A collection of recipes from our beloved family chefs, passed down through generations.
A Message to Tink
Dear Tink,
This recipe book was made with love by all the special people in your life. Each recipe holds a cherished place in our own homes, and we hope this collection brings warmth and joy to yours.
Cooking and sharing meals together is such a meaningful way to connect—it creates space for laughter, conversation, and deeper relationships. Whether you're cooking as a couple, with friends, or surrounded by family, may these moments become precious memories. Around a table, food becomes more than just a task—it becomes a celebration of love and togetherness.
We wish you all the beauty and joy of this new season in your life. We’re so excited to walk this next chapter with you.
With all our love,
Your friends and family
Table of Contents
General Information
Recipe for a Happy Marriage
By: Lyn Obrem
This is a symbolic recipe for a happy marriage, rather than a culinary one.
Ingredients:
3 cups of genuine love
2 cups of friendship (not imitation)
1 cup tender affection
2 tablespoons happy thoughts
In a separate container, sift together:
4 cups of commitment, firmly packed
3 cups of selflessness
2 cups of mutual respect
2 cups of hard work
1 cup of forgiveness (not optional)
1 heaping cup of patience
½ cup understanding
½ cup humility
2 tablespoons of true grit
Method:
Fold love and affection mixture into the combined dry ingredients and blend until smooth.
Pour into a well-oiled pan and bake until golden.
Glaze with liberal amounts of physical intimacy, then sprinkle heavily with a sense of adventure.
**Makes:** 2 generous portions.
Notes:
Does not freeze well, so plan on baking a fresh batch daily. Best served warm with a side of ice cream.
Metric Conversions
This page provides helpful metric conversions for volume, liquid, and weights.
Volume and Liquid:
¼ teaspoon = 1.5 ml
½ teaspoon = 3 ml
1 teaspoon = 5 ml
2 teaspoons = 10 ml
3 teaspoons = 15 ml
1 tablespoon = 12.5 ml
2 tablespoons = 25 ml
3 tablespoons = 37.5 ml
4 tablespoons = 50 ml
¼ cup = 32 ml
⅓ cup = 65 ml
½ cup = 83 ml
⅔ cup = 125 ml
¾ cup = 166 ml
1 cup = 250 ml
1½ cups = 375 ml
2 cups = 500 ml
3 cups = 750 ml
4 cups = 1 litre
Weights:
1 oz = 30 g
2 oz = 60 g
3 oz = 90 g
4 oz = 115 g
5 oz = 140 g
6 oz = 180 g
7 oz = 200 g
8 oz = 230 g
9 oz = 270 g
1 lb = 450 g
2 lbs = 900 g
Sending Smiles Across the Miles
There is an art to making tender, loving care packages. Our writer delivers the goods.
For parents of college freshmen, autumn can be a bittersweet season — a time when a child pauses away from home for the first time. As a father of grown kids now thriving at opposite ends of the United States, I know how daunting that distance can feel.
Sometimes I wish my arms could span the continent, giving each of them a cheerful tap on the shoulder. But I’m glad that my reach is long enough to rummage the corners of our pantry, foraging for things to share. It’s the first step in making care packages for my offspring, a ritual my wife and I have come to embrace.
Given the anxiety of the headlines these days, just about anyone can benefit from a care package — an older relative, or a far-flung friend. It’s a gesture of love and a tangible reminder that in a troubled world, goodness still finds a way to cross the threshold.
Care packages rose to fame after World War I, when a group of charities known as the Cooperative for American Remittances to Europe, or CARE, organized to help those ravaged by the aftermath of World War II. Leftover military rations were repackaged into boxes sent to needy families, a crucial lifeline in a broken time.
Generations later, care packages have evolved. They can be as simple as a small box of goodies mailed to someone you love.
Over time, my wife and I have developed a few notions about what makes an ideal care package. Here’s our advice:
Be Personal.
In an age of online commerce, it’s easy to point and click through a website, ordering just about anything for shipment to a friend or relative. But sending a few treasures from your own household gives care packages a special intimacy. Our son-in-law loves lemon curd on his biscuits, so we always include a jar in his care packages. It’s our way of erasing the miles and vicariously returning him to our breakfast table.
Include a Note.
There’s nothing like a handwritten message to make a care package memorable. Years ago, when our son was spending his first semester in a dormitory, I tucked a brief letter into a parcel of baked goods we sent him. Long after he’d devoured the treats, my words of encouragement remained pinned to his bulletin board. A personal letter nestled within a handful of gifts can sometimes be the best gift of all.
Savor Surprise.
To sharpen the pleasure of our care packages, my wife and I try to wrap each item within the box so that our children can indulge in some suspense as the contents are slowly revealed. Who doesn’t like unwrapping a gift?
Celebrate the Local.
Our daughter is fond of some pasta sauce from an Italian restaurant in my neighborhood, so we often pack a jar in her care package. Because pecans are a regional specialty where I live in Louisiana, they’re a staple in our care packages, too. For our kids, these delicacies pleasantly point them to their roots.
Share Your Passions.
Since everyone in our family likes to read, books are a common part of our care packages. A recent package for our daughter included a copy of The Women, Kristin Hannah’s new bestseller. Meanwhile, our son got a Galaxy edition of J.L. Carr’s A Month in the Country. Feel free to express your own common interests in your care packages, whether it’s a neat piece of music or tickets to a much-anticipated movie.
Go for Nostalgia.
When our children were small, they delighted in dishpan cookies, so named, as one story goes, because their multitude of ingredients — including brown sugar and flour, eggs and cornflakes, coconut, rolled oats, toasted pecans, and chocolate chips — required a dishpan for mixing. They were once a tradition in our family, the almost-too-muchness of these cookies chiming with the crowded plenitude of our days. One recent Sunday, the sweet aroma quickly took us back. A gray afternoon suddenly felt lighter.
