SUURLEMOENBESKUIT

SUURLEMOENBESKUIT
Meng 2,5kg KOEKMEEL,
125ml PAPAWERSAAD, 125ml KLAPPER, 2t SOUT, 8e BAKPOEIER
Los 3k SUIKER op in 1.5L MELK,
roer 1k SUURLEMOENSAP, 1 SUURLEMOENSKIL(gerasper) by Roer 2 mengsels bymekaar Roer 750g BOTTER(gesmelt) by
Skep in oondpanne en bak 1h30min(180C) Laat dit afkoel Sny in blokke Droog uit by 100C

Koeksisters recipe

The sweet taste of these plaited dough cakes makes them a great favorite in South Africa. The secret of their success, is in preparing the syrup a day ahead and chilling it before dipping the koeksisters.

Ingredients
For the syrup:
1kg sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon

For the dough:
500g flour
2ml (½ teaspoon) salt
30ml (2 tablespoons) baking powder
55g butter, grated
1 egg
250-375ml (1-1½ cups) milk or water

Instructions on how to make it
To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.

To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour.

Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.

Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.

Heat 7-8cm deep oil to 180-190°C – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.

Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.

Quick Melktert (Microwave) recipe

This recipe for Melktert (Milk Tart) is quick and easy as it uses the microwave to cook it rather than the traditional way in the oven.

Ingredients
1 pack tennis biscuits (Plain butter biscuits will also do)
1 tin condense milk
3 cups warm water
15ml margarine
100ml maizena (corn flour)
75ml cold water
1ts vanilla essence
2 medium eggs

Instructions on how to make it
Arrange the tennis biscuits in a dish, making a base for the mixture. Mix the condense milk, margarine, warm water and microwave for 3 minutes.

Mix maizena, cold water, vanilla essence, eggs and salt separately. Combine the two mixtures. Microwave for 5 minutes on high. Slowly pour mixture over the tennis biscuits.

Crush one or two tennis biscuits with a rolling pin and then sprinkle cinnamon and crumbs over the mixture.

Let the mixture set in the fridge and enjoy!

Mealie or Sweatcorn bread recipe

Ingredients
2 cups biscuit mix
1 cup creamed sweetcorn
1 tablespoon sugar
1 egg
1/2 cup whole milk
2 ounces butter, melted


Instructions on how to make it
In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined.

Preheat the oven to 400 degrees F. Grease a 9" baking pan. Place the mealie mixture into the pan, and coat with the melted butter.

Bake for 20 minutes.

Bobotie recipe

South African cooking has its roots in the many cultures that have visited the country over time. Therefore you will find the main dishes include a mixture of Eastern flavours, Western tastes and a healthy dose of bushveld ingredients.

Bobotie recipe

The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.

Ingredients:

1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
Salt
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking

Instructions on how to make it:

Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.

Hob-to-table moussaka

Hob-to-table moussaka

Try this rich, hearty and quick variation on the classic family favorite.

Ingredients
2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely chopped
500g minced lamb
400g/14oz can chopped plum tomatoes
2 tbsp tomato purée
2 tsp ground cinnamon
200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
200g/7oz pack feta cheese , crumbled
3 tbsp fresh mint , chopped

Difficulty EASY
Serves 4

Preparation and cooking times
Prep 30 mins


Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.
To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.


PER SERVING
529 kcalories, protein 35g, carbohydrate 11g, fat 39 g, saturated fat 16g, fibre 3g, salt 2.31 g

GOES WELL WITH:

Honeyed almond figs
Simple, yet effective, and ready in only 3 minutes

Chicory, bacon and blue cheese

Chicory, bacon and blue cheese

Ingredients
12 streaky bacon rashers
1 tbsp white wine vinegar
olive oil
142ml carton soured cream
100g Roquefort or other creamy blue cheese, crumbled
4 heads chicory , red or ordinary, leaves seperated


Difficulty EASY and servings
Serves 4

Preparation and cooking times
Ready in 10 mins


Grill or fry the bacon on both sides until golden and crispy. Whisk together the vinegar, 3 tbsp olive oil and the sour cream then stir in the cheese. Divide the chicory between 2 plates, spoon the dressing over the leaves and crumble the bacon over the top. Season.

Know-how All low-GI ingredients but be wary of fat levels.

Per serving
353 kcalories, protein 17.3g, carbohydrate 4.2g, fat 29.8 g, saturated fat 12.9g, fibre 0.9g, salt 3.16 g

Microwave risotto primavera

Ingredients
350g risotto rice
175ml white wine
850ml hot vegetable stock
500g frozen peas and bean mix (available in Waitrose)
100g pack asparagus tips
100g soft goat's cheese , or vegetarian alternative
handful mint leaves, roughly torn


Microwave risotto primavera

A classic recipe with a cheat's method - just pop this in the microwave for speedy results. High in fibre and folic acid, and low in fat!

Difficulty easy and servings
Serves 4

Preparation and cooking times
Prep 5 mins


Cook 20 mins

Vegetarian, Low-fat, Super healthy High in fibre, good source of folic acid, low fat

Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.

Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

Per serving
461 kcalories, protein 19g, carbohydrate 84g, fat 6 g, saturated fat 3g, fibre 9g, sugar 7g,
salt 0.6 g

Goes well with:
Chicory, bacon and blue cheese
A flavour-packed salad makes a perfect everyday lunch or supper