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Anna's Recipe File

Lamb, Beef and Venison. Have very modest pretensions when it comes to cooking. I know my limitations and stick to my repertoire of the tried, trusted and simple. I avoid yeast and double boilers. I can’t chop parsley with lighting strokes, bone a chook or crack an egg one-handed. I fold in only when my back is to the wall. These recipes are the ones I use, as opposed to those that one cuts out of magazines meaning to try them some time. I very seldom add to my regular collection. In 1688 the French Hugue...

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Anna's Recipe File | bakenbrew.tripod.com Reviews

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Lamb, Beef and Venison. Have very modest pretensions when it comes to cooking. I know my limitations and stick to my repertoire of the tried, trusted and simple. I avoid yeast and double boilers. I can’t chop parsley with lighting strokes, bone a chook or crack an egg one-handed. I fold in only when my back is to the wall. These recipes are the ones I use, as opposed to those that one cuts out of magazines meaning to try them some time. I very seldom add to my regular collection. In 1688 the French Hugue...

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1 recipes

2 south africa

3 bobotie

4 melktert

5 venison

6 sousbone

7 slaphakskeentjies

8 ouma

9 tipsy tart

10 rusks

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anna's recipe file,soup,salads,vegetables,chicken and fish,desserts,puddings,snacks,teatime treats,plain cakes,tarts,fruit cakes,savoury treats,ruth's recipes,bottle it,cook and enjoy

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Anna's Recipe File | bakenbrew.tripod.com Reviews

https://bakenbrew.tripod.com

Lamb, Beef and Venison. Have very modest pretensions when it comes to cooking. I know my limitations and stick to my repertoire of the tried, trusted and simple. I avoid yeast and double boilers. I can’t chop parsley with lighting strokes, bone a chook or crack an egg one-handed. I fold in only when my back is to the wall. These recipes are the ones I use, as opposed to those that one cuts out of magazines meaning to try them some time. I very seldom add to my regular collection. In 1688 the French Hugue...

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bakenbrew.tripod.com

1

Plain Cakes

http://bakenbrew.tripod.com/cakes.htm

Lamb, Beef and Venison. Chocolate Cake and its Special Icing. Also see Ruth's Big Chiffon Cake. This is Pat Bonnard. S recipe. She also used it to make batches of cup cakes when the children were small. 2 tsp baking powder. Put all ingredients in mixing bowl, beat well. Makes one medium cake (bake at 180C for 30 min) or drop spoonfuls into paper cupcake holders and bake for 15 - 20 mins until done. Return to top of page. In the early 70s, my friend Patsy. 3/4 cup olive oil. 1/4 tsp. salt. Sift dry ingred...

2

Tarts

http://bakenbrew.tripod.com/tarts.htm

Lamb, Beef and Venison. New York Cheese Tart. Everybody has a melktert recipe. Mine is the best. I got it from Peta. Her mother got it from the minister’s wife who used to make it for church fêtes. This recipe makes two. 15 litres full cream milk. 140gr cornflour, pinch of salt. Melt butter. Beat together with sugar and egg. Sift flour, baking powder and salt together and mix with egg mixture. Press into two pie plates, prick bottoms here and there with fork and set aside. Return to top of page. Put into...

3

Fruit Cakes

http://bakenbrew.tripod.com/fruitcakes.htm

Lamb, Beef and Venison. Lived across the road from us. In October every year, she baked Christmas cakes as gifts. The recipients had instructions to sprinkle the cake weekly with brandy, till Christmas. This task could usually be left to the man of the house, who would carry it out faithfully if in some cases a bit over-generously. 250gr glazed mixed fruit. 250gr cake mix fruit. Soak fruit overnight in brandy. Boil all the above together gently for 20 minutes. Cool. Add one large egg. 1 tin condensed milk.

4

Snacks

http://bakenbrew.tripod.com/snacks.html

Lamb, Beef and Venison. Got this one from my friend Marie Germishuys. We met in high school and remained friends until her untimely death forty years later. 150gr pack cheese-and-onion flavour crisps, crushed. Preheat oven to 200C, spray baking sheet. Mix everything together to form a dough. Roll walnut-size balls, flatten with fork. Return to top of page. Liked to make these for brunch on winter weekends. They are very good eaten warm, with a cup of tea or coffee. 1 cup grated sharp cheese. If I have to...

5

Soup

http://bakenbrew.tripod.com/soup.html

Lamb, Beef and Venison. Lamb, Bean & Brandy. This recipe was given to me by Dennis Patel. Who told me that. The name comes from the Tamil words for pepper water. Soup is not a part of Indian cuisine, but in the days of the Raj, the British insisted on a soup course, so their Indian cooks devised Mulligatawny. 1/2 cup chopped onion. 2 stalks celery, chopped. 1 carrot, diced. 15 tsp curry powder. 4 cups chicken stock. 1/2 apple, cored and chopped. 1/4 cup white rice. 125gr chicken breasts, cubed. Add diced...

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Anna's Recipe File

Lamb, Beef and Venison. Have very modest pretensions when it comes to cooking. I know my limitations and stick to my repertoire of the tried, trusted and simple. I avoid yeast and double boilers. I can’t chop parsley with lighting strokes, bone a chook or crack an egg one-handed. I fold in only when my back is to the wall. These recipes are the ones I use, as opposed to those that one cuts out of magazines meaning to try them some time. I very seldom add to my regular collection. In 1688 the French Hugue...

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