South African Van Der Hum Tart Recipes

Steps:

• Combine the pumpkin, flour, baking powder and salt to form a soft batter.
• Add the egg and beat well.
• HEat the butter, margarine or oil in a frying pan until it sizzles.
• Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown.
• Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.

Steps:

• Cream the margarine and sugar together and beat in the egg.
• Add the flour and salt and knead until a soft dough is formed.
• Press the mixture into a greased circular pie dish and bake at 350°F/180°C for 15 minutes.
• Bring the milk and margarine to the boil.
• Cream the sugar, eggs, maizena, flour and vanilla essence.
• Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.
• DO NOT BOIL.
• Pour the filling into the pie crust and cool.
• Refrigerate until required and sprinkle with cinnamon to serve.

Steps:

• * To Make Tart:.
• Sprinkle bicarbonate of soda over the dates. Pour the boiling water over the dates. Leave to cool.
• Cream the butter and sugar in a mixing bowl. When the butter mixture is light and creamy, gradually beat in the egg.
• Sift the dry ingredients. Alternately fold the dry ingredients and the date mixture into the creamed mixture, using a metal spoon.
• Pour into a greased 25 cm pie dish or cake tin.
• Bake at 180 C (350 F) for 45 minutes until dark brown and done.
• Prepare the sauce and pour over the hot tart.
• * To Make Sauce:.
• Bring the sugar, water and butter to the boil. Remove from the heat and add the vanilla and brandy. Pour the warm sauce over the hot cake and leave to cool.
• Cut the tart into equal portions.
• Fill a large piping bag with 1 cup whipped fresh cream.
• Pipe a large curl of cream on each serving. Add a sprinkling of chopped pecan nuts.

Steps:

• Crumble matzoh and soak in colander. Make sure that the matzoh is soft. Don't be afraid to use your hands to mix the matzoh.
• In the mean time saute onions,carrotts,& celery. I usually use olive oil to cover pan. Saute everything until onions,celery and carrotts show signs of carmelization. Remove from pan. Don't forget to salt and pepper to taste.
• Put chicken livers in and cover the pan with enough olive oil to saute livers. While livers are sauting cut them up in small pieces. Use salt and pepper to taste. When livers are sufficienty cooked add the onions, carrotts and celery. Add poulty seasoning to taste. I am somewhat heavy handed on the poultry seasoning. After all your going to add the matzoh next.
• Next add the drained matzoh. Mix everything togeter. Taste to see if it needs more salt or pepper. If you like your stuffing somewhat wet you can add some chicken stock to it.
• This really is delicious. Cook is separately. Serve with poultry.