South African Recipes

Traditiona Traditi onall South Afric African an Recipe Recipes s

Traditional South African Recipes Copyright 2000-2008 www.rieme.co.za/recipes

MEALIE-MEAL MEALIE-MEA L “ PAP” ..................... .................................................... ................................................................. ................................................................. ................................................................. ...................................5 .5 “SLAP PAP” IN THE MICRO WAVE .......................... ..................................................... ................................................................. .................................................................... .............................................5 ...............5 MEALIE-MEAL “STYWE PAP” ........................... ............................................................. .................................................................... .............................................................. .................................................5 .....................5 SOUP....................................................................... SOUP................................. ................................................................. .......................................................... ................................................................. ....................................................6 ..................6 LENTIL SOUP ...................... ........................................................ ................................................................. ............................................................. ................................................................ .................................................6 ...............6 MUSSEL SOUP ........................... ......................................................... ............................................................. ................................................................. ................................................................. ..........................................6 ...........6 MEAT DISHES ............................... .......................................................... .......................................................... ................................................................. ................................................................. ..........................................7 ...........7 EASY CHICKEN ............................. ........................................................ ............................................................. ................................................................. .............................................................. ..........................................7 ...........7 BOBOTIE .......................... ........................................................ ................................................................ ............................................................. ................................................................. ........................................................7 ..................7 BILTONG .......................... ........................................................ ................................................................ ............................................................. ................................................................. ........................................................7 ..................7 HAM ..................... .................................................... ................................................................. ................................................................. ............................................................. ..............................................................7 ................................7 MEATLOAF .......................... ............................................................... ................................................................. .......................................................... ................................................................ .................................................8 ...............8 SOSATIES ........................... ............................................................. ................................................................. ................................................................. ............................................................. .............................................8 ..................8 BOEREWORS ...................... ........................................................ ................................................................. ............................................................. ................................................................ .................................................9 ...............9 JEWISH ROAST ............................. ........................................................ ............................................................. ................................................................. .............................................................. ..........................................9 ...........9 VEGETABLES AND SALADS SALADS.............................. ............................................................. ............................................................. ................................................................ ...............................................11 .............11 RICE ..................... .................................................... ................................................................. ................................................................. ............................................................. ............................................................11 ..............................11 YELLOW RICE ............................... .......................................................... .......................................................... ................................................................. ................................................................. ........................................11 .........11 CRUSHED WHEAT .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................11 .........11 POTATO CRUMPETS ............................ ....................................................... .......................................................... ................................................................. ...................................................................11 .................................11 PUMPKIN CRUMPETS ........................... ............................................................. ................................................................. ............................................................. ............................................................11 ..............................11 OVEN BAKED PUMPKIN ..................... .................................................... ................................................................. ................................................................. ................................................................12 .................................12 GREEN BEANS ........................... ......................................................... ............................................................. ................................................................. ................................................................. ........................................12 .........12 GREEN MEALIES .............................. ............................................................. .................................................................. .............................................................. ...............................................................12 ....................................12 FAN POTATOES .................. .................................................... ................................................................. ................................................................. ................................................................ ...........................................12 .............12 CARROT SALAD .................. .................................................... ................................................................. ................................................................. ................................................................ ...........................................12 .............12 CURRIE, ONION AND BANANA SALAD ............................... ................................................................. .............................................................. .............................................................. ....................................13 ..13 CRUSHED WHEAT SALAD ........................... ......................................................... ............................................................. ................................................................. .........................................................13 .......................13 SAUCES ........................... .......................................................... .............................................................. ................................................................. .................................................................... ..................................................14 ................14 BASIC SAUCE ............................... .......................................................... .......................................................... ................................................................. ................................................................. ........................................14 .........14 TOMATO PUREE .................. .................................................... ................................................................. ................................................................. ................................................................ ...........................................14 .............14 STEAK SAUCE ............................... .......................................................... .......................................................... ................................................................. ................................................................. ........................................14 .........14 MUSTARD SAUCE .......................... ..................................................... .......................................................... ................................................................. .................................................................... ........................................14 ......14 DESSERTS........................... DESSERTS ............................................................. ................................................................. ................................................................. ............................................................. ...........................................15 ................15 POOR MAN’S DESSERT ..................... .................................................... ................................................................. ................................................................. ................................................................15 .................................15 DATE GINGER DESSERT ...................... ........................................................ ................................................................. ............................................................. ............................................................15 ..............................15 VINEGAR DESSERT .......................... ......................................................... ................................................................. ................................................................. ................................................................15 .................................15 EASY SAGO DESSERT ..................... .................................................... ................................................................. ................................................................. ................................................................16 .................................16 CONDENSED MILK CUSTARD .......................... ......................................................... ................................................................. .................................................................... ..................................................16 ................16 SOUSKLUITJIES ............................. ........................................................ ............................................................. ................................................................. .............................................................. ........................................16 .........16 PICKLES AND CHUTN CHUTNEY EY ...................... ............................................................... .................................................................... .......................................................... ......................................................17 .......................17 HOT SAUCE ........................... ............................................................. ................................................................. ................................................................. ................................................................. ........................................17 .........17 GREEN TOMATO PICKLES ........................... ......................................................... ............................................................. ................................................................. .........................................................17 .......................17 APRICOT CHUTNEY .......................... ......................................................... ................................................................. ................................................................. ................................................................17 .................................17 CAKES ........................... ...................................................... .................................................................... .................................................................... .......................................................... ......................................................18 .......................18 CARROT CAKE ........................... ......................................................... ............................................................. ................................................................. ................................................................. ........................................18 .........18 CONDENSED MILK FRUIT CAKE ...................... ........................................................ ................................................................. ............................................................. ..................................................18 ....................18 Page 2 of 40


