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On this Web Site you will find lots of interesting information about BILTONG, its history, how to make it, recipes, spices and lots of other things!
In addition to this you will find everything you want to know about BOEREWORS, DROË WORS, POTJIE KOS as well as lovely SOUTH AFRICAN RECIPES and SPICES

Boerewors recipe

Boerewors or Farmers Sausage is a traditional BBQ sausage. There are many secret recipes on how to make boerewors but here we provide you with the traditional recipe.


2 kg of chuck beef (fat and gristle removed)
750 de-boned thick rib of pork
200 g of pork fat (spek)
1 tablespoon ground coriander
2 tablespoons salt
a good pinch of nutmeg
½ cup vinegar
About 90g of pork casings (ask your butcher for some or ask him where you can buy it)

Instructions on how to make it

Cut the meat and spek into small cubes. Sprinkle the seasoning over the meat (not the vinegar Penny), mix well and then mince together. Add the vinegar and mix lightly, but thoroughly. Stuff into casing and refrigerate for 24 hours in a covered, non-metal container.

(Optional: You can experiment by adding additional ingredients. For a lovely curry flavour add a tablespoon of curry powder to the above recipe. For a great garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar).

Do not overcook sausage. About 12-15 minutes over slow coals should do well. Serve with other BBQ dishes like Mealie Bread.

Skaap Wors recipe

Do you happen to have a couple of sheep handy and want to make the most of all the meat? Try making good ol' traditional skaap wors. A great and easy recipe kindly posted on our forum.


5kg mutton cubed
3 ml dried thyme
3ml dried sage
5ml grated nutmeg
5ml grated nutmeg
5ml ground allspice
15ml salt
10ml freshly ground black pepper
250ml sweet Muscadel wine

Instructions on how to make it

Mix all the ingredients together and mince. grill a little of the mixture in a small frying pan; then taste and, if too few herbs have been used, add more. Fill the mutton casings with meat and link sauges every 150 mm . Hang in a cool daughty place to enable it to be wind-dried . Grill in a pan or over coals.


Custard Melkkos recipe

Sago pudding or better known as Melkos is a traditional Afrikaans dessert. Serve it with custard.


200g sago (1 c)
2.5 liters milk (10 c)
2 eggs
60 ml water (¼ c)
30 g custard powder (4 T)
2 ml salt (½ t)
15 ml butter/margarine (1 T)
cinnanamon sugar

Instructions on how to make it

Soak the sago in the milk for about an hour. Gradually bring the mixture to the boil over moderate heat, using a heavy based saucepan. Stir it quite often in order to prevent burning and simmer until the sago is soft and transparent.
Separate the eggs. Beat together the egg yolks, water, custard powder and salt. Add the custard mixture to the milk mixture and simmer until thick, stirring often. Add the butter/margarine.

Beat the egg whites until stiff but not dry. Stir a little of the stiffly beaten egg white into the hot melkos until mixed. Then lightly fold the remaining egg white into the mixture, using a metal spoon.

Pour the custard melkkos into a heat proof serving dish, sprinkle lavishly with cinnamon sugar and serve immediately.

Makes 2,5 litres (10 cups) of melkkos


Bobotie recipe

The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.


1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.


South African Roosterbrood

Traditional Braai Recipes to get your mouth watering

The Traditional South African braai is not just a way to fill your stomach on a lazy Sunday afternoon. It is so much more.
The braai is a South African past-time that has been past down from generation to generation. Over the years families have cultivated their own recipes and these recipes have become braai time favourites.

This month we are bringing our favourite braai recipes and accompaniments to the great meat normally found at braais.
Toasted braai sandwiches or rooster brood is a hot favourite at a braai as it keeps hunger pangs at bay and lines the stomach in preparation for the inevitable consumption of beer. Here is a great recipe for rooster brood.
Toasted Sandwiches:

What you’ll need:
White bread, butter, cheese slices, onions sliced, tomatoes sliced (depending on how many sandwiches you need).

Butter the outsides of your bread and make up sandwiches to taste. Place sandwiches between a grid and braai them until the outside is browned and the cheese melted.

If you are feeling truly creative why not make your own bread with this rooster brood recipe.
Rooster brood:
Make a basic bread dough but reduce the liquid. Spoonfuls are then cooked on a clean grid over low coals.
You will need:
500 ml flour, 15 ml baking powder, 2 ml salt, 150 ml milk, 1 egg, beaten

Mix together ingredients, place balls on clean grid, cook on one side until crisp, then turn and cook other side until they sound hollow when tapped.
For a multi-cultural braai experience try our African South African braai Recipe for Boerewors, Pap en Sous and our English South African braai
Recipe for Potato Bake. For more great South African traditions and updates on happenings in and around Cape Town be sure to subscribe to our free monthly Editor’s Picks NewsletterTwitter.


Settler cookery

A piece of droëwors, a dried sausage
An example of bunny chow, served in Durban, KwaZulu-Natal.

South Africa was settled from the seventeenth century onwards by colonists from Portugal, the Netherlands, Germany, France, and the United Kingdom. These colonists brought European cookery styles with them. The Afrikaners have their succulent potjiekos, tamatiebredie (tomato bredie), or stews of lamb and mutton with tomato and onion sauce, with or without rice. There are many European contributions like Dutch fried crueler or koeksister, malva pudding and melktert (milk tart). French Hugenots brought wines as well as their traditional recipes.

During the pioneering days of the 17th century, new foods such as biltong, droëwors (dried sausage) and rusks evolved locally out of necessity.

Cape Dutch

A very distinctive regional style of South African cooking is often referred to as "Cape Dutch". This cuisine is characterised by the use of spices such as nutmeg, allspice and chili peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company to the Cape from Bengal, Java and Malaysia as it does to the European styles of cookery imported by settlers, and this is reflected in the use of eastern spices and the names given to many of these dishes. The Cape Malay influence has brought spicy curries, sambals, pickled fish, and variety of fish stews.

Bobotie is a South African dish that has Cape Malay origins. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it isn't made in any other country. The recipe originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian bobotok. It is also made with curry powder leaving it with a slight "tang". It is often served with sambal, a hint of its origins from the Malay Archipelago.

Indian cookery

Curried dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century. The Indians have introduced a different line of culinary practices, including a variety of sweets, chutneys, fried snacks such as samosa, and other savory foods. Bunny chow is a dish from Durban, where there is a large Indian community, that has adapted into mainstream South African cuisine and has become quite popular.

Karringmelk beskuit

Maak nie saak of jy glad nie kan bak nie, hierdie resep kan nie flop nie.


3 x 500g bruismeel
2 teelepels bakpoeier
2 koppies suiker
500g margarien
1 eetlepel sout
3 eiers
500ml karringmelk

Meng (sif) droeë bestanddele saam. Klits eiers en karringmelk saam. Rasper die margarien en vryf by die meelmengsel by. Gooi eier en karringmelk mengsel by. Knie goed deur.
Genoegsaam vir een groot en een klein broodpan. Of sommer ‘n oondpan. Vorm balletjies omtrent so groot soos eiers en pak 3 langsmekaar. Andersins ‘n hele bol deeg bietjie gedruk na die kante toe, en sny in blokke wanneer helemal afgekoel.
Bak vir een uur teen 175 grade celsius. Droog uit teen lae hitte

Probeer gerus my vriendin se poeding !!
1 eier
125ml suiker
250ml meel
5ml bakpoeier
5ml koeksoda
30ml asyn
2 eetl appelkooskonfyt
1 kop melk
Klits eiers en suiker
Maak koeksoda aan met bietjie melk
Meng al bo-genoemde bymekaar
Gooi in bak (ongeveer 20x20cm) en bak by 180 grade C vir 45 min

1 kop melk of room
125ml suiker
1 kop water
2 eetl botter
5ml vanilje
Bring alles tot kookpunt en gooi kokende stroop oor die warm poeding wat direk uit die oond uit kom


Milo Balls!

1 x 250g packet marie biscuit, crushed
1 x tin condense milk
4 x tablespoon milo
½ cup coconut
Extra coconut for rolling

In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1)
Add the milo, coconut and condense milk and mix until it’s well combined.
Roll teaspoon full into balls with your hand and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm.


Chicken Curry Potjie recipe

Chicken Curry Potjie (pot) is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a huge pot over the fire place and leaving to simmer.


2kg skinless chicken thighs or breasts
3 large grated onions
5 skinless tomatoes
1 large tin tomato paste
4 heaped teaspoons masala
3 bay leaves
2 dessert spoons crushed garlic
1 table spoon coriander
1 teaspoon fennel
2 large sticks cinnamon
2 teaspoons salt
2 teaspoons sugar
1 litre red wine
6 Large potatoes cut in half

Instructions on how to make it

Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes.

Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.

Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor

Koeksisters recipe

The sweet taste of these plaited dough cakes makes them a great favorite in South Africa. The secret of their success, is in preparing the syrup a day ahead and chilling it before dipping the koeksisters.



For the syrup:
1kg sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon

For the dough:
500g flour
2ml (½ teaspoon) salt
30ml (2 tablespoons) baking powder
55g butter, grated
1 egg
250-375ml (1-1½ cups) milk or water


Instructions on how to make it

To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.

To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour.

Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.

Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.

Heat 7-8cm deep oil to 180-190°C – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.

Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.

Tomato Bredie recipe

Remember to cook a bredie slowly. The flavour will improve if made a day in advance. A great recipe from Ina Paarman's cookbook.


