Sunday, 17 June 2012

Pineapple Beer (Pynappelbier)

I continue my drinks series with Pineapple Beer - refreshment with a kick! This drink is popular throughout Africa and is usually brewed for special occasions and other festivities. Seeing that it is Fathers Day, why not make some Pineapple Beer? Just beware - unlike my Ginger Beer recipe, this beer this one does generate quite a bit of alcohol and is not recommended for children!

Pineapple Beer (Pynappelbier)
Makes about 7 litres
Recipe from: A Taste of Tradition by Magdaleen van Wyk & Pat Barton


  • skin and flesh of 1 large pineapple, chopped
  • 7 litres lukewarm water
  • 500 g white sugar
  • 75 ml raisins
  • 10 ml active dry yeast


  1. Wash the skin of the pineapple thoroughly before chopping it up, as well as the flesh. In a large container, stir the sugar and water until dissolved. Add the chopped pineapple and raisins and give a good stir. Sprinkle the yeast over the top and let it sit for about 30 minutes.
  2. Stir well and cover with a lid or a clean tea towel and leave it to ferment for 24 hours. Strain through a muslin cloth into clean plastic soda bottles. Cap the bottles after 12 hours and leave for another day or two before refrigerating. Remember to release the excess gas from the capped bottles at least twice a day. Keeps in the fridge for about one week.

Note: I know 7 litres is quite a lot for the smaller kitchen. You can easily have this recipe though. 

Wednesday, 13 June 2012

Easy Lemon Squares

These tangy Lemon Squares are quick and easy to make and will leave your taste buds zinging. They strike just the right balance between sweet and sour and are delicious with a cup of coffee. They taste like summer!

Easy Lemon Squares
Makes about 32 squares
Recipe slightly adapted from here.

Ingredients: (Crust)

  • 227 g (1 cup) butter at room temperature
  • ½ cup sugar
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 1 tsp. lemon zest
Ingredients: (Filling)
  • 1 cup sugar
  • ½ cup all-purpose flour
  • 1 tsp. lemon zest
  • 165 ml lemon juice
  • 4 eggs
  • 1 tsp. baking powder
Ingredients: (Glaze)
  • 1 cup icing sugar
  • 2 - 3 Tbsp. lemon juice

  1. Preheat the oven to 180ºC. In a large bowl cream the butter and sugar together, with an electric beater, until pale and fluffy. On low speed, add the salt and zest and slowly add the flour little by little until well combined. Grease a 9" x 13" oven dish and press the dough evenly on the bottom of the dish. Bake the crust for about 20 minutes until the top is lightly golden. Remove from the oven and let it cool.
  2. While the crust is cooling, in a big bowl, whisk together all the ingredients for the filling, until well combined. When the crust is cool to the touch, pour the filling over the crust and return to the oven. Bake at 180ºC until the top is set and slightly golden - about 25 minutes in my oven. Remove from the oven and let it cool completely. Leaving it, covered, in the fridge overnight is a good idea, but not essential.
  3. In a smallish bowl, mix together the icing sugar and a Tbsp. of lemon juice at a time until the glaze is a spreadable consistency and not lumpy. Spread over the filling and allow to set, if you can wait that long. Cut into squares. Store in the refrigerator, but allow to come up to room temperature before serving.
You can leave out the glaze, if you want. Just sprinkle the squares with some icing sugar,    right before serving.