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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.
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.
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