South Africans in Germany

Foodies SA has the perfect Garage pie recipe with video instructions Here is the video and the recipes, visit their page for more yummy recipes

Pepper steak Pies

2 sheets (400g each) store-bought puff pastry, thawed
2 tbsp (30ml) oil
500g beef steak, cut into 1.5×1.5cm cubes
1 onion, finely chopped
100g button mushrooms, finely sliced
2 tsp (10g) Robertson Black Pepper
1 tsp salt
4 cloves garlic, crushed
2 tbsp cake flour
1½ cup beef stock
1 egg, beaten

Preheat the oven to 200°C and line a baking tray with baking paper.
Unroll both rolls of puff pastry and, using a large cookie cutter, 10cm in diameter, cut out 12 circles. Roll the leftover pastry together and keep for later.
Place 6 of the circles onto the baking tray, evenly spaced apart. Keep the remaining 6 circles for later.
In a medium-sized pan over a high heat, add in the oil and the steak cubes. Allow the steak to cook for about 15 minutes, turning it over often until browned on all sides.
Lower the heat to a medium, and add the onions, mushrooms and Robertsons Black Pepper to the pan and cook for 15 minutes until the onions are slightly caramel in colour and the mushrooms are cooked and has released some liquid.
Add the garlic to the pan and the flour and stir well. Add the beef stock and mix until combined. Simmer on a low heat for another 20-25 minutes or until the gravy has thickened and reduced slightly and the meat has tenderized. Season the filling with salt to taste. Allow to cool completely. This will help the sauce to thicken.
Divide the filling between the 6 circles on the tray, leaving a ½cm border around the edges. Cover the pepper steak filling with the remaining pastry circles and use a fork to seal the edges all around. *Chef’s Tip: Wet the border slightly to help seal the pies!
Brush the tops of the pies with the beaten egg. *Chef’s Tip: Egg wash gives the pies a golden brown crust!
Roll out the leftover puff pastry and use a circle-shaped cookie cutter to cut out 8 small circles. Place a circle on top of each pie to create a decorative top. Ensure to brush the circles with egg.
Place the pies in the oven for 30 minutes or until golden and puffed. *Chef’s Tip: To prepare in advance, freeze the uncooked pies on the tray. Once frozen, pack into a container and bake from frozen when ready! Allow for 5 extra minutes in the oven when baking from frozen.
Allow to cool slightly, about 5 minutes. Serve and ENJOY!

Creamy Chicken & Mushroom Pies

2 sheets (400g each) store-bought puff pastry, thawed
1 tbsp (15ml) oil
1 onion, finely chopped
100g button mushrooms, sliced
4 tbsp cake flour
1½ cups (375ml) milk
3 (500g) chicken breasts
2 tbsp (30g) Robertson Chicken Spice
3 tbsp lemon juice
¼ tsp salt and pepper
1 egg, beaten

Preheat the oven to 200°C and line a baking tray with baking paper.
Unroll both rolls of puff pastry and, using a large cookie cutter, 10cm in diameter, cut out 12 circles. Roll the leftover pastry together and keep it for later.
Place 6 of the circles onto the baking tray, evenly spaced apart. Keep the remaining 6 circles for later.
In a medium-sized pan over low heat, melt the butter and add the onion. Cook until softened and slightly golden.
Add in the mushrooms and cook for 5 minutes or until lightly browned.
Cut the chicken up into small cubes, about 1x1cm in size. Place the chicken in the pan and add in the Robertsons Chicken Spice. Allow to simmer on medium heat for 5-8 minutes until the chicken has cooked through.
Add in the flour and stir well. Add the milk, a little at a time and, using a spatula, mix well until combined and smooth. Keep stirring while on the heat.
Ensure the sauce has thickened well.
Add in the lemon juice and salt and pepper and immediately turn off the heat. Allow the chicken filling to cool completely. This will help the sauce thicken.
Divide the filling between the 6 circles on the tray, leaving a ½cm border around the edges. Cover the chicken filling with the remaining pastry circles and use a fork to seal the edges all around. *Chef’s Tip: Wet the border slightly to help seal the pies!
Brush the tops of the pies with the beaten egg. *Chef’s Tip: Egg wash gives the pies a golden-brown crust!
Roll out the leftover puff pastry and use a star-shaped cookie cutter to cut out 6 small stars. Place a pastry star on top of each pie to create a decorative top. Ensure to brush the stars with egg.
Place the pies in the oven for 25 minutes or until golden brown and puffed. *Chef’s Tip: To prepare in advance, freeze the uncooked pies on the tray. Once frozen, pack into a container and bake from frozen when ready! Allow for 5 extra minutes in the oven when baking from frozen.
Allow to cool slightly, about 5 minutes. Serve and ENJOY!

