Baps

(Makes 6)

750 ml Snowflake cake flour (420 g)

5 ml salt
60 g butter or margarine
5 ml sugar
5 g instant dry yeast (7 ml)
125 ml warm water
125 ml warm milk

1. Sift the flour and salt. Rub in butter until it

resembles fine bread crumbs. Add sugar and
yeast.
2. Mix water and milk and add to flour mixture, mixing
to a soft dough. Turn dough onto floured surface,
knead about 5 minutes or until smooth and elastic.
Place dough in a large greased bowl, cover, stand
in warm place about 45 minutes or until dough has
doubled in size.
3. Turn dough onto floured surface and knead until
smooth. Divide dough into 6 equal balls and knead
into smooth rolls.
4. Place balls on a greased oven tray. Dust lightly
with a little extra flour, cover with cloth. Stand in
warm place about 10 minutes or until dough is well
risen.

5. Dust balls lightly with more flour and bake in a

preheated oven at 200 °C for about 12 minutes.

Olive herb bread

(Makes 1 bread)

750 ml Snowflake cake flour or white bread (420 g)

5 ml salt
5 ml sugar
10 g sachet instant dry yeast
60 ml water
125 ml warm milk
60 ml olive oil
50 g pitted black or green olives, coarsely chopped (about 9)
60 ml chopped mixed fresh herbs or 20 ml dried

1. Sift flour and salt. Add sugar and dry yeast and mix.
2. Whisk water, warm milk and oil. Add to flour mix and mix to a soft dough. Knead on a
flour dusted surface, for 5-10 minutes until dough is smooth and elastic.
3. Cover with oiled plastic wrap and leave in a warm place for about 45 minutes to rise,
until double in volume. Knock down and mix in chopped olives and herbs. Shape into
a oval bread, cut a cross on top and leave to rise until double in size, for about 20
minutes.
4. Bake in a preheated oven at 200 °C for about 20 minutes, or until light brown. Serve
hot.
Spring onion & garlic rolls
(Makes 12 rolls)

4 x 250 ml Snowflake cake flour

(560g)
10 ml salt
10 g instant dry yeast (1 sachet)
60 ml chopped spring onions
4 cloves garlic, crushed
± 375 ml lukewarm water
30 ml butter or margarine,
melted

1. Preheat oven to 180 °C.

2. Sift flour and salt. Add
yeast, spring onions and
crushed garlic. Add
enough lukewarm water
to dry ingredients to
make a soft dough.
3. Knead on floured
surface until smooth and
glossy and leave in a
warm place for about 5
minutes to rise. Knead
again and divide dough
into 12 pieces and roll
each piece into a bun.
Brush with melted butter
and leave for about 15 –
20 minutes, to rise.

4. Bake in preheated oven

for 25 - 35 minutes.

Chocolate mousse cake

(Makes 1 large cake)

Sponge
45 ml cooking oil
80 ml milk
5 ml vanilla essence
5 ml coffee powder
200 ml sugar (150 g)
1 extra large egg, beaten
250 ml Snowflake cake flour (140 g)
8 ml baking powder
1 ml salt
45 ml cocoa powder

Filling
250 g dark chocolate
15 ml butter
2 extra large eggs, separated
45 ml castor sugar
5 ml vanilla essence
30 ml brandy or Van der Hum
liqueur
250 ml fresh cream, whipped

Chocolate topping
200 g dark chocolate
100 ml fresh cream

1. Sponge: Whisk oil, milk,

essence and coffee
powder. Add sugar and egg
and mix well.
2. Sift dry ingredients and
add, beating lightly until
mixed well. Pour mixture
into a greased and lined 23
cm springform tin. Bake in a
preheated oven for 20 – 25
minutes. Turn cake out and
cool completely. Cut
diagonally in half and set
aside.
3. Filling: Melt chocolate in
top of a double boiler,
stirring until melted. Add
butter in small pieces,
stirring continuously.
Remove from heat.
4. Whisk egg yolks and sugar
in a bowl until pale and
thick. Add vanilla and
brandy or Van der Hum
liqueur.
5. Add egg mix to chocolate
and beat for about 2
minutes until blended.
Whisk egg whites until stiff.
Fold with cream into
chocolate mix.
6. To assemble: Place one
sponge layer in base of
springform tin. Spoon
mousse filling in, top with
second layer of cake, cover
with cling wrap and freeze
for about 4 hours.

