Aaaaahhh….. sosaties is a wonderful invention. What can be easier than taking meat, cubing it and putting it on a stick… Only work that goes into it is the marinade (and that is very fast) and off you go.
We decided to have sosaties last week but it was a bit wet outside, so instead of having a braai (BBQ) as usual, I decided to make the sosaties and grill them in the oven.
I know it is not the same as cooking on the braai, but it had to do and it sure did. I put together a quick marinade. Have a look at this:
Chicken cubes (we used 5 chicken breasts)
Red pepper (I prefer the red to the green, tastes a bit sweeter)
4 tablespoons of olive oil
Squeeze the juice of 1 large lemon into the oil
1 tablespoon of soy sauce (we use a gluten free sauce)
Salt (to taste)
Fresh parsley, finely chopped
Mix everything together and add the chicken, peppers and onions. Let it marinade for at least 2 hours, longer if you have time.
Remember to soak the sticks you are going to use in water beforehand, it stops the sticks from burning too much.
Place the chicken, peppers and onions on the sticks and grill in the oven. It doesn’t take too long. I heated the oven to 180 degrees Celcius.
Make your own and show us your photos 🙂
What a wonderful rainy day outside. This morning we woke up at 5:45 in the morning to get ready for the day ahead. It took us by surprise when it was still dark outside, considering it is still summer… but we soon realised that it was very cloudy. Although, cloudy is not really the word…
If you look up at the sky, you can only see a grey cover. There is NO blue sky to be seen, not even a little piece as small as a toothpick :). It does not happen that often. In the beginning of summer it was so dry we had water restrictions and the Vaal Dam was under 25% full (which meant water would run out in 7 days), but it did start raining a little bit at a time and this morning we were very blessed.
This is called pancake weather. Soft drizzling on the roof, no thunder, no lightning, just cloud cover, rain and darkness… All of you South Africans out there, no matter where you are, will know that this means PANCAKES!!!. Nothing nicer than baking pancakes and sprinkling cinnamon sugar on top. You need at least about 5 pancakes each (for me it is more like 10!!!)
We would eat the pancakes faster than my mother would be able to bake them when we were little. She would bake and bake and if there were 2 left for her she was surprised. She ate as she baked and at least had some of them 🙂
Why not bake and send us photos or tell us about your day 🙂
Check out our pancake recipe in English.
If you would like to view the recipe in Afrikaans, have a read at this link..
When you read a recipe and see self raising flour, you can think to yourself…. But I don’t have any in my cupboard, what do I do now? It is actually an easy question to answer.
Self raising flour is nothing more than regular flour with a baking agent added already. If you live in America, the self raising flour also contains salt. So if you follow a recipe when baking in America, remember to leave the salt specified in the recipe out if you are substituting flour for self raising flour.
Self raising flour has a specific ration of flour to baking powder. There is about 1 ½ teaspoon of baking powder for every cup (150gm) of plain flour. Many recipes require a different proportion of baking powder to flour in order to achieve the desired leavening. You may need 3 teaspoons of baking powder to 1 cup of flour in order for the recipe to rise as much as required….
For me personally it is better to use plain flour and then just add however much baking powder the recipe requires. The other reason why I prefer the plain flour and baking powder separately is because the baking powder added to the self raising flour does expire and the shelf life is short. For me it makes more sense to keep the flour and baking powder separate and use as you need.
This is just my opinion. Maybe you prefer baking with self raising flour and there is nothing wrong with it Just remember if a recipe calls for self raising flour and you do not have any in the kitchen, just add 1 ½ teaspoons of baking powder per 1 cup of flour and off you go …
Let us know your thoughts.
Hi everyone. This Christmas I made an orange drizzle cake. Can’t tell you how much I like this recipe. This is the first time I made a Gluten Free version and it tasted wonderful.
1 cup of sugar
1 1/2 cups of flour (3/4 cup of brown rice flour, 3/4 cup with half potato starch and half tapioca flour)
1 1/2 teaspoon of baking powder
1/2 teaspoon of xantham gum
pinch of salt
3 tablespoons or margarine
3/4 cup of milk
1. Beat together the eggs and sugar.
2. Mix the flour, baking powder and salt and add to the egg and sugar mixture.
3. Melt the margarine and add together with the milk and the rest of the mixture.
4. Bake at 180 degrees celcius for 25 – 30 minutes.
Ingredients for sauce:
1 cup of water
1 cup of sugar
1 tablespoon of margarine
1 cup of orange juice (freshly squeezed is the best 🙂
1 tablespoon of grated orange skin.
Method for the sauce:
1. Mix together the water, sugar and margarine and boil together for 5 minutes.
2. Let it cool down and then add the orange juice and skin.
3. Once the cake is removed from the oven, add the sauce over the hot cake so the sauce is absorbed in the cake.
Yet another wonderful gluten free recipe by my wonderful husband 🙂 Scones has always been a favourite of ours… We used to love eating scones on Sunday evenings and there is nothing more tasty than CHEESE scones. Our children loved it just as much as we did.
You will also find a scone recipe in my Recipe book so get yours today. Have a look at the full recipe and how it is made by vising Martin’s site… He has other gluten free recipes available to try today …
Make your own and let us know how it came out. Take a photo, make suggestions, let us know what you did differently and why. Trying your own take on all kinds of recipes are fun and you can involve the whole family with baking in the kitchen.
