A selection of popular recipes, some typically South African, others just easy to make family favourites - with our family and many others.  Please post on our Facebook page if you enjoy making them and a pic would be great too!  Please scroll down to see them all.

Durban Mutton Curry Recipe


500g mutton or lamb (bite size pieces)                           

100ml oil

1 bay leaf

3 small cinnamon sticks

1tsp fennel seeds

1 large onion chopped

1 sprig curry leaves or Coriander

2 tsp ginger & garlic paste

2tsp salt

¼ tsp turmeric

4 tbl masala

6 even sized potatoes

3 sprig fresh coriander (chopped dhania)

1 medium tomato

Use water if desired



1. Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)

2. Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)

3. Add tomato (when almost cooked stir in meat and allow to sauté)

4. Remove some coals to the side and place lid on potjie

5. Cook until meat begins to fry up

6. Add the curry/coriander leaves and salt

7. Add the water (if necessary) and potatoes

8. Allow to boil, then simmer gently

9. Cook until meat is tender & potatoes are soft  (Remember mutton takes a lot longer than lamb to become tender)


SOMETHING EASY FOR CHRISTMAS - If you have left it too late or just don't like baking rich Christmas Cakes - here is my favourite quick, cheap and easy, un-iced Christmas fruit cake:

Christmas Fruit Cake – The cheap and easy way!

In a largish saucepan,  mix:
250g / 1½ cups        Mixed Dried Fruit (Currants, sultanas, candy peel  and raisins)
½ cup             Butter
¾ cup             Sugar
1 cup             Water

Bring to the boil over a med heat, reduce and simmer for 5 minutes
Allow to cool, then add 1 tspn Bi-carb soda and stir it in slowly

In a bowl, sieve dry ingredients:
2 cups             Flour (Plain)
1                      tspn Baking Powder
1        tspn each of Cinnamon, Nutmeg and Mixed Spice (you can use all of these or 
leave one or other out according to taste)

Add dry ingredients to fruit mix and stir in well.
Beat 1 egg in a cup or small bowl and add to mixture, stirring in well.
Add chopped cherries and nuts to taste
Add  ½ cup of brandy  (obviously Klippies is best!) and stir in.

(If you enjoy a richer, quite moist cake – use Luxury fruit mix with pieces of candied pineapple in and add a block of chopped dates to fruit when cooking)

Grease large loaf, square or round, cake tin well and then coat with flour or line the tin very well.
Bake at 180C for about 1 hour (until golden and cooked to the needle test).
Turn out of tin to cool on a rack.  When cold, store in airtight tin.




Delicious Biltong Soup
• 500 g Finely sliced Biltong
• 1 Bunch celery
• 1 Bunch Parsley
• 2 Tbs Thyme
• 2 Tomatoes
• 1 Onion
• 2 Carrots
• 2 Blocks Beef stock
• 2 Tbs Nutmeg
• 1 Tbs Cracked Black Pepper
• 250 ml Cream
• 50 g Butter
• 2 Cups Full Cream Milk
• 3 Tbs  Cornflour
• Salt to taste
• 2 Cups grated Cheddar Cheese
• Chop celery, parsley, thyme, tomatoes and onion.
• Grate the Carrots and add to the other veggies.
• Boil 2 cups of water and add the beef stock and veggies.
• Add the 1 cup of milk, butter and nutmeg.
• Mix the other cup of milk with the cornflour
• Add the biltong to the veggie mix and stir thoroughly
• Mix the cornflour and milk mix to the biltong and veggies and stir until it thickens-if not add little bit more cornflour
• Now add the Cheddar cheese to the biltong and veggies and mix well, now put the soup mixture into a blender and blend until smooth and put back into the pot
• Lastly add the full Cream, give it a last stir and SERVE UP & ENJOY!!!!
Vichysoisse (Leek & Potato) Soup
3        Leeks (white part only) thinly sliced
15g    Margarine or butter
500g  Potatoes (peeled and diced)
1,2Lt. Hot chicken stock
Seasoning to taste
150ml Cream
1 Tbs shopped chives or Parsley
Place leeks and butter in a microwavable dish and microwave on high for 4 mins. Stirring twice during cooking.  Add potatoes and stock.  Cover and microwave on high for 10 - 15mins. Or until potatoes are soft, stirring twice during cooking.  Puree soup in a blender, add salt and pepper.  Stir in cream, sprinkle with garnish and serve.  This soup is also delicious served cold.
Croutons are best made with slightly stale bread.
Cut bread into cubes (size is optional)
Fry in a mixture of butter and Olive oil until crispy and golden.  Drain very well.
Low fat alternative:  Toast bread cubes under the grill until golden all round.
To make flavoured croutons – add a few full cloves of garlic to the oil before frying.   Sprinkle with very finely chopped parsley immediately after cooking.
Fried croutons must be extremely well drained.
Alternatively – get lazy and pick up a packet at the supermarket !

