Fresh

Thanks to popsugar for this image

I wonder if Charlize ever ate any of this when she was growing up in South Africa. Well, if she did and if she ever misses it she can come here and have some with us. Well, she might you know? If I were her I sure would.

Thanks to funky munky for this recipe

Thanks to Anne’s Food for the image

Rooibos Tea with Orange and Honey Syrup

Mix this syrup with rooibos tea to make a deliciously refreshing ice tea.

• 250 ml honey
• 125 ml fresh orange juice
• 125 ml water
• 10 ml finely grated orange rind
• 30 ml orange liqueur (optional)

Preparation:

1. Bring the honey, orange juice, water and orange rind to the boil.
2. Simmer slowly for about 20 minutes or until the mixture has reduced to about 1 ½ cups (375 ml)
3. Stir in the liqueur and allow to cool.
4. Stir the syrup into 4 liters hot rooibos tea and chill.
5. Serve with ice cubes and lemon or orange slices.

Thanks to South Africa Info for this image

Thanks to JiclaSoft Enterprises CC Home Page for this recipe

Geelrys

Ingredients:

• 750 ml water
• 250 ml rice
• 1 whole cinnamon
• 5 ml turmeric
• 5 ml salt
• 75 ml yellow sugar
• 125 ml seedless raisins
• 25 ml butter

Method:

Boil the water. Add the rice, cinnamon, turmeric, salt and sugar. Put the lid on the pot and cook slowly at low temperature till nearly done. Drain the rice into a stainer. Ensure that the cinnamon stay with the rice. Add the raisins. Steam the rice in the strainer over boiling water till done. Remove the cinnamon and add the butter. After the butter is melted into the rice, mix carefully with a fork.

Thanks to what’s 4 eats for this image

Thanks to Thanksgiving in South Africa for this recipe

Bobotie

• 2 tablespoons oil
• 1/2 tablespoon butter
• 500 grams mince (combination of beef and lamb)
• 2 onions — chopped
• 2 cloves crushed garlic
• 1 cup grated carrot or apple
• Note: This can be made as a vegetarian dish using nuts or lentils.

Spices

• 2 teaspoons curry powder1 teaspoon coriander
• 1/2 teaspoon ginger
• 1/2 teaspoon mixed herbs
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon sugar
• Pinch red chili powder or cayenne pepper

Seasonings

• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 tablespoon wine vinegar
• 2 slices white bread
• 2 bay or lemon leaves

Topping

• 1 cup sour cream or 1/2 cream + 1/2 yoghurt
• 1/2 teaspoon salt
• Pinch pepper
• 2 eggs

Method

Stir-fry the mince in the oil and butter until loose and crumbly, using a fork. Add the chopped onion and stir-fry until limp and glazed. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavors. Season with salt, pepper and wine vinegar or lemon juice to taste. Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture.
Spread the mixture into a flat oven proof dish. Tuck the bay or lemon leaves into the mixture.
Beat together all the ingredients for the topping with a fork.
Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown.
Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.

Posted on May 15th, 2008 by Ruth
Filed under: Beverages, Casseroles, Rice