Mindy Belle

Life in the Country

Archive for the day “May 6, 2014”

Chunky Marmalade with Whisky


About 20 years ago I made this Marmalade with my Mum to take to the market we sold out in a very short time.
I found the recipe and decided to make some to surprise MUM for Mother’s day. ssshhh

1.2 kg of Seville Oranges
3 Sweet oranges
3 lemons
3 Litres of water
2.7 kg granulated sugar
1 Tbsp black treacle
6 tbsp. whisky

Thoroughly wash all oranges and lemons and place them whole in a large preserving pan. Add the water and cover the pan and simmer gently over a low heat until the skin of the fruit pierces easily with the point of a knife and the fruit feels tender. This may take up to a hour.
Remove from the heat and leave to cool.
Take each fruit out and roughly cut up being careful to scrape out and save the pips. Put the pips back into the cooking liquid and put the chopped fruit into a separate bowl.
Place the pan on a high heat and boil the cooking liquid until it has reduced by half.
Strain the reduced cooking liquid into a preserving pan, add the chopped fruit and slowly bring back to the boil. Stir in the sugar and black treacle and boil rapidly for about 20 minutes. Drop a teaspoonful of marmalade onto a saucer to see if it sets. If not quite ready, boil the mixture again for another minute or two. As soon as the setting point is reached, take the marmalade off the heat.
Pour into hot, sterilized jars taking a small spoon stir a tablespoonful of whisky into each. Seal immediately. The marmalade can be eaten immediately but will keep for a year or more unopened. Once opened use within two months.



South African Ginger Cookies


500 ml golden syrup
500g butter, soft
2 eggs
50 ml vinegar
50 gram dried ginger
1 tablespoon cinnamon
1 teaspoon ground cloves
500 grams brown sugar
8 cups of plain flour
30 g baking soda
2 teaspoons salt

Mix the golden syrup with butter, eggs, vinegar, ginger, cinnamon and cloves in a large mixing bowl.
Stir in sugar and mix and sift in the flour baking soda and salt and mix into a batter. Cover and refrigerate for a few hours.

Heat the oven to 200 degrees and line baking trays.

Roll the dough into 1 tablespoon balls and place on the tray press down with a fork.
Space evenly on the tray. They rise a little, leave some room.
Bake for 12 to 15 until golden brown watch the base not to over cook.
Cool on wire rack.
Makes about 100 large cookies.

enjoy !!

Noah’s Ark Birthday Cake for Daniel



650g unsalted butter
650g plain chocolate
(70% cocoa)
100ml very strong
coffee- espresso is
3 tsp vanilla essence
650g plain flour
2 tsp baking powder
2 tsp bicarbonate of
950g light soft brown
10 eggs
2 x 284ml/9½ fl oz
soured cream
Heat oven to 160C/fan 140C/gas
Butter, double-line and wrap the
sides of the 30cm deep-round cake
tin as before. Put the butter and
chocolate into a medium saucepan,
then stir over a low heat until melted
and smooth. Stir in the coffee and
Sift the flour, baking powder and
bicarbonate of soda into the biggest
bowl you have
. Add the sugar,
breaking down any lumps with your
fingertips if necessary. Beat the eggs
and soured cream together in a jug
or bowl and pour into the flour mix.
Pour in the melted chocolate mix as
well, then stir with a wooden spoon
until you have a thick, even
chocolaty batter.
Pour into the prepared tin and
bake for 2½ hrs – don’t open the
oven door before 2 hrs is up, as this
will cause the cake to sink. Once
cooked, leave in the tin to cool
completely. Wrap with cling wrap until you are ready to decorate.

2 hrs, 30 mins
Plus cooling
Easy Serves 50

When the cake is cool trim sides into the shape of boat.

Using Duncan Hines creamy Home style Classic Chocolate frosting lay LCM snack bars to form a top and four on a angle for form the roof with a small piece of cake to fill the gap.

Using Duncan Hines Creamy Home style Classic Chocolate
frosting lay LCM snack bars to form the top and four on a angle to form the roof with a small piece of cake to fill the gap.

Cover the whole cake with frosting and roll out some lemon fondant for the roof trim to the shape before placing and trim the edges with flake chocolate bars

Cover the whole cake with frosting and roll out some lemon fondant for the roof trim to the shape before placing and trim the edges with flake chocolate bars

Finish off by sticking on icing animal faces and placing the animals on the deck.
Make the sea by using Royal icing mix and blue food dye sprinkle with Blue sugar crystal decorations.


Enjoy !! Happy Birthday Daniel !!!

South African Koeksisters



250 ml water ( 1 cup )
625 grams white sugar (2 1/2 cups)
2 1/2 tsp lemon juice
5 ml vanilla essence

375 grams plain flour (1 1/2 cups)
4 1/2 tsp baking powder
1/4 tsp slat
20 grams butter or margarine
150 ml soy milk or vanilla soy milk

750 ml of canola oil ( 3 cups )

1. Place the water and sugar in a pot and bring to boil on low heat,
stir frequently until the sugar is completely dissolved. Boil for 7 mins

2. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot into the fridge.

3. Mix the flour,salt and baking powder thoroughly in a mixing bowl. Break the butter into small pieces
and add to the flour mixture then add the milk and mix well until a dough is formed.

4. Roll the dough out to a thickness of 5 mm and cut into 10 cm lengths.
Braid the strips using 3 make sure you seal the ends well.

5. Heat the oil in a pot until fairly hot. Put about 3 Koeksisters in at a time to fry until golden brown.
Place directly into the syrup from the fridge keep the syrup cool between dunks.

6. Remove koeksisters from the syrup and allow excess syrup to drip off. Place them in the refrigerator to cool and then eat.

My South African sisters tell me that these should be made with two friends.
Well I didn’t have two friends but I did have my son and husband rolling out the dough that will do.

enjoy !!

Post Navigation

%d bloggers like this: