Biltong, that quintessential South African snack that every full-blooded South African male needs to complete his range of snacks for any game, be it rugby, soccer or cricket.

Biltong , however is so much more than that! It is so much more than chunks of dried meat! If, by chance, I have biltong in my house (and that only happens when mom and dad have been to Namibia for a holiday), I have to literally hide it from the scavengers, called hubby and the kiddos. Use biltong is recipes and it brings a whole new flavor to a dish and a little goes such a long way and it makes your recipe, Proudly South African! I have used biltong various recipes and it really makes a huge difference, especially in salads! Men as not keen to have salads, but with a few biltong shavings, even serving a salad as a main meal is forgiven!

A recipe that gets my hubby’s vote any day is definitely Biltong and Butternut pasta, it is earthy, full of flavor and dirt cheap to make, yes, even with a luxury ingredient like biltong! Anina showed us to make these delicious truffles not too long ago and since then I make it quite regularly when guests appear out of nowhere!

I know the basis of a souffle is a bechamel sauce, which makes it a no-no for those who are trying to kick the carbs. I have developed this recipe for you! What makes this souffle even better is tht it only used 4 ingredients and is ready in less than 30 minutes.

A word of warning though: Souffle waits for no man! get your guests and side dishes ready and bring the souffles straight from the oven to the table.

Biltong souffle

serves 4

Ingredients

250 ml thick Greek yogurt

125 ml fine biltong

125 ml finely grated Parmesan cheese

50 ml extra Parmesan

3 eggs – separated

Method

Preheat oven to 180 C. Spray 4 ramekins with Spray ‘n Cook and dust the inside a little Parmesan. Place the yogurt, biltong and cheese in a bowl and add the egg yolks. Mix well. Beat the egg whites until it forms stiff peaks and gently fold it into the yogurt mixture. Carefully spoon into the bowls and bake for 20 minutes or until the souffles are all puffed up and golden brown! Serve with a delicious green salad with maybe a few biltong shavings.