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Greetings everyone!
And a special welcome to all the new subscribers!
Scroll down for some
more great Festive recipes.
Werner Hohls has also sent me some recipes
that he has prepared outdoors, this is for all the campers out there:
Sweet & Sour
Kassler steak
6 +- 250g Kassler steak (Gammon steak)
1 Tin pineapple rings
Basting sauce:
150 ml Honey
150 ml freshly squeezed lemon juice
50 ml Olive oil
1 tsp sweet basil
Salt & Pepper to taste
Mix all basting sauce ingredients together in a mixing bowl.
Method:
Place the steaks on a hot grill and baste with every turn. Will take +-
15min to prepare.
Place a pan on the fire or on the gas grill. Grill the pineapple rings in
butter until slightly brown.
Serve the pineapple ring on the steak.
Serves 6
To accompany this steak you can wrap some sweet potato in foil and place
in the coals while grilling the steaks. When ready serve them with a
dollop of butter on top. A nice green salad will complete the plate.
The master roast
This is really easy and do not require a lot of effort. You will need a
weber or any kettle braai.
Ingredients:
+- 2.5 Kg whole pork leg bone in (NB: ask your butcher to place the pork
in a sweet and sour marinade and vacuum pack)
Large foil container to use in the kettle braai
Foil to cover roast
Method:
Ensure that you buy your Roast at least 4 days prior to your planned braai,
do not freeze but place in the fridge to allow the marinade to do its job.
Place the pork in the foil pan. Add ¾ of the marinade to the pan and keep
the rest for basting later.
In your kettle prepare brikketes for the braai. When the brikketes are
ready move them to the sides of the braai and place your covered roast in
the middle of the kettle. Do not let the coals touch the pan to ensure
that the sides do not burn.
Cover the kettle and allow the top and bottom vents ¾ open. Cook the roast
for +- 2 ½ hours covered. Remove the foil, baste with rest of the sauce
and cook for +- ½ keeping the kettle covered.
The roast cooks out a lot of stock and this may be used for your sauce. I
normally remove the roast from the foil pan when done and place the stock
in a pot, add your favorite white wine and bring to boil. Reduce for +- 2
min. This creates very tasty thin gravy for the pork.
Serves +-8
You can vary this recipe with replacing the pork with the following and
rather use red wine for the gravy
Leg of lamb – Marinade in rosemary, olive oil and garlic
Whole rump – Marinade in BBQ
I like to cook jasmine or basmati rice with this recipe and to complete
your plate stir fry thinly sliced marrows, carrots, brinjals and sweet
potato in butter and soya sauce on the skottel scar.
Pap in 10 minutes
2 cups braai pap
4 cups water
1 tsp salt
Mix all together in bowl that you can place in the microwave. Cook on high
for 5 minutes in your microwave. Take out, add butter, stir, place in
microwave for another 5 minutes. Stir and serve.
With Christmas just
around the corner you are probably thinking about getting gifts for
friends and family. I could just have a solution to your problem! I have
put all the FunkyMunky Traditional South African recipes together in one
eBook. So, with one purchase you can have a unique present that you can
email to friends and family worldwide and also save on postage!
Click here to
order. Payments from overseas accepted via Paypal. The price?? Only R75 or
US$15.
Boerewors, biltong
and dry wors in Australia? You bet! Monaco Meats ship to anywhere in
Aussie. Email them at:
middleton@Internode.on.net
Ever tried
Rooibos tea?
Originating in the
Cape Mountains of South Africa, Rooibos (pronounced roy-boss) and often
called Redbush or Red Tea, has long been cultivated and used by indigenous
people in the Cedarburg region. A tribe of Bushmen called the Khoisans
discovered early on that wild Rooibos had unique healing properties.
Harvested from the Aspalathus Linearis plant, technically, Rooibos is not
a tea.
