4 cups flour
1/4 teaspoon salt
4 teaspoons Baking Powder
1/2 cup butter
2 beaten eggs
Deep hot oil for frying
4 cups sugar and
3 cups water
Sift flour, salt and baking powder into bowl, rub in butter.
Add beaten eggs and little milk to form stiff dough. Chill
for 1/2 hour.
Roll out to 1/4 inch thick and cut into strips 2 1/2 x 1
inch. Cut strips into 3 tails, leaving one end joined. Plait
strips and join end of plait.
Fry a few at a time in hot oil. Lift out, drain and drop
into chilled syrup.
Make a conventional bread dough.
Fry small balls of dough in deep hot fat like doughnuts.
Eat hot - cut open and spread with jam.
Biltong is a South African dried meat, a delicacy a bit similar
to "beef jerky".
We have three different recipes on the Biltong
2 medium onions sliced
2 Tablespoons butter
1 Tablespoon curry powder
1 Tablespoon sugar
1 Tablespoon vinegar
2 lb (1 kg) mince
1 thick slice bread
1 1/4 cups milk
Fry onions in butter; sprinkle curry powder on onions, add
salt, sugar, vinegar, meat and mix well.
Soak bread in milk, drain, mash with a fork and add to meat,
together with 1 egg. Put in a pie dish. Stand dish in another
dish of water. Beat remaining egg, add to milk and pour on
top of meat. Bake at 3500F for 30/40 minutes. Take out of
oven and sprinkle with cheese if desired.
1 Pie crust (pre-baked)
2 cups milk
2 tablespoons sugar
1 Tablespoon butter (or margarine)
1/2 teaspoon cinnamon
1/2 cup flour
Boil together milk, sugar, butter and cinnamon. Mix flour
with cold water to pouring consistency. Add flour mixture
to boiling milk, stirring all the time. Cool slightly. Beat
eggs well and add to milk mixture. Cook mixture again for
a few minutes.
Pour mixture into pie crust, sprinkle lightly with cinnamon.
Bake at 180 C (375 F) for 20 minutes.
(Serve cold, keep in fridge if possible.)