Vetkoek

Vetkoek is a traditional South African fried dough bread. It is a deeply engrained and beloved food embedded in South African culture. The word vetkoek literally means "fat cake" in Afrikaans.

It is delicious with just butter, or syrup, or cheese, or syrup and cheese... or mince... or mince and cheese... or use it instead of buns for a hamburger... or lettuce and chicken mayo... oh my goodness... now I'm hungry!!

This is a simple and time & tried tested recipe.

Ingredients

5½ cups flour

2t salt

3tbs sugar

1tbs instant yeast

2 cups warm water

Method

1. Mix the flour, salt, sugar and yeast well.

2. Add the warm water and bring it together to form a stiff dough.

3. Knead for at least 10 minutes.

4. Smear with oil and cover with a damp cloth and let it rise to double in size.

5. Lightly knead down, and use as you wish. For Vetkoek, divide into equal balls,

cover and let it rise.

6. Heat oil in a pot and fry the balls of dough in the oil until well done.

7. Remove from the oil and drain onto paper towels.

I made spinach and feta vetkoek, as well as bacon and cheese.

Use your imagination, go wild, but most of all... eat, drink and be merry!!

Yours in oil and veggies,

Risch

For a printable PDF version of the recipe, click here: Vetkoek PDF

Samosa pastry

Making samosas is something I have wanted to do for a long time. I always felt that it was something very difficult to make and reserved for a nation who excels in their type of cooking: Indian cuisine. They make it look effortlessly... like there is nothing easier to do!!.
Well, making samosas is not complicated, but it certainly is a lot of work to achieve a small, but perfect little triangle as a result. Makes you think twice when you say they're too expensive...

There are various variations on the recipe for the dough. I tried this one:

Ingredients

2cups flour, sifted
1t salt
2tbs oil
water

Method

Mix the flour and salt. Rub in the oil, until completely blended, almost like crumbling with margarine.

However, it appears that the quality of the dough has a lot to do with how well the oil is rubbed in. So, spend a couple of extra minutes on this and make sure it is well rubbed in. Rubbing it is described as flattening the flour and oil mixture between your palms, rubbing them together like when you're hands are cold. I have found that this works best for blending the oil, anyway. Then add water, little by little, until you have a stiff dough. It needs to be a stiff dough. This you need to knead and knead and knead. (Told you it was a lot of work!!). Until it is smooth and silky. Once done, cover with some clingwrap and let it rest for no less than 15 minutes. After the resting time, you make little balls and roll it out in a circle. 

Not too small, or you will struggle with filling and folding. Cut it in half. 

For the folding, this is what worked for me: wet the left half of the half-circle, especially the bottom, with water. 

Take the right side and fold it over to leave a third of the circle on the left open. 

Take the left side and fold over the right side, gently pressing the overlapping sides and edges together to seal. 

You now have a cone.

Fill the cone with a filling of your choice, until 3/4 filled. wet the edges and seal. 

Ideally you should have a flap you can close the cone with, thus forming a perfect triangle. 

Cook in hot oil until nicely browned. This happens quickly, do not leave them unattended.

Take out of the oil and place onto kitchen towels to drain off the excess oil.   

Serve a fresh cottage cheese &sweet chillie sauce, or some mayo...

And enjoy!!

Yours in oil and veggies

Risch

Shortcrust Pastry

This is an easy pastry, perfect for savoury, and it is not too heavy or too crispy.And it is just firm enough to be able to roll out, too.

Ingredients

2 cups flour

1t salt

1 cup butter

1/3cup ice water

Method

Combine the flour, salt and butter. 

Mix well until resembling bread crumbs. I used my mini food processor. 

Add the water and mix. 

Press together until it is combined and firm. Wrap with cling wrap and rest in the fridge until ready to use.

Yours in oil and veggies

Risch

Dumpling Dough

This dough is quite interesting. It can be used in savoury and sweet dishes. It's very easy to make, and it bakes quickly. Please adjust the quantities to suit the volume you require.

Preparation time: 10min
Cooking time: 20-30min
Difficulty Level: Very easy
Serves: covers a medium pot

Ingredients

1cup flour
1 1/2t baking powder
1/2t salt
1/2tbs butter
1cup water or milk

Method

Mix dry ingredients together. Crumble in the butter. Add the water or milk and mix well to form a sticky dough. Add more water if you want it more runny, add less water to make it more stiff.

Uses:
Add to a savoury dish to form a crust and soak up excess sauce.

Add to a syrup for a quick pudding.
Deepfry for a quick alternative to standard vetkoek.

Yours in oil and veggies

Risch

Stew-Pie

Sunday Lunch... always the kicker!! What to make? It is somewhat of a tradition to eat a decent Sunday lunch, to the point of completely stuffing yourself, and then falling down somewhere for that well-deserved Sunday afternoon "nap"... mostly just waiting for the food to settle and a little space to open up in the very stretched stomach for that sought after Sunday Dessert... 
Well, I decided on a stew thing. With dumplings. So it's almost a pie, too... It's so delicious, you won't care what it is called - as long as you can make it again!!

Preparation time: 30min
Cooking & Baking time: 100min
Difficulty Level: Easy
Serves: 5

Ingredients

500g stew meat / goulash
2l water
1 cube beef stock
1tbs balsamic vinegar
3tbs soya sauce
potatoes - 1 per person
small pickle onions - 2 per person
8 whole cloves
3 bay leaves

Method

Put the meat in a pot - preferably one that is oven proof as well, again I used my cast iron pot.

Dissolve the beef stock in 1 litre of the water and add to the meat. Add the vinegar and soya sauce. Cover and cook for about 40min.

Add the other litre of water, the cloves, bay leaves, potatoes and onions.

 Cover and cook for another 30min.

Make the dumpling dough*, scoop over the meat. 

Cook covered in the oven at 160degrees C for about 30min, until the dough is done.

Serve and enjoy!!

I made cauliflower and broccolli with cheese and cream to go with the dish. It wasn't even necessary for rice!! The meal was filling, delicious - and healthy! Of course, for the low carb version: don't add the dumpling dough. But if your family loves it (like mine), make it, just don't dish the dough up for you.

Yours in oil and veggies

Risch

* Find the Dumpling Dough recipe on this blog.