1 kg beef or shoulder of mutton
2 T (30ml) oil
1 T (15ml) butter
2 t (10ml) sea salt
½ t (2,5ml) freshly ground black pepper
2 onions, chopped
6 ripe red tomatoes (or 1 x 400g tin whole tomatoes)
1 x 70 g tin tomato paste
1 t (5ml) sugar
¼ t (1ml) chilli powder
½ t (2,5ml) paprika
3 gloves garlic, crushed
1 t (2,5 ml) paprika
3 cloves garlic, crushed
1 t (5 ml) mixed herbs
1 ½ cups (375 ml) chicken stock
3 potatoes, diced
1 T (15 ml) potato flour or maizena

Instructions on how to make it

Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.

Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.

Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering fore another half an hour.

Thicken the gravy with a little potato flour mixed with water. The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.

Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.

Oxtail Potjie recipe

A Potjie Kos is a meal cooked in an iron pot over the fire. The way to cook a potjie is usually very slow. Many types of meat can be used for a potjie but here we have chosen one of the favorites - oxtail.


2 large oxtails, cut into joints
1/3 cup cooking oil
2 large onions, sliced into fairly thick rounds
6 bay leaves
4 chopped cloves of garlic
4 large carrots, scraped and cut into chunky wheels
the juice of one lemon
6 cloves
a good grind of black pepper
a dash of Worcester sauce
6 potatoes, peeled and halved
1/3 cup of brandy
water to cover

Instructions on how to make it

Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water barely to cover.

Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.

Serve with rice, crispy fresh bread and green salad.

Peppermint Crisp Tart recipe


1 x packet tennis biscuits (or any basic morning tea biscuits)
1 x tin of caramel
2 x 250 ml fresh cream (or can opt for low fat too)
400g Peppermint Crisp chocolate bars - grated (or Aero Mint chocolate will do)

Instructions on how to make it

Cover the bottom of your dish with the tennis biscuits, making sure you cover the whole dish. Place the tin of caramel into a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and mix well.
Remember you are going to layer the tart, so don’t use all the mixture at once.
Spread the mixture evenly over the tennis biscuits.
Then add another layer of tennis biscuits and caramel mixture and continue until you reach the top.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.


Sosaties recipe

Sosaties on the BBQ have never tasted better especially when there is Boerewors on offer too. These kebabs can contain many types of meat (or vegetables) but lamb sosaties seem to always taste the best.


500g boned shoulder or leg of lamb, cut into 25mm cubes
2 large onions, one sliced into rings, the other chopped finely
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
one tablespoon of curry powder
a teaspoon of tumeric
a tablespoon of brown sugar
4 crushed bay leaves
One tablespoon of lemon juice, plus two lemon cut into small wedges
120ml of meat stock
125g packet of dried apricots
One green pepper cut into blocks the same size as the meat cubes
A good blob of butter
Wooden skewer sticks (you can buy them from most supermarkets)

Instructions on how to make it

Place the meat in a non-metal bowl with the bay leaves at the bottom. Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.

Add the tumeric, lemon and meat stock, bring to the boil.
As soon as the marinade comes to the boil, pour it over the meat.

Allow to cool and place in fridge overnight.

When ready to cook skewer the meat, apricots, green pepper and onion rings onto the sticks.

Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

To prepare the sosaties you can either grill them under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
Serve with the lemon wedges and for side dishes you can make a bowl of fluffy white rice, potato salad, baked potato or small jacket potatoes and crispy bread to soak up the sauce.

NOTE: If you like hot food, add more garlic, a few crushed chillies, crushed curry leaves and a sprinkling of peri-peri powder to the marinade.

Mild lamb curry potjie recipe

Lamb curry potjie is a real favourite of mine, particulary easy to do in the winter time and when you want to entertain large crowds without having to spend hours in the kitchen. The recipe serves six. Thank you from the RainbowNation team for posting this recipe on the forum for all to share.


750g x 2 cubed lamb ( you can use half beef and half lamb, but it is nicer if you use only lamb)
4-5 sweet potatoes peeled and cut in large chunks
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander seed
1 teaspoon chillie jam
2 teaspoons garam masala
1cm ginger peeled and grated
6 garlic cloves crushed
2 bay leaves
1/4 ground turmeric
1 tablespoon oil
2 onions chopped
800g tin peeled tomatoes

Instructions on how to make it

Liquidize the tin peeled tomatoes in the food processor. Fry the onions in the oil remove the onions. Use the same pot to dry fry the herbs and spices for a moment. Add the onions and the liquidized tomatoes. Add the meat bring to boil. Cook for 1 hour on the stove top with the lid on the pot. If to dry you can add half a cup of water. Add sweet potatoes cook for another hour or till sweet potatoes are tender. The sweet potato thickens the sauce. Eat and enjoy. The mild curry freezes well.



2 kop koekmeel
½ kop strooisuiker
4 baie ryp piesangs - fyn gedruk
1 tl bakpoeier
1 tl koeksoda
½ kop appelkooskonfyt
1 kop volroom melk
3 eetl botter - gesmelt
1 groot eier - geklits
1 tl vanielje geursel
knippie sout

1 kop bruinsuiker
4 eetl stroop
1 blik Idealmelk
½ kop water


1. Voorverhit die oond tot 180 ˚ C.
Smeer ’n oondvaste pan met botter.
2. Sif koekmeel, sout, bakpoeier en koeksoda saam.
3. Gooi suiker by, roer liggies deur.
4. In ‘n ander lekker groot mengbak gooi die gooi fyn piesangs, melk, gesmelte botter, eier vanielje geursel en konfyt en meng liggies saam.
5. Gooi nou bietjies bietjies gesifte koekmeel op ‘n slag by tot alles lekker gemeng.
6. Gooi in gesmeerde pan.
Maak die STROOP
In ’n kastrol bring al die bestandele tot kookpunt, verwyder van plaat en roer tot suiker opgelos is. Gooi nou die helfte van die stroop versigtig oor die agterkant van ‘n eetlepel oor die rou deeg.
Sit dadelik in die voorverhitte oond en bak vir 40 minute tot goudbruin.

Bring die res van die stroop tot kookpunt en gooi oor die poeding sodra uit die oond kom.
Sit dit terug in die oond vir so 10 minute totdat dit borreltjies maak.
Laat rus vir so 20 minute voor jy dit opdien met roomys of lekker styfgeklopte room
Traditional Boerewors Recipe


  • 1 kg beef.
  • 1 kg mutton.
  • 1 kg veal or lean pork.
  • 500 gr spek (firm pork fat from under the skin).
  • 25 ml salt.
  • 5 ml ground black pepper.
  • 15 ml corriander, singed and ground (see hints and tips).
  • 1 ml ground cloves.
  • 2 ml nutmeg powder.
  • 125 ml brown vinegar.
  • 25 ml brandy (optional).
  • 25 ml masala (optional).
  • 200 gr wide sausage casings.

    (If you want to dry your wors (droë wors) it is advisable to get narrow sausage casings).


  • Cube all meat and spek.
  • Mix together thoroughly and mince coarsely.
  • Place meat in large bowl.
  • Add all dry spices, vinegar and brandy (if used).
  • Mix together lightly with a two pronged fork.
  • Place in fridge for +/- 2 hours to blend flavours.
  • Soak casings in water during this period.
  • Fit casings to sausage maker and fill with mixture.
  • Do not over- or under-stuff.

    Many purists prefer not to add the cubed spek with the meat before mincing.
    They prefer to add it during the mixing process.
    In this case make sure that your spek is finely cubed.


In the BILTONG MAKER thin sausages will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies!
Plaas Boerewors Recipe

This recipe is for making an original South African "Plaas" Boerewors with the pre-mixed spices available on this web site. It has a real "Plaas" taste and is made the same way many farmers still make it
The ingredients below are for making 21.5 kg of Plaas wors.


  • 20 kg Meat (80% meat and 20% fat)(Beef only or Pork and Beef 80/20)
  • 250 gram (1 cup)vinegar (5%)
  • 750 gram ice cold water
  • 600 gram Plaas Wors spice
  • Some thick (and/or thin) casings


  • Mince the meat coarsely (or have it done at your butcher).
  • Mix together with the water, vinegar and spice and leave for about half an hour.
  • Soak the casings in water during this period.
  • Fry a little of the mixture in a pan to try the taste.
  • Fit the casings to the sausage maker (or use a large funnel) and fill with mixture.
  • Do not over or under-stuff.

    Many purists prefer not to add the cubed spek with the meat before mincing.
    They prefer to add it during the mixing process.
    In this case make sure that your spek is finely cubed.


In the BILTONG MAKER thin sausages will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies!
Ouma's Boerewors Recipe

This recipe is for making Boerewors the way Ouma made it in the olden days.
You can make it just like she did with her pre-mixed spices
available on this web site.
It is quick and easy and tastes out of this world!
The ingredients below are for making 16.55 kg of her boerewors.


  • 10 kg beef (80% meat and 20% fat)
  • 5 kg Pork (80% meat and 20% fat or spek)
  • 1 kg (1 liter) ice cold water
  • 550 gram Ouma's boerewors spice
  • Some thick (and/or thin) casings


  • Mince all the meat and fat (or have it done at your butcher).
  • Mix together with the water and the spice and leave for about half an hour.
  • Soak the casings in water during this period.
  • Fry a little of the mixture in a pan to try the taste.
  • Fit casings to sausage maker (or use a large funnel) and fill with mixture.
  • Do not over or under-stuff.

    Many purists prefer not to add the cubed spek with the meat before mincing.
    They prefer to add it during the mixing process.
    In this case make sure that your spek is finely cubed.


