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

Newsletter #77  - May 31 ,2004

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  Hi there!

Anyone for some cheese? Yup, you guessed it, it's time for a cheese theme. Personally, I don't go for the fancy stuff, just give me some sweetmilk, cheddar or gouda. One of our supermarket chains had a "cheese it and enjoy it" cheese promotion on a while ago. Suited me perfectly as I am a great cheese fan. One of my alltime cheesy favs is Welsh Rarebit or rabbit as I used to call it when I was still a toddler. Then mother-in-law's macaroni-n-cheese and cheese straws and of course cheesecake! Cheese straws are ideal "padkos" for munching while travelling.

Well, scroll down for some cheese recipes!

We have just come back from a short visit to the Kruger national Park, go take a look here for some of the pics I took.

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will mail you a South African one for every one I receive from another country. Please email me and we can make arrangements. Thanx a lot!

My website is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Give your opinion on the the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.


Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going


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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!

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The Recipes
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Cheesy Mealie Bread

500 g self-raising flour
1 (410.00 g) can corn kernels, drained
5 ml salt
1 egg
500 ml buttermilk
250 ml cheddar cheese, grated

1. In a large bowl, mix together the dry ingredients, corn and cheese, reserving a little for the top.
2. Add buttermilk and egg, mix to a tacky dough.
3. Spoon evenly into a lightly greased and floured 23x8x8cm loaf tin.
4. Smooth the top and sprinkle with the reserved cheese.
5. Bake at 180C for 1 hour.

Blue Cheese dressing

1/2 cup blue cheese
1/2 cup fat-free mayonnaise
1/2 cup plain fat-free yogurt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
1 teaspoon white vinegar

1. Mix together everything but the cheese and milk to a creamy consistency.
2. Add crumbled bleu cheese, and mix well.
3. Add milk, a tablespoon or 2 at a time, until you reach the consistency you like for dressings.
4. Enjoy lightly poured over salad.

Cheese Puffs

2 cups cake flour
1 cup cheddar cheese, grated
1 egg
5 teaspoons baking powder
1 pinch salt
milk, to mix

1. Sift dry ingredients and mix in cheese
2. Break egg into cup and top with milk to 250ml and beat slightly
3. Add egg to dry ingredients and mix well. If dough is too dry, add a little water. Dough must be soft but still firm.
4. Grease a muffin tray and bake at 180C for 15 20 minutes until golden

Chimpanzee Cheesecake

1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
6 Tbs. butter, melted

1 lb. cream cheese
1/4 c. granulated sugar
2 tsp. lemon juice
4 large eggs
1 c. sour cream
1 c. mashed bananas (approx. 3 bananas)

Make Crust:

Preheat oven to 350 F.

Place the crumbs in a mixing bowl and add the sugar and butter. Blend well.
Press the crumb mixture onto the bottom and partly up the sides of a
greased 9-inch springform pan. Smooth the crumb mixture along the bottom to
an even thickness.

Bake 10 minutes. Cool before filling.

Make Cheesecake:

Preheat oven to 350 F.

In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust.

Bake for 1 hour.

Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. Yield: 10 servings.

Cheese Straws

1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Ginger -- powdered
1/3 cup Butter
4 ounces Sharp cheddar cheese
1/4 cup Sesame seed -- toasted
1/2 teaspoon Worcestershire
2 1/2 tablespoons Cold water

Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blanded. Add Worcestershire to water, sprinkle over flour mixture, and process until dough
is moistened holds together when pinched with fingers.
Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and 1 1/2" wide.
Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.

Baked Macaroni and Cheese

1 medium onion -- chopped
1 clove garlic -- minced
1 cup chopped red bell pepper
4 tablespoons margarine
4 tablespoons flour
2 1/2 cups skim milk
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper -- optional
1 1/2 cups lowfat cheddar cheese -- shredded, divided
8 ounces macaroni -- cooked
1/3 cup toasted bread crumbs

Preheat oven to 375-degrees F.

Melt the butter in a skillet. Add onions, garlic, and red pepper and saute until tender. Add flour and cook, stirring constantly, until the mixture bubbles slightly, about 2 minutes. Add milk, a little at a time, mixing thoroughly after each addition. Bring to a boil, add salt, peppers, and one cup of the cheddar cheese. Cook, stirring constantly, 2 to 3 minutes more.
Spray a 1.5-quart baking dish with cooking spray. Place cooked macaroni in the dish. Pour cheese sauce over macaroni and mix gently. Sprinkle the remaining cheese (1/2 cup) over the top. Spread the breadcrumbs over the cheese. Bake, uncovered, for 30 minutes, or until the top is golden and
the sauce is bubbling.

Cheese sauce

100 ml butter
100 ml cake flour
500 ml milk
salt and pepper
100 g cheddar cheese, grated (250 ml)

Melt butter, add cake flour and stir till smooth. Heat the milk and add gradually while stirring constantly. Season with salt and pepper.  Stir in the cheese, remove from heat and stir until the cheese has melted.



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