Gestbook Riseingsouthernstar-Africa AWB Weskaap

Boere Recipes




Plaas Boerewors Recipe

  • 20 kg Meat (80% meat and 20% fat)(Beef only or Pork and Beef 80/20)
  • 250 gram (1 cup)vinegar (5%)
  • 750 gram ice cold water
  • 600 gram Plaas Wors spice
  • Some thick (and/or thin) casings
  • Mince the meat coarsely (or have it done at your butcher).
  • Mix together with the water, vinegar and spice and leave for about half an hour.
  • Soak the casings in water during this period.
  • Fry a little of the mixture in a pan to try the taste.
  • Fit the casings to the sausage maker (or use a large funnel) and fill with mixture.
  • Do not over or under-stuff.

This recipe is for making an original South African "Plaas" Boerewors with the pre-mixed spices . It has a real "Plaas" taste and is made the same way many farmers still make it , The ingredients below are for making 21.5 kg of Plaas wors.
mamma kraai se boerewors
Enigeen op hier lief om vleis te bewerk en 'n allerheerlike Boerewors resep wil hê, hier is die een wat ek al die jare gebruik het.

1½ kg gemaalde beesvleis
1½ kg gemaalde varkvleis
500 g. varkspek, grof gemaal of in klein blokkies gesny
50 ml. heel koljander
25 ml sout
5 ml peper
2 ml fyn naeltjies
2 ml fun neut (nutmeg)
150 ml goeie asyn
50 ml wonderpeper (allspice)
en ongeveer 9 g. derms.

Meng vleise en spek.

Skroei die koljander en maal dan fyn. Meng al die droë bestanddele en meng goed in die vleis in. Voeg asyn by. Laat staan 'n klein rukkie en stop dan die derms.

Behalwe om te bak en braai , is hierdie ook ideaal vir droog vir droewors!!!!
Ouma's Boerewors Recipe

  • 10 kg beef (80% meat and 20% fat)
  • 5 kg Pork (80% meat and 20% fat or spek)
  • 1 kg (1 liter) ice cold water
  • 550 gram Ouma's boerewors spice
  • Some thick (and/or thin) casings
  • Mince all the meat and fat (or have it done at your butcher).
  • Mix together with the water and the spice and leave for about half an hour.
  • Soak the casings in water during this period.
  • Fry a little of the mixture in a pan to try the taste.
  • Fit casings to sausage maker (or use a large funnel) and fill with mixture.
  • Do not over or under-stuff.

This recipe is for making Boerewors the way Ouma made it in the olden days.
You can make it just like she did with her pre-mixed spices It is quick and easy and tastes out of this world! The ingredients below are for making 16.55 kg of her boerewors.
  • 2 kg of chuck beef (fat and gristle removed)
  • 750 de-boned thick rib of pork
  • 200 g of pork fat (spek)
  • 1 tablespoon ground coriander
  • 2 tablespoons salt
  • a good pinch of nutmeg
  • ½ cup vinegar
  • About 90g of pork casings (ask your butcher for some or ask him where you can buy it)

How to make it

  • Cut the meat and spek into small cubes.
  • Sprinkle the seasoning over the meat (not the vinegar),
  • mix well and then mince together.
  • Add the vinegar and mix lightly, but thoroughly.
  • Stuff into casing
  • refrigerate for 24 hours in a covered, non-metal container.
  • (Optional: You can experiment by adding additional ingredients. For a lovely curry flavour add a tablespoon of curry powder to the above recipe. For a great garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar).
  • Do not overcook sausage.
  • About 12-15 minutes over slow coals (Braai) should do well.
  • Serve with other BBQ dishes like Mealie Bread.

Milktart is a South African favorite and this recipe makes preparing it even easier!