Later, in 1772, a botanist, Carl Humberg, discovered the herb’s use in the
region. South Africans began drinking the beverage, enjoying its
refreshing and sweet flavor. However, not until 1904, did Rooibos became
widely available when a Russian immigrant, Benjamin Ginsburg, began
promoting Rooibos internationally as a healthy alternative to tea.
Today, Rooibos ranks as of one of the worlds most drunk herbal teas due to
its delicious taste and high level of anti-oxidants.
Some unconfirmed studies have determined that antioxidant levels in
Rooibos are 50 times higher than those in Green Tea. Naturally caffeine
free and rich in Vitamin C, Rooibos also possesses other medicinal
properties including the ability to lessen the body’s reaction to
allergies and calm upset stomachs.
Next time and in
issues to follow, I will feature a Rooibos recipe.
In summertime I
personally keep a jug of Rooibos in the fridge, it's very refreshing!
- Peter
Glenacres
Superspar sends out a really nice newsletter full of super recipes. To
subscribe,
click here and send the blank email.
Some braai (bbq)
tips and tricks (from Unusual Outdoor Recipes by Rodney and Anne
Taylor)
. When marinating
meat use a zip lock bag. Turn regularly as this ensures that all the meat
absorbs the flavour and tenderizing of the marinade.
. Wet sosatie sticks before putting meat and other stuff on. This stops
the stick from burning.
. Make sure meat is at room temperature before starting to cook. If
possible let the meat thaw naturally in a fridge. The best is to cook
before the meat has been anywhere near a freezer.
. When cooking in a potjie always slice and brown at least 1 medium onion,
set aside and then just before adding all the other ingredients put these
onion slices at the bottom of the pot. For some unknown reason this
prevents burning. Remember potjies need gentle fires to work best.
. To ensure a perfect seal on a potjie put some tin foil (shiny side
towards the food) between the pot and the lid . (Lift the lid on a potjie
as seldom as possible).
. When lighting your fire put two thirds of your charcoal, briquettes,
wood, or anything else you use for fire down on the braai, then put your
firelighters on top of this pile followed by the remaining third of fire
stuff before lighting them. (Don't hide the fire lighters dummy). The fire
bums downwards (no idea why) and cuts out approximately 70 to 80% of the
smoke pollution from your fire, and therefore from your eyes and as an
added advantage it helps protect the environment.
. To stop a potjie from rusting crumple up some newspaper (about 3 or 4
sheets) and put them in the potjie before storing. This is also useful to
light the fire at your next feast.
. To avoid a kettle braai tasting "smoked" throw the outside brown skins
of an onion on the coals. All "smoked" flavour or smell disappears.
. Always make sure that when you cook in a potjie that you use wooden
utensils. A wooden spoon (preferably 2 of them) and a wooden spatula are
perfect. Metal ones scratch and nylon ones have a horrible habit of
melting to the pot if you forget about them when getting you next beer.
. When grating lemon rind on the very fine funny shaped part of the grater
put some cling or wax wrap on the grater first. After grating you peal the
cling / wax wrap off and don't lose any rind. This also works with onions.
. If you cry when slicing onions then start cutting from the end furthest
from the roots and also try sucking a piece of brown bread. If these
suggestions don't work then get somebody else to cut them.
Do you have
friends or family living in South Africa? Looking for a gift idea? Music
is the food of love, give your loved one the gift of love,
click here and order securely online! Save on
international postage!
Three monkeys sat
in a coconut tree,
Discussing things as they're said to be,
Said one to the others, "Now listen you two.
There's a certain rumour that can't be true
That man descended from our noble race
The very idea is a disgrace."
"No monkey ever deserted his wife,
Starved her babies and ruined her life,
And you've never known a mother monk
To leave her babies with others to bunk
Or pass them on from one to another
Till they scarcely know who is their mother!"
