

Tipsy Fridge Tart Makes a large fridge tart Crust: 190 ml crushed Marie biscuits 50 ml Milo 50 ml melted butter Filling: 80 ml Van der Hum liqueur 80 ml dried fruitcake mix 15 ml gelatine

70

45 ml cold water 500 g creamed cottage cheese 200 ml castor sugar 10 red glacé cherries, finely chopped 10 green glacé cherries, finely chopped 15 ml preserved ginger, finely chopped 5 glacé figs, finely chopped 50 g milk chocolate, grated 397 g cream, chilled and whipped extra glacé cherries for decoration Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed Marie biscuits, Milo and melted butter together and press into the base of the prepared cake tin. Chill until needed. Pour the liqueur over the fruitcake mix and soak for 1 hour. Sprinkle the gelatine over the cold water and leave for a few minutes until spongy. Heat until the gelatine melts but do not bring to the boil. Cool slightly. Beat the creamed cottage cheese and castor sugar together. Fold in the glacé cherries, ginger and figs. Add the soaked fruit and liqueur and mix. Fold in the chocolate and cream and add the cooled gelatine. Mix well and spoon over the crust. Chill until set, preferably overnight. Remove from the tin and decorate with extra glacé cherries. Makes a large fridge tart

Coffee Fridge Tart 500 ml icing sugar 250 ml soft butter 45 ml coffee powder dissolved in a little water 3 extra-large eggs, whisked 5 ml vanilla essence 400 g Marie biscuits, broken into small pieces Spray a 33 x 20 cm dish with non-stick spray. Sift the icing sugar. Beat the butter until light and add small quantities of the icing sugar while beating. Blend the coffee and eggs and add small quantities to the butter mixture at a time, beating well after each addition. Add the vanilla essence and mix.

71

Fold in the biscuits and spoon into the prepared dish. Chill until firm and cut into pieces, if desired. Makes a medium-sized tart.

Cremora Tart 500 g Cremora powder 1 tin condensed milk 25 ml cold water lemon juice to taste (I use about 25ml) biscuit base (Marie biscuit + butter mixed and press in dish) anything can be mixed in this (nuts, cherries, peppermint crisp etc.) Mix Cremora and water thoroughly. Add condensed milk. Add lemon juice mix. Add extras. Pour in base. Place in fridge for about 1 hour.

Marshmallow Tart 18 marshmallows (about 250 g) 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.

Tipsy Tart Batter: 250 g pitted dates, chopped 5 ml bicarbonate of soda

72

250 ml boiling water 375 ml cake flour 2 ml baking powder a pinch of salt 125 g butter, at room temperature 250 ml white sugar 2 extra-large eggs 100 g walnuts, chopped 100 g glace cherries, halved Sauce: 15 ml butter 190 ml brown sugar 250 ml water 3 ml vanilla essence 125 ml brandy Preheat the oven to 180° C. Butter a 27 cm ovenproof dish with butter or spray with non-stick spray. Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water. Set aside to cool. Sift the cake flour, baking powder and salt together. Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition. Sift the dry ingredients on top and add the nuts and cherries. Add the dates, stirring until well mixed. Turn the batter into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean. Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved. Bring to the boil and reduce the sauce until it turns syrupy. Remove from the heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tart as soon as it comes out of the oven. Serve lukewarm or at room temperature with custard or whipped cream.

Johan van Wyk loves cooking and he has collected over

600 recipes. These recipes are presented in three recipe books that he has compiled - the first one was his best chicken recipes, and now in his second book he shares some great recipes for savouries and sides - including desserts, tarts, rusks, sauces

and much more. Enjoy!