There's a Hyena in my Kitchen by Grant Notten

!ereâ&#x20AC;&#x2122;s a Hyena in my Kitchen

!ere’s a Hyena in my Kitchen [Introduction?]

No"en’s Cookbook

BREAKFAST

morning drive rusks

homemade muesli

sweetcorn fritters

cheese muffins

pancakes

morning drive rusks Makes 1½ kilograms

Grease a large rectangular roasting pan. Beat the margarine, eggs, sugar

350g high fibre bran flakes

and

handful raisins

ingredients, except the bran flakes,

1 tablespoon baking powder

and add to the margarine mixture. Add

2 eggs

the bran flakes and raisins, and mix

500g melted margarine

well with your hands. Press into the

1kg self raising flour

greased pan and bake at 180˚C (gas 6)

2 cups sugar

for forty to fifty minutes.

buttermilk.

Sift

the

dry

½ teaspoon salt 500ml buttermilk or yoghurt

Cool completely before cutting with a sharp bread knife. Dry the sliced rusks overnight at 100 ˚C.

home made muesli For a large container

Mix together and keep in airtight container.

1 cup organic rolled oats ¼ cup linseed

Serve with milk or yoghurt

¼ cup sesame seeds ¼ cup pumpkin seeds ¼ cup chopped almonds ¼ cup sunflower seeds ¼ cup raisins ¼ cup chopped pecan nuts ¼ cup chopped dried apricots ¼ cup raw peanuts

sweetcorn fritters Â˝ tin sweet corn

Mix the sweet corn and the onion. Add

1 egg

the egg, flour and baking powder, and

1 onion chopped

mix all into thick batter. Drop into hot oil

150g flour

and cook until golden brown.

Â˝ teaspoon baking powder salt and pepper to taste

cheese muffins Makes 6

Sift together the flour, salt, mustard powder, baking powder and cayenne

2 cups flour

pepper. Add the cheese, milk, egg and

1 teaspoons salt

oil. Mix the ingredients together gently

1 teaspoon mustard powder

and put into greased muffin pans (only

3 teaspoons baking powder

half fill each muffin pan) and sprinkle

pinch of cayenne pepper

with sunflower seeds. Bake at 180Ë&#x161;C

2 cups grated cheese

(gas 6) for twenty minutes.

1 cup milk 1 egg 1 tablespoon oil sunflower seeds

pancakes Makes about 18 thin pancakes

Beat the eggs, milk and water together. Add the flour, salt and the orange zest

3 eggs

and beat until well blended. Add the

250ml milk

oil. Strain into a jug and place in the

190ml water

fridge for thirty minutes to one hour.

125ml cake flour

Heat a non-stick frying pan with a little

30ml oil

oil and pour in the batter. Thin the

1 tsp orange zest (optional)

batter with water if necessary.

pinch of salt Batter can be frozen.

HIGH TEA

Notten s nutty tart

lemon cake

pumpkin citrus cake

Lizzie s carrot cake

nutty wheat bread

granadilla cake

cinnamon nut cake

easy pizza

spinach and feta quiche

Notten s salad dressing 27

Notten s nutty tart 1 packet of marie biscuits

Break the biscuits into small pieces.

1 cup raisins

Boil and stir the raisins, the pecan nuts,

1 cup pecan nuts - chopped

the mixed peel, the cherries, the sugar

1 tablespoon mixed peel/fruit mix

and the butter for about two minutes.

50g cherries (halved)

Add the egg and vanilla essence and

100ml brown sugar

boil and stir for one minute. Add the

100g melted butter

mixture to the biscuits and mix well.

1 teaspoon vanilla essence

Put in a dish and press down firmly.

1 egg

Refrigerate for at least three hours.

lemon cake 180g flour

Cream caster sugar and butter. Add

180g caster sugar

dry ingredients, then the liquids and

120g butter

zest. Bake in a loaf tin at 180Ë&#x161;C (gas 6)

zest of 1 lemon

for forty-five minutes. When still hot,

juice of Â˝ lemon

pour over the icing.

