Lamb and Potato Bredie (S.A. Lamb Stew)

Bredies are simple, satisfying South African mutton stews in the Cape Malay tradition.
The most popular are green bean bredie, tomato bredie and cabbage bredie.
The recipe here is for a basic bredie of mutton, potatoes and a vegetable.
How to make variations using different vegetables is described in the section below.
A bredie will always taste better served the day after it is made, so if you have the time, make up a pot ahead of time and serve it for dinner the next day.
4 to 6 servings

INGREDIENTS
Stewing mutton or lamb, cut into cubes -- 1 1/2 pounds(750g)
Oil -- 3 tablespoons
Onion, chopped -- 1
Seasonings (see variations) -- to taste
Water or white wine -- 1/2 cup
Vegetables (see variations) -- 1 pound(500g)
Potatoes, cubed -- 3
Salt and pepper -- to taste

METHOD
Heat the oil in a large, heavy-bottomed pot over medium-high flame. Add the mutton or lamb in batches and brown well. Remove to a plate and set aside.
Add the onion and desired seasonings to the pot and saute until the onions are cooked down and just beginning to brown, about 5 minutes.
Add back the browned meat and pour in the water or wine.
Bring to a boil, then reduce heat to very low, cover tightly, and simmer for about 1 1/2 hours.
Stir in the desired vegetables, potatoes, salt and pepper. Increase heat to medium and return to a boil. The reduce heat to low again, cover and simmer for another 30 to 45 minutes.
Adjust seasoning and serve with rice or slices of hearty bread.

BREDIE VARIATIONS
Tamatiebredie (Tomato bredie): Use peeled, chopped tomatoes as the vegetable.
Groenboontjiebredie (Green bean bredie): Use trimmed green beans as the vegetable.
Koolbredie (Cabbage bredie): Use 1 head of chopped green cabbage as the vegetable.
Other Meats:
While bredies are traditionally made with mutton, don't limit yourself. Use lamb or mutton ribs, beef oxtails or even pork.
Seasonings:
Bredie seasonings are highly personal. Some of the more popular include thyme, marjoram, coriander, curry powder, cinnamon, paprika and cardamom. Use 1 or 2 teaspoons. Or add some chopped fresh ginger and/or minced garlic with the onions.
If you prefer, you can eliminate the potatoes and make simple dumplings to simmer and cook in the stew at the very end.
Some recipes call for thickening the stew with a slurry of cornstarch or potato starch and water.

Sago Stew

Ingredients

10 pieces of mutton / lamb or beef .

2 onions peeled and finely chopped
2 garlic cloves peeled and finely chopped
3 tablespoons of vegetable oil
2 cloves
5 potatoes peeled and cubed
1/2  or 3/4 cup of sago soaked in water ( depending on how thick you like it )
2 tablespoons of freshly chopped flat leaf parsley
Salt to taste
And black pepper to taste
3 whole green chilies

Method .

Braise  your onions , meat , salt, black pepper , whole chilies and cloves in the oil on a medium heat until quite brown ( do not add any water when doing this  ). Next add a cup of hot water and cook the meat slowly until almost tender , stirring when needed and adding a bit of hot water when needed , this will take about 45 minutes to 50 minutes depending on the cut of meat so check the meat for doneness . . Next add your potatoes and cook until almost tender . Next add your sago with two cups of water and cook on medium heat  for about 10 minutes or until sago are translucent and the gravy has thickened . Add the chopped parsley . Taste to make sure you added enough salt .

Serve with white rice and side condiments .

Delicious

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Buttermilk Rusks

Buttermilk is a popular rusks flavour. It is quick and easy to make, because you can use self-raising flour.
Ingredients
1.5kg self-raising flour
1 teaspoon salt
1½ teaspoons anise seed (optional)
1 2/3 cup (400 ml) to 2 cups (500 ml) sugar
375 gram butter
2 cups (500 ml) buttermilk
4 eggs
½ teaspoon lemon juice
Method
Mix flour, salt and sugar in a large dish.
Rub butter into flour.
Mix the buttermilk with eggs and add to the flour mixture.
Knead well. The more you kead, the higher it will raise. The mixture needs to be medium-soft but working dough. Continue kneading until the dough forms a ball and the sides of the dish are clean.
Roll into little balls that are about twice the size of a golf ball and pack tightly into a greased oven pan, or two greased and flour-sprinkled bread pans.
Bake for 30 minutes at 200°C, reduce heat to 180°C and bake another 30 minutes.
Remove from the pans.
Break into separate parts and arrange on oven rack.
Dry at 80°C in an oven. Makes about 84-96 pieces of rusks.

