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Recipes - Sweet, savoury and liquid!!!

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Elsa
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Re: The Yummy Pudding Thread!

Unread post by Elsa » Mon Feb 02, 2009 5:39 pm

Ok Snowzee, here's the scone recipe as promised some time ago.

Its actually very easy, my Mom used to call it the 2-4-2 recipe. you will see why. :wink:

SCONES

2 cups flour
4 tsp. Baking Powder
2 ounces butter ( 60 grams)room temp.
1 egg
*Milk or Buttermilk (approx)

Sift the flour and BP into bowl, rub the butter in with the tips of fingers till it resembles breadcrumbs.
Beat egg and milk/buttermilk tog.
Make a well in the middle of flour mix and add milk mix till a soft dough is formed.
Try not to knead too vigorously, can make the scones a bit heavy.
Lightly press out on a floured counter top to about 1 cm thickness, fairly thick, not too thin and cut out with a scone cutter.
Place on a metal tray and bake in a hot oven, 210 C for 10 - 15 minutes or lightly browned on top.


* Instead of buttermilk you can add a tsp of vinegar to the milk, just enough to sour it slightly.
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Pjw
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Re: All Recipes including Biltong & Potjie

Unread post by Pjw » Sun Mar 22, 2009 1:12 pm

Just for Matthys

CHOCOLATE FUDGE BROWNIES

INGREDIENTS
150 g butter chopped 300g dark eating chocolate chopped
300g firmly packed brown sugar 3 eggs lightly beaten
2 tsp vanilla essence ¾(110g) cup cake flour
140 g choc bits ½ cup sour cream
110 g toasted and chopped macadamias 1 tbs cocoa pwder

METHOD
1. Preheat oven to 180 C
2. Grease 19cm X 29cm rectangular slice pan and line with baking paper
3. Melt butter and chocolate over a low heat- do not allow to boil (I use a double boiler or microwave, its easier)
4. Cool until just warm
5. Stir in sugar and essence , then sifted flour choc bits and cream and nuts
6. Spread into prepared dish
7. Bake at 180C for 40 min Then cover with foil and bake for another 20 min
8. Allow to cool in dish until it reaches room temp
9. Cut into 12 pieces and dust with sifted cocoa
"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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wacktazz
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Tshokwane Pap to keep

Unread post by wacktazz » Sat Apr 04, 2009 2:48 pm

carolynn wrote:Anyone have the recipe/tips for the "pap"


How much you going to pay me??

1. Boil the water- roughly 1 and half cup per cup of maize meal
2. Add salt
3. Mix 2 cups mealie meal with cold water (about 1 1/2 cups)- mustn't be too watery or too thick
4. Add the mealie meal to the boiling water and stirr for a minute or two.
5. Lower the heat and simmer for 20 minutes, stirring once or twice.
6. If you smell something funny- its burnt. If you smell something nice- its pap that's nice
7. Enjoy!! :thumbs_up: :thumbs_up:
It's nice to be a person. You must just be a nice person!
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Re: Tshokwane Pap

Unread post by wacktazz » Sat Apr 04, 2009 3:14 pm

MATTHYS wrote:
Are we going to get the Sheba recipe too ? :wink:


Here we go:
All the following is available on my new website I have just started: http://www.how-wacktazz-lost-his-job.com
1. fry chopped onions and chopped green peper in some oil for a minute or two. (Roughly one onion and almost half green pepper)
2. add chopped tomatoes (about 2) and salt and pepper.
3. Stir over low heat untill the smell come through

If you want to treat yourself, put a layer of cooked pap in a oven proof dish, pour some sheba and grated cheese over, followed by more pap. (like you will make a lasagne)(beware of not to smother the pap too much.)
Repeat this twice or so, making sure that the pap is at least 4 cm high every time
Finish it off with more sheba and cheese on top
Bake in the oven at 180 degrees untill its firm.
:dance: :dance: :dance:
Now if you really want to read my other new website: http://www.how-wacky-lost-his-job-and-life.com, ask me how to make our buff pies :slap: :slap:
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Dotty
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Re: All Recipes including Biltong & Potjie