5 ml baking powder 2 eggs

For the icing, squeeze half a lemon and

75ml milk

mix with icing sugar.

for the icing:

Note: Orange can be used instead of

juice of Â˝ lemon

lemon, but then use 150g caster sugar

icing sugar

instead.

Na#u$ium can be used in salads and to decorate cakes. It has a slight pe&ery flav'r and ( )ch in vitamin C.

pumpkin citrus cake 250g butter

Grease a deep round cake pan (approx.

250g caster sugar

20cm), line the base with paper and

3 eggs, separated

grease the paper. Cream butter, rinds

1 cup mashed pumpkin

and sugar until light and fluffy. Add

2 tablespoons grated orange rind

egg yolks and beat well. Stir in half the

2 tablespoons grated lemon rind

sifted flour with half the cold pumpkin,

2 cups self-raising flour

then

stir

remaining

flour

and

pumpkin. Beat egg whites till stiff, then for the syrup:

fold through cake mixture. Spread

2 tablespoons lemon juice

mixture into pan. Bake at 180Ë&#x161;C for

2 tablespoons orange juice

one hour, pour hot syrup over hot

Âž cup sugar

cake. Let cake stand for ten minutes, before turning cake onto wire rack. For the syrup, combine all ingredients in a pan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, and simmer stirring.

for

two

minutes

without

Lizzie s carrot cake Beat the eggs and the sugar well. Add the oil and beat again. Add the flour, baking

powder,

cinnamon

and

bicarbonate. Fold in the carrots and the nuts, adding a little milk if too stiff. Pour into two loaf tins and bake at 180˚C (gas 6) for about forty-five minutes. For the icing, mix the ingredients together until smooth.

4 eggs 1½ cups sugar 1½ cups oil 2½ cups flour 1 teaspoon baking powder 2 teaspoons cinnamon 2 teaspoons bicarbonate 2½ cups grated carrots ½ cup chopped pecan nuts for the icing: 25ml butter 250g cream cheese 1 cup sifted icing sugar 5ml vanilla essence

Lizzie Mn(i

nutty wheat bread 2Â˝ cups nutty wheat flour

Mix all the ingredients together. Pour

5ml salt

into greased loaf tin and sprinkle with

30ml honey

mixed seeds. Bake at 180Ë&#x161;C (gas 6) for

100ml chopped pecan nuts

one hour.

5ml bicarbonate 500ml buttermilk

granadilla cake 2½ cups flour

Cream the butter and sugar. Add the

3 teaspoons baking powder

eggs, flour, baking powder, salt, milk

½ teaspoon salt

and granadilla. Beat for five minutes at

175g butter

slow speed and place the mixture in a

1¼ cups caster sugar

greased cake tin. Bake at 180˚ C (gas

4 eggs

6) for 25 minutes.

1 cup milk 1½ tablespoon granadilla

cinnamon nut cake 125g butter

Cream the butter and sugar together

250ml caster sugar

until fluffy and white, add the eggs one

500ml cake flour

at a time. Add the sifted flour, baking

2 eggs

powder,

5ml vanilla essence

alternating with the sour cream. Add

5ml baking powder

the vanilla essence. Sprinkle with the

5ml bicarbonate

topping. Bake at 180Ë&#x161; C for forty-five

2ml salt

minutes.

250ml sour cream for the topping: 125ml sugar 10ml ground cinnamon 100g chopped pecan nuts

bicarbonate

and

salt,

easy pizza 500ml cake flour

Mix the flour, salt and baking powder.

2ml salt

Add the oil, milk and lemon juice. Mix to

5ml baking powder

a ball quickly and press evenly onto the

80ml oil

base of a lightly oiled 20 x 30 cm pizza

100ml milk

pan. Mix together the olive oil, tomato

10ml lemon juice

paste, water, herbs and garlic, and

1 tablespoon olive oil

spread over the dough right to the edges.

