Traditional South African Recipes

MEALIE-MEAL PAP...5 SLAP PAP IN THE MICRO WAVE...5 MEALIE-MEAL STYWE PAP...5 SOUP...6 LENTIL SOUP...6 MUSSEL SOUP...6 MEAT DISHES...7 EASY CHICKEN...7 BOBOTIE...7 BILTONG...7 HAM...8 MEATLOAF...8 SOSATIES...8 BOEREWORS...9 JEWISH ROAST...9 VEGETABLES AND SALADS... 11 RICE... 11 YELLOW RICE... 11 CRUSHED WHEAT... 11 POTATO CRUMPETS... 11 PUMPKIN CRUMPETS... 11 OVEN BAKED PUMPKIN... 12 GREEN BEANS... 12 GREEN MEALIES... 12 FAN POTATOES... 12 CARROT SALAD... 13 CURRIE, ONION AND BANANA SALAD... 13 CRUSHED WHEAT SALAD... 13 SAUCES... 14 BASIC SAUCE... 14 TOMATO PUREE... 14 STEAK SAUCE... 14 MUSTARD SAUCE... 14 DESSERTS... 15 POOR MAN S DESSERT... 15 DATE GINGER DESSERT... 15 VINEGAR DESSERT... 15 EASY SAGO DESSERT... 16 CONDENSED MILK CUSTARD... 16 SOUSKLUITJIES... 16 PICKLES AND CHUTNEY... 17 HOT SAUCE... 17 GREEN TOMATO PICKLES... 17 APRICOT CHUTNEY... 17 CAKES... 18 CARROT CAKE... 18 CONDENSED MILK FRUIT CAKE... 18 Page 2 of 41

Page 3 of 41 PRACTICAL FRUIT CAKE... 18 SWIFT CAKE... 19 OIL CAKE (CHOCOLATE OR WHITE)... 19 DATE BREAD... 19 BASIC TART CRUST... 19 MARIE BISCUIT TART CRUST... 20 FLAN... 20 MILK TART FILLING (USE THE BASIC TART CRUST)... 20 GOOSEBERRY TART:... 21 PINEAPPLE TART... 21 GRANADILLA TART... 21 APPLE TART... 21 TIPSY TART... 22 PEPPERMINT TART... 22 TAMBOESIE TART... 22 INSTANT TAMBOESIES... 23 BISCUITS... 24 SUGAR BISCUITS... 24 INSTANT PUDDING BISCUITS (SUITABLE FOR BISCUIT MAKER)... 24 OLD-FASHIONED SOETKOEKIES... 24 APRICOT BISCUITS... 24 GINGER BISCUITS... 25 SKURWE JAKKIES... 25 MELTING BISCUITS... 25 ROMANY CREAMS... 25 COFFEE BISCUITS... 25 HERTZOG BISCUITS... 26 OLD FASHIONED JAM TARTS... 26 DATE SNACKS... 27 GINGER ROLLS... 27 DATE BALLS... 27 KOEKSISTERS (CRULLERS)... 28 SNACKS... 29 SPEKROLLETJIES... 29 PASTRY DOUGH FOR MEAT PIES... 29 CHEESE BISCUITS... 29 JAM... 30 TIPS TO MAKE JAM... 30 APRICOT JAM... 30 COLD DRINKS... 31 GRANADILLA JUICE... 31 LEMON JUICE... 31 SWEETS... 32 GUIDELINES FOR THE PREPARING OF SWEETS... 32 COCONUT BLOCKS... 32 COCONUT ICE... 32 FUDGE... 32 PEANUT BISCUITS... 33 MARSHMALLOWS... 33 SYRUP FOR POPCORN... 33 GENERAL... 34 HOME MADE CONDENSED MILK... 34

PAN CAKES... 34 RUSK AND BREAD... 35 GENERAL KINDS OF FERMENT:... 35 FAST BREAD (DRY YEAST)... 36 OVERNIGHT POTATO YEAST BREAD... 37 POT-BREAD FOR BRAAIVLEIS... 37 WHOLE WHEAT BREAD... 37 VETKOEK (DAMPER)... 38 STOK BREAD... 38 PIZZA... 38 OLD FASHIONED RUSK (FAVORITE)... 38 YOGURT BREAD... 39 MIELIE BREAD (FOR BRAAIVLEIS)... 39 ALL BRAN RUSKS... 39 BUTTER MILK RUSKS... 40 CHEESE SCONES... 40 COARSE MUFFINS... 40 SWEET CORN VETKOEK... 40 Page 4 of 41

MEALIE-MEAL PAP Variation: Add 1 cup whole mealies (frozen or canned) Slap Pap in the Micro wave Use a 1 ½ liter heat resistant bowl with a lid (volume 1 ½ liter). 1 cup mealiemeal 1 teaspoon salt Mix: 1 cup cold water, mealie-meal and salt (ovenproof dish of 1 ½ liter). Add 3 cups boiling water and stir. Micro wave for 5 minutes at medium (with the lid) and stir 2 times during the 5 minutes to prevent the pap to become watery on top and hard at the bottom. If you forgot to stir, repair the damage by beating the pap with an electric beater until the pap become smooth again. If you microwave the pap at medium, the pap will be ready in 20 minutes or turn the microwave on low for another 35 minutes. 4 Portions Mealie-meal stywe pap Use the recipe for pap in the Microwave, but reduce the boiling water to 2 cups Page 5 of 41

SOUP Lentil Soup 500 gram blue lentils (also known as brown lentils). 12 cups water 3 peeled potatoes 125gram bacon 4 teaspoons salt Cook the lentils, salt, potatoes and 6 cups of water on high in a 3-liter pot. After 10 minutes, reduce the heat to medium and add another 3 cups of water. Add the last 3 cups of water after another 15 minutes. Cook for more or less 1 hour until the lentils become soft. Mix: 1 packet soup powder with 1 cup cold water. When the mixture is smooth, add it to the lentils. Reduce the heat and stir the soup until the soup powder is done. Dilute to taste. You can replace the bacon with a beef bone or 125gram mince or 1 cup Basic sauce Serve with home made bread or small bread blocks deep-fried. 10 whole cloves 2 carrots cut in the length 4 teaspoons salt ½ teaspoon black pepper 2 teaspoons Aromat Cook al the ingredients except the fish for 20 minutes. Add the fish and cook for another 20 minutes. Strain and keep the stock aside Cut the carrots and fish Group 2: 2 fine chopped unions 100gram fresh fine chopped mushroom 150 gram bacon (cut) 290 gram tin mussels in saltwater (cut) 4 tablespoons margarine 1 ½ cups flour 6 cups milk 1 cup green peas 100gram frozen shrimps Fry the unions, mushrooms and bacon in the margarine. Add the flour and milk and heat slowly until thicken. Add group 1 s stock. Cook at low temperature until smooth. Add the fish, carrot and mussels. Add the green peas and shrimps. Mussel Soup Group 1: 12 cups water 3 pieces fish 8 bay leaves 2 big chopped onions Page 6 of 41

MEAT DISHES Easy Chicken Use one whole Chicken. Add salt to the inside of the chicken. (1 teaspoon = 500g meat) Put a clean, small lemon into the inside of the chicken. Put the chicken overnight in a slow cooker on low. Remove the lemon and put the chicken in a casserole pan with a wide bottom. Add pepper, herbs and garlic to taste. Put the chicken in the oven at 180º C for 1 hour. Adjust the oven time according to taste. If you prefer a brown dry chicken, it will need more oven time. You can also cover the chicken with tin foil and place it in a slow oven if you do not use a slow cooker. A hole in the earth with coals inside the hole can also serve as an oven. Cover the chicken with tin foil and place in the hole until done. Bobotie A way to stretch a meal) 1 big chopped onion 1 kg minced meat 2 teaspoons salt 1 slice of bread soaked in water 1 tablespoon mild curry 1 tablespoon sugar 2 tablespoon chutney ½ cup raisins 1 lemon rind, grated 1 lemon s juice 1 cup milk and 2 eggs Fry the onion in oil and add the mince, salt, bread, curry, sugar, chutney, raisins and lemon rind and lemon juice. When done, put the mixture in a heat resistant bowl 23x16x4cm. Bake the meat 15 minutes at 180 º C. Mix the milk and eggs and add it to the meat and bake it for another 30 minutes. Serve with yellow rice and use the recipe for Basic Sauce to serve with the rice. Biltong Use Beef or venison like Rooibok, Kudu, Eland or Springbuck. Cut the meat in strips of more or less 2cm thick x 5cm wide. Keep the golden rule as always with meat: Use 2 teaspoons salt for every 1 kg meat. Therefore this recipe is suitable for 7kg meat: 15 teaspoons salt 1 tablespoon brown sugar 1 teaspoon coriander 1 teaspoon pepper ½ teaspoon bicarbonate of soda ½ teaspoon saltpeter Vinegar Mix the ingredients except the vinegar and rub the mixture into the biltong strips. Pack the meat in a bowl (plastic or glass) in layers and sprinkle the vinegar over each layer. Turn the biltong daily and hang the biltong after 36 hours. (The bicarbonate of soda will start to foam). You can hang the biltong on S shaped wires at a cool place to dry. Keep flies and other insects away. Page 7 of 41

