Now the murder and love stories took up so much space there are not many pages left to write out the recipes. So I’ve chosen just a few of my favourite Karoo dishes. Some recipes that are not from the Karoo just pushed their way in because they are so lekker.
I am sorry for the vegan Seventh-day Adventists because most of the recipes have Karoo lamb or butter and eggs, but there are still a few they could try.
Make sure the meat and dairy you use come from a proper farmer: a free-range or game farmer. Animals should live in the sunshine and eat from the veld.
Using a hotbox
A hotbox is a big cushion filled with polystyrene balls with a soft hole in the middle for your pot, and a cushion lid. Using a hotbox saves a lot of electricity, and it is the best way to slow-cook food. It cooks overnight or while you are at work.
These days you can buy hotboxes. I got one at a church fête long ago; it is covered with a lovely orange shweshwe cloth. My mother used to put her pot on a wooden board and wrap it up in a duvet and put a pillow on top, and it worked just as well.
It is important that the food is covered with fluid and that the pot is almost full. (A half-full pot will stay warm, but won’t cook.) A hotbox is perfect for soups, stews, curries, rice or other grains. Just bring the food to the boil and pop it in the hotbox. The pot will stay very hot for at least 2 hours. If you are cooking a grain, make sure you don’t add too much water or it will overcook.
No moisture is lost in the hotbox so you may need to heat your dish in the oven or on the stove before serving if you want to cook off excess liquid.
Measurements
T = tablespoon (15ml)
t = teaspoon (5ml)
cup = 250ml
All eggs used are size Large.
MEAT
These meat dishes serve 4–6 people, depending on how hungry they are.
MARTINE’S TENDER MUTTON CURRY (WITH SAMBALS)
1 T ground turmeric
1½ T paprika
2 T ground coriander
1 t ground black pepper
1 t salt
¼ cup chopped fresh garlic (about 6 cloves or 30g)
3 T chopped fresh ginger (15g)
2–4 chillies, chopped
1kg mutton or lamb neck or knuckles (i.e. cut up lamb shank)
2 medium aubergines (500g), cut into 2cm chunks
5 T sunflower oil
1½ T cumin seeds
2 t fenugreek seeds
1 T mustard seeds
6 cardamom pods, cracked open
½ cinnamon stick
2 large onions, peeled and thinly sliced
800g large ripe tomatoes (about 8), peeled and chopped
4 medium potatoes, peeled and chopped into 2cm chunks
1 T garam masala
1 cup chopped fresh coriander
• Prepare 24 hours before serving – this is very important. The meat needs the long slow-cooking to become tender, and the spices need time to give the best flavour.
• Begin by mixing all the ground spices (except the garam masala) and the salt with the garlic, ginger and chillies. Rub the spice-mix into the meat very well and set it aside.
• Salt the aubergines with about 1 t salt and set aside. Heat the oil in a big, heavy ovenproof pot until very hot. Add the seeds and whole spices and stir until their smell fills the kitchen and the mustard seeds begin to pop. Add the onions and turn down the heat to medium–high.
• When the onions are soft, rinse the aubergines, add them to the pot and cook until they have a little colour.
• Now add the lamb with all its spices and keep stirring to stop the spices from catching on the bottom of the pot. When the lamb is just brown, add 1 cup water and cover the meat with the chopped tomatoes. Bring to a simmer and cook on the stove for about 15 minutes.
• Prepare your oven or hotbox. (See instructions above on using a hotbox.)
• In the oven: cook, covered, at 150°C for 2 hours. Then switch off the oven and leave to cool. Keep in the fridge overnight.
• In the hotbox: make sure your curry is hot and covered with liquid, and that the pot is almost full. (If there is a lot of empty space the food will not cook properly.) A cast-iron pot of 24–26cm is best. Leave the pot in the hotbox for about 4 hours or overnight, then reheat and put back in the hotbox. Repeat this every 4 hours if you have time.
• The next day, about an hour before you are ready to eat, boil the chopped potatoes in very salty water until they are well cooked (15–20 minutes). Drain and add to the curry, together with the garam masala. Put the pot in the oven without the lid and cook at 190°C for about 50 minutes or until the liquid has thickened.
• The hotbox method may have more liquid and may need more time. It will be ready quicker if you move the curry into a wider pot or dish when you put it in the oven.
