Peppermint Crisp fridge tart.. Monday, Apr 29 2013 

Another South African favourite, this peppermint fridge tart is quick and easy to make!



2 packets of tennis biscuits
250 ml chilled whipping cream
1 can of caramel (caramel treat!)
2 Peppermint Crisp chocolates
Whip chilled cream until thick. Spoon out caramel into the cream. Whisk gently until the two are blended together. Do not over-mix.

Layer a dish with Tennis Biscuits and spoon the cream caramel mixture over them, making a solid layer with no gaps. Grate a layer of Peppermint Crisp and continue the process until the mixture is finished and you have used all the biscuits.

Grate the remaining Peppermint Crisp on top. Seal with cling wrap or a lid and put it in the fridge – overnight for best results.



Sweet South African Amarula Malva Pudding.. Wednesday, Apr 17 2013 



This is a truly South African treat!


For the pudding:

1/2 cup of white sugar
1 egg
1 1/2 Tbs of apricot jam (or your favourite jam or even syrup!)
1 cup of cake flour
1 tsp of baking powder
A pinch of salt
1 tsp of bicarbonate of soda
1 cup of milk
For the syrup:
1/4 cup of butter
1 cup of sugar
1/2 cup of boiling water
1 cup of amarula
A pinch of salt
With a wire whisk or egg beater beat together the sugar and eggs.  You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes.  This step ensures a light, fluffy pudding and is very worth the effort!

Add the jam, flour, baking powder and salt, stir in until blended.

Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.

Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well.

Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean.

Melt the butter in a pot over the fire, then stir in all the other ingredients.

Heat through, but don’t boil.

Pour slowly over the pudding, allowing it soak in thoroughly.

Serve with ready-made custard or whipped cream.

Source: food24


Classic South African Milk Tart Friday, Apr 12 2013 



Everybody loves a Classic South African Milk Tart! Try this recipe this weekend…


For the pastry:

2 Tbs butter – please not margarine!
2 Tbs sugar
1 egg
3/4 cup of self raising flour
pinch of salt
For the filling:
2 cups of milk
2 eggs, separated
1/2 cup of sugar
1/4 cup of cake flour
1/4 cup of corn flour
pinch of salt
2 Tbs of butter
1 tsp vanilla essence
Ground cinnamon


Preheat oven to 180 degrees Celsius.

Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.

Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.

Heat the milk in a medium pot(do not boil). 

Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick.

Add some warm milk to the egg mixture and then return all of it to the pot.

Bring to the boil and whisk constantly until thickened.

Remove from the heat and whisk in the butter and vanilla.

Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.

Pour into the chilled pastry case and sprinkle with cinnamon.

Bake for +- 30 minutes.

*Try with frozen puff pastry.


Source: food24



No-bake chocolate crispy brownies! Thursday, Aug 2 2012 



250 g (230ml) butter

500g (260ml) icing sugar, sifted

50g (160ml) cocoa

10ml vanilla essence

80g (250ml) desiccated coconut

105g (750ml) puffed rice cereal


1)      Melt butter in a large sauce-pan and then remove from heat. Add icing sugar, cocoa, vanilla essence and stir well.

2)      Stir in coconut and cereal until well combined.

3)      Pour into a greased and lined 25x25cm baking tin. Press in firmly and leave to rest in the fridge for 2 hours. In the tin, cut into squares and then remove. If you want you could press the mixture into a mini-muffin or patty pan tin.

Store in an airtight container.

Waterblommetjie Resep Wednesday, May 30 2012 

Hier is ‘n lekker waterblommetjie resep om te geniet saam met die koue winter dae…

Gaan na…

Mosbolletjie Rusks Thursday, May 24 2012 

Here’s a great mosbolletjie recipe for these cold winter days. Enjoy with friends, anytime and anywhere.


