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#crunchies with walnuts

#crunchies with walnuts

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Crunchies are one of South Africa’s favourite biscuit treats. Let’s be honest there is nothing quite like a crunchie with your cup of tea or coffee! You can also crumble these biscuits over ice cream for dessert or dip it in a sherry if you want to be a bit naughty. This time I added some walnuts to this biscuit mix and I am sure it will be a real winner this festive season.

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Crunchies with walnuts
1 L ( 4 cups ) oats
750 ml coconut
375 ml sugar
250 ml walnuts, chopped
250 ml flour
2.5 ml salt
5 ml cinnamon
250 ml butter
37.5 ml honey
10 ml baking soda, dissolved in 62 ml milk

Preheat your oven to 180 °C. Mix the oats, coconut, sugar and walnuts together. Sift the flour, salt and cinnamon together. Stir the oats mixture into the flour mixture. Melt the butter, add the honey and leave it to cool slightly. Dissolve the baking soda in the milk and mix with the butter mixture. Add to the dry ingredients and mix well. Press the mixture onto a greased baking sheet and bake for 15-20 minutes. Take out of the oven and cut immediately into blocks. Leave biscuit squares in baking tray until the have cooled completely.

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#pork sausage #bitterballen – easy rugby world cup snack

#pork sausage #bitterballen – easy rugby world cup snack

I love these easy pork sausage bitterballen. They are crispy, delicious with Dijon mustard, and just even grander with a refreshingly cold beer.

Pork sausage bitterballen

#pork sausage #bitterballen - easy rugby world cup snack
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Dutch
Serves: 30
Ingredients
  • 400 g pork sausages, meat pushed out of casings
  • 30 ml olive oil
  • 1 clove garlic, grated
  • leaves of a fresh sprig of thyme
  • 75 g butter
  • 85 g flour
  • 225 ml full cream milk, hot
  • a pinch of nutmeg
  • juice of half a small lemon
  • 1.25 ml salt
  • 1.25 ml black pepper
  • 2 eggs, beaten
  • 125 g breadcrumbs
  • oil for deep frying
  • Dijon mustard
Instructions
  1. Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool. Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste. Place the butter and flour mixture back on the stove and slowly add the hot milk. Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper. Add the meat, mix well and leave to cool completely. Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs. Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard… and of course a cold beer!

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the beautiful hot black radish

the beautiful hot black radish
Names:  Black radish | Spanish radish | Gros Noir d’Hiver | Noir Gros de Paris |Black Mooli

Names: Black radish | Spanish radish | Gros Noir d’Hiver | Noir Gros de Paris |Black Mooli

I found these beautiful black radishes at the OZCF Market Day at Granger Bay on Saturday. It is significantly larger and stronger in flavour than traditional red radishes. The skin of the Black radish is particularly piquant and the flesh is crisp, white and slightly bitter and offers a hot and strong radishy bite.

Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side. I still don’t know what I am going to do with mine, but I just wanted to share these beauties with you.

Radishes are available year-round, but are at their peak during winter.

Happy Cooking
A

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black figs dipped in chocolate

black figs dipped in chocolate

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I am fig crazy at the moment and my favourite are these voluptuous plump black figs. They are so beautiful, so sweet and so sexy! My friend Diana brought me a whole box the other day … So, I melted some chocolate and dipped the fruit in it. To round it off I added some pistachios. Here is no recipe or quantities. Experiment with the chocolate and the nut flavours you like – play and have fun.

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curry tripe + trotters

curry tripe + trotters

Each time my man goes away on business, I get a little spring in my step. You see it is not that I won’t miss him, but it is then when I get a chance to indulge myself in one of my favourite dishes of all-time – curry tripe and trotters! I am just mad about it, but hubby runs a mile as soon as he gets a whiff of the stuff. I was raised in the Free State on offal. In later years I remember thinking how strange it was for people not to like tripe and trotters. I still don’t quite understand. Anyway, those who want to pull their noses up at this delicious treat, means that there is just that much more for the rest of us … And amen to that.

tripe and trotters

My curried tripe and trotters
Serves 4

1.1 kg sheep tripe and trotters, cut the tripe into blocks
1 bay leaf
1 lemon
5 black peppercorns
1 ½ t salt
½ t coriander seed, finely ground
2 cups of water
3 t curry powder (medium or hot)
1.5 table spoons white vinegar
3 large potatoes, peeled and quartered

Place the tripe and trotters, bay leaf, lemon leaf and peppercorns in your pressure cooker. Mix all the other ingredients (except for the potatoes) together and add to the offal. Steam for 45 minutes. Add the potatoes and steam for another 15 minutes. Taste for salt if needed. Serve with rice or pap or a thick slice of bread.

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