MELKKOS

Ingredients

190 ml cake flour
2 tbsp butter
pinch of salt
4 cups of milk
1 cinnamon stick
cinnamon sugar to serve

Method

• Rub the butter into the flour and salt using your fingertips.
• Bring the milk with a cinnamon stick to boil on the stove.
• Add the butter and flour mixture gradually while stirring.
• Lower the heat and let it simmer for 5 to 10 minutes until cooked. Stir regularly.
• Serve the melkkos steaming hot in pudding bowls
• Sprinkle with cinnamon sugar to taste.

VEGETABLE SOUP

Ingredients

30ml butter
2 medium onions, chopped
1 tsp crushed garlic
3 large carrots, chopped
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut, peeled, seeded and chopped
kernels cut from 2 fresh sweetcorn
15ml finely chopped fresh thyme
2 litres vegetable stock
salt and black pepper

Method

• Heat oil in a large saucepan, sauté the onions and garlic until onions are transparent.
• Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, thyme and the stock and bring the soup to the boil.
• Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft.
• Season to taste and serve with fresh bread.

OXTAIL POTJIE

Ingredients

2 large oxtails, cut into joints
1/3 cup cooking oil
2 large onions, thickly sliced
6 bay leaves
4 chopped cloves of garlic
4 large carrots, peeled and thickly sliced

1 packet of baby marrows, thickly sliced

250g button mushrooms, leave whole
the juice of one lemon
6 potatoes, peeled and halved
1 cup of red wine
water to cover
salt
black pepper
a dash of Worcester sauce

Method

• Heat the oil in the potjie, brown the meat quickly over high heat with the onion.
• Add bay leaves, garlic, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water to cover all ingredients.
• Leave to simmer away very slowly for four hour
• Add the potatoes, mushrooms, baby marrows and wine and let it simmer until the potatoes are done and the meat is tender.
• Serve with rice or pap, fresh breads and salads.

SOUSKLUITJIES

Ingredients

Dough:
250ml cake flour
2ml salt
10ml baking powder
1 egg
6 tblsp butter
100ml milk

Syrup:
500ml boiling water
25ml butter
150ml cinnamon sugar


Method

• Sift all dry ingredients together.
• Rub the butter in with your fingertips until mixture has become crumbly.
• Beat egg and milk together and mix into flour mixture until a soft dough is formed, add more milk if dough is too stiff.
• Preheat oven to120°C.
• Bring water and 25ml butter to boil in a pot and drop spoonfuls of dough into the boiling water.
• Place lid on the pot and boil for 15 minutes – Do not lift lid to check.
• Remove dumplings with a slotted spoon and place in an ovenproof dish, sprinkle with cinnamon sugar and cover with a lid.
• Add remaining cinnamon sugar to the water in the pot and bring to a boil.
• Pour cinnamon syrup over dumplings, replace lid and place in a pre-heated oven until ready to serve.

MILLIONAIRE SHORTBREAD

Ingredients
 

125g margarine

180g flour

30ml syrup

90g castor sugar

60g castor sugar

1 small tin condensed milk

125g margarine

1 slab dark chocolate

Method

• Cream the margarine and 90g castor sugar.
• Add flour gradually and knead lightly.
• Press into square tin and bake at 150°C for 30 minutesw.
• Place condensed milk, syrup, margarine and 60g castor sugar in a pan, boil for 7 minutes.
• Spread on top of shortbread when cool.
• Melt chocolate and spread over the top.
• Cut into squares.

YOGHURT BREAD

Ingredients

500ml wholewheat flour

5ml salt

10ml bicarbonate of soda

20ml honey

500ml plain lowfat yoghurt

60ml oil

Method

• Mix the dry ingredients together in a large bowl.
• Add yoghurt and oil. Mix together well.
• Place this soft dough into a loaf tin. (About 12 X 22cm)
• Bake in a preheated oven at 180°C for about 40 minutes, until brown and an inserted skewer comes out clean.

Makes 1 loaf.

PANCAKE BATTER

Ingredients

 

500g flour

500ml milk

750ml water

3 extra large eggs

5ml salt

50ml oil

Method

• Beat eggs, milk, water and oil together.
• Gradually add flour and salt while mixing.
• If mixture thickens too much before making pancakes you can always add a little more milk.