200g Nuttikrust Biscuits
397g Can Condensed Milk
700ml Boiling Water
15ml Butter
40g Cornflour
50ml Cold Water
2 Large Eggs - separated
1/2 Vanilla Pod - split and seeds removed with a sharp knife
1 Mandarin (I use ClemenGold) - finely grated zest only
Finely Ground Cinnamon for sprinkling on the top


Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish

Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil

In the meanwhile mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together

Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly

Remove from heat

Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture

Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely

Sprinkle ground cinnamon over the top and serve

  • 6 kg venison (cubed 40 - 50 mm)
  • 5 kg pork, mutton or beef (cubed 40 - 50mm)
  • 1 kg Extra fat
  • 100 - 125 mℓ salt
  • 100 - 150 mℓ coriander
  • 5 mℓ allspice (Optional)
  • 25 mℓ pepper
  • 10 mℓ thyme (Optional)
  • 5 mℓ nutmeg
  • 5 mℓ cloves
  • 50 mℓ Worcester sauce
  • 250 mℓ rolled oats
  • 250 mℓ vinegar
  • sausage casings

How to make it

  • Most popular extra fat is tail fat of fat tailed sheep breeds, alternatively pork back fat.
  • In parts of SA the fat will be cubed into pieces about 6- 8 mm (1/4 - 3/8 in)
  • Roast the coriander in a dry pan for about 5 min and then grind
  • Mix together the meat with all other ingredients.
  • Mince and fill casings.
  • Hang for 12 hours before freezing


Maklike gemmerbier

Jy gaan ’n groot plastiekemmer met ’n deksel hê benodig om sowat 10 liter te maak.

10 liter water
1 kg suiker
15 ml jamaikagemmer
50 g kremetart
250 ml suurlemoensap
1 pakkie (10 g) kitsgis
250 ml sultanas

1. Bring die water tot kookpunt en voeg die suiker, gemmer, kremetart en suurlemoensap by. Meng goed. 2. Haal van die hitte af wanneer die mengsel goed kook. Laat afkoel tot kamertemperatuur.
3. Voeg die gis en sultanas by. Roer goed.
4. Gooi die gemmerbier in die groot plastiekemmer en maak toe. Laat staan vir drie dae by kamertemperatuur. Ná drie dae kan jy die emmer oopmaak en die gemmerbier in tweeliter-plastiekbottels oorgooi. Hou die bottels in die yskas.


South Africa

Bobotie (Beef Pie)

2 ounces butter
1 cup onions, thinly sliced
1 apple, peeled, diced
2 pounds chopped cooked beef
2 bread slices soaked in milk
2 tablespoons curry powder
1/2 cup raisins
2 tablespoons slivered almonds
2 tablespoons lemon juice
1 egg
1/2 teaspoon turmeric
6 bay leaves
1 egg
1/2 cup whole milk

Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dice and cook for another minute. Add the chopped beef and combine. Squeeze out the excess milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.

Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.



For the koeksister batter:

1 egg, beaten
6 tablespoons of milk
2 cups flour
6 tablespoons of butter
2 teaspoons baking powder
1 teaspoon of salt

For the koeksister syrup:

4 cups sugar
1 cup water
1 teaspoon of cream of tartar
½ teaspoon of tartaric acid
1 teaspoon of vanilla essence or
1 teaspoon of grated orange rind or
1 teaspoon of ground cinnamon or
1/3 teaspoon of ground ginger

It’s best to make the syrup first and leave it in the fridge overnight.


The syrup: Add the dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for about 10 minutes or until it starts to turn “syrupy”. Set it aside, allow to cool and then place in the fridge overnight.

The batter: Sift the dry ingredients into a mixing bowl (flour, baking powder and salt). Cut or rub the margarine or butter into them, as with making pastry.

Add the milk to the beaten egg and then add this to the flour mixture. Again, as with pastry making, it’s important to handle the mixture as little as possible. Place this koeksister dough in the fridge for at least an hour.

Roll the cold dough to a thickness of about ¼ of an inch and cut into strips that are approximately 3.5 inches long and about an inch wide. Cut each strip into three lengthways, leaving one side uncut at the end. Plait the pieces, pressing the cut ends firmly together at the end.

