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Subject: S.A. Traditional Recipies
Replies: 14 Views: 6729
endtimes 24.03.08 - 05:52am
BOBOTTIE
Meat layer:
1 kg minced lamb; 1 slice white bread; 250 ml milk; 2 onions, finely chopped; 30 ml cooking oil; 25 ml mild curry powder; 15 ml apricot jam; 1 egg (optional); 30 ml lemon juice or vinegar (or more if preferred); 6 orange or lemon leaves.
CUSTARD LAYER
3 eggs, well beaten; 375 ml milk; 2ml salt.
Soak bread in milk until soft and then mash with fork. Saut onions in heated oil. Add curry and apricot jam and fry lightly. Add meat and stir mixture with fork. Beat the egg. Add the remainiing ingredients, except the orange leaves, and mix with the meat. Spoon the mixture into a greased sguare pie dish and arrange the orange leaves on top. Bake, uncovered in a preheated moderately slow oven (160 C) for 15 mins, then prepare the custard mixture. Combine eggs and milk and season to taste. Pour mixture over the bobotie. Return dish to oven and bake for a further 15 mins. or until golden brown and set. Serves 6. Serve bototie with yellow rice and ney. *
endtimes 24.03.08 - 06:05am
YELLOW RICE[/b]
Add a teaspoon of tumeric to rice while cooking *
seastarr 24.03.08 - 06:07am
That sounds delish! Will try it ! Just a few questions. First can I substitute other meat if can't find lamb. Ground turkey, pork, or beef? Next do u leave the leaves on & eat them or remove before adding custard layer? *
endtimes 24.03.08 - 07:08am
sis, i usually use ground beef, so that is a gud substitute, the leaves is just to add flavor, so remove it before eating, but leave on when adding custard mixture. *
seastarr 24.03.08 - 08:11am
Thank you. I already wrote ur recipe down! Can't wait to try it. 
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oubaas 27.03.08 - 05:27am
TRADITIONAL SOUTH AFRICAN KOESISTER:
PASTRY
4 cup Flour
1 tsp Salt
4 tsp Baking powder
4 tbl b*tter or margarine
2 tbl Lard
2 x Eggs
Milk or water, about 1 cup
Oil for deep frying
SYRUP
4 cup Sugar
1 1/2 cup Water
1/2 tsp Ground ginger
2 stk cinnamon
Crushed ice, ice cubes, snow or frozen ice packs
Method :
SYRUP: Dissolve the sugar in the water. Add the ginger and cinnamon and let the syrup just reach the boiling point. Let it cool while you are making the pastry then place it in basin or sink filled with ice or snow so it stays well chilled while you are dipping the koesisters. PASTRY: Sift the dry ingredients together. Cut in the b*tter or margarine and the lard. Beat the eggs, add the milk or water and mix lightly until it forms a soft dough. Roll out the dough to a thickness of 1/4 to 1/2 inch. Cut into strips about 1 1/2 inch wide and 6 inches long. (You can vary these measurements.) Cut these strips lengthwise into three equal narrower strips leaving them joined at one end. Braid the 3 strips together and pinch the bottom end to seal the join. Deep fry in hot oil for 1 to 2 minutes or until light golden brown in color. Only fry a few at a time. Remove them from the oil with a slotted spoon, drain them briefly on paper towel then put them into the cold syrup for a few seconds. Lift them out with a slotted spoon, drain them a moment and then place on a plate to dry. NOTES: If you would like a drier texture you can leave out the lard. These become soaked with the syrup and are almost transparent. 
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oubaas 27.03.08 - 05:28am
TIPSY TARTS
(Makes 12)
250 g dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
125 g b*tter
250 ml sugar (200 g)
2 extra-large eggs
375 ml Snowflake Cake Flour (210 g)
5 ml baking powder
2 ml salt
125 ml pecan nuts, chopped (50 g)
SAUCE250 ml sugar (200 g)
125 ml water
60 g b*tter
5 ml vanilla essence
100 ml brandy
1. Preheat oven to 180C.
2. Mix dates, bicarbonate of soda and boiling water.
3. Cream b*tter and sugar. Add eggs one at a time and beat until creamy.
4. Sift flour, baking powder and salt and add to creamed mixture.
5. Stir in the dates with water mixture and nuts.
6. Spoon into greased muf*in tins and bake in preheated oven for 15-20 minutes.
7. For sauce: Heat sugar, water and b*tter, until sugar is melted. Remove from heat and stir in vanilla essence and brandy.
8. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream or custard.
TIP: Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any size dish for a variation. *
oubaas 27.03.08 - 05:29am
STOOFPEERTJES.
'Stoofpeertjes' is what they are called in dutch. Stewed cinnamon pears can
be eaten warm or cold, served as dessert, but can also be served as a side
dish.
4 servings 3 hours 10 min prep
1 kg small stewing pears
3 cloves
1 piece fresh lemon rind
2 cinnamon sticks
50 g brown sugar
200 ml black currant liqueur, Brandy, Port or Red wine. *
oubaas 27.03.08 - 05:31am
Recipe for Lemon Chicken Breast
Ingredients:
1 whole chicken
1 large lemon, cut into halves
sprigs of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Method:
Heat oven to 350 degrees
Rub b*tter or oil over the skin of the chicken until it is completely coated
Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of chicken to your preference, place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting
ev ery 15 -20 minutes depending on the size of the bird. *
seastarr 27.03.08 - 08:52am
Oubaas these recipes all sound very tasty. Thanks, for sharing, I want to try then all. 
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tatty1 24.07.08 - 07:12am
Dankie oubaas. I will try this chicken. Sounds great. Would like to see more SA Recipes please 
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oubaas 25.07.08 - 11:30am
My pleasure tatty. Hmmm em not so gud cook though 
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seastarr 25.07.08 - 12:40pm Picture of oubaas Koeksisters. Looks great to me. 
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oubaas 25.07.08 - 03:34pm
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oubaas 16.07.09 - 07:15am
I need some recipies at Oppie Koffie please. *