PRACTICAL FRUIT CAKE ...................... ........................................................ ................................................................. ............................................................. ............................................................18 ..............................18 SWIFT CAKE .......................... ..................................................... .............................................................. ..................................................................... .................................................................... ...........................................19 .........19 OIL CAKE (CHOCOLATE OR WHITE) .......................... ......................................................... ................................................................. ................................................................. ........................................19 .........19 DATE BREAD ...................... ........................................................ ................................................................. ............................................................. ................................................................ ...............................................19 .............19 BASIC T ART CRUST .......................... ........................................................ ................................................................ ............................................................. .............................................................. .....................................19 ..19 MARIE BISCUIT TART CRUST .................. .................................................... ................................................................. ................................................................. .........................................................20 .......................20 FLAN..................... .................................................... ................................................................. ................................................................. ............................................................. ............................................................20 ..............................20 MILK TART FILLING (USE THE BASIC TART CRUST ) ..................... .................................................... ................................................................. .........................................................20 .......................20 GOOSEBERRY TART: ............................ ....................................................... .......................................................... ................................................................. ...................................................................21 .................................21 PINEAPPLE TART .............................. ............................................................. .................................................................. .............................................................. ...............................................................21 ....................................21 GRANADILLA TART ............................... ................................................................. ............................................................. ............................................................. ................................................................21 ..............................21 APPLE TART ........................... ............................................................. ................................................................. ................................................................. ................................................................. ........................................21 .........21 T IPSY TART ..................... .................................................... ................................................................. ................................................................. .............................................................. ..................................................22 ...................22 PEPPERMINT TART .......................... ......................................................... ................................................................. ................................................................. ................................................................22 .................................22 T AMBOESIE TART .......................... ..................................................... .......................................................... ................................................................. .................................................................... ........................................22 ......22 INSTANT TAMBOESIES.......................... ............................................................ ................................................................. ............................................................. ............................................................23 ..............................23 BISCUITS....................... BISCUITS. ................................................. ............................................................. ................................................................. ................................................................. .........................................................24 .......................24 SUGAR BISCUITS .......................... ..................................................... .......................................................... ................................................................. .................................................................... ........................................24 ......24 INSTANT PUDDING BISCUITS (SUITABLE FOR BISCUIT BISCUIT MAKER)...........................................................................................24 OLD-FASHIONED SOETKOEKIES ........................ ....................................................... .............................................................. ................................................................. ..................................................24 ................24 APRICOT BISCUITS ............................... ................................................................. ............................................................. ............................................................. ................................................................24 ..............................24 GINGER BISCUITS .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................25 .........25 SKURWE JAKKIES .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................25 .........25 MELTING BISCUITS ............................... ................................................................. ............................................................. ............................................................. ................................................................25 ..............................25 ROMANY CREAMS.................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................25 .........25 COFFEE BISCUITS .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................25 .........25 HERTZOG BISCUITS.......................... ......................................................... ................................................................. ................................................................. ................................................................26 .................................26 OLD FASHIONED JAM TARTS .......................... ......................................................... ................................................................. .................................................................... ..................................................26 ................26 DATE SNACKS ............................... .......................................................... .......................................................... ................................................................. ................................................................. ........................................27 .........27 GINGER ROLLS ............................. ........................................................ ............................................................. ................................................................. .............................................................. ........................................27 .........27 DATE BALLS .......................... ..................................................... .............................................................. ..................................................................... .................................................................... ...........................................27 .........27 KOEKSISTERS (CRULLERS) ..................... ....................................................... ................................................................. ................................................................. .........................................................28 .......................28 SNACKS ........................... .......................................................... .............................................................. ................................................................. .................................................................... ..................................................29 ................29 SPEKROLLETJIES .......................... ..................................................... .......................................................... ................................................................. .................................................................... ........................................29 ......29 PASTRY DOUGH FOR MEAT PIES........................... .......................................................... ................................................................. ................................................................ ...........................................29 .............29 CHEESE BISCUITS .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................29 .........29 JAM ......................... ........................................................ ................................................................. ............................................................. ............................................................. ................................................................30 ..............................30 T IPS TO MAKE JAM ............................... ................................................................. ............................................................. ............................................................. ................................................................30 ..............................30 APRICOT JAM ...................... ........................................................ ................................................................. ............................................................. ................................................................ ...............................................30 .............30 COLD DRINKS ............................... .......................................................... .......................................................... ................................................................. ................................................................. ........................................31 .........31 GRANADILLA JUICE .......................... ......................................................... ................................................................. ................................................................. ................................................................31 .................................31 LEMON JUICE ...................... ........................................................ ................................................................. ............................................................. ................................................................ ...............................................31 .............31 SWEETS ........................... .......................................................... .............................................................. ................................................................. .................................................................... ..................................................32 ................32 GUIDELINES FOR THE PREPARING OF SWEETS .......................... ......................................................... ................................................................. .........................................................32 .......................32 COCONUT BLOCKS .......................... ......................................................... ................................................................. ................................................................. ................................................................32 .................................32 COCONUT ICE ............................... .......................................................... .......................................................... ................................................................. ................................................................. ........................................32 .........32 FUDGE ......................... .................................................... ............................................................. .................................................................... ................................................................. ......................................................32 .......................32 PEANUT BISCUITS .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................33 .........33 MARSHMALLOWS .......................... ..................................................... .......................................................... ................................................................. .................................................................... ........................................33 ......33 SYRUP FOR POPCORN ..................... .................................................... ................................................................. ................................................................. ................................................................33 .................................33 GENERAL.......................... GENERAL ........................................................ ................................................................ ............................................................. ................................................................. ......................................................34 ................34 HOME MADE CONDENSED MILK ........................ ....................................................... .............................................................. ................................................................. ..................................................34 ................34 Page 3 of 40


