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Gammon

Gammon is a type of ham that has been cured or smoked, similar to bacon. It comes from the hind leg of pork and is prepared through dry salting or brining. It may also be smoked, depending on the variety. Gammon is meat that has been cured through salting, brining, or smoking and is sold raw, while ham is meat that has been dry-cured or cooked and is ready to eat. Simply put, once you cook gammon, it transforms into ham.
In Germany, you can occasionally find Gammon at Kaufland, where it is sold under names like “Kassler Schinken geräuchert” or “Kassler Braten.” Keep an eye out for these labels if you’re looking to enjoy this flavorful cut!  

💡 Tip from Our Community

If you’re looking to order gammon from a butcher, ask for Prager Schinken – leicht geräuchert, leicht gepökelt (with Schwarte if you prefer the rind). Opt for Strohschwein (free-range pork) whenever possible. Its quality ensures a tender and juicy gammon, as the alternative can sometimes be quite dry.

Christmas Gammon

  • 1 smoked ham
  • 1 onion, peeled and quartered
  • 2 carrots, peeled and diced 
  • 3 celery sticks, diced
  • 2 bay leaves
  • 5 whole cloves
  • 5 black peppercorns
  • 30 whole cloves for decoration
  • 45ml honey
  • 50g red candied cherries
  • 4 tinned pineapple rings
  1. Place the ham, onion, carrots, celery, bay leaves, 5 cloves and peppercorns in a large pot. 
  2. Cover it with warm water. Bring to the boil and boil for 50 minutes per kilogram of meat.
  3. Let it cool
  4. Heat the oven to 230 Degrees Celcius
  5. Take the ham out of the liquid and remove the skin. Keep a layer of fat on the meat.
  6. Cut a diamond pattern into the layer of fat and insert a clove in every diamond
  7. Place the ham on a baking sheet and brush with honey
  8. Bake in the oven for 15 minutes or until golden brown
  9. Baste the ham every now and again with honey
  10. Decorate with ham and cherries (put a cherry in each pineapple  circle)

Buttermilk-Marinated leg of Lamb

Ingredients:

  • 1 deboned leg of lamb, butterflied
  • 125 ml buttermilk
  • 10 ml flavored sea salt
  • 2.5 ml ground black pepper

Basting Sauce:

  • 100 g melted butter
  • 2 garlic cloves, finely chopped or crushed
  • 2.5 ml sugar
  • Juice of ½ lemon

Instructions:

  1. Pour the buttermilk into a glass bowl and place the lamb in it. Turn the lamb a few times to ensure it is well coated. Marinate in the fridge for 24 hours. Buttermilk is an excellent tenderizer, as it doesn’t draw out the meat’s juices or alter its flavor.
  2. Remove the lamb the next day and pat it dry gently with paper towels. Season with flavored salt and black pepper.
  3. Combine the ingredients for the basting sauce.
  4. Preheat the oven to 180°C (350°F). Cover the lamb with foil and bake for 1½ to 2 hours, turning it once and spooning basting sauce over the meat.
  5. Remove the foil and roast for an additional 15 minutes until golden brown.

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German Christmas Traditions

St. Nicholas Day St Nicholas Day, known as Nikolaustag in Germany, is celebrated on the 6th of December. Children leave a pair of cleaned boots

Tipsy tart

250g dates, pitted
1tsp bicarb
1 cup boiling water
1/2 cup Butter
3/4 brown sugar (light)
2 XL eggies
1tsp Vanilla Essence
1 1/2 cup Flour
2 tsp Baking Powder
Pinch of salt, just a bietjie.
1/2 cups pecans

For the Sauce
1 cup light brown sugar
1 cup Boiling water
1 TBS Butter
1/2 Cup Brandy + n bietjie vir liefde 😋
1 tsp vanilla, yes twice!


