Pampoenkoekie Recipe

fondos de pantallaPumpkin is one of the most popular and loved vegetables in South Africa. There are so many varieties, you will never get bored with them. You can cook it in so many ways. Boil it in a little bit of water, mash and serve or roast it in the oven and serve with a filling.

One of my favourite ways of using pumpkin is through pampoenkoekies. It is a wonderful addition to any meal… You can use many types of pumpkin and in South Africa the most common pumpkin used is Herbert Squash. When we lived in England we could not find it though, so we tried butternut. It worked wonderfully…

The trick is to make sure the pumpkin is very dry. If it is watery, the pampoenkoekies will stick and won’t be easy to make. I know there are many people all around the world, including my wonderful husband, that believes that vegetables should be savory and sweet things should be eaten after the main meal, not with it, but trust me when I say, it is wonderful.

If you are happy with eating pumpkin for dessert, then why not? Just serve the pampoenkoekies with either cinnamon sugar or the sauce that follows at the end of the recipe. People will be impressed…


2 cups of pumpkin (1 medium size butternut squash)
4 tablespoons of flour (mix white or brown rice, tapioca and chick pea flour in equal quantities)
2 teaspoons of Gluten Free baking powder
1 egg

# If you are not a celiac, you can just use regular wheat flour and baking powder instead of the mix


1. Boil the pumpkin in a bit of water until soft (between 10 and 15 minutes). Make sure the pumpkin is very dry before using. Mash the pumpkin.
2. Add the flour, baking powder, salt and egg. Mix well.
3. Warm up a bit of oil in a frying pan. Place spoons full of pumpkin in the pan and fry on both sides until light brown.
4. Sprinkle cinnamon sugar on top or make a sweet syrup to pour over.

Sweet syrup:

1 tablespoon of butter/margarine
3/4 cup of water
3/4 cup of milk
1 1/2 cups of sugar
1 tablespoon of corn flour

1. Bring the butter, water and sugar to the boil.
2. Mix the corn flour with a little bit of water and add. Let it boil for about 2 minutes.
3. Pour warm syrup over the pampoenkoekies instead of the cinnamon sugar.

Please also checkĀ fondos de pantalla.

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Cauliflower Cheese Bake



  • 2-3 oz low fat hard cheese, grated
  • 32 oz sweetcorn
  • 4 tbsp instant dried skimmed milk powder
  • 1 tbsp plain allpurpose flour
  • 1 bunch cauliflower
  • 2 pints boiling water
  • 1 hard boiled egg per person, optional
  • potatoes and carrots to taste


  1. Cook cauliflower in boiling water until tender (5-6 minutes)
  2. Hard-boil the eggs, and cook the potatoes and carrots together
  3. Drain cauliflower, and reserve 1 pint of the cooking liquid. Put cauliflower, sweetcorn and shelled hard-boiled eggs, if using, into deep dish
  4. Make sauce by adding milk powder and flour to the cauliflower water and whisking with an electric whisk or in a food processor or blender
  5. Transfer to saucepan and bring to boil, stirring all the time. When it is boiling, turn off the heat, and stir in half the cheese
  6. Season to taste, and pour over the vegetables. Mash potatoes and carrots together with salt, pepper and a little milk
  7. Use an electric whisk or food processor to make them really fluffy if you like. Transfer the resulting puree to the top of the vegetable casserole, sprinkle with remaining cheese and bake in a moderate oven for around half an hour
  8. Alternative topping: Instead of mashed potato/carrot, you can use breadcrumbs and cheese
  9. Allow about 1 slice of bread per person, which you turn into breadcrumbs using a food-processor, and then add the cheese to be chopped with the breadcrumbs
  10. Stir in a tablespoonful of sesame seeds (optional). Sprinkle this on top of the cauliflower cheese, and finish as before.

Baked Spinach with Cheese



  • 1 lb Spinach; Fresh
  • 1/2 lb Emmenthaler Cheese; Grated
  • 1/4 lb Butter
  • 1 tsp Paprika
  • 1 each Onion; Large, Diced
  • 1/8 tsp Nutmeg
  • 2 each Garlic; Cloves, Minced
  • 1/4 tsp Pepper
  • 1/2 tsp Salt



  1. Wash and clean spinach of sand. Dry.
  2. Cut spinach into strips.
  3. In a large Dutch oven, heat butter until bubbly.
  4. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
  5. Grease an ovenproof casserole.
  6. Sprinkle half the cheese over the bottom of the casserole.
  7. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese.
  8. Bake at 360 degrees F about 20 minutes or until cheese bubbles.