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Recipes - Sweet, savoury and liquid!!!

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Re: All Recipes including Biltong & Potjie

Unread post by Sparks » Fri Aug 28, 2009 11:42 pm

How about a quick one to prepare in the bush. It is very fattening guaranteed to up your cholesterol and wickedly delicious as desert.

An easy quick chocolate mousse

1/2 pack of pink & white marshmallows
1 Tin of evaporated milk (Ideal)
1large slab of dark chocolate

Heat the milk and melt the chocolate in it
add the marshmallows (it helps to cut them in smaller pieces) and let the whole lot melt together. Pour in to serving dishes and let cool

The more marshmallows you put in the sweeter and more solid the end product.
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Re: All Recipes including Biltong & Potjie

Unread post by Niceone » Tue Oct 20, 2009 1:27 pm


1.)Take 3 to 4 reasonably big onions. Clean and peel to necessary standard.If fresh, ensure all loose soil is removed BEFORE you continue.
2.) Wrap in 'tin foil' and place in hot coals.
3.) Allow to cook for some time - 20 minutes should be okay but if you like them a bit crispy - let it lie for 24 minutes.
4.) Remove tin foil and eat whilst warm.

Add salt if you like. Place on fresh bread with roasted meat to make an 'Onion and Meat Surprise' sandwich.
Great party snack for kids birthdays as well as around the fire.

ENJOYS :thumbs_up:

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Amarula Coffee

Unread post by mitch » Wed Apr 28, 2010 2:08 pm

Hey All

To all you Amarula Coffee Drinkers on the forum. Could someone please post the recipe for glorius amarula coffee. Would think it would be the same as Irish coffee but not sure.

PS. I purchased a bottle of Amarula yesterday and was pleasantly surpried to see that Amarula are now packaging there bottles in Collecters Item Cannisters of the Magnificent Seven.

I have started with "Ndlulamithi" and hope to finish by the time the promotion is over... but then I will probably be going to regular AA Meetings.... oh well... :tongue:
Pretoriuskop 1 night 15/10/2016
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Pretoriuskop 2 nights 21/10/2016

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Re: Amarula Coffee

Unread post by Bush Baptist » Wed Apr 28, 2010 2:24 pm

We have been doing Amarula coffee for years, and might even have had the original idea.

There are many applications of this ritual.

Ours is to fill a flask containing a few heaps of instant coffee, with the boiling water on tap at the camping kitchens. Then we set off as the gates open and when we stop for a few minutes at a sighting waterhole or whatever, we invoke the ritual, which is pouring a cup each from the flask, until 75% full, and topping it up with Amarula. We have got to the stage where we don't bother with other trappings like milk & sugar. Apply to the throat in slow sips.

There is no restriction on the time of day/night that the dose can be repeated, although doing it too often diminishes the soothing effect that an occasional dose combined with agreeable surroundings can have!
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Re: Amarula Coffee

Unread post by michel367 » Wed Apr 28, 2010 2:27 pm

This is the actual one though:

6 x 250 ml strong filter coffee
6 tots (25 to 30 ml each) Amarula liqueur
200 ml whipped cream
chocolate shavings


Pour the coffee into six cups and add the liqueur.
Spoon plenty of cream on top and sprinkle with chocolate shavings.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Lockie » Mon May 10, 2010 3:06 pm


1 onion chopped
5 banana peeled & chopped
2 fresh or 1 tin peaches with juice
1 tin coconut milk
Vegetable stock (or chicken stock)
1& half table spoon curry powder
1 table spoon turmeric
Half table spoon ground cumin

Sautee the Onions until just soft, add the spices and fry together for about one minute. Add the banana, peaches and coconut milk. Add 2 litres of vegetable stock. Let slowly simmer for about 1 hour. Remove from heat and blend until smooth. Season to taste with salt and pepper.

This is an easy recipe and so delicious. We had it hot, but JustJo tried it cold as well and she loved it :dance: I'm going to purchase a hand(stick) blender for next time I make it, as it can then be blended right in the pot after it cooks. :thumbs_up:
This should keep the vegetarians happy :twisted:


Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Richprins » Tue May 18, 2010 6:57 pm

Now that these horrible girls seem to be offline...

