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HOME MADE PASTRY, CAKE AND BREAD

Basic BreadPot BreadRoosterkoekCorn BreadStick BreadPancakesPancake fillingsWhite Sauce

Lentil LoafOuma's SoetkoekiesDentist's Sweetcorn7 Minute Chocolate CakeDeon's Milk Tart 

Tannie Elsa and her assistant Tannie Fytjie with a perfect batch

It took a lot of persuasion to convince them to pose for the photo.  They believe that vanity is a sin and with this type of bread you need Gods help to succeed.

 

"SOETSUURDEEG" BREAD

(Tannie Elsa van Wyk)

TANNIE ELSA'S "SOETSUURDEEG" BREAD (as dictated in Carnarvon, Dec 2008) (Soetsuurdeeg is a home made yeast)

INGREDIENTS

2 heaped teaspoons sugar,

1 medium-sized potato

4 mugs (1 mug = 1.5 cup) brown bread flour

2x½ teaspoon coarse salt,  1 dessert spoon butter

1.25 kg white and 1.25 kg brown flour

METHOD

 1.  Use a medium-sized pot with a tight-fitting lid and half fill it with water.   Heat on stove until just starting to boil.

2.   Let it cool down until the water is still hot, but not lukewarm. (you should just be able to hold your finger in the water without burning.  I tested it and found that it is about 45 to 47 ˚C).   Add 2 heaped teaspoons sugar and half a teaspoon coarse salt.

3.   Cut the potato in four pieces and add to the water.

4.   Pour 4 mugs of brown bread flour on top of the water - do not mix.   The flour must form a layer of about 5 cm thick on top of the water.   Then make a hole right through the middle of the layer of flour.

5.   Put the lid on the pot and wrap it tightly with a newspaper and a black garbage bag as well as a small blanket.   Leave it overnight in a warm place, such as a cooler bag with a hot water bottle in it.

EARLY THE NEXT MORNING AT ABOUT 05:30 (In the Karoo in midsummer the sun would already be peeping over the horizon)

1.  Open the lid carefully.  Mix the dry flour on top of the water into the mixture carefully.  If the mixture is too thin, add more carefully and if it feels like a thick porridge, add more hot water (test with finger to make sure it is not too hot) and stir.

2.  Replace the lid, wrap thoroughly and leave for 30 minutes.

3.  Open the lid and if the mixture now boils over, it is ready.  Now you should work quickly.

4.  Mix the 1.25 kg of white flour with the 1.25 kg of brown flour (do not sieve).   Add the yeast from the pot.  Try to collect as much of the yeast which boiled over as possible and add that to the flour as well.

5.  Add lukewarm water (test with finger - it must be quite hot).  Add one large dessert spoon of butter and half a teaspoon of salt.  Knead until the dough does not stick to the sides of the kneading-trough and the butter is thoroughly mixed in.

6.  Divide the dough and put in greased tins or bread pans.  Fill the tins or pans only half full of dough and cover with a plastic bag.   Let the dough rise for about an hour until the dough has doubled in size and reached the top of the containers.

7.   Bake the bread for one hour at 180 ˚C.  Spread butter on top of the warm bread and remove it from the containers.  Cover the loaves with a clean cloth and plastic on top of the cloth, until it has cooled off.

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BASIC BREAD RECIPE

INGREDIENTS

Use 1 kg of white, brown or whole wheat flour, as preferred.

10 g dry yeast + 20 ml salt + 10 ml sugar

20 g cooking margarine or butter

625 ml water at about 45 ˚C

METHOD

Mix the flower, salt, sugar and yeast thoroughly.

Rub the margarine or butter in with your fingers.

Add the water and knead until the dough is soft and elastic.

Put the dough on a surface sprinkled with flour, cover with plastic and a thick cloth.  Take care not to let the dough cool off.  Put it in a warm place such as a cooler bag with a hot water bottle or, in summer, put in under plastic in a sunny spot.  When camping, a vehicle with closed windows standing in the sun works very well.