Â˝ tin of tomato paste some water

Cover the pizza base with toppings of

mixed herbs

your choice, such as sliced tomatoes,

garlic to taste

onion, ham, salami and mushrooms.

cheddar cheese or mozzarella Sprinkle thickly with the cheese and bake at 200Ë&#x161;C (gas 6) for about thirty minutes until bubbling.

spinach and feta quiche 500g frozen creamed spinach 1 cup grated cheddar cheese 1 cup chopped feta cheese 1 cup cream ½ cup chopped bacon ½ cup chopped onion 6 eggs 2 teaspoons baking powder for the base 225g flour ½ teaspoon salt 100g butter 60ml cold water

For the base, sieve the flour with the salt. Rub the butter lightly into the flour until the mixture resembles bread crumbs. Make a hole and add the water to produce a soft dough. Knead pastry until well combined. Press the pastry into a pie dish and cut away the extra pieces from the sides. Cook the spinach and drain well. Fry the onion and the bacon and cool the mixture. Mix all ingredients together and season with salt and black pepper. Place on top of the base and bake at 180˚C (gas 6) for thirty to thirty-five minutes.

Nosizy

Ma*ebula

Notten s salad dressing

Pour one part lemon juice and two parts extra virgin olive oil in a bottle, add a squeeze of honey (or half a spoon of brown sugar), chopped parsley, salt and black pepper and shake well.

SOUPS

creamy leek & potato soup

sweet red pepper soup

tomato & carrot soup

butternut soup

fresh mushroom soup

Henry s winter soup

bush gazpacho

creamy leek & potato soup Serves 8

!embi Mavhundlha

8 leeks chopped 4 medium potatoes sliced 2 onions sliced 6 tablespoons butter 2 litres hot chicken stock 250ml cream salt and black pepper chives to garnish

SautĂŠ leeks and onions in butter until soft; add the potatoes, one teaspoon of salt and some black pepper. Add the chicken

stock,

cover

and

simmer

slowly for forty minutes. Blend and add the cream. Serve in warm bowls with a swirl of cream and some chopped chives. Can also be served well chilled.

sweet red pepper soup Serves 6

Melt the butter. Add the onions and red peppers. Cover and sweat very gently

100g butter

(they must not brown) for twelve

2 onions chopped

minutes. Add stock and potato. Cover

6 red peppers- seeded and

and simmer for twenty minutes till

roughly chopped

potato and peppers are soft. Liquidize.

220g potato- peeled and sliced

Essential that you strain this through a

1 litre of good chicken stock

sieve to get rid of any of the little fibres from

the

peppers.

Add

milk

necessary till consistency is like thick pouring cream. Before serving, gently re-heat, do not boil. Serve with a swirl of whipped cream if desired.

tomato & carrot soup Serves 8 2 tablespoons butter 2 tablespoons oil 1Â˝ onion 1 clove of garlic 4 carrots 750g tomatoes 1 apple pinch of thyme pinch of marjoram 1 bay leaf 1Â˝ liter chicken stock salt & pepper cream and croutons to garnish

Heat the butter and oil in a saucepan. Add the onions and garlic, cook slowly for

about

ten

minutes.

Add

the

chopped carrots and stir for five minutes. Add the tomatoes and the chopped apple, the thyme, marjoram and bay leaf. Add the hot chicken stock. Season with salt and black pepper, cover and simmer slowly for forty-five minutes. Blend and serve with a little cream and croutons. Marjoram

butternut soup Serves 8

Melt the butter into a big pot. Gently fry the onions till soft. Add the diced

3 tablespoons butter

butternut and the chopped apple and

2 chopped onions

fry for a few minutes. Remove from the

2 cups diced butternut

heat and add the flour, the curry

1 chopped apple

powder and a pinch of nutmeg, then

3 tablespoons flour

stir. Slowly add the chicken stock, the

750ml chicken stock

milk, the juice of the orange and the

375ml milk

rind. Simmer slowly for 20 minutes.

