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Dedicated to South Africans living abroad...and all lovers of Traditional South African food
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Dedicated to South Africans living abroad...and all lovers of Traditional South African food |
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Newsletter #104 - July 15, 2005 | |||
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Greetings everyone!
And a special welcome to all the new subscribers! When trying to choose a recipe theme for a newsletter, pies always come to the rescue! I remember at the end of our last holiday in the Cape, we stayed over in Colesberg and the lady of the guesthouse treated us to Karoo Lamb Pie. This was obviously her specialty as it tasted scrummylicious even if it was a bit rich for us! I went through my files and found some pie recipes that I hope you will enjoy! Just scroll down and take a look! This weekend we are going camping at the Manyane camp in the Pilanesberg Game Reserve. Everyone tells us we are crazy to go camping in winter, but Pilanesberg is much warmer than Johannesburg so we will have to see. I got a bottle of Amarula for my birthday, hopefully that will warm us up in the evenings. Feedback and pics in the next issue. The World is Mine
Today, upon a bus, The Kruger National Park nature reserve supports the greatest variety of wildlife species on the African continent. It is roughly the size of Wales, or the state of Massachusetts (USA), which makes it the eighth largest reserve in the world
CREDIT CARD SAFETY ONLINE Interested in Traditional South African Home Remedies? (Boererate). My Afrikaans eBook, Boererate has now been completed, click here for more info. We are currently working on an English version. One is never to old to learn! Recently I was involved in a discussion about the healing powers of herbs and in particular cayenne. I did some research and came across some interesting facts, in this issue I continue the cayenne discussion. Just scroll down to the herb section Are you is
debt? Do you have a credit record? Help is at hand. The lowest interest rates in 30 years and fantastic investment returns are driving phenomenal growth in the property market. At the same time astute home buyers are demanding the best deal in home loans. Business Originators fits the bill with low rates, the best advice and great cash-back commissions. Click Here THE
BUNNY AND THE SNAKE Table Mountain in Cape Town is one of the seven wonders of the geological world. Standing at just over 1000 metres, it dominates the city's skyline. Table Mountain can be seen as far as 200 kilometres out to sea.
With a suite of products
As I've Matured.... I've
learned age is a very high price to pay for maturity.
My website highlights:
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Looking for a specific South African recipe? Email me and I will do my best to find it for you! |
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When you have had a look at the recipes below, click here to visit the main recipe page on my site. Any comments, positive or otherwise on this Newsletter will be appreciated! That's it for now,
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The Recipes |
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Mealie pie Ingredients 410 g creamed sweetcorn 410 g whole kernel corn 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 Cheddar cheese, grated Method: 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 ºC oven for 75 minutes or until set. Serve warm or cold. Boerewors pie Preparation time: 10-15 min Cooking time: +/- 40 min Ingredients 500 g boerewors, casings removed 1 onion, sliced into rings oil 2 extra-large eggs, beaten 125 ml milk salt and pepper 2 ml mustard powder 25 ml finely chopped parsley 50 g grated Cheddar cheese Method: Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Serves 4. Cabbage and Mince Pie Cooking time: 60-80 mins Ingredients PASTRY 480 g cake flour 2 ml salt 300 g butter, diced 1 extra-large egg 125 ml ice-cold water FILLING 400 g cabbage, shredded 2 onions, finely chopped 6 cloves garlic, crushed 650 g mince 400 g tomato purée 10 ml each fresh marjoram and thyme, finely chopped salt and freshly ground black pepper 750 g ripe tomatoes, cut into thick slices 500 ml cream 6 extra-large eggs, whisked 5 ml mustard powder Method: Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with non-stick spray or grease well. Mix the cake flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water until the dough forms a ball around the blade when mixed. Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm thick and use to line the oven pan. Trim the edges with a sharp knife, prick the crust and chill until needed. Stir-fry the cabbage in a little oil until soft. Remove from the pan and sauté the onion and garlic until soft. Add the mince and stir-fry until lightly browned and cooked. Add the tomato puree and simmer briefly. Season with marjoram, thyme, and salt and pepper to taste. Turn the mince mixture and cabbage into the prepared crust. Arrange the tomatoes on top. Blend the cream, eggs and mustard powder, season to taste with salt and pepper and beat well. Pour over the mixture in the crust and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10 portions. Chicken liver pie Ingredients CRUST 6 cooked potatoes 30 ml margarine 50 ml milk salt and pepper to taste FILLING 500 g chicken livers, cleaned 100 g fresh mushrooms, sliced 1 onion, finely chopped 60 ml butter 30 ml cake flour 190 ml chicken stock 80 ml cream 5 ml mixed herbs salt and pepper to taste 250 ml grated Cheddar cheese Method: Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with non-stick food spray. Mix all the ingredients for the crust and press into the bottom and along the sides of the prepared oven dish. Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and fry the mushrooms until brown. Remove from the pan and sauté the onion in the butter until glossy. Add the cake flour, mixing until smooth. Add small quantities of the stock at a time while stirring continuously. Stir until the mixture comes to the boil and thickens. Return the chicken livers and mushrooms to the pan and add the cream and seasonings. Simmer for a few minutes before turning the mixture into the prepared crust. Sprinkle with cheese and bake for 25 minutes or until the cheese has melted. Serve with a salad. Serves 4-6. Cottage fish pie Ingredients 30 ml oil 2 onions, thinly sliced 8 fresh mushrooms, sliced 750 g haddock fillets 410 g whole tomatoes 15 ml tomato paste 5 ml thyme 2 ml chilli sauce 6 potatoes, peeled and diced 80 ml warm cream 30 ml butter, melted salt and pepper Method: 1. Preheat oven to 180 ºC. Grease an ovenproof dish. 2. Heat oil and sauté onion until golden brown. Add mushrooms and cook for 5 minutes, stirring occasionally. 3. Remove any skin and bones from haddock and cut into strips. Add to pan and cook for 1 minute. 4. Chop tomatoes and stir in with juice, tomato paste, thyme and chilli sauce. Cook for 10 minutes, stirring occasionally, until the mixture begins to thicken. 5. In a large saucepan, cook potatoes in salted water until tender, then drain. 6. Add cream and butter to potatoes, mash until smooth and season with salt and pepper to taste. 7. Pour fish mixture into prepared casserole dish. Spread mashed potatoes on top of fish. 8. Bake for 30 minutes until heated through. Grill top of fish pie until potatoes are golden brown. Peanut butter pie Ingredients 250 ml crushed cream crackers 250 ml white sugar 30 ml brown sugar 65 ml butter or margarine, melted FILLING 250 g creamed cottage cheese 250 ml smooth peanut butter 5 ml vanilla essence 250 ml cream 30 ml gelatine extra fresh cream and nuts, to decorate Method: 1. Mix cracker crumbs, 1/4 cup white sugar and brown sugar together in a bowl. 2. Add butter and stir until well blended. Press mixture on to the bottom and sides of a greased pie dish. Refrigerate while preparing filling. 3. Beat cottage cheese, peanut butter, vanilla essence and remaining white sugar together until smooth. 4. Beat cream until soft peaks form. Gently fold into peanut butter mixture. 5. Sprinkle gelatine into a cup containing cold water. Place cup in a bowl of boiling water and leave until gelatine is dissolved. Pour gently into cottage cheese mixture and fold to mix. 6. Spoon mixture into prepared crust. Refrigerate until set. 7. Decorate with fresh cream and nuts. |
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