Roosterkoek- A legendary braai side dish Wednesday, Dec 21 2011 

What to serves as a side dish with the braai can be a tricky affair? I believe that when you’re braaing steak , which must be served ASAP after braaing (braai to plate in 5 seconds), you must not bother with roosterkoek, “braaibroodjies” or anything that needs to be braaied after the meat.

But when you have a dish which allows you to quickly braai some roosterkoek it can be a lovely side dish.

I found this great Roosterkoek recipe :

ROOSTERKOEK (makes about 12)


300g plain flour
10ml instant yeast
5ml salt
15ml sugar
30ml sunflower oil
180-200ml warm water


Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two.

In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.

Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.

Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.

Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.

When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.


Shopping Voucher winners Tuesday, Dec 13 2011 

Congratulations to Pieter Bell and Joanette Scholtz.

They are the Facebook winners of  shopping vouchers worth R2000 each.

Thanks to everyone who entered and for your amazing response to this competition.

We will run a similar competition which will start in the next few days


Pieter en Jeonette… Geniet die shopping!

Mieliebrood- ‘n Fantastiese braai bydis Wednesday, Dec 7 2011 

Bydisse by n braai is soms die gedeelte van die ete wat die gereg maak.

Hier is fantastiese Mieliebrood resep vir n braai

1 Blik suikermielies – roomsoort
2 Eiers
15 ml Olie
5 ml Sout
15 ml Suiker
500 ml Bruismeel
Gersperde geel kaas

Meng mielies, eiers en olie.
Voeg sout, suiker en bruismeel by en meng deeglik.
Spuit ‘n tupper jelly ring met spray en cook.
Sprinkel paprika onder in.
Gooi kaas in.
Gooi nou die mengsel in.
Bak by 60% krag vir 7 minute en daarna vir 3 minute by 100%.
Ontvorm en laat afkoel.


Malva Pudding Thursday, Dec 1 2011 

Here is a fantastic Malva pudding recipe




Malva Pudding

  • ½ cup (125 ml) sugar
  • 1 extra large egg
  • 1 tablespoon (15 ml) vinegar
  • 1 tablespoon (15 ml) apricot jam
  • 1 cup (250 ml) flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1½ teaspoon (7 ml) bicarbonate of soda
  • 1 cup (250 ml) milk


  • 1 cup (250 ml) sugar
  • ½ cup (125 ml) boiling water
  • 1 cup (250 ml) cream
  • 2 tablespoons (30 grams) butter
  • 1 teaspoon (5 ml) vanilla essence


  1. Pre-heat oven to 160°C. Butter an oven-proof dish (the dish needs to have a volume of 2.75 litre).
  2. Beat sugar and egg together.
  3. Add vinegar and apricot jam and beat well.
  4. Sift flour, baking powder and salt together. Mix into sugar, egg, vinegar and jam mixture.
  5. Mix bicarbonate of soda with milk. The last step is to stir the milk and bicarbonate soda combination, into the mixture.
  6. Pour in baking dish
  7. Bake for 45 minutes to an hour in a moderate oven of 160°C, until cooked through.
  8. Prepare syrup shortly before removing pudding from oven
  9. Heat sugar, water, cream and butter, while stirring, until the sugar has dissolved.
  10. Boil together for 5 minutes, add vanilla and pour the boiling syrup over the pudding after removing it from the oven.
  11. You can return the pudding to the oven for approximately 5 to 10 minutes.

Serve with cream, ice-cream or custard.