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@endtimes | |
 Meat layer: 1 kg minced lamb; 1 slice white bread; 250 ml milk; 2 onions, finely chopped; 30 ml cooking oil; 25 ml mild curry powder; 15 ml apricot jam; 1 egg (optional); 30 ml lemon juice or vinegar (or more if preferred); 6 orange or lemon leaves. CUSTARD LAYER 3 eggs, well beaten; 375 ml milk; 2ml salt. Soak bread in milk until soft and then mash with fork. Saut onions in heated oil. Add curry and apricot jam and fry lightly. Add meat and stir mixture with fork. Beat the egg. Add the remainiing ingredients, except the orange leaves, and mix with the meat. Spoon the mixture into a greased sguare pie dish and arrange the orange leaves on top. Bake, uncovered in a preheated moderately slow oven (160 C) for 15 mins, then prepare the custard mixture. Combine eggs and milk and season to taste. Pour mixture over the bobotie. Return dish to oven and bake for a further 15 mins. or until golden brown and set. Serves 6. Serve bototie with yellow rice and ney. |
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@endtimes | 24 March 08 |
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YELLOW RICE[/b] Add a teaspoon of tumeric to rice while cooking |
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@seastarr | 24 March 08 |
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That sounds delish! Will try it ! Just a few questions. First can I substitute other meat if can't find lamb. Ground turkey, pork, or beef? Next do u leave the leaves on & eat them or remove before adding custard layer?
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@endtimes | 24 March 08 |
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sis, i usually use ground beef, so that is a gud substitute, the leaves is just to add flavor, so remove it before eating, but leave on when adding custard mixture.
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@seastarr | 24 March 08 |
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Thank you. I already wrote ur recipe down! Can't wait to try it. 
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@oubaas | 27 March 08 |
 PASTRY 4 cup Flour 1 tsp Salt 4 tsp Baking powder 4 tbl b*tter or margarine 2 tbl Lard 2 x Eggs Milk or water, about 1 cup Oil for deep frying SYRUP 4 cup Sugar 1 1/2 cup Water 1/2 tsp Ground ginger 2 stk cinnamon Crushed ice, ice cubes, snow or frozen ice packs Method : SYRUP: Dissolve the sugar in the water. Add the ginger and cinnamon and let the syrup just reach the boiling point. Let it cool while you are making the pastry then place it in basin or sink filled with ice or snow so it stays well chilled while you are dipping the koesisters. PASTRY: Sift the dry ingredients together. Cut in the b*tter or margarine and the lard. Beat the eggs, add the milk or water and mix lightly until it forms a soft dough. Roll out the dough to a thickness of 1/4 to 1/2 inch. Cut into strips about 1 1/2 inch wide and 6 inches long. (You can vary these measurements.) Cut these strips lengthwise into three equal narrower strips leaving them joined at one end. Braid the 3 strips together and pinch the bottom end to seal the join. Deep fry in hot oil for 1 to 2 minutes or until light golden brown in color. Only fry a few at a time. Remove them from the oil with a slotted spoon, drain them briefly on paper towel then put them into the cold syrup for a few seconds. Lift them out with a slotted spoon, drain them a moment and then place on a plate to dry. NOTES: If you would like a drier texture you can leave out the lard. These become soaked with the syrup and are almost transparent. 
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@oubaas | 27 March 08 |
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TIPSY TARTS (Makes 12) 250 g dates, chopped 5 ml bicarbonate of soda 250 ml boiling water 125 g b*tter 250 ml sugar (200 g) 2 extra-large eggs 375 ml Snowflake Cake Flour (210 g) 5 ml baking powder 2 ml salt 125 ml pecan nuts, chopped (50 g) SAUCE250 ml sugar (200 g) 125 ml water 60 g b*tter 5 ml vanilla essence 100 ml brandy 1. Preheat oven to 180C. 2. Mix dates, bicarbonate of soda and boiling water. 3. Cream b*tter and sugar. Add eggs one at a time and beat until creamy. 4. Sift flour, baking powder and salt and add to creamed mixture. 5. Stir in the dates with water mixture and nuts. 6. Spoon into greased muf*in tins and bake in preheated oven for 15-20 minutes. 7. For sauce: Heat sugar, water and b*tter, until sugar is melted. Remove from heat and stir in vanilla essence and brandy. 8. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream or custard. TIP: Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any size dish for a variation. |
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@oubaas | 27 March 08 |
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STOOFPEERTJES. 'Stoofpeertjes' is what they are called in dutch. Stewed cinnamon pears can be eaten warm or cold, served as dessert, but can also be served as a side dish. 4 servings 3 hours 10 min prep 1 kg small stewing pears 3 cloves 1 piece fresh lemon rind 2 cinnamon sticks 50 g brown sugar 200 ml black currant liqueur, Brandy, Port or Red wine. |
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@oubaas | 27 March 08 |
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Recipe for Lemon Chicken Breast Ingredients: 1 whole chicken 1 large lemon, cut into halves sprigs of rosemary salt and pepper to taste butter or olive oil, whichever you prefer Method: Heat oven to 350 degrees Rub b*tter or oil over the skin of the chicken until it is completely coated Take a knife and gently separate the skin from the breast meat; Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast. Season skin of chicken to your preference, place sprig of rosemary into the chicken. Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting ev ery 15 -20 minutes depending on the size of the bird. |
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