Winter smoothie
Place in a blender: 200 g really ripe and sweet papaw or papino, peeled and diced (peeled weight); 60 ml (¼ cup) fresh orange juice; ½ large banana, sliced; ½ sweet apple, peeled and chopped; 30 ml (2 Tbsp) vanilla yoghurt. Whizz until smoothly thick. If too chunky for your blender, add extra orange juice or yoghurt. You could also use plain yoghurt and a drizzle of honey – the sweet secret of smoothies is that they’re so easy to adapt to personal taste. Makes about 300 ml (11/5 cups).
Spring smoothie
Place in a blender: 4 large, ripe strawberries (about 70 g), rinsed, hulled and chopped and sprinkled with 10 ml (2 tsp) castor sugar. Leave to stand for a few minutes until sugar has dissolved, then add: 1 large banana, sliced; 30 ml (2 Tbsp) plain, fat-free yoghurt; 10–15 ml (2–3 tsp) fat-reduced cream. Whizz until smooth. Makes about 250 ml (1 cup).
Summer smoothie
1 large, blush-coloured dessert peach (e.g. Evans)
1 large mango
15 ml (1 Tbsp) fat-free milk powder
30 ml (2 Tbsp) water
honey or sugar if necessary
Peel and slice the peach and mango and tip into a blender, adding all the juices from the chopping board. Whizz to blend – as these fruits are soft, they should purée easily. Add the milk powder and water, blend well, then sweeten if necessary. Makes about 325 ml (11/3 cups).
GLOSSARY
ag Oh. Used to express exasperation
bakkie A light truck with an open back, often used for carrying goods or people
berg Mountain
blerrie Bloody
bredies Stews
buchu A medicinal plant, sometimes infused in brandy, mainly used for stomach complaints
dominee A minister or clergyman
donga A ditch or gully caused by soil erosion
ja Yes
kloof A deep ravine or valley
knip To wink
kopjes Small hills
lekker A colloquial term meaning anything from pleasant to delicious
liefie Term of affection, Afrikaans for ‘lovey’
oblietjies Crisp, rolled wafers
perlemoen Abalone
riempie Softened hide used for thonging seats and backs of chairs
sjoe Phew!
soetpatats A dish of sweet potatoes
sporran The pouch that hangs from a belt in front of a kilt.
stoep Veranda
tannie Auntie
tripple A type of gait, usually used when referring to a type of Boer pony
veld The South African countryside
voetsek Be off!
voorkamer The front room of a house
vrek To die
CONVERSION TABLE
METRIC US CUPS IMPERIAL
5 ml 1 tsp 3/16 fl oz
15 ml 1 Tbsp ½ fl oz
60 ml 4 Tbsp (¼ cup) 2 fl oz
80 ml 1/3 cup 2¾ fl oz
125 ml ½ cup 4½ fl oz
160 ml 2/3 cup 5½ fl oz
200 ml ¾ cup 7 fl oz
250 ml 1 cup 9 fl oz
100 g – 3½ oz
250 g – 9 oz
500 g – 1 lb
750 g – 1¾ lb
1 kg – 2¼ lb
OVEN TEMPERATURES
CELSIUS FAHRENHEIT GAS MARK
100 °C 200 °F ¼
110 °C 225 °F ¼
120 °C 250 °F ½
140 °C 275 °F 1
150 °C 300 °F 2
160 °C 325 °F 3
180 °C 350 °F 4
190 °C 375 °F 5
200 °C 400 °F 6
220 °C 425 °F 7
230 °C 450 °F 8
240 °C 475 °F 9
RECIPE INDEX
The index that appeared in the print version of this title was intentionally removed from the eBook. Please use the search function on your eReading device to search for terms of interest. For your reference, the terms that appear in the print index are listed below.
