Recipes From the Africammers

I don't know what happened to my text in the opening thread but,

This thread is where we can post our favorite recipies . Thanks Ingwe !

I developed this recipe to mimic Baja Fresh's mild salsa, which I could "mainline".  All quantities are approx......add/subtract to YOUR taste.  Key factors are CHARRING the tomatoes until black all over, and squeezing most of the liquid out afterwards, so you dont get a runny mess. 

 

 

Fire Roasted Hickory Smoked Salsa

 

8-10 Meduim RipeTomatoes (Local, in Season, or On the Vine)

1/2 lg Sweet Onion, rough chopped

4 cloves Garlic, peeled and crushed

1/4 c Cilantro

2 Cherry peppers

2-6 Jalepeno Peppers

1Tbl Salt (to taste)

Over HIGH heat (gas grill, charcoal grill or oven broiler) roast tomatoes and peppers until charred and blackened all over.  If using grill, put soaked Hickory chips under grill grate for smokey flavor. 

When cool enough to handle, squuze most of watery liquid and seeds from the tomatoes.  Skin both tomatoes and peppers.  Leaving a little char on the tomatoes gives extra flavor.  Seed and devein peppers if you just want flavor and a little heat.  The majority of the pepper's fire is in the seeds and veins.

Chuck everything into the food processor or blender and pulse on low until desired consistancy.  Add salt to taste.

**If you used your oven to fire roast the tomatoes, you may want to add a bit of "Liquid Smoke" to add the hickory smoked flavor from the grill.

Makes about 1 qt.  Keep refrigerated

It was black text on black background, so a bit hard to see.

I edited it.

Here is another recipe that everyone I know has asked me for.  Perfect for the upcoming Holiday season...especially for breakfast or brunch.

 

Dawn's Procuitto Rolls

 

2  one pound loaves frozen white bread dough

1/2 lb Proscuitto - sliced paper thin

1 large onion, diced

4 cloves garlic - minced

1 c butter

Italian Seasoning (dried basil, oregeno, parsley)

1/2 c freshly grated parmesan cheese

1/2 c freshly grated romano cheese

1/2 c shredded Asiago cheese

(or you can use one of those 3 Cheese Italian Blends by Kraft or Sargentto)

1 egg, beaten with 1 tbl water for egg wash

 

Thaw the bread dough, but DO NOT let it rise.  Roll each into a 18 X 12 inch (approx) rectangle.

Saute onion and garlic in the butter until onion is sweated and translucent. 

Spread half the onion /butter onto the rectangles of dough leaving 1/2 inch border all around.

Sprinkle the Italian Seasoning on the rectangle over the onion/butter.

Place slices of Proscuitto over the dough, overlapping a little and leaving 1/2 inch border all around.

Sprinke half of cheese mixture over proscuitto.

Roll up, log fashion, pulling towards you tight as you roll.  Seal seam with fingers, including ends.

Cut log into 3/4 inch to 1 inch  slices and place on greased or parchment lined cookie sheet.

Let rise in a warm place, free from drafts, until roughly doubled in size.

Brush tops of rolls with egg wash.

Bake at 350 for 12-15 minutes or until golden brown.

Repeat layering procedure with other loaf of dough.

 

 

Great idea!

I'm looking for a recipe.

Does anyone have a good tested recipe for bobotie?

http://allrecipes.com/Recipe/Shipwreck-Stew-2/Detail.aspx

ITS CALLED  * SHIP WRECK STEW - AND ITS GOOD!!

EVEN BETTER THE NEXT DAY AND EASY TO MAKE-

TAKE ALL THE LEFT OVERS OUT OF FRIDGE AND ADD TO THE STEW  MM

Bobotie

 

1 Kg beef mince (ground beef)

1 thick slice white bread

250ml milk

2 onions chopped

2 tablespoons butter

2 tablespoons curry powder

10ml salt

juice of 1 lemon or 2 tablespoons vinegar

1 teaspoon brown sugar or 1 tablespoon apricot jam

2 eggs

orange, lemon or bay leaves

Soak bread in 125ml milk until very soft then mash with a fork. Saute onion in butter until transparent, add curry powder and seasonings and fry for 2 minutes, then add lemon or vinegar, soaked bread, brown sugar or apricot jam, and mince meat.

Cook until the meat begins to colour, stir with a fork to remove lumps. Transfer to a greased pie dish and smooth top. Beat eggs and remaining milk and pour over meat.

Arrange leaves over top and bake at 160 C for plus minus 30 minutes. Serve with rice, chutney , sliced bananas.