• Taste, and maybe add a pinch of salt or pepper. Garnish with the fresh coriander and serve with basmati rice, sambals (see below) and poppadoms.
SAMBALS
Cucumber Sambal
½ cup plain yogurt
½ t salt
1 T chopped fresh mint
10cm piece of cucumber, diced
1 small red or yellow sweet pepper, deseeded and diced
½ red onion, peeled and finely chopped
3 T chopped fresh coriander
1 T vinegar
• Mix all the ingredients together.
Tomato Sambal
2–3 tomatoes, chopped
2 T lemon or lime juice
½ t finely chopped chilli, or chilli powder
½ t salt
1 t sugar
1 t toasted cumin seeds
1 spring onion, chopped
• Mix all the ingredients together.
REGHARDT’S BOBOTIE
⅓ cup raisins or sultanas
1 T ground coriander
4 t ground turmeric
1 t ground black pepper
1½ t ground cumin
½ t ground cinnamon
¼ t ground ginger
¼ t ground fennel seeds
¼ t ground fenugreek seeds
¼ t ground black mustard seeds
¼ t cayenne pepper
1½ t salt
Pinch of nutmeg
Pinch of ground cloves
¼ cup butter (60g)
2 onions, peeled and finely chopped
1 clove garlic, crushed
1 t chopped fresh ginger
500g mince (lamb, ostrich or game)
1 cup grated carrot
1 slice bread, soaked in 3 T milk, lightly squeezed then mashed with a fork
¼ cup flaked almonds (15g)
¼ cup apricot jam (home-made is best – see recipe on SWEET)
3 T lemon juice or 2 T wine vinegar
1 egg
Custard Topping
3 eggs
1 cup milk
1 cup cream or sour cream
½ t salt
½ t vinegar
Grated zest of ½ lemon
6 lemon leaves
• Soak the raisins or sultanas in hot water and set aside.
• Put all the ground spices into a small bowl, and mix together.
• Heat the butter in a large pan and gently fry the onions until they just begin to change colour. Now add the garlic, fresh ginger and the mixed spices, and cook for a minute or two.
• Add the minced meat and brown lightly, stirring to break up any lumps. Then add the grated carrot and remove from the heat.
• Stir in the rest of the ingredients, including the drained raisins or sultanas, adding the egg last so that it does not cook. Taste to check seasoning and then tip the mince mixture into a rectangular ovenproof dish (about 15 × 25cm and at least 4cm deep).
• To make the topping, beat the eggs and add the milk, cream, salt, vinegar and lemon zest, and mix well. Pour over the meat in the dish.
• Stick the lemon leaves into the bobotie until just the tips are showing.
• Bake at 200°C for 20–25 minutes until golden brown.
• Bobotie is delicious with anything, but is traditionally served with yellow rice (rice cooked with turmeric, raisins and cinnamon, with honey and butter forked in afterwards), fruit chutney, sliced bananas, and a chopped tomato and onion salad.
Tips
• If you are not able to use home-made jam (made with apricot kernels), you can add two crushed apricot kernels to give the bobotie that almondy flavour. You need to break the shell of the apricot pip with a hammer or half-brick to get to the kernel inside. You can also buy apricot kernels from health shops.
• If you prepare this dish in advance, keep the topping separate until just before you bake it.
• If you like it hot, add extra cayenne pepper, but then serve yogurt with your bananas to cool things down.
TAMATIEBREDIE
1kg tomatoes, peeled and chopped
5 T sunflower oil
1kg mutton neck or knuckles (if you can’t get mutton, use lamb)
About ½ cup plain flour for coating the meat
2 medium onions, peeled and chopped
2 T butter
5 whole cloves
6 whole allspice
10 peppercorns
1 cinnamon stick
1 t whole coriander
4 t ground coriander
1 t ground cumin
½ t ground black pepper
Pinch of ground nutmeg
Pinch of ground mace
2–3 cloves garlic, chopped
2 t chopped fresh ginger
100g tomato purée
2 t salt
2 t sugar
4 medium potatoes, peeled and cut into 1–2cm cubes
1–2 T vinegar
• Cut a small cross in both ends of the tomatoes. Scald them in boiling water for two minutes and then plunge them into cold water. This makes the skins come off easily. Peel and chop the tomatoes.
• Heat the oil in a heavy ovenproof pot. Coat the meat in flour and then brown it in the hot oil, frying only a few pieces at a time and being careful not to burn the flour. Once the meat has all been browned, take it out of the pot.
• Fry the onions in the butter in the same pot for a few minutes. Add the whole spices and cook until the onions are soft. Add the ground spices, garlic and ginger, and fry for another minute. Return the meat to the pot and add the chopped tomatoes, tomato purée, salt and sugar, and bring to a simmer.
• Prepare your hotbox or oven. (See instructions above on using a hotbox.)
• Either put the pot in the hotbox for the day, reheating every 4 hours if possible and returning to the hotbox, or cook covered in a preheated oven at 120°C for 4 hours. Remove from the oven and let it stand.
• Boil the chopped potatoes in very salty water until cooked (15–20 minutes).
• About an hour before serving, add the cooked potatoes, take the lid off the pot, and put it in the oven at 180°C or simmer it on the stove until the sauce is thick. If you are using the stove, be careful not to let the bredie catch on the bottom of the pot. The meat should be very soft now (falling off the bone). Just before serving, stir in the vinegar, according to taste. Now taste again and see what it needs. It will probably enjoy a good sprinkle of salt and freshly ground black pepper.
• Serve with rice and green beans.
Tip
• I usually use sunflower oil for frying and baking, but you can use any oil that doesn’t have a strong flavour and gets nice and hot.
VETKOEK MINCE
This is the curry mince that you make to eat with vetkoek. The recipe for vetkoek is on VETKOEK.
3 T butter
500g minced beef steak
1 medium onion, peeled and chopped
½ t ground turmeric
1 t ground coriander
1 t ground white pepper
4 whole cloves
1 bay leaf
2 large tomatoes, peeled and chopped
1½ t salt
2 cups water
¼ cup green tomato chutney or any other tart fruit chutney
• Melt the butter in a heavy pan over medium–high heat. Add the minced meat and stir to separate any lumps. Cook the mince, stirring the whole time to stop it from sticking.
• When the mince is a lovely deep-brown colour, add the onion and cook until soft.
• Turn down the heat to medium and add the spices. Cook for a few minutes and then add the rest of the ingredients.
• Simmer the mince for about half an hour or until thick and delicious.
• Taste it to see if it needs a little more salt or maybe a squeeze of lemon juice.
Tips
• Browning the mince properly at the beginning does take a while but it is worth it. It gives the dish a special flavour and richness.
• Cut halfway through the vetkoek and then use the tip of the knife to cut the rest of the way without cutting through the crust. This makes it easier to eat once you have filled it with the delicious mince. You can also add a little more chutney into the mince-filled vetkoek.
SWEET
APRICOT JAM
1kg firm, unripe apricots
1kg white sugar
Juice of 1 lemon (optional, if fruit is ripe)
10 apricot kernels (removed from the pips)
• Cut the apricots in half, and take their pips out before you weigh them. Measure exactly the same weight of fruit to sugar and mix together. Leave overnight.
• Put the fruit in a large, heavy-based pot. Add the lemon juice (if your apricots are a bit ripe) and the apricot kernels. Put the pot on the stove over a low heat and stir until all the sugar has dissolved. Then bring to the boil.
• Put the lid on for 3 minutes to dissolve any crystals on the side of the pot, then take the lid off and boil over a medium heat until the jam starts getting clear and reaches ‘setting point’ (20–25 minutes). Stir the jam every now and then to stop it from sticking on the bottom, but not too often or it will crystallise.
• To test if the jam has reached setting point, put a drop on an ice-cold plate. Make sure it is thick and sticky, not runny. If you hold the plate at an angle the jam should make a little blob that does not run. When you have made jam a few times you will see by the way it falls off the spoon when it is ready.
• Pour the jam into sterilised jars, making sure each jar has a few apricot kernels. Once it has cooled a little, seal with hot, melted candle wax and screw the lids on tight. You do not have to use the wax, but it will help the jam stay fresh for many years.
Tips
• The apricot kernels give the jam a nice almondy flavour. Use a hammer or a half-brick to break open the apricot pips to get to the kernels. You can also buy apricot kernels from health shops. The almond flavour takes a month or two, and just gets better and better.
• Use unripe fruit for the best jam. It has the most pectin and its flavour will last the longest. If your fruit is a bit ripe, add lemon juice (which has extra pectin).
• To sterilise jars: wash them in hot soapy water, then put in the oven at 100°C for 20 minutes to dry out. Put the jam in the jars while they are both hot.
TANNIE KURUMAN’S MELKTERT
Crust
1¼ cups cake flour
⅓ cup icing sugar
¼ t salt
½ cup cubed butter (125g), softened
2 egg yolks
• Sift the flour, icing sugar and salt together.
• Add the butter and egg yolks, and cut them into the flour with a knife. Using your fingers, knead very gently until the butter is mixed in. Wrap the dough in cling film and leave to rest for 30 minutes in the fridge.
• Roll out the dough on a floured surface and fit into a well-greased 24cm pie dish.
• Prick the base with a fork.
• Bake for 15–20 minutes at 200°C.
Filling
Ingredients A:
2 cups milk
1 T butter
Pinch of salt
⅔ cup sugar
Ingredients B:
1 cup milk
2 T cake flour
¼ cup corn starch
Ingredients C:
2 eggs
1 t vanilla extract
Topping
Cinnamon sugar
• Heat ingredients A (milk, butter, salt and sugar) in a saucepan, stirring until the sugar has dissolved.
• Mix ingredients B (milk, flour and corn starch) in a bowl, and pour A onto B. Mix well and return to the saucepan.
• Cook the mixture, stirring all the time, for about 5 minutes until it has thickened and the floury taste has gone.
• Beat ingredients C (eggs and vanilla extract) in a bowl. Slowly whisk the hot mixture into C and mix well. Return to the saucepan and cook gently until thick (2–3 minutes).
• Pour the custard into the baked pastry crust and let it cool and set. Sprinkle on lots of cinnamon sugar before serving.
Tips
• To make cinnamon sugar, mix equal parts of ground cinnamon and brown sugar.
• You can dust the top of the milk tart with just cinnamon instead of cinnamon sugar.
MANGO SORBET
2 sweet, ripe mangoes, peeled and chopped Yogurt or lime juice (optional)
• Freeze the mango flesh for 3 hours or until quite hard, but not rock solid.
• Blend well with an electric beater and put back in the freezer.
• You can add a spoon of yogurt or a squeeze of lime juice before serving.
Tips
• This recipe depends on the mangoes being very delicious. If they are only average you may want to add cream or yogurt to your mixture before freezing, or drizzle a little honey on top.
• If the mango has frozen rock hard, wait a few minutes before you blend it.
THE PERFECT BUTTERMILK CHOCOLATE CAKE
Cake
¼ cup water
220g butter
½ cup cocoa powder (60g)
1¾ cups brown sugar
2 eggs
1¾ cups buttermilk
1 t vanilla extract
2 cups cake flour (240g)
1 t bicarbonate of soda
1 t baking powder
½ t salt
• Preheat the oven to 180°C. Line the bottom of a 28cm cake tin with baking paper and grease the paper and the sides of the tin with butter.
• First, put the water into a saucepan, and then add the butter and cocoa powder. Heat until hot but not boiling.
• Beat the sugar and eggs together, and mix in the buttermilk and vanilla extract. Then add the hot cocoa mixture and mix well.
• Sift the flour, bicarbonate of soda, baking powder and salt together, and add to the cocoa mixture. Mix well again.
• Pour the mixture into the cake tin and bake for 50–55 minutes. Let it cool in the tin.
Icing
1½ cups sifted icing sugar (200g)
½ cup butter (125g)
¼ cup sifted cocoa powder (40g)
¼ cup buttermilk
¼ t salt
½ t vanilla extract
1 T rum
• Heat all the icing ingredients, except the rum, in a saucepan over a medium heat, stirring all the time and whisking out any lumps. Bring to the boil and remove from the heat. Add the rum.
• Let the cake and the icing cool completely before spreading or pouring the icing.
Tips
• Make the icing when the cake is in the oven so it has time to cool completely.
• The warm icing also makes a delicious chocolate sauce that you can put on ice cream.
• If you don’t have rum, you can use brandy, but rum and chocolate do make a special magic.
THE MECHANIC’S CHOCOLATE MOUSSE CAKE
240g dark chocolate
½ cup butter (125g)
1 t vanilla extract
4 eggs
¼ cup caster sugar
Pinch of salt
Grated zest of 1 orange
• Melt the chocolate, butter and vanilla extract in a bain marie. (I put the ingredients in a small heatproof bowl rested over a pot of boiled water, off the heat.)
• Beat the eggs, sugar and salt until very thick and silky. This will take at least 5 minutes with an electric beater on high speed. This is very important and must not be rushed. The mixture will get thick and foamy, about five times its original volume.
• Add the orange zest and then fold in the melted chocolate butter.
• Pour the batter into a lined and greased 23cm spring-form cake tin and bake at 160°C for 35–45 minutes or until the top of the cake begins to crack.
• Leave in the tin to cool, then take out and fill the hollow bit on top with whipped cream and berries or nuts.
Tips
• Use dark chocolate with about 35–40 per cent cocoa solids. Do not use very dark chocolate or chocolate with more than 45 per cent cocoa solids, as this will make your cake dry, bitter and heavy.
• This cake may look a little flat, but this is so you can fill the middle with delicious whipped cream and berries or nuts, or even poached kaalgatperskes (nectarines).
HONEY-TOFFEE SNAKE CAKE
Dough
½ cup milk
2 T sugar (30g)
1 T honey (20g)
1 t instant dried yeast
2 cardamom pods
2 cups cake flour (240g)
¾ t salt
Pinch of ground nutmeg
1 egg, beaten
100g butter, softened
Honey-Toffee Topping
3 T butter (45g), softened
75g icing sugar
1 egg white
2 T honey (40g)
30g almonds, chopped
• Put the milk, sugar and honey in a saucepan and gently heat until warm. It must be slightly warm, not hot, or it will kill the yeast. Add the yeast and set aside.
• Crack the cardamom pods with a mortar and pestle. Remove the pods and grind the seeds, with a little sugar, into a powder.
• Sift together the flour and salt, and add the nutmeg and powdered cardamom.
• Add the yeasty milk and the beaten egg to the flour and work together for a few minutes. Add the soft butter and knead the dough for about 10 minutes until very smooth.
• Put the dough into a clean buttered bowl, cover with a cloth and set aside in a warm place to rise for an hour and a half or until it has doubled in size.
• In the meantime, make the topping by putting everything into a bowl and mixing well.
• Line a roasting tray or wide shallow cake tin with baking paper. Turn the dough onto a lightly floured surface and knock out the air. Gently begin to roll and pull the dough into a long sausage. You can let it rest for a few minutes if it begins to fight back. Once your dough sausage is about 70cm long, or 2–3cm thick, coil it into a loose spiral on your lined tray or tin. Do not let the coil touch itself – leave about 2cm between the coils of your dough snake, except for the tail, which you can tuck in underneath.
• Pour the topping evenly over the cake and leave it to rise for another 20–25 minutes.
• Bake the cake for 30–35 minutes at 190°C or until deep golden and cooked through.
Tip
• The cake is most delicious on the day it is baked, but it can be warmed in the oven or toasted to make it just as tasty again.
KOEKSISTERS
Syrup
1kg sugar
2½ cups water
½ t ground ginger
2 cinnamon sticks
3 T lemon juice
½ t cream of tartar
Dough
4½ cups cake flour (560g)
1 t salt
4 t baking powder
½ cup butter (125g)
2 eggs, beaten
About 1 cup milk
2 litres sunflower oil for deep-frying
• First prepare the syrup by mixing the sugar, water, ginger and cinnamon in a heavy pot. Place over medium heat and stir until the sugar has dissolved. Bring to the boil and let it boil for about 5 minutes to make a syrup. Remove from the heat and add the lemon juice and cream of tartar.
• Once the syrup has cooled slightly, put it in the fridge or freezer.
• To make the dough, sift the flour, salt and baking powder together. Rub the butter into the flour with your fingers. Add the eggs and enough milk to form a stretchy dough that is easy to work. Knead very well – for at least 10 minutes – until smooth and elastic.
• Put the dough into an oiled bowl, cover it with a cloth and let it rest for 3 hours.
• Turn the dough out onto an oiled work surface. Divide into 6 equal pieces (about 180g each) and roll each into a sausage. Working gently but firmly, roll each sausage as much as it will allow you to without tearing the dough. Set it aside and move on to the next one. Once you have rolled them all, do this again until the 6 sausages are each about a metre long, or no more than 1cm thick. Leave the dough sausages to rest for 10 minutes.
