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Two mouthwatering recipes from new Food & Home Entertaining book A Year of Seasonal Dishes

A Year of Seasonal DishesHuman & Rousseau has shared two mouthwatering recipes from the new book A Year of Seasonal Dishes.

A Year of Seasonal Dishes brings together a number of delicious, trendy and easy recipes. Cocktails, soups, salads, main dishes and sides to desserts and baking – this inspired collection caters for every occasion, including Valentine’s Day and Mother’s Day. Compiled by Food & Home Entertaining, A Year of Seasonal Dishes provides recipes for each month of the year using ingredients in season.

A seasonal chart and the ultimate quantity conversion manual ensure fool-proof cooking.

A Year of Seasonal Dishes is indispensable to chefs, students, cooks and all lovers of food and cooking.


Maple-roasted parsnip soup with dukkah-dusted parsnip crisps
Recipe and styling by Taryne Jakobi; photograph by Vanessa Lewis

Excerpt from A Year of Seasonal Dishes

Serves 8
1 hr 10 mins


4 large parsnips, peeled
80g butter, melted
50ml brown sugar
50ml dukkah

900g parsnips, washed and chopped
50g butter
60ml olive oil
1 large onion, peeled and chopped
100ml maple syrup
200g potatoes, peeled and cubed
1,5L (6 cups) chicken stock
salt and freshly ground black pepper, to taste

1 For the parsnip crisps, preheat the oven to 200°C and line a baking tray with baking paper.

2 Using a vegetable peeler, slice the 4 parsnips into thin ribbons. Combine the 80g melted butter, sugar and dukkah in a bowl. Toss the parsnip ribbons into this mixture until well coated, place them on the baking tray and roast, 10 minutes. Toss and return to the oven until crispy and golden, 5 – 10 minutes. Set aside until needed. Leave the oven on.

3 For the soup, toss the 900g parsnips in the 50g butter and the olive oil and roast for 20 minutes. Add the onion, pour over the maple syrup and roast for a further 15 minutes.

4 Transfer the parsnips to a soup pot, add the potatoes and stock and bring to a boil. Season to taste and skim often to remove any scum.

5 Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Allow to cool slightly. Transfer to a food processor and blend until smooth. Serve hot with the parsnip crisps.

* * * * *

Baklava ice cream served with a cinnamon- and star anise-infused fruit compote
Recipe by Karen Short; styling by Helena Erasmus; photograph by Graeme Borchers

Excerpt from A Year of Seasonal Dishes

Serves 6
1 hr 15 mins

50ml ground almonds
50ml pistachios, finely chopped
80ml (⅓ cup) ground cinnamon
10ml (2 tsp) castor sugar
4 sheets filo pastry
40g butter, melted
1L (4 cups) good-quality vanilla ice cream

75g castor sugar
80ml (⅓ cup) water
juice of 1 lemon

350ml orange juice
500ml (2 cups) red wine
200ml old brown sherry
320g sugar
2 cinnamon sticks
4 star anise
400g mixed dried fruit (we used apricot, mango, figs and raisins, but you can use any fruit)
fresh mint, to garnish

1 Preheat the oven to 180°C. Mix the almonds, pistachios, cinnamon and 10ml (2 tsp) castor sugar together in a bowl and set aside.

2 Brush all the pastry sheets with the melted butter and place them one on top of the other. Cut 24 rounds of pastry with a sharp knife to fit 6cm dariole moulds. Place the circles of pastry on a baking tray and sprinkle with the nut mixture. Bake until golden brown, about 5 minutes. Remove from oven and allow to cool completely.

3 For the syrup, add the 75g castor sugar, water and lemon juice to a saucepan and boil gently for a few minutes until syrupy. Leave to cool.

4 Line 6 dariole moulds with cling film, place one of the baked filo stacks in the bottom of the mould and drizzle with the sugar syrup. Soften the ice cream and press down on top of the filo disc. Repeat the process until the moulds are full. Place the last circle on top of the ice cream and pour the remaining syrup over. Transfer to the freezer.

