{ Recipes }
From around the world
German sunken apple cake
Delicious with custard or ice cream.
What you need:
3 apples peeled, cored and quartered
Juice of 1 lemon
8 Tbsp softened butter
½ cup sugar
1 tsp vanilla extract
Zest of 1 lemon
3 eggs
½ tsp salt
1 ½ cups flour
2 tsp baking powder
2 Tbsp milk
2 Tbsp raw brown sugar
Powdered sugar for sprinkling on top afterwards (optional)
How to do it:
Preheat oven to 180 C. Spray a springform pan with non stick spray. Toss apples in lemon juice. In the bowl of an electric mixer, beat butter and sugar until light and creamy. Add vanilla extract and lemon zest. Mix until combined. Add eggs one at a time, mixing well after each addition.
In a medium bowl, combine salt, flour and baking powder. Mix to combine. Add dry ingredients to batter in 2 batches, mixing well after each addition. Add milk and mix until thoroughly combined. Transfer batter to prepared pan and spread in an even layer. Place apples on top of the batter. Press slightly into the batter. Sprinkle brown sugar on top. Bake for 45 minutes, until a tester inserted comes out clean. Cool in the pan for 10 minutes. Release the spring and remove the cake from the pan. Sprinkle powdered sugar over the top. Serve with ice cream or hot custard.
Sri Lankan tuna balls
A savoury appetiser or snack for parties.
What you need:
1 cup peeled boiled, mashed potato
2 x 7 oz. cans tuna fish, drained
1 finely chopped onion
1 Tbsp finely chopped ginger
3 finely chopped garlic cloves
3 finely chopped green chillies
(optional)
2 tsp Sri Lankan curry powder or you can use regular curry powder.
2 Tbsp finely chopped coriander
6 finely chopped curry leaves
1 Tbsp lemon juice
2 tsp salt
2 eggs
¾ cup bread crumbs
Oil for frying
How to do it:
Combine potatoes with tuna, onion, ginger, garlic and chillies. Mix well. Add curry powder, coriander, lemon juice and salt. Mix well. Form mixture into 16
walnut sized balls. Refrigerate for 30 minutes. Heat oil in a wok or deep pot.
Beat eggs.Pour bread crumbs in a separate bowl. Dip tuna balls into the eggs and coat well on all sides. Roll in the bread crumbs so the balls are well coated. Place in the hot oil and fry until golden brown. Drain on paper towels. Serve with tomato sauce, sweet chilli sauce or mayonnaise.
Lesotho mielie meal cakes
Delicious with soup or stew.
What you need:
1 cup mielie meal
2 Tbsp sugar
1 Tbsp oil
2 cups boiling water
2 eggs separated
salt and pepper to taste
How to do it:
Preheat oven to 190 C. Spray two baking sheets with non stick spray. In a saucepan, combine mielie meal, sugar and oil. Slowly add boiling water, while stirring, until combined. Cook on low heat for about 10 minutes, stirring frequently, until you have a thick porridge like consistency. Add salt and pepper and mix well. Leave to cool for 5 minutes. Beat the egg yolks well – 2-3 minutes. Beat the egg whites until stiff peaks form. Add the egg yolks to the mielie meal mixture and mix well. Fold in the egg whites with a spatula. Drop about 2 tablespoons for each biscuit on the baking sheet, a few inches apart. Shape them a little into a round shape. Spray the back of the spoon with non stick spray to flatten the mounds a little bit. Bake for 45 minutes, until golden. Serve with soup or stew.
South Indian tomato rice
Hearty rice packed with veggies.
What you need:
2 Tbsp oil
1 bay leaf
1 tsp cinnamon
4 green cardamom pods
6 cloves
6 black peppercorns
1 onion chopped
3 green chillies split (optional)
1 Tbsp ginger garlic paste
5 small tomatoes chopped
2 cups mixed vegetables chopped small
½ tsp cayenne pepper
¼ tsp ground turmeric
Salt to taste
1 ½ cups rice
2 Tbsp finely chopped coriander
How to do it:
In a large pot, heat oil. Add bay leaf, cinnamon, cardamom, cloves and black peppercorns. Fry for 1 minute. Add onion and chillies. Saute until onions are soft. Add ginger garlic paste and fry for 1 minute. Add tomatoes and cook on high for about 3 minutes until liquid is released from tomatoes and it starts to boil. Add chopped vegetables and fry 2-3 minutes. Add chilli powder and turmeric. Stir to combine. Add 2 ½ cups of water and salt. Bring to a boil. Add rice, reduce to a simmer, cover and cook until rice is cooked and all liquid is absorbed – 15-20 minutes.
