Toblerone cheesecake

Prep time: 20 minutes
Total time: 3 hours 20 min
Makes : 12 servings, 1 piece (120 g) each.


·         1-1/4 cups Oreo Baking Crumbs – these are generally not available, so suggest digestive biscuits or tennis biscuits (crushed)
·         1/4 cup butter, melted
·         2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened (or you can use any other good cream cheese)
·         1 cup Smooth Peanut Butter
·         1 cup sugar
·         2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
·         1-1/2 cups thawed Cool Whip Whipped Topping, divided – we suggest using Orly Whip

MIX crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Orly Whip. Spoon over crust. Refrigerate 3 hours.
MICROWAVE remaining Orly Whipand chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

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Quick West Coast seafood potjie

This Recipe comes from Pick & Pay

Nothing beats a potjie – except when the cooking time outlasts hungry guests. Succulent with a delicious smack of the sea, this one cooks in minutes!

Main Ingredients
1 knob PnP butter
1 glug PnP Finest extra-virgin olive oil
1 large onion, finely chopped
4 cloves granulated garlic, finely chopped
1 kilogram black mussels, cleaned and beards removed
500 grams prawns, deveined
500 grams firm white fish fillets, cut into chunks
125 ml no name dry white wine
250 ml PnP cream
125 ml chopped parsley
1 pinch salt and milled pepper
4 cups steamed white rice, or crusty bread, for serving

·         Heat butter and a glug of oil in a potjie over medium coals.
·         Fry onion until soft, add garlic and fry for another minute.
·         Toss in mussels, prawns and fish and pour over wine.
·         Bring to the boil and cook covered for 6-8 minutes or until mussels have opened (discard unopened ones) and prawns and fish are just cooked.
·         Add cream and parsley and gently stir to combine.
·         Season and serve immediately with rice or bread.
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Chocolate potjie pudding

This luxurious yet economical pudding is a perfect end to a memorable meal.
250 ml (1 c) cake flour
60 ml (4 tbsp) cacao powder
10 ml (2 t) baking powder
pinch of salt
45 ml (3 tbsp) butter, melted
190 ml (¾ c) castor sugar
1 egg
5 ml (1 t) vanilla essence
250 ml (1 c) milk
Sauce: Mix 60 ml (4 tbsp) cacao powder with 625 ml (2½ c) boiling water and 190 ml (¾ c) soft brown or yellow sugar. Dissolve sugar over low temperature. Move to hotter spot and boil for 5 min. Keep warm over lower heat.
1. Batter: Sift dry ingredients together. Cream melted butter and sugar with a wooden spoon. Add egg and essence and mix well. Add to dry ingredients alternating with milk. Spoon batter into sauce in potjie, cover with lid and cook over low temperature for 30 min. without lifting lid. Serve with cream or ice cream.
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Spicy oat Biscuits – makes about 40 biscuits


125 g butter                                
10 ml grated lemon rind
½ c white sugar                            
½ c brown sugar
1 egg                                            
300 ml cake flour
2 ml salt                                      
2 ml bicarb of soda
10 ml cinnamon                             
2 ml mace
1 ½ c rolled oats                            
2 ml nutmeg
60 ml chopped walnuts


1.        Pre-heat oven to 180*C (350*F)
2.       Sift flour, salt, bicarb & spices
3.       Beat egg
4.       Cream butter, lemon rind & sugars
5.       Add egg, mix
6.       Gradually add four mixture with the oats & nuts to creamed mixture
7.       Mix lightly but thoroughly
8.       Take some dough & shape into balls just smaller than walnuts.
9.       Place on UNGREASED baking sheet
10.    Bake for 12 – 15 minutes.
11.     Allow to cool on wire rack.
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Golden potjie

Another Potjie from Checkers

A lovely potjie with sunshine food – rich in colour and in taste.
1 large onion, sliced in rings
sunflower oil
6 cloves of garlic, crushed
5 cm fresh ginger, peeled and grated
1 – 2 chillies, seeded and membranes removed, chopped
500 g lamb loin chops
1 medium butternut squash, peeled and cut in chunks
2 yellow mealie cobs, cut in 2 cm slices
250 ml (1 c) chicken stock
ground sea salt and black pepper
1. Sauté onion in oil until translucent. Add garlic, ginger and chilli and sauté for a few min. Remove and keep warm. Brown meat, add rest of ingredients and simmer until meat is tender. Season and serve with jasmine or basmati rice.
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Pork and bean potjie

