• MALVA PUDDING- Maggie’s Malva Pudding  The Original as published by Michael Olivier   Maggie Pepler was the inventor of the now well known Malva pudding which is legendary in South Africa and after 50 years, feature on most restaurant desert menus.  Many diversions of the original recipe have been tested but without a doubt, the original as Maggie has written it down, proofed to be the best.  Serve with thin homemade custard and ice cream.   For the batter: 250 ml flour 15… READ MORE
  • PEPPERMINT CRISP TART- INGREDIENTS 2 packets of tennis biscuits 2 tins caramel condensed milk (or condensed boiled for 3 hours) 500 ml fresh cream (double cream or whipping cream) 2 grated Peppermint Crisp’s chocolate – lots of it or a large slab of peppermint crisp chocolate grated METHOD Place a layer of whole tennis biscuits in a 29x19x5cm dish, take a smaller dish if you are wanting to do more layers. Smear the biscuits with 1 tin of caramel condensed milk, or if layering more,… READ MORE
  • BAKED BEANS AND VIENNA SMOORTJIE- BAKED BEANS AND VIENNA SMOORTJIE Cape Malay Cooking with Fatima Sydow Ingredients 1 small onion, peeled and finely chopped Half a green pepper, sliced 2 fresh chilies 3 garlic cloves, peeled and finely chopped 3 to 4 tablespoons of oil Salt to taste 1 teaspoon of turmeric 1 heaped tablespoon of roasted masala or curry powder 2 cinnamon sticks 2 cardamom pods 2 tins of baked beans 12 Viennas diced Method Heat the oil in a large deep pan or… READ MORE
  • TIPSY TART- Ingredients Pudding: • ½ cup (125ml) boiling water • 125g dates, stoned and chopped • ½ tsp (2ml) bicarbonate of soda • ½ cup (125ml) butter • ½ cup (125ml) soft brown sugar • 1 large egg, beaten • 1 cup (250ml) cake flour • ½ tsp (2ml) baking powder • ¼ tsp (1ml) salt • ½ tsp (3ml) cinnamon • ½ tsp (3ml) ginger • Pinch nutmeg • Grated peel of 1 orange • ½ cup (50g) chopped pecan… READ MORE
  • FRED’s BOEREWORS STEW- Ingredients: 1Kg Fred’s Boerewors 2 Cans diced tomato & onion 2 Onions 1 Tbsp Butter 1 large carrot Small bag of baby potatoes Small bag of mushrooms Directions: 1.      In a large pan or pot cook Fred’s Boerewors on medium heat, turn up heat towards the end to brown skin 2.      In the meantime, cut potatoes and carrots into 1 inch pieces and boil until soft 3.      Cut an onion into slices 4.      Cut mushroom into small chunks 5.      Remove… READ MORE