Posts Tagged ‘lime dressing’

African Salad with Lime Dressing
Tomato and Mutton Bredie (Stew) with Parsley Rice
South African Melktert (Milk Tart) 

African Salad with Lime Dressing

Serves 6

This salad combination of greens and fruits are served in parts of Africa.

In a bowl, stem, wash, and tear into medium-sized pieces:
2 quarts raw spinach
2 quarts romaine
1 quart chicory
1 quart  lettuce
Fill salad bowls with the mixture of greens.

Use any flesh fruits, coconut, and chopped peanuts in combinations like this:
Fresh pineapple cut in fingers, about 3 per bowl
Fresh mango in strips, about 2-3 per bowl
Avocado dipped in lemon juice and cut in strips
Fresh coconut cut in thin slices
Oranges (California type), thinly sliced
Bananas cut in chunks, thinly coated with greek yoghurt
Chopped peanuts (or coconut)
1 pint-basket strawberries or any berries in season.
Arrange the fruits attractively in the individual salad bowls or in one large bowl.

Lime dressing

  • 1/3 cup of honey
  • 1/4 cup of lime juice
  • 2 tbsp each of lemon and orange juice
  • 1/2 tbsp of finely grated ginger
  • 1/2 tsp of cardamom seeds
  • 2 tbsp of almond oil
  • 2 cups of fresh blueberries
  • chopped mint


In a blender, put a 1/3 cup of honey, a 1/4 cup of lime juice, 2 tbsp each of lemon and orange juice, a 1/2 tbsp of finely grated ginger, a 1/2 tsp of cardamom seeds and 2 tbsp of almond oil. Blend to a smooth sauce.


Tomato and Mutton Bredie (Stew)


  • 2 lb mutton shoulder (may substitute with beef shoulder]
  • 1½ cups chicken stock
  • ½ cup white wine
  • 6 ripe red tomatoes
  • 70g can tomato paste
  • 3 potatoes
  • 3 cloves garlic
  • 2 onions
  • 2 tbsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp potato flour
  • 1 tsp sugar
  • 1 tsp mixed herbs
  • salt and freshly ground black pepper to taste
  • ½ tsp paprika
  • ¼ tsp chili powder


Cut the meat into 1 to 1 ½ inch cubes Peel and dice the potatoes. Peel and crush the cloves of garlic. Peel and chop the onions.

Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

Sauté the onions in the remaining oil until golden, soft and translucent Remove onion mixture and set aside. Add wine and simmer until reduced by half. Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs and stock. Bring to a slow boil.

Add the prepared meat, reduce the heat, cover and simmer the stew very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another ½ hour.
Thicken the gravy with a little potato flour mixed with water. Prepare a day in advance and leave to mature in the refrigerator.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.


South African Melktert (Milk Tart)

It is a traditional South African tart that is very easy to prepare.

Serves 6

  • 3 tablespoons butter, melted
  • 1 cup white sugar
  • 3 egg yolks
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups milk
  • 3 egg white
  • 1 tablespoon cinnamon sugar

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.

In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.



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