Reënboogkoek / Rainbow cake

(maak ʼn 6 laag koek)

450 g sagte margarine of botter
9 eiers
600 ml melk
3 t vanieljegeursel of ekstrak
6 k koekmeel
7½ t bakpoeier
knippie sout
3 k strooisuiker
voedselkleursel in verskillende kleure van jou keuse

Botterversiersel
400 g sagte wit margarine of botter
10 k gesifte versiesuiker
½ k water
4 t vanieljegeursel of ekstrak

Voorverhit die oond by 180 grade celsius en spuit 6 koekpanne met kleefwerende kossproei of smeer met gesmelte botter. Plaas die margarine of botter, eiers, melk en vanielje in ʼn groot mengbak en klits goed tot lig. Sif die meel, bakpoeier, sout en strooisuiker oor en klits 1 minuut tot goed gemeng. Verdeel die beslag tussen 6 verskillende bakke en kleur met verskillende kleure voedselkleursel. Giet in die voorbereide koekpanne. Bak ongeveer 30 minute of tot ʼn toetspen skoon uit die middel van die koek uitkom. Keer op ʼn draadrak uit en laat heeltemal afkoel.

Vir die versiersel, klits die margarine of botter tot romerig. Sif die versiersuiker lepelgewys by terwyl aanhoudend geklits word. As die mengsel te styf raak, gooi paar druppels water op ʼn slag by tot die mengsel romerig is. Gooi die vanielje by en klits weer goed.

Sny die verskillende koeklae gelyk sodat almal dieselfde hoogte is. Smeer die lae met die botterversiersel en ook die kante en bokant totdat die heel koek bedek is.

WENK: Gebruik hierdie resep om kolwyntjies te maak – giet die beslag in kolwyntjiehouers en bak 15 minute.

(makes a 6 layer cake)

450 g soft margarine or butter
9 eggs
600 ml milk
3 t vanilla essence or extract
6 cups cake flour
7½ t baking powder
pinch salt
3 cups castor sugar
food colouring in various shades of your choice

Butter icing
400 g soft white margarine or butter
10 cups sifted icing sugar
½ cup water
4 t vanilla essence or extract

Spray 6 cake tins with cooking spray or grease with melted butter. Place the margarine or butter, eggs, milk and vanilla in a large mixing bowl and beat until light. Sieve the flour, baking powder, salt and castor sugar over and beat for 1 minute until mixed well. Divide the cake mixture between 6 bowls and colour each a different colour with food colourings. Place in the prepared cake tins and bake in a preheated oven at 180C for 30 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove from the tin and allow to cool on a wire rack.

For the icing, beat the margarine or butter until creamy. Sieve the icing sugar in spoon by spoon while beating. As the mixture gets stiff, add a few drops of water until the icing is creamy. Add the vanilla and beat well.

Cut the cakes so that they are of equal height and sandwich together with the icing. Cover the cake with the icing and decorate as desired*.

TIP: Use the same recipe to make cupcakes by pouring the mixture into cupcake cases and baking for 15 minutes. 

Pavlova (meringuenessies)

(Maak 12)

4 eierwitte
1 ml sout
1 ml kremetart
1 k strooisuiker
100 ml vars room, geklop
vars vrugte

Voorverhit die oond by 120ºC. Berei bakplaat soos volg voor: knip bakpapier die grootte van die bakplaat en merk sirkels met deursnee van verlangde meringuenessies daarop. Plaas mengbak op vadoek vir stabiliteit en klits die eierwitte tot skuimerig. Voeg sout en kremetart by. Klits tot stywepuntstadium. Voeg 4 eetlepels suiker by en klits goed, tot die suiker opgelos is. Hou aan met bogenoemde proses totdat ¾ van die suiker bygevoeg is. Die mengsel met styf en blink wees. Vou oorblywende suiker liggies met ʼn metaal lepel in. Skep die meringue in ʼn spuitsak met ʼn ronde metaalpunt. Spuit spiraalvormige basisse en vorm die rand met 3 lae meringuesirkels. Plaas ongeveer 1 uur in die oond tot droog. Laat goed afkoel. Vul die nessies met geklopte room en vars vrugte.

WENK: ʼn koperbak sal ʼn soortgelyke stabiliserende reaksie hê as die kremetart. Indien jy ‘n koperbak gebruik, los die kremetart uit die resep. 

Meringues
Paul and Dieter competed against each other to see who can make the best pavlova. This is a recipe from chef and lecturer, Carol Weideman from the Institute of Culinary Arts near Stellenbosch.

(Makes 12)

4 egg whites
1 ml salt
1 ml cream of tartar
1 c castor sugar
100 ml fresh cream
fresh fruit

Preheat the oven to 120ºC. Prepare a baking sheet by cutting baking paper to fit the size of the baking sheet and mark it with circles. Place the mixing bowl on a kitchen towel to stabilize it and whisk the egg whites until foamy. Add the salt and cream of tartar and whip until stiff peak stage. Add 4 tablespoonfuls of sugar and whisk well until the sugar is dissolved. Carry on adding the sugar until ¾ of it has been added. Fold the rest in with a metal spoon. Spoon the meringue into a piping bag with a round metal nozzle and pipe spiral circles on the baking sheet with 3 layers of meringue around the edges to form a nest. Place in the oven and bake for about 1 hour. Leave to cool before filling with whipped cream and fruit. 

TIP: A copper bowl will stabilize the mixture in the same way as the cream of tartar. So if using a copper bowl, leave out the cream of tartar. 

