Sunday, August 11, 2013

Ginger macadamia slice






125g butter, plus extra to grease tin

1 cup caster sugar

1 1/4 cups flour

1 tsp baking powder

2 tsp ground ginger


50g butter

1 cup icing sugar

2 tbsp golden syrup

2 tsp ground ginger

1/2 cup chopped macadamia nuts, lightly toasted





Heat oven to 160 degrees C fan bake.


Grease a 17cm x 27cm slice tin with butter.


Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy.


Sift flour, baking powder and ginger over the creamed mixture, then stir to combine.


Press into the base of the prepared tin.


Bake for 25 to 30 minutes then remove to cool.


For the topping, place the butter, icing sugar, golden syrup and ginger in a saucepan over a medium heat until the butter melts.


Bring to the boil for one minute.


Pour topping over cooked base and scatter with chopped macadamias.


Cut into squares while still warm.


Gin Fruit and Brandy Fruit




Gin Fruit


Makes about 1 quart (4cups)




•             1 cup dried figs

•             1 cup plump prunes

•             1 cup dried apricots

•             1/2 cup dried cherries

•             1/2 cup raisins

•             2 teaspoons raw sugar

•             8 cloves

•             8 long strips clementine peel

•             1 cinnamon stick

•             About 375 ml gin




In a large bowl, combine the dried fruit.


To a lidded 1-quart (1litre) glass jar, add 1/4 of the fruit. Add 1/4 of the sugar, cloves and clementine peel.


Repeat 3 more times.


Push the cinnamon stick into the center of the fruit.


Pour over enough gin to just cover the fruit.


Seal the jar with a lid.


Let sit for a week before eating, replenishing the gin as needed.






Brandy Fruit


Makes about 1 quart (4 cups)




•             1 cup dried figs

•             1 cup plump prunes

•             1 cup dried apricots

•             1/2 cup dried cherries

•             1/2 cup raisins

•             2 teaspoons raw sugar

•             4 star anise pods

•             8 thin slices ginger

•             8 long strips clementine peel

•             About 375 ml brandy





In a large bowl, combine the dried fruit.


To a lidded 1-quart (1litre) glass jar, add 1/4 of the fruit.


Add 1/4 of the sugar, star anise, ginger and clementine peel.


Repeat 3 more times.


Pour over enough brandy to just cover the fruit.


Seal the jar with a lid.


Let sit for a week before eating.

Herbed Chicken Cutlets with Panko and Parmesan




Serves 2





•             1 cup panko crumbs (Breadcrumbs) (or your choice)

•             1 tablespoon chopped assorted fresh herbs (parsley, thyme, rosemary)

•             1/3 cup grated parmesan

•             Salt and pepper

•             2 eggs

•             1/2 cup flour

•             3 tablespoons vegetable oil

•             1 tablespoon butter

•             2 boneless skinless chicken breasts, pounded to about 1/4 inch thick






In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan and salt and pepper to taste.


In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork.


In a third bowl, stir together the flour and a large pinch each of salt and pepper.


Line a baking sheet with a double layer of paper towels.


Heat the oil in a large, heavy skillet (I like to use cast iron for this) over a medium-high flame.


Add the butter.


In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess.


Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere.


Set on a plate and repeat with the other chicken breast.


When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side.


Cook for 2 to 3 minutes, until the bottom is golden brown and crispy.


Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned.


Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so.


Serve immediately, ideally with mashed potatoes and something green.


Peppadew Dip



Serves 2 cups




•             ¼ cup peppadews (pickled)

•             ¼ cup oil packed sundried tomatoes

•             ¼ cup roasted red peppers

•             2 cloves garlic

•             ¼ cup mayo

•             1 8 oz. (250g)  package cream cheese

•             juice from half a lemon





Place first four ingredients in the food processor and puree (feel free to leave it chunky if you prefer- would also be pretty tasty this way . . .)


Add the rest of the ingredients and whir whir whir. Done.


Spoon into a bowl and serve with sliced baguette or pita, chips, crudités, or anything your dipping heart desires.


Alternatively, pipe the dip into pepadews and serve "Peppadew stuffed Peppadews."


What is cuter than that?


Baked Surprise Bread




Serves 8





For the rich bread dough


•             2 cups all purpose flower

•             1 packet of dry yeast (1/4 oz or 7 grams)

•             ¾ cups plus 2 tablespoons of milk room temperature

•             2 tablespoons butter

•             1 eggs

•             1 pinch salt (it's a small quantity because the filling, especially salami and chourizo, already have a lot of salt


For the Filling


•             6 slices of good cooked ham

•             20/30 slices of salami paper thin sliced

•             5 ounces (155g) rich, creamy, fresh cheese like Crescenza or Stracchino

•             pepper freshly ground

•             ¼ cup Scamorza (dried mozzarella) shredded thick

•             2 tablespoons Grated Parmesan






Warm the milk to no more then 97º F.

Take the cheese, ham, salami out of the fridge, they need to be at room temperature.

Dilute the dry yeast in 1/4 cup of milk.

When well diluted add the remaining milk.

Sift the flour into the bowl of a standing mixer fitted with the paddle attatchment.

Make a well in the center and pour the yeast and milk, the eggs and the butter.

Start mixing on low speed until all the ingredients are mixed.

Add the salt and beat on medium speed until dough starts to unattach from sides of the bowl, about 10 minutes.

The dough is very moist and sticky and will remain like that.

Change the paddle attachment to the bread hook attachment and knead for a further 10 minutes.

At this point the dough should be all together in aball around the hook attachment and not stick at all to the sides.

Sprinkle a little flour on top of the dough so when it rises it doesn't stick to the tea towel.

Cover with a clean tea towel and put in a warm place to rise until doubled in size, about 45 minutes.

Don't put the bowl on a cold surface like marble or granite as this will prevent the dough from rising neither on top of a hot surface.

The dough should rise slowly and not be forced to rise.

If you need put a tea towel underneath the bowl so that the base is warm.

When doubled in size, push down the dough gently to deflate.

Divide the dough in 2 equal parts.

Line a deep baking pan with parchment paper or gease it with butter and put 1/2 the dough in it. Gently push the dough all over so it covers the bottom of the tray.

The dough is sticky but gradually it will spread if you pull it with both hands gently.

If you get holes pinch the dough together to close them.

Add your filling which should be at room temperature so the dough rises better: spread the ham in 2 layers, then add the salami and finally the cheese cut up in small pieces.

Grind some fresh pepper. If you have left overs, it's delicious with thin slices of roast pork or shredded roasted or braised chicken.

Once you have the filling in, gently push on it especially on the sides and corners and the dough will spread evenly underneath very easily.

Cover the filling with the remaining dough and with both hands gently pull the dough so it spreads all over the filling.

Sprinkle a little flour on the dough, cover with a tea towel and let rise until doubled in size, about 2 hours in a warm place, away from drafts.

Again let the dough rise slowly and not forced by a heat source.

Pre-heat the oven to 300ºF/150C with rack in the middle.

Grate the Scamorza (dried mozzarella - you can't use fresh mozzarella because it has too much water and would soak the bread dough).

Sprinkle the Scamorza and the grated Parmesan on top.

Cook the bread for about 40 minutes, until it's golden, and when you tap on it, it sounds hollow.

You cannot use the toothpick method here to test for doneness because the ingedients in the middle are moist and you probably will get cheese in the toothpick rather then uncooked dough.

Let cool, cut in squares or slices with a serated knife and serve warm or cold.