Serve 4 

Conversion tables

My Junk

(Mama K's Junk)

prep time 15-20 minutes

serves 4-6

Ingredients:

1 pound ground beef

1/3 package spaghetti

spaghetti sauce

shredded cheddar cheese

shredded mozzarella cheese

parmesan cheese

garlic

onion

oregano

worstershire sauce

any other Italian seasoning you like

 

Preparation:

"Brown ground beef. Drain. Add garlic, onion, oregano, worstershire sauce, and other Italian seasonings and simmer while you cook pasta (break up pasta before cooking for easier serving). In casserole, layer meat mixture, drained spaghetti, spaghetti sauce, and some of each cheese. Make 2 or 3 layers. Bake in 350 degree oven until cheese is melted through the layers. About 15-20 minutes. Serve with garlic bread and salad.

Mama K's Mexican Chocolate Cake

Preparation time: 15 minutes

Cake Ingredients:

2 c. flour

2 c. sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 small container sour cream

1 or 2 eggs

1 tsp vanilla + extra if you really like vanilla

2 sticks real butter

1 c. water

6 TBSP. Hershey's cocoa

some cinnamon

ICING ingredients:

1 stick real butter

3 TBSP. Hershey's cocoa

3 TBSP. milk

some cinnamon

1 box confectioner's (powdered) sugar - sifted

Preparation;

In saucepan.. combine 2 sticks butter, water, 6 TBSP cocoa, and cinnamon...bring to boil. In mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Drop sour cream into middle. DO NOT STIR! Add ingredients from saucepan on top of mixture and stir. Add one or two eggs. One for cake more like brownies. Two if you'd like it fluffier like cake. Add vanilla. Pour into greased and floured sheet cake/jelly roll pan. Bake at 350 degrees for 1/2 hour. About 5 minutes before cake is done...in same saucepan add 1 stick butter, milk, 3 TBSP cocoa and cinnamon. Bring to a boil. As cake comes out of oven, sift confectioner's sugar into saucepan and mix. Pour onto hot cake. (If you want you can poke holes with fork and icing will fill in cake.)

Apricot Brandy Pound Cake
Submitted by: owlsatdawn Yield:1 cakePrep. Time:15 minutesCook Time:1 hr 15 minTotal Time:1 hr 30 minIngredients 1cupbutter, or margarine,softened  2 1/2cupssugar 6eacheggs  1teaspoonvanilla extract  1teaspoonorange extract  1teaspoonrum extract  1/2teaspoonlemon extract  3cupscake flour, sifted  1/4teaspoonbaking soda  1/2teaspoonsalt 1cupsour cream  1/2cupapricot brandy      
Directions:

Cream butter or margarine.

Gradually add sugar and beat until light.

Add eggs one at a time, beating thoroughly after each.

Add flavorings, then sifted dry ingredients alternatively with
sour cream and brandy.

Blend well. Pour into geased 3 quart bundt pan and bake in preheated oven at 325 degrees F. about 1 hour and 15 minutes.

Cool in pan on rack.

 Amarula and Chocolate-Covered Strawberries 
Ingredients: 1 12-ounce package of semisweet chocolate chips
3/4 cup half and half cream
1 to 2 tablespoons Amarula
60 large, fresh strawberries, rinsed and patted dry with stems left intact
Directions: In the top of a double boiler, over hot water, slowly melt chocolate.
Add cream, stirring until smooth.
Remove from heat and blend Amarula until completely mixed into chocolate.
Hold each berry by stem, swirl in chocolate to partially cover.
Place on waxed paper-lined cookie sheet.
Place in refrigerator until chocolate is set.
Transfer fruit onto a serving platter.

Sabine's Amarula Mocha Truffles

great for the holiday season!

12 ounces best bittersweet Chocolate

½ cup of heavy double (whipping) cream

2 tsp granulated instant coffee

1 tsp hot chocolate powder

2 tsp Amarula Cream Liqueur

1 cup crushed Graham crackers, or chocolate granules

Preparations:

Grate the Chocolate and melt it together with the Coffee granules and the cream in a saucepan slowly stirring until melted and blended over low heat.

Remove from heat and whisk in the Amarula Cream Liqueur

Remove mixture to glass or porcelain dish and refrigerate covered until it is thick and fudgy, about 2 to 3 hours.

Now make small one inch or larger balls by rolling them in the palms of your hands and set aside on waxed paper.

Roll the balls in the crumbs or chocolate granules and place individually into candy cases. Keep in a sealed container in the fridge at least overnight or until needed.

makes about 40 truffles (if you don't eat them first )

I just made this and I wish I could invite you all over for a piece....

