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Anna's Recipe File
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cheese biscuits
Got this one from my friend Marie Germishuys. We met in high school and remained friends until her untimely death forty years later.
Preheat oven to 200C, spray baking sheet. Mix everything together to form a dough. Roll walnut-size balls, flatten with fork. Bake 10 min.
My mother liked to make these for brunch on winter weekends. They are very good eaten warm, with a cup of tea or coffee.
Mix with a bit of milk into a firm dough, press with floured hands on top of a floured surface into a square about 2cm thick. You can sprinkle paprika and/or a bit of grated cheese on top or melt a bit of butter and Vegemite (or Bovril) together in a cup in the microwave and then pour that on and spread it with the back of a spoon. Cut into squares with the back of your bread knife. Put squares on a baking tray or pop them into individual hollows in a muffin pan. I like to make bite-size mini-squares, about 1 inch. Bake at 200C for 10 - 12 min.
chicken liver patè
Pat Bonnard told me how to make this. I don't know how many people have asked me for the recipe over the last 30 years! If I have to take a small gift to a Christmas party, I sometimes buy a pretty ramekin and fill it with patè. A bit of cellophane and red ribbon and Bob's your uncle.
Sautè bacon and onion (both chopped) in the butter. Add thyme, cloves and seasoning. Add chicken livers and cook till just slightly pink in the middle. Add sherry and cook a minute or two longer. Remove from heat, add the cream. Blend till smooth in food processor, adding a bit more cream (or sherry) if too dry. Spoon into ramekins, smooth, cover with melted butter.
Australians are very partial to pumpkin and use it in many dishes. At the greengrocer there is always an array of different kinds of pumpkin available: pale yellow Patty-pans, bright orange Golden Nuggets, creamy Butternuts, slatey Queensland Blues - even sometimes a few dark green Gem Squashes, which they grow in Queensland to make South Africans nostalgic!
Preheat oven to 400F or 200C In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, sugar, nutmeg and salt by hand. Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15-18 minutes.
My Auntie Sue used to make this fudge for me when I was four years old and we were all part of the extended family living in my Ouma's house in Kimberley. It never lasted long: I had too many assistant eaters.
Melt first four ingredients over low heat, stirring constantly. Add condensed milk and continue stirring about 20 minutes, till it thickens. The fudge is ready when it pulls away from the sides of the pot, the spoon leaves a path and the desired golden brown colour is reached. Remove from heat and beat vanilla essence in with a wooden spoon. Pour into greased baking tray and allow to cool. Before completely set, mark squares with a knife.
buttermilk rusks
If you want to live in Australia and have rusks to dunk in your coffee, you have to make your own. Braver women can deal with yeast, knead dough and roll little balls that will become individual rusks - I rely on my wooden spoon and my bread knife. This is my mother’s recipe.
Sift dry ingredients together. Rub soft butter in with your fingers until it is an even mixture of fine crumbs. Add a handful of sultanas at this point if you wish. Mix egg and some of the buttermilk together, stir into dry mixture, add rest of buttermilk. Mix well - make sure you get all the dry bits at the bottom and add a bit of milk if necessary. Spoon into two greased and lined loaf tins. Bake 30 min at 180C, lower to 150C and bake another 30 min or till a toothpick or skewer comes out clean. Cool, cut into fingers with bread knife, put slightly apart on biscuit trays and dry out in 100C oven for a few hours.
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