Roasted Potato Bread


Straight talk: This loaf recipe from High Street on Market is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it.


Servings: makes one 8½x4½” loaf

  • Nonstick vegetable oil spray
  • 1 teaspoon (3 g) active dry yeast
  • cup (80 g) potato flour
  • cups (500 g) all-purpose flour, plus more
  • 1 cup (180 g) buttermilk
  • 2 tablespoons plus 1 tsp. (25 g) distilled white or apple cider vinegar
  • 2 tablespoons (20 g) kosher salt
  • 7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces
  • Milk (for brushing)


  • Lightly coat an 8½x4½” loaf pan with nonstick spray. Place ¾ cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes.
  • Meanwhile, whisk potato flour and 3½ cups (500 g) all-purpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes.
  • Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax.
  • Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5–8 minutes.
  • With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer.
  • Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax.
  • Turn out dough onto a lightly floured surface. Stretch an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, 18–24 hours.
  • Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7”-long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. (Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting.)
  • Let dough rise until outside edges have risen just above pan, 4–6 hours.
  • Heat oven to 500°. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8–10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425°. Bake until bread is deep golden brown, 50–60 minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, 10–15 minutes longer.
  • Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try).
  • DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

Dirt Bombs

Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.


Servings: Makes 12


  • Nonstick vegetable oil spray
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 cup whole milk

topping and assembly

  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (¾ stick) unsalted butter, melted



  • Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
  • Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
  • Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

topping and assembly

  • Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
  • DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.

Polka Dot Lasagna Skillet

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes


1 lb ground beef
1 teaspoon fennel, crushed
1 teaspoon garlic powder, divided
1 teaspoon onion powder
2 cups pasta sauce
2 cups bowtie pasta, uncooked
2 1/2 cups water
pinch of red pepper flakes
1/2 cup ricotta cheese
1 egg
1/2 cup Parmesan cheese
1 teaspoon dried basil
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon black pepper


Brown the ground beef in a large skillet and drain any excess fat.

Return the skillet to the stove and add the crushed fennel, 1 teaspoon of garlic powder and onion powder, stirring until the beef mixtures becomes slightly fragrant. Add the pasta sauce, uncooked pasta, water, and red pepper flakes. Stir and bring the mixture to a boil, then reduce the heat to low and cover, simmering for about 18 to 20 minutes, or until the pasta is full cooked.

Meanwhile, combine the ricotta, egg, Parmesan cheese, basil, flour, 1/2 teaspoon garlic powder, salt, and pepper in a large bowl and mix until combined. Scoop large dollops of the cheese mixture on top of the cooked pasta in the skillet taking care to space them out.

Cover the lid and cook additional 5 minutes or until the cheese mixture has set.

Sago Melkkos (Sago Pudding)


This is called “Melkkos” (‘n regte boere resep ) and it’s basically milk with some flour, butter, salt, eggs, cinnamon and sugar and its cheap to make. This recipe has sago added. You’ll just love this!
250 ml Sago
2.5 litres milk
2 eggs
60 ml water
30ml custard powder
30ml flour
2 ml (½ tsp) salt
25g (30ml) butter
Cinnamon sugar

1.Soak the sago 1 hour in the milk.
Heat the mixture in a large heavy-based saucepan and bring to a boil, stirring it all the time.
Separate the eggs. Beat the egg yolks, water, custard powder, flour and salt.
Stir the egg mixture into the sago and milk mixture, and cook until it thickens.
Stir in the butter.
Beat the egg whites until stiff and fold in the Melkkos mixture. Keep it light and fluffy.
Serve with cinnamon sugar.

Pickled Fish


800 g Skinless Hake or Kingklip
15 ml Oil
Seasoned flour (flour with Sea salt and White pepper)
6 Bay Leaves
4 Onions sliced
375 ml Brown Vinegar
250 ml Water
185 ml Sugar
15 ml Turmeric
45 ml Curry powder
45 ml Corn Flour
5 ml Salt
10 Mixed Peppercorns

Cut Hake into large cubes.
Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper.
Cook onions for 10 minutes in vinegar, water, Bay Leaves, sugar, Turmeric, curry powder, Atlantic Sea and Mixed Peppercorns until soft.
Mix the corn flour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
Layer the fish with onion sauce and cover.
Refrigerate for 1 – 2 days before serving to allow the flavors to develop

Spur se Pinksous


1 Bottel Mayonnaise
1 Blik Kondensmelk
1 Blikkie Fanta Lemoen
100ml tamatiesous

Meng alles goed saam

Klein hoeveelheid

1 Koppie Mayonnaise
100ml Kondensmelk
100ml Fanta Lemoen koeldrank
2 Eetl tamatiesous

Meng alles goed saam

Stampmielies en Bone met Spek


Op die oudtydse manier, nes ouma sin !!

3 kop droë stampmielies
2 kop droë gespikkelde bone
200 g varkspek in blokkies gesny
bietjie botter
swartpeper na smaak

**Spekkies – In bietjie botter gebraai tot liggies bruin
Vroegdag gooi jou stamp en bone in ‘n lekker groot skottel

Spoel goed deur met koue water
Kook ‘n ketel water, gooi jou stamp mengsel in bak wat kan seël
Voeg net genoeg kookwater oor om als te dek
Sit deksel op en laat staan tot agtermiddag
Spoel goed af tot water helder is, gooi in lekker groot pot
Giet kookwater oor en bring to kookpunt, verminder hitte kook vir 20 min
Spoel weer deur tot skoon met koue water
Gooi weer genoeg kookwater oor om te bedek
Prut oor lae hitte vir een uur roer af en toe
Voeg nou spekkies by
Sout en peper na smaak
Voeg bykomende kookwater by om als net te bedek
Prut omtrent 45 min tot al die water verdamp en stamp sag is
Bedien warm met bredies,beestert,kerrie afval, eindloos lekker..

Greek Yogurt Chicken Alfredo Grilled Cheese

Yield: Makes 2 Sandwiches

Prep Time: 20 minutes

Cook Time: 20 minutes


Four slices whole wheat bread
4 tablespoons unsalted butter, room temperature
1 tablespoon olive oil
1 cup cooked chicken, diced
1 cup spinach
1 cup zucchini, cubed
1/2 yellow onion, diced
1 cup chicken stock
2 teaspoons all-purpose flour
1/2 cup Parmesan cheese, shredded
1 cup plain Greek Yogurt
1 cup mozzarella cheese, shredded
salt and pepper to taste


In a large skillet preheated to medium-high heat, add the olive oil, onion, and zucchini. Saute until softened about four minutes. Next, add the spinach and cook until wilted. Add the chicken stock, flour, s&p. Whisk until smooth, bring sauce to a slight boil, stir until thickened, and remove from heat.

Let the sauce cool slightly. Stir in the Greek yogurt and Parmesan. Add a little more s&p if you’d like. Also, stir in the chicken. To make the sandwiches, preheat a panini press and butter slices of bread. Place about 1/2 cup of the chicken alfredo mixture on the bottom of a bread slice. Top the alfredo with 1/2 cup mozzarella. Repeat process with other two slices of bread. Place the sandwiches in the panini press and cook until the cheese has melted. Serve immediately.

**Note: you will have leftover sauce so use on some whole grain pasta for a traditional dish!