Frying the koeksister dough
Heat the vegetable oil in a deep pan and remove half of the syrup from the fridge and deep-fry the koeksisters in the oil until they turn golden brown. Drain them on absorbent paper.

Dip the koeksisters into the cold syrup for a few seconds. It’s important to do this while they are still hot to get the right texture, as this will seal the syrup outside and leave the inside of the koeksister dry/crispy in contrast.

As you follow this process with more koeksisters, the syrup will gradually become warmer, so when about half way through, use the second batch of syrup that you have in the fridge.

Now taste the joy of a koeksister and coffee – while watching rugby!



Soetkoekies (Spice and Wine Cookies)

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup brown sugar
4 ounces chopped almonds
1/2 cup chilled butter, cut into small pieces
2 eggs, lightly beaten
1/4 cup port or sherry
1 egg white, beaten

Combine the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl. Add the butter and cut into the flour mixture. Add the beaten eggs and red wine and mix dough together vigorously until it can be formed into a ball.

Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough into a rough circle about 1/4" thick. With a cookie cutter, cut the dough into 2" rounds. Arrange the rounds about 1" apart on a buttered cookie sheet. Continue cutting cookies, then brush each gently with the egg white. Bake for 15 minutes—until golden brown. Remove to a rack to cool completely.



2 kg bruismeel
250 g botter of margarien
2 t kremetart
2 t sout
3 k lou melk
1 & 1/2 k suiker
2 tot 3 eiers
3 e olie

1. Sny botter in klein stukkies en voeg dit by die lou melk.
2. Voeg die suiker en sout ook by die melk en roer oor stadige hitte tot die botter
gesmelt is. Voeg die olie en die geklitste eiers by.
3. Sif die bruismeel en kremetart saam. Roer die melkmengsel wat louwarm moet wees, daarin.
4. Meng en knie dit omtrent 10 minute lank tot die deeg glad is.
5. Maak bolletjies en sit hulle styf teenmekaar in gesmeerde broodpanne.
6. Bak dit 45 minute of 1 uur lank in `n matige warm oond by 190C
7. Breek dit warm op in stukkies , moet dit nie met `n mes sny nie,
Droog dit dadelik uit in `n lou oond by 120C , laat die deur van die oond op `n skrefie sodat die stoom kan ontsnap.

Die resep maak plus minus 4 dosyn bolletjies


Volkoring en neute beskuit
280 g (2 x 250 ml) witbroodmeel
200 g (250 ml) suiker
5 ml sout
10 ml bakpoeier
5 ml koeksoda
5 ml kremetart
1 kg (4 x 250 ml) volkoringmeel
250 g botter, gesmelt
250 ml rosyne
125 ml pekanneute, gekap
500 ml karringmelk
2 eiers, geklits
200 ml olie

1. Sif witbroodmeel, suiker, sout, bakpoeier, koeksoda en kremetart saam. Roer die volkoringmeel by.
2. Roer die gesmelte botter, rosyne en neute by. Klits die karringmelk, eiers en olie saam en voeg by. Meng tot 'n deeg, rol in balletjies en pak in gesmeerde broodpanne.
3. Bak in 'n voorverhitte oond (180 °C) vir sowat 1 uur. Laat afkoel, breek in stukke en pak op bakplate om uit te droog in 'n louwarm oond.


piesang en neute muffin 

250ml volkoringmeel                   
125ml bruismeel
5ml koeksoda                       
375ml semels
200ml bruinsuiker                   
125ml gekapte pekan of okkerneute
2 groot piesangs, fyngedruk               
125g gesmelte botter
1 eier, geklits                       
125ml karringmelk

Voorverhit die oond tot 180C. 
Meng meel en koeksoda.
 Voeg semels, suiker en neute by.
 Maak ‘n holte in droë bestanddele en voeg piesangs, botter en geklitste eier en karringmelk by.
 Meng liggies met ‘n vurk.
 Skep gesmeerde muffinpannetjies driekwart vol en bak sowat 20 minute



