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Archive for the ‘Recipes’ Category

Jean Nel gesels oor sy jongste boek, Cooking with Gas, en deel ’n resep vir Griekse lamstjops

Cooking with GasBraai the Beloved CountryDie Braai the Beloved Country-outeur Jean Nel se jongste boek, Cooking with Gas, het pas by Jacana verskyn.

Die skrywer en geliefde braaimeester het onlangs met Karla Janse van Vuuren gesels oor die inspirasie vir sy nuwe boek: “Mense spot dat die idee vir die boek gespruit het uit ons land se huidige kragprobleem, maar dit is glad nie die geval nie.”

Nel vertel meer oor sy plattelandse herkoms, sy gunsteling resepte in Cooking with Gas en die voor- en nadele daaraan om met gas te braai. Hy deel drie wenke vir die perfekte gasbraai, asook ‘n resep vir Griekse lamstjops.

Lees die artikel en probeer die resep:

Jy het nodig

Jy het nodig

8 groot lamstjops, oortollige vet afgesny

sout en peper

30 ml droë origanum

15 ml droë ment

4 knoffelhuisies, gekap

die sap en skil van 2 suurlemoene

’n skeut of twee olyfolie

Boekbesonderhede


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Extract: Five Recipes from Daniel Jardim’s Retreat: The Joy of Conscious Eating

RetreatAerodrome has shared a few recipe’s from Daniel Jardim’s sumptuous recipe book, Retreat: The Joy of Conscious Eating.

The beautifully photographed recipes in the extract are Vegetable Onigiri, Watermelon and Green Chilli Soup, Ambrosia Couscous, Pear and Fig Crumble, and Aduki and Shitake Shepherd’s Pie.

View the pages on Aerodrome:

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Excerpt: Try These Recipes from Tal Smith and Nirit Saban’s Sababa Cookbook

SababaIn Tal Smith and Nirit Saban’s recently published cookbook Sababa: Middle Eastern and Mediterranean Food they share uncomplicated and wholesome recipes for the food you’ll find in their Sababa deli. Aerodrome has shared some of the recipe pages from the book, including one showing an impressive-looking Matzo Cake, made with Kiddush, a sweet wine.

Aerodrome writes that they are big fans of the Sababa deli and found that the book “is a wonderful way of bringing some of this special deli’s culinary magic home – after flipping through just a few pages, you will want to get straight into the kitchen”.

Read the excerpts from the book, which includes recipes for Fish Pie, Lamb Knuckle Stew, Israeli Salad, Magadreh and the Matzo Cake:

Book details


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Resep: Stadig geroosterde lamskouer uit Karen Dudley se kombuis

Another Week in the Kitchen“Baie kokke beveel aan dat jy die lam vir 8 uur kook, maar ek verkies om dit korter te kook en meer van die tekstuur en smaak te behou. Dit sal steeds sag van die been val,” skryf Karen Dudley, kok en outeur van Another Week in the Kitchen.

Probeer Dudley heerlike resep vir stadig geroosterde lamskouer, gedeel op Weg! se webblad. Die gereg is genoeg vir 6-8 mense en is heerlik met as dit saam met lensies bedien word:

Jy benodig

2 uie, geskil en in kwarte
3 groot wortels, geskil en in groot blokke gekap
3 lang stokkies roosmaryn
Klein bossie tiemie
8 knoffelhuisies
2–2.5 kg lamskouer of boud
2 eetlepels olyfolie
sout en witpeper na smaak
1–2 teelepel kerriepoeier of ander kruie
1 koppie witwyn
1 koppie sterk hoenderaftreksel

Boek se tuisblad


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Jean Nel Shares His Recipes for Marinaded Prawns and a Braaied Pear and Biltong Salad

Braai the Beloved CountryJean Nel, author of Braai the Beloved Country, spoke to Esther Lewis from the Cape Argus about his love of braaing. Lewis writes that Nel braais up to five times a week, is the official Weber coach and offers braai lessons. He was a chef who never used to braai but jokes that he left serious cooking for the grill and is glad he never has to do it again.