  • 10 ml Surebake instant yeast
  • 120 gram sugar
  • 5 ml salt
  • 5 ml anise seed
  • 600 gram high grade flour
  • 60 gram butter
  • 300 ml water


  1. Place yeast and all the dry ingredients in the bread maker’s bread pan. Add butter and pour water into the pan.
  2. Close lid, set program on “dough only” cycle (called “pizza” cycle on some bread makers) and start machine. It should take about 45 minutes.
  3. After the cycle completed, switch unit off and leave to rest for 15 minutes.
  4. Set to the “dough only” program again and start. Switch machine off after finished.
  5. Leave dough in closed unit to rise to double or three times the original size. Remove the dough when it rose to the brim of the bread pan. It will take about 4 to 6 hours at room temperature (or a warm cupboard in winter).
  6. Knead dough down for 5 minutes. You could do it by hand, or set the program on the “dough only” cycle again. Do not let the machine finish the cycle, but switch the machine off after 5 minutes.
  7. Remove bread pan from unit, form dough into small balls, and place balls in a greased oven pan or similar container.
  8. A large bread or rusk loaf pan is ideal (and very traditional) but any shape will do. A square container measuring 25 cm x 25 cm and 10 cm high will be suitable for 36 balls, laid out as 6 rows of 6 each.
  9. Let the dough rise for about 6 hours in a warm place, or until it is three times the original size. On a cold day it might take longer, on a warm day it will be quicker.
  10. Pre-heat the oven to 180°C.
  11. Paint the buns with milk, and bake for approximately an hour in the oven at 180°C.
  12. Using a fork, gently separate the rusks from each other.
  13. Dry overnight in a slow oven, between 80°C to 100°C.

Source: rainbowcooking]

Malva Pudding Wednesday, May 2 2012 

Here’s a traditional dessert recipe for those with a sweet tooth, to be appreciated with a lovely Legacy wine.


Ingredients – Cake

1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk


Ingredients – The Sauce

250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy



  1. Set oven to 190°C
  2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients into separate bowl.
  4. Melt butter in a small pot on a medium heat and add the vinegar and milk
  5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
  6. Pour into an ovenproof casserole dish that takes about 2 liters.
  7. Bake at 190°C for 45 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.


Sticky lemon chicken Wednesday, Apr 11 2012 

Sticky lemon chicken


Here’s a great recipe for the changing of the weather. A nice and easy wholesome meal to be enjoyed with a glass of legacy…



  • 4 chicken breast fillets with skin, about 150g
  • 1 large lemon
  • 2 tsp fresh thyme leaves or a generous sprinkling of dried
  • 1½ tbsp clear honey



  1. Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
  1. Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg – broccoli or leeks are good.


Kondensmelkbeskuit Tuesday, Apr 3 2012 

‘n Maklike beskuitresep, ideaal vir daai koppie boeretroos …



1 kg bruismeel
125 ml suiker
500 ml semels
250 ml volkoringmeelblom
150 ml sesamsaad
150 ml sonneblomsaad
15 ml bakpoeier
5 ml sout
2 eiers, geklits
500 ml karringmelk
blikkie kondensmelk
450 ml botter gesmelt

Wat om te doen:

Voorverhit oond tot 180 grade celsius.

Plaas droe bestanddele in n mengbak en meng goed.
Maak n holte in die middel en voeg die eiers, karringmelk, kondensmelk en botter by en meng goed.

Smeer 3 middelslag broodpanne met botter.
Verdeel die mengsel tussen die panne en maak gelyk bo-op.

Bak sowat 45 minute lank by 180 grade celcius of tot goudbruin en deurgaar.
Laat vir 5 minute in panne afkoel, keer versigtig uit en laat heeltemal afkoel.

Sny die beskuit in vingers en pak effens uitmekaar op bakplate.
Laat oornag in n koel oond +-70 grade celsius, uitdroog. Laat die oonddeur effens oopstaan.


Geniet dit!


TAMATIE BREDIE Wednesday, Mar 14 2012 

Net so vinnige resep vir daardie goeie Sondag etes…


1kg Skaapvleis in stukke gesny
25ml Margarine of oliel
2 Uie gekerf
1 Knoffelhuisie gekneus
10ml Sout
Vars gemaalde swart pepper
Aftreksel, water or wyn
500g Aartappels in stukke gesny
1kg Tamaties, ontvel en gekap
5ml Suiker
2ml Droë Tiemmie
5ml Marjoram

So gemaak:

Verhit olie in ´n groot kastrol en sorteer die uie en knoffel tot deurskynend. Voeg vleis by en verbruin vinnig. Voeg sout, pepper and ´n bietjie aftreksel by en stowe met deksel op totdat die vleis sag is. Voeg aartappels, tamaties, suiker, tiemmie en marjoram by en stowe vir nog ´n uur langer. Bedien met rys.


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