Curried Peach Salad

Ingredients:
750g onions finely chopped
1kg canned sliced peaches in syrup
125ml white wine vinegar
1tbs Rajah Curry Powder
1tbs Robertsons turmeric / borrie
1ml salt
oil for frying

Method:
Brown the onions in the oil
Add the vinegar and simmer for 1 minute
Stir in the curry powder, turmeric and salt and simmer for 2 minutes
Add the sliced peaches and as much syrup as the mixture will hold
Mix well
Allow to cool before serving
Serve with meat or fish

Sousboontjies

Ingredients:
500g sugar beans
water
50ml vinegar
125ml sugar
salt and pepper to taste

Method:
Soak beans overnight in water
Add fresh water, bring to the boil, reduce heat and simmer for about 1.5 hours until beans soft
Rinse in cold water, drain and remove skins
Add the vinegar, sugar, salt and pepper and bring to the boil again. Boil for 5mins and remove from heat
Allow to cool before serving

Pap and Cheese Bake

Ingredients

1.2 litres water
5 ml salt
500 ml mealie meal
30-50 ml butter
500 ml cheddar cheese
2 tomatoes, sliced
1 ml black pepper
5 ml dried or 15 ml chopped fresh origanum
15 ml grated parmesan cheese
2 eggs, beaten
250 ml milk
3 ml salt or seasoning salt

Method

Bring the water and salt to the boil. Add the mealie meal mixing well. Cover with the lid and simmer for 20-30 minutes until done. Stir in the butter and half the cheese. Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish. Arrange half the tomato slices on top and season with pepper and origanum. Cover with the remaining pap and spread evenly. Sprinkle the remaining cheddar cheese and the parmesan over. Beat the eggs, milk and salt together and pour over the pap.
Bake at 180ºC for 80 minutes or until the egg mixture has set. Arrange the remaining tomato slices on top 20 minutes before baking time expires. Serve hot.

Yellow Rice Recipe

Ingredients

1 cup long grain white rice

1/2 teaspoon salt

1 1/2 teaspoons ground turmeric

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/2 cup dark seedless raisins

1 tablespoon butter

2 1/2 cups water

Method

1. In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered.

2. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed.

3. Remove from the heat and fluff with a fork. Keep warm until serving time.

Mieliebrood Recipe

Mieliebrood

Ingredients:

1 cup white cornmeal

1 cup cake flour

1/2 cup sugar

3 teaspoons baking powder

1 pinch salt

3 eggs

1 cup milk

3 tablespoons cooking oil

1 can cream-style sweet corn

Method:

1. Sift together cornmeal, flour, sugar, baking powder and salt.

2. Beat eggs, milk and oil together very well and add to dry ingredients.

3. Stir in sweetcorn.

4. Bake at 350F for 1 hour (Check at 50 minutes).

Orange Sweet Potato

Ingredients:

2kg sweet potatoes 125ml brown sugar
30ml marg / butter salt and pepper
5ml grated orange rind 125ml raisins / sultanas (opt)
50ml cornflour
500ml orange juice

Cook sweet potato until tender.If using fresh sweet potato remove skins and slice. Place slices in a shallow ovenproof dish. Dot with marg / butter. Mix cornflour with a little orange juice to make a smooth paste. Add the rest of the orange juice and all other ingredients. Heat this mixture in a small pot and bring to the boil. Allow to thicken and pour over the sweet potatoes. Cover and bake for 30 min at 180. Serve hot. Serves 6 - 8