Get a taste of true Village Life.
Wit amongst others Arno Cartens and Vaillant Swart (guess where he lives…).
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When the Dutch came to South Africa a few centuries ago they took with them the ‘Potjie’ but seemingly forgot to take the recipe for apple pudding. A new generation did not forget and last night we re-introduced this delicious Winter desert with three South African friends here in Stanford in the Western Cape. And this is the basic recipe which you can alter (more or less of the different ingredients) just to make it to your own personal taste.
What you need and do (4 persons) is 6 apples of which you take the skin off and the crown out. Put these each on a teaspoon butter on an oven tray. Take per apple 1 spoon sugar/cinnamon mix (50/50) and fill up the crown. Top each crown off with another teaspoon of butter. Drip a bit of pure lemon juice on top of each apple. The tray goes into a pre-heated oven (180 degrees C or 356 degrees F) for approx. 40 minutes of which the last 5-10 minutes combined with the grill.
For the custart: 6 spoons of custard, six spoons sugar, one sachet vanilla suger and a small handfull of grated lemon skin plus 6 dl milk. Mix it and keep on stirring on the fire until it’s getting stiff.
The final touch: Pour the custart over the apples and serve. Within 5 minutes the tray and the plates are empty. Promise!!!
NOTE: The Afrikaners may have forgotten the recipe for the apple-pudding but the Dutch forgot all about the ‘Potjie’
Peter was in “the restaurant business” in Hermanus.
Jami was (still is BTW) the ‘Flower Queen’ of Stanford.
One day Jami went for a drink in a restaurant in Hermanus.
One of the good old Dutch traditions Afrikaners took with them in the 17th century to South Africa is the ‘Potjie’. In the Netherlands this tradition got lost in history but the contemporary Dutch, like us, in South Africa love Potjiekos. Once you experienced the basics of how to make a ‘lekker’ potjie you start to experiment with your own recipes. Not a single potjie has to be the same. Potjiekos is a social event and like a Japanese tea ceremony one needs to take time before enjoying the food.
For us Winter is the time to make a potjie. Although officially it’s still Autumn in the Southern Hemnisphere it felt like Winter yesterday and we made the first Potjie of this year; celebrating the good life here at the edge of a village named Stanford.
Oh… uh…. The residues: ash and charcoal ….; ash goes with the compost and the charcoal is an excellent medium to add to the soil mix for Pachypodium-, Adenium-, Adenia – and other caudiciform species.
Almost every day we add a picture of our garden to our ‘Green Cathedral of South Africa’ page on Facebook. We started this page a few years ago after the restoration and extension of the historical succulent garden of Soekershof. Today a year ago an Italian/German couple visited us there and made an offer to purchase. And that was it. But not with our love for succulent plants. With us we took a collection of a few hundred (more or less rare) beautiful specimens to our new home in Stanford, Western Cape and we are continuously adding and growing (from seeds and cuttings from around the globe) new uncommon (for South Africa) plants. Below an impression of the developments in our new garden from July 2011.