In the BILTONG MAKER thin sausages will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies!
Leg of Lamb Potjie (2)

This is another excellent Leg of Lamb Potjie.
It is enough for 6 people and a size 3 Pot is recommended.
  • 2 kg Leg of lamb
  • 250g Bacon, cubed
  • 300g Baby carrots, peeled
  • 8 Medium potatoes, peeled and halved
  • 300g Brussell sprouts
  • 15ml Ground Coriander
  • 15ml Brown sugar
  • 1 Bottle dry red wine
  • 30ml Butter
  • 3ml Dried rosemary
  • 250ml Sour cream
  • 150g Dried peaches
  • Salt and pepper to taste
  • 15ml Apricot jam
  • 15 ml Cake flour

  • Trim all the fat off the leg.
  • Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut
  • Fill each cut with the cubed bacon
  • Rub the leg well with the coriander and the brown sugar
  • Marinade the leg in the wine overnight
  • Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides
  • Add the rosemary and 50ml of the wine marinade
  • Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done
  • Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream
  • Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes
  • Layer the veggies as they appear in the recipe and season with the salt and pepper
  • Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour
  • When the leg is done, add the jam, cover with the lid and wait until the jam has melted
The Potjie is now ready to be served.
Remove the leg and carve it in slices
Add the flour to the sauce and stir until ready

Tender Slow Cooker Mushroom Lamb Shanks Ingredients

3 1/2 pounds lamb shanks, excess fat removed
1 pound cremini mushrooms, washed and scrubbed of dirt, halved
1 (15 oz.) can crushed tomatoes, with juices
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, sliced
4 cloves garlic, minced
1/2 cup beef broth
1/3 cup red wine
3 tablespoons tomato paste
1 teaspoon sugar
3/4 teaspoon crushed dried rosemary
1/2 teaspoon cinnamon
salt and freshly ground pepper, to taste
parsley, garnish



Put onion, mushrooms, red pepper, carrots and celery a 5-6-quart slow cooker.
Then add in tomatoes (with juices) and paste, garlic, rosemary, cinnamon, sugar, salt and pepper.
Season lamb shanks and place on top of other ingredients. Pour beef broth and wine over the top.
Cover mixture and cook on low for 8 hours.
Taste and adjust seasoning accordingly, garnish with parsley.


Biltong is a variety of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.

The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue")

Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. After European settlers (Dutch, German, French) arrived in southern Africa in the early 17th century, they changed the curing process by using vinegar, saltpetre and spices including pepper, coriander and cloves.

The need for preservation in the new colony was pressing. Building up herds of livestock took a long time but with indigenous game in abundance, traditional methods were available to preserve large masses of meat such as found in the eland in a hot climate. Iceboxes and fridges had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek.The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags.

Droë Wors

As mentioned previously, any good quality wors of the thin variety can be hung out to dry. This particular recipe however, dates right back to the era of the Great Trek in the early nineteenth century.
This is how Droë Wors (dried sausage) tasted hundreds of years ago!
Fundamentally the spice ingredients and the method of preparation remain the same as the
boerewors recipe but the meat ingredients differ.

For the Trekkers in those days venison, beef and mutton was abundantly available, but pigs were not suitable company for them and their nomadic lifestyle.
Therefore, we use the same spices and method as for making boerewors , but the meat type and quantity is slightly different.


  • 3 kg beef or venison (no pork or veal, it goes rancid when dried)
  • 100 gr beef fat (no pork or spek)
  • 25 ml salt.
  • 5 ml ground black pepper.
  • 15 ml corriander, singed and ground (see hints and tips).
  • 1 ml ground cloves.
  • 2 ml nutmeg powder.
  • 125 ml brown vinegar.
  • 25 ml brandy (optional).
  • 25 ml marsala (optional).
  • 200 gr narrow (thin) sausage casings.
Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors!
  • Cube all meat.
  • Mix together thoroughly and mince coarsely.
  • Place meat in large bowl.
  • Add all dry spices, vinegar and brandy (if used).
  • Mix together lightly with a two pronged fork.
  • Place in fridge for +/- 2 hours to blend flavours.
  • Soak casings in water during this period.
  • Fit casings to sausage maker and fill with mixture.
  • Do not over- or under-stuff.
This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking.
Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.

If using the Biltong Maker, you will not be able to fit the full quantity of wors you have made into the machine in one single batch as it is more than 2 kilograms. Wors freezes very well and you can keep it in your freezer for months on end. Use it and dry it as you please from time to time.


In the
BILTONG MAKER sausage will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies!

Mutton Potjie (1)

This delicious Potjie has a wide variety of vegetable flavours that makes it irresistible.
It's enough for 4 people and a size 2 Potjie Pot is recommended.

  • 1 kg Skaapskenkels (sheep shin), cut into pieces
  • 1 Large onion, cubed
  • 250 g Whole baby carrots, peeled
  • 3 Medium potatoes, peeled and halved
  • 200 g Cauliflower
  • 250 g Baby marrow
  • 100 g Frozen peas
  • 30 ml Cooking oil
  • 100 g Tomato puree
  • 10 ml White sugar
  • 375 ml Water
  • 6 Black pepper-corns
  • 4 Bay leaves
  • Salt to taste
    The sauce
  • 250 ml Cold water
  • 20 ml Flour
  • 10 ml Bisto
  • Heat the oil in the Potjie and brown the meat
  • Remove the meat and put aside
  • Brown the onions and then return the meat to the Pot
  • Mix the tomato puree, sugar and water together and add it to the Pot
  • Cover with the lid and allow the Pot to simmer for approximately 1 hour
  • Now add the pepper corns, bay leaves and salt and allow the Potjie to simmer for a further 30 minutes
  • Layer the veggies as they appear in the recipe
  • Cover with the lid and allow to simmer for about 1 hour
  • Finally, mix the ingredients of the sauce and add it to the Potjie 10 minutes before serving
Crayfish Potjie

If you thought that nothing can be tastier than Crayfish, then try it with the flavourful rice in this awesome Potjie.
This Potjie must simmer slowly to prevent the rice from burning. It's delicious when served with a fresh garden salad. It's enough for 6 people and a size 3 Potjie is recommended.

  • 6 Uncooked crayfish tails
  • 2 Tomatoes, peeled and diced
  • 150 g Sliced mushrooms
  • 1 Medium onion, chopped
  • 1 Green pepper, chopped
  • 1.5 L Water
  • 10 ml Dried parsley
  • Juice of 1 lemon
  • 45 ml Cooking oil
  • 750 ml Uncooked rice
  • 1 packet White onion soup
  • 10 ml Garlic salt
  • Salt to taste
  • Allow the parsley to soak in the water for 15 minutes
  • Heat the oil in the Pot and cook the rice for a few minutes
  • Add the onions and peppers and brown until soft
  • Add the parsley water and the rest of the ingredients except the crayfish
  • Sprinkle the salt over and cover with the lid
  • Allow the Potjie to simmer slowly for 30 minutes or until the rice is almost done
  • Now place the crayfish tails on top of the pot and allow it to simmer for 15 minutes
  • Don't cook the crayfish for too long as it could get soggy
Pork Fillet Potjie

This lovely Potjie won a third prize in the Huisgenoot's Potjiekos competition.
It's a winner when served with dumplings and is enough for 6-8 people when a size 4 Potjie is used.

  • 2 Pork fillets, approx 700g each
  • 20 Large seedless 'pruimedante' (prunes)
  • 10 Smoked oysters
  • 12 Baby onions
  • 5 Celery sticks, sliced
  • 12 Baby potatoes, peeled
  • 20ml Butter
  • 20ml Cooking oil
  • 15ml Cake flour
  • 250-300ml Beef stock
  • 125ml Red wine
  • Salt to taste
  • 5ml Black pepper
  • 5ml Maizena (cornflour)
  • Freshly chopped parsley for garnish
  • Cut a lengthwise groove in each fillet and open carefully Fill 10 of the 'pruimedante' with an oyster and arrange the filled 'pruimedante' in the groove of one of the fillets
  • Cover with the other fillet and bind the two fillets tightly with a piece of string
  • Heat the butter and oil and braai the meat until brown
  • Sprinkle the cake flour over the fillets and brown for another 2 minutes
  • Add the stock and the red wine and stir the sauce with a wooden spoon until smooth
  • Season the meat with the salt and pepper and cover with the lid and allow the Potjie to simmer slowly for 1 hour
  • Remove the string from the meat and cut in slices but keep the pieces against each other
  • Pack the veggies around the meat in the pot, add the remaining 'pruimedante' and add a little of the stock, if necessary, and allow the Potjie to simmer until the veggies are done
  • Thicken the sauce with the maizena (cornflour) (mixed in a little water) if needed
  • Garnish with the parsley before serving


While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong-flavoured potato crisps have also been produced and there are cheese spreads with biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches.Biltong can be used as a teething aid for babies. Some retail stores offer a mild form of biltong especially for this purpose which does not contain the spices used for flavouring.Biltong is a high protein food. Often, 200g of beef is required to make 100g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content per 100g of biltong, which is about double what other dried meats like beef jerky have.

Biltong worldwide

Biltong's popularity has spread to many other countries, notably Canada, the United Kingdom, Australia, New Zealand and now India which have large South African populations, and also to the United States. Biltong is also produced within South African expatriate communities across the globe, for example in Germany and even South Korea.Biltong produced in South Africa may not be imported into Britain, according to rules governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs,thus it is made in the UK.


Droëwors  is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.It is usually made from dun wors rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.

Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.This product is related both in name and in nature to the Dutch droge worst.

