Braai

Kom ons
let’s
With Johan

IN THIS BOOKLET
WHAT IS A BRAAI
A LITTLE ABOUT MEAT
MAKE YOUR OWN BRAAI SPICE
POTATOES AU GRATIN
GRILLED SWEETCORN
CREAMY MUSHROOM AND POTATO BAKE
KAASGEREG MET BROOD
KAASGEREG PANBROOD
AARTAPPEL SOSAITIES
BILTONG, MUSHROOM AND FETA PAP TART
BRAAI BROODJIES “OPGETERT”
SCONE KAASBROODJIE
MIELIE MEEL TOMATO PESTO TART
MIELIES EL LOCO
BEER - BATTERED ONION RINGS
ROAST BUTTERNUT SALAD
HOMEMADE CHAKALAKA
3 BESTANDEEL CHAKALAKA BROODJIE
MIELIEBROOD
BRAAI PIE RECIPES
BREAD ON A STICK
BREAD IN A POT
Copyright © 2017 Johan van Wyk. All rights reserved.
This book as a whole may not be reproduced or used in
any manner whatsoever without the express written
permission of the publisher except for the use of brief
quotations in a book review.
The recipes in this book may be copied for personal use
only.
Curated and published by:
Johan van Wyk
Chelsea Place
Parklands 7441
Western Cape
South Africa

WHAT IS A BRAAI?
If you are a South African, you definitely know the answer to that question. So you
probably don’t need to read this. If, as a South African citizen, you don’t know what a
braai is, you should not have been given that citizenship in the first place. However,
for those of you that don’t know what a braai is, here is Wikipedia’s description of it:
The word braaivleis is Afrikaans for “roasted meat.”
The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is
Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia,
Zimbabwe and Zambia. It originated with the Afrikaner people, but has since been
adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans
for “meat”.
The word has been adopted by English-speaking South Africans and can be regarded
as another word for barbecue, in that it serves as a verb when describing how food is
cooked and a noun when describing the cooking equipment, such as a grill. The
traditions around a braai can be considerably different from a barbecue, however,
even if the method of food preparation is very similar.
While wood formerly was the most widely-used braai fuel, in modern times the use of
charcoal has increased due to its convenience, as with barbecues elsewhere in the
world. There has however been a renewed interest in the use of wood after the South
African government started with its invasive plant species removal program. An
important distinction between a braai and a barbecue is that it’s fairly uncommon for
a braai to use gas rather than an open flame.

A LITTLE ABOUT MEAT
There are some differences between how we classify cuts of meat in South
Africa with how they do it in other parts of the world, but largely they
match up. If in doubt ask your butcher – they should be able to help.
BEEF
BLADE
Beef blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is
versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue
or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
CHUCK
This is a cut of beef from the shoulder. The overall joint is called 'chuck and blade' (it's also
occasionally known, confusingly, as 'shoulder') and comprises both a chuck steak and a blade
steak which when diced is sold as 'chuck and blade'.
BRISKET
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of
the nine beef primal cuts, though the precise definition of the cut differs internationally
RIB ROAST
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the
nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing
rib roast may contain anywhere from two to seven ribs.
RIB CUTLET

RIB CUTLET
Cutlet (derived from côtelette, côte, "rib") refers to: a thin slice of meat from the leg or ribs of veal,
pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a fried
breaded cutlet. a croquette or cutlet-shaped patty made of ground meat
RIB EYE
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from
the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly
composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
T-BONE
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in
Commonwealth countries). Both steaks include a "T-shaped" bone with meat on each side.
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin
steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to
the front, and contain a smaller section of tenderloin.
SKIRT
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than
tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the
animal's rear quarter.
TENDERLOIN/FILLET
The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in
Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The
tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The
smaller, pointed end — the "tail" — starts a little past the ribs, growing in thickness until it ends in
the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it
is the most tender part of the beef. The tenderloin can be cut for either roasts or steaks.
RUMP
Rump steak is a term used in describing cuts of beef. It may refer to:
A steak from the top half of an American-cut round steak primal

RUMP
Rump steak is a term used in describing cuts of beef. It may refer to:
A steak from the top half of an American-cut round steak primal
A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin
SILVERSIDE
Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a
2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to
produce a salmon-cut.
TOPSIDE
Beef topside is a boneless cut with a fat cap on one side and it is situated near the sirloin and as its
name says it is actually situated on the top. Beef topside is also called round or buttock steak.
Topside of beef is often used for stews, casseroles and pies. Beef topside can be cooked with or
without its fat cap, but it is considered to be more delicious when it is cooked with the fat. The most
common cooking method for beef topside is pot roasting.
SHIN
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of
beef are the shin (the foreshank), and the leg (the hindshank).