Our kids loved getting them almost as much as we loved making them. That’s the thing about sending care packages: in putting so much of your heart in the mail, you end up caring for yourself.
— Danny Heitman
Savoury Recipes
Bacon and Peppadew Frittata
By: Kyra Eliott
Ingredients:
15ml butter
½ onion, peeled and diced
50g Bacon, cubed
3 Peppadews, finely sliced
3 eggs, beaten
Salt and pepper
15ml fresh parsley, chopped
100ml cheese, grated
Method:
Preheat the oven to 180 degrees.
Heat the butter and sauté the onions until soft in a frying pan.
Add the Bacon and Peppadews and fry gently.
Add the beaten eggs to the frying pan, with the salt, pepper and parsley.
Stir gently with a wooden spoon, and then allow the bottom to set.
When the eggs are almost cooked, sprinkle with cheese.
Grill or bake until the cheese melts.
Bobotie
By: Granny Dawn
Ingredients:
1 kg Mince
250 ml Milk
1 Thick slice bread
2 Chopped onions
30 ml Margarine
30 ml Curry powder
10 ml Salt
10 ml Lemon Juice
1 tsp Brown sugar or 15 ml apricot jam
3 ml Eggs
6 Bay leaves
Pepper to taste
Method:
Soak the bread in 125 ml milk until soft and mash.
Sauté the onions in margarine.
Add curry and seasoning and fry for a few minutes.
Add lemon juice and mashed up bread, sugar or jam and mince.
Simmer until meat browns.
Stir with a fork to remove lumps of meat.
Spread the meat evenly into a greased oven proof dish, and level top.
Beat eggs with leftover milk and spread evenly over the top of the meat.
Arrange the bay leaves on top.
Bake at 160°C for 30 minutes.
Serve with yellow rice, raisins, and green salads.
Butternut Soup
By: Granny Dawn
Ingredients:
1 kg Butternut
4 tsp Butter
2 Chopped Onions
Salt
2 tsp Curry Powder
Fresh ground black pepper
Nutmeg
1 ½ cups Milk
½ cup Orange Juice
3 cups Chicken Stock
Method:
Peel & cut Butternut.
Melt butter in pot.
Add onions.
Add dry ingredients and orange juice.
Cheese & Onion Bread
By: Granny Dawn
Ingredients:
1 packet White onion soup
500g self-raising flour
500 ml buttermilk
100g grated cheese
Method:
Mix all together and bake at 180°C for approx. 1 hour.
Coconut & Lime Fish
By: Leah Sloman
**Serves:** 4 | **Difficulty:** Easy
**Prep Time:** 10 mins | **Cook Time:** 15–20 mins
Bake white fish in an aromatic paste of chilli, ginger, coriander, lime, and creamed coconut for a quick, Asian-inspired midweek meal.
Ingredients:
2 limes (zest and juice)
100g creamed coconut (from a block, chopped)
1 green chilli (deseeded and roughly chopped)
A handful of fresh coriander
A large knob of ginger (peeled and chopped)
2 garlic cloves (chopped)
½ tsp fish sauce (plus extra to taste)
4 pieces of white fish with skin on (e.g., sustainable cod)
Steamed rice, to serve
Thin-stemmed broccoli, to serve
Method:
**Step 1:** Preheat the oven to 200°C / 180°C fan / gas mark 6. In the small bowl of a food processor, blend the lime zest and juice with the creamed coconut, chilli, coriander, ginger, garlic, and fish sauce until a smooth paste forms. Taste and adjust seasoning with a little more fish sauce if desired.
**Step 2:** Place the fish on a baking tray and spread the coconut mixture over each piece. Bake for 15–20 minutes, or until the fish is cooked through and flakes easily.
**Step 3:** Serve hot with steamed rice and tender-stemmed broccoli.
Cucumber Pickle
By: Aunty Helene
**Cooking time:** about 10 minutes
Ingredients:
**Metric:**
1 kg (2 large) cucumbers
2 onions, peeled and thinly sliced
1 green pepper, quartered, cored, seeded, and thinly sliced
3 x 15 ml spoons salt
450 ml cider vinegar
225 g granulated sugar
2 x 15 ml spoons mustard seed
1 x 5 ml spoon ground ginger
**Imperial:**
2 lb (2 large) cucumbers
2 onions, peeled and thinly sliced
1 green pepper, quartered, cored, seeded, and thinly sliced
3 tablespoons salt
¾ pint cider vinegar
8 oz granulated sugar
2 tablespoons mustard seed
1 teaspoon ground ginger
Method:
Cut the cucumbers into 5 mm/¼ inch slices and place in a bowl with the onion and pepper.
Sprinkle with the salt, cover and leave for 12 hours to extract the moisture.
Rinse the vegetables well to remove the salt, then drain and dry well.
Place the vinegar in a large saucepan with the remaining ingredients, heat slowly until the sugar dissolves, then bring to the boil.
Add the vegetables and simmer gently for 5 minutes or until the vegetables are just tender.
Spoon the pickle into prepared jars and pour in the remaining vinegar.
Seal with airtight, vinegar-proof covers.
Makes: 2 kg/4 ½ lb
Curried Chicken
By: Colleen Jordaan
Ingredients:
+- 12 Chicken pieces
1 packet cream of tomato soup
1 cup water
1 tin Tomato & Onion mix
½ cup brown vinegar mixed with ½ cup water
2 tablespoons sugar
Curry powder (to your taste)
Salt & Pepper
Method:
Place chicken in casserole and season with salt & pepper.