Sweet and Sour Pork Potjie

This uniquely Chinese pot is best when served with spaghetti or any type of noodle. If preferred, rice can also be served with the pot.
It's enough for 6 people and a size 2 pot is recommended.


  • 2 kg Leg of pork, cubed
  • 1 Large pineapple, peeled and sliced
  • 1 Large Cooking apple, peeled and sliced
  • 15 ml Butter
  • 2 Large onions, sliced
  • 1 Green pepper, sliced
  • 10 ml Finely mixed spices
  • 125 ml Brown vinegar
  • 60 ml Maizena (Cornflour)
  • 60 ml Brown sugar
  • 60 ml Red wine
  • 25 Worcester sauce
  • 250 ml Boiling water
  • Salt and pepper to taste
  • Melt the butter in the Pot and brown the onions and green peppers until soft
  • Remove and brown the meat
  • Sprinkle the spices, salt and pepper over the meat
  • Place the pineapple on top of the meat, then the apple and then the onion and green pepper mix
  • Mix the rest of the ingredients and pour over the Potjie
  • Cover with the lid and allow the pot to simmer for approximately 2 hours
Paella Potjie

  • 5 chicken thighs, halved
  • 500 g pork, cubed
  • 60 ml cooking oil
  • 3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
  • 1 large onion, chopped
  • 1 litre boiling water
  • 5 ml saffron
  • 4 bay leaves
  • 2 chicken stock cubes
  • 1 kg kingklip fillets, cut in strips
  • 400 g frozen prawns
  • 500 g uncooked rice
  • salt and pepper to taste
  • 250 g frozen green peas
  • juice of 1 lemon
  • Heat the oil in the pot.
  • Lightly brown the pepper, onion, pork and chicken.
  • Cover and simmer slowly for an hour or until the meat is nearly done.
  • Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
  • Place the fish and prawns on top of the meat, followed by the rice and peas.
  • Season with salt and pepper to taste.
  • Add the saffron water little by little as the rice boils dry. Simmer the Potjie gently until the rice and peas are done and all the liquid has nearly boiled away.
  • Paella should be loose and the rice should not be soggy.
  • Add the lemon juice just before serving and
  • stir well


Most enthusiastic Biltong Makers love the taste of Chilli Strips. They are easy to make and will be ready overnight if dried in the Biltongmaker!

Chilli Strips are made just the same way as Quick Biltong or any of the other recipes we gave you. However, instead of using large pieces of meat you use thin strips, much like the meat used in Beef Stroganov. Here are two recipes for making Chilli Strips.
Recipe 1


  • 500 grams of Beef Stroganov strips
  • Brown vinegar
  • Worcestershire sauce
  • 1 tsp of chilli powder or peri-peri spice
  • Biltong spice (available from Biltongmakers-see our home page)
  • Place the meat in a tray
  • Fill a small salt seller with 1/4 Worcestershire sauce and top up with brown vinegar
  • Sprinkle the above mixture over both sides of the meat
  • Sprinkle 50 grams of dry Biltong spice (available from “Biltongmakers”) evenly over all sides off the meat
  • Sprinkle the chilli powder or peri-peri spice over both sides of the meat
  • Protect the meat against flies and leave for 3-4 hours
  • Dry the meat with some paper towels and hang in a dry, drafty area or in the Biltongmaker
Recipe 2

  • 500 grams roasting beef.(Silverside, Topside or such)(London Broil) cut into very thin long strips
  • 2 tbs of brown vinegar
  • 1 tbs of Worcestershire sauce
  • Some good quality coarse salt (about a cup should do)
  • 1 tbs of soft brown sugar
  • White pepper
  • 1 tsp of chilli powder or peri-peri spice
  • Roasted ground coriander.(a very important spice in Biltong so be liberal!!)
  • A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used
  • Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other
  • Dust the meat with some white pepper, the bicarbonate of soda, coriander and chilli powder or peri-peri spice
  • Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish
  • Layer the meat in the dish with the thicker pieces at the bottom
  • Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce
  • Sprinkle a little more salt and sugar
  • Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish
  • Let the meat draw in its own brine for about 12 hours
  • Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat
  • At this stage you may want to press some more coriander, coarsely ground black pepper and chilli powder or peri-peri spice(watch out, don't make it too hot!) into the meat.
  • Make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
  • Skewer the meat and hang

This is a basic Biltong recipe, which lends itself to any number of variations for those who want to experiment until they have created their “Perfect Biltong”.

  • 2 kg beef or venison (silverside, topside or such)(London Broil)
  • 3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
  • 2 cups soft brown sugar
  • 5 ml bicarbonate of soda (this softens the meat)
  • 2.5 ml coarsely ground black pepper
  • 12.5 ml coarsely ground roasted coriander seeds
  • 1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.

  • Cut the meat into strips of approximately 1cm thickness.
  • Layer in a bowl with the vinegar mix for ½ hour.
  • Mix all dry spices together.
  • Roll meat in the mixed dry spices in a CLEAN bowl.
  • Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
  • Remove meat and put back into vinegar mix for +/- 10 minutes.
  • Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
  • Squeeze meat with your hand to get rid of as much liquid as possible.
  • Hang until ready.


Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging.


In the
BILTONG MAKER it will take 2-4 days to be ready!
Under the rafters it will take a bit longer and watch out for flies!


To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)
Sweet and Sour Pork Potjie

This uniquely Chinese pot is best when served with spaghetti or any type of noodle. If preferred, rice can also be served with the pot.
It's enough for 6 people and a size 2 pot is recommended.


  • 2 kg Leg of pork, cubed
  • 1 Large pineapple, peeled and sliced
  • 1 Large Cooking apple, peeled and sliced
  • 15 ml Butter
  • 2 Large onions, sliced
  • 1 Green pepper, sliced
  • 10 ml Finely mixed spices
  • 125 ml Brown vinegar
  • 60 ml Maizena (Cornflour)
  • 60 ml Brown sugar
  • 60 ml Red wine
  • 25 Worcester sauce
  • 250 ml Boiling water
  • Salt and pepper to taste

  • Melt the butter in the Pot and brown the onions and green peppers until soft
  • Remove and brown the meat
  • Sprinkle the spices, salt and pepper over the meat
  • Place the pineapple on top of the meat, then the apple and then the onion and green pepper mix
  • Mix the rest of the ingredients and pour over the Potjie
  • Cover with the lid and allow the pot to simmer for approximately 2 hours


This recipe is particularly suitable for those who prefer their BILTONG lean and dry, so trim away all the fat.


  • 2 kg lean roasting beef.(Silverside, Topside or such)(London Broil)
  • 125 gram rock salt (Any coarse salt will do. The coarser the better)
  • 25 ml brown sugar.
  • 5 ml bicarbonate of soda.
  • 2.5 ml coarsely ground black pepper.
  • 12.5 gram coarsely ground coriander seeds.
  • 200 ml vinegar mixed with 50ml Worcestershire sauce.
  • 1 liter warm water.

  • Cut meat into strips of approximately 1cm thick.
  • Mix together all dry ingredients.
  • Rub dry spice mixture into the meat.
  • Layer meat in bowl with the thicker pieces at the bottom,
  • sprinkling a little vinegar mixture over each layer.
  • Leave in cool place for 24 hours.
  • Remove meat, strain the vinegar mix and add a liter of warm water to the mix.
  • Dip the meat into the vinegar/water mix and rub off any salt and spices that still cling.
  • Squeeze meat dry with hands or dry with paper towel.
  • Skewer meat and hang.

In the BILTONG MAKER it will take 2-3 days to dry.
Under the rafters it will take a bit longer and watch out for flies!

Beef and Beer Potjie


  • 1 kg beef fillet, cubed
  • 15 ml cake flour
  • 5 ml paprika
  • 15 ml butter
  • 15 ml cooking oil
  • 2 medium onions, thinly sliced
  • 15 ml white sugar
  • 8 green beans, sliced
  • 4 carrots, peeled and thinly sliced
  • 1 clove garlic, finely chopped
  • 5 ml mixed dried herbs or marjoram
  • 375 ml beer
  • 250 ml beef stock
  • 1 packet tomato soup powder
  • 1 bay leaf
  • 15 ml vinegar
  • 10 ml cornflour
  • salt and pepper to taste
  • Combine the paprika and flour and place in a plastic bag.
  • Add the meat cubes and shake well to coat the meat.
  • Melt the butter and oil in the pot and brown the meat over medium hot coals.
  • Remove and set aside.
  • Fry the onions and sugar, stirring now and then until the onions are tender.
  • Add the beans, carrots and garlic and simmer for 5 minutes.
  • Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf.
  • Replace the lid and simmer till the meat is tender (45 minutes to 1 hour).
  • Stir occasionally, using a wooden spoon.
  • Mix the vinegar and cornflour and stir in.
  • Simmer until the gravy has thickened and season with salt and pepper.


So, it is Wednesday and you are on your way home from work. You remember that the guys are coming over to your place on Saturday to watch sport on the box, and you decide to treat them with some homemade Biltong. You pop in at your local butcher for some good quality fresh meat, Silverside (London Broil), Topside, Steak or such, now:
  • 2 kg good quality meat
  • Biltong spice (available from Biltongmakers-see our home page
  • Slice the meat into suitable strips, making sure that there some thin strips for those who like their Biltong a bit dry.
  • Place the meat in a tray.
  • Sprinkle 80 grams of dry Biltong spice (available from “Biltongmakers”) evenly over all sides off the meat.
  • Protect the meat against flies and leave for 3-4 hours.
  • Dry the meat with some paper towels and hang in the Biltong Maker (or a dry, drafty area).

In the BILTONG MAKER it will take 2-3 days to dry.
Under the rafters it will take a bit longer and watch out for flies!