"Another thing you'll never see,
A monkey build a fence around a coconut tree
And let the coconuts go to waste
Forbidding all other monkeys to taste,
Why, if I put a fence around a tree
Starvation would free you to steal from me."
"And here's another thing monkeys won't do
Go out at night and get in a stew,
Or use a gun, or a club or a knife,
To take some other monkeys life,
Yes, man descended, the ornery cuss,
But, brothers, he didn't descend from us!"
Click
here for latest news from Zimbabwe (new items added regularly)
Some potjie cooking
tips from Phil:
Potjiekos takes a
long time to cook, so start well in advance. Sitting around the fire
socialising with friends is part of why potjiekos was revived in the first
place, so make sure you have enough nibbles to keep guests happy until
mealtime.
The round shape of the potjie allows even distribution of the heat,
trapping the steam and resulting in even cooking. The sauce collects at
the bottom of the pot, preventing burning. Potjiekos is regarded as
healthy, with all the valuable nutrients locked in.
A potjie is a traditionally layered dish, consisting of game, lamb, beef
such as oxtail, chuck, offal, pork and pork ribs, fish and shellfish,
poultry, including ostrich, game birds, and vegetables. The cheaper,
tougher cuts of meat are perfect as the slow cooking will render them
tender and delicious, with lots of flavour.
Start by placing your pot over the coals, making sure it stands secure and
level. Heat your oil or lard and then add pieces of seasoned meat and your
onions and/or garlic. Stir until the meat is seared and the onions and
garlic soft and brown.
Add your vegetables, starting with vegetables that take longer to cook,
for example carrots and potatoes at the bottom followed by sweet potatoes,
pumpkin and then mushrooms, depending on what you are using. You can also
use leeks, celery, baby marrows, beans (green or tinned beans such as
haricot, lima, red kidney, etc), cabbage, broccoli, turnips, green pepper,
aubergine, cauliflower, and so on. Dry or fresh herbs and spices of your
choice can be sprinkled over each layer.
A warm liquid sauce or marinade comes next. Every potjie cook has their
own recipe, and it may consist of red or white wine, beer, vinegar
Worcestershire sauce, olive oil, chillies, tomato paste, stock and/or soup
powder. If you add a lot of vegetables, you won't need that much liquid,
and some potjie chefs don't add any at all as the vegetables release
enough liquid and with the pot closed all the time, the steam cannot
escape.
Put the lid on, sprinkle some coals around the rim if you prefer, and
listen until your potjie starts making a 'gurgling' sound, which means
it's cooking. Now is the time to pour yourself a glass of wine and relax
while the potjie makes the magic. Never open your potjie's lid and only
stir the potjie just before it's done, to blend the flavours.
Wacky Sarmie of the Month!
Go take a look at
my
Wacky Sarmies page, there are some great sarmie ideas! This is a good
example, submitted by Chantelle:
One of my
favorites comes from school. The boarders had a tradition called the Middy
Feast. We all used to meet for a midnight snack every so often, and The
Middy Roll was born!
1 Portuguese Roll OR 1 Hamburger (sesame seed roll)
A Smallish handful of crisps (cream cheese works, fruit chutney flavour
is the best though!)
Some Chunky Cottage Cheese
And last but most definitely the most essential, CONDENSED MILK!
Simply, slice the roll in half, spread on the cottage cheese, sprinkle on
the crisps, drizzle with Condensed milk and EAT!
Please also consider that the amount of filling you put in is entirely up
to you, BUT, it tastes better when it is bursting at the seams!
Thanks, and ENJOY IT!
Find holiday
accommodation in South Africa on these
clickable maps
Free access to internet banking if you have a bluebean  credit card.
apply
online now!
