Food, What and How do you cook it
- Thread starter hemibee
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I'll find my Cape Bobotie Recipe. Oh, and don't forget the 'sous kleitjies' - just love that traditional Afrikaans desert!
Ok now you have that one how about this one
Koeksisters (serves 4-6)
A traditional South African treat, koeksisters are wickedly sweet and make for a delicious tea time treat. So roll up your sleeves, follow this easy recipe and get ready to work that dough!
Ingredients – dough:
2 cups cake flour
2 tablespoon baking powder
½ tsp salt
1 large egg
4 tbsp butter/margarine
½ cup of water
oil for frying
Ingredients – syrup:
1kg sugar
1 ½ cinnamon sticks
½ tsp ground ginger
1 ½ cups of water
juice of one lemon
Method – dough:
Sift the flour, baking powder and salt together.
Rub in the butter and mix until pliable.
Mix this with the egg and water (adding the water a little at a time).
Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
Let the dough rest at room temperature for about three hours (under an inverted mixing bowl).
Method – syrup:
Prepare the syrup a day before (it needs to be very cold).
Dissolve sugar in the water.
Add the spices and lemon juice to this and boil together. Leave the syrup cool in the fridge overnight.
To prepare the koeksisters:
Roll out the dough (thickness 5mm).
Cut the dough into strips of 6cm long, 2cm wide.
Cut each of these strips into three strips (not all the way through, leave the strips connected at the top).
Plat each strip, pinch together at the end of the strip.
Deep fry until golden brown.
Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.
These things I really love
Koeksisters (serves 4-6)
A traditional South African treat, koeksisters are wickedly sweet and make for a delicious tea time treat. So roll up your sleeves, follow this easy recipe and get ready to work that dough!
Ingredients – dough:
2 cups cake flour
2 tablespoon baking powder
½ tsp salt
1 large egg
4 tbsp butter/margarine
½ cup of water
oil for frying
Ingredients – syrup:
1kg sugar
1 ½ cinnamon sticks
½ tsp ground ginger
1 ½ cups of water
juice of one lemon
Method – dough:
Sift the flour, baking powder and salt together.
Rub in the butter and mix until pliable.
Mix this with the egg and water (adding the water a little at a time).
Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
Let the dough rest at room temperature for about three hours (under an inverted mixing bowl).
Method – syrup:
Prepare the syrup a day before (it needs to be very cold).
Dissolve sugar in the water.
Add the spices and lemon juice to this and boil together. Leave the syrup cool in the fridge overnight.
To prepare the koeksisters:
Roll out the dough (thickness 5mm).
Cut the dough into strips of 6cm long, 2cm wide.
Cut each of these strips into three strips (not all the way through, leave the strips connected at the top).
Plat each strip, pinch together at the end of the strip.
Deep fry until golden brown.
Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.
These things I really love
How about some Melkkos
Melkkos is a comforting milk and cinnamon dish that can be served as a light breakfast, lunch or evening meal. The name "melkkos" (which means "meal made from milk") doesn't do justice to this wonderful dish that will warm up even the most dismal of winter days.
There many ways to make melkkos.
One method reminds of making pasta: you roll stiff dough with a rolling pin, sprinkle it with flour, fold it double, sprinkle with more flour, fold it again, and slice it into thin slivers. These slivers are then cooked in cinnamon-infused milk that's enriched with butter.
Marietjie's mother's version was to simmered sago in cinnamon-infused milk.
Marietjie's own recipe, which is simple and very flavoursome, involves infusing a cinnamon stick in milk on the stove-top for a while to develop the flavour. You can use a microwave oven to speed it up, but it won't be quite as good.
Ingredients
(for 3 people)
¾ cup (190 ml) flour
2 tablespoons butter
A pinch of salt
4 cups (1 litre) of milk
1 cinnamon stick
Cinnamon sugar to serve
Method
Use your fingers to rub the butter into the flour and salt.
Bring the milk (with a cinnamon stick) to boil on the stove.
Add the butter and flour mixture a little bit at a time while stirring.
Turn the heat down and let it simmer for 5 to 10 minutes until cooked. Stir regularly.
Serve the melkkos steaming hot in soup plates. Sprinkle with cinnamon sugar to taste.
