As a former chef, I'm still interested in foreign cooking. So I've been collecting cookingbooks since. There's one I've never seen; South African cooking. I liked the way you'd make fudge (Nan Morrow), cook sisters and many other thing of which i have forgotten the name of. Any help out there, or at least some good recepies?
i have a south african vegetarian cookbook - almost a contradiction but there you go.
Hi Barb
Dont be cruel to animals and eat their food away :emot77:
I prefer meat instead braai
i eat meat too but really enjoy veg - try the veg option when flying next - it's good
The YOU Magazine out here produces a good South African CookBook.........
Potjiepot
Boerewors
Skilpadtjies
Pofadder
Springbok Boud
Twisters
and the Pork belly must be crispy on the braai
skilpaaijies, sis man !
Puffadder I have had not bad but like crocadile a bit to reptilian for my taste.
Don't panic Barbs not a real tortoise......just liver wrapped in bacon.......good on the braai feedme
Hey guys.
There's quite a bit happening here.
1st. Vegetarian food is great. But whats life without meat. I remember the RSA being a meat eating country. Braaiing braai is just my favorite all summer. My kids go up the wall when dad gets the fire going.
2nd. My Afrikaans isn't good enough to understand everything Mike. I try to make my own boerewors here, but it just tastes a little different. I tried googling the you magazine. No use. Found somethingelse. That'l keep me busy first of all.
3rd. I'm just enjoying a fine glass of "African Rock" Pinotage. Delecious! BierSuip
Georg
I have a few south african cook books anything particular you are looking for.
As long as it's not "meeliepap". Yeichie!
:cibo4:
Actualy anything at all. Maybe you could post the titles and who printed them.
Boerewors (how the butcher does his job), fudge, cook-sisters are only a few names I've remembered.
I will get some out and send them to you,
Didn't know you were a chef georg my son is a chef, very good if i say so myself,has been all over the world just about working as a chef.
I stopped profesionel cooking 1985. I mainy cook at home. I've been collecting cook books for so many years, but SA is still missing. Shame on me. :pianto1:
Yes shame on you :emot112:I would of thought S.A. would have been one of the first in your collection
:emot78:
:buffo9:
Boy Georg
this is not particularly SA but its very good - Try google Ina Paarman, she has some fantastic receipes.
Here is a family favourite from me
CARROT CAKE
2 and half cups flour
2 teasp baking powder
1 and half teasp bicarb
2 teasp all spice
1 teasp salt
1 and half cups sugar
1 and quarter cups oil
4 eggs
2 cups grated carrot
1 cup grated pineapple or tin crushed pineapple or grated apple
Half cup chopped pecan nuts
Quarter cup apricot jam
Sift dry ingredients
Beat sugar, oil and eggs till blended
Add carrot pineapple nuts apricot jam
Mix well
Add sifted dry ingrients over mixture
Fold in with a spatula
Pour into cake tin
Bake 180/190 degrees for 60 min
Allow to cool before turning out
FROSTING
225g soft cheese
4 tablesp icing sugar
1 teasp vanilla essen
DECORATE WITH GRATED CARROT AND GROUND GINGER feedme
That sounds delicous. But what do these things mean:
all spice (what's in it - approximatly)
soft cheese
idontknow idontknow
Its a bottle of spice called all spice, in UK I found something called mixed spice
bottle says ingredients are cinnamon, coriander seeds, caraway, nutmeg, ginger, cloves
soft cheese = cottage cheese = philadelphia cheese -
does that help.
fine.
Philadelphia is popular here to.
The spice is what you'd use fot gingerbread I suppose. We would call it "Lebkuchengewürz" Very tasty. On christmas we make houses with "Lebkuchen" covering it with icing, for snow, and chocalates smarties ect. on it. The house is supposed to be the witches house in the story of "Hänsel und Gretel". You know the popular fairy-tale?
I can also order that Phili cheese from Spar out here, just costs a small country's budget to buy the stuff...nobody here can afford it.... feedme
Could you send it oversees?
Would it be worth a while?
Correction to Diana's posting - a Skilpadjie is not wrapped in bacon, but in the lining of a sheeps stomach - also known as a boere Haggus!
Diana before I get shat out by you again. dawoman
thanks for that, I'll not try to make it myself but rather wait to be served it by a pro
Here we go again boobs against :emot33:
whatever do you mean?
Woman's influence is powerful, especially when she wants something.
:ciupa1:
Georg,
Whats wrong with Pap Wors & a lekker braai sous.
Never used to think it could taste good until some one made it right in front of me, just the smell of the sauce got my mouth watering. They made the slap pap & the stywe style as well as krummel pap. I tried & enjoyed.
Allspice .. if one looks it up on search is a berry from a pepper plant .. dried ..and ground it has nuances of flavour of most spices .. cinnamon nutmeg cloves ect .. hence the name allspice ... although a mix of the favourite spices would also do ...
copied from search ...
Allspice, also called Jamaica pepper,"Kurundu" Myrtle pepper, pimento [1], or newspice, is a spice which is the dried unripe fruit of the Pimenta dioica plant, a tree native to the West Indies, southern Mexico and Central America. The name "allspice" was coined by the English, who thought it combined the flavour of several aromatic spices, such as cinnamon, nutmeg, and cloves.
Yipeeh!
Bought myself a SA cooking book yesterday. A compony called "Tchibo" (acually they sell coffee) had an offer for only 8 Euro.
Recipes of Boerewors, boere-pap, cooksisters, biltong to only name a few....
Somebody's going to be cooking!!!!! Enjoy, Georg!
Is corn flower (mielie-meel) readily available in your nick of the woods? I've heard that some people in other countries struggled a bit to get it - not a staple food like here in SA.
Hey Georg Jr, can't you post some of the recipies? I need a good and easy one to make pap and sauce, and the biltong sounds good too. Come on, share with us pls
It'll take some time, but I will.
Do you understand German? forget it. I translate for everybody to read. I'm sure this'll get others to post their recipies.