MUTTON/LAMB
SHANK
A shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
Lamb shanks are often braised whole; veal shanks are typically cross-cut.
LEG
Leg of Mutton.
Is a juicy, well-flavoured meat, firm but not tough, can be slow cooked in curries, braises and potroasts.
This joint is nearly always used for roasting and boiling.
It has but little bone, as compared with the other parts of the animal, and is, therefore, an
economical piece to select, though the price per pound be greater than that of any other cut. It is not
common to find a good leg weighing under ten or twelve pounds.
CHUMP
At the lower back of the animal where the loin meets the leg is known as the Chump. From here you
can get Chump Chops and Chump Steaks. As a whole piece off the bone this is called a Chump Joint.
All these are good for grilling and BBQ but can also be delicious if baked slowly in the oven.
TENDERLOIN/FILLET
The lamb tenderloin is a very small but extremely tender piece of meat. It looks just like the fillet
from a cow, just a whole lot smaller. It tastes extremely lightly of lamb, and it melts in your mouth,
just like a piece of toro (fatty tuna). This will be especially true if you cook it rare, as you should. If
you don't like rare meat, you may cook it to medium rare but not beyond that. If you need your meat
overcooked, try braised lamb shanks. They are also very good.

LOIN/EYE OF LOIN
Lamb loin is a meat cut of lamb. In some countries such as Australia it is divided into eye of loin, which is
closer to the rump, and loin, which is closer to the shoulder. The tenderloin is usually part of the loin. In
most countries the loin is considered to be the whole part between the leg and the neck.
FOREQUARTER
The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for
long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often
used for stew and casseroles.
FLAP RIBS
It's the portion of the animal's chest that contains the gristly ends of the ribs, trimmed away when the
butcher cuts racks and rib chops. The meat is relatively tough for lamb, and is interleaved with thick bands
of fat. Traditionally it's deboned, stuffed and rolled, then roasted so much of the fat can render and drip
away.
NECK
Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long,
slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous amount
once every scrap is tender. It can be bought on the bone, or off the bone as neck fillet. Both need slow
cooking, so stew or braise until tender.
SHANK
This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall
from the bone after long, slow cooking. Many cooks will recognise it as the smaller joint attached to a
whole leg of lamb bought for roasting (as such some butchers will sell few shanks, if any, preferring to leave
them on the leg). Lamb shank was a forgotten cut until celebrity chefs and trendy restaurants brought it
back from oblivion. As a result, what was once a very inexpensive cut of meat is now rather less so.
However it yields a generous amount of meat and is still an affordable option. A single shank will feed one
person very generously; stripping the cooked meat from the bone and stewing it in its cooking juices will
stretch it further.

CHICKEN
Chicken is a fantastic source of protein, which is great for a filling lunch or teatime meal
and can carry some exciting flavours and spices. It's also incredibly diverse - shredded, fried,
crumbed, skewered or roasted!

PORK
LEG
Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog. Like cured ham, fresh leg
of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved.
Fresh ham also may be cut into rump (from near the sirloin), shank (lower leg portion) or center
portions.The whole bone-in leg weighs between 6 and 12 kg and includes the shank and leg bones.
Boneless pork leg is often rolled and tied with twine by the butcher. If you don’t see it at the
supermarket, the butcher, with about a week’s notice, can order a fresh leg of pork.
LOIN
A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two
forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers
string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to
give a desirable crackling which the loin otherwise lacks.
BELLY
Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is popular in East Asian,
European and North American cuisine.
NECK
The pork neck is a well muscled and very flavorful cut of meat, with a lot more fat than the pork
shoulder, and yet still a lot less fat than the pork belly. The pork neck is wonderful used in many
preparations, and at the restaurant we use it for grilling, braising, and even slow smoky BBQ.
SHOULDER
The shoulder joint of pork can be bought as smaller cuts or as a whole roasting joint. It's relatively
inexpensive, so is ideal for a roast if you're working on a tighter budget, as well as having a rich
flavor. Shoulder meat is also used for diced cubes to make casseroles and kebabs as well as being
minced and made into sausages.

