Alletta’s Pepper Steak in Cream Sauce or Minute Steaks with Creamy Mushroom Sauce.

A very delicious but simple dish which is quick to whip up for those busy weeknight dinners. Served simply with steamed veggies like carrots, peas and buttered gems or (South African gem squash).

For this dish you may use any tough steaks beaten to tenderise with a meat mallet or the edge of a plate.

Serves: 2 – 3



30 g butter

250 g mushrooms

1 onion (optional)

1 clove garlic, crushed (optional)

250 ml cream

500 g tenderised steak, whole flat pieces (Do not cut up)

15 ml cake flour or 7.5 ml cornflour to thicken (optional)

white pepper or freshly ground black if you prefer



Saute mushrooms in the butter until fork tender. Remove and set aside.

Add the onions if adding and saute until translucent.

Salt and pound the steak. Add to the onions to the pan and allow to simmer very slowly on a very low heat so that it just blips away or until meat becomes fork tender.

As steak cooks it will make its own sauce from the juices released. Once sauce begins to evaporate, return the mushrooms to the pan and give it all good stir. Pour over half the cream and allow to simmer.

Blend the flour into a little of the cream (15 – 30 ml) to form a smooth lump free paste and then add the balance of the cream until you have a smooth pouring consistency.

Pour the flour cream mixture into your pan whilst constantly stirring until thickened and cooked. Season with salt and pepper allowing to simmer until done.

Serve over rice or mash with steamed veg or together with salad. Enjoy!


Cream of Curry or Coronation Chicken is a lovely Mild Sweet Curry that Kids Love! Delish and has red wine in it too!

This recipe comes from my sister’s mother in law Eileen who happens to be well into her 80’s today and is well-known for this dish when entertaining.


This is a very mild sweet curry that kids will enjoy but be warned it

has wine in it, which is why it is such a lovely dish.



Measurements for mayonnaise are a little bit off pat so I suggest you start with 150 ml and just add a little more to taste if need be. Be careful of adding too much mayonnaise!


1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml



1 whole chicken, pre-cooked, skinned and deboned

1 tablespoon oil

30 ml medium Rajah brand curry powder

1 wine glass good dry red wine

A squeeze lemon juice to taste

3/4 pint (150 ml) mayonnaise (Start with 150 ml and keep tasting to see

if you need a little more)

1 1/2 – 2 medium to large onions, finely chopped

1 tablespoon good quality tomato paste

30 ml smooth apricot jam (You might need a little more as it

has been watered down over the years. Taste and add a little more if needed)

30 ml double whipping cream

Salt to taste

Pepper is optional (A touch cayenne if you wish)



Pre-cook or steam chicken. Reserve stock (liquid’s of chicken) Set

aside to cool and debone.

Once chicken has cooled, scoop off chicken fat from the surface of

cooking liquid and use this to saute your onions together with

adding a bit of oil if fats are not enough (Chicken has more than

enough fat today). Saute onions gently for 3-4 minutes.

Add curry powder, tomato paste, wine and lemon juice.

Cook for 5 minutes. Then add mayonnaise, cream and jam .

Simmer on very low for 3 minutes. Add salt to taste and some pepper if

you wish. Lastly add your deboned chicken pieces diced up.

Serve with fluffy white steamed rice and a green salad.

Ouma’s or Grandmother’s Sweet Potatoes in Old Fashioned Boerekos Style! Lovely served with Roasts. Sweet but Delish! Vegan and Vegetarian friendly!

This is real South African Boerekos or Afrikaner fare.

Lovely if done with ordinary potatoes too. Especially if you are out

of sweet potatoes.

This dish originates from the Dutch Settlers. Served as a vegetable

side dish.

Lovely served with a Sunday roast. Use a simmer ring or metal

plate under your pot if you have one to prevent burning.

You may par-cook your potatoes for 10 minutes steamed in sealed container with 3 mm water and then cut into thick slices. Peels come right off.

Add sugar to taste. You may bake this dish on a cookie sheet in oven too.

