Scott and Ivan from Banberry House gave me this recipe in 1998 and it remains a favourite. Similar to the Blueberry French Toast recipe.
1 large loaf of white bread
3 cups of milk
3/4 cup of sugar, divided
1 1/4 tablespoon vanilla
5 Granny Smith apples
3 teaspoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg
- Preheat oven to 400 degrees F.
- Spray 9 x 13 pan with vegetable oil spray (Pam).
- Place bread slightly together in one layer in the pan.
- Beat eggs lightly, ad milk, 1/4 cup of sugar, nutmeg, vanilla and whisk.
- Peel, core and slice apples into rings.
- Place apple rings on top of bread to cover.
- Pour remaining egg mixture over apples.
- Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over apples.
- Dot with butter.
- Bake for 35 minutes.
- Cool for 5 – 10 minutes before serving.
This recipe comes from Walter Barth in Windhoek… he always has the recipe for a party!
65 g sugar
peel of 1/2 lemon
4 or 5 cloves
1/2 cinnamon stick
125 ml water
1 l of red wine
- Bring mixture (except the wine) to a boil and let it stand for 30 minutes.
- Heat 1 liter of wine but do not let it boil.
- Pour the sugar mixture through a sieve and add to the wine.
- Serve hot in red wine glasses.
Minneola cake with citrus cream
Minneolas can be substituted by oranges but the bright orange juice and deep orange peel make minneolas perfect for this recipe. And of course, minneolas are seedless.
My mom got this recipe from the Rooi Rose in 1993 and made this many times. It has become time for me to transfer my faded photo copy to this blog because it remains one of my favorite items for the tea table.
120 g soft butter
330 ml sugar
30 ml grated minneola peel
5 ml vanilla essence
270 g cake flour
20 ml baking powder
5 ml bicarbonate of soda
2 ml salt
250 ml milk
60 ml marmalade
5 egg yolks
120 ml sugar
30 ml grated minneola peel
125 ml minneola juice
60 g butter
200 ml thick cream
15 ml minneola peel
- Cream 120 g butter and 330 ml sugar until light and fluffy. Add eggs one by one and beat well after each.
- Add 30 ml minneola peel and vanilla.
- Sift flour, baking powder, bicarb and salt together.
- Add dry mixture bit by bit with milk to butter and sugar mixture
- Start with dry mixture and mix after each addition until it is just blended.
- Pour into 2 lined, greased cake pans 225 mm in diameter.
- Bake in pre heated oven at 180 degrees C, for about 25 minutes or until cooked when tested.
- Cool for 15 minutes in cake pans before tipping it out onto a cooling rack.
- Paint tops of cake layers with marmalade before taking out of pans.
- Whisk egg yolks in top of double boiler.
- Add 120 g sugar, minneola juice and 30 ml peel end stir continuously over medium heat, about 5 minutes until thickened
- Add 60 g butter and stir until melted.
- Let it cool, cover and place in fridge until cold.
- Stir cream in when mixture is cold.
- Place one cake layer on a serving platter, marmalade side up
- Spread 125 ml citrus cream over it.
- Place second cake layer on top and decorate with remaining cream.
- Garnish with minneola slices and 15 ml peel and place in fridge before serving.
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Our friend Judy Sparkes brought these quiche-like eggs to a breakfast meeting once and she kindly shared her recipe. (I would not have begged for the recipe if it was not totally delicious!) She affectionately calls these “Joan’s Eggs” as it was a recipe from Joan Myles.
The ingredients are quite versatile – similar to omelettes, just add what you have…
Ingredients and Method:
- Using a muffin pan, spray with Pam (or other non-stick spray)
- Add chopped ham
- Break a whole egg into the muffin cup
- Top with a little cheese and bread crumbs
- Add salt and pepper if you like
Bake at 350 degrees F for no more than 20 minutes.
She says: “For the bread crumbs, I typically use a slice of bread and simply tear off little bits to pop on top.
You can use any combo of breakfast meats but the ham requires no prior cooking, unlike sausage or bacon.
I have often used peppers or chives as well as mushrooms but pending what you use, you may need to quickly sauté the veg to soften.
A friend of mine has done these with seafood too.”
This recipe came from Devin’s family and is more-ish.
4 racks of baby back ribs (each 1 1/2 lbs)
6 tbsp. BBQ Spice (Robertson’s Braai Spice works well)
2 onions, sliced
4 cloves of garlic
4 375 ml cans of root beer
t tbsp. root beer essence or vanilla
1 cup ketchup
1/2 cup brown sugar
1/2 cup root beer
2 tbsp chopped fresh cilantro
2 tbsp water
1 tbsp Worcester sauce
salt to taste
(If short on ingredients, a bottled BBQ sauce works too – I tried the Diana’s brand recently)
- Preheat oven to 325° F.
- Using a sharp knife, score the membrane of the backside of the ribs in a diamond pattern. Season the ribs with BBQ spice, pressing the spice into the meat.
- Spread the onions and garlic in a roasting pan. Lay the ribs meat side down on top of the onion mixture.
- Stir together the root beer and root beer essence; pour ove the ribs. Cover lightly with lid or foil.
- Braise for 2 to 2 1/2 hours or until the meat is tender. Let cool slightly.
- Meanwhile, make the sauce. Whisk together the ketchup, brown sugar, root beer, cilantro, water, Worcester sauce and salt.
- Preheat grill to medium high.
- Grill ribs for 6 to 8 minutes per side or until lightly charred, basting frequently with the sauce.
- Cut between every third rib and serve.
Ingredients:1 kg ground beef
1 large onion
1 slice of bread
250 ml (1 cup) milk
12.5 ml (1 tablespoon) curry powder
18.5 ml (1 1/2 tablespoons) sugar
10 ml (2 teaspoons) salt
2.5 ml (1/2 teaspoon) pepper
6 ml (1/2 tablespoon) turmeric
25 ml (2 tablespoons) vinegar or juice of 1 lemon
6 almonds quartered (or small handful of almond slivers)
125 ml (1/2 cup) pitted raisins
4 bay leaves or grated peel of one lemon
37.5 ml (3 tablespoons) chutney or apricot jam
- Peel onions, slice thinly and brown in hot oil, butter or lard. Add ground beef and brown the beef with the onions. Strain any fat off the cooked beef.
- Soak the bread in the milk and squeeze milk out again. Crumble the bread.
- Mix all ingredients except one egg, 1/2 cup milk and bay leaves.
- Add mixture to a greased ovenproof dish and poke the bay leaves upright into the mixture.
- Bake for 15 minutes at 350 degrees F.
- Mix rest of egg and remaining 125 ml (1/2 cup) milk and pour over meat mixture and bake for another half hour.
- Serve with rice, chutney, sliced banana, plain yoghurt and a sambal of cubed fresh tomato, chopped onion and white vinegar.