• Now make two plaits of 3 strands each. It is easiest to start in the middle and work one way, and then work in the other direction. Make sure that the plait is nice and tight, and then let it rest for another 10–15 minutes.
• Cut the plaits into 7cm lengths. You should get at least 12 koeksisters from each plait.
• Fry about four at a time in hot oil, turning when they are golden brown (2–3 minutes a side). Once they have an even golden-brown colour, drain them for a moment (on old egg boxes or paper towel) before dropping them into the cold syrup. Turn them over and leave them in the syrup until the next ones are ready to go in. Keep going until they are all done.
Tip
• These are delicious and definitely worth the effort. They are best served chilled and will stay fresh in the fridge for a couple of days (although you will have eaten them before that). They can also be frozen.
MUESLI BUTTERMILK RUSKS
1kg cake flour
¼ cup baking powder (40g)
4 t salt
1½ cups toasted muesli (200g)
1 not-quite-full cup of sultanas or raisins (100g)
1 cup chopped dried apples (75g)
1¼ cups sunflower seeds (170g)
½ cup desiccated coconut (40g)
¼ cup linseeds (35g)
¼ cup sesame seeds (35g)
¼ cup pumpkin seeds (30g)
2 cups brown sugar (400g)
3 large eggs
2 cups buttermilk
500g butter, melted
• Preheat the oven to 180°C and grease four ordinary loaf tins or one 30 × 40cm tin.
• Mix together all the dry ingredients.
• Beat the eggs and mix in the buttermilk and melted butter. Add to the dry ingredients and mix well.
• Spoon the mixture (about 3cm thick) into the tin(s) and bake for about 45 minutes.
• Leave to cool slightly before turning out onto a wire rack, then allow to cool completely.
• Cut into rusks, about 2cm thick if they are in loaf tins or 3 × 4cm if they are in the larger tin, depending on how big you like them.
• Dry overnight in a warming drawer, or in a 80–100°C oven for 4–6 hours until hard and dry. Store in an airtight container.
• Dip the rusks into your coffee, like biscuits, until soft and delicious.
Tips
• Use a pair of scissors to cut the dried apple – it is much easier.
• You can also add dried cranberries or your favourite nuts, seeds or dried fruit, as long as the overall amount of dry ingredients stays the same.
BREAD
KAROO FARM BREAD
4½ cups brown bread flour (600g)
3 t salt
10g instant dried yeast
1 cup oats (80g)
½ cup sunflower seeds (80g)
¼ cup molasses (80g)
1 T sunflower oil
2½ cups lukewarm water
1 cup All Bran flakes (55g)
• Grease a 12 × 25cm loaf tin.
• Sift the flour (adding back the bran that is caught in the sieve) and mix in the salt, yeast, oats and sunflower seeds.
• Add the molasses, oil and water and stir well. Now add the All Bran flakes and mix well. Spoon the batter into the tin and put in a warm place to rise for about 30 minutes.
• Sprinkle the top with a few more sunflower seeds and bake in a preheated oven at 220°C for 40–45 minutes.
• Remove from the tin and cool on a wire rack before slicing.
Tip
• This bread stays fresh for up to a week. It is delicious with farm butter and apricot jam or thick slices of cheese.
VETKOEK
600g cake flour
3 t instant dried yeast
2 T sugar
3 t salt
2 T sunflower oil
200ml warm water
200ml milk
2 litres sunflower oil for deep-frying
• Sift the flour and mix in the yeast, sugar and salt.
• Mix the oil, warm water and milk, and slowly add to the flour mixture. It should form a workable dough. Knead the dough for 8–10 minutes on a lightly floured surface until smooth and elastic. Oil a big bowl, put the dough into it, cover with a cloth and let it rise for about 2 hours or until twice its size.
• Gently knead the dough to knock out the air and divide into 10 portions (about 100g each). Work into balls and then flatten them using the palms of your hands. Rub these with oil and let them rise for 20–30 minutes.
• In the meantime, heat the deep-frying oil in a large heavy pot. Fry the vetkoek three at a time in the hot oil, turning them over when golden brown on one side (4–6 minutes) to brown the other side.
• Drain on paper towel or empty egg boxes.
• Serve with vetkoek mince or with lots of butter, farm cheese and home-made apricot jam.