Aunty Dot's Milk Tart
This is the most traditional of all South African desserts. There are many variations and I have tried many but this remains my all time favourite, thanks Aunty Dot! It is always a hit after a "lekker" braai (SA BBQ)! If you enjoy the combination of vanilla and cinnamon then this recipe is for you!
- 200g Flour
- 60 ml Sugar
- Pinch of Salt
- 80 ml Butter (or margerine)
- 1 Egg
- 1 tsp Baking Powder
- 3 cups Milk
- 2 Tbsp Flour
- 2 Tbsp Maizena
- 2 Eggs
- Pinch of Salt
- 2/3 cup Sugar
- 2/3 Tbsp Vanilla Essence
- Butter the size of an Egg
- get link 1. For Base: Cream the butter and sugar together, add egg, flour, baking powder and salt. Mix till binds together. Press into baking dish. Bake base at 180 Degrees Celcius until light gold.
- cheapest way to buy Finpecia 2. For Filling: Boil milk in microwave. In separate bowl beat eggs and add sugar, flour, maizena and salt and mix together. Pour boiling milk into mixture and stir well. Return to microwave and bring to the boil, stirring often. Add butter and vanilla essence. Pour onto base. When cool, sprinkle generously with cinnamon and refrigerate.
Cordon Bleu Venison Steak
This is a delicious, very traditional French recipe that Lisa Ivy has adapted to suit the dry venison meat by adding spinach and mushroom for extra moisture. Use whatever of the larger game meats you can get for this tasty recipe as the steaks need to be big enough to fold over successfully, about 20cm x 10cm (8" x 4").
- 4 Tenderised Venison Steak
- Salt and Pepper to Taste
- 1/4 Cup Chopped Parsley
- 1 Beaten Egg
- 1/2 - 3/4 Cup Bread Crumbs
- 1/2 Cup Flour
- 8 Slices Cheddar Cheese
- 8 Slices Mozzarella Cheese
- 1/2 Cup Shredded, Cooked Spinach
- 8 Button Mushrooms, Sliced
- 4 Slices Ham
- A Mixture of Oil and Butter for Frying
- 2. Combine the breadcrumbs, parsley and add salt and pepper to taste.
- 3. Place a slice of ham on one half of the steak, top with some spinach and mushroom slices. Sprinkle with a little salt and pepper and top with 2 slices of each cheese.
- 4. Fold the other half over to make a parcel and secure with a toothpick if necessary.
- 5. Dip into flour, then beaten eggs and then the seasoned bread crumbs until nicely coated.
- 6. Place on a tray in the freezer for at least one hour before frying, preferably 2 hours or more. This will help it not to fall apart when frying. They can also be frozen completely at this point for later use.
- 7. 12 mins before (if not frozen solid and 20 mins if frozen solid) you want to eat, in a heavy-based frying pan heat the butter and oil on medium hot heat and fry the game pieces for about 6 mins on either side (or about 10 mins either side if frozen solid) until nicely browned and the cheese has melted.
- 8. Serve with chips (fries) and a French salad.
Delicious Chocolate Squares
These are Lisa's famous chocolate squares that are a standard treat waiting for you at Thaba Lodge!
So many people have asked for this recipe so we have decided to post it on the web. It is originally Lisa's Mom's recipe that has been adapted by Rahab in the Thaba Lodge kitchen to suit our clients' tastes.
- 2 cups Oats
- 2 cups Coconut
- 2 cups Flour
- 2 cups Sugar
- 1 tsp Baking Powder
- 3 Tbsp spoons Cocoa
- 360 g Butter
- 3 cups Icing Sugar
- 3 Tbsp spoons Cocoa
- 1 tsp Vanilla Essence
- 7 Tbsp Boiling Water
- 1. Squares:- Cream butter and sugar. Add all dry ingredients and mix Spread into large greased baking dish. Bake for 30 minutes at 180°C.
- 2. Icing:- Blend all ingredients - make sure the consistency is like a pourable paste - if not then add a bit more hot water. Cut biscuits into squares while still hot and pour icing over hot squares. Let them cool completely (preferably overnight) before packing away.
Dukkah with Lemon Olive Oil
I serve this as a snack before mediterranean-type meals like moussaka. This recipe is of Egyptian origin and based on a recipe Maud Frean gave to me quite a few years ago when I told her how much I love Dukkah. The original recipe was called "Cousin Pete's Yummiest Dukkah". I have modified the dukkah slightly in true IVY SAFARIS style by adding my favourite nut, the cashew and I have added a dash of lemon to the olive oil which gives it a wonderful twist!
- 1/2 Cup Blanched Almond
- 1/2 Cup Raw Cashews
- 1/2 Cup Sunflower Seeds
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Sesame Seeds
- 2 Tbsp Coriander (Cilantro) Seeds
- 1 Tbsp Black Peppercorns
- 2 Tbsp Coarse Sea Salt
- Olive Oil
- Lemon Juice
- Fresh, Warm Bread (like Ciabatta) cut into Chunks
- 1. In a pre-heated oven at 190°C, roast the almonds, cashews, sesame, sunflower, pumpkin, coriander and cumin until lightly toasted and beginning to express oil.
- 2. Allow to cool and combine well with the salt and pepper.
- 3. Put this all into a food processor first and pulse lightly until it is coarse and chunky (you don't want to reduce it to a paste).
- 4. Your dukkah is now ready. Store it in an airtight container in the refrigerator until you want to use it.
- 5. Before serving warm up and cut the bread into chunks. Place some of the dukkah into a little serving bowl. In a similar bowl mix about 1/4 cup olive oil with 1 Tbsp lemon juice and whisk together.
- 6. Dip the bread in the olive oil mixture and then into the dukkah mix - this is absolutely delicious! Enjoy!
Lemon / Kumquat Curd
This is a standard preserve on the Ivy Safaris' brunch table. The original recipe comes from the Pietersburg Womens' Club Recipe Book.
Lisa modified it so that kumquats could also be used and they are a delicious variation. This must be kept in the fridge and lasts for weeks.
Note: Kumquats are also delicious in your standard lemon meringue recipe - I'll post that soon!
- 2 Cups Sugar
- 1/2 Cup Lemon OR Kumquat Juice
- Grated Rind of 1 Lemon - for kumquats see note below
- 125g Butter
- 4 Large Eggs
- 1. In a saucepan combine sugar, lemon juice, rind and butter. Heat slowly until it boils stirring regularly. Beat the eggs and stir them into the lemon mixture. Stir until the mixture thickens but do not boil. Pour into clean jars and close. Turn the jars onto their heads to seal. When cool turn them the right way up and refrigerate.
- 2. (Note: This recipe is delicious using kumquats instead of lemons. Use the same juice quantity as with lemons. Peel the rind of 5 kumquats and slice finely as it doesn’t grate well. Follow the recipe.)