"Cook and Enjoy It\", the South African cooking bible!).
br>This is the original South African Fridge Tart!
Drop lobster tails into large kettle of boiling, salted water. When water reboils, begin counting time; boil for 5 minutes. Drain off water and drench in cold water.
Cut through undershell with scissors; remove meat and reserve shells.
Flake meat with a fork.
ish).
Suggested side dishes: South African Yellow Rice or roast potatoes
Drop frozen rock lobster tails into boiling salted water.
When water re-boils, cook for 3 minutes.
Drain immediately; drench with cold water and cut away underside membrane.
Remove meat from shells.
Chill.
Boil potatoes; drain and peel.
While still warm, cut into cubes in bottom of large bowl.
Add onion, salt and pepper immediately.
Mix mayonnaise with cream until smooth.
Pour over potatoes and onions and leave in a thick top layer.
Cool, then chill.
At serving time, cut chilled rock lobster meat into bite ...
Serves 10.
Impossible Pie.Recipes Compiled By Lucy Waverman for
ittle more vinegar.
(Our South African chutneys are not very sweet
s bicarbonate of soda in South Africa.
ot have canned pumpkin in South Africa, and would use home
These are typically grilled in South Africa, and if so, you
f you're on the South Beach Diet and increase beans
erving platter.
Fan out South Pacific Chicken Skewers around bowl
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
Mix all the dry ingredients for the crunchies, except for the baking soda.
Melt the butter and syrup together.
Add the baking soda and stir.
Pour into the dry ingredients and mix well.
Press into a medium sized greased baking pan, about 10 by 8 inches.Use the back of a spoon to press the mixture together and smooth the top.
Bake for 20 minutes at 350dgrees F.
Mix together all the ingredients for the icing
Microwave 1 or 2 minutes until mixture is smooth.
Pour the hot icing over the hot crunchies, tilt pan to cover the ...
Preheat oven to 350 deg F/ 180 deg Celsius.
Grease and flour a 9-inch (22 cm) loose-bottomed cake tin.
Sift flour, baking powder and salt. Cream butter and sugar until light and fluffy, and add the vanilla. Add the eggs one at a time, and beat well after each addition.
Add the sifted dry ingredients, alternating with the milk, until you have a smooth sponge batter.
Spread the batter in the prepared tin, and prepare the topping before the cake goes into the oven.
Topping: combine all the ingredients in a small pot, stir, and ...
Prepare syrup the day before making the koeksisters and chill thoroughly.
Dissolve sugar in water over medium heat.
Add spices and knob of ginger.
Boil together for 10 minutes.
Sift flour, salt and baking powder into a bowl.
Rub in butter finely, add beaten eggs with enough milk to blend into a stiff dough.
Chill dough in refrigerator for 30 minutes.
Roll out to 5 mm (1/4 inch?) thick and cut into strips approximately 70 x 30 mm (3 x 1 inches).
With a sharp knife, cut each strip into 3 smaller ones, leaving them ...
In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
Top with almonds if desired.
Preheat oven to 350 deg F/180 deg Celsius.
Grease a suitable oven dish, like a rectangular Pyrex dish.
Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by ...
Oven: 325 deg F/160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.
Simmer over very low heat until sago is transparent.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
Put blobs of the apricot jam all over the pudding mixture.
Whisk the egg whites until stiff, and add ...
Crumble the yeast into a small bowl. Add the water, 1/4 teaspoon sugar and 1/4 teaspoon salt. Cover the bowl with plastic wrap and leave it in a warm place until very frothy.
Melt the butter and margarine, but do not boil. Add the milk and cream, and set aside.
Sift the flour, sugar and salt together. Beat the eggs with the extra yolk until frothy. Add the flour mixture to the eggs, then add the yeast mixture. Beat with a dough hook for 10-12 minutes, or knead by hand. Place the dough in a bowl that has been sprayed with oil, and cover ...