Oxtail Potjie
Size 3 potjie

1      Oxtail (jointed)

15ml     Oil
1    Chopped Onion
1    clove Chopped garlic
Bay leaf or 2
Fresh Rosemary & Parsley or 5ml of each dried
500ml    Beef Stock
30ml    Vinegar or lemon juice
Salt & Pepper (black or white) (+ 10ml salt)
3 or 4 leeks – roughly cut up
1 – 2 sticks green celery (leaves)
6 young carrots
250g green peas – fresh or frozen

Heat oil in potjie, brown meat, add onion & garlic and cook until golden and transparent.
Add herbs, hot stock and lemon juice to meat and season to taste.  Cover and cook for  3 – 4 hours – until meat is tender.  Layer vegetables – leeks, celery, carrots & peas in order.  Add more stock if necessary. Cook until veges are ready (30mins).

Savoury Bread
No 3 Flat-bottomed Potjie
Sift 250g Plain Flour with 5ml Salt.  Add 1 pkt. Instant Yeast, 1 pkt. White Onion Soup Powder and 30ml Sugar.  Lightly brown 2 thinly sliced med. Onions in butter .  Remove from heat and cool before adding to flour mixture. Lightly mix & then make a well in the centre and add 550ml lukewarm water.  Mix until it forms a soft dough.  Turn onto floured surface and knead until smooth (5 mins.)  Divide into 2 halves.  Grease flatpotjie with butter and place 2 loaves in pot.  Brush dough with slightly beaten egg white.  Sprinkle half with cornflour and the other half with 125ml grated Cheddar Cheese.  Brush the inside of the lid with butter and cover potjie.  Place in a  warm draughtless place to rise until doubled in size.  Place on small fire for 45 – 60mins.  Bread is done when it sounds hollow if tapped with a knuckle.
KRUMMELPAP      (for 4 people)
375ml Cold water
5ml Salt
300g/500ml Iwisa
Heat water and salt until boiling vigorously
Pour Iwisa into centre of water to form a heap – DO NOT STIR
Cover pot with lid and simmer slowly for about 15mins
Stir the pap with a large fork (meat fork) until it resembles fine crumbs
Replace the lid and leave for a further 30-40mins over a VERY LOW HEAT
STYWEPAP     (for 4 people)
500ml Cold Water
3ml Salt
10ml Butter or margarine
180g/300ml Iwisa
Heat water, salt and butter until boiling
Add Iwisa slowly and stir
Lower the heat and cover the pot.  Leave to cook VERY SLOWLY for 30-40mins.
To make a very sweet and rich Stywepap, a tin of Sweetcorn and a tin of Condensed Milk can be added.
Available in UK and is supplied by BILTONG DIRECT in 1Kg and 2,5Kg packets.  We also supply Growwe Pap (Coarse) in 2,5Kg packets.  Bigger bags can be ordered on request.

Braai Sauce
Fry onions in oil until opaque, add curry powder or curry paste to taste and fry for 2 mins.  Add chopped tomatoes of a tin of tomato and onion mix (Available at Biltong Direct – the local varieties are very acidic).  Mix in a dash of Worcestershire Sauce, a spoon of honey, crushed garlic, a pinch of mixed herbs and salt and pepper.

Stirring all the time, cook until the tomatoes are soft and tender and the sauce is well blended.

Thicken as preferred with a flour and water paste.  This can be used as a dip as well.

Cape Malay Babotie

Another favourite meal based on mince beef or lamb, which comes in many forms depending on your culture.  Basic recipe can be changed with the addition of Mrs. Balls Chutney or dried apricots, bay leaves and many other secret ingredients known only by individual families.

Bobotie    This is a favourite, economical dish, with a mild Cape Malay curry flavour. 

Can be bought from BILTONG DIRECT in ‘kit’ form or made from scratch.