Mary Herbert's Triple Layer Chocolate Cake with Chocolate Buttercream




Serves 8 generously


Chocolate Cake




•             2½  cups all purpose flour

•             3 cups sugar

•             11/8 cup unsweetened cocoa powder

•             2¼ tsp baking powder

•             2¼ tsp baking soda

•             1/2 tsp salt

•             3 eggs

•             1½ cups whole milk

•             ¾ cup vegetable oil

•             1 tbsp real vanilla extract

•             1½ cups boiling water





Preheat oven to 350F/180C.


Grease three 9-inch round cake pans.


Cut three pieces parchment paper to fit the bottom of the pans, place in pans and spray with vegetable spray.


Combine flour, sugar, soda, baking powder and salt in large bowl.


Blend well with electric mixer on low speed.


While on low, add eggs one at a time until mixed well.


Slowly add milk, oil, vanilla and put mixer on medium and blend well.


Put speed on low and add boiling water in slow stream.


When combined, pour into the prepared cake pans and bake 30 minutes or until cake tester comes out clean.


Cool then remove from the pan.


You can wrap these individually in saran wrap and freeze for later use.



Chocolate Buttercream





•             8 tbsp unsalted butter, room temp

•             2/3 cup unsweetened cocoa powder

•             3 cups confectioner's sugar, sifted

•             1/3 cup whole milk

•             2 tsp real vanilla extract

•             ¼ tsp salt





Place butter and the cocoa powder in large bowl.


Blend on low with electric mixer til soft and well combined.


That takes about 30 seconds.


Stop mixer.


Put the confectioner's sugar, milk, vanilla, salt in bowl and beat with mixer on low speed til the frosting lightens and is fluffy.


Add more milk if it’s too thick and more confectioner’s sugar if too thin.


Makes plenty to fill and frost the three layer cake.


Bread & Ham pie!





6 slices white bread, cut into cubes

250 g Enterprise Chopped Ham Roll, finely chopped * ½ onion, peeled and finely chopped

6 Peppadews™, chopped (optional)

250 ml pouring cream

250 ml milk

6 eggs, beaten

salt, pepper and a dash of cayenne pepper




Preheat oven to 180ºC.

Mix the white bread cubes, chopped ham, grated onion and Peppadews™ together.

Beat the pouring cream, milk and eggs together.

Season with salt, pepper and a dash of cayenne pepper.

Mix the bread and ham mixture with the milk and egg mixture.

Spoon mixture into a greased medium-sized pie dish.

Bake for 40 minutes until baked through and done.

Allow to cool slightly, cut into wedges and serve.

* Can be substituted with:

Enterprise Traditional Picnic Ham


Serves 4 - 6

Milo Biscuits



If you are a fan of Milo, you will most probably love Milo biscuits.


They are crunchy on the outside, soft and Milo-ish inside, and goes very well with a glass of cold milk.


Yields 38 biscuits, each about 6 cm in diameter.





•             125 gram butter

•             ½ cup (125 ml/100 gram) white sugar

•             ½ cup (125 ml/70 gram) soft brown sugar

•             1 egg

•             ½ teaspoon (2 ml) vanilla essence

•             ½ cup (125 ml/50 gram) Milo

•             Pinch of salt

•             1 teaspoon (5 ml) baking powder

•             1¼ cup flour (310 ml/160 gram)

•             100 gram slab milk chocolate, chopped into chunks or ½ cup (125 ml) chocolate chips




Cream the butter and sugar together until creamy.

Add the egg and vanilla essence and beat well.

Add the Milo and mix.

Sift salt, baking powder and flour and add to the mixture.

Add the chocolate (or choc-chips) and combine well.

Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.

Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.

Bake for 12 minutes.

Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.


Swiss roll (rolkoek)



You can fill it with anything of you like, of course: caramel condensed milk became a popular filling in South-Africa, and lemon curd is worth trying too.




•             1/4 cup (60 ml) milk

•             3 eggs

•             1 cup (250 ml) sugar

•             1 cup (250 ml) flour

•             1 teaspoon (5 ml) cream of tartar

•             1/2 teaspoon baking soda

•             1/4 teaspoon (1 ml) salt

•             2/3 cups (160 ml) apricot jam





Pre-heat the oven to 230°C (220°C fan bake) , and line a jelly roll tin (rolkoekpan) with baking paper or foil. (Our tin measures 38cm x 25cm)

Boil the milk, and allow to cool down.

