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Newsletter #37  - November 20, 2002

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18th Century Recipes

Stews all over the World

Hi, welcome to this edition of my newsletter!

Just some feedback on the new Stew page. I decided to select a dish and compare how it is prepared in different countries. Go take a look at the Stew page and the recipes received so far. If you happen to live in a country not represented yet, please mail me a Stew recipe unique to your area. It would be nice to represent as many countries as possible

My page containing recipes from the 18th Century and before is also ready, go take a look at how it was done in Jan van Riebeeck's days!

And now for the recipes! Time to get all those cookie tins filled before the Festive Season, so scroll down and choose from the recipes listed below! Have fun, and don't wait till the last moment!

And that's it for now, folks!
Hamba kahle
Peter


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Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. Thanx to all the dedicated voters, the site is currently at #2!! 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...) What about #1 by Christmas?

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

 
  Beery ginger cookies 

180 g butter or margarine 
190 ml molasses 
250 ml soft brown sugar 
5 ml bicarbonate of soda 
10 ml ground ginger 
3 ml ground cinnamon 
3 ml salt 
480 g cake flour, sifted 
125 ml (0.5 c) heated beer, stirred to remove gas 
65 ml chopped pecan nuts 

Preheat the oven to 190 C. Beat the butter, molasses, sugar and bicarbonate of soda together. Sift the ginger, cinnamon, salt and cake flour together. Add the flour mixture to the butter mixture, alternating with the beer, and mix to form a dough that is easy to roll out. Add more flour if needed. Roll out the dough on a floured surface until about 3 mm thick. Cut out shapes with a cookie cutter and place on ungreased baking sheets. Sprinkle each cookie with chopped nuts and bake for about 8-10 minutes until pale brown. Coot slightly on the baking sheets before transferring to a cooling rack to cool completely. Store in airtight containers. Makes 120 cookies. 

Chocolate fudge cookies 
 
COOKIES 
500 ml cake flour 
30 ml cocoa 
10 ml baking powder 
500 ml oats 
500 ml coconut 
250 ml sugar 
350 g margarine, melted 
FUDGE ICING 
500 ml icing sugar 
10 ml cocoa 
10 ml margarine, melted 
50 ml hot water 

Preheat the oven to 180 C (350 F). Spray a 30 x 23 cm ovenproof dish with nonstick spray. Sift together the cake flour, cocoa and baking powder in a large mixing bowl. Add the oats, coconut and sugar and mix. Add the melted margarine and mix until the dry ingredients are well moistened. Press the mixture into the prepared dish, spreading it evenly. Bake for 25-35 minutes or until cooked through and slightly crisp. 
FUDGE ICING
Sift together the icing sugar and cocoa. Add the margarine and hot water and mix to form a stiff paste. Spread over the cake while still hot, then leave to cool. Cut into squares and store in airtight containers. Makes about 34 squares. 


Cinnamon cookies 

250 g butter 
85 ml castor sugar 
250 ml cornflour 
400 ml cake flour 
7 ml cinnamon 
45 ml icing sugar 
5 ml cinnamon 

Preheat the oven to 180 C (350 F). Spray a large baking sheet with non-stick spray. Cream the butter until light and fluffy and add small quantities of the castor sugar at a time while beating continuously. Sift together the cornflour, cake flour and cinnamon and add to the butter mixture. Work together with your hands until a stiff dough is formed. Roll into walnut sized balls and arrange on the baking sheet. Bake for 25-30 minutes or until done and straw coloured. Cool and store in airtight containers. Dust with icing sugar and cinnamon just before serving. Serve with coffee. Makes 40 cookies. 


Currant cookies 
 
225 g butter 
375 ml sugar 
2 extra-large eggs 
1 lemon, finely grated rind 
2 ml rum essence 
750 ml cake flour 
5 ml bicarbonate of soda 
5 ml cream of tartar 
2 ml baking powder 
1 ml salt 
190 ml currants, rinsed 
500 ml cornflakes, crushed 

Preheat the oven to 180 C and butter a few baking sheets or spray with non-stick spray. Cream the butter and sugar together until light and creamy. Add the eggs one by one, beating well after each addition. Add the lemon rind and rum essence. Sift the dry ingredients together and add the currants. Add to the butter mixture and mix to form a dough, (if the dough is too soft, add a little cake flour. Take small pieces of the dough and roll into balls. Roll in the crushed cornflakes and arrange on the prepared baking sheets. Flatten slightly with a fork and bake for 5 to 7 minutes until golden brown. 


Hertzog cookies 

100 g butter 
265 g sugar 
3 large eggs 
500 g self-raising flour 
160 g desiccated coconut 
smooth apricot or peach jam 

Set oven on 200 C. 
Beat together butter and 50g sugar until light. Beat in the egg yolks. 
Stir in the flour and add enough cold water to make a soft dough. 
Roll dough out onto a lightly floured surface until it is about 5mm thick. Using a biscuit cutter, cut out rounds and line greased patty pans with the dough. 
Filling
Beat the egg whites until soft peaks form. 
Add remaining sugar, a little at a time, beating well after each addition. 
Beat until thick and glossy, then fold in the coconut. 
Place about half a teaspoonful of apricot jam into the centre of each pastry base. Top with coconut mixture and bake in preheated oven for 15 to 20 minutes, or until pastry is crisp and golden. 


Mealie meal cookies 

125 g margarine or butter 
500 g sugar 
3 eggs 
15 ml bicarbonate of soda 
7 ml caramel essence 
400 ml milk 
1 kg mealie (maize) meal 

Preheat the oven to 200 C (400 F). Grease a few baking sheets. Cream the butter, sugar and eggs together. Add the bicarbonate of soda and mix well. Add the caramel essence. Gradually add the milk to the creamed mixture alternately with the mealie meal. Add just enough milk to form a soft dough that can be rolled into balls and placed on the baking sheets. Allow enough room in between for the cookies to spread while baking. Flatten the balls slightly with a fork. Bake for about 10 minutes or until golden brown. Cool slightly on the baking sheets, remove carefully and place on a wire rack to cool completely. Store in an airtight container. Makes about 75 cookies. 


Melt-in-the-mouth cookies 

DOUGH 
250 g soft butter 
100 g castor sugar 
240 g cake flour 
60 g cornflour 
2 ml salt 
125 ml milk 
FILLING 
50 g soft butter 
130 g icing sugar 
5 ml grated lemon rind 
15 ml lemon juice 

Preheat the oven to 180 ?C (350 ?F). Spray 2 large baking trays with nonstick spray. Cream the butter and castor sugar until light and fluffy. Sift in the dry ingredients and blend well. Add up to 125 ml milk to form a stiff but manageable dough. Spoon into a piping bag with a star tube and pipe rosettes on to the prepared baking trays. Bake for about 15 minutes or until baked through and pale brown. To prepare the filling, beat the butter until creamy and sift in the icing sugar while beating continuously. Add the lemon rind and juice and blend well. Sandwich the cookies together with the filling. Makes 23-25 cookies. 


 

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