All-in-One Potjie


  • 750g bolo or boneless chuck of beef
  • 1 pig's trotter
  • 30ml cooking oil
  • 2 onions, sliced
  • 10ml salt
  • freshly ground black pepper to taste
  • 200g uncooked pearl wheat
  • 4 tomatoes, peeled and coarsely chopped
  • 250ml dry white wine
  • 250ml meat stock
  • 2 leeks, sliced
  • 5 baby marrows, sliced
  • Cut the bolo or chuck into cubes and saw the trotter into portions.
  • Heat the cooking oil in a Potjie and brown the meat.
  • Add the onion and fry until it is translucent.
  • Season with salt and pepper and add the pearl wheat and tomatoes.
  • Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the Potjie and cover with the lid.
  • Let the meat simmer over low coals for 3-4 hours, until it is tender.
  • Layer the leeks and baby marrows on top and simmer for another 20 minutes.


2,5 kg Snowflake koekmeelblom
10 ml sout
15 ml droë gis
1 liter louwarm water
250 g botter of margarien
15 ml anys
750 ml suiker

1. Sif die meel en sout saam
2. Los die gis op in 'n bietjie van die lou water. Voeg die res van die water by asook 6 koppies van die meel en maak aan tot 'n slap deeg. Bedek en laat rys op 'n warm plek vir 2 ure of
totdat die deeg in volume verdubbel het.
3. Vryf die botter in die res van die meel. Voeg anys en suiker by, meng goed en knie die suurdeegmengsel hierby in. Indien nodig kan 'n ekstra bietjie louwarm water bygevoeg word om 'n lekker sagte deeg wat maklik hanteer, te verkry. Bedek en laat op 'n warm plek rys totdat die deeg in volume verdubbel het.
4. Knie deeg goed af. Knyp stukkies deeg af en rol dit soos wors uit en sny skuins skywe van 50 mm lank af. Skep dit
in warm diepvet en braai goudbruin. Draai om en braai ook die ander kant totdat dit goudbruin is. Dreineer op kombuis- of bruinpapier.

( Heerlik met braaivleis.)
2 kop. meelblom.
1 tl. koeksoda.
2 onse botter.
1/2 tl. kremetart.
1/2 tl. sout.
Sif droë bestanddele saam. Vryf botter daarin. Meng met melk tot 'n sagte rolbare deeg. Rol 'n halfduim dik uit en sny in reghoeke. Plaas op 'n gesmeerde plaat of rooster oor kole. Bedien warm met botter.


1 kop. meelblom.
1 teel. bakpoeier.
knippie sout.
2 eiers.
1/4 kop. kookolie.
1 1/2 kop. water.
Meng alles goed. Laat staan 'n bietjie. Bak in baie min olie. Strooi kaneel en suiker oor.


50 ml. gladde appelkooskonfyt.
125 ml. ( 1/2 kop.) margarien.
5 ml. ( 1 tl.) koeksoda.
25 ml. ( 5 tl.) kookwater.
375 ml. ( 1 1/2 kop.) koekmeelblom.
knippie sout.
Stroop :
330 ml. witsuiker.
500 ml. ( 2 kop.) kookwater.
12 ml. ( 2 1/2 tl.) fyn kaneel.

Voorverhit oond tot 180 Grade C en smeer 'n kleinerige oondbak met botter of bespuit met kleefwerende kossproei. Meng konfyt en margarien deeglik. Los koeksoda in kookwater op, voeg by konfytmengsel en meng. Sif meel en sout by en meng tot 'n deeg. ( Dis 'n baie sagte deeg.) Skep teelepelsvol van die mengsel in voorbereide oondbak. Verhit suiker, kookwater en kaneel oor lae hitte tot suiker gesmelt is en bring tot kookpunt. Giet warm stroop oor bolletjies en bak ongeveer 25 minute lank. Sit warm voor met roomys.
Genoeg vir 4-6 mense.


Krummelpap verrassing

4 x 250ml krummelpap
500ml bruinbroodkrummels
5ml sout
250g botter
500g bladspek
500ml melk
8 eiers, geskei
285g blik geroomde sampioene
285g blik gesnipperde sampioene, gedreineer
500ml Chedderkaas, gerasper
170g blikkie ingedampte melk

Voorverhit die oond tot 180C en smeer 'n oondskottel. Meng die krummelpap, brood krummels en sout, voeg die gesmelte botter by en meng goed. Braai die spek bros en krummel dit. Hou 'n bietjie van die spek vir garnering en voeg die res van die spek by die krummelpapmengsel. Klits die melk en eiergele saam en voeg dit en die sampioene en 350ml van die kaas by die mengsel. Skep dit in die oondskottel uit en bak dit vir ongeveer 'n uur lank. Sprinkel die res van die kaas en spek bo-oor en gooi die ingedampte melk oor. Plaas die gereg vir ongeveer 5 tot 10 minute terug in die oond. Bedien saam met braaivleis.

Blitsvinnige Vrugtekoek

2 pakkies Marie beskuitjies (grof gebreek)
2 eiers
1 koppie (250ml) sagte bruin suiker
1 koppie (250ml) botter of margarien (verkieslik botter)
3 koppies (750ml) gedroogde vrugtemengsel (fruit mix)
75g glanskersies
2 sopies brandewyn of sjerrie

Smelt botter en suiker, moenie kook nie. Voeg vrugte by en kook vir 3 minute. Voeg geklitste eiers by. Roer vinnig na elke byvoegsel en kook vir nog 2 minute. Voeg Marie beskuitjies, kersies, brandewayn of sjerrie by en roer goed. Roer goed tot alles goed gemeng is. Plaas in gesmeerde broodpannetjie wat uitgevoer is met waspapier wat ook gesmeer is. Druk mengsel stewig vas en laat afkoel.Keer uit en strooi met versiersuiker voor bediening.

Lekker Soetkoekies

2 Koppies klapper
3/4 pakkie cream of tartar
1/4 pond gesnipperde kersies
1 eetlepel goue stroop
14 Koppies meel
3 Koppies suiker .
1 3/4 Koppie botter
knippie sout.
1 blik gekondenseerde melk
6 eiers
1 pakkie koeksoda

Maak koeksoda en cream of tartar met een eetlepel asyn aan.
Meng meel, suiker en sout saam. Meng gekondenseerde melk, goue stroop,
koeksoda mengsel, asook geklitste eiers saam. Voeg nou alles bymekaar
en werk sagte botter met hande deur mekaar.
Rol uit, druk af en bak (Moenie gesmelte botter gebruik nie).


8 Koppies meelblom,
1 pond (500 g) maizena
1 ons (30 g)koeksoda
1 Koppie stroop
1 1/2 pond margarien
2 Koppies suiker
4 eetlepels koffie essence
1/2 teelepel sout
Melk indien nodig.

Meng botter, suiker, stroop. Voeg koffie essence by. Meng koeksoda met bietjie melk. Voeg by mengsel. Voeg droë bestanddele by en maak aan tot stywe deeg. Druk deur koekie masjien en bak in warm oond 400 F. Sit 2 - 2 opmekaar met konfyt.

Kondensmelk koekies

12 Koppies meel
4 eiers
1 pak cream of tartar
1 pak koeksoda
2 eetlepe1s stroop
1 blik kondensmelk
2 pond (1 kg )margarien
3 Koppies suiker
1 Koppie klapper

Meng Suiker en botter tot room. Voeg eiers een vir een by. Voeg stroop en melk by. Laaste word meel koeksoda, klapper en cream of tartar bygevoeg. Meng,druk uit en bak in oond 400 F tot gaar.


Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However today biltong is most commonly made from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin or steaks cut from the hip such as topside or silverside. Other cuts can be used, but are not as high in quality.

Biltong can also be made from:

Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek.


Biltong quick drying using an electric oven

It is typically dried out in the cold air (rural settings), cardboard or wooden boxes (urban) or climate-controlled dry rooms (commercial). Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mold can begin to form on the meat.

A traditional slow dry will deliver a medium cure in about 4 days.

An electric fan-assisted oven set to 40–70 °C (100–160 °F), with the door open a fraction to let out moist air, can dry the meat in approximately 4 hours.Although slow dried meat is considered by some to taste better, oven dried is ready to eat a day or two after preparation.

Comparison to jerky

Beef Jerky

Biltong differs from jerky in three distinct ways:

  • The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat.
  • The vinegar, salt and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt but without vinegar.
  • Jerky is often smoked; biltong is never smoked.
100 ml olie                                               2 kg skaapskenkels
'n halwe groen soetrissie, gekap               1 groot ui, gekap
2 knoffelhuisies, gekneus                         6 swoerdlose spekrepe, gekap
2 middelslag tamaties, gekap                    2 biefekstrakblokkies
sout en swartpeper na smaak                    250 ml witwyn
250 ml kookwater                                    5 wortels, geskil, in skywe gesny
12 klein aartappeltjies, gewas                  5 murgpampoentjies, in skywe
400 g sampioene.

Verhit olie en braai vleis tot bruin. (Hoe bruiner die vleis gebraai word, hoe bruiner en ryker sal die sous wees.) Voeg die groenrissie, ui, knoffel en spek by en braai tot begin verbruin. Voeg tamaties by en roerbraai vir 5 minute. Voeg biefekstrak, geur- middels, witwyn en kookwater by en prut vir 'n uur. Voeg wortels en aartappels by en laat vir 20 minute prut. Voeg laastens die murgpampoentjies en sampioene by en laat vir 15 minute prut. Vul vloeistof aan, indien nodig.
Wenk: Moenie potjie tydens gaarmaakproses roer nie. Sit voor met rys, koring of potbrood.


