New subscribers and everyone else, get your eBook at the Freebie link below.

I have had a Word document titled Proudly South African lying on my hard drive for some years now. No indication who the author was but I think it's about time I used it. I have an idea it must have been brought out by Snowflake as all recipes have Snowflake Cake Flour as ingredient. I am sure they won't mind if I use these recipes. So this letter's recipe theme will then be Proudly South African. Scroll down and try some of these traditional recipes.

The FunkyMunky Herb eBook is now available, scroll down for details.

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I happened to find this really nice Blog, please click on the link below and go browse around.....

Following with thanks from Brian at Kitsch'n'Zinc

It's gonna' rain on Sunday so it will be a perfect day for some real comfort food. Get yourself down to Mr A's and pick up the ingredients for this absolutely stunningly simple dish, do the business on Saturday and your Sunday will be just the berries. Oh and make sure you've got one of those really thick preserving jars, not too big, otherwise Mr A will help you out with one of them as well.
So the dish is piggy in a bottle and it couldn't be simpler. Don't get hung up on the quantities or the ingredients or the cooking times and it will turn out just fine. Take your clean Mason jar and start to pack it reasonably firmly with large chunks of de-rinded pork, lightly smoked if you can get it. This should have some fat attached and the tastiest bits will be found on the shin or shoulder. At some stage in the proceedings drop in about 4 cloves of roughly bruised garlic, a bayleaf or two, a smidgeon of salt, some whole black peppercorns and I always include a piece of star anise in everything I do - you do whatever makes you feel good. What we're doing is like making a sort of terrine in a bottle so you can add whatever you like. Screw on the lid firmly and place the jar in a large pot of water on a trivot with enough liquid to cover the top of the jar.
Bring to a gentle simmer and leave for about 3 hours before removing from the heat. Allow to cool down in the water bath and then refrigerate for about 24 hours minimum. It'll keep a lot longer but why bother? Now at this point you can let it come to room temperature and eat out of the jar if you wish but I reckon it's best to warm it up again in hot water, enough to melt the fat but not to boil the meat, the idea is to pour off the excess fat and serve the warm, not hot, pork with some lentils de puys or white beans and lots of crusty farmhouse bread. A bottle of red wine or two is a most welcome addition. Life's hell in the Tropics !

So, your hobby is making all kinds of crafts which you then use as gifts?  Why not make your hobby pay! Don't know how to go about it? I have five eBooks that will show you exactly how to go about it. Click here for more info.

The FunkyMunky Herb eBook is now available. 48 popular herbs, descriptions and uses with photos. Immediately available, will be emailed to you. Only R50 , send me an email for payment details.

I'm very impressed with what I've read so far. What I really like is that your book is a combination of medicinal and culinary advice, unlike many other herb books I've read.
And the format is great - thanks very much. I have an ambitious project to make a herb garden this year - so your section of herb gardens will come in very handy - Shelagh

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My Recipe CD has now been updated and now includes 50 Recipe eBooks as well as 8 Bonus eBooks (4 eBooks on making, marketing and selling crafts for profit) Click here to take a look and also download your free Low Fat recipe eBook (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
Just to let you know that I received my recipe CD today in the mail and I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most certainly worth every cent..........
Thanks again,
LC

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

This looks so easy even I might manage it!

NO COOKING MANGO CHUTNEY

8 large, ripe mangos
1 tsp salt
3 cups sugar
1½ cups white vinegar
125g pitted, chopped dates or seedless raisins

1. Peel the mangos and cut into cubes
2. Put the mango cubes into a bowl and pour the salt over, allow to stand for 15 minutes
3. Dissolve the sugar in the vinegar
4. Add the chopped dates or raisins, mix well and bottle in sterilized bottles

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

From Juliet, ex Durban, now Australia

Your Wacky Sarmies had me laughing because a lot of my Aussie friends can't believe some things we used to put between some bread. My favourites from back home was fresh white bread with condensed milk. I also like sandwich spread (which you can't get here) but I used to slap it on bread almost everyday after school. Left over frikkadels on fresh white bread with hot mango pickle was also a favourite.

