Thursday, 30 June 2016

Alletta’s Pepper Steak in Cream Sauce or Minute Steaks with Creamy Mushroom Sauce.

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!

Cream of Curry or Coronation Chicken is a lovely Mild Sweet Curry that Kids Love! Delish and has red wine in it too!

This recipe comes from my sister's mother in law Eileen who happens to be well into her 80’s today and is well-known for this dish when entertaining.

This is a very mild sweet curry that kids will enjoy but be warned it
has wine in it, which is why it is such a lovely dish.

Measurements for mayonnaise are a little bit off pat so I suggest you start with 150 ml and just add a little more to taste if need be. Be careful of adding too much mayonnaise!

1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml

1 whole chicken, pre-cooked, skinned and deboned
1 tablespoon oil
30 ml medium Rajah brand curry powder
1 wine glass good dry red wine
A squeeze lemon juice to taste
3/4 pint (150 ml) mayonnaise (Start with 150 ml and keep tasting to see
if you need a little more)
1 1/2 – 2 medium to large onions, finely chopped
1 tablespoon good quality tomato paste
30 ml smooth apricot jam (You might need a little more as it has 
been watered down over the years. Taste and add a little more if needed)
30 ml double whipping cream
Salt to taste
Pepper is optional (A touch cayenne if you wish)

Pre-cook or steam chicken. Reserve stock (liquid’s of chicken) Set
aside to cool and debone.
Once chicken has cooled, scoop off chicken fat from the surface of
cooking liquid and use this to saute your onions together with
adding a bit of oil if fats are not enough (Chicken has more than
enough fat today). Saute onions gently for 3-4 minutes.
Add curry powder, tomato paste, wine and lemon juice.
Cook for 5 minutes. Then add mayonnaise, cream and jam .
Simmer on very low for 3 minutes. Add salt to taste and some pepper if
you wish. Lastly add your deboned chicken pieces diced up.
Serve with fluffy white steamed rice and a green salad.

Ouma’s or Grandmother’s Sweet Potatoes in Old Fashioned Boerekos Style! Lovely served with Roasts. Sweet but Delish! Vegan and Vegetarian friendly!

This is real South African Boerekos or Afrikaner fare.

Lovely if done with ordinary potatoes too. Especially if you are out
of sweet potatoes.
This dish originates from the Dutch Settlers. Served as a vegetable
side dish.
Lovely served with a Sunday roast. Use a simmer ring or metal
plate under your pot if you have one to prevent burning.
Notes: You may par-cook your potatoes for 10 minutes steamed in sealed container with 3 mm water and then cut into thick slices. Peels peel right off.
Add sugar to taste. You may bake this dish on a cookie sheet in oven too.
Try to not disturb potatoes whilst cooking as they are best left alone on a low heat for an hour or so or until all moisture is absorbed.

2 lbs (900g) sweet potatoes, washed (peeled and sliced)
dried naartie peel (optional)
3 oz (85.05 g) butter
250 ml water
1 cup (230 g) golden brown sugar
cinnamon stick
nutmeg, to taste (optional)
to taste

Wash potatoes in salted water. Place in a heavy bottomed stew pan together with dried naartie peel, 3 oz butter,
stick cinnamon, 1 cup (230 g) golden brown sugar, salt to taste and 1 small cup of water.
Simmer gently and when the potatoes are cooked, and the water
has boiled away, increase the heat and fry to a golden brown.
Remove the cinnamon sticks and naartjie peel before serving.

Note: A heavy bottomed pot should be used with metal plate or simmer ring placed beneath pot or sweet potatoes tend to burn instead of brown.
You may add a little white wine if desired or replace water with wine. *Add salt to taste only once potatoes are really soft as salt too soon will prevent them from

Wednesday, 29 June 2016

Old Cape Sweet Pumpkin in Boerekos Style - Baked Butternut or Pumpkin - 2 Delicious Recipes both Vegetarian and Vegan friendly!

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!
Serves 4

500g pumpkin or butternut, peeled and cut in large chunks
50g butter
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 

The Late Granny Farndon’s Famous Bread and Butter Pudding that all the little Farndons grew up on.

This comes from a very old friend, Ced – The son of the late granny Farndon who has also since passed on. 

I must’ve tried 20 bread and butter puddings until I got to this one and have never tried another since!
So grateful for this recipe! I searched all my life for a good Bread and Butter Pudding!
A Big Thank You Granny Farndon and Ced in the upstairs!
You won’t be forgotten for this one!  ;)

A great way to use up left over stale white bread

125 ml cup stale or fresh breadcrumbs (4 oz)
64 ml cup sugar (2 oz)
62.5 ml butter (2 oz)
500 ml milk (1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml )
2 extra large eggs
Apricot Jam

Boil milk.
Pour over the bread.
Add sugar and butter.
Allow to cool.
Beat eggs well and add to the mixture.
Grease a pie dish.
Put a layer of jam on bottom of dish and pour over the mixture.
You may use the back of large spoon.
Bake at 180 C / 350 F until done.
Serve and enjoy!

Baked Orange Pudding This is one of my all time winter favourites. The bonus is it forms is own sauce beneath, whilst baking.

