Recipes
Traditional and contemporary recipes for biscuits, confectionery, cakes and tarts, rusks (beskuit), various breads and buns, light meals, sides, salads, the main course, pudding, a few drinks, as well as preserved foods.
We also have recipes for special occasions, such as braais (barbeques), breakfast, Christmas, Easter, and teatime.
Gluten free seed crackers (saadkrakers)
You can use psyllium seed husks, flax seeds, and chia seeds instead of gluten, when you make crackers
Banana salad (piesangslaai)
Versatile banana salad, with a pleasantly piquant, almost-sweet dressing.
Traditional grape must syrup (moskonfyt)
Grape must syrup (moskonfyt) is simply must that has been reduced in a saucepan.
Traditional must buns (mosbolletjies)
Traditional mosbolletjies use grape must (mos) as a raising agent, which gives it a unique, subtle flavour and delicate texture
Slow fermented grape must (druiwe mos)
Must, which can be used as a rising agent in baking, is produced during the early stages of winemaking, by crushing whole grapes and leaving it to ferment.
Jan Hagel Biscuits
Thin and flaky buscuits covered with nuts and sugar, lightly flavoured with cinnamon.
Speculaas
Thin spice biscuits, known for both their caramelised crunchiness their beautiful relief patterns.
Egg-free buttermilk rusks (eierlose karringmelk beskuit)
Egg-free rusks that are a bit denser than regular buttermilk rusks.
Custard and almond rusks (vla en amandel beskuit)
Custard and almonds add a delicate flavour to rusks.
Guava tart (Koejaweltert)
Tangy guava custard, sandwiched between a slice of Swiss roll and a layer of unbaked cheesecake.
Caramel apple tart (karamel appeltert)
Apple slices nestled on cake batter, baked, and then covered in a creamy syrup.