7. Chocolate topping: Break

chocolate in smaller pieces
and melt. Add cream and
whisk until smooth. Pour
and spread smoothly over
cake. Return to freezer and
set. Decorate with
chocolate or dust cocoa
powder over. Remove from
freezer about 30 minutes
prior to serving
Chocolate cream & mint swiss
roll
(Makes 1 large cake)

4 extra large eggs, separated

125 ml castor sugar (105 g)
60 ml Snowflake self-raising
flour (35 g)
60 ml cocoa powder (25 g)
castor sugar for rolling

1. Beat egg yolks and castor

sugar until light and pale.
2. Sift flour and cocoa
powder and add to egg
mixture, beating well.
3. Beat egg whites until
soft-peak stage and fold
in with a metal spoon.
4. Spread in a lined and
greased 23 cm x 32 cm
Swiss roll tin. Bake in a
preheated oven at 180 °C
for 10–12 minutes.
Remove from oven and
leave to cool slightly.
5. Turn out onto a clean, dry
tea towel sprinkled well
with castor sugar. Trim
edges to ensure rolling
without breaking.
Remove paper carefully
and roll it up with the
sugared cloth. Leave it
for about 5 minutes, then
unroll and leave it to cool
further.
6. For filling: Beat cream
and sugar until thickened.
Spread over the Swiss
roll and sprinkle
peppermint crisp over it.
Roll up.
Orange blueberry cake
(Makes 1 cake)

125 g butter or margarine

125 ml castor sugar (105 g)
3 extra large eggs
500 ml Snowflake self-raising
flour (280 g)
125 ml yoghurt
80 ml orange juice
80 ml milk
250 ml fresh or frozen
blueberries (160 g)
15 ml grated orange rind

Glacé icing
250 ml icing sugar (130 g)
± 45 ml orange juice
5 ml grated orange rind

1. Beat butter and sugar.

Add eggs, one at a time,
beating until light and
fluffy.
2. Sift flour and add
alternately with yoghurt,
juice and milk to egg
mixture. Add blueberries
and rind; mix until just
combined. Spoon into a
greased 23 cm round
loose-bottomed cake
pan.
3. Bake in preheated oven
at 180 °C for about 30
minutes. Reduce heat to
160 °C for a further 30
minutes. Leave to stand
in pan for a few minutes
before turning out to cool
completely.

4. Icing: Sift icing sugar

and add juice and rind.
Drizzle over cake and
leave to set.

Pineapple yoghurt cake

(Makes 1 loaf)

100 g butter or margarine

250 ml light brown sugar
2 extra large eggs
625 ml Snowflake self-raising
flour (350 g)
5 ml bicarbonate of soda
1 ml ground cinnamon
1 ml salt
250 ml granadilla yoghurt
440 g can crushed pineapple

Icing
375 ml icing sugar (200 g)
about 45 ml granadilla yoghurt

1. Cream butter and brown

sugar well. Add eggs,
one at a time and beat
until light and fluffy.
2. Sift flour, bicarbonate of
soda, cinnamon and salt.
Add to egg mixture,
alternately with yoghurt.
3. Add pinepple and mix
lightly together. Spoon in
a greased 23 cm
breadpan and bake in a
preheated oven at 180
°C for 40 minutes.
Reduce oven to 160 °C
for a further 15 – 20
minutes.

4. Icing: Sift icing sugar

and add granadilla
yoghurt. Spread over
cake and place in fridge
to set slightly.

Sour cream lemon cake

(Makes 1 cake)

200 g soft butter or margarine

160 ml sugar (125 g)
4 extra large eggs
15 ml finely grated lemon rind
5 ml lemon essence
500 ml Snowflake cake flour
(280 g)
10 ml baking powder
250 ml sour cream
80 ml milk

Glaze
80 ml fresh lemon juice
60 ml sugar
30 ml water

1. Cream the butter and

sugar.
2. Add the eggs, one at a
time with lemon rind and
lemon essence. Beat
until light and fluffy.
 3. Sift flour and baking
powder and add,
alternately with the sour
cream and milk, to the
mixture. Mix gently until
smooth and pour into a
well-greased 23 cm
round springform tin.
4. Bake in a preheated
oven at 160 °C for 45 -
50 minutes.

