South African cooking

[georg ruf jr.]

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?

[barb (Fry)]

i have a south african vegetarian cookbook - almost a contradiction but there you go.

[georgswa (Georg Ruf) (RIP)]

Hi Barb

Dont be cruel to animals and eat their food away   :emot77:

I prefer meat instead    braai

[barb (Fry)]

i eat meat too but really enjoy veg - try the veg option when flying next - it's good

[Michael Alexander]

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

[barb (Fry)]

skilpaaijies, sis man !

Puffadder I have had not bad but like crocadile a bit to reptilian for my taste.

[Diana Rudd (Boehme)]

Don't panic Barbs not a real tortoise......just liver wrapped in bacon.......good on the braai

[georg ruf jr.]

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! 

[Barbara Eia (Brownless)]

Georg

I have a few south african cook books anything particular you are looking for.

[georg ruf jr.]

As long as it's not "meeliepap". Yeichie!



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.

[Barbara Eia (Brownless)]

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.

[georg ruf jr.]

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:

[Diana Rudd (Boehme)]

Yes shame on you :emot112:I would of thought S.A. would have been one of the first in your collection

[georg ruf jr.]

 :emot78:




                   

[barb (Fry)]

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