!ereâ€™s a Hyena in my Kitchen
!ere’s a Hyena in my Kitchen [Introduction?]
morning drive rusks
morning drive rusks Makes 1½ kilograms
Grease a large rectangular roasting pan. Beat the margarine, eggs, sugar
350g high fibre bran flakes
ingredients, except the bran flakes,
1 tablespoon baking powder
and add to the margarine mixture. Add
the bran flakes and raisins, and mix
500g melted margarine
well with your hands. Press into the
1kg self raising flour
greased pan and bake at 180˚C (gas 6)
2 cups sugar
for forty to fifty minutes.
½ teaspoon salt 500ml buttermilk or yoghurt
Cool completely before cutting with a sharp bread knife. Dry the sliced rusks overnight at 100 ˚C.
home made muesli For a large container
Mix together and keep in airtight container.
1 cup organic rolled oats ¼ cup linseed
Serve with milk or yoghurt
¼ cup sesame seeds ¼ cup pumpkin seeds ¼ cup chopped almonds ¼ cup sunflower seeds ¼ cup raisins ¼ cup chopped pecan nuts ¼ cup chopped dried apricots ¼ cup raw peanuts
sweetcorn fritters Â˝ tin sweet corn
Mix the sweet corn and the onion. Add
the egg, flour and baking powder, and
1 onion chopped
mix all into thick batter. Drop into hot oil
and cook until golden brown.
Â˝ teaspoon baking powder salt and pepper to taste
cheese muffins Makes 6
Sift together the flour, salt, mustard powder, baking powder and cayenne
2 cups flour
pepper. Add the cheese, milk, egg and
1 teaspoons salt
oil. Mix the ingredients together gently
1 teaspoon mustard powder
and put into greased muffin pans (only
3 teaspoons baking powder
half fill each muffin pan) and sprinkle
pinch of cayenne pepper
with sunflower seeds. Bake at 180ËšC
2 cups grated cheese
(gas 6) for twenty minutes.
1 cup milk 1 egg 1 tablespoon oil sunflower seeds
pancakes Makes about 18 thin pancakes
Beat the eggs, milk and water together. Add the flour, salt and the orange zest
and beat until well blended. Add the
oil. Strain into a jug and place in the
fridge for thirty minutes to one hour.
125ml cake flour
Heat a non-stick frying pan with a little
oil and pour in the batter. Thin the
1 tsp orange zest (optional)
batter with water if necessary.
pinch of salt Batter can be frozen.
Notten s nutty tart
pumpkin citrus cake
Lizzie s carrot cake
nutty wheat bread
cinnamon nut cake
spinach and feta quiche
Notten s salad dressing 27
Notten s nutty tart 1 packet of marie biscuits
Break the biscuits into small pieces.
1 cup raisins
Boil and stir the raisins, the pecan nuts,
1 cup pecan nuts - chopped
the mixed peel, the cherries, the sugar
1 tablespoon mixed peel/fruit mix
and the butter for about two minutes.
50g cherries (halved)
Add the egg and vanilla essence and
100ml brown sugar
boil and stir for one minute. Add the
100g melted butter
mixture to the biscuits and mix well.
1 teaspoon vanilla essence
Put in a dish and press down firmly.
Refrigerate for at least three hours.
lemon cake 180g flour
Cream caster sugar and butter. Add
180g caster sugar
dry ingredients, then the liquids and
zest. Bake in a loaf tin at 180ËšC (gas 6)
zest of 1 lemon
for forty-five minutes. When still hot,
juice of Â˝ lemon
pour over the icing.
5 ml baking powder 2 eggs
For the icing, squeeze half a lemon and
mix with icing sugar.
for the icing:
Note: Orange can be used instead of
juice of Â˝ lemon
lemon, but then use 150g caster sugar
Na#u$ium can be used in salads and to decorate cakes. It has a slight pe&ery flav'r and ( )ch in vitamin C.
pumpkin citrus cake 250g butter
Grease a deep round cake pan (approx.
250g caster sugar
20cm), line the base with paper and
3 eggs, separated
grease the paper. Cream butter, rinds
1 cup mashed pumpkin
and sugar until light and fluffy. Add
2 tablespoons grated orange rind
egg yolks and beat well. Stir in half the
2 tablespoons grated lemon rind
sifted flour with half the cold pumpkin,
2 cups self-raising flour
pumpkin. Beat egg whites till stiff, then for the syrup:
fold through cake mixture. Spread
2 tablespoons lemon juice
mixture into pan. Bake at 180ËšC for
2 tablespoons orange juice
one hour, pour hot syrup over hot
Âž cup sugar
cake. Let cake stand for ten minutes, before turning cake onto wire rack. For the syrup, combine all ingredients in a pan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, and simmer stirring.
Lizzie s carrot cake Beat the eggs and the sugar well. Add the oil and beat again. Add the flour, baking
bicarbonate. Fold in the carrots and the nuts, adding a little milk if too stiff. Pour into two loaf tins and bake at 180˚C (gas 6) for about forty-five minutes. For the icing, mix the ingredients together until smooth.
4 eggs 1½ cups sugar 1½ cups oil 2½ cups flour 1 teaspoon baking powder 2 teaspoons cinnamon 2 teaspoons bicarbonate 2½ cups grated carrots ½ cup chopped pecan nuts for the icing: 25ml butter 250g cream cheese 1 cup sifted icing sugar 5ml vanilla essence
nutty wheat bread 2Â˝ cups nutty wheat flour
Mix all the ingredients together. Pour
into greased loaf tin and sprinkle with
mixed seeds. Bake at 180ËšC (gas 6) for
100ml chopped pecan nuts
5ml bicarbonate 500ml buttermilk
granadilla cake 2½ cups flour
Cream the butter and sugar. Add the
3 teaspoons baking powder
eggs, flour, baking powder, salt, milk
½ teaspoon salt
and granadilla. Beat for five minutes at
slow speed and place the mixture in a
1¼ cups caster sugar
greased cake tin. Bake at 180˚ C (gas
6) for 25 minutes.
1 cup milk 1½ tablespoon granadilla
cinnamon nut cake 125g butter
Cream the butter and sugar together
250ml caster sugar
until fluffy and white, add the eggs one
500ml cake flour
at a time. Add the sifted flour, baking
5ml vanilla essence
alternating with the sour cream. Add
5ml baking powder
the vanilla essence. Sprinkle with the
topping. Bake at 180Ëš C for forty-five
250ml sour cream for the topping: 125ml sugar 10ml ground cinnamon 100g chopped pecan nuts
easy pizza 500ml cake flour
Mix the flour, salt and baking powder.
Add the oil, milk and lemon juice. Mix to
5ml baking powder
a ball quickly and press evenly onto the
base of a lightly oiled 20 x 30 cm pizza
pan. Mix together the olive oil, tomato
10ml lemon juice
paste, water, herbs and garlic, and
1 tablespoon olive oil
spread over the dough right to the edges.
Â˝ tin of tomato paste some water
Cover the pizza base with toppings of
your choice, such as sliced tomatoes,
garlic to taste
onion, ham, salami and mushrooms.
cheddar cheese or mozzarella Sprinkle thickly with the cheese and bake at 200ËšC (gas 6) for about thirty minutes until bubbling.
spinach and feta quiche 500g frozen creamed spinach 1 cup grated cheddar cheese 1 cup chopped feta cheese 1 cup cream ½ cup chopped bacon ½ cup chopped onion 6 eggs 2 teaspoons baking powder for the base 225g flour ½ teaspoon salt 100g butter 60ml cold water
For the base, sieve the flour with the salt. Rub the butter lightly into the flour until the mixture resembles bread crumbs. Make a hole and add the water to produce a soft dough. Knead pastry until well combined. Press the pastry into a pie dish and cut away the extra pieces from the sides. Cook the spinach and drain well. Fry the onion and the bacon and cool the mixture. Mix all ingredients together and season with salt and black pepper. Place on top of the base and bake at 180˚C (gas 6) for thirty to thirty-five minutes.
