Category Archives for Recipes

Kolwyntjies

Hierdie mengsel kan gebruik word om een groot koek te bak en kan versier word met botterversiering en “hundreds and thousands”. Dieselfde mengsel kan ook gebruik word om individuele “cup cakes” mee te bak.

Bestandele:
1 koppie botter/margarine
1 ½ koppies suiker
1 koppie mielieblom (maizina)
1 koppie melk
4 eiers
2 koppies koekmeel
2 teelepels bakpoeier
‘n Knippie sout
1 teelepel vanilla geursel
1 teelepel gerasperde lemoenskil

Metode:
1. Room die botter en suiker saam.
2. Meng die mielieblom met ‘n ½ koppie melk en voeg by.
3. Klits die eiers baie goed en voeg by die mengsel.
4. Sif die droë bestandele saam en voeg om die beurt met die res van die melk by.
5. Voeg vanilla en lemoenskil laaste by. Meng goed en gooi in ‘n ronde of vierkantige
pan.
6. Bak in ‘n voor-verhitte oond teen 180°C vir omtrent 50 minute tot ligbruin.

Indien jy kolwyntjies bak kan die bak tyd aangepas word. Behoort nie langer as so 20 minute te bak nie. Versier sommer met enige kleur versiersuiker 🙂

As jy in Vereeniging Suid-Africa bly en jy wil eerder kolwyntjies koop, besoek gerus ons Ouma’s Cookies webblad…

Chocolate mousse

How many of you sometimes wake up craving chocolate? I am sure most of you can say yes to that statement. I certainly can…. Then a wonderful recipe to try will be a chocolate mousse….

Here is a very easy to follow recipe and it is very rich, so add a few scoops of ice cream with it.

Ingredients:
3 eggs
1 cup of cream
1/2 cup of cocoa
1/2 cup of icing sugar
50g of dark chocolate

Method:
1. Beat the eggs together for about 5 minutes. Add the cocoa and icing sugar and mix.
2. Beat the cream and keep in a separate bowl.
3. Melt the chocolate and add to the egg mixture.
4. Add the cream last and fold everything well together.
5. Place spoons full of mixture in wine glasses (to look pretty) and put in the fridge to set.
8. Add a scoop of ice cream on top when serving.

Eat and enjoy.

Sosaties

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:

Ingredients:
Chicken cubes (we used 5 chicken breasts)
Red pepper (I prefer the red to the green, tastes a bit sweeter)
Onions
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 🙂

Gluten Free Orange drizzle cake

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.

Ingredients:
3 eggs
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

Method:
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.

Gluten free cheese scones

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 🙂

Tomato jam (Gluten Free)

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:

Ingredients:
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

Method:
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 🙂

Soetkoekies (with coconut and vanilla)

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:

Ingredients:
2 cups of margarine
2 cups of sugar
6 eggs
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)

Method:
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.

Banana bread

Banana bread is a wonderful recipe from South Africa that is easy to make. It might take an hour in the oven but the smells coming from the kitchen while it is baking is well worth the while.

Ingredients
½ cup of butter
1 cup of sugar
1 teaspoon of vanilla extract
2 eggs
2 cups of flour (Gluten free flour)
2 teaspoons of baking powder (Gluten free)
a pinch of salt
5 small bananas

Method
1. Cream the butter and sugar together and add the vanilla.
2. Add the eggs one at a time and mix well.
3. Sieve the dry ingredients together and add.
4. Mash the bananas with a fork and add last. Mix well.
5. Bake in a pre-heated oven at 180°C for 1 hour.

When the banana bread is removed from the oven, leave it for a few minutes in the pan to rest. Remove and let it cool down. Cut the banana bread while it is still a little warm and add butter. It tastes at its best when the butter just starts melting.

You can very easily make this recipe Gluten Free by substituting the baking powder and flour for gluten free versions. Remember to also add 1/4 of teaspoon of xantham gum to help it bind. The banana bread in the photos that I made yesterday is gluten free 🙂

If you are interested in my Gluten Free version of Recipes from South Africa, please do not hesitate to contact me at lizel@recipesfromsouthafrica.com If you want to purchase the real book from Amazon, click here to have a look or buy the downloadable version here.

Piesangbrood

Piesangbrood is so ‘n lekker Suid-Afrikaanse resep en is baie maklik en vinnig om voor te berei. Dit bak vir ‘n uur, maar die reuke wat uit die kombuis kom terwyl dit bak is tog te heerlik… Hier is die resep…

Bestandele
½ koppie botter
1 koppie suiker
1 teelepel vanilla geursel
2 eiers
2 koppies meel
2 teelepels bakpoeier
‘n Knippie sout
5 klein piesangs

Metode
1. Room die botter en suiker saam. Voeg die vanilla hierby.
2. Meng die eiers een vir een by.
3. Sif die droë bestandele saam en voeg by.
4. Druk die piesangs fyn en voeg laaste by.
5. Bak vir 1 uur in voor-verhitte oond teen 180°C.

Wanneer die brood uit die oond kom moet jy dit vir ‘n paar minute in die pan laat rus en dit dan op ‘n afkoelrak laat afkoel. Sny die brood terwyl dit nog ‘n bietjie warm is. As jy dan die botter opsmeer dan smelt dit nog so effens en dit maak die brood nog lekkerder.

Jy kan die resep baie maklik Gluten Vry maak deur die meel en bakpoeier te vervang met gluten vrye produkte. Onthou ook om ‘n kwart teelepeltjie xantham gum by te voeg om dit te laat bind. Hierdie piesangbrood wat ek gister gebak het is Gluten Vry.

Spanish Style Chicken

My husband is a wonderful cook and loves spoiling us on a daily basis. The other day he made us the duchess potatoes and not long after that, he made a beautiful chicken dish with chirizzo, chicken and wonderful vegetables cooked together in a paella pan outside on the braai.

The meat was so tender and juicy and the vegetables tasted like the sauce it was cooked in for hours and hours… Never thought you could make such a wonderful dish outside on the braai. You braai the chicken first and then add the vegetables and sauce and they cook together for a long time.

If you are interested in this Spanish chicken recipe, have a look on his website for step by step instructions. He first shows you the ingredients you will need, then he explains step by step how to prepare every part of the dish. You will also be spoilt with videos showing you how to follow some of the steps.

The wonderful part of all these recipes is that they are all GLUTEN FREE. My husband is a celiac and whenever he cooks for us, it is all 100% Gluten Free. The flavours are so wonderful, you won’t believe it until you try it.