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Sunday #Infographic: Read your way through South Africa's democracy:

Join Jade de Waal for a Fun-filled Food Jam in Cape Town

Food Jam for Library Project

Food Jamming with JadeJoin Jade de Waal for an evening of food jams in support of The Book Lounge’s Library Project.

De Waal, author of Food Jamming with Jade, will lead the evening, which involves friends and strangers coming together to prepare a meal.

The food jam will take place on 25 April at the De Waal family home in Tamboerskloof, Cape Town, and there will be books to buy for Westridge High School in Mitchell’s Plain, which is the focus of this year’s Library Appeal. There will also be cookbooks and handmade aprons for sale (all proceeds to go the Library Project).

Please RSVP to book your space for this magical night.

Event Details

  • Date: Friday, 25 April 2014
  • Time: 6:00 PM for 6:30 PM
  • Venue: 34 Camp Street,
    Cape Town | Map
  • Cost: R250

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Try Marlene Van der Westhuizen's Recipe for a Baked Cheesecake from Delectable

DelectableSandra Binneman from In Search of a Good Life has shared Marlene Van der Westhuizen’s Baked Cheesecake recipe from the cookbook, Delectable. Called Bella’s Cheesecake, the recipe uses a crushed biscuit base and a sweetened cream cheese, eggs and double cream filling.

Binneman explains that she recently made the recipe and that it is the “best ever”, saying that “As Marlene suggests, when you serve the cheesecake in thick slices, you should burst into song!”

Bella’s Cheesecake

3 eggs

125 g castor sugar

500 ml smooth cream cheese

125 ml double cream

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Try This Real Meal Revolution Recipe: Smoked Mackerel with Avo and Lemon

Real Meal RevolutionFood24 have shared a quick and easy low carb, high fat recipe from Tim Noakes’ Real Meal Revolution.

This recipe, for Smoked Mackerel with Avo and Lemon, is great for a snack or dinner, and if it seems a little light it can also be “beefed up” with the addition of a boiled egg, spring onions or rocket.

The recipe serves four.

6 peppered smoked mackerel fillets
2 ripe avocados
1 lemon
black pepper and sea salt to taste
extra-virgin olive oil

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Videos: Jenny Morris Demonstrates Two Delicious Recipes for an Easter Feast

Taste the World with Jenny MorrisCooking with Jenny MorrisJenny Morris, chef and author of Taste the World with Jenny Morris and Cooking with Jenny Morris, has shared two recipes perfect for Easter celebrations with family and friends.

She has also demonstrated the recipes in the videos below, which were shared by Checkers.

Follow Morris’ step-by-step instructions to making this Mediterranean-Style Calamari Salad, which can be served as starter or a light meal, and an Ostrich Fan Fillet with Youngberry Sauce, made using youngberry jam and shiraz:

YouTube Preview Image YouTube Preview Image

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Potgooi: Nina Timm gesels oor haar nuwe kookboek (Plus: Resep vir oondgeroosterde varkpens)

Maklike maaltye uit Nina se kombuisEasy Cooking from Nina's KitchenNina Timm het onlangs met Maroela Media se Allegaartjie-span gesels oor haar eerste kookboek wat pas verskyn het, Maklike maaltye uit Nina se kombuis. Sy beskryf die resepte as eenvoudig, maklik en vinnig, en noem dat die boek uniek is omdat sy persoonlike stories aan elke resep gekoppel het – dit maak dié resepteboek ook ‘n lekker leesboek.

Luister na die potgooi waar Timm vertel van padkos, perskes eet dat die sous by jou wange afloop, en ander jeugherinneringe wat resepte in dié boek geïnspireer het:

Rapport het met Timm gesels en vir haar gevra om haar gunsteling-resep uit haar boek te identifiseer. “Ek beplan altyd ’n maaltyd rondom die vleis en as ek so gelukkig is om ’n groot stuk beesvleis, ’n lamsboud uit die Ka­roo of ’n varkpens in die hande te kry, nooi ek onmiddellik mense vir ete. Maar as ek moet kies, kies ek loshande die oondgeroosterde varkpens,” het Timm gesê en haar varkpensresep gedeel.

Probeer Nina Timm se oondgeroosterde varkpens uit Maklike maaltye uit Nina se kombuis:

1,2 kg stuk varkpens, ontbeen
15-20 ml heel koljanderkorrels
15-20 ml sout
10 ml grofgemaalde peper

Sny die vetbolaag deur die vet tot teenaan die vleis in snitte. Voorverhit die oond tot 180°C. Skroei die koljandersade in ’n warm pan en maak fyn in ’n koffiemeul of met ’n vysel en stamper.


The Results are in From Angela Day's Annual Hot Cross Bun Test

Angela Day Modern ClassicsAngela Day, author of Angela Day Modern Classics, has done her annual hot cross bun test, and says “the winning bun stood out by far” – although it was also the second most expensive.

Helping Day in judging the hot cross buns were Paul Zwick, pastry chef and owner of Patisserie de Paris in Blairgowrie, comedian and actor Trevor Gumbi, and singer and actress Ntombi Ngcobo.

I chose a selection of buns from supermarkets’ in-store bakeries as well as some off the shelf. This was a blind tasting and the members of our panel were unaware of the origins of each sample. They were asked to judge each bun for its appearance, the amount of fruit and spice present, texture, and value for money. The buns were served plain, without being heated and without butter so the true flavour could be evaluated.

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