A self saucing pudding that is so delicious you will need to double or even triple the recipe. There is never enough to go around!

Serves: 3 at 265 g per serving.   Total calories per serving: 464.    Weight of Whole recipe: 794 g   Total Calories in Whole recipe: 1,392

2 large eggs, separated
250 ml Sugar
62.5 ml Cake Flour
250 ml milk
180 ml freshly squeezed orange juice & the zest, grated finely
25 ml melted butter

Beat the yolks and gradually add the sugar. Beat until creamy. Sieve the flour and add to the egg mixture alternately with the milk. Add the orange juice together with zest & melted butter.
Beat the egg whites until stiff but not dry and fold into the orange mixture with a metal spoon.
Pour into a greased ovenproof dish and place in a large dish half-filled with water.
Bake at 180 C for 45 minutes or until set and golden brown. This pudding will form a delicate crust on top and a sauce underneath.
Serve hot with cream or custard.
Baking the pudding in a dish with water (bain-marie) will prevent the sauce from curdling. Recipe is the one, bottom right of page
Janeen Theresa Schubach's photo.
Baked Orange Pudding Bottom Right of Page. You may replace the oranges with lemons or limes if you wish.

Malva Pudding ~ This recipe comes from a South African cookery book, “A Table at the Cape” by Helmine Myburgh and is soo Delish !!

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.
20ml butter
250 ml (237.75 grams) castor sugar
2 large eggs (size number 3)
12.5 ml apricot jam
5 ml bicarbonate of soda (Baking soda)
125ml milk
5ml white vinegar
250 ml (125 g) cake flour
Pinch salt
250 ml cream
180 ml sugar
125 g butter
125 ml milk (Milk may be replaced with brandy, water or orange juice)
5 ml vanilla essence
60 ml (38 g) custard powder to thicken is optional (Must be a thin pouring custard sauce)
Cream butter and sugar.
Add eggs one at a time beating well after each addition.
Add the apricot jam.
Stir the bicarbonate of soda into the milk and add the vinegar.
Add the sifted flour and salt to the butter and sugar mixture,
alternating with the milk.
Pour the batter into a well buttered oven dish and bake 180 C for 45 minutes.
Prepare the custard by stirring a little milk in to form  thick paste.
Slowly add the rest of the milk and put on low heat while
continuously stirring all the time until cooked and bubbling.
If lumps form, use an electric beater or stick blender to beat it out
until smooth.
Add the rest of your ingredients, and just warm it up until hot but
do not allow it to boil.
As soon as the pudding comes out of oven, prick pudding all over with cake tester or tins of
fork and immediately pour the hot custard sauce over, so that it can soak through.
Serve and Enjoy!

Tuesday, 28 June 2016

2 Stove-Top Desserts Flambe (Flamed) Rum Bananas or Granny Smith Apples with Vanilla Ice-cream or Cream – So Quick and Absolutely Delish !!

This first recipe comes from The American Peoples Cookbook, published by the Culinary Arts Institute in 1956.

You may do this over a stove top & if you want to burn the alcohol off, do not add the rum at the beginning. When your bananas are almost ready, pour over the rum, bring to a rolling boil, quickly remove pan from heat and immediately set it alight while it is still at rolling boil and steer clear of extractor fan! Even better !! Turn off fan !! You don’t want a fan to suck up flames! You will set your house alight!  See article.. "Fire is thought to have been caused when flames from flambé cooking were sucked up by an extractor fan in the 19th century building’s ground floor kitchen." 

Servings: 4
Lightly butter an 8 x 8 x 2-inch baking dish.
Mix together and set aside:
30 ml water
10 ml vanilla essence
2.5 ml orange or caramel essence
2.5 ml almond essence
(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 !!

Hot Milk Sponge With Chocolate and Marshmallow Topping From The Bona Magazine August 1991 ~ A very good recipe!

A single layer of hot milk sponge decorated with chocolate and marshmallow topping. Delish!

Hot Milk Sponge
4 large eggs
312 ml castor sugar (Don’t have castor ? Just put normal through a blender or beat extra long with your eggs to dissolve)
2 cups (500 ml) Cake flour
15 ml baking powder
250 ml milk
90 g butter or good tasting margarine
7 ml vanilla essence

Preheat oven to 180 C.
Beat eggs and sugar together until thick and yellow.
Sift flour and baking powder together, and then fold into egg sugar mixture.
Heat milk and margarine together but do not boil.
Stir milk mixture and vanilla essence into creamed mixture and then spoon into 2 well greased 23cm or 9 inch diameter cake pans and bake for 25-30 minutes.

Chocolate and Marshmallow Topping
250 ml marshmallows (1/2 packet) toasted coconut coated one’s is what I used (remind me I have the recipe. If you can’t get, I will add it to this one)
100 g good quality dark eating chocolate broken into pieces
250 ml cream
50 ml extra cocoa powder

Melt the marshmallows and chocolate pieces together over a moderate heat.
Beat cream together with cocoa powder until stiff.
Fold marshmallow mixture into cream and then top cake with this.
Serve and enjoy!