1 orange

Blend and then add salt, black pepper,

1 small teaspoon curry powder

a pinch of sugar, some cream and

100ml cream

chopped parsley.

nutmeg, salt, black pepper, sugar chopped parsley to garnish

fresh mushroom soup Serves 8

Melt the butter in a big pot and stir in the cake flour. Add the hot chicken

50g butter

stock. Bring to the boil - stirring

100ml cake flour

continuously.

1 litre hot chicken stock

mushrooms, the milk and the lemon

600g button mushrooms

juice. Let it boil for five minutes. Pour

500ml milk

through

medium lemon

mushrooms again. Add the cream, the

100ml fresh cream

chopped parsley and salt and black

3 tablespoons chopped parsley

pepper to taste.

salt & black pepper

Add

sieve,

the

then

chopped

add

the

Henry Henrys swinter wintersoup soup Serves Serves 8 8 1 cup tinned whole peeled tomatoes chopped 1 cup tinned whole peeled tomatoes chopped 1 medium onion peeled chopped 1 medium onion peeled andand chopped 1 clove garlic peeled chopped 1 clove garlic peeled andand chopped 1 cup streaky bacon chopped 1 cup streaky bacon chopped 1 cup white cabbage shredded 1 cup white cabbage shredded 1 cup potato cubed 1 cup rawraw potato cubed 2 liter chicken stock 2 liter chicken stock ½ cup tomato puree ½ cup tomato puree a big pinch of sugar a big pinch of sugar 50g butter 50g butter saltsalt andand pepper pepper parmesan cheese to garnish parmesan cheese to garnish

Sauté the onions and garlic in butter soft.and Add the bacon, cabbage, Sauté theuntil onions garlic in butter until soft. Addpotato the bacon, cabbage, potato and tomato. Sauté for and a few tomato. Sauté forAdd a few minutes.stock Addand thethe minutes. the chicken chicken stock andpuree. the tomato puree. Simmer tomato Simmer gently until gently until vegetables are cooked. Addsugar sugarand vegetables are cooked. Add and seasoning to taste. seasoning to taste. Serve withServe freshly grated parmesan cheese. with freshly grated parmesan cheese.

Henry Mn(i

bush gazpacho Serves 8

Blend all together and serve well chilled with tiny croutons, feta and

1 cucumber peeled

olives.

2 green peppers 2 red peppers 6 celery sticks 1 onion 4 tomatoes 2 garlic cloves 1 litre tomato juice 2Âź cups sparkling apple juice 2 tablespoons olive oil 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper

MAIN COURSE

bobotie

chicken à la bush

whole curried chicken

oxtail stew

cheese straws

creamy herbed pasta

crunchy tuna pâté

spicy masala chicken

bobotie Serves 8

SautĂŠ the onions in oil and butter in large skillet. Add the garlic and ginger

1kg minced meat

and cook for several minutes. Stir in

3 slices white bread

the curry powder and turmeric, add the

25 ml oil

mince and brown. Add lemon and rind.

3 eggs

Soak bread in the milk, squeeze milk

125 ml butter

from bread (saving the milk) and

375 ml milk

crumble the bread. Beat one egg and it,

2 medium onions-chopped

together with the bread and jam, to the

juice and rind of lemon

browned meat. Remove from heat,

2 cloves garlic

season with salt and pepper and spoon

3 bay leaves

into well buttered oven dish. Beat two

10ml root ginger - chopped

eggs with the reserved milk and pour

salt and pepper

over top of the mixture. Half submerge

15ml curry powder

bay leaves into bobotie. Bake at 180Ë&#x161;C

10 ml turmeric

for thirty minutes.

