We’re going back to basics with these fun local recipes that are sure to bring back memories and make your tastebuds go ‘mmmm’
Mosbolletjie Muffins With Honey Butter
SERVES 10 • TOTAL TIME 2 hour 30 min
Butter 55 g
Milk ¾ cup
Water ¼ cup
White grape juice ½ cup
Cake flour 250 g
White bread flour 250 g
White sugar ⅓ cup
Salt 1 tsp
Active dry yeast 1 x 10 g sachet
Aniseed 2 tbsp
Smooth apricot jam 1 tbsp
1. Preheat the oven to 180ºC. Generously grease a 12-hole jumbo muffin tin.
2. In a small pot, heat the butter, milk and water until the butter has melted. Remove from heat and add the grape juice, then cool until lukewarm.
3. Whisk the flours, sugar, salt, yeast and aniseed in a large bowl or bowl of a stand mixer.
4. Add the wet ingredients into the dry and mix to form a shaggy dough. Knead for 10 minutes until the dough is smooth and elastic.
5. Place in a lightly oiled bowl; cover and proof for 1 hour or until doubled in size.
6. Knock down the dough and divide it into three. Cut each part into 10 pieces and shape into balls. Place three balls of dough in each muffin hole, cover loosely with cling wrap and proof until doubled in size, about 40 minutes.
7. Bake the mosbolletjie muffins until golden, about 25 minutes.
8. Mix the apricot jam with 1 ½ tsp boiling water to form a glaze. Brush
the glaze over the mosbolletjies as they come out of the oven. Enjoy warm with honey and butter, or serve with chunky peach preserve.
Top tip: Fennel seeds can be used in place of aniseed.
MAKES 15–20 • TOTAL TIME 1 hour
FOR THE PAMPOENKOEKIES
Pumpkin, cooked and mashed 250 g
Nutmeg ¼ tsp
Salt 1 tsp
Milk ¼ cup
Flour 1½ cups
Baking powder 1 tsp
FOR THE CINNAMON SUGAR
Brown sugar ½ cup
Cinnamon 2 tsp
1. Boil or steam the pumpkin until soft. Mash until smooth and cool.
2. Beat through the egg, nutmeg, salt and milk.
3. Sift together the flour and baking powder, then add to the pumpkin and mix until combined.
4. Add a 2 cm layer of oil to a deep pan over high heat.
5. When hot, add large spoonfuls of the batter to the pan and fry until the fritters are golden on the one side before flipping, about 30 seconds. As the fritters cook, they will start puffing up. Make sure the oil isn’t too hot as you want the inside of the fritters to cook before the outside gets too dark.
6. Combine the sugar and cinnamon on a plate. As the fritters finish frying, drain them on some paper towel, then toss on the sugar to serve.
SERVING SUGGESTION: Serve these delicious fritters as they are or with the traditional caramel sauce.
Roasted marrow bones
SERVES 4–6 • TOTAL TIME 35 minutes
Head of garlic 1
Marrow bones, cut into large discs 4
Parsley 20 g
Handful of capers
Baby onion, thinly sliced 1
Lemon zest 1 tsp
Olive oil, to drizzle
Fresh bread, toasted
1. Preheat the oven to 220ºC.
2. Cut the garlic head in half and place both halves, coated in a bit of olive oil and seasoned, in tinfoil. Close the tinfoil and place in the oven to roast. Check often to prevent burning and remove when golden.
3. Place the marrow bones in a baking tray and season well with salt. Bake for 20 minutes until the marrow is a jelly-like consistency. Do not overcook as the marrow will liquify. Remove from the oven to cool.
4. Assemble the salad by tossing together the parsley, capers, onion and lemon zest, finishing with a light drizzle of olive oil.
5. Serve the marrow bones with the parsley salad, roasted garlic and toasted bread.
Recipes and Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmiages.co.za
Sunday may be the worst day of the weekend because it’s the day before Monday! But when it comes to food, Sunday meals, just hit the spot.