PAN CAKES ........................... ............................................................. ................................................................. ................................................................. ................................................................. ........................................34 .........34 RUSK AND BREAD .......................... ......................................................... ................................................................. ................................................................. ................................................................35 .................................35 GENERAL KINDS OF FERMENT:..................................... :................................................................... ............................................................. .............................................................. ........................................35 .........35 FAST BREAD (DRY YEAST) ...................... ............................................................... .................................................................... .......................................................... ......................................................36 .......................36 OVERNIGHT POTATO YEAST BREAD ............................... ................................................................. .............................................................. .............................................................. ....................................37 ..37 POT-BREAD FOR BRAAIVLEIS .................. .................................................... ................................................................. ................................................................. .........................................................37 .......................37 WHOLE WHEAT BREAD ........................... ............................................................. ................................................................. ................................................................. .........................................................37 .......................37 VETKOEK (DAMPER) ............................ ....................................................... .......................................................... ................................................................. ...................................................................38 .................................38 “STOK” BREAD ........................... ......................................................... ............................................................. ................................................................. ................................................................. ........................................38 .........38 PIZZA........................... ...................................................... .................................................................... .................................................................... .......................................................... ......................................................38 .......................38 OLD FASHIONED RUSK (FAVORITE) ...................... ..................................................... ................................................................. ................................................................ ...........................................38 .............38 YOGURT BREAD .................. .................................................... ................................................................. ................................................................. ................................................................ ...........................................39 .............39 MIELIE BREAD (FOR BRAAIVLEIS ).................................. )............................................................. ............................................................. ................................................................. ........................................39 .........39 ALL BRAN RUSKS .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................39 .........39 BUTTER MILK RUSKS ............................ ....................................................... .......................................................... ................................................................. ...................................................................39 .................................39 CHEESE SCONES .......................... ..................................................... .......................................................... ................................................................. .................................................................... ........................................40 ......40 COARSE MUFFINS .................. .................................................... ........................................................................ .................................................................... .......................................................... .....................................40 .........40 SWEET CORN VETKOEK ........................... ............................................................. ................................................................. ................................................................. .........................................................40 .......................40

Page 4 of 40


MEALI MEA LIE-M E-MEA EAL L “PA “PAP” P”

“Slap Pap” in the Micro wave Use a 1 .. liter heat resi resistan stantt bowl with a lid (volum (vo lume e 1 .. liliter) ter).. 1 .. .... .. me meal alie ieme meal al 1 .. .... .. sa salt lt Mix: 1 .... cold wate water, r, mealie-m mealie-meal eal and salt (ovenproo (oven prooff di dish sh of 1 .. lit liter). er). Add 3 ... ..... boiling water and stir. Micro wave wave for 5 .... at medium medium (with (with the the lid) and stir stir 2 times times during during the the 5 .... to preven preventt the “pa “pap” p” to become become watery watery on on top and and hard hard at the bottom. If you forgot to stir, repair the damage dama ge by beatin beating g the “pa “pap” p” with an electric electric beater beat er until until the “pa “pap” p” becom become e smooth again again.. If you microwa microwave ve the “pa “pap” p” at medium, medium, the the “pap” “p ap” will be be read ready y in 20 ... ..... or turn turn the the microwave on low for another 35 ..... 4 Portions

Mealie-meal “stywe pap” Use the the recipe recipe for “pa “pap” p” in the the Microwave, Microwave, but reduce reduce the boiling water water to 2 .... Variation Vari ation:: Add 1 .... whol whole e mealies mealies (froze (frozen n or canned) Page 5 of 40

Traditional South African Recipes Copyright 2000-2008 www.rieme.co.za/recepes

SOUP Lentil Soup

500 .... blue lenti lentils ls (also (also known as as brown brown lentils). 12 .. .... .. wa wate terr 3 peeled potatoes 125.... 125. ... bac bacon on 4 .. .... .. sa salt lt Cook the lentils, salt, potatoe potatoes s and 6 .... of water on on high in a 3-liter pot. pot. After 10 ...., reduce the heat to medium and add another 3 ... ..... of wat water. er. Add the la last st 3 ... ..... of wat water er after another 15 ..... Cook for for more more or less less 1 .... until the the lentils become become soft. soft. Mix: 1 packet packet soup powde powderr with with 1 .... cold water. When the mixture is smooth, add it to the lentils. Reduce the heat and stir the soup until the soup powder is done. Dilute to taste. You can replace the bacon with a beef bone or 125.. 125.... .. mi mince nce or or 1 ... ..... Bas Basic ic sauce sauce Serve with home made bread or small bread blocks deep-fried.

2 carrots cut in the length 4 ... .... sa salt lt .. ... ..... bla black ck pe pepp pper er 2 .. .... .. Ar Arom omat at Cook al the ingredients except the fish for 20 ..... Add the fish and and cook for another another 20 ..... Strain and keep the stock aside Cut the carrots and fish Group 2: 2 fine chopped unions 100.... fresh fine chopped mushroom 150 ... ..... ba bacon con (c (cut) ut) 290 .... tin mussel mussels s in saltwate saltwaterr (cut) (cut) 4 .. .... .. ma marg rgar arin ine e 1 .. .... flour 6 ... .... milk 1 .. .... .. gr gree een n pea peas s 100.... 100. ... froz frozen en shrimps shrimps Fry the unions, mushrooms and bacon in the margarine. Add the flour and milk and heat slowly until thicken. Add group 1’s stock. Cook at low temperature until smooth. Add the fish, carrot and mussels. Add the green peas and shrimps.

