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Hello everyone!
I'm back again with another Newsletter. We are
still awaiting our first summer rains in the Johannesburg area. The lawns
are all cleared of the dry winter grass and are just awaiting the first
summer showers. Here's hoping that we have a good rains this year.
I went to visit the Aardklop Arts Festival
in Potchefstroom the other day and took, some pics, mostly food related,
but that's what this site is all about. I hope some of the pics bring back
fond memories to South Africans no longer living here.
Click here!
Well, I promised you fridge tarts (yskastert)
as a theme for this newsletter. Not sure how well known fridge tarts are
in other countries, (email
me and let me know) but with our warm weather they are
extremely popular. This is where I sometimes wish I had some culinary
training. Would I be correct in saying that a tart is open on top
and a pie has a covering of crust? Then what would a pastry be? A small
pie, perhaps? Nevertheless, for those of you who don't know, a fridge tart
is prepared and then cooled and kept in a fridge until use (my own
definition). Scroll down to the bottom and do yourself a favour and
try one of the recipes.
Are you a bass or double bass player? Then
click here
and join the SA Bassplayers Collective!
And just to keep you updated on my outdoors
oven. The door has been made and I should get it any day now. Then I will
fetch the bricks and building will start! I will document progress on a
separate web page with pics, of course!
Ado, our 7 month old Bouvier pup is due to
receive his "summer trim" tomorrow, I will also dedicate a page on my
site to the event. He had an eye operation a few weeks ago and had to wear
a cone round his head to stop him from scratching the eye. Thankfully that
is off now and the eye is nearly back to normal. The pic below is of Ado
with his face full of sand after flattening the builder's sand heap. You
will get to know Ado well, as I will be featuring him regularly. Any other
Bouvie owners out there?
I am also collecting Stew recipes from all over
the world, if you have a stew unique to your country, add it
here
Do you have a food related website? Send me the
details and I will add it to my
Great Food Links
page.
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Are you a
Boeremusiek lover or perhaps interested in our music? I think the
correct definition of Boeremusiek would be Traditional Afrikaans South
African music. Well, if you can be in the Pretoria area on the 11th of
October you are in for a treat! The Boeremusiek Guild is staging their
annual competition at the Rooihuiskraal fairground at
Rooihuiskraalroad, Centurion! Come and enjoy music from 9 am till
late. Entrance R20 per person. Enjoy the festive bring-and-braai
atmosphere, don't forget your chairs and umbrellas
For more info, contact Kalie de Jager on 0721464451
See you there!! |
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Click
here for great
posters! |
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Caramel fridge tart
200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder
2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml instant coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g soft toffees, cut into small pieces
chocolate curls to decorate
Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and
coffee liqueur, and dip the finger biscuits into the mixture. Line the
bottom of the loaf tin with a row of the biscuits. Cream the butter and
icing sugar together until light and fluffy. Sift in the cocoa powder, add
the egg yolks and beat well. Add the brandy to the cream and whip until
stiff. Fold into the butter mixture. Dissolve the coffee powder in the water
and sprinkle the gelatine on top. Leave until spongy and melt over boiling
water or in the microwave until just melted, taking care not to let it boil.
Stir into the butter mixture. Combine the chopped nuts and toffees and set
aside. Spread about a third of the cream mixture over the biscuit layer and
sprinkle with a third of the nut mixture. Repeat the layers twice, ending
with a layer of biscuits. Cover and chill overnight. Carefully loosen the
edges with a spatula and turn out onto a serving platter. Remove the wax
paper and decorate the tart with chocolate curls. Makes a medium-sized tart.
Cassata fridge tart
CRUST
190 ml crushed Marie biscuits
50 ml Milo
50 ml melted butter
FILLING
80 ml Van der Hum liqueur
80 ml dried fruitcake mix
15 ml gelatine
45 ml cold water
500 g creamed cottage cheese
200 ml castor sugar
10 red glacé cherries, finely chopped
10 green glacé cherries, finely chopped
15 ml preserved ginger, finely chopped
5 glacé figs, finely chopped
50 g milk chocolate, grated
397 g cream, chilled and whipped
extra glacé cherries
Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed
Marie biscuits, Milo and melted butter together and press into the base of
the prepared cake tin. Chill until needed. Pour the liqueur over the
fruitcake mix and soak for 1 hour. Sprinkle the gelatine over the cold water
and leave for a few minutes until spongy. Heat until the gelatine melts but
do not bring to the boil. Cool slightly. Beat the creamed cottage cheese and
castor sugar together. Fold in the glacé cherries, ginger and figs. Add the
soaked fruit and liqueur and mix. Fold in the chocolate and cream and add
the cooled gelatine. Mix well and spoon over the crust. Chill until set,
preferably overnight. Remove from the tin and decorate with extra glacé
cherries. Makes a large fridge tart
Chocolate fridge tart
200 g dark chocolate
100 g butter
10 ml brandy
400 g sponge fingers, roughly broken
Melt chocolate gently in a bowl over hot water. Melt butter over low heat.
Add to chocolate. Stir in brandy and sponge fingers. Mix thoroughly but
lightly. Press mixture into small loaf pan and refrigerate until set, about
1 hour. Cut into small cubes and serve with coffee.
Coconut fridge tart
1 large egg, lightly beaten
10 ml vanilla essence
50 ml cornflour
900 ml milk
200 g tennis biscuits
2 ml ground cinnamon
100 ml desiccated coconut, toasted
397 g condensed milk
Combine the condensed milk, egg and vanilla essence in a microwave dish. Mix
the cornflour with a little milk and add to the condensed milk mixture. Stir
in the remaining milk. Heat in the microwave on full power, for 10-15
minutes or until thick, stirring frequently. Arrange a layer of biscuits in
a rectangular dish and top with half the mixture. Follow with another layer
of biscuits and then the remaining mixture. Sprinkle with cinnamon and top
with toasted coconut. Set aside to cool, then refrigerate for at least 2
hours before serving. Serves 8-10
Coffee fridge tart
500 ml icing sugar
250 ml soft butter
45 ml coffee powder dissolved in a little water
3 extra-large eggs, whisked
5 ml vanilla essence
400 g Marie biscuits, broken into small pieces
Spray a 33 x 20 cm dish with non-stick spray. Sift the icing sugar. Beat the
butter until light and add small quantities of the icing sugar while
beating. Blend the coffee and eggs and add small quantities to the butter
mixture at a time, beating well after each addition. Add the vanilla essence
and mix. Fold in the biscuits and spoon into the prepared dish. Chill until
firm and cut into pieces, if desired. Makes a medium-sized tart.
Lemon fridge tart
200 g (1 packet) Tennis biscuits, crushed
100 ml melted butter or margarine
3 extra large eggs, separated
125 ml castor sugar
250 ml cream, chilled
1 lemon, grated rind
80 ml fresh lemon juice
Grease a 30 x 20 cm pie dish with butter.
Mix the biscuit crumbs with the butter or margarine and press onto the
bottom and up the sides of the prepared pie dish.
Chill until needed.
Beat the egg whites until stiff and add the castor sugar a spoonful at a
time, beating well after each addition until the sugar has dissolved and the
mixture is thick and shiny.
Beat the egg yolks well and fold into the egg white mixture.
Beat the cream until stiff and fold in together with the lemon rind and
juice.
Pour over the crumb crust, cover with cling film or foil and freeze |
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