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Away Game

It’s that time of the year again to pack-up (all but the kitchen sink) and go wild!  Yes, it’s time to go camping! If your family is anything like mine then a camping trip always begins and ends with the question: "What are we going to eat?" Through many years of trial and error, I have honed packing, and cooking, in the bush to a fine art. Here are some of my top tips: Cheat (well)!  Buy as much as possible...

Category: What's Cooking

SOME LIKE IT HOT!

As the weather begins to cool down, it feels only right that we begin to think of cooler weather food. But don’t get me wrong – I’m not talking about potjiekos and comfort food. I am talking chillies! What better way to take the chill out of the air than with a nice ‘n spicy recipe? At Cape to Cairo, we stock so many products that are chilli laden or chilli laced, from our chilli biltong and drywors to our...

Category: Recipes

Choc ‘n Roll!

Chocolate makes everything better, right? And what could be more quintessentially Easter than a truckload of chocolate in any form, shape or colour! We’ve put together a selection of our favourite ways to enjoy all that Cape to Cairo has to offer in the choccie department, and I know you’ll find something that takes your fancy. Me? I’ll take them all thanks, with an extra drizzle of Bar-One sauce, please! BAR-ONE RICE CRISPY TREATS   If you prefer, use regular chocolate instead...

Category: Recipes

HOW TO BE A BOERIE BOSS

If you love eating boerewors and you’re keen on cooking and braaiing, we bet you’ve thought about making your own boerewors. Well, my fellow meat enthusiasts, it’s not nearly as daunting as you might think. With enthusiasm and the right equipment, you’re halfway there! BOEREWORS BASICS THE MEAT You can opt for one kind of meat or mix things up. A mix of beef, pork and lamb work well in a ratio of roughly thirds, but it’s up to you. The...

Category: Recipes

Foolproof Milk Tart

Recipes for milk tart are hotly debated. To bake or not to bake the filling? We like this version where the filling is cooked on the stove and set in the fridge because it guarantees the perfect wobble and melt-in-the-mouth consistency you’re after. Makes 1 tart Ingredients For the pastry: ½ cup (125g) butter ½ cup (125g) sugar 1 extra-large egg 2 cups (300g) flour 1 tsp (5ml) Moir’s baking powder Pinch of salt For the filling:  2 ½ cups (625ml) milk 1 Robertsons cinnamon stick 1 extra-large egg, beaten ½ cup (125ml) sugar 2 Tbsp...

Category: Recipes

VALENTINE’S DAY MENU

Happy Valentine’s day to all our old and new readers! Whether or not you’re a fan of this annual ‘day of love’, we somehow all get roped into celebrating it, don’t we? But one thing we can all agree on (especially if you’re here, reading this) is that the way to your Valentine’s heart is through their stomach! I have learnt through the years that it is better to avoid the restaurant crowds and, more often than not, the disappointing...

Category: Recipes

Festive Braai Menu

Whether you’re a seasoned cook or a novice in the kitchen, making the festive meal can feel a bit overwhelming. That’s why, when it comes to Christmas day, my motto has always been ‘divide and conquer'. Don’t be shy to ask your guests to chip in with a dish or two, or to help out with the décor and dishes. It will make your life easier and they will feel useful, too.   The other lesson I have learned through the years...

Steak Secrets

There’s a lot at stake (pardon the pun) when you cook A-Grade Blou Bull rump steak from Cape to Cairo. Our steaks have been deliberately thick-cut to ensure juiciness, and aged to perfection to guarantee tenderness. How you cook them, however, is out of our hands. So, I have put together this fool-proof guide to help ensure your home-cooked steak is just as good as you expect it to be. Below is everything you will ever need to know about...

Category: What's Cooking

Splash Out With Snoek

As the weather warms up and the days stretch into lazy summery evenings, my mind starts drifting home to the West Coast of South Africa. Here, we spent many evenings cooking snoek over wingerd stompies (vineyard trimmings). The butterflied snoek, akin to barracuda, would splutter and spit over the hot coals and become perfumed by the drippings of its own juices smoking in the fire. Snoek on the braai is what warm, almost-summer evenings are made for, and the...

Category: Recipes

Peppermint Crisp Tart

This iconic South African dessert needs no introduction! It’s the perfect end to a braai or a lovely addition to a festive spread. Ingredients 2 cups (500ml) fresh cream 2 cans (360g each) Nestle Caramel Treat 2 packets (200g each) Bakers Tennis Biscuits 2 large Peppermint Crisp chocolates, crushed Serves 8-10 Method Whisk the cream until it forms soft peaks. Beat the Caramel Treat to loosen it, and then fold it through the cream. Create alternate layers of the biscuits, cream mixture and crushed Peppermint Crisp...

Category: Recipes

Gourmet Boerie

What could be more South African than a stukkie boerewors (a small piece of sausage)? Few things, really! Here at Cape to Cairo, boerewors is one of the cornerstones of our business, and we take making, braaiing and eating it very seriously! One of the best ways to enjoy boerie is cooked over the coals. These are my top three rules-to-braai-boerie by: When braaiing or frying boerewors, never cut it before you grill, fry or braai it. The sausage casing...

BILTONG 101: HOW TO MAKE YOUR OWN BILTONG AT HOME

Have you ever flirted with the idea of making your own biltong? Well, it’s not such a crazy idea. Follow our step-by-step guide and you’ll be an expert in no time! THINGS TO CONSIDER BEFORE YOU BEGIN MEAT In South Africa, biltong was originally made from game meats like springbok and kudu. Today, beef is the most commonly used meat to make this popular salty snack.  The cut you use is up to you. Some people believe the better the cut, the better...

Category: Recipes

We’ve Got the Spirit and the Snacks to Match

It’s Olympics season, and what better way to show support for your team than by throwing a little torch-lighting party? I’ve put together some of my favourite South African-inspired snacks that can be easily prepared in advance. After all, who wants to be stuck in the kitchen and risk missing something monumental? My list of hacks begins with a trusty roll of Cape to Cairo Traditional Boerewors, as it so often does! Here, it gets turned into the most delicious,...

Hearty Lamb & Vegetable Potjie

Serves 6 Ingredients 120g Montagu Yellow Cling Peach Halves ¾ cup (180ml) dry red wine 1 tsp (5ml) Robertsons Crushed Chillies  1½ tbsp (23ml) Flippen Lekka! Multi Purpose Spice ½ cup (125ml) flour  6 lamb shanks ¼ cup (60ml) oil 2 onions, thickly sliced 2 carrots, cut into chunks 3 cloves garlic, chopped ¼ cup (60ml) tomato paste 2 cans (410g) All Gold Mediterranean-style Tomatoes 3 cups (750ml) Ina Paarman’s Beef Flavour Stock Powder (prepared) 3 bay leaves 6 potatoes, peeled and halved 200g green beans, trimmed   For serving Roosterkoek, crusty bread or rice   Method Place the peach halves...

Category: Recipes

Creamy Fragrant Seafood Potjie

Serves 6-8   Ingredients 2 tbsp (30ml) olive oil 1 tbsp (15ml) butter 1 leek, sliced 2 stalks celery, finely chopped 2 cloves garlic, minced 1½ tbsp (23ml) Rajah Curry Medium Powder  3 squid tubes, cut into rings 650g firm white fish, cut into large chunks 1½ tsp (8ml) Ina Paarman’s Fish Spice 1kg pot-ready blue mussels 300g jumbo prawn tails  200g punnet grape tomatoes 1 cup (250ml) Ina Paarman’s Vegetable Stock Powder (prepared) 1 can (410ml) light coconut cream 2 bay leaves ½ tbsp (8ml) Nando’s Peri-Peri Sauce Salt and milled pepper   For serving Fresh herbs to garnish Garlic toast...

Category: Recipes

Currying Flavour!

When it gets cold outside, I automatically start craving a fragrant, comforting curry. Whether it’s a weekend curry simmering slowly over the fire in my trusty three-legged potjie pot (similar to a Dutch oven), or a quick, weeknight version thrown together on the hob, it always hits the spot.   The base of a good curry boils down to just three things: a well-balanced spice blend; the right quantities of onion, garlic and ginger added at just the right time, and...