At some stage during your ascendancy to the braai throne in your backyard, you will want to
start mixing your own tailor-made braai salt. This might happen on one of those days when
Bafana, the Springboks and the Proteas play on the same day and you are tired of eating
meat flavoured with the same commercially bought spice for the seventh time; or it might
happen right now. Use the recipe and ingredients listed below as a broad guideline rather
than as an exact list. View it as a point of departure on your journey. Play around with the
quantities, leave something out, add something else. To state the blatantly obvious, if you
add more of something, the mixture will have a stronger taste of that, and if you add less, it
will taste less of that. Normal supermarkets sell all of these spices in ground format, which
makes mixing them easier but if you can’t find something, go to a speciality spice shop.
WHAT YOU NEED (makes almost 1/2 cup of braai spice)
1 tot = 25ml
1 tot salt (I like to use high-quality salt flakes and then crush them.)
1/2 tot ground black pepper
1/2 tot paprika
1/2 tot crushed garlic powder
1/2 tot ground coriander
1 tsp cayenne pepper (or chilli powder)
1 tsp ground cumin
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground allspice (pimento)
WHAT TO DO
If some of the ingredients are too big or coarse, solve the problem by taking them for a spin
in your coffee grinder or give them some love in your pestle and mortar.
Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to
season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat
cuts like beef brisket or pork belly.
Over time you might develop more than one mixture for different meats. For chicken you
might want to drop the cloves and the nutmeg and add an item like parsley.
Perhaps your pork spice will also have some mustard powder in it, for example. But then
you would have to kick out one of the other ingredients, as there are already ten, which is a
nice round number. Who wants his own tailor-made braai salt with eleven ingredients?
AND …
The creative process does not stop at choosing the ingredients. You might also want to
spend some time or money on choosing a nice glass container or stainless steel shaker to
keep your tailor-made braai salt in.
Make your own braai spice blend

SIDE DISHES / BYKOSSE
Serving up a couple of super side dishes will instantly kick your status of braai
master up a notch. This selection of easy recipes includes South African
classics like chakalaka and braaibroodjies as well as new favourites like a
banting-friendly 'fauxtato' salad and mealie meal tomato pesto tart.
Potatoes au gratin
Ingredients
250 g streaky bacon, diced
2Tbs Dijon mustard
5 g fresh rosemary
2 Tbs butter, softened
1 kg large floury potatoes
1 cup cream
1 cup chicken stock
sea salt and bleck pepper
Preheat the oven to 180ºC. Sauté the bacon in a pan until crispy, add the mustard and
rosemary and sauté for another minute. Remove and set aside. Peel and slice the potatoes
on either a mandolin or with a sharp knife.
Grease an ovenproof dish with the butter, place a layer of potatoes on the base of the
dish, top with a dollop of the bacon mixture and season well. Repeat until you have 4
layers.
Pour the cream and stock over, place the dish in the oven and bake for 1 hour.

Grilled Sweetcorn
Recipe from: Ideas - 16 September 2015
8 whole sweetcorn on the cob
90 ml good quality mayonnaise
1 clove garlic, crushed
2.5 ml cayenne pepper
250 ml crumbled feta cheese
2 limes
Method
Preboil the corn for 10 minutes. Remove from the saucepan and drain well, then cook on a
grill on the braai or use a griddle pan and cook for about 10 minutes, turning every few
minutes.
Mix the mayonnaise, garlic, cayenne pepper and a generous pinch of salt together. Once
the corn is done, spread with the mayonnaise mixture and sprinkle with the cheese.
Drizzle with fresh lime juice.
Serve hot as an accompaniment or as a starter.

