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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.
The perfect accompanying sauce for crumbly putu pap.
This is a lovely casserole, comforting and just a wee bit spicy.
Pineapple tart is a refreshing tart with a tropical flavour. The traditional recipe requires ingredients that are common in South Africa but hard to find elsewhere, but this recipe use New Zealand ingredients.
Mayonnaise and chutney may sound like an unusual combination for a chicken casserole, but this saucy, flavoursome dish is much-loved in South Africa. It never fails to increase the appetite of your guests, who will invariably ask for more chicken, or, as we say in Afrikaans, "vra na meer hoender".
A Peppermint Crisp Tart is an incredibly rich, flavoursome, and refreshing tart, bad for strict diets, but well-loved by generations of South Africans. It use typical South African ingredients that may be hard to find outside South Africa, but this recipe has been adapted with alternative ingredients.
Jan Smutsies are somewhat similar to cheeseless cheesecake tarts, the main difference being that Jan Smutsies contain apricot jam (South Africans' favourite jam) while cheesecake tarts are made from raspberry jam. Jan Smuts was an eminent South African and British Commonwealth statesman, military leader, and philosopher. He was Prime Minister in the Union of South-Africa from 1919 to 1924 and again from 1939 to 1948. His political supporters preferred these tartlets over Hertzoggies.
Hertzoggies are light, puffy pastry tartlets with a delectable apricot jam meringue filling. It may remind you of Louise slice. Hertzoggies are named after General Hertzog, who was South Africa's Prime Minister between 1924 and 1939. Hertzog's political supporters loved Hertzoggies, while his opponents preferred Jan Smutsies.
Lovely toffee-like coconut-oat biscuits, with currants and cherries. It is an old family recipe that originates from the Outeniqua mountains in the Western Cape Province of South Africa. Yield about 650 grams of biscuits.
A strawberry mousse that melts in your mouth, combined with crispy meringue.
Two or three rusks and a hot drink can replace a meal, especially if the rusks are made from ingredients that are high in fibre, such as All Bran.
South Africans love fruitcake, especially very fruity ones. They are common during the Christmas season, but fruitcake lovers tend to bake and serve it throughout the year. This is one of our favourite fruitcake recipes: it consists mostly of fruit, is quite moist, and a bit spicy. It is a flexible recipe, so you can use your favourite fruits and flavours.
Aromatic and beautifully coloured, yellow rice is essential with bobotie and the perfect companion to chicken pie.
Pumpkin fritters are delightful, especially when served warm with crunchy cinnamon sugar. You can almost serve it as desert!
This very traditional "boerekos" vegetable dish has a unique combination of flavours.
The Summer Christmas Salad is made from fruit that is readily available during Christmas time in South Africa and New Zealand. The red, green and white colours suit the Christmas theme perfectly.
This delightful summer salad dressing can be used over almost any salad, or even fish or meat.
A fantastic Moroccan dish that combines the soft flavour of lamb with the unique, almost tangyness of pomegranate.
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