Confessions of a Ginger Pudding
Page 15
3.Add the garlic and stir-fry for about 2 minutes.
4.Sprinkle in the curry powder and fry until the aroma hits your nostrils. Don't let it burn.
5.Stir in the chutney, sugar, salt, pepper and half the water. Bring to a boil. Add the rest of the water and stir until boiling again. Allow to simmer for 15 minutes, stirring now and then.
6.Remove the frikkadels from the fridge and pour the sauce over.
7.Bake in a preheated oven at 160°C for 40 minutes, or until the meat is cooked.
8.Eat the frikkadels just like that, On a Roll style, or serve with rice and salad.
Get these ready:
•115 g butter
•1 cup dark brown sugar (250 ml)
•1 large egg from the fridge
•7.5 ml vanilla essence
•pinch of salt
•1 cup flour (250 ml)
•½ cup white chocolate (YUM!♥) broken into small chunks (125 ml)
•½ cup roasted nuts of your choice (125 ml)
Get busy:
1.Preheat the oven to 180°C.
2.Line a baking tray with waxed baking paper.
3.Place the butter in a glass bowl and melt in the microwave.
4.Add the brown sugar and mix well.
5.Add the egg, vanilla and salt and mix well.
6.Now add the flour and mix well.
7.Stir in the chocolate chunks and nuts.
8.Spoon the mixture onto the baking tray and press flat until even.
9.Bake for 20 – 25 minutes, until a toothpick comes out clean when you stick it in.
10.Remove from the oven and allow to cool. Cut into squares and store in an airtight container.
Get this stuff together:
•1 kg apricots (Chopped, or just pulled open at the seam, pip removed.)
•15 ml butter
•1 kg white sugar
Get busy
1.Get your mom's biggest glass bowl out of the cupboard.
2.Wash the apricots and chuck them into the bowl, then add the butter.
3.Microwave on high for 13 minutes.
4.Remove, stir and add the sugar. Stir again.
5.Stick it back in the microwave for another 13 minutes.
6.Remove from the microwave and stir again.
7.Microwave one last time for another 13 minutes.
8.Allow to cool slightly, then dish into glass jars that you've recycled and washed thoroughly and sterilised in the microwave.
9.Close the jars tightly once the jam has completely cooled.
Get these ready:
•1 kg white onions, chopped
•sunflower oil for browning
•3 garlic cloves, crushed
•1 cup brown sugar
•1 cup balsamic vinegar
•1 cup of your mom's cooking sherry
•handful of fresh thyme, chopped
1 cup = 250 ml
Get busy:
1.Brown the onions in oil.
2.Add the rest of the ingredients and allow to simmer without a lid for 1 – 1½ hours until most of the liquid has boiled away and your mixture thickens to a syrup.
3.Dish into sterilised glass jars.
You need this for the crust:
•1 cup flour
•½ cup cold butter (125 ml)
•1 cup grated Cheddar cheese (250 ml)
Get these ready for the filling:
•8 medium-sized onions, chopped
•butter for sautéing
•salt and pepper to taste
•8 slices ham, chopped
•2 cups freshly chopped asparagus (Zapped in the microwave until tender)
•1 egg
•½ cup cream
•½ cup grated Cheddar cheese (125 ml)
Get busy:
1.To make the crust, put the flour in a mixing bowl. Grate in the cold butter and add the grated cheese. Crumble it all together using your fingers, until well mixed.
2.Press into a 20-centimetre pie dish or baking tray.
Now for the filling:
1.Sauté the onions in butter until soft and see-through – not burnt!
2.Add salt and pepper to taste.
3.Allow to cool slightly and scoop onto the crust mixture in the pie dish.
4.Layer the chopped ham over the onion mixture.
5.Lastly, layer the asparagus over the ham.
6.Whisk the egg and cream together, season with salt and pepper, and pour over everything. Add a layer of grated cheese on top.
7.Bake at 210°C for 20 minutes, until golden brown.
8.Serve with a fresh green salad.
Colloquial South African words
Oom
Uncle, but also a respectful term for an adult male
Tannie
Aunt, but also a respectful term for an adult female
Oupa
Grandfather
Ouma
Grandmother
Frikkadels
Meatballs
Mieliepap
Traditional maize porridge
Skurwejantjie
Similar to crunchies
Hertzoggies
Apricot-jam tartlets with a coconut topping
Beskuit
Hard rusks (usually dunked in a hot beverage)
Lang sous
A lot of sauce
Mrs Ball’s chutney
Well-loved South African brand of sweet chutney
Jik
Bleach
Fizzers
Long, thin, fizzy toffees
Bolletjies
Buns
Mosbolletjies
Freshly baked rusks that have not been dried out
Koeksister
Plaited doughnut dipped in syrup
Veldhoed
Hat made of animal skin, traditionally worn by South African farmers
Kraal
Enclosure for cattle or livestock
Motswana
Person who belongs to the Tswana group of southern Africa
Tackies
Sneakers
Tik
South African street name for the drug crystal meth
Trek
A major move or relocation
Stoep
Veranda
Chommies
Close friends
With special thanks to:
Cindy Phillips, for kick-starting this translation so quirkily.
Lunéll Kruger, who stepped in when the deadline was looming.
Karl Rozemeyer and Debbie Martin, who read early drafts and gave their valuable input.
This was truly a collaborative effort. Even Lente van Zyl would be proud.
Original title: As mens geluk kon proe
© Publication: Penguin Random House South Africa (Pty) Ltd,
The Estuaries No 4, Oxbow Crescent, Century Avenue, Century C
ity, 7441
PO Box 1144, Cape Town, 8000
www.penguinrandomhouse.co.za
© Text: Zelda Bezuidenhout 2021
Cover design by: Maggie de Vos
Translated from the Afrikaans by: Cindy Phillips, Zelda Bezuidenhout and Lunéll Kruger
Senior Editor: Shawna-Leze Meiring
Copy edited by: Sean Fraser
Proofread by: Bronwen Maynier
ePub created by Full Circle
marike@fullcircle.co.za
ISBN 978 0 6396 0709 2 (printed book)
ISBN 978 0 6396 0710 8 (ePub)
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