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This is a lovely chocolaty chocolate mousse, and better still, one that sets quickly. We use either milk or dark chocolate – or even a combination of the two – depending on the preferences of the feasters.
If you are a fan of Milo, you will most probably love Milo biscuits. They are crunchy on the outside, soft and Milo-ish inside, and goes very well with a glass of cold milk.
A bottle or two of tangy beetroot is a very handy thing to have in the pantry when you need to conjure up salad in a hurry. This spicy beetroot salad, also known as pickled beetroot or even beetroot relish, is a favourite in both South-Africa and New Zealand.
Ouma Corrie, Marietjie’s grandmother, taught her to make Swiss roll when she was a little girl – a skill that is appreciated by Jaco and Mia, who loves eating Swiss roll.The main difference between South African and Kiwi recipes seem to be the filling: raspberry jam in New Zealand, and apricot jam in South Africa. We use Craig’s Apricot Lite Fruit spread, available in New Zealand supermarkets.You can fill it with anything of you like, of course: caramel condensed milk became a popular filling in South-Africa, and lemon curd is worth trying too.
Custard slices (Afrikaans “vlaskywe”), a very traditional treat in South Africa, are made by sandwiching thick custard between two layers of crispy crust, and adding a thin layer of icing to glaze the top. They are related to Kiwi custard slices/squares, but not quite the same.This recipe is based on the traditional South African custard slice, but we used rose water to flavour the icing, and puff pastry to make the crust. You can of course use either lemon juice or vanilla in the glaze icing, which is more traditional than the some-what Bohemian flavour of rose water.
Why do people love crème brûlée so much? We think it is how you have to crack through the crispy sugar-topping to get to the heavenliest of all custards. It is a very elegant desert, and usually expensive when you order it in a restaurant – but is actually very easy to make. Especially this recipe, demonstrated by the French pastry chef Guillaume Nicoli on NZ television, as it does not require the use of a bain-marie (water bath) to cook.
This Kiwi favourite – called yo-yo biscuits because they look like the toy – are egg-free and made from custard powder. When made with real butter, they are guaranteed to melt in the mouth. A number of cafés in New Zealand sell enormous yo-yo biscuits, but we prefer them smaller.
Ouma Babsie, Marietjie’s grandmother, lived in Onseepkans in the Boesmanland in the North-Western Cape. Because their farm was on the banks of the Orange River it produced top-quality fruit, which Ouma Babsie bottled for the winter months. Her bottled quince left a lasting impression on Marietjie: slices of rosy pink quince preserved in heavy syrup was not something that was easy to come by for city dwellers.
There are two peach trees in our backyard. They produce luscious, juicy sweet yellow peaches, enabling us to make the best peach chutney every autumn, using this recipe.
There is nothing as refreshing as cold ginger beer on a scorcher of a day! Ginger beer is a traditional drink as well. It was quite popular – and made frequently – in the days before fizzy drinks became readily available, especially on New Year.
Buttermilk pudding is a very traditional baked pudding in South Africa. It is a light pudding, with a creamy spongy texture, and we love it.Although buttermilk pudding is great on its own, the orange sauce described in this recipe is a perfect companion if you feel a little more adventurous. 
Marietjie’s mum used to say "I love you as much as fig jam" when she liked someone a lot, and she was right: green fig preserve is lovely with wholegrain bread and butter, irresistible on a cheese platter, and goes very well with buttermilk pudding. The whole preserved figs are also delicious on their own, especially when lovingly served up on cake plates with tea or coffee, as they did in the Old Cape.
There are many recipes for boerewors, but this recipe for traditional boerewors from Sannie Smit, is a simple basic recipe to start from.
These biscuits do not require cooling down after baking; they are pure bliss hot from the oven. In fact, they are a bit like a cup of thickly brewed Mexican hot chocolate: creamy, chocolaty, and lightly spiced with cinnamon and a dash of chilli.
Marietjie's mum enjoyed sewing and during the 80's she attended Knitwit classes for home dressmakers, which taught quick and easy ways to work with knit and stretch fabrics. They also exchanged fast and easy recipes, and this recipe was known as Knitwit Bran Rusks.
While it is expensive to buy Dukkah in the shop, it is quite economical to make at home. This dukkah is from Julie le Clerc’s book Taking Tea in the Medina. It is a mild blend, and our whole family loves it.
Instead of using ready-made curry mix, this recipe for Cape Malay lamb curry combines basic spices (ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves) into one of South Africa’s best curries. The long list of spices may let it sound complex, but is surprisingly easy to make.
“Shall I bake a cheesecake?” Marietjie asked, and proceeded to spread her recipe books on the table. She could not quite find what she wanted and started to devise a new recipe on the spot. Jaco had his doubts, but can now report that he worried too much. His wife’s new recipe turned out to be just right in his view – and he’s been looking for the perfect New York style cheesecake for a very long time.
An Alsatian bit Marietjie when she was only nine years old. A good friend of Marietjie’s mother brought a plate of homemade meringues as a get-well-soon gift and that is exactly what Marietjie did: Betty-June’s meringues were that good. Her meringue recipe stood the test of time, and become a firm favorite with our own daughter and her friends here in New Zealand.
A firm favourite with kids and peanut butter lovers alike, these nutty biscuits make great lunchbox treats, but are at their best when served with milk or coffee.
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