Lynda's Milk Tart

Pastry

2 cups flour
1/4 of 250g butter
2 TSP caster sugar
1 TSP cooking oil
1 egg

Bake in oven until golden brown +/- 20 minutes (prick with a fork).

Filling

1l milk bring to the boil

In a separate bowl beat together with cold milk:
1 TSP flour
1 heaped TSP mazinia
3 egg yolks
3/4 TSP caster sugar
1 tsp vanilla essence

Beat 3 egg whites together and fold into cold mixture, add cold mix into boiling milk, stir consistently until thick, pour into pie shell.

Leave to set at room temperature, sprinkle with cinnamon.

Freddie's Orange & Lemon Sorbet

8oz (225 g)granulated sugar
3/4 pint (15fl. Oz)water
1/2 pint (10fl. Oz)fresh orange juice
juice of one lemon
zest of two oranges

Put the sugar and water into a saucepan and stir over a gentle heat until the sugar has dissolved.
Bring to the boil and boil for about 8 minutes, or until you have a light syrup. If you are using a sugar thermometer to 115 C, 230 F. Leave until it is at room temperature and stir in the orange and lemon juice and the orange zest. Pour the mixture into the ice cream maker and freeze/churn for approx 25 minutes.

Rachel's Chocolate Brownies (very goooeey!)

110g (40z) Butter
110g (4oz) Plain Chocolate
225 g (8 oz) Caster Sugar
2 Beaten eggs
110g (4 oz) Plain Flour
1/2 teaspoon Baking Powder
a pinch of salt

Set the oven to 180C/350F
Grease a shallow oblong tin

Break the chocolate into a bowl and add the butter. Place the bowl over a saucepan of gently simmering water. When the butter and chocolate have melted, take the bowl off the heat and stir in all the other ingredients.

Spread the mixture into the tin and bake in the oven for 30 minutes.

Let the mixture cool in the tin for 10 minutes. It will sink a little in the middle. Cut the brownies into squares and cool on a wire rack.

Vicky's Cow Pat Pie

If you do not have any chocolate in the house or do not want to head out, do not read this recipe as it will start your chocolate cravings.

SERVES 4
Ingredients
125g/5oz self raising flour
15g/5oz cornflour
15g/5oz cocoa powder
Pinch of salt
75g/3oz butter
75g/3oz caster sugar
1 large beaten egg
5-6 tablespoons cold milk
for mixing

Method
Sift flour, cornflour, cocoa powder and salt into bowl
Rub in butter finely
Add sugar. Mix to fairly soft consistency with egg and milk
Stir briskly until well combined.
Transfer to 1/2 to 1 litre (1 1/2 - 2 pint) buttered pie dish. Put into the centre of moderately hot oven (190C/375F) and bake for 15 minutes. Reduce temperature to moderate (160C/325F) and bake a further 35-40 minutes (or until wooden cocktail stick inserted into centre of pudding comes out clean). Remove from oven and turn out on to warm plate.
Serve with fresh cream or a sweet sauce (We usually use a chocolate sauce which, you will understand, has been given a similarly appropriate name!)

UNMENTIONABLE SAUCE
SERVES 4-6
Ingredients
1 level tablespoon cornflour
300ml/ ½ pint milk
50g/2oz grated plain chocolate
1/2 teaspoon vanilla essence
15g/1/2 oz butter
1 to 1 1/2 level tablespoons caster sugar
Method
Mix cornflour to smooth paste with a little of the cold milk
Put remainder of milk into saucepan and add chocolate. Heat very slowly until chocolate melts
Pour onto cornflour paste and mix well. Return to pan
Cook, stirring, until sauce comes to the boil and thickens
Add vanilla, butter and sugar. Simmer for 3 minutes

Grandmother (Bab's) Bartrum Genoa Cake

3oz Brazil nuts
8oz sultanas
4oz glace cherries
4oz candied peel
1 lemon rind and juice
12oz flour
1 teaspoon baking powder
8oz margarine or butter
8oz caster sugar
3 eggs

Line an 8” square cake tin. Pre-heat oven to 375F. Cream the butter, add the sugar and beat again, add the eggs slowly beating thoroughly. Chop the cherries and nuts keeping a few aside to put on the top of the cake before baking. Grate the lemon rind into the flour and baking powder. Fold all the dry ingredients into the mixture with the lemon juice. Place into the tin and decorate the top. Bake for 1 ¼ to 1 ½ hrs. Test with a skewer if in doubt.
Leave to cool in the tin before turning out.

Pip's Apple Cobbler

Ingredients
225g/8oz self raising flour
Pinch of salt
75g/3oz butter
50g/2oz castor sugar
1 egg
4 tablespoons milk
4-5 large cooking apples
Sugar for apples

Method

•Sift flour and salt together into mixing bowl.
•Rub in butter then add sugar
•Use fork to stir in lightly mixed egg and milk and mix into a rough dough in the basin
•Turn out onto lightly floured surface. Kneed lightly for a minute to make a soft scone dough
•Roll dough out to 1/2” depth.
•Use a round cutter to cut out as many scones as possible (9 or more).
•Peel, core and slice apples thinly and arrange in a deep pie dish
•Arrange the scones with the seams slightly overlapping to cover the top of the fruit.
•Brush with a little extra milk and sprinkle with sugar.