South African Boerewors (Say it like you mean it!!) Recipe

South African Boerewors (Say it like you mean it!!) Recipe 

Ingredients

• 10 lbs lean beef (minced chuck)
• 2 lb pork coarse minced (Can substitute with lamb or turkey)
• 3 lb pork fat coarse minced (can substitute with lamb fat)
• Sausage casings (These can be real casings or artificial)
• 4 tbs salt
• 1 tbs pepper
• 3 tbs fine corriander
• 1 tbs ground cloves
• 1 3/4 tbs red pepper or Chilli powder
• 1 1/2 tbs fine nutmeg
• 4/5 cup vinegar

Method

Mix all the ingredients together EXCEPT the vinegar. Leave to stand for one hour, add the vinegar, then mix again. Pipe the mixture into the sausage casings.

This recipe is large, and can be halved. Boerewors freezes very well.

Best cooked on a braai (Barbeque).

Boerewors

Boerewors is a sausage, popular inSouth African cuisine. The name comes from the Afrikaans words boer ("farmer") and wors ("sausage"), and is pronounced[ˈbuːrəvors] in Afrikaans, with a trilled/r/.

History

Boerewors is based on an older traditionalDutch sausage called the verse worst,though it differs somewhat in its ingredients.^{[citation needed]} Boerewors is made fromcoarsely minced beef (sometimes combined with minced pork, lamb, or both) andspices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Likemany other forms of sausage, boerewors contains a high proportion of fat, and ispreserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral, as illustrated on the right. Boerewors is often served with pap (traditional South African porridge made frommielie-meal). Boerewors is also very common throughout Southern Africa, as well as with expatriate communities in countries like Australia, The Netherlands, the United Kingdom, the United States and Ireland.

Preparation

Boerewors is usually braaied (barbecued), but may be grilled in an electric griller, or fried. Alternatively it can also be grilled in an oven. Sometimes, inferior types of boerewors are sold as braaiwors, and may contain more than 30% fat, soy, tripe(heart and/or lungs) and water.^{[citation needed]}

Variations

There are many different varieties of boerewors today, including specialties such as garlic wors, kameeldoring (camel thorn), Karoowors (sausage from the Karoo region in South Africa), and spekwors (made with extra cubed pork fat). All varieties are distinctly flavoured with coriander and vinegar. All these varieties are normally pure boerewors with different spices.

South African Curry Recipe

                   

Ingredients

 

1 thick slice bread, crumbled

 

1 cup milk

 

2 medium sized onions, sliced

 

1 apple, pared and sliced

 

3 tablespoons butter

 

2 tablespoons curry powder

 

1 to 2 tablespoons sugar

 

1/3 cup seedless raisins

 

8 almonds, finely chopped

 

1 egg, fork beaten

 

2 lbs. cooked lamb or mutton, finely chopped

 

1 egg, fork beaten

How to make South African Curry

Soak bread crumbs in milk.
Drain off milk and reserve (about 1/2 cup); set crumbs aside.
Cook onions and apple in heated butter in a large skillet until just tender, stirring occasionally.
Mix in curry powder, sugar, raisins, and almonds.
Blend in 1 egg, bread crumbs, then lamb.
Cook a few minutes over medium heat, stirring constantly.
Season to taste with salt and pepper.
Turn into a buttered 2 1/2-quart baking dish.
Mix reserved milk and remaining egg; season to taste with salt and white pepper.
Pour over meat mixture.
Set in a 350°F oven about 15 minutes, or until custard is set.

Sausage Rolls Recipe

(makes 17-20)

Ingredients

1oz / 30g butter
3 1/2oz / 100g finely chopped button mushrooms
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp dried thyme
1lb / 450g sausage meat
1lb / 450g ready-rolled puff pastry
1 egg, beaten
salt and pepper

Method

1. Preheat the oven to 200C / 400F / Gas 6.

2. In a large frying pan, melt the butter and fry the mushrooms until nice and soft. Transfer to a large bowl.

3. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat. Season well then mix until thoroughly combined.

4. Roll out the puff pastry into a large rectangle, then cut into two long rectangles.

5. Place a layer of sausage meat mixture down the middle of each pastry rectangle then brush each with beaten egg on one edge.

6. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.

7. Place the sausage rolls onto a baking tray and transfer to the oven to bake for around 15-20 minutes or until crisp and lightly golden and the sausage meat is completely cooked through.

Recipe sourced from Simon Rimmer, Something for the Weekend.

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Spanish Potato Omelette Recipe

(serves 4)

Ingredients

4 tablespoons olive oil
1/2 pound potatoes, very thinly sliced
1 large onion, thinly sliced
4 eggs
salt and pepper to taste

Method

1. In a large deep frying pan or skillet, heat the olive oil over a medium heat. Sprinkle potatoes lightly with salt and pepper, place them in the pan or skillet and cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook until the onions start to soften and begin to brown.

3. Meanwhile, beat eggs together with a little salt and pepper. Pour the eggs into the pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Lift up the base of the omelette with a spatula, invert a large plate over the pan, and carefully turn the omelette out onto it. Slide the omelette back into the pan with the uncooked side down. Cook until eggs are set. Serve at once and enjoy.

Chicken Cordon Bleu Sandwiches

Times:

Prep

15 min

Inactive Prep

--

Cook

10 min

Total:

25 min

Ingredients

• 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
• 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 4 slices Black Forest ham
• 8 slices smoked mozzarella
• 1 baguette
• 3 tablespoons unsalted butter, softened
• 3 tablespoons dijon mustard
• 1 bunch watercress or arugula, tough stems removed

Directions

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

Per serving: Calories 603; Fat 31 g (Saturated 15 g); Cholesterol 121 mg; Sodium 1,265 mg; Carbohydrate 39 g; Fiber 0 g; Protein 41 g

Photograph by Antonis Achilleos