5 For the compote, place the orange juice, wine, sherry, 320g sugar, cinnamon sticks and star anise in a large saucepan over medium heat and cook, stirring continuously, until the sugar has dissolved. Simmer for about 5 minutes before adding the dried fruit. Bring to a boil, lower the heat and simmer gently until the fruit is tender, 30 – 40 minutes. Allow to cool, then taste. Store the compote in its syrup in the fridge until ready to serve.

6 Remove the darioles from the freezer 10 minutes before serving to allow the ice cream to soften. Remove from the moulds and serve on a platter topped with the dried fruit.

Book details

Top chefs reveal the food they make for the people they love in The Great South African Cookbook

The Great South African CookbookThe Great South African Cookbook: The food we love from 67 of our finest cooks, chefs, bakers, farmers, foragers and local food heroes!

Ever wondered what Reuben Riffel likes to eat when he’s at home with his family? What about the secret to Cass Abrahams’ curry or Jan Braai’s perfect steak? And how exactly does an oyster farmer prefer to eat her prize molluscs? We asked South Africa’s favourite chefs, cooks, producers and local food heroes a simple question: “What is the food you make for the people you love?”

The result is The Great South African Cookbook – 67 contributors, 150 recipes and 372 pages with personal stories from each contributor alongside stunning photography shot entirely on location around South Africa.

Culinary legends and renowned chefs including Luke Dale-Roberts, Ina Paarman, Dorah Sithole, Pete Goffe-Wood, and Siphokazi Mdlankomo star alongside local food heroes: from salt harvesters in the Limpopo to strawberry producers in KwaZulu-Natal and Kalk Bay’s catch of the day in the Western Cape; from Mpumalanga to the Northern Cape and the suburbs and townships of Durban, Cape Town and Johannesburg, these food heroes opened their homes and hearts and shared recipes they make for the people they love.

“My past has a big impact on how I cook today. I love it when I get to see my kids’ smiling faces as they tuck into bowls of hearty goodness, pretty much the same food that I used to enjoy as a child. What more can a parent ask for?” says restaurateur and MasterChef judge Reuben Riffel.

For Justine Drake it’s all about love; “The secret to preparing, cooking and serving delicious food is keep it fresh and simple, but more importantly to do it with love,” she says.

Siba Mtongana agrees: “Food is all about family and friends, and putting your heart into preparing a meal is the same as presenting them with a wonderful gift.”

The Holy Cow’s Yudhika Sujanani was inspired by her grandmother; “I grew up doing my homework at the kitchen table, cherishing the warm aromas and hearing the gentle swish of my gran’s sari as she moved about from one kitchen task to the next. The kitchen was the heart of our home, and the heartbeat was the food that came out of it. Love is always the secret ingredient that turns ordinary food into magnicent feasts.”

This uniquely South African collection of recipes, guided by editorial steering committee Cass Abrahams, Hilary Biller, Phillippa Cheifitz, David Higgs, Reuben Riffel, Dorah Sithole, Errieda du Toit and Anna Trapido, and brought to life by the distinctive art of Conrad Botes, will support the Nelson Mandela Foundation who will receive all royalties from sales of the book to develop and support community food and agricultural projects to aid in the upliftment of the impoverished through food sustainability and empowerment, in partnership with Food & Trees for Africa.

The Nelson Mandela Foundation’s Chief Executive Sello Hatang said, “The Great South African Cookbook is a showcase of what we have, rather than what we don’t have, as a country. For both me and for the Nelson Mandela Foundation, it means we’ll be able to touch and change lives with food; it’s in everyone’s hands to help make a difference.”

