Tag Archives | traditional

i learn how to make mosbolletjie bread at de wetshof wine estate

Mosbolletjie bread, a tradiitional South African heritage recipe

Last week I visited to De Wetshof Wine Estate in Robertson to uncover the mysteries of the mosbolletjie and to learn how to make it from the best. Mosbolletjie bread is a traditional South African heritage recipe made from an enriched bread dough and is very similar to brioche. To make it the proper way, it needs to be made with fermenting grape juice, or must (soetmos in Afrikaans), and thus it can only be made during the grape harvest. There are recipes out that use a ferment made from raisins – which will work, and is useful if you cant get anywhere near a wine farm in late summer, but I wanted to learn how to bake it the proper way.  Continue Reading →

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bobotie phyllo pies

bobotie phyllo pies

bobotie phyllo pies

I came across Bobotie phyllo pies at the Biscuit Mill Market a few months ago and knew right away I was going to make my own version of these. I’m particularly keen on working with phyllo. Its way easier than you might think. The pastry is ready-made therefore there is minimal effort involved. You can wrap just about anything in these flaky layers and instantly give it the WOW factor. Who doesn’t want easy and impressive?

I had a big Bobotie left over after making it for another project, so decided to whip up these pies. Bobotie – for the benefit of any international readers who are not sure what it is, is a local South African dish of savoury mince with fruit chutney and an egg custard on the top. It’s extremely moist, has a mild curry flavour and would normally be served with yellow rice and sambals. It may sound a little strange but it’s very delicious. It is of Malay origin and has been around these parts since the 17th Century.

I mixed the custard layer with the mince and then simply filled these pies and rolled them up into triangles. I used the same method as I did with my zesty spinach pies and my mushroom, leek and Parmesan pies. Brush the finished pies with melted butter and scattered over sesame seeds before placing them on a baking tray and baking in a 180C oven for about 25 minutes until golden brown. Serve with your favourite fruit chutney to dip into.

I have never published a recipe here that I have not personally tested myself, so apologies there isn’t one today. This is more of an ideas post, and I thought this was a brilliant idea. These pies tasted damn delicious. If you are interested in a traditional Bobotie recipe, you can check out my friend Michael Olivier’s website. I know it will be just right.

I thought it quite fitting to put up a little taste of South Africa on Drizzle and Dip today.

South Africa is in the throes of mourning and yesterday our former President Nelson Mandela was finally laid to rest in his place of birth in Qunu in the Eastern Cape. A man that meant so much to so many people, and changed the course of history in our country.

Today I remember all the people that lost their lives in the struggle for freedom in South Africa. I remember Tata Madiba, rest in peace.

 

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pissaladiere from franck at the foodbarn

I have been drooling over this recipe for quite some time, and its Franck Dangereux from the Foodbarn’s ‘hands-down favourite dish of all time’.

As one of my culinary heroes, who can argue with this.

I came across it again whilst reading Franck’s awesome new cook book ‘Feast at Home‘ which I had borrowed from a friend. I stopped at page 64, literally marched into the kitchen and set about making this delectable onion, fresh thyme, and anchovy and olive tart. I could not wait another moment to eat this. Continue Reading →

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a classic buttermilk rusk recipe

classic south african buttermilk rusks

I needed a classic buttermilk rusk recipe to make rusks for my TV shoot last week, and where better to turn for this than my much revered and sought after: ‘The Snowflake Book of Baking’ (now out of print). So prominent are buttermilk rusks (and other rusks) in South African cooking, the book  features 2 versions.

The first was made with margarine which I am completely emotionally allergic to, and had eggs.  The second looked simpler and is made with butter.

This is what you need to make these: Continue Reading →

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tomato bredie soup

tomato bredie soup

If I have to admit, soup is not my favourite of foods, I prefer solids, but at this time of year as winter has set into Cape Town in a big way, all damp and dark, stormy and cold, a sandwich or a salad doesn’t always cut it.  A nice hot bowl of soup is the better and more comforting option.

I like to make my own versus buying the prepared supermarket ones, whilst they are convenient from time to time, they are loaded with preservatives and relatively expensive.  Its so easy to make a big pot and freeze portions for the future months.

So this recipe is inspired by the traditional South Africa Tomato bredie stew, and I used the meat from a few lamb chops, but any good quality lamb meat will do. I trimmed off most of the fat in an attempt to keep this a little healthier.

chunky and nourishing

What you need to make this soup: Continue Reading →

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