Beat the eggs and sugar well until creamy: the mixture should be pale and thick. This will take about 10 minutes if you use a food mixer.

Sift flour, baking soda, cream of tartar and salt together.

Add dry ingredients and cooled milk to the egg mixture and combine gently.

Pour mixture into pan.

Bake for 7 to 8 minutes until golden brown. To test: gently press down on the surface of the cake, if it jumps back, it is done.

While the cake is baking, dampen a large towel with warm water and wring it out. Flatten the towel, and sprinkle with sugar.

Gently heat the jam until it is soft enough to spread easily.

When the cake is done, remove it from the oven and turn it out onto the towel.

Peel off the baking paper. You need to work fast but gently, to avoid the cake from either cooling down or breaking.

Spread an even coating of jam over the cake.

Turn the short side of the cake towards you and roll the cake into a tight spiral.

Place cake on a wire rack and allow to cool.

Let it cool a little bit (like Marietjie) or allow it to cool down to room temperature (like Jaco) before serving.





You can also roll up the cake before filling it and leave it to cool down, and then unroll it to fill.

You’ll need to be very gentle, but this works well if you want to use whipped cream as a filling.



Ginger tart (gemmertert)






•             150 gram ginger biscuits (see notes)

•             50 gram butter



•             1 cup (250 ml or 300 gram) golden syrup, preferably Lyle's golden syrup

•             1 cup (250 ml) boiling water

•             1/2 teaspoon (2 ml) ground ginger

•             2 tablespoons (30 ml) chopped preserved ginger (see notes)

•             2 tablespoons (30 ml) custard powder

•             2 tablespoons (30 ml) cornflour

•             2 tablespoons cold water

•             1/2 cup (125 ml) cream





Crush the biscuits into fine crumbs and add to the melted butter. Alternatively, crumb biscuits in a food processesor, add butter and mix together.

Press firmly into a pie plate and set aside.

Chop the preserved ginger. Keep the syrup it was preserved in, you will need it in the next step.

Combine the golden syrup, the syrup from the preserved ginger, ground ginger and boiling water. Add the chopped preserved ginger.

Mix custard powder and cornflour into the cold water and add to the mixture.

Boil for 3 minutes and pour the mixture into the prepared crust.

Refrigerate the tart to allow the filling to set.

Decorate with whipped cream.




Ginger preserved in syrup, or “ginger nuts”, can be bought at Asian foodshops. Alternatively, use freshly grated ginger root.

You can also use shortcrust dough to make a baked base for their ginger tart, but using ginger biscuits to make the crust works well.


Cinnamon Dumplings ( Sous kluitjies)



I always make more sauce with this recipe.




• 120 g (215 ml) cake flour

• 10 ml baking powder

• 1 ml salt

• 15 ml butter

• 1 egg

• 125 ml milk

• 2,5 ml ground nutmeg

• 15 ml sugar

• 15 ml butter





• 5 ml butter

• 30 ml sugar

• 2 ml ground cinnamon




Sift flour, baking powder and salt together into a mixing bowl.


Rub butter into the mixture until it looks like breadcrumbs.


Whisk egg and milk together and add to the flour mixture.


Mix well until a stiff dough is formed.


Leave for 15 minutes.


Put 500 ml water into a saucepan and add a pinch of salt.


Bring to the boil and then reduce heat to a very low point.


Spoon tablespoonsful of dough into water and put the lid on. (Don't put too many in the saucepan at the same time.)


Boil 8-10 minutes.


Mix the 15 ml sugar and 2,5 ml cinnamon to make cinnamon sugar.


Remove dumplings from water, place in bowl and sprinkle cinnamon sugar on top.