Notten s salad dressing
Pour one part lemon juice and two parts extra virgin olive oil in a bottle, add a squeeze of honey (or half a spoon of brown sugar), chopped parsley, salt and black pepper and shake well.
creamy leek & potato soup
sweet red pepper soup
tomato & carrot soup
fresh mushroom soup
Henry s winter soup
creamy leek & potato soup Serves 8
8 leeks chopped 4 medium potatoes sliced 2 onions sliced 6 tablespoons butter 2 litres hot chicken stock 250ml cream salt and black pepper chives to garnish
SautĂŠ leeks and onions in butter until soft; add the potatoes, one teaspoon of salt and some black pepper. Add the chicken
slowly for forty minutes. Blend and add the cream. Serve in warm bowls with a swirl of cream and some chopped chives. Can also be served well chilled.
sweet red pepper soup Serves 6
Melt the butter. Add the onions and red peppers. Cover and sweat very gently
(they must not brown) for twelve
2 onions chopped
minutes. Add stock and potato. Cover
6 red peppers- seeded and
and simmer for twenty minutes till
potato and peppers are soft. Liquidize.
220g potato- peeled and sliced
Essential that you strain this through a
1 litre of good chicken stock
sieve to get rid of any of the little fibres from
necessary till consistency is like thick pouring cream. Before serving, gently re-heat, do not boil. Serve with a swirl of whipped cream if desired.
tomato & carrot soup Serves 8 2 tablespoons butter 2 tablespoons oil 1Â˝ onion 1 clove of garlic 4 carrots 750g tomatoes 1 apple pinch of thyme pinch of marjoram 1 bay leaf 1Â˝ liter chicken stock salt & pepper cream and croutons to garnish
Heat the butter and oil in a saucepan. Add the onions and garlic, cook slowly for
chopped carrots and stir for five minutes. Add the tomatoes and the chopped apple, the thyme, marjoram and bay leaf. Add the hot chicken stock. Season with salt and black pepper, cover and simmer slowly for forty-five minutes. Blend and serve with a little cream and croutons. Marjoram
butternut soup Serves 8
Melt the butter into a big pot. Gently fry the onions till soft. Add the diced
3 tablespoons butter
butternut and the chopped apple and
2 chopped onions
fry for a few minutes. Remove from the
2 cups diced butternut
heat and add the flour, the curry
1 chopped apple
powder and a pinch of nutmeg, then
3 tablespoons flour
stir. Slowly add the chicken stock, the
750ml chicken stock
milk, the juice of the orange and the
rind. Simmer slowly for 20 minutes.
Blend and then add salt, black pepper,
1 small teaspoon curry powder
a pinch of sugar, some cream and
nutmeg, salt, black pepper, sugar chopped parsley to garnish
fresh mushroom soup Serves 8
Melt the butter in a big pot and stir in the cake flour. Add the hot chicken
stock. Bring to the boil - stirring
100ml cake flour
1 litre hot chicken stock
mushrooms, the milk and the lemon
600g button mushrooms
juice. Let it boil for five minutes. Pour
mushrooms again. Add the cream, the
100ml fresh cream
chopped parsley and salt and black
3 tablespoons chopped parsley
pepper to taste.