My alltime favourite memory though is my grandfather making toasted cheese and egg sandwiches on a Friday night.

butter both sides of 2 slices fresh white bread
in a fry pan, fry an egg lightly with butter
while the egg is frying add some onions in the pan until soft
put the first slice of bread in the pan
add the egg and onion on top
add salt and pepper
add cheese and the second slice of bread
check underneath and turn over when golden brown, repeat on other side, by now the cheese should be melted
you can add tomato sauce if need be but I like it plain.

Not too wacky but delicious all the same.

Tips 1 to 60 are in previous newsletters

60 To 75 Of......The 100 Smartest Diet Tips Ever

What's your best advice for avoiding those extra holiday pounds?

60. Don't tell yourself, "It's okay, it's the holidays." That opens the door to six weeks of splurging.

61. Remember, EAT before you meet. Have this small meal before you go to any parties: a hardboiled egg, apple and a thirst quencher (water, seltzer, diet soda, tea).

62. As obvious as it sounds, don't stand near the food at parties. Make the effort, and you'll find you eat less.

63. At a buffet? Eating a little of everything guarantees high calories. Decide on three or four things,
only one of which is high in calories. Save that for last so there's less chance of overeating.

64. For the duration of the holidays, wear your snuggest clothes that don't allow much room for expansion. Wearing sweats is out until January.

65. Give it away! After company leaves, give away leftover food to neighbors, doormen, or delivery people or take it to work the next day.

66. Walk around the mall three times before you start shopping.

67. Make exercise a nonnegotiable priority.

68. Dance to music with your family in your home. One dietician reported that when she asks her patients to do this, initially they just smile, but once they've done it, they say it is one of the easiest ways to involve the whole family in exercise.

How can I control a raging sweet tooth?

69. Once in a while, have a lean, mean salad for lunch or dinner, and save the meal's calories for a full dessert.

70. Are you the kind of person who does better if you make up your mind to do without sweets and just not have them around? Or are you going to do better if you have a limited amount of sweets every day? One RD reported that
most of her clients pick the latter and find they can avoid bingeing after a few days.

71. If your family thinks they need a very sweet treat every night, try to strike a balance between offering healthy choices but allowing them some "free will." Compromise with low-fat ice cream and fruit, or sometimes just fruit with a dollop of whipped cream.

72. Try two weeks without sweets. It's amazing how your cravings vanish.

73. Eat more fruit. A person who gets enough fruit in his diet doesn't have a raging sweet tooth.

74. Eat your sweets, just eat them smart! Carve out about 150 calories per day for your favorite sweet. That amounts to about an ounce of chocolate, half a modest slice of cake or 1/2 cup of regular ice cream.

75. Try these smart little sweets: sugar-free hot cocoa, frozen red grapes, fudgsicles, sugar-free gum, Nutri-Grain chocolate fudge twists, Tootsie Rolls and hard candy.

Source: Sunday Times

1940: France is invaded and Dunkirk evacuated. The Battle of Britain takes place. London is bombed.  Bugs Bunny makes his screen debut. The Olympics, scheduled to be held in Tokyo and then Helsinki are cancelled because of the war.

This dates from the 1890's and is from a book titled  Cape Cookery, Simple Yet Distinctive.

Braised kreeft (crayfish)

Boil the kreeft first.
Take the tails and cut them into small pieces, carefully removing the gut. Season with pepper and salt, and put into a pie-dish, with alternate layers of breadcrumbs and small pieces of butter, taking care to have crumbs at the top.
Moisten with some good gravy and bake in a moderate oven.

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.

To the casual observer the massive Marabou Stork with its balding, scabby head and pendulous pink air sac may appear to be one of the ugliest creatures in the world. If this same observer were to notice the Marabou's fondness for carrion and its habit of squirting excrement onto its own legs he or she would probably consider the original opinion to be justified. It takes a real bird lover to see past all of this stork's bizarre adornments to recognize the scruffy charm underneath.