Mix the rest of the ingredients.
Pour over chicken and bake uncovered.
OVEN : 180 °C TIME : 1 – 1 ½ hours
Curried Meat Balls
By: Unspecified (Handwritten, likely from a family member)
Ingredients:
1 kg mince (lean)
5 Potatoes
2 Onions
2 Tomatoes or tomato paste
1 thumb Ginger / Garlic
1 thumb Curry powder to taste
¼ cup Chutney
2 tsp Sugar to counteract tomato
2 slices bread
¼ cup milk
3 Carrots
1 Egg
Method:
Mix all ingredients and shape into balls. Fry or bake until cooked.
Curried Noodle Salad (Alison)
By: Alison Renton
Ingredients:
500g Noodles
1 Green pepper thinly cut
1 Onion thinly cut
300ml Tomato sauce
200ml Vinegar
150ml Oil
250ml Sugar
60ml Mild curry
Salt and pepper
Few drops Tabasco sauce
Method:
Boil the noodles as per packet instruction.
Mix the sauce mixture and pour over noodles, pepper and onion.
Best made the day before needed and last well in the fridge.
Curry Noodle Salad (Marlene)
By: Marlene Alfonso
Ingredients:
500 g Noodles (Cooked)
1 Green Pepper
1 Onion (Chopped fine)
MIX:
250 ml Tomatoe Sauce
125 ml Vinegar
125 ml Oil
210 ml Sugar
25 ml Curry Powder
Salt & Pepper
Tabassco (optional)
Method:
Mix Noodles & Mixture together
Leave to stand over night.
Dexter’s Mediterranean Pasta Toss
By: Micailah Sloman
**Yield:** 1 serving
Ingredients:
9 large shrimp (26–30 count), peeled and deveined
1 clove garlic, chopped
1 small teaspoon ground fennel
1 oz butter
1 oz extra-virgin olive oil
4 artichoke hearts, quartered (trim any chewy or stringy tops)
6 black Kalamata olives
2 oz diced fresh tomatoes
3 oz chicken stock or broth
2 oz white wine
1 tsp fresh pesto
5 oz cooked capellini pasta (al dente and lightly tossed with olive oil)
Instructions:
In a skillet over medium heat, melt butter with olive oil.
Add garlic and fennel; sauté briefly until aromatic.
Add shrimp and cook until just pink.
Stir in artichokes, olives, and diced tomatoes; cook for 2–3 minutes.
Add chicken stock and white wine; simmer until slightly reduced.
Stir in pesto.
Toss sauce with cooked capellini.
Serve immediately.
Dianne's Perfect Mussel Soup
By: Dianne
**Serves:** 6
Ingredients:
36 mussels, cooked
1 medium onion
⅔ Tbsp chopped parsley
1 clove garlic
3 Tbsp butter
3½ Tbsp flour
2½ cups milk
½ cup mussel water
½ cup plain water
½ cup dry white wine
½ chicken stock cube
Freshly ground black pepper
Oregano and 1 bay leaf
Method:
Sauté onions, garlic, and parsley in butter until soft.
Stir in flour and stock cube.
Slowly add milk, water, and mussel water and wine and return to heat, stirring constantly until soup is smooth.
Simmer 10 minutes with lid on.
Add mussels, heat through, and serve hot with rolls/bread.
Liver Bread – Treats for Dogs
By: Liesl Sparg
This recipe is specifically for dog treats.
Ingredients:
500g Liver
2 eggs
1 stock cube
2 cups flour
1 cup bran
2 Tbs oil
Method:
Preheat oven to 150°C.
Put liver, eggs, and garlic into a food processor until blended.
Then mix all ingredients together.
I use Albran or Weet-Bix for the bran. Remember to spray the tray with spray and cook, or use wax paper.
Bake for 30 minutes.
After 30 minutes, switch off the oven and just leave it in there for 10 mins.
It should still be slightly pink in the middle.
Once cooled, cut into cubes.
I spread it out into a few ziplock bags and put into freezer.
This liver bread is good for bait at dog shows and can also be used to help dogs take tablets if kept moist.
Noodle Salad
By: Dianne
Ingredients:
1 TBS Curry
½ Cup Cook Oil
2 TBS Sugar
1 Onion chopped
½ Cup Tom Sauce
½ Cup Vinegar
1 Packet Noodles
1 Green Pepper chopped
Method:
Fry onion in the oil and brown.
Then fry the curry powder for 2 minutes.
Put the tomato sauce, sugar, and vinegar in and cook on low for approximately 20 minutes.
Pour hot sauce onto pasta and peppers.
One Cup Chicken
By: Unspecified (likely from filename)
Ingredients:
1 kg chicken portions
1 packet white onion soup
250 ml chutney
200 ml mayonnaise
Salt & pepper
200 ml boiling water
Method:
Season chicken pieces and place in a large casserole dish.
Mix soup powder, chutney, and mayonnaise with water.
Pour over chicken, cover and bake for 1 hour at 180°C.
Remove lid and bake until chicken starts to brown.
Pasta Salad
By: Liesl Sparg
Ingredients:
500 g Noodles
250 ml Tomato Sauce
160 g Sugar
125 ml Oil
125 ml White Vinegar
3 tsp Mild Curry Powder
1 Onion - chopped
3 Mixed peppers - chopped
Method:
Fry onion in the oil & brown.
Then fry the curry powder for 2 min.
Put the Tomato sauce, sugar & vinegar in and cook on low for approximately 20 min.
Pour hot sauce onto pasta & peppers.
This pasta salad is well-received at summer braais.
