MAMMA LALLA

Easy Berry Cheesecake

2009-02-17T12:36:00.004+02:00

My middle daughter, who is a medical doctor, has no cooking or chef training besides those that she grew up with in our house. Amongst her delicious cooking skills, she does a beautiful and very popular berry cheesecake, which she recently demonstrated to two chefs. It is a very easy recipe made in three parts and is always a winner.

For the base:
1 packet of Coconut biscuits ('Tennis biscuits' in South Africa)
1/2 cup of melted butter
1 teaspoon powdered gelatin mixed in a bit of boiling water

Crush the biscuits and add the butter and gelatin mixture. Push the mixture into a round baking pan or a round cake glass bowl. Put in the refrigerator for 10 minutes.

For the cheesecake section:
2 tins of sweetened condensed milk
2 tubs (250g) cream cheese or smooth cottage cheese
1/2 cup of lemon juice
Mix together in mixing bowl.
3 teaspoons powdered gelatin in boiling water

Add a bit of the condensed milk-cheese mixture to the gelatin and mix thoroughly. Then add this into the mixing bowl and mix. Pour the mixture over the cookies and butter base. Refrigerate for 2 hours until set.

For the berry top:
2 tins of berries or strawberries
Drain the juice from the berries in the tin and add gelatin mixture (2
teaspoons gelatin in boiling water) to the juice.
Pour this over the cake that has set over a big spoon. Then add the berries
and refrigerate again for 2 hours.

If the cake was prepared in a lined baking pan one can just remove it from the pan carefully and place on a cake plate. Alternatively it can be prepared and left in a beautiful glass cake bowl.

This recipe was always the most popular at family functions, school functions and more. The recipe will be carried over from Mamma Lalla to each generation.

Complex Regional Pain Syndrome

2009-02-11T12:22:00.003+02:00

My apologies for not continuing with my blog. My knee that has given me problems from end of November is still not healed.

I have been diagnosed with Complex Regional Pain Syndrome.

What is Complex Regional Pain Syndrome?

Complex regional pain syndrome (CRPS) is a chronic pain condition. The key symptom of CRPS is continuous, intense pain out of proportion to the severity of the injury, which gets worse rather than better over time. CRPS most often affects one of the arms, legs, hands, or feet. Often the pain spreads to include the entire arm or leg. Typical features include dramatic changes in the color and temperature of the skin over the affected limb or body part, accompanied by intense burning pain, skin sensitivity, sweating, and swelling. Doctors aren’t sure what causes CRPS. In some cases the sympathetic nervous system plays an important role in sustaining the pain. Another theory is that CRPS is caused by a triggering of the immune response, which leads to the characteristic inflammatory symptoms of redness, warmth, and swelling in the affected area.

Something strange to me and medication is effecting my concentration.

Will be back soon. Regards

CAMPING HOLIDAYS IN GAME RESERVES IN AFRICA - PART 1

2009-02-01T19:41:00.014+02:00

I have been going through family photos and decided to do a few blogs on camping holidays that we have done in Africa. I will add to these camping recipes as eating is a big part of our camping holidays and we don't believe in frozen instant camping foods - meals are all planned in detail and you will be suprised what we come up with.

Before I start I would like to mention that I have started a seperate blog with c

ake decorating photos, tips and recipes -www.mammalallacakes.blogspot.com/ .

The first trip that I would like to share with you is one of the last trips we did - namely to the Khutse Game Reserve which is situated in the Central Kalahari Game Reserve in Botswana. This is a very remote game reserve with only a few undeveloped camping sites.

There is so much to show that I will have to do it in a few blogs.

Some info re the reserve:

KHUTSE RESERVE

INTRODUCTION

This private reserve in the southern Kalahari and part of the Central Kalahari Game Reserve was established to conserve and protect the smaller salt pans of the Kalahari. Its flat, endless plains of shrub and grass which anchor the restless sands of the semi-arid desert attract large herds of various antelope, these in turn attract endangered predators such as cheetah and wild dog. During the wet season, after a good rainfall, up to 150 different species of bird can be spotted near the pans.

ATTRACTIONS

The Kalahari region is vast and unchanging, but by no means uninteresting. Other than the Khutse Reserve
You will find the Central Kalahari Game Reserve and Mabuasehuba.
This dry harsh land used to be home to the indigenous people of Botswana - the San or Bushman. They have left us many reminders of that forgotten time and an experienced guide can teach you their way of life and culture and how they adapted to the environment in which they lived.

ACTIVITIES

Game Viewing Game viewing in the Central Kalahari Game Reserve and Khutse Game Reserve is the prime game viewing areas in Botswana during the wet season. A variety of antelope, such as springbok, gemsbok as well as zebra and wildebeest are most commonly seen in the park, there are also cheetah, lion, black-backed jackal and brown-hyena to be seen in some parts of the park. In the Khutse Reserve, the wet season brings
over 150 different species of birds to the pans.
Historic Trails: Bushmen remnants are everywhere to be found in this region which will teach you their way of life and culture and give you a few tips on how to survive in this harsh, remote environment.
4 x 4'ing: Venture into the 4x4 paradise of Africa, comparable to the desert of Namibia and the tough trails of South Africa. This harsh, untamed land will make any 4x4 enthusiasts heart race. Be sure to know where you are going and pack enough supplies and fuel to last your journey. Its a mean, inhospitable and uninhabited land out there.

ACCOMMODATION

As there are no accommodation establishments in the Kalahari region, you have to get back to nature and camp out in the open. It is recommended that you travel this area with an experienced guide and be sure to find out what and how much supplies you need.

All supplies need to be taken with - water, petrol, food, camping equipment, everything. Thus quite an expedition. There are only a few undeveloped camping sites in the park. We only saw two other vehicles in the park in the 5 days that we spend there. My son and his wife went some months before us and they were the only people in the reserve for about a week.

My husband and I went with two old friends and their daughter with her husband. The six of us went in two cars. It is advisable to always travel with two cars.

This is the entrance to the Khutse Game Reserve.

Herewith a video clip of the condition of the road to our camping site. It takes a few hours to travel to the camping site.

At last our camping spot which is situated next to a large pan. We set up camp as we arrived there.

In the centre we had our tent with an add-on large tent which we used as our dining area. Our friends slept in a trailer on the left side with a tent on top and the other two in a camping trailer on the right side. The men also decided that we can't have a camp without our national flag.

The only ablutions is the bucket shower - for this we had to bring with our own water and to have hot water for the shower we warmed it by putting the water in special black bags and leaving it in the sun during the day.

There is also a long-drop toilet. Both these do not have a roof, only the wooden pole enclosure.

More photos to follow next time. Regards.

BUTTERNUT SOUP, PEACHES IN VANILLA SYRUP

2009-01-21T09:52:00.012+02:00

Last week Wednesday was again family dinner evening - the first family dinner again at our home after my knee operation.

I made a butternut soup and decided to share it with you as this is in my meaning the best butternut soup that I have tasted. I found the recipe recently in a magazine - it is the recipe of a chef, Quinton Van Rensburg, who is the resident chef at Samara Karoo Lodge in the Cape Province in South Africa. I made an adjustment by adding cream and then he serves it with a spinach salad on the soup which I have not yet tried.

Butternut soup

25 g unsalted butter

1 onion - finely chopped

10 ml coriander - roasted and finely minced

700 g butternut - cut in small cubes

1,5 litre chicken stock (I used vegetable stock)

salt to taste

freshly grinded black pepper to taste

125 ml fresh cream

Melt butter in a large pot.

Add onions and fry for 5 minutes until soft

Add coriander and butternut and fry for 2 minutes

Add chicken stock, salt and pepper to taste.

Bring to boiling point and cook for 15 minutes until soft

Blend soup in a blender until smooth.

Put into pot again and heat again. Take off stove and add cream and stir through.

Serve with a swirl of cream.

Delicious hot or cold.

Enjoy!!

We all love lasagne and I have my own lasagne recipe that I have always used, but after tasting Jamie Oliver's lasagne at his Italian Restaurant I decided to try his baked lasagne recipe ............ what a difference. Defnitely worth trying as the taste is out of this world! Recipe can be found on his website : http://www.jamieoliver.com

Please just don't make the same mistake I made - by the time I put the lasagne together in the dish, I was so exhausted and with so much pain in my knee that I clean forgot about the most important part namely the lasagne sheets. But .......... even without the sheets it was very tasty. The small leftover was served on toast the following day and was very good. I will defnitely use the meatportion of the recipe when making savoury mince in future.

The lasagne was served with a green salad, gemsquash and cooked corn (the corn is specifically for the grand children who loves corn).

For dessert I made fresh peaches cooked in a vanilla syrup and served with ice cream.

PEACHES IN A VANILLA SYRUP

8 fresh peaches - halved and peeled

750 ml water

75 ml honey

45ml sugar

1 vanilla pod

50g pistacio nuts - chopped

Bring to boil the water, honey, sugar and vanilla pod.

Simmer for 5 minutes covered with a lid.

Add the peaches and simmer until soft - about 10-15 minutes.

Put peaches in a glass dish.

Boil syrup until thick and half the volume.

Cool down. Can be left in fridge overnight as it tastes even better after a day.

Serve with ice cream and chopped nuts.

Thanks for stoping by on my blog. Until next time - hope you have a blessed week.

SOUTH AFRICAN "POTJIEKOS"

2009-01-18T16:05:00.016+02:00

"Potjiekos"(poy-kee-kos) (directly translated as pot food) is a traditional stew made in South African in black three-legged cast iron pots on open-fires in the outdoors.

(The above beautiful photo found on a South African lodge website - www.bonlati.co.za)

Making "potjiekos" come from long ago, from the veld, from the times of the Great Trek in South Africa. Even in those times it became a unique culinary art using whatever was available whilst in the veld and far from civilisation. It is a meal in a pot.

Ingredients: Anything goes. Traditionally a variation of potjies, such as : venison, poultry, seafood, lamb, beef, green bean, pumpkin, tomato, quince etc, etc, etc. No rules, no specific ingredients, but up to the "potjie"-chef to prepare the best, most unusual and the most tasty result.

Today it has become a traditional outdoor social event - never made on your own, but made together with friends and family and never in a hurry. "Potjiekos" is an event of being together, laughing together - trying out new recipes, competing with each other to see who can make the best ever "potjie". A truly South African culinary event.

A "potjie" or a few "potjies" of all sizes and shapes are always part of any 4x4 adventure, camping adventure of holiday or when going on a bush holiday. In these pots main meals are prepared, breads baked, deserts made, traditional "mieliepap" made ( a porridge made from maize), breakfast made, actually anything you can think of. I remember my husband complaining on one of our first trips to the bush about this heavy pot that we have to take with - at the end of the holiday it was number one on his list for future outdoor adventures.

Even my UK son-in-law bought a "potjie" for them during their last visit to South Africa - and went home with a recipe book as well. Waiting for the UK summer to hear about their "potjiekos" meals!

Pots are available in many sizes - all depending on the amount of people you have to feed.

In a previous blog pictures were included of the "potjies" without legs - flat bottomed, which is usually used for baking bread.

"Potjiekos" competitions is big in South Africa and annually many competitions are held at festivals, school bazaars or at camping resorts during the popular holiday periods. Every family are sure that their recipe is the best!!

I also had quite an experience some years ago at a school "potjiekos"-competition. My lamb "potjiekos" recipe I believed was the best ever - all my friends and family believed that my "potjie" will win. My son and elder daughter decided to enter as well, but only with a very small pot. They asked for my recipe and believing that they will never be able to prepare a better meal than me, I gave them the recipe.. and guess what happened?? They won and I had to be satisfied with second price!

There are many recipes and quite a few recipe books, but usually the recipes are traditional family recipes passed on from one generation to the other and usually each generation changes the recipes a bit and try to improve on the recipes.

My special recipe: - LAMB POTJIEKOS with DUMPLINGS.

(Serves : 6 - 8)

1,7 kg Lamb shanks or combination of lamb shanks and lamb neck

2 large onions - sliced

1 green pepper - chopped

2 tomatoes - peeled and finely chopped

250g peeled small baby carrots

250g fresh button mushrooms

250g fresh green beans - sliced / broccoli / baby marrows sliced

700 g baby potatoes (do not peel)

2x large potatoes - peeled and cubed

350ml white wine mixed with equal portion of water

2 teaspoons fresh origanum

salt and pepper to taste

3 bay leaves

Crushed garlic to taste

2 cups of cooked rice

Size 3 or 4 potjie

A few bricks to lift the potjie

Hints for the best ever potjie:

- a big warm fire

- a good bottle of South African wine for those preparing the potjie - a good potjie can take quite a few hours to prepare

- cast iron maximum temperature mitts - to handle the warm lid

- wooden spoon

- very good family or friends

Prepare a big very warm fire.

At first the pot will stand with it's legs directly in the fire with lots of coals underneath to warm up the pot.

Have a small extra fire on one side - these coals will be needed once the cooking starts. Actually a good idea to have a small extra fire going all the time.

Warm the pot with only olive oil in the bottom of the pot until very warm.

Brown the meat in the oil.

Add the onions, green peppers and garlic - stir with wooden spoon.

Add the herbs and spices.

Add the tomatoes.

Now the big secret - add the 2x large potatoes which has peeled and cubed - these potatoes will provide a nice thick sauce.

Another secret - now the half of the fluids namely the wine/water mixture can be added ....... very little fluids at a time and preferably SLOWLY pouring it on the side of the pot over the wooden spoon- main secret, never allow the pot to cool down. Add slowly and and this stage you can still stir the mixture. Put the lid on the pot.

Lift the pot by putting the legs on bricks and take out some of the coals.

The pot must now only simmer. Stir now and then to ensure that it does not burn at the bottom. "Potjiekos"-experts will always listen to the pot - it must cook slowly and softly!! Add extra coals if needed.

After about two hours of a few glasses of good wine, a lot of stories and jokes - time to test the meat. The meat need to be soft and tender.

Next step:

Place the pot again directly in the open fire and add more coals.

Add the rest of the wine/water mixture in the same manner as above - slowly without cooling down the pot.

Put the wooden spoon away - from here on you are not allowed to put the spoon into the pot again. NB! No stirring allowed again until serving the "potjiekos".

Place the rest of the vegetables in layers on the meat mixture in the pot. Whole unpeeled baby potatoes at the bottom, then the baby carrots , green vegetables and last the mushrooms.

Ensure that there is enough fluids in the pot to cover the vegetables. If not add fluids in the same manner as above. Put the lid on the pot.

Lift the pot again onto bricks and ensure that it cooks slowly.

Cook for about another hour until the vegetables are done.

At this stage the "potjie" is ready to be served. It is usually served with rice.

I prefer to first add dumplings to my dish.

Dumplings recipe:

3 cups self-raising flour

2 teaspoons salt

2 teaspoons dry mustard powder

120 ml butter / margarine

+/- 250 ml cold water or mixture of equal parts of cold water and milk

Sift dry ingredients together

Rub butter/ margarine with fingers into the mixture

Add water slowly into the mixture - "cutting" the water into the mixture with a pastry blender.

Put spoon fulls of the mixture on top of the "potjiekos". Ensure that there is enough sauce in the pot otherwise add more fluids in the same manner as before.

Put the lid on and cook for another 1/2 hour without lifting the lid.

ENJOY this unusual and very tasty meal.

Regards from me until next time!!

(Mr L - I can't wait for you to try out my "potjiekos" recipe next summer !!)

For more recipes and ideas herewith a few books available - there are naturally many more books on this subject and also many recipes on the internet.

FIRST DAY AT SCHOOL

2009-01-14T17:43:00.004+02:00

My special little granddaughter went to Grade 0 today - poor mom was in tears and very worried as little one looked so happy at home and so unsure at her little table in the classroom.

But all turned out very well and she is very happy to go back to school tomorrow. Her little brother also wanted to go to big school, but at the end was happy with a nametag around his neck and going to nursery school on his own.

I can still remember all the first days at school of my own kids and the emotions involved that day - now all grown up and all doing very well, plus the advantage of beautiful and very special grandchildren for me!! So to all moms - it is sad, but ............ part of life and your rewards later in life will be very special.

Found this poem for all moms who had to send their little ones to school for the first time:

THE FIRST DAY OF SCHOOL
by Gregory K.

I don’t know the teacher.
I sure hope she’s nice.
But what if she’s mean with a heart cold as ice???
What about bullies?
There might be a bunch.
And what a disaster if I mess up lunch!
I don’t like that playground:
The slide hits the sky!
And now here at drop-off, I can’t say “goodbye.”
My stomach is queasy.
My stress can’t be greater...
But then a voice calms me,
“Bye, Mom! See ya later!”

What a wonderful daughter

2009-01-13T20:51:00.002+02:00

I am really blessed with a wonderful daughter. To blog on behalf of her mother!!

I am preparing a blog with more photos of my visit to the UK and then another to share a traditional SA recipe namely "potjiekos" - my son-in-law mentioned that a South African shop in their area advertised "potjiekos" in the UK.

I am much better after my knee op and trying to cope with crutches and trying not to be too much in a hurry as I am known to be always busy and always too much in a hurry.

Regards

Mamma Lalla

On behalf of Mamma Lalla

2009-01-09T13:07:00.006+02:00

Hello, it's Mamma Lalla's daughter here.

Unfortunately Mamma Lalla is unable to post at the moment because she has had to go in for a knee operation yesterday. After weeks of pain, they decided to operate and see what was going on with her knee. Unfortunately the doctor has said that she will also need a knee replacement soon, but for now she is recovering in hospital from this first operation.

I thought in the meantime I could share with you some of the delicious things that we did and made over the holidays while Mamma Lalla (or "Ma" as I call her in Afrikaans) visited me here in the UK. We had such a lovely time, and even managed a visit to the Jamie Oliver Restaurant in Oxford called Jamie's Italian. It's a very laid back restaurant, but the food is absolutely delicious! My husband and I had the lasagna, and Ma had the divine Ravioli Caramelle. But the eating certainly didn't stop there. My husband made a delicious roast turkey dinner on the day Ma arrived, I showed Ma how to make Marshmallows, and Ma in turn taught me how to make a good pastry for a Turkey and Gammon pie.

Here I am stirring up the filling for the recipe.

And as you can see, the pastry turned out lovely! Ma treated me to this ceramic pie bird (it lets the steam out the pie so that the pastry doesn't go soggy.

The recipe for this leftover Gammon and Turkey Pie is based on the recipe from the Hairy Bakers show. Only we didn't do the cranberry topping (because we ate all the cranberries), decided to have it warm and we also had no celery. But this recipe will work wonderful with any leftover white meats such as chicken and pork. Or maybe even game birds such as pheasant? Well, I loved it, so why not try it yourself. Here is our adapted recipe.

Turkey, Gammon and Leek Pie

Ingredients

For the pastry

450g/1lb plain flour

2 tsp baking powder

1 tsp salt

60g/2½oz cold butter, chopped

60g/2½oz cold lard, chopped

140ml/5fl oz cold water

For the filling

1 tbsp olive oil

1 tbsp butter

1 onion, chopped

1 leek, chopped

1 tbsp flour

100ml/3½fl oz hot chicken

tbsp double cream

½ tsp English mustard powder/ Dijon mustard

handful fresh curly parsley

200g/12oz cooked gammon, roughly chopped

350-450g/1lb 2oz cooked turkey, dark and light meat, cut into large pieces

salt and freshly ground black pepper

Method

1. For the pastry, blend the flour, baking powder, salt, butter and lard in a food processor until the mixture resembles breadcrumbs.

2. Gradually add the water in a thin stream and continue to blend until the mixture starts to come together as a dough.

3. Divide the dough into two, and shape into discs. Wrap the dough in cling film and chill in the fridge for at least an hour.

4. To cook the pastry, preheat the oven to 170C/325F/Gas 3. Grease a pie dish with butter.

5. Turn the one pastry disc out onto a lightly floured work surface and roll out until it is big enough to fit into the pie dish, with some extra to go over the sides.

10. rush some water onto the edges of the pie dish, then line the pie dish with the pastry and press down until the pastry case is the same shape as the dish. Cover the pastry with greaseproof paper and fill with baking beans. Transfer to the oven and bake for 15-20 minutes.

11. Remove the baking beans and greaseproof paper and trim the edges of the pastry. Set the pastry case aside to cool.

12. For the filling, heat the olive oil and butter in a large frying pan over a medium heat. Add the onion and leek and fry for 4-5 minutes, or until softened.

13. Add the flour and stock and bring to the boil. Reduce the heat to a simmer and simmer the mixture for 4-5 minutes, or until the stock has thickened.

14. Add the cream and simmer for 2-3 minutes, or until warmed through, then add the mustard and parsley and stir until well combined.

15. Add the gammon and turkey pieces and stir until well combined. Season, to taste, with salt and freshly ground black pepper.

16. Spoon the filling into the pastry case.

17. Roll out the second pastry disc big enough to cover the pie with a pastry lid. Brush the edges of the pastry case with some beaten eggs. Place the pie lid over the top and press the edges down over the sides (you can use a fork if you like). Trim away any excess pastry and pierce the lid to allow steam to escape.

17. Transfer to the oven and bake for 15-20 minutes. Remove from the oven and serve warm.

Marshmallows

And now for something sweet. Marshmallows are quite easy to make, although you do need a mixer to do the beating, because the mixture needs to be beaten for 12 minutes on high speed.

A candy thermometer is also a big help when boiling the sugar. We used the Martha Stewart recipe which you can access by clicking here.

If you can't find corn syrup (I haven't been able to find any yet in the UK), substitute the corn syrup with either honey, or sugar and a pinch of cream of tartar. It's used to stop the sugar from re-crystallising.

Nicely packaged, ready to be handed out to the neighbours.

And after all the cooking, here's Ma putting up her feet with our Greyhound Banjo.

I'm sure Mamma Lalla is keen to get back to cooking and posting about it, but I'm not sure how long her recovery will be yet. I will keep you posted.

Happy New Year from Mamma Lalla and I!

POTATO BAKE MIX

2008-12-11T08:12:00.003+02:00

Judy herewith some info re potato bake mix - it is a ready made mix to which milk is added.

Hope this will give you some idea of what it is.

If no ready mixes is available, the following recipe is an alternative to the mix:

1 packet of French onion soup mix / Mushroom soup mix / Chicken soup mix
1 500ml jar of thickened cream
1 cup of grated cheese
2 tablespoons of milk

Below websites re potato bake mixes:

http://www.schwartz.co.uk/productdetail.cfm?ID=10486

Cheese & Chive Potato Bake

Available in

Description

A classic potato bake dish with Cheddar cheese and delicate chives in a creamy sauce. Select fresh baking potatoes for the best results.

Ingredients

Pack contents 35g

Thickener (Modified Maize Starch), Wheat Flour, Skimmed Milk Powder, Yeast Extract, Salt, Onion Powder, Yeast Extract, Cheddar Cheese Powder (5%), Cream Powder (4%), Cheese Blend (Cheese Powder, Whey Powder, Yeast Extract, Maltodextrin, Flavourings, Lactic Acid, Lactose), Maltodextrin, Chives (2%), Whey Powder, Colour (Beta-carotene).

Allergen Advice: Contains: Milk, Wheat

SUITABLE FOR VEGETARIANS

Usage

Cheese & Chive Potato Bake

1 packet Schwartz Mix for Cheese & Chive Potato Bake
600ml (1 pint) milk
900g (2lb) potatoes, peeled and thinly sliced
100g (4oz) Cheddar cheese, grated

1. Pre-heat the oven to 180C, 350F, Gas Mark 4.

2. Blend the packet contents with the milk and bring to the boil, stirring continuously.

3. Simmer for 1-2 minutes, until the sauce has thickened.

4. Layer the potatoes in an ovenproof dish and pour over the sauce. Top with grated cheese and bake for 1 1/2 hours, or until the potatoes are cooked through.

ROYCO

http://www.mealinspiration.co.za/products/product.asp?group=1&category=4

Add a Mediterranean touch to your potato dish with this bake.

Modified Starch, Creamer [Corn Syrup, Vegetable Fat, Casein (Milk), Stabiliser, Emulsifier, Colourants, Free-Flowing Agents], Flavourants (Soya, Gluten), Cream (Milk), Salt, Monosodium Glutamate, Stabiliser, Garlic, Thickener, Maltodextrin, Vegetable Oil, Cheese (Milk), Spice, Parsley, Flavour Enhancer, Colourants.

TYPICAL VALUES	PER 100g (DRY PRODUCT)	PER 10g SERVING
ENERGY	1609 Kj	161 Kj
PROTEIN	2.4 g	0.2 g
CARBOHYDRATE	57 g	5.7 g
TOTAL FIBRE	0.5 g	0.05 g
SODIUM	4876 mg	488 mg
FAT	18 g	1.8 g
TRANS FATTY ACIDS	0 g	0 g
SATURATED FATS	0 g	0 g

Servings per pack:4

Values per 100g/100ml

Energy:

351.0 KCal

Protein:

19.5 g

Carbohydrates:

49.9 g

of which sugars:

14.0 g

Fat:

8.1 g

of which saturates:

5.1 g

Fibre:

5.3 g

Sodium:

3.5 g

AFTER THE RAINS; POTATO BAKE BUNS AND CINAMON FOR HIGH CHOLESTEROL

2008-12-10T16:57:00.008+02:00

The monkeys and their babies came to visit us at our home at the feeding tables. The little turtle now comes every day and loves pawpaw and bananas.

The photos below was taken in the game reserve - isn't it beautiful after the rains? Look at the beautiful little baby impalas - this is especially for my daughter in the UK, she loves the baby Impalas.

My blog heading is quite a mixture of different topics but just had to share all of this with you.

After the problems experienced with my cholesterol tablets found this very interesting facts re cinnamon for high cholesterol levels. It was found that the following mixture drinked as a tea can actually decrease cholesterol levels within a short time after taken :

- 2 teaspoons of cinnamon, 3 tablespoons of honey mixed with hot water.

On further investigation found that there is actually now natural products on the market made from cinnamon extract.

I have decided to test these as the cholesterol tablets with statin does not agree with me. Will inform you of results when I next have my cholesterol levels tested.

Back to baking and sorry again a bread recipe - we all love bread as a starter before a "braai"(barbeque) or other meals. I was given this recipe the other day and it is delicious (not actually for my diet with the cholesterol problems, but defnitely for all others to enjoy.

500g white bread dough (made with yeast)

1 packet Potota bake mix (in South Africa we have Royco and Knorr, in UK I saw that Schwartz makes a Pototo bake mix, not sure of USA product)

250 ml cream (or for lower fat purposes Low fat Milk)

250 ml grated cheese (cheddar or any other cheese to liking)

After first rise of dough form into small balls and place next to each other in a baking dish or pan which is quite deep - height of a bread pan.

Leave in pan to double in size.

Mix pototo bake mix with cream.

Pour mix over dough balls.

Cover with grated cheese and bake in an oven at 180 degrees celcius (356 degrees fahrenheit) for about 20 - 25 minutes until nice and brown.

Enjoy!!

BACK IN ACTION

2008-12-07T21:52:00.003+02:00

Hi, I just wanted to let you know that I have not disappeared. With the festive season and holidays ahead I have been very busy at work and finalising some audits as previously mentioned for my ex-boss. Also have experienced some health problems as I was diagnosed with high cholesterol levels and the medication has caused some other side effects which drained all my extra energy.

My husband and I are currently again in Marloth Park at our holiday home and although I have some accounting work to finish I will hopefully have some time in this week coming to blog again.

Must say I have missed the blogging.

We will be at our holiday home till the 17th December, then a week of work and then I will be flying to England to visit my daughter "Mrs Linen Cupboard" - I am really looking forward to the visit. Weatherwise it is going to be a big change as they are experiencing extreme cold weather and at our holiday home again we have very high temperatures ranging from 34 to 42 degrees celcius.

Luckilly we have had very good rains in the past few weeks and everything is back to the beautiful green of summer time. All the Impala buck babies have arrived, beautiful small bouncy babies, will take some photos and post on the blog - incredible how they can keep the babies from being born when in drought times. Usually the babies arrive during October/November annually, now most of them only arrived during December and still a few pregnant Impalas around.

Have a lovely evening and a blessed week.

RATATOUILLE BIRTHDAY CAKE FINAL

2008-11-15T07:09:00.010+02:00

What a terrible week - my laptop did not want to start on Monday and had to send it in for repairs -only received it back on Friday afternoon. Suddenly you can nothing - can you believe how computers have taken over our lifes?

At last I am able to blog again - will only be a short blog today as I unfortunately will have to work full out this weekend as I have not been able to process any work during the week without a computer.

Re the birthday cake - I made all the little decorations for the birthday cake beforehand and on Friday afternoon we went to my daughter and son-in-law's game farm for the weekend for the birthday party for my granddaughter. I had instructions from my little angel to please decorate the cake at the farm as she wanted to help me. On arriving at the farm she immediately wanted

to start on the cake, but after a while trying to convince her that Saturday will be better she came up with a plan............."I have a plan, the cake Saturday but then I want my birthday present tonight". Naturally granny decided it was a good plan.

Saturday morning we went for a walk and then seriously started with the decorating of the cake.

I had to bake two cakes, one for the party for the family on Sunday and one for the party at the nursery school. The best option was to make a dummy cake for the top layer with the main decorations on it. The decorations for the bottom layers was easier to make and thus in double quantity. When the cake had to be cut on Sunday the top layer was removed and again used on the cake for Monday.

The start of Ratatouille - my husband and other children at this stage was joking that it looks like a dragon or ET - much to the disgust of my granddaughter.

Ratatouille was made from pastillage. I found making the body seperate from the head easier. I formed the body, inserted a wooden skewer for support and long enough to be inserted into the head for attachment to the body. The arms was then attached and I used a plastic straw to keep the one arm away from the body as to be able to insert the wooden spoon on finalisation.

Somehow I could not upload more photos now - will try later on again - will then show more photos of the other decorations in making.

The wooden spoon, rolling pin, miniature cupcakes, gingerbread men etc were all made from pastillage or gum paste.

Herewith the finished cake - which was done with the help of little Alicia:

I will try again later and will add photos of the birthday party and the smaller decorations.

Have a lovely blessed weekend.

BIRTHDAY CAKE FOR MY GRANDDAUGHTER

2008-11-02T15:22:00.008+02:00

It is my granddaughter's birthday on the 11th and as usual it is granny's task to decorate a birthday cake. Cake decorating has been one of hobbies for years - at one stage when my children were small I did cake decorating and later gave classes in cake decorating for extra income. Now it is mostly birthday, wedding and christening cakes for my family.

It is her 5th birthday this year and the theme a baking party. With her mom working full time we are fortunate to have a childrens birthday party franchise who does everything. They have a variety of themes to chose from. Their website for ideas www.crazychameleon.co.za/.

At first it was going to be a little chef with some baking items on the cake, but then I was told that my granddaughter has decided to have "Ratatouille" as her theme for the baking party. I asked my "laundrybasket" daughter to design a cake and below is her design.

Naturally she thinks that I am a super granny - well I started on the decorations and will show photos as I progress.

I then thought it a good idea to share some of my easy recipes for cake decorating items.

Easy pastillage recipe

Pastillage is used to make decorations such as houses, the cano on the photo below, wooden logs, etc .

Pastillage is a sugar-based dough used for decorating and creating decorations for pastry, showpiece work and decorative molded forms. The dough is much like clay or play-dough where you can knead it and roll it out. Pastillage is worked then allowed to dry, setting up to a hard, sugar-based decoration.

There are many recipes and mostly very involved recipes. This pastillage recipe is easy to make and works wonderfully.

Royal icing prepared from 1 egg :

1 large egg white

1 teaspoon fresh lemon juice

1,5 cups Icing sugar / confectioners sugar

Beat the egg white lightly with a fork, add spoonfulls of sugar to the consistency of a smooth paste. Add the lemon juice.

To this add 1,5 teaspoon of either Gum Tragacanth (if available)

or Petal powder (in South Africa Jem Petal Powder is available - a thickener for sugar paste consisting of Sodium carboxymethylcellulose)

I see another powder used is Tylose powder.

Add more Icing sugar / confectioners sugar until a mouldable consistency.

This pastillage must be kept in a plastic bag and an airtight container at all times.

The pastillage can be coloured as needed and rolled out eg for the walls of a house, moulded into any shape - there are many uses for this.

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Gum paste

This is a soft moulding paste which is used to make flowers, clothing for dolls, etc.

I used it to mould the head and legs of the turtle and the tipi.

There are also very involved recipes - but this is a very quick and easy recipe and works very well.

250 grams ready made fondant icing

2 teaspoons gum tragacanth / Petal powder

2 teaspoons egg white

White vegetable fat / shortening

Mix the gum or petal powder and the egg white into the fondant until well mixed. Rub your hands with vegetable fat or shortening. Mix together until pliable. Store in a plastic bag in an airtight container.

This paste actually works better after leaving it to stand for a few days.

* * * * * * * * * * * * * * * * * * * * *

Below are photos of other cakes that I have made this year:

A turtle cake for my youngest grandson's 2nd birthday.

An American Indian cake for my other grandson's 3rd birthday.

CUSTARD

2008-10-27T17:59:00.010+02:00

Lorilee asked to explain what custard is. I promised that I will do a little bit of research and found and explanation and a recipe.

In South Africa we are lucky to have several brands of instand custard powders such eg Moirs custard powder. To this is then added fresh milk and sugar and the mixture boiled until thickened.

The other fantastic new product is the ready made vanilla custards such as Ultra Mel.

Very tasty and ready to serve with your favourite desserts.

An explanation of what custard is - per Wikipedia:

Custard is a range of preparations based on milk and eggs, thickened with heat. Most commonly, custard refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods. As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and vanilla. Sometimes flour, corn starch, or gelatin are also added.

Custard is usually cooked in a double boiler (bain-marie) or heated very gently on the stove in a saucepan, though custard can also be steamed, baked in the oven with or without a hot water bath, or even cooked in a pressure cooker. Cooking until it is set without cooking it so much that it curdles is a delicate operation, because only 5-10°F (3-5°C) separate the two. A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.^[1]

Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thickblancmange like that used for vanilla slice or the pastry cream used to fill éclairs.

Custard is an important part of dessert recipes from many countries.

I then found a real proper custard recipe on the link below: http://www.bbc.co.uk/food/recipes/database/realpropercustard_65614.shtml.

Blessings until next time.

SORRY ERROR IN RECIPE FOR BREAD PUDDING

2008-10-27T17:47:00.003+02:00

Sorry only now noticed an error in the bread pudding recipe, namely in the top layer- forgot the 2 eggs. But ........... recipe amended.

BREAD PUDDING WITH A DIFFERENCE

2008-10-26T22:01:00.004+02:00

I can just imagine everyone thinking that this is not something unusual - but I can promise this is not the usual bread pudding recipe, but a bread pudding with a difference - very light and very tasty. I have received so many compliments when serving this pudding and almost everyone requests second helpings. The most popular part is usually the sweet crust formed on the outside of the pudding.

Bread pudding has a very special place in traditional South African kitchens.

This specific recipe was featured on a popular Afrikaans TV program in South Africa called "Maak 'n Las" - the name of the program is an Afrikaans saying meaning "help with some money or something". I have only adjusted the recipe a little bit as the original recipe was a bit too sweet to our taste.

Recipe:

(6 portions)

10 slices white bread (crust removed) - broken into small pieces

125 ml white sugar

1 liter fresh milk

62,5 ml butter

4 extra large eggs

10 ml vanilla essence

Preheat the oven to 180 degrees celcius.

Put the bread pieces in a large oven dish.

Sprinkel a little bit of the sugar over the bread. Heat the milk and butter only until the butter has melted.

Beat the eggs and add the milk mixture in small amounts at a time.

Add the vanilla essence and mix well.

Pour the mixture over the bread and allow to stand until well soaked.

Bake for 40 minutes in the oven.

In the meantime prepare the top layer as follows:

250 ml soft margarine or butter

250 ml white sugar

2 eggs

10 ml vanilla essence

Beat the ingredients together.

When the pudding is done spread the top layer evenly over the pudding.

Bake again for another 20 minutes or until golden brown.

Serve with custard and enjoy the compliments you will receive.

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I am unfortunately currently very busy in assisting my ex-boss with some audit finalisations - so no time for a long blog.

Have a wonderful blessed week.

Reference:

Maak 'n Las - Andries Krogman.

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GAME DRIVE IN KRUGER NATIONAL GAME PARK

2008-10-19T11:17:00.010+02:00

Thought I should share the wonderful day we had yesterday when visiting the Kruger National Game Park. As we jokingly said at the end of the day - it was a day of viewing the big 5, small 5, all 5.

From the minute we entered the park we were luckly - first one hyena,

then about 5 hyenas,

-on the next turn off a male lion,

then rhino's, buffallo's, a female lion, a group of 5 lions,

again buffalo's and rhino's, then 6 lions which included about 3 young ones,

the a rare sight of two lions mating, a leopard in a tree and elephant.

It was really a wonderful experience once again!! I have included some photos of the day's viewing. Unfortunately the leopard was lying behind a branch and we could see him clearly with binoculars but the photos are not very good. But some very good photos of the rest of the animals.

We were also lucky to have some more good viewings at our home. Early morning 7 giraffes visiting, a very thirsty tortoise and the evening at the "braai" our resident bush baby which we feed bananas every evening.

Today we are very sad having to go back to Gauteng - but still very happy being so fortunate and blessed to again have a stay in paradise.

For more info re the Kruger National Game Park I would suggest the following website :

http://www.sanparks.org/parks/kruger/

Greetings from a very warm South Africa.

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USEFUL BREAD DOUGH

2008-10-17T07:34:00.019+02:00

Griddle cakes on the open fire

I am writing whilst looking out at the most beautiful surroundings - the African bush veld. We are currently at our bush veld home for 5 days. Although still having to do accounting work during the day I luckily have big windows and can still enjoy the views and all the wild animals visiting during the day. Unfortunately we are currently experiencing terrible drought in the area but today it looks as if we can have the rain we are longing for - we have all been praying every day as the animals are very hungry. We have bought game pellets and game blocks for the animals and my husband has a full time job feeding the animals.

Some of my blog friends have requested more photos and I am so glad that my blog compose mode is now working. I have heard about google's new chrome browser and after loading it my blog compose mode is available. I can defnitely suggest looking at www.google.com/chrome -Google Chrome is a browser that combines a minimal design with sophisticated technology to make the web faster, safer, and easier.

Below some of the animals that have visited us at our home the past two days.

New baby warthogs - must be only a few days old.

Back to cooking and baking:

When in the bush and more relaxed my cooking skills defnitely improve. I would like to share today what I do with bread dough. We have a grocery retail group called SPAR in South Africa and packets of ready made bread dough can be purchased from their bakery section for those who don't have the time to make their own dough. But it is just as easy with the new instant yeasts available to quickly prepare your own bread dough.

White farm bread recipe:

10 ml Instant Yeast - in SA several brands eg Anchor or Gold Star

4 x 250 ml White bread flour / cake flour

7 ml salt

7 ml sugar

25 ml butter

325 ml warm water

Mix dry ingredients together. With fingers rub butter into dry mixture.

Add water and mix with a wooden spoon and then with hands until able to knead the dough.

If needed add a some more warm water.

Knead the dough for about 5 minutes to form a soft dough. Cover and leave to rise in a warm place for about an hour. Knead again.

For a farm bread - form into a bread the size of pan - cover lightly with plastic wrap and leave to rise again until double in size - for about 30 mninutes. Bake for 30 minutes in oven at 200 degrees celcius.

For a "pot"-bread form into a round ball, flatten and bake over the open fire in a flat bottom cast iron pot. This is especially when camping in the bush. The pot is then put on a small triangle stand with only about 8 hot coales underneath and a few hot coales on the lide. If camping in a area such as Botswana or the Kalahari it works wonders to dig a shallow hole in the soft sand, put coals into the hole, then the traingle into the hole, the pot on the triangle and a few hot coals on the lid - your own self made camping oven.

Other uses for bread dough:

1/ Griddle cakes

When having a "braai"(barbeque) we love having "rooster koek" (griddle cakes) - the bread dough is made up into small balls which have been flattened a bit and left to rise to double in size. I find it helps to bake it on a piece of tinfoil until firm over the open fire. When firm the tinfoil can be removed. Turn around often until brown both sides.

Enjoy with fresh farm butter and home made preserves.

2/ Pizza

Let the dough double in size in a covered bowl the second time, form into 3 round balls for 3x pizzas. The balls can be left in the fridge in a plastic bag for a few days until needed.

For a pizza - roll with a rolling pin into a flat round circle. Cover with a tomota paste, herbs, season to taste and add ingredients to taste for a home made pizza. Bake in a very warm oven until done.

3/ Bread with a filling

My daughter taught me to make this tasteful bread. After dough has doubled in size the second time, form into a square shape and then either roll with a rolling pin or flatten with hands until about 1,5 cm thickness.

Sprinkle with olive oil and then add the any of the following ingredients in the centre along the square:

- garlic / grated cheese / slices sweet green or red peppers /sliced spring onions / diced tomatoes / spinach / sliced olives / peppadews

- diced country ham / diced salami / or any other cold meats

- actually anything to taste

Sprinkle with olive oil, herbs and seasoning to taste.

Fold the sides over to the middle and flatten the sides as to ensure that the mixture will stay inside. Sprinkle top with olive oil and mixed dried herbs.

Bake in oven until nice and brown and done.

Very tasty and I always receive many compliments when made.

4/ Vetkoek ( a South African favourite - directly translated as "fat"cake - it is actually fried cake)

Form small round balls of bread dough - leave to rise until double in size. Warm cooking oil in a large sauce pan - must be quite warm.

Add a few balls at a time into the warm oil and fry until brown on both sides - balls need to be turned around all the time.

Drain on paper towels and enjoy with farm butter and the favourite honey or your favourite preserve.

For a savoury "vetkoek" - fill with savoury mince.

These are a few of my favourite uses for bread dough. A quick and tasty meal can be prepared at any time with very little effort.

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Herewith a photo of the summer salad recipe featured in a previous blog.

Have a lovely weekend!!

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BUSHVELD GETAWAY

2008-10-09T18:18:00.005+02:00

We had a wonderful week last week with my daughter and her husband visiting us from the UK. A short and very busy visit, but so wonderful to have them here. She has posted some photos and details on her blog the linen cupboard - so I will not go into more detail re the wedding. This week has been hectic getting up to date after a few days off last week.

I am still having errors on my blogpage and can not load photos, but my daughter promised to load the photos from her computer.

I decided to tell more of our wonderful bushveld holiday home in Marloth Park, Mapumulanga, which borders on the Crocodile river which is the border of the well-known Kruger National Game Park in South Africa. Marloth Park is a holiday township with free-hold stand and is situated on the Crocodile River on the southern boundary of Kruger National Park. Marloth Park is about 450km from Johannesburg - thus take us about a 4,5 hours drive from Johannesburg, Gauteng.

Marloth Park is unique in that the wild animals are allowed to roam freely around the unfenced houses. The holiday township is quite big with about 4'000 stands with park areas in between the stands. The rules are quite strict and the homes has to blend in with nature. Animals roaming freely in Marloth Park include Impala, Kudu, Zebra, Nyala, Bush Buck, Reed Buck, Wildebeest, Giraffe, Warthogs, Duiker, Zebra, Mongooses, baboons, monkeys and bushbabies. There is also leopard and hyienas in the park - but they are not seen very often. We also have our own small private game reserve in the holiday township called Lion Spruit, which has Impala, Kudu, Lion, Buffalo, Rhino, Giraffe, Zebra and many other. The Crocodile river is about 200 meters from our house and Elephant, Rhino, Lions, Leopard, Water buck and Hippo's can also often be seen down at the river when we go on our morning or afternoon walks. There is a fence between us and the Kruger National Park, but we still have beautiful views of the river and the animals as you will see in my photos.

This photo is of the zebras standing by our patio.
Bird watching or ‘birding’ in Marloth Park is wonderful due to an incredible diversity of birdlife. Marloth Park is actually the closest a person can get to the Garden of Eden.

We try to go to Marloth Park on a regular monthly basis and then stay there for 3 -4 days. We would love to retire there one day. When there we always go to the Kruger National Park for a morning or day game drive - the Crocodile gate of the park is only a 30 minute drive from our house.

We are very fortunate and very blessed to have a home in this beautiful natural surroundings. Both my husband and I are nature lovers and this home was just the ultimate for us.

The weather in the area is usually very warm throughout the year. Summer temperatures about minimum 15>20 degrees Celcius and maximum 35 > 42 degrees. Winter temperatures min 5>10 degrees and maximum 18 > 25 degrees.

My daughter will add some photos of our house and the animals in Marloth Park.

Not forgetting about the food - cooking in Marloth is the best. There I have the time, energy and patience to cook. Our dinners mostly is done outside in our "boma"-area which is very popular in the South African bush. Meals are mostly a "braai" - which is in English a barbeque. Meals will consist of a home-made bread, "roosterkoek" (small round pieces of bread dough baked on the open fire on grid), one or another salad, baked potatoes, baked sweet potatoes (baked whole with the skin) and then one or another meat dish. Meat dishes will be usually grilled on the open fire eg fillet steak, "boerewors"(a South African speciality sausage), lamb chops, "sosaties"- different kebabs. In the next few blogs I will share some special South African "braai"-recipes with you. This is where we "braai" at the house.

My special and very easy bread recipe is a Beer Bread - this I even make when on a camping safari in one of our favourite game parks such as Etosha Game Park in Namibia, Botswana Game Reserve or the Kgalagadi Game Reserve.

* * * * * * * * * * *

BEER BREAD

Ingredients:

500 gram Self-raising Flour
5 ml salt
1,5 bottles Beer (300ml size)
250 ml grated Cheddar / Mozarella cheese (or combination of both)
5 ml Dried mixed herbs

Mix all ingredients together. Bake in a lined bread pan @ 180 degrees celcius for 45 minutes.

For variation:

- Bake without the cheese and herbs

- Replace the cheddar cheese with 125 ml Blue Cheese - this is outstanding with a very unusual taste.

- Add a tin of either sweet corn / cernel corn.

* * * * * * * * * *

When camping I use a large round black cast-iron pot - very popular for use when camping. The one I use have a flat bottom with no legs.

This is an example of how the pots with legs look:

"Potjiekos" are made in these pots and are a subject I will save for another time.

Have a wonderful blessed week until my next blog post.

Summer salad

2008-09-22T20:33:00.000+02:00

This week is going to be a very busy time for me as my older daughter who is an aesthetic medicine practitioner is staging the 3rd annual Aesthetic Medicine Congress in South Africa. I work on a full time basis for her and her husband as an accountant. Being actively involved in the congress I will not have time for adding a full recipe this week.

I thought of giving an idea for a healthy summer salad - one which I love making whilst at our holiday home.

I mix together the following:

Mixed lettuce
Spring Onions - finely sliced
Baby tomotoes / Small cherry tomotoes
Finely sliced cucumber
Sliced butternut and sliced young asparagus - grilled in the oven coated with a little olive oil and left to cool down
Black olives
Feta cheese cubed
Sliced strawberries

Serve with your favourite salad dressing.

Very unusual and very tasty. Enjoy

I am currently experiencing problems on my blog and can not view the formating bar - luckilly my daughter and husband from the UK is visiting us next week and I know my son-in-law will be able to assist me with this problem. From next week I will be able to add photos of dishes made as well as photos of our holiday home and all the animals visiting us on a regular basis.

Have a wonderful week.

SOUTH AFRICAN TRADITIONAL RECIPES

2008-09-21T14:31:00.000+02:00

Family is very important to me and my husband. The two of us have a wonderful loving relationship and both value the importance of family and making an effort to have family get-togethers on a regular basis with our children. Being in a second marriage we are very blessed that our children get along very well. Our family consist of 1 son and 4 daughters - now with their extended families being 3 sons, 5 daughters,1 granddaughter, 2 grandsons and another baby on the way (we will know in a few weeks time whether it is going to be a little boy or girl). Except for our youngest daughter and her husband who live in the UK, the rest of us all live in the Gauteng province in South Africa.

The most important part of our week --- dinner at our home Wednesday evenings with all the children as far as possible making an effort to attend, the only sad exception being our daughter and her husband in the UK. These dinners tend to be very busy - with everyone trying to talk at the same time and three very energetic toddlers in between, but ........a blessing to all, knowing that we are a very special family with a very special love. We are not at all a perfect family, we have some little normal misunderstandings at times and some small differences as we can never ever all think the same being God's special individual creations but ....... with the help of God our family has decided to make an effort to never give up on our special family bonds.

For many years I have spoken of putting together a book with all my favourite recipes which have used through the years at our family dinners.

My youngest daughter started her own blog and suggested a blog with all my recipes.

I decided to start with a pudding (dessert) recipe - although the final part of dinner a very important part of our dinners. Most of us in the family have a sweet tooth. I usually get teased that I will only make an effort with a warm pudding if my son attends - that is the daughters being just a little bit jealous.

The recipe is "SOUSKLUITJIES", actually a sweet dumpling served topped with cinamon sugar - a traditional South African dessert. The specific recipe is a family recipe given to me by my mom and I can vouch always a success and a favourite of all. A very easy and quick recipe and can be made just before guests arrive.

“SOUSKLUITJIES" (CINNAMON DUMPLINGS)
Serves 8 -10 people

3 cups Cake Flour
4 extra-large eggs
5 teaspoons Baking Powder
4 tablespoons Butter (melted in 125 ml hot water)
1 teaspoon Salt
Milk - if needed for correct consistency
1 tablespoon Sugar
Cinnamon-sugar mixture

1. Bring to boil 3 liters of water in large saucepan with a lid.
2. Beat the eggs until fluffy.
3. Sift together the dry ingredients.
4. Mix dry ingredients, eggs and melted butter together. If needed add milk as to have a soft batter-like dough. It is very important not to mix the batter for a too long period.
5. Put spoonfuls of the mixture into the boiling water.
6. Boil for plus-minus 5 minutes with the lid on. DO NOT open the lid before 5 minutes.
7. Spread some cinnamon-sugar on the base of a dish. Put spoonfuls of the dumplings in layers into the dish. Spread some cinnamon-sugar mixture over each layer. End with cinnamon-sugar.
8. Serve hot and enjoy.

Hint - dip the spoon in the boiling water beforehand on putting the batter spoonfuls in the boiling water.
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AFRIKAANSE WEERGAWE:

SOUSKLUITJIES

3 koppies Koekmeel
4 ekstra groot Eiers
5 teelepels Bakpoeier
4 eetlepels botter (gesmelt in 125 ml kookwater)
Melk – as benodig
1 teelepel suiker
Kaneelsuiker mengsel

1. Kook 3 liters water in ‘n groot kastrol met ‘n deksel.
2. Klits die eiers baie goed – tot lig en romerig.
3. Sif droeë bestandele saam.
4. Meng droeë bestandele in die eiermengsel tesame met die gesmelte botter.
5. Voeg melk by indien nodig vir ‘n slapperige deeg. Dit is baie belangrik om nie die mengsel te lank te meng nie.
6. Sit die deeg lepelsgewys in die kokekende water. Plaas die deksel op en kook vir 5 minute waarin die deksel dan glad nie opgelig mag word nie.
7. Strooi kaneelsuiker in ‘n opskepbak en wanneer gaar skep die kluitjies lepelsgewys in die bak in lae met van die sous oor die lae. Strooi kaneelsuiker oor elke laag.
8. Dien warm op en geniet.

Wenk – Dit help om eers die lepel in die kookwater te doop voordat die deeg geskep word.

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