Try Nel’s recipes for Per-Peri or Lemon Butter Prawns and a Braaied Pear, Biltong and Feta Salad:

Peri-Peri prawns:

24 prawns, deveined

6 red chillies, chopped

1 clove garlic, finely chopped

5ml paprika

59ml white wine vinegar

125ml olive oil

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Excerpt and Recipes from Another Week in the Kitchen by Karen Dudley

Another Week in the KitchenIn her second cookbook, Another Week in the Kitchen, Karen Dudley has collected more beautiful snapshots from The Kitchen as well as recipes of the food she serves there.

Aerodrome have shared some of the pages from the book, including delicious vegetable recipes for Aubergines with Tamarind and Mango; Black-Eyed Beans with Swiss Chard and Tahini; Jewelled Beet Slaw; Aubs with Teriyaki and Pomegranate and Mint. Also included is a recipe for turning day-old croissants into Almond Croissants using almond paste, almond essence and ground almonds.

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Probeer Karen Dudley se resep vir pampoenvetkoek met moskonfyt

Another Week in the KitchenKaren Dudley se jongste kookboek, Another Week in the Kitchen, bevat resepte uit haar gewilde Woodstock-restaurant, The Kitchen. Weg! het onlangs een van Dudley se lipleklekker resepte uit hierdie boek gedeel.

“Iets wonderlik-heerlik gebeur wanneer kaneel en suiker die bros lagie buiteom dié oranje Vetkoek ontmoet. Die effense suur smaak van moskonfyt is die perfekte pasmaat hiervoor,” skryf Dudley oor haar resep vir Pampoenvetkoeke:

Jy benodig:

240g (430 ml) koekmeel
20 ml bakpoeier
2 ml sout
15 ml botter
125 ml melk
125 ml fyngedrukte pampoen
300 ml kookolie, vir braai

Boekbesonderhede


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Try Karen Dudley’s Recipe for Jewelled Beetroot Slaw

Another Week in the KitchenJenny Morris recently featured a recipe from Another Week in the Kitchen by Karen Dudley in her column for The Next 48hOURS. Morris writes that Dudley’s Woodstock restaurant The Kitchen has become “the heart (and stomach) of a boom of creative new businesses, boutique shops and industries in the area. And Karen is right there bringing sustenance to locals and visitors in this funky little neighbourhood, with legendary salads and her signature Love Sandwiches.”

Dudley’s second cook book contains delicious recipes created and served in her kitchen. Try her recipe for Jewelled Beetroot Slaw:

JEWELLED BEETROOT SLAW

Serves 8
Ingredients:
8 small beetroots
½ medium white cabbage thinly slice (about 4 cups)
Dressing
½ cup cider vinegar
2 tbsp. Dijon mustard
Grated peel of 2 oranges
4 tbsp. honey

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Make Mrs Martin’s Griddle Scones from My Granny’s Pantry by Margaret Wasserfall

My Granny's PantryEat Out shared a delicious recipe from Margaret Wasserfall’s My Granny’s Pantry: A Kitchen Memoir. Mrs Martin’s Griddle Scones are great when served hot and topped with a poached egg with hollandaise.

Ingredients

420 g flour
2.5 ml salt
3.75 bicarbonate of soda
3.75 ml cream of tartar
15 ml butter

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Excerpt: Haddock Pie, Onion Parcels and More Recipes from My Granny’s Pantry by Margaret Wasserfall

My Granny's PantryHaddock Pie, Pickled Mushrooms and Onion Parcels are a few of the recipes shared by Omeshnie Naidoo in The Mercury from Margaret Wasserfall’s nostalgic book, My Granny’s Pantry: A Kitchen Memoir.

Other recipes shared from the book include Gone with the Wind dessert, Mr Martin’s Ice Cream and Creamed Beetroot:

Haddock pie

500g smoked haddock fillets, cut into small pieces

2 large free-range eggs

250ml milk

2 sprigs parsley, finely chopped

1.25ml black pepper

30g butter

Book details


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