Tuesday, September 15, 2009

Old Cape Malay Favourite 'Bobotie', Delectable Delicacies 'Chocolate Fudge Cream Tart



wotz 4 supper!An old Cape Malay favourite 'BOBOTIE'and a delictable delicacies 'CHOCOLATE FUDGE CREAM TART'.


+++Bobotie+++

1. 2 slices white bread
2. 1 cup (250ml) milk
3. 2tsps (30ml) oil
4. 1 onion, peeled and chopped
5. 750g minced beef
6. 2 beef stock cubes
7. 1tsp (15ml) curry powder
8. 1tsp (15ml) turmeric
9. 3tsps (45ml) vinegar
10. 1/2 cup raisins
11. 2tsps (30ml) apricot jam
12. 1 cup (250ml) extra milk
13. 2 eggs
14. 1/2tsp (2ml) extra turmeric

-Preheat oven to 180 degrees celcious. Soak bread in 1 cup milk, then break into
chunks and set aside.
-Heat oil in a pan and saute onion, then add meat and brown it.
-Add stock cubes, curry powder, turmeric and vinegar.
-Cook for a few minutes, then add raisins, jam and bread.
-Place mixture in an ovenproof dish and smooth top.
-Mix remaining milk with eggs and extra turmeric and pour over meat.
-Bake for about 30 minutes or until egg has set.
-Serve hot with yellow rice mixed with raisins, fruit chutney and finely chopped
tomato and onion.



+++Chocolate Fudge Cream Tart+++

1. 1x200g packet of chocolate fudge biscuits
2. 70g margarine
3. 1 tub smooth cottage cheese
4. 3 tbsps (45ml) sugar
5. 1tsp (5ml) caramel essence
6. 80ml cream

-Reserve 3 biscuits and crush the remainder of the biscuits.
-Melt the margarine and add to the crushed biscuits and press down in a greased
pie dish or spring form pan and refrigerate.
-Beat the cottage cheese till smooth and add the sugar and essence.
-Whip the cream till quite stiff and fold into the cottage cheese mixture.
-Crush the remaining 3 biscuits and add to the mixture.
-Spoon the filling onto the biscuit base and leave to set for at least three hours.

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