Try to not disturb potatoes whilst cooking as they are best left alone on a low heat for an hour or so or until all moisture is absorbed.



2 lbs (900g) sweet potatoes, washed (peeled and sliced)

dried naartie peel (optional)

3 oz (85.05 g) butter

250 ml water

1 cup (230 g) golden brown sugar

cinnamon stick

nutmeg, to taste (optional)

to taste


Wash potatoes in salted water. Place in a heavy bottomed stew pan together with dried naartie peel, 3 oz butter,

stick cinnamon, 1 cup (230 g) golden brown sugar, salt to taste and 1 small cup of water.


Simmer gently and when the potatoes are cooked, and the water

has boiled away, increase the heat and fry to a golden brown.

Remove the cinnamon sticks and naartjie peel before serving.


Note: A heavy bottomed pot should be used with metal plate or simmer ring placed beneath pot or sweet potatoes tend to burn instead of brown.

You may add a little white wine if desired or replace water with wine. *Add salt to taste only once potatoes are really soft as salt too soon will prevent them from






Old Cape Sweet Pumpkin in Boerekos Style – Baked Butternut or Pumpkin – 2 Delicious Recipes both Vegetarian and Vegan friendly!

A real Boere-Style recipe in South Africa – Very Delish served with Roast beef, chicken, lamb or pork. In fact, this goes with just about anything. This is Boerekos at it’s very best from the Old Cape Dutch Tradition!


Old Cape Pumpkin

Use a Boer pumpkin (dry – not a watery one), butter, sugar and a stick cinnamon.


Peel the pumpkin and cut into 3 inch pieces. Place a layer in a baking dish (not glass), Sprinkle sugar over and put pats of butter and a few sticks of cinnamon on top.


Bake in oven. Do not use any water. Pumpkin has plenty of water.


Tips: Use a heavy bottomed pan if preparing this on stove top. I prepare this on stove. For a stronger cinnamon flavour you may use the rolled cinnamon rather than the sticks which are more economical.


If doing this on the stove-top, use the lowest possible heat setting with just a sprinkling water to prevent burning, due to sugar content.

You may also begin the dish by dissolving the sugar and butter on stove top, together with cinnamon sticks, followed by adding your sliced pumpkin pieces.


Baked Butternut or Pumpkin…Very Nom-Nom! 


Very South African. This sticky sweet pumpkin is always a winner!

Serves 4



500g pumpkin or butternut, peeled and cut in large chunks

50g butter

45ml (3 Tbs) syrup

2 sticks cinnamon



Preheat oven to 180 C.

Place the pumpkin or butternut in a Metal casserole with the cinnamon.

Melt the butter and syrup together and pour over the pumpkin.

Bake, covered, 45 to 60 minutes.

For the last 10 minutes, remove the lid to let the liquid evaporate. The pumpkin or butternut chunks will be soft and sticky.


Hints! I use 75 ml sugar to 500 g weighed and peeled pumpkin. A metal oven pan will conduct the heat better! Cheaper on electricity if done on stove-top with a metal simmer ring or metal plate placed beneath pot. I use the metal plates which I unclasp from my very old 1960’s – 1970’s snackwich maker


The Late Granny Farndon’s Famous Bread and Butter Pudding that all the little Farndons grew up on.


This comes from a very old friend, Ced – The son of the late granny Farndon who has also since passed on. 

I must’ve tried 20 bread and butter puddings until I got to this one and have never tried another since!

So grateful for this recipe! I searched all my life for a good Bread and Butter Pudding!

A Big Thank You Granny Farndon and Ced in the upstairs!

You won’t be forgotten for this one!  😉


A great way to use up left over stale white bread



125 ml cup stale or fresh breadcrumbs (4 oz)

64 ml cup sugar (2 oz)

62.5 ml butter (2 oz)

500 ml milk (1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml )

2 extra large eggs

Apricot Jam



Boil milk.

Pour over the bread.

Add sugar and butter.