Creamy mushroom and potato bake
6 large potatoes, gently boiled in their jackets. salt and freshly ground black
pepper to taste 250 g fresh black mushrooms, thinly sliced 2 cloves garlic, crushed
15 ml oil or butter 425 g cream of mushroom soup 2 ml dried dill 2 ml dried thyme
milk 1 large onion, thinly sliced 150 ml Cheddar cheese, finely grated
Method
Preheat oven to 200ºC.
Peel and slice the cooked potatoes and season lightly. Sauté the mushrooms and
garlic in oil or butter until most of the moisture has evaporated.
Combine soup with the dill, thyme and enough milk to obtain a thick consistency.
Layer the potato slices alternately with mushrooms, sliced onion and soup in a
buttered dish, ending with a potato layer.
Sprinkle with cheese and bake for 20 minutes.
Serve as a side dish or a vegetarian main course with crisp bread and salad.

KAASGEREG MET BROOD
8 dik snye witbrood (smeer met botter)
3 eiers
sout, peper en mosterdpoeier
2 kop gerasperde kaas
3kop melk
(opsioneel – pakkie bacon en 1ui gebraai)
Pak 1 laag brood – gooi helfde van eier mengsel en spek en 1 kop kaas oor
pak weer laag en gooi laaste melk en laaste die kaas bo-oor
Bak in oond by 180 grade tot gaar en goudbruin.
KAAS PANBROOD
Skep 2 eetl botter in bak voeg by 1 tl knoffelsout – sit in oond dat dit smelt – sprinkel bietjie rooi
peper bo-oor
Meng nou saam:
2 en half kop meel
4tl bakpoeier
half tl sout
2 kop gerasperde kaas
1 en driekwart kop melk
Meng alles goed
Skep nou lepelsvol bo-op die botter en rooipeper mengsel
Bak vir 1/20 min by 180grade
Gebruik verkieslik ‘n plat bak vir die gereg

AARTAPPEL SOSATIES
Baie lekker bykos vir ‘n braai
24 klein baba aartappeltjies (kook tot gaar)
Draai nou om elke aartappeltjie is repie spek
Ryg in op sosatiestokkie –
Pak in platbak
Maak sous van:
250ml suurroom
grasuie gekap
140 gr agurkies – fyngekap
swart gemaalde peper
Gooi bo-oor en bak in oond tot spek gaar en lekker crispy is.

Layered biltong, mushroom and feta pap tart
Serves 4-6
Pap:
750ml (3 cups) warm water
2.5ml (½ tsp) fine salt
15ml (1tbsp) butter
250ml (1 cup) maize meal
250ml (1 cup) fresh or frozen corn kernels
Filling:
15ml (1tbsp) olive oil
½ (75g) red onion, diced
250g mushrooms, sliced
5ml (1tsp) garlic, crushed
15ml (1tbsp) chives
180g (1 cup) sliced biltong
100g (1 cup) feta, crumbled
250ml (1 cup) cream
125ml (½ cup) Gruyere cheese, grated
Fresh basil, to serve
1. Preheat the oven to 180°C.
2. For the pap, place the water and salt in a pot and bring it up to a boil. Stir in the butter and then whisk in the pap. Turn the heat down, cover
with a lid and cook it over very low heat for 15 minutes. Whisk twice during cooking to get rid of any lumps.
3. Stir in the corn and cook for a further 5 minutes.
4. For the filling, heat the oil in a pan over medium heat. Gently sauté the onion for 5 minutes until tender. Turn up the heat and add in the
mushrooms. Fry for 3-4 minutes and then add the garlic and fry for another minute. Stir in the chives and lightly season the mixture.
5. To assemble the tert, place half of the pap at the bottom of a 15cm x 20cm ovenproof dish. Add the mushroom filling on top. Add a layer of
biltong and then the crumbled feta.
6. Pour over half of the cream and then the rest of the pap. Neaten the edges so that all of the filling is covered. Pour over the rest of the cream
and then scatter the grated Gruyere on top.
7. Bake for 15 minutes until the cheese is melted. Scatter some fresh basil on top and serve.
TIPS:
- You can easily replace the biltong with cooked bacon bits or for a vegetarian option try adding some sautéed butternut or baby marrows
instead.
- Experiment by using your favourite cheese for this recipe. Blue cheese, Cheddar, Gouda, goats cheese and Mozzarella can all work. Each one
will add a different flavour to the dish.