Dot with 15 ml butter.



Make the syrup: Add 5 ml butter, 30 ml sugar and 2 ml cinnamon to the water in which the dumplings were boiled.

Pour the syrup over the dumplings and serve immediately.


Baked Chinese New Year Cake






•             2 tablespoons shredded, sweetened coconut

•             4 large eggs

•             1 pound (500g) sweet rice flour (about 3 cups)

•             3 cups whole milk

•             2 1/2 cups granulated sugar

•             3 tablespoons unsalted butter, melted, plus extra for coating the baking dish

•             1 teaspoon coconut extract

•             1/4 teaspoon fine salt





Heat the oven to 350°F/180C and arrange a rack in the middle.


Coat a 13-by-9-inch baking dish with butter; set aside.


Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.


Place the eggs in a large bowl and lightly beat to break up the yolks.


Add the remaining ingredients and whisk until smooth, about 2 minutes.


Pour the mixture into the prepared dish and bake for 25 minutes.


Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.


Remove from the oven and let cool for 30 minutes before serving.


Wrap leftovers tightly with plastic wrap and refrigerate.









10 ml Margarien

1 klein uitjie

Halwe klein soetrissie ontpit en in blokkies gesny

4 groot eiers

30 ml melk

50g biltong in baie dun skyfies gesny

50g fetakaas gekrummel

Vars pietersielie




Smelt margarien in pan en roerbraai di ui en soetrissie tot deurskynend. 

Klits eiers en melk tot net gemeng en giet oor die uie en soetrissie. 

Vou die kante van die eiermengsel stadig met 'n spaan na die middel totdat die mengsel begin stol en strooi dan die biltong fetakaas en gekapte pietersielie bo oor. 

Plaas die frittata vir 'n paar min onder die rooster element totdat dit mooi verbuin het en heeltemal gestol het. 

(Indien jy dit ni in die oond wil plaas ni kan jy dit van die hitte verwyder en vir 'n paar min bedek met 'n deksel of foelie totdat die bokant gestol is.


Cape pickled fish (Kaapse kerrievis)




There are many recipes for this flavoursome dish, most of which tend to use lots of vinegar and curry. In this recipe, Marietjie reduced the vinegar and curry. The result is milder, but it's still got lots of zing.




•             500 gram firm, white fish fillets (see notes below)

•             1 large onion (or 2 small onions), sliced

•             1 teaspoon mild curry powder

•             1 teaspoon turmeric

•             1/2 teaspoon ginger

•             1/4 teaspoon ground coriander

•             2 bay or lemon leaves

•             1/3 cup wine vinegar

•             1/3 cup water

•             2 tablespoons brown sugar

•             2 teaspoons corn flour

•             Salt and black pepper to season





1.            Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.

2.            Cut the fish fillets into smaller portions.

3.            Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.

4.            Add curry powder, turmeric, ginger and coriander and stir through.

5.            Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved

6.            Season with ground pepper and salt to taste.

7.            Combine the cornflour with a little water into a paste and stir into sauce.

8.            Allow the sauce to simmer gently, while stirring, until it has thickened.

9.            Let the sauce cool down.

10.          Pack the fish fillets in layers in an airtight container, covering each layer with sauce.

11.          Cover and allow to marinade in the fridge for at least 48 hours before eating.


Serve with freshly baked wholemeal bread and green salad.





What fish to use: it should be firm and white.


In South Africa that would be geelbek, kabeljou or yellow tail (geelstert), or in New Zealand, tarakihi or hoki.


If you would like to try the full-strength recipe: increase the vinegar and water from 1/3 cup to 1/2 cup each.

