The first time that I had "souskluitjies" for dessert, was at my Grandma Naomi Uys's house in Johannesburg when I was about 15 years old. My Ouma was a very grand lady - perfectly groomed, well-traveled, informed and very stylish. Their townhouse in Northcliff was impeccable, filled with beautiful Persian carpets and mohair curtains.
Ina Paarman | Minced Beef and Vegetable Pies
We have given you 2 traditional South African options. (1) Illustrated Top and bottom pastry pies. These use more pastry and have less filling but are easy to eat out of hand. (2) Mini pot pies are baked in individual containers. They don't use a lot of pastry and have a generous amount of filling. Needs a spoon for eating. Both options will freeze really well.
Ina Paarman | Coleslaw with Sour Cream Dressing
Unsalted cabbage leaches moisture, which makes coleslaw watery after standing. Salted cabbage has already shed its moisture and makes for coleslaw that is tender but not watery.
Ina Paarman | Mini Herbed Yorkshire Puddings
The secret of perfect yorkies lies in the way it is baked. A very hot oven is needed and the Beef Stock with a little oil in the base of the muffin pans emulate the traditional browning left in the pan after roasting beef. It is also essential to pour the batter into a very hot muffin pan and to prick them when baked.
Ina Paarman | Caramelised Pearl Onions with Sweet Chilli Chutney
I just love this technique of cooking onions by rolling them in a hot frying pan. The balsamic vinegar gives excellent colour and flavour depth. Delicious with both braaied and cold meats.