 | |
| Wild Africa Creme Brulee |
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 |
Ingredients
1 cup sugar (250ml)
1 cup marg (240g)
2 cups Oats (500ml)
1 3/4 cups coconut (400ml)
2 cups Flour (500ml)
2 Tablespoons Golden Syrup
2 Tablespoons boiling water
1 teaspoon sodium bicarbonate
Method
Cream butter and sugar well.
Beat in Golden Syrup
Blend coconut into creamy mixture.
Mix oats and flour and add to mixture.
Dissolve bicarb in boiling water and blend into dough.
Press into greased oven dish.
Bake 275F degrees for 45 minutes.
Ingredients
250 ml sugar
1 large egg
15 ml soft butter
60 ml smooth apricot jam
250 ml cake flour
5 ml bicarbonate of soda
1 ml salt
250 ml milk
10 ml vinegar
10 ml vanilla essence
Sauce
250 ml cream or evaporated milk
100 g unsalted butter
125 ml sugar
60 ml hot water
Method
Preheat oven to 180°C (350F)
In a bowl beat sugar,egg,butter and jam until pale and fluffy.
Sift flour,bicarb of soda and salt into a bowl.
Mix milk,vinegar and vanilla essence.
Fold flour mixture and milk mixture alternatively into egg mixture.
Pour into a buttered large baking dish,cover with foil,shiny side down.
Bake for 45-50 minutes until firm,or until a skewer inserted in centre comes out clean.
Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
------------Sauce---------------.
Combine ingredients in a saucepan.
Heat stirring,until butter melts and sugar is disolved.
Pour over hot Pudding.
Serve with whipped cream.
Peppermint Crisp Tart
Ingredients
375g / 1 tin caramelised condensed milk (Caramel Treat)
2 x 200g packets tennis biscuits
4 peppermint crisps – grated
Method
Line dish with layer of biscuits
Whip cream until it is just starting to thicken
Add caramel and mix
Add peppermint crisp and mix
Place half of mixture on biscuit layer
Layer more biscuits
Cover with other half of mixture
Sprinkle with tennis biscuit crumbs
Cover with cling film and place in fridge overnight
(Makes 2)
Ingredients for crust
2 cups flour
1 egg
2 t BP
½ cup butter (125ml)
½ cup sugar (125ml)
pinch salt
Cream butter and sugar well, add beaten egg.
Sift in flour, BP and salt.
Mix until like dry breadcrumbs.
Press into sandwich cake pans and bake in oven at 200°C (400F) until golden brown.
Ingredients for tart filling
4 cups milk (1Litre)
3 eggs
3 dessertspoons butter
pinch of salt
1 cup sugar (250ml)
3 Tablespoons flour
3 Tablespoons cornflour
ground cinnamon to sprinkle on top
Method
Boil milk and butter
Mix dry ingredients well
Add beaten eggs.
When milk boils, quickly add egg mixture.
Allow to thicken and boil for a few minutes, stirring all the time.
Pour into baked shell immediately and sprinkle with ground cinnamon.