Category: What's Cooking

Mum’s The Word

It’s May and that means Mother’s day, and being a mother myself, I definitely rate this as one of the most important days of the year. If you are wondering how to make your mum, or the mother of your children (hello dads!), feel the love this mother’s day, look no further. Below I share a selection my favourite sweet treats that are satisfaction-guaranteed. They’re all pretty simple to make, so get the kids involved, and, remember to clean-up...

Category: What's Cooking

PAVLOVA NEST

PAVLOVA NEST An egg-cellent way to showcase your favourite Beacon Easter treats. INGREDIENTS: For the Pavlova: 6 large egg whites 1½ cups (300g) castor sugar 2 Tbsp (30ml) lemon juice 2 Tbsp (30ml) Maziena cornflour ½ tsp (3ml) Moir’s vanilla essence For the Filling: 3-4 mmmMallow Custard Eggs, chopped 3-4 mmmMallow Whippy Eggs, chopped 1 pack (6) Hens Eggs, halved 1 packs of Mister Sweets Speckled Eggs Fresh berries (optional) 1 pack (6) Hens Eggs Heavenly Milk Chocolate, grated, for serving METHOD Preheat oven to 120°C. Beat egg whites with a stand mixer until stiff peaks form, about...

Category: What's Cooking

Easy Like Easter!

Happy Easter Everyone, and welcome to our very first blog post! If, like us, the year seems to have run away with you (already) and you can’t believe the Easter Bunnies arrival is imminent, then fear not, we are here to share our fool-proof entertaining hacks with you. Our menu is a mix and match of delicious recipes and cheats that we can either throw together in a flash, make in advance or shop-in. This makes the whole experience...

Category: Uncategorized

Oxtail In Red Wine

Oxtail in red wine Preheat oven to 180ºC. Roll the oxtail in the flour and shake off any excess. Heat half the olive oil in a casserole dish. Fry 3 – 4 pieces of the meat at a time until brown and set aside. You’ll see little black specks in the dish – this is the flour. Clean the casserole and heat the rest of the olive oil. Add the carrots, onions and garlic. Sauté for about 10 minutes until...

Category: What's Cooking

Oven-Baked Sweet Potatoes

Oven-baked sweet potatoes Peel the sweet potatoes (if they’re large, cut them into large chunks). Melt the butter in a large pot. Add the sugar and keep stirring until the sugar is melted. Simmer the butter and sugar mixture until it’s a light-caramel colour. Add the sweet potatoes and stir them through the caramel. (The caramel will harden as you add the potatoes, but the moisture in the sweet potatoes will make it runny again.) Add cinnamon stick and season...

Category: What's Cooking

Mealie Bread

Mealie Bread (in a Microwave) This is a quick loaf made in 15 minutes. It requires a deep ring-shaped, microwave-safe bread mould. Tupperware has the perfect one. Ingredients 420g tin Koo Cream-Styled Sweetcorn2 Eggs1/3 cup Sugar½ cup Milk1 cup Flour1 cup Jungle Oat’s Taystee Wheat (or substitute with Protea Mealie Meal [Polenta])3 teaspoons Royal Baking Powder½ teaspoon Salt½ cup grated tasty CheeseA pinch of Robertson's Paprika or Cayenne Pepper Method Beat Eggs well Grease ring mould with Butter, Margarine or Spray ‘n Cook Sprinkle with Paprika or Cayenne...

Category: What's Cooking

Scones

A Sunday morning favourite. Best eaten fresh from the oven with dollops of Soet Tand Cape Gooseberry Jam and thickened cream. Ingredients 275g Cake Flour (2 c)15ml Royal Baking Powder (1 T)Pinch of Salt125g Butter or Margarine125mk Milk (½ c)1 extra-large Egg Method Preheat oven to 200 degrees Sift together the Cake Flour, the Baking Powder and the Salt Rub the Butter or Margarine into the Flour mixture Beat the Milk and Egg Cut it into the flour mixture till blended Roll out the dough to a thickness...

