I often get requests for recipes, so I decided to put all the recipe requests on this page. If you can't find your fav South African recipe, just email me and I will do my best to find it for you.
Romany Creams -
Requested by Gayle
These sandwich cookies are popular in South Africa, but you can enjoy them in your own home wherever you live.
The ingredient measurements are a bit weird as they have been converted from US.
226.80 g butter, plus
14.79 ml butter
236.59 ml sugar
473.18 ml flour
354.89 ml shredded sweetened coconut
56.70 g semisweet baking chocolate, melted
118.30 ml boiling water
4.93 ml baking powder
Butter cream filling
453.59 g confectioners' sugar, divided
113.40 g butter, softened (not melted!)
0.62 ml salt
4.93 ml vanilla extract
44.37-59.16 ml milk
Preheat oven to 180ºC
Cream together butter and sugar; add flour, coconut, and baking powder.
Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
Roll mixture into small 1-inch balls.
Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
Gradually stir in remaining milk to filling until desired spreading consistency is reached.
When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).
Jam or Grape Syrup) Requested by Liz Thompson
10 ml (2 teaspoonfulls) slaked lime per 5 litres grape juice
Remove grapes from stalks, place in a large bowl and crush. Cover bowl and leave till the grapes ferment- a couple of days.
Strain grape skins from surface, measure grape juice and add slaked lime. Stand for 30 minutes.
Skim and strain through a double layer cheesecloth or muslin.
Heat strained juice to boiling point and strain again.
Boil juice rapidly, skimming occasionally until it becomes syrupy.
Pour the jam into hot, dry sterilised jars and seal immediately.
Requested by Debbie in California
1 litre ready-made custard
15 ml gelatine
30 ml water
90 ml castor sugar
45 ml butter
2 extra-large eggs
430 ml cake flour
15 ml baking powder
1 ml salt
cinnamon sugar (optional)
Prepare the filling: Heat 250 ml (1 c) of the custard until lukewarm. Sprinkle the gelatine over the water and leave to sponge. Melt over steam or in the microwave oven and stir into the lukewarm custard. Add the remaining custard, mix and chill until just before using. Preheat the oven to 180 ºC. Turn two 20 cm loose-bottomed cake tins upside down and spray the bottoms with non-stick spray or butter lightly. Beat the castor sugar and butter together and beat the eggs in one by one. Sift the dry ingredients on top. Mix to form a soft dough, gather into a ball and cover with plastic wrap. Chill in the fridge for 20 minutes. Divide the dough into five parts. Roll two of the parts out thinly to fit on top of the upturned cake tins. Place on top of the upturned cake tins and roll with a cake roller to trim the edges neatly. Place in the fridge or freezer for a few minutes to firm and bake for about 6-8 minutes until the pastry rounds are straw-coloured. Remove from the oven, cool slightly and remove to a wire rack with an egg flip. Leave to cool. Wash the cake tins to cool them, spray with non-stick spray and repeat with the remaining three parts of dough until all the pastry bases have been baked. Leave them to cool completely. Using a wire beater beat the custard (it will be slightly set) until creamy. Place one of the pastry circles on a serving platter and spread a quarter of the custard filling on top. Repeat with the remaining custard and pastry circles, ending with a pastry circle. Sprinkle with cinnamon sugar. Makes 1 medium-sized tart.
The origins of the dish are shrouded in mystery although one story I have heard seems perfectly plausible. It appears that some French chefs were lured to Johannesburg to cook at the old Carlton Hotel early in the 1950’s. The rich white clients of the fine dining room had plenty of money but lacked sophistication in continental cuisine and try as they might the chefs could not please their customers with the finer nuances of delicately flavoured haute cuisine sauces accompanying the well done steaks. In desperation and with a certain amount of venom, one day, they threw every commercial sauce preparation they could lay their hands on, into the pot and pronounced the resultant mish-mash to be Monkey Gland Sauce. The sweet and sour elements in the sauce struck a chord with the predominantly Afrikaner clientele reflecting so many other dishes in their traditional repertoire – the chefs enjoyed the joke, the customers enjoyed the steak and a legend was born.
No monkeys were harmed in it’s
600g medium green chillies
15 black peppercorns
5 bay leaves
2 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre white wine vinegar or rice vinegar
For this recipe you must buy perfect green chillies without any blemishes (you can use red chillies but they will be slightly hotter).
Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this).
Pour boiling water over the chillies let them sit for 5 minutes then drain.
This will get rid of most of the seeds left behind.
Next put your black peppercorns bay leaves coriander chillies and salt into a large jar or other airtight container.
Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved.
When this is quite hot but not boiling pour it into the jar with the chillies. Allow it to cool down and then put the lid on put into the fridge and leave for a minimum of 2 weeks before using.
They will keep in the fridge for at least 4 months.