  1. Preheat Oven to 180 degrees.
  2.  Add the pitted dates, Bicarb and a cup of boiling water together. Let it stand for about 10mins.
  3. Cream the butter and the sugar and eggies until light and fluffy.
  4. Mix in the Vanilla Essence
  5. Add the dries to the wets (including the pitted dates mix) and fold it all together and pour into a lightly buttered oven dish.
  6. Bake for about 60 mins, depending on your oven of course! Let’s say 50-60 mins.
  7. Please keep an eye on it, it bakes very dark but obvs have to be spongy
Vir die skop:
  1. Add all the sauce ingredients to a pot and cook until the sugar is dissolved.
  2. Poke holes into the baked pudding and pour the sauce over
Shared by Michelle

Black Forest Trifle

  • Chocolate Cake
  • 100 g Sugar
  • 100 ml Cherry juice
  • Juice of on Lemon
  • 500 g Berries (frozen)
  • 500 g Cream
  • 2 packets of Vanilla sugar
  • Chocolate shavings for decoration
  1. Boil the Frozen berries, sugar, cherry and lemon juice together until it becomes thicker. Let it cool
  2. Beat the cream and vanilla sugar until the cream is still
  3. Cut the chocolate cake into think slices or break it into pieces
  4. Layer the cake, berry mix and cream in a glass bowl. Top with chocolate shavings or fresh berries
Notes:
You can sprinkle the cake with sherry or Cherry liquor.
You add a layer of Chocolate mousse or Chocolate custard.
You can add a layer of red jelly.
You can add a dash of Amarula or Bailys to the cream. 

Christmas Fruit Cake

Everyone has their favourite recipe. I find this one on the Sarie website very good with step-by-step instructions and photos. The recipe is in Afrikaans.

Classic Fruit Cake

Ingredients:

  • 50 g glace cherries
  • 45 ml brandy
  • 850 g dried fruit cake mix
  • 50 g nuts
  • 225 g cake flour
  • 2 ml salt
  • 2 ml mixed spice
  • 1 ml freshly grated nutmeg
  • 225 g unsalted butter
  • 225 g molasses sugar
  • 4 extra-large eggs
  • 15 ml molasses
  • Grated zest of 1 lemon
  • Grated zest of 1 orange

Instructions:

  1. Prepare the Fruit:
    Rinse the glace cherries in a sieve to remove the syrup, then dry them thoroughly and chop finely. Add the dried fruit cake mix and mix well. Sprinkle the brandy over the mixture, stir, cover, and let it soak overnight.

  2. Prepare the Pan:
    Grease a deep 20 cm (8-inch) round cake pan. Line the base and sides with a double layer of greased wax paper. Wrap a double layer of thick brown paper around the outside of the pan and secure it with string.

  3. Mix the Dry Ingredients:
    Sift the flour, salt, mixed spice, and nutmeg together.

  4. Cream the Butter and Sugar:
    Cream the butter and molasses sugar until light and fluffy.

  5. Add the Eggs:
    Beat the eggs together, then add them to the butter mixture one tablespoon at a time, alternating with a little of the flour mixture to prevent curdling.

  6. Combine Ingredients:
    Gently fold in the remaining flour mixture, followed by the soaked fruit mixture, chopped nuts, and the grated zest of the lemon and orange.

  7. Bake the Cake:
    Spoon the batter into the prepared pan and level the top. Cover the cake with a double layer of wax paper with a small hole cut in the center. Place the pan on a double layer of brown paper on the lowest oven rack. Bake in a preheated oven at 140°C (284°F) for about 4½ hours. The cake is ready when a skewer inserted into the center comes out clean.

  8. Cool and Store:
    Allow the cake to cool in the pan for 30 minutes, then turn it out onto a wire rack. Sprinkle a little brandy or rum over the cooled cake. Wrap it in a double layer of wax paper.

    Storage Tips:

    • The cake can be stored for up to 6 months at room temperature or up to a year in the freezer.
    • For best results, open the cake weekly at first, then monthly, and sprinkle with additional brandy to keep it moist and flavorful.