An old potjie recipe:

1 piece of cheap meat
1 onion, peeled
4 Potatoes (Whole)
Two carrots, peeled

1 cup white wine

Let it simmer for a few minutes

Add 1 cup Amarula


Add 1 cup Scottish Whiskey, or 1 cup Bourbon


Add 1 cup cooking brandy

Simmer for 30 minutes

Add two cans of beer, for moisture

Simmer for 1 minute, NO longer!

Throw away the meat and vegetables and drink the gravy remaining! :P

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by gwendolen » Sun May 30, 2010 5:58 pm

Sorry, had to study today :)

Lazy campsite minestone soup
Olive oil
A bag of mixed veggies - preferably courgette, onion, broccoli, paprika kind of veggiemix
Ready made tomato puree base for sauce or soup (or a packet of tomato soup)
A stock cube (vegetarian or beef)
1 can of white beans in tomato sauce
Grated cheese
Pepper, salt

I start with dicing some chorizo and frying it softly until it looks sort of crispy. Drain it on a kitchen towel or whatever else you have at hand. Then I take a bag of ready made mixed vegetables and fry the veggies in a bit of olive oil. After gently frying it for a few minutes, I add the tomato puree base, a stock cube and about half a liter of water (or you could add a packet of tomato soup). Bring to boil, add the pasta and let it simmer for a while (depending on the pasta). Add the can of beans in tomato sauce and at the last minute add the chorizo. Taste to see if it needs pepper or salt. Serve with grated cheese if you like.

Image Bon appetit.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by michel367 » Tue Jun 01, 2010 7:58 pm

Here you are Gwen. :thumbs_up:

250 ml canola oil
30 g fresh chopped ginger
30 g fresh chopped garlic
20 g chopped chillis
200 g chopped onion
500 g tomatoes roughly chopped
100 g green pepper roughly chopped
100 g red pepper roughly chopped
50 g leaf masala
200 g grated carrot
450 g baked beans
10 g fresh coriander

Fry ginger,garlic,chillis,onions in the oil. Add the leaf masala or curry powder of your choice. Add the tomatoes and cook for 10 mins. Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 mins. Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Lockie » Wed Jun 02, 2010 5:02 pm

this is an old recipe from my mom. we all loved it, but I think she just made it up, and when we asked what it was called she just said.."It's a thing in the oven" :lol:
well I tried it yesterday for the first time and it actually turned out. proportions can be increased for larger crowds.'s my Mom's..

Thing in the Oven

4 small to medium potatoes peeled and cubed
1 large onion sliced
4 carrots peeled and diced
2 boneless pork chops
1 small green pepper sliced
1 Tbs crushed garlic
2 Tbs butter or margarine
2-3 Tbs flour
1 single pie crust
Salt and pepper

Melt 1 TBS butter in sauce pan. Put garlic, salt and pepper to taste on chops and brown both sides. Boil or microwave potatoes and carrots for 5 minutes and reserve liquid.
Put browned pork chops in oven safe baking dish and arrange partially cooked cubed veggies, onions and green peppers over meat. Cover with Pan Gravy, mix slightly and cover with pie crust. Bake in preheated oven at 375F for 1 hour, or until crust is golden brown.
Let sit for 5 minutes and enjoy!
Pan Gravy
In frying pan used for the chops, add 1 Tbs butter and melt. Sprinkle 2-3 Tbs flour on butter and sauté until flour browns and mixture thickens to a slight paste. Slowly add vegetable water while stirring, until gravy reaches desired thickness. If a darker gravy is desired, add a small amount of soy sauce.

Pie crust (single crust)
1 cup all purpose flour
½ tsp salt
½ cup vegetable shortening
1-2 TBS cold water
Mix salt into flour. Cut in shortening with a pastry cutter or 2 knives until dough forms pea sized balls. Add water and mix dough until it forms a ball. Roll out crust on floured board to size of baking dish.
**Store bought crust will also work fine.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Lockie » Wed Jun 02, 2010 5:08 pm

and for desert

Almond Brittle

1/2C white sugar
1/2C Brown sugar
1/2C Butter
1 egg
1/4C milk
½ tsp. vanilla
Mix for 1 minute and add
1 1/2C flour
1tsp. baking powder
Mix to paste- roll out to 1/4inch thick- bake at 350F till light brown light
on a greased pan for 10-15 minutes
Combine in saucepan
1/2C butter
1/2C white sugar
1/8C honey or corn syrup
Bring to boil-remove from heat and add
1/2C sliced almonds
Spread over baked mixture- bake till golden(10minutes). Broil to
brown..slice when cool.