A large male Marabou Stork, standing up to 1.5 m tall and weighing nearly 9 kg, is one of the largest flying birds in the world. Their wingspan approaches 2.9 m. Females are generally smaller.

The most distinctive feature of the Marabou is the nearly bald, spotted, scab-encrusted head, with its huge meat-cleaver bill. Dark, wispy hair-like feathers are scattered sparsely across the head, neck, and nape. The bare skin of the head and neck is predominantly pink to magenta in color, with spots of darker pigmentation concentrating around the face and extending down into the upper portion of the horn-colored bill. In breeding season the back of the neck turns a beautiful pale blue-green, and the spots on the face and forehead become encrusted with dried blood.

Two large inflatable subcutaneous air sacs complete the catalog of the Marabou’s peculiar features. One bright pink medium-sized bulbous sac protrudes from the feathers of the upper back. A larger pendulous flesh-colored gular sac hangs below the throat when inflated. The deflated gular sac can be concealed behind an incongruously attractive ruff of white neck feathers.

The Marabou’s back and wings are dark slate-gray with a touch of green iridescence on the wings and pale blue iridescence on the back. The feathers of the neck ruff, chest and belly are white. The scientific name Leptoptilos, Lepto = fine and ptilo = feather, refers to the long, pure-white, elegant, fluffy undertail-coverts that were once in great demand by the millinery trade.

Their eyes are grayish-brown. The skin of the legs and feet is naturally dark gray to black but appears to be much lighter due to the encrustation of excrement.

Juvenile storks are darker in plumage than the breeding adults. They have more extensive feathering about the head and neck. Their bare parts are less brightly pigmented. Bills are generally shorter and may take up to two years to reach their full adult length.

Distribution and Habitat: The Marabou Stork is found throughout most of tropical Africa. They prefer dry open savannahs near large lakes or rivers. They will often leave an area when the rainy season arrives and not return until the conditions are arid once again. Their wanderings are designed to keep them in close proximity to the largest concentrations of prey. Marabous are often found around fishing villages, slaughterhouses, and rubbish dumps.

Diet: Marabou Storks will eat just about any kind of animal, dead or alive. Living prey includes termites, fish, locusts, grasshoppers, army-worm caterpillars, frogs, rodents, crocodile eggs and hatchlings, quelea nestlings, doves, young and adult flamingos, cormorant nestlings, and pelican chicks.

Marabous evolved their naked heads and necks as an adaptation for feeding on large animal carcasses without getting their head feathers soiled with blood and gore. More than 200 Marabous were seen feeding on a single elephant carcass in Kruger National Park. They rely on vultures and other scavengers to open the tough outer hides and then use their cleaver-like bills to retrieve and then swallow surprisingly large pieces of meat. They are not above stealing morsels from other smaller scavengers.

Though there are fewer natural carcasses available from large predators these days, Marabous have readily adjusted their behavior to take advantage of the man-made carrion constantly available at garbage dumps, fishing camps, and abattoirs. Marabous can become rather tame and will stand with a few feet of workers cleaning carcasses, patiently waiting for scraps. A Marabou in Kenya swallowed an entire bloody butcher knife that had been set down momentarily by an abattoir worker. The spotlessly clean knife was found a few days later where the stork had apparently regurgitated it in the same manner it would indigestible natural foods.

Reproduction: Marabou Storks nest in colonies, often in association with other species of Ciconiiformes and waterbirds such as Abdim’s Storks, Yellow-billed Storks, Pink-backed Pelicans, herons, egrets, ibises and cormorants. Most colonies consist of 20-60 pairs but may number in the thousands. Individuals will return to the same colony and nest site year after year. Prime colony locations are relatively free of disturbance, near marshy habitat, and reasonably close to good food sources.

Male storks arrive at the nesting site first and establish themselves on a territory. They fully inflate their gular sacs and greet all arrivals with equal hostility. A courting female will respond to this aggression with passivity and a submissive display until she is accepted as a mate. Thereafter she will inflate her own gular sac and repel subsequent intruders.