Add your recipe

You can add a recipe to our collection. Recipes will be published on this website. You can upload two pictures per recipe

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German Christmas Recipes

Baking cookies for Christmas is what childhood memories are made of. We will list some websites here where you can find authentic Christmas recipes.  Typical

German Christmas Traditions

St. Nicholas Day St Nicholas Day, known as Nikolaustag in Germany, is celebrated on the 6th of December. Children leave a pair of cleaned boots

Christmas Markets

Visiting Christmas markets in Germany is a delightful way of celebrating the festive season. The heavy scent of sweets, fried sausage and warm wine welcome

Soetkoekies

 

  • 250g butter (room temperature)
  • 6 x 250ml cake flour
  • 625ml sugar
  • Pinch of salt
  • 15ml baking soda
  • 20ml cream of tartar
  • 3 eggs
  • 250ml milk
  1. Preheat the oven to 180°C.
  2. Line a baking tray with baking paper.
  3. Rub the butter into the flour.
  4. Add the sugar, salt, baking soda, and cream of tartar.
  5. Beat the eggs and milk together.
  6. Add the wet ingredients to the dry ingredients.
  7. Roll out the dough and cut out cookies.
  8. Bake for 12–15 minutes until golden brown.
  9. Remove from the oven and let cool.
  10. Decorate.

Dadelvingers

  • 250g butter or margarine
  • 250ml sugar
  • 500g pitted dates, finely chopped
  • 1 egg, well beaten
  • 100g (125ml) green glacé cherries, halved
  • 100g (125ml) red glacé cherries, halved
  • 200g packet of Marie biscuits, broken into small pieces
  • Coconut, for sprinkling
  • Grease a 26cm x 16cm cake pan.
  • Heat the butter or margarine and sugar over medium heat, stirring until the sugar has melted.
  • Reduce the heat, add the dates and egg, and mix quickly and thoroughly to distribute the egg evenly.
  • Remove from the heat and add the cherries and biscuit pieces, mixing well.
  • Pour the mixture into the prepared pan and press it down firmly.
  • Sprinkle with coconut and allow to cool completely.
  • Cut into fingers measuring 3cm x 6cm.

    • Ginger Biscuits

    1. 125 ml Butter
    2. 1 Egg
    3. 250 ml Sugar
    4. 5 ml Baking Soda
    5. 35ml Milk
    6. 125 ml Golden Syrup
    7. 750 ml Cake Flour
    8. 15 ml Ground Ginger
    9. 2 ml Salt
    1. Preheat the oven to 180 degrees and grease the baking sheet. 
    2. Melt the butter and stir in the golden syrup.
    3. Allow butter and syrup mixture to cool.
    4. Beat in the egg.
    5. Sift the dry ingredients together and stir alternately with the milk in the syrup mixture.
    6. Refrigerate thoroughly until stiff enough to form.
    7. Form small balls and place them on the baking sheet.
    8. Press them slightly flat with a fork.
    9.  Bake for about 10 minutes until lightly browned.

    From “Onthou jy nog” by Anna Eksteen

    Outydse Soetkoekies

    Ingredients:

    • 10 cups flour
    • 4 cups sugar
    • 500 g margarine
    • 6 eggs
    • 10 teaspoons baking powder
    • Pinch of salt
    • ½ cup lukewarm water

    Instructions:

    1. Prepare the Dry Ingredients:
      Sift all the dry ingredients together (flour, baking powder, and salt).

    2. Cream Butter and Sugar:
      Beat the margarine and sugar together for about 10 minutes until light and creamy. Add the eggs one at a time, beating well after each addition.

    3. Combine Ingredients:
      Gradually add the dry ingredients to the margarine, sugar, and egg mixture. If the dough feels a bit stiff, add ¼ to ½ cup lukewarm water and mix thoroughly.

