The South African Illustrated Cookbook

The South African Illustrated Cookbook

Lehla Eldridge

Language: English

Pages: 85

ISBN: 0749007745

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!



















the pears to become crispy. For maximum enjoyment, serve with fresh cream. 71 Baking Aunt y Bluma ’s Choc olate Cake Serves 6 Preparation time: 25 minutes Cooking time: 45–50 minutes This recipe, of Jewish origin, is famous around Cape Town and has mutated into various other cakes. However, there is only one Aunty Bluma’s chocolate cake and this is it. Follow the recipe exactly and do not be tempted to stray, as it is a wonderful cake. 100 g good quality dark chocolate, Melt the chocolate

peeled and chopped 3 T (45 ml) olive oil or 2 T (30 ml) butter a handful fresh coriander leaves (about 7 g) 1 t (5 ml) ground cinnamon ⁄2 T (7.5 ml) mild curry powder 1 2 Granny Smith apples, peeled and chopped 500 g butternut, diced 2 cups (500 ml) chicken or vegetable stock 2 cups (500 ml) milk (or 1 cup (250 ml) milk and 1 cup (250 ml) plain yoghurt) 2 T (30 ml) fresh cream (optional) Brown the onion in the olive oil or butter, add the coriander (save a few sprigs for garnish), cinnamon and

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

out. They should stand for approximately 6 hours in sea water. If planning a visit, go in August or September, when all the flowers are out. From Yzerfontein you can also visit Evita Bezuidenhout in Darling and ask her about her Bobotie (page 37). 50 white mussels Steam the mussels in a large pot until opened 1 cup (250 ml) water, for steaming mussels (discard unopened ones), remove the mussel meat, 2 onions, peeled and diced strain the liquid through a coffee filter and reserve for 2 T

thyme a pinch dried rosemary a pinch dried basil a dash Worcester sauce 400 g frozen puff pastry, thawed and rolled out 1 egg yolk 2 T (30 ml) milk 3 whole cloves Brown the venison in olive oil in a large pot. Remove from pot and set aside. In the same pot, brown the pork or bacon, then add the venison, herbs and cloves. Cover with water and simmer on low for 2–3 hours. In a separate pan, gently fry the onion and add it to the meat. Put the sago in a bowl, cover with water and soak for 30

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