PUMPKIN  RAISIN  BREAD

Rika Theron

Ingredients:
400 g sifted flour,
5 ml baking powder,
10 ml bicarbonate of soda,
8 ml salt,
5 ml cinnamon,
2,5 ml ground cloves,
70 g chopped nuts,
100 g raisins,
465 g sugar,
155 g butter,
4 eggs,
175 ml water,
500 g cooked pumpkin.

Method
Preheat oven (180°C).  Mix together flour, baking powder, bicarbonate of soda, salt and spices, sift.  Toss nuts and raisins lightly in flour, add to mixture.  Put sugar and butter into another bowl, beat until creamy.  Add eggs, one at a time, beating well after each, then add pumpkin.  Add flour mixture and water, folding until thoroughly mixed.  Put into 2 greased loaf tins and bake for 1 hour.

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PORK  AND  APRICOT  CURRY

Rika Theron

( 4 portions)

Ingredients:
1 kg lean, boneless pork thick rib, cubed,
15 ml oil,
2 onions, chopped,
1 clove garlic, crushed,
25 ml curry powder,
250 ml apricot juice,
3 large tomatoes, peeled and chopped,
50 ml lemon juice,
50 ml chutney,
1 green apple, cored and sliced,
75 g dried apricots,
3 bay leaves,
5 ml salt, black pepper.

Method: 
Brown meat in heated cooking oil.  Add onions and garlic and sauté until transparent.  Add curry and fry for 1 minute.  Heat tomato, apricot juice and lemon juice and add to meat with remaining ingredients.  Cover with lid and simmer for a further 5 minutes until thick.

LAYERED  DRIED  FRUIT  CASSEROLE

Rika Theron

Ingredients:
250 g mixed dried fruit salad,
62,5 ml salad oil,
125 ml vinegar,
10 ml mustard powder,
1 tin condensed milk,
salt & pepper,
3 ml cayenne pepper,
juice of 1 lemon,
6 bananas, fresh or dried, sliced.

Method: 
Soak dried fruit overnight covered with cold water.  Next day boil briefly in scalding water and drain.  Cool fruit.  Blend oil, vinegar and mustard with condensed milk to make a thick dressing.  Season to taste with cayenne, salt & pepper.  Peel bananas or 12 half dried bananas.  Coat with lemon juice and slice.  Layer dried fruit and bananas alternately in serving dish and pour over dressing.  Leave to stand for at least an hour.  Serve cold with hot meat dishes.

GRANNY  DRIED  FRUIT-FILLED  PANCAKES

Rika Theron

Ingredients:
Pancakes:
250 ml cake flour
2,5 ml salt
5 ml baking powder
12,5 ml castor sugar
2 eggs, well beaten
375 ml. milk
60 g melted butter
10 ml lemon juice
4 mashed bananas, rubbed through a sieve
oil for frying

Filling:
110 g honey or golden syrup
30 g butter
grated rind of 1 lemon
12,5 ml lemon juice
12,5 ml brandy
110 g sultanas chopped
110 g seedless raisins chopped
110 g chopped walnuts
10 maraschino cherries, cut into quarters.

Method:
Melt honey and butter.  Add lemon rind and juice, brandy, sultanas and raisins.  Bring to boiling point.  Boil for 1 minute.  Add cherries and nuts, keep at one side while preparing pancakes.  Sift flour, salt, baking powder and castor sugar together in a bowl.  Beat eggs, milk and butter together.  Make a well in centre of dry ingredients, add liquid slowly, stirring all the time, working flour in gradually to make a thin cream consistency.  Add banana mixed with lemon juice.  Add more milk if mixture is too thick.  Grease a griddle with oil and cook pancakes until golden brown.  Keep hot.  Make about 10 pancakes.  Heat dried fruit filling and spread a little on each pancake.  Roll and place on a warm dish.  Sprinkle with a little icing sugar and serve with whipped cream.

Suurlemoen Atchar

Dankie vir jou bydrae Okkie…
 
So 6 groot of 10 klein growweskil-suurlemoene
een koffiebeker bruin suiker
een koffiebeker asyn
uie en /of knoffel
pitlose rosyne/sultanas
droe appelkosies of perskes
n dosyn klein brandrissies
speserye soos kardamon en vinkelsaad en kaneel en gemmer en n naeltjie of wat
paar gedopte amandels en/of okkerneute/pekanneute
Sny die suurlemoene met skil en al in stukke, haal die pitte uit! (week oornag in kalkwater en spoel dan af met kraanwater)
kook die rissies[heel] en die speserye die gesnyde uie {en neute} in die
asyn[werk ook in die mikrogolf]
stowe die suurlemoenstukke en suiker saam[mikrogolf 5min]
nou alles saam op stadige hitte in n glasbak[mgolf] of staalpot tot dit lekker gaar is
proe as dit koud is en haal die brandrissies uit[dit word al hoe sterker later!]
nog suiker of asyn na smaak  voeg neute hierby, dan weer tot kookpunt en in warm[nb] flessies met goeie deksels gebottel. die kleur word later al hoe donkerder maar dit word al hoe lekkerder!
Indien nog bitter laat amandels heeltemal uit Daar is erkenbare hoeveelhede arseensout in vrugtekoek met amandels  wat ‘n jaar gestaan het gevind !