Lemon Meringue Pie

Lemon Meringue Pie

                                                                                                                                                                       

 Ingredients:

1 x 400g tin Nestles sweetened condensed milk

1/2 cup Lemon juice

2 eggs separated

grated rind of lemon

2 tablespoons sugar

1 x baked pie shell

Method:

Mix together:

condensed milk

lemon juice

grated rind

egg yolks

Pour into pie shell

Cover with meringue made by beating egg whites till 

stiff and adding sugar.

Bake in moderate oven preheated 160 degrees Celsius

until brown or 10 - 15 mins

chill before serving

Serves 6 - 8

ENJOY - it is awesomely delicious!

CRUNCHIES Recipe

CRUNCHIES

Ingredients:

310 ml (1 ¼ cups) Flour

310 ml (1 ¼ cups) Breakfast Oats

310 ml (1 ¼ cups) Coconut

185 ml ( ¾ cups) White Sugar

20 ml (4 tsp) Golden Syrup

125 ml ( ½ cup) Butter OR Margarine

5 ml (1 tsp) Bicarbonate of Soda

45–60 ml Boiling Water

Method:

Combine the dry ingredients.

Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.

Mix together with the dry ingredients.

Press the mixture into a Swiss Roll tin (or for a thicker crunchier biscuit, bake in a square 20 cm x 20 cm tin) and bake for 20 minutes at 150°C. Gently press down the sides if they seem to rise too much.

When light brown, remove from the oven and cut into squares. Switch off the oven. Return the crunches to the oven for about 10 minutes to dry out.

Recipe for Bobotie

Bobotie can be traced back to the Eastern influence on 

South African culture. The Cape Malay society are famous 

for cooking this dish and it is usually served with yellow rice..

     

1 kg minced lamb

125ml milk

1 thick slice of white bread, crust removed and soaked in 

 milk

2 roughly chopped onions butter Salt

1 tablespoon of curry powder (mix the hot and the Cape 

Malay versions for a good flavor)

1 chilli, finely chopped (optional and only if you like your 

food quite hot)

½ cup vinegar

1 tablespoon of lemon juice

1 teaspoon of brown sugar

1 tablespoon of chutney

8 -10 crushed almonds (optional)

3 eggs

1 clove of garlic, crushed and finely chopped

6 bay leaves

1 orange, sliced in wheels

1 lemon, sliced in wheels

Oil for cooking

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry 

power. Cook over medium heat for three minutes, then add 

the mince meat. Fry until the meat is almost done, then 

using your hands, squeeze the milk from the bread. Discard 

the milk and add the bread, vinegar, lemon juice, sugar and 

chutney to the mince. Fry for a minute or so and then 

remove from heat.

Take a pie dish and place three bay leaves, two wheels of 

orange and two wheels of lemon at the bottom. Now scoop 

the mince mixture into the dish. Decorate the sides of the 

dish with the rest of the lemon and orange wheels, wedging 

them between the mince and the sides of the dish so that 

only a third protrudes. If you are using almonds, push them 

into the mince. Beat the eggs and 125ml milk, and pour 

over 

the meat. Put three bay leaves on top of dish. Place the 

dish uncovered in the oven and cook for about 30 minutes 

at160 deg Celsius.

Serve with a plain green salad or chopped tomato and 

onion, sprinkled with a little vinegar. Make sure you have 

some chutney near at hand. Serve piping hot with the 

yellow rice.