We all
love our traditional sosaties or kebabs. This is how the Texans do it,
thanx a lot to Connie from Humble, Texas:
Dusty Cowboy Kebabs
1/2 lb. (250 g) chicken, cut into large chunks
1/2 lb. (250 g) sirloin steak, cut into large chunks
1 each: green, yellow and red bell pepper, cut into chunks
1 pkg. button mushrooms
1 can pineapple chunks
Marinade:
1/4 cup tequila
1/4 cup red wine vinegar
1 Tbsp. ground red chillies
2 Tbsp. vegetable oil
2 Tbsp. lime juice
1/2 tsp. salt
2 cloves garlic, finely chopped
1 cup red bell pepper, finely chopped
Prepare the marinade first. Mix all of the ingredients together in a bowl.
Blend well and add chunks of chicken, steak, bell peppers and mushrooms.
Cover and refrigerate for 30 minutes. Remove the meat and the vegetables,
and reserve the marinade. On six 8" kebab skewers, thread meat, vegetables
and pineapple, alternating each. Grill kebabs over medium coals for 4 to 6
minutes, turning and brushing with the marinade until done. In a medium
saucepan, bring remaining marinade to a boil. Reduce the heat and simmer
for 5 minutes or until bell peppers are tender. Serve with the kebabs.
Looking for Accommodation???
Travelling on a tight budget? Up to 50% off!
We have 284 establishments currently offering special deals.
Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas
payments also accepted via Paypal. Contact Annie at
0822946799 or by email at
anna_se_kombuis@yahoo.com
There is no
delay or postage to be paid as the book is emailed to you.
Interested in herbs??
Click here
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.
AND
My CD,
containing both Boererate (sorry, in Afrikaans only at this stage) and
Boeremusiek (traditional South African folk music) is now available.
Click here for details and to order.
Free
Greeting Cards, Free Ecards, Birthday Cards, Friendship Greetings, Love
Egreetings from
GreetingsnEcards.com
Send these Free Love Greetings, Birthday Ecards, Friendship Ecards,
Flowers & Gift Cards , Wedding, lovely ecards to your near and dear ones.
All cards are free of cost
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Bush Buzz
Nature is wonderful. I envy the jobs of the game rangers and their
wealth of bush knowledge. I have often wondered where one can read up
on all the interesting facts. I would like to make this a regular feature of
this newsletter, if you are able to contribute or would like to
comment on the contribution below, please
email me. |
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I have always been
fascinated by hyena s. We spot them regularly on our visits to Kruger
ParkHere are some facts for you:
Hyena
The hyena is Africa's most common large carnivore.
Of the three species of hyena in Africa, only the spotted hyena and
the shy and much rarer, striped hyena (Hyaena hyaena) are found in
East Africa. The smaller, and even shyer brown hyena (Hyaena brunnea)
occurs only in southern Africa. Different from most other animals,
female spotted hyenas are dominant over the males and outweigh them by
about 3 pounds.
It is difficult to distinguish male and female hyenas by observation
in the field. They are not hermaphrodites (having both male and female
sexual organs), nor can they change their sex at will, as many people
believe. Although the external female genitalia have a superficial
similarity to those of the male, they are nonetheless female organs
and only the females bear and nurse young. Why the female hyena
developed in this manner is not known, but it may have been necessary
for them to appear large and strong to protect their young from males,
as hyenas have cannibalistic tendencies.
Spotted hyenas are organized into territorial clans of related
individuals that defend their home ranges against intruding clans. The
center of clan activity is the den, where the cubs are raised and
individuals meet. The den is usually situated on high ground in the
central part of the territory. Its above-ground entrances are
connected to a series of underground tunnels.
Hyenas mark and patrol their territories by depositing a
strong-smelling substance produced by the anal glands on stalks of
grass along the boundaries. "Latrines," places where members of a clan
deposit their droppings, also mark territories. The high mineral
content of the bones hyenas consume make their droppings a highly
visible, chalky white. Hyenas are social animals that communicate with
one other through specific calls, postures and signals. They quickly
make their various intentions known to other members of the clan, or
to outsiders. When a hyena's tail is carried straight, for example, it
signals attack. When it is held up and forward over the back, the
hyena is extremely excited. In contrast, it hangs down when the hyena
is standing or walking leisurely. If frightened, the hyena tucks its
tail between the legs and flat against the belly and usually skulks
away.
