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Traditional South African Christmas Recipes – Cookies

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 Preheat the oven to 180°C. Line a baking tray with baking paper. Rub the butter into the flour. Add the sugar, salt, baking soda, and cream of tartar. Beat the eggs and milk together. Add the wet ingredients to the dry ingredients. Roll out the dough and cut out cookies. Bake for 12–15 minutes until golden brown. Remove from the oven and let cool. 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 125 ml Butter 1 Egg 250 ml Sugar 5 ml Baking Soda 35ml Milk 125 ml Golden Syrup 750 ml Cake Flour 15 ml Ground Ginger 2 ml Salt Preheat the oven to 180 degrees and grease the baking sheet.  Melt the butter and stir in the golden syrup. Allow butter and syrup mixture to cool. Beat in the egg. Sift the dry ingredients together and stir alternately with the milk in the syrup mixture. Refrigerate thoroughly until stiff enough to form. Form small balls and place them on the baking sheet. Press them slightly flat with a fork.  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: Prepare the Dry Ingredients:Sift all the dry ingredients together (flour, baking powder, and salt). 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. 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. Rest the Dough:Let the dough rest for about an hour. Shape the Cookies:Roll out the dough on a floured surface and cut out shapes using cookie cutters. 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 Fruit mince pies – Jamie Oliver Dadelbolletjies – Maroela Media Related content

South African Recipes

We’d love to taste the flavours of home through your kitchen! If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you. Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦 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 jonk Cape Malay Cooking with Fatima Sydow Boerekos Related pages

German Cuisine and Recipes

Many describe German food as hearty and comforting, often based on filling ingredients like potatoes and bread. Yet, German cuisine has a refined side—”sehr fein”—and Germany is home to some of the finest bakeries in the world. With over 300 types of bread and more than 1,200 varieties of bread rolls and baked goods, Germany is truly a paradise for bread lovers. Stop by a bakery (Bäckerei) to sample local specialties like Brezeln (pretzels), Brötchen (bread rolls), and Schwarzbrot (dark rye bread). For dessert, indulge in Schwarzwälder Kirschtorte (Black Forest cake) or seasonal delights like Lebkuchen (gingerbread) during the holidays. German cuisine also shines in its regional diversity and seasonal approach, with distinct dishes depending on the area and time of year. Classic dishes like Bratwurst (grilled sausage), Sauerbraten (marinated pot roast), and Schnitzel (breaded pork or veal) are staples, often served with Kartoffelsalat (potato salad) or Rotkohl (red cabbage). If you’d like to explore German recipes at home, here are some websites to get you started:   Kochbar Brigitte German foods German girl in America Chefkoch Essen & Trinken My German Recipes More about German Cuisine Breakfast A traditional German breakfast (Frühstück) is a hearty spread featuring a variety of fresh bread and rolls (Brötchen), such as rye and whole-grain, often enjoyed with butter, cheese, or cold cuts like ham, salami, and liverwurst. Sweet options include fruit jams, honey, and chocolate spread (Nutella). Many also add yogurt with muesli or fresh fruit for a lighter start. Boiled eggs, either soft or hard, are popular and typically served in egg cups with a sprinkle of salt. Fresh slices of cucumber, tomatoes, apples, or berries bring a fresh, nutritious touch, while coffee or tea rounds out the meal. With its balance of savory, sweet, and fresh items, a German breakfast is satisfying and perfect for starting the day. Lunch Traditionally, lunch (Mittagessen) has been the main meal of the day in Germany, usually enjoyed around noon, and for many workers, it’s still common to eat in the company canteen, where they can find convenient, affordable, and balanced meals. However, dining habits in Germany, much like in other parts of Europe, have shifted over the past 50 years. Today, many people opt for a lighter meal at midday—sometimes even a second breakfast—saving a hot meal for the evening, which they enjoy at home with the whole family. This change reflects a growing preference for a more substantial dinner, allowing families to share time around the table in the evening. Kaffee und Kuchen Kaffee und Kuchen—literally “coffee and cake,” or sometimes Kaffeetrinken—is a cherished German tradition, comparable to the English five-o’clock tea. This custom usually takes place between lunch and dinner, often on Sundays with the whole family gathered around. It’s a time to slow down, enjoy a warm drink, and savor a slice (or two) of cake. Favorites include Schwarzwälder Kirschtorte (Black Forest cake), Apfelkuchen (apple cake), and seasonal cakes made with fresh fruits or nuts. Kaffee und Kuchen is not only about enjoying treats but also about connection, offering families and friends a chance to relax and spend quality time together. Dinner Dinner (Abendessen or Abendbrot) in Germany has traditionally been a lighter meal, often featuring an assortment of breads, cold cuts, cheeses, and fresh vegetables—resembling the morning’s breakfast spread or simple sandwiches. This lighter evening meal is common in many households, emphasizing variety and ease. In addition to the main meals, Germans sometimes enjoy smaller meals or snack breaks throughout the day, especially in the south, where they are known as Vesper or Brotzeit (literally “bread time”). These terms refer to a casual snack of bread, cheese, and meats, making them perfect for a quick refreshment between meals or as a pre-dinner bite. Modern German dinners now frequently include hot dishes, drawing from both German and international cuisines. Popular options might include pasta, stir-fries, casseroles, and stews alongside classics like Schnitzel, roasted meats, and seasonal vegetables. Dining out German cuisine is deeply rooted in seasonality and regional traditions, which influences what you’ll find on restaurant menus throughout the year. Dishes change to reflect what’s freshly harvested, with asparagus in spring, pumpkins and root vegetables in autumn, and hearty stews in winter. Each region has its specialties, such as Bavarian Weisswurst (white sausage), Swabian Maultaschen (a type of filled pasta), and Rhineland Sauerbraten (a marinated pot roast). Germany is also famously home to over 3,000 varieties of bread, an impressive showcase of its bread-making heritage. Beer enthusiasts can explore more than 1,500 different types of beer, from Bavarian Hefeweizen to Kölsch from Cologne. The sausage selection is equally rich, with more than 1,200 types, including Bratwurst, Bockwurst, and Frankfurter. Regional Dishes Here are some classic regional and seasonal German dishes that highlight the diversity and seasonal focus of German cuisine. Bavaria: Weisswurst (white sausage) served with pretzels and sweet mustard; Schweinebraten (roast pork with crackling), usually with potato dumplings. Swabia (Southwest Germany): Maultaschen (filled pasta dumplings, sometimes called Swabian ravioli); Spätzle (soft egg noodles), often served with cheese (Käsespätzle). Rhineland: Sauerbraten (marinated pot roast) with raisin sauce, often served with red cabbage and dumplings. Thuringia: Thüringer Rostbratwurst, a popular grilled sausage with a unique spice blend. Hamburg: Labskaus, a hearty mix of corned beef, potatoes, and beetroot, typically served with a fried egg and pickled herring. Saxony: Leipziger Allerlei, a vegetable medley with peas, carrots, asparagus, and morels, often served with crab or crayfish. Hessen: Äbbelwoi (Apple  wine), Grüne Soße (Green Suace) a sauce made from 7 herbs For more regional specialities see our Travel pages for Germany Seasonal Dishes Spring: Spargelzeit (asparagus season) brings dishes like white asparagus served with hollandaise sauce, potatoes, and ham. Summer: Fresh salads and light dishes featuring cucumbers, tomatoes, and herbs are popular; fruit-based desserts with strawberries and cherries are common. Autumn: Zwiebelkuchen (onion tart) and Federweißer (young wine) are enjoyed during the wine harvest season, along with pumpkin and mushroom dishes. Winter: Hearty stews like Eintopf and dishes with winter vegetables like cabbage and root vegetables