Mussel Soup Group 1: 12 .. .... .. wa wate terr 3 pieces fish 8 bay leaves 2 big chopped onions 10 whole cloves Page 6 of 40


MEAT DISHES Easy Chicken Use one whole Chicken. Chicken. Add salt to the the inside insid e of of the the chic chicken. ken. (1 .... = 500.. 500.. meat meat)) Put a clean, small lemon into the inside of the chicken. Put the chicken overnight in a slow cooker on low. Remove the lemon and put the chicken in a casserole pan with a wide bottom. Add pepper, herbs and garlic to taste. Put the the chicken chicken in the oven oven at ....º C for 1 ..... Adjust the oven time according according to taste. If you prefer a brown dry chick chicken, en, it will need more oven time. You can also cover the chicken with tin foil and place it in a slow oven if you do not use a slow cooker. A hole in the the earth with with coals inside the hole can also serve as an oven. Cover the chicken with tin foil and place in the hole until done.

Bobotie

A way to stretch a meal) 1 big chopped onion 1 .. mi minc nced ed me meat at 2 .. .... .. sa salt lt 1 slice of bread soaked in water

1 .. .... .. mi mild ld cu curr rry y 1 ... .... su suga garr 2 .. .... .. ch chut utne ney y .. .. .... .. ra rais isin ins s 1 lemon rind, grated 1 lemon’s juice 1 ... ..... mil milk k and and 2 egg eggs s Fry the onion in oil and add the mince, salt, bread, curry, sugar, chutney, raisins and lemon rind and lemon lemon juice. When done, put the mixture in a heat resistant bowl 23x16x4 23x1 6x4cm. cm. Bake the meat 15 .... at .... ....ºº C. Mix the milk and eggs and add it to the meat and bake it for another another 30 ..... Serve with yellow rice and use the recipe for Basic Sauce to serve with the rice.

Biltong Use Beef or venison like Rooibok, Kudu, Eland or Springbuck. Cut the meat in strips of more or less les s 2cm thick x 5cm wide. Keep the golden rule as always with meat: Use Us e 2 .. .... .. sa sallt for for eve everry 1 .. me meat at.. Therefore this this recipe is suitable suitable for 7.. meat: 15 .. .... .. sa sallt 1 .. .... .. br brow own n suga sugarr 1 .. .... .. co cori rian ande derr 1 .. .... .. pep eppe perr .. ... ..... bic bicarb arbona onate te of soda soda .. .. .... .. sa salt ltpe pete terr Vinegar Mix the ingredients except the vinegar and rub the mixture into the biltong strips. Pack the meat in a bowl (plastic or glass) in layers and sprinkle the vinegar over each layer. Turn the biltong daily and hang the biltong after 36 ..... (The bicarbona bicarbonate te of soda will start to foam). You can hang the biltong on S shaped wires wires at a cool place place to dry. Keep flies and other insects away.

Ham Page 7 of 40


Use leg of pork. Remove the bone and use use a small or middle size leg of pork. Press the meat at placing it in the fridge between two plates and a heavy object on top of the plate to press the bloodiness out of the meat. Leave Lea ve the meat for for 24 .... betw between een the the plates. Place the meat in the following pickle: 1 .. .... .. sal saltp tpet eter er 1 .. .... .. br brow own n suga sugarr 2 .... bicar bicarbona bonate te of sod soda a 8 to 10 liter cold water Salt Put all the ingredients except the salt in a glass or plastic bowl or bucket. Put a potato in the water and and start to add add the salt slowly. Stir well after each time that you add salt. As soon as the potato pops up and drifts in the pickle, you can remove the potato and put the meat in the pickle. Put the pickle on a cool place or in the fridge. If the pickle starts to foam, replace the pickle with fresh pickle. Remove the ham after 3 weeks and hang hang overnight to dry. Place the ham again in the fridge under pressure to get rid of the extra liquid. For pickled beef: Leave the beef in the pickle for 3 to 4 days.

Meatloaf

Loaf: 500 ... ..... mi mince nced d be beef ef 1 .. .... .. sa salt lt Pepper to taste 1 .. .... .. milk 1 bread slice

1 .. .... .. pa parrsl sley ey 1 egg 1 ... ..... cho chopp pped ed oni onion on Mix and and put in a small small bread pan. Bake 1 .... at ....º C. Put on a serving serving tray tray and cover with the following sauce: s auce: Sauce: 2 onions onions chopp chopped ed 4 tomatoes (cut) 1 green pepper (cut) 1 ... .... su suga garr Salt and pepper 2 ... ..... Wor Worces cester ter sau sauce ce 2 ... ..... To Tomat mato o sau sauce ce 1 ... ..... Bro Brown wn sauce sauce powd powder er Fry the onion and pepper in a bit of oil. Add the tomatoes, sugar, salt and pepper and boil till done. Add the Worcester sauce, sauce, tomato sauce and brown sauce powder and allow boiling. Pour the sauce on the meatloaf.

Sosaties Use leg of beef, mutton or pork. The meat is served like kebabs. Use good good quality soft meat. 500 .... leg of of mutton mutton or pork pork 1.. beef fillet fillet or other other suitable suitable beef Cut into blocks. 2 big onions Cut the onions onions in slices and cook for 5 ..... Throw off the water and fry in a little bit oil until brown. Put the meat and onions in a plastic or glass bowl and throw the following cold sauce over the meat: 1 .. .... .. mi mild ld cu curr rry y .. .. .... .. tu turm rmer eric ic 2 ... .... su suga garr 1 .. .... .. co corn rn flflou ourr 2 .. .... .. vi vine nega garr .. .... stew stewed, ed, dry dry apricots apricots (option (optional) al) Salt and pepper Microwave Micr owave the the sauce sauce for for 2 .... at 100%. 100%. Cool down and add bruised lemon leaves.

