In South Africa, writers Errieda du Toit and Daleen van der Merwe offer history and instruction on the region’s famed buttermilk rusk.
How to make South African Buttermilk Muesli Rusks. This easy Afrikaner rusk recipe for karringmelk beskuit is made without yeast, but with a cake like batter using self-rising flour instead. The rusks are twice baked until they become a hard, dry, sweet, crumbly biscuit perfect for dunking in coffee or tea.
These sweet pumpkin fritters have been a real hit with my daughter and I. Growing up in South Africa, Nick was used to these delights as a breakfast, using up leftover South African style cooked pu…
You need to try every delicious recipe on this list of classic South African Desserts! From malva to milktart, you wont be disappointed.
Ingredients x1 packet Marie Biscuits / Tennis biscuits / Digestive biscuits x1 Moirs Lemon Jelly x2 Tins Goldcrest Granadilla Pulp 125g Butter, melted x1 tin Condensed Milk Method Crush the biscuits and mix with the butter. Press this into an 8” pie plate. Mix one packet lemon jelly with 3/4 cup boiling water. Stir well. Add 2 tins granadilla pulp, stir in well, add 1 tin condensed milk and mix well. Pour onto the biscuit biscuit base and chill until set. Serve with fresh cream or a drizzle of granadilla pulp
An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon.
Devilishly Simple Canvases for All Your Favourite Flavour Combinations, but Just as Glorious on Their Own
I love rusks, but after you have made them a few times and realise how much sugar and fat go into them, you feel more and more guilty about eating them. I have experimented with many so called ‘healthy’ recipes and in my experience if you drop the fat content too much the rusks end up super hard. But I have successfully reduced the sugar in this recipe by 80% and added lots of fibre rich ingredients making it tummy friendly. And there is no compromise in flavour! The whole family will love them. Low sugar high fiber rusks 2 cups cake flour 2 cups nutty wheat or brown flour 2 cups bran flakes 2 cups desiccated coconut 1 cup oats ½ cup of toasted seeds (breakfast mix; omega mix; ultimate mix) 15 ml bicarbonate of soda 15 ml baking powder 15 ml cream of tarter 150g brown sugar 2tsp cinnamon 10ml vanilla essence 100g honey Non nutritive sweetner (the equivalent of 20 spoons of sugar) 5ml salt 400g butter, just melted 2 large eggs, beaten 800ml buttermilk Preheat the oven to 200˚C. Sift together all the flowers and add the remaining dry ingredients. Make a well in the centre and pour in the melted butter, honey, buttermilk and eggs. Mix to form a thick dough. Spread into a greased baking tin and bake until risen and golden brown, about 45 mins to an hour. Allow to cool completely before cutting into long thin pieces. You can speed up the cooling process by putting it into the fridge or freezer. Arrange spaced out on a baking tray or wire rack and dry out in the oven at 80˚C, for a couple of hours until crisp and dry. PS - if you want this recipe in a nice printable word format, please e-mail me at [email protected] and I will gladly mail it to you.
Similar to the British flapjack, but these are crunchie and chewy. You can add chopped raisins, dried apricots or apples, add choc chips or chopped nuts. There are so many options.
This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this!
Milk tart with creamy filling and a homemade crust is a South African classic. Perfect as dessert or served for tea time.
An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon.
When I first arrived in South Africa I was completely unprepared for the local obsession with rusks. To my mind, and to most non-South Africans, a rusk is a dry, hard baby biscuit, designed to aid …
Here's an easy recipe for Roosterkoek. Heritage day is around the corner in South Africa and you know what that means? BRAAI! Yes, South Africans love their braai days. It's
These traditional South African Buttermilk Rusks are wonderful with your morning cuppa. Click here to see the full recipe.
An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon.
Pumpkin fritters are the perfect accompaniment to a leg of lamb, green beans rice and potatoes. A perfect plate of South African goodness. What are you waiting for? Give our recipe a go:
This 5-ingredient paleo lemon curd tart features a rich lemon filling and a golden coconut flour crust – a healthy dessert that everybody will love!
*UPDATED* This is the “most read” recipe on my blog => but not because it is a favourite – but because of the ongoing discussion about “flapjack” versus “crum…
It’s really important to take an electrolyte drink after a workout or whenever you feel that your body needs a boost of energy. I made this homemade electrolyte drink to take after my morning full body workout and and also after my weekly infrared sauna ( read about it here ). I decided to go ... Read More about Homemade Electrolyte Drink
Souttert is traditional South African boerekos enjoyed by the Afrikaans community. Ham and cheese are used as a filling in this sout tert recipe but you can play with different ingredients.
I travelled 400km all the way into the middle of the Karoo to find the perfect koeksister recipe - and I found it!
