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Nostalgies, humoristies en hartroerend: Wat die hart van vol is deur Peter Veldsman en Elmari Rautenbach

Wat die hart van vol isWat die hart van vol is: Herinneringsreise van ‘n fynkok deur Peter Veldsman, met Elmari Rautenbach, is nou beskikbaar by Penguin:

’n Wydlopende herinneringsreis, deurspek met staaltjies, deur een van ons land se fynkospioniers …

Met erfeniskos wat deesdae internasionaal hoogmode is, staan een kok uit: Peter Veldsman. As enigste kind op ’n plaas in die Klein-Karoo het Peter ’n fyn waarnemingsvermoë en goddelose sin vir humor ontwikkel. Die resultaat is eindeloos vermaaklike stories oor die kos en mense in sy lewe, van sy dae as kosredakteur van die tydskrif Sarie, waar Peter twee generasies Afrikaanse vroue voor die stoof touwys gemaak het, toe as kosskrywer van Rapport en, uiteindelik, as “Mister V”, eienaar van Emily’s, waar hy hom amper 20 jaar lank beywer het om van streekskos fynkos te maak en só ’n formidabele restaurant-nalatenskap gevestig het.

Baie van die stories is snaaks. Ander is soet-nostalgies. Sommige kyk eerlik na kwessies ná aan sy hart, soos gay-wees en die kerk. En tog, al het hy al vir bekendes en selfs beroemdes gekook en die wêreld deurkruis op soek na nuwe smake, is dit sy tante Julia en haar “koskys” wat hy steeds die helderste voor die oog roep, sy Skotse ouma, en die dag toe hy as ’n vierjarige op sy oupa se plaas in die Klein-Karoo die eerste keer ’n doukomkommer tussen sy tande geknars het …

Nostalgies, humoristies en hartroerend – ’n boek wat jou terugvat na Ouma se kombuis, maar dan ook die drumpel oor, na die wye wêreld daarbuite.


Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

The Great South African CookbookThe Lenin Street Market Garden in Alexandra recently held a planting day. The community garden – which used to be a dumping site – is a beneficiary of the sales from The Great South African Cookbook, published by Quivertree Publications.

Partners and sponsors of the garden include the Nelson Mandela Foundation, City of Joburg, Food & Trees for Africa (FTFA), Quivertree and Urban Fresh, the two-man company in charge of garden sales.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day


Started in 2011, the Lenin Street Market Garden has received various support from a number of organisations and held different farming and gardening initiatives. But it was time to “kickoff” intensive training, said Robin Hills from the FTFA food garden department. The training would do two things, Hills said. Lessen the garden’s dependency on outside sources and increase output.

“A lot of these activities continue, but they continue in separate little silos. The cookbook has kind of brought it all together. Because it’s like now we’ve got to focus. So this is the kickoff.”

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Among the book’s contributors in attendance were former True Love food editor Dorah Sitole and Johannesburg-based chef David Higgs.

The response the cookbook was receiving has been “amazing”, Higgs said, adding that, “I love the simplicity of the book. It’s easy reading. And everybody can do it.”

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Urban Fresh, the garden’s brains and in charge of sales, joined the garden in April. And had done a lot of work to transform the place.

Co-owner Fazlur Pandor talked about the actions they had undertaken since joining. The garden had been a dumping site before.

“We’ve gone to a lot of effort to clean the soil first. When it started, it wasn’t like this. We’ve come a long way. We do soil tests. And we make sure it’s actually safe. We add compost and manure.”

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Business partner Rogan Field outlined Urban Fresh’s future plans – packaging and processing tomatoes “properly”.

“Eventually, we want to look into value adding, making chili sauces.”

A cold room in the garden premises gave them an advantage over other co-operatives in their network, Field said. However this was no reason for Urban Fresh to “outcompete” them, he said.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

“Rather to say that this project now must outcompete the other projects, how do we incorporate this project so they can support each other?”

At the garden’s initial opening in 2011, former Joburg Mayor Parks Tau said that communities had no excuses not to utilise land for their own benefit.

