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If
you love cooking, or even just enjoy food for
food's sake, you should visit Henrie's Hotch Potch,
the Highlife regular recipe column for a truly
amazing website: www.iafrica.com.
 A
food guru if ever there was, Henrie
Geyser does not supply just any old kind
of recipe, randomly pinched from the yellowing
pages of Your Average Cookbook. Rather, the wondrous
menus that grace the pages of Henrie's Hotch Potch
each week have come to exist through endless experimenting
and tasting, night after night of gleeful peeling,
chopping, stirring, stuffing, straining, baking,
grilling, frying and braaiing - wooden spoon in
one hand, glass of wine in the other.
We
are fortunate enough to have been given permission
to reproduce a few of Henrie's recipes, just so
that we can get a taste! To visit Henrie at the
iAfrica web site where he updates
his column every Friday with a full menu
of Starter, Main Course and Dessert - click
here
"I
have had a number of requests for vetkoek - a
delightful, typically South African snack. Vetkoek
can be served at any time of day. My mother used
to make it on Sunday nights as a special family
treat. Served hot with butter and smooth apricot
jam (with a cup of strong black coffee) is the
way I prefer it, but it is superb with syrup,
fig preserve, honey, cheese, thinly sliced biltong
or savoury mince. The history of these deep fried
dough balls goes back many years, to the days
of the Voortrekkers who found it much quicker
and easier to make than bread".
Ingredients
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Method
- Sift
flour, baking powder and salt together. beat
egg separately and add to flour.
- Add
milk and mix until smooth heat oil in frying
pan and drop a tablespoon of the mixture into
oil. Don't make more than four at a time.
- Fry
for two to three minutes on one side, then turn
and fry for one minute on other side.
Henrie
To
visit Henrie at the iAfrica web site where he
updates his column every
Friday with a full menu of Starter, Main
Course and Dessert - click
here
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