Another Recipe from Checkers
This smoky pork and bean potjie, rich in flavour and texture, is a perfect winter warmer.
6 x 1,5 cm slices of smoked pork OR Kasseler chops,
cut in 2 cm chunks
1 bunch of spring onions, chopped
6 cloves of garlic, crushed
sunflower oil
250 g baby carrots OR 6 medium carrots, cut in chunks
1 x 400 g tin chopped tomatoes OR 3 large fresh tomatoes, chopped
250 ml each: butter beans and red kidney beans, soaked overnight and boiled until cooked but firm
1 x 400 g tin baked beans in tomato sauce OR use tinned beans: 1 x 400 g tin each of at least 3 different kinds, drained
375 ml (1½ c) fruity white wine (e.g. Chenin Blanc)
50 ml fresh origanum, chopped
1. Brown pork in oil over medium heat. Remove and keep warm. Sauté spring onions and garlic for a few minutes. Add pork and rest of ingredients and simmer until sauce thickens and all the flavours have mingled well. Serve with couscous.
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Potjie pie

This is another potjie recipe from Checkers

If you dont know what a potjie is and how to cook with a potjie please contact me

With a delicious mince filling and cheese crust, this pie is irresistible.
2 onions, finely chopped
6 cloves of garlic, crushed
olive oil
2 celery sticks, finely chopped
5 medium carrots, finely chopped
5 medium baby marrows, cut in chunks
250 g streaky or back bacon, chopped
200 g chicken livers, chopped (optional)
500 g lean mince
2 x 400 g tins chopped tomatoes OR 6 fresh tomatoes, chopped
250 ml (1 c) red wine
10 ml (2 tsp) sugar
2 bay leaves
a handful of origanum or basil leaves, chopped
ground sea salt and black pepper
1. Sauté onions and garlic in oil over medium heat. Remove and keep warm. Repeat with mixture of carrots and celery and then with mixture of meats. Mix all ingredients in potjie and simmer over low heat until thick and flavourful. Season.
2. Crust: Sift 250 ml (1 c) cake flour, 10 ml (2 t) baking powder and pinch of mustard, cayenne pepper and salt together. Add 250 ml (1 c) grated cheddar cheese. Beat 1 egg into 125 ml (½ c) each: milk and sunflower oil. Mix with dry ingredients into a soft batter. Add 45 ml (3 tbsp) chopped parsley and coriander or basil leaves. Cover potjiekos with batter and simmer with lid on for ±10 min. until cooked. Sprinkle with grated cheese. Serve with pap or polenta.
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Sand Biscuits

Makes about 2 dozen

125 g butter                                      
40 ml taystee wheat

100 ml sugar                                      
2 ml   baking powder

10 ml vanilla essence                          
310 g cake flour

15 blanched  almonds, halved 

1.        Melt butter in a small saucepan, allow it to cool slightly.
2.       Pour off the glee into a mixing bowl, leaving the residue behind. Allow glee to cool.
3.       Grease the baking trays.
4.       Add the sugar & vanilla essence. Cream till light & fluffy.
5.       Sift the flour, taystee wheat & baking powder.
6.       Add the flour mixture into the glee mixture, mix well.
7.       Roll dough into small balls & place on the greased baking trays.
8.       Press a ½ an almond firmly into each ball.
9.       Refrigerate balls for 30 minutes.
10.    Pre-heat oven to 150*C (300*F).
11.     Bake for 15-20 minutes, allow to cool slightly before removing from trays.

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Short Bread


2 c cake flour                              
250 g butter, softened
60 ml castor sugar                       
45 ml corn flour
extra castor sugar
1.        Pre-heat oven to 150*C (300*F).
2.       Grease a 25 cm X 25 cm glass dish.
3.       Mix all the dry ingredients in a mixing bowl.
4.       Rub the soft butter into the dry ingredients, with your finger tips.
5.       The mixture will  become crumbly.
6.       Press the dough into the greased dish with finger tips.
7.       Prick the surface with a fork.
8.       Bake for 1 hour or until golden brown.
9.       When baked, sprinkle with the extra castor sugar.
10.    Cut into strips while still hot.
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Refrigerated Bran Muffins

2 c Allbran flakes (to be socked)      
4 c dry Allbran flakes2 c boiling water                              
250 g margarine1 ½ c sugar                                      
4 eggs1 litre butter milk                           
5 c cake flour25 ml bicarb of soda                       
5 ml salt 

In bowl:1.        Put 2 c Allbran flakes into bowl, pour over boiling water, set aside &
     allow to cool. In large mixing bowl:

1.        Cream together margarine & sugar.
2.       Add the eggs, mix well.
3.       Beat in  buttermilk & soaked bran mixture.
4.       Sift together cake flour, bicarb of soda & salt.
5.       Add the sifted ingredients to the creamed mixture, fold until flour is mixed in.
6.       Fold in 4 c additional dry Allbran flakes.
7.       Store batter in covered container in fridge, keeps for 4 weeks,

    When ready to bake:
1.        Pre-heat oven to 200*C (400*F).
2.       Grease muffin tray well.
3.       ¾ fill tray
4.       Bake for 20 minutes.
5.       Add raisins or chopped nuts before baking.

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