Everywhere in our country, South Africa this is becoming more of a fact. Years ago when Mr Clive Weil and I am referring to round about 1987 printed a little booklet with recipes in four languages.
I still have the little book with the compliments to Mr Weil and “Nasionale Tydskrifte” in Cape Town. I will now give you two South African recipes.
- 500 grams Macaroni
- 1 Onion Chopped
- 50 grams margarine
- 40 ml flour
- 500 ml Milk
- 1 Large tomato peeled and chopped
- 1 X 300 gram can corned beef
- 50 ml chopped parsley
- 50 ml hot chutney
- 10 ml mixed herbs
- Salt and Pepper
- 125 grams grated cheddar cheese
Cook macaroni as directed on the packet. Drain water.
Meanwhile fry onion in margarine until tender.
Add flour and stir.
Gradually add the milk, stirring until mixture is thickened and boils.
Add remaining ingredients except the cheese.
Bring to boil.
Mix sauce with hot macaroni and turn into a greased oven proof dish.
Sprinkle cheese over and bake at 180 degrees C for about 20 min
Serve 6 – 9 people
- 2 x 497 gram cans condensed milk
- 2 X 250 smooth cottage cheese
- 125 ml lemon juice
- 1 Chocolate Swiss roll (you buy them at your local Checkers store)
- Cherry liqueur, brandy will also do
- 1 x 425 can black cherries
- 100 gram flaked almonds
- Chocolate Flakes
- Cream for decoration – This is optional
In the mixing bowl combine condensed milk, cottage cheese and lemon juice until smooth.
Slice Swiss-roll into 1 cm slices.
Place a layer of cake in a glass dish.
Sprinkle with liquor, cherries and almonds and cover with some cheese mixture.
Continue in the fashion ending with cheese mixture.
Decorate with chocolate flakes and cream.
Chill about 3 hrs before serving.
Serves 6 – 8.
This dish is an ideal South African dessert for Christmas