Ham Use leg of pork. Remove the bone and use a small or middle size leg of pork. Press the meat at placing it in the fridge between two plates and a heavy object on top of the plate to press the bloodiness out of the meat. Leave the meat for 24 hours between the plates. Place the meat in the following pickle: 1 tablespoon saltpeter 1 cup brown sugar 2 teaspoons bicarbonate of soda 8 to 10 liter cold water Salt Put all the ingredients except the salt in a glass or plastic bowl or bucket. Put a potato in the water and start to add the salt slowly. Stir well after each time that you add salt. As soon as the potato pops up and drifts in the pickle, you can remove the potato and put the meat in the pickle. Put the pickle on a cool place or in the fridge. If the pickle starts to foam, replace the pickle with fresh pickle. Remove the ham after 3 weeks and hang overnight to dry. Place the ham again in the fridge under pressure to get rid of the extra liquid. For pickled beef: Leave the beef in the pickle for 3 to 4 days. Meatloaf Loaf: 500 gram minced beef 1 teaspoon salt Pepper to taste 1 cup milk 1 bread slice 1 tablespoon parsley 1 egg 1 tablespoon chopped onion Mix and put in a small bread pan. Bake 1 hour at 180 º C. Put on a serving tray and cover with the following sauce: Sauce: 2 onions chopped 4 tomatoes (cut) 1 green pepper (cut) 1 teaspoon sugar Salt and pepper 2 tablespoons Worcester sauce 2 tablespoons Tomato sauce 1 tablespoon Brown sauce powder Fry the onion and pepper in a bit of oil. Add the tomatoes, sugar, salt and pepper and boil till done. Add the Worcester sauce, tomato sauce and brown sauce powder and allow boiling. Pour the sauce on the meatloaf. Sosaties Use leg of beef, mutton or pork. The meat is served like kebabs. Use good quality soft meat. 500 gram leg of mutton or pork 1kg beef fillet or other suitable beef Cut into blocks. 2 big onions Cut the onions in slices and cook for 5 minutes. Throw off the water and fry in a little bit oil until brown. Put the meat and onions in a plastic or glass bowl and throw the following cold sauce over the meat: 1 tablespoon mild curry ½ tablespoon turmeric 2 tablespoons sugar 1 tablespoon corn flour 2 cups vinegar ½ cup stewed, dry apricots (optional) Salt and pepper Page 8 of 41

Microwave the sauce for 2 minutes at 100%. Cool down and add bruised lemon leaves. Pour the sauce over the diced meat and put in the fridge for 2 3 days. Turn the meat around every day to allow the sauce to penetrate the meat. String the meat on kebab sticks and flavour with salt and pepper. The sosaties can be freezed. Oven bake or braai. On the stove: Add ½ cup water in the pan together with the boerewors and place the heat at high. As soon as the water boiled away, fry the boerewors until brown at low heat Quick method: Microwave the boerewors for 4 minutes at 100% heat. Put the wors on the stove together with the watery sauce and bake until brown. Turn the stove to low as soon as the wors begin to fry. Boerewors Jewish Roast The Mixture 14 teaspoons salt 2 teaspoons pepper 6 teaspoons ground coriander ½ teaspoon ground cloves 3 teaspoons ground pimento 1 teaspoon groundnut ¾ cup vinegar ½ cup water The Meat 4kg minced beef 3kg minced pork Sausage casings (skin) Knead the herbs-spice mixture into the meat and put in the fridge for 1 hour. Knead again and stiff the sausage casings with the meat. You can bake the wors on the stove, oven or on braaivleis coles. In the oven: Bake in an open pan until brown. 2 kg H Bone (corner cut) 4 teaspoons salt ¾ cup hot chutney ¾ cup Tomato sauce ¾ cup Worcester sauce 1 tin Coca cola (340ml) Maggie Fondor Black Pepper Fresh Thyme 4 sliced unions 4 bay leaves Lots of Garlic Half red pepper Half yellow pepper Put in pot. Season meat Pour all ingredients over meat Secret: Low, very slow Cook for two hours Slice meat Pour over gravy Put in flat Pyrex dish in oven (200 C) for 15 minutes. Page 9 of 41

I was impressed with the dish, but the stock was not thick enough to my taste, so before I poured the gravy over the meat, I have thickened it with flour. (One tablespoon) Page 10 of 41

VEGETABLES AND SALADS Potato Crumpets Rice 1 cup rice 1 teaspoon butter 1 tablespoon lemon juice or white wine 1 teaspoon salt Boiled water Put all the ingredients in a pot and boil on High for 10 minutes. The rice must be covered with water. Turn the stove to 1 and steam until the rice becomes puffed. Yellow Rice 1 cup rice 4 cups boiled water 2 tablespoons yellow sugar 1 piece cinnamon 1 teaspoon salt 2 teaspoons turmeric ½ cup raisins 3 teaspoons butter Boil the rice at high for 20 minutes in the boiling water together with the salt and turmeric. Throw the extra water off and add the cinnamon and raisins. Steam slowly for 1 hour. Add the sugar and butter before serving. Serve with bobotie. Crushed Wheat 1 cup crushed wheat 4 cups water ½ cup raisins (optional) ½ teaspoon salt Cook slowly for approximately 3 hours until soft. Add water if needed Peel 2 potatoes and grate (coarse). Add 1 beaten egg and flavour with salt and pepper. Shallow frying teaspoons full until golden brown. Serve with wors. Variation: Grate the potatoes with the skin. Pumpkin Crumpets Crumpets 3 cups cooked pumpkin 2 cups self-rising flour 2 eggs 3 teaspoons baking powder Mix the ingredients and shallow fry with the heat on low to medium. Fry until brown on both sides of the crumpet. Sauce 1 ½ cups sugar Page 11 of 41

1 cup milk 1 cup water 5 teaspoons corn flour 2 tablespoons butter Whole cinnamon Melt the ingredients in the Microwave at 100%. Remove the cinnamon and cast over the crumpets. Green mealies Use boiling water and 1 tablespoon salt. Put the mealies in the boiling water and cook for 10 minutes Fan Potatoes Oven baked pumpkin 2 kg boiled pieces pumpkin 125 gram butter ½ cup sugar 1 egg 2 ¼ cups flour 1 teaspoons baking powder 1 cup milk Beat the butter, sugar and egg. Add the flour, baking powder and salt and then the milk. The dough must be soft. Arrange the pumpkin pieces in an oven dish and pour the dough over the pumpkin. Bake at 180 º C for 30 minutes. Pour the sauce over the baked pumpkin Sauce: ½ cup syrup 100 gram butter Put the pumpkin back in the oven for another 10 minutes until golden brown. Green beans 500 grams cut green beans 1 potato (pieces) 1 chopped onion A Piece of mutton (optional) Cook ingredients for 40 minutes and mash with the potato masher. Add salt, butter and pepper to taste. 12 small potatoes (potjiekos type) 250 gram butter 1 packet brown onion soup powder Melt the butter and add the onion soup. Take away from the heat. Wash and cut the potatoes. Cut the potatoes with a sharp knife like cutting a loaf of bread, but keep the bottom of the potato uncut. The potatoes must look like a fan on the top. The blades of the fan must be thin. Place the potatoes in a 1 ½ liter oven dish and pour the butter and soup over the potatoes. The butter must be worked in between the slices. Cover the dish with a lid or tin foil. Bake at 180º C for 30 minutes. Remove the lid and bake for another 15 minutes. Page 12 of 41