5. Glaze: Boil juice, sugar

and water until
dissolved. Remove cake
from oven and pour
glaze over cake while
still hot. Leave cake for a
few more minutes in tin
before turning out onto a
wire rack to cool further.

Fish cakes
(Makes about 18 cakes)

800 g fish of choice

125 ml milk
60 ml water
7 medium potatoes, cooked and
mashed
60 g butter
salt and coarsely ground black
pepper to taste
60 ml chopped fresh parsley or 20
ml dried
1 extra-large egg, lightly beaten
250 ml Snowflake cake flour (140 g)
250 ml dried breadcrumbs
2 extra-large eggs for crumbing
oil for frying

1. Poach fish in milk and water

until cooked. Drain, debone,
skin and flake.
2. Boil potatoes, drain and
mash with butter. Add
seasoning, parsley and
egg.
3. Divide in about eighteen
balls and form flat fish
cakes. Roll in flour, then
beaten egg and lastly
breadcrumbs. Leave in
fridge for about 30 minutes
to allow crumbs to set.

4. Fry in shallow oil until

golden brown on both
 sides. Serve with
Hollandaise sauce or
tomato sauce.

Fish in beer batter

(Makes 4 – 6)

250 ml Snowflake self-raising flour

(140 g)
5 ml salt
15 ml chopped fresh herbs or 5 ml
mixed dried herbs
15 ml cooking oil
250 ml beer
extra flour for coating
800 g frozen hake fillets
cooking oil for frying

1. Sift flour and salt. Add dried

herbs, oil and beer.
2. Coat fish with extra flour,
dip into batter, and fry in
shallow oil. Drain on paper
towel.
3. Serve with Tartare Sauce.

Tartare sauce

250 ml mayonnaise
2 extra large eggs, hard-boiled and
finely chopped
10 ml finely chopped gherkins,
optional
2 spring onions, finely chopped
15 ml fresh parsley or 5 ml dried
15 ml chopped fresh tarragon or 5
ml dried

1. Mix all ingredients together

well, cover and chill in
refrigerator until ready to
serve.

Mince rotis
(Serves 4 – 6)

30 ml cooking oil
500 g lean beef mince
1 onion, chopped
2 cloves garlic, crushed
15 ml chopped root ginger
3 ml ground turmeric
10 ml ground cumin
10 ml ground masala
1 tomato, skinned and chopped
300 ml meat stock
salt and freshly ground black
pepper to taste
2 medium potatoes, peeled and cut
small pieces, optional

Roti pastry
750 ml Snowflake cake flour (420 g)
3 ml salt
30 ml cooking oil
± 220 ml iced water
125 g soft butter

1. Filling: Heat oil in a heavy-

based saucepan and fry
beef until golden brown.
2. Add onion, garlic and ginger
and sauté until soft. Add
spices and fry for a further
minute, stirring constantly.
3. Add tomato, stock and
seasoning and bring to the
boil. Cover with lid, reduce
heat and simmer for about
15 minutes. Add potatoes
and simmer for a further 20
minutes.
4. Pastry: Sift the flour and
salt together. Whisk oil and
water. Add a little at a time
to dry ingredients, kneading
lightly to a soft dough.
5. Turn out on flour surface
and roll the dough out flat
into a rectangular shape,
until about 5 mm thick.
Spread the soft butter over
the dough and roll up like a
swiss roll to form a
sausage. Leave to rest
about 15 minutes. Cut the
sausage into about 10
pieces. Roll out each piece
to a round size of about 20
cm in diameter.
6. Heat frying pan and fry rotis
in a little oil, one at a time,
until golden brown. Fill with
mince, roll up and serve
immediately.

