Bobotie

Bobotie
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 50 g butter
  2. 1 large onion, chopped
  3. 1 kg beef mince
  4. 30 ml (2 T) ground ginger
  5. 15 ml (1 T) turmeric
  6. 15 ml (1 T) mild curry powder
  7. Salt and freshly ground black pepper, to taste
  8. 30 ml (2 T) brown sugar
  9. 15 ml (1 T) seedless raisins
  10. 30 ml (2 T) vinegar
  11. 60 ml (¼ cup) chutney
  12. 30 ml (2 T) Worcester sauce
  13. 30 ml (2 T) smooth apricot jam
  14. 30 ml (2 T) tomato paste
  15. 2 thick slices white bread, soaked in a little water
  16. 375 ml (1½ cup) milk
  17. 3 extra large eggs
Instructions
  1. Preheat the oven to 180°C.
  2. Melt the butter in a large, heavy-based saucepan and sauté the onion until soft.
  3. Add the mince and fry until it changes colour. Stir in the dry spices and the brown sugar, raisins, vinegar, chutney, Worcester sauce, jam and tomato paste.
  4. Remove the bread from the water and add to the mince mixture. Blend well and cook over low heat for about 20 minutes, stirring frequently.
  5. Turn the mixture into a large, ovenproof dish.
  6. Beat the milk and eggs to­gether and pour over the mince mixture.
  7. Bake, uncovered, for about 1 hour.
  8. Serve on flavoured cous cous, rice or pap.
Hint
  1. Bobotie is a South African dish consisting of spiced mince meat baked with an egg-based topping. As bobotie freezes well - double the recipe ingredients and freeze one until required.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/
By |2015-05-08T10:30:16+02:00May 8th, 2015|SA Classic|0 Comments

Malva Pudding

Malva Pudding
Serves 4
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Cook Time
1 hr
Cook Time
1 hr
Malva Pudding
  1. 125 ml (½ cup) castor sugar
  2. 2 large eggs
  3. 15 ml (1 T) smooth apricot jam
  4. 312,5 ml (1¼ cup) cake flour
  5. 5 ml (1 t) bicarbonate of soda
  6. Pinch salt
  7. 30 ml (2 T) butter
  8. 5 ml (1 t) vinegar
  9. 125 ml (½ cup) milk
Sauce
  1. 250 ml (1 cup) fresh cream
  2. 125 g butter
  3. 125 ml (½ cup) sugar
  4. 125 ml (½ cup) milk
  5. 25 ml brandy (optional)
Instructions
  1. Preheat oven to 180ºC.
  2. Beat castor sugar and eggs together until light and fluffy.
  3. Beat in the apricot jam. Sift the dry ingredients together.
  4. Melt the butter and add to the vinegar and milk.
  5. Fold the dry ingredients alternately with the milk mixture into the egg mixture.
  6. Pour the batter into a medium-sized, buttered oven proof dish.
  7. Bake for 45 minutes.
  8. Melt the ingredients for the sauce together and pour over the pudding as soon as it gets out of the oven.
Hint
  1. Serve with custard or a dollop of fresh cream.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/
By |2014-08-21T11:59:19+02:00August 21st, 2014|SA Classic|0 Comments

Savoury Bread-based Tart

Savoury Bread-based Tart
Serves 6
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 3 slices white bread, roughly crumbled
  2. 30 g (2 T) butter or margarine
  3. 500 ml (2 cups) milk
  4. 125 g bacon, chopped
  5. 200 g (2 cups) cheddar cheese, grated
  6. 1 onion, chopped
  7. 6 vienna sausages, drained and chopped, or a mixture of salami and sausages of your choice
  8. Salt and freshly ground black pepper, to taste
  9. 5 ml (1 t) mustard powder
  10. 4 eggs, beaten
  11. 30 ml (2 T) parsley, chopped
  12. 10 baby tomatoes (optional)
Instructions
  1. Preheat the oven to 180ºC.
  2. Heat the bread, butter or margarine and the milk together over medium heat until just boiling.
  3. Remove from heat and leave to cool slightly.
  4. Add all the other ingredients and mix lightly.
  5. Spoon the mixture into a pie dish and dot with the baby tomatoes.
  6. Bake for 35 minutes or until the pie is golden brown and set.
  7. Serve hot or cold as a complete meal.
  8. Cold left over slices are delicious for lunch box treats
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/
By |2014-08-07T10:53:53+02:00July 23rd, 2014|SA Classic|0 Comments