Perfect Beef Lasagne
By: Lauren Renton
Ingredients:
Beef Mixture:
2 large onions, peeled
2 large carrots, peeled
4 cloves garlic, peeled and crushed
2 T olive oil
1 kg free-range lean beef mince
2 sprigs fresh thyme
¼ cup red wine (optional)
1 x 410g can tomato purée
1 x 410g can chopped tomatoes
½ cup good-quality beef stock
1 T tomato paste
Salt and freshly ground black pepper, to taste
1 T balsamic vinegar
Assembly:
300-400 g dried or fresh lasagne sheets, cooked and drained
100 g Parmigiano Reggiano
Paprika, for sprinkling
100 g breadcrumbs
For the white sauce:
75 g butter
75 g flour
2 cups milk
Sea salt
Freshly ground black pepper, to taste
Method:
Preheat the oven to 200°C.
Finely chop the onions, carrots and garlic in a food processor, then soften in the olive oil over a low heat for 5 minutes without allowing them to colour.
Increase the heat to medium and add the mince.
Brown, then add the thyme and red wine and cook for 1-2 minutes.
Stir through the tomato purée, canned tomatoes, beef stock, tomato paste and season to taste.
Simmer for 45 minutes to 1 hour, then stir through the balsamic vinegar.
To make the white sauce, melt the butter in a pan over a low heat, then whisk in the flour and cook for 1 minute.
Slowly add the milk, a little at a time, and whisk into the flour mixture until smooth.
Simmer for a further minute, stirring continually, and season to taste.
Place a layer of mince in the bottom of an ovenproof dish, then top with a layer of pasta and white sauce.
Repeat until the dish is full, finishing with a layer of white sauce.
Sprinkle over the Parmigiano Reggiano, paprika and breadcrumbs.
Bake for 25-30 minutes, or until golden.
Pineapple Chicken and Rice
By: Tracy
This Pineapple Chicken & Rice is a vibrant, one-pan dish that combines tender chicken, sweet pineapple, and fragrant jasmine rice for a quick and satisfying meal. Packed with flavour and simple to prepare, it's perfect for busy weeknights or a tropical-inspired dinner.
Ingredients:
450g chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
¼ cup green onions, sliced
1 tablespoon sesame seeds
Instructions:
**Step 1:** Heat oil in a skillet. Cook chicken until golden and done. Set aside.
**Step 2:** Sauté onion, garlic, and pepper until soft.
**Step 3:** Add pineapple, cook 2 mins.
**Step 4:** Stir in rice, broth, soy sauce, ginger, salt & pepper. Bring to boil.
**Step 5:** Cover, reduce heat, and simmer for 18-20 mins, until rice is cooked.
**Step 6:** Return chicken, stir to combine and heat through.
Garnish with green onions and sesame seeds. Serve warm.
Pizza Dough
By: Emma McCunne
Ingredients:
1 cup warm water
1 yeast
1 teaspoon sugar
2 ½ cups of bread flour
2 tablespoon olive oil
1 teaspoon salt
Directions:
Gather all ingredients.
Preheat oven 230 degrees C, lightly grease pizza pan.
Place warm water in a bowl, add yeast and sugar. Mix and let stand until creamy, about 10 min.
Add flour, oil and salt to the yeast mixture, beat until smooth.
You can do this by hand or mixer.
Let rest for 5 min.
Turn dough out onto a lightly floured surface.
Transfer to prepared pizza pan.
Spread sauce and topping of your choice.
Bake in preheated oven until golden brown, 15 to 20 min.
Remove and let cool for 5 min. enjoy.
Pork Curry
By: Colleen Jordaan
Ingredients:
600 – 800 grams cubed pork
2 onions sliced
2 cloves of garlic chopped
+- 1 ½ teaspoons salt
1 teaspoon pepper
Grated ginger (equal to the 2 garlic cloves)
Method:
Mix all together.
ADD a little olive oil.
Stirfry +- 15 minutes.
ADD 2 spoons curry powder (to taste).
2 spoons apricot jam.
2 spoons tomato paste.
Mix well.
ADD 2 cups water.
Simmer +- 20 minutes.
ADD 1 cup of cream.
Enjoy 😊
Shanghai Steak
By: Anna
Ingredients:
1kg Stewing Steak
1 tsp garlic salt
2-3 tsp cornflour
½ cup Soya sauce
Sauce:
½ cup vinegar
½ cup water
½ oil
4 Tbsp brown sugar
Method:
Roll meat in cornflour.
Sprinkle the garlic over meat.
Add the Soya sauce and marinade for 3 hours.
Boil sauce ingredients together for 10 minutes.
Add meat and cook until tender.
Spinach Quiche
By: Lauren Renton
Ingredients:
Base:
1 Cup Flour
1 Cup Cheese
Salt & Pepper
100g Margarine, Grated
Filling:
1 Onion
2 Cups Cooked Spinach
1 Pkt Bacon
250ml Buttermilk
4 Eggs
Salt & Pepper
Dried Dill/Fennel
Cheese & Paprika for top
Method:
Base: Crumble with fingers and press into dish.
Bake at 200 degrees for a few minutes.
Filling: Chop and fry onion and bacon, and add to cooked spinach (or broccoli).
Add buttermilk mixed with:
4 beaten eggs
Dried Dill/Fennel
Salt & Pepper Grate cheese and sprinkle paprika on top.
Bake at 180 degrees for 20-30 minutes.
Sweetcorn Bread
By: Alison Renton
Ingredients:
500ml Cake flour
15ml Baking powder
3ml Salt
15ml Sugar
2 Eggs beaten
1 Tin cream style sweetcorn
Method:
Mix all together and place in a greased bread tin.