1Kg Beef Mince    
2 med Onions
2 Eggs
2 Tbs. Rajah Curry Powder (to taste)
2 Tbs Butter
1 thick slice of  bread (soaked in + 1 Cup of Milk
12ml Sugar
2 Tbs Vinegar (Brown)
5ml Salt

Fry the chopped onion in butter.  Blend curry powder, salt, sugar and vinegar and add to onions.  Add mince meat and mix in well.  Drain milk from bread (retain milk), then mash bread with a fork and add to meat mixture.  Add 1 well beaten egg and mix well.
Place mixture in a greased oven dish.  Separately add the remaining egg to the milk strained from bread  (if less than two thirds of a cup – make up to that amount) and beat well adding salt and pepper to taste.  Make fork holes in the meat and gently pour milk mixture over it.  Put a few dabs of butter on top.  Place dish into a larger dish half filled with water and then into oven to bake at 180C for 40mins. or until set and golden.





        Peppermint Crisp Tart

        Thin a tin of Caramel Treat using cream or Caramel Instant Pudding.  Place a layer of Tennis biscuits in the bottom of a square glass dish.  Spread the      thinned Caramel Treat over, then grate a bar of Peppermint Crisp on top.  Repeat these layers until you have a large enough pudding.  Top with whipped cream and  grated Crisp.  Refrigerate until ready to serve.





Cape Brandy / Tipsy Tart
1 cup Chopped Dates
5ml Bi-carb Soda
1 cup Boiling Water
1 Egg
1 cup Sugar
1½ cups  Flour
5ml Baking Powder
¼tspn Salt
¼ cup Chopped Walnuts
30mls Butter
Chop dates, cover with bi-carb and add boiling water.  In another bowl, cream together butter and sugar and egg.  Sift the flour, baking powder and salt together.  Add flour alternately with date mixture to the creamed mixture.  Add nuts.
Bake in pie dish for + 30mins. at 190C
Must be cooked right through (test with tester)
1½ cups  Sugar
¾ cup  Boiling Water
15mls  Butter
Brandy to taste (½ cup)
5ml  Rum essence
Boil sugar and water together for 5mins.  Add butter.
Allow to cool and add brandy and rum essence.
Pour over tart while it is still warm and allow to cool.
Top with whipped cream and serve slightly warm or cold.
NB  Klippies is still the best Brandy to use !

Malva Pudding originally from the Dutch settlers, this sweet pudding is served hot with sauce, custard or ice- cream.

1 cup of milk              
1 cup of (light) brown sugar
3 teaspoons of apricot jam
1 teaspoon of bicarbonate of soda
1 teaspoon of vinegar
1 cup of plain white flour
1 egg
4 teaspoons of butter
Beat the egg and brown sugar together until the mixture is thick and light, then stir in the apricot jam.
Sift the flour and bicarbonate of soda together.
Melt butter and vinegar together and then add the milk.
Add the sifted dry ingredients to egg mixture alternating with milk mixture.
Pour into greased oven-proof dish. 
Bake at 180 C for about 30 minutes, or until lightly browned.
Malva Sauce:
1 cup whipping cream (not whipped)
170g butter
1 cup white sugar
1/2 cup hot water
Melt all the ingredients for the sauce together and pour over the pudding as it comes out of the oven.

Corn Flakes Pudding

Sprinkle 3 cups Corn Flakes on bottom of buttered dish, then 1 cup Coconut, then ¾ cup sugar.  Beat 3 eggs with 3 cups milk and 2,5ml Vanilla Essence.
Pour egg mixture SLOWLY over the other layers.
Bake at 180C for 20-25mins. Spread Apricot jam on hot pudding and serve with custard.


Grenadilla Pudding
Dissolve 1 packet Lemon Jelly in boiling water.  Cool slightly.  
Beat 500ml Chilled Evaporated milk until thick & frothy then gradually beat in 125ml Sugar.
Stir 1 tin Grenadilla pulp & cool Jelly into milk, blend well.
Alternate layers of Tennis biscuits (reserve 2 for topping) with Grenadilla mixture.  End with granadilla layer & top with biscuit crumbs.  Chill well before serving.
Pumpkin Fritters / Pampoen Koekies
500 ml cooked pumpkin, mashed 
1 egg, beaten 
62 1/2 ml flour 
10 ml baking powder 
1 ml salt 
butter or margarine or oil 
sugar, mixed with cinnamon 
lemon slice 
1 Combine the pumpkin, flour, baking powder and salt to form a soft batter. 
2 Add the egg and beat well. 
3 Heat the butter, margarine or oil in a frying pan until it sizzles. 
4 Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown. 
5 Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.


