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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #29  - July 26, 2002

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Hi, welcome to my newsletter!

We went on our first hike in quite a while (take a look) and I thought I would find some outdoors/hiking recipes for this issue. The best part of a hike is at the end of the day when everyone is relaxing round the campfire enjoying a bbq or just chatting.. Keeping in mind that when hiking you build up quite an appetite but need to carry as little as possible, so you need to plan well. So scroll down for some for some ideas on what to prepare.

Would any hikers (or campers) like to share their own typically South African trail food recipes? Please email me and I will add them to my site.

  My Afrikaans pages 

..and I am still looking for more wacky ways to improve the Elephant Stew recipe, a big thanx to those who have already sent in suggestions:-) Take a look at the other comments and add yours  

And now for something special, a sensational new 
South African singer and musician! Check this out!!!
 Invitation from Nianell (if you don't  have Powerpoint, click here!) 
..or click here for the fansite I did in tribute to Nianell

Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. The site has  been at #4 for a while now, we need to get to 50,000 points to go to the Hall of Fame, so please click here or on the Top 100 logo at the top of this letter to vote.......thanx....(if you have the time, you can vote once a day!...even better, pass this URL on to your friends and ask them to vote as well...)

Please pass this letter URL on to friends and  hopefully they will subscribe as well. I would especially like as many South Africans no longer living here to get to see it:-) Subscription details at the end..

If you happen to be looking for a specific Traditional South African recipe, just email me and I will do my best to try and find it for you! 

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
Keep well
Peter

 
 

The Recipes
See Links for Metric Converter

 
 

Ash Cake

250ml (1 cup) self raising flour
5ml (1 tsp) baking powder
5ml (1 tsp) salt
60-125ml (1/4 to 1/2 cup) water
15ml  (1tbsp) margarine

Mix the flour, baking powder and salt. Heat water and margarine separately and then gradually mix into the flour mixture to form a smooth, pliable dough. Shape the dough into a round, flat cake, cover it with coals from an open fire and bake for about 30 minutes or until thoroughly baked.
When done, dust off the excess ash and serve with jam, syrup, cheese or whatever you have available.


Stick Bread

500ml (2 cups) self raising flour
10ml (2 tsp) salt
100ml (1/3 cup) water

Mix the flour and salt and gradually add water until the dough is pliable, but not sticky. Roll the dough into a long 'snake' and twist around a debarked green stick. Hold over glowing embers until the dough is golden brown. A variation is to add ground peanuts, raisins or chopped dried apple into the dough. Then wrap aluminium foil round the dough before wrapping it round the stick and grill as before. Another variation is to flatten the 'snake', run peanut butter down its length, fold over and shape back into a snake with the peanut butter in the centre. Grill as before. 


Shaggy Dogs

1 large bar of plain chocolate
1 packet marshmallows
125ml (1 cup) coconut or
125 ml (1/2 cup) chopped nuts (or both)

Melt the chocolate in a tin mug (you are out hiking, remember?) Put coconut/nuts in a separate container. Place marshmallow on the end of a fork or a sharp debarked stick and dip first in chocolate, then in coconut and nuts. You could also roast the marshmallow over the fire first and then do your dipping.


Hiker's Potato

1 large potato
1-2 cheese triangles or cheese sliced into strips.
dab of butter or margarine

Wash potato thoroughly. Wrap in two to three layers of tin foil and bake in embers for 20 minutes. Unwrap the foil carefully, slice potato lengthways about two thirds through, insert slices of cheese and butter. Re-wrap and bake for another 15-20 minutes. 


Backpacker's Nutties

Can be made towards the end of the trail when you are bound to have leftover bread.

6 slices bread (preferably about 3 days old)
1 plateful sugar water
1 or 2 eggs
15ml (1 tbsp sugar)
7.5ml (1 1/2 tsp) cake flour
30ml (2 tbsp) finely chopped mixed nuts
cooking oil for shallow frying

Dip the slices of bread in the sugar water, but do not soak. Mix together the remaining ingredients, then spread the mixture over the slices of bread. Heat the oil and fry each slice for approximately four minutes, or until golden brown.  Cut into quarters and set aside to cool

 
 

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