Hoender Pastei (Boer Chicken Pie)

One 5-6 pound chicken (hen)
1/2 teaspoon mixed pickling spices
1 tablespoon salt
2 medium onions, peeled, halved
4 carrots, peeled, halved
2 ounces butter
6 tablespoons flour
1/4 cup white wine
Salt, pepper
2 egg yolks
4 tablespoons lemon juice
3 hard-boiled eggs, sliced
4 ounces Danish ham, sliced thinly
Pie crust dough
1 egg beaten with 1 tablespoon water

In a stewpot, place the chicken, spices, salt, onions, and carrots, and cover with water. Bring to a boil and simmer for 1-1/2 hours. Strain the broth and reserve. Cut the chicken up into bite-sized pieces. Slice the carrots and reserve.

In a saucepan, heat the butter over moderate heat. Add flour and stir well, forming a roux. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, the wine, salt and pepper. Stir until thickened slightly. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from the heat.

Preheat the oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top with the ham slices. Spread the reserved carrot slices, then cover with the sauce.

Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg.

Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.


Shokolade Karringmelk Koek


1½ koppie strooisuiker                                                 
 125ml botter
125ml kakao                                                                   
250ml warm water
500ml meelblom                                                             
2 eiers
125ml karringmelk                                                         
 10ml vanilla
5ml kremetart                                                            
 5ml koeksoda
¼ teelepel sout

So gemaak:

Meng kakao met warm water.
Meng koeksoda met karringmelk.
Sif droë bestandele. Klop botter en suiker goed.
Klop eiers goed. Voeg eiers by botter.
Voeg dit by meel om die beurt met kakao en melk.
Gooi vanilla by. Klop met houtlepel.
Bak by 180ºC vir 25 minute.


  • 250 g (270 ml) sagte botter
  • 500g (960 ml) versiersuiker
  • 6 groot eetlepels hoogvol  kakao
  • 50 ml karringmelk
  • Shokolade snysels, of sommer ner ' n groot flake

Sit die botter in jou elektriese menger. Sif die versiersuiker en kakao saam. Voeg dit by die botter. Meng alles goed saam en voeg karringmelk by vir gladde versiersel.. Versier koek as dit heeltemal afgekoel is, sprinkel met shokolade sprinkels of krummel flake. bo-oor.




1 kg bruismeel
125 ml suiker
500 ml semels
250 ml volkoringmeelblom
150 ml sesamsaad
150 ml sonneblomsaad
15 ml bakpoeier
5 ml sout
2 eiers, geklits
500 ml karringmelk
blikkie kondensmelk
450 ml botter gesmelt

Voorverhit oond tot 180 grade celcius.

Plaas droe bestanddele in n mengbak en meng goed.
Maak n holte in die middel en voeg die eiers, karringmelk, kondensmelk en botter by en meng goed.

Smeer 3 middelslag broodpanne met botter.
Verdeel die mengsel tussen die panne en maak gelyk bo-op.
Bak sowat 45 minute lank by 180 grade celcius of tot goudbruin en deurgaar.
Laat vir 5 minute in panne afkoel, keer versigtig uit en laat heeltemal afkoel.
Sny die beskuit in vingers en pak effens uitmekaar op bakplate.
Laat oornag in n koel oond +-70 grade celcius, uitdroog. Laat die oonddeur effens oopstaan.


Rooibos Sjokokladekoek

250 ml warm Instant Rooibostee (1 t op 250ml water)
125 ml kakao
4 ekstra-groot eiers, geskei
375 ml suiker
125 ml olie
5 ml vanieljegeursel
450 ml koekmeelblom
15 ml bakpoeier
2 ml sout

