Buttermilk Rusks

Tags

biscotti, cookies, rainbow nation, rusks, south african, traditional cooking

For those who do not know, rusks are similar to Italian biscotti, and are a much loved South African treat.  Dipped into a cup of hot coffee they are a true delight, especially with that first cup of coffee in the morning.  Most South African homes are never without a tin of them in the cupboard.

Rusks date back to the Voortrekkers, the Afrikaners who trekked across South African with their ox wagons and were made out of the need to have foods that would keep for a very long time.

Makes about 20 pieces

Ingredients:

500g / 4 cups self raising flour (farine pour gateau)
1/2 teaspoon salt
250g / 2 sticks cold butter, cut into small cubes
200g / 1 cup white sugar
250ml / 1 cup buttermilk
1 egg

Method:

Preheat your oven to 180C / 360F
Butter and flour (or use non stick baking spray) a bread tin (21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx))
Place the flour, salt and cold butter into a large bowl
Rub the butter into the flour using your fingers until it resembles fine breadcrumbs
Add the sugar and mix
Whisk the buttermilk and egg
Add to the flour mixture and mix well with a fork
Pour the dough into the baking tin
Bake for about 60 to 70 minutes
Remove from oven and allow to cool for 5 minutes before removing from the tin and placing on a rack
Once cooled completely, cut the loaf into pieces and place on an ungreased baking sheet
Heat the oven to 100C / 200F
Place the sheet in the oven for at least 8 hours until completely dry, crunchy and brittle
Make yourself a large cup of coffee and dip your rusk to enjoy

Bon Appétit!

 

 

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Spicy yoghurt chicken

Tags

cape malay, Chicken, rainbow nation, South Africa, spicy, yoghurt

This is a Cape Malay classic recipe that is so easy and yet so flavourful. The smell of the spices cooking will have everyone waiting around the table for the meal to be ready. If you do not have Greek yoghurt, regular plain yoghurt will do but the sauce will be thinner. It might not be the prettiest looking dish but it is one of my favourite go to recipes.

Serves 4

Ingredients:

4 chicken legs (thigh and drumstick)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
3 cloves garlic, crushed (optional)
1 teaspoon ground ginger
Salt and freshly ground black pepper
500ml / 2 cups hot water
375 ml / 1 1/2 cups natural Greek yoghurt
Fresh cilantro, roughly chopped
1 teaspoon turmeric
1 teaspoon garam masala

Preparation:

Heat the butter and oil in a large, heavy bottomed pan
Sauté the onion until translucent and starting to colour slightly
Add the garlic, ginger, salt and pepper and cook for about 5 minutes over medium low heat
Add the chicken portions and brown well
Pour in the hot water and simmer for about 45 minutes
Add the yoghurt, cilantro, turmeric and garam masala and stir well to combine all
Do not allow to boil but cook gently for 1 to 2 minutes to heat the sauce
Serve with rice or naan bread and some chutney
Enjoy!

Peppermint Crisp Tart

Tags

dessert, fridge cake, peppermint, peppermint crisp tart, rainbow nation, South Africa

 

For many South Africans Peppermint Crisp is deeply nostalgic. Why? It’s probably got a lot to do with Peppermint Crisp tart – a lusciously creamy dessert that’s graced the table of countless South Africans over the years. Not only is it downright delicious, it’s also dead easy to make! A base of coconut-y Tennis Biscuits holds a rich and indulgent filling of whipped cream, caramel and sometimes condensed milk… topped off with crushed up pieces of a Peppermint Crisp chocolate bar. What’s not to love?

For those of you that are not South African or have never eaten one of these scrumptious and decadent desserts, fear not, you no longer have to feel deprived. Simply make your own.

The traditional recipe combines Orley Whip (similar to single cream, whips up to three times its original volume and can be stored in the fridge for up to three months) with Caramel Treat (caramelised condensed milk) and Peppermint Crisp (a chocolate bar from Nestle that features a filling of tightly packed, long and very brittle tubes of bright green mint-flavoured candy – tastes madly minty), layered with Tennis biscuits (shortbread-ish coconut-flavoured cookies).

You can substitute whipping cream for Orley Whip, American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk or if in France, used a jar of confiture de lait. For the biscuits, any shortbready biscuit with a bit of added coconut will do but for the peppermint crisp, that you will need to buy from a shop that sells South African products.

 

Serves 6 to 8

Ingredients:

 

• 200 g /  7 oz Tennis biscuits
• 125 g / 8 tablespoons butter, melted
• 250ml /1 cup cream, whipped to soft peaks
• 360 g / 12 oz tin Caramel Treat (I used 1 jar Bonne Maman confiture de lait)
• 150 g / 5oz Peppermint Crisp chocolate, roughly chopped

 

Preparation:

Place the biscuits in a food processor and whiz until reduced to fine crumbs
Add the melted butter
Blend together until the biscuits are fine and coated with butter
Press the biscuit crumbs into a springform cake tin or a pie dish (9″ / 23cm) and chill for 30 minutes
Stir 2 tablespoons whipped cream into the caramel, then spread over the biscuit crust
Spread the remaining cream over the tart
Sprinkle over the chocolate
Place in refrigerator until ready to serve
Enjoy!