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Marietjie grew up with this attractive cheese and condensed milk tart, topped with apricot halves, that perfectly combines sweet, tangy and savoury tastes. It looks just like sunny side up eggs. Marietjie's sister, who declared this to be her all-time favourite tart, was known to eat it for breakfast. She also made it a standard item on her birthday where, together with chocolate cake and a savoury tart, it was offered to guests who dropped by any time between morning tea and afternoon tea time.
Frikkadelle are South African meat balls. They can be as simple or grand as the occasion demands, and this recipe is definitely on the lavish side (but easy to make): the combination of perfectly flavoured frikadelle, served in a heart-warming tomato, onion and wine sauce, will tame the coldest and wettest of winter nights.
Slaphakskeentjies is an old fashioned traditional South African salad recipe that stood the test of time. These delicious small pickled onions, in their tangy, piquant sauce, can be served with a variety of meat-based main dishes. Because peeling onions can be time-consuming, this recipe is for a small batch, but you can easily doubled or triple the ingredients if you need to.
An easy and simple pasta salad that goes well with "braaivleis" (barbeque), picnics or when camping out. The salad can be refrigerated for up to three days.
Paptert (porridge pie) is a delicious modern addition to South African braaivleis (barbeque). It's looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart. Leftovers will keeps well in the fridge until the following day, but should be served warm.
Because pickled fish should be marinated in the fridge for two days, it is a great dish to make in advance for a long weekend, or any other day that you won't have time for cooking.
If you're looking for a South-African dessert or afternoon tea-time treat that can be made on either the stove-top or in the microwave oven, instead of being baked in a conventional oven, you will find this unbaked milk tart to be quick, easy, creamy and delicious.
Broccoli may not be everyone's favourite, but this clever recipe from Fay Lewis' book, Be My Guest, is guaranteed to convert your guests (or family).
We love it when the first strawberries of the season announce the eminent arrival of summer, even if they tend to be a bit tart. This is fortunately not a problem, if you serve them with balsamic vinegar!
Passionfruit adds a lovely new twist to a traditional lemon meringue pie. This lovely new variation was recently introduced as a promotional recipe by Nestle South-Africa, for their Full Cream Sweetened Condensed Milk. This is our adapted recipe.
What to serve a vegetarian guest at a "braai" (South African barbeque)? After all, barbequed meat is the essence of a "braai". The good news is that vegetarians don't have to settle for second best at a "braai", because a baked butternut served with spicy peanut sauce is a meal fit for a king, as either a main or side dish. Marietjie was introduced to West-African peanut sauce on an overland-safari with a few vegetarians. She was so impressed that she considered becoming a vegetarian herself.
A Kiwi friend introduced us to corn, avocado and tomato salad. Marietjie experimented a little by adding biltong and cheese to it, and found this addition adds a lovely South African character.
Unbaked, refrigerated squares or balls that are made from dates and crushed biscuits are a South African favourite. They can be flavoured with vanilla or brandy and can be cut into squares or rolled into balls. They are usually covered in desiccated coconut to make them less sticky, and some recipes add more butter to make them softer, but the basic recipe remains the same.
This lovely creamy oven baked fish is guaranteed to warm up a cold winter's evening, especially if combined with fresh salad, a bottle of Riesling, and good company. We found the original version of this recipe in a book called "Voortrekker Resepte", published in 1988 to commemorate the 150th anniversary of the "Groot Trek" in South Africa. We adapted it a bit to suit our family, but this recipe is still fairly close to the original:
There are no words to describe tiramisu when it's been made with the correct ingredients. In fact, the literal meaning of Tiramisu, which is "pick-me-up", is bit of an understatement. Tiramisu is a desert worthy of a special occasion: neither making nor eating it may be rushed.
These lovely biscuits, also known as Highlander biscuits, are great for a coffee-time nibble, and can be baked with or without chocolate chips. This traditional New Zealand recipe is similar to the South African version, the main difference being that New Zealand's condensed milk biscuits are made without egg.
This recipe was born out of the need to cook a meal from ingredients in our fridge, was inspired by recipes from the "Simply Cooking at Northcity" cooking course and Ken Hom's book "Foolproof Chinese Cookery", borrowed techniques from Ross Dobson's book "Chinatown", and got the green light from our daughter. Fusion cooking in the true sense of the word!
Scrolls are delicious and economical, and great fun to make and eat. We enjoy them as morning or afternoon snacks, served as a side when we have soup, and in our lunch boxes.
This chicken, which is marinated overnight in buttermilk before being slowly baked in the oven, is tender, succulent and golden brown. It was inspired by Maryland chicken, but is healthier (and easier to make) because the chicken is baked rather than fried in oil.
This is one of our regular winter soup recipes. The important thing is to simmer it gently for the whole day to bring out that meat-bone heartiness, so you will need a slow cooker, or a slow stove plate and a heavy pot with a solid lid.
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