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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.

 

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Probeer gerus die volgende twee resepte uit Kuierkos:

Pizza

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

basis
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.

basis
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.

Boekbesonderhede

The Lose It! Magazine Cookbook - A collection of the Lose It! team's best recipes ever

The Lose It! Magazine CookbookJonathan Ball Publishers is proud to present The Lose It! Magazine Cookbook: A collection of our best recipes ever:

Filled with delicious and easy low-carb, high-fat recipes for the busy home-cook, this is a beautifully photographed addition to the health-conscious South African cook’s shelf.

The cookbook is compiled from favourite recipes from Lose It! Magazine, the magazine dedicated to low-carb, high-fat healthy eating. Lose It! Magazine has grown from a quarterly magazine to a bi-monthly publication, with a dedicated social-media following. Lose It! gives its legions of loyal readers everything you need to know to follow the low-carb, high-fat diet plan, and in the process lose weight, clear your head, increase your energy levels and sleep better – all while eating delicious, satisfying meals that are easy to prepare.

The Lose It! Magazine Cookbook includes tried-and-tested favourites and 20 brand new recipes, and over and above the usual contenders (meat dishes, fish and chicken), includes chapters dedicated to vegetarian options, nut- and dairy-free alternatives, and sweet, low-carb treats. Each recipe includes a fat, carb and protein break-down, and expert guidelines for sticking to the lifestyle are provided. Best of all, the recipes are delicious, appealing, fresh and tasty, cooked from easily sourced South African fresh produce.

Book details

Get nostalgic with Penguin Random House and Giving Back Childhood

Giving Back ChildhoodStruik Lifestyle is proud to present Giving Back Childhood: Childhood memories and recipes from 50 well-known and big-hearted South African heroes:

In Giving Back Childhood, celebrities from the world of sport, music, media, academia, business, politics, literature, food and entertainment, as well as unsung heroes at the Red Cross War Memorial Children’s Hospital, share some of their own personal memories of food and childhood, as well as the recipes that are the on-going connection to those memories.

To mark the 60th anniversary of the establishment of the Red Cross War Memorial Children’s Hospital in Cape Town, this book of memories and recipes offers you the opportunity to contribute to the outstanding and life-saving medical treatment that the Hospital provides on a daily basis to the children of Southern Africa and many other countries on the African continent. Without the generosity of donors and the general public, much of this work would simply not be possible. All children need to dream, they need hope for the future – and for that they need good health. By purchasing this book, you can help to give the young patients of this Hospital their childhood back.

Foreword by HRH Prince Henry of Wales

Contributors: Raymond Ackerman, Elana Afrika-Bredenkamp, Prof. Andrew Argent, Prof. Dave Beatty, Lynn Bedford Hall, Evita Bezuidenhout, Sr Jane Booth, Zoë Brown, Schalk Burger, Yvonne Chaka Chaka, Gareth Cliff, Prof. Alan Davidson, JP Duminy, Max du Preez, Chris Erasmus, Pieter Ferreira, Devi Govender, DJ Fresh, Prof. Adam Habib, Barry Hilton, Abdullah Ibrahim, Prof. Jonathan Jansen, Danny K, Amy Kleinhans-Curd, Siya Kolisi, Dylan Lewis, Katlego Maboe, Braam Malherbe, Frans Malherbe, Dr Nomafrench Mbombo, Jenny Morris, Ryk Neethling, Michael Olivier, Sheryl Ozinsky, Kamini Pather, Gary Player, ProVerb, Reuben Riffel, Prof. Heinz Rode, Analjit Singh, Pippa Schou, Lionel Smit, Wilbur Smith, John van de Ruit, Jan Hendrik van der Westhuizen, Wouter van Warmelo, Derek Watts, Prof. Heather Zar, Helen Zille

Book details

Sophia Lindop explores the magic of spices in Spices South Africa Flavours and Traditions

Sophia Lindop brings life to food with her series of cook books and shares with us a rich history of our country and the stories around her inspirational recipes.

- The Next 48 Hours Cape Town, Jenny Morris

Spices South AfricaSophia Lindop has produced another little gem in the Flavours and Traditions range, telling the tale of not only the two main influences, namely the Indian population and the Malay population, and how their age-old usage of spices and eating habits influenced the rest of our country in such a way that their recipes are now part of South Africa’s national heritage, but of all the other nations that played a role in this spicy story.

“Spices that we add to our food every day without thinking, such as pepper, cinnamon, cloves and nutmeg, were such a valuable commodity in the 15th century that they inspired fearless mariners to cross vast oceans in less than adequate vessels in search of new routes to the spice-rich Orient. Today pumpkin without cinnamon, potatoes without nutmeg and a curry without ginger is unimaginable, so, even now, all around the world, spices are still making magic …” writes Lindop.

Recipes in this tantalising collection include, among others, Cauliflower-and-chickpea biryani, Chilli bites, Courgettes stuffed with lamb mince and fragrant rice, Cucumber pickles, Chocolate cardamom brownies, Milk tart, Spicy rooibos iced tea and Mosbolletjies.

Spices South Africa Flavours and Traditions is the latest book in the Flavours and Traditions series and is a little book of gastronomic delight. It brims with history, unique South African recipes, and will hopefully inspire you to cook flamboyantly.

South African Flavours and Traditions, Cape Town Flavours And Traditions, Braai and Potjie Flavours and Traditions have been created for both locals and tourists alike, celebrating our heritage in a bite-sized chunk.

About the author

Sophia Lindop was born on a farm near Douglas, a small village in the Northern Cape province of South Africa, where she grew up in an environment characterised by old-fashioned values. Lindop is zealous about food and wine and displayed an aptitude for cooking from the age of five.

Book details

Cover revealed for Marita van der Vyver's new novel to be published early 2017

Marita van der Vyver’s new novel to be published early 2017Marita van der Vyver’s new novel to be published early 2017
Swemlesse vir 'n meerminA Fountain in FranceOlinosters op die dakDie coolste ouma op aardeWinter Food in ProvenceWinterkos in Provence

 
Penguin Random House will be publishing Marita van der Vyver’s 13th novel, You Lost Me, early in 2017 in English and Afrikaans.

The author, who lives in France, will be in South Africa to promote the novel in Cape Town, Johannesburg and Pretoria in March and May 2017. Readers will also have the opportunity to see her in Stellenbosch during Woordfees, and at the Franschhoek Literary Festival.

You Lost Me is the story of Willem Prins, a disillusioned South African writer who, after little success, finds himself in Paris to promote an erotic novel he wrote under a pseudonym – to his great embarrassment. It’s here that he meets Jackie, a young South African who works in the city as au pair. The two of them happen to be together on the night that the Paris terror attacks strike.

You Lost Me is contemporary and thrilling; wickedly funny yet poignant. The novel reinforces Van der Vyver’s position as one of the country’s best-loved writers since the publication of her first novel, Entertaining Angels.

 
Related stories:

Photograph by Robert Hamblin for Vrouekeur

Book details

Kom vier die bekendstelling van Tuistafel deur Errieda du Toit in Bellville

TuistafelHuman & Rousseau nooi jou graag na die bekendstelling van Errieda du Toit se jongste resepteboek, Tuistafel.

Die geleentheid vind plaas op Vrydag, 18 November by Nerf-af Waterbankie in Bellville, en begin om 10:30.

Tuistafel trek jou in met kosmaak se klein en groot plesiere – of dit ’n eenvoudige onthoukos-gereg of ’n feesmaal saam met kleurryke kosvriende is.

Moenie die geleentheid misloop nie!

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