Carrot Salad 1 cup cooked carrot rings ½ cup vinegar 1 tin tomato paste (115g) 1/3 cup sugar ½ cup salad oil ½ teaspoon salt Pepper 1 green pepper 1 onion Beat the tomato paste, sugar, vinegar, salt, pepper and salad oil together. Put the carrot rings, onion (sliced in rings) and green pepper (sliced in rings) in a bowl with a lid. Pour the tomato mixture over the vegetables. Keep refrigerated. Currie, onion and banana salad Crushed Wheat Salad Mix: 2 cups cooked crushed wheat 1 cup boiled mealies (or a tin whole kernel mealies) optional 1 chopped onion 1 chopped green pepper Raisins (optional) Sauce: ½ cup salad oil 2 tablespoon mayonnaise 2 tablespoon vinegar 2 tablespoon sugar 1 teaspoon mild curry powder ½ teaspoon turmeric Add the sauce to the wheat mixture Variation: Use blue lentils in place of the mealies or half lentils and half mealies. 6 onions cut into rings 1 tablespoon butter Braise the onion in the butter and then add 4 cups boiling water and cook until soft. Mix: ½ cup vinegar 1 teaspoon curry 2 dessertspoons sugar ¼ teaspoon mustard powder ½ teaspoon salt Add the mixture to the onions. Remove from the stove and allow cooling. Add 8 bananas sliced in rings to the mixture just before serving. Page 13 of 41

SAUCES Basic Sauce This sauce can be frozen. Freeze cups full for later use. 500 gram soup meat or bones 1 onion chopped 1 potato 1 carrot 1 green pepper Celery Parsley ¼ cup sauce powder ¼ cup flour ½ cup tomato sauce 4 tablespoon Worcester sauce Fry the meat/bones, onion, carrot, potato, celery and green pepper in 3 tablespoons cooking oil in a deep pot for a few minutes. Add the sauce powder, flour, tomato sauce and Worcester sauce and stir. Add 1 ½ liter water and cook for 40minutes. Pour the sauce through a sieve. Press as much as possible of the vegetables through the sieve to thickened the sauce. Add salt and pepper to taste. Use the frozen sauce to make a sauce for rice, meat or in soups. Add flour to the sauce to thicken if necessary. The tomato skins and seeds will not form part of the puree. Freeze the puree in useable quantities. Use in pastas, soups and meat sauce. Use with the basic sauce. Steak sauce Slowly boil 1 cup basic sauce, 1 cup tomato puree, 1 tablespoon chutney and a few drops Tabasco sauce. Add salt and pepper to taste. Variation: Add chopped green pepper. Variation: Onion and Garlic (grated). Fry in cooking oil and mix with the tomato puree. Mustard sauce Mix 3 tablespoons sugar and 3 tablespoons mustard powder. Add ½ teaspoon salt, ½ cup vinegar and 2 eggs. Beat the ingredients together. Put in the microwave at 100% for 1 minute, beat again and put in the microwave for another minutes. Beat again to make a smooth sauce. Use with leg of mutton, ham or other cold meat. Variation: Add 2 tablespoons condensed milk in the place of the sugar. Tomato puree This recipe is cheaper than the tinned product Wash and cut the tomatoes in halves and boil till soft. Allow cooling and pouring the watery liquid off. Use the remaining boiled tomatoes. Pour the tomatoes through a sieve and press as much as possible of the tomatoes through the sieve. Add salt to taste. Page 14 of 41

DESSERTS Poor man s dessert 1 tablespoon butter 1 cup sugar 1 beaten egg 1 cup milk 1 cup flour 1 tablespoon apricot jam 1 teaspoon bicarbonate of soda 1 tablespoon vinegar Whip the sugar and butter until creamy. Add the beaten egg. Add the milk, salt and flour. Mix the apricot jam, bicarbonate of soda and vinegar and add to the dough mixture. Place in an ovenproof bowl and bake for 30 minutes at 180ºs C. Sauce: Micro wave the next ingredients at 100% for 5 minutes: 1 cup cream or milk 1 cup sugar ½ cup butter ½ cup boiling water Stir during the microwave process to allow the sugar to melt. Pour the hot sauce over the baked dessert. Date Ginger Dessert 2 tablespoons butter ¼ cup sugar 1 beaten egg 1 ½ teaspoon bicarbonate of soda ½ cup milk 2 tablespoon apricot jam ½ cup chopped dates 1 cup flour 1 teaspoon ginger Whip butter and sugar to cream. Add beaten egg. Dissolve the bicarbonate of soda in the milk and apricot jam. Add the bicarbonate of soda with the dates to the sugar and butter mix. Add the flour, ginger and salt. Sauce: 2 cups sugar 2 cups water 2 tablespoons butter 1 teaspoons vanilla Microwave together at 100% for 5 minutes. Stir during the process to allow the sugar to melt. Put the dough in the hot sauce in a 3 liter oven dish with a lid and bake for 30 minutes at 180 º C. Vinegar Dessert ½ cup sugar 1 ½ tablespoons butter 2 beaten eggs 1 ½ cups flour ½ teaspoons salt 2 teaspoon ginger 1 teaspoon bicarbonate of soda 2 tablespoons apricot jam Whip the butter and sugar and add the eggs. Add the dry ingredients and then the apricot jam. Pour the dough in the following sauce. The sauce must be cooled down before adding the dough. Sauce: 2 cups water 2 cups sugar ½ cup vinegar Microwave together at 100% for 5 minutes. Page 15 of 41

Stir during the process to allow the sugar to melt. Bake for 30 minutes at 180 º C. Easy Sago Dessert ½ cup sago 2 cups milk 4 tablespoons sugar 2 eggs 1 teaspoons vanilla Soak the sago in a cup of water for 24 hours. Throw off the water. Micro wave at 25% the milk and sago together for 20 minutes or until the sago is done. Stir regularly. The sago must be swelled out. Beat the sugar and eggs together with the sago. Pour into an oven dish. Bake for 20 minutes at 180ºs C and serve with custard. Condensed milk Custard ¾ cup custard powder 2 tablespoons sugar 1/8 teaspoon salt Mix and add a little bit cold water to make a paste. Add 1 liter boiling water and 1 tin condensed milk. Microwave the custard at 100% until the custard starts boiling. Beat during the process. Add 1 teaspoon caramel essence. Souskluitjies Dough: 1 cup flour 1 teaspoon baking powder 4 tablespoons butter 2 eggs 1 tablespoon sugar Cinnamon Rub the butter in the flour, baking powder and salt. Beat the sugar and eggs until creamy. Mix the flour mixture and egg mixture. Use water 8cm deep in a 25cm diameter pot. The pot must be deep to prevent over boiling. Put ½ teaspoon salt and ½ teaspoon cinnamon in the water. Use a teaspoon to put the dough in the boiling water. (Wet the spoon in the boiling water before scooping the dough). Scoop a maximum of 4 dough balls at a time in the water Cook for 10 minutes with the lid on the pot. To prevent the sauce from boiling over, use a deep pot. Sprinkle cinnamon sugar over the dumplings Sauce: ½ cup melted butter ¼ cup syrup 2 tablespoons brandy or wine or 1 teaspoon caramel essence Pour the sauce in the water that was left over after baking dumplings. Bring to boil and pour over the dumplings. Page 16 of 41

PICKLES AND CHUTNEY Hot Sauce 8 medium tomatoes peeled and without the seeds, chopped 1 large onion chopped 4 garlic cloves finely chopped 1 medium Jalapeno chili chopped 2 teaspoons ground ginger 2 cups sugar 2 cups apple vinegar ½ cup lemon 1 cup sultanas 2 teaspoons salt 1 cinnamon stick 6 whole cloves 5 small red Serrano chilies chopped 2 teaspoons cayenne pepper Boil together for 1 hour until thick. Remove the cinnamon stick and bottle. Apricot Chutney 100 apricots 1 big onion 1 garlic clove 1 kg sugar 1 teaspoon cayenne pepper 1 tablespoon salt 2 tablespoon ground ginger 1 teaspoon mustard 750ml vinegar Cook the apricots until soft. Mix all the ingredients and cook the mixture for ½ - 1 hour until the mixture thickens. Stir during the cooking process to prevent burn. Put in clean bottles. Green tomato Pickles 1 ½ kg onion 3 cups green tomatoes ½ cup salt 1 ¾ cup sugar 750ml vinegar 2 tablespoons flour 2 tablespoons mustard 2 tablespoons turmeric 2 tablespoons Curry ¼ teaspoon ground cloves Cut tomatoes in pieces. Pour the ½ cup salt over the tomatoes and leave overnight. Pour the liquid off, the next morning. Add the chopped onion, sugar and vinegar and cook for 30 minutes. Mix the spices and flour and add. Boil until thick and bottle. Page 17 of 41