BRAAI BROODJIES "OPGETERT"
BESTANDELE:
8 snye dag-oue witbrood
olyfolie
2 groot, ferm, vlesige rooi tamaties, in skywe gesny
1 groot ui, in baie dun skywe gesny
16 basiliekruidblare
2 wiele feta, horisontaal gehalveer (steeds in wiele, net die helfte so dik)
varsgemaalde growwe sout en swartpeper
METODE:
Smeer olyfolie met ‘n kwas aan een kant van elke sny brood.
Maak vier toebroodjies. Neem eers net vier snye brood en plaas op die ongesmerde kante
skywe tamatie, dun skyfies of ringe uie, vier basilieblare per sny en ‘n dun wiel feta.
Geur met sout en peper, besprinkel met nog olyfolie.
Plaas die orige vier sny brood bo-op, gesmeerde kante na buite, en druk die toebroodjies liggies
toe.
Braai oor lae hitte tot bros aan die een kant. Gebruik twee eierspane of spatels om dit versigtig
om te draai en braai tot bros aan die ander kant. Sit dadelik voor.

SCONE KAASBROODJIE
2 kop koekmeel
2 kop gerasperde kaas
2 kop Melk
4 teel bakpoeier (nie hoogvol nie)
½ teel sout
METODE
Voorverhit oond tot 200°C
Meng alles net lekker deur en skep in gesmeerde broodpannetjie
Bak vir 20-25 min
(hou dop as hy verkleur en binne gaar is is hy reg)
Laat afkoel in pannetjie
Sny en geniet saam met sop of lekker konfyt en kaas

Mealie meal tomato pesto tart
Possibly the easiest Italian tart you'll ever make, this one ditches the fiddly pastry in favour of a tasty mealie meal crust.
Short on time? Cheat and use ready-made pesto for the topping instead of making your own
Serves: 6
Basil pesto:
500ml (2 cups) basil leaves
80ml (1/3 cup) pine nuts, walnuts or almonds
3 cloves of garlic, chopped
125ml (½ cup) olive oil
125ml (½ cup) grated parmesan cheese
Salt and pepper
Crust:
250g instant mealie meal
45ml (3 tbsp) parmesan cheese
Topping:
4-6 large ripe red tomatoes, thickly sliced
A few chives, finely sliced
Freshly grated parmesan cheese
Method:
1) Make the pesto by combining basil and nuts in a food processor. Add the garlic and process again. With the machine
running slowly, add the olive oil and then the parmesan cheese. Season and set aside.
2) Make the mealie meal as per package instructions, adding 45ml of parmesan.
3) Press the mealie meal into a 23cm baking dish. Spread with pesto and top with tomato slices. Sprinkle with chives and
more parmesan and bake at 180°C for 15 minutes. Slice and serve warm.

Mielies el loco
Served cold, this delicious Mexican-inspired snack would make an exciting addition to any picnic basket
Ingredients:
60ml (4 tbsp) quality mayonnaise
60ml (4 tbsp) chopped fresh coriander
1 garlic clove, mashed with 2.5ml (½ tsp) salt
1 mild fresh chilli, seeded and chopped
4 yellow mielies, husks and threads removed
Spicy Mexican corn & bell pepper soup
Method:
1) Preheat the oven to 180°C.
2) Mix the mayonnaise, coriander , salty garlic and chilli and spread all over the mielies. Place in a baking
dish and roast in the oven until browned.
3) Remove, sprinkle with extra flake salt and allow to cool before packing for a picnic or as padkos.

Beer-battered onion rings
This popular snack partners well with steaks and burgers
Ingredients:
200g cake flour
50g cornflour
1 extra-large egg, beaten
5ml (1 tsp) garlic salt
Freshly ground black pepper
250ml (1 cup) beer
Oil, for deep-frying
3 large onions, sliced into rings
Method:
1) In a mixing bowl, combine the flour, cornflour, egg, garlic salt and pepper. Mix, gradually adding the beer
until you have a thick, smooth batter. You may need more or less beer.
2) Heat the oil in a deep saucepan.

Roast butternut salad
Simply scatter sweet chili-coated chunks of roasted butternut with juicy pomegranate seeds and enjoy
Serves: 4-6
Ingredients:
1kg butternut, sliced into rounds (leave skin on)
125ml (½ cup) sweet chilli sauce
1 small tub pomegranate seeds
1 packet baby spinach leaves
Fresh coriander, to garnish
Method:
1) Toss the butternut in the sweet chilli sauce and roast in a preheated oven at 180°C for 45-60 minutes, or
until cooked and browned around the edges.
2) Cool completely and combine with the remaining ingredients.