After about 30 minutes, knead again for a short while and divide the dough in two halves, one for each baking pan.  The pan must be sprayed beforehand with Spray and Cook or greased with butter.  One kg of flour works for two pans of 225 mm x 125 mm x 60 mm and if your pans differ in size from this, you must adjust your ingredients accordingly.   The containers must be half full with dough at the start of the rising process.  Heat your pans slightly before putting the dough in.

Cover the pans with plastic and let it rise in a warm place until it has doubled in size.  If everything goes right, it should take about 40 minutes.

Preheat the oven to 200˚C.  Brush the dough with lukewarm water and bake 45 minutes to 60 minutes, depending on the size of the containers (tins or pans).  When it is slightly brown on top and sounds hollow when knocked, it is done.  If it does not come out of the containers easily, leave it for a few minute to sweat in the container and it will come out smoothly.  For a crispy crust, leave open, but for a soft crust cover with a clean cloth and then with plastic.  Leave until it has cooled enough to make slicing easier.

 

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POT BREAD

The basic bread recipe given above can be baked in a flat-bottomed cast iron pot.

When baking a bread in a pot, you first have to make a fire for about 45 to 60 minutes on the spot where you want to put the pot in order to heat the spot to the right temperature.  Remove all the coals from the spot, place the pot with the dough on the heated spot.  Prepare the dough in the same way as described in the basic bread recipe and give it ample time to rise to the desired height.  Remember to spray the pot beforehand or grease with cooking margarine.   The time desired for the spot to heat is normally sufficient time for preparation and rising.

Spread the coals in a circle around the pot and make sure that they do not touch the pot, but are near enough to heat the pot well.  Put a few coals on the lid of the pot as well - not too many.

The pot bread will take 45 minutes to 60 minutes to bake.  Keep a small fire going to replenish the coals from time to time.  When the bread makes a hollow sound when tapped, it is ready

 

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BREAD ON A STICK

To keep the young ones busy, you can let them make their bread on a stick and it could even be fun for the adults.

Any type of bread dough can be used, but it works well to use a packet (500 g) of self-rising florr, add ½ a teaspoon of salt and mix with water to form an elastic dough.  Roll out on a board until ½ a cm thick and cut in strips of 2 cm wide.

Wind the strips around the one end of a stick (1 to 1.5 cm thick and 500 cm long) to form a cone of 8 to 10 cm long.

Hold the bread cone over hot coals or even near the fire by means of the stick.   Turn continuously in order for the bread to bake but never to burn.  It is ready soon and experience will teach you when to stop.

Let it cool on the stick for a moment or two, shift off the stick intact and fill the inside with the filling of your choice, such as jam or any interesting filling.

 

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ROOSTERKOEK

I have no idea how to translate "roosterkoek" into English.  First of all, it is not "koek" (cake) as called in Afrikaans, but rather bread.  Let me rather explain what it is.   It is pieces of normal bread dough, cut in portions of about 8x8 cm and then baked on a grill over coals.   Maybe griddle cake would do…

INGREDIENTS

Use the same recipe as for normal bread or, for an even faster method, use self-raising flour.  The normal bread dough is tastier however.

METHOD

a.  When self raising flour is used, the flour is mixed with cold water, kneaded and rolled (or just flattened with your hands) and then it is ready to be cut and baked.  It does not have to rise beforehand as it contains baking powder and will start rising the moment it lands on the grill.

b.  Use the basic bread recipe.  Let the dough rise for 30 minutes, knead back and then roll out to a thickness of 1 to 1.5 cm.  Cut into pieces of 8 x 8 cm.  Dust a flat dish or oven pan with flour to prevent the pieces from sticking.  Preheat the pan slightly, pack the pieces in the dish, far enough apart so that they will not stick together when rising.   Cover with plastic and place in a warm place to rise.

At a campfire or in a lapa it can be a problem to find a warm place in which to keep the dough.   During the day, the best will then be to put it in a vehicle with closed windows parked in the sun or in the evening the dish can be placed in a container with lukewarm water.  Replenish the water from time to time to keep the dough warm enough.   A large cool bag with a hot water bottle or warm stones in it can also work.  Be creative.