Grate cheese on the top (optional).
Bake at 180° for about an hour.
Zama's Canned Beetroot
By: Emma McCunne
Method:
Clean beetroot.
Boil until soft.
Clean off skins (while still hot).
Grate/cut or dice (still while hot).
Dice onion.
Mix vinegar, sugar and chutney to taste.
Put in glass containers.
Put lids on while warm. To seal, put lid on and turn upside down for 30 min.
Sweet Recipes
Apple Tart
By: Marlene Alfonso
Ingredients:
1 Tin Pie Apples
65 ml Mixture of Sugar & Cinnamon
1 Egg
180 ml Flour
190 ml Sugar
150 ml Milk
5 ml Oil
10 ml Baking Powder
Method:
Place PIE APPLES in a greased pie dish (+-23cm)
Sprinkle with SUGAR & CINAMON MIX
Add EGG, FLOUR, SUGAR, MILK & OIL together. Beat or Whip until smooth
Add BAKING POWDER, mix in. (dont over mix)
Pour this mixture over PIE APPLES.
Bake @ 180 for approx 30 minutes. Until golden brown & centre is cooked.
Optional Extra:
Mix together 150ml Sugar and 1 tin Ideal Milk
Pour over Apple Pie as soon as it comes out the oven.
Baby Lemon Impossible Pies
By: Nichol Mitchley
Mini lemon pies with a creamy, tangy filling and a soft, cake-like crust that forms "impossibly" as they bake. Perfect for a refreshing dessert or teatime treat.
Ingredients:
1 can (14 oz) sweetened condensed milk
½ cup lemon juice (freshly squeezed for best flavor)
2 large eggs
¼ cup melted butter
½ cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon
Instructions:
**Preheat the Oven:** Preheat your oven to 350°F (175°C).
Grease a standard muffin tin or line it with cupcake liners.
**Mix the Wet Ingredients:** In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
**Add the Dry Ingredients:** Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.
**Fill the Muffin Tin:** Pour the batter evenly into the prepared muffin cups, filling each about ¾ full.
**Bake:** Bake for 18-22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.
**Cool & Serve:** Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve chilled or at room temperature.
Serving Suggestions:
Dust with powdered sugar for a pretty finish.
Top with a dollop of whipped cream and a lemon slice for extra flavor and presentation.
Braaivleis Mealie Tart
By: Alison Renton
Ingredients:
60ml Cake flour
15ml Baking powder
60ml Sugar
60ml Melted butter
2 Eggs whisked
4 Tins cream style sweetcorn
Method:
Mix all together and pour into a greased oven proof dish and bake at 180° for about an hour.
(This is quite a moist tart so don't over bake it).
Brownies are one of the easiest baked goods to make. You don't need any fancy equipment, just some elbow grease to stir everything together. And to make it even easier, we use chocolate chips here instead of chopping the chocolate by hand. Start by melting the chocolate and butter together, then stir in the rest of the ingredients to make a thick batter. Spread it into a foil-lined baking pan—the foil makes removing the brownies fail-proof and clean-up a snap.
**Game plan:** These brownies will last up to 3 days in an airtight container at room temperature.
Heat the oven to 350°F (180 Celsius) and arrange a rack in the middle.
Line an 8-by-8-inch metal baking pan with aluminum foil.
Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat and let cool slightly about 5 minutes. (Alternatively, melt the chocolate and butter in the microwave, stirring every 30 seconds.)
Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated.
Add the chocolate mixture and stir until evenly combined.
Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain).
Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top.
Bake until a cake tester or skewer inserted into the center comes out clean, about 25 minutes.
Remove to a wire rack and let the brownies cool for at least 20 minutes.
To remove the brownies, grip the excess foil and pull it out of the baking pan. Transfer to a cutting board and cut the brownies into 2-inch squares.
What I do is once the brownies are cool in the oven dish, I take it out, tinfoil & all & let it cool some more. Then I remove the tinfoil & cut the brownies into individual pieces. The I place it back onto the oven rack & slide it back into the Oven -on a 100 degrees Celsius – for about 15 minutes or longer – just to get the outsides to be a little crispier!! The inside remains really mushy though. Nice!
Caramel Fudge (Unbaked)
By: Colleen Jordaan
Ingredients:
2 packets marie biscuits (crumbled)
1 tin caramel
250 grams margarine
500 grams icing sugar (sifted)
1 teaspoon vanilla essence
1 egg beaten
Method:
Melt margarine over low heat.
Add caramel – Stir well using a whisker.
Add beaten egg – Mix well.
Remove from heat and add sifted icing sugar – Mix well.
Add vanilla essence.
Add marie biscuits.
Pour / press into greased biscuit tray.
Refrigerate when cooled and cut into squares when cold (Can be frozen).
Carrot Cake (Colleen)
By: Colleen Jordaan
Ingredients:
**Beat together:**
1 ½ cups oil
2 cups dark brown sugar
4 eggs
**ADD:**
2 cups cake flour
2 teaspoons bicarbonate of soda
1 heaped teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
½ cup chopped walnuts
Method:
Beat oil, dark brown sugar, and eggs together.
Add cake flour, bicarbonate of soda, heaped teaspoon salt, ground cinnamon, grated carrots, and chopped walnuts.
Bake +- 60 minutes (20 minutes for muffins). OVEN 180°C.
