Sunet Luhabe’s secret recipes
passed down from generation to generation of Retief women:
traditional cape brandy tart | milk tart | bobotie | chocolate fridge biscuits
Traditional Cape Brandy Tart
Boil together –
1 cup chopped dates
¾ cup water
1 teaspoon bicarbonate of soda
Cream together –
2 Tablespoons butter
1 cup sugar
Add 1 beaten egg.
Sift 2 teaspoons baking power with 1 ½ cups flour
Add to creamed mixture
Stir in boiled date mixture
Divide between 2 pie dishes
Bake at 180 degrees C for 25-30 minutes.
Syrup for Brandy Tart
Boil together –
1 cup sugar and ¾ cup water. Boil for 5 minutes.
Stir in –
1 tablespoon butter or margarine
1 teaspoon vanilla essence
¼ cup brandy
Spoon over tarts while syrup is hot and the tarts are still warm. Prick holes in tarts with thin skewer to allow syrup to soak in.
Top with whipped cream.
Milk Tart
Crust
2 cups flour
4 tspn baking powder
225gm margarine or soft butter
2 tspns sugar
1 egg
Combine well and press into two pie dishes. Bake at 180 degrees for about 15 minutes.
Filling
3 cups milk
2 eggs
1½ Tbspn butter
1 cup sugar
1 tspn vanilla essence
1 heaped Tbspn flour
1 heaped Tbspn corn flour
Method
Mix sugar, flour & corn flour with a little milk
Separate eggs
Mix yolks with a little milk
Stir into flour and sugar mixture
Add vanilla essence.
Mix all into milk and heat on stove, stirring continuously until thick.
Beat egg whites fairly stiff and fold into mixture.
Pour into baked pastry cases and sprinkle cinnamon over. When cool, allow to set for a few hours in the refrigerator.
Bobotie
2 tablespoons vegetable oil
2 onions, peeled and sliced
2 1/4 pounds good quality lean ground beef
1 thickish slice of white bread
1 cup milk
1 tablespoon medium curry powder (or hot for the hale and brave)
1 1/2 tablespoons sugar
2 teaspoons salt
freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon leaves if available)
2 medium eggs
Method
Preheat oven to 180°.
Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside, and ad pulled-apart bread to the meat mixture.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 50-60 minutes in preheated 180° oven.
Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.
Serve with yellow rice and chutney.
Serves: 6
Chocolate Fridge Biscuits
3 Tablespoons cocoa
1 Packet Icing Sugar
200 grams soft Margarine or Butter
1 Packet Tennis Biscuits
1 Egg
1 Teaspoon Vanilla Essence
Method
Crush biscuits – not too finely.
Melt Margarine. Add Icing Sugar sifted with Cocoa and stir well.
Remove from heat.
When cool add beaten egg
Add Vanilla Essence
Spread mixture in a scone tray and cool in fridge.
When set, cut into squares.
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