Hot German Bacon Potato Salad – Absolutely Drop Dead Delicious!! You will come back for more so make lots!! This is Totally Addictive!!

I tend to leave my skins on as I prefer the added extra nutrients and fiber so if you do just wash or scrub your potatoes very well.

For an extra flavour boost you may add some of your homemade

gelatinized Chicken Stock and rendered Chicken Schmaltz or Fat to this dish – Delish! 🙂

Apple cider vinegar and sugar are added in accordance with your own taste.

If out of apple cider vinegar you may substitute with plain vinegar or by adding some of your whey, leftover from making Greek yogurt, cream or cottage cheese as it has a tendency to become very sour and vinegary on standing or when bottled.

3 large potatoes, peeled or skins left on – It’s up to you
30 ml (2 Tbsp) oil
1 cup sliced onion
3 slices of bacon (I like streaky bacon)
1 tsp (5 ml) black pepper
1 Tbsp (15 ml) salt
1/4 cup (60 ml) apple cider vinegar (optional) added to taste and may be omitted
1/4 cup (60 ml) sugar (optional) added to taste and may be omitted
1 cup (250 ml) green or spring onions, chopped

Wash and scrub your potatoes if you are going to leave the skins on or peel the potatoes if you prefer – you may leave them whole.

Steam or boil your potatoes for about 25 minutes or until fork tender. Do NOT add any salt or your potatoes or will remain hard and not soften up.

Drain potatoes in colander or a large sieve.

Heat oil in saucepan and add in given order – add your sliced onions, bacon, black pepper and a little salt to taste.

Break up your bacon in saucepan with spatula and cook until bacon has browned.

Add the apple cider vinegar to taste – You don’t need to add all of it – so add it according to your own taste.

Add the sugar to taste – you also do not need to add all of it and it is entirely up to your taste.

Cook on medium heat until sugar dissolves.

Chop up your spring onions and slice or dice your cooked potatoes into small pieces.

Add your spring onions and potatoes to your saucepan together with 1 teaspoon salt and a 1/4 teaspoon of black pepper to taste.

Gently toss all together until combined. Top with more bacon and green onions if desired.

Serve warm.



Miraculous Most Fluffiest Magical Mashed Potatoes Ever!! The Secret is out !!

Use a steamer and a ricer or if you don’t have one you may use the back of a large tablespoon together with a colander or a large sturdy sieve.
To see what a ricer looks like click here. Look out for them in bake-ware shops.

The key to the fluffiest mashed potatoes begins with using the proper potatoes and keeping them as dry as possible during cooking – The secret is to steam your potatoes – together with the best tool for the job called a ricer.
The best potatoes to use are Yukon Gold – or – russet or Idaho potatoes. In South Africa they are the very floury large round ugly dirty skinned potatoes – Those lovely potatoes that burst open in curries and stews. They also have the highest starch content which makes them the perfect potato to use.
Add NO salt whatsoever to your potatoes or they will NOT soften up! Season only once they are fluffy soft.
Potatoes steam very well in a microwave steamer which is built for this purpose and is what I use.
You may steep any flavourings you like in your milk, like rosemary, garlic or any aromatics you wish to add to your mashed potatoes.
The amount of the below ingredients should take about 20 – 25 minutes to steam.
900 g (2 lb) Yukon Gold – or – russet or Idaho potatoes
1/2 cup milk
1/2 cup butter
2 hefty pinches salt (kosher if you like)
small pinch black or white pepper – which ever you prefer
rosemary, garlic or any aromatics you wish to add – Optional
nutmeg – I love adding freshly grated to taste

Peel, cut and halve the potatoes or you may have them in pretty big chunks.

Find a microwave steamer if you have one or you may use a conventional steamer or pot designed for the purpose of steaming.

Set the steamer basket over about 2 inches of boiling water.

Arrange potatoes in steamer basket in a single layer so they cook at a uniform rate.

Using thongs place your softened steamed potatoes into the center of your ricer called the hopper. Fill the hopper to about 2/3 rd’s of the way and press down with the handle like a kind of like a citrus press and all your wonderful steamed potatoes will rice out at the bottom and sides through the round holes of your ricer or you may use a colander or a large sturdy sieve (placed over a bowl) using the flat back-end of a tablespoon, press through one potato at a time. If using a sieve or colander do not overload it.

Do NOT use a food processor, a blender or even a hand-held mixer, because they will shear through the potatoes and starch granules creating a very gluey – gooey mashed potatoes so best avoid these machines!

Melt butter in milk. Add your seasonings and herbs like rosemary, garlic, pepper and any other aromatics you would like to add. Swirl the heated liquid around to dissolve the salt into the liquid and to infuse the herbs because you don’t want to over-mix your ready riced potatoes.

Pour your heated buttermilk mixture over your riced potatoes and give it all a gentle stir so that it is nicely combined – Do NOT over stir or they will turn gloppy and or gluey!

Serve in a nice warmed bowl so that your mashed potatoes don’t get cold.

There you have it – 3 simple tricks to serve the fluffiest mashed potatoes EVER!

Enjoy! 🙂

Best Cream of Tomato Soup I have EVER had in my Life!! BEST on the Net!! Warning!! Addictively Delish!! Great for Meatless Mondays!! Vegan/Vegetarian-GMO Free!!

The Best Tomato Soup you will EVER eat !! Trust me !! This one just can’t be beat !! And has truly has become one of my TOP favourite Soups! 😉

The best tomatoes to use are the Italian oval-shaped ones which are also known as jam tomatoes but if you can’t get jam tomatoes ordinary tomatoes will do fine – Make sure they are a lovely ripe red and fresh. I don’t even remove the cores. I just puree the whole lot as the fiber is very good for you.   The skin of the Italian oval-shaped jam tomato disintegrates far better than the usual round shaped tomatoes which adds to the lovely red color that you see here – To puree or bottle tomatoes the Easy Peasy way see here.

For my dogs – They didn’t want to eat their tomato soup and wanted to know where their meat was ?  So I tossed in some stir-fried chicken pieces and pasta for them and that made them eat their supper! The soup is just lovely as is and does NOT go at all with chicken or pasta! – So don’t try it! But that’s the only way I could get my dogs to eat their soup
6 tablespoons (86 g) butter
1 onion (medium)
45 – 90 ml sugar, to taste
2 -3 chicken stock cubes (bouillon cubes) – or – your own homemade chicken stock to taste
Freshly ground black pepper to taste
1 cup sherry (optional)
250 – 375 ml heavy cream to taste
1/4 cup freshly chopped basil – You may use a light sprinkling dried to taste
1/4 cup freshly chopped parsley – You may use a light sprinkling dried to taste
Begin by dicing your onions or you may do this very quickly in food processor with metal blade on.
Melt your butter in a large heavy based pot or saucepan and gently saute your onions until translucent.
Place all your whole tomatoes into a very large micro-safe bowl and cover with dinner plate. Cook on high just long enough to soften them.
Once tomatoes are nice and soft you may with a hand-held blender, puree them directly in their bowl.
Add your freshly pureed tomatoes to your onions, stirring to combine.
Gradually add your sugar, carefully tasting in between to balance out the acid out with the sweet.
Stir in your chicken stock cubes or homemade gelatinized chicken stock, tasting for saltiness in between – balancing out your salty with your sweet. Be careful not to make it too salty.
Add some freshly ground black pepper to taste. Stir to combine.
Bring soup to a boil and then turn off the heat.
Stir in your basil and parsley. Add your sherry if you will be adding. Lastly stir in your cream to taste, or in part – swirling the balance into each individual serving bowl upon serving.

No Bake Milk Tart (Melktert) with Quick Microwave Oven Condensed Milk Filling – This is the Best Milk Tart Ever in South Africa! – Including 2 of the Best Ever Pastry Crusts!

This is the Best Milk Tart in South Africa – Ever!! With 2 of the Best Ever Crusts – A Biscuit or a Shortbread Pastry Crust. This is the BEST Milk Tart you will ever eat! It does NOT get better than this. I Promise this will become your favorite too!
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This is my BEST Milk Tart EVER! My Top Choice Ranked Number One!! Trust me!! I have been making Milk Tarts all my life!!

Makes: 2 Milk Tarts with a diameter of 23 cm (9 inches)
When measuring: Use a set of measuring spoons. The flour must be loosely packed and leveled off with back of a knife – NEVER compress the flour! This is baking law.
To economise you may use half butter to margarine but butter is always best.
Weigh your pastry if you have a scale and form it into 2 balls equal in weight. Place each ball in center of pie plate and press out. Easier if you have a pie pastry press which is a little hand-held gadget with sloping sides which presses out pastry onto bottom and sloped sides of foil pie plates as well as edges of foil dish or use the bottom of a glass if you don’t have one. With the tins of a fork press out decorative pattern along rim of foil plate. Trim off the excess pastry neatly with a knife.
Scottish shortbread Pastry Crust 1 (Baked):
180 ml Cake Flour – Loosely packed and leveled off with the back of a knife
2 Tablespoon castor sugar
Generous pinch salt
6 Tablespoons (90 ml) butter — you may use a hard, good tasting margarine or half and half
Preheat oven to 180 degrees Celsius (350 F ).
Sift together flour, castor sugar and salt.
Rub the butter into the flour until it forms crumbs.
Bring pastry together to form a ball.
Place each ball into the center of two 23cm / 9 inch diameter pie foil plates.
Press out pastry evenly making sure to even it out where the bottom meets side walls.
Use the tins of your fork around rim of plate edges to press out a pattern.
Trim and neaten pastry over hanging edges by gently running a knife around the outer lip circumference of plate.
Bake in preheated oven for 8 – 12 minutes or until golden brown.
Remove from oven. Set aside.
Biscuit Pastry Crust 2 (Instant – No Bake):
Do not add sugar if using Tennis biscuits as they are sweet enough – Only add the sugar if you are using South African Marie biscuits.
You may: Butter a 23 x 23 cm square container using square-shaped South Africa Tennis biscuits to line the bottom and exclude the butter.
For Lunch Box Milk Tarts: Butter the bottom of your lunch boxes. Prepare below recipe and press it into bottom of lunch boxes or you may omit the butter and just sprinkle a layer of biscuit crumbs onto bottoms.
You may bake and all in one tart in a flat square metal container (30 x 30 cm) at 180 C for 10 – 12 minutes or until light golden brown. Set aside to cool down before pouring in your filling.
Never be tempted to make a high or tall milk tart as the upper weight will compress out the air below and will result in a poor mouth feel. (I have tested it!)
200 g Tennis or Marie biscuits
122 g of hot melted butter
pinch salt or to taste
Add 22 ml sugar – Only if using Marie biscuits
Break up biscuits and place into food processor with metal blade on. Pulse until crumbs or place into a bag and crush with rolling-pin or feet until crumbs.
Dissolve butter until melted and hot.
Place biscuit crumbs into milk tart container you will be using and pour over the hot butter, blending all in well together with teaspoon until you have what looks like wet sand.–810/crumb-crust.asp
Press mixture into 2 pie foil containers or lunch boxes using a hand-held pastry press or the bottom of a drinking glass. Set aside.
Milk Tart Filling:
Use a large 5 liter bowl so boiling milk will not rise up spilling over sides thus messing up your microwave oven.
Make sure dry measures (cornflour) are scooped up loosely, without compressing and leveled off with the back of a knife. It is baking law!
When beating your milk tart filling before pouring into pastry cases try beating in air for extra lightness. It gives a better mouth feel. Easily done with a stick blender held at an angle. There is a knack to this but you will pick it up if you make them on a regular basis. Never over-beat the mixture, as the air will begin to collapse.
I prefer making my milk tarts before I go to bed so that by morning they have fully set.
1 (385 g) tin condensed milk (use a good brand like Nestle)
4 1/2 cups milk (1.125 liters) full cream milk (I like Jersey milk)
15 ml margarine or butter
3 extra-large eggs
80 ml corn flour
pinch salt
5 ml vanilla essence (Optional to taste: 1 – 2 drops almond essence, 3-4 caps caramel essence, 15 – 30 ml vanilla, 3/4 of a whole nutmeg grated)
Cinnamon for sprinkling
This is my quick ‘n easy microwave method for the filling – You will need 2 identical 5 liter deep microsafe bowls.
1. To a large micro safe oven bowl add your unsifted cornflour together with a pinch salt, followed by cracking over your eggs. Stir all together well with beaters or stick blender (do NOT switch on!) until all the cornflour has been incorporated otherwise you will have flour all over your kitchen! & then give it a quick whiz until smooth & set aside.
2. Bring all the milk to the boil in a microwave oven. Remove and use some of the hot milk to swish out all the condensed milk from the can. Return all the milk to bowl & continue cooking until it comes to a rolling boil, immediately with stick blender or beaters running in the other 5 liter bowl, pour boiling milk into cornflour egg mixture beating continuously. Give it a good whiz trying not to let temperature drop too much & put back in (a 1000 w microwave) oven for a further 3 minutes until you see it is starting to thicken up around the walls & edges of the bowl, once it does so quickly remove, beating again to smooth it out & put back in oven to cook a further 3 minutes until it begins thickening up again around the edges. Beat once again & taste. It should taste cooked. **Be careful not to overcook the cornflour as it will break down and begin thinning out. Once the cornflour tastes cooked it is done.
3. Whilst still hot, quickly beat in your butter followed by (all are added to taste) vanilla, caramel essence, 1-2 drops almond essence & grated nutmeg. I find this combination makes the filling taste so much extra special !!
4. Empty filling into pastry cases. Dust with cinnamon. Allow to cool down a bit & refrigerate to set.
Serve and Enjoy! 🙂

Grandma Lizzie’s Sour Cream Pound Cake is the Best under the Sun! With formula to Enjoy just the way You like it!

So rich, velvety and lovely! What’s to be expected from this great grandma-tested recipe! Lovely served with fresh berries or fruit like macerated or sweetened strawberries!
Grandma Lizzie passed away in 1986 at the ripe old age of ninety-seven, but she is remembered in a very special way each year at her family reunions because her pound cake is always on the menu. – Enjoy!

To reduce calories the sugar may be taken down to equal the weight in flour.
1 ml in a granulated sugar equals = into 0.85 g
1 American cup measures = 236.59 ml (237 ml) = 118.295 g (118 g)
1 stick of butter is equal to 113 grams.
1 oz = 28.3495 g
To create a less dense pound cake half the butter in the below recipe has been replaced with sour cream which may also be replaced with a salad oil, a buttermilk or a yogurt.
To Make Cake Flour: Weigh out one pound (450 g), or 3 ¾ cups of All-Purpose Flour.
Remove 7 Tablespoons (52.5 g) of the flour and place back in bag.
Add 7 Tablespoons (49 g) of Corn Starch to the flour. 7 g = 1 tbsp
Sift the flour and corn starch together, 3 to 4 times, set aside.
To make a true pound cake: Start by weighing your eggs in their shells – then follow by adding an equal amount in weight of butter, sugar and all-purpose or cake flour. You may then add a little vanilla extract, some baking powder and salt to taste or any other flavorings you like, like lemon zest etc.
2 sticks (226 g) butter, softened
3 (603 g) cups sugar
6 large eggs, at room temperature
3 American cups (354 g) all-purpose or cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 oz (227 g) container sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Grease and flour a 10-inch tube pan.
Preheat the oven to 160 C (325 F).
In the large bowl with electric beater, beat together the butter and sugar.
Add 1 egg at a time, beating thoroughly after each addition.
In another bowl sift together the flour, baking powder, and baking soda.
Add the flour mixture to the butter mixture and beat thoroughly.
Add the sour cream, vanilla, and lemon extract and beat thoroughly. The secret is to beat as much air into the batter as you possibly can.
Pour the batter into a greased and floured cake pan.
Bake in preheated oven for 1 1/2 hours or until a toothpick inserted into centre comes out clean. Cake should take approximately 1 hour and 20 minutes, however you may want to check yours sooner.
Remove pan from oven and allow to cool on a wire rack, for 30 minutes.
Carefully flip pan over to remove cake.
Allow to cool completely before slicing.
Enjoy! 🙂

Adapted From the book: At My Grandmother’s Knee

Best Ever Hot Milk Sponge Cake – So Light, Fluffy, Deliciously Moist and Buttery! – Use for cupcakes or as a layered cake. Enjoy! ;)