25ml smooth apricot jam

Serve with individual bowls of rice, sliced banana, shredded coconut, diced tomatoes, onions and chutney.

chicken Ă la bush Serves 6 to 8

Put some mixed herbs in the middle of the chickens and squeeze some lemon

2 chickens

juice over them. Rub the chickens with

1 lemon

some butter, salt and pepper. Wrap in

2 red peppers

foil and roast for one to one and a half

1 green pepper

hours on 180Ë&#x161; C (gas 6). Cut the red

4 medium sized onions

and green peppers into strips and slice

2 punnets button mushrooms

the onions, place both into a pot with a

2 tablespoons of sherry

little water and boil till soft (approx.

mixed herbs

ten minutes). Slice the

some butter

and fry in a little butter. Add the

salt & pepper

sherry, salt and pepper. Cover and let

mushrooms

it simmer for ten minutes. Take the for the sauce:

bones and skin off the chicken and

150g butter

break into small pieces. Put into a big

2 tablespoons flour

pot and add a little juice from the foil.

500ml cream 250ml milk

For the white sauce, melt the butter,

cayenne pepper

add the flour, the cream and the milk,

paprika

stirring continuously. When it boils,

salt & black pepper

add salt, black pepper, paprika and cayenne pepper. Drain mushrooms, peppers and onions well and add to the chicken, then add the white sauce. Serve in a potjie pot.

whole curried chicken Serves 3 to 4

Brown

the

chicken

oil

(whole

chicken), remove and set aside. Brown 1 fresh chicken

the onions, the garlic and the ginger.

250ml chicken stock

Add the curry powder, turmeric and

Â˝ cup raisins

coriander, then add the chicken stock

2 onions, chopped

and raisins. Place the chicken in a

1 teaspoon turmeric

baking dish and pour the sauce over

1 teaspoon ground coriander

the chicken. Cover with tin foil and

30ml curry powder

place in the oven at 180Ë&#x161;C (gas 6) for

3cm root ginger, finely chopped

one hour. Remove chicken from the

2 cloves garlic, crushed

sauce and roast for a further twenty

250ml cream

minutes to crisp up. Thicken the sauce

parsley to garnish

with cornflour, then add the cream.

cornflour (cornstarch)

Carve the chicken, pour the unstrained gravy over the chicken, garnish with chopped parsley and put the excess gravy in a gravy boat. Serve with basmati rice.

Black-bellied Korhaan

oxtail stew Serves 8 2kg oxtail 4 sliced onions 4 leeks 10 sliced carrots 4 sticks celery 4 tablespoons flour 3 bay leaves pinch of thyme 12 cloves 24 peppercorns 3 cloves of garlic 600ml boiling water 2 teaspoons beef stock 400ml red wine 1 tin tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons oil half a chilli, deseeded and chopped

Heat two tablespoons of oil in a frying pan and brown the oxtail. Place the oxtail on a dish and sprinkle with the flour. Fry the onions, leeks, carrots, celery, bay leaves and add a little bit of chilli. Put into a large potjie pot and add the other ingredients. Gently simmer over coals for at least six hours.

cheese straws Makes about 30 straws 2 cups plain flour 200g chilled butter - diced 2 eggs 6 to 8 tablespoons cold water 1Â˝ cups finely grated parmesan cheese Â˝ teaspoon cayenne additional flour for rolling extra butter for greasing

Put the flour and butter into a food processor and pulse until crumbly. Add the eggs and process until a thick paste forms. Add sufficient water to form a smooth paste and process until the dough comes together. Form into a block, wrap in plastic film and rest in refrigerator for thirty minutes. On a lightly floured surface, roll the pastry into a twenty by twenty centimetre square. Toss together the cheese and cayenne and sprinkle one third over the surface of the pastry. Roll gently with the rolling pin to push the cheese into the surface of the pastry. Fold the pastry into thirds, like a sheet of writing paper, and then in half, wrap and rest again for thirty minutes. Repeat this entire process twice again with the remaining two thirds of the cheese and rest it again for fifteen minutes. Pre-heat the oven to 175Ë&#x161;C. Butter two baking trays. Roll the dough out to a thickness of 75 millimetre and cut into strips of eighteen by two centimetre. Twist the strips and lay in rows on the prepared baking trays. Bake in the middle of the oven for about fifteen minutes until crisp and pale gold. Remove from the oven to cooling rack. Store in an air-tight container.

creamy herbed pasta Serves 8

Cook the pasta.