Nests are placed in trees or occasionally on cliff-ledges. Though nest locations can be reused every year, the nest itself usually requires extensive renovations. The completed nesting platform is a structure of coarse sticks 1 m in diameter and 30 cm thick, lined with twigs and leaves.

The female lays 2-3 chalky white eggs. Both parents incubate for 29-31 days. The pale gray down of the newly hatched chicks is quickly replaced by a thicker covering of white down. Chicks grow rapidly in the first few weeks of life as their parents keep them constantly supplied with food regurgitated onto the floor of the nest. Their growth rate slows down as they begin to channel more of their energy into feather development. The pre-fledging period, 95-115 days, is relatively long in this species. Most birds reach sexual maturity in their fourth year and may live for more than 25 years.

Conservation: The willingness of the Marabou Stork to adjust to human activity has benefited the species. Populations may actually be increasing in some areas. Its grotesque appearance and unsavory habits have made the Marabou Stork an unattractive target for hungry hunters. The Marabou’s more enlightened neighbors appreciate its efficiency in reducing disease by cleaning up carcasses and other rubbish.
 

Do you have family and friends all over the world? Does it cost you a fortune to buy and mail gifts to all of them? Why not buy one Recipe eBook and email it to everyone! Just think about the savings on postage! For my selection of eBooks (and CD's) just click here.

Afrikaans Newsletter

Subscribe to my Afrikaans newsletter
 

Potjiekos recipe

Another new feature, from now on I will feature a potjie recipe with each newsletter. For those of you who are not familiar with a potjie (cast iron three legged pot) you may use a dutch oven.

This is a combination of two of my favourite dishes, breyani and a potjie! Thank you, Jean, for the recipe.

Breyani Potjie

Ingredients
MARINADE
15 ml oil
250 ml buttermilk
10 ml red masala
7 ml turmeric
5 ml cinnamon
10 ml ground coriander
10 ml ground cumin
1 (or more) green chillies, chopped
2 garlic cloves, crushed
1 x 2 cm piece fresh ginger, peeled and grated
400 g (1 can) chopped tomatoes

BREYANI
1.50 kg chicken pieces, skinned and boned
675 ml uncooked rice
3 ml turmeric
4 cinnamon sticks
4 cardamom pods
salt
500 ml brown lentils
30 ml oil
2 onions, thinly sliced
4 potatoes, peeled and thinly sliced
125 ml chicken stock
freshly ground black pepper

Method:
Mix all the ingredients for the marinade.
Place the chicken pieces in a non-metallic bowl, pour the marinade over, cover and chill for at least 2 hours.
Meanwhile cook the rice with the turmeric, cinnamon sticks, cardamom pods and salt until done, then drain.
Cook the lentils in water until soft and drain.
Season with salt and set aside along with the rice.
Heat the 30 ml oil in a large cast-iron pot and fry the onions until soft.
Add the potatoes and fry until golden brown.
Add the chicken pieces and marinade, fry until the meat is lightly browned on the outside and simmer until done.
Remove the chicken pieces from the pan.
Arrange alternating layers of chicken, rice mixture and lentils in the pot.
Pour over the stock, cover and steam over very low heat until fragrant, about 30 minutes.
Serve with a yoghurt sauce.
 

Smile a While

A teacher asked her class, "What do you want out of life?"

A little girl in the back row raised her hand and said, "All I want out of life is four little animals, just like my Mom always says"

The teacher asked, "Really, and what four little animals would that be?"

The little girl said, "A Mink on my back, a Jaguar in the garage, a Tiger in the bed and a Jackass to pay for all of it."

The teacher fainted! 

Antoinette sent me the following:

Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better.
For those of you who have lived in Natal, you know how typical this is. They actually have a Curry Cook-off about June/July.
It takes up a major portion of a parking lot at the Royal Show in PMB.

Judge #3 was an inexperienced food critic named Frank, who was visiting from America.
Frank: "Recently, I was honoured to be selected as a judge at a Curry Cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Beer Garden when the call came in. I was assured by the other two judges (Natal Indians) that the curry wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted".

Here are the scorecard notes from the event:

CURRY # 1 - MOOSA'S MANIAC MONSTER TOMATO CURRY...