    4. Rest the Dough:
      Let the dough rest for about an hour.

    5. Shape the Cookies:
      Roll out the dough on a floured surface and cut out shapes using cookie cutters.

    6. Bake:
      Place the cookies on greased baking trays and bake in a preheated oven at 180°C (356°F) for 10 minutes or until light golden brown.

    Allow to cool completely before storing in an airtight container. These cookies are perfect for any occasion and can be enjoyed plain or decorated!

    Vrugtevierkantjies

    Inspiration on the web

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    Christmas Desserts

    Tipsy tart 250g dates, pitted1tsp bicarb1 cup boiling water 1/2 cup Butter 3/4 brown sugar (light)2 XL eggies1tsp Vanilla Essence1 1/2 cup Flour2 tsp Baking

    German Christmas Recipes

    Baking cookies for Christmas is what childhood memories are made of. We will list some websites here where you can find authentic Christmas recipes.  Typical

    German Christmas Traditions

    St. Nicholas Day St Nicholas Day, known as Nikolaustag in Germany, is celebrated on the 6th of December. Children leave a pair of cleaned boots

    A selection of traditional South African Christmas recipes. You are most welcome to share your recipes with us via the link below.

    Click here to submit your recipe

    Christmas Desserts

    Tipsy tart 250g dates, pitted1tsp bicarb1 cup boiling water 1/2 cup Butter 3/4 brown sugar (light)2 XL eggies1tsp Vanilla Essence1 1/2 cup Flour2 tsp Baking

    Main Meals

    Click here to submit your recipe Gammon Gammon is a type of ham that has been cured or smoked, similar to bacon. It comes from

    Christmas Beverages

    Click here to submit your recipe Gemmerbier 4.5 liter water 28 g gingerroot crushed 500 ml sugar 15 ml active dry yeast or 1 cube

    Side dishes

    Brussel sprouts with Chestnuts For 4 people 400 grams Chestnuts (you can buy them prepared) 600 gram Brussel sprouts 75 gram Goose lard (Gänseschmalz)  15

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    St. Nicholas Day St Nicholas Day, known as Nikolaustag in Germany, is celebrated on the 6th of December. Children leave a pair of cleaned boots

    Christmas Markets

    Visiting Christmas markets in Germany is a delightful way of celebrating the festive season. The heavy scent of sweets, fried sausage and warm wine welcome

    South African Easter Recipes

    Here is a collection of Traditional South African Easter Recipes.
    To submit your own recipes to be published on this website, please use this form

    Roast Lamb

    Here is a delicious selection of mouth-watering Roast Lamb Recipes that are sure to impress your guests.

    Pickled Fish

    Traditional Pickled Fish recipe

    For the hake:
    2kg fresh hake
    Flour for dusting
    Oil for frying

    For the sauce:
    2Tbs paprika
    2Tbs garam masala
    1Tbs turmeric
    1Tbs smoked paprika
    2 fresh chilies, chopped
    2 cloves garlic, crushed
    2 onions, chopped
    100ml White spirit vinegar
    3Tbs Brown sugar
    Cup of water

    Method

    1. Start by preparing the hake. Place a saucepan on high heat with a good coating of oil. While it heats, lightly dust the hake pieces in flour and gently shake off any excess flour. Drop the pieces into the oil and fry until golden. Remove once golden in colour and set aside.
    2. Next, prepare the sauce. Start by putting a pan over a medium heat with a dash of oil, and fry the onions, garlic, and chilli in a pan until caramelised. Add the paprika, smoked paprika, masala, and turmeric and fry for 5 minutes until fragrant. Sprinkle in the brown sugar and stir until it’s dissolved. Finally, deglaze the pan with the water and vinegar and  simmer on low heat for 25 min.
    3. After 25 minutes, remove the pan from the heat and allow it to cool completely. Once cool, add the fish, mix to combine, and refrigerate. It needs at least 24 hours so the fish can soak up the sauce, but you can keep it for up to two days.