salt & black pepper
Henry Henrys swinter wintersoup soup Serves Serves 8 8 1 cup tinned whole peeled tomatoes chopped 1 cup tinned whole peeled tomatoes chopped 1 medium onion peeled chopped 1 medium onion peeled andand chopped 1 clove garlic peeled chopped 1 clove garlic peeled andand chopped 1 cup streaky bacon chopped 1 cup streaky bacon chopped 1 cup white cabbage shredded 1 cup white cabbage shredded 1 cup potato cubed 1 cup rawraw potato cubed 2 liter chicken stock 2 liter chicken stock ½ cup tomato puree ½ cup tomato puree a big pinch of sugar a big pinch of sugar 50g butter 50g butter saltsalt andand pepper pepper parmesan cheese to garnish parmesan cheese to garnish
Sauté the onions and garlic in butter soft.and Add the bacon, cabbage, Sauté theuntil onions garlic in butter until soft. Addpotato the bacon, cabbage, potato and tomato. Sauté for and a few tomato. Sauté forAdd a few minutes.stock Addand thethe minutes. the chicken chicken stock andpuree. the tomato puree. Simmer tomato Simmer gently until gently until vegetables are cooked. Addsugar sugarand vegetables are cooked. Add and seasoning to taste. seasoning to taste. Serve withServe freshly grated parmesan cheese. with freshly grated parmesan cheese.
bush gazpacho Serves 8
Blend all together and serve well chilled with tiny croutons, feta and
1 cucumber peeled
2 green peppers 2 red peppers 6 celery sticks 1 onion 4 tomatoes 2 garlic cloves 1 litre tomato juice 2Âź cups sparkling apple juice 2 tablespoons olive oil 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper
chicken à la bush
whole curried chicken
creamy herbed pasta
crunchy tuna pâté
spicy masala chicken
bobotie Serves 8
SautĂŠ the onions in oil and butter in large skillet. Add the garlic and ginger
1kg minced meat
and cook for several minutes. Stir in
3 slices white bread
the curry powder and turmeric, add the
25 ml oil
mince and brown. Add lemon and rind.
Soak bread in the milk, squeeze milk
125 ml butter
from bread (saving the milk) and
375 ml milk
crumble the bread. Beat one egg and it,
2 medium onions-chopped
together with the bread and jam, to the
juice and rind of lemon
browned meat. Remove from heat,
2 cloves garlic
season with salt and pepper and spoon
3 bay leaves
into well buttered oven dish. Beat two
10ml root ginger - chopped
eggs with the reserved milk and pour
salt and pepper
over top of the mixture. Half submerge
15ml curry powder
bay leaves into bobotie. Bake at 180ËšC
10 ml turmeric
for thirty minutes.
25ml smooth apricot jam
Serve with individual bowls of rice, sliced banana, shredded coconut, diced tomatoes, onions and chutney.
chicken Ă la bush Serves 6 to 8
Put some mixed herbs in the middle of the chickens and squeeze some lemon
juice over them. Rub the chickens with
some butter, salt and pepper. Wrap in
2 red peppers
foil and roast for one to one and a half
1 green pepper
hours on 180Ëš C (gas 6). Cut the red
4 medium sized onions
and green peppers into strips and slice
2 punnets button mushrooms
the onions, place both into a pot with a
2 tablespoons of sherry
little water and boil till soft (approx.
ten minutes). Slice the
and fry in a little butter. Add the
salt & pepper
sherry, salt and pepper. Cover and let
it simmer for ten minutes. Take the for the sauce:
bones and skin off the chicken and
break into small pieces. Put into a big
2 tablespoons flour
pot and add a little juice from the foil.
500ml cream 250ml milk
For the white sauce, melt the butter,
add the flour, the cream and the milk,
stirring continuously. When it boils,
salt & black pepper
add salt, black pepper, paprika and cayenne pepper. Drain mushrooms, peppers and onions well and add to the chicken, then add the white sauce. Serve in a potjie pot.
whole curried chicken Serves 3 to 4
chicken), remove and set aside. Brown 1 fresh chicken
the onions, the garlic and the ginger.
250ml chicken stock
Add the curry powder, turmeric and
Â˝ cup raisins
coriander, then add the chicken stock
2 onions, chopped
and raisins. Place the chicken in a
1 teaspoon turmeric
baking dish and pour the sauce over
1 teaspoon ground coriander
the chicken. Cover with tin foil and
30ml curry powder
place in the oven at 180ËšC (gas 6) for
3cm root ginger, finely chopped
one hour. Remove chicken from the
2 cloves garlic, crushed
sauce and roast for a further twenty
minutes to crisp up. Thicken the sauce
parsley to garnish
with cornflour, then add the cream.