Inspired by Madiba’s example, Tiger Brands, who is the principal sponsor of the book, wanted to give South Africa’s future chefs an opportunity to showcase their talent. “No initiative that pays tribute to Madiba would be quite complete without weaving in his passion for our youth”, says Group Executive for Corporate Affairs and Sustainability at Tiger Brands, Bridgitte Backman. The company partnered with the Department of Higher Education to identify culinary colleges in all nine provinces, and invited students to enter a competition in which they answered the same question as all the other contributors: “What do you cook for the people you love?” The 10 winning recipes that appear in the book are testament to the fact that the inspiration to cook always comes from the heart.

Book details

Yummy and fuss-free recipes: One Pot/Pan/Tray by Mari-Louis Guy and Callie Maritz

One Pot/Pan/TrayOut now from Human & Rousseau, One Pot/Pan/Tray by Mari-Louis Guy and Callie Maritz:

Callie and Mari-Louis make cooking simpler with this book about making a whole meal in one pot, frying or roasting pan – saving on electricity, labour and dishes.

Yummy and fuss-free recipes for beef, chicken, seafood, pork, sausage, bacon and ham, meatballs and meat-free dishes, with a starch and vegetables. The perfect book to make your life easier.

Also available in Afrikaans as Een Pot/Pan/Bakplaat.

About the authors

The successful Cakebread team, Mari-Louis Guy and Callie Maritz, are the authors of six cookbooks.

Siblings, as well as soulmates, their journey through food continues daily in their kitchen studio in Cape Town where they work with cameras and plays with food. Food-stylists by trade, they work with all forms of media and advertising from stills to video and television, in addition to recipe and product development.

Mari-Louis Guy is a judge on the very popular baking TV show Koekedoor on kykNET.

Callie Maritz writes about any and all South African-made beer and spirits and appears on the food programme DIS on VIAtv.

Book details

Stephen Coan reviews Mzansi Zen by Antony Osler

By Stephen Coan for The Witness

Mzansi ZenVerdict: carrot

Mzansi “means, quite simply, ‘the South’. We are the people of the South. And we live at the southern tip of Africa.” How are we to live in this place, in this time? The question Antony Osler’s Mzansi Zen challenges us to explore.

The word “zen” is Japanese for meditation as well as the name of a particular Buddhist tradition, Zen Buddhism, literally “meditation Buddhism”, emphasising the practice that is its hallmark.

Osler’s own practice, study and teaching of Zen has paralleled his career as a human rights lawyer and an advocate. He was the first teacher at the Buddhist Retreat Centre in Ixopo and thereafter spent some years as a monk at the Mount Baldy Zen Centre in the United States. Osler now lives on a farm in the Karoo where he and his wife Margie lead Zen retreats and run workshops for children in need.

Osler’s first book, Stoep Zen (2008), came with the subtitle “A Zen Life in South Africa”, which provided a springboard for Osler “to investigate how an ancient tradition sits in a new setting – in an African, South African, Karoo setting, right where I sit outside my house on the dusty Oorlogspoort road.”

Zen Dust (2012), subtitled “A journey home through the back roads of South Africa”, continued the detective work but broadened the focus: “In Stoep Zen I looked at the open spaces of South Africa through a Zen lens,” wrote Osler. “The open spaces are still there but the politics have changed – the heady days of the new democracy and towering presence of Nelson Mandela have given way to the slow, painstaking building of a society that is still asking who it is and how to do whatever must be done.”

Four years on those two questions seem even more pressing. Mzansi Zen. No subtitle necessary. “Those who predicted a troubled democracy see their certainties coming true. Those who wept with relief at the end of apartheid find the happy rainbow nation dissolving before their eyes.”

In Mzansi Zen (Mzansi meditation), as with his previous books, Osler has conjured up an addictive brew of stories, reflections, photographs, Buddhist lore, meditations and poems, both his own and others, among them Kobus Moolman, Steve Shapiro and Anne Shuster. You’ll also bump into Osler’s friends Breyten Breytenbach and Athol Fugard.

