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Recipes - Sweet, savoury and liquid!!!

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anne-marie
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Re: Chat about the cold and Fondues - yummie

Unread post by anne-marie » Mon Jan 26, 2009 4:00 pm

Fondue half-half is composed of an equal amount of Gruyère and Vacherin, two fribourgeois cheese

Ingredients (for 4 persons)
600g of bread,
several cloves garlic
0.3 l dry white wine
3 cc of cornstarch (for the digestion !!!)
400 gr grated Fribourgeois Vacherin
400 gr of Gruyère
5cl kirsch (brandy cherry)
pepper

Preparation
Rub on the bottom of caquelon with a clove of garlic. Dissolve the "maïzena" (cornstarch) in the kirsch. Pour the wine into the caquelon, add cheese and heat it very slowly while continuing to stir with a wooden spatula until the mixture reaches the boiling point. Add link kirsch and add pepper.

Place the caquelon on a stove flame (see the above picture) and keep the fondue at a constant temperature. Prick bread cubes with a long fork and dip them in melted until they are well coated with cheese mixture. It is important to stir the content of caquelon to avoid it attaches.

Warning: If you share a fondue in the company of Swiss guests, be very careful not to lose your piece of bread in the mixture. In which case you may have to accept to fulfill a pledge by way of punishment. In accordance with the democratic traditions of Switzerland, it will be for other guests to choose your pledge. If you take your meal in a mountain refuge, you can expect for example, have to tour the shelter barefoot in the snow ... :shock:

Fondue is usually accompanied by white wine and hot tea.

PS I ask google to help me for traduction :redface:
for normal fondue, we use only gruyère
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back home...

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Micetta
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Re: Chat about the cold and Fondues - yummie

Unread post by Micetta » Tue Jan 27, 2009 6:35 pm

This is winter food but not vegetarian, sorry SZ.

For 4 persons:

1 kg. of spare ribs (pork) cut in two or three pieces each
1 White cabbage,butter
Cut the cabbage in 4. Cut away the stalk and cut the cabbage thinly in "slices" of aprox 1/2 cm.

Fry the ribs in very little butter (they normally have a bit of fat on them)in a high iron pan, with a lid, keep them warm until you have fried all of them then

Put a layer of cabbage in the iron pan still on the fire, followed by a layer of ribs, salt, whole pepper corns and a few little pieces of butter. Another layer of cabbage, ribs, salt, pebber, butter. Finish with cabbage.

Let it all heat well without burning the cabbage and turn now and again. leave it on low fire for aprox. an hour. Eat with Mustard and dark bread and drink beer! Bon appetit!

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Re: Chat about the cold and Fondues - yummie

Unread post by Pjw » Tue Jan 27, 2009 7:34 pm

This soup is delicious
6 onions 1.5kg carrots
500gm tomatoes 1 green pepper (capsicum)
2 tins beans 2 beef stock cubes ( I'm sure the vegetarians can use veggie stock 1 pks white onion soup

Grate or finely chop all the veggies ( I blitz them all in my food processor)
add just enough water to cover the veggies. Bring to the boil and boil rapidly for 10 mins. Turn heat down and add stock cubes and onion soup. Simmer until veggies are soft.
It makes a lot, but then I freeze the left overs for another day
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
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Re: The Yummy Pudding Thread!

Unread post by Imax » Tue Jan 27, 2009 8:11 pm

Ok let me live up to my other name!

Imaxines Malva Pudding (we also call it Jan Ellis puding, but dont ask me why it is named after him)


1,5 cups cakeflower (750ml)
0,5 cup milk (125 ml)
1,5 teaspoons baking powder
1 teaspoon baking soda
2 table spoons smooth apricot jam
2 eggs
0,5 cup sugar (125ml)
2 table spoons butter
0,5 teaspoon salt.

Melt butter in milk. add sugar and eggs, then mix in the rest of the ingredients. Bake at 180 Celcius for 30 min.