Allow to cool.

Beat eggs well and add to the mixture.

Grease a pie dish.

Put a layer of jam on bottom of dish and pour over the mixture.

You may use the back of large spoon.

Bake at 180 C / 350 F until done.

Serve and enjoy!

Baked Orange Pudding This is one of my all time winter favourites. The bonus is it forms is own sauce beneath, whilst baking.

A self saucing pudding that is so delicious you will need to double or even triple the recipe. There is never enough to go around!


Serves: 3 at 265 g per serving.   Total calories per serving: 464.    Weight of Whole recipe: 794 g   Total Calories in Whole recipe: 1,392



2 large eggs, separated

250 ml Sugar

62.5 ml Cake Flour

250 ml milk

180 ml freshly squeezed orange juice & the zest, grated finely

25 ml melted butter



Beat the yolks and gradually add the sugar. Beat until creamy. Sieve the flour and add to the egg mixture alternately with the milk. Add the orange juice together with zest & melted butter.

Beat the egg whites until stiff but not dry and fold into the orange mixture with a metal spoon.

Pour into a greased ovenproof dish and place in a large dish half-filled with water.

Bake at 180 C for 45 minutes or until set and golden brown. This pudding will form a delicate crust on top and a sauce underneath.

Serve hot with cream or custard.

Baking the pudding in a dish with water (bain-marie) will prevent the sauce from curdling. Recipe is the one, bottom right of page

Janeen Theresa Schubach's photo.
Baked Orange Pudding Bottom Right of Page. You may replace the oranges with lemons or limes if you wish.

Malva Pudding ~ This recipe comes from a South African cookery book, “A Table at the Cape” by Helmine Myburgh and is soo Delish !!

Delicious and well loved country wide! This is a traditional South African pudding, that may be served hot with vanilla ice-cream, custard sauce or brandy flavored cream. The recipe may also be doubled.

Serves: 4    Serving Size 273 g  each    Calories per serving: 854    Calories in whole recipe: 3,418    Weight of whole recipe: 1091 g

Notes if you want to lower calories:

Your cake batter: You may take the sugar down to ½ cup (125 ml) or (118.875 g) to reduce sweetness and calories but remember in cake formulas flour equals weight of sugar. Do not drop sugar by more than 10 – 20% the weight of flour

Jam: You might need a little more if manufacturer has watered it down.

Adding sugar and butter to sauce: Add to taste. If prefer you may add less sugar or up to 250 ml if dough has not been made too sweet. – You may reduce butter in sauce down to 115 g or even right down to 30 g if you wish. So just add to taste.

If lowering calories click here to recalculate and then just copy paste below ingredients into


20ml butter

250 ml (237.75 grams) castor sugar

2 large eggs (size number 3)

12.5 ml apricot jam

5 ml bicarbonate of soda (Baking soda)

125ml milk

5ml white vinegar

250 ml (125 g) cake flour

Pinch salt


250 ml cream

180 ml sugar
125 g butter

125 ml milk (Milk may be replaced with brandy, water or orange juice)

5 ml vanilla essence

60 ml (38 g) custard powder to thicken is optional (Must be a thin pouring custard sauce)


Cream butter and sugar.

Add eggs one at a time beating well after each addition.

Add the apricot jam.

Stir the bicarbonate of soda into the milk and add the vinegar.

Add the sifted flour and salt to the butter and sugar mixture,

alternating with the milk.

Pour the batter into a well buttered oven dish and bake 180 C for 45 minutes.

Prepare the custard by stirring a little milk in to form  thick paste.

Slowly add the rest of the milk and put on low heat while

continuously stirring all the time until cooked and bubbling.

If lumps form, use an electric beater or stick blender to beat it out

until smooth.

Add the rest of your ingredients, and just warm it up until hot but

do not allow it to boil.

As soon as the pudding comes out of oven, prick pudding all over with cake tester or tins of

fork and immediately pour the hot custard sauce over, so that it can soak through.

Serve and Enjoy!