These are the recipes the Clover Mamas Afrika tried and tested at our Cooking & Baking courses.

Makes 36 vetkoek, depending on size

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980 g (7 x 250 ml) white bread flour
10 ml salt
10 ml sugar
10 g instant dry yeast
70 ml Clover Mooi River Salted Butter (65g)
about 650 ml lukewarm water
sunflower oil for deep-fat frying

To Serve:
Clover Butro Butter spread Clover Cheddar, finely grated

Variation: Replace the white bread flour with brown bread meal for a healthier option.  

1. Sift flour, salt and sugar together. Add dry yeast and mix.
2. Rub butter into dry ingredients and gradually add lukewarm water to mix to a soft dough. Add more water if needed.
3. Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and allow to rest for 20 minutes.
4. After first rising, knock down and divide dough into 36 pieces. Cover and allow to rise until double in volume.
5. Heat the oil and add 4 – 6 dough pieces, depending on size of pot. Allow to cook until golden brown in colour on both sides.
6. Drain on kitchen towel.

1. Savoury Mince

500 g lean minced beef
15 ml Clover Mooi River Salted Butter / sunflower oil
1 ½ onions, chopped
1 clove garlic, crushed
1 x 410g can chopped tomatoes
50 ml tomato paste
10 ml salt
freshly ground black pepper, to taste
15 ml brown sugar
2 ml dried basil OR 5 ml freshly chopped basil
30 ml fresh parsley, chopped

1. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the minced beef and fry until golden brown in colour.
2. Add remaining ingredients, cover and reduce heat. Simmer for 25 – 30 minutes, or until meat is cooked. Serve warm.

Serves 4.

2. Curry Mince

500 g minced beef
30 ml Clover Ghee / sunflower oil
1 onion, chopped
1 red chilli, seeded and chopped (optional)
15 ml mild curry powder
5 ml turmeric
1 ml ground coriander
2 bay leaves
2 star anis seeds
5 ml whole cumin
salt and pepper, to taste
2 carrots, grated
2 potatoes, peeled and cubed
30 ml apricot jam
45 ml vinegar
250 ml frozen peas

Serves 4.

1. Heat the ghee in a heavy-based saucepan. Add the onion and chilli and sauté
   until onion is translucent. Add the spices and fry until fragrant. Add the
   minced beef and fry until minced beef turns colour.
2. Add the remaining ingredients except peas. Reduce heat, cover and simmer for
   30 minutes. Add the peas and mix through. Simmer for another 5 minutes
3. Remove the bay leaves and anis seed from mince. Cut the vetkoek in half,
   spread with butter and spoon mince on top and serve.

3. Corned Beef, Tomato and Onion Filling

25 ml sunflower oil
1 onion, chopped
1 green pepper, seeded and chopped
2 ripe tomatoes, chopped
1 x 300 g can corned beef, cut into cubes
Salt and freshly ground black pepper, to taste

Serves 4.

1. Heat the oil in a heavy-based saucepan. Add the onion and sauté until onion is translucent. Add the green pepper, tomato and meat. Fry for 2 - 3 minutes, reduce heat, cover and simmer for 10 -15 minutes, adding a little water if needed, or until peppers and tomatoes are soft.
2. Season to taste and serve.

1. Vetkoek with Bite-Size Viennas - Divide 12 vienna sausages into three. Roll a piece of sausage into each piece of dough when dividing the dough into the balls.

2. Vetkoek with Whole Sardines - Roll a sardine into each piece of dough when dividing the dough into the balls.

3. Vetkoek with Cheddar Cheese Cubes - Roll Clover Cheddar, cut into 15 - 20 mm size cubes, into each piece of dough when dividing the dough into the balls.

1. Sift the flour and salt together. Whisk the egg and water together and gradually add to the dry ingredients until a smooth batter is formed.
2. Heat the oil in a deep heavy-based saucepan. Place spoonfuls of batter in the hot oil and fry until golden in colour.
3. Drain on kitchen paper and serve warm with cheese and butter.

Serves: 16, depending on size

Chilli-Bite Vetkoek - Add 5 ml whole cumin seeds, 5 ml chilli powder or crushed dried chillies, 30 ml fresh chopped coriander, 5 chopped spring onions or 1 small chopped onion and 5 ml grated lemon rind (optional) to the dry ingredients. Mix through and add the Inkomazi and egg. Fry as per instructions.

Sweetcorn Vetkoek - Add 1 x 420g can drained whole kernel corn with the egg to the dry ingredients, add liquid.

Cheese Vetkoek - Add 250ml grated Clover Cheddar cheese to the dry ingredients before adding the liquid.

Cheese and Onion Vetkoek - Add 250 ml Clover Cheddar Cheese, 125 ml roughly chopped Corned Beef, 250 ml chopped spring onion or 1 chopped onion and 50 ml salted peanuts. Mix into the dry ingredients before adding the liquid.

15 sunflower oil / Clover Mooi River Salted Butter
1 onion, chopped
1 clove garlic, crushed
1 red or green pepper, seeded and chopped
25 ml fresh parsley, chopped
10 ml dried mixed herbs

Dough:
980 g (7 x 250 ml) white bread flour
15 ml salt
10 ml sugar
10 g instant dry yeast
70 ml Clover Mooi River Salted Butter (65g)
about 650 ml lukewarm water
sunflower oil for deep-fat frying

To Serve:
Clover Butro Butter spread Clover Cheddar, finely grated

Makes:
36 vetkoek, depending on size.

1. Heat the oil or butter in a heavy-based frying pan. Add the onion and garlic and sauté until onion is translucent. Add the peppers and parsley and fry for 5 minutes. Remove from heat and allow to cool.
2. Sift flour, salt and sugar together. Add the pepper and onion mixture and herbs. Mix through and add dry yeast. Mix through.
3. Rub butter into dry ingredients and gradually add lukewarm water to mix to a soft dough. Add more water if needed.
4. Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and allow to rest for 20 minutes.
5. After first rising, knock down and divide dough into 36 pieces. Cover and allow to rise until double in volume.
6. Heat the oil and add 4 - 6 dough pieces, depending on size of pot. Allow to cook until golden brown in colour on both sides.
7. Drain on kitchen towel.