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Vanilla Fudge
100g butter / margarine
500g icing sugar
1 tin condensed milk (397g?)
5 ml vanilla essence

Put the butter and icing sugar in a bowl and microwave on high for two minutes. Mix well. Add condensed milk. Microwave on high for 5 minutes. Stir. Microwave for another 5 minutes, but stir very regularly (it has a tendency of trying to boil over).
Add the vanilla essence, stir, pour into the buttered dish. Let it set.

Thanks very much Dotty.

I might even add some walnuts or pecan nuts

It's be a long time since I tried the recipe Foxy but as I remember it was good. Nuts aded soungs good to me

I am trying to get a few recipes together before we go to Kruger in July 2012. We bought ourselves a flat bottomed cast iron pot (like a potjie pot without legs) and have decided we want to use it most nights. We might have a few braais but we want something different this holiday. Please any suggestions would be most welcome but please just remember they should not be too difficult or time consuming because I am on holiday and don't want to spend too much time cooking

Hi tent dweller, I have a pot exactly like that and when in Kruger there's one recipe I'll definitely always use.SO would never forgive me if I didn't.
Potbread
You need:
1 can of beer
500 g selfraising flour
Salt to taste

Start a fire with charcoal briquettes. Mix the ingredients and let it stand until it has doubled in size.
Prepare the flat bottom pot by rubbing it with butter, or oil.
Sprinkle a layer of flour at the bottom and then place waxpaper on top, it keeps the bread from burning.
Put the pot on exactly five charcoal briquettes, and place another five on the lid. The briquettes must be burned grey.
Leave for 50 minutes.
It should be done after 50 minutes, but you could add a few briquettes and leave it for another 10 minutes if you like it crispy brown.
You can sprinkle grated cheese over it if you like.
Take it out of the pot, serve with butter, cheese and jam.
You could also be creative and add onions or biltong or sundried tomatoes or something else to the dough.
It is very tasty, especially if you eat it hot.
In the meantime you could braai some wors, and you have a simple yet delicious meal.

Mel123, thanks for the recipe, we will definately be using it

Chicken Biryani - as served at Cricket 2012

Biryani is the royal dish amongst all the exotic rice dishes in all Indian homes. This is the dish of Moghul Kings and Indian Emperors. It was introduced in India when the Moghuls invaded India. Although it retains the classic biryani legacy, the taste of the dish changes in different areas and homes. In South Africa, for instance, the Malays brought with them the same dish but it was called Breyani and differs slightly from the Indian version of Biryani.

Experimenting slightly with different ingredients and the quantities as well can alter the taste. Adding mixed veggies, dried fruit or boiled eggs can only enhance the flavor. So have fun!

This recipe will serve 6-8 people

Tbl = table spoon
Tsp = tea spoon

Few strings of saffron steeped in ½ cup hot water. Set aside for the end.

1 chicken cut into 8 pieces.
2 tbl fresh ground ginger paste.
2 tbl fresh ground garlic paste.
2 tsp fresh ground green chillies
2 tsp salt.
2 tsp red chillie powder.
4 tsp coriander powder
4 tsp cumin powder.
1 tsp whole cumin seeds.
3 tbl lemon juice.
2 tbl white vinegar.
4tbl oil [sunflower, olive or grapeseed].
Combine all of above ingredients together.
Chicken must be marinated in this paste.
Set aside.
Boil 6 baby potatoes. Set aside.
3 tbl plain yoghurt.
5 tbl grated tomatoes

3 cups white basmati rice.
1 clove
1 cinnamon stick
1 cardamom.

Boil 6 cups of water in a pot. Add 5 tsp salt, 1 cinnamon stick, 1 clove, 1 cardamom.
W hen water is boiling, add rice. Boil for about 7 minutes, rice should be soft on the outside and hard on the inside. Drain the water. Rinse rice with cold water. Set the rice aside.

1 cup black lentils.
½ tsp turmeric.
Check lentils for stones. Rinse and boil in 3 cups of water with 1 tsp turmeric. Lentils are done when they are soft but not mushy. Drain and set aside.

Line a thick based pot with a layer of sliced raw potatoes. Pour ¼ cup oil over them. Sprinkle some rice and lentils over potatoes. Layer the chicken pieces. Save the balance of the spice paste from the chicken. Add 3 tbl yoghurt and 5 tbl grated tomatoes to the balance of the spice paste. Add the lentils and ½ the rice and mix well. Layer over the meat. Put the baby potatoes next.

Cook on high heat for 5 minutes. Reduce to medium heat and cook for 30 minutes. Layer the rest of the rice over the lentils. Pour the saffron water and 3 tbl oil over the rice. Now steam for another 30 minutes on medium to low heat. Biryani is ready when there is no water at the bottom of the pot. The rice should be steaming and if you stick a knife in to the bottom of the pot, it should come out dry.
Before dishing out, stir the balance of the rice from the top, evenly into the lentils mixture.
Whisk 250mls amasi with 2 tsp green chutney, add a pinch salt to make the sauce that is served with biryani.

Reading the recipe might feel like it’s a long and drawn out process but it really is not, so, please do not give up just yet. It is just an organized process. Experiment, have fun and you will surprise yourself!

Enjoy!!!

Thank you, Sharifa !

I hope you will give it a try, MATTHYS

Will certainly do that, thanks Sharifa
Am still hoping to taste it done by you and Duke though

Sharifa, thank you for sharing your special recipe with us. I am certainly going to try it, I have heard so much about your wonderful Biryani

Wow Sharifa , that really sounds like a mouth watering recipe , and I am certainly going to try it

You know , I also make a great Biryani , using a very old , secret recipe . Unfortunately I cannot share , because that recipe is so secret , even I don't know what's in it
But every time I use it , its a new taste experience

As the time for our holiday approaches I was just wondering when having a braai at night what else do you have as an accompaniment?

I am still trying to get the hang of a braai. Here in Oz, due to the bush fire regulations you can only braai (bbq) with a real fire during winter. Of course in winter here in South Oz it is freezing and raining and no one wants to light a fire outside
So we all basically use gas bbqs any time of year which = food cooked quick. When I try to do the braai thing in Kruger, I am so tired by the time the food's cooked, that I hardly eat and just go to bed

tent dweller - we usually do onions wrapped in tinfoil - ditto with potatoes - have also done sweet potatoes like that - very yummy . Also very small butternuts - cut in half, deseeded, hole filled with feta cheese and grated cheese, butter etc and wrapped in foil. Also roosterkoek - SR flour, pinch of salt, warm water and a good knob of butter - make into patties and leave to rise for about half an hour then pop on the grid.... The best has got to be a Camembert cheese in its foil wrapper on the grid till it gets all melted inside - eaten with crackers while you wait for the meat and veg to cook