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Grape Jelly 7 gelatine leaves 500ml red Grapetizer 3 tablespoons castor sugar 2 tablespoons lemon juice 45ml crème de cassis (blackcurrant liqueur) **** Vanilla pannacotta 6 gelatine leaves 500ml fresh cream 1 vanilla pod, scraped 110 ml castor sugar For the jelly, start by soaking the gelatine leaves in cold water for 5 -8 minutes. … Read more

Jelly Ring Pudding

   Dissolve 4 pkts of different coloured jellies separately in bowls with 1 cup boiling water each. Stir until dissolved. Put bowls in fridge to set completely. When jelly is set cut up into cubes and fill your Tupperware jello mould which has been sprayed with spray and cook. Take 2 satchets of gelatin ( … Read more

Apricot Sponge Slices

    Preheat oven to 180 C or 160 C for thermo fan oven. Spray a rectangular baking dish with cooking spray. 5 large eggs separated 1 cup castor sugar 1 tsp vanilla ess Pinch of salt 1 cup cake flour 2 tsp baking powder 1/2 cup water 1/2 cup veg or canola oil 2 … Read more

Bread and Butter Pudding

My version of our family bread and butter pudding. I can’t eat bread and butter pudding when its jutting out of the pudding so I do mine like this. 1 pint whole milk 1/2 ounce butter 4 ounces fresh white bread crumbs 2 ounces caster sugar, divided, plus 1 tsp. The grated rind of one … Read more

Outydse Souskluitjies (Old fashioned dumplings with cinnamon and sugar)

Souskluitjies is a must if you love ‘boerekos’! These Souskluitjies are best when they are freshly made and still piping hot, but they can be reheated the next day and should still hold their nostalgic magic! (Old fashioned dumplings with cinnamon and sugar) Ingredients: 1½ Cup Flour 1 Teaspoon Baking Powder Pinch of Salt ¾ … Read more