Category: What's Cooking

Bran Muffins

A lunch box favourite.  These muffins are high in fibre and taste great either plain, with raisins, carrot or apple. Ingredients  200g soft Brown Sugar (1 c)125ml Sunflower Oil (½ c)2 extra-large (700g) Eggs5ml Salt70g Bran (2 c)500ml Milk (2 c)10ml Bicarbonate of Soda (2 t)325g whole-wheat Flour (2 ½ c)Optional: 150g seedless Raisins; grated carrots or apple Method Preheat oven to 190 degrees Lightly grease 24 muffin cups Dissolve Bicarbonate of Soda in the Milk Beat Brown Sugar, Sunflower Oil, Eggs and Salt very well Stir...

Malva Pudding

A little effort, but a delectable family recipe. Ingredients For the pudding 1 cup full cream milk1 tsp baking powder1 cup flour 3/4 cup brown sugar1/4 tsp salt1 tsp bicarb of soda1 large egg1 Tbsp. vinegar2 Tbsp. apricot jam For the syrup 1 cup white sugar1 cup full cream milk1/2 cup boiling water1/4 cup butter at room temperature1 tsp vanilla essence Method Preheat the oven to 180ºC. Mix the cup of milk and the teaspoon of bicarb together. Mix the remaining ingredients in a separate bowl.Add the milk and...

Category: What's Cooking

Braai Bread

When lighting the fire late afternoon, rustle up this deliciousloaf. By the time the coals are ready to braai, the bread is ready to be taken from the oven. Makes a medium loaf. Ingredients 500g self-raising Flour5ml Salt (1 t)2ml Turmeric (½ t)Pinch of Cayenne Pepper100g coarsely grated Cheddar Cheese (1 c)1 packet Knorr White Onion soup powder15ml dried Parsley (1 T)5ml Garlic flakes (1 t)500ml buttermilk (2 c)125ml Sunflower Oil (½ c)2 Eggs Method Preheat the oven to...

Koeksisters

Koeksisters - a little effort, but a delectable family recipe Makes 36, preparation time: 2 hrs + overnight to prepare the syrup. Ingredients For the syrup 800 ml water1,5 kg sugar12,5 ml cream of tartar40 ml lemon juice For frying Sunflower oil For the dough 4 x 250ml (500g) cake flour25ml baking powder20ml margarine1/2 large beaten egg245ml water Method For the syrup Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon...

Cheese & Onion Roosterkoek

INGREDIENTS Coming soon METHOD Place dough into a clean bowl. Add rosemary, garlic and olive oil; knead until well combined. Divide dough in half; set aside for 5 minutes. Roll each ball of dough out into a rough 21cm square. Sprinkle cheese, onion and parsley over one half of dough; season. Top with remaining dough; press to enclose the fillings.Using a sharp knife, slice each square into about 12 smaller squares.Brush lightly with a little oil and place into a braai rack.Cook over...

Bobotie

INGREDIENTS 2 slices bread250ml milk1 large onion, chopped650g mince meat2 cloves garlic, chopped20g mild curry powder10ml turmeric powder20g tomato paste150g dried apricots, chopped 80ml chutney10ml worcester sauce200g chopped tomato3 jumbo eggs4/6 lemon leaves METHOD Soak the bread in the milk. Sauté the onion in a little oil until glossy. Turn up the heat and add the mince to brown. Add the garlic, curry powder, turmeric and tomato paste, and cook until fragrant. Drain the bread, reserving the milk, and add it to the mince...

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Skuinskoek

Hannes’s aunt, Soes Nel from Nuwerus in Namaqualand, gave him this recipe. Skuinskoek was usually made from the leftover mosbolletjie dough, which was fried. Now it is a treat that is popular in the Northern Cape, Namaqualand and the Karoo. Makes: about 40 Preparation time: 1 hour, plus rising time Cooking time: about 5 minutes per batch INGREDIENTS 125g (135ml) butter425g (500ml) sugar500ml boiling water500ml hot milk1 packet instant yeast 2 large eggs, lightly beaten 270g (500ml) cake flour 20ml aniseed 1,4-1,5kg cake flour...

Category: What's Cooking
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