2 hoenderaftrekselblokkies
250 ml (1 k) kookwater
500 ml (2 k) droë witwyn
250 ml (1 k) blatjang
46 g sampioensoppoeier (1 pakkie)
5 ml (1 t) gedroogde tiemie
5 ml (1 t) gemengde gedroogde kruie
5 ml (1 t) suurlemoenpeper

15 ml ( 1e) olyfolie
15 ml (1 e) botter
12 hoenderdye, ontvel indien verkies
250 g spekvleis, gekap (1 pakkie)
50 ml Brandewyn
10 ml (2 t) gekapte knoffel - opsioneel
2 uie, in ringe gesny
1/2 groen soetrissie, grof gekap
1 seldrystringel, in dun ringe gesny
20 klein aartappeltjies, geskil
4 wortels, skyfies gesny
12 klein uitjies, heel
250 g knopiesampioene
8 murgpampoentjies, in dik skywe gesny
150g klam beesbiltong, gekerf
250 ml ( 1 k) gerasperde Cheddarkaas
125 ml (1/2 k) vars, gekapte pietersielle

Metode - Sous
Los die aftrekselblokkies in die kookwatr op. Meng die res van die bestanddele vir die sous en boeg dit by. Hou die sous eenkant.

Verhit die botter en olie oor matige hitte en verbruin die hoender daarin. Voeg die spekvleis by en soteer dit 3 minute lank. Voeg die brandewyn en knoffel by. Roer dit deur en moet daarna nie weer roer nie. Strooi die uie, soetrissie en selderu oor die hoender en plaas daarnedie aartappled en wortels bo-op.
Giet die sous oor: Plaas die deksel op en lat dit 1 duur lank prut. Voeg kookwater by indien nodig.
Bedek dit en laat prut dit 20 minutes lank. roer dit net voor bediening en strooi pietersielie oor.



Nog 'n resep wat dateer uit 'n 1914 resepteboek

130 g botter
400 g suiker (500 ml)
4 eiers (geskei)
375 ml melk
2 ml koeksoda
480 g koekmeelblom (4 x 250 ml)
150 g korente (250 ml)
5 ml kremetart

Klits botter en suiker saam tot lig en romerig. Voeg eiergele een vir  een by terwyl voortdurend geklits word. Meng melk en koeksoda en voeg beurtelings met meelblom by bottermengsel. Roer korente daarby in.
Klits eierwitte en kremetart saam tot styf en vou liggies by mengsel. Skep in gesmeerde
kolwyntjiepanne en bak in voorverhitte oond by 200 grade C. 20-25  minute lank tot gaar.

Boere Soetkoekies

15 Koppies mee1
3/4 Koppie stroop
15 teelepels bakpoeier
6 1/2 Koppies suiker
1 teelepel kaneel .
1 teelepel neut
1/2 teelepel naeltjies
1 teelepel gemmer
6 eiers
1 1/3 pond (660 g) margarien

Meng die droë bestanddele, vryf margarien in. Voeg stroop en eiers by,
meng verder met melk tot 'n stywe deeg. Rol uit en druk af met
drukkertjies. Bak in oond 400°F tot ligbruin.

Outydse soetkoekies

250 g botter of margarien by kamertemperatuur
600g (750 ml) suiker
5 groot eiers
800 g (6 x 250 ml, ongesif afgemeet) koekmeelblom
30 ml bakpoeier
10 ml fyn neutmuskaat
2 ml sout

1 eier, geklits
25 ml melk

Verroom die botter of margarien, suiker en eiers saam. Sif die koekmeelblom, bakpoeier, neutmuskaat en sout saam. Meng die droë bestanddele met die eiermengsel tot 'n taamlike sagte deeg. Bedek die deeg en laat dit 'n halfuur rus.
Vooerverhit die oond tot 200ºC. Smeer bakplate effens.
Rol die deeg uit op 'n deegplank wat met meel bestuif is. Druk sirkels, 4 tot 5 cm in deursnee, met 'n koekiedrukker uit.. Plaas die deegsirkels effens uitmeker op die bakplate..
Meng die geklitste eiere en melk en bstryk die koekies liggies daarmee. Strooi 'n bietjie suiker op elke koekie.
Bak die koekies 8 tot 10 minute of tot goudkleurig op die middelste oondrak.Laat afkoel op 'n draadrak en bewaar in 'n digte houer.

Tipsy Tert

Maak eers die sous en laat afkoel voor gebruik. 

375ml suiker
300ml water
5ml sout
12,5ml botter
Kook saam vir 10 minute. Verwyder van hitte en voeg 125ml brandewyn by

500ml gesnipperde dadels
5ml koeksoda
250ml kookwater
375ml meelblom
250ml suiker
50ml botter
125ml okkerneute en glanskersies
1 groot eier
Gooi kookwater en koeksoda en voeg botter by. Klop suiker en eier. Roer droë bestandele in en voeg dadel mengsel by. Meng goed deur. Gooi in goed gesmeerde bakskottel. Rangskik neute en kersies bo-op. Bak by 180°C. Wanneer gaar, prik koek me 'n dik breinaald en goei afgekoelde sous oor. Versier met stryfgeklopte room, indien kersies en neute nie as versiering gebruik is nie.
Eier souttert

4 tamaties geskil, en in dik skywe gesny
1 ui, fyn gekap
25ml vars pietersielie, fyn gekap
6 hard gekookte eiers, afgedop, in skywe gesny
50ml droë broodkrummels
12.5ml botter of margarien
6 eiers, geklits
5ml sout
1ml varsgemaalde swartpeper
250ml room
100ml bier
1ml rooipeper (opsioneel)

Voorverhit die oond tot 180C. Rangskik die tamatieskywe op die boom van ‘n goed gesmeerde oondskottel. Strooi die ui en pietersielie oor die tamatieskywe en rangskik die eierskywe bo-op. Strooi die broodkrummels oor die eierskywe en stip dit met die botter of margarien. Klits die res van die bestanddele saam en gooi dit versigtig oor die inhoud van die oondskottel. Bak dit 45-50 minute lank op die middelste oondrak totdat dit ferm is. Bedien dit warm met ‘n mengelslaai.

Kors :

1 pakkie ( 200 g.) Mariebeskuitjies, fyngedruk.
60 ml. ( 1/4 kop.) botter of margarien, gesmelt.
45 ml. ( 3 eetl.) kondensmelk.

Vulsel :
1 blik appelliefies.
koue water.
80 ml. ( 1/3 kop.) vlapoeier.
45 ml. ( 3 eetl.) botter of margarien.
250 ml. ( 1 kop.) kondensmelk.

Smeer 'n 23 cm-tertbord met botter of bespuit met kleefwerende kossproei. Meng die krummels, gesmelte botter of margarien en kondensmelk en druk onder en teen die kante van die tertbord vas.
Verkoel tot benodig. Dreineer die appelliefies, maar behou die stroop Vul die stroop aan tot 500 ml. ( 2 kop.) met koue water. Maak die vlapoeier met 'n bietjie van die stroopmengsel aan tot 'n pasta.
Verhit die stroopmengsel tot net onder kookpunt, voeg daarvan by die vlamengsel, roer goed en giet alles terug in die kastrol. Verhit tot kookpunt en laat prut tot verdik en gaar. Verwyder van die hitte en roer die botter of margarien by. Roer die kondensmelk en appel -
liefies versigtig by. Giet in kors en verkoel tot ferm. Geniet met styf geklopte room indien verkies. Lewer 1 medium tert.

Gemmer tert

65ml wit margarien gesmelt
200g gemmerbeskuitjies, verkrummel

40ml goue stroop
40ml gemmerstroop
300ml vlapoeier
40ml vlapoeier, aangemaak met
125ml styf geklitste room
75ml water
15ml gelatien, geweek in 25ml water
4 ingelegde gemmerstukke gekap

Meng die margarien en beskuitjiekruímels. Voer ‘n gesmeerde tertbord met ‘n deurnee van 200mm uit met die beskuitjiekrummels en bak die kors 10 minute lank in ‘n voorverhitte oond by 180C. Verhit die goue stroop, gemmerstroop en 300ml water tot kookpunt. Verhit dit. Voeg die vlapoeierpasta by die stroopmengsel en roer aanhoudend totdat die mengsel prut. Giet ‘n klein bietjie van die warm vla-stroop-mengsel in die kastrol en roer dit totdat die mengsel weer prut. Voeg die gemmerstukkies by en laat die mengsel effens afkoel. Skep die vulsel in die gaar tertkors en verkoel dit in die yskas tot gestol. Versier met roomrosies.
Rugby tert

1 1/2 kop. meelblom.
1 eier.
1 kop. melk.
knippie sout.
1 kop. suiker.
3 eetl. botter.
2 tl. bakpoeier.

Room botter en suiker en voeg eiers een vir een by. Sif droë bestanddele saam. Voeg melk en droë bestanddele om die beurt by die eiermengsel. Smeer 'n lang pyrexbak en plaas deegmengsel in. Bak in oond teen 180 Grade C. Wanneer gaar druk gaatjies met 'n vurk en gooi 'n 1/2 kop. gesmelte botter oor. Smeer marmite dun oor en rasper 'n lagie cheddar kaas oor.
Suurlemoen meringue-tert

Ek gebruik 'n beskuitjiekors - 3/4 pakkie Marie beskuitjies en 80 ml margarien, gesmelt.