FROSTING:
230 g cream cheese
4 Tablespoons butter
2 cups icing sugar
2 teaspoons vanilla essence
+- 2 dessert spoons milk
Enjoy 😊
Carrot Cake (Lauren)
By: Lauren Renton
Batter Ingredients:
4 eggs
250 ml sugar
450 g (500 ml) cooking oil
325 g (625 ml) self-raising flour
5 ml bicarbonate of soda
5 ml ground cinnamon
1 ml salt
350 g (750 ml) peeled, coarsely grated carrots
Filling and Icing Ingredients:
90 g (700 ml) soft butter or margarine
450 g (200 ml) icing sugar, sifted
200 g (200 ml) smooth cottage cheese
2 ml vanilla essence
50 g (125 ml) chopped walnuts
Method:
Beat the eggs and sugar together until creamy.
Add the cooking oil and beat well.
Sift the self-raising flour, bicarbonate of soda, cinnamon and salt together.
Fold the sifted ingredients into the egg mixture.
Add the carrots and mix lightly.
Pour the batter into two greased 24 cm diameter cake tins and bake at 180 °C (350 °F) for 40 minutes or until done.
Turn out carefully onto a wire rack and allow to cool.
Mix the butter or margarine and icing sugar thoroughly.
Add the cottage cheese and essence and mix until smooth.
Spread between layers and on the outside of the cake. Sprinkle nuts over and refrigerate until firm.
Chocolate Cake (Mom)
By: Mom
Ingredients:
1 cup sugar
¾ cup oil
3 egg yolks
¾ cup warm water
1½ cups flour
Salt
¼ cup cocoa
3 level tsp baking powder
3 egg whites
Method:
Beat sugar, oil, and a little vanilla together.
Beat after each egg yolk.
Add warm water, a little at a time, beating all the time.
Sift together flour, salt, cocoa, and baking powder.
Add to the above mixture.
Beat 3 egg whites until well and fold into mixture.
Bake for 25 min at 375°F (Third rack of oven).
Chocolate Crunchies
By: Lauren Renton
Ingredients:
300g Butter
1 tsp Baking powder
2 cups Coconut (or 1 cup coconut and 1 cup chocolate ProNutro)
2 Tbsp Cocoa
1 cup Sugar
2 cups Oats
2 cups Flour
1 tsp Vanilla
Topping:
About 1½ Tbsp Cocoa
2 Tbsp Water
1 cup Icing sugar
Method:
Melt butter and sugar and mix.
Add dry ingredients.
Press into shallow pan.
Bake at 180°C for 20-30 minutes, or until brown.
In the meantime, microwave and stir topping ingredients until thickish.
Take out of oven and put topping on while still hot.
Chocolate Mousse
By: Emma McCunne
Ingredients:
200g dark cooking chocolate
4 eggs separated
12,5 ml brandy or liquor (coffee, kahlua or mint)
10 ml gelatine dissolved in 25 ml of boiling water
250 ml cream stiffly beaten
Method:
Melt the chocolate over boiling water.
Beat the egg yolks until foamy.
Add melted chocolate to the egg yolks.
Add the brandy and gelatine and mix lightly.
Combine the beaten cream and chocolate mixture - avoid over stirring.
Beat the egg whites to the soft peak stage and fold into the cream mixture.
Allow to chill for 4 to 5 hours.
Chocolate Pudding in Sauce
By: Mom
Ingredients:
150 ml self-raising flour
65 ml caster sugar
45 cocoa powder
120 ml milk
40g melted butter
1 egg
5 ml vanilla essence
10-15 cm ovenproof dish (greased)
100 ml bag sugar (for sprinkling)
15 ml coco (for sprinkling)
280 ml boiling water
Method:
Sift flour, caster sugar, and cocoa powder.
Beat milk, melted butter, egg, and vanilla essence.
Stir wet ingredients into dry ingredients and spoon into a greased 10-15 cm ovenproof dish.
Mix 100 ml bag sugar and 15 ml coco and sprinkle on top.
Pour 280 ml boiling water over the top.
Bake at 180°C for 30 minutes.
Custard Dreams
By: Cait Sparg
**Yields:** ±50 biscuits
**Prep time:** 30 minutes
Ingredients:
250g butter
10mls (2 tsp) vanilla essence
120g (125mls) icing sugar
120g (125mls) custard powder
250g (475mls) flour
Directions:
Cream butter and icing sugar together in a large bowl.
Add vanilla essence and mix.
Sift dry ingredients and add to the bowl.
The mixture will form a soft but stiff dough. You will need to use your hands to combine all the ingredients.
Spray or grease a baking tray.
Roll dough into walnut size balls with your hands and place on the baking tray.
Press the balls with a fork.
Bake at 180° for approximately 15 to 20 minutes. Times will vary depending on the size of the biscuits so keep checking.
This was a recipe from my mom's hand-written recipe book and I remember making them with my mom often growing up and, now, I bake them with my kids all the time. It's a quick and easy bulk biscuit recipe. Enjoy. Much love, Cait Sparg.
Double Choc Brownie
By: Sarah
Ingredients:
125g butter
1 cup caster sugar
½ cup cocoa
2 x eggs
1 x tsp vanilla ess
¼ x tsp salt
1 x cup Flour
1 x tsp Baking Powder
1 x cup choc chips
Instructions:
Melt butter in a pot.
Add sugar, cocoa, salt + vanilla essence.
Remove from heat + cool slightly.
Add eggs to cocoa mix.
Add flour + Baking Pwd.
Add choc chips.
Mix.
BAKE 170°C for 25min - 28min.
Don't overbake.
Will seem soft, but harden when cool.
Fairy Cakes
By: Kerri Ann
Everyone loves fairy cakes – not only the fairies!
**For 12 fairy cakes:**
Ingredients:
½ cup softened butter
⅔ cup superfine sugar
2 eggs
¾ cup cake flour
1 tsp baking powder
2 tbsp milk
Method:
Set the oven to 350°F. Always ask an adult to help with the oven.
