A very delicious but simple dish which is quick to whip
up for those busy weeknight dinners. Served simply with steamed veggies like carrots, peas and buttered gems or (South African gem squash).
For this dish you may use any tough steaks beaten to tenderise with a meat mallet or the edge of a plate.
Serves: 2 – 3
30 g butter
250 g mushrooms
1 onion (optional)
1 clove garlic, crushed (optional)
250 ml cream
500 g tenderised steak, whole flat pieces (Do not cut up)
15 ml cake flour or 7.5 ml cornflour to thicken (optional)
white pepper or freshly ground black if you prefer
Saute mushrooms in the butter until fork tender. Remove and set aside.
Add the onions if adding and saute until translucent.
Salt and pound the steak. Add to the onions to the pan and allow to simmer very slowly on a very low heat so that it just blips away or until meat becomes fork tender.
As steak cooks it will make its own sauce from the juices released. Once sauce begins to evaporate, return the mushrooms to the pan and give it all good stir. Pour over half the cream and allow to simmer.
Blend the flour into a little of the cream (15 – 30 ml) to form a smooth lump free paste and then add the balance of the cream until you have a smooth pouring consistency.
Pour the flour cream mixture into your pan whilst constantly stirring until thickened and cooked. Season with salt and pepper allowing to simmer until done.
Serve over rice or mash with steamed veg or together with salad. Enjoy!
A real Boere-Style recipe in South Africa – Very Delish served with Roast beef, chicken, lamb or pork. In fact, this goes with just about anything. This is Boerekos at it’s very best from the Old Cape Dutch Tradition!
Old Cape Pumpkin
Use a Boer pumpkin (dry – not a watery one), butter, sugar and a stick cinnamon.
Peel the pumpkin and cut into 3 inch pieces. Place a layer in a baking dish (not glass), Sprinkle sugar over and put pats of butter and a few sticks of cinnamon on top.
Bake in oven. Do not use any water. Pumpkin has plenty of water.
Tips: Use a heavy bottomed pan if preparing this on stove top. I prepare this on stove. For a stronger cinnamon flavour you may use the rolled cinnamon rather than the sticks which are more economical.
If doing this on the stove-top, use the lowest possible heat setting with just a sprinkling water to prevent burning, due to sugar content.
You may also begin the dish by dissolving the sugar and butter on stove top, together with cinnamon sticks, followed by adding your sliced pumpkin pieces.
Baked Butternut or Pumpkin…Very Nom-Nom!
Very South African. This sticky sweet pumpkin is always a winner!
500g pumpkin or butternut, peeled and cut in large chunks
45ml (3 Tbs) syrup
2 sticks cinnamon
Preheat oven to 180 C.
Place the pumpkin or butternut in a Metal casserole with the cinnamon.
Melt the butter and syrup together and pour over the pumpkin.
Bake, covered, 45 to 60 minutes.
For the last 10 minutes, remove the lid to let the liquid evaporate. The pumpkin or butternut chunks will be soft and sticky.
Hints! I use 75 ml sugar to 500 g weighed and peeled pumpkin. A metal oven pan will conduct the heat better! Cheaper on electricity if done on stove-top with a metal simmer ring or metal plate placed beneath pot. I use the metal plates which I unclasp from my very old 1960’s – 1970’s
Delicious and well loved country wide! This is a traditional South African pudding, that may be served hot with vanilla ice-cream, custard sauce or brandy flavored cream. The recipe may also be doubled.
Serves: 4 Serving Size 273 g each Calories per serving: 854 Calories in whole recipe: 3,418 Weight of whole recipe: 1091 g
Notes if you want to lower calories:
Your cake batter: You may take the sugar down to ½ cup (125 ml) or (118.875 g) to reduce sweetness and calories but remember in cake formulas flour equals weight of sugar. Do not drop sugar by more than 10 – 20% the weight of flour
Jam: You might need a little more if manufacturer has watered it down.
Adding sugar and butter to sauce: Add to taste. If prefer you may add less sugar or up to 250 ml if dough has not been made too sweet. – You may reduce butter in sauce down to 115 g or even right down to 30 g if you wish. So just add to taste.
(Two tablespoons rum, claret, cherry brandy or liqueur may be
substituted for the above.)
4 bananas with all-yellow or green-tipped peel
Measure onto waxed paper
75 ml brown sugar
Roll bananas in brown sugar and place one half inch apart in baking
dish. Sprinkle with the flavoring mixture, rum, or liqueur
Bake at 350 F for 25 min or until bananas are completely tender.
During baking, baste the bananas two or three times with the syrup
that has formed.
Serve hot with cream or cooled with your favorite vanilla ice-cream, topped with remaining syrup.
Pamela’s Apple Rum Dessert
This second recipe comes from the book “Treasury Of Recipes” by Pam Hirschsohn. Serves: 4
An old recipe of my mother’s (Edith Brahms) Taught to her by her mentor, Madam Chenaifski.
3 – 4 Granny Smith Apples
65 g butter
60 ml rum
125 ml smooth apricot jam
125 ml cream laced with rum (see below)
5 ml rum
Cream to serve
Peel apples and cut into thin slices.
Melt butter in a pan, toss in apples and colour to a rich gold. Pour over heated rum and set alight, then add jam to apples.
Note: The apples must be soft, but not overcooked and mushy. Sprinkle them with a little nutmeg and cinnamon.
If you would like to prepare this ahead of time, undercook apples slightly, and then reheat them in an ovenware dish by placing in a hot oven close to the top element. Serve with fairly stiffly whipped cream that has had a few drops of rum folded into it once it has begun thickening up whilst you are whipping it. Do NOT overwhip !! Stop when you reach soft peaks. Sprinkle with a dash nutmeg and cinnamon.
Nutmeg and cinnamon are optional. Add according to your own taste. Serve and Enjoy !!