HOMEMADE CHAKALAKA
INGREDIENTS:
45 ml cooking oil
1 onion, chopped
1 carrot, grated
2 hot chillies, chopped
1 garlic clove, finely chopped
15 ml - 30 ml curry powder
3 tomatoes, peeled & grated
1 can Baked Beans in Tomato Sauce
Salt and pepper
METHOD:
Heat the oil in a large saucepan and fry the onion, carrot, chillies, garlic and curry powder for 5 minutes or until the onion
is soft, stirring frequently.
Stir in the tomatoes and bring to the boil.
Reduce the heat and simmer for about 5 minutes.
Stir in the baked beans, season and stir to heat through.
Serve hot or col.
3 BESTANDELE CHAKALAKA BROODJIE
410 g chakalaka (1 blikkie)
500 g bruismeel
340 ml bier (1 blikkie)
METODE:
Meng al die bestandele deeglik. Skep dit in 'n gesmeerde broodpan en bak dit 1 uur lank in 'n voorverhitte
oond by 180° C. Bedien warm.

MIELIE-BROOD
’n blikkie (410 g) geroomde suikermielies
2 eiers, geklop
5 ml (1 t) sout
60 g Stork Bake, gesmelt (verdeel in twee bakkies van 30 g elk)
60 ml (¼ k) warm melk
350 g óf 625 ml óf 2 ½ k bruismeel
2 ml (½ t) paprika
METODE:
Plaas die suikermielies, eiers, sout, 30 g Stork Bake en melk in ’n bakkie en roer alles.
Meng die bruismeel en paprika in om ’n deeg te vorm.
Smeer ’n broodpan met gesmelte Stork, sprinkel dit met meel en skink die deeg in.
Bak teen 170 °C vir sowat 45 minute tot die deeg gerys het en ligbruin is.
Smeer die brood met die res van die gesmelte Stork om sy bokant sag te hou.
Wenk As jy eerder ’n soutbrood wil maak, kan jy die helfte van die oorspronklike hoeveelheid suikermielies vervang met
gekapte swart olywe en die ander helfte met gekapte uie (’n halwe koppie van elk).

Braai Pie Recipe
Ingredients
2 packets of puff pastry, defrosted
500g mozzarella
rosemary and thyme
Braai Pie Recipe Filling 1
2 discs of feta
1 packet ready chopped spinach
1 sliced onion
1 punnet mushrroms, sliced
1 packet bacon
a teaspoon of chilli flakes
Braai Pie Recipe Filling 2
500g of butternut, chopped into small blocks
100g blue cheese, crumbed or cut into small pieces
1 sliced red onion
Roll the first roll of pastry out, and lay it over a spray and cook sprayed braai grid. Place your filling in, but don’t make it
too full, or the grid won’t close. Roll out the second roll of pastry and place it on top of the filling. Seal the braai pie by
brushing the edges with water and pushing together. Close the grid and braai over a low heat for around 20 to 30 minutes,
turning regularly so that neither side burns.

BREAD ON A STICK
This recipe is ridiculously easy and since there is no kneading or
rising involved (because there is no yeast) you can literally enjoy
fresh bread in under fifteen minutes. You don’t need to be camping
to make this either, use any fire pit or even a charcoal grill.
You need: 2 cups all-purpose flour 2 teaspoons baking powder 5
tablespoons sugar 1 teaspoon salt 1/4 cup olive oil 2/3 cup water in a
bowl, mix together the flour, baking powder, sugar and salt. Add
olive oil and water and mix until the dough is smooth. Use
immediately or chill in a fridge or cooler for up to one week for
future use. When ready, portion the dough into 12 equally sized balls.
Roll each ball into a thin rope and pull to be about one inch wide
and eight inches long. Wrap around a thin but sturdy stick, clean of
any visible dirt. Place end of stick over a fire, rotating it so that the
bread cooks evenly. It will cook better over the coals of the fire,
rather than direct flames. Be careful not to burn. The bread should
be ready in about 5 minutes. Eat immediately.