In my quest for baking gorgeously dense and nutty breads, I came up with this one which fits the bill beautifully. This recipe makes two large loaves - which won't last long when your family taste how good it is! Serve with butter and homemade jam for a taste treat. Prep time includes rising time.
This is a sweet dessert with an creme caramel like consistency. It is best left to be eaten the following day to ensure that the pie sets completely. Cooking time does not include overnight setting time.
This is something most Afrikaans South Africans grew up tasting. It is right up there alonside ginger beer, another totally South African thing. The longer it brews, the stronger it gets so drink up! Excellent over crushed ice on stink-hot days.
Having had tremendous success with pectinless jams, I tried the same with chutneys and blatjangs with equally great results. Chutneys should not be chunky like salsas or pickled vegetables but rather a thick cooked subtly spiced fruit or vegetable pulp with the same texture as jam. Though cooked thinner than jam, no liquid should not part from the pulp once it is cooked.
This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.
According to my brother, who is the connoisseur of CVC, this is THE recipe to use! I find many different uses for this liqueur, we serve it on the rocks or over icecream and fruit salad and when I make banana cream pie, I dip the cookies into CVC before layering them... makes a really good pie then! The nice thing about this cream liqueur is that it is ready to use immediately.
I have been wanting to make poutine since discovering a recipe for this very Canadian of dishes on 'Zaar. Alas, there are no cheese factories near me and so really fresh curds, as called for, are not available. This set me to hunting down a recipe for curds and I came across this one on the internet. It has also solved a life-long mystery for me... at last I know what Miss Muffet was eating!
Biltong is one of those things that everyone has their own opinion of... how to salt, how to spice, how wet/dry it should be, etc. This is my personal favourite recipe which is simple and straight-forward. It is excellent as is, but feel free make changes to the spice mixture to suit your tastes.
This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.
This is a delicious and unusual dessert using two of my favourite ingredients! The original recipe calls for 250ml sugar but I find that is too sweet for my tastes. Feel free to change the quantity back if you prefer something sweeter.
Now that it is snowy and cold, there is nothing nicer than coming home from school to a hot bowl of something good to eat. My son loves mashed potatoes so I made these for him. Believe me, this is also wonderful infant and toddler food – I stirred in some boiled mixed vegetables and watched my little girl eat a huge amount of her own and still want more from her brother!
For years it was a family competition of sorts to see who would be the first to bring home Christmas mince pies to share. When my mom started making these, the store-bought ones suddenly became so mediocre that our annual bit of fun fell away because no-one would eat them anymore!
This is a wonderfully smooth cream liqueur that takes little effort to make and will be enjoyed by all. Cooking time indicates standing time. If you are looking to make Cape Velvet Cream Liqueur then Recipe#221450 is closer to the real thing.
A delicious spice blend that's just hot enough to warm you up on a chilly winter's night. The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining.