Jou ma se melktert
Ingredients
250 g puff or quick flaky pastry
500 ml milk
5 ml butter
pinch salt
1 cinnamon stick
15 ml custard powder
15 ml cornflour
12 ml chilled milk
65 ml sugar
2 large eggs, separated
1 ml almond essence
5 ml grated orange rind
cinnamon sugar
Method:
Preheat oven to 200 ºC. Line a greased oven proof plate with the pastry and make a raised edge. Add the butter, salt and cinnamon to the milk and bring to the boil. Mix the custard powder and cornflour to a paste with the cold milk. Add a little hot milk mixture and then stir into the hot milk together with the sugar. Stir continuously until it boils and thickens. Remove from the heat and discard the cinnamon. Beat the egg whites until stiff and gradually add the remaining sugar. Beat the yolks and add a little custard mixture. Stir into the custard adding the almond essence and orange rind. Fold in the egg whites and pour into the pastry case. Bake in preheated oven for 10 minutes. Reduce oven temperature to 180 ºC and bake for a further 10 to 15 minutes until set. Set aside to cool and sprinkle with cinnamon sugar.
Recipe From : Ideas
Jou ma se koeksisters
Ingredients
500 ml cake flour
2 ml salt
10 ml baking powder
60 ml butter
1 egg
125 ml water (approximately)
oil for frying
Syrup
1 kg sugar
375 ml water
5 ml freshly grated ginger root
2 cinnamon sticks
1 lemon, juice
Method:
Sift flour, salt and baking powder twice. Rub in butter and mix to a pliable dough with egg and water (add water a little at a time). Knead very well. Leave to rest at room temperature, covered with an inverted mixing bowl, for 3 to 4 hours. Syrup: Dissolve sugar in water. Add spices and lemon juice and just bring to boil. Chill very well. Roll out dough to 5 mm thick, cut into strips 5 cm long and 2 cm wide and cut each strip into 3, but not right through to top. Plait 3 strands, pinching together well at end. Deep fry in oil on both sides until golden. Remove with a slotted spoon and immediately dip in ice-cold syrup. Remove with a slotted spoon and leave to drain before next batch is ready to be dipped. Place syrup bowl in a container of ice cubes to keep syrup cold.
Recipe From : Fairlady
Jou ma se curried chops
Ingredients
2 large, onions, sliced
15 ml medium-hot curry powder
15 ml turmeric
30 ml sugar
15 ml cornflour
500 ml brown vinegar
5 ml salt
2 kg chine chops, thinly cut
2 large, onions, sliced
15 ml medium-hot curry powder
15 ml turmeric
30 ml sugar
15 ml cornflour
500 ml brown vinegar
5 ml salt
2 kg chine chops, thinly cut
Method:
Place the onion in a saucepan and cover with water. Boil until soft. Drain. Blend the remaining ingredients, except the chops and add to the onion. Simmer for another three minutes until the sauce thickens, stirring frequently. Cool completely. Arrange the chops in the mixture and marinate for two to three days. Turn the chops every day. Braai the chops over hot coals until done. Serve with griddlecakes. Serves 6-8.
Recipe From : You
Jou ma samoosas
Ingredients
500 g beef,minced or chopped or mixed vegetables
15 ml butter
1 bunch spring onions, chopped
5 ml crushed garlic
10 ml ground coriander
5 ml cumin
5 ml garam masala
3 ml turmeric
Pinch salt
Ready-made pur (samoosa pastry), defrosted
Flour
Water
Oil for deep-frying
Method:
In a saucepan, melt butter over a medium heat. Sauté spring onions and garlic until onions are cooked and translucent. Add mince or vegetables and cook until browned. Add spices and cook for a further 5 minutes. Leave to cool.
Take one strip of pastry and cover the rest with damp cloth. Fold the first corner of each samoosa at an angle, then fold again to form a triangle. Open the triangle and fill with mince.Mix flour with water to form a paste and spread on the pastry.
Wrap tightly. Fold the triangle at an angle, until only a small part of pastry is left.Heat oil in a pan and fry samoosas until golden-brown.
Remove from pan with a slotted spoon and place on a paper towel to drain excess oil. Serve with sweet and sour sauce or chilli sauce.
Recipe From : True Love