Chocolate Cake

2 cups allpurpose flour
3/4 cup natural unsweetened cocoa powder, + more for dusting pans
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened, + more for greasing pans
2 cups + 2 tablespoons sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened baking chocolate, melted
1 1/2 cups milk

Chocolate buttercream
1 1/2 cups salted butter, softened
1 tablespoon vanilla extract
1 1/2 pounds (24 ounces) package powdered sugar, sifted
6 ounces cocoa powder, sifted
8 tablespoons milk or heavy whipping cream, plus more if needed

Preheat oven to 325 F. Prepare 3 cake pans by greasing with butter, adding parchment paper circles to the bottom. Butter the papers and dust with cocoa, tapping out any excess.
In medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Heat milk and vanilla over medium-low heat, until small bubbles begin to form. Remove from heat, and whisk in melted chocolate until combined. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium, until just combined. Beat in eggs, 1 at a time, scraping down as needed. Turn mixer on low, and alternatively add flour mixture in 3 parts and milk mixture in 2 parts, until just incorporated.
Divide batter between prepared pans. Bake until toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans for few minutes, then run knife around the edges of the pans and turn out cakes onto wire rack to cool completely.

Icing
                                                                  In the bowl of stand mixer fitted with the whisk attachment, beat butter at medium speed until whipped and fluffy, about 2 minutes. Beat in vanilla. Turn mixer to low, and alternate between mixing in powdered sugar and cocoa powder (in 1-cup increments) and milk (in 1-tablespoon increments). Add more or less milk, depending on how dry the icing is. Beat until ingredients are incorporated and icing reaches desired consistency. It should be creamy, whipped, and easily malleable while still holding peaks. Transfer 2 heaping cups of frosting to separate bowl for the crumb coat.

Use serrated knife to trip the tops of the cake layers to make level. Dab bit frosting onto the center of a cake turntable or large, flat platter. Place on 1 layer of cake on top of frosting and press slightly down to secure it. Using an offset spatula, place  third of the reserved crumb coat frosting in the center of the cake, and spread it over top until it starts to spill over the edges then spread over the sides of cake. Carefully place the second layer of cake on top of first, and repeat process with another 1/3 of the frosting. Add the third layer of cake on top, and spread the rest of the reserved frosting over the top and sides. Transfer cake to the fridge for 30 minutes or freezer (15 minutes) until set. Thoroughly wash and dry offset spatula.
Once crumb coat has completely set, remove cake from the fridge or freezer. Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, can also spread it over the sides of the cake.

Custard Cheesecake

Crust
1 1/2 cups allpurpose flour
1 teaspoon baking powder
1/2 cup superfine sugar
1/2 cup  coconut
7 tablespoons cold unsalted butter
1 large egg
1 tablespoon milk

Cheese Filling
2 pounds dry curd cheese or farmer's cheese (twaróg) or ricotta
7 tablespoons room-temperature unsalted butter
1/2 cup superfine sugar
6 large room-temperature eggs, separated
1/2 cup condensed milk
1x 60-g package custard powder or 1 small instant vanilla pudding mix
1/2 cup  coconut
Pinch salt
1/4 cup superfine sugar

Coconut Crumble
1/4 cup allpurpose flour
2 tablespoons granulated sugar
3/4 cup  coconut
5 tablespoons confectioners' sugar
4 tablespoons cold unsalted butter

Coconut Cheesecake

Crust

In large bowl, whisk together 1 1/2 cups flour with 1 teaspoon baking powder, 1/2 cup sugar and 1/2 cup coconut.
Cut in 3 1/2 ounces cold butter as for pie dough. Mix together 1 egg and 1 tablespoon milk, and add to flour mixture, bringing together with the tips of fingers.
Lightly coat springform pan with cooking spray. Press crust into bottom and halfway up the sides of the pan. Refrigerate for 1 hour.

Cheese Filling

Heat oven to 325 F. In food processor, puree the 2 pounds farmer's cheese with 3 1/2 ounces room-temperature unsalted butter and 1/2 cup sugar until smooth.

Add 6 room-temperature egg yolks, one at a time, processing after each addition. Add the 1/2 cup sweetened condensed milk, package custard powder or instant vanilla pudding, 1/2 cup coconut and pinch salt, and process until incorporated. Transfer cheese mixture from food processor to  large bowl and set aside.
In separate bowl, whip 6 room-temperature egg whites until stiff. Add 1/4 cup superfine sugar and whip again until stiff.
Stir 1 cup whipped egg whites into the egg yolk-condensed milk mixture to lighten it. Then fold in the remaining egg whites, trying not to deflate the volume.
Remove crust from refrigerator and pierce all over with fork. Pour the cheese filling into the crust, smoothing the top. Set aside.

In medium bowl, combine 1/4 cup flour, 2 tablespoons granulated sugar, 3/4 cup coconut and 5 tablespoons confectioners' sugar.
                                                                            Cut in 2 ounces cold butter as for pie dough. If mixture is too dry, add a teaspon of milk at a time until crumbs form.
Top cheesecake mixture with crumbs and bake 50 minutes. Turn off oven and let cheesecake sit in oven for 10 minutes. Then open the oven door and let cheesecake sit for 30 minutes.
Remove cheesecake from oven and cool completely on wire rack. Refrigerate overnight.

Remove cheesecake from the springform pan and place on platter. Before serving, sprinkle the top with confectioners' sugar.