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

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 PowderPinch of salt, just a bietjie.1/2 cups pecans For the Sauce1 cup light brown sugar1 cup Boiling water1 TBS Butter1/2 Cup Brandy + n bietjie vir liefde 1 tsp vanilla, yes twice! Preheat Oven to 180 degrees.  Add the pitted dates, Bicarb and a cup of boiling water together. Let

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 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

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 of yeast 5 ml sugar for the yeast mix 250 ml lukewarm water one lemon Boil the water and add ginger and sugar. Stir until the sugar is dissolved  Pour it in an enameled can or bucket, and let it cool until lukewarm mix the yeast,  the 5  ml of

Side dishes On this page, we’ll dive into the side dishes that complement a South African Christmas table—each dish a nod to tradition, each flavour an invitation to feel at home wherever you may be. Pull up a chair, let the aromas fill the room, and let’s begin. Brussels sprouts with Chestnuts For 4 people 400 grams of Chestnuts (you can buy them prepared) 600 gram Brussel sprouts 75 gram Goose lard (Gänseschmalz)  15 ml