Sisters & Tarts

Found this great Biltong Recipe on Trotse Boerefolk site and it was posted by Stefaans Blaauw. 

I dream of Prego rolls! They probably rank among my top five cravings since I left South Africa. They are simple yet amazing, and altogether simply amazing!

There are a couple different variations to Prego rolls that you can go with depending on your taste. One of the traditions is to put a fried egg on top of the steak portion. It really is good this way as all the ingredients come together nicely with the spice. Some people prefer a tomato, and onion relish on their prego roll, and some people prefer loads of toppings, and garnishes. 
Me personally I am a minimalist. All I want on my Prego is steak, and Peri peri. I will let you choose your own preference :)

Piri piri, or Pili Pili as it is known in Swahili or even Peri Peri as it is known in South Africa

The African birds eye chili or Piri Piri chili grow in several of the Southern African countries, and was introduced by way of Goa by the Portuguese who had acquired it via the West Indies. It eventually made it's way to Portugal, and has subsequently become practically a way of life for both Portugal, and much of Africa.

South Africans in particular love the spicy flavour of Per peri, and very few households go without a bottle of Per Peri sauce in their cupboard or fridge. 

Everyone has their favourite version of Peri Peri sauce, and here is mine.

1/2 cup Olive oil
The juice of 1 lemon
2 tsp paprika
1 tsp dried chili powder
1/4 tsp salt
1 tbsp red wine vinegar
6 Garlic cloves
1/4 cup Coriander
Piri Piri peppers or substitute with any small hot pepper. Use between 4 and 10 depending on how spicy you want your sauce, or the type of chili pepper you manage to find. I am a lightweight, and 5 does me just fine :)

Place your ingredients in a blender or food processor, and blend until smooth, but still relatively thick, and saucy. Use right away or place in a glass jar, and refrigerate up to a month.

Portuguese rolls are probably one of South Africa's favourite ways to eat bread! You can find them on just about every store shelf, and if they are not there they are most likely sold out. They have a thick crusty shell with a wonderfully dense soft middle. One of my favourite foodie memories of South Africa was the rotisserie chicken places where they sold the whole chicken with half a dozen fresh Portuguese rolls. The beautifully seasoned, and cooked to perfection chicken still hot on a Portuguese roll is just a food orgasm waiting to happen. Don't even mention pairing them with peri-peri chicken livers or I might have to buy a one way ticket back to South Africa right this minute.

All you need to know:

Peppermint crisp tart 

1 packet tennis biscuits

1 can caramel treat 

2 cup cream – fresh 

400g peppermint crisp chocolate bars – grated 

Place the tennis biscuits in rows at the bottom of your desired dish ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth. 

In a separate mixing bowl whisk the cream until stiff peaks form being careful not to over-whip. 

Add the whipped cream and 1/4 of the grated peppermint crisp chocolate to the caramel and combine well. Spread a generous amount of the mixture over the tennis biscuits and spread evenly. 

Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full. Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set. 

Serve with a dollop of cream or as desired.

For the crust:
• 1 cup raw pecans
• 1/2 cup walnuts
• 3 large medjool dates, pitted
• 1 tablespoon coconut oil
• 3/4 teaspoon ginger root powder
• pinch of salt
For the lemon cheesecake layer:
• 1 1/2 cups raw cashews, soaked
• 1/4 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk.)
• 1/4 cup fresh squeezed lemon juice
• 2 tablespoons coconut butter
• 2 tablespoons coconut oil
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• zest from one lemon
• pinch of salt

Make the crust:
1. Line an 8x8-inch baking pan with parchment paper. Set aside.
2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.
Make the filling:
4. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
5. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
6. Let sit at room temperature for 15 - 20 minutes before cutting and serving.

INCREDIBLE MUFFINS
3 X 250 ml Bran
250 ml Boiling Water
Margarine 125 ml
250 ml Sugar
2 Eggs
500 ml Buttermilk
12.5 ml of sodium bicarbonate
312 ml Unsifted Cake Flour
312 ml wholewheat flour
5 ml Salt
Fruit, raisins, nuts, seeds etc..
(3 dozen)
Pour boiling water over bran and let stand a few minutes, then add the margarine
Add the remaining ingredients and stir
Bake @ 220 º C until cooked

Scones
2 cup flour
2.5 teaspoons baking powder
250 grams of grated margarine
pinch of salt
Half a cup to 3/4 cup milk
1 Egg
Sift the flour and baking powder and salt. Rub the margarine into the flour until smooth. Beat the egg and pour in and work with your fingers. Last throw bits bits milk until dough is right. (This is a stiff dough). Roll out on flour and press with little round printer out. Spread egg on top and bake in oven @ 180 degrees F for 20-25 minutes.
* Cup grated cheese can be added to it to make cheese scones!

I found this incredible recipe on a really great German blog called Rock the Kitchen! I am in love with all things Marzipan, and cannot think of anything better than a Marzipan ice-cream. The poppy seeds give it a beautiful aesthetic quality. Pair this ice-cream with a nice after dinner Amaretto, and I am in heaven. The creator of this wonderful concoction imagined a winters evening, and a pairing of hot mulled wine, and cherries. Either way I think we both agree this is a wonderful winter evening treat.