The spotted hyena is a skillful hunter but also a scavenger. Truly an
opportunistic feeder, it selects the easiest and most attractive food
it may ignore fresh carrion and bones if there is, for example, an
abundance of vulnerable wildebeest calves. It consumes animals of
various types and sizes (including domestic stock and even other
hyenas), carrion, bones, vegetable matter and other animals'
droppings. The powerful jaws and digestive tract of the hyena allow it
to process and obtain nutrients from skin and bones. The only parts of
prey not fully digested are hair, horns and hooves; these are
regurgitated in the form of pellets. As hyenas hunt mostly at night
and devour all parts, little evidence remains of their actual meals.
Although they eat a lot of dry bones, they need little water.
Hyenas usually bear litters of two to four cubs, which, unlike the
other two species, are born with their eyes open. Cubs begin to eat
meat from kills near the den at about 5 months, but they are suckled
for as long as 12 to 18 months, an unusually long time for carnivores.
This is probably a necessity, as most kills are made far from the den,
and hyenas, unlike jackals and hunting dogs, do not bring back food
and regurgitate it for their young. At about 1 year, cubs begin to
follow their mothers on their hunting and scavenging forays. Until
then, they are left behind at the den with a babysitting adult.
From
African Wildlife Foundation
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This really works, I can recommend it! Reduce
your monthly short term insurance payment.
Click here for an obligation free online quote!
All you have to do now is to decide what to do with the money you
save! |
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The Herb
Section - CARDAMOM |
Grown in India, the pungent, aromatic seeds of Cardamom (Elletaria
cardamonum) contain a large amount of volatile oil that helps
stimulate digestion and relieve gas. A mild stimulant, Cardamom is
a standard ingredient in curry.
For indigestion, mix 15 pulverized seeds in 1/2 cup of hot water.
Add 1 ounce of fresh ginger root and a cinnamon stick. Simmer 15
minutes over low heat. Add 1/2 cup of milk, and simmer 10 more
minutes. Add 2 to 3 drops of vanilla, and sweeten with honey. More links
to herbs on my
Herb Page
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Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country. If you collect fridge magnets, I will gladly
swop with you!
Please
email me
and we can make arrangements. Thanx a lot! |
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My website highlights:
Add your sarmie to my
Wacky Sarmies page
Elephant Stew - add to the recipe
Add to my
Cocktails collection
Visit my
Afrikaans pages
South African food and products overseas?
Click here!
Read the Zimbabwe Letters
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TURKEY
7 - 9kg Turkey
Salt & Pepper
2 Tbsp - 1/4 Cup Melted Butter or Margarine
3/4 tsp Dried Marjoram
1/4 tsp Dried Rosemary
3/4 tsp Dried Sage
1. Rinse turkey and pat dry with paper towel
2. Sprinkle cavity lightly with salt, pepper and some of the herbs
3. Secure legs together with string
4. Brush with the melted butter and sprinkle outside with salt, pepper and
herbs, cover with foil
5. Estimated cooking time is 65 minutes per kilogram at 160°C
6. Remove the foil during the last 30 minutes of cooking
7. Reserve the juices for the gravy and let it stand, tented in foil, for