Variation
Substitute cumin and masala with
15 ml ground curry powder.
Spicy chicken pizza
(Makes 1 large pizza )

Base
375 ml Snowflake self-raising flour
(210 g)
2 ml salt
125 ml buttermilk
about 60 ml olive oil

Topping
30 ml cooking oil
2 skinless boneless chicken
breasts, cut strips
1 large onion, cut rings
2 cloves garlic, crushed
15 ml chopped root ginger
1 green pepper, cut into strips
45 ml peri-peri sauce
125 ml grated mozzarella cheese
15 ml chopped fresh herbs or 5 ml
dried
salt and freshly ground black
pepper to taste

1. Base: Sift flour and salt.

Whisk buttermilk and oil
and add to dry ingredients
to make a soft dough. Press
dough into a greased 28 cm
pizza pan.
2. Topping: Heat oil in a
heavy-based saucepan.
Add chicken strips and fry
until starting to brown. Add
onion, garlic, ginger and
green pepper and sauté
until soft. Add peri-peri
sauce and heat through.
Layer all ingredients on
pizza base.

3. Top with cheese, herbs and

seasoning. Bake in a
preheated oven at 200 °C
for about 25 minutes. Serve
immediately.

Sun-dried tomato quiche

(Serves 4 - 6)

Pastry
125 ml Snowflake cake flour (70 g)
125 ml Snowflake Nutty wheat (75
g)
250 ml grated Cheddar cheese (100
g)
125 g butter or margarine
Filling
30 g butter or margarine
1 medium onion, chopped
1 clove garlic, crushed
125 g rindless bacon, chopped
125 g button mushrooms, halved
25 g sundried tomatoes, coarsely
chopped
200 ml milk or cream
2 extra large eggs
30 ml chopped fresh mixed herbs or
10 ml dried
10 ml sugar
salt and freshly ground black
pepper to taste
70 g feta cheese, crumbled

1. Pastry: Mix all ingredients

to a soft dough in a food
processor or by hand.
Press into base and sides
of a greased 24 cm quiche
dish.
2. Filling: Heat butter and
sauté onion and garlic until
soft. Add bacon,
mushrooms and tomatoes
and fry for about one
minute. Spoon onto the
pastry base.

3. Beat milk, eggs, herbs,

sugar and seasoning. Pour
over vegetables. Crumble
feta cheese over and bake
in preheated oven at 160
°C for about 40 minutes.

Tuna & mushroom pie

(Makes 1 pie)

Base
250 ml Snowflake cake flour (140 g)
250 ml grated Cheddar cheese
125 g butter or margarine

Filling
1 onion, chopped
15 ml cooking oil
2 extra-large eggs, beaten
250 ml milk
200 g can tuna chunks, drained
285 g can creamed mushrooms
15 ml chopped fresh chives or 5 ml
dried
salt and freshly ground black
pepper to taste
 fresh chives to garnish

1. Base: Mix flour, cheese

and butter by using a food
processor or rub in with
hands. Press firmly into a
greased 23 cm pie dish.
2. Filling: Sauté onion in oil
until soft and spoon out.
Whisk the eggs and milk,
add onion and all the other
ingredients.

3. Pour into the pastry base

and bake in a preheated
oven at 180 °C for about 35
minutes.

Cheese & chilli puffs

(Makes ± 12)

250 ml Snowflake self-raising

flour (140 g)
5 ml baking powder
1ml salt
2 ml mustard powder
7 ml crushed dry chillies or 2 ml
cayenne pepper
250 ml grated Cheddar cheese
(100 g)
1 extra large egg
125 ml milk
15 ml butter, melted

1. Preheat oven to 200°C.

2. Sift dry ingredients
together. Add crushed
chillies and cheese.
3. Whisk egg, milk and
melted butter.
4. Add to dry ingredients
and mix until just
combined.