BREADS AND RUSKS
Aniseed Buttermilk Rusks
Easy Wholewheat Bread with Seeds and Raisins
Farmhouse Finger Rusks with Buttermilk and Oats
Olive Bread with Pine Nuts and Garlic
Walnut and Pepper Batter Bread
Wholewheat Mini-breads with Fig Preserve and Goat’s Cheese
Wholewheat Rosemary and Garlic Ring Bread
CAKES AND BISCUITS
Almond Biscotti with Cherries and Amaretto
Apple and Pear Dessert Cake
Betsie’s Blitz Coffee Cake
Brown Walnut Shortbread Wedges
Butter Pecan Snaps
Fruity Cupcakes
Honeyed Gingers
Jumbo Oat Crisps
Light Choc-nut Orange Cake with Dark Fudgy Icing
Rooibos Earl Grey Fruit Cake
CHICKEN AND OSTRICH DISHES
Big Joe’s Chicken Casserole
Buckingham Chicken with Litchis and Almonds
Chicken and Aubergine Casserole with Herbs
Chicken with Red Wine, Figs and Walnuts
Citrus Chicken Bake with Minted Pesto Pasta
Karoo Bolognese
Quick Chicken Oregano
Spicy Indian-style Butter Chicken
Tarragon and Lemon Cream Chicken Breasts
DESSERTS
Amarula Panna Cotta
Baked Choc-nut Pudding
Baked Lemon Cheesecake
Chilled Spanspek in Syrup
Chocolate Frangelico Semifreddo
Chocolate Mousse Trifle
Custard Tart
Frozen Maple, Honey and Pecan Creams
Green Fig and Ginger Cheesecake
Naartjies Van der Hum
Rice Pudding
Spiced Brandied Peaches
Strawberry Amaretto Syllabub
Strawberry, Mint Soft-serves
Wine-poached Pears with Ginger and Walnut Mascarpone
FISH DISHES
Calamari on Shells
Chilled Smoked Salmon Patties with Dilly Mayo
Fish with Lime-Chive Butter and Glazed Mushrooms
Pilaff with Mushrooms and Garlic Prawns
Roasted Fish with Herbs and Garlic Sauce
Saucy, Crumb-topped Baked Fish Fillets
Simply Super Fish Dish
LIGHT MEALS
Egg, Cheese, Mushroom Bake
Savoury Deep Eggs
Toasted Cheese Special
MEAT DISHES
Braised Lamb Steaks with Wine and Herbs
Fillet of Beef with Port and Mushrooms
Leg of Lamb, Slow-baked
Lemony Veal Escalopes
Pork Chops with Cider, Apples and Sage
Saucy Lamb Knuckles with Butternut and Chickpeas
Spicy Lamb, Butter Bean and Cauli Curry
Tomato Bobotie
Venison Stew with Allesverloren and Prunes
MUFFINS AND SCONES
Buttermilk Muffins with Cheese and Sun-dried Tomatoes
Chunky Brown Scones
Gooseberry Muffins
Nutty Brown Banana Muffins
Plain Golden Scones
PASTA DISHES
Fast Fusilli with Rocket and Roasted Garlic
Mushroom and Spinach Noodle Bake
Roasted Vegetables in a Creamy Tomato Sauce
The Simplest Vegetable Pasta
SMOOTHIES
SOUPS
Butternut, Sweet Potato Soup
Cauliflower Vichyssoise with Nutmeg and Lemon
Chilled Beetroot Soup with Avocado Cream
Chunky Vegetable-Pasta Soup
Cucumber and Avocado Soup
Mushroom, Leek, Barley Broth
Simple Seafood Soup with Arborio Rice and Pistou
Spicy Pumpkin Soup with Rooibos and Cream
VEGETABLES AND SALADS
Curried Stampkoring Salad
Curry-butter Jacket Potatoes
M
ushroom Risotto with Tassies, Spinach and Pine Nuts
Ollie’s Summer Platter
Salad Platter with Blaaukrantz and Walnuts
Scrumptious Smoked Salmon Luncheon Salad
Tuna, Bean and Egg Salad
Vegetable and Chickpea Stew with Olive Bread