DESERTS, BREADS, SNACKS and COOKIES
| DESERTS | BREADS |
| SNACKS | COOKIES |
DESERTS
Ingredients:
3 teaspoons gelatine
60ml hot water
2 eggs, separated
2 cups milk
40g sugar
Lemon juice
Method:
Heat the milk and sugar and pour onto lightly beaten egg yolks. Return to the stove and bring to just below boiling point. Remove from the stove and leave until cold. Dissolve the gelatine in the hot water and add to custard mixture. Flavour to taste and stir in stiffly beaten egg whites. Pour into mould and allow to set. Serve with custard, cream or stewed fruit.
Method:
Core apples and stuff with fruit cake mixture or raisins. Place in a foil baking tray and sprinkle with sugar and cinnamon. Add a little water and seal with foil. Place on the braai grid, 15 to 20cm above the coals and allow to cook for about 30 minutes while braaiing meat.
Ingredients:
1 packet Marie biscuits
Juice of 1 lemon
1 tin condensed milk
185g margarine
1 tin pie apples
2 eggs
Method:
Crush the biscuits and mix with melted margarine, leaving a little for the top. Press into a pie dish. Mix eggs, apple, condensed milk and lemon juice together and pour into biscuit shell. Sprinkle remaining crumbs on top and bake for 20-30 minutes at 225°C. Serve with custard or whipped cream.
Ingredients:
3 eggs 190ml sugar
1 large can evaporated milk 375ml water
3ml salt 10ml vanilla essence
4 cups soft bread cubes 1 cup seedless raisins
½ cup dessicated coconut 2 tablespoons margarine
50ml smooth apricot jam
Method:
Beat eggs and sugar together. Add evaporated milk, water, salt and vanilla essence. Blend well. Mix the bread cubes, raisins and coconut and place in a buttered ovenproof dish. Pour the milk mixture over and dot with butter and apricot jam. Bake at 180°C for 1 hour or until knife comes out clean.
Serve hot with custard.
Peel the pears, leave the stalks on, cut base flat and sprinkle with lemon juice.\\Mix 875ml of water,
3 teaspoons of instant coffee (Nescafe)
1 cup of sugar
Place the pears in this liquid
Bring to the boil and gently simmer for 40 minutes or until pears are soft – check regularly, making sure they remain covered in the liquid whilst cooking.
Remove the pears and boild the sauce to thicken it, pur over the pears and serve with cream or vanilla ice cream
Ingredients:
500ml ready-made custard
1 tin condensed milk
1 cup granadilla (or other tart fruit, e.g. gooseberries)
Method:
Mix all the ingredients together and allow to set in the fridge.
BREADS
(Steamed pot bread with wheat flour)
Ingredients:
480g brown of nutty wheat flour
10ml dry yeast
10ml sugar
400ml lukewarm water
5ml salt
Method:
Mix the yeast with 60ml of the lukewarm water, cover and leave to froth for about 10 minutes. Sift dry ingredients. Make a well in the center of the dough. Add the yeast and the rest of the lukewarm water to the dry ingredients. Knead for about 10 minutes until the dough is elastic, adding lukewarm water as needed. Cover with a clean cloth and leave in a warm place to rise until double in bulk. Put in a greased bowl and cover tightly with a greased lid or paper. Steam for 2-2½ hours in a covered saucepan.
Ingredients:
335g ground mealies (‘doughy’ consistency)
130g bread flour
20g peanuts, crushed
30ml butter or margarine
40g sugar
30ml baking powder
300ml milk
2 eggs
Add salt to taste
Method:
Grease and enamel dish or bowl with butter or margarine. Mix all the ingredients and put in the greased bowl. Cover tightly with a greased lid or paper. Steam for 2 hours in a covered saucepan.
Serve warm or cold with meat and vegetables.
(Steamed pot bread with mealie meal)
Ingredients:
335g mealie meal (maize meal / flour)
275g brown bread flour
10ml instant dry yeast
10ml sugar
125 boiling water
375ml lukewarm water
5ml salt
Method:
Mix the mealie meal with 125ml boiling water and leave to cool for 10 minutes. Add other ingredients and mix well, while adding more water if necessary and until the dough is elastic. Cover with a clean cloth and leave in a warm place to rise until double in bulk. Put in a greased bowl and cover tightly with a greased lid or paper. Steam for 2-2½ hours in a covered saucepan.
(Use No.3 flat-bottomed pot)
Ingredients:
500g self-raising flour
1 beer, warm off the shelf
salt to taste
Oil (to knead with)
1 bread loaf tin
Method:
Mix the flour, salt and beer together into a stiff dough. Rub your hands with a little oil and knead the dough gently into shape. Place in the bread tin and leave it to stand for 5 minutes. Heat the potjie pot on coals and then place the tin inside the hot pot. The lid of the potjie must be inverted and place a few coals on the lid. This browns the bread on top. Leave to cook for about 45 minutes.
SNACKS
Biltong is usually made from venison, beef or ostrich meat – normally during the cool, dry months. The tender cuts, such as fillet, rump and sirloin, should be used.
Ingredients:
For every 25kg of meat, allow:
1¼ kg good quality fine salt
250ml (1 cup) brown sugar
50ml (4 tablespoons) bicarbonate of soda
20ml (4 teaspoons) saltpetre (optional)
25ml (2 tablespoons) pepper
100g coarsely ground coriander
Note:
The sugar keeps the biltong moist and the soda makes the meat tender.
