Recipe Book Pdf Free Download South Africa !!EXCLUSIVE!!

Like any older, classic recipe, there are a lot of versions out there. This particular version has been passed down through the Bourhill family for generations and is now a favorite at my family table. If your family has a different version, I would love to know about it! That's one of the beauties of food - it's a joy to share the similarities and differences!

The recipe calls for fruit chutney, but you can get away with either fruit or tomato chutney. They will both be delicious! If you would like to make your own fruit chutney, check out our recipe for Mango & Pineapple Chutney.

Recipe Book Pdf Free Download South Africa

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HI Mika

How sweet is the fudge ? Not tooth aching sweet I hope. I found most of the American fudge recipe in candy making book to be extremely sweet . I guess it is just the nature of fudge but that is one of the reason I have not try to make any fudge so far. BTW, what is it taste like ? butterscotch? Also I think World Market sell Golden syrup ( if there is one near your house )

Dear Ev, I so love your blog and look forward to getting your latest recipes. I remember you being the most amazing cook and you have taken it to the next level with superb recipes and absolutely stunning styling and photos.

Anje that sounds like a fabulous recipe. If you would like to email me the recipe I can put it up on the blog with you as the author. It sounds much healthier than the original. Thank you for commenting I love to get feedback. Have a great week.

Thanks for the great recipe. I made these and they were absolutely delicious and my American family loved them. Could you perhaps suggest an adjustment so they are a little less dry? While we got some nice biscuits, it was a little dry and crumbly. We used the crumbs for breakfast cereal.

Thank you looking forward to making.

I lost my mom young too and cooking is a great memory of her i have her recipes (hand written ) and love making them.

Albeit a little less butter and sugar these days to then.

As I am on a baking mission to unearth, discover and divulge the best version of a variety of baked goods that I love, this recipe is the best one for crunchies that I have come across. This crunchie recipe has also been one of the most popular recipes on this site since 2010.

This recipe is actually the mixture for Anzac biscuits. These are an Australian institution and were originally sent from Australia and New Zealand to troops in the First World War. They were baked very crisp and sent in sealed tins because they lasted well.

Hi Jean

I had heard that the crunchie is similar to the Anzac, and I do love the idea of making them into individual biscuits that are crunchier. I love texture!. I have no knowledge as to where my gran got the recipe from, but these tray crunchies are a very typical South African baked treat.

Sam

Hi Lucienne, I know, what a winner of a recipe and also one of my most successful posts. Its a legend in our family and sounds like it will become one in yours too. This is the best part about blogging for me. The sharing.

Sam ?

Have baked these from this exact recipe maybe 10 times in the past 6 months. My girlfriend is addicted and just sent me a whatsapp message asking when she is getting a hit again ? [This usually means boy you have 48 hours and your time starts now!]

So greatful for your ouma Betty and her recipe. My kids are almost out of the lunchbox stage and I have tried to bake the perfect Crunchie now for so long. At last! Luckily its harvest time in South Africa now and I can bake these delicious morsels for the night staff. The recipe is already save and sound glued in my Best of the best Cookbook

Love the addition of the handwritten recipe book in your photo. Instantly captures everything I feel when I look through recipe books handed down from my mom and aunts! Not my gran though. She loved her 10am brandy and Coke, but was not big on the cooking. I still miss her Bisto gravy though.

oh my gosh, these are great! had about 45 mintues to make something and have been eyeing this recipe for a while. I added fresh strawberries and blueberries to the top to make it more of a statement desert for a family gathering! thanks so much, they are keepers!

Was inspired to make these again after browsing your blog the other day! This time the kids made them with me and loved them too! This recipe is certainly going from generation to generation ? Thanks Sam x

HI Brent that is so cool that you sent this message. I have passed it onto Liz who was very touched. I hope you enjoy the crunchies when you get around to making them. This is the best recipe for them I have ever tried.

Scoffing the last one as I post this. Made double quantity last Saturday and put them in the same size tin cos I like them a bit gooey on the inside. Increased cooking time by 10 min and they came out amazing. This is my go to recipe now.