Cape Brandy Tart

250g stoned dates, cut up

1 cup (250ml) boiling water

1t (5ml) bicarbonate of soda

100g butter at room temperature

1 cup (250ml) castor sugar

1 extra-large egg at room temperature

1 and 1/4 cups (312ml) flour

pinch of salt

1/2t (2.5ml) salt

1/2t (2.5ml) baking powder

1/2 cup chopped pecan nuts

Sprinkle bicarbonate of soda over the dates and then pour boiling water over them. Leave to cool.

Cream the butter and sugar in a mixing bowl. (In winter rinse the mixing bowl with hot water and dry it.) When the butter mixture is light and creamy, gradually beat in the egg.

Sift the dry ingredients twice or three times.

Alternately fold the dry ingredients and the date mixture into the creamed mixture using a metal spoon.

Add pecan nuts.

Pour into a greased 25cm pie dish or cake tin. Bake at 180C (350F) for 45 minutes until dark brown and done.

Sauce

3/4 cup sugar

3/4 cup water

1T (15ml) butter

1 t (5ml) vanilla essence

1/2 cup (125ml) brandy, sherry, or orange juice

Bring the sugar, water and butter to the boil

Remove from the heat and add the vanilla and brandy.

Pour the warm sauce over the the hot cake. Leave to cool.

Cut the tart into equal portions.

Pipe a large swirl of cream into each serving.

Add a sprinkling of chopped pecan nuts.

A dessert that is very popular during the winter months in SA. It's called a pudding - pudding = dessert 

Malva Pudding

1 Cup castor sugar

2 eggs at room temperature

1T smooth apricot jam

11/4 cups flour

1t bicarbonate of soda

Pinch of salt

2T butter

1t vinegar

1/2 cup milk

Sauce

1 cup cream

1/2 cup butter

1/2 cup sugar

1/2 cup brandy (or orange juice)

• Using a medium sized mixing bowl and an electric or hand beater, beat eggs and castor sugar until light and fluffy.
• Beat the apricot jam into the eggs and sugar
• Sift the dry ingredients three times
• Melt the butter and add to the vinegar and milk
• Fold the dry ingredients and milk mixture alternately into the egg mixture.
• Pour the batter into a medium large greased ovenproof casserole dish
• Bake at 180C (350F) for 45 minutes
• Melt the sauce ingredients together and pour over the pudding as soon as it is taken from the oven. Pierce the pudding with a fork to aid the absorption of the sauce.
• Serve hot or cold with cream

 

Janine asked if there was a recipe thread...it's been awhile since a new one was added

Any good ones out there that you want to share?

Christy, thanks for the Malva pudding recipe - my family loves it!!

Great Ceri thanks Now I will ask cowboy to put his casserol receipe on here as there are a zillion variations on the web site.

 Cowboy Casserole

2 pounds ground beef

1 medium onion chopped

1 teaspoon chili power salt and pepper

1 can cream of mushroom soup

1 small can chopped green chilies

1 small can tomatoes

1 medium package tortilla chips

1 pound longhorn cheese, grated

Brown ground beef with onion, Season with chili power,salt and pepper.Add soup,chillies and tomatoes.Stir and bring to boil.Simmer over medium heat for 10 to 15 minutes.Line baking pan with chips.Pour mixture over chips and top with cheese.Heat in oven at 325 degrees for 15 miniutes

Sergent Jim Gillespie, Company C, Texas Rangers

Edit to add: 1 small can of Rotel brand tomatoes and green chilies

Cowboy thank you so much for that recipe I absolutely love chili so this recipe is right up our alley thanks again.

Cowboy, This was the recipe I used at the family reunion. BIG hit!

 

Here is one My Mother used to make all the time. I love it on a cold snowy and windy day!

Deviled Chicken

2 ½ to 3 lbs. of chicken (legs thighs and breast bone in)

5 cups of water or Chicken Stock

2/3 Cups of Flour

7 ½ teas. Dry mustard

10 Teas. Worcestershire sauce

10 Teas. Ketchup

½ Teas. Paprika

2 or 3 Cloves of chopped fresh garlic

Brown Chicken (about 2 ½ to 3Lbs. Pieces) use some of the water or stock with flour and Shake together. Mix the rest of the water or stock and ingredient’s together bring to a rolling boil and add flour mixture, stir until thickened. Turn down to a simmer add Chicken, simmer for 1 ½ Hours until chicken is done. A must to have mashed potato’s, steamed string beans with butter garlic sauce.