CAKES Carrot Cake (Bake at 180 º C) Mix: 1 cup sugar 2 eggs ¾ cup cooking oil Dissolve: ½ teaspoon bicarbonate of soda in 1/8 cup milk Sieve together: ½ teaspoon salt 1 ½ cups flour ½ teaspoon cinnamon Mix the 3 groups together, add: ½ cup chopped pecan nuts 1 cups grated carrots ½ cup fine pineapple (canned) (Optional, makes the cake moist) Bake in a smeared ring cake pan 20cm diameter at 180º C for 35 minutes. Sauce: Melt in the microwave or on the stove: 125 gram butter 1 cup soft brown sugar 6 tablespoons cream Add ¾ cup chopped nuts. Beware of boiling over (big enough bowl) Pour the hot sauce over the hot cake. You can also make patty pans instead of a cake. Condensed milk Fruit Cake (Bake at 140 º C) Cook slowly for 5 minutes: 1 ½ cups sultana 1 ½ cups currant ½ cup cherries ½ cup mixed peel 1 tin condensed milk ½ cup water 125 gram margarine Allow cooling and add: 2 eggs And then: 2 ½ cups flour 1 teaspoon mixed spice 1 teaspoon ginger 1 teaspoon bicarbonate of soda ½ teaspoon salt Bake the mixture at 140 º C for 2 hours in a pan 20cm diameter. Tie brown paper around the pan otherwise the cake may become hard due to the long baking time. Practical Fruit Cake (Bake at 140 º C) Cook together for 5 minutes and cool down: 500 gram fruit cake mixture 1 cup sugar 1 cup water Page 18 of 41

125 gram margarine 2 teaspoons mixed spice ½ cup cut cherries ½ teaspoon salt Add: 2 eggs beaten 1 teaspoon bicarbonate of soda dissolved in 5 tablespoons water 2 cups flour Mix and put a smeared pan 20cm diameter. Bake at 140 º C for 3 hours Tie brown paper around the pan otherwise the cake may become hard due to the long baking time. Tip: If a fruitcake was not well baked, it may happen that the cake might become mould. Swift Cake Bake the cake at 180º C 125 gram butter melted ½ cup sugar 2 eggs 1 ½ cup flour 2 teaspoons baking powder ½ cup milk 1 teaspoon vanilla Add all the ingredients together and beat for 3 minutes and bake in a smeared ring pan (size 18cm) for 35 minutes at 180º C. Beat the sugar, eggs and salt until creamy. Add the milk mixture and vanilla at turns with the flour to the egg mixture. Add the baking powder. Pour in a smeared pan of 20cm diameter. Bake at 180º C for 25 minutes Date Bread Soak: ½ cup cut dates ¾ cup hot water 1 teaspoon bicarbonate of soda Dough: ¾ cup sugar 4 tablespoons butter 1 egg 1 teaspoon vanilla ½ cup pecan nuts and cherries 1 ¾ cup flour 1 teaspoon baking powder Whip butter and sugar until creamy and add egg and vanilla. Add nuts. Add the flour, baking powder and salt, then the date mixture and then the nuts and cherries. Pour into a small smeared bread pan 10X20cm and bake for 20 minutes at 180º C. Reduce the temperature to 160º C and bake for another 30 minutes. Variation: Replace the nuts and cherries with raisins and sultanas. Oil Cake (Chocolate or white) 1 cup milk 3 tablespoons oil 1 ½ tablespoons cacao (leave out for white cake) 3 eggs 3 teaspoons baking powder 1 ½ cups flour 1 cup sugar 1 teaspoon vanilla ½ teaspoon salt Micro wave the milk, oil and cacao until boil. Basic Tart Crust Page 19 of 41

Flan (Bake at 180 º C)(2 Tart shells) The recipe is enough for 40 small patty-pan tarts (3cm) or for 2 tart shells 18cm Mix the following and rub the butter with your fingers in the flour until well mixed: 2 cups flour ½ teaspoon salt 2 teaspoons baking powder 75 gram butter Mix together: 6 teaspoons sugar ½ teaspoon vanilla 1 egg 6 teaspoons oil Add the 2 mixtures together and mix well. Press the dough quite thin out into 2 smeared ovenproof tart bowls or into patty pans. Bake at 180 º C. 10 minutes for the tart shells and 7 minutes for the tarts in the patty pans. If the crust becomes brown on the edges before the 10 or 7 minutes, remove the tarts form the oven. The tart shells can be baked and frozen for later use. Marie Biscuit Tart Crust 1 packet Tennis or Marie biscuits (crusted) mix with 5 tablespoons melted butter. Press it with a spoon in the tart dish to make a tart shell. Use any tart filling with this recipe 1 cup flour ½ teaspoon baking powder ½ cup butter ¼ cup sugar Cold milk Sieve the flour and baking powder together. Cut the butter into the flour until the mixture becomes crumbly. Add the sugar. Add the cold. Press the dough in a smeared flan pan and bake at 180º C. (30 minutes 20cm pan) Milk tart filling (Use the basic tart crust) The filling is enough for 40 small patty pan shells or 1 tart shell. Mix in a bowl: 6 tablespoons sugar 8 teaspoons flour Add: 2 cups milk (not long life milk) 2 eggs 4 teaspoons butter Beat with an electric hand beater: Microwave for 7 minutes at 100%, but beat every minute. When the mixture becomes thick, it is done. Page 20 of 41

Pour in a tart shell and sprinkle cinnamon over the tart. To make a nice pattern on the tart: Put a crochet doily on the tart and sprinkle the cinnamon over the tart. Remove the doily. If you do patty pan tarts, you can either put the filling in the tarts with a teaspoon or use an icing tube. Gooseberry tart: 1 Tart Shell (Flan) 1 tin cooked condensed milk 1 tin Cape gooseberries ½ cup lemon juice 3 tablespoons custard powder 3 tablespoons sugar 1/8 teaspoon salt Drain the gooseberries. Use the gooseberry syrup together with water to make 2 cups liquid. Mix the custard powder and sugar and add to the water and syrup. Microwave at 100% until thick. Beat during the microwave process. Cool a little bit down and add the gooseberries, lemon juice and condensed milk. Keep some of the gooseberries to decorate the tart together with whipped cream. Pineapple tart 3 tablespoons sugar 3 tablespoons custard 1/8 teaspoon salt Drain the pineapples. Use the gooseberry syrup together with water to make 2 cups liquid. Mix the custard powder and sugar and add to the water and syrup. Microwave at 100% until thick. Beat during the microwave process. Cool a little bit down and add the cut pineapple. Keep some of the pineapple to decorate the tart together with whipped cream Granadilla tart Tart shell Filling: 1 small tin evaporated milk (ice cold) 1 tablespoon gelatin ½ cup warm water ½ cup sugar 2 small tins granadilla juice Whipped cream Dissolve the gelatin in the water and keep aside. Whip the evaporated milk until stiff and add the sugar gradually. Add granadilla and then the gelatin. Scoop in the tart shell and place in the fridge to set. Decorate with whipped cream. Apple tart 1 Tart shell (Flan) 1 tin pineapple Page 21 of 41 Dough: 1 cup sugar 2 tablespoons butter 3 eggs 1 cup self-rising flour 1 small tin tart apple (385gram) ¼ cup milk Whip the butter and sugar well. Add the eggs and beat again. Add the milk and then the flour. Pour the dough in a square smeared oven dish, volume 1 ¼ liter.

Arrange the apple pieces evenly in the dough. Bake for 30minutes at 180ºC Pour the sauce over the tart and bake another 5 minutes. Sauce: 1 cup cream or evaporated milk ¾ cup sugar 1 teaspoon caramel essence 1 tablespoon butter ¼ cup brandy ¼ cup sweet wine or another ½ cup brandy Boil together for 5 minutes until the sugar dissolves and pour over the hot tart. Decorate with chipped cream. Peppermint Tart Tipsy tart Dough: 1 teaspoon bicarbonate of soda 1 cup shredded dates ½ cup sugar 1 ¼ cup flour ¼ teaspoon baking powder 1 cup boiling water 2 tablespoons butter 1 beaten egg ¼ cup nuts (optional) Pour the boiling water over the dates and bicarbonate of soda. Stir well and leave until cold. Beat the butter and sugar and add the egg. Add the date mixture and the butter mixture to the flour, baking powder and salt. Add the nuts. Pour the dough in two 20cm oven dishes and bake for 20 minutes at 180º C. (Also suitable for patty pans. Make 24 patty pans. Sauce: ½ cup sugar 1 teaspoon vanilla ¾ cup water 2 Peppermint crisp chocolates 2 packets orley whip (250ml) or 1 cup cream 1 tin caramel condensed milk 2 packets Tennis biscuits Whip the orley whip/cream until stiff and mix the condensed milk and 1 ½ grated peppermint crisp. Put a layer biscuits and a layer of the cream mixture in a square bowl 30x30cm (plastic or glass) Decorate the tart with crumbed biscuits and the half grated peppermint crisp. Leave overnight in the fridge to set. Tamboesie tart Bake at 200º C Flaky Pastry: 450gram butter 4 cups flour 2 egg yolk 2 tablespoons lemon juice 1 ¼ cup ice water 1 teaspoon cream of tartar ½ teaspoon salt Sieve flour three times and scoop ¾ cup out and mix with cream of tartar. Page 22 of 41