Judge # 1 -- A little too heavy on the tomato. Amusing slight kick.
Judge # 2 -- Nice smooth tomato flavour. Very mild.
Judge # 3 (Frank) -- What the hell is this stuff? You could use it to remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Indians are crazy.


CHILI # 2 - PHOENIX BBQ CHICKEN CURRY...

Judge # 1 -- Smoky, with a hint of chicken. Slight chilli tang.
Judge # 2 -- Nice BBQ flavor, but needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver! They had to rush in more beer when they saw the look on my face.

CURRY # 3 - SHAMILA'S FAMOUS "FIREHOUSE" CURRY...

Judge # 1 -- Reasonable curry with a slight bit of kick.
Judge # 2 -- A bit salty. Reasonable use of chilli peppers.
Judge # 3 -- Call 911. I've located a uranium spill. My nose feels like I have been snorting Drain Cleaner. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting drunk from all the beer.

CURRY # 4 - BABOO'S BLACK MAGIC BEAN CURRY...

Judge # 1 -- Black bean curry with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a curry.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Shareen, the beermaid, was standing behind me with fresh refills. That 200kg woman is starting to look HOT...just like this nuclear waste I'm eating! Is curry an aphrodisiac?

CURRY # 5 LALL'S LEGAL LIP REMOVER...

Judge # 1 -- Meaty, reasonable curry. Cayenne peppers freshly ground, adding some kick. Almost impressive.
Judge # 2 -- Average beef curry, could use more tomato. The chilli peppers almost make a statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted
and four people behind me needed paramedics. The contestant seemed offended when I told her that her chilli had
given me brain damage. Shareen saved my tongue from bleeding by pouring beer directly on it from the pitcher.
I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming.

CURRY # 6 - VERISHNEE'S VEGETARIAN VARIETY...

Judge # 1 -- Thin yet bold vegetarian variety curry. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 -- My intestines are now a pipe filled with gaseous, sulfuric flames.
No one seems inclined to stand behind me except that Shareen. Can't feel my lips anymore.
I urgently need to sit in snow or ice cream.

CURRY # 7 - MOODLEY'S "MOTHER-IN-LAW'S-TONGUE" CURRY...

Judge # 1 -- A mediocre curry with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chilli peppers at the last moment. (I should
take note at this stage that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing
uncontrollably).
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one
eye, and the world sounds like it is made of rushing water. My shirt is covered with curry which slid unnoticed
out of my mouth. My pants are full of lava to match my shirt. At least, during the autopsy, they'll know what
killed me. I've decided to stop breathing - it's too painful. Screw it; I'm not getting any oxygen anyway. If I need
air I'll just suck it in through the 4-inch hole in my stomach.

CURRY # 8 - NAIDOO'S TOENAIL CURLING CURRY...

Judge # 1 -- The perfect ending. This is a nice blend curry. Not too bold but just spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced curry. Neither mild nor hot.
Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the curry pot down on top of himself. Not sure if he's going to make it. Poor man. Wonder how he'd have reacted to really hot curry?
Judge # 3 - No Report

Lemon Verbena

The leaves of this plant have a lovely sharp lemony fragrance. It not only smells lovely, but is a very pretty bush.
It is a semi-hardy shrub growing to a height of 1.5 - 2 metres. Lemon Verbena needs full sun and well drained, alkaline soil. The poorer the soil, the better the shrub.
Lemon Verbena attracts butterflies to the garden. Heavy winds can break the branches, so stake them if you live in a windy area, and they are too long. The plant benefits from pruning.

DOMESTIC USES
The dried leaves retain their scent for a long time, and can be used in potpourri.
Twigs and fresh leaves put into cupboards keep linen fresh and scented.

COSMETIC USES
Added to almond oil, it makes a lovely massage oil.
An infusion applied to the eyes with cotton wool for 15 minutes, relieved puffiness.
Lemon Verbena leaves, tied into a facecloth or in a sachet, can be added to the bath.