Place in centre of hot oven (200C/400F) and bake for 15 minutes.

Then lower the heat to 180C/375F for a further 15 minutes.

Serve hot with custard (Pip’s favourite) or cream.

Grandma Moorhouse Apple Cake

Unsure how Grandma Moorhouse fits into the family tree, but here is her apple cake:

6oz butter
6oz flour
6oz sugar
1 tspn mixed spice
1 egg
1 cup sweet apple sauce
2oz raisins or chopped nuts
1 teaspoon bicarbonate of soda
(optional)

Cream the butter and sugar, add the egg and cream again. Put the bicarb into the apple sauce and add to the creamed mixture slowly, alternately with the flour and spice. Mix thoroughly and turn into a well greased 2lb loaf
tin. Bake in a moderately hot oven 375F for 1 1/4 to 1 1/2 hours. Allow to cool and turn out very carefully.

Oma's Unfloppable Raisin Bread

3 cups self raising flour
small 3/4 teaspoon salt
1 small cup sugar
currants or cake mix
1 egg
Optional: Nuts, cherries, marzipan

Beat together 1 egg and one and half cup warm water.
Mix together dry ingredients and bake for 1 hour at 160/180 degrees.

Rhett & Erin's Malva Pudding

A favourite of Rhett and Erin’s, but without the Kahula
Marshmallow pudding, named for its spongy texture, is a favourite Cape Dutch recipe.

250 ml sugar
1 egg
15ml soft butter
60ml smooth apricot jam
250ml cake flour
5ml bicarbonate of soda
1ml salt
250ml evaporated milk
10ml vinegar
10ml vanilla essence
Set oven at 180°C.

Beat together the sugar, egg, butter and jam until pale and fluffy. Sift together the flour, bicarb and salt. Mix together the milk, vinegar and vanilla essence. Fold alternately into the egg mixture until thoroughly mixed. Pour into a buttered baking dish, cover with lightly oiled foil and bake for about 45 minutes until firm.
While the pudding is baking mix sauce
SAUCE
Mix together 250ml cream, 100g butter and 125ml sugar. Bring to the boil and remove from heat. (Make sure sugar has dissolved)
Mix 25ml Kahula and 75ml hot water and add to above.
Pour mixture over hot pudding
Serve warm with softly whipped cream or custard
Serves 6.

Aunty Mavis Bread Rolls

4 tablespoon yeast
1 dessertspoon sugar
1 egg
1/2 cup oil
2 cups warm water
6 cups flour
2 1/2 teaspoons salt

4 tablespoons yeast dissolved in desert spoon of sugar.
Add egg beaten in 1/2 cup of oil. Add 2 cups of warm water. Lastly, knead in 6 cups of flour, 2 1/2 teaspoons salt. When well kneaded put in a well oiled baking tin in the fridge to rise overnight. Form into rolls and let rise. Bake in the oven 400F for 12min.

Lynda's Cheese Muffins

2 cups flour
2 cups grated cheese (cheddar)
4tsp baking powder
2 cups (in each cup 1 egg and fill with milk)
pinch of salt
mustard powder – optional

Preheat oven to 200C – bake for about 20 mins

Terry & Traer's Fried Oyster Lettuce

Ingredients

Chinese lettuce
Oyster Sauce
Olive Oil
Salt
Pepper

Cut and wash lettuce.

Dry off leaves.

In a bowl mix the leaves with a splash of olive oil and oyster sauce
(depending how strong you want the flavour to be).

Preheat some oil in a wok till hot.

Throw in lettuce leaves and shake them around for thirty seconds.

Remove leaves from wok and serve immediately

Heather's Onion Potato Bake - for Braais

You can never find white onion soup powder in the UK, so If anyone would like any I can bring some home.

8-10 medium sized potatoes
250g marge, melted
1 pkt cream of white onion soup mix

Slice potatoes, but not quite all the way through (they should stay as a whole) Place in a large greased baking dish Mix onion soup into melted marg. and pour over potatoes. Bake for about an hour at 180C (350F)

Mim's Broccoli Salad

Another Vegetable dish from Aunty Mim:

Break fresh uncooked broccoli into fairly small pieces.
ADD: 1 cup grated cheese
1 cup sunflower seeds (lightly roasted)
1 pkt. (250g) bacon (chopped and crisply fried)
a few spring onions (chopped small)

For dressing mix: 3 Tbls grape vinegar
1 cup mayonnaise
¼ cup sugar
Pour the dressing over the salad and chill.

Mim's Microwave Mustard Cauliflower

Sounds like a good recipe to disguise cauliflower:

1 medium head cauliflower
80ml water
120ml mayonnaise
1Tbls finely chopped onions
2 tsps mustard powder
5ml salt
175g grated cheddar cheese
Paprika

1) Place cauliflower in deep casserole dish, add water.
Cover and micro on high 10-15 mins until tender.
2) Combine all ingredients, except cheese and paprika.
Spoon mixture over cauliflower then sprinkle cheese
and paprika.
Micro uncovered – power Med-High for 1-3 mins.