5. Spoon into muffin tins

and bake for 10 - 12
minutes. Serve warm.
Crêpes with spicy lentil filling
(Makes about 10 crêpes )

Crêpes
250 ml Snowflake cake flour
(140 g)
2 ml salt
2 extra large eggs
about 200 ml water
about 125 ml milk

Filling
125 g green or red lentils
30 ml cooking oil
5 ml finely chopped root ginger
15 ml medium curry powder
3 potatoes, peeled and cubed
2 medium carrots, peeled and
grated
3 medium tomatoes, peeled and
chopped
5 ml sugar
250 ml vegetable or chicken
stock
15 ml chopped fresh parsley or
5 ml dried
salt and freshly ground black
pepper to taste

1. Crêpes: Sift flour and

salt together. Whisk
eggs with water and
milk. Add to dry
ingredients and beat to
make a thin batter.
Leave batter for about
30 minutes.
2. Lightly oil a heavy-
based frying pan and
heat. Pour batter into
pan and fry until lightly
browned on both sides.
Keep warm while
making filling.
3. Filling: Boil lentils until
soft. Drain and keep
aside.
4. Heat oil in a heavy-
based saucepan and
sauté root ginger and
curry powder for a few
minutes until soft. Add
remaining ingredients
and simmer for about 15
minutes until most of
liquid cooked off. Stir
frequently.

5. Fill crêpes and fold as

 desired. Serve warm.

Crumbed spicy mushrooms

(Serves 4 - 6)

250 g button mushrooms (1

punnet)
250 ml dried breadcrumbs (120
g)
15 ml chopped fresh parsley or
5 ml dried
2 m ground paprika
salt and freshly ground black
pepper to taste
80 ml Snowflake cake flour (50
g)
1 extra large egg, beaten
cooking oil for deep frying

1. Wipe the mushrooms

lightly with kitchen paper
if required.
2. Mix the breadcrumbs,
parsley, paprika and
seasoning and set
aside.
3. Dip the mushrooms into
the flour, then beaten
egg, lastly breadcrumb
mix until evenly coated.
Place crumbed
mushrooms in fridge for
about 30 minutes to
prevent crumbs from
falling off when frying.

4. Heat the oil in a deep

frying pan over medium
heat and fry the
mushrooms for 3 – 4
minutes until crispy and
golden brown. Drain on
kitchen paper and serve
hot.

Onion rings
(Serves 4 - 6)

3 large onions, peeled and

sliced

Batter
500 ml Snowflake cake flour
(280 g)
5 ml salt
200 ml milk
3 extra large eggs
30 ml butter or margarine,
melted

1. Separate onion rings.

2. For batter: Beat all

ingredients until smooth
in consistency. Dip rings
in batter and deep-fry in
hot oil. Rings will go to
surface when browned.
Drain on absorbent
paper. Serve hot.

Salmon & pea cakes

(Makes about 14,
depending on size)

3 medium potatoes
30 ml butter
213 g can salmon, drained
100 g frozen peas
15 ml chopped fresh herbs or 5
ml dried
salt and freshly ground black
pepper to taste
80 ml Snowflake cake flour (45
g)
cooking oil for frying
lemon wedges for serving

1. Boil potatoes and mash

with butter while still
warm. Drain and flake
salmon. Add lightly to
potatoes, with peas,
herbs and seasoning.
Mix well and shape into
balls.

2. Roll in flour. Heat oil in a

large frying pan and
over medium heat, fry
fish cakes until golden
brown on one side. Turn
to other side and fry
until golden brown.
Serve with lemon
wedges.
Samoosas
(Makes ± 20)

Dough
750 ml Snowflake cake flour
(420 g)
5 ml salt
± 250 ml cold water
5 ml lemon juice

Mince filling
15 ml butter
10 ml cooking oil
2 medium onions, finely
chopped
2 cloves garlic, crushed
1 green chilli, finely chopped
500 g lean beef mince
10 ml finely chopped coriander
leaves
5 ml salt
5 ml curry powder
2 ml ground ginger
2 ml garam masala
cooking oil for frying

1. Dough: Sift flour and

salt. Add water and
lemon juice and mix to a
stiff dough.
2. Divide dough into 12
portions and roll each
between hand palms.
Roll into ± 12 discs.
3. Place 6 discs on top of
each other, brushing
with oil on both sides
and sprinkling a little
flour on. Leave bottom
and top of discs
ungreased. Roll pile of
discs into a large circle
of about 30 cm.
4. Place dough on a
greased baking tray and
bake in preheated oven
at 200 °C for 3 - 5
minutes to separate
layers. Trim edges.
Repeat with remaining
dough.
5. Cut into strips of 6 cm
wide x 20 cm long.
Separate layers
carefully. Fill on edge
with filling and fold in
triangles. Moisten edge
with water and fold to
complete samoosa.
 6. Filling: Heat butter and
oil. Sauté onions and
garlic until transparent.
7. Add chilli, mince and
other ingredients. Fry
until mince changes
colour. The mince
should be dry and
without any liquid, to
prevent samoosas
becoming soggy.
8. Fill samoosas and chill
in refrigerator for about
30 minutes before
frying. Fry in hot oil,
turning until golden
brown. Drain on paper
towel.