    Hot cross buns

    Recipe tested and submitted by Gareth, one of our FB members. I tested this recipe myself and it works very well.
    I placed the dough in a preheated oven (50℃) to rise, and used an glaze made with a 1/4 cup sugar and 1/4 cup water cooked for a minute, as I didn’t have any apricot jam

     

     

    • 1 tablespoon active dry yeast
    • ½ cup caster sugar
    • 1 ½ cups (375ml) milk, warm
    • 4 ¼ cups strong bread flower (our tester used Spelt flour, you can also see more about flour types here
    • 2 tsp cinnamon powder
    • 2 tsp allspice (Piment)
    • ½ tsp salt
    • 1 ½ cups sultanas
    • 50g unsalted butter, melted and cooled
    • 1 egg
    • Place flour, yeast, sugar, all spice, cinnamon and salt in a mixing bowl (best with an automatic mixer with dough hook).
    • Mix the dry ingredients.
    • Add butter, milk, egg and sultanas.
    • Mix until a smooth elastic dough forms (approx. 5 minutes) Add extra flour if required, just enough sot that the dough comes away from the side of the bowl when mixing.
    • Leave dough in the bowl, cover and put in a warm place to rise until doubled in size.
    • Line a 30 x 24 cm baking tray with parchment paper (Backpapier).
    • Remove the dough from the bowl and punch down.
    • On a lightly dusted work surface, shape dough into a sausage and cut into 12 equal pieces
    • Flatten each piece slightly, gather into a ball, then roll the dough briefly to form a ball.
    • Place the ball with the smooth side up on the try.
    • Repeat with remaining pieces. Line them up 3 x 4 on the baking tray
    • Cover the tray and put back in the warm place for about 30 – 45 minutes, until the dough has risen by about 75%

    For the Crosses

    • Mix ½ cup flour and 5 tbsp water to a thick runny paste.
    • Spoon into a small bag and snip one corner
    • Uncover the buns and pipe crosses onto the buns
    • Bake in pre-heated oven (180℃) for 20 – 25 minutes until golden brown

    For the glazing

    • Put1 tbsp smooth apricot jam and 2 tsp water in a bowl.
    • Microwave for 30 seconds and mix thoroughly
    • Remove buns from the oven onto a cooling rack and brush them with the jam mixture while they are still hot

    Recipe from Taste Magazine

    Ingredients
    • 480 g flour
    • 2 x 10 g instant yeast sachets
    • 100 g brown sugar
    • 1/2 t cinnamon
    • 1/2 t nutmeg
    • Salt, a pinch
    • 1/2 t baking powder
    • 1/2 t bicarbonate of soda
    • 1 lemon, zested
    • 1 1/4 cups milk
    • 3 T butter
    • 2 free-range eggs
    • 1 t vanilla extract
    • 135 g sultanas and raisins

    For the flour paste:

    • 125 g flour
    • 5 T water

    For the glaze:

    • 65 ml golden syrup
    • 65 ml boiling water
    Instructions

    Preheat the oven to 180°C.
    Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, lemon zest and dried fruit in a large mixing bowl.
    Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture.
    Gently mix the dough using your hands or a wooden spoon until the mixture comes together.
    Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size.
    After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns.
    Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.
    To make the flour paste, mix the flour and water together to form a smooth paste, place in a sandwich bag and cut off one of the corners to make a piping bag.
    Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through.
    Glaze the buns while they are still hot.

    Easter eggs

    The following businesses are selling South African Easter eggs

    Favourite

    SA Food Store
    Ernsthöfer Str. 41, Seeheim-Jugenheim, Hessen, Germany, 64342
    Chips, Hessen, Mrs. Balls, Sauces and Marinades, Spices and Sweets

    Resources on the web

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    Meat

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    South African Recipes

    Click here to submit your recipe Seasonal recipes Resources on the web Ina Paarman Pinterest – on the Braai Jan Braai Watertand resepte vir oud en

    Baking ingredients

    For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking