- 2½ cup oats
- 2½ cup flour
- 1½ cup sugar
- 1 cup butter, softened
- 1 cup raspberry preserves
- ¼ teaspoon baking soda
- Preheat the oven at 180°C.
- In a bowl, mix all the dry ingredients.
- Add butter and combine well with your hands.
- Add ¾ of the mixture into a baking dish covered with parchment paper and press it down with your hand to make sure it’s firm.
- Spread the raspberry preserves over the top.
- Sprinkle the remaining oats mixture and press it down a tittle bit.
- Bake for 25-30 minutes.
- Remove from the oven and cool for a while.
- Remove from the pan and remove the parchment paper and cool completely on a wire rack.
- Cut into squares.
- Fresh strawberries
- Chocolate of your choice
- 2 teaspoons butter
- Wash the strawberries and set aside to dry. Do not remove the stems.
- Melt the chocolate.
- Dip the strawberries in the chocolate and place on flat surface or in my case on a wire rack.
- If you want a thicker coat, dip the strawberries in the chocolate a couple of times.
- Refrigerate for about two hours to set and chill.
- 2 cups of flour
- 1 cup butter at room temperature
- 2 eggs
- ½ cup of milk
- ½ teaspoon vanilla
- ½ cup Glace cherries(red and green), chopped
- 3 tablespoons of liqueur
- Preheat the oven at 180° Celsius.
- In a mixing bowl, add butter and sugar and mix.
- Add eggs and vanilla and whisk/or use an electric mixer.
- Add flour and milk in two increments and mix.
- Add in the liqueur and cherries and mix with a spatula.
- Pour the batter into a greased and dusted pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool on the wire rack for about 10 minutes, then remove from the pan and let it cool completely.
- Inspiration for this recipe came from myfavouritepastime.com.
- ½ cup butter, room temperature
- 2 large eggs, separated
- 1 cup flour
- ¼ cup sugar
- ½ teaspoon vanilla
- 1/3 cup buttermilk
- 45 grams white chocolate, melted
Topping and garnish
- Frozen/fresh berries
- Sliced banana
- Whipped cream
- Icing sugar
- Beat the egg white until fluffy and set aside.
- In a mixing bowl, add butter, sugar and mix.
- Add egg yolk, buttermilk, chocolate and vanilla and whisk.
- Fold in the egg white with a spatula.
- Sift in the flour and mix with a spatula.
- Turn on the waffle maker and spray with cooking spray.
- Pour about 1/3 cup of the batter in the middle of the waffle maker, close and cook as per your waffle maker’s instructions or until golden brown.
- Remove the waffle when cooked.
- Repeat with the remaining batter.
- Top with bananas, berries and then whipped cream and dust with icing sugar.
- Makes about 5 waffles with a small waffle maker.
- 3 cups, flour
- 1/3 cup, sugar
- 1 teaspoon salt
- ½ cup lukewarm water
- 2/3 cup, lukewarm milk
- 1 tablespoon, yeast
- Cooking oil for deep frying(this will depend on the size of your pot, about 1 cup for a small pot)
- Add all the dry ingredients (flour, sugar, salt, yeast) into a mixing bowl and mix well.
- Add milk and water in two increments and mix with a wooden spatula until a smooth consistency (this will take some time and energy but just think of it as a full arm workout).
- Cover the bowl with plastic cover, let the dough rise for about an hour in a warm place (do not refrigerate).
- Heat up the oil in a deep pot on medium heat.
- Take small portions from the dough and mould with your hands to form small balls as you drop them into the hot oil.
- Deep fry until golden brown on both sides.
- Remove from the oil and place on kitchen paper to remove access oil.
- Serve as is or if you have a sweet tooth dust, with some icing sugar or serve with honey, syrup or jam.
- Makes about 24 small vetkoeks. Don’t eat all of it by yourself, no really don’t!