Fill a fairy cake pan with 12 paper cases.
Beat the butter and sugar together until creamy and light.
Carefully add one egg and stir it in until the mixture is smooth. Do the same with the second egg.
Sieve the flour and baking powder into the mixture in the bowl.
Add the milk and beat everything together until smooth.
Drop a big spoonful of the mixture into each paper case.
Cook for 15–20 minutes, until the cakes feel springy when pressed lightly with a finger.
Leave them to cool slightly in the pan, then lift them out onto a wire cooling rack.
Fruit Fridge Squares
By: Lauren Renton
They look delectable sprinkled with a little coconut. Makes 21 squares, each 3 x 4 cm.
Ingredients:
115 g (125 ml) butter or margarine
100 g (125 ml) soft brown sugar
1 can (397 g) condensed milk
5 ml vanilla essence
75 g (125 ml) seeded or seedless raisins
75 g (125 ml) bleached sultanas
75 g (125 ml) currants
100 g (125 ml) glacé cherries, quartered
50 g (125 ml) nuts, chopped
2 packets (200 g each) Tennis biscuits, crushed
Method:
Melt the butter or margarine and brown sugar together in a large saucepan over low heat.
Stir in the condensed milk and vanilla essence and remove from the stove.
Add the remaining ingredients and mix well.
Using an egg slice, press the mixture firmly into a greased 28 × 18 × 3 cm baking tin and chill for 24 hours in the refrigerator.
Cut into squares.
Granadilla Tart
By: Aunty Jean
Ingredients:
1 tin carnation milk
1 cup granadilla
1 lemon jelly
½ cup sugar
½ cup hot water
2 packets tennis biscuits
Method:
Chill milk.
Make jelly and chill.
Beat milk until stiff.
Add sugar and then other ingredients.
Arrange in layer of biscuits and mixture ending with mixture.
Sprinkle with biscuit crumbs.
Chill overnight if possible.
Granny's Carrot Cake
By: Granny
**Makes:** Two
Ingredients:
4 cups grated carrot
500 ml milked carrot (liquid from grating carrot)
220g chopped nuts (half-cup)
8 cups sugar
1 cup water
1 cup cooking oil
8 drops oil of orange
500g cake flour
2 tsp baking powder
2 tsp bicarbonate of soda
5 tsp cinnamon
½ tsp ground cloves
½ tsp ginger
½ tsp nutmeg
6 eggs
Method:
Combine grated carrot, milked carrot, chopped nuts, sugar, water, cooking oil, and oil of orange.
When cool, add.
Add dry ingredients and eggs to carrot mixture. Add orange juice. Mix well.
Bake in round or square pans.
1 – 1½ hours at 350-180 degrees. (This implies a range or perhaps a temperature conversion: 350°F / 180°C).
One large round or two small loaf pans.
Baked small 35-45 minutes, large 1 hour 10 minutes.
Gussies Biscuits
By: Alison
Ingredients:
2 cups Oats
2 cups Flour
2 cups Coconut
2 cups Sugar
250g Butter
2 Eggs
2 Tablespoons Syrup
2 Teaspoons Bi-Carb
Method:
Cream sugar and butter then add the eggs.
Heat the syrup and bi-carb (I do in the microwave but need to be careful as it boils over quickly). Add to the butter mixture.
Add the dry ingredients and mix well.
Roll into balls and place on a greased baking tray and flatten with a fork.
Bake at 180° for about 20 minutes.
Lemon Pudding
By: Aunt Eff
Ingredients:
1 cup sugar
1 cup milk
1 tbsp spoon butter
2 tbl spoons flour
1 lemon
2 eggs
Method:
Cream sugar and butter.
Add flour, rind and juice of lemon.
Add 2 beaten egg yolks and milk.
Beat egg whites until stiff and fold into mixture.
Grease pyrex dish, stand in shallow pan of hot water and bake until golden brown.
Lovely Sponge Cake (Microwave)
By: Debbie
Ingredients:
3 Eggs
100g Sugar
100g Cake flour
Pinch of salt
3ml Vanilla essence
3ml B. Powder
Method:
Beat eggs, sugar & vanilla essence together until very fluffy & light.
Sift together flour, salt & B. Powder & fold into egg mixture.
Pour into a greased & lined baking dish & microwave on full power for 4 - 4½ mins.
Let stand in microwave for 5 mins then turn out.
Malva Pudding (Classic)
By: Mom
Ingredients:
30 ml butter
250 ml sugar
2 eggs
500 ml flour
45 ml apricot jam
375 ml milk
15 ml vinegar
Pinch of salt
10 ml soda in a little milk
5 ml baking powder
Method:
Cream butter and sugar.
Add eggs and beat.
Add all other ingredients.
Pour into greased dish and bake for 50 to 60 minutes at 180°C.
Sauce:
Small tin ideal milk
250 ml sugar
250 ml boiling water
10 ml vanilla
Sauce Method:
Boil sauce for 5 min and pour over hot pudding.
Malva Pudding (Liezel's Version)
By: Liezel Sparg
Ingredients:
2 Cups self raising flour
2 Eggs
2 Cups sugar
Salt
2 Cups milk
2 Tbls Marg
2 Tbls smooth apricot jam
2 tsp bi-carb
2 tsp vinegar
Method:
Cream margarine and sugar and beaten eggs.
Add milk, apricot jam, vinegar, salt and be-carb.
Mix in flour.
Place in greased dish and bake in oven at 180 till light brown.
Sauce:
Mix together following and bring to a boil. Pour over mixture when cooled down.