Making your own Biltong

Making your own Biltong

There are many recipes and tips on the internet on how to make your biltong.We want to share some basics here as well as some tips from our FB members You will need the following: Suitable Meat Spices and vinegar Suitable place to hang the meat to dry  Step 1 – Buy suitable meat The best cuts are sirloin or fillet.In Germany you can ask for Silverside( Tafelstück or Tafelspitz) or Topside (Schale) .You can

Cooking and baking substitutes

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Substitutes and Food Info

There are countless South African products that can be conveniently purchased online today. In those rare instances where you can’t find what you’re looking for in Germany, worry not, because there are plenty of excellent substitutes available that you can consider. We have taken the liberty of compiling a list of these substitute suggestions for you, along with some helpful German translations. Buying South African Products Related content

Meat

German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the German Beef Cuts German beef cuts Rinderhals, Kamm or Nacken (Chuck steak) Querrippe (Short ribs) Rinderbrust (Brisket) Hochrippe or Fehlrippe (Standing rib roast) Vorderrippe or hohes Roastbeef Rostbraten or flaches Roastbeef5. & 6. together are the Roastbeef or Zwischenrippenstück Filet (Fillet) Spannrippe or Knochendünnung Dünnung or Bauchlappen (flank steak) Falsches Filet, Schulter, Bug or Schaufel (shoulder) Oberschale, Unterschale and Nuss Flanke, Schliem or Rindfleisch Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin)) Hesse or Wade (Beef shank) Fricandeau Schwanz or Ochsenschwanz (Oxtail) Source: https://en.wikipedia.org/wiki/Cut_of_beef German Beef cuts downloadable file Pork To be updated soon Where to buy meat Most people buy lamb at their local Turkish butcher, or at Italian Food stores that have a butchery.You can try Selgros or Metro (need a customer card) or support your local butchery for lamb and other meat cuts.Shops like Rewe and Edeka have their own butchery section, and if you want a specific cut you can pre-order it from them. You can also buy meat online. I found the following online shops, but have not personally used them so I can only add them as suggestions. Most of these also sell Venison Ihr Online Metzger Tellermitte Don Carne Gourmet Fleisch Otto Gourmet MeinMetzger Mein Bauernhof – direct from farmers in your region. Beef, Lamb, Veal, Chicken and Fish. Also milk, eggs and vegetables  Waldgourmet (Venison) Grüne Bauern – Bio Meat delivered to your home. They also sell Lamb Waldfleisch – App to buy Regional Venison Boerewors and Biltong Vocabulary Here is a list of translations and some additional information about meat in Germany.  Related content