20 minutes before carving
GRAVY
2 Cups Reserved Stock
1/4 Cup Flour
1/4 tsp Salt
Pinch of Pepper
1. Strain the stock, adding water or chicken stock if necessary to make up
2 cups
2. Add a small amount of stock to the flour and stir until smooth
3. Add the paste to the rest of the stock and microwave on high for 6 - 8
minutes until mixture thickens and bubbles, stirring 2 - 3 times
MUSTARD-GLAZED
HAM
1 Cup Brown Sugar
1/4 Cup Dry Mustard
1/4 Cup Apple or Orange Juice
Whole Cloves
4 - 5 kg Boneless Gammon
5 Whole Peppercorns
2 Bay Leaves
2 Bottles Beer
1. Put the gammon into a roasting pan and add peppercorns and bay leaves
2. Add beer
3. Bake at 160° C for 25 - 35 min per kg
4. Remove from oven and drain off liquid
5. Remove the skin and score the fat in diamond patterns
6. Mix sugar, mustard and orange or apple juice
7. If desired, put a whole clove into every diamond point
8. Brush with glaze and bake for a further 30 minutes, brushing
occasionally
9. If desired, decorate gammon with quartered orange slices during last 10
minutes, securing orange pieces with a clove
PORK CROWN ROAST
1 1/2 tsp Fennel Seed, Crushed
1 1/2 tsp onion powder
1 tsp Salt
1 tsp Pepper
4 kg Pork Crown Roast (about 16 ribs)
Oil
1. Combine all the ingredients except the roast and oil
2. Rub the mixture on all sides of the roast, refrigerate overnight
3. Cover the exposed bone ends with foil, brush lightly with oil
4. Roast at 160°C for 45min per kg
5. Let stand for 10 minutes before carving
CREAMY DILLED
VEGETABLE MEDLEY
1 Tbsp Butter
1 Tbsp Flour
1/2 tsp Chicken Stock Granules
1/8 tsp Dried Dill
1/2 Cup Milk
1/4 Cup Sour Cream
2 Cups Julienne Carrots
1 Medium Zucchini (Marrow) cut in half lengthways and thinly sliced
2 Tbsp Water
1. Microwave butter on high for 45 seconds, or until melted
2. Stir in flour, stock granules and dill, then blend in the milk
3. Microwave on high for 2 - 3 minutes or until the mixture thickens
4. Add sour cream, mix well and set aside
5. Combine the remaining ingredients, cover, and microwave on high for 8 -
10 minutes until vegetables are tender
6. Drain, add sauce, and toss to coat. Recover and microwave on high for 2
- 3 minutes, stirring once
HOPPIN' JOHN
4 Slices Bacon Cut into 2.5cm Pieces
1/2 Cup Chopped Green Pepper
1/4 Cup Sliced Onions
1 1/2 Cups Uncooked Rice
300g Frozen Peas
1 1/2 Cups Hot Water
1/2 tsp Salt
1/4 tsp Dried Thyme
Pinch of Pepper
Pinch on Cayenne Pepper
1. Place the bacon in a casserole, cover, and microwave on high for 4 - 5
minutes. Do not drain
2. Add green pepper and onions, re-cover, and microwave on high for 2 - 3
minutes until the veg. is tender but crisp
3. Stir in the remaining ingredients, re-cover, and microwave on high for
10 - 13 minutes, until rice and peas are tender and water absorbed
HONEYED SWEET
POTATO & PEAS
3 Cups Peeled, Cubed Sweet Potatoes
2 Tbsp Butter
1 Tbsp Honey
1/2 tsp Dry Mustard
1/4 tsp Salt
1 Cup Frozen Peas
1. Combine all the ingredients except the peas, cover, microwave on high
for 9 minutes, stirring once
2. Add peas, re-cover, and microwave on high for 3 - 5 minutes, until hot,
stirring once
CRUNCHY TOPPED
POTATOES
4 Medium Baking Potatoes (about 250g each)
2 Tbsp Butter
1/4 Cup Cream
1 Egg
1 Tbsp Chopped Pimento
1/4 tsp Salt
Pinch of Cayenne Pepper
85g Cream Cheese
TOPPING
1/2 Cup Seasoned Dry Breadcrumbs
1/3 Cup Chopped Pecans
1 tsp Dried Parsley
3 Tbsp Butter, melted
