Cheese puffs is a favourite for both children and adults. Therefor it is a guaranteed hit for the whole family. Cheese puffs is a very easy recipe and quick to prepare. Get your children involved and let them help you. They will love it!
This recipe can very easily be made GLUTEN FREE.
1 cup of flour (gluten free flour, a mixture of chick pea, white rice and tapioca flour)
2 teaspoons baking powder (gluten free baking powder)
1 cup of grated cheddar cheese
1 egg, filled up with milk to make one cup (250ml)
1. Sieve all the dry ingredients together
2. Add the grated cheese.
3. Mix the egg and milk mixture and add.
4. Pour spoons full into patty tins.
5. Bake in a pre-heated oven a 180 degrees celcius for between 15 and 20 minutes.
Serve the cheese puffs with butter and cheese, marmite or apricot jam. My favourite is a teaspoon full of cream. Nothing can beat the taste of the cream and jam combined. You have to try it!
This really is very easy to make and is a light snack that everyone will enjoy, anytime of the day! My mother used to bake this for us when we were growing up and we couldn’t get enough of it! Now that I am married, I do the same. I love baking recipes my mother used to bake for us.
My husband loves South African recipes and putting a smile on his face is worth while!
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Bobotie is one of the proudest and oldest South African recipes. It was influenced and inspired by the slaves that came to South Africa. They brought with them their great spices and flavours, and Bobotie was invented!
2 large onions
2 tablespoons butter
1 thick slice of white bread
1 cup milk
1 kg mutton (minced beef can be used as substitute)
2 ½ tablespoons strong curry powder
1 teaspoon turmeric
2 tablespoons apricot jam
2 almonds, quartered
¼ cup lemon juice (or vinegar)
2 teaspoons salt
½ teaspoon white pepper
¼ cup seedless raisins
1 green apple, grated
10 dried apricots, soaked and cut up (or apricot jam)
4 lemon leaves or dried bay leaves
1. Pre-heat the oven to 180°C. Lightly fry the onions in the butter.
2. Soak the bread in half the milk and mash with a fork.
3. Mix the meat with all of the ingredients except for the eggs, the rest of the milk and bay/lemon leaves.
4. Put the mixture in an oven proof dish. Push the lemon/bay leaves in on the top.
5. Cover and bake for about 40 minutes.
6. Beat the eggs and milk together and pour over the meat. Slightly lift it to allow the egg to run into the bobotie. Bake until brown on top (about 15 – 20 minutes).
Serve bobotie with yellow rice and raisins. Side dishes that go great with bobotie and yellow rice are vegetables like green beans and sweet potato, or try potato salad.
I don’t know of any other desert that is as quick, easy or lovely as a Roly Poly to make. All you need to do is prepare the pudding and then place it in the oven when you serve your main course. By the time the main course is finished, desert will be warm and ready to serve!
In South Africa we enjoy this great pudding with apricot jam. In England they tend to enjoy everything with strawberry jam. But if I can recommend one, it would be the apricot jam. You have to try it at least once.
Ingredients of desert:
1 cup of flour
2 teaspoons of baking powder
A pinch of salt
2 tablespoons of butter
Ingredients for syrup:
2 cups of water
1 cup of sugar
1. Rub the butter in with the flour, baking powder and salt.
2. Beat the egg and mix with a little bit of milk. Add to the above.
3. Roll out the dough and spread apricot jam on top.
4. Boil the ingredients for the syrup together and pour into the dish you are going to use to bake the pudding in.
5. Roll up the dough and place in the boiling syrup.
6. Bake the desert in ‘n pre-heated oven at 180 degree celcius for 25 minutes.
Serve the Roly Poly warm as it comes out of the oven with custard or ice-cream. It tastes great on warm and cold days, so don’t worry if it is not winter. Ice-cream is a great treat on a hot, warm, summer’s day. Enjoy!
I don’t know about all of you, but when I was growing up, my mother used to make these on a regular basis. Now I do the same and enjoy every minute of it. Handtertjies is a very soft flaky pastry filled with apricot jam and baked until light brown. It tastes great when it just comes out of the over, but can be enjoyed either warm or cold.
Here is the recipe, and remember to use apricot jam! If you are in England, I know, you all love strawberry jam, and it will work just as well. Choose the one you prefer and off you go…
1/2 lb butter (margarine is also fine, but the butter gives it a nicer taste)
2 cups of flour
1 teaspoon of cream of tartar
‘n pinch of salt
1/2 cup of ice cold water (just enough to bind)
1. Use you fingers to rub the butter in with the flour, salt and cream of tartar. (It is easier to freeze the butter and grate it in!)
2. Mix the water and fold in with a knife..
3. Bind the dough, cover with a cold wet cloth and leave in the refrigerator for about 30 minutes.
4. Roll out the dough and use a round shaped cookie cutter. Place one or 1/2 teaspoon of jam in the middle and fold over, making a half moon.
5. Press around the outside with a fork.
6. Smear milk on the top and bake in a pre-heated oven at 200 degrees Celsius for about 15 – 20 minutes, until light brown.
Eat and enjoy!
Pumpkin is one of South Africa’s favourite vegetables. Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families. There are many ways in which you can serve the great varieties of pumpkin available like butternut squash, herbert squash, “boer” pumpkin or red pumpkin, to mention just a few.
Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time. The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon. Otherwise you can mix the pumpkin with flour, salt and egg and bake “pampoenkoekies” in a little bit of oil, sprinkle with cinnamon sugar and serve warm.
Another favourite recipe from times gone by, a truly traditional South African recipe, is “pampoenmoes”. You can either bake this in the oven or boil it in a little bit of water in a saucepan. This is a recipe worth trying:
8 slices of white bread
2 cups of pumpkin (1 butternut squash should do. Slice very thinly)
1. Butter the bread on both sides and spread apricot jam on the side facing up. Place one layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread.
3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.
4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin. Dot a few extra clots of butter on the top.
5. Bake for 45 minutes to an hour in a pre-heated oven of 180°C
Serve the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie? This is a great dish to try and impress your friends with. It is very easy to make, so try it and see what happens!
This is a fantastic recipe for Shortbread, a speciality of the Scottish. It is one of South Africa’s favourites and this is a recipe for home-made shortbread. Easy enough to make, just follow the recipe and bake, but not for too long. The trick is that the shortbread should not be dark. It should still be light, but hard baked.
4 cups of flour
1 cup of castor sugar
2 cups of butter (margarine doesn’t work well)
1/4 teaspoon of salt
1. Butter the flour and the sugar together.
2. Add the castor sugar and salt.
3. Roll the dough so it looks like a long sausage.
4. Cut into circles and place on a baking tray.
5. Sprinkle some sugar on top and bake in a pre-heated oven at 350 degrees Fahrenheit.
6. Bake for 10 minutes. If it is not totally baked, leave for another 10 minutes.
Pampoenkoekies is a wonderful addition to any meal… You can use many types of pumpkin and in South Africa the most common pumpkin used is Herbert Squash. When we lived in England we could not find it though, so we tried butternut. It worked wonderfully…
The trick is to make sure the pumpkin is very dry. If it is watery, the pampoenkoekies will stick and won’t be easy to make.
2 cups of pumpkin (1 medium sized butternut squash)
4 tablespoons of flour (mix white or brown rice, tapioca and chick pea flour in equal quantities)
2 teaspoons of gluten free baking powder
# If you are not a celiac, you can just use regular wheat flour instead of the mix
1. Boil the pumpkin in a bit of water until soft (between 10 and 15 minutes). Make sure the pumpkin is very dry before using. Mash the pumpkin.
2. Add the flour, baking powder, salt and egg. Mix well.
3. Warm up a bit of oil in a frying pan. Place spoons full of pumpkin in the pan and fry on both sides until light brown.
4. Sprinkle cinnamon sugar on top or make a sweet syrup to pour over.
1 tablespoon of butter/margarine
3/4 cup of water
3/4 cup of milk
1 1/2 cups of sugar
1 tablespoon of cornflour
1. Bring the butter, water and sugar to the boil.
2. Mix the cornflour with a little bit of water and add. Let it boil for about 2 minutes.
3. Pour warm syrup over the pampoenkoekies instead of the cinnamon sugar.
Marshmallows have been one of my favourite for a long time… So when my mother used to make marshmallow tart, we were all very excited 🙂
1 tin (397g) of condensed milk
1/2 cup of lemon juice
12 red cherries, cut in half
1 pack (125g) of marshmallows
1 cup of cream
1 teaspoon vanilla essence
1 small tin of crushed pineapples
1 pack of tennis biscuits (coconut cookies)
1. Mix the condensed milk and lemon juice together and let stand until it gets thicker.
2. Add the cherries and cut marshmallows and mix.
3. Beat the cream and vanilla together until stiff. Add to the mixture and stir.
4. Pineapples are added at the end. Mix well.
5. Place the tennis biscuits in 2 tart pans (round or square) and pour the mixture on top.
6. Crumb 1 or 2 biscuits and sprinkle on top of the 2 tarts.
7. Leave in the refridgerator for around 2 hours to set.
Makes 2 round tarts
How about something VERY simple and easy to enjoy as a snack, day or night… I love cinnamon very much and therefore this wonderful cinnamon toast recipe is one of my favorites. Very EASY and quick to make, no hassles.
-Take 2 slices of bread and lightly toast one side under the grill.
– Remove and butter the other side (that is not toasted).
– Mix cinnamon with regular white sugar and sprinkle on top of the buttered toast.
– Leave under the grill until the sugar starts to crystallise.
– Remove from the grill (oven) and eat while still nice and hot!
What can be easier to make???
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2 cups of butter (margarine)
2 cups of sugar
1 cup of fine apricot jam
1 tablespoon bicarbonate of soda
1 tablespoon of strong coffee
‘n little bit of boiling water to dissolve the coffee in
1 1/2 teaspoon of vanilla extract
8 cups of flour
1. Cream the butter and sugar together and add the jam. Mix well.
2. Dissolve the bicarbonate of soda in a little bit of milk and add.
3. Dissolve the coffee in the boiling water and add the vanilla. Mix and add to mixture.
4. Add the flour and knead together with your hand.
5. Bake at 180 degrees celcius for about 10 minutes on the bottom oven rack. Move it to the top of the oven and bake for a further 10 minutes. Check to make sure the cookies don’t burn.
6. Let it cool down and stick two cookies together with the filling.
1 cup of sugar
1/2 cup of butter (margarine)
1/3 cup of milk
1 tablespoon of coffee
1 teaspoon of vanilla extract
If you find the mixture to be too much, you can always halve the recipe.
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