Mix the rest of the flour with the egg yolk, lemon juice and water to form stiff dough. Knead for 15 minutes. Roll out and grate half of the butter over the dough, sprinkle the flour cream of tartar over the dough and then the rest of the butter. Fold like and envelope and roll out. Repeat the fold and roll process another 3 times. Roll out and cut in squares and bake at 200º C for 10 minutes until done. Filling 2 cups milk 3 tablespoons flour ¾ cup sugar 2 eggs separated 3 ½ teaspoons gelatin 1 cup whipped cream ½ teaspoon vanilla 2 tablespoons brandy 1 tablespoon butter Mix sugar and flour in a microwave bowl and add milk and egg yolks. Beat with an electric hand beater until well mixed. Microwave for 7 minutes at 100%, but beat well each minute with the electric beater. When the mix becomes thick, it is done. Dissolve the gelatin in a little bit cold water and add to the milk mixture. Fold the beaten white of eggs in the mixture and leave to set. Whip the cream until firm and add to the mixture together with the brandy and vanilla. Cut the baked squares carefully horizontally open. Place the filling in between and decorate with icing sugar and cherries. Open the pastry dough (unfrozen). Cut the pastry in 4 even parts and bake for 20 minutes until golden brown at 200º C. Cool down. Spread half of the filling on one square and place the second square on top of the filling. Repeat with the other 2 squares. Filling: Whip the packet vanilla instant pudding, cream and milk well keep in the fridge until thick. Mix the icing sugar, lemon juice/ water to make a pouring sauce and pour over the top of the two tarts. Cut with a sharp knife into servable sizes. Variation: Use the filling of the Tamboesies with the roll puff pastry. Instant Tamboesies 1 roll frozen puff pastry 1 packet vanilla instant pudding 1 cup cream ½ cup milk Icing sugar Lemon juice Page 23 of 41

BISCUITS Beat the butter and sugar to cream. Add the eggs. Add the vanilla and instant pudding. Add the flour, salt and baking powder. Press the biscuits out with the biscuit maker on a smeared baking-sheet and bake at 180º C for 10 tot 15 minutes until color change. You can put a cherry piece or nut piece on each biscuit before baking. Old-Fashioned Soetkoekies Sugar Biscuits ½ cup butter 1 cup sugar 1 egg 2 tablespoons milk ½ teaspoon vanilla 2 ½ cups flour 2 teaspoons baking powder ½ teaspoon salt Beat the butter and sugar to cream, add the egg and then the milk and vanilla. Add the flour, baking powder and salt and mix well. Let the dough rest for one hour. Roll it out and press the cookies out with a biscuit cutter or roll small pieces of the dough into balls and press it flat on a smeared baking sheet. Bake the biscuits 8 to 10 minutes at 180 º C. 4 cups flour ¾ teaspoon bicarbonate of soda ½ teaspoon ground cloves 1 teaspoon cream of tartar 1 teaspoon ground cinnamon 1 cup sugar Mix these ingredients ¼ cup butter ¼ cup lard Rub the butter and lard in the flour mixture 1 egg (beaten) ¼ cup sweat wine Add egg and wine and knead well Rest dough for 1 hour Roll out the dough, press in shapes with a biscuit mould, place on a baking sheet and bake at 200º C 10 dozen Instant Pudding Biscuits (Suitable for biscuit maker) 3 ½ cups flour ½ teaspoon salt 4 teaspoons baking powder 1 cup butter ½ cup sugar 2 eggs 1 packet instant pudding ½ teaspoon vanilla Apricot biscuits 8 cups flour 1 cup apricot jam 5 teaspoons bicarbonate of soda 2 eggs 3 cups sugar 1/3 cup water 500 gram butter Beat the butter and sugar to cream, add the eggs. Add the flour. Mix the jam, bicarbonate of soda and water and add. Page 24 of 41

Roll in balls and bake at 180º C for 8-10 minutes Ginger biscuits 4 cups flour 1 cup sugar 1 egg 1 cup syrup 1 cup butter 1 tablespoon ginger 2 teaspoons bicarbonate of soda 1 tablespoon vinegar Beat the butter, sugar and syrup. Add the egg and ginger. Add the bicarbonate of soda and the vinegar. Add the flour. Roll in bolls, place on a baking-sheet and press each fork with a fork. Bake at 180º C for 8 to10 minutes. Skurwe Jakkies 2 cups Post Toasties 2 cups Oats 2 cups sugar 2 eggs 2 teaspoons baking powder 1 teaspoon vanilla 2 cups coconut 2 cups flour 2 tablespoons peanut butter 250 gram butter 2 teaspoons bicarbonate of soda ½ teaspoon salt Beat butter and sugar and eggs. Add the peanut butter. Add the vanilla and then the bicarbonate of soda dissolved in a little bit of milk. Add the rest of the ingredients and mix. Make bolls, place it on a baking-sheet and bake at 180º C for 8 tot 10 minutes. Melting biscuits 500 gram self-rising flour 250 gram butter 2 cups sugar 3 beaten eggs ½ teaspoon salt Corn Flakes (Crushed) Mix the butter with flour, salt and eggs. Make balls and roll in the Post Toasties. Place the balls on a baking-sheet and press each ball with a fork. Bake at 180º C for 8 to 10 minutes. Romany Creams 250 gram butter 2 cups flour 1 cup sugar 1 ½ cup coconut 1 egg 2 tablespoons cocoa 2 teaspoons baking powder Whip the butter and sugar until creamy. Add the egg. Add the dry ingredients and mix well. Add the coconut to form dough. Make balls, place on a baking-sheet and press each ball with a fork. Bake at 180º C for 8 to 10 minutes. Put the biscuits two-two on each other with the filling: 1 slab Baking chocolate and 2 tablespoons butter. Melt slowly at low temperature. Coffee biscuits 2/3 cup brown sugar 200gram butter 1 egg ½ cup syrup 4 cups flour Dissolve 2/3 teaspoon bicarbonate of soda in one tablespoon milk Page 25 of 41

1 teaspoon vanilla 1 teaspoon vinegar 1 tablespoon instant coffee powder ½ teaspoon salt Whip the butter and sugar until creamy. Add the egg and then the syrup. Mix well. Add flour and coffee powder. Add the bicarbonate of soda. Use the biscuit maker part of a hand-mill to mould the biscuits or press through a biscuit maker and place on a baking-sheet. Bake at 180º C for 8 to 10 minutes. Paste two biscuits together with the filling: Mix icing sugar, apricot jam and butter 6 beaten egg whites 1 cup sugar or castor sugar 3 cups coconut Bake at 200º C until the coconut starts to change color. (10 to 15 minutes) Old Fashioned Jam tarts Hertzog biscuits Bake at 200 º C Mix: 4 cups flour 125 gram margarine Add: 1 dessertspoon baking powder ½ cup sugar 3 egg yokes 1 cup milk Press the dough out in patty pans. Put a teaspoon apricot jam (fig jam is also nice) on each patty. Put the filling on each patty: Mix lightly: Bake at 240 º C Time to prepare: 3 hours. Everybody loves it. Mix and rub butter in with the fingertips: 6 cups flour 2 teaspoons baking powder 1 teaspoon salt 750 gram butter (or 500gram butter and 250 gram lard) Mix: 3 beaten eggs 1 cup water 1 lemon juice Mix the two groups together. It is important to mix the dough well but not to knead it. The dough will be soft. Put in the fridge for at least 1 hour to allow the dough to rest and become more manageable. Roll the dough out on a surface with a layer of flour on the surface. Rub flour into the pastry roller to prevent the dough from sticking to the surface or the roller. Fold the dough like an envelope and roll again. Repeat twice but not more otherwise the dough will become knead. If the dough are handled too much the tart will loose its Page 26 of 41

