by Amanda on 22 May 2012
Longevity magazine has featured two delicious recipes from Mellissa Bushby’s new cookbook, The Vegetarian Kitchen. Try Rayne’s Orange Cake or the Strawberry Granite – two recipes with impressive results that are easy to make.
SERVES 4 (or more)
500ml Cake flour
5ml Bicarbonate of soda
10ml Baking powder
2,5ml Salt
125ml Sugar
125ml Olive oil
30ml Vinegar
15ml Vanilla essence
375ml Fresh orange juice
SERVES 4
120g Blackberries, raspberries or strawberries (or a mixture)
100g Sugar
Juice of one lemon
400ml Water
15ml Vodka (optional)
Book details
by Chris on 18 May 2012
Bernice van der Merwe se Een-twee-drie op die tafel bied resepte vir blitsvinnige, heerlike disse. En te oordeel aan die spoed waarmee Van der Merwe se geregte by haar nuwe restaurant in Kaapstad, My Basaar, opgeraap word, kan ‘n mens maar gerus haar aanwysings volg!
In die volgende video wys Van der Merwe hoe om gerookte hoenderpasteie, ‘n gunsteling by My Basaar, te maak. Kry ook die resep hieronder:
Varsgedruk het die resep op hul Facebook-blad aangebied:
GEROOKTE HOENDERPASTEIE
Maak sowat 10 pasteie
1 heel hoender
Sout en peper
Swartpot – deksel moet dig seel
125 ml saagsels of teeblare
250 g sampioene, gekap en droog gebraai
Olie vir braai
300 ml witsous
400 g skilferkorsdeeg- ontdooi
1 eier, geklits
Geur die hoender met sout en peper – sit swartpot op die plaat, strooi saagsels op bodem, dit ‘n draadrakkie bo-oor die saagsels en ‘n blikbord bo op die rakkie.
Boekbesonderhede
by Amanda on 17 May 2012
Please join Struik Lifestyle and Novel Books for the launch of Sarah Graham’s new cookbook, Bitten.
The launch will be held at at 11 AM on Wednesday 6 June.
Hope to see you there!
Event Details
- Date: Wednesday, 06 June 2012
- Time: 11:00 AM
- Venue: Novel Books,
Shop F8a, Hobart Grove Shopping Centre,
Cnr Hobart & Grosvener Roads,
Bryanston | Map
- RSVP: novelbooks@vodamail.co.za, 011 463 9320
Book Details
by Amanda on 16 May 2012
Louise Westerhout moes nadat kanker in haar linkerdybeen gediagnoseer is ‘n prostese kry en van voor af begin loop. Vandag is die kanker in remissie en het sy pas ‘n kookboek met gesonde gesinskos, Cook Eat Love Grow, die lig laat sien.
Annelize Visser het met Westerhout gesels oor hierdie nuwe hoofstuk in haar lewe:
Sy moet mooi loop. Sit sy ’n voet verkeerd, kan sy val en dan gaan die trane rol en die nagmerrie van voor af begin.
Toe sake begin skeefloop het vir Louise Westerhout vroeg in 2008, was die mooi vrou met die kort donkerrooi hare en fyn sproete skuins voor 40 en pas geskei van haar Sweedse man. Terwyl sy haar balans as enkelma probeer herwin het, was kanker besig om haar linkerdybeen stil-stil weg te vreet. Teen die tyd dat sy met stadium 4-limfoom gediagnoseer is, was dit te laat om haar knie te red. ’n Week later is dit vervang deur ’n mega-prostese, ’n tegnologiese wonder van titanium waarmee sy van voor af moes leer loop.
Boekbesonderhede
by Luso on 16 May 2012
By Jackie May for Times LIVE:
Marian Keyes explains in the introduction to her recipe book, Saved by Cake, how she finds baking calming and rewarding because “it is sort of magic – you start off with all this disparate stuff, like butter and eggs, and what you end up with is so totally different. And also so delicious”.
Two years ago the 48-year-old chick-lit novelist revealed on her blog that she had been battling with a debilitating depression.
“My dear amigos, happy new year to you all and I hope your festive season was not too unpleasant. I’m very sorry but this is going to be a very short piece because I am laid low with crippling depression,” she wrote.
It started in 2009, she says in Saved by Cake.
“I couldn’t sleep; I couldn’t breathe; I couldn’t eat; I couldn’t read – by the time I came to the end of a sentence, I’d forgotten the start . I thought a lot about dying.”
There were attempts at available cures. There was the medication, a visit to a psychiatric hospital, (”literally an asylum”), cognitive behavioural therapy, acupuncture, anything she thought might help her. Nothing did.
Until one day she baked a cake. Keyes enjoyed baking the cake so much that she baked another one. And then another.
“I couldn’t stop baking.”
Keyes is very careful not to prescribe baking as a cure to everyone who suffers from depression.
“But it gets me through. My challenge – everyone’s challenge – is about living through the today and I find that baking passes the time. To be perfectly blunt about it, my choice sometimes is: I can kill myself or I can make a dozen cupcakes.”
A result of her therapy is a delightful recipe book with chapters on cupcakes, cheesecakes, meringues and macaroons, chocolate cakes, fruit cakes and favourite classics. There are recipes for every occasion. Her favourite?
Biscuits.
“Making biscuits has given me the most pleasure because I get to use my [many, many] cookie cutters. I get to make my shoes. Edible shoes. And handbags. And owls. And stars. And hearts.”
The recipes are for beginner and experienced bakers and for everybody who loves to see the magical transformation from a little bit of this and a little bit of that into a delicious edible goodie.
Marian Keyes’ Rocky Road Cake
INGREDIENTS
500g rich tea biscuits
300g dark chocolate (70% cocoa solids)
300g milk chocolate
200g butter
300g golden syrup
100g dried dates, chopped small
100g dried apricots, chopped small
120g hazelnuts, skins off, roasted and chopped roughly
100g mini marshmallows
METHOD
This is a no-bake cake. Easy to make and everyone loves it.
I used ready-roasted hazelnuts with their skins off, but if you prefer to roast your own, place the hazelnuts in a single layer on a baking tray and roast in a 180C (gas 4) oven for five to eight minutes or under the grill for two minutes until browned, checking regularly that they aren’t burning.
To make the cake, begin by lining a 20cm square tin with clingfilm – leaving bits overhanging the sides so you can lift the cake out easily. Break the biscuits into small pieces, smaller than bite-size, but not reduced to crumbs. Melt the chocolate, butter and golden syrup in a large, heat-proof bowl set over a pan of simmering water.
Remove the bowl from the heat and stir in the broken biscuits, then add the dried fruit, nuts and marshmallows.
Stir well, then pour into the prepared tin and refrigerate for six hours.
Lift out of the tin and peel off the clingfilm. Cut into 16 chunks.
Watch people devour.
Books brought to you in association with Exclusives.co.za
by Amanda on 15 May 2012
Struik Lifestyle is giving away two copies of Fuss-free Suppers and two of the Afrikaans translation Japtrap-Aandetes.
Written by supercooks Jenny Kay and Elinor Storkey, these cookbooks show you how to create meals with minimum fuss and time.
To enter, visit their site and answer this simple question:
What other book did Jenny Kay and Elinor Storkey successfully author for Struik Lifestyle?
a) Cakebread, Pudding & Pie
b) Savour
c) Braai
Book details
Apr