Spinach & Feta Pies

2 sheets (400g each) store-bought puff pastry, thawed
1 tbsp (15ml) oil
1 onion, finely chopped
2 bags (200g each) baby spinach
2 tbsp (30g) Robertsons Garlic Flakes
¼ tsp each salt and pepper, to season
2 tbsp flour
¾ cup milk
3½ rounds (200g) feta cheese, crumbled
1 egg, beaten

Preheat the oven to 200°C and line a baking tray with baking paper.
Unroll both rolls of puff pastry and, using a large cookie cutter, 10cm in diameter, cut out 12 circles. Roll the leftover pastry together and keep for later.
Place 6 of the circles onto the baking tray, evenly spaced apart. Keep the remaining 6 circles for later.
In a medium-sized pan over a low heat, add in oil and the onion. Cook until softened and very lightly golden, about 5 minutes.
Add in the spinach, Robertsons Garlic Flakes and salt and pepper and cook for 10 minutes or until the spinach has wilted and most of the water has evaporated.
In a small bowl, combine the flour and milk and stir well until the flour has dissolved into the milk without any lumps.
Pour the milk slurry into the pan along with the crumbled feta cheese and allow to cook for another 5 minutes until the sauce has thickened. Turn off the heat and allow the flling to cool completely.
Divide the filling between the 6 circles on the tray, leaving a ½cm border around the edges. Cover the spinach and feta filling with the remaining pastry circles and use a fork to seal the edges all around.
Brush the tops of the pies with the beaten egg. *Chef’s Tip: Egg wash gives the pies a golden brown crust!
Roll out the leftover puff pastry and use a heart-shaped cookie cutter to cut out 6 small hearts. Place a heart on top of each pie to create a decorative top. Ensure to brush the hearts with egg. *Chef’s Tip: Wet the border slightly to help seal the pies!
Place the pies in the oven for 25 minutes or until golden and puffed. *Chef’s Tip: To prepare in advance, freeze the uncooked pies on the tray. Once frozen, pack into a container and bake from frozen when ready! Allow for 5 extra minutes in the oven when baking from frozen.
Allow to cool slightly, about 5 minutes. Serve and ENJOY!

Sweet Stuff

17/04/2020 No Comments

Ystervarkies

Melktert Resepte

17/03/2020 No Comments

There are many different ways of making Melktert. The one method is to cook the filling on the stove and add it to a prepared

Rusks / Beskuit

06/01/2020 No Comments

You can read about the different types of Flour on our Baking ingredients section. Take note that the baking powder in Germany is single acting.

Click here to submit your recipe

Seasonal recipes

Traditional South African Christmas Recipes

A selection of traditional South African Christmas recipes. You are most welcome to share your recipes with us via the link below. Click here to

Easter Recipes

Here is a collection of Traditional South African Easter Recipes. To submit your own recipes to be published on this website, please use this form Roast

Resources on the web

Related pages

Meat

German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the

Baking ingredients

For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking

Dairy substitutes

Here is a list of suggestions for dairy products, as well as some translations. You can also read more on Rewe’s site Related content

Here are some Scone and Muffin recipes.
You can read about the different types of Flour in our Baking ingredients section.

Take note that the baking powder in Germany is single-acting. The baking powder in South Africa is double-acting.
You can also read about baking powder on the above-mentioned page.

Bran Muffin

One of our FB members recommended this recipe.
She used German baking powder that comes in the little packets and also baking soda which she got from the international section in the local supermarket.
Bran is called die Kleie and can be bought in supermarkets.

Basic scones

– submitted by Beatrice

When you do not have braai facilities at home or want to have more space while meeting your friends for a braai, you can use the grills/fireplaces at a public Grillplatz/grill area.
These are usually in bigger parks or around lakes. Grilling in the forest is generally prohibited with some exceptions. Personally, I would refrain from grilling in the forest even if there is a Grillplatz.
The trees and other plants can be very dry in summer and there is always a fire hazard.

My first public grill was at the Grillplatz in Lonetal near Ulm.
It is part of a hiking trail. We walked back after dark and there was a beautiful full moon. The woods were full of glowworms, it was really magical.

Why can I not grill where I want?

Disposable grills damage the grass, and when the grass is very dry the heat will damage the lawn. This can also lead to runaway fires.

Finding a designated grilling spot

You can search the internet for “Grillplätze in öffentlichen Grünanlagen” or just “Grillplätze in YourTown”
The following websites offer a list of public grill stations per town:

Here are websites for some of the more popular towns. The town-specific rules are sometimes also listed on these websites.

You can also just look for the signposting in public areas to see if grilling is allowed.
If there are no clear indications or signs indicating that grilling is permitted, you can assume that it is forbidden.

Common rules

As with most things in Germany, grilling in a public space is regulated.
These rules are based on common decency and respect.
Rule of thumb – if it doesn’t explicitly say grilling is allowed, you can assume it is not allowed.

Each federal state (Bundesland) or town has its own rules, so please make sure you know what the rules are for the area in which you want to grill.
Violations of these rules of the “Police Ordinance on Public Security and Order” are considered an administrative offence and may result in a warning or fine (see how much here).

