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Recipe for family meals :

Vetkoek
 

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.

Henrie GeyserA 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

250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying

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.
  • Serve hot

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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