As soon as the roosterkoeke has risen to about double their original thickness, they can be placed on the grill.  Keep them high from the coals in order to bake slowly without burning.  Turn the frequently and if they are thick, you could even let them stand against each other on their sides from time to time.

The roosterkoeke are ready when they make a hollow sound when tapped.    Slice open and spread with butter and jam.

 

 

 

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QUICK AND EASY CORN BREAD

The ingredients given below are enough for a small bread pan.  The corn bread can be baked in an oven, outside oven or pot and usually is nice and moist.

Multiply the ingredients to suit the size of your container.

INGREDIENTS

1 tin (380 g) of Ideal milk

1 tin (410 g) of cream-style sweetcorn

500 g of self rising flour

½ a teaspoon salt

METHOD

1.  Preheat the oven to 180 ˚C or make a hot fire in the outside oven for more or less an hour.

2.  Mix the flour, salt, sweetcorn and milk.

3.  Put dough in a sprayed or greased bread pan and bake for 1 hour.

Enjoy!

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OUMA'S SOETKOEKIES (Kobie v d Merwe)

6 cups cake flour

2 cups butter (actually one cup butter and one cup lard)

4 eggs

2¼ cups light brown sugar

1 teaspoon fine cloves

1 teaspoon cream of tartar

1 teaspoon bicarbonate of soda

Fine ginger to taste – I use about 2 teaspoons

Fine cinnamon to taste – I use about 2 teaspoons

Fine nutmeg to taste – I use about ½ teaspoon

Pinch of salt

 

1.      Beat butter and sugar until smooth

2.      Add eggs and mix well

3.      Sift in flour, additives, spices and salt and mix well

4.      Cover and rest the dough overnight

5.      Roll out thinly on a floured surface and press out Christimassy shapes

Grease / spray a baking tray and baked in a warmed oven of 200ºC for about 10 minutes, but keep an eye on the coolies to prevent burning.

 

 

 

 

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PANCAKE FILLINGS

Pancakes must be served hot.

1.  Bacon, onion and green pepper

INGREDIENTS

Adapt the amount of ingredients to match the number of people and pancakes.  The ingredients given below should be enough for 10 pancakes.

125 g of bacon (½ a packet)

1 small onion

1 medium green pepper

100 g mushrooms

Standard white sauce

METHOD

Cut the bacon in small pieces and fry in a saucepan.  When it starts to brown, add finely chopped onion and fry until the onion also starts get brown.   Now add finely chopped green pepper and chopped mushrooms and fry for a short time.  The green pepper should still be crispy.  Season lightly with salt, black pepper and thyme.

Make a thick white sauce and mix it into the fried mixture.

2.  Quick and easy, sweet filling

Spread the pancake with jam and fill with grated cheese.

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7 MINUTE CHOCOLATE CAKE (Loëlla)

INGREDIENTS

A

250ml Cake flour,  250ml Sugar

3t Baking powder,  ¼t Salt

B

2 Eggs  -  beaten,  ¼ cup Sunflower Oil

1t Vanilla essence,  60ml Cocoa  -  sifted

C

250ml Boiling water

D

Caramel condensed milk, Peppermint crisp chocolate, sliced cherries

METHOD:

1.  Spray’n cook a ‘doughnut’ shaped dish

2.  Sift dry ingredients (A) together

3.  Beat 1st 4 ingredients (B) together & add boiling water (C)

4.  Mix A & B

5.  Pour batter in prepared dish

6.  Place on an upturned saucer & microwave on 100% power for 7 min only

7.  Allow to stand for 5min,  then loosen sides carefully & turn out on to a cooling rack

8.  Spread caramel condensed milk evenly on top and sides. Sprinkle with crushed peppermint crisp and garnish with cherries.

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Pancakes can be enjoyed for a light meal with various delicious fillings and the meal can be rounded off with a traditional pancake with cinnamon and sugar.

