RECIPES

This is a  compilation of Recipes that I have picked up over the years.  I keep adding to it as I find them and try them out. 

Apple pudding

Apple Pudding
6 or 8 Granny Smith Apples.  Peeled and cubed.
1 or 2 table spoons brown sugar
1 or 2 table spoons butter
a generous sprinkle of Cinnamon
Boil the apples for a minute or two
Place all the ingredients into your pie dish and bake at 180 for 5 to 10 minutes
Serve as is or with Custard; cream or Ice Cream.

Broccoli and Spinach Soup

1 x Broccoli
1 x Spinach
1 x Onion
Garlic
2 x veg stock in 1 x Lit boiling water
1 x cup cream
Grated Cheddar
Spices.

Chop everything and boil.
Liquidese and add cheese and cream

Pineapple Pie

PINEAPPLE PIE -- QUICK AND EASY. 

 Pineapple pie result.  You may decide to put down a base of crushed tennis biscuits as it is a little sloppy when dishing.

Recipe -- Mix pineapple jelly with a cup of boiling water.  Add the condensed milk and pineapple crush.   Pour into your pie dish and leave in the fridge for two hours to set.

Pancakes..
2 x Eggs
4 x t spoon sugar
1 x tablespoon butter melted
250ml cake flour
2 x T Spoon baking powder
1/4 T spoon salt
125ml milk
1 x T spoon Vanilla extract

beat eggs; melted butter and sugar
sift flour; baking powder and salt -- add to the eggs mix
Mix in the milk
Pour spoonfuls onto greased pan and turn when bubbles form.

Jacqui's Scones
Three cups SR Flour
One cup cream
One cup lemonade (Sprite / Schweps)
Should make 9 to 12 small scones
Bake at 200 for 10 to 15 minutes.


Tuna Tarts by Elmarie Botha. 
Two tins 175g Tuna -- Drained.
125ml cream
1/4 onion and three small gherkins chopped
3 x  eggs.
Mix everything
Add Salt / Pepper / Parsley.
Grease your Muffin Pan and pour in equal portions
Bake at 180 for about 20 minutes.
Make as many as you like and freeze the extras.

Mushroom Soup by Megan Holden
4 punnets mushrooms 🍄
2 onions 🧅
Garlic 🧄
2 tubs of cream
2 cups milk 🥛
Ina Parmans vegetable powder

Chop everything
Brown onions 🧅
Bring to the boil

Salt and pepper to taste

Liquidize or use a Bamix

Sweet Corn Bread on Facebook

Fried Ice Cream in white bread.   I saw this on Facebook so tried it out during our Lockdown on 14th April 2020.  Take a slice of white bread.  Put a dolop of Ice Cream on it.  Cover it with another slice of white bread.  Take a cup and cut off the crusts and so making an ice cream pie.  Close the edges with your fingers.  Deep fry in hot oil.  Sprinkle castor sugar.  Looks great but the bread was all horrible and oily.  So I will not do this again.

RUSKS BY PAT March 2020 during Conavirus

1kg Self Raising flour

500ml Buttermilk

3 cups Bran flakes or wheatbix

1 cup Sugar

1 cup raisins

10mil baking powder

5ml salt

15mil oil

250 mil stork marge to bake

4 eggs

Melt the marge and the oil and the sugar until sugar is dissolved.   Allow time to cool

Beat the Eggs and Buttermilk

Mix balance of the dry ingredients.

Mix all wet and dry ingredients

Bake for 35min at 180….  Cut into Rusks.  Allow to cool.  Separate .  Then dry out the rusks at a low heat. 

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Bread by Jacqui Zivor during Corona virus lockdown -- April 2020

650 ml warm water (from tap)
2 teaspoons dry yeast
1 teaspoon sugar.
Mix it up and leave for a few minutes
Add 1kg of flour
Mix with a fork and then knead for a couple of minutes
Back in the bowl and cover with a tea cloth for an hour and a half. It will double in size.
Then knead again, separate to 2 and shape them. Leave for another half hour to rise again.
Then bake in oven at 180 for about 20 minutes.

I added the herbs and cheese after separating..then just kneaded it in





Sunday Times Fudge Recipe: 14.06.2009.
500ml Sugar
75Ml Water
60g Butter
25ml golden syrup
397 can of condensed milk
5ml vanilla essence
Combine the Sugar and water in a Heavy Based pan and heat over a low heat.
Add the Butter and Syrup and stir until the butter has melted.
Stir in the condensed milk and bring to the boil.
Boil slowly for about 25 minutes stirring all the time until the mixture reaches the soft ball stage.
Remove from the stove and add the vanilla and beat the mixture well until it thickens.
Pour the fudge into a 25 X 30cm sprayed with a non stick cooking spray.
Leave to cool
Cut into wedges.

Chocolate Rice Krispies Treat
60g Butter
40 Marshmellows
30ml cocoa powder
5ml vanilla essence
6 cups of rice krispies.

Melt the butter and marshmellows over a low heat stirring until melted.
Stir inthe cocoa powder and vanilla essence.
Reove from the stove and add the Rice Krispies.
Stir well until coated with the marshmellow mix.
Pour into a 25X30cm dish and press down.
Allow to cool and cut into squares.

Julia Braatvedt's choc chip biscuits.

* 300 ml Cape Flour
* 1 Mil bicarb
* 2 mil salt
* 125grams of butter
* 50 ml firmly packed brown sugar
* 125 mil white sugar
* 1 X Egg beaten
* 5ml vanilla
* 100 mil cooking choc chopped


1. Mix flour, salt and Bicarb
2. Cream the butter and sugars until light & fluffy
3. Add Egg and Vanilla
4. Beat well
5. Stir in the dry ingredients and chopped chocolate.
6. Drop tea spoons onto the greased baking tray
7. leave room for spreading
8. Bake for 10 minutes in a preheated oven at 180 Degrees
9. Cool....Makes about 30 biscuits.



