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Custard and almonds add a delicate flavour to rusks.

The original recipe for custard and almond rusks appeared in Woman's Value, back in 1998. It is about time to put it under people's noses again, so here's Marietjie's version, which introduces just a hint of spice.

Here is a classic recipe for coconut ice, but with a modern tweak.Marietjie's mother got the recipe from Aunt Hetty Gouws. Aunt Hetty used a drop of red food colouring for the pink coconut icing, but because we avoid artificial food colouring when we can, Marietjie experimented with natural freeze-dried raspberry powder, with excellent results.
A baked orange pudding is a tangy, traditional, and highly addictive affair. This recipe ticks all the boxes: it is zesty, has been handed down the generations, and has been proved to impress friends and colleagues alike. It is sticky too, on account of being baked in its own sauce.
When you sandwich tangy, tropical guava custard between a slice of Swiss roll and a layer of unbaked cheesecake, you get a guava tart. We guarantee it will make your toes curl.
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