Syrup:
1 cup boilong water
1 cup sugar
1 tablespoon vanilla essence
1 cup butter (250 grams)
1 cup cream

Boil all together and pour over the warm puding (its better if you make slightly more sauce!)

This makes quite a large pudding. My family will leave top rated restaurants to have this

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Re: Chat about the cold and Fondues - yummie

Unread post by Snow Zee » Tue Jan 27, 2009 8:40 pm

Pop Corn Soup.

You will need one mealie(corn on the cob), one medium sized potatoe and one medium sized onion per person.

Peel the onions and potatoes and cut into cubes,
Cut the corn off the cob.

Boil, along with a stock cube, the potatoes, onions and half the corn until soft then blitz

Microwave the other half of the corn until soft, then add to the blitzed mixture.

It should be thick, but if not use more potatoe next time or thicken with flour.

Serve covered in popcorn..it will please the kids no end!

:hmz: You can also add cubed pumpkin to the potatoe, onion and corn and boil together to give it a slightly different taste.

.
'“When you find peace within yourself, you become the kind of person who can live at peace with others.” The Peace Pilgrim.

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Pjw
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Re: The Yummy Pudding Thread!

Unread post by Pjw » Wed Jan 28, 2009 12:41 pm

Here is my Milk tart recipe
MILK TART:
(makes 2x 20cm rounds)

PASTRY:

INGREDIENTS:
125gm butter 2 teaspoon baking powder 2 tablespoon oil
2 tablespoon sugar 1 egg 2cups flour
1 teaspoon vanilla pinch salt

1. Mix together beaten egg, oil & vanilla.
2. Rub butter into sifted flour baking powder, salt & sugar.
3. Mix 1&2 together
4. Press into 2 round dishes
5. Bake at 170 for 20-25 mins

FILLINGS:

INGREDIENTS:
4 ½ cups milk 2 ½ tablespoons maizena (Corn flour) pinch salt
2 ½ tablespoon flour 200 gm sugar 3 eggs
1 dessert spoon butter 1teaspoon vanilla cinnamon

1. Boil milk
2. Beat eggs, add dry ingredients to eggs and mix to a smooth consistency
3. Pour hot milk into 2. & stir well
4. Return to stove & cook until thickens and is smooth (beat with whisk if necessary)
5. Add butter & vanilla & stir
6. Pour into baked pastry bases. (sieve if it’s lumpy)
7. Sprinkle with cinnamon & allow to cool
8. Place in fridge & serve cold.
Last edited by Pjw on Wed Jan 28, 2009 6:31 pm, edited 1 time in total.
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
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Pjw
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Re: The Yummy Pudding Thread!

Unread post by Pjw » Wed Jan 28, 2009 12:42 pm

And my lemon meringue recipe
LEMON MERINGUE:
Ingredients:
Baked short crust pastry (I just use about ¾ packet marie biscuits crushed and mix with melted butter and press into dish)
3 eggs separated 250g tin condensed milk
grated rind and juice of 3 lemons 62.5ml(5tabelspoon) castor sugar

Method:

1. Beat the egg yolk, lemon rind & juice together until thick & creamy
2. Beat in condensed milk and pour into baked pastry shell. (or marie biscuit shell
3. In a separate bowl, beat together the egg whites and castor sugar until stiff but not too dry. Spoon over the lemon filling
4. Bake at 180C for 25 min. Serve chilled ( My recipe says you can freeze it but I’ve never tried)
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)

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Pjw
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Re: The Yummy Pudding Thread!