Biltong Breakfast Muffins

Mix lightly together:
250ml   Wholewheat Flour
250ml    Cake (plain) Flour
500ml    Finely chopped Biltong
125ml    Cheddar Cheese – grated
30ml    Baking Powder
3     Eggs
200ml    Milk
100ml    Cooking Oil
5ml    Salt
15ml    Lemon Juice

Spoon into greased muffin pans and bake for 12mins at 220C.  Leave to cool a bit before buttering.

Transkei Biscuits
1 heaped cup Flour (Plain)
100g Cooking Margarine / Butter
1¼ cups Grated Cheddar Cheese
Biltong Sprinkles (Powdered biltong)
Salt & Cayenne Pepper
Sift flour, salt and cayenne pepper.
Rub in Margarine/Butter
Add grated Cheese
Press into patty pans.
Bake at 200C for 8 – 10mins
While hot place a blob of Apricot Jam in each centre.
Apricot Slices
1 cup Sugar 2 Eggs
10ml Vanilla Essence 175g   Butter
20ml Baking Powder 4 cups Flour
All Gold Apricot jam (from Biltong Direct)
Cream butter and sugar until light and fluffy, add eggs one at a time and essence.  Sieve together the flour and baking powder and add, mixing well until it forms a firm dough.  Divide the mixture into 2 equal amounts.  Take one half and press it firmly and evenly into a baking tray.  Spread moderately with apricot jam (or mashed, stewed apple).  Grate the remainder of the mixture on a coarse grater and spread evenly over the top of the jam.   Bake at 150c until golden.  Slice into fingers or squares while still warm.
Health Crunchies
Melt together:    
250g Butter or margarine
1 cup Sugar
30mls Honey
Mix together:
2 cups Jungle oats
1 cup Nutty Wheat or Wholewheat Flour
1 cup De-husked Sunflower seeds
1 cup Coconut
Mix both mixtures together and press onto a baking tray.  Bake at 140C for about 45 minutes or until golden brown.  Cut and cool.
350g Flour 60g Cornflour
125g Icing Sugar 250g Butter
Sift dry ingredients, rub in butter and then knead very well.  Press into dish and mark with a fork.  Pinch edges with a fork handle.  Heat oven to 190C then turn off as you put the shortbread in.  Leave to ‘cook’ for 45mins.
250g Castor Sugar 1 egg white
10ml White Vinegar 30ml Boiling Water
5ml Vanilla Essence
10ml Baking Powder
Beat sugar, vinegar, egg white and boiling water until VERY stiff.  Fold in essence and baking powder.  Put small blobs onto a lined baking tray.  Bake for 20mins. at 130C.  Turn the oven off and leave for 2 – 3 hours in oven to dry out.  Store in airtight tin.
1.  Mix together:   1 cup Flour and        ½ cup Sugar
2.  Mix together:   1 beaten egg and     1 cup milk
Make a well in 1. and pour in 2.  Beat until it is a light batter then gently stir in 5ml Baking Powder.  Cook on greased flat griddle plate or in crumpet maker.
Basic Scones
100g Softish Butter 2 cups Flour
15ml Baking Powder 1 Egg
Milk to mix Pinch salt
Rub butter into flour, baking powder and salt.  Make a well in the centre and drop in the egg and just enough milk to mix into a thick dough.  Press on a floured surface and cut into rounds.  Bake on lightly greased tray at 200C for 15mins.
Ginger Biscuits
15ml Golden Syrup 125g Castor Sugar
250g Self-Raising Flour 125g Butter
10ml Ground Ginger 2,5ml Mixed Spice
Milk to mix (if necessary)
Cream butter and sugar until light & fluffy, then beat in syrup.  Sieve dry ingredients onto mixture and fold in gently, adding milk if necessary.  Turn onto floured board and knead well.  Roll thinly and cut into shapes or put through a biscuit cutter.
Bake on greased tray at 180C for 10 – 15mins.  Cool slightly before moving to cooling rack.
Peanut Butter Biscuits
500ml Flour 2,5ml Salt
15mls Baking Powder 2 Eggs
250ml Sugar 60ml Butter
30ml Milk
125ml Black Cat Peanut Butter (from Biltong Direct)
Cream butter and peanut butter before adding sugar gradually.  Mix well then add beaten eggs one at a time, mixing well after each egg.  Sift dry ingredients and add alternately with milk to make a soft mixture.  Roll out and cut.  Bake at 190C for 15mins.