MEDICINAL USES
The infused leaves, make a slightly sedative tea that soothes bronchial and nasal congestion, indigestion, flatulence, stomach cramps and nausea.

CULINARY USES
Chopped leaves can be added to hot drinks and puddings.
Cook rice with a sprig of verbena to give it a delicate flavour. Remove the sprig before serving.
Add a sprig to oatmeal porridge for an unusual flavour.
 

South African Languages

South Africa is a multilingual country. Besides the 11 officially recognised languages, scores of others - African, European, Asian and more - are spoken here, as the country lies at the crossroads of southern Africa.
The country's Constitution guarantees equal status to 11 official languages to cater for the country's diverse peoples and their cultures. These are: Afrikaans, English, isiNdebele, isiXhosa, isiZulu, Sepedi, Sesotho, Setswana, siSwati, Tshivenda, Xitsonga.

In each issue I will feature one of the languages.

Sepedi
Otherwise known as Northern Sotho or Sesotho sa Leboa, Sepedi is mostly spoken in the province of Limpopo, as well as in Gauteng and Mpumalanga.

Map: Human Sciences Research Council
It is one of South Africa's three Sotho languages, with different dialect clusters are found in the Sepedi-speaking area.
• Home language to: 9.4% of the population
• Family: Bantu Language Family
• Varieties: South Central (Kopa, Ndebele Sotho), Central (Pedi, Tau, Kone), North Western (Tlokwa, Hananwa, Matlala, Moletši, Mamabolo), North Eastern (Lobedu, Phalaborwa, Kgaga, Dzwabo) Eastern (Pai), and East Central (Pulana, Kutswe)
 

Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.
 

Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

Add your suggestions to my Elephant Stew and Wacky Sarmies recipes.
 

Featured Website

Every issue I feature an interesting website with South African links.
 

 

The Recipes

BRANDY TIPSY TART
(Makes 1 large tart)
250 g pitted dates, chopped
300 ml boiling water
5 ml bicarbonate of soda
60 g butter or margarine
200 ml sugar
2 extra large eggs
375 ml Snowflake cake flour (210 g)
2 ml salt
5 ml ground ginger
3 ml mixed spice
5 ml baking powder
Syrup
200 ml sugar (150 g)
200 ml water
30 ml butter or margarine
5 ml vanilla essence
100 ml brandy

1. Place dates in a mixing bowl. Add water and bicarbonate of soda and stir through.
2. Cream the butter and sugar. Add the eggs and beat well after each addition.
3. Sift the dry ingredients and add to the date mixture. Mix well and spoon into a greased large ovenproof dish.
4. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
5. Syrup: Boil sugar and water for a few minutes until sugar has dissolved. Remove from heat and add butter, essence and brandy. Pour syrup over tart when taken from oven.

EASY MILK TART
(Makes 2 tarts)
Base
250 ml Snowflake self-raising flour (140 g)
1 ml salt
80 ml sugar (65 g)
100 g butter
1 extra large egg, beaten
Filling
750 ml milk
80 g butter
80 ml Snowflake self-raising flour (45 g)
1 ml salt
4 extra large eggs, separated
100 ml sugar (75 g)
ground cinnamon for sprinkling

1. Base: Sift flour and salt. Add sugar. Rub in butter. Add beaten egg, mix well and spread dough into base of two greased 23 cm pie dishes.
2. Filling: Heat milk in a heavy-based saucepan and add butter. Sift flour and salt, add egg yolks and sugar and beat well.
3. Add some of boiled milk to egg mixture, stir and pour back into saucepan. Boil for a few minutes until thick, stirring constantly, and remove from heat.
4. Beat egg whites until soft peak stage and fold lightly into cooked mixture. Pour filling into bases.
5. Bake in a preheated oven at 180 °C for 20 minutes, sprinkle ground cinnamon over the top and bake for another 10 minutes.
Tip
To easily beat egg whites, add a few drops of fresh lemon juice

HERTZOGKOEKIES
(Makes 25 - 30)
500 ml Snowflake cake flour (280 g)
10 ml baking powder
1 ml salt
50 ml castor sugar (40 g)
125 g butter or margarine
3 extra large eggs, separated
about 50 ml water
200 g smooth apricot jam
300 ml sugar (240 g)
500 ml desiccated coconut (160 g)

