Ingredients:

8-9 medium potatoes
100g cheddar cheese, grated
200ml cream
½ onion, finely sliced
Salt and Pepper

Method:

1. Peel the potatoes and slice into thin discs
2. In a rectangular, oven-proof dish (about the size of an A4 piece of paper), place a layer of potato slices and then a few slices of onion on top. Add salt and pepper.
3. Create as many layers as possible.
4. Pour the cream over the potatoes.
5. Cook at 180°C for 1 ½ – 2 hours
6. Just before serving, sprinkle the cheese over and grill until golden brown.

Ingredients:

1 tin sweetcorn kernels
1  1/2 cups cake flour
2 eggs
1/2 cup milk
100g cheddar cheese, grated (1 cup)
1 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
5ml baking powder
salt to taste
oil to deep-fry

Method:

1. Sift the dry ingredients together.
2. Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
3. Add the corn.
4. Heat oil in a frying pan and drop spoonfuls of the batter into the oil.
5. Cook until golden brown and puffy.

Ingredients:

2 packets of Tennis biscuits
2 sachets of Orley Whip or 500ml cream
1 tin caramel
peppermint crisp chocolate

Method:

1. Beat the Orley Whip / cream.
2. Mix in the caramel.
3. Layer the Tennis biscuits and the Orley Whip mixture.
4. Sprinkle peppermint crisp on top.
5. Place in fridge to set.

Ingredients:

1 cup flour
3/4 cup grated cheese
1/2 tsp salt
1 egg beaten into 3/4 cup milk
1 tbsp melted butter
4 tsp baking powder
pinch of Cayenne Pepper

Method:

1. Mix all ingredients together.
2. Place spoonfuls into greased pattie tins.
3. Bake at 240°C for approx 10 minutes.

Ingredients for the dough:

375 g cake flour
15 ml melted butter / margarine
5 ml lemon juice
250 ml cold water
5 ml salt

Ingredients for the filling:

500 g minced mutton / lamb
2 ml turmeric
5 ml salt
1 large clove garlic
1 piece of ginger
1 green chilli, crushed
10 ml chopped coriander leaves
1 large onion, finely chopped
3 spring onions, finely chopped
2 ml garam masala
20 ml butter, melted
oil for frying

Dough

1. Sift the flour and salt together, add enough cold water to make a firm dough.
2. Add the lemon juice, knead the dough gently until pliable.
3. Divide the dough into 12 pieces and roll each into a ball.
4. Roll out 6 balls on a floured surface and shape them into 10-cm diameter rounds.
5. Brush each round with melted butter and sprinkle with flour.
6. Stack the rounds leaving the final round ungreased and unfloured. Roll out the stack into a very thin, large round and trim the sides to form a square.
7. Heat an ungreased baking sheet in the oven at 230C until very hot, remove from the stove and place the dough square on it.
8. Turn the dough square over a few times until the dough starts puffing up.
9. Remove the square from the baking sheet as soon as this happens. Repeat the procedure for the remaining 6 balls of dough (so you end up with two big squares).

Filling

1. Cook the meat with a mixture of the garlic, ginger, turmeric and salt minced together. Add the chilli and coriander leaves.
2. When almost dry, add the onions and cook until the liquid has evaporated, stirring often to prevent from forming lumps.
3. Add melted butter, allow the mixture to cool down.
4. Add the spring onion and masala.

Samoosas

1. Cut the prepared dough squares into strips 8 cm wide and 25 – 30 cm long.
2. Separate into layers before the pastry cools.
3. Cover with a damp cloth to prevent the dough from drying out while making the samoosas.
4. Holding a strip of pastry in your left hand, pull the bottom corners across and fold it up to form as a triangle with sharp corners and a pocket in which to put the filling.
5. Fill with about 10ml filling, then continue folding the pastry across the top of the triangle to seal off the opening. Tuck the edges round to form a triangle.
6. Seal the remaining edge with a paste of flour and water and pinch the two bottom edges together.
7. Leave in a cool place for about half an hour before cooking.
8. Fry the samoosas in hot oil for 10 minutes or until golden brown, turning them often.
9. Remove and drain.