Tip
Make sure the oil is hot enough
before deep frying the
samoosas or else it will be
soggy when cooked. Dip the
corner of a samoosa carefully in
the oil, if it starts to bubble the
oil is hot enough.

Savoury vetkoekies
(Makes about 20)

30 ml cooking oil
125 g streaky rindless bacon,
chopped
500 ml Snowflake self-raising
flour (280 g)
5 ml baking powder
5 ml salt
3 ml ground paprika
125 ml grated Cheddar cheese
15 ml chopped fresh parsley or
5 ml dried
2 extra large eggs
125 ml water
125 ml milk
45 ml cooking oil

1. Heat oil in heavy-based

saucepan and fry bacon
until colour changes.
Set aside and leave to
cool.
2. Sift dry ingredients and
add cheese and parsley.
3. Whisk all remaining
ingredients together and
add to dry ingredients.
 Mix well.

4. Spoon tablespoonfuls in
hot oil and deep-fry until
light brown. Serve
warm.

Tuna tarts
(Makes 18)

170 g solid tuna, drained

4 extra large eggs
250 ml grated Cheddar cheese
(100 g)
250 ml milk
60 ml Snowflake cake flour (35
g)
1 onion, finely chopped
30 ml chopped fresh parsley or
10 ml dried
5 ml salt
ground paprika for topping

1. Preheat oven to 180 °C.

2. Grease small muffins
tins. Flake the tuna. Boil
two eggs until hard and
chop fine.
3. Beat remaining two
eggs, mix with all other
ingredients and spoon
into tins. Sprinkle
paprika over.

4. Bake in preheated oven

for 15 minutes and
remove from tins.

Koeksisters
(Makes 48)

Syrup
6 x 250 ml sugar (1,2 kg)
750 ml water
3 ml cream of tartar
5 ml cold water
3 ml ground ginger
1 cinnamon stick or 1 ml ground
cinnamon
rind of one lemon
20 ml lemon juice

Dough
4 x 250 ml Snowflake cake flour
(560 g)
20 ml baking powder
5 ml salt
30 ml butter
15 ml sugar
2 extra large eggs
about 200 ml water
cooking oil for frying

1. Syrup: In a large
saucepan, dissolve the
sugar in the water and
bring to the boil.
2. Mix cream of tartar and
cold water together and
add to the syrup. Add
ginger,cinnamon, lemon
rind and lemon juice.
3. Boil for 10 minutes and
leave to cool.
Refrigerate until very
cold - overnight, if
possible.
4. Dough: Sift dry
ingredients together.
Rub in margarine until
the mixture resembles
fine breadcrumbs. Add
sugar.
5. Beat eggs with 200 ml
water and add to dry
ingredients, mixing to a
soft dough. Add more
water if necessary.
6. Knead the dough lightly
for a few minutes, until
smooth. Cover with
plastic wrap and leave
to rest at least one hour.
7. Roll out dough to a
thickness of 5 mm. Cut
strips 1 cm wide and 8
cm long. Join ends of 3
strips and plait.
Alternatively, take two
strips 15 cm long, join
end and roll.
8. Deep-fry koeksisters in
oil until brown on both
sides. Dip immediately
into ice cold syrup,
making sure that the
koeksister is soaked
through.
9. Remove with a slotted
spoon and turn onto a
wire rack. If syrup
becomes warm, return
to refrigerator. Store
 koeksisters in the
refrigerator before
serving.

Tips
Do not fry koeksisters too
quickly or the outside will be
cooked, and the inside still raw.
Use two bowls of syrup. Keep
one in the refrigerator while
using the other. Keep
koeksisters in the deep-freeze
and remove 30 minutes before
use.

