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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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