1kg pasta

Melt the butter, gently sautĂŠ the onions

50g butter

and the garlic. Sprinkle the flour over

2 onions - chopped

the onion mixture. Add the tomatoes,

1 clove of garlic

black pepper, thyme, oregano, salt and

1 tin of chopped tomatoes

simmer for a few minutes. Add the

2 tablespoons flour

wine,

150ml white wine

mushrooms, return to heat and cook

250ml cream

till just done.

200g mushrooms 5ml thyme 5ml oregano salt and black pepper to taste

then

the

cream.

Add

the

Gi, Mn(i

crunchy tuna pĂ˘tĂŠ 1 tin solid tuna in vegetable oil

Drain the tuna and add the onion,

Â˝ onion, finely chopped

apple

1 apple, peeled and chopped into

mayonnaise, yoghurt, tomato sauce,

small cubes

salt and pepper well. Fold into tuna

1 squeeze of lemon juice

mixture

4 tablespoons mayonnaise

parsley and paprika.

2 tablespoons plain yoghurt 1 teaspoon tomato sauce salt & black pepper parsley and paprika to garnish

and

lemon

serve

juice.

Mix

sprinkled

the

with

spicy masala chicken Serves 4-6

Pound together garlic and ginger in a mortar with a few drops of oil, set

1kg chicken portions

aside. Heat the oil in a large frying pan

3 cloves garlic - crushed

and braise onion until golden brown,

1 walnut sized knob root ginger,

reduce heat and add cinnamon, cumin,

peeled and chopped

coriander and fennel and sizzle briefly.

30ml sunflower oil

Add chicken skin side down, and

2 medium onions, chopped

brown

2 sticks cinnamon

remaining ingredients, then cover and

5ml ground cumin

simmer over very low heat for 30-40

5ml ground coriander

minutes, or until chicken is cooked.

2ml ground fennel

Stir occasionally to mash the tomatoes.

400g ripe tomatoes, skinned

Tilt lid of pan and simmer for a further

and chopped

ten minutes to reduce and thicken the

5ml turmeric

gravy. Check seasoning and remove

4 whole cloves

whole spices and curry or bay leaves.

5ml salt

Turn into warmed serving dish and

pinch of sugar

garnish.

5-10ml garam masala 4 fresh curry leaves, rinsed in salt water and soaked or 2 bay leaves 250ml water chopped fresh coriander leaves or parsley to garnish

lightly,

turning

once.

Add

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BRAAI

sosaties

mushroom sauce

chicken kebab marinade

sosaties Serves 6 1Â˝ kg cubed leg of lamb Marinade: 2 large onions

Pour the marinade over the cubed lamb, cover and put into fridge for a day. Turn over once or twice. Put meat onto wooden skewers and cook over hot coals using the heated marinade as a baste.

200 ml olive oil 2 cloves garlic 10ml fresh ginger chopped 12Â˝ ml curry powder 10ml turmeric 10ml whole coriander seeds 10ml whole cumin 10ml black peppercorns 10ml whole cloves 30ml chutney 3 bay leaves 7Â˝ ml salt

Solanie Mbhiza

mushroom sauce For 6 servings

Melt the butter and fry the mushrooms for about five minutes. Remove the

175g butter

mushrooms and stir in the flour and

500g mushrooms

the milk. Stir over low heat until

3 tablespoons flour

thickened. Put the mushrooms back in

500ml milk

and add salt and lots of black pepper.

salt and black pepper

chicken kebab marinade For 8 chicken breasts

Place all ingredients in a glass jar and shake well.