If you are tired of having the same breakfast every morning, try this recipe with some butter and jam, and if you feel brave, add a spoon full of fresh whipped cream… My favourite 🙂
Hi everyone. Do you also not know what to buy someone for Christmas? Well, why not get them our wonderful selection of South African recipes. Get it for a loved one, someone you miss, someone living overseas and missing South African food or someone that is just a food enthusiast…
There are so many wonderful South African recipes in this book, it just goes on and on. All your favourites from when you were still young like pancakes, plaatkoekies, frikkadelle, chicken pie, apple pie, milk tart and so many more…
Cooking something yourself from scratch is a great feeling!! You feel like you actually achieved something wonderful. Specially if your husband and son likes the end result 🙂
It is very easy to make… Thanks to my husband and mother’s help I had success. You need only a few ingredients and off you go:
1kg of tomatoes (I bought the jam tomatoes)
1 cup of sugar
4 peppadews (you can use fresh chilli if you wish, just don’t add too much of it 🙂
a pinch of salt
juice of half a lemon
1. Place the tomatoes in a large bowl and pour boiling water over it (it must be covered).
2. Once the tomatoes have been soaking for about 15 minutes, peel the skins off and cut into little cubes.
3. Put the sugar in a pot on the stove and start melting it over a low heat.
4. Add the tomatoes, salt, lemon juice and peppadew. Mix everything together and bring to the boil.
5. Once it is boiling, turn the heat down and let simmer for about 1 – 1 1/2 hours. Stir in between and make sure it doesn’t burn. Don’t put the lid on the pot.
6. Once all the water is gone and the sugar has turned into a syrup, remove from heat and let it cool down.
7. Place in glass jars and store in fridge.
This tastes really nice and goes well with anything 🙂
How often do you treat yourself for Christmas? Not often I am sure… Why not this year treat yourself by getting our Recipes from South Africa cookbook.
It is real, you can hold it in your hands and keep it on your kitchen cupboard to see and find easily to make any recipe… Whether you are a South African that has settled down overseas and just miss home, someone who visited our beautiful country and want to have the wonderful recipes or even if you have never been here but just want to try something new, this is the book for you. You can purchase the real book at Amazon by clicking the link…
If you are more for new technology, no problem 🙂 Why not buy the e-book version and keep it safe on your i-pad or phone these days. Take your i-pad when you go shopping and have a look at recipe and what ingredients you need to get without having to first write down the information. You might even miss something out if you have to write it on a piece of paper. You will receive individual recipe cards when you purchase the downloadable version
You will find the most wonderful recipes in the Recipes from South Africa cookbook. Anything from our famous rusks to main courses including wonderful potjiekos, to snacks including biltong and droë wors. Why not have a look at our biscuit recipes and wonderful desserts.
There are a few sample recipes on our site. Just have a look at our English recipes and try them today. They are very easy to make and taste wonderful 🙂
Sometimes when you walk around in the shops and you look at what you can get for the price that you have to pay, you can feel very disappointed… What can you get the person you love, or what gift will say thank you so much for your hard work or your support? What can you get to say have a wonderful Christmas this year!!
I know what you are thinking…. Christmas is still a long way away, and you are very right, but the problem is if you don’t start looking at things and getting ideas, you will get stuck. You might feel rushed making a decision, feeling you did not put enough thought into a gift.
Why not stick to handmade or freshly baked goods? It always shows how much you care, how much thought went into the process of choosing the perfect gift. You know that freshly baked biscuits and cakes are always a winner and they will taste MUCH better than the produce you buy in the shops these days.
One lady who bought biscuits the other day said that in the shops on the boxes it says “melt in your mouth”, but how can something melt in your mouth if all you can taste is a floury biscuit? That was a wonderful observation and I agree 100%.
But with freshly homemade biscuits and cakes, you can’t go wrong…. and if you don’t feel like baking it yourself, why not order these wonderful South African recipe biscuits and fruit cakes from Ouma’s Cookies! Only the freshest ingredients are used and they are baked to order. Place your order today and make sure you don’t miss out this holiday… Ouma’s Cookies are based in Vereeniging, South Africa.
We have been experimenting with different flours and recipes for my husband who has celiac disease. We baked the most wonderful biscuits a few weeks ago and it came out tasting lovely.
The kiddies couldn’t eat enough of it and my husband had snacks for a few weeks 🙂 These wonderful South African biscuit recipe is as old as time… A soetkoekie (which translates directly to sweet cookie/biscuit) is as it’s name suggests, sweet, but wonderful with a hint of coconut inside.
This is the recipe for the wonderful recipe from South Africa, soetkoekies:
2 cups of margarine
2 cups of sugar
1 teaspoon of vanilla extract
9 cups of gluten free flour (mix of white rice, tapioca and soya/chick pea)
1 cup of coconut
1/2 teaspoon of xhantam gum
1 tablespoon of gluten free baking powder
1/2 teaspoon of salt
1 tablespoon of cream of tartar
1 tablespoon of bicarb of soda (mixed in a dash of milk)
1. Cream the sugar and margarine together.
2. Add the eggs and vanilla.
3. Sieve the flour, xhantam gum, salt, baking powder and cream of tartar together and add.
4. Add the bicarb of soda and mix everything together.
5. The dough should rest for about 15 minutes. It should not stick to your hands too much.
6. Roll into little balls and place on a baking tray. Press lightly down with a fork.
7. Bake for 10 minutes at the bottom of the oven and then about 10 minutes at the top of the oven at 180 degrees Celsius.
8. Make sure they don’t burn.