Page 8 of 40


Pour the sauce over the diced meat and put in the fridge for for 2 –3 days. days. Turn the meat meat around every every day to allow the sauce s auce to penetrate the meat. String the meat on kebab sticks and flavour with salt and pepper. The sosaties can be freezed. Oven bake or braai.

away, fry the boerewors until brown at low heat Quick method: Microwave the boerewors for 4 .... at 100% hea heat. t. Put the wor wors s on the stove together with the watery sauce and bake until brown. Turn the stove to low as soon as the wors begin to fry.

Jewish Roast Boerewors

The Mixture 14 .. ..... sa salt lt 2 .. .... .. pe pep ppe perr 6 ... ..... gr groun ound d coria coriande nderr .. .. .... .. gr grou ound nd clo clove ves s 3 ... ..... gro ground und pim pimen ento to 1 .. .... .. gr grou ound ndnu nutt ¾ .. .... .. vi vine nega garr .. .. .... .. wa watter The Meat 4.. min minced ced beef beef 3.. min minced ced pork pork Sausage casings (skin) Knead the herbs-spice mixture into the meat and put put in the fridge fridge for for 1 ..... Knead again and stiff the sausage casings with the meat. You can bake the wors on the stove, oven or on braaivleis coles. In the oven: Bake in an open pan until brown. On the the stov stove: e: Add Add .. .... wate waterr in in the the pan pan together with the boerewors and place the heat at high. As soon as as the water boiled

2 .. H Bone Bone (cor (corne nerr cut) cut) 4 ... .... sa salt lt ¾ .. .... .. ho hott chutn chutney ey ¾ ... ..... Tom Tomat ato o sau sauce ce ¾ ... ..... Wor Worce ceste sterr sauce sauce 1 tin Coca cola (340..) Maggie Fondor Black Pepper Fresh Thyme 4 sliced unions 4 bay leaves Lots of Garlic Half red pepper Half yellow pepper Put in pot. Season meat Pour all ingredients over meat Secret: Low, very slow Cook for two .... Slice meat Pour over gravy Put in flat Pyrex dish in oven (200 C) for 15 ..... I was impressed with the the dish, but but the stock was not thick enough to my taste, so before I poured the gravy over the meat, I have thickened itit with flour. flour. (One (One ....)

Page 9 of 40


Page 10 of40


VEGETABLES AND SALADS

Potato Crumpets

Rice 1 .. .... .. ri ric ce 1 .. .... .. bu buttte terr 1 .... lemo lemon n juice juice or whit white e wine wine 1 .. .... .. sa salt lt Boiled water Put all the ingredients in a pot and boil on High for 10 ..... The rice rice must be covered covered with water. Turn the stove to 1 and steam until the rice becomes puffed.

Peel 2 potato potatoes es and grate (coarse) (coarse).. Add 1 beaten egg and flavour with salt and pepper. Shallow Shal low frying frying .... full until until golden brown brown.. Serve with wors. Variation: Grate the potatoes with the skin.

Yellow Rice 1 .. .... .. ri ric ce 4 .. .... .. bo boililed ed wate waterr 2 .. .... .. ye yellllow ow sugar sugar 1 piece cinnamon 1 .. .... .. sa salt lt 2 .. .... .. tu turm rmer eriic .. .. .... .. ra rais isin ins s 3 .. .... .. bu buttte terr Boill the rice at high Boi high for 20 .... in the the boiling boiling water together with the salt and turmeric. Throw the extra water off and add the cinnamon and raisins. raisins. Steam slowly for 1 ..... Add the the sugar sugar and butter butter before before serving serving.. Serve with bobotie.

Crushed Wheat 1 ... ..... cru crush shed ed whe wheat at 4 .. .... .. wa watter .. ... ..... rai raisin sins s (op (optio tional nal)) .. .. .... .. sa salt lt Cook slowly slowly for appr approxim oximately ately 3 .... until soft. soft. Add water if needed

Pumpkin Crumpets

Crumpets 3 ... ..... coo cooke ked d pump pumpkin kin 2 ... ..... sel selff-risi rising ng flou flourr 2 eggs .. ... .... sa salt lt 3 ... ..... ba baki king ng po powde wderr Mix the ingredients and shallow fry with the heat on low to medium. Fry until brown on both sides of the crumpet. Sauce 1 .. .... suga garr 1 ... .... milk 1 ... .... wat ate er 5 .. .... .. co corn rn flflou ourr

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2 .. .... .. bu buttte terr Whole Whol e cinn cinnamon amon Melt the ingredients in the Microwav Microwave e at 100%. Remove the cinnamon and cast over the crumpets.

Use boil boiling ing wate waterr and and 1 .... salt salt.. Put the mealies in the boiling water and cook for 10 ....

Fan Potatoes Oven baked pumpkin 2 .. boi boiled led piece pieces s pumpki pumpkin n 125 12 5 .. .... .. but utte terr .. .. .... .. su suga garr 1 egg 2 .. .... flour 1 ... ..... bak baking ing pow powde derr .. .. .... .. sa salt lt 1 .. .... .. milk Beat the butter, sugar and egg. Add the flour, baking powder and salt and then the milk. The dough must be soft. Arrange the pumpkin pieces in an oven dish and pour the dough over the pumpkin. Bake Bak e at at ... ....º .º C for 30 ... ..... .. Pour the sauce over the baked pumpkin Sauce: .. .. .... .. sy syru rup p 100 10 0 .. .... .. but utte terr Put the pumpkin back in the oven for another anot her 10 ... ..... unti untill golden golden brown brown..

Green beans 500 .... cut gree green n bea beans ns 1 potato (pieces) 1 chopped onion A Piece of mutton (optional) Cook ingr ingredien edients ts for 40 ... ..... and mas mash h wit with h the potato masher. Add salt, butter and pepper to taste.