Such a lovely story and thanks for sharing Kate. I have been meaning to make Ancaz cookies. The recipes I found had different formulas to the slice crunchies but I will try this recipe in a biscuit format to start. sam x

I would like to try your milk tart recipe, I have tried others but I see yours calls for some all purpose flour to thicken the mixture, is there any reason why you use a combination of all purpose and cornflour? Also would this mixture fit into a 23 or 24cm round pie dish?

Hi Alie, I have tried your milk tart recipe twice, wanting to make a bigger tart, and both times it has not set. I usually make one with only two cups(metric 250ml cup) of milk and I use 40g of cornflour and it sets well. The second time I tried I used 50g of cornflour and still it did not set. I used the 15ml and 5ml baking spoons levelled. Please could you advise whether you are measuring your flour/cornflour the same way, and if you could advise on how many grams of either flour/cornflour I should try. Thanks so much

I made a batch using your recipe as written. It is excellent and tasty. Tomorrow I will be down to butchers for some meat for another batch. This time I will have the butcher slice the meat. I made a biltong box of a 56 liter clear storage bin with no heat source and a low output fan and cured the meat in a 60 degree F. garage. It took 41/2 days to cure.

I would recommend you recipe to anyone.

Thanks.

Thanks for such clear instructions. I have 6 kg x 2 venison to turn into biltong. I will certainly use your method as the recipe l received in 1985 stipulated that l must first soak it in a large quantity of coarse salt, then rinse it in copious amounts of brown vinegar. I look forward to great venison biltong despite our loadshedding in South Africa.

On the first try this recipe yielded soggy, sticky rice, because the recipe calls for too much water. I tried again and followed the directions on the packaging of the rice this time, which calls for 1-1/2 cup of water to a 1 cup of rice, simmering the rice for 15 minutes, and then removing from heat and letting it stand for 5 to 10 minutes. The rice turned out so much better this time. I will definitely keep this recipe, with adjustments to water amount and cooking times.

Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

Hello I am a Sout Africain living in Canada. I am very sad that i can never find any peppermint Crisps in stores anywhere else but south Africa. Does anyone know where I could find some or order them. I love the name of your site cook sisters are very dear to me and it is such a treat to hear ( read) people taking the way my family does.( we have changed the way we talk because no one else understands us> Cheers.

Jeanne, I lost the recipe my mom gave me when I was younger and could never quite get it right without that. The one you posted with the Orley Whip is exactly as she made it. I live in South Africa (having been overseas plenty of times) and reading your comments made me miss my country while still living here ? Miss all you Saffies, come home/visit soon.

how i enjoyed your little tail, i am living in switzerland since 5 years and must say i have looked up a few south africans as i enjoy their company. i have been wanting to make this peppermint tart for a long time but never found just the right one as i remember my mother made it, well this looks like it, i will be trying it this weekend, thank you for your post.

This frozen version looks so good. We always enjoy the tart which is made by a favourite family member and it always turns out so delicious. I am going to share this recipe with her, maybe we can still enjoy this before winter. Ir looks lovely and so sophisticated. Thanks for sharing.

Great recipe. I have made it with both venison and beef, and with tamarind paste and mango chutney (after I ran out of tamarind paste and it was easier to find mango chutney). All versions have been delicious.

Bredies are a traditional Cape dish with recipes being passed down from family to family. They are rich stews that are filling and comforting with thick delicious sauces and aromatic flavours. Mutton or lamb is almost exclusively used for bredies because of the rich flavour of the meat. Because of the long cooking times required the vegetables get to mingle with each other and create the distinct sauces that are typical of a good bredie.

Stacked with oozy sharp cheddar, tomato, onions, and chutney, the kids found them irresistible when they were introduced to them at their very first braai on our visit to Cape Town and Grootbos, so the recipe followed us home.

Hi Aparna,I came here to ur site a few days ago, but had to leave since I was winding up for the day. I am back today, having spent hours over your blog, reading almost every post, with admiration to ur pics, recipes, desserts and write ups. They are beautiful! What I best love is that your blog is very similar to my tastes. With recipes that use familiar ingredients and alternatives to suit our Indian markets, I would love to be a regular at ur site. These African braids look great. Loved the perfect braids and glazed look on them. 2351a5e196