2 cups flour
1 tsp salt
3 tsps baking powder
1 x tin Mild and Spicy Chakalaka
Mix the dry ingredients together. Beat the egg and add to the dry ingredients. Add the tin of Chakalaka. Mix together and place into a greased loaf tin. Sprinkle cheese on top (lots) and bake @ 180 degrees celsius for approximately 35-45 minutes.
(Thanks Stephanie K)
I absolutely love this milktart, and so does everyone else who I make it for. Yum!
1 packet of tennis biscuits
1 litre of full milk
2 dessertspoons butter/marg
2 ½ dessertspoons flour (heaped)
2 ½ dessertspoons cornflour (maizena) (heaped)
1 ½ cups of sugar
1 tsp vanilla essence
In a large square serving dish lay your tennis biscuits side by side flat on the bottom of the dish.
In a mixing bowl mix together the eggs, sugar, flour, cornflour, vanilla essence. Beat well. On the stove in a big pot bring the milk to the boil. When it starts slightly boiling add the egg mixture and stir stir stir well. DON’T stop stirring! Stir until it thickens up, then add the butter/marg and stir some more. When its nice and thick pour it onto the biscuits in the dish and spread out nicely. Sprinkle some cinnamon on top and refrigerate until cool then you can munch!
I conjured up the Domestic Goddess in me last night again. She hides out in funny places, but if I look hard I can haul her out from beneath the boulder she’s hiding under. :-p
While the Bobotie was in the oven for supper, I made some scones, which went down really well with butter and raspberry jam for pudding last night. Mmmmm!
It was the scone mix from the Snowflake range. You buy the packet for around R8 and add eggs, milk and oil, then you bake it. And it’s oh so yummy!
I packed some in for Riaan and I for lunch today, I think they’ll fast become breakfast though. 🙂
Layer the like this:-
Bottom – layer of lettuce, break it up small bits
Cup of frozen peas
Slice onion rings, not a whole onion
Miracle Whip mayonnaise
On top fry some diced bacon until crisp, sprinkle on top.
(Thanks to Sonja)
250g pork sausages, skinned
1 onion, finely chopped
2 slices bread, soaked in water for a coupla seconds
Spices – mixed herbs, salt, pepper, whichever meat spices you like
1 Tablespoon of flour
Grease/oil a loaf pan and preheat your oven to 180 degrees Celsius.
Place all of the above in a mixing bowl and squelch and knead through with your hands. Make sure its all squelched together and mixed up thoroughly. Transfer it to the loaf pan and pack it all in nicely. Sprinkle some breadcrumbs over the top. Bake it in the oven for about 1 to 1½ hours. To check if its done insert a knife and see what colour the juices are that run out. They should be clear when its done.
Pieces of chicken, wash and put in bowl, add salt to taste. Add breyani spices.
To this add curry powder 2T, ginger & garlic (dessertspoon of each)
Grate a tomato and add.
Add fresh thyme
Add plain yoghurt (1 ½ mugs full)
Mix up nicely.
Colour must be nice.
Leave this in fridge for a while to marinade.
Prepare rice – parboil – must be hardish. Don’t overcook. (use 3 cups).
Parboil breyani dhall (black lentils) don’t boil too soft ½ cup.
Cut up huge onion or two smaller ones. Add ½ cup oil to a pot. Add 2 desertspoons butter/marg. Add onion and brown. Add cinnamon sticks, bay leaves, aniseeds. Brown. Remove from heat. Half of the fried onion & oil you throw into chicken bowl. The other half put in another bowl.
Take ½ of the parboiled black lentils. Throw into same pot that you did onions in. Add chicken onto that. Place some potatoes/boiled eggs around. Throw rest of lentils over and then rest of rice. Take cup of water and throw it over rice. The last thing you do is throw the last bit of oil and onion over top. Cover pot with foil. Put lid on. Put into preheated hot oven at 300 ˚C for 15 mins and then bring heat down to 200˚C. Leave it to steam for an 1 & 1/2 hours. If it is too watery then put the heat up to dry up a bit. Its done when there is no more water left and the spoon is a bit “oily”.