1. Sift the flour, baking powder and salt together. Add castor sugar and rub in butter.
2. Beat egg yolks and water together and add to dry ingredients, mixing to form a soft
dough.
3. Roll dough out thinly and press out circles. Line the base of a greased patty pan
tins with dough circles.
4. Spoon a teaspoonful of apricot jam onto middle of each circle of dough.
5. Beat egg whites until soft peak stage. Add the 300 ml sugar gradually while still beating. Add coconut and spoon egg mixture onto apricot jam filling.
6. Bake in a preheated oven at 180 *C for 20-25 minutes. Turn onto a wire rack to cool.
TIP
When making jam tarts, put spoonfuls of apricot jam into a plastic bag containing flour. Shake the bag until the jam is well coated with flour, then place onto pastry. This will ensure that the jam does not "leak" during baking.


KOEKSISTERS
(Makes 48)
SYRUP
6 x 250 ml sugar (1,2 kg)
750 ml water
3 ml cream of tartar
5 ml cold water
3 ml ground ginger
1 cinnamon stick or 1 ml ground cinnamon
rind of one lemon
20 ml lemon juice

DOUGH
4 x 250 ml Snowflake cake flour (560 g)
20 ml baking powder
5 ml salt
30 ml butter
15 ml sugar
2 extra large eggs
about 200 ml water
cooking oil for frying

1. For syrup: In a large saucepan, dissolve the sugar in the water and bring to the boil.
2. Mix cream of tartar and cold water together and add to the syrup. Add ginger,cinnamon, lemon rind and lemon juice.
3. Boil for 10 minutes and leave to cool. Refrigerate until very cold - overnight, if
possible.
4. For dough: Sift dry ingredients together. Rub in margarine until the mixture
resembles fine breadcrumbs. Add sugar.
5. Beat eggs with 200 ml water and add to dry ingredients, mixing to a soft dough.
Add more water if necessary.
6. Knead the dough lightly for a few minutes, until smooth. Cover with plastic wrap
and leave to rest at least one hour.
7. Roll out dough to a thickness of 5 mm. Cut strips 1 cm wide and 8 cm long. Join
ends of 3 strips and plait. Alternatively, take two strips 15 cm long, join end and roll.
8. Deep-fry koeksisters in oil until brown on both sides. Dip immediately into ice cold
syrup, making sure that the koeksister is soaked through.
9. Remove with a slotted spoon and turn onto a wire rack. If syrup becomes warm,
return to refrigerator. Store koeksisters in the refrigerator before serving.

TIPS
Do not fry koeksisters too quickly or the outside will be cooked, and the inside still raw.
Use two bowls of syrup. Keep one in the refrigerator while using the other.
Keep koeksisters in the deep-freeze and remove 30 minutes before use.

MELKKOS
(Serves 4)
2 litres milk
300 ml Snowflake cake flour (165 g)
5 ml salt
15 ml butter
cinnamon sugar

1. Bring milk to the boil.
2. Sift the flour and salt together and rub in margarine. Add to milk and beat. Lumps
will form, but keep stirring well.
3. Cover with lid and simmer for 5-8 minutes, until cooked.
4. Serve hot with cinnamon sugar.

PUMPKIN FRITTERS IN SYRUP
(Makes ± 24)
250 ml Snowflake Self Raising Flour (140 g)
10 ml baking powder
1 ml salt
625 ml cooked mashed pumpkin (± 550 g)
2 extra-large eggs, beaten

SYRUP

200 ml sugar (150 g)
65 ml boiling water
125 ml milk
10 ml butter or margarine
1 cinnamon stick or 2 ml ground cinnamon
1 ml salt
10 ml custard powder

1. Sift flour, baking powder and salt together.
2. Add pumpkin and eggs and mix well.
3. Shallow fry spoonfuls in hot cooking oil until golden brown. Drain on paper towel. Place in serving dish and pour hot syrup over fritters.
4. For syrup: Bring all ingredients, except custard powder to the boil. Boil for 2 minutes. Mix custard powder with little water and stir into boiling syrup. Boil until thickened. Remove cinnamon stick.