Unread post by Pjw » Wed Jan 28, 2009 1:31 pm

TIPSY TART

Ingredients:

250g dates pitted & chopped 100ml sultanas
4ml bicarbonate of soda 250ml boiling water
2 eggs 200g sugar
60g butter 200g cake flour
125ml chopped pecan nuts


Sauce:
180g brown sugar 15ml butter
250ml boiling water 5ml vanilla essence
125ml brandy

Method:
1. place dates, sultanas, bicarbonate of soda & boiling water into a bowl
2. stir to mix and set aside to cool
3. beat eggs well, add half the sugar and beat again until thick
4. in a separate bowl cream butter and remaining sugar together until light and fluffy.
5. stir in the egg mixture and beat to combine
6. add date mixture and stir well
7. sift the flour and add to mixture, about 1/3 at a time mixing well after each portion
8. finally add the nuts
9. pour mixture into a greased 23cm dish or pie plate
10. microwave on 70% for 13-15minutes
11. leave to satnd for 10 minutes before pouring sauce over

Sauce:
1. place all ingredients in a jug
2. microwave on 70% for 2-3 minutes stirring at least once to dissolve sugar
3. carefully pour sauce over hot tart. ( all the sauce should be absorbed
4. serve warm with cream or custard
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)

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Pjw
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Re: The Yummy Pudding Thread!

Unread post by Pjw » Wed Jan 28, 2009 1:35 pm

And a final one from me- A tradiotional SA apple tart

Apple tart

Ingredients Cake mix

4 extra large eggs 300g sugar 125ml milk
50g butter/ marge 275g self raising flour pinch salt
1 765gtin unsweetened tart apples

Ingredients, syrup

1tin(310g) cream 200g sugar
2ml caramel essence

Method

1. heat oven to 180 C
2. grease a baking dish volume about 2.5l (10 cups)
3. beat eggs & sugar together until light & creamy
4. beat in the milk
5. melt butter/ marge and beat into egg mixture
6. sift self raising flour & salt together and beat into egg mixture
7. pour into baking dish
8. cut the apple pieces smaller
9. spread over the mixture
10. bake for approx 45min, until cooked and slightly brown
11. heat the sugar & cream together (I do it in microwave) until just below boiling stirring all the time
12. add caramel essence
13. prick the warm tart with a fork, as soon as it comes out the oven
14. pour the warm syrup over the tart
15. eat & enjoy
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)

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Elsa
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Re: The Yummy Pudding Thread!

Unread post by Elsa » Wed Jan 28, 2009 4:32 pm

Pat, we seem to have very similar recipes, just some subtle changes here and there, so I will give the versions I have and leave it up to the mites with the sweet teeth to experiment. :wink: :lol:

Its actual so strange, when I used to work on the Mothers school committee some years ago and we had a function that required large quantities of a similar dish, I would hand out the exact same recipe to maybe 5 women and the end result would always look somehow different and even taste different on occasions too. :roll: :whistle:

ELSA'S APPLE TART.

45ml Butter (or 45 grams) room temp.
250ml castor sugar
2 extra large eggs
250ml, or 1 cup cake flour
5ml Baking powder
pinch salt
60ml milk.
1 x large tin pie apples, can also use fresh apples lightly stewed.

TOPPING

250ml sugar, I use brown now, but its a personal choice. Gives it a more caramel taste.
250ml cream
5ml Vanilla essence

METHOD

Preheat oven to 180 C
Cream butter and sugar until light and fluffy.
Add eggs one at a time beating well after every addition.
Sif the flour and BP, salt and fold into creamed mixture, alternating with the milk.
Spoon the batter into a greased container, (it may not look like much at this stage.)and arrange the apple slices on top.
Bake for 30-40 mins.

While the tart is baking, bring the cream and sugar to the boil and simmer gently for 5 minutes. add the vanilla.
Pour over the tart as soon as it comes out the oven.
Serve with either Custard, whipped cream or a scoop of ice-cream.

Enjoy.

Ps. Once I did not have apples and used tinned pears instead, worked perfectedly, and in fact some of the family prefer it to the apples. :wink:

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Re: The Yummy Pudding Thread!

Unread post by Elsa » Wed Jan 28, 2009 6:26 pm

MILK TART.
(A traditional recipe given to me by an Afrikaans family)
This makes one large or 2 smaller tarts, so can be halved for a smaller quantity.