Strong Chocolate Biscuits
175g Butter 150g Caster Sugar
1 Egg 60g Cocoa Powder
200g Self-Raising Flour
5ml Vanilla Essence
30g Maizena (order from Biltong Direct)
Cream butter and sugar until light and fluffy, then add beaten egg and mix.  Stir in sifted dry ingredients.  Add essence and mix.  Roll into small balls and flatten with a fork on a greased baking tray.  Bake about 10mins. at 150 – 180C.  (they swell and this recipe makes a lot).
Custard Biscuits
250g Butter 325g     Flour
10ml     Vanilla Essence 175g     Sugar
10ml     Baking Powder         
60ml     Custard Powder
Cream butter and sugar.  Add essence.  Sift dry ingredients and add to mixture.  Knead well.  Roll out and cut into shapes or put through a biscuit cutter tube and cut off thin round slices.  Bake at 180C for about 15 mins.
Coconut Biscuits
500g Flour 250g Butter
250g Dess. Coconut 125ml Milk
250g Sugar 5ml Bi-Carb.Soda
Boil Sugar and milk together until bubbling.  Add bi-carb and allow to cool (off stove).  Rub flour, coconut and butter together until it looks like crumbs, then add milk mixture and mix well.  Roll small amounts into balls and flatter with a fork on greased baking tray (they spread). Bake at 180C for about 10 mins or until golden brown.  Makes lots.
Crispy Biscuits
2 cups Sugar 2 cups Rice Crispies
1 cup Butter 1 cup Coconut
2 cups Flour 5ml Bi-Carb soda
2 cups Jungle Oats 2,5ml Salt
5ml Vanilla Essence
Cream butter and sugar well, then add eggs and mix.  Add balance of ingredients.  Roll into small balls and flatten with a fork on a greased baking tray.  Bake for 8 – 10mins. at 190C.
These swell and the recipe makes lots.
Spicy Biscuits
6 cups Flour 2,5 cups Sugar
1 cup Butter 1 cup Margarine
4 Eggs
5ml each of:  Salt, Cream of Tartar, Bi-Carb soda, Ground Cloves, Ground Ginger, Ground Cinnamon.
Mix all dry ingredients together and then rub in margarine and butter.  Mix in beaten eggs.  Roll out and cut into shapes or put through a biscuit cutter.  Bake for 10-15mins on a greased tray.  Makes dozens.
Supa Dupa Slices
Instead of biscuits or cakes, slices which can be kept in the fridge. are a great standby.
Remember you can get all the special South African ingredients you need from Biltong Direct
Fruity Slices
1 pkt Tennis Biscuits 125g Butter
½ cup Sugar 1 Egg
1 cup Mixed Dried Fruit 5ml Lemon Essence Coconut for topping
Line a small tray with 9 or 10 biscuits.  Melt butter (or margarine) and sugar in a pot and add fruit.  Bring it almost to the boil.  Beat the egg and stir into the hot mixture – mixing very well.  Add essence.  Break the balance of the biscuits into smallish pieces (not crumbs) and add to hot mixture.  Spread the hot mixture over the biscuits in the tray and press down evenly with the back of a spoon.  Sprinkle with coconut and allow to cool.  Cut into pieces when cool and store in an airtight container in the fridge.
Date Slices
250g Margarine/Butter 2 Eggs
250g   Marie Biscuits 250g   Chopped Dates
1 cup Sugar Coconut for coating
Place margarine or butter in a pot, add roughly chopped dates and sugar and heat until nearly boiling.  Remove from heat and add beaten eggs.  Then add crushed biscuits and stir well.  Press onto a tray and allow to set and cool  in the fridge.  Cut into pieces and roll in coconut.  Store in airtight container in the fridge.
Chocolate Slices
1.  Mix together:    1 packet crushed Marie biscuits
                            30mls  Castor sugar
2.  Melt together:   100g  Butter
                            60ml  Golden Syrup
3.  Lastly Add:      15ml  Cocoa powder
Combine 1, 2 and 3 and mix well.  Place in foil dish, press down and chill for 3 hours.  Decorate with whipped cream, nuts and choc flakes then cut into squares or slices.