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Koffiekoekies (coffee biscuits), with it's coffee-fudge filling, was Marietjie's father's ultimate favourite biscuit. Indeed, these biscuits are regarded as a bit of a luxury in South Africa because they are delicious, and also because it's hard work to make them. But the result is such a delightful mixture of textures and flavours, that it's well worth the effort.
This is one square meal in a rusk - and it is a health rusk (gesondheidsbeskuit) too, because it is high in fibre and packed with healthy seeds and nuts. It's a flexible recipe, so you can easily change the recipe. See the notes below the recipe for some ideas.
These dainty, chocolate filled shortbread barrels are simply delicious. They are ideal as a special treat over the Christmas season, a gift for friends, or when you need to take-a-plate. The bonus is that they are also very easy to make.
Malva pudding is the ultimate winter dessert. It is rich and syrupy, with a soft spongy texture. Comfort food at its best.
This favourite Cape classic, which goes under at least four names, is one South Africa's best-known traditional recipes. With good reason too: it is simply divine.
You don't rely need a recipe to make curry mince for your vetkoek; all you need is onion, your favourite spices and minced meat. You can add anything from garlic and raisins to Worcester sauce and frozen veggies. This recipe is based on the mince sauce used in our bobotie recipe.
When you ran out of bread in the house and don't have time to bake any, try this quick vetkoek recipe. Vetkoek is essentially deep fried buns that can be eaten with anything from apricot jam to curry mince. It is somewhat similar to Dutch "oliebollen", the main diference being that oliebollen are sweet and contains raisins. Traditional vetkoek is made from yeast bread dough, but this quick and easy vetkoek recipe use baking powder as the raising agent.
South Africans know them as gingerbread men, but in New Zealand these delightful ginger persons tend to be genderless. Helping you to bake and decorate them is guaranteed to keep your kids busy for a long time.
Marietjie's grandmother (who lived in the Namakwaland in South Africa), made the most delicious "skuinskoek". Skuinskoek means "diagonal cakes", probably because of the peculiar diamond form one need to cut them out. They are on their best when they are warm and fresh, but Marietjie's grandmother often made skuinskoek for "padkos": food for the road back home after a visit. She stored them in a washed fabric flour bag, which kept them for a day or two, but a modern cake tin or Tupperware container is also fine. This is not the original recipe, but a variant that is based on Marietjie's mosbolletjie rusks, using Surebake yeast and a bread maker.
Both Marietjie's mother and grandmother were known for their delicious ginger nuts. They are made from a soft dough, rolled into little balls, resulting in gemmerkoekies that are soft and chewy on the inside and crispy outside.
This stew, loosely based on Berber tagine, is perfect when you have guests over for lunch on Sunday, especially in the winter. You can prepare it the night before, leave it overnight to marinade, and pop it into the oven on Sunday morning, before going to church. The result is a hearty stew that reminds of South African potjiekos, but has a distinct Moroccan flavour.
The menu for Easter Sunday ought to be just as festive as a Christmas menu, and this traditional custard cake is just the thing for afternoon tea on Easter Sunday: not too rich, but delicious.
A basic recipe for vanilla cake. It is the perfect cake to turn into something special such as a birthday cake, for instance, or even a custard cake for Easter.
This is a family recipe for a luxurious cake that has a lovely moist texture, achieved by using lots of eggs. While the original recipe is by far the best tasting, but you can reduce the oil and sugar a wee bit.
Soweto Chicken is a heart-warming chicken casserole dish that is spicy, and you can make it as hot or mild as you prefer. The original recipe came from Soweto in Johannesburg and was published in Peter Veldsman's excellent cookbook, "Kos van die Eeu" (Food of the Century). New Zealanders love this adapted version of Soweto chicken:
This recipe for South African plaatkoekies is from Scottish origin. "Plaatkoekies" litteraly means "little cakes baked on the griddle". It should not be confused with pannekoek (pancake). Plaatkoekies are quick and easy to make and taste great. It can be served with coffee or as a light meal. They are about 7 cm in diameter each. Plaatkoekies they are very similar to New Zealands iconic pikelets, the main difference being that pikelets are larger and made from a somewhat thicker batter.
A delicious fudge with a smooth, crystal-free texture. It is relatively easy to make and won't flop, providing you're careful and take your time.
Chocolate hot cross buns, which are less spicy than normal hot cross buns, are popular in New Zealand. Although spice-free buns may be ideal for children that do not like spices and fruit, their flavour can be improved by adding just enough spice to compliment the chocolate, and this recipe does just that. This recipe uses a bread maker.
Mosbolletjies is the king of beskuit (rusks). It is sweetened, leavened yeast buns, delicately flavoured with anise seed, then baked, broken into pieces, and dried. Mosbolletjies is not common in New Zealand though, because it is a time-consuming affair to make rusks with yeast, but also because "mos" (grape must) is not readily available in supermarkets. Through trail and error, Marietjie developed an easy recipe that is very close to Mosbolletjies, using Surebake yeast and a bread maker.
Pap – a porridge made from maize (corn) meal – is the staple food of southern Africa. Putu pap is also known as krummelpap, which means "crumbly porridge". It is made with very little water, giving it a dry and crumbly texture. It is usually combined with a tomato-and-onion sauce, such as sheba sauce or chakalaka sauce, and served as a side dish together with barbecued meat or boerewors (braaivleis). People in the Western Cape tend to eat krummelpap with milk and sugar for breakfast.
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