Green mealies

12 small potatoes (potjiekos type) 250 25 0 .. .... .. bu butt tter er 1 packet brown onion soup powder Melt the butter and add the onion soup. Take away from the heat. Wash and cut the potatoes. potatoes. Cut the potatoes potatoe s with a sharp knife like cutting c utting a loaf of bread, but keep the bottom of the potato uncut. The potatoe potatoes s must look like a fan on the top. The “blades of the the fan” must be thin. thi n. Pl Place ace the the potat potatoe oes s in a 1 .. liter oven dish and pour the butter and soup over the potatoes. The butter must be worked in between the slices. Cover the dish with a lid or tin foil. Bake at ....ºº C for 30 ..... Remo .... Remove ve the the lid lid and and bake for anothe anotherr 15 .....

Carrot Salad 1 ... ..... coo cooke ked d carrot carrot ring rings s Page 12 of40


.. .. .... .. vi vine nega garr 1 tin tomato paste (115g) 1/3 1/ 3 .. .... .. su suga garr .. .. .... .. sal salad ad oi oill .. .. .... .. sa salt lt Pepper 1 green pepper 1 onion Beat the tomato paste, sugar, vinegar, salt, pepper and salad oil together. Put the carrot rings, onion (sliced in rings) and green pepper (sliced in rings) in a bowl with a lid. Pour the tomato mixture over the vegetables. Keep refrigerated.

Currie, onion and banana salad

Mix: 2 .... cooke cooked d crush crushed ed whea wheatt 1 .... boil boiled ed mealies mealies (or (or a tin whole whole kernel kernel mealies) optional 1 chopped onion 1 chopped green pepper Raisins (optional) Sauce: .. .. .... .. sa sala lad d oil oil 2 .. .... .. ma mayo yonn nnai aise se 2 .. .... .. vi vine nega garr 2 ... .... su suga garr 1 ... ..... mil mild d curry curry po powde wderr .. .. .... .. tu turm rmer eric ic Add the sauce to the wheat mixture Variation: Use blue lentils in place of the mealies or half lentils and half mealies.

6 onions cut into rings 1 .. .... .. bu buttte terr Braise the onion in the butter and then add 4 .... boiling water and and cook until until soft. soft. Mix: .. .. .... .. vi vine nega garr 1 .. .... .. cu curr rry y 2 dessertspoons sugar .. ... ..... mus mustar tard d powd powder er .. .. .... .. sa salt lt Add the mixture mixture to the onions. onions. Remove from the stove and allow cooling. Add 8 bananas sliced in rings to the mixture just before serving.

Crushed Wheat Salad

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The tomato skins and seeds will not form part of the puree. Freeze the puree in useable quantities. Use in pastas, soups and meat sauce. Use with the basic sauce.

SAUCES Basic Sauce This sauce can be frozen This frozen.. Freeze Freeze ... ..... full for for later use. 500 .... sou soup p meat meat or bon bones es 1 onion chopped 1 potato 1 carrot 1 green pepper Celery Parsley .. ... ..... sau sauce ce pow powde derr .. .. .... .. fl flou ourr .. ... ..... tom tomat ato o sau sauce ce 4 ... ..... Wor Worces cester ter sau sauce ce Fry the meat/bones, onion, carrot, potato, celery celer y and green green pepper pepper in 3 .... cook cooking ing oil oil in a deep pot pot for a few .... ...... Add the sauce powder, flour, tomato sauce and Worcester sauce and stir. Add 1 .. liter water water and and cook for 40.... 40...... Pour the sauce through a sieve. Press as much as possible of the vegetables through the sieve to thickened the sauce. Add salt and pepper to taste. Use the frozen sauce to make a sauce for rice, meat or in soups. Add flour to the sauce to thicken if necessary.

Steak sauce Slowly Slow ly boil boil 1 .. .... .. ba basi sic c sa sauc uce, e, 1 .. .... .. to toma mato to puree, pure e, 1 .... chut chutney ney and and a few drop drops s Tabasco sauce. Add salt and pepper to taste. Variation: Add chopped green pepper. Variation: Onion and Garlic (grated). Fry in cooking oil and mix with the tomato puree.

Mustard sauce Mix 3 .. Mix .... .. su suga garr and and 3 .. .... .. mu must star ard d powd powder er.. Add Ad d .. .. .... .. sa salt lt,, .. .. .... .. vi vine nega garr an and d 2 eg egg gs. Beat the ingredients together. Put in the microwave microwave at 100% 100% for 1 ...., beat again and put in the microwave for another ..... Beat again to make a smooth sauce. Use with leg of mutton, ham or other cold meat. Variation Vari ation:: Add 2 .... con condens densed ed milk in the the place of the sugar.

Tomato puree This recipe is cheaper than the tinned product Wash and cut the tomatoes in halves and boil till soft. Allow cooling and pouring the watery liquid off. Use the remaining boiled tomatoes. Pour the tomatoes through a sieve and press as much much as possible possible of the tomatoes tomatoes through the siev sieve. e. Add salt to taste.

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DESSERTS Poor man’s dessert 1 .. .... .. bu buttte terr 1 .. .... .. su suga garr 1 beaten egg 1 .. .... .. milk 1 .. .... .. fl flou ourr 1 .. .... .. ap apri rico cott jam jam 1 .... bicar bicarbona bonate te of sod soda a 1 .. .... .. vi vine nega garr .. .. .... .. sa salt lt Whip the sugar and butter until creamy. Add the beaten egg. Add the milk, salt and flour. Mix the apricot jam, bicarbona bicarbonate te of soda and vinegar and add to the dough mixture. Place in an ovenproof bowl and bake for 30 .... at .. ..ºº C. Sauce: Micro wave the next ingredients at 100% for 5 .. .... ..:: 1 .. .... .. cr crea eam m or mil milk k 1 .. .... .. su suga garr .. .. .... .. bu buttte terr .. ... ..... boi boilin ling g wa water ter Stir during the microwave process to allow the sugar to melt. Pour the hot sauce over the baked dessert.