New to the mix are Osler’s line drawings depicting “cartoon monks” – wry visual comments to his stories; while each section of the book ends with “an experimental verse in a style I call Zen Doggerel” – part-Bob Dylan, part-Leonard Cohen, one hundred per cent Osler.

Osler’s inimitable voice rings true and bell-clear throughout Mzansi Zen, especially in the stories, drawn from direct experience and populated with authentic South African characters; self-deprecating, moving stories that never descend into feel-good bathos; funny stories, occasionally even laugh out loud, each one reinforcing, illustrating and inter-connecting with Osler’s over-riding concern: life in “the South”.

“The news tonight is a recital of collapsing infrastructure, financial mismanagement and violence. It feels as if we are sliding irreversibly towards a precipice. I am overwhelmed by discouragement.

“Because I have nailed my flag to the mast of things as they are, I can’t pretend all is well when it isn’t. I can’t run away from the suffering or deny it; I can’t invent a silver lining. No going forward, no going back. I am stuck so what now? How do I find my life in all this?”

Rather like being confronted with a traditional Chinese or Japanese koan. These, as Osler describes, are “teaching stories” from which are extracted questions that have no correct answer but serve to provoke the student into insight beyond intellect when “the habits of the controlling mind are exhausted into grace”.

Osler adds: “Our real koan – our life koan – is how we respond to the life we find ourselves in, whatever it may be. Can we face each situation with unflinching clarity, can we find a response that arises out of our connection to the world and our love for it? However we may falter along the way, this is our direction and we do our best, moment after moment after moment. This life we live here in Mzansi, with these people in this time; this is our koan. How will we answer?”

Mzansi Zen does not provide the answer. That has to be our own. But Osler does suggest a way in which the answer might be found.

Book Details

A book no keen baker should be without: Baking with Jackie Cameron

Baking with Jackie CameronOut now from Struik Lifestyle: Baking with Jackie Cameron:

Jackie Cameron made her first biscuits under the watchful eyes of her grandmothers. Now she is able to pay tribute to them by including some of their cherished recipes in Baking with Jackie Cameron.

But she wouldn’t be an award-winning chef if she didn’t take a recipe and make it her own. Cameron has applied her formidable culinary skills to some of her favourite recipes, presenting the reader with a selection of recipes that are utterly delectable, yet reassuringly familiar.

Covering everything from biscuits, breads, pies and quiches for family meals, to celebration cakes and delectable desserts, Baking with Jackie Cameron is a book no keen baker should be without.

About the author

Jackie Cameron was born and raised in the Midlands and her heart remains in KwaZulu-Natal where she has filled the position of head chef at Hartford House, a five-star boutique hotel in rural Mooi River, since 2002. Despite her youth, her list of achievements is what most aspiring chefs dream of. Cameron’s ambition and drive have opened doors to voyages of discovery and enriching experiences, mere dreams for the average chef. Average she is not. This talented young chef leaves no stone unturned.

Book details

Nuut: Plaaskos deur Arina du Plessis

PlaaskosPlaaskos deur Arina du Plessis verskyn eersdaags op Human & Rousseau se rakke:

Du Plessis deel haar resepte eie aan haar heimat, die plaas in Ceres. Daar is geregte vir elke seisoen; Wintersop, bredies en brood, vars slaaie en piekniekkos vir die warmer dae en natuurlik smullekker nageregte en heerlike gebak vir teetyd. Arina is die geliefde kosredakteur van Landbouweekblad en ken die behoeftes van die moderne man of vrou, of jy op ’n plaas in die platteland of in die stad woon.

Oor die outeur

Arina du Plessis is ’n vryskut-kosskrywer en tans kosredakteur van die tydskrif Landbouweekblad. Sy het al twee resepteboeke, Onthaal: Vars idees en resepte vir enige kuier en Plaaskos, die lig laat sien.

Sy het ook saam met Bernice van der Merwe die uiters suksesvolle en gewilde Partytjies is Pret reeks die lig laat sien.