1 Cup cream
1 Cup milk
1 Cup Marg
½ Cup Sugar
2 tsp vanilla essence
Milk Tart
By: Our Church
Pastry Ingredients:
125 gm margarine
¼ cup sugar
1 egg
Salt
2 tsp baking powder
2 cups flour
Pastry Method:
Cream marg and sugar.
Add beaten eggs.
Sift in flour, baking powder, and salt and mix well.
Press into pans and bake at 180°C for about 10 minutes.
Filling Ingredients:
4½ cups milk
3 Tbs mazena
2¼ Tbs flour
1 cup sugar
2 eggs
Pinch salt
2 Tbs butter
1 tsp vanilla
Filling Method:
Boil milk and add butter.
Mix sugar, salt, flour, mazena, and eggs together.
Pour mixture into boiling milk, stirring all the time.
Cook until thick and then add vanilla essence.
Pour into tart shells and sprinkle with cinnamon.
Oats Biscuits
By: Murray
Ingredients:
2 cups Oats
1 cup Coconut
1 cup Cake Flour
3 cup Corn Flakes
1 tsp Bicarb
1 tsp Baking Powder
250gm Margarine
1 ½ cups Sugar
2 Eggs, beaten
Method:
Cream margarine and sugar.
Add beaten eggs.
Add dry ingredients - sift dough.
Roll into small balls & press down.
Bake at 180° until light brown.
Pavlova Sauce
By: Granny Dawn
Ingredients:
1 pkt Strawberry Royal Instant Pudding
1 tub Strawberry yoghurt
1 tub Cream
Fruit (for serving):
Banana
Kiwi Fruit
Granadilla
Mandarin.
Method:
Mix all ingredients.
Serve with fresh fruit.
Peppermint Crisp Tart
By: Marlene Alfonso
Ingredients:
1 ½ pkt Tennis Biscuits
1 tin Caramel
250 ml Cream
2 Cadbury Peppermint Crisp Choc
5 ml Vanilla Essence
Optional Extras Nuts & Cherries
Method:
Beat CREAM.
Add VANILLA ESSENCE.
Add CARAMEL.
Grate PEPPERMINT CRIPS into mixture.
Layer with TENNIS BISCUITS.
Optional - Sprinkle NUTS & CHERRIES on top.
Quick Baked Pudding
By: Jacques Ouma du Preez (via Mom)
Ingredients:
1 Tbsp butter
¼ tsp soda
1 cup apricot jam
6 Tbsp flour
1 tsp ginger
Pinch of salt
1 cup sugar (for sprinkling)
3 cups boiling water
Method:
Mix butter, soda, and apricot jam together.
Then mix in flour, ginger, and pinch of salt.
Pour into dish and sprinkle 1 cup sugar over the top.
Pour 3 cups boiling water over.
Bake slowly (180°C) until cooked and nicely brown.
Quick Easy Chocolate Brownie
By: Emma McCunne
Ingredients:
250g butter
½ cup cocoa powder
1½ cup sugar
4 eggs
1 vanilla essence
1 cup flour
1 teaspoon baking powder
Method:
Preheat oven to 180 degrees C
Melt butter in a saucepan large enough to mix all ingredients in. Mix in cocoa, remove heat and stir in sugar.
Add in eggs and mix well, then add vanilla essence.
Sift in flour and baking powder, and mix to combine. Pour into prepared tin.
Bake for 25-30 min or until brownie springs back when touched lightly.
Sweet Bread 🍞
By: Rachel Day
Ingredients:
2 packets dough
500ml cream
½ cup brown sugar
Method:
Pre-heat oven to 180°C.
Spray and cook an oven dish.
Roll the dough into small balls and spread evenly across the oven dish.
Cover with cling wrap and place in the sun to rise.
Mix cream and brown sugar together.
Pour over the risen dough and place in the oven.
Cooking time +- 30minutes.
*You can pour half the cream and brown sugar mixture over the dough in the beginning and the rest half way through.
*To prevent any hazardous scenarios - place an oven tray underneath the dish to catch any drips that might cause a fire (Talking from experience 🥲 ).
Walnut Saratoga
By: Emma McCunne
Ingredients:
3 eggs whites
1 t vanilla essence
1 c sugar
14 cream crackers (coarsely crumbed)
¾ c chopped walnuts
Whipped cream for topping
Method:
Add baking powder to egg whites and whisk until stiff.
Add sugar gradually and continue beating.
When stiff, fold in cream crackers, nuts and vanilla essence.
Pour into greased pie plate and bake for 45 minutes at 120 degrees.
When cool spread with whipped cream.
Youngberry Tart
By: Marlene Alfonso
Base:
1 pkt Tennis Biscuits
Marg
Next Layer:
1 box Oliwhipp - Whipped
Add: 1 box Cor.dense Milk
125 ml Smooth Cream Cottage Cheese
½ cup Lemon Juice
1 Tsp Vanilla Essence
1 TBsp Gelatine Dissolve in 1 cup Hot Water
Method (for Next Layer):
Add to mixture & pour over Base - Leave in fridge to set.
Topping:
Mix 1 pkt Raspberry Jelly
1 cup Hot Water
Add 1 tin Youngberry & syrup
Method (for Topping):
Allow to Cool.
When cold, add gently to top of cheese mixture.
Zama's Chocolate Cake
By: Emma McCunne
Ingredients:
2 cups cake flour sifted
2 cups of sugar
70 g cocoa powder
1 cup of buttermilk
1 cup of oil
2 teaspoon of baking powder
1 cup of boiling water
Pinch of salt
Method:
Mix all together using hand mixer and transfer into baking tray in oven 160 degrees C for 50 min.
