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

Newsletter #61  - Oct 1 ,2003

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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.

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!!


Click here for great posters!



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

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Danville Help Group

Click here to see the great work being done by the group volunteers. Perhaps you can assist as well??

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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


The Recipes
See Links for Metric Converter


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

190 ml crushed Marie biscuits
50 ml Milo
50 ml melted butter

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 glacÚ cherries, finely chopped
10 green glacÚ cherries, finely chopped
15 ml preserved ginger, finely chopped
5 glacÚ figs, finely chopped
50 g milk chocolate, grated
397 g cream, chilled and whipped
extra glacÚ 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 glacÚ 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 glacÚ 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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