Easy milk tart

(Makes 2 tarts)

Base
250 ml Snowflake self-raising
flour (140 g)
1 ml salt
80 ml sugar (65 g)
100 g butter
1 extra large egg, beaten

Filling
750 ml milk
80 g butter
80 ml Snowflake self-raising
flour (45 g)
1 ml salt
4 extra large eggs, separated
100 ml sugar (75 g)
ground cinnamon for sprinkling

1. Base: Sift flour and salt.

Add sugar. Rub in
butter. Add beaten egg,
mix well and spread
dough into base of two
greased 23 cm pie
dishes.
2. Filling: Heat milk in a
heavy-based saucepan
and add butter. Sift flour
and salt, add egg yolks
and sugar and beat well.
3. Add some of boiled milk
to egg mixture, stir and
pour back into
saucepan. Boil for a few
minutes until thick,
stirring constantly, and
remove from heat.
4. Beat egg whites until
soft peak stage and fold
 lightly into cooked
mixture. Pour filling into
bases.
5. Bake in a preheated
oven at 180 °C for 20
minutes, sprinkle ground
cinnamon over the top
and bake for another 10
minutes.

Tip
To easily beat egg whites, add a
few drops of fresh lemon juice.

Roosterkoek
(Makes about 36)

7 x 250 ml Snowflake white

bread flour (1 kg)
10 ml salt
10 ml sugar
10 g instant dry yeast (1 sachet)
60 g butter
about 650 ml lukewarm water
oil for frying

1. Sift flour, salt and sugar

together. Add dry yeast
and mix.
2. Rub margarine into dry
ingredients and
gradually add lukewarm
water to mix to a soft
dough. Add more water
if needed.
3. Turn out onto a lightly
floured surface and
knead dough for about
10 minutes until
smooth and elastic.
Place dough in an oiled
bowl, cover, and allow
to rest for 10 minutes.
4. Knock down the dough
and divide into 36
pieces. Cover and allow
to rise for about 10
minutes until double in
volume.

5. Deep-fry in hot oil. Drain

on kitchen paper.
Vetkoek
(Makes 25, depending on
size)

1 kg Snowflake cake flour

10 ml salt
30 ml sugar
10 g instant dry yeast (1 sachet)
30 ml cooking oil
± 650 - 750 ml lukewarm water

1. Sift flour and salt

together. Add sugar and
dry yeast. Make a
hollow in the flour
mixture and add enough
lukewarm water and oil
to make a sticky dough.
Cover the mixture and
leave for about 5
minutes to rise.

2. Knock off and divide into

about 25 balls. Leave to
stand for about 10
minutes to rise. Bake in
medium warm oil turning
occasionally until golden
brown.

Cheese & sun-dried tomato

snackwich
(Makes 2 toasted
sandwiches)

4 sliced Blue Ribbon super

toaster white bread or high fibre
50 ml butter
125 ml grated mozzarella
cheese (½ tsp)
8 sun-dried tomato pieces
fresh herbs to serve

1. Spread bread slices with

butter. Spread two
slices with grated
cheese and tomato
pieces. Top with
remaining slices.
2. Heat Snackwich maker
until ready. Toast bread
until golden brown.
3. Cut in half and serve
warm with fresh herbs of
choice.

Variations
Substitute cheese filling with any
other filling such as 2 bananas
with cinnamon sugar, cottage
cheese with tomato or ham
slices.

Cheesy mushroom sandwich

(Serves 2)

4 slices Blue Ribbon seeded

bread
about 30 ml soft butter
4 black mushrooms
60 g streaky bacon, coarsely
chopped
125 (50 g) grated Cheddar
cheese
3 chopped spring onions
3 ml Worcestershire sauce
tomato chutney

1. Butter slices of bread

with soft butter. Cut
each mushroom in
quarters. Stack a cut
mushroom on each.

2. Heat oil in a frying pan

and fry bacon lightly.
Remove from pan and
add other ingredients.
Spoon onto mushrooms
and place under a
preheated grill for about
2 minutes until golden
brown.

