BILTONG SOUP

Instructions

1. Use mushroom soup as a base soup and add ½ milk and ½ water (if condensed soup).
2. Add biltong powder, thin sliced biltong and parsley in accordance with taste.
3. Heat all ingredients slowly on stove.
4. Sprinkle extra biltong powder on soup as garnish before serving.
5. Serve hot.

BILTONG MARMITE TART
(Serves 8)

Instructions

1. Preheat the oven to 180°C.
2. Rub the margarine into the cheese, flour, salt and biltong powder, using your fingertips.
3. Beat the egg, milk, baking powder, parsley and cayenne pepper together.
4. Mix the two mixtures thoroughly.
5. Throw this mixture into a greased, oven-proof bowl.
6. Bake ±35 minutes at 180°C.
7. Melt the 60ml margarine and the 30ml marmite together.
8. Pour over the tart when finished baking and sprinkle the biltong over the tart.

BILTONG PAPTERT
(Serves 6)

Instructions

1. Preheat the oven to 180°C.
2. Fry the chopped onion, bacon and mushrooms together.
3. Split the prepared pap in half.
4. Place one half in an oven-proof casserole as the first layer.
5. Press this layer with a fork to make the layer even (a masher can also be used).
6. Sprinkle half the mixture of onion, bacon and mushrooms on the pap.
   Sprinkle half the corn over the mixture.
7. Scatter half of the biltong over the corn.
8. Pour half of the Ideal milk over the biltong.
9. Sprinkle half of the cheese on top of the mixture.
10. Repeat the above procedure with the rest of the pap, the fried mixture, the corn, the biltong, the Ideal milk and the cheese.
11. Cover with tin foil and bake in oven for 1 hour at 180°C.

Instructions

1. Fry the bacon (not crispy), and the onion and mushrooms until soft.
2. Set aside and allow cooling completely.
3. Once cold, place the mixture in a food processor together with the rest of the ingredients and blend well.

BILTONG BREAD

Instructions

1. Preheat the oven to 180°C. Mix all the ingredients and place it in a greased bread pan.
2. Grate additional cheese over the dough.
3. Bake in oven for 1 hour at 180°C.