150ml oil 2 garlic cloves - squeezed 150ml lemon juice 1 sliced lemon 1 tablespoon Worcestershire sauce 1 teaspoon thyme salt and pepper

DESSERT

apricot cream

brandy snaps

malva pudding

lemon meringue pie

old cape brandy pudding

strawberry cream

festive chocolate cake

homemade ice-cream

orange chocolate mousse

tiramisu

apricot cream Serves 4

Liquidize the tinned apricot with the sherry and the caster sugar. Whip the

1 cup caster sugar

cream to stiff peak stage. Gently fold in

2 tablespoons sherry

the apricot mixture; first â&#x2026;&#x201C;, then the

1 packet slivered almonds

rest. Refrigerate. Roast the slivered

2 tins of apricot

almonds just before serving. Sprinkle

500ml cream

on top and add a sprig of mint.

mint to garnish

brandy snaps Serves 4 to 6

Melt the butter, syrup and sugar. Sift the flour and ginger into the syrup and

60g butter

add the brandy. Beat well. Grease a

90g golden syrup

baking sheet well and drop teaspoons

90g caster sugar

full of the mixture onto the sheet,

60g cake flour

allowing space in between. Bake till

5ml ground ginger

golden brown on 180Ë&#x161;C (gas 6). When

5ml brandy

cool enough to touch, fold them

250ml cream

around the handle of a wooden spoon. Cool and fill with whipped cream.

malva pudding Serves 12

Cream 20 ml butter with 250 ml caster sugar. Add two eggs one at a time,

20ml butter

beating well. Add the apricot jam. Stir

250ml caster sugar

the bicarbonate and vinegar into the

2 eggs

milk - it will curdle. Add the flour with

1 tablespoon apricot jam

a pinch salt to the butter and sugar

1 teaspoon bicarbonate

mix, alternating with the milk. Pour the

1 teaspoon vinegar

batter into a well buttered oven dish

125ml milk

(approx. 20x30cm) and bake at 180

250ml sifted flour

degrees for forty-five minutes.

salt For the syrup, combine the cream, for the syrup:

sugar,

250ml cream

essence, bring to the boil to melt the

180ml sugar

sugar and butter, then pour over the

125g butter

cooked pudding after it has cooled for

125ml boiling water

a few minutes.

butter,

water

and

vanilla

5ml vanilla essence Serve hot with freshly whipped cream.

lemon meringue pie Serves 10

Melt the butter and mix with the biscuits. Line a pie dish (approx. 20

100ml butter

cm)

1 packet marie biscuits

condensed milk, egg yolks, lemon juice

1Â˝ tins condensed milk

and lemon rind together and pour over

3 eggs, separated

the biscuit base. Beat the egg whites

Â˝ cup lemon juice

with the sugar until stiff. Top the pie

lemon rind

with meringue and bake at 170Ë&#x161;C till

30ml sugar

brown.

with

the

biscuits.

Mix

the

old cape brandy pudding 250g dates, chopped

Pour boiling water and bicarbonate

3ml bicarbonate

onto the dates and allow to stand.

250ml boiling water

Cream the butter and sugar, add the

120g butter

eggs one at a time and beat well. Add

180ml caster sugar

the flour, sifted with baking powder

2 eggs

and salt. Stir this into the date mixture

250ml cake flour

with the nuts. Mix in the cinnamon and

3ml baking powder

ginger. Pour into a well buttered dish

125ml chopped pecan or walnuts

and bake at 180Ë&#x161;C (gas 6) for forty-

125ml flour

five minutes. Cool slightly and pour

5ml ground cinnamon

over the syrup.

2ml ground ginger pinch of salt

For the syrup, boil all the ingredients together, other than the brandy or

for the syrup:

sherry, then add the brandy or sherry.

250ml water 375 ml sugar few sticks of cinnamon 5 cloves few strips of orange and lemon rind lump of butter 100ml brandy/sherry

Tinyiko Mkhabela

strawberry cream Serves 6

Sprinkle

the

sugar

over

the

strawberries and let the stand for thirty 500g strawberries

minutes.