Nigel's Chicken, Rice and Peas

INGREDIENTS
One whopping chicken
Some onions
Several carrots
(Possibly a chicken stock cube) (Oh, and possibly some salt & pepper to taste)

INSTRUCTIONS
Clean chicken and keep giblets (if you like them).
Roughly chop onions and cut carrots lengthwise


QUICK METHOD
Place whole lot in the pressure cooker and cook for 30 minutes. When Chicken is very tender remove all flesh from bones and replace (add more liquid if necessary).
Boil rapidly for several more minutes.

To serve boil rice and cook peas then place these at the bottom of a ridiculously large bowl and pile the chicken pieces and soup on top.

SLOW METHOD
Do the same as for quick method but cook the chicken in a large saucepan for hours and hours and hours…..zzzzzzz

Aunty Diana's Stuffed Chicken

1 Roasting Chicken washed and dried inside and out.

Filling:
3 tablespoons oil
1 small onion finely chopped
5oz prunes soaked, stone & chopped
2 apples peeled, cored and chopped
1 teaspoon ground cinnamon
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon brown sugar
5oz dried apricots soaked & chopped
2oz seedless raisins.

Fry the onion in the oil until soft. Add the prunes, apricots, raisins and apples and fry for a further 2 mins stirring constantly. Add the seasoning and fry for 2 mins more. Spoon the mixture into the cavity of the chicken and close securely. Rub the chicken with salt and pepper and brush with melted butter. Roast in pre-heated oven 350F for about 2 hrs. Baste regularly and serve on a bed of rice.

Uncle Mike's Lamb Potjie

Traditionally, this dish is cooked outside over a braai by the man of the house, using a cast iron 3 legged pot, the likes of which were brought to SA by Jan van Riebeeck. Later, the pot and the special way of cooking that goes with it was carried across the country by the Voortrekkers. A flat-bottomed cast iron pot may also be used, although the pot should not be directly on the coals - traditionally it is hung over the fire.

1.5 kg mutton neck chops, thickly cut and halved
1 TBS butter
1 TBS oil
1 chicken stock cube
Sweet (fortified) wine to taste
1 clove garlic, very finely chopped
4 medium-sized carrots, scraped & cut into 2.5" (5cm) lengths
6-8 button onions
3-4 potatoes
225 g Frozen peas
3 small white turnips, halved
2 TBS finely chopped parsley
Salt, black pepper, coriander
4 Bay leaves

Brown meat with garlic in butter and oil, then add a little water, the wine and the seasoning and simmer gently until meat is nearly tender. Add vegetables and simmer for a further 20 minutes. Finally, stir in peas and parsley and simmer until tender, about 5 minutes.
Adjust seasoning and serve with rice.

Batrum Cornish Pasties

Mike's Gran's recipe mixed in with Heather's family pastry:

"I don't have the specific pastry Big Mom used, so will give you the
Nicolson one which came from my Gran, its lovely and light, without all
the effort of traditional flaky pastry. Heather."

Soda water pastry:
1lb flour (2.5 cups)
1/2lb butter
Pinch salt
1 small bottle chilled soda water(about a cup)

Grate chilled butter into flour with coarse grater
Use 2 forks to mix slightly, pour the iced water over and mix again.
Roll out once only, wrap in greased paper and refrigerate until required

Filling:
Rump steak cut into small cubes
Potatoes, cut into cubes
Chopped onion
Freshly ground black pepper
Salt

Fill pastry rounds, close by wetting the edges with wet fingertips,
bring edges together pastie style and seal, brush with egg & bake at
200?C (400?F) for about 40 minutes

Pete's Skottle Braai

Uncle Pete is famous for his breakfasts cooked on the Skottle (a type of flat gas stove)

Ingredients:
Streaky Bacon, lambs kidneys, onions, tomatoes, bananas, button mushrooms.
Eggs. Salt, pepper and sugar


Preparation:
Cut tomatoes into three slices and sprinkle with sugar, black pepper and salt.
Split the bananas lengthwise and sprinkle with black pepper and salt.
Slice onions to form rings. Slice mushrooms in half and sprinkle with black pepper and salt.
Slice the kidneys in half and remove fat them spice to taste.

Cooking:
Wipe the skottel or plough disc with a little oil or fat and place all the bacon in the middle of the disc and light the gas. Add the kidneys around the bacon and then the tomatoes and bananas. Once the bacon is cooked move it to the outside of the disc to keep warm and then fry the onion rings in the bacon fat until golden brown then move to outer area of disc to keep warm. Now add the mushrooms and cook in bacon fat until soft and remove to outer edge to keep warm. By this time the tomatoes, kidneys and bananas should be cooked and one can start to fry the eggs, one or two at a time in the bacon fat in the centre of the disc. If there is not enough fat left just add a little cooking oil or butter. Get someone else to make the toast and then serve directly from the disc as the eggs are ready. ENJOY!!