Boeber Recipe – Boeka Treats

Boeber
1-2 Tblspns Butter
250g  Vermicelli (crushed into fine pieces)
5-7 Cardamon Seeds
3 Large Sticks of Cinnamon
1 1/2 litres milk or 1 cup Milk and 1/2 cup coconut milk – add more milk if you prefer a runny consistency
1 Tblspn Desiccated Coconut (optional)
1/4 Cup Sago
2 tsp Rose Water
1/2 – 3/4 Cup Sugar
50g Slivered Almonds (optional)
250ml Warm Water

Method:
First Soften the Sago –
Place sago in warm water for about 30 minutes.
or
Place sago in a mug with the water, microwave on high for a minute, remove from microwave, stir, then back into microwave on high for 30 seconds.

Cooking Method:
Melt butter in deep saucepan, add broken vermicelli, coconut and almonds and toss with a fork until it is pink/brownish in colour.
Add elachi/cardamon, rosewater, milk and sugar and bring to boil.
Stir in soaked sago and simmer until sago is transparent.
Lower stove temperature
Simmer until well blended, which is about 5 min
Occasionally stir the pot to try not burning the milk or have it all sticking to bottom of pot.

Some extra notes about this recipe
If you prefer thick boeber use less milk or add more vermicelli and cook longer.
For a rich boeber add 100ml condensed milk and of course less sugar.
And/or add 1 tin of ideal milk.

So for a traditional boeber for special celebrations or occasions both condensed milk and ideal milk and of course reduce the sugar.

Boeber, Boeka Treats, Cape Malay Cooking, Cape Malay Traditional Food, Cape Malay Recipe, Boeber Recipe, Boeka Treats Recipe

Ref: Boeka Treats



Lentil Bredie (Cape Malay Lentil Stew)

This is one of dishes our mums and aunts cooked for us while growing up. Memories are our mum, grandmother or an aunt giving us, kids, a bowel containing dry lentils to sort.

The process was taking a handful of lentils out of the bowl onto the kitchen table and sorting by hand the good lentils into a new pile, from the bad looking lentils, small stones or little branches. After this, all the good lentils were thoroughly washed a few times through a colander, the cleaned lentils were placed in a large stock pot, then covered with water and cooked for an hour or until the lentils were almost soft or half-cooked.

Only after this lengthy process, would we be ready to cook this dish.

Today however, for all the working mums, all we need to do is purchase a tin or two of lentils, this is pre-cooked, almost soft and ready to go to complete this dish…

Here is a recipe

Ingredients:
3-4 Tablespoons Cooking oil, Vegetable or Olive oil
500g Lamb Pieces, one (though for me this is optional, traditionally most will say you cannot leave it out)
2 Finely chopped onions
1 chopped finely tomato or 2 Tablespoons diced Tin Tomatoes
1.5 Teaspoons Jeera Powder
1 Teaspoons Coriander Powder
1 – 2 Chopped Chillies (usually green, however red is fine as well) – optional
2 Cups Brown Lentils or 2 Tins of Brown Lentils
4 Medium Sized Potatoes, peeled and cut into quarters
1/4 – 1/2 teaspoon Salt to taste
Water

Method:

Dry lentils:
If you are using the dry lentils, place the lentils in a pot covered with water and cook until the lentils are half cooked. Strain and set aside.

Tin lentils:
Strain and set aside.

Cooking Method:
Fry the onions in the oil in a heavy-based saucepan until golden brown.

Then add the meat until the meat is browned, not burned.

Add a little water to cover the onions and reduce the heat to low-medium and simmer until the meat is tender (give or take about half hour to an hour), maintaining water in the pot, so that the meat does not burn.

(For Vegetarians or Vegans, like me leave out the meat and go straight onto the next step).

Add the tomato, lentils, potatoes, and spices, let all this simmer until the potatoes are soft.
You may add water if required.

Serve with fluffy white rice.

This recipe serves 4-6 people



Cape Malay Lamb Curry

This recipe is in The Cape Malay Cookbook by Fadela Williams and slightly adapted, if you in South Africa her books can be found in any local book shop.

Ingredients
* 500 gram lamb, diced
* 2 onions, finely chopped
* 2 large or 3 medium potatoes, cubed
* 4 fresh tomatoes, finely chopped or 1 tin (400 gram) tomatoes
* 1 large garlic clove, crushed
* 2 teaspoons (10 ml) fresh ginger, grated
* 1 teaspoon (5 ml) ground cumin
* 1 teaspoon (5 ml) ground coriander
* 1 teaspoon (5 ml) turmeric
* 3 cinnamon quills
* 3 cardamom pods
* 4 whole cloves
* 1/2 teaspoon chilli powder (you can increase it to 1-2 teaspoon(s) if you prefer it hot)
* 1 teaspoon (5 ml) salt
* 1 teaspoon (5 ml) sugar
* ½ cup (125 ml) water
* Frying oil
* Fresh coriander leaves to garnish

Method
1. Combine meat and spices in a bowl and set aside.
2. Sauté the onions in a medium saucepan until it start to brown, taking care not to burn it.
3. Add meat, tomato, sugar and water, stir through and simmer for 30 minutes on medium heat.
4. Add the cubed potato and simmer until the potatoes are soft. Add more water if necessary.
5. Serve on white rice.



Mavrou

This is one of our favourite dishes and served at weddings, served with rice:

Mavrou
Ingredients:
• 30ml sunflower oil
• 500g veal cut steak
• 2 large onions
• 1 large ripe chopped tomato
Spices
• 3ml salt
• 3 whole cloves
• 3 cardamon seeds
• 3 whole allspice
• 2 cinnamon sticks
• 5ml ground coriander
• 5ml ground cumin
• 5ml ground fennel seeds
• 5ml garlic
• 5ml ginger
• 3ml chilli, dried or fresh

Method
Add all spices to meat about an hour before cooking.
Heat oil in a pot, add onions and cook 5 minutes until golden brown.
Add meat and spices, then cook for covered on a medium heat for 45 mintues or until meat is tender.
Add tomato then cook for another 15 minutes



Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart
(serves 6-8)
Ingredients:
250ml Orley Whip, whipped
2 packets of Tennis biscuits (although you will probably use less)
375g caramelised condensed milk
20ml caster sugar
3 Peppermint Crisp bars, crushed
3-4 drops of peppermint essence (more, if you like))

Method:
Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.

Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon 1/3 of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.

Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

Ref: http://www.cooksister.com/2007/08/peppermint-cris.html, Thank you Jeanne Horak-Druiff.