397g-blikkie kondensmelk
125 ml suurlemoensap
3 eiers, geskei
125 ml strooisuiker
5 ml asyn
15 ml mielieblom (Maizena)

Voorverhit die oond tot 180oC. Berei die kors en druk dit vas in 'n tertbord. (Ek maak altyd my meringue eerste, dan hoef ek nie nog die klitsers te was voor ek die gele berei nie - regte lui huisvrou!)

Klits die eierwit, en voeg die strooisuiker geleidelik daarby tot dit styf is. Klits nou die asyn en mielieblom by.
Klits die eiergeel saam met die kondensmelk en suurlemoensap. Gooi dit in die tertkors. Skep die meringue bo-op.
Bak vir 10 minute of tot ligbruin.(Nie veel langer nie, anders word die meringue taai en dit kan brand.)
Verkoel voor opdiening (indien verkies).

Soet tertkors

12.5ml margarien
1 eier, geklits
250ml volkoringmeel
10ml bakpoeier
knippie sout
37.5ml suiker
50ml melk

Room die margarien en voeg die geklitste eier by. Meng die volkoringmeel, bakpoeier, sout en suiker. Voeg dit by die eiermengsel en meng goed. Voeg die melk by en meng tot ‘n smeerbare deeg. Smeer die deeg in ‘n gesmeerde tertbord. Bak dit 10-15 minute lank in ‘n voorverhitte oond by 190C. As dit saam met die vulsel gebak word, stel die temperatuur na 10-15 minute laer na 160C, en bak dit tot die vulsel gestol het, afhangende van die tipe van vulsel.

Paptert met sampioen, spek en kaasvulsel

Die resep is genoeg vir 6 – 8 persone

Bestanddele vir die stywepap (1)
4 koppies water
2 teelepels sout
2 eetlepels botter
2 ½ koppies mieliemeel

Giet water in ‘n potjie, voeg sout en botter by en bring tot kookpunt
Giet mieliemeel by om ‘n hopie in die middel van die pot te vorm maar moenie roer nie.
Verminder hitte plaas deksel op potjie en laat pap 5 minute prut.
Roer liggies met ‘n vurk, plaas deksel terug en prut vir nie meer as nog ‘n uur nie.

Bestanddele (2)
250 g spekvleis - fyngekap
300 g sampioene, gekap
½ koppie room
250 ml gerasperde Cheddarkaas
1 blik heelpitsuikermielies
varsgemaalde swartpeper
ekstra gerasperde kaas

Voorbereiding en gaarmaak
Maak stywepap en laat afkoel.
Braai spekvleis in eie vet tot bros in swaarboompan.
Voeg sampioene by en braai liggies.
Roer dan room, kaas, mielies en peper in.
Rangskik pap en sampioenvulsel in lae in oondvaste bak, met die vulsel bo-op.
Strooi ekstra kaas oor.
Bak so 30 minute teen 180 ˚C


1 x 397g blik kondensmelk
3 koppies water
6 eetlepels mielieblom
2 eiers, geel en wit apart
1 teelepel margarien
1 teelepel vanielje geursel

Verhit die kondensmelk en water. Meng die mielieblom met ‘n bietjie water en roer dit by die melk. Roer die mengsel tot dit dik word en verwyder van hitte. Voeg die geklitste eiergele by en laat die mengsel weer kook tot dit gaar is. Voeg die botter en geursel by. Pak ‘n laag beskuitjies in ‘n tertbord en gooi die helfte van die vulsel oor, dan nog ‘n laag beskuitjies met die res van die vulsel oor. Rol ‘n paar beskuitjies fyn en strooi bo-oor. Versier met kersies.
Piesang tert

200G Tennis beskuitjies
30ml suiker
2ml fyn kaneel
3 klein ryp piesangs, fyngemaak
379g kondensmelk (1blik)
15ml suurlemoensap
1 eiergeel
50ml geroosterde klapper

Maak ‘n krummelkors en voer ‘n 23cm losboomtertpan daarmee uit.
Voorverhit die oond tot 200C. Meng alle bestanddele, behalwe klapper, giet in tertdop. Bak vir 30-40 minute lank of tot stewig. Sprinkel klapper oor.


Lamb Neck and Cabbage Potjie

  • 14 lamb neck chops
  • 2 tbs cooking oil
  • 2 large onions, chopped
  • 250g bacon, diced
  • 16 small potatoes, peeled and quartered
  • 1 small cabbage, cut in 8 pieces
  • dash of lemon juice with 500ml water
  • dash of mixed herbs
  • salt and black pepper to taste
  • Heat the oil in a medium-size Potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time.
  • Cover with lid and leave to cook for about 45 minutes.
  • Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet)
  • Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
  • Stir through ; the meat should fall off the bones.
  • Serve with brown rice and sweet mashed cinnamon pumpkin.


Potbrood ("pot bread") is bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals. Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.


Braai 2 uie saam met n halwe potjie garlic. (my keuse - kan verminder word)
Gooi 1 pak sampioene by en braai.
Gooi 'n pak gemengde seekos by en braai vir sowat 5min saam.
Roer by 250ml vars room en 1 pakkie wit uiesop.
Laat dit vir 'n halfuur prut.
*as jy en jou vriende wil saam kuier om 'n pot, sal ek 'n seekos-potjie afraai.
*indien jy jou skoon familie moet nooi vir ete, is dit ideaal - sorg net dat daar al kole is as hulle opdaag.
*indien jy bietjie variasie wil gebruik, kan jy mossels met die skulp ingooi, of crabsticks is ook goedkoop en baie lekker; stokvis kan ook die potjie bietjie rek.
*vermeerder jou room en uiesop saam met die seekos m.a.w. 2pakke seekos; 2 uiesop en 2 room.
*jou kole moet redelik koel wees.
*dien op saam met rys en Franse brood.
'n Potjie Wenk
As jy potjiekos maak, gebruik "Spray en cook" dit help dat die kos nie aanbrand nie, maar help veral ook dat die pot nie na die tyd roes nie.


1 kg rooibokvleis in blokkies gesny
4 geelwortels, in skyfies gesny
2 knoffelhuisies, fyn gedruk
250 g spekvleis, gekap
6 aartappels, in skywe gesny.
125 ml olie
2 uie, in skywe gesny
10 ml gekapte tiemie
500 ml port of droë rooiwyn

Verhit olie in swartpot en soteer geelwortels, uie en knoffel totdat uie deurskynend is.
Voeg tiemie, vleis, spekvleis en port by. Prut 2 uur baie stadig met deksel op. Voeg
aartappels by en prut nog 30 tot 45 minute. Sit voor saam met mieliepap.

Souskluitjies in 'n Ysterpot

125 g botter of margarien
60 ml fyn appelkooskonfyt
12.5 ml koeksoda
500 ml koekmeelblom (gesif)
knypie sout
100 ml melk
750 ml kookwater
250 ml suiker
5 ml vanieljegeursel
klontjie botter (ekstra)

Smelt botter en roer dan eerskonfyt dan koeksoda by (mengsel bruis). Voeg meel en sout beurtelings met melk by. Plaas oorblywende bestanddele in ysterpot en laat opkook. skep lepelsvol deeg in kokende vloeistof sodat hpies nie opmekaar lê nie.  Sit deksel op en prut vir 25 minute lank. Bedien warm, stip met botter.

Rooibok potjie

1 kg rooibokvleis in blokkies gesny
4 geelwortels, in skyfies gesny
2 knoffelhuisies, fyn gedruk
250 g spekvleis, gekap
6 aartappels, in skywe gesny.
125 ml olie
2 uie, in skywe gesny
10 ml gekapte tiemie
500 ml port of droë rooiwyn

Verhit olie in swartpot en soteer geelwortels, uie en knoffel totdat uie deurskynend is. Voeg tiemie, vleis, spekvleis en port by. Prut 2 uur baie stadig met deksel op. Voeg aartappels by en prut nog 30 tot 45 minute. Sit voor saam met mieliepap.


6k suiker(ek gebruik bruin suiker)
3k water
1etl goue stroop
2etl suurlemoensap
Paar stukkies gemmer.
Kook als saam en sit oornag in vrieskas.

4k koekmeel
2 eiers
1etl suiker
1/4lb (125g) botter
Knippie sout
4tl bakpoeier
1k melk

Room botter (ek gebruik stork) en suiker.
Voeg effe geklitse eiers by.
Meng en voeg droe bestandele om die beurt by met melk.
Rol uit en vorm koeksisters.
Bak in warm olie en dip in koue stroop.
Sit op rak vir stroop om af te drip.
Nota:- Koeksisters is gebak - het vir jul fotos geneem van die klam lappie oor die koeksisters wat gevleg is - keer dat dit uitdroog terwyl jy bak, dan die lepel waarmee ek uitskep, die olie drup mooi uit en laastens hoe ek die stroop in 'n bak ys laat staan, sodoende bly dit koud

Biltong Serving Suggestions and Recipes!

Biltong is a gourmet delicacy that can be served in many ways and can be used to develop some creative and gourmet dishes

Use a generous helping of fine grated biltong as the filling for buttered white bread sandwiches and see the kids come back for more! grated biltong


    · 125 g smooth cream cheese with chives
    · 30 ml mayonnaise
    · 30 ml lemon juice
    · 60 g grated biltong (125 ml)
    · Salt & freshly ground black pepper to taste
Combine all the ingredients in a blender and spread between slices of bread and then toast in an electric sandwich maker. Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.
Spread on canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool and then spread with biltong mixture and garnish with sliced olives or gherkins.

