South African Style 'Crunchies'
Devilishly Simple Canvases for All Your Favourite Flavour Combinations, but Just as Glorious on Their Own
Log In or Sign Up to View
See posts, photos and more on Facebook.
Mrs. Ball's Chutney
Peach and apricot chutney. Mrs. Ball started making the chutney after she moved to Johannesburg with her husband and seven children. Her friends and family loved it so much that the business started blossoming on its own. The demand increased; Mrs Ball cooked and her husband bottled. Home Industries started selling her chutney and by 1918 she sold about 24 bottles a day, which in the years to come grew to 8 000 bottles a day. In 1921 the Ball family moved to Cape Town. After living in Kalk…
Malefah’s Rusks
While Quentin’s cousin was visiting us last week, I was in the middle of preparing for the real V.I.P. visitors from the Cape we were expecting for the weekend. Every single bed in the house …
South African Koeksisters
This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
Buttermilk rusks – Karringmelk beskuit
On my Afrikaans link HERE I was asked to translate the buttermilk recipe. Well, here it goes! This recipe is from a friend of mine and it really tastes almost like the real buttermilk rusks y…
South African Koeksisters Recipe
A sweet South African heritage delicacy - crisp pastry plaits are fried and dipped in an aromatic syrup! Pastries similar to these originated centuries ago in Batavia in the East and the recipe brought to South Africa by the Malayan settlers together with many other. The syrup needs to be made in advance and chilled overnight. Submersing the hot fried koeksisters in ice cold syrup ensures optimal absorption. A fresh koeksister, still slightly warm and dripping of syrup is an unforgettable…