VARIOUS

ADVOKAAT

Beat 6 eggs yolk with 1 cup sugar and ¼ teaspoon vanilla essence.  While beating,gradually add 2 or more wine glassed of brandy to tase.  Continue beating until thick and frothy.

HOME MADE BEETROOT WINE

Beet which are too old for table use can be used for this.

4x500grm beetroot                                          1.6kg granulated sugar

3.8L Water                                                        1 piece root ginger

A few cloves

Juice of one lemon                                            15grm  yeast

Clean beetroot,cut up into large container.  Boil till tender,then while boiling strain on to sugar with spices.  When lukewarm add a slice of toast spread with yeast.  Cover pan and keep in warm place,stirring well each day.  In six days strain into jars to finish fermenting,do no cork until quiet.  Ready for use in six month.

GINGER BEER

9L Cold  water                                                   1,4kg  sugar

1 cake Compressed yeast                                          1 teaspoon creame of tartar

1 handful rainsins                                           2 tablespoons ground ginger

Mix sugar,cream of tartar and ginger,well.  Add all water and rainsins.  Cover and leave until rainsins rise to the top,then strain.  Bottle and cork well.  Ready in 2 days.

WHEAT BEER                     

1 cup wheat                                                  3cups sugar

6 bottles water                                     Few pieces bruised ginger

1 teaspoon yeast                                   Few raisins

Combine all ingredients.  Stri well and place in a warm place.  As soon as it begins to foam,strain and bottle.  Ready in 2 days.

5 MINUTE PUFF PASTRY

454grm Flour,weighed and sifted and placed in fridge

340grm Butter

1 Cup iced water

1 tabelspoon vinegar

1 egg yolk

1 level teaspoon salt

1 level teaspoon baking powder

Grate shortening (which must be hard) into flour-add salt and baking powder.  Beat egg yolk in iced water and vinegar.  Use knife and mix liquid into flour.  Turn on to board and press into solid mass.  Roll out once and place in fridge in greaseproof paper.  Use as required.

FRITTER BATTER(FOR APPLE,BABABA ETC)

1½ Cups flower

¼ teaspoon salt

1 beaten egg

2 teaspoons baking powder

170ml milk

1 tablespoon butter

Mix  all dry ingredients,then slowly add milk,egg and margarine.  Dip in above batter and fry.

LEMON CHUTNEY

4 lemons                                                                     1 teaspoon ground ginger

2 apples                                                                       1 teaspoon mustard

1,36kg Caramel sugar(brown)                                        ½ teaspoon pepper

3 bottles vinegar                                                           2 teaspoons salt

2 cups water                                                                

680grm Sultanas and Raisins(stoned)

Thinly grate the rinds of the lemons.  Cut the lemons finely and remove pips.  Boil until completely soft.  Add the finely cut apple and the rest of ingredients.  Cook until soft.  Remove from stove and bottle.

DATE CANDY

1 cup milk                                         4 cups sugar

2 cups coconut                                  4 teaspoons butter

Boil above for  10 mins then add 1 cup cut up dates and boil another 5 min.  Beat thick and pour into buttered pan to cool.  Cut in squares.

PIE CRUST  (FOR FRUIT,STEAK AND KIDNEY ETC)

3 heaped tablespoons flour                                3 beaton eggs

Pinch salt                                                          milk to mix

2 teaspoons baking powder

114grm melted butter

Mix flour,eggs,milk and salt.  Add butter and baking powder.  Pour over meat or fruit.  Fairly hot oven for 30 mins.