Fine grated biltong can also be used as a filling for scrumptious omelettes and crepes


Pastry Ingredients:

    150 g cake flour (300 ml)
    2 ml salt
    5 ml mustard powder
    120 g butter
    50 ml ice water
Filling Ingredients:
    2 leeks sliced
    15 ml butter
    15 ml cooking oil
    30 ml chopped fennel leaves or parsley
    120 g grated biltong
    4 eggs, beaten
    250 ml cream
    125 ml sour cream
    100 g grated Cheddar cheese (250 ml)
    5 mustard powder
    15 ml lemon juice
    5 ml grated lemon rind
    freshly ground black pepper to taste

    To make the pastry:
    Sift together the flour, salt and mustard. Slice butter into small cubes, add to flour and rub in lightly with fingertips. Gradually add water, mixing to a soft dough, turn out onto a pastry board and shape into a smooth ball. Place the dough in a plastic bag or cling wrap and refrigeate for at least 30 minutes. Roll out on a floured pastry board and line a 230-mm diameter quiche dish. Refrigerate for a further 30 minutes, then bake blind in an oven at 200ºC for 10 - 15 minutes and leave to cool before adding the filling.

    To make the filling:
    Sauté the leeks in heated butter and cooking oil until transparent. Scatter leeks on the base of the pastry case. Mix remaining ingredients and pour into pastry case. Bake at 160ºC for 35-45 minutes until set.

    Combine two ounces of fine grated biltong to a jar of soft yellow cheese topping (The kind used for nacho topping) in a blender and then serve as a delicious sandwich spread for the kids or as a nacho topping with a difference

    360 g. ( 750 ml.) koekmeelblom.
    240 g. ( 300 ml.) suiker.
    80 g. ( 250 ml.) klapper.
    2 ml. sout.
    250 g. / ml. botter.
    5 ml. koeksoda.
    5 ml. appelkooskonfyt.

    Voorverhit die oond tot 180 Grade C. Sif droë bestanddele saam. Vryf die botter met vingerpunte in. Meng die koeksoda en appelkooskonfyt saam en sny in droë bestanddele in. Indien nodig, voeg 'n klein bietjie melk by om stywe deeg te vorm. Vorm balletjies en plaas dit op 'n bakplaat. Druk dit met 'n vurk plat en versier met rooi en groen glanskersies. Bak vir ongeveer 10 minute tot ligbruin. Lewer ongeveer 4 dosyn koekies.



2 kop. meelblom.
1/2 tl. sout.
3 eiers.
3 1/2 tl. bakpoeier.
2 tl. vanielje
1/2 kop. melk.
1/2 kop. water.
113 g. botter.
1 kop. suiker.

Klits geel van eiers goed. Voeg meel en sout by, dan geursel. Voeg dan melk en botter wat gesmelt is, by. Voeg dan water by as te styf is. Voeg bakpoeier by en dan styfgeklopte eierwit. Bak in oond teen 180 Grade C vir 25 minute.


220 g suiker
150 g bruismeel
3 eiers
50 g okkerneute, gekap
35 g kakao
knippie sout
170 g sagte botter (nie gesmelt)

Gooi al die bestanddele in 'n bak, meng goed met 'n houtlepel, gooi in gesmeerde bakplaat en bak 22 minute in voorverhitte oond by 190º. Moenie droog bak nie, dit moet nog so effens klam wees in die middel. Sny in blokkies wanneer koud. Kan net so geëet word, of bedien met styfgeklopte room.


2 klompe skappens (goed skoongeskraap)
water om in te kook
250 ml halfsoet wit wyn
sap van 1/2 suurlemoen
sout en varsgemaalde swartpeper
1 skaapnek
6 groot uie (gekap)
12 klein aartappeltjies
25 ml matige sterk kerriepoeier
2 ml rissiepoeier
10 ml donkerbruin suiker
asyn om mee aan te maak
250 g droëperskes

Sny pense in blokkies en plaas in driepootpot saam met water, wyn, suurlemoensap, sout, peper en skaapnek. Sit deksel op, plaas pot oor matig warm kole en laat koook tot inhoud sag is - ongeveer 3-4 uur.
Wanneer pensblokkies sag is en vleis van nekwerwels afval, verwyder nekwerwels, voeg uie en aartappels by inhoud en kook nog 30 minute lank.
Maak kerriepoeier, rissiepoeier en suiker met asyn aan en voeg saam met perskes by inhoud van pot. Sit deksel op en plaas weer op vuur vir 30 minute. Roer goed om en dien op.

Een van my gunstelinge, Melksnysels, of by die meer beskrywende benoeming, Slinger-om-die-Smoel. 
Ja-nee, dit spreek boekdele!

120g koekmeelblom (250ml)
2 ml bakpoeier
1ml sout
melk om mee aan te maak tot stywe deeg
ekstra meel om bo-op te strooi
2 liter melk
3 eiers (geskei)
50ml suiker
2ml kaneel

Sif koekmeelblom, bakpoeier en sout saam en plaas in 'n voedselverwerker. Voeg melk bietjiesgewys by om 'n stywe deeg te verkry. Wanneer goed vermeng, haal uit die voedselverwerker en rol uit op meel bestrooide oppervlak.  Strooi meel bo-op en rol styf op. Sny rol in dun repies en plaas eenkant.
Gooi melk in dikboomkastrol en laat kook. Roer snysels in sonder om meel af te skud. Klits eiergele, suiker en kaneel saam en voeg bietjie van melkmengsel daarby. Roer dan versigtig by kokende melkmengsel. Laat stadig kook tot snysels gaar en melkmengsel dik is.  Roer styfgeklopte eierwitte net voor bediening in. Bedien warm.

Wors-en-Niertjie Potjie

genoeg vir 10

50 ml olie
25 ml botter
3 groot uie (gekap)
12 lamsniertjies ( middeldeur gesny, vliese en kerns verwyder)
50 ml koekmeelblom
5 ml sout
varsgemaalde swartpeper
12.5 ml tamatiepasta
200 ml hoenderaftreksel
50 ml droë wit wyn
8 varkworsies middeldeur gesny
200 g sampieone
50 ml brandewyn
12.5 ml gekapte pietersielie

Plaas olie en botter in driepootpot en verhit oor warm kole. Voeg gekapte uie by en roer vir 3 minute..
Rol niertjies in 'n mengsel van koekmeelblom, sout en peper en voeg by die uie in die pot. Voeg res van die bestanddele behalwe die brandewyn en pietersielie by en laat oor matige kole gaar word sonder om te roer. Wanneer niertjies gaar is, voeg brandewyn en pietersielie by, roer een maal om en dien op.


2 kop. meelblom.
1/2 kop. botter.
1/2 kop.warm water.
2 eiers.
1 tl. kremetart.
1 tl. koeksoda.
1 1/2 kop. suiker.
1/4 kop. kakao.
1/2 - 1 kop. karringmelk.
2 tl. vanielje.

Sif droê bestanddele. Klop smeer en suiker tot room. Voeg goed geklitste eiers by en dan kakao gemeng met warm water. Voeg droê bestanddele om die beurt met melk by. Voeg vanielje by. Bak vir 20 - 30 minute ( of langer ) teen 180 Grade C.
Vir 'n groot koek verdubbel bestanddele.


685 g. meelblom.
455 g. botter.
4 tl. bakpoeier.
1 blik kondensmelk.
1 tl. suurlemoengeursel.
1 kop. strooisuiker.

Room botter en suiker en voeg kondensmelk by en meng goed. Sif meelblom, bakpoeier en sout en voeg by botter mengsel. Smeer pan en skep teelepelsvol in pan en bak teen 190 Grade C vir + - 12 minute.


25 Gemmerkoekies OF 1 pakkie tennisbeskuitjies.
100 g gesmelte botter
Meng koekies en botter en druk in 'n pan met 'n uithaal bodem om korslaag te vorm. Laat afkoel in die yskas.

25 ml (5 teelepels) gelatien.
4 eetlepels water.

Bedek gelatien met water en laat staan sodat dit kan "spons"

Plaas 2 houers roommaaskaas in 'n bak en meng. Voeg by die sap en fyngeraspede skil van 'n groot suurlemoen. Voeg 5 ml vanieljegeursel by. Meng 3 eiergele met 200 gram (1 koppie) strooisuiker in 'n bak - totdat dit soos room lyk - voeg dan by die kaasmengsel.

Klits 250 ml room liggies en voeg by die kaasmengsel.

Mikrogolf die gelatien op medium krag vir 2 minute en voeg STADIG by kaasmengsel en meng totdat al die gelatien deeglik in die kaasmengsel gemeng is.

Gooi in pan met kors en laat stol. Versier met vars vrugte en room indien verkies.


500 g sagte botter
500 ml sagte bruinsuiker
250 ml goue stroop
sowat 80 ml gemmerkonserf, gedreineer en fyn opgekap
1 kg bruismeel
10 ml elk koeksoda en kremetart
5 ml sout
2 ml gemaalde gemmer
2 eiers, geklits
ekstra koekmeel, indien nodig

Stel oond op 180 °C. Klop die botter, bruin-suiker, stroop en konserf saam. Sif die droë bestanddele by die bottermengsel in. Meng goed saam.
Voeg die eiers by en meng saam tot 'n sagte deeg. Neem ekstra meel op die hande as die deeg te onhanteerbaar is. Vorm klein balletjies en plaas op gesmeerde bakplaat of rol uit en druk sirkels van verlangde grootte uit. Bak sowat 8 tot 10 minute. Lewer sowat 80 koekies.

Wenk: Let op dat die deeg `loop'. Laat dus genoeg ruimte tussen elke balletjie.
Rol deeg dun uit om 'n heerlike bros koekie te kry.

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