Melkkos is a comforting milk and cinnamon dish that can be served as a light breakfast, lunch or evening meal. The name "melkkos" (which means "meal made from milk") doesn't do justice to this wonderful dish that will warm up even the most dismal of winter days.
There many ways to make melkkos.
One method reminds of making pasta: you roll stiff dough with a rolling pin, sprinkle it with flour, fold it double, sprinkle with more flour, fold it again, and slice it into thin slivers. These slivers are then cooked in cinnamon-infused milk that's enriched with butter.
Marietjie's mother's version was to simmered sago in cinnamon-infused milk.
Marietjie's own recipe, which is simple and very flavoursome, involves infusing a cinnamon stick in milk on the stove-top for a while to develop the flavour. You can use a microwave oven to speed it up, but it won't be quite as good.
Ingredients
(for 3 people)
¾ cup (190 ml) flour
2 tablespoons butter
A pinch of salt
4 cups (1 litre) of milk
1 cinnamon stick
Cinnamon sugar to serve
Method
Use your fingers to rub the butter into the flour and salt.
Bring the milk (with a cinnamon stick) to boil on the stove.
Add the butter and flour mixture a little bit at a time while stirring.
Turn the heat down and let it simmer for 5 to 10 minutes until cooked. Stir regularly.
Serve the melkkos steaming hot in soup plates. Sprinkle with cinnamon sugar to taste.
I love koeksusters but they don't love me - tantamount to 'coma cakes' for me! But I sneak a piece every now and then.
I'm going to try the sous kluitjies recipe - I've tried in the past but mine come out like 'dood gooi' ie: so heavy you could kill some one by throwing one at them
I'm going to try the sous kluitjies recipe - I've tried in the past but mine come out like 'dood gooi' ie: so heavy you could kill some one by throwing one at them
Here's my quick cheat Chinese Corn & Crab (or chicken) soup recipe:
Crab - as much as you want (or chicken breasts off the bone and skinned)
Fresh corriander (cilantro)
Fresh chilli (not too hot and to taste)
2 tins creamed sweet corn
One packet White onion soup
Fresh pouring cream
Salt to taste
CRAB or
Boil crab and extract all meat from shells
- Cut into smallish pieces and fry with peanut oil and handful of finely chopped fresh corriander and finely chopped chilli
Mix meat with handful of finely chopped corriander and
finely chopped chilli
Put crab, coriander & chili mix into normal pot Same for the chicken
Add both tins of creamed corn Same for the chicken
Add water to preference - some like it thicker than others Same for the chicken
Add packet of white onion soup Same for the chicken
Simmer until thoroughly warmed through Same for the chicken
Add fresh cream to taste Same for the chicken
Serve with extra sprinkling of finely chopped coriander Same for the chicken
Crab - as much as you want (or chicken breasts off the bone and skinned)
Fresh corriander (cilantro)
Fresh chilli (not too hot and to taste)
2 tins creamed sweet corn
One packet White onion soup
Fresh pouring cream
Salt to taste
CRAB or
Boil crab and extract all meat from shells
- Cut into smallish pieces and fry with peanut oil and handful of finely chopped fresh corriander and finely chopped chilliMix meat with handful of finely chopped corriander and
finely chopped chilli
Put crab, coriander & chili mix into normal pot Same for the chicken
Add both tins of creamed corn Same for the chicken
Add water to preference - some like it thicker than others Same for the chicken
Add packet of white onion soup Same for the chicken
Simmer until thoroughly warmed through Same for the chicken
Add fresh cream to taste Same for the chicken
Serve with extra sprinkling of finely chopped coriander Same for the chicken
Now this sound nice 
Carl - you must post your Fried Green Tomato recipe - the one with corn meal! YUM YUM YUM!!!!
IS this really a cooking thread???? Its certainly making me very very hungry......well minus the possum.....And yes Dave PLEASE I LOVE fried green tomato. We have quite a few places (in Alabama...imagine that, I had a FRIED snickers bar---on a stick the other day) selling them. For those uninitiated we in the southern U.S. fry ----uhm--- EVERYTHING.
But a good home recipe would be nice.
But a good home recipe would be nice.
The funny thing I don't eat fried food very much