INGREDIENTS

4 cups of cake flour

4 teaspoons baking powder

4 eggs      

1,2 liter water

¼ cup vinegar

1 cup cooking oil

1 teaspoon salt

 METHOD

Beat the eggs, add salt, vinegar and oil and beat again. 

Sift the flour and baking powder together and gradually add to the egg mixture, stirring all the while.

Add a small amount of oil to the pan initially and warm the pan well before the first dough is added.  No more oil should be added to the pan for the remainder of the baking process. 

The amount of dough added to the pan each time depends on the size of the pan.  It should be sufficient to cover the bottom of the pan in a thin layer of dough.

When the top of the dough layer is no longer white and uncooked in appearance it is time to flip the pancake.  The bottom of the pancake – now facing upwards, should just be slightly brown.

After flipping, the pancake should just bake for another 1 or 2 minutes,  Keep the pancakes covered in a lidded dish until serving.

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TANNIE DALENE'S LENTIL LOAF (Kobie vd Merwe)

INGREDIENTS

6 oz cooked brown lentils (for lentils quickly cooked, add 2 cups boiling water to 1 cup raw lentils and microwave on high for 5 minutes.  Pour off the water and now add 1 cup of boiling water to the lentils.  Microwave on high for 12 minutes.)

1 cup grated mature Cheddar cheese

1 tablespoon chopped parsley

½ teaspoon cayenne pepper

Lemon juice and salt and pepper to taste

2 large eggs

3 tablespoons cream / yoghurt

 METHOD

1.      Mix eggs and cream / yoghurt

2.      Add to the remaining ingredients

3.      Cook in a greased loaf tin at 160ºC for 45 minutes

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MICROWAVE THICK WHITE SAUCE

 200 ml milk

30 ml cake flour

20 g butter or margarine

1 ml salt, pinch of black pepper

Microwave the ingredients in an open deep container for 4 minutes at 100% power and stir every minute.

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DENTIST'S SWEETCORN

From an inhouse newsletter of dentistry students in the ‘70’s – frugal and easy student food!

 INGREDIENTS

1 tin cream-style sweetcorn

1 thick slice of bread, past its prime (preferably brown)

About 3 eggs, beaten

Enough milk to soak the bread in until soft

Salt, pepper and herbs (eg. parsley, garlic flakes, oregano) to taste

A good handful of mature cheddar cheese (the more the better)

 METHOD

1.      Soak the bread in the milk until well softened

2.      Combine with all the remaining ingredients

3.      Place in a greased ovenproof dish (not too deep)

4.      Retain a little cheese to sprinkle on top of the bake

5.      Bake at 180ºC for about 45 minutes

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MILK TART (Deon Louw)

Originally from Portugal. Famous in South Africa. Adapted by Deon

 Buy ready made Puff Pastry. One roll will be enough for two tarts.

 FILLING

 750 ml milk

2 high tablespoons self raising flour

2 high tablespoons custard powder

¼ teaspoon salt

250 gram sugar

100 gram butter or margarine

4 eggs (yolk and yellow separated)

25 ml vanilla

Ground cinnamon

 METHOD

Use two large metal plates. Grease with a touch of butter or spray.

 Cut pastry to fit plates, put on the plates and keep in fridge until the filling is ready.

 PREPARE FILLING

Take a 2 litter bowl, add sugar, flour, custard & salt and mix with a small touch of milk until smooth.  Slowly add 250 ml of milk. Mix egg yellows in and the rest of the 500 ml milk and add to the mixture. Cook the filling in a microwave at high and stir every 5 minutes. When fully cooked, remove from the microwave, add the butter and vanilla, and mix until smooth. Beat the egg yolk and fold into mixture.  Divide the filling between the two plates and sprinkle the cinnamon on top.

 Cook in an oven for 5 minutes at 200 ˚C and then turn the oven down to 180 ˚C for 20 to 25 minutes.

 Enjoy hot or cold

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