ROOSTERKOEK
(Makes about 36)
7 x 250 ml Snowflake white bread flour (1 kg)
10 ml salt
10 ml sugar
10 g instant dry yeast (1 sachet)
60 g butter
about 650 ml lukewarm water
oil for frying

1. Sift flour, salt and sugar together. Add dry yeast and mix.
2. Rub margarine into dry ingredients and gradually add lukewarm water to mix to a soft
dough. Add more water if needed.
3. Turn out onto a lightly floured surface and knead dough for about 10 minutes until
smooth and elastic. Place dough in an oiled bowl, cover, and allow to rest for 10 minutes.
4. Knock down the dough and divide into 36 pieces. Cover and allow to rise for about 10 minutes until double in volume.
5. Deep-fry in hot oil. Drain on kitchen paper.

SOETKOEKIES
(Makes about 80)
750 ml Snowflake cake flour (420 g)
5 ml salt
5 ml ground cloves
5 ml ground mixed spices
5 ml ground cinnamon
5 ml bicarbonate of soda
250 ml sugar (200 g)
125 g butter
125 g lard
2 extra large eggs, beaten
125 ml sweet red wine

1. Sift dry ingredients together and add sugar.
2. Rub in butter and lard until mixture resembles breadcrumbs.
3. Add beaten eggs and red wine and mix to a soft dough.
4. Leave to stand a few hours, or overnight if possible.
5. Roll out to a thickness of 3 mm and cut out cookies with cookie cutter.
6. Place on a greased baking tray and bake in a preheated oven at 200 *C for 10 – 12
minutes.

SOUSKLUITJIES
(Serves 4 – 6)
500 ml Snowflake cake flour (280 g)
60 g butter or margarine
2 ml salt
10 ml baking powder
2 extra large eggs
60 ml milk
750 ml water

Sauce
about 750 ml water
250 ml sugar (200 g)
30 ml butter or margarine
8 ml cinnamon
2 ml salt

1. Sift dry ingredients together. Rub butter into mixture, until mixture resembles breadcrumbs.
2. Whisk egg and milk cut into dry mixture, to form a stiff dough.
3. Heat water in a heavy-based saucepan and bring to the boil. Take spoonfuls of dumplings and spoon into water. Place lid on. Boil for 10 - 12 minutes, without removing lid.
4. Take dumplings out of and place in bowl. Sprinkle cinnamon sugar over. Repeat with remaining dumplings in saucepan.
5. Sauce: Mix all sauce ingredients, add to heavy-based saucepan and bring to the boil and pour over dumplings.

TRADITIONAL PUMPKIN FRITTERS
(Makes 18 depending on size)
500 ml cooked, mashed pumpkin (about 450 g)
125 ml Snowflake cake flour (70 g)
5 ml baking powder
2 ml salt
2 extra large eggs, beaten
about 45 ml milk
cinnamon sugar
cooking oil for frying

1. Mix pumpkin, flour, baking powder and salt together.
2. Add eggs and enough milk to form a batter.
3. Shallow-fry spoonfuls of mixture in hot oil on both sides, until brown.
4. Drain on paper towels and sprinkle with cinnamon sugar.
Tip
To make cinnamon sugar, mix 100 ml sugar with 10 ml ground cinnamon

VETKOEK
(Makes 25, depending on size)
1 kg Snowflake Cake Flour
10 ml salt
30 ml sugar
10 g instant dry yeast (1 sachet)
30 ml cooking oil
±650 - 750 ml lukewarm water

1. Sift flour and salt together. Add sugar and dry yeast. Make a hollow in the flour mixture and add enough lukewarm water and oil to make a sticky dough. Cover the mixture and leave for about 5 minutes to rise.
2. Knock off and divide into about 25 balls. Leave to stand for about 10 minutes to rise. Bake in medium warm oil turning occasionally until golden brown.

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