5 lekker festive recipes that will make your ouma proud

By YOU Digital
24 November 2017

If you’re looking for delicious festive food, there’s nothing quite like traditional Afrikaans kos to make your tummy (and your heart) happy – especially when it’s made by the family matriarch: ouma.

Do you have a boerekos recipe your ouma loves to make over the festive season? Or do you know how to make that family favourite passed down to you by your ouma? We want to see it! Share your special, belly-warming boerekos with YOU and Afrikaans.com on social media using the hashtag #prouma.

In the meantime, here are five traditional dishes that could be a delicious addition to your Christmas table – just like ouma used to make.
Looking for more? Visit Afrikaans.com for some inspiration. 

1. Koeksisters

 

The syrup intensifies if left overnight – if you can wait that long before tucking in to these golden treats!

Makes: 25

Preparation time: 20 min 

Cooking time: 30 min

Syrup

• 1,25 kg sugar
• 750 ml (3 c) water
• 2 cinnamon sticks

Dough

• 1 litre (4 c) flour
• 15 ml (1 T) baking powder
• pinch of salt
• 5 ml (1 t) cinnamon
• 2,5 ml (½ t) clove
• pinch of nutmeg
• 30 g butter
• 1 egg
• 375 ml (1½ cups) milk
• oil for deep-frying

1 Syrup: Heat the sugar, water and cinnamon sticks in a saucepan over medium heat. Cook for 15 minutes. Remove from the heat and let it cool.

2 Dough: Sift together the flour, baking powder, salt and spices. Add the butter and, using your fingers, rub in until the mixture resembles breadcrumbs. Beat the egg and milk together in a separate bowl. Add a little at a time to the flour mixture to form a soft dough.

3 Turn the dough out onto a lightly floured work surface and knead for 10 minutes until smooth. Let the dough rest for 30 minutes.

4 Roll the dough out on a very lightly floured work surface. Cut it into strips about 11 cm long and 1 cm wide. Make three incisions lengthways in each strip, leaving the top intact. Plait each strip and pinch the ends together to secure. Set aside.

5 Heat the oil in a large saucepan over medium heat. When the oil is hot carefully add about 4 koeksisters at a time, pressing them down for a few seconds with a slotted spoon. Fry until golden brown on all sides.

6 Using the slotted spoon, remove the koeksisters and dunk immediately into the syrup. Put on a wire rack that’s been placed over a baking pan so they can drain. Reuse any syrup that drains into the pan.

2. Bobotie

 

Serve this flavourful, fragrant dish with a sambal of chopped tomatoes and onions as well as banana with coconut and chutney.


Serves 6-8

Preparation time: 15 min

Baking time: 1 hour 15 min

• 2 slices white or brown bread
• 375 ml (1½ c) milk
• 25 ml (5 t) oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 30 ml (2 T) roasted curry powder
• 5 ml (1 t) salt
• 25 ml (5 t) chutney
• 15 ml (1 T) apricot jam
• 15 ml (1 T) Worcester sauce
• 5 ml (1 t) turmeric
• 25 ml (5 t) brown vinegar
• 1 kg lean beef mince
• 60 ml (4 T) sultanas 3 eggs 2 bay leaves Preheat the oven to 180 °C.

1 Soak the bread in 75 ml milk. Heat the oil in a large saucepan and fry the onions and garlic until soft.

2 Add the curry powder, salt, chutney, apricot jam, Worcester sauce, turmeric and vinegar and mix well.

3 Drain the bread and reserve the leftover milk. Mix bread, mince and sultanas. Add the mince mixture to the onion mixture and fry until done.

4 Whisk 1 egg and add, mixing well. Spoon the mixture into an ovenproof dish.

5 Whisk the remaining eggs and reserved milk and pour over the mince mixture.

6 Insert bay leaves into the mince mixture and bake for 1 hour or until done.

7 Serve with rice, chutney and coconut.

3. Mosbolletjies (aniseed rusks)

 


Dry these traditional aniseed rolls in a low oven for a few hours, and you’ll have perfect rusks to dunk in your morning coffee.

Makes 30 

Preparation: 15 min 

Rising: 1 hr 

Cooking: 25 min 

• 1,25 kg (5 cups) flour 
• 2,5 ml (½ tsp) salt 
• 125 ml (½ cup) sugar 
• 10 g instant dry yeast 
• 30 ml (2 tbsp) whole aniseed spice 
• 100 g butter 
• 250 ml (1 cup) apple juice 
• 125 ml (½ cup) lukewarm milk 
• 200 ml (¾ cup) lukewarm water 
• 30 ml (2 tbsp) sugar mixed with 30 ml (2 tbsp) lukewarm water sugar water, for brushing 

Preheat the oven to 180 °C. Grease three medium loaf pans. 

1 Sift the flour and salt together. Add the sugar, yeast and aniseed. Stir well. 

2 Heat the butter and juice in a saucepan until the butter melts. Do not boil. Add to the dry ingredients with the milk and water. Mix to form a soft dough. 

3 Turn out the dough on a lightly floured surface, then knead for five minutes or until the dough is soft and elastic. Put in a large, oiled bowl, then cover and leave to rise in a warm place for 30 minutes or until doubled in size. 

4 Knock down the dough on a floured surface and knead until smooth. Divide into equal pieces and shape into balls. 

5 Pack the balls tightly into the pans. Cover and leave to rise for 30 minutes. 

6 Bake for 25 minutes. Turn out onto wire racks then brush immediately with sugar water. 

4. Vetkoek  

 

They’re everyone’s favourite lunchtime treat! Serve them with jam and cheese as we have or pick any sweet or savoury topping of your choice.

Makes 10

Preparation: 10 min

Resting: 50 min

Cooking: 20 min

• 4 x 250 ml (4 c) flour
• 10 g dry yeast
• 5 ml (1 t) salt
• 10 ml (2 t) sugar
• 375 ml (1½ c) lukewarm water
• oil for deep-frying

1 Sift the flour, yeast, salt and sugar into a bowl. Add the water and stir until well combined.

2 Transfer to a lightly floured surface and knead for 5 minutes or until the dough is soft and pliable.

3 Cover and keep in a warm place for 40 minutes or until double in size. Punch the air out and knead for a minute. Divide into 15 g balls.

4 Set aside on a tray in a warm place and leave to double in size for 10 minutes.

5 Meanwhile heat a pot of oil over medium heat. Check the temperature from time to time by dropping a small piece of the dough in the oil. It should cook through without browning too quickly.

6 When the oil is ready, add 2-3 dough balls and cook for 3 minutes, flipping them over halfway. Remove with a slotted spoon and drain on paper towels. Continue with the rest of the dough.

7 Serve with jam and cheese or another filling of your choice.

5. Caramel milk tart

 


This decadent dish is still one of our most popular recipes of all time – and when you sink your teeth into this decadent dessert, you’ll understand why…

Serves 10-12 

Preparation time: 20 min 

Cooking time: 15 min 

Chilling time: overnight

• 250 g Tennis biscuits, finely crushed
• 200 g butter, melted
• 1,5 litres milk
• 200 g sugar
• 3 eggs
• 100 g flour
• 100 g cornflour
• 10 ml (2 t) vanilla essence
• 50 g butter
• extra 250 ml (1 c) milk
• 1 box (90 g) caramel instant pudding
• 250 ml (1 c) cream
• 1 can (360 g) caramel condensed milk
• 1 slab (90 g) milk chocolate 

1 Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.

2 In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.

3 In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.

4 Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.

5 Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.

6 When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.

Don’t forget to share your favourite boerekos recipes with YOU and Afrikaans.com on social media, using the hashtag #prouma.

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