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Re: Recipes for Warm Puddings on Cold KTP nights...

Unread post by BushFairy » Mon Jun 21, 2010 4:26 pm

Hi BB :)

I haven't tried making this pudding myself, so I can't say if it's easy but I have eaten it and it's delicious and has very "packing-friendly" ingredients - and fresh oranges which are in season!! it's also quite a "wow" pudding to whip up in the middle of the Kalahari (it's from the quick and easy SA cookbook range)

Apricot Steamed Pudding

410g can of apricot halves
60ml Moir's cut mixed peel
5ml finely grated orange rind
100g butter
125ml white sugar
1 egg
300ml cake flour
10ml baking powder
125ml orange juice
60ml brown sugar
15ml cornflour

- Drain apricots and reserve the syrup.
- Chop the apricots and mix with 125ml of the reserved syrup.
- Mix in the mixed peel and orange rind
- Melt the butter in a saucepan large enough to mix all the ingredients.
- Remove from the heat and mix in the white sugar and the egg.
- Mix in the flour and baking powder
- Place in a glass pudding dish (about 1.5 litre in size)
- Mix brown sugar and cornflour and sprinkle onto the pudding
- Make up the rest of the reserved syrup with orange juice until you have 250ml and then pour juice onto the pudding over the back of a spoon (so it doesn't damage the mixture)
- Cover with clingfilm and then tinfoil and place in a saucepan of boiling water (half filled with water)
Simmer at a low hear (trying to make sure that there is no steam escaping) for 2 hours (while you braai and have a few drinks) and check in on it once or twice to make sure that there is still water in the saucepan.
- To serve, turn pudding out onto a plate and enjoy!!
Serve with custard or as is!!
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Re: Recipes for Warm Puddings on Cold KTP nights...

Unread post by blommietjie » Mon Jun 21, 2010 6:02 pm

Easy brownpudding

1/2 cup apricot jam
2 teaspoons bicarb
1/2 cup butter
1 1/2 cup flour
1 teaspoon salt.

Mix jam, bicarb and butter in a thick pot. Let it melt.
Add all the dry ingredients and mix. Put spoons full into the boiling suryp.

Suryp: 2 1/2 cups water
1 cup sugar
1 teaspoon ginger or cinnimon
Bring this to boil.
Put the lid on after you`ve add the dough to the suryp.
Boil for 10-15 minutes.
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Re: Recipes for Warm Puddings on Cold KTP nights...

Unread post by Snow Zee » Mon Jun 21, 2010 10:07 pm

Here is a recipe for a CC Skottel Omelette which can be eaten for breakfast lunch or supper, as a starter, fish course, main course or pudding.

You need..

2 eggs for each person
Enough fresh, cooked and shredded lobster to go around
1 bottle of maple syrup
1 bottle of rum
Salt and Pepper

To make

Melt butter in skottel with a splash of rum
Add beaten eggs to which you have added salt and pepper
Add shredded lobster as eggs start to set

Cook through

Fold and slice the omelette, and then serve on individual plates with maple syrup poured over the top.

Tell us how it tastes so the less brave amongst us can try it!
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Re: Recipes for Warm Puddings on Cold KTP nights...

Unread post by JenB » Tue Jun 22, 2010 7:37 am

This is the perfect pudding for a cold night. It's absolutely delectable with custard or whipped cream.

MIL's best Pot Pudding

6 cups water
2 cups sugar
1 heaped teaspoon cinnamon
1 teaspoon ginger
Bring to the boil and simmer for 5 min.

3 cups flour
3 tablespoons golden syrup
1 & half cups raisins
1 handful of glazed cherries
1 handful of Walnuts (optional)
3 tablespoons butter
3 teaspoons baking soda dissolved in 1 cup milk
1 level teaspoon salt

Mix dry ingredients and rub in butter to breadcrumb consistency.
Add fruit, syrup and milk mixture.
Mix to a stiff dough.
Drop spoonfuls of the dough into the syrup and continue to simmer over low heat for 25 min keeping the lid on.
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