This Hot Milk Sponge Cake just can’t be beat! Trust me! 😉 A cake so light and fluffy with a deliciously moist and tender crumb! Nothing short of amazing! Thanks to the addition of hot milk which works the magic! This cake works very well as a layered cake which can be filled with a lovely lemony curd. The texture of this cake is just delicious! Eat Your heart out and Enjoy! 😉
For extra added lightness you may sift your dry ingredients 3 times.
Never open the oven door during the first 10 minutes of baking.
This cake may be flavored with lemon or orange zest or even with some liquor if you wish 😉
120 grams of fresh whole milk
60 grams of butter
165 grams of Cake flour (all-purpose)
6 grams of baking powder
165 grams of sugar
3 medium eggs at room temperature
1 teaspoon vanilla essence
a pinch of salt
1. Preheat oven to 175 C (350 F)
2. Grease and flour 2 single layer cake pans – Tapping out excess flour.
3. Sift flour together with salt and baking powder twice. Set aside.
4. Place butter together with milk into saucepan and heat until the butter is melted. Set aside.
5. In a separate bowl, beat the eggs and vanilla for about a minute. Add the sugar to the eggs in stages allowing the mass to mount up until light, fluffy and treble in volume and begins to leave a trail.
6. Fold in the sifted flour mixture into the egg mixture.
7. Heat the milk together with the butter until butter melts. Pour into flour egg mixture with a spatula fold it in gently being careful not to knock the air out – pour mixture into pre prepared cake tins and bake in preheated oven at 175 ° C for 25-30 minutes or until tests done with toothpick. Allow to cool in tins for about ten minutes before turning out to cool completely on a rack.
Recipe adapted from: Tish Boyle’s “Cake Book”

Adelaide’s Brown Sheet Chocolate Cake with a choice of 2 Chocolate Frostings. A Very Delicious Moist Cake! A Past Winning Recipe from You / Huisgenoot Magazine South Africa – Enjoy!

A very delicious moist cake! Past winning South African recipe from a little town called Adelaide in South Africa. If you double this recipe you will have a 2 layered cake or a pan bake. This recipe became very well-known throughout South Africa and was very popular at fetes, fairs, home industries and birthday parties and still is today – So suck it up and Enjoy! 😀
Use a standard round cake pan to bake as a single layer cake. If you double the recipe you will need 2 single layer cake pans.
For a buttermilk substitute: If you make Greek yogurt, cottage or cream cheese you will have plenty of buttermilk – OR – use 15 ml strong vinegar or fresh lemon juice added to bottom of 250 ml cup measure and top up with milk. Set aside to thicken. Use in place of buttermilk. This is a moist cake. Enjoy!
Ingredients (Cake):
1 cup cake flour
200 ml sugar
pinch salt
62.5 g butter
125 ml water
62.5 ml Sunflower oil
62.5 ml Cocoa Powder
62.6 ml buttermilk
2.5 ml bicarb
5 ml baking powder
1 extra large egg
Preheat oven to 200 degrees Celsius.
Grease single layer or 2 cake pans or a deep spring form pan.
Sift cake flour, sugar and salt together twice.
Heat butter, sunflower oil, water and cocoa in a saucepan/microwave until boiling. Let the mixture cool off a little bit… (Slightly).
Pour cooled (body temperature) mixture gradually over dry ingredients mixing well.
Mix in the buttermilk and bicarbonate of soda.
Beat up the eggs slightly and mix into the buttermilk mixture.
Pour the buttermilk mixture into the flour mixture mixing well.
Pour mixture into greased baking pan.
Bake 25 minutes or until tests done or when metal skewer comes out almost dry it is done.
Ingredients (Icing 1):
30 g butter or margarine
19 ml buttermilk
15 ml cocoa powder
100 g icing sugar
20 ml vanilla / caramel essence
Method (Icing 1):
Heat butter, buttermilk and cocoa until boiling point. Remove from heat.
Sift the icing sugar into buttermilk mixture. Stir and add the vanilla essence, mixing well. Keep mixture warm until cake comes out of the oven.
Immediately cake comes out of the oven, pour over the warm icing (cake will suck some of it in).
Allow to cool down and cut into 5 cm squares if you have doubled recipe as for a pan bake or serve as a single layer cake with icing poured over.
Lower Calorie Chocolate Icing 2 (with a box of Moir’s Chocolate pudding):
This will lower your calories cutting back on all those calories sugar contains. And will remain delicious without all that sugar hitting your stomach like one great bomb!
250 ml (250 g) Milk or Buttermilk
1/2 Box (45 g) Chocolate pudding (Moir’s brand in South Africa)
7.5 ml Cocoa powder
37 g sugar
knob of butter (Optional)
vanilla essence (Optional)
Mix pudding powder with 150 ml milk, cocoa and sugar blending all to mix.
Boil the remaining milk. Remove from the heat and stir in the above milk, cocoa, sugar mixture.
Place back onto the heat. Allow simmering and stir for 1 minute.
Keep warm and set aside. As soon as cake comes out of the oven pour over the warm icing.