crispiness and become hard. The dough must be rolled out more or less 3 mm thick. Use only part of the dough at a time and keep the rest in the fridge. Press the tarts out in rounds. You can use a cup to press the rounds. Put a teaspoon jam in the middle of each circle. Close each tart by folding to form a halve circle. If you use tinned apricot jam, use the coarse type. The Smooth Jam will not be suitable; it will run out of the tart during the baking process. Fold the edge of the tarts again to re-enforce the edges and prevent the jam to run out. Place the tarts on a baking-sheet. Leave some space between the tarts so that if the jam pours out of one of the tarts, the other tarts will be a distance from the burnt jam. Brush each tart with yolk of an egg for a nice brown color. Bake for 10 minutes at 240 º C. Date snacks the crushed biscuits. Remove from the stove and put in a smeared bowl 20x25cm. Cool down and cut in blocks and roll in coconut. Ginger rolls 125 gram butter 125 gram sugar 125 gram syrup 1 cup flour 1 teaspoon ground ginger Melt the butter, sugar and syrup in the microwave and stir during the process. Add the ginger, salt and flour. Cool a little bit down. Pour teaspoons full on smeared baking-sheet with enough space between the biscuits to allow the biscuit to expand. Bake at 190 º C for 10 minutes Allow to cool so that it not to hot to handle. It must still be warm enough to be foldable. Form a roll around the handle of a wooden spoon. Fill with cream. 450 gram date ¾ cup sugar 250 gram butter 1 packet Marie biscuits crushed 1 egg Coconut Melt butter and sugar at low temperature to allow the sugar to dissolve. It must not become brown. Remove from the stove and add the cut dates and then the beaten egg. Stir well and reheat at low temperature for 1 minute. Add Date Balls ½ cup sugar 1 cup chopped dates 1 beaten egg 2 cups Rice Krispies ½ cup chopped nuts ½ teaspoon vanilla Coconut Page 27 of 41

Mix the dates, sugar and egg together and cook slowly. Stir until the mix start to boil and thicken. Remove from the stove and add the nuts, salt, vanilla and Rice Krispies. Cool down and roll in small balls. Roll the balls in coconut. Place in fridge to set. Koeksisters (Crullers) 15 dozen big koeksisters 2 bottles cooking oil to bake the koeksisters Syrup 32 cups sugar 17 cups boiling water 1 teaspoon salt 4 teaspoons Cream of tartar 2 teaspoons ginger 1 cup lemon juice Dissolve the sugar in the water, add al the other ingredients and cook for 15 minutes. Cool the syrup down and place the syrup in the fridge. Dough 12 cups flour 16 teaspoons baking powder 3 teaspoons salt 3 eggs ½ cup Cooking oil 6 cups water Mix the eggs, oil and water and add the flour, baking powder and salt. Knead well until small bubbles form under the surface of the dough. Let the dough rest for a few hours. Roll out the dough to a thickness of 1 cm, then form koeksisters by cutting strips 1 cm wide and twist 2 strips together and pinching the ends together. Heat the oil to 180-190 C (7-8cm deep). Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over and fry until golden-brown on the other side Lift out of the oil and dip it in the syrup. Use a potato masher for this purpose. The koeksister must be kept deep in the syrup until the koeksister is saturate with the syrup. Leave the koeksisters spaced on a wire grid to get rid of the excess syrup. Tips The dough must be kneaded well so that the koeksister can form a hard layer when baked. Otherwise the koeksister will not be crispy. The sugar must be dissolved in the water before the syrup starts boiling otherwise it will become crystallized. The syrup must be thick enough otherwise the koeksister will not be crispy. (The syrup must be a little bit thicker than the syrup of canned fruit) The koeksisters must bake like vetkoek; oil temperature must be moderate so that the koeksister can change gradually to a light brown color. When the koeksister is removed from the oil, it must be dipped immediately in the syrup. The koeksister must be kept under the syrup until the koeksister is full of the syrup. If the koeksisters are dipped in the syrup, allowed to pop up before it sucks enough syrup. The koeksisters will not be able to take in any more syrup and the koeksisters will have dry places inside. The syrup must be kept cold. Store the koeksisters in the fridge. Page 28 of 41

SNACKS Spekrolletjies Bake at 220 º C. Dough: 2 ½ cup flour ½ teaspoon salt 375 gram butter 3 tablespoons cold milk. Mix salt and flour and rub the butter with your fingers in the flour. Add the milk to form firm dough. Roll thin (3mm) and cut into small squares more or less the size of a matchbox. Filling: 500 gram bacon minced or chopped 1 cup grated cheese Mix the bacon and cheese and scoop teaspoons full on the dough squares. Fold like an envelope. Brush on top with yolk of egg for a brown color Bake for 10 minutes at 220º C or until the snacks get slightly brown. Cheese biscuits Can be stored 4 cups flour ½ teaspoon salt ¼ teaspoon cayenne pepper 500 gram butter (cold) 500 gram cheddar cheese 1 egg yolk ½ cup cold water Sieve the flour, salt and cayenne pepper together. Grate the cheese and butter on the coarse side of the grater and cut into the flour mixture with an egg lifter until well mixed. Mix the egg yolk and cold water. Keep a tablespoon of the egg mixture aside and add the rest of the egg yolk mixture to the dough to make firm dough. Role the dough thin and press the biscuits in rounds. The bottle lid of a 2Liter milk bottle is a suitable mould. Place the biscuits on a baking-sheet Brush the biscuits with the tablespoon egg mixture for a nice color when baked Bake the biscuits 8 minutes at 200 º C Place the biscuits two two together like a sandwich with a mixture of butter and marmite Pastry dough for Meat Pies 200 gram butter 2 ½ cups flour ½ cup ice water Rub the butter in the flour and salt with your fingertips. Cut the water with an egg lifter into the flour mix. Place the dough in the fridge for 1 hour. Roll the dough out on a surface with a flour layer. Cut the pastry into pie forms. Fill with minced meat and bake at 200 º C for 10 minutes or until golden brown. Page 29 of 41

JAM Tips to make jam The jam s color is light and it is a quick process when done in the microwave oven. But the microwave oven tends to cut out due to the heat of the sugar. Microwave the sugar before cooking the jam. The sugar will dissolve easier when cooking the jam. If you are cooking the jam for jam tarts, cook for a longer period. On a thermometer: just before jelly stage. Apricot jam 500 gram apricots 500 gram sugar 3 tablespoons lemon juice 1/8 teaspoon salt Wash and cook the apricots in the microwave for 10 minutes at 100%. Microwave the sugar for 4 minutes at 100%. Add everything together and cook on the stove until the mixture starts to thicken. Stir during the process to prevent burning. Allow cooling and pour into clean dry bottles. Page 30 of 41

COLD DRINKS Granadilla juice 50 granadillas 1.5 kilogram sugar 2 teaspoons tartaric acid 5 cups water Pour granadilla pulp over the sugar. Add boiling water and stir until the sugar dissolves. Cool down and add tartaric acid. Leave overnight. Filter through a sieve and bottle. Serve: 1/3 granadilla juice and 2/3 water. Lemon juice Juice of 50 lemons (do not use the pulp, otherwise the juice will taste bitter) Grated rind of 6 lemons 3 tablespoons Epsom salt 16 cups boiling water 16 cups sugar Dissolve the sugar in the water and add the Epsom Salt and stir well. Add the lemon juice and rind. Cool down and bottle. Serve: 1/3 juice and 2/3 water. Page 31 of 41

SWEETS Guidelines for the preparing of Sweets The sugar must always be completely dissolved in the liquid before it starts boiling to prevent crystallizing. It is advisable to use a thermometer during the cooking process determine the thickness of the mixture. Without a thermometer, test the mixture after about 15 minutes to determine if the mixture reached the softball stage. Drip the mixture from a wet teaspoon into a saucer with water. Wait one minute and roll it with the fingertips from the spoon to determine the firmness of the mixture. Make sure to use a deep enough pot to prevent over boiling. If the recipe prescribe whipping of the mixture after cooking, whip the mixture until it became thick (cooling down process) Use a shallow carton box rather than a bowl to pour the mixture in. Layer out with smeared sandwich paper. It is easy to lift the sweets out of the carton box. Mark the squares out and cool totally down. Lift the sandwich paper out of the box and break on the marked squares. 2 packets Marie biscuits (crushed) 2 ½ cups coconut 250 gram cut cherries 250 gram melted butter 1 teaspoon vanilla Use a smeared bowl 30x20x5cm. Beat the white of egg until stiff and add the icing sugar gradually. Add the rest of the ingredients and mix. Put the mixture in the bowl and press it firmly in the bowl. Place in the fridge to set and cut in squares. Keep in the fridge in a bowl with a lid. Coconut Ice 1 cup milk 4 cups sugar 2 ½ cups coconut 3 tablespoons butter 1 teaspoon vanilla Pink food coloring Microwave the sugar for 5 minutes at 100%. Mix the milk and sugar. Place on the stove with the stove plate on 6. Stir until the sugar dissolves. The sugar must be dissolved before boiling. Boil for 10 minutes until softball stage. Add the coconut and butter and beat until firm. Add the food color if you want pink coconut ice. Pour in a smeared bowl or carton box 20x20x5cm and level. Cut in squares before entirely cold. Coconut Blocks 3 white of egg 2 ½ cups icing sugar Fudge 1 tin condensed milk Page 32 of 41

