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Category Archives: Jou Ouma se Recipes

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Koeksisters

KOEKSISTERS

500g cake flour
100ml self-raising flour
100ml sugar
2ml salt
10ml ground ginger
5ml ground cinnamon
10ml ground aniseed
5ml ground cardamom
30ml custard powder
125ml sunflower oil
1 egg
250ml cold milk
250ml hot water
20ml active dried yeast
5ml sugar

oil for deep frying
sugar syrup
desiccated coconut

Sift flour, sugar and salt into a large mixing bowl. Stir in spices.
Rub in oil until mixture becomes crumbly.
Mix water and milk and dissolve yeast with 5ml sugar in half of milk/water mixture. Rest to froth. Add to flour.
Add remaining milk water with add to flour and mix into a soft dough.
Moisten hands with oil and rub over dough. Cover and set aside in warm place to rise until double in bulk (about 2hrs).
Roll dough out into 5cm thick roll on an oiled surface. Cut into 2cm lengths and shape each into a doughnut shape.
Set aside, covered for 30min to rise again.
Heat oil in saucepan and fry koeksisters for 5min on each side or until golden.
Drain and cool
Sugar in sugar syrup and sprinkle with coconut.

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Posted by on January 17, 2012 in Jou Ouma se Recipes

 

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Bollas

Ingredients

¾cup sugar

2 eggs

¾cup oil

5ml vanilla essence

4cups cake flour

4tsps baking powder

2cups buttermilk

Oil for deep frying

Coconut for sprinkling

Method

Whisk eggs and sugar in bowl until light and fluffy. Add vanilla and oil and beat till creamy. In a separate bowl sift flour and baking powder twice. Add flour mixture to egg mixture. Add buttermilk and mix into a soft, sticky dough. Allow to rest for at least 30mins. Place spoonfuls of mixture in hot oil and fry until golden brown.

Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil.

For syrup, use recipe as in potato koeksisters.

Place some syrup in a pan. Heat through and add bollas. Syrup bollas until glossy and sprinkle with coconut.

NB: Not suitable freezing, but can be refrigerated before syruping

 
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Posted by on January 17, 2012 in Jou Ouma se Recipes

 

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Lasagne recipe

LASAGNE TOPPED WITH CHEESE AND TOMATO

150g green lasagne sheets

Meat Sauce

1  medium onion

5ml crushed garlic

2tbsp oil

500g mince

1x410g tomato and onion mix

5ml salt

5ml pepper

5ml barbecue spice

5ml paprika

5ml peri peri

2tbsp tomato paste

Cheese Sauce

50g butter

50g flour

500ml milk

salt and pepper to taste

2cups grated cheese

Topping

1cup grated cheese

2 tomatoes

finely chopped parsley

Method

  • Cook lasagne sheets, one by one, in boiling water for 10min until tender. Drain well and spread onto oiled greaseproof paper. Lasagne sheets must be cooked two at a time otherwise the sheets will stick to one another.
  • For the meat sauce
  • Braise onions and garlic in a large saucepan. Add mince, tomato and onion mix, tomato      paste, spices and season well. Cover with lid and cook gently.
  • For the cheese sauce
    Melt the butter in a saucepan over low heat. Stir in flour, salt and pepper. Gradually add milk. Bring to boil, stirring until sauce is smooth. Remove from heat and stir in cheese till well blended.
  • To assemble
  • Grease an ovenproof dish well. Place layer of lasagne sheets on the base of dish. Spread meat sauce over sheets. Then spread some cheese sauce over meat. Continue layering ending off with a layer of cheese sauce.
  • Decorate with tomato slices, sprinkle with cheese and parsley. Bake for 30-40min at 180ºC or until cheese is golden and the dish is heated through.
  • Leave to settle and then cut into portions.
 
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Posted by on January 17, 2012 in Jou Ouma se Recipes

 

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Chicken Curry with a twist

Chicken curry recipe or lamb curry are very popular in Cape Town as the Cape Malay tradition is still very strong. Curry designates either a mix of spices originated from India that you can buy already mixed or that you can also do yourself; or a dish prepared with the mix of spices.

Curries are a common dish in Cape Town and we can find it on the menu of lots of restaurants. The best curry I’ve ever had was at the Noon gun restaurant who is situated on top of Bo-Kaap,273 Longmarket Street.

This is an easy dish to make and…eat!

 

 

Cape Malay chicken, mutton or fish curry (serve 6)

Ingredients

2 kg chicken or mutton or fish pieces

4 chopped onions

6 peeled and chopped tomatoes

6 potatoes cut in rough pieces

Frozen peas

1 teaspoon turmeric, 1 tsp garam massala, 1 tsp coriander, 1 tsp cumin, 5 cardamom seeds, 1 tsp cinnamon, 5 crushed garlic cloves, 5 whole cloves

50ml sunflower seed oil

Fresh coriander

‘Side dish’

3 sliced bananas mixed with Bulgur yoghourt.

and get some chutney and naans to serve with.

Method

Mix all spices.

Add the onions and fry the mixture with the oil for few minutes until it smells nice.

Add the meat, the tomatoes and 250ml of water. Simmer for around 1 hour until the meat is tender.

Add the potatoes and peas and cook for another 45 minutes or until the potatoes are cooked.

Serve the curry sprinkled with chopped coriander, the banana dish, sweet chutney and naans on the side.

 
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Posted by on January 17, 2012 in Jou Ouma se Recipes

 

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Cape Malay Curry

Directions:

  1. 1
    Heat the oil in a large pot or saucepan.
  2. 2
    Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
  3. 3
    Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
  4. 4
    Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yoghurt). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
  5. 5
    Stir in the apricot jam and the yoghurt a few minutes before serving.
  6. 6
    Serve this curry with yellow rice and a variety of sambals and atjars.
 
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Posted by on January 17, 2012 in Jou Ouma se Recipes

 

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Tamatie Kos

 

 
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Posted by on July 25, 2011 in Jou Ouma se Recipes

 

Stamp en Stoot

Ingredients

  • 1kgsamp and bean mix, rinsed and soaked overnight
  •  salt
  •  ONION MIXTURE
  • 2onions, sliced
  • 2cloves garlic, crushed (optional)
  • 2mlwhole cloves
  • 5mlallspice
  •  oil
  • 2mlnutmeg
  •  black pepper
  • 50mlbutter (optional)

Method

Pour off the water after soaking and place the samp and bean mix in a large saucepan. Cover with water and simmer slowly until the samp and beans are nearly soft and most of the water has evaporated. (Add extra water if necessary.) Season well with salt. In the meantime sauté the onion and garlic in a little oil until soft. Add the cloves and allspice. Add the onion mixture and continue to simmer until the samp mix is completely soft. Season with nutmeg and black pepper and extra salt to taste if necessary. Stir in the butter. Serve hot with meat and gravy if desired. Serves 10-12.

 

 
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Posted by on July 25, 2011 in Jou Ouma se Recipes