Unread post by Dotty » Sat Apr 25, 2009 9:52 pm

Carrot and Coriander Soup
........................
1 tbsp vegetable oil
1 onion , chopped
1 tsp ground coriander
1 potato , chopped
450g carrots , peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet
............
Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
KUDU's mean Well done and Thank you

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Re: All Recipes including Biltong & Potjie

Unread post by Dotty » Sat Apr 25, 2009 10:07 pm

:thumbs_up:
this is the one I made today
Tomato Soup
1-1.25kg ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2l tr hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
................
Cut each tomato into quarters and slice off any hard cores Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
Spoon the oil into a large heavy-based pan and heat it over a low heat. Then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick Squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
Remove the pan from the heat,, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender. Blitz until the soup's smooth (The soup may now be frozen for up to 3 months. Defrost before reheating.)
Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Swirl in cream if required
KUDU's mean Well done and Thank you

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Lockie
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Re: All Recipes including Biltong & Potjie

Unread post by Lockie » Sun May 31, 2009 11:43 pm

Easy Peasy Alfredo sauce...The quick way

1) Sm. Onion minced
1-11/2 garlic minced
2) Tbs butter
2) tbs flour
2-3 tablespoons cream cheese
1/4-1/2 pint cream or whole milk
2) Tbs mayonaise (optional)
Saute onions and garlic in butter till soft. Sprinkle flour on top and mix well
Mix well cream cheese, cream and mayo, adding cream till consistancy is smooth. Add slowly to onoin mixture stiring well. add salt and pepper to taste, spoon over your fav. pasta

Hint...It's best to have the wet ingredients at at least room temp. not too cool for mixing with the hot onions

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Re: All Recipes including Biltong & Potjie

Unread post by bishop3006 » Mon Jun 01, 2009 9:02 pm

Methinks I needs to take a look-see in this topic... but as a start I'll post one I use in the veldt. At this stage I do the cooking when out, but the lads are growing up... :hmz: Hope there's no "Rules" that I'm breaking.

Take one fresh liver.

Wash the fresh liver thoroughly in salt water while carefully peeling away the thin membrane surrounding it. Afterwards cut into flat pieces, and place them in a dish with tonic water.

Peel and slice an onion into hot oil already on the fire.
Next cut thick slices of bacon, adding it to the onion.
When soft, remove the bacon and onions, and set aside.

Take a crisp green apple (Granny Smith) and chop into cubes.
Fry these cubes in the pan.
Remove and add to the bacon and onions.

Take liver slices out of the tonic water and fry.
As they brown, cut into thin strips, turning all the time to prevent them from burning. (Actually, up front I already do this - too difficult for me to do here.)

When the liver is brown, but still moist inside, add bacon, onions and apple back to the pan.

When the whole mixture is hot, add half a glass of brandy into the pan, and light with a stick from the fire.

With a whoosh of flames - flambéed liver.

I don't do the fire-stuff. I just put in some Old Brown Sherry instead of brandy. Has the former, not the latter. And I may add something extra for sauce. Whatever's available. Tomato sauce. A little chutney. Some mayonnaise. Not too much of any of them - just to get some sauce with the oil and juices.

I'm too lazy to make pap, so this just goes with fresh buns or something. After a whole day's walking about I'm seldom in the mood for baking bread or such.
Marius
Hunter, angler, nature lover, conservationist.

I believe that for man to survive, we must work with nature rather than against her. We need the land; the land doesn't need us. Too many people have lost sight of this fact. - Bruce Truter

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Re: All Recipes including Biltong & Potjie

Unread post by bishop3006 » Mon Jun 01, 2009 10:36 pm

How about dessert? If you've got a serious sweet tooth.

Take a pineapple - size depends on number of eaters.

Cut the top off and put to one side.
Hollow it out with a teaspoon, taking care to leave the skin reasonable thick.
Once done, stack the pieces you've removed back inside. Layer pineapple, some brown sugar, dollop of butter. Pineapple...
Continue until full again.
Toss in a cap (not CUP) or two of brandy. (Once again in the veldt I use OBS.)
Put the "lid" back on.
Wrap in aluminium foil.
Put on the fire to one side and prepare and eat the rest of the food.

The butter and sugar melts into the pineapple, including that left on the skin. Horrible, deliciously sweet.

I've become lazy though, and skin the pineapple, cube it, and do the above in a small black pot on the fire. Just as good.

You can also toss the hard center if you wish.

At home, with a braai, once can have these small black pots and prepare one per guest, giving them their dessert in their own little pot. Or just take quite small pineapples, once again giving each their own.
Marius
Hunter, angler, nature lover, conservationist.

I believe that for man to survive, we must work with nature rather than against her. We need the land; the land doesn't need us. Too many people have lost sight of this fact. - Bruce Truter

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Elsa
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Re: All Recipes including Biltong & Potjie

Unread post by Elsa » Sun Jun 07, 2009 10:37 am

Bread recipes as requested in Chit Chat.

This one is used with a Bread making machine
I have never tried making it in a conventional oven.

Basic White Bread

750g loaf.

First add all the liquid ingredients to the tin.

310ml water
1 Tbsp vegetable oil
1 tsp. dried milk powder
1 and a half tsp sugar
" salt
430g cake flour
4 tsp dried active yeast

After about 40 mins or when the machines calls for it you can add any additional ingreds, such as garlic, cheese, raisins, chopped and crispy cooked bacon pieces, chopped mushrooms etc.

About 3 hours later you will have the most amazing and mouth watering aroma in your kitchen.


Another one and which is my favourite is

Lighter Wholemeal Bread also for use with a Bread machine.

Water: 315ml
Veg oil/butter: 1 Tbsp
Dried Milk powder: "
Sugar: 2 tsp.
Salt: l and half tsp
Strong white flour: (bread flour) 165 g
Whole meal flour: 255g
Dried active yeast: 4 tsp.

Method exactly the same as for the white bread.

And one for use without a Bread machine

Onion and Cheese Bread quick and easy.

500g self raising flour
Pkt thick white onion soup
500ml buttermilk
10ml milk
50g grated Cheddar Cheese

Mix the flour and onion soup powder together
Mix the buttermilk and milk and add to the dry ingreds.
Spoon mix into a greased loaf pan.
Top with the grated cheese
Bake at 180C for 45 mins.

I am sure if you added some other ingreds like garlic, spring onions etc it would be extra good!
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Micetta
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Re: All Recipes including Biltong & Potjie

Unread post by Micetta » Sat Jun 13, 2009 9:49 am

Melanzane (eggplant) alla parmigiana

2 eggplants
Tomato sauce made of one tin of peeled tomatoes (better if fresh tomatoes)
2 or more mozzarellas
and lots of grated parmesan cheese-

Cut the eggplants in slices of no more than 1/2 centimeter.
put the slices in a big colander salting every layer
put something heavy on top and let the water drip out for some hours.

Tomato sauce: warm olive oil in a pan and add a sliced onion and garlic and lower the heat to middle. Stir often.
when the onion is cooked ( soft but not browned) add the chopped tomatoes salt and pepper and let it simmer/boil until suitably dense.

Dry the slices of eggplant (kitchenpaper) and fry in oliveoil. You can grill them too - healthier but less tasteful.

In an oven-proof dish put layers of 1. tomato sauce. 2. Slicees of eggplants 3. mozzarella - and continue until ingredients are finished. Finish with a layer of tomato sauce and a good amount of grated parmesan cheese.
Put in a 200° warm oven and cook until nicely crisp and brownish on the surface.
Buon appetito!!

