Sticky Caramel Apples

3 medium apples

Batter

Oil for deep frying

200ml cake flour

2Large eggs

2ml Salt

15ml oil

100 warm water

Sauce

125g Butter /margarine

125ml Fresh cream

250ml brown sugar

Peel and core apples and slice into 8-12pieces each.

Batter:  Sift salt and flour, add oil, water and mix well.  Beat egg whites until stiff and fold into mixture and mix to form a smooth batter, allow setting for 35 minutes.  Dip apples in batter and deep fry until brown.

Sauce: heat sugar, butter until sugar has dissolved, add cream and allow o boil.  Pour sauce over the apple pieces must be served start after.

Crumpets

Oil for Frying

60ml Sugar

7ml baking Powder

2ml salt

250ml Cake flour

125ml Milk

30ml butter/margarine melted

2 Large Eggs

Beat sugar, eggs together then add sifted baking powder, flour mix well then add milk and melted marg. 

Drop spoonfuls in a heated pan, and fry till both sides are lightly brown.

Serve with butter, Syrup, jam.

Variation: Add four mashed bananas for banana crumpets

Marinade for Meat

250ml Chutney

250ml Tomato sauce

50ml oil

5ml Pepper

5ml Paprika

5ml Aromat

5ml Salt

5ml lemon Juice

5ml Worstershire sauce

5ml Tabsco sauce

30ml Golden Syrup

Combine all ingredients (750ml) and marinade meats for braai’s or ovens

Marinade for Meat

250ml Chutney

250ml Tomato sauce

50ml oil

5ml Pepper

5ml Paprika

5ml Aromat

5ml Salt

5ml lemon Juice

5ml Worstershire sauce

5ml Tabsco sauce

30ml Golden Syrup

Combine all ingredients (750ml) and marinade meats for braai’s or ovens

Cream cheese Pastry

Cream cheese Pastry

250g Cream cheese

150g Butter

1ml salt

5ml Mustard powder

500ml Flour

Sift dry ingredients add butter and rub in with fingers lightly, add cream cheese little at a time to form a firm dough. 

Refrigerate for an hour

Use for pies, tarts and can be frozen for about a month.

Sausages in blankets

This is a hit with the children, also known as a Sputniks, or corndogs.

You will need: 

500g Viennas’ smoked

Wooden Skewers

Oil for deep frying

and for the dough: 

500ml Cake Flour

125ml Water

250ml Milk

30ml Oil

60ml Sugar

15ml Baking powder

Pinch of Salt

2 Lrg eggs

Thread the sausages onto the skewers.

Sift all dry ingredients together.  Mix sugar, eggs, milk, oil and water together and add to dry ingredients and set aside for 35 minutes.

Dip the skewer in to the batter and allow excess batter to drip off, place skewers into heated oil.  Allow them to fry until golden brown and puffed out.

Serve warm with slap chips and your choice of dipping sauce.

 Tip:

These can be made into cocktail sizes or full sizes.

Vetkoek

An old South African favourite, can be served with basically anything.

Oil for deep frying

1 XLG egg

1kg Cake Flour

10g Instant yeast

5ml Salt

30ml Sugar

250ml Milk

125ml water

Sift salt and flour together, add sugar then yeast. Mix in the water, egg and milk until soft dough is formed (dropping consistency).

Cover the bowl with a tea towel and set aside in a warm area, the dough should double in size.

Once the dough has doubled, drop spoonfuls of dough into heated oil turn occasionally allowing the vetkoek to brown evenly.

Place onto grease paper to allow all the excess oil to drain.

Serve warm with syrup, jam, cheese, or filled with curry mince or chicken & mayo.

Apple Fritters

Oil for deep-frying

Flour for coating

15ml Lemon Juice

4-5 Apples, peeled, cored & sliced thickly

50g sugar 15ml Milk

15ml melted butter or oil

2 XLG Eggs

125g Cake Flour

Pinch of salt

Extra sugar mixed with cinnamon

Sift salt and flour together, add 1 egg (separate other) and add the yolk, melted butter and sugar.

Mix thoroughly and allow chilling in refrigerator for 35min.

Take apple slices and coat with lemon juice then dust with flour.

Beat egg white until stiff, and fold into chilled batter, and dip apple slices in only 2-3 at a time.

Make sure that the oil is heated (make sure that it is not to hot or the apple will not cook properly) and deep fry till golden brown.

Drain on paper towels, and then dust with castor sugar and cinnamon.

Variations:

Fresh or canned pineapple slices, or bananas’ cut lengths ways.

Tip’s:

Oil should be between 180’c and 190’C

Be careful not to add to much sugar as this tends to turn the fritters brown before they are done.

Best enjoyed warm.

Chocolate Flap Jacks

30g butter, melted

175g Self-raising Flour

150ml Milk

50g Cocoa

2 XLG Eggs

100g castor Sugar

Pinch of salt

Oil for frying

Sift cocoa, flour together.

Beat the milk, eggs, butter, salt and castor sugar till light and fluffy, add the flour mixture and mix well together.

Heat a little oil in a large pan then drop tablespoonfuls of mixture into the pan carefully and remember to spread them out so that they do not touch when cooking.

You will know that they are ready to turn once bubbles form then turn and fry on the other side.

Serve warm with butter, syrup or cream.

Quick Crumpets
175ml Milk
1 Egg
10ml Baking powder
1ml Salt
15ml Oil
250ml Flour
10ml Sugar
Oil for Frying


Mix all ingredients together.

Heat frying pan and drop spoon fulls of batter into the pan.  Turn once bubbles form.

Serve warm with syrup or jam.

Mini Garlic Buns

Garlic Buns
6 Sml Portuguese buns (WE like the ones pre-packed at Spar)
1/2 tsp Crushed Garlic in 150ml Melted Margarine
150g Bacon Bits - fried until almost crispy.
150g Cheese (Tussers / Gouda)
Feta Cheese

Line a baking tray with Tin Foil
Cut buns diagonally
Cover the inside of the buns with garlic & Margarine
Stuff the bacon in the the buns and top with Cheese, careful not to mess the cheese over the buns or in the tray.  Break and sprinkle the feta ova the cheese.
Bake in moderate heated oven until cheese has melted.