Ingredients:

Method:

Sugar free fudge yes this rich chocolaty fudge can fit into your diabetic meal plan and its so easy to make 28 oz pkgs reduced fat cream cheese
21 oz sqs unsweetened chocolatemelted and cooled sugar substitute equal to 1 cup sugar 1 tsp vanilla 1/2 cup pecans chopped in a small bowl
beat the cream cheese chocolate sweetener and vanilla until smooth stir in pecans pour into an 8 inch square pan lined with foil cover and
refrigerate overnight cut into 16 squares serve chilled yields 16 servings

Cape Malay Cooking with Fatima Sydow

 Spicy sticky chicken wings 

Ingredients:

10-15 chicken wings

For your sauce / marinade
2 tablespoons of mayonnaise
3 tablespoons of chilli sauce
1 tablespoon of tomato ketchup
1 tablespoon of apricot jam
 1 tablespoon of Paprika
1 teaspoon of freshly ground black pepper
1 teaspoon of chicken braai masala ( optional)
1 teaspoon of salt
 1 tablespoon of freshly grated garlic and Ginger 
2 tablespoons of vegetable oil
1 tablespoon of lemon juice

 Method:  

Clean and cut chicken wings in half , mix the sauce ingredients in a bowl, add the chicken wings to bowl and rub in the marinade . Cover bowl with clingwrap and leave in fridge for a few hours or even overnight. Prepare a baking sheet by lining it with foil , spread chicken wings on baking sheet and bake in preheated oven on 280degrees , on full heat , turn the wings over to allow grilling on both sides . Takes about 20 - 25 minutes . Serve with a blue cheese dip or a tangy chilli dip TDC: I've cut 2 chickens in small pieces...This is the best I've tasted

• 1 cup chopped Medjool dates
• 1 cup walnuts
• 1 cup dessicated coconut
• 2 tablespoons honey
• 1 cup sesame seeds
• Pinch of salt

In a Blender combine:

CRUNCHIES

A wonderfully yummy, natural alternative to store bought granola bars!

I have had a hankering for Pie for a while now and today I woke up saying "today is the day I will make this pie!" I wanted something rich and hearty so I bought some red wine, mushrooms, beef and I know this is going to sound wierd but bear with me "chicken livers". I know most people are in eww mode at this ingredient but trust me if you want to add a layer of richness to a dish chicken livers will do it every time. I made a short crust patry which is super simple and always makes the best ever pie crust, and then proceeded to create the filling. All in all the dish came out AMAZING! The one small change I will make next time is to not add flour before the baking stage because it did not need the thickener at all due to the potatos.
As you can see this blog is still under contruction because A I need to come up with a name for this pie and B I need to work out the measurements, because I am more of an instinctive cook and rarely use recipes, but I do want to share this yummy dish.
Here are the pictures for now :) Please let me know if you have any name ideas.

Fudge! OMG what can I say about SA style fudge to do it justice? I dream of fudge, and it is one of the things that I have missed the most in the almost 10 years I have been away from South Africa. I have not been able to acclimatise myself to the American style fudge in any way. The chocolate varieties are just too chocolately for my taste and the vanillas are just too sweet. Ok I admit the SA variety is super sweet as well but it is tempered with the wonderful rich caramel/toffee flavors that give it it's beautiful rich color and flavor. The Scottish might see this recipe and think wait that's Tablet! It is no such thing however. The recipes and formula might be almost identical, but there is an important step at the end of South African fudge that makes it unique. This step completely changes the texture from the smooth toffee consistancy to the beautiful, grainy, melt-in-your-mouth texture of  fudge.

After some experimentation with conversions and substitutions from South African to American measurements and products here is my Out of South Africa Fudge Recipe!

Dom Pedros are one of  South Africa's best kept secrets! For South African's finishing off a pleasant evening in friendly company with a round of Dom Pedro's and Irish Coffee's is practically an institution. I am unsure where the name Dom Pedro came from considering the main component is Whiskey, but there are rumours that the drink itself origonated from Argentina and was named after Dom Pedro the 1st.

The recipe is simple and easy to prepare in a blender. In essence Dom Pedro's are merely alcoholic milk shakes.

Ingredients:

1-3 shots whiskey depending on strength preferred
2 scoops vanilla ice cream
1 cup milk
chocolate sauce for garnish (mostly reserved for the Kahlua variety)
maraschino cherry for garnish

Place Liquor, Ice cream and Milk in the blender and blend till a good semi thick milkshake consistency is reached. Serve in a white wine glass. If using the chocolate sauce garnish option run a line of chocolate sauce in a wavy pattern around the inside of the glass directly before serving. The sauce will run a little bit and create a pleasing effect once the Dom Pedro is poured. Garnish with maraschino cherry.

There are several popular alternatives to whiskey that have become a standard request, but any liquor that tickles your fancy can be used. Kahlua rivals whiskey in the bid for Dom Pedro supremacy but these alternatives are not far behind.

Amarula
Bailey's Irish Cream
Amaretto
Frangelico
Sambucca