1/2 pakkie sjokoladekitspoeding
1 blik karamelkondensmelk
250 ml rooM

Voorverhit die oond tot 180 °C en smeer twee koekpanne van 22 cm. Voer uit met bakpapier. Meng die tee en kakao saam tot glad en laat afkoel. Klits eiergele en suiker baie goed saam tot lig en dik. Roer die kakaomengsel, olie en vanieljegeursel by. Sif die meel, bakpoeier en sout saam en roer by. Klits die eierwitte tot stywe punte vorm en vou by die beslag in. Verdeel die beslag tussen die panne en bak vir 25-30 minute tot gaar of ' toetspen skoon uit die koeke kom. Laat effens afkoel en keer uit op draadrakke om heeltemal af te koel. Vir die versiersel: Klits alles saam tot glad en verkoel tot benodig. Versier tussen die lae en bo-op met die versiersel. Sif kakao oor of besprinkel met gekapte neute of gerasperde sjokolade. Hou in die yskas en haal 10 minute voor teetyd uit. Lewer 1 groot koek.


Vinnige soldaatbeskuit

4x 500g bruismeel
20 ml sout
20 ml bakpoeier
500 ml suiker
4 eiers
30 ml anys
2x 250g botter gesmelt
4- 5 k karringmelk

Sif droë bestanddele saam. Voeg suiker en eiers by. Meng met karringmelk en gesmelte botter en anys. Knie vinnig. Deeg moet slap wees. Sit deeg in panne en bak in matige oond 350 F tot gaar. Haal uit en laat effens afkoel. breek in stukke en droog uit.


5 Ster pot

 Hierdie is sekerlik die maklikste pot wat jy in jou lewe sal aanpak.

Net 5 bestanddele!!
5 Aartappels in skywe gesny
5 Uie in ringe gesny
1 pak bevrore groenbone
Ongeveer 2kg skaapskenkels en kookvleis


Pak helfte van aartappels onder in pot
Pak helfte van uie op
Pak helfte van vleis op Gooi helfte van groenbone op
Gooi Aromat wat hy sommer geel le
Herhaal weer van aartappels af en eindig met die Aromat
MOET GEEN ANDER VLOEISTOF BYVOEG NIE Sit pot op kole wat nie vreeslik warm is nie.
Moenie omroer nie. As jou boonste boontjies gaar is, is jou pot ondertoe ook gaar.



Japtrap Souttert

250g spek
250g blokkies ham
640 g weense worsies
500g gerasperde kaas
2 eetlepels gekapte pietersielie
6 eetlepels meelblom
6 teelepels mostert
sout en peper na gelang
2 koppies melk
2 eiers

Snipper kouevleis, spek en worsies. Voeg kaas en pietersielie by. Meng meel en mostert en gooi klein bietjie van jou melk by sodat dit ‘n pasta maak. Gooi dan res van die melk by. Sout en peper na gelang. Klits die eiers en voeg by melkmengsel. Meng met die res van die bestanddele. Bak vir 30 minute teen 180°C



 Met die (hopelik) oorvloed van biltong na die jagseisoen, is hierdie resep die ware Jakob. Anders moet jy maar van daardie pakkies by die supermark kry of 'n maat afpers!
500g gesnyde biltong
500g pasta (enige vorm, maar spaghetti pas nie so lekker nie)
250g botter (of margarien as jou gewete pla)
1 gekapte ui
1 pakkie gesnyde sampioene
lekker groot lepel gekapte knoffel
2 pakkies kits witsous
handvol gekapte kruie
250ml room
250ml gerasperde kaas
Smelt die botter, braai die uie, knoffel en sampioene tot die geur almal begin nadertrek. Gooi nou die biltong so in 'n lekker laag oor hierdie braaisel. Maak van hier af seker dat jou hitte baie saggies is. Dis 'n kuierpot, nie 'n wegneemete nie! Gooi jou pasta nou oor hierdie kontrepsie. Maak die pakkies kitssous met genoeg kookwater aan om alles te bedek. Maak toe en kuier rustig. Elke keer as jy wil glas volmaak, maak jy net seker daar is nog vloeistof in die pot. Na so 'n uur begin jou mond behoorlik water. Haal van die hitte af, gooi die room en kaas oor en meng goed deur. Selfs pasta-haters eet hul lippe af!








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