Carve the chicken, pour the unstrained gravy over the chicken, garnish with chopped parsley and put the excess gravy in a gravy boat. Serve with basmati rice.
oxtail stew Serves 8 2kg oxtail 4 sliced onions 4 leeks 10 sliced carrots 4 sticks celery 4 tablespoons flour 3 bay leaves pinch of thyme 12 cloves 24 peppercorns 3 cloves of garlic 600ml boiling water 2 teaspoons beef stock 400ml red wine 1 tin tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons oil half a chilli, deseeded and chopped
Heat two tablespoons of oil in a frying pan and brown the oxtail. Place the oxtail on a dish and sprinkle with the flour. Fry the onions, leeks, carrots, celery, bay leaves and add a little bit of chilli. Put into a large potjie pot and add the other ingredients. Gently simmer over coals for at least six hours.
cheese straws Makes about 30 straws 2 cups plain flour 200g chilled butter - diced 2 eggs 6 to 8 tablespoons cold water 1Â˝ cups finely grated parmesan cheese Â˝ teaspoon cayenne additional flour for rolling extra butter for greasing
Put the flour and butter into a food processor and pulse until crumbly. Add the eggs and process until a thick paste forms. Add sufficient water to form a smooth paste and process until the dough comes together. Form into a block, wrap in plastic film and rest in refrigerator for thirty minutes. On a lightly floured surface, roll the pastry into a twenty by twenty centimetre square. Toss together the cheese and cayenne and sprinkle one third over the surface of the pastry. Roll gently with the rolling pin to push the cheese into the surface of the pastry. Fold the pastry into thirds, like a sheet of writing paper, and then in half, wrap and rest again for thirty minutes. Repeat this entire process twice again with the remaining two thirds of the cheese and rest it again for fifteen minutes. Pre-heat the oven to 175ËšC. Butter two baking trays. Roll the dough out to a thickness of 75 millimetre and cut into strips of eighteen by two centimetre. Twist the strips and lay in rows on the prepared baking trays. Bake in the middle of the oven for about fifteen minutes until crisp and pale gold. Remove from the oven to cooling rack. Store in an air-tight container.
creamy herbed pasta Serves 8
Cook the pasta.
Melt the butter, gently sautĂŠ the onions
and the garlic. Sprinkle the flour over
2 onions - chopped
the onion mixture. Add the tomatoes,
1 clove of garlic
black pepper, thyme, oregano, salt and
1 tin of chopped tomatoes
simmer for a few minutes. Add the
2 tablespoons flour
150ml white wine
mushrooms, return to heat and cook
till just done.
200g mushrooms 5ml thyme 5ml oregano salt and black pepper to taste
crunchy tuna pĂ˘tĂŠ 1 tin solid tuna in vegetable oil
Drain the tuna and add the onion,
Â˝ onion, finely chopped
1 apple, peeled and chopped into
mayonnaise, yoghurt, tomato sauce,
salt and pepper well. Fold into tuna
1 squeeze of lemon juice
4 tablespoons mayonnaise
parsley and paprika.
2 tablespoons plain yoghurt 1 teaspoon tomato sauce salt & black pepper parsley and paprika to garnish
spicy masala chicken Serves 4-6
Pound together garlic and ginger in a mortar with a few drops of oil, set
1kg chicken portions
aside. Heat the oil in a large frying pan
3 cloves garlic - crushed
and braise onion until golden brown,
1 walnut sized knob root ginger,
reduce heat and add cinnamon, cumin,
peeled and chopped
coriander and fennel and sizzle briefly.
30ml sunflower oil
Add chicken skin side down, and
2 medium onions, chopped
2 sticks cinnamon
remaining ingredients, then cover and
5ml ground cumin
simmer over very low heat for 30-40
5ml ground coriander
minutes, or until chicken is cooked.
2ml ground fennel
Stir occasionally to mash the tomatoes.