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This is one of the dishes that iam making tomorrow

     Scalloped Corn

4 cups fresh or frozen corn

3 eggs

1 cup milk

1 cup  saltines crackers, ( about 30 crackers) crushed and divided

3 Tablespoons butter or Margarine , melted

1 Tablespoon sugar

1 Tablespoon finely chopped onions

salt and pepper to your taste

In a large bowl , combine corn , eggs, milk , 3/4 of the crackers crumbs , sugar ,onions, salt and pepper in a greased 1-1/2qt. baking dish at 325 degrees 1 hour or until knife comes out clean

This serves 6  but I always double it because it is so good , enjoy

 

                               Recipes Wanted

Now that I have your attention , I am into my soup, hearty beans and hot stuff mode.  I really would like a Hearty Corn Chowder recipe. Nothing to complicated or fancy, I am into good old fashioned family cooking.  JuJu, the scalloped corn looks delish, and I will try that one  soon. I am thinking it would be great with some fried Pork Steaks   

Here's a family favorite for a winter night and day and night

Cream Tacos

• 2 cans chili (1 lb cans, no beans)
• 1 pt. half & half
• 2 cans Ranch Style Beans drained
• 1 can Rotel
• 1 lb Longhorn cheese (grated)

Thoroughly heat chili, beans and Rotel. Add H & H, reheat. Add cheese, reheat, but don't boil.

Serve very hot over regular Fritos.

HAM AND SPINACH QUICHE 1 pie crust
1 c. chopped ham
1 c. chopped onion
1 pkg. frozen chopped spinach (10 oz. size)
4-6 eggs, slightly beaten
1 c. milk
1 c. shredded cheesePlace pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.

Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust.

Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.

 

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THIS IS A BUMP

AMARULA -  GOOD DRINK FOR AFRICAMERS

Many of these recipes, while they sound fantastic, have ingredients that are 'unfamiliar' to some of us, in particular those of us who don't live in the USA

However, that goes both ways I guess!

This is a simple dish, among many of my own recipes, which the kiddies at my Nursery enjoy and which teaches them to enjoy vegetables:

Sausage Casserole a la Whitton Day Nursery

Ingredients:

2 – 3 pork, beef, chicken or vegetarian sausages per person (according to age/appetite and dietry requirements)

I large clove of garlic, chopped or crushed, or 1 - 2 heaped teaspoons garlic puree

1 large onion, finely chopped – or you can buy ready chopped to save time

2 - 4 large carrots and 125 - 250g of fresh green beans, chopped into chunks.

You may also wish to include other vegetables and pulses – courgettes, tinned or frozen sweetcorn and pre-cooked green or brown lentils, for example

4 - 5 medium - large mushrooms, chopped into small chunks

½ each of red, yellow and orange peppers (capiscums), chopped into small chunks

1 – 2 tins of chopped tomatoes or 1.5lbs of fresh tomatoes, chopped and, if preferred, deseeded.

1 tin of baked beans in tomato sauce

Your choice of chopped fresh herbs or a palm-full of dried Mediterranean herbs

½ - ¾ pint of either chicken or vegetable stock

Freshly ground black pepper - extra salt should be excluded from this recipe if it is to be served to children* see below

Method:

Fry, grill, or oven-bake the sausages until they are browned and cooked through -then drain off any fat and set aside.

In the meantime, stir-fry the onions, garlic, herbs and chopped peppers in a large non-stick pan or wok, in vegetable or olive oil, a knob of butter and pleanty of freshly ground black pepper, on a medium – high heat for 3 minutes and then add the carrots and green beans and continue to stir-fry for a further 2 – 3 minutes.

Add the mushrooms (and chopped courgettes if desired) turning up the heat, and stir-fry for another few minutes until the mushrooms have reduced in size - all children will eat mushrooms as long as they cannot ‘recognise’ them – and the courgettes have started to brown. By this time the scents of the frying vegetables should have your mouth watering in anticipation…

Add the chopped tomatoes and stock and bring back to a simmer until the sauce has reduced a little and the carrots and green beans have softened a little

Add the cooked sausages (which you may choose to cut into slices for children) and braise gently for 2-3 minutes – then taste the sauce and season with more freshly ground black pepper and a little freshly ground sea salt if needed*.

Add the baked beans, sweetcorn and any other pre-cooked pulses at the end of this stage and just a couple of  minutes before serving – not only does this help to thicken the gravy but it also adds extra nutrition in the form of protein, vitamins and essential minerals, the baked beans may even make the dish more attractive to your children! Serve either with warm crusty bread, mashed or new potatoes

This dish provides most of the nutrients required by growing children, and adults, and supplies at least 2 of the 5-a-day vegetables/fruits recommended for healthy eating in addition to other essential dietry requirements.