INGREDIANTS. - CRUST

2 cups flour
2 tsp. Baking powder
120g butter, room temp.
100gr. sugar
1 large egg.
salt

FILLING

1 litre of full cream milk
180 gr sugar
30 gr flour
30 gr cornflour/maziena.
30 gr Butter
3 large eggs.
quarter tsp of Almond essence

METHOD

Rub butter into sifted flour and BP till it resembles breadcrumbs.
Add sugar and beaten egg.
Mix to form a stiff dough.
Press into pan, and prick well with a fork, (important)
Bake at 180C for 15 to 20 mins till light brown.

While crust is baking,
Heat milk and butter to boiling point in saucepan.
In a bowl mix tog. cornflour/flour, add eggs, sugar and almond essence.
Slowly add to boiling milk, stirring well all the time.
*A tip is to first add some of the very hot milk to the egg mix. stir and then add it all back in saucepan, eliminates any lumps forming.
Continue stirring till it thickens about 5 mins.

As soon as crust comes out the oven pour the filling in.
Sprinkle generously with cinnamon.

Allow to cool thoroughly or refrigerate before serving.
Enjoy.

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Pjw
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Re: The Yummy Pudding Thread!

Unread post by Pjw » Wed Jan 28, 2009 8:06 pm

250ml= 1cup
farenheit centigrade gas
200 100 low
225 110 1/4
250 130 1/2
275 140 1
300 150 2
325 170 3
350 180 4
375 190 5
400 200 6
425 220 7
450 230 8
475 240 0


hope that helps, but I'm not sure how to convert grams to cups. Will look and see what I can find
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)

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Pjw
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Re: The Yummy Pudding Thread!

Unread post by Pjw » Wed Jan 28, 2009 8:09 pm

Castor sugar is sugar that is more finely groung than regular sugar, somewhere between sugar and icing sugar. When my mom ran out of castor sugar, she used to put ordinary suger in her liquidiser for a while so make it finer
Cornflour/ corn starch and maizena are all the same thing
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)

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Re: Chat about the cold and Fondues - yummie

Unread post by Brummie » Thu Jan 29, 2009 10:40 am

Here's a bit of cullinary history culled from, believe it or not, my old university's website... The Black Country and Brummagem (Birmingham) are often confused by foreigners (that’s the English, mainly). But here’s a traditional Black Country recipe from Victorian times, designed to coat your ribs – Groaty Pudding. Most brummies won’t touch the stuff!

0.5 lb groats (the hulled grains of various cereals, such as oats, wheat, barley or buckwheat.)
1.5 lbs shin of beef
1lb leeks
2 medium sized onions
1 bay leaf (optional)
Hot water to cover
Salt and Pepper


Cut the beef into bite-size pieces, slice the leeks and onions. Place all the ingredients in a stew jar or casserole dish and bake slowly for at least three hours, longer if possible (tradition suggests up to 16 hours). Serve with crusty bread. A thicker version of this, with more groats and less meat, was all some families could afford. It was spread on bread so that each member could have something warm and filling.
Brummie factoid - "Birmingham has more Km of canals than Venice"

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Re: Chat about the cold and Fondues - yummie

Unread post by CuriousCanadian » Thu Jan 29, 2009 2:18 pm

Snow Zee wrote:Could you get us (that is..me!) a Yorkshire Pudding and Toad in the Hole recipe please??


Yorkshire Pudding

2 eggs
1 Cup of milk
1 Cup of all purpose flour
tsp salt

Mix well in a blender or processor

Put enough cooking oil or drippings to cover the bottom of a 8x8 pan.
(Or you can use a muffin pan.)
Place in a 400 oven till it is popping hot (spitting)

Remove hot pan (carefully) and pour well blended mixture in it.

Bake at 400 for a half hour....

Should rise up in a crazy pattern (different every time) ;)

I've tried many recipes over the years...this is the easiest!!!
Appreciate what you have before it becomes what you had.


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