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Karoo Heartland

Spiced cauliflower with chickpeas, herbs & pine nuts

Spiced cauliflower with chickpeas, herbs & pine nuts

The Karoo Heartland may be famous for its Karoo lamb, but there are more and more travellers with dietary requests. Vegetarians and vegans who don’t eat meat, gluten intolerant travellers as well as other allergies.
 
Having recently had a spate of vegetarian and vegan guests staying over at Angler and Antelope Guesthouse in Somerset East, Annabelle Hobson has been scouring the internet and playing around with new recipes. This spiced cauliflower dish was an absolute hit!
 
*Spiced cauliflower with chickpeas, herbs & pine nuts*
 
Ingredients:
1 large head cauliflower, broken into florets (about 1kg total)
2 garlic cloves, crushed
2 tsp each carraway and cumin seed
3 tbsp olive oil
400g can chickpeas, drained and rinsed
100g pine nuts
Small bunch each parsley and dill, leaves torn
 
Method
Heat the oven to 200C. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin and roast for 30 mins.
Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 minutes more.
To serve, stir in the herbs with a dressing of your choice.
CUSTARD PUDDING

CUSTARD PUDDING

What is dinner at a Karoo guest farm without a lekker dessert?

CUSTARD PUDDING

1 packet of Tennis Biscuits
1 tin Condensed milk
1 small tin of Crushed pineapple (440gr)
750ml Custard
1/3 cup Lemon juice

  • Make custard, medium thickness
  • Put a layer of Tennis Biscuits in a large glass dish
  • Pour over hot custard and repeat with another layer of biscuits and custard
  • Beat condensed milk with lemon juice and fold in pineapple
  • Pour over top of base
  • Decorate with dollops of whipped cream and crushed biscuits or as desired

This makes a large pudding and is lovely on its own or served with ice cream

Quick and Easy Macaroni Cheese

Quick and Easy Macaroni Cheese

Sunday lunch in the Karoo. Melt-in-the-mouth tender Karoo lamb roast and veggies with malva for pudding and chocolate cake for afternoon tea. Yeah, that sounds just about right. Sometimes you just want something a bit quicker to make. Maybe quick isn’t the right word. How about beef and vegetable soup, homemade bread and Macaroni Cheese?

This recipe is enjoyed by both guests and family and any leftovers freeze well for a quick and easy light meal.

Quick and Easy Macaroni Cheese

1 cup Macaroni (dry)
2 cups Milk
2 Eggs
1 cup Cheese – grated
1 tablespoon Butter
1 Tomato – sliced thinly
2 teespoon Maizena
2 teespoon Dry mustard
Salt and pepper
A dash of cayenne pepper (optional)

Boil macaroni in salt water until tender and drain
Put cheese in a bowl and reserve some to sprinkle on top
Add mustard, maizena, salt, pepper and cayenne to the cheese
Add eggs one at a time and mix well
Boil milk, butter and macaroni together
Add to the mixture in the bowl
Pour into a buttered dish, sprinkle cheese over the top
Decorate with tomato slices
Bake at 180 deg for 30 +- minutes until browned and set
Serves six

Pecan Pie

Pecan Pie

One of the desert favourites on a Karoo farm stay is Pecan Pie. Especially if nuts are grown on the farm.  Bakers have been asked, actually begged, to give it to everyone who has tasted it.  So here it is.  It has an indecent amount of butter (margarine can also be used) in it, but now and then it is such a joy to eat something so decadent and mouth-watering that, oh what the hell, just do it!  It’s usually served with lightly whipped cream otherwise you can also serve it with ice cream.

PECAN PIE

Pastry
300-gram Flour
3 level teaspoons of Caster sugar
210 gram Butter (or marg)

Rub well together (you can also use a food processor)
Keep 1/3 aside
Line a tart dish, sides as well

Filling
1 tin Condensed milk
2 Tablespoons Syrup
1-2 Tablespoons Vanilla
100 grams of Pecan nuts (or walnuts)
125 grams Butter (or marg)

Melt topping ingredients in a pot – DO NOT BOIL
Allow to cool slightly and add nuts
Pour over pastry in the dish
Crumble the remaining pastry over the filling

Bake at 180 deg for +- 35 minutes until brownish

If there is anything left afterwards it can be  put out at breakfast the next morning and there will always be a few who can’t resist a small piece with their coffee.  Utterly indulgent!

Anne’s Cupcakes

Anne’s Cupcakes

Tea time at a Karoo guest farm isn’t tea time without some cake or tart on offer with your afternoon coffee or tea. One of Anne Bowker’s most popular teatime dishes when they ran a guest farmi was Cupcakes, decorated with slices of green fig preserve as leaves with tiny fresh briar roses.

Cupcakes

125 g Butter
155 g Caster sugar
2 Eggs
115g Flour
1 1/2 t Baking powder
150 ml Milk

  • Preheat oven to 180 and line muffin tins with paper cases
  • Beat together butter and sugar with an electric beater until pale and creamy
  • Add eggs one at a time, beating well after each addition
  • Stir in flour and milk and spoon into cases
  • Bake for 15 minutes until skewer comes out clean
  • Take out of muffin pan and cool on a rack
  • Ice when cool with vanilla flavoured butter icing and decorate

Anne makes double quantities every time as they are delicious and get snapped up in no time at all.

Anne’s Easy Cheese Puffs

Anne’s Easy Cheese Puffs

Anne Bowker often made these Cheese Puffs as part of their breakfast when they ran a guest farm outside Cradock. There were usually nothing left afterward.  And the name describes them to a T.  Quick and easy to make.

EASY CHEESE PUFFS

Flour                       – 1 cup (250 ml)
Baking Powder       – 1 dessert spoon
Cheese                   – 1 cup (grated Cheddar)
Milk                         – 1 cup
Oil                           – 50 ml (mixed in the milk)|
Salt                         – small pinch
Cayenne Pepper    – small shake

  • Mix all the ingredients together
  • Put into muffin tin
  • Bake at 180 deg – +- 20 minutes