Cold meat sandwich

(Makes 4 half slices)

6 sliced Blue Ribbon super 1

nutty wheat bread
45 ml butter
4 lettuce leaves, optional
3 slices ham
3 sliced roast beef
8 slices cucumber
10 ml mustard
salt and freshly ground black
pepper to taste
10 ml chopped fresh parsley (2
tsp) or 3 ml dried (½ tsp)

1. Butter each slice of

bread. Layer with lettuce
 leaves.
2. Stack ham on one slice
of bread, topped with
another slice of bread
and roast beef. Spread
mustard on and parsley.
Top with remaining
slices of bread.
3. Cut each slice into half
or quarters.

Variations
Substitute meat with two cooked
or grilled chicken breasts,
chopped. Substitute meat with
170 g can chunk tuna, drained
and mixed with 100 ml
mayonnaise.

Mediterranean sandwiches
(Serves 2 - 4)

6 slices Blue Ribbon brown low

GI
50 g hummus dip
8 (about 20 g) sun-dried
tomatoes
about 12 cubes feta
salt and freshly ground black
pepper to taste
12 rocket leaves or lettuce
leaves
about 6 gherkins
about 6 pitted olives

1. Layer bread slices on a

board. Spread hummus
on half of the slices.
2. Arrange sun-dried
tomatoes and feta
pieces over. Sprinkle
with seasoning and top
with rocket leaves.

3. Top with remaining

bread slices. Cut in
quarters. Stack two on
top of each other. Place
gherkins and olives on
toothpicks and top on
bread slices. Serve.
 Sliced egg and tomato
sandwich
(Makes 4 half slices)

4 sliced Blue Ribbon super

toaster bread or super high fibre
bread
45 ml butter
4 lettuce leaves
2 extra large eggs, boiled
1 medium tomato, cut into slices
salt and freshly ground black
pepper to taste
10 ml chopped fresh parsley (2
tsp) or 3 ml dried (½ tsp)

1. Butter each slice of

bread. Layer with lettuce
leaves.
2. Slice eggs and layer on
lettuce, followed by
tomato slices,
seasoning and parsley.
Top with remaining
bread slices.

3. Cut each slice into half

or quarters.

French toast
(Makes 12)

6 extra large eggs, beaten

60 ml milk (¼ cup)
salt and freshly ground black pepper to taste
80 g butter
6 sliced Blue Ribbon super toaster white bread
30 ml chopped fresh parsley (2 Tbsp) or 10 ml dried (2 tsp)

1. Beat eggs, milk and seasoning.

2. Heat butter in a heavy based frying pan. Cut slices of bread diagonally in half. Dip in egg
mixture and fry in hot butter. Sprinkle with parsley and serve warm.

Variations
Top with any savoury of sweet of choice, such as grated cheese, slices tomato, syrup or even
honey.

Pizza
(Serves 4 - 6)

Base
625 ml Blue Ribbon cake flour (2½ cups)
3 ml salt (½ tsp)
3 ml sugar (½ tsp)
10 g sachet instant dry yeast
15 ml olive oil (1 Tbsp)
± 240 ml lukewarm water

Topping
400 g can tomatoes, chopped
50 g tomato paste
500 ml grated Cheddar cheese (2 cups)
1 onion, peeled and sliced, optional
3 cloves garlic, peeled and chopped, optional
4 strips back bacon, quartered
2 bananas, peeled and sliced
30 ml chopped fresh origanum (2 Tbsp) or 10 ml dried (2 tsp)
salt and freshly ground black pepper to taste

1. Base: Sift flour and salt in a bowl. Add sugar and yeast.
2. Mix oil and water and add to flour, mix to a soft dough. Turn out onto a floured surface and
knead lightly until smooth, for about 4 – 5 minutes.
3. Place dough in a greased mixing bowl, cover and leave to rise in a warm place to double
the size.
4. Preheat oven to 200 °C. Knead dough down and divide in 4. Press flat and place on a
greased oven tray.
5. Topping: Mix tomatoes and paste and spread over dough. Sprinkle cheese, onion and
garlic over. Layer bacon and banana on.
6. Bake in a preheated oven at 15 – 20 minute, depending on thickness. Sprinkle with herbs
and seasoning.

Variations
Substitute bacon and bananas with any other vegetables, such as cherry tomatoes, peppers
or pineapple.