The South African Illustrated Cookbook
Format: PDF / Kindle (mobi) / ePub
The South African Illustrated Cookbook is a compilation of recipes dear to South Africans from all walks of life and traditions. It includes Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese and new South African dishes. Illustrator Lehla Eldridge has captured various landmarks - both formal and informal - around South Africa to accompany these local recipes that she has garnered from cooks around the country. Her watercolor illustrations are whimsical, humorous and charming, yet perceptive of the country's rich and varied influences. A wonderful gift for an ex-pat or for the culinary traveler!
(2 ml) lemon essence 1 Topping 2 eggs 1 cup (250 ml) sugar ⁄4 t (1 ml) lemon essence 1 juice and zest (finely grated peel) of 1 lemon 4 T (30 g or 60 ml) flour ⁄2 t (2.5 ml) baking powder 1 icing sugar, for dusting Combine the butter, flour, icing sugar and lemon essence in a food processor until it forms a ball. Press the dough evenly into a greased baking tray, approximately 16 cm x 16 cm. Bake for 20 minutes, or until golden, at 180 °C. For the topping, beat the eggs well and add the
Karen Dudley (for teaching me a lot about South African cooking); Mama Manzi; Jeannette Crous and Mrs Beukes in Barrydale; Marlene George; Peter-Dirk Uys, Monique Weschta, Aunt Elaine, Nashen Moodley and Leslie Swart; Hein Walkinshaw and the Woodmead School ladies, Vern O’Rian, Valerie Diesel and Hazel Krige; Pat Fritchen-Pryce; Lungi Kobus-Khaye and Vathiswa Manyisane; Noor Ibrahim from the District Six Museum; Kairoonnisa Yacoob; José, Claudia and Hoffie; Khalid Jilani and Ian Alleman; Faiga of
the bread 1 2 onions, finely chopped is quite dry. 2 ⁄2 t (12.5 ml) butter Fry the onions in butter, add the sugar, curry 1 2 T (30 ml) white sugar powder and turmeric and fry over a medium heat 2 t (10 ml) curry powder until golden brown. Add the bread, fish, raisins, 1 t (5 ml) turmeric lemon juice, salt and pepper, and mix lightly. The fish 600 g white fish, such as Hake, minced or finely need not be cooked for long – just brown it for a few chopped minutes, then turn off the
heat. 75 g seedless raisins Beat the milk and eggs together and add half to 11⁄2 T (22.5 ml) fresh lemon juice the fish mixture. Place this in a greased ovenproof 1 t (5 ml) salt dish. Pour the rest of the milk and egg mixture over a pinch pepper the fish. Tuck in the lemon or bay leaves and bake 1 cup (250 ml) milk for 20–25 minutes until set and golden brown. 2 eggs Serve warm with a salad or rice. fresh lemon leaves or bay leaves 26 Pickled Fish Serves 4–5 Preparation time: 15
salt 2 large ripe tomatoes, skinned and finely chopped or grated 1 cup (250 g) beans (butter or sugar), soaked overnight and cooked until soft (or 1 x 410 g tin baked beans) 15 minutes. Cut the loaf of bread in half width-wise and pull out the soft insides, leaving a 10 mm crust shell. Fill with the bean curry and garnish with fresh coriander. (You can also make a lid for your bean bunny by putting the scooped out dough on top.) Eat with your hands, preferably sitting around a big, open fire,