Lamb sosaties revisited - and a BBQ event! - Cooksister | Food, Travel, Photography
A recipe for classic South African lamb sosaties (skewers) where lamb is paired with apricots in a sticky marinade before being braaied / barbecued.
South African Malva Pudding Mini Cakes with Cream Sauce | All that's Jas
Irresistible as mini cakes, this sticky and spongy classic South African malva pudding dessert will have everyone begging for seconds.
My Best Boerewors Ever! You won’t stop eating this Mouth Wateringly Juicy South African Sausage! It will be the death of you!
Makes 1 -2 kg If you make your own, at least you know what’s in it. If you don’t have a mincing machine, try using a food processor but you will not get the coarsely minced texture, s…
Homemade Bratwurst Recipe - Food.com
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Oxtail and red wine potjie - Cooksister | Food, Travel, Photography
A potjiekos is a traditional South African stew, slow cooked in a cast-iron pot over an open fire. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal.
Self-saucing lemon pudding - Cooksister | Food, Travel, Photography
If you love warm, comfort food puddings, you'll love this recipe for a super-easy tangy lemon self-saucing pudding.
Peppermint Crisp fridge tart - a South African treat - Cooksister | Food, Travel, Photography
Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your South African childhood? Well, you’ve found it!
Ina Paarman | Best Lemon Meringue Pie
This is one our most requested recipes. It is absolutely divine. Don't be put off by the long method description, I am simply giving you all the tips to avoid the usual pitfalls of: • A raw tasting filling • Meringue slipping off the filling and pulling away from the sides • Meringue weeping sugary tears etc.