Traditional and contemporary recipes for biscuits, confectionery, cakes and tarts, rusks (beskuit), various breads and buns, light meals, sides, salads, the main course, pudding, a few drinks, as well as preserved foods.
You can use psyllium seed husks, flax seeds, and chia seeds instead of gluten, when you make crackers
Finely ground or sliced biltong, spread over buttered bread.
Versatile banana salad, with a pleasantly piquant, almost-sweet dressing.
Grape must syrup (moskonfyt) is simply must that has been reduced in a saucepan.
Traditional mosbolletjies use grape must (mos) as a raising agent, which gives it a unique, subtle flavour and delicate texture
Must, which can be used as a rising agent in baking, is produced during the early stages of winemaking, by crushing whole grapes and leaving it to ferment.
Thin and flaky buscuits covered with nuts and sugar, lightly flavoured with cinnamon.
Thin spice biscuits, known for both their caramelised crunchiness their beautiful relief patterns.
Egg-free rusks that are a bit denser than regular buttermilk rusks.
Custard and almonds add a delicate flavour to rusks.
Tangy guava custard, sandwiched between a slice of Swiss roll and a layer of unbaked cheesecake.