“There can be no justification for anyone in Johannesburg to go to bed hungry when there is space that people can use to produce vegetables for their own consumption,” he said at the time.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Five years later, the garden now supports 28 employees.

While Urban Fresh talked about expanding their network – currently they supply crops to surrounding establishments – Pandor said “building the trust of the community” was more important than maximising their production levels.

“It’s about building the trust of the community,” Pandor said, “It’s about developing a little bit of skills. So we’re not hugely focused right now on achieving maximum production. For the last six months it’s really about just engaging and solidifying our space.”

Pandor’s brother Haroon criticised people who loved calling for “land grab”. If the people were serious, they would, perhaps, plant tomatoes, he said.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Lungile Sojini (@success_mail) tweeted live from the event:

Book details

Tim Noakes joins Penguin Random House South Africa authors to make Banting more affordable


Penguin Random House South Africa (PRHSA) is proud to announce that Professor Tim Noakes will co-write his next Banting book with PRHSA authors Bernadine Douglas and Bridgette Allan.

The Banting Pocket Guide will be published in partnership with The Noakes Foundation (TNF) early in 2017.

Noakes, who started the Banting revolution in South Africa, and TNF are passionate about making the Banting lifestyle affordable and accessible to all South Africans. Douglas and Allan share this objective and have already made the low-carb, high-fat (LCHF) diet more inclusive with their books The Banting Solution and Die Banting-oplossing, published early in 2016.

The Banting SolutionDie Banting-oplossing

The Banting Pocket Guide will be user-friendly and provide all the tips and advice readers will need to start, successfully conclude and maintain their Banting diet. It will also offer more affordable solutions and include products that are more accessible to people of all walks of life. The author trio and TNF are also planning further Banting titles in this line with PRHSA.

On his decision to join PRHSA and The Banting Solution authors Douglas and Allan, Noakes says:

The focus of TNF’s Eat Better South Africa! campaign is to take the Banting Revolution to all South Africans. I am very appreciative of the chance to partner with Bernadine and Bridgette to advance our common goal – to help all South Africans understand that what we eat each day is a key determinant of our long-term health. This book provides practical information of how we can eat high-quality, healthy foods, even on a restricted food budget.

PRHSA is thrilled to have TNF on board. The foundation is a non-profit corporation founded for public benefit. Its aims are to advance medical science’s understanding of the benefits of a LCHF diet by providing evidence-based information on optimum nutrition that is free from commercial agenda. Jayne Bullen, manager of TNF says: “We are excited about this new partnership to support dietary changes needed in all populations with a clear message of Ubuntu behind it. Noakes’s proceeds from this book will go towards the TNF’s Eat Better South Africa!”

Douglas and Allan feel very privileged to have Noakes and his foundation involved in their next book. Allan said: “With the involvement of Tim and his fantastic team I am tremendously excited at the potential that The Banting Pocket Guide has to improve health across South Africa.” Douglas added: “It’s an absolute honour to have Prof. Noakes and The Noakes Foundation on board to take a healthy lifestyle to the next level.”

PRHSA is also looking forward to publishing the follow-up to Noakes’s Challenging Beliefs in 2017. The new book will include more on the LCHF diet and the highly controversial HPCSA trial.

Book details

  • Die Banting-oplossing: Jou laekoolhidraat-gids vir permanente gewigsverlies by Bernadine Douglas, Bridgette Allan
    EAN: 9781776090365
    Find this book with BOOK Finder!

Why we are losing the battle for our food system, why it matters, and how we can win it back: An Empty Plate by Tracy Ledger

An Empty PlateJacana Media is proud to present An Empty Plate: Why we are losing the battle for our food system, why it matters, and how we can win it back by Tracy Ledger:

Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for that same food are so low that many cannot stay in business? Why are the people that produce our food – farmworkers – among the most insecure of all? Why do high levels of rural poverty persist while corporate profits in the food sector keep rising? How did a country with a constitutional right to food become a place where one in four children is so malnourished that they are classified as stunted?