Cruchies 
Mix together
Two cups oats, One cup sugar, one cup flour and one cup coconut

250g (half a small block) of BAKE margarine, melted together
two table spoons of syrup and put in one tea spoon of Bicarb when it is nearly melted.

Mix into the dry ingredients and press the mixture firmly into a glass baking tray.

Bake at 140 Degrees for about 45 minutes.

Take it out and while it is still fairly warm cut into biscuit size and then leave to cool.
5 X 8 or 5X 9 = 40 to 45 biscuits.




RUSKS RECIPE. ZOE GIDDY PASSED ON TO ENA GIDDY JANUARY 2009.
RUSK RECIPE January 2009.
This Recipe was originally passed to Ena Giddy by her sister in law; Zoe Giddy who is the wife of David Giddy. David is Allan Giddy’s younger Brother. David, Zoe and their children; Hugh, Jonathan and Allison all live in Australia. Ena has been making these rusks for many years and it is one of my real treats in the morning. I was worried that if I did not secure the recipe that it may be lost to our family. So on the way to Wildcliff on 12th January 2009 I stopped at Ena in Plett. Ron Pask was with me and we had a cup of tea and Ena gave me this recipe and a box of Rusks to take with me.

Ena Rusks
1 X Kilogram self Raising Flour
300g Bran Flakes OR 4 x Wheetbix.
I X Cup Raisins / seeds
1 X Tea spoon Baking powder
2 X Tea Spoon Salt

Melt 500Grams of Butter
Mix in two cups of sugar.

Beat two eggs and 500 mil Buttermilk
Add to the Butter mix into the flour Mixture

Bake at 180 degrees Centigrade for 45 minutes.
Cool and Cut into rusks

Dry in oven until crisp:
Be careful as you don’t want wet rusks nor do you want to burn them.

MARK LEACH FUDGE RECIPE
Ingredients:

500g Fine granulated sugar (Castor sugar in South Africa would work great)
180g of butter (not margarine)
1 Tin 375ml Condensed milk (whole milk works best - not the skimmed or calorie reduced - use the good stuff)

For the Microwave - Use a big bowl, its going to boil a lot and get very hot
Use a baking tray and grease with some butter or Spray and Cook

Method:

- Mix the butter and sugar, heat in the microwave until the butter is melted.
- Add the tin of condensed milk, stir it in, don't beat it otherwise you will get air bubbles that are just a nuisance later.
- Heat on high for 5 minutes, take it out and give it a good stir
- Heat again until you start to see a caramel colour in the center of the mixture, take it out and give it a good stir, you will also notice that the mixture is not bubbling as much and has boiled down (approximately 5min depending on your microwave). Don't wait too long, you can always cook it a little more if you want it more dark. If you are happy with the colour, pour it into the baking tray.
- Let it set for 5 - 10 minutes and then using a sharp thin knife, cut it into blocks.
- when completely cooled, break it into the block and eat (don't put it into the fridge)

And that's it - very simple.

Kind regards

Ingrid Du Toit Gingerbeer Recipe

4.5 Litres of Tepid Water.
1 KG Sugar
One Sachet Yeast
Two Sachets Tartaric acid
One bottle Jamaika Ginger
Tow or three raisins for each bottle.

Mix all the ingredients in a large container.
Pour into bottles (Grolsch Beer bottles are ideal)
Close tightly.
Can be consumed within 24 hours.


COOKIES 
2 (500 ml) cups butter
680 g chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) Bicarbonate of soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate
chips, grated Chocolate and nuts. Roll into balls, and place two inches
apart on a cookie sheet. Bake for 10 minutes at 180 C.

The above quantities make 112 cookies. Enjoy!

Tea Time Scones
1 x cup plain flour
1/2 x cup buttermilk
1/4 cup butter chilled and chopped
1/8 cup caster sugar
1 & 1/2 x tea spoon baking powder
1/2 teaspoon salt
1 x egg lightly beaten

Instructions

• Pre Heat the oven to 220 degrees
• Sift flour; salt and baking powder into a cold bowl
• Rub in cold butter until it forms breadcrumbs
• Mix in the sugar
• Make a well in the middle and mix in the buttermilk using a knife
• Bring the dough into a ball and place on a floured surface
• Cut the scones with a floured cutter to desired size
• Place onto a lined, lightly floured baking tray
• Brush with the beaten egg
• Bake for 12 minutes or until risen and golden
• Allow to cool on  rack and serve. 

BUTTERMILK SCONES
560grams cake flour
30ml baking powder
5ml salt
250g softened butter
3 eggs
200ml buttermilk

Mix flour, baking powder and salt.
Rub in the butter to make balls.
Beat the eggs and Buttermilk.
Add to the flour mix.
Place onto floured surface and make into 2cm thick.
Cut into circles, place on greased pan and bake for 10 to 15 minutes at 140
16.08.2009.

South African Pancakes (Flapjacks)

Pancakes.  Flapjacks.
2 x Eggs
4 x teaspoons Sugar
1 x table spoon butter melted
250ml x cake flour
2 x teaspoons baking powder
1/4 x teaspoon salt
125ml x  milk
1 x teaspoon vanilla essence.

Instructions

• Beat the Eggs gradually adding the Sugar and melted butter
• Sift together the flour; baking powder and salt. Addo to the egg mixture. 
• Slowly add in the milk to make a smooth thick batter
• Place spoonful of the batter onto a hot non stick greased pan.
• Once bubbles start to appear then flip the pancakes. 
• Serve with just about anything. 

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