400g ripe tomatoes, skinned
Tilt lid of pan and simmer for a further
ten minutes to reduce and thicken the
gravy. Check seasoning and remove
4 whole cloves
whole spices and curry or bay leaves.
Turn into warmed serving dish and
pinch of sugar
5-10ml garam masala 4 fresh curry leaves, rinsed in salt water and soaked or 2 bay leaves 250ml water chopped fresh coriander leaves or parsley to garnish
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chicken kebab marinade
sosaties Serves 6 1Â˝ kg cubed leg of lamb Marinade: 2 large onions
Pour the marinade over the cubed lamb, cover and put into fridge for a day. Turn over once or twice. Put meat onto wooden skewers and cook over hot coals using the heated marinade as a baste.
200 ml olive oil 2 cloves garlic 10ml fresh ginger chopped 12Â˝ ml curry powder 10ml turmeric 10ml whole coriander seeds 10ml whole cumin 10ml black peppercorns 10ml whole cloves 30ml chutney 3 bay leaves 7Â˝ ml salt
mushroom sauce For 6 servings
Melt the butter and fry the mushrooms for about five minutes. Remove the
mushrooms and stir in the flour and
the milk. Stir over low heat until
3 tablespoons flour
thickened. Put the mushrooms back in
and add salt and lots of black pepper.
salt and black pepper
chicken kebab marinade For 8 chicken breasts
Place all ingredients in a glass jar and shake well.
150ml oil 2 garlic cloves - squeezed 150ml lemon juice 1 sliced lemon 1 tablespoon Worcestershire sauce 1 teaspoon thyme salt and pepper
lemon meringue pie
old cape brandy pudding
festive chocolate cake
orange chocolate mousse
apricot cream Serves 4
Liquidize the tinned apricot with the sherry and the caster sugar. Whip the
1 cup caster sugar
cream to stiff peak stage. Gently fold in
2 tablespoons sherry
the apricot mixture; first â…“, then the
1 packet slivered almonds
rest. Refrigerate. Roast the slivered
2 tins of apricot
almonds just before serving. Sprinkle
on top and add a sprig of mint.
mint to garnish
brandy snaps Serves 4 to 6
Melt the butter, syrup and sugar. Sift the flour and ginger into the syrup and
add the brandy. Beat well. Grease a
90g golden syrup
baking sheet well and drop teaspoons
90g caster sugar
full of the mixture onto the sheet,
60g cake flour
allowing space in between. Bake till
5ml ground ginger
golden brown on 180ËšC (gas 6). When
cool enough to touch, fold them
around the handle of a wooden spoon. Cool and fill with whipped cream.
malva pudding Serves 12
Cream 20 ml butter with 250 ml caster sugar. Add two eggs one at a time,
beating well. Add the apricot jam. Stir
250ml caster sugar
the bicarbonate and vinegar into the
milk - it will curdle. Add the flour with
1 tablespoon apricot jam
a pinch salt to the butter and sugar
1 teaspoon bicarbonate
mix, alternating with the milk. Pour the
1 teaspoon vinegar
batter into a well buttered oven dish
(approx. 20x30cm) and bake at 180
250ml sifted flour
degrees for forty-five minutes.
salt For the syrup, combine the cream, for the syrup:
essence, bring to the boil to melt the
sugar and butter, then pour over the
cooked pudding after it has cooled for
125ml boiling water
a few minutes.
5ml vanilla essence Serve hot with freshly whipped cream.
lemon meringue pie Serves 10
Melt the butter and mix with the biscuits. Line a pie dish (approx. 20
1 packet marie biscuits
condensed milk, egg yolks, lemon juice
1Â˝ tins condensed milk
and lemon rind together and pour over
3 eggs, separated
the biscuit base. Beat the egg whites
Â˝ cup lemon juice
with the sugar until stiff. Top the pie
with meringue and bake at 170ËšC till
old cape brandy pudding 250g dates, chopped
Pour boiling water and bicarbonate
onto the dates and allow to stand.