An Empty Plate analyses the state of the South African agri-food system. Ledger demonstrates how this system is perpetuating poverty, threatening land reform; entrenching inequality and tearing apart our social fabric. The book asks two crucial questions: how did we get to this point and how might we go about solving the problem.

This is a story of money, of power, of unanticipated consequences, and of personal and social tragedy. But it is also a story of what is possible if we reimagine our society and build a new system on the foundation of solidarity and ethical food citizenship.

About the author

Tracy Ledger is a researcher in the field of economic development, with 25 years of research experience. She holds a PhD in Anthropology from the University of the Witwatersrand and a Master’s degree in Agricultural Economics from Stellenbosch University. She is an agri-food activist, believing that a more equitable agri-food system is fundamental to building a more equitable society.

Book details

Join Quivertree Publications at a pop-up market in Cape Town - with discounted books

Braai: Reuben on FireThe Low Carb Solution For DiabeticsThe Great South African CookbookReal Food - Healthy, Happy ChildrenEat Ting
Indigenous Plant PalettesCook BetterStar FishTartsThe Real Meal RevolutionA Life Digested

Quivertree Publications will be hosting a pop-up market from 2-3 December 2016 at 147 Main Road, Rondebosch.

There will be a Quivertree Book Shop selling your favourite Quivertree titles at a discount – come and stock up on your Christmas gifts here!

Reuben Riffel, Pete Goffe-Wood and Obie Oberholzer will be around from 3 PM on the Friday afternoon to sign books.

On 3 December, there’s a fun food workshop for children (ages two to six), hosted by experienced clinical dietician Kath Megaw’s Nutripaeds team in the photographic studio. Designed to expose children to sensory experiences, teach them about healthy ingredients, and help them develop fine motor skills, this event costs R120 per child, and prior booking is essential. (Please email or call 021 686 6849.)

But that’s not all, below is a list of stallholders that you can expect to see at the market:

Peta Becker, crochet art
Jackie Knutsen, sojo children’s wear
Dan Wickham, Garagista artisan beer
Janine Davidson, Scarab jewellery
Pete Goffe-Wood, steak rolls
Karen Canning, lis-spa, beauty products and treatment vouchers
Ilse Menck clothing
Nondumiso wine
Ceramics by Louise Gelderblom & Karen Henstra
Skinny laMinx
Amanda and Kathleen from Nutripaeds will host a Clever Cooks children’s food workshop in the photographic studio
Verushka Louw – cakes, biscuits and pastries

Event Details

  • Date: Friday, 2 and Saturday, 3 December 2016
  • Time: 10:00 AM to 6:00 PM
  • Venue: Quivertree Publications
    147 Main Road
    Cape Town | Map
  • Facebook event: Click here for more

Book Details

Rooi Rose Kuierkos deur Vickie de Beer - want kuier is immers lekker (Plus: Twee heerlike resepte)

Rooi Rose KuierkosRooi Rose Kuierkos, saamgestel deur Vickie de Beer, is nou beskikbaar by Human & Rousseau:

In Kuierkos kuier ons saam met ons hartsmense – familie en vriende. Ons hou familiefeeste en vier Moedersdag en hou ‘n fyn tee vir ouma, want so word ons herinner aan waar ons vandaan kom. Kuier saam met vriende is ook hoog op die prioriteitslys te wees, want wat is nou lekkerder as om ‘n sop-opskop te hou, te braai of sommer net te gaan piekniek hou? Sluit ook die jaar op ‘n gepaste noot of: Hou Kersfees saam met oud en jonk. Want kuier is immers lekker.

Oor die samesteller

Vickie de Beer is die afgelope 13 jaar die kosredakteur van Rooi Rose, maar haar liefde vir kook kom van haar ma af.


* * * * * * * *

Probeer gerus die volgende twee resepte uit Kuierkos:


Die lekkerste manier van kuier: Sit die pizza in die middel van die tafel en laat elkeen stukke afbreek en smul.

