- 250ml Self-raising flour
- 1 tsp Butter
- 250ml Water
- 1 litre Milk (250ml milk per person)
- 3 Eggs
- 2 Cinnamon sticks
- Pinch of salt
- Rub the butter into the flour.
- In a separate bowl, lightly beat and egg and salt together.
- Then mix the flour and butter mixture and the egg and salt mixture together as well.
- Add just enough water to form a dough.
- Knead the dough until it gets and elastic texture.
- Sprinkle flour on a smooth surface and roll out the dough until approximately 5mm thick.
- Sprinkle a layer of flour on the surface of the dough and roll it tightly into a shape similar to a swiss roll.
- Cut the dough into thin wheels, ready to be cooked.
- Bring the milk and the cinnamon to a boil in a saucepan.
- Lightly beat the two remaining eggs and add to the boiling mixture little by little until you have a lukewarm mixture of milk and egg.
- Stir the mixture well.
- Add the dough wheels and stir lightly, being careful not to break them.
- Cook for about 20-25 minute.
- Serve with sugar and ground cinnamon.
Melkkos burns very easily- stir it every now and again to prevent this from happening.
- 250ml Water
- 250ml Brown vinegar
- 250ml Tomato sauce
- 250ml Worcester sauce
- 425ml Sugar
- 1 tbsp Maizena
- 3 Onions
- 6 Long rolls
- Red pepper
- Boerewors cooked
- To prepare the sauce, fry the onions until soft and then add all the ingredients except the Maizena.
- Bring to the boil.
- Mix the Maizena with a little bit of cold water to form a runny paste.
- Mix this into the tomato mixture and again bring to the boil.
- The sauce should thicken but still have a runny consistency.
- Once cooled it will turn into a soft jelly.
- If it does not thicken to the desired consistency, add Maizena by the teaspoonful until you are happy with the result.
- Serve the sauce while still hot with Boerewors and a breadroll.
- The sauce can be kept frozen in an airtight container for 3 months.
- 2 tbsp Olive oil
- 500g Lean mince meat (lamb or beef)
- 2 slices Bread
- 250ml Milk
- ¼ tsp Salt
- 1 tbsp Curry powder
- 1 tsp Turmeric
- 1 tsp Ground cinnamon
- ½ tsp Coriander
- 30ml Vinegar
- 125ml Seedless raisins
- 125ml Whole, peeled almonds (optional)
- 3 tbsp Chutney
- 2 Onions, finely chopped
- 1 Carrot, grated
- 2 Eggs
- Bay leaves, to taste
- Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.
- In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
- Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
- Mix 125ml of the milk with one of the eggs and the salt and set aside.
- Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
- Spoon into an ovenproof dish.
- "Plant" the bay leaves on top with their stems facing downwards.
- Bake in the oven for 30 minutes at 180°C.
- About 20 minutes before it's done pour the milk and egg mixture over the dish.
- Return to the oven until ready to serve.
*Recipe adapted from Kook & Geniet.
- 1,1 litre Water
- 10ml Salt
- 625ml Maize meal
- 30ml Butter
- 10ml Olive oil
- 250g Bacon, diced
- 250g Mushrooms, chopped
- 1 Onion, finely chopped
- 1 tin Sweetcorn, drained
- 250ml Cream
- 250ml Grated cheese, preferably cheddar
- Salt and pepper, to taste
- In a large pot bring a litre of water and salt to boil.
- Mix the maize meal with 100ml water to form a smooth paste.
- Add more water if this amount is not sufficient.
- Add the maize meal to the water while stirring for 10-15 minutes on a low heat.
- In a separate pan heat the olive oil and sauté the bacon, onions and mushrooms.
- Season with salt and black pepper.
- Grease the desired dish in which you want to bake your "paptert".
- Cover the bottom of the dish with the cooked maize meal.
- Scoop in the cooked bacon, mushroom and onion and sprinkle some of the sweetcorn on top.
- Cover the mixture with another layer of maize meal and top with cream and cheese.
- Bake for approximately 30-45 minutes (depending on the size of the dish) at 180°C.
- 1 tbsp Olive oil
- 1.5kg Beef goulash
- ½ tin Tomato puree
- 2 tsp Rajah Curry Powder (mild)
- 1 tsp Curry mix
- 1 tbsp Brown vinegar
- 2 tbsp Apricot jam
- ¼ Green pepper, finely chopped
- 2 tbsp Chutney
- 4 Onions, finely chopped
- 4 Carrots, diced
- 1½ Granny Smith apple, grated
- 2 Loaves white bread or two french loaves
- Salt and pepper to taste
- First create a basic curry.
- Heat the olive oil in a pot and fry the beef until cooked.
- Remove the beef and then fry the onions in the same pot.
- Mix in the curry powder and vinegar.
- then put all the ingredients except the chutney into an ovenproof dish.
- Cook in the oven for approximately 40 minutes at 180°C.
- Mix in the chutney once you have taken the dish out of the oven.
- Cut the bread into 3 pieces (or more in the case of the French loaf) and hollow them out to create a little bowl.
- Scoop the curry into the "bowl" and serve with yoghurt or chopped banana.