Ingredients – pastry:

2 cups flour
1 egg
½ cup sugar
2 tsp baking powder
125g butter
pinch of salt

Method – pastry:

1. Cream butter and sugar well together and add the egg, before beating well.
2. Add all other ingredients – making a stiff dough.
3. Press into one or two round cake tins/pie dishes and bake at 180°C until light brown.

Ingredients – filling:

4 ½ cups milk
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter

Method – filling:

1. Bring milk to the boil.
2. Beat eggs well and add sugar, flour, cornflour and salt.
3. Mix well.
4. Pour boiling milk into the mixture and stir well.
5. Return to stove and stir well until mixture thickens.
6. Add butter and vanilla essence and pour into cooked shell.
7. To decorate, sprinkle with cinnamon.

Ingredients – Cake:

1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk

Ingredients – The Sauce

250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy

Method:

1. Set oven to 190°C
2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
3. Sift dry ingredients into separate bowl.
4. Melt butter in a small pot on a medium heat and add the vinegar and milk
5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
6. Pour into an ovenproof casserole dish that takes about 2 liters.
7. Bake at 190°C for 45 mins until the top is nicely browned.
8. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
9. Serve it with ice-cream or custard or both.

Ingredients:

oil
800g lamb
2 onions, chopped
5 carrots, sliced
1 bunch green beens, cut in half
10 patti pans
250g mushrooms (1 punnet)
10 baby potatoes, peeled
3 mielies, each mielie cut in 3 pieces
salt and pepper

Method:

1. Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
2. Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
3. Add the potatoes and mielies (and any other veggies that take a long time to cook).
4. Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
5. When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
6. Serve with rice or samp.

3 Potjie secrets:

1. Don’t stir the pot. Ever. You are allowed to move things around ever so slightly but never stir!
2. Always make sure there is enough liquid at the bottom of the pot – just enough to cover the meat.
3. There is a difference between a potjie and a stew – don’t mix everything together, it shouldn’t look like a stew once you’re done! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.

Ingredients – dough:

2 cups cake flour
2 tablespoon baking powder
½ tsp salt
1 large egg
4 tbsp butter/margarine
½ cup of water
oil for frying

Ingredients – syrup:

1kg sugar
1 ½ cinnamon sticks
½ tsp ground ginger
1 ½ cups of water
juice of one lemon

Method – dough:

1. Sift the flour, baking powder and salt together.
2. Rub in the butter and mix until pliable.
3. Mix this with the egg and water (adding the water a little at a time).
4. Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
5. Let the dough rest at room temperature for about three hours (under an inverted mixing bowl).

Method – syrup:

1. Prepare the syrup a day before (it needs to be very cold).
2. Dissolve sugar in the water.
3. Add the spices and lemon juice to this and boil together. Leave the syrup cool in the fridge overnight.

To prepare the koeksisters:

1. Roll out the dough (thickness 5mm).
2. Cut the dough into strips of 6cm long, 2cm wide.
3. Cut each of these strips into three strips (not all the way through, leave the strips connected at the top).
4. Plat each strip, pinch together at the end of the strip.
5. Deep fry until golden brown.
6. Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
7. The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
8. You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.

Ingredients:

500g minced beef
1 medium onion, finely chopped
1 cup soft breadcrumbs
3 garlic cloves, crushed
1 tsp ground paprika
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh mint, finely chopped
1tsp salt
½ tsp freshly ground black pepper
2 eggs, beaten
2 tbsp vegetable oil

Method:

1. Combine all ingredients together and mix well.
2. Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.
3. Heat the oil in a non-stick frying pan and brown the meatballs on both sides.
4. Reduce heat and cook until the meat is no longer pink.
5. Serve on top of creamy garlic mashed potatoes.