Roly Poly's Gourmet Dishes!
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Contents
South Africa
Koeksisters
Moist Orange Cake
Babotie
Milk Tart
Peach chutney
South Africa
Viniger Pudding:
160 g. sugar (200 ml)
100 ml milk
100 ml boiling water
50 g butter or margarine (60)
5 ml vanilla essence
1 egg
100 g sugar (125 ml)
160 g flour (300 ml)
25 ml apricot jam
15 ml vinegar
5 ml baking powder
5 ml bicarbonate of soda
200 ml milk
pinch of salt
Method:
1. For the sauce mix the fist 5 ingredients together in a glass bowl or jug and microwave on full power for 3 minutes.
2. Stir until the sugar has dissolved and set aside.
3. Cream the egg and 100 g sugar.
4. Add the flour, apricot jam, vinegar, baking powder and salt.
5. Dissolve the bicarbonate of soda in the milk and add to mixture. Mix well until smooth.
6. Pour into a lightly greased dish of 20 cm in diameter and 9 cm deep.
7. Pour the source over the mixture and microwave on 50 % power for approximately 15 min until the sponge is firm to the
touch.
8. Serve with custard
Variation:
Turn the pudding out into a plate and decorate with glac� or preserved fruit.
Serve with whipped cream.
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KOEKSISTERS
Makes 24; kJ per portion 510; Prep time 1 hour + proving time; Total cooking time 1 hour.
480 g cake flour
50 ml butter or margarine
2 eggs
250 ml milk
30 ml baking powder
2 ml salt
Oil for baking
Syrup:
800 g of sugar
375 ml water
2 ml cream of tartar
2 ml ground ginger
3 sticks ginger
1. First make the syrup. Heat the water in a saucepan, add the sugar and stir until all the sugar has dissolved. Wash down all
the sugar crystals adhering to the sides of the saucepan.
2. Add the cream of tartar, ginger and cinnamon to the syrup. Boil, uncovered, for 5 minutes. Do not stir.
3. Remove from the stove and chill in the refrigerator.
4. Make the koeksisters. Sift the dry ingredients together in a mixing bowl. Add the butter or margarine and rub in with the
fingertips until the mixture resembles fine crumbs.
5. Beat the eggs and milk together and add to the dry ingredients. Mix the dough well, then knead lightly for 2 minutes to
make it pliable. Cover the basin with wax paper and leave for 1 hour.
6. Roll the dough out to a thickness of 7,5 to 10 mm with a rolling pin. Cut oblongs 80 mm by 40 mm. Starting 1 cm from
one end, make 2 vertical cuts in the oblongs so that there are 3 strips joined at the e
nd. Plait these strips loosely, and secure at the loose end.
7. Heat the oil to 190 C and deep-fry the koeksisters for 1 minute.
8. Remove from oil, drain on brown paper for 1 minute and dip in the cold syrup for 30 seconds. Remove from the syrup
and place on a dish to dry.
Note:
o Handle the dough lightly and fry the koeksisters soon after plaiting.
o The syrup must remain cold so use only small quantities at a time, and leave the remainder in the refrigerator. Top up the
syrup from that in the refrigerator when necessary.
o Do not cook to many koeksisters at a time!
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MOIST ORANGE CAKE! (LEMON)
3 large eggs ) Beat together until thick.
1 cup sugar )
1 1/2 cups cake flour ) Sift and add to above.
1 heaped teaspoon B/powder ) Add one teaspoon Orange essence or grated rind
Pinch of salt ) of one orange.
200 ml milk ) Bring to boil and add to above.
50 ml butter or marg )
Bake in buttered oven proof dish (2,1 litres volume) at 180 for 25 min.
Take out of oven. Prick well all over and pour sauce over and allow to soak in.
SAUCE.
1 cup of sugar (If oranges are sweet then use 3 quarters cup)
1 cup water
1 cup orange juice Boil all together.
40 g butter or margarine.
Also good with lemons.
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BOBOTIE.
Serves 8; kJ per portion 1 210; prep time 30 min; Cooking time 50 min.
1 kg minced beef or mutton
1 medium onion, finely chopped
125 ml ( 1/2 cup) seedless raisins
(optional)
125 blanched almonds (optional)
12,5 ml (1 tablespoon) apricot jam
12,5 ml fruit chutney
1 slice white bread
10 ml (2 tsp.) butter or oil
3 eggs
250 ml milk
25 ml lemon juice
10 ml curry powder
5 ml (1 tsp.) turmeric
2 lemon or bay leaves
10 ml salt.
1. Soak the bread in 125 ml milk, squeeze to remove the milk and mix the bread with the minced beef. Mix in all the other
ingredients except the butter or oil, milk and leaves.
2. Melt the butter or heat the oil in a frying pan and brown the meat mixture lightly in it. Turn out into a casserole (f).
3. Beat the eggs and the rest of the milk together and pour over the meat. Garnish with leaves.
4. Bake in the oven at 180 C. until set, about 50 min.
Note: Bobotie freezes very well. To serve, thaw and continue with steps 3 and 4.
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Milk Tart
Crust - Ingredients
1/4 cup of butter/margarine
4 tablespoons of sugar
1 cup of flour
1 teaspoon of baking powder
1 egg
pinch of salt
Method
Cream butter and sugar.
Add egg, beat well.
Add rest of ingredients and mix well.
Press in greased pie plate.
Bake in microwave on medium high (70%) for 4 min. (place on upturned bowl).
Filling
Heat 1 pint of milk until near boiling.
Add: 2 eggs
1/2 cup sugar
2 tablespoons flour
1 tablespoon custard powder Beat together until smooth paste
1 tablespoon corn flour
1 teaspoon of vanilla essence
Return to microwave for eight minutes on high (100%) power stirring well with egg whisk every 2 minutes or so. (For Stove:
return to low heat, stirring continuously until thickened)
When ready pour into piecrust and sprinkle with fine cinnamon.
Serve lukewarm or cold
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PEACH CHUTNEY!
Makes 2 litres.
2 kg ripe peaches, peeled and stoned
500 g tart apples, peeled and cored
500 g sultanas
1 medium onion
1 clove garlic
400 g sugar
1 litre vinegar
10 ml ground ginger
5 ml ground cinnamon
15 ml salt
1 ml cayenne pepper
1. Mince the peaches, sultanas, garlic and onion together and place in a large saucepan.
2. Add the other ingredients and boil, uncovered, until the chutney is thick, stirring ocasionally.
3. Bottle and seal immediately.
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