Leap year pudding



Serves 6




• 1/3 cup butter (75 gram butter)

• 1/2 cup (125 ml) sugar

• 2 jumbo eggs (or 3 smaller eggs), separated

• 1 teaspoon (5 ml) vanilla (optional)

• 1 cup (250 ml) flour

• 2 teaspoons (10 ml) baking powder

• 1/4 teaspoon / 1 ml salt

• 1/3 cup (85 ml) milk

• 1/4 cup apricot jam (approximately)

• 1 cup (250 ml) milk (to use in second half of baking process)

• 2 tablespoons (30 ml) castor sugar





1. Pre-heat oven to 180ºC

2. Cream the slightly softened butter, sugar and egg yolks together until it is light and fluffy. Mix optional vanilla into the mixture.

3. Sift the flour, baking powder and salt together into the butter and sugar mixture and add 1/3 cup (85 ml) of milk and combine.

4. Pour the mixture into a greased baking dish and bake for 30 minutes at 180ºC (until baked through and a skewer comes out clean).

5. While the cake is baking, whisk the egg whites while adding castor sugar bit by bit, until you have turned it into a meringue mixture.

6. Remove the pudding from the oven, but do not switch the oven off yet.

7. Spread the jam over the cake to cover it lightly. Pour the 1 cup (250 ml) of milk over the pudding, and the cover with the meringue mixture.

8. Return to oven and bake about 20 minutes, until the meringue starts to darken.

Serve warm.


Asian minced pork salad



Serves:                 2

Prep time:           15 minutes

Cooking time:    15 minutes




400 g pork mince

2 cloves chopped garlic

1 T grated ginger

4 red onions, sliced

½ chopped tomato

1 red chilli

3 T chopped mint

2 T chopped coriander

1 t fish sauce


Cooking instructions:


Fry pork mince, garlic and grated ginger until golden and fragrant.


Mix with sliced red onions, chopped tomato, red chilli, chopped mint, chopped coriander, fish sauce and a splash of lemon juice and serve.





Serves:                 1 cheesecake

Prep time:           20 minutes

Cooking time:    3 hours




1 packet of Tennis biscuits, crumbled

50 g butter

2 T lavender flowers, chopped (optional)


For the filling


800 g cream cheese

300 g créme fraîche

180 g caser sugar

40 g cake flour

4 free-range eggs

1 t ground cardamom

200 g white chocolate, melted

To garnish

toasted pistachio nuts

lavender flowers


Cooking instructions:


Preheat oven to 180ºC and line and spray a 30-cm springform cake tin.


To make the crust, combine all the ingredients together and press onto the base of your tin.


Make sure to press down to cover the entire surface evenly, using the bottom of a straight-sided glass to assist you in getting into the corners.


Bake in preheated oven for 10 minutes until golden. Leave to cool.


Reduce the oven temperature to 140ºC.


For the filling, whizz all the ingredients, except for the chocolate, in a food processor until smooth.


Slowly pour in the white chocolate and whizz until combined.


Pour the mixture onto the cooled crust, and bake in a bain-marie for 3 hours until set but still wobbly at the center (the filling will set completely as it cools down).


Remove the cake from the water bath and leave to cool on a cooling rack.


Use a warm knife to loosen the edges before un-moulding the cake.


Garnish with fresh lavender blossoms and pistachios.


Pineapple Crush Fridge Tart




2 packets of passionfruit jelly (as substitute for pineapple jelly)

4 tablespoons of passionfruit pulp, optional

1 3/4 cup (450 ml) boiling water

1 x 250 gram packet of Tennis biscuits

1 x 450 gram tin of crushed pineapple, in juice

1 x 375 gram tin of evaporated milk, chilled

1 x 397 gram tin of condensed milk, chilled




Dissolve jelly in water and let it chill in fridge until it has the consistency of egg white, but not set yet.

Line biscuits in a 260 mm x 260 mm tart dish.

Spoon crushed pineapple over biscuits and then pour remaining juice from tin over it.

Whisk the evaporated milk and condensed milk together.

Add jelly and whisk lightly.

Pour over biscuits.

Set in fridge for two hours

If you used passionfruit jelly, spread 4 tablespoons of passionfruit pulp over the tart before serving.