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Re: All Recipes including Biltong & Potjie

Unread post by Micetta » Sat Jun 13, 2009 11:18 am

Vegetables prepared in the oven. ( Can be used with short pasta too)

1 eggplant (100 g)
2 squash (100 g)
150 g cherry tomatoes
1 red onion
2 cloves of garlic
3 spoons olive oil
1/4 tee spoon salt
pebber
1 spoon minced parsley
( often I add a yellow pebber fruit cut in pieces)

Cut cherry tomatoes in two, cut eggplant and squash in cubes (2x2 cm),
cut the onion in two and slice it. Put everything in a oven proof plate together with the garlic cut in slices. Add olive oil, salt and pebber and mix together. Cook in the oven at 220° for approx. 20 min. Mix with the cooked pasta and garnish with the parsley and grated parmesan cheese, voilà!

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Re: All Recipes including Biltong & Potjie

Unread post by Scout » Sat Jun 13, 2009 2:59 pm

Aubergine ala Scout...

Ingredients.

2x Aubergines medium size
2x Tamato
1 - 1.5 Cup Breadcrumbs
250g - 500g Grated cheese
2 - 6 Cloves of Garlic ... yes I love Garlic
Couple of slices of Ham (Optional)
Salt
Pepper
Paprika

Prep

Cut Aubergine in half and remove the flesh leave about 5mm flesh in the skins.
Make breadcrumbs / pour bought breadcrumbs about a cup full into a mixing bowl.
Peel the tamato and rough chop them.
Grate a hard mild cheese

Dish

Add Aubergine flesh to breadcrumbs
Add Cheese... Any mild hard cheese will do something like cheddar.
Add roughly chop tamato's
Add Salt and freshly ground Black pepper to taste...
Add Paprika to taste.

Stuff the mixture into the Aubergines.
Grate some more cheese over the stuffed Aubergines
Cover in Tin Foil
Bake in a 200C oven for about 20 minutes.
After 20 minutes remove the foil and grill till the cheese is nice and golden...

Of course you can add one more cheese to make it a 2 cheese dish.

Enjoy
KNP - 11 August 2009 - 26 August 2009

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Re: All Recipes including Biltong & Potjie

Unread post by Nurse Bev » Thu Aug 06, 2009 3:04 pm

I Once mentioned my seafood soup?

Here is the recipe ( for 6-8 people)
Ingredients
2-3l fresh milk
1pkt white onion soup powder( :D if you are pressed for time)
or finely chopped and fried onions and some cornflour for thickening.

freshly caught and prepared mussels or frozen (as many as you like)
shrimp - tinned or frozen ( as many as you like)
triangle of bluecheese ( or cheddar for those not into stinky)
variety of fresh herbs ( parsley, rosemary, sweet basil)
black and white pepper
250ml cream ( optional for those who want heart attacks)
some large non shelled prawns pan fried for decoration.( optional)
dusting of paprika when serving

Method
put all ingredients except cheese into a pot and bring to a slow boil stirring constantly, by the time the milk is boiled the sea food is cooked, and the soup mix has thickened.
now crumble the cheese into it and wait a moment till it has melted. decorate with prawns and paprika . serve with lovley crusty bread of your choice.


I often use a variation of this as a standby emergency meal.

use long life milk and or cream
use tinned seafood of your choice
use a packet or two of white onion soup mix
put all into a potjie pot on the fire and stir constantly till thickens. add whatever cheese you have available
Bev

DONT WORRY.... BE HAPPY!

Skukuza 19-25 May

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Re: All Recipes including Biltong & Potjie

Unread post by Kamadejo » Fri Aug 28, 2009 11:40 am

Here is a recipe for a Redwine-Cake


300 g flour
250 g suggar
250 g butter
150 g chocolate chips ( small ones, hope I translated it correct)
1 big spoon cinnamon
1 small spoon chocolate powder
1 package baking powder
5 eggs
1/8 l red-wine

Mix it all together and put it in a "Gugelhupf"- (big baking form)

175° for about 50 minutes

Put some chocolate glaze over it.


here is a photo of a "Gugelhupf", so you can imagine the size
Image
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