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

Newsletter #60  - Sep 18 ,2003

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  Hello everyone!

With the year rushing to an end it's just about that time of year when we start looking at festive recipes. I will of course have a bumper Festive Newsletter and I am looking for some unique Traditional Festive Recipes! Dishes that will only be prepared in South Africa! I know that's a tall order, but I am going to give it a try! Any input from you will be greatly appreciated! Please email me!

We are now a few weeks into Spring and are eagerly awaiting our first Summer rains. The bbq season is now also in full swing and my outside oven should be finished soon, then I will dedicate a newsletter to the building and use of an old time outdoors brick oven. I am already busy collecting old Traditional bread recipes to try out!

Are you a "dunker"? ...and if so, what do you dunk? Click here to see what I dunk!

For this newsletter I have chosen a dumpling theme. I am not sure how traditional this dish is, but I seem to remember that we had dumplings "souskluitjies" in our home from when I was very young. I always used to leave my dumplings for last, then enjoyed them covered in honey or golden syrup.

The Danville Help Project is a really worthy cause that I have become involved with. These volunteers feed about 150 needy kids on a daily basis and also provide clothing and food parcels for over 60 families! Would you South Africans reading this not consider a small monthly stop order just to ensure a constant inflow of funds, the banking details are on the web page, please click here Christmas is fast approaching and we hope to be able to provide presents for the kids and a good Christmas meal for everyone! Please consider a stop order, these are OUR people that need all the help they can get!

Click here for great posters!

I often get asked for fridge tart (yskastert) recipes, so in my next newsletter I will feature some of those. If there is a specific fridge tart recipe you would like me to include, please email me and I will do my best to find it for you.

 

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
Totsiens!
Peter

 

The Recipes
See Links for Metric Converter

 
 

Dambie ( the Tswana name for "dumplings")
If you can make dumplings with stew, why not with potjiekos?
sample this true African cuisine.

To cover a saucy meat stew or potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.


Chicken liver curry with dumplings

750 g chicken livers
oil for frying
1 large onion, finely chopped
1 tomato, finely chopped
5 baby potatoes, sliced (do not peel)
30 ml mild curry powder
30 ml sugar
30 ml grape vinegar
salt and freshly ground black pepper to taste
250 ml chicken stock or water

DUMPLINGS
270 ml cake flour
10 ml baking powder
2 ml salt
125 ml milk
1 extra-;large egg, whisked

Wash and chop the chicken livers. Heat the oil in a medium-sized saucepan and sauté; the onion until tender. Add the chicken livers and fry until lightly browned. Add the tomato and potatoes and mix. Add the curry powder, sugar and vinegar. Season generously with salt and pepper, pour over the stock or water and simmer slowly. Meanwhile, prepare the dumplings. Mix all the dry ingredients together. Beat the milk and egg together, add to the dry ingredients and mix. Drop spoonfuls of the mixture on top of the chicken livers, cover and simmer for 25 to 30 minutes until done. Serve with a fresh green salad as a light lunch or supper


Country lamb stew with dumplings

1 small brinjal, cubed
salt and freshly ground pepper
45 ml olive oil
2 red onions, sliced
2 cloves garlic, crushed
1 kg stewing lamb, cubed
5 ml ground coriander
2 ml ground cumin
2 ml paprika
750 ml beef stock
30 ml tomato paste
4 potatoes, peeled and quartered
2 sticks celery, sliced
3 carrots, diced
2 bay leaves

DUMPLINGS
250 ml self-raising flour
5 ml dried mixed herbs
125 ml milk

1. Sprinkle brinjal generously with salt and leave for 20 minutes. Rinse and pat dry. 2. Heat oil in a large heavy-based saucepan and sauté onion and garlic over medium heat for 5 minutes until soft. Remove and set aside. 3. Add brinjal and brown for 5 minutes. Remove. 4. Brown meat in batches over medium heat, sprinkle with spices, season to taste and cook for 2 minutes. 5. Add stock, tomato paste and onion and bring to the boil. Reduce heat and simmer, covered, for 25 minutes. 6. Add potato, celery, carrot, bay leaves and brinjal. 7. Make dumplings by mixing all the ingredients together. Place spoonfuls on stew, bring to the boil, then reduce heat, cover and simmer for 1 hour. 8. Serve hot
 


Fruity rice dumplings

200 ml cake flour
5 ml salt
200 ml cooked long-grain rice
3 dried peaches, finely chopped
10 ml fresh parsley, chopped
water to mix

1. Sift dry ingredients together and add rice, dried fruit and parsley. 2. Add sufficient water to form a stiff dough. Drop spoonfuls of the dough onto a lamb casserole during the last 30 minutes of cooking time. Cover with a lid and simmer.


Mealie meal dumplings and curried mince

CURRIED MINCE
1 onion, sliced
2 cloves garlic, crushed
oil
15 ml curry powder
10 ml turmeric
750 g lean mince
250 ml meat stock, heated
15 ml tomato paste
15 ml sugar
15 ml Worcestershire sauce
salt and pepper to taste
15 ml cake flour
3 ml salt
150 ml water

Sauté onion and garlic in a little heated oil till soft. Add curry powder and turmeric and stir-fry for about one minute. Add mince and fry till done.

Mix meat stock with tomato paste, sugar and Worcestershire sauce and add to the mince mixture. Season to taste with salt and pepper, sprinkle with cake flour and simmer till the meat is done and the sauce has thickened slightly.

To make the dumplings, mix the cake flour, salt and water together and drop spoonfuls on top of the mince. Cover and simmer for about 10 minutes or till the dumplings are done.

Serve with a side salad.


Sago dumplings

SAUCE
30 ml butter
5 ml cinnamon
200 g sugar
500 ml water
10 ml cornflour, blended with a little water

DUMPLINGS
50 ml uncooked sago
1 l milk
pinch salt
3 eggs, separated
50 ml cornflour

Mix all the ingredients for the sauce in a large saucepan. Heat while stirring continuously and bring to the boil. Simmer until the sauce thickens slightly, Pour into a bowl. Soak the sago in a little water for about 10 minutes. Set about 15 ml milk aside and add the soaked sago to the remaining milk. Add the salt and heat until the sago is cooked and transparent. Stir every now and then. Beat the egg yolks lightly. Add the cornflour and the remaining milk and mix well. Stir a little of the hot milk mixture into the egg mixture before adding it to the remaining milk mixture. Simmer slowly for 5 minutes, stirring frequently. Beat the egg whites until stiff and fold into the mixture. Drop tablespoons of the mixture into the syrup and serve. Serves 4-6.


Potato dumplings

30 ml butter
125 ml finely chopped onion
1 kg potatoes
2 eggs
125 ml milk
150 g white bread flour
10 ml baking powder
salt and freshly ground pepper
nutmeg

Heat the butter in a small skillet over low heat. Add the onion and cook for about 5 minutes until softened and translucent.
Boil the potatoes until soft. Drain, peel and mash them with the eggs and milk. Add the onion and stir in 100 to 150 g flour, adding just enough to make a very soft dough. Add the baking powder and season to taste with salt, pepper and nutmeg.
Fill a large saucepan with salted water and bring to the boil. Form the potato dough into small balls. Cook dumplings, a few at a time, for 10 minutes.
Drain and keep warm while you cook the remaining dumplings.
Serve with a meat dish, or fry in butter and cinnamon, sprinkle with sugar and serve with a jam sauce or custard.
 

 

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