Method:
After the animal has been skinned, with a sharp knife cut along the natural dividing lines of the muscles down the length of the whole leg or a large portion of it. Cut the pieces into strips 5 to 7cm thick, if possible with some fat on each strip. Mix the salt, sugar, bicarbonate of soda, saltpetre and coriander together. Rub the mixture into the strips of meat. Layer the meat, larger pieces at the bottom, in a wooden, earthenware, plastic or enamel container – never use iron or metal because the salt may react with it. Sprinkle a little vinegar over each layer. Leave in a cool place for 24 to 48 hours, depending on how think the meat is and how salty you want it to be. Dip the biltong in a mixture of 500ml vinegar and 5 litres warm water. This makes it shiny and dark. Dry the pieces and hang them on s-shaped hooks or pieces of string, about 5cm apart, so that the air can circulate freely around them. Leave for 2 to 3 weeks, depending on how tender the meat is.
Note:
· Do not cut the meat more than 2cm think if the weather is not really cool.
· Biltong should be dried in a cool, airy place, protected from flies and dust.
· In hot humid areas, biltong should be dried in a drying chamber.
· To store in humid conditions, freeze biltong and only thaw enough for immediate use.
(Makes 3½kg)
Ingredients:
3kg beef
500g mutton tail fat
20ml (4 teaspoons) salt
2ml (½ teaspoon) pepper
50ml (4 tablespoons) ground roasted coriander
2ml (½ teaspoon) ground allspice
2ml (½ teaspoon) ground cloves
25ml vinegar
85g sausage casing
Method:
Season the meat with salt, pepper and spices. Mince all the ingredients together coarsely and fill casings loosely with the mixture. Hang up to dry in a cold, dry place ensuring that the sausages are protected from flies and dust.
COOKIES
Ingredients:
4 bananas
1 cup sugar
250g butter or margarine
1 teaspoon bicarbonate of soda
125ml boiling water
1 teaspoon baking powder
2 cups whole-wheat flour
2 eggs
1 teaspoon vanilla
Method:
Mash bananas well. Sift the flour and baking powder. Dissolve the bicarbonate of soda in the boiling water. Cream the butter or margarine and sugar and then add the vanilla. Beat the eggs and add to the mashed bananas then add this mixture to the creamed butter & sugar mix. Add the flour mixture and bicarbonate of soda and fold in. Pour into a loaf tin and bake at 160°C for 1 hour.
Hint:
To prevent discoloration of bananas when cut…
Cover unpeeled bananas with boiling water and leave for 3-5 minutes until the skins have turned a grayish colour. The bananas can now be peeled and cut and will not turn brown.
Ingredients:
CAKE
1 cup oil 2 cups sugar
3 eggs 2 cups fine grated carrot
1 tin drained crushed pineapple 2½ cups sifted flour
1 cup pecan nuts, chopped 1 teaspoon bicarbonate of soda
½ teaspoon salt 1 teaspoon cinnamon
1 teaspoon vanilla essence
ICING
375g icing sugar
84g Philadelphia cheese or creamed cottage cheese
¼ slab butter or margarine
Method:
CAKE
Cream oil and sugar. Add eggs and mix well. Add pineapple, carrots and mix well. Sift flour, bicarbonate of soda, salt and cinnamon. Add to mixture. Add vanilla and nuts. Bake at 180°C for 1 to 1½ hours.
ICING
Cream all the ingredients together and ice the cake. Decorate with chopped and whole pecan nuts.
Ingredients:
TART
2 cups self-raising flour 1½ cups sugar
2 teaspoons bicarbonate of soda 1 teaspoon salt
2 eggs 2 small tins fruit cocktail
TOPPING
1 cup sugar 1 cup coconut
3 to 4 tablespoons butter 1 cup ideal milk
Method:
TART
Mix the above ingredients well and put in a tart bowl. Bake for 30 minutes at 180°C.
TOPPING
Boil together for 5 minutes and pour over hot tart. Decorate with whipped cream when cold. Can be served as a pudding.
Ingredients:
8 tablespoons flour 4 tablespoons sugar
3 teaspoons baking powder 2 tablespoons melted butter
¼ teaspoon salt 1 egg
¾ cup milk 3 tablespoons honey
Almond and Vanilla essence
Method:
Sieve dry ingredients. Mix sugar and butter. Whip egg and mix with milk. Mix all together. Add essence. Bake at 200°C for 20 minutes. Pour 3 tablespoons of melted honey over the tart.
Ingredients:
CRUST
2 cups flour 180g butter
1 egg 2 teaspoons baking powder
100g sugar
FILLING
4½ cups milk 1 teaspoon vanilla essence
3 eggs, separated 1 teaspoon lemon essence
180g sugar 3 tablespoons butter
2 tablespoons flour 2 tablespoons corn flour
Salt Cinnamon
Method:
CRUST
Cream the butter and sugar, then add the eggs. Sift flour and baking powder. Add to creamed butter and mix. Press with fingers into 3 pie plates and bake at 140°C until lightly browned.
FILLING
Beat the egg yolks and sugar. Add 2 tablespoons of the butter. Mix flour and corn flour with 200ml of the milk and add to the egg mixture. Bring the rest of the milk to near boil with 1 tablespoon of the butter. Pour in the egg mixture and cook slowly for 3 minutes and then take off the heat and add the vanilla and lemon essence and lastly the stiffened egg whites. Pour into the baked crusts and sprinkle with cinnamon.