TAMELETJIES (STICKJAW)
A South African sweet. I used to live on Cape Point and as small children we would go and find the "dennepitte" (pine kernals) for this recipe. As we didn't have electricity, my mother would make this on her "primus" - a camping stove. I can't believe her patience or her devotion! I believe this recipe is of French Huguenot extraction. The folded paper containers are definitely an option. I don't rightly know how much it makes - can't remember!
Provided by Sherrie-pie
Categories Candy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring the sugar and the water slowly to the boil, stirring until sugar is dissolved.
- Allow to boil briskly until it froths and add pine kernals or almonds.
- Spoon into square containers made of folded paper.
Nutrition Facts : Calories 639.4, Fat 25.6, SaturatedFat 1.8, Sodium 2, Carbohydrate 104.9, Fiber 1.4, Sugar 101.3, Protein 5.1
FILIPINO PANCAKES
YUMMY!!!! I used to live in the Philippines and ate the most amazing pancakes. Found this recipe online and made them this morning! This is now our pancake recipe - everyone LOVED it!!!!
Provided by Freydom
Categories Breakfast
Time 30m
Yield 10 Pancakes, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour, sugar and baking powder in large bowl.
- In another bowl beat eggs with milk and vanilla.
- Add egg mixture to flour and mix till smooth.
- Let stand for 5 minutes and mix again.
- Pour mix in hot skillet to make 6 inch pancake. Flip when bubbles on edge break.
- Enjoy!
SOUTH AFRICAN MALVAPOEDING
This is a recipe I am posting for the 2006 ZWT. I have not tried this recipe and it is compliments of AllRecipes chef Hynch.
Provided by Creation In Hope
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a small pan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk.
- Remove from heat, and set aside.
- Sift flour, baking soda, and salt together into a separate bowl.
- Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes.
- Gradually mix in the apricot jam.
- Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula.
- Pour batter into a greased, 1 quart oven-proof baking dish.
- Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
- Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved.
- Do not allow the mixture to boil.
- Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding.
- Serve hot or cold.
Nutrition Facts : Calories 393.5, Fat 21.9, SaturatedFat 13.4, Cholesterol 107.1, Sodium 253.5, Carbohydrate 46.9, Fiber 0.3, Sugar 30.9, Protein 3.8
BOBOTIE BOWLS
From Every Day with Rachael Ray February-March 2006. Bobotie is a slow-baked South African sweet-spicy meat casserole.
Provided by KelBel
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside.
- Heat olive oil in a large, deep skillet over medium-high heat. Add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan.
- Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper and cook a couple of minutes, then stir into the meat.
- Add the raisins, chutney, broth, curry paste, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the nuts and reduce the heat to low.
- Heat a small skillet over medium heat. Beat eggS with a pinch of salt and half-and-half. Add 1/6 OF egg mixture to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side.
- Transfer to a plate and repeat to make 6 mini omelets.
- Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.
Nutrition Facts : Calories 507.2, Fat 35.8, SaturatedFat 12.9, Cholesterol 251.2, Sodium 246.5, Carbohydrate 10.3, Fiber 1.6, Sugar 5.6, Protein 35.3
DELICIOUS STEAMED WHOLE ARTICHOKES
Make and share this Delicious Steamed Whole Artichokes recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 2-4
Number Of Ingredients 9
Steps:
- Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
- In the meantime prepare the artichokes:
- Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
- Place the artichokes in the steaming broth, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
- To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
- You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!
Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 1.9, Sodium 139.6, Carbohydrate 21.8, Fiber 8.7, Sugar 3.1, Protein 5.3
SOUTH AFRICAN KOEKSISTERS
A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!"
Provided by Enjolinfam
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the water and sugar in a ot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes.
- Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot into the fridge.
- Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter or margarine into small pieces and add to the four mixture. Add the milk. Mix well until a dough is formed.
- Roll the dough out to a thickness of 5 mm (+ or - 1/4 in.). Cut the dough into thin (+ or - 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join other ends.
- Heat the oil in a pot until fairly hot. Put about 3 koeksisters (or what can fit)at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters for the oil, place them directly ito the syrup from the fridge. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness.
- Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator to cool and then eat!
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