Genoeg vir 6

gekaramelliseerde uitjies
20 piekeluitjies geskil
10 salotte, geskil (of nog uitjies as jy nie kan kry nie)
2 knoffelbolle, punte afgesny sodat die huisies oop is
8 tiemietakkies
150 g botter, in blokkies gesny
45 ml olyfolie

500 g meel
10 g kitsgis
5 ml sout
375 ml water
15 ml vinkelsaad
15 ml winterspeserymengsel, opsioneel (resep heel regs)
45 ml olyfolie
15 ml knoffel, fyngekap
60 ml dennepitte of sonneblomsaad, gerooster, vir opdiening
125 ml crème fraîche, vir opdiening
oreganumtakkies, vir opdiening tiemietakkies, vir opdiening

gekaramelliseerde uitjies
1. Voorverhit die oond tot 160 °C.
2. Sit die uie, knoffel, tiemie en botter in ’n oondpan. Besprinkel
met olyfolie en rooster vir 45 min. of
tot sag en gekaramelliseer.

3. Meng die meel, gis en sout met die hand of met ’n spaan in die bak van ’n staanmenger. Voeg die water stadig by en meng vir 3-5 min. teen ’n stadige spoed tot die deeg bymekaarkom. Meng vir nog sowat 4 min.
4. Bedek met ’n vadoek en laat rus vir 30 min. of tot dit tot dubbel die grootte gerys het.
5. Verhoog die oond se temperatuur tot 210 °C en sit ’n bakplaat daarin om warm te word. Verdeel die deeg in 2, rol liggies uit en strooi vinkelsaad en die speserymengsel oor. Rol sodat die speserye in die deeg vassit en rol dan dun uit.
6. Meng die olyfolie en knoffel en verf aan die deeg.
7. Sit die deeg op die warm bakplaat en bak vir 15-20 minute tot goudbruin.
8. Druk die sagte knoffel uit die huisies en meng met die crème fraîche.
9. Rangskik die uitjies op die basis, gevolg deur die dennepitte, en skep groot eetlepels van die knoffel-crème fraîche daarop. Rangskik heel laaste oreganum- en tiemietakkies bo-op.

winterspesery- mengsel

Maak hierdie geurige speserymengsel en bêre dit in die yskas. Ek gebruik dit ook om bredies te geur.

Maak 250 ml

45 ml koljander
30 ml vinkel
15 ml komyn
15 ml mosterdsaad
6 kardemompeule
2 heel naeltjies
10 ml swartpeper
15 ml knoffel, fyngekap
1 brandrissie, vliesies en pitjies verwyder (opsioneel)
4 lourierblare, gekrummel
15 ml bruinsuiker

1. Rooster die koljander, vinkel, komyn, mosterdsaad, kardemompeule en naeltjies vir 3-4 min. oor hoë hitte in
’n braaipan.
2. Stamp fyn met ’n stamper en vysel.
3. Meng die swartpeper, knoffel, rissie, lourierblare en suiker in.
4. Bêre in ’n lugdigte houer in die yskas.

’n Lekker laaang bruschetta

Sit dié lang bruschettas voor met ’n verskeidenheid bolae, Parmaham en ander kouevleise sodat almal hulself kan help.

Genoeg vir 6

2 baguettes
2 knoffelhuisies, gekneus
80 ml olyfolie

1. Voorverhit die oond tot 220 °C.
2. Sny die baguettes in die lengte middeldeur, smeer met knoffel en verf olyfolie aan die binnekante.
3. Rooster vir 5-8 min. of tot goudbruin en bros.

gemarineerde dun groenboontjies

Genoeg vir 6

200 g dun groenboontjies
250 ml olyf- of avokado-olie
60 ml witwynasyn
15 ml Dijonmosterd
1 knoffelhuisie, fyngekap
5 ml heuning
2 hande vol pietersielie, fyngekap
60 ml dennepitte of sonneblomsaad, gerooster

1. Kook die groenbone vir 2-3 min. in soutwater.
2. Dreineer, dompel in yswater en dreineer weer. Skep in ’n skoon glasbak.
3. Meng die olie, witwynasyn, mosterd, knoffel, heuning, pietersielie en dennepitte en sprinkel oor die groenbone.