Date Ginger Dessert 2 .. .... .. bu buttte terr .. .. .... .. su suga garr 1 beaten egg 1 .. ... ..... bica bicarb rbon onat ate e of of so soda da .. .. .... .. milk 2 .. .... .. ap apri rico cott jam jam .. ... ..... cho chopp pped ed dat dates es 1 .. .... .. fl flou ourr 1 .. .... .. gi ging nger er .. .. .... .. sa salt lt Whip butter and sugar to cream. Add beaten egg.

Dissolve the bicarbonate bicarbonate of soda soda in the milk and apricot jam. Add the bicarbonate of soda with the dates to the sugar and butter mix. Add the flour, ginger and salt. Sauce: 2 ... .... su suga garr 2 ... .... wat ate er 2 .. .... .. bu butt tter er 1 .. .... .. va vani nilllla a Microwave together together at 100% for 5 ..... Stir during the process to allow the sugar to melt. Put the dough in the hot sauce in a 3 liter oven dish with with a lid lid and bake bake for 30 .... at ....º C.

Vinegar Dessert

.. .. .... .. su suga garr 1 .. ... .... but utte terr 2 beaten eggs 1 .. .... flour .. ... .... sa salt lt 2 .. .... .. gin inge gerr 1 .. .... .. bi bica carb rbon onat ate e of soda soda 2 .. .... .. ap apri rico cott jam jam Whip the butter and sugar and add the eggs. Add the dry ingredients and then the apricot jam. Pour the dough in the following sauce. The sauce must be cooled down before adding the dough. Sauce: 2 ... .... wat ate er 2 ... .... su suga garr .. .. .... .. vi vine nega garr Microwave together together at 100% for 5 .....

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Stir during the process to allow the sugar to melt. Bake Bak e for for 30 ... ..... at .. ....º ..º C.

Add 1 .... car caramel amel esse essence. nce.

Souskluitjies Easy Sago Dessert

.. .. .... .. sa sag go 2 .. .... .. milk 4 .. .... .. su suga garr 2 eggs 1 .. .... .. van vanilillla .. .. .... .. sa salt lt Soak Soa k the the sago sago in a ... ..... of wat water er for for 24 ... ..... .. Throw off the water. water. Micro wave at 25% the milk and sago sago toget together her for for 20 .... or until until the the sago is done. done. Stir regularly. The sago must must be swelled out. Beat the the sugar and eggs together with the sago. Pour into an oven dish. Bake Bak e for 20 ... ..... at ..º ..ºs s C and and serv serve e with with custard.

Condensed milk Custard

Dough: 1 ... .... flo lour ur 1 ... ..... ba baki king ng po powde wderr .. ... .... sa salt lt 4 .. .... .. bu butt tter er 2 eggs 1 ... .... su suga garr Cinnamon Rub the butter in the flour, baking powder and salt. Beat the sugar and eggs until creamy. Mix the flour mixture and egg mixture. Use water 8cm deep in a 25cm diameter pot. The pot must must be deep to prevent over boililiing bo ng.. Pu Putt .. .. .... .. sa salt lt an and d .. .. .... .. ci cinn nnam amon on in the water water.. Use a .... to put put the the dough dough in the the boiling water. (Wet the spoon in the boiling water before scooping the dough). Scoop a maximum maximum of 4 dough balls balls at a time in the water Cook for for 10 .... wit with h the lid lid on the the pot. To To prevent the sauce from boiling over, use a deep pot. Sprinkle cinnamon sugar over the dumplings Sauce: .. ... ..... me melte lted d but butter ter .. .. .... .. sy syrrup 2 ... ..... bra brand ndy y or win wine e or or 1 ... ..... car carame amell essence Pour the sauce in the water that was left over after baking dumplings. Bring to boil and pour over the dumplings.

¾ ... ..... cu custa stard rd powd powder er 2 .. .... .. su suga garr 1/8 1/ 8 .. .... .. sa salt lt Mix and add a little bit cold water to make a paste. Add 1 liter boiling water and 1 tin condensed milk. Microwave the custard custard at 100% 100% until the the custard starts boiling. Beat during during the process. Page 16 of40


PICKL PICK LES AN AND D CHUTNEY

Apricot Chutney

Hot Sauce 8 medium tomatoes peeled and without the seeds, chopped 1 large onion chopped 4 garlic cloves finely chopped 1 medium Jalapeno chili chopped 2 ... ..... gr groun ound d gin ginger ger 2 .. .... .. su suga garr 2 ... ..... app apple le vin vinega egarr .. .. .... .. le lemo mon n 1 .. .... .. sul sulta tana nas s 2 .. .... .. sa salt lt 1 cinnam cinnamon on stick 6 whole cloves 5 small red Serrano chilies chopped c hopped 2 ... ..... caye cayenn nne e pep peppe perr Boill together Boi together for 1 .... unti untill thick. Remove Remove the the cinnamon stick and bottle.

100 apricots 1 big onion 1 garlic clove 1 .. sugar 1 ... ..... cay cayen enne ne pep pepper per 1 ... .... sa salt lt 2 ... ..... gro groun und d gi ginge ngerr 1 .. .... .. mu must star ard d 750.. 750 .. vine vinegar gar Cook the apricots until soft. Mix all the ingredien ingre dients ts and cook the mixtu mixture re for .. - 1 .... until the mixture thickens. Stir during the cooking process to prevent burn. Put in clean bottles.