1. Pierce the potatoes with a fork, arrange in a circle on a paper towel
and microwave on high for 15 minutes, turning once
2. Let cool slightly, cut potatoes in half, scoop out and reserve the
pulp. Set shells aside
3. Combine pulp with the remaining ingredients, except the cream cheese
and topping
4. In a small bowl, microwave the cheese at high for 30 seconds, add the
potato mixture, and beat until smooth
5. Pipe or spoon the mixture into the shells and set aside
6. Combine the bread crumbs, pecans, parsley and melted butter, and mix
well
7. Top each potato shell with 1 Tbsp of breadcrumbs, pressing to make
crumbs adhere
8. Arrange potatoes in a square casserole and microwave for 10 minutes,
until hot, rearranging the potatoes once
STRAWBERRY
AMARETTO TRIFLE
2 Eggs
1/2 Cup Sugar
2 Tbsp Tapioca
2 Cups Milk
1/4 Cup plus 1 Tbsp Amaretto Liqueur
2 Cups Cream
500ml Strawberries, Cut In Half (keep 1 for garnish)
1 Strawberry Swiss Roll Cut Into 2.5cm Slices
1. Beat eggs until frothy, add sugar, tapioca and milk, microwave on
medium for 15 - 20 minutes, until thick and bubbly
2. Stir in 1 Tbsp liqueur, place cling wrap on the surface of the pudding
and refrigerate 4 - 6 hours until very cold
3. Beat cream until soft peaks are formed, keep 1/2 cup for topping, and
ford the remaining cream into chilled pudding
4. Arrange 1 cup of strawberries in the bottom of a 3 lt dish
5. Spoon 1 cup of the pudding mixture over the strawberries
6. Place the Swiss roll slices upright around the insides of the bowl,
pressing lightly into the pudding
7. Place the remaining Swiss roll slices in the centre
8. Drizzle the remaining 1/4 cup liqueur over the slices, and spoon the
remaining pudding mixture in the centre
9. Arrange remaining strawberries around the top edge
10. Spoon reserved cream in centre and garnish with the whole strawberry
SPICY FRUIT LOAF
500ml Cake Flour
10ml Baking Powder
5ml Bicarbonate of Soda
3ml Cinnamon
3ml Ground Ginger
3ml Mixed Spice
3ml Nutmeg
125ml Nutty Wheat Flour
200ml Caramel Brown Sugar
250ml Sour Milk
1 X-large Egg
60ml Oil
60ml Sultanas or Raisins
1. Sift the dry ingredients into a bowl, add the nutty wheat flour and
brown sugar
2. Beat in sour milk, egg, oil and sultanas and mix well
3. Pour into a greased 23 cm loaf tin and bake at 180°C for 40 - 45
minutes
WHITE CHOCOLATE
ALMOND FONDUE
1/3 Cup Sliced Almonds
2 tsp Butter
340g White Cooking Chocolate, Broken Up
1 Cup Miniature Marshmallows
1/2 Cup Cream
1. Place the almonds and butter in a pie dish and microwave on high for 5
minutes, or until almonds start to go brown
2. Drain on a paper towel, and reserve 1 Tbsp of almonds for garnishing,
Chop the remaining almonds and set aside
3. Combine the remaining ingredients in a casserole and microwave on
medium for 7 minutes, until chocolate has melted and can be stirred
smooth. Beat with a whisk 2 or 3 times while cooking
4. Stir in the chopped almonds, and sprinkle with the reserved almonds
5. Serve with a selection of dippers
DIPPERS
2.5cm Squares of sponge cake
Whole strawberries
Banana chunks
Pineapple chunks
Apple or pear slices
The dippers can be prepared in advance, but dip the fruit in lemon to
prevent browning
Arrange the dippers on a serving platter and cover with plastic wrap
These are better when served chilled
Recipes courtesy of Glenacres Spar Newsletter. To subscribe, click
here and send the blank email. |
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