2 cups sugar 2 tablespoons syrup 5 tablespoons water 4 tablespoons butter 1 teaspoon vanilla 1/8 teaspoon salt Place a smeared sandwich paper in a flat square bowl. Put the sugar and water in a pot and stir over moderate heat to dissolve the sugar. Add the syrup and butter and stir to melt the butter. Add the condensed milk and stir until boiling. Stir all the time until softball stage. Add vanilla, remove from heat and whip the mixture until the mixture thickens. (It starts to cool down). Pour in the bowl or box 20x20x5cm. Cool down and mark the fudge with a sharp knife into squares. Allow to cool completely and break the squares carefully on the cut marks. Peanut biscuits 1 cup peanut butter 1 cup brown sugar 1 cup syrup 2 tablespoons butter 1 teaspoon vanilla 4 cups rice krispies 1 cup unsalted peanuts 1/8 teaspoon salt Microwave the peanut butter, sugar, syrup and butter and stir during the process until the sugar dissolves. Add the vanilla, rice krispies and peanut butter and mix. Pour in a smeared bowl, (size 25x25cm) and press the mixture in the bowl. Place in the fridge to set and cut in squares. Marshmallows 2 tablespoons gelatin ¼ cup cold water ¾ cup boiling water 3 cups sugar 2 tablespoons golden syrup 2 white of eggs 1 teaspoon vanilla 1/8 teaspoon salt Soften the gelatin in the cold water Stir the sugar, syrup and boiling water in a pot to dissolve the sugar. Also brush the sugar on the inside of the pot to prevent crystallization. Beat the egg white until firm. Boil until softball stage. Remove from the heat and add the gelatin. Beat the mixture with an electric hand beater until the mixture turns white. Go on with the beating until the mixture become thick and thready. Add the vanilla. Pour the mixture in a smeared bowl in the fridge to set. Cut the sweets with a kitchen scissor in long strips. Cut the strips to form blocks. Roll them in icing sugar or toasted coconut. Toast the coconut direct under the top element of the oven. Stir and watch to prevent the coconut from burning. The beating process will determine the success of the process after the softball stage. If the mixture was not whipped enough it will form a gelatin layer at the bottom of the sweets and the rest will not set. It is important to beat the mixture well. Syrup for Popcorn 1 ½ cups golden syrup 1 cup sugar 1 tablespoon butter ½ teaspoon red or green food color Melt the ingredients in the microwave to allow the sugar to dissolve. Pour the syrup over the popcorn. Cool down for a few seconds. Wet your hands a little bit, mix the popcorn and syrup and press it into tennis ball sizes. Easy and cheap and will keep the kids busy. Page 33 of 41

GENERAL Home made Condensed Milk 2 cups milk or 1 cup milk and 1 cup cream 1 ½ cups sugar Mix the ingredients and heat slowly. Stir until the sugar dissolves. Cook until the mixture reached the thickness of condensed milk (105 º C). Stir all the time to prevent burn. Pour in sterilized bottles for later use. Pan Cakes 1 cup flour 1 teaspoon baking powder 1 cup water 1 teaspoon vinegar 1 tablespoon cooking oil 1 egg Cooking oil for the baking process Beat all the ingredients with the electric hand beater Pour one tablespoon cooking oil in a frying pan. Heat the oil. Pour enough dough into the pan to cover the bottom with a thin layer. When the pancake is done on the one side, turn it with an egg lifter to fry on the other side. Lift the pancake out of the pan into a bowl and sprinkle cinnamon sugar over it. Make a stack with the pancakes to keep it warm until it is served. Roll each pancake with a fork like a Swiss roll and serve. Cinnamon sugar: 1 cup sugar and 2 teaspoons cinnamon mixed. Cinnamon can differ to taste. Page 34 of 41

RUSK AND BREAD When baking Rusk and bread with ferment keep in mind: Ferment Ferment is a yeast plant, it allows the bread to rise and the yeast plant needs food, moisture and moderate heat to grow. The rising process starts fast on a warm place. The desired temperature is between 26 and 30 º C. The yeast plant will die at a temperature above 35º C. A little bit of sugar will hasten the rising process. Fermentation is in process when foam is visible on the yeast. When you use potato yeast remember to place the lid of the jar with the mixture in it, loosely on the jar to allow the air to escape. You can make a potato yeast plant by leaving a half a cup of the potatoes yeast for a next time. On condition that you use the potato yeast plant regularly. During the rising process of the dough, the dough had to double in size. Whole-wheat dough will not raise as much as white bread dough. General kinds of Ferment: Remember 5ml active dry yeast=20g pressed yeast Dry yeast It is a fast method of fermentation. When soaked in water at body temperature, the yeast will be ready in 10 tot 15 minutes. Old Fermentation: It is also a dry fermentation method. Allow a piece of rised dough to dry. At the next baking time, soak this piece of dough to become active again. The rising process will be very slow and the bread will have a sour taste. Pressed Yeast In block form and a mixture of fermented fungus and starch and can be used like dry yeast. The lifetime of pressed yeast is 3 to 4 days in the fridge. Liquid ferment like Potato Ferment or Potato and Hop Ferment Start the plant with dry or pressed yeast and use potato, raw or cooked, white bread flour, sugar, salt and lukewarm water. For Potato and Hop add the stock of the Hop. The ferment will start rising on a warm place in 3 to 6 hours. Save ½ to 1 cup of the ferment on a cool place to use as ferment for a next baking time. Use within 2 weeks time. This kind of ferment adds quality to your baking. Raisin or Must The ferment starts with the natural ferment of grapes or raisins. The fermentation process takes 3 days and gives a must taste to the Rusk. On day 3 add ¼ cake pressed yeast. As soon as the ferment become active, make a mixture with 2 cups cake flour and allow rising. It will be ready in 6 hours. Use this method for must Rusk of raisin rusk. Liquid The temperature and quantity of the liquid is important. A faster and shorter rising time requires softer dough. In the place of boiled lukewarm water, you can use the water in which potatoes was boiled. It will hasten the fermentation process. If you use milk in a recipe, it is better to cook the milk first and then cool it off to prevent the working of bacterium and cut out bad tastes. For a special taste you can use fruit juice. Dough Thorough mixing of the yeast is important. Mix the yeast and a part of the liquid with which you are going to knead. Knead the dough with your fists and fold the dough repeatedly. By knead and fold the dough it become smooth and elastic. Page 35 of 41

The dough is ready when it does not stick on you hands any more and the dough shows air bubbles. Dough must be smooth when it is placed in a bowl to rise. Rising process of the dough Cover the dough during the rising process. The dough must double in size. After the first rising process, you can knead the dough lightly off before forming the bread or the rusk. Place the dough in the bread pans, let it rise again and bake. To keep the dough warm Use a cotton cloth to keep the dough warm. Also cover with a few layers newspapers to keep the temperature up. Warm the flour in the sun or in a cool oven. Bake of Bread Begin with the oven temperature on 200 to 220 º C and after 15 minutes, set the oven then on 180 º C. The bread is done when the color turns to light brown, slightly moving away from the side of the pan and sounds hollow when knocking against it. If the bread baked to long, the crust will be hard To make the crust crispy, wipe the baked bread with a little bit of water. You can also make the crust crispy by wiping the crust with melted butter and diluted milk or sugar water. Bake again for a few minutes. Dry out of Rusk The rusk must be dried in a cool oven. Do not stack the rusk on each other but put it in a single layer on the oven rack to allow them to dry from all the sides. Rusk must be dried for 12 hours. How to make a Potato Yeast 4 teaspoons dried yeast 2 cups lukewarm water or the lukewarm water from cooked potato 1 raw grated potato 1 tablespoon sugar 1 tablespoon salt Mix the dry yeast with ½ cup water and leave until start foaming. Add al the other ingredients and pour into a bottle, leave on a warm place for 2 hours to rise. The potato pieces will come up to the surface together with the foam. Pour ¾ of the yeast out and keep ¼ of the yeast in the bottle. When you want to bake bread, you can use this yeast in the bottle. Add the ingredients in the recipe, but use 2 teaspoons dried yeast in place of 4 teaspoons. Leave the yeast for 2 hours to rise before kneading with the yeast. Fast Bread (dry yeast) 10gram dry yeast (1 packet) 5 cups boiled water, cooled down 12 cups flour 4 teaspoons salt 1 tablespoon sugar Mix the yeast, 1 cup of the lukewarm water, ½ teaspoon salt and the sugar. Let it rise in a bowl until foam on the surface. (The fermentation process is taking place) Mix the yeast, water, flour and rest of the salt in a bowl big enough to allow the dough to rise. Knead the dough until elastic. (At least 15 minutes. If you use half of the recipe 7 minutes will be enough). Cover the dough and let it rise on a warm place. For instance in the sun or in a preheat oven at 45 º C. Before putting the dough in the oven to rise, test the heat by holding your hand in the oven. If the heat is to high the yeast plant will die and the dough Page 36 of 41