Here are some common rules:

You cannot reserve a grill area/braai. Most public grills are big enough to be shared by groups.
Only grill in designated areas. Do not dig your own grill pit or damage the lawn.
Make sure you know if you are allowed to bring along your own grill or whether you are only allowed to use the permanently installed fireplaces/grills. Take note you are not allowed to use disposable grills or Einweggrills.
The fire must be supervised by a suitable person at all times.
The fire must be extinguished completely after you finished grilling.
Dispose of all waste, this includes ashes. Most grill areas will have a bin designed for hot ashes.
Grilling under trees or in the immediate vicinity of woody plants and on horticultural surfaces is not permitted (in the interest of protecting trees and birds). The grass must not be damaged.
Only commercially available charcoal and lighters may be used.
Flames may not exceed a height of one meter.

Tips

You might need to register at the town hall to make use of a grill area.
Please leave the area clean and take all food scraps with you
Do not make any fire on the lawn or in the gardens
The number for the Fire brigade is 112

Music

Playing music in parks and green spaces in the city is generally permitted.
It should not disturb anyone.
Most parks have a quiet period from 10:00 pm to 6:00 am

Terminology

Wild-Grillen – meint hier das unerlaubte Grillen auf Flächen für die laut Parkverordnung oder Naturschutzgesetz ein Grillverbot gilt.
– means unauthorized grilling in areas where grilling is prohibited – according to the Park Ordinance or Nature Conservation Act.
Grillen verboten – Grilling not allowed
der Grillplatz – Grill area

Meat

German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the

Swimming in Germany

Swimming options Private swimming pools are not so popular in Germany, but there are good public swimming options available. Public swimming pools / Öffentliche Schimmbäder

Braai Season

Summer is finally here and it is time to invite friends to kuier around the braai. But before you light your charcoal, check out the

Potatoes are staple food in Germany. You will find it as a side to almost any dish you order in a restaurant. The good news is, it is served a variety of ways.
The most popular being roast potatoes (Bratkartoffelen) and potato salad (Kartoffelsalat).

Facts about potatoes

Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish.
There are more than 5000 varieties available. If you go to any Farmers market or Wochenmarkt you will see a variety of different potatoes, even blue or purple ones.
The more starch there is in a tuber, the more floury the potato. New potatoes have the lowest starch content at 12 percent whereas the most floury potatoes have 18 percent.
In Germany you get four basic categories: festkochend (waxy), vorwiegend festkochend (medium waxy), mehlig (mealy) and Frühkartoffeln (new potatoes)
German stores label potatoes based on these categories with a colored coded strip: green for festkochend, red for vorwiegend festkochend and blue for mehlig.
Besides categories, there are two more classifications. New Potatoes (Speisefrühkartoffeln) that are harvested before 1 August, and kept for a max of 2 weeks in storage. Speisekartoffeln (harvested after 1 August) and kept for longer periods in storage. The Term Speisekartoffelen is literally Eating potatoes vs those used for seeding.
Do not buy potatoes that have already sprouted, are rotten or have severe damage.
If they turn green they might have a slightly bitter taste. You can cut away green parts.
If they are bought in plastic bags, remove them from the packaging as soon as you get home so that the potatoes can breathe and they do sweat or get rotten.

To make it a bit easier, here is a list of the type of potato you will need for a specific dish

Vocabulary

German Potato Salad

The two main recipes are from the North and the South.
The Southern (Swäbisch) recipe is cooked in a broth and served warm, whereas the Northen (Klassiker) recipe is how we know it with mayonnaise.

Here a two recipes you can try out

Der Klassiker: Potato salad with mayonnaise

1 kilogram waxy potatoes
1 onion
4 pickles
3 hard-boiled eggs
7 tablespoons of mayonnaise
1 tablespoon medium hot mustard
fresh dill, salt, sugar and pepper
Boil the potatoes in salted water.
Cut the peeled potato into thin slices.
Finely dice the onion.
Peel the eggs and cut them into slices.
Cut the pickles into fine slices.
Mix the mayonnaise, mustard and spices into a sauce and pour it over the potatoes.
Make sure that the potato slices have cooled down.
The potato salad should sit for at least 30 minutes.

Schwäbischer Kartoffelsalat

1 kilogram waxy potatoes (Sieglinde)
One onion
4 tablespoons of oil
1 tablespoon of chopped chives
300 ml of hot broth (stock)
3 tablespoons of white wine vinegar
2 teaspoons of hot mustard
Salt, sugar and pepper.
Boil the potatoes in salt water for about 20 minutes, then cut into thin slices.
Finely dice the onion, then briefly bring the onion cubes to the boil in the broth.
Remove the broth from the stove and mix with oil, white wine vinegar, mustard and spices.
Pour the warm broth over the potato slices.
Carefully mix the potato slices with the stock and the chives.
The salad should sit for at least an hour, then add seasoning depending on your taste.
You can also add a cucumber, gherkins or radish to the salad as desired.

Recipes translated from Focus

Easy potato salad from Phyllis

Boiled potatoes,
diced onions,
2T mayonnaise,
Olive oil and a dash of water.
Packet of Knorr Salad Krönung – Dill-Kräuter
Mix mayonnaise, salt, pepper, oil, water and pkt of Knorr Dill-Kräuter in bowl, add diced onions and cubed potatoes (best if slightly warm) and Voila.