250ml boiling water
Cream the butter and sugar, add the
eggs one at a time and beat well. Add
180ml caster sugar
the flour, sifted with baking powder
and salt. Stir this into the date mixture
250ml cake flour
with the nuts. Mix in the cinnamon and
3ml baking powder
ginger. Pour into a well buttered dish
125ml chopped pecan or walnuts
and bake at 180ËšC (gas 6) for forty-
five minutes. Cool slightly and pour
5ml ground cinnamon
over the syrup.
2ml ground ginger pinch of salt
For the syrup, boil all the ingredients together, other than the brandy or
for the syrup:
sherry, then add the brandy or sherry.
250ml water 375 ml sugar few sticks of cinnamon 5 cloves few strips of orange and lemon rind lump of butter 100ml brandy/sherry
strawberry cream Serves 6
strawberries and let the stand for thirty 500g strawberries
200g caster sugar
smooth. Soften the gelatin in fifty
millilitre water, dissolve over low heat,
then stir into the strawberry purĂŠe. Set
2 egg whites
aside until it begins to thicken. Whisk
the egg whites with a pinch of salt and
fold together with the cream. Pour into
mint leaves to garnish
separate glass bowls and decorate with
strawberries, mint leaves and cream. Chill until set.
festive chocolate cake 500ml sugar
Place sugar, oil, water and egg yolks in
250 ml oil
a bowl, then beat until mixture is thick
250ml warm water
and cool. Sift flour, baking powder, salt
6 eggs separated
and cocoa together three times. Add
sifted ingredients to oil mixture and
30ml baking powder
fold in. Whisk egg whites in clean bowl
until just beginning to form peaks.
Fold into mixture. Line two cake tins with
for the icing:
mixture and bake 180Ëš for forty
3 cups sifted icing sugar
minutes. For the icing, sift the icing
2 tablespoons cocoa
sugar and cocoa together, then cream
the butter and add sugar / cocoa mix little by little. If the mixture becomes too stiff add 15-30ml milk or water.
homemade ice-cream Serves 4
Beat the egg whites until stiff and fold in the egg yolks. Beat the cream and
4 eggs separated
when stiff fold in the condensed milk.
1 tin condensed milk
Mix it all together and place it in a
container and freeze.
2 teaspoons vanilla essence
orange chocolate mousse 150g dark chocolate
Break the chocolate into small pieces and
tablespoon of brandy
melt with the brandy in a pot over boiling
4 eggs, separated
water. Soften the gelatine in the orange
juice and rind and dissolve over hot
water. Add the egg yolks to the cooled
chocolate, then add the gelatine. Add the whipped cream and the whipped egg whites. Pour into ten little dishes and chill well. Decorate with chocolate shavings, toasted almonds or cream.
tiramisu Â˝ cup strong black coffee
Mix the coffee and the brandy (leaving
Âź cup brandy
2 teaspoons) and dip each finger
2 large eggs, separated
biscuit in the mixture. Arrange the
125g finger biscuits
finger biscuits in a shallow dish,
25ml caster sugar
covering the bottom, and pour the
2 teaspoons cocoa
remaining coffee and brandy mixture
250g mascarpone cheese
over it. Cream the egg yolks and the sugar until pale yellow and thick. Add the two teaspoons of brandy and the mascarpone to the egg mixture and mix until smooth. Beat the egg whites until stiff and fold into the cheese mixture. Spoon mixture over biscuits and put into the fridge for four hours. Dust with a little cocoa powder before serving.
conversion chart VOLUME
1 000 g
1 tbl (sml)
1 tbs (lrg)
Knife crafted by Dale Goldschmidt
All rights reserved. No part of this publication may be reproduced, transmitted, or stored in a retrieval system, in any form or by any means without permission in writing from Nottens Bush Camp CC Text ÂŠ Nottens Bush Camp CC 2009 Photographs & Design ÂŠ Pauline Volker 2009 ISBN 978-90-814258-1-0
The three-course dinner is a wholesome delight of traditional flavours. The menu is varied with all tastes being catered for at Notten’s Bus...