Green tomato Pickles 1 .. .. onion 3 ... ..... gr green een to tomat matoe oes s .. .. .... .. sa salt lt 1 ¾ .. .... .. su suga garr 750.. vineg vinegar ar 2 .. .... .. fl flou ourr 2 .. .... .. mu must star ard d 2 .. .... .. tu turm rmer eriic 2 .. .... .. Cu Currry .. ... ..... gr groun ound d clov cloves es Cut tom tomat atoe oes s in pie piece ces. s. Po Pour ur the .. .. .... .. sal saltt over the tomatoes and leave overnight. Pour the liquid off, the next morning. Add the chopped onion, sugar and vinegar and cook cook for for 30 .... ...... Mix the spices spices and flour and and add. Boil until thick and bottle.

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Beware of……. ……… .… ……. ……… .… ……. ……… .… Pour the hot hot sauce over over the hot cake. You can also make ……. ……… .… ……. ……… .… .… ……. ……… ……… .… .…

CAKES Carrot Cake

Condensed milk Fruit Cake

(Bake at …..º C) Mix: 1 .. .... .. su suga garr 2 eggs ¾ .. .... .. co cook okin ing g oil Dissolve: .. .. .... .. …… …….. ……… ……… .… …… …….. ……… ……… .… …… …….. ……… .… ……. ……… .… ……. ……… .… Sieve together: .. .. .... .. sa salt lt 1 .. .... flour .. tea teaspoo… spoo……. …. ……… ……… .… ……. ……… .… ……. ……… ……… .… ……. ……… ……… .… Mix the 3 groups together, add: .. .... chop chopped ped pe pecan can nut nuts s 1 .. .... .. …… …….. ……… ……… .… …… …….. ……… ……… .… …… …….. ……… .… ……. ……… .… ……. ……… .… ……. ……… .… Bake in a smeared ring cake c ake pan 20cm diameter diam eter at ……. ……… ……… .… .… ……. ……… ……… .… ……. ……… .… Sauce: Melt in the microwave or on the stove: 125 12 5 .. .... .. but utte terr 1 .. .... .. sof softt …… …….. ……… ……… .… …… …….. ……… ……… .… ……. …… ……… … .… …… …….. ……… ……… .… …… …….. ……… .… Add ¾ ... ..... cho choppe pped d nuts. nuts.

(Bake (Bak e at at …. …... º C) Cook slowly for 5 ....: 1 .. ... .... su sult lta ana 1 .. …… …….. ……… ……… .… …… …….. ……… ……… .… …… …….. ……… .… ……. ……… .… ……. ……… .… ……. ……… .… .. .. .... .. mi mixe xed d peel peel 1 tin condensed milk .. .. .... .. wa wate terr 125 ... ..... ……. …… ……… … .… .… …… …….. ……… ……… .… ……. ……… .…: 2 eggs And then: 2 .. ... ..... …… …….. ……… ……… .… …… …….. ……… ……… .… ……. ……… .… 1 .. .... .. mi mixe xed d spi spice 1 .. .... .. gin inge gerr 1 ... ..... bic bicarb arbona onate te of soda soda .. ... .... sa salt lt Bake Bak e the the mix mixtu ture re at at ….. º C for 2 ... ..... in a pa pan n 20cm diameter. Tie brown paper ……. ……… .… ……. ……… .… hard due to to the long long baking time. time.

Practical Fruit Cake

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(Bake (Bak e at …. …... º C) C) Cook together together ……. ……… .… ……. ……… ……… .… 500 ... ..... fr fruit uit cak cake e mix mixtur ture e 1 .. .... .. …… …….. ……… ……… .… 1 .. .... .. …… …….. ……… ……… .… 125 ... ..... ma marga rgari rine ne 2 .. .... .. mi mixe xed d spi spice ce .. ... ..... ……. …… ……… … .… .… …… …….. ……… ……… .… .. .. .... .. sa salt lt Add: 2 eggs beaten 1 .. .... .. …… …….. …… ……… .… .… …… ……. …… ……… .… .… 5 .. .... .. ……. ……… .… 2 .. .... .. fl flou ourr Mix an and d put put a …… …….. ……… ……… .… …… …….. ……… ……… .…. Bak Bake e at ….. º C fo forr 3 ... ..... Tie ……. ……… ……… .… ……. ……… .… otherwise the cake may become hard due to the long baking time.

Tip: If a fruitcake fruitcake was not well baked, it may happen that the cake might become mould.

Swift Cake Bake the the cake at …..º C 125 12 5 .. .... .. …… …….. ……… ……… .… .. .. .... .. su suga garr 2 eggs 1 .. .... flour 2 ……. …… ……… … .… …… …….. ……… ……… .… .. .. .... .. milk .. .. .... .. …… …….. ……… ……… .… 1 .. .... .. …… …….. ……… ……… .… Add all the ingredients together and beat for 3 .. .... .. an and d ba bake ke in a …… …….. ……… ……… .… (si size ze 18cm 18 cm)) …… …….. ……… ……… .… .. .... .. at …. …..º .º C.

Oil Cake (Chocolate or white) 1 .. .... .. milk 3 .... oil 1 .. .. .... .. …… …….. ……… .… 3 eggs 3 ... ..... bak baking ing pow powde derr

1 .. .. .... .. ……. …… ……… … .… 1 .. .... .. …… …….. ……… ……… .… 1 .. .... .. va vani nilllla a .. ... .... sa salt lt Micro Micr o ……. ……… ……… .… the milk, milk, oil and and cacao until boil. Beat the the sugar, sugar, ……. ……… ……… .… and sal saltt until creamy. Add the the milk milk mixture mixture and and ……… .… at turns turns with ……… .… flou flourr to the the egg mixtu mixture. re. Add the baking powder. Pour in a smeared pan of 20cm 20cm ……… .…. .…. Bake Ba ke at at …… ……… … .… C for for 25 25 .. .... .. …………………………….. . . .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. .. .... .. .. .... .. .. .. .. ..

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