will not rise at all. When the dough double in size, knead lightly and place the dough in 2 smeared bread pans. Allow rising again on a warm place (more or less ¾ hour). Bake the bread at 200º C for 15 minutes and reduce the heat to 160 º C for another 45 minutes. Overnight Potato Yeast Bread 12 cups flour 4 teaspoons salt 2 cups potato yeast (prepared 2 hours before kneading) 3 cups lukewarm water Mix all the ingredients in a kneading bowl and knead until the dough does not stick to your hands any more. (At least 15 minutes). Cover the bowl and allow the dough to rise overnight on a warm place. Knead the dough lightly the next morning and place in 2 bread pans. Allow rising again for 45 minutes until double in size. Bake the bread at 200º C for 15 minutes and reduce the heat to 160 º C for another 45 minutes Pot-bread for Braaivleis 7 ½ cups flour 2 teaspoons salt 2 tablespoons lard or butter 1 tablespoon dry yeast 1 tablespoon sugar ½ cup lukewarm water 3 cups lukewarm water Mix the yeast, ½ cup water and sugar. Stir and allow to rise on a warm place for 15 minutes or until there is foam on the surface. Add all the ingredients to the kneading bowl. Mix and knead until smooth and elastic (at least 15 minutes). Cover and allow rising on a warm place until double in size. (About one hour) Knead the dough lightly and place the dough in a smeared flat bottom cast iron pot. Place on the lid and allow rising for 20 minutes on a warm place. Bake the bread on the fire as follows: Scratch the coals carefully to the sides to leave only the ashes on the places where the fire was originally started. Place the pot on this spot and arrange the coals 23 cm away from the pot in a circle around the pot. Bake for 30 minutes, scratch the coals closer to the pot and place a few coals on the lid of the pot as well. Bake for another hour. You can also bake the bread in the oven for 1 ½ hour at 180 º C. Page 37 of 41 Whole Wheat Bread Soak overnight: 450g whole-wheat flour

400ml water Mix and leave for 5 minutes or until foaming: 2 compressed yeast 1 tablespoon sugar 1 ½ cup lukewarm water Mix the following ingredients together with the yeast mixture and whole-wheat overnight mixture: 900 gram brown bread flour 1 ½ tablespoon salt 2 tablespoons melted butter Knead for about 10 tot 15 minutes and allow rising for about 2 hours. Divide the dough in two and place in 2 smeared bread pans. Allow rising for 1 hour and baking for about 1 hour in a warm oven at 230 º C. Pizza Use bread dough after the first rising period for the crust of the pizza. Sprinkle flour on a pastry-board. Roll the dough very thin on the pastry-board. Fold the dough like an envelope and roll again. Repeat the rolling and folding several times. The dough that you use in the pizza pan must be rolled out very thin. Use a filling of your choice. Bake for 8 minutes at 220 º C. Old Fashioned Rusk (Favorite) Vetkoek (Damper) Use the bread dough after the first rising process. (Before kneading off) Cut pieces of the dough to form the vetkoek. Place them on a baking sheet and allow rising again for + ½ hour. Bake them in moderate warm oil (45mm deep) until brown on both sides. Prick the vetkoek with a fork before lifting it out of the oil. If there are any signs of dough on the fork, the vetkoek must stay in the oil until done. Stok bread Use bread dough after the first rising period. Twist pieces of dough around the edge of the stick and bake the dough over the braai coals. Turn it frequently during the baking process. Remove the bread from the stick and pour syrup or butter in the hole. Make small balls and string it on a kebab stick. Bake it on the braaivleis grill and turn several times. Melt together and cool down: 2 cups boiled milk 125 gram margarine 4 cups sugar Add: 4 cups potato yeast 7 cups flour Allow rising for 10 hours. Add: 4 eggs 7 teaspoons salt 15 cups flour Knead well until the dough does not stick to your hands any more (at least ½ hour to 1 hour) and leave overnight to rise. Roll the dough into balls and place the balls in smeared bread pans. Allow the dough to double in size. The success of rusk Page 38 of 41

depends on the rising process. If the rusk does not rise enough it will be hard and will not dip nicely in the coffee. Bake for 3 hours: Begin at 180 º C when placing the pans in the oven. Turn the temperature down to 160º C for the first 15minutes 140º C for 15 minutes and 120º C for two and a halve hours. Divide the pan with rusks into single rusks and place the pieces on the oven grill and dry overnight at 100º C. 2 beaten eggs 1 ¼ cup milk 6 tablespoons melted butter ½ cup frozen mielies Mix the flour, baking powder, sugar, salt and mielie meal. Beat the eggs, milk and butter and mix with the flour mixture. Add the mielies to the dough and pour the dough in a smeared bread pan with a volume of 1.25 liter. Bake 45 tot 60 minutes at 180º C and allow to cool take out of the pan. All Bran Rusks Yogurt bread 2 cups flour 1 teaspoon bicarbonate of soda ½ teaspoon salt 250ml plain yogurt Mix the ingredients and place in a smeared small bread pan. Bake 45 minutes at 180 º C. Variations: Use half brown bread flour and half whole-wheat flour in place of the flour. Add by choice: sesame seed, raisins, nuts or sunflower seed Mielie bread (for braaivleis) 1 ½ cup flour 3 teaspoons baking powder 1 ¼ cup mielie meal 1 tablespoon sugar 1 teaspoon salt Sieve together: 1 ½ kg self-rising flour 1 teaspoon salt 2 ½ tablespoons baking powder Add: 3 cups All Bran flakes 3 cups mussli 2 cups raisins Melt and cool down: 500 gram margarine Beat thorough: 2 cups brown sugar 3 eggs 1 liter butter milk Add everything together and mix well. Make balls and place in a bread pan close to each other. Bake for 1 hour at 180 º C. Divide the pan with rusks into single rusks and place the pieces on the oven grill and dry overnight at 100º C. Page 39 of 41

Butter milk rusks 6 cups self-rising flour 250 gram margarine 1 egg 1 cup sugar 1 cup buttermilk 1 teaspoon vinegar 1 teaspoon salt Mix salt and flour and rub the butter with your fingers in the flour. Beat the egg and vinegar and mix with the flour mixture. Heat the buttermilk to luke-warm and dissolve sugar in the buttermilk. Add to the flour mixture and knead well. Bake at 180 º C for the first ½ hour and turn the oven down to 160 º C for the next ½ hour. Divide the pan with rusks into single rusks and place the pieces on the oven grill and dry overnight at 100º C. Cheese scones Put the dough in smeared patty pans and bake for 12 minutes. Cut the scones open and fill with the filling: Golf ball sizes: Cheese, tomato, onion 1 egg Fry the onion in butter, add tomato and cook until a little bit dry, add cheese and then the beaten egg. Alternative filling: Chicken livers Coarse muffins Bake at 220 º C 3 cups bran 1 cup boiled water 125 gram melted margarine 1 ½ cup sugar 2 beaten eggs 500 ml buttermilk 2 ½ teaspoons bicarbonate of soda 2 ½ cups flour ( ½ flour and ½ whole wheat flour) ½ cup raisins ½ cup coconut Mix the bran, boiled water and melted margarine in a bowl and cool down. Mix the buttermilk and bicarbonate of soda. Mix all the ingredients and bake in patty pans. Bake for 20 minutes, and take out of the patty pans to cool down. Sweet corn vetkoek Bake at 200 º C Fast and easy Mix: 1 cup flour 1 cup milk 1 cup cheese 1 dessertspoon baking powder 1 ½ cups flour 3 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 2 cups cooked rice 1 tin sweet corn ½ cup milk 1 egg Oil for shallow fry Page 40 of 41