200g caster sugar

smooth. Soften the gelatin in fifty

20ml gelatin

millilitre water, dissolve over low heat,

50ml water

then stir into the strawberry purĂŠe. Set

2 egg whites

aside until it begins to thicken. Whisk

400ml cream

the egg whites with a pinch of salt and

salt

fold together with the cream. Pour into

mint leaves to garnish

separate glass bowls and decorate with

PurĂŠe

strawberries

until

strawberries, mint leaves and cream. Chill until set.

festive chocolate cake 500ml sugar

Place sugar, oil, water and egg yolks in

250 ml oil

a bowl, then beat until mixture is thick

250ml warm water

and cool. Sift flour, baking powder, salt

6 eggs separated

and cocoa together three times. Add

500ml flour

sifted ingredients to oil mixture and

30ml baking powder

fold in. Whisk egg whites in clean bowl

2Â˝ml salt

until just beginning to form peaks.

60ml cocoa

Fold into mixture. Line two cake tins with

grease-proof

paper.

Divide

for the icing:

mixture and bake 180Ë&#x161; for forty

3 cups sifted icing sugar

minutes. For the icing, sift the icing

2 tablespoons cocoa

sugar and cocoa together, then cream

125ml butter

the butter and add sugar / cocoa mix little by little. If the mixture becomes too stiff add 15-30ml milk or water.

homemade ice-cream Serves 4

Beat the egg whites until stiff and fold in the egg yolks. Beat the cream and

4 eggs separated

when stiff fold in the condensed milk.

1 tin condensed milk

Mix it all together and place it in a

400ml cream

container and freeze.

2 teaspoons vanilla essence

orange chocolate mousse 150g dark chocolate

Break the chocolate into small pieces and

tablespoon of brandy

melt with the brandy in a pot over boiling

4 eggs, separated

water. Soften the gelatine in the orange

250ml cream

juice and rind and dissolve over hot

1 orange

water. Add the egg yolks to the cooled

gelatin

chocolate, then add the gelatine. Add the whipped cream and the whipped egg whites. Pour into ten little dishes and chill well. Decorate with chocolate shavings, toasted almonds or cream.

tiramisu Â˝ cup strong black coffee

Mix the coffee and the brandy (leaving

Âź cup brandy

2 teaspoons) and dip each finger

2 large eggs, separated

biscuit in the mixture. Arrange the

125g finger biscuits

finger biscuits in a shallow dish,

25ml caster sugar

covering the bottom, and pour the

2 teaspoons cocoa

remaining coffee and brandy mixture

250g mascarpone cheese

over it. Cream the egg yolks and the sugar until pale yellow and thick. Add the two teaspoons of brandy and the mascarpone to the egg mixture and mix until smooth. Beat the egg whites until stiff and fold into the cheese mixture. Spoon mixture over biscuits and put into the fridge for four hours. Dust with a little cocoa powder before serving.

conversion chart VOLUME

WEIGHTS

Cup

30ml

½ oz

15 g

¼ Cup

60 ml

1 oz

30 g

Cup

80 ml

2 oz

60 g

½ Cup

125 ml

3 oz

90 g

Cup

170 ml

4 oz

125 g

¾ Cup

190 ml

5 oz

150 g

1 Cup

250 ml

6 oz

180 g

2 Cups

500 ml

7 oz

210 g

4 Cups

1 litre

½ lb

250 g

1 lb

500 g

⅛

⅓

⅔

⅛ tsp

1 ml

2 lb

1 kg

¼ tsp

1.5 ml

240 g

500 ml

½ tsp

3 ml

1 000 g

1 kg

1 tsp

5 ml

2 tsp

10 ml

3 tsp

15 ml

1 dsst

10 ml

1 tbl (sml)

12.5 ml

1 tbs (lrg)

15 ml

Mint

Knife crafted by Dale Goldschmidt

All rights reserved. No part of this publication may be reproduced, transmitted, or stored in a retrieval system, in any form or by any means without permission in writing from Nottens Bush Camp CC Text ÂŠ Nottens Bush Camp CC 2009 Photographs & Design ÂŠ Pauline Volker 2009 ISBN 978-90-814258-1-0