Fish

Rewe has a very good page about seafood. Where to buy fish and seafood If  you would like to buy seafood or fish online try the following online shops: FrischeParadies Shop Fischkaufhaus Mein Bauernhof – direct from farmers in your region. Beef, Lamb, Veal, Chicken and Fish. Also milk, eggs and vegetables Vocabulary Here is a list of translations and some additional information about fish in Germany. Attention all meat lovers! We have a comprehensive page that is dedicated to providing you with all the information you need about the different cuts of meat in Germany. Related content

Substitutes – Drinks

Looking for Milo, Horlicks, Frisco, Ricoffy or Lime Cordial?  We compiled a searchable list of substitutes for some of the popular hot and cold drinks loved by South Africans Related content Where to buy South African products

Substitutes – Other Products

Here is a list of substitutes and translations for general food and kitchen items like cling film, maize meal, custard and biscuits    Related content Where to buy South African products

Frozen products

Here is a list of suggestions for ready-made pasty (dough) products and some translations. Related content Inspiration

Baking ingredients

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 in Germany, along with their corresponding German translations.      More information about Flour types Ash Protein US UK German ~0.4% ~9% pastry flour soft flour 405 ~0.55% ~11% all-purpose flour plain flour 550 ~0.8% ~14% high gluten flour strong or hard 812 ~1.1% ~15% first clear flour very strong or hard 1050 >1.5% ~13% white whole wheat wholemeal 1600 More information about Baking powder Single-acting baking powder reacts when it’s mixed with the liquid ingredient in a recipe. Because all the bubbles are produced immediately, it’s important to bake the recipe in a preheated oven as soon as it’s mixed. Similarly, over-mixing can drive off the bubbles, making the recipe fall flat. Contains only one acid Double-acting baking powder releases some carbon dioxide immediately and more upon heating. It’s double-acting in that it contains a fast-acting acid that reacts at room temperature and a slow-acting acid that reacts with heat. Most of the carbon dioxide gas is produced during cooking, so double-acting baking powder is more forgiving if a recipe isn’t baked immediately. Contains both fast- and slow-acting acids Substituting: Usually, you can substitute one type of baking powder for the other. So, if a recipe calls for 1 teaspoon of double-acting baking powder, you can use 1 teaspoon of single-acting baking powder (and vice versa).Exception!!If a recipe calls for double-acting baking powder because there is a time delay between mixing and baking, it’s not a good idea to use single-acting baking powder. Pancakes for example I found this info on the internet:To substitute 1 Tsp of Double Acting Baking Soda, use:1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarchOR 1 1/2 teaspoons single-action baking powderOR 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yoghurt to replace 1/2 cup (120 ml) non-acidic liquid German Name English Name What It Is Use in Baking Can It Be Substituted? Natron Bicarbonate of Soda / Baking Soda A pure alkaline (sodium bicarbonate) that requires acid to activate. Used to help baked goods rise when combined with an acidic ingredient (e.g., yogurt, lemon juice, vinegar, buttermilk). Also helps with browning. Not directly interchangeable with Backpulver. If a recipe calls for Natron and you only have Backpulver, adjust acid and quantity carefully. Rule of thumb: 1 tsp Natron = 3 tsp Backpulver (omit acid). Backpulver Baking Powder A complete leavening agent containing both an acid (like cream of tartar) and a base (bicarbonate of soda), plus a drying agent like starch. Used to make cakes and baked goods rise without needing extra acid in the recipe. Convenient all-in-one option. Can be homemade: 1 part Natron + 2 parts cream of tartar = baking powder. Example: 1 tsp Backpulver = 1/3 tsp Natron + 2/3 tsp cream of tartar. Reinweinstein / Weinsteinpulver Cream of Tartar An acidic byproduct of winemaking (potassium bitartrate). A white, powdery acid. Stabilises whipped egg whites, prevents sugar crystallisation in syrups and meringues, and can be used to make homemade baking powder. For egg whites, can substitute lemon juice or vinegar. For baking powder, combines with Natron to create leavening power. Related Content Facebook Twitter LinkedIn WhatsApp Email

Types of Sugars

Here is a list of suggestions for types of sugars, as well as some translations. Related content

You can use the search function to search for ingredients you need to find substitutes for.

One of the things to keep in mind is that the baking powder in Germany is single-acting. The baking powder in South Africa is double acting.

Bran is called die Kleie and can be bought in supermarkets.

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