LOVE ON A PLATE

Bloom where you’re planted

This chapter of my life moulded my understanding of food, putting me in touch with where it comes from and the importance of preserving my heritage.

I remember picking corn early mornings on our farm and then selling it in town for travel money to visit the Cape. And harvesting peaches, figs and dusty, dried bushes of peanuts, and then having endless amounts of it for dinner. Lunches would be served in a conversational setting, with juicy slices of watermelon, pancakes and milk tart, followed by an afternoon nap.

This was an era for preserving everything that fell off the tree – making homemade butter, baking bread and serving it all with love and learning that ‘less is more’.

My mother and two grandmothers are hard-working women. I always thought they loved us with food, because there was always so much of it.

These recipes are adapted from my childhood memories and originate from my mother’s and grandmothers’ collections and family cookbooks.

BALSAMIC TOFFEE TOMATOES

Who doesn’t have fond, nostalgic memories of eating crisp apples covered in hard, red candy? Now try it with tomato and balsamic! Perfect for a show-stopping cocktail party or served as an amuse-bouche.

Difficulty: Easy

Preparation time: 15 min.

Cooking time: 15 min.

SERVES 6

INGREDIENTS

METHOD

  1. Place the sugar, water and balsamic vinegar in a saucepan on medium heat. Allow the sugar to melt slowly. Make sure your extractor fan is on because the balsamic reduction will give off some smoke. Stir until it reaches a caramel consistency. You may have to take it off the heat a few times and cool it slightly to see if the caramel is clear of any granules. When dark in colour, first place a small basil leaf on the cocktail skewer or stick you are going to use and then skewer each cocktail tomato. Dip the tomatoes halfway into the caramel and then immediately into the toasted sesame seeds. Allow to harden before serving sprinkled with sea salt and a drizzle of olive oil.

Amuse bouche – I find this term so amusing. Maybe it’s how your lips pucker up in a provocative fashion! Designed to tease and open the palate for what is to come.

FARM VEGETABLE SOUP WITH OLIVE OIL BREADSTICKS

A vegetable soup made in the traditional French way with vegetables harvested on the farm. Memories of cosy nights spent in front of our kitchen hearth with the complex flavours of vegetables, smoky salted bacon and herbs simmering away for hours.

Difficulty: Easy

Preparation time: 2 hrs

Cooking time: 1 hr 40 min.

SERVES 6–8

INGREDIENTS

For the Olive Oil Breadsticks

METHOD

  1. In a large saucepan, fry the bacon until it is cooked through, but not too crispy. Add the chicken stock, water, shallots, leeks, carrots, thyme, parsley, rosemary and sage and bring to a boil. Reduce the heat and simmer for about 30 minutes.
  2. Add the potatoes, cabbage, radishes and seasoning to the saucepan and continue simmering the soup for about 1 hour. Finish off with a sprig of thyme and check the seasoning again.
  3. To make the olive oil breadsticks, mix the yeast, 1/4 cup warm water and sugar together in a bowl and let it stand until foamy. This will take about 5 minutes.
  4. Add the flour and salt to the mixture, along with the olive oil and remaining warm water and mix until it forms a very soft dough. If necessary, dust the sides of the bowl with flour to prevent it from sticking. Using an electric dough mixer or by hand, knead the dough until smooth and elastic. Cover with plastic wrap and a kitchen towel and allow to rise in a warm place until doubled in size, roughly 11/2 hours.
  5. Preheat the oven to 110 °C and line two large baking trays with baking paper. Knock down the dough and turn out onto a floured surface. Do not overwork the dough. Cut the dough in half, keeping one half covered with plastic wrap. Cut the other half into 16 equal pieces and roll each into a 40 cm rope. Repeat with the other half of the dough. Arrange the ropes on the prepared baking trays and bake until they are golden and crisp. This will take 30–35 minutes. Allow to cool before serving with the hot soup.

CHICKEN LIVER PÂTÉ WITH OLD BROWN SHERRY GLAZE

One of my mother’s classic recipes that always resulted in a standing ovation! The addition of a glaze made with Old Brown Sherry gives it the perfect fancy touch.

Difficulty: Medium

Preparation time: 30 min.

SERVES 6

INGREDIENTS

For the Jelly Glaze

METHOD

  1. In a large saucepan, fry the onion in a quarter of the butter or duck fat until soft and caramelised. Rinse the chicken livers well and dry with paper towel. Add the chicken livers to the onion, add salt, pepper and cayenne pepper and fry until the livers are cooked, but still pink in the middle. Remove from the heat and allow to cool slightly.
  2. Process the hard-boiled eggs in a food processor until smooth, then add the livers, cream, vinegar and sherry. Scrape the pâté into a mould or small bowl and allow to set in the fridge for a few hours until firm.
  3. To make the jelly glaze, place the water and 2 tablespoons sherry in a small bowl and sprinkle with the gelatin. Let it stand for about 5 minutes to soak. In a small saucepan, warm the rest of the sherry with the sugar and allspice and pour it over the soaked gelatin. Stir the mixture until the gelatin is completely dissolved. Allow to cool and then carefully pour it over the pâté using the back of a dessertspoon. Refrigerate to set for at least 2 hours. Serve with Melba toast or savoury biscuits.

Glazing the pâté also prevents it from drying out. For an alternative to sherry or port, use brandy or cognac.

WHOLE-WHEAT PUMPKIN FRITTERS WITH TZATZIKI

Crisp and fresh – perfect for summer picnics or a light lunch with a healthy ending.

SERVES 6

Difficulty: Easy

Preparation time: 1 hr

Cooking time: 8 min.

INGREDIENTS

For the Tzatziki

METHOD

  1. Mix the pumpkin, herbs, onion, feta, flour, egg and seasoning together in a large bowl and refrigerate for 20 minutes. Heat the canola oil in a pan and spoon heaped tablespoons of the mixture into the warm oil. Press down slightly to form a fritter. Cook for 4 minutes per side until golden brown. Remove from the pan and place on a paper towel to cool.
  2. Mix all the tzatziki ingredients together and refrigerate for at least 30 minutes to develop the flavour.
  3. To serve, sprinkle the fritters with the seed mix and fresh dill and serve the tzatziki on the side.

Serve with a glass of cold sweet wine.

BAKED SWEET POTATO AND CHICKPEA SALAD WITH WALNUT–MUSTARD DRESSING

My grandmother (Ouma Wes) wrapped the sweet potatoes in aluminium foil and slow-baked them for at least 1 hour … The natural sugars from the sweet potatoes caramelised like toffee. This is what I call nostalgia!

Difficulty: Easy

Preparation time: 1 hr 15 min.

Cooking time: 1 hr

SERVES 6

INGREDIENTS

  • 4–5 medium sweet potatoes
  • 1 tablespoon ground cumin

For the Walnut-Mustard Dressing

  • 2 teaspoons wholegrain mustard
  • 4 teaspoons walnut oil
  • 4 teaspoons olive oil
  • 1 tablespoon honey
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 cup chickpeas, rinsed
  • Fresh chervil
  • 4 teaspoons sesame seeds

METHOD

  1. Preheat the oven to 230 °C.
  2. Scrub the sweet potato skins with a brush and make a few horizontal cuts in the top end. Sprinkle with cumin and wrap individually in aluminium foil. Place in the oven and bake for 45–60 minutes. Test with a sharp knife to see if the sweet potatoes are cooked through. Remove from the oven and set aside to cool.
  3. To make the dressing, whisk the mustard, walnut oil, olive oil, honey and lemon juice together. Season to taste. Stir the chickpeas into the dressing and allow to stand for a few minutes.
  4. To serve, crush the sweet potatoes and top with the marinated chickpeas. Sprinkle with fresh chervil and sesame seeds.

WATERMELON, FETA AND AVOCADO SALAD

This salad reminds me of the Rubik’s Cube, which I was not only addicted to, but also taught me that to give up is sometimes really okay.

Difficulty: Easy

Preparation time: 20 min.

SERVES 4

INGREDIENTS

  • 1/2 watermelon
  • 200 g plain feta
  • 2 avocados
  • Mix of fresh herbs
  • Red onion, thinly sliced (optional)
  • Salt and freshly ground black pepper

For the Balsamic Vinaigrette

  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil

METHOD

  1. Cut the watermelon, feta and avocados into equal-sized cubes. Make sure to do this fairly last minute as the avocado will turn brown if left to stand. Alternatively, sprinkle with lemon juice. Layer all the ingredients, including the herbs and red onion, on plates and sprinkle with seasoning.
  2. Mix all the vinaigrette ingredients together and drizzle over the salad before serving.

The vinaigrette makes quite a decent yield – it can ideally be stored in a glass container in the fridge for up to one week.

POMEGRANATE AND CHICKEN SALAD

Pomegranate is known to be an aristocratic fruit. If that is the case, I had the childhood of a prince! We had two trees growing by our back door and they conjured so many emotions … happiness, when we used to crack them open, and a slightly different emotion when we used to stain every piece of clothing while eating them!

Difficulty: Easy

Preparation time: 30 min.

Cooking time: 10 min.

SERVES 6

INGREDIENTS

  • 4–6 chicken breasts, boned and skinless
  • Olive oil
  • 1 ripe pomegranate, halved
  • 180 g rice noodles
  • 200 g plain feta
  • 1 cup Asian Salad Dressing (see below)
  • Salt and freshly ground black pepper

For the Asian Salad Dressing

  • 11/2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1/2 clove garlic, crushed

METHOD

  1. In a food processor, blend all the dressing ingredients together. Place the chicken breasts in a glass or ceramic dish and cover with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally for 2–3 hours to develop the flavour.
  2. In a heavy-based frying pan, heat a little olive oil and add the chicken breasts. Cook for 4–5 minutes per side or until cooked, but still juicy. Season and set aside to cool.
  3. Remove the pomegranate pips* and set aside. Boil the noodles until cooked but firm, strain and toss with some of the remaining salad dressing. Cool, then refrigerate for at least 20 minutes to obtain more flavour. Shred the chicken and add to the noodles, top with crumbled feta and pomegranate pips, and then drizzle with the remaining dressing before serving.

*Using a rolling pin, hit the back of the pomegranate to loosen the seeds and catch them in a bowl.

GRILLED STRAWBERRY AND BILTONG SALAD

Cows should learn to eat strawberries! You can use store bought biltong, but if you have the time, make your own.

Difficulty: Easy

Preparation time: 30 min.

Cooking time: 10 min.

SERVES 6

INGREDIENTS

To make your own Biltong

  • 2 cups coarse sea salt
  • 1 cup brown sugar
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup crushed coriander seeds
  • 2 tablespoons crushed black peppercorns
  • 1 piece of silverside, rump or topside, sliced with the grain into 25 mm-thick strips
  • 5 parts brown vinegar to 1 part Worcestershire sauce

METHOD

  1. If you are going to make your own biltong, you need to do this first. Note that this will take a few days. Mix the dry ingredients together and rub onto the slices of beef. Layer the strips in a plastic bowl and lightly sprinkle each layer with the vinegar and Worcestershire sauce mix. Store the meat in a cool, dry place or in the fridge overnight. Remove each slice and dip into a mixture of 3 cups vinegar and 12 cups boiling water to remove excess salt. Insert a hook into each slice and hang in a cool, draughty place until the biltong is dried to your liking.
  2. Rinse the strawberries and dry with a kitchen towel. Slice them in half, leaving the green stem in place. Heat a large griddle pan and drizzle with olive oil. Place the strawberries on the griddle, cut side down, and grill until dark.
  3. Drizzle the salad leaves with the balsamic vinaigrette and toss in the strawberries and sliced biltong. Sprinkle with coarse salt and black pepper.

The word biltong is from the Dutch ‘bil’ (rump) and ‘tong’ (strip or tongue). It is better to make it in the dry season when there is no moisture/humidity in the air. The biltong is best for this salad when it is slightly wet.

FARMHOUSE RUMP STEAK WITH CAFÉ DE PARIS BUTTER

This recipe takes 18 ingredients and brings them together in one sensational, flavoursome dish that is guaranteed to speak for itself!

Difficulty: Easy

Preparation time: 15 min.

Cooking time: 10 min.

SERVES 4

INGREDIENTS

  • 4 rump steaks
  • Olive oil
  • Salt and freshly ground black pepper

For the Butter

  • 2 tablespoons tomato purée
  • 1 tablespoon Dijon mustard
  • 1 teaspoon capers, well rinsed
  • 2 shallots, peeled and finely chopped
  • Bunch of chives
  • Bunch of thyme, leaves only
  • Bunch of tarragon, leaves only
  • 1 clove garlic
  • 3 anchovy fillets, drained and patted dry
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon curry powder
  • Zest and juice of 1 lemon
  • Zest of 1 orange
  • 250 g unsalted butter, room temperature

METHOD

  1. To make the Café de Paris butter, place all the ingredients, except the butter, in a food processor and blend until smooth. Mix in the softened butter and process until really well combined. Transfer to a sheet of plastic wrap and roll into a sausage shape. Chill until firm.
  2. Brush the steaks lightly with olive oil and season with a little salt and pepper. Cook the steaks on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well-done is very firm. Just before the steaks are ready, place a slice of the butter on top and serve hot.

The Café de Paris butter is also delicious with fish. Just replace the thyme with fennel or dill.

MEATBALLS WRAPPED IN CABBAGE WITH AN APPLE AND SWEET CHILLI SAUCE

There is such depth of flavour in these meatballs and the crunchy cabbage they are gently wrapped in makes them my all-time childhood favourite. Here my grandmother (Ouma Hessie) shares her recipe.

Difficulty: Easy

Preparation time: 30 min.

Cooking time: 1 hr 30 min.

SERVES 6

INGREDIENTS

  • 1 kg lean beef mince
  • 3 slices white bread, soaked in 1 tablespoon milk
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
  • Cake flour for dusting
  • 500 g cabbage leaves, washed
  • 1 tablespoon masala spice
  • 1 tablespoon olive oil
  • 1 apple, peeled and cut into small cubes
  • 1 onion, chopped
  • 1/2 green, red and yellow peppers, cut into small cubes
  • 1 cup beef stock
  • 1 tablespoon peach chutney
  • 3 tablespoons sweet chilli sauce

METHOD

  1. Preheat the oven to 180 °C.
  2. Mix the beef mince, white bread and balsamic vinegar together and season with salt and pepper. Shape into balls and roll in flour, shaking off the excess before placing into a buttered baking dish. Bake the meatballs for 25–30 minutes.
  3. Blanch the cabbage leaves for 30 seconds in boiling water and set aside to cool. Sauté the masala in the olive oil, then add the apple, onion and peppers and sauté until soft. Add the beef stock and reduce until thick. If the apple sauce is a little too thin, thicken with 1 tablespoon flour.
  4. Wrap the cooked meatballs in the cabbage leaves and place in an ovenproof dish. Pour the apple sauce, chutney and sweet chilli sauce over and bake for 45 minutes at 180 °C.

CREAMED GREEN BEANS WITH WHITE PEPPER AND ALMONDS

I usually eat so much of this when it is served at our family dinners that I can really have it on its own as a whole meal. But that would be wrong. The white pepper is subtle, aromatic and helps to pull the flavours together.

Difficulty: Easy

Preparation time: 1 hr 30 min.

Cooking time: 1 hr 30 min.

SERVES 6

INGREDIENTS

  • 350 g green beans, cut
  • 150 g potatoes, peeled
  • 1 medium onion, chopped
  • Olive oil
  • 2 teaspoons butter
  • 1 teaspoon white pepper
  • Salt
  • 1/2 cup sour cream
  • 1/2 cup slivered almonds

METHOD

  1. Place the green beans and potatoes in a large saucepan. Cover with water and simmer until the potatoes are soft. In a separate pan, sauté the onion in olive oil and butter until soft. Add the onion to the potatoes and green beans and season with white pepper and salt. Using a potato masher, mash the ingredients until smooth. Stir in the sour cream and simmer for 5 minutes until thick and creamy.
  2. Toast the almonds on medium heat in a dry pan and sprinkle over the beans just before serving.

My grandmother (Ouma Hessie) told me that the secret lies in the freshness of the beans. So try and get them as fresh as possible!

CABBAGE BAKE WITH BLUE CHEESE AND WALNUTS

This dish is so easy, it’s actually a little embarrassing. Blue cheese, cabbage and walnuts is a classic combination, especially if the cabbage is fresh from the garden. Baked together it oozes ‘I want more’-ness …

Difficulty: Easy

Preparation time: 15 min.

Cooking time: 50 min.

SERVES 4–6

INGREDIENTS

  • 6 baby cabbage, quartered
  • Salt and freshly ground black pepper
  • 1 cup crumbled blue cheese
  • 1/2 cup walnuts, chopped
  • 1 cup cream

METHOD

  1. Preheat the oven to 180 °C.
  2. Arrange the cabbage quarters in an ovenproof dish and season with salt and pepper. Break the blue cheese over the cabbage and sprinkle with the walnuts. Pour over the cream and bake for 40–50 minutes until soft.

A light sprinkle of freshly grated nutmeg adds another dimension to this dish.

JAPIE SE GUNSTELING (BAKED ORANGE PUDDING WITH PASSION FRUIT AND COCONUT SORBET)

A light, baked pudding redolent of oranges. This recipe was adapted from Kook en Geniet (Cook and Enjoy), the bible of South African cookery, first published in 1951. The recipe title literally means ‘Japie’s favourite’. Japie, I believe, was the author’s husband.

Difficulty: Easy

Preparation time: 15 min.

Cooking time: 45 min.

SERVES 6

INGREDIENTS

  • 2 eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup cake flour
  • 1 cup milk
  • 1/4 cup lemon juice
  • 3/4 cup orange juice
  • Zest of 1 lemon
  • 2 tablespoons butter, melted

For the Sorbet

  • 15 passion fruits
  • 3 cups coconut cream
  • 1 cup granulated sugar

METHOD

  1. Preheat the oven to 180 °C. Beat the egg yolks and sugar together. Add the flour and milk slowly, then the lemon juice, orange juice, zest and melted butter. Beat the egg whites until stiff and then fold into the mixture. Pour the mixture into a greased ovenproof dish. Place in a pan of hot water and bake for 40–45 minutes, or until the pudding is light brown in colour.
  2. To make the sorbet, scoop out the passion fruit pulp, seeds and all. Mix with the coconut cream and sugar. Chill before churning in an ice-cream maker according to instructions. Alternatively, freeze in a plastic container and mix every 30 minutes, using a fork, to prevent crystals forming.

To go all out, make tuilles as a garnish (see page 292).

MY MOTHER’S CHOCOLATE MOUSSE

We have a big family and there is always some sort of gathering on the farm, whether it may be for a birthday or a weekend away from the city. My mother has the ability to whip up food from scratch and this is one of her secrets … It’s easy and delicious.

Difficulty: Easy

Preparation time: 3 hrs, including setting in fridge

Cooking time: 5 min.

SERVES 4

INGREDIENTS

  • 200 g dark chocolate
  • 300 g packet pink and white marshmallows
  • 2 x 425 ml cans evaporated milk (1 can chilled)

METHOD

  1. Break the chocolate into pieces and place in a large glass bowl with the marshmallows. Pour 1 can evaporated milk over the mixture and microwave on medium heat, stirring every 2–3 minutes so the chocolate does not burn.
  2. In a separate bowl, whisk the chilled can of evaporated milk until frothy and stiff.
  3. Using a metal spoon, fold the melted chocolate and marshmallows into the beaten evaporated milk. Be sure not to overmix as it needs to stay light and fluffy. Chill for at least 3 hours before serving.

Serve with berry and vanilla bean compote (see page 148).

LOQUAT COBBLER WITH VANILLA CRÈME ANGLAISE

Not the most well-known fruit, but definitely the tangiest with a flavour mix of peach, mango and citrus. So many people have these trees in their back yards without really knowing what to do with these little yellow gems. This cobbler can also be made with rhubarb.

Difficulty: Medium

Preparation time: 1 hr 30 min.

Cooking time: 30 min.

SERVES 6

INGREDIENTS

For the Filling

  • 1 kg loquats, seeded and quartered
  • 7 tablespoons granulated sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • 11/2 teaspoons freshly squeezed lemon or orange juice
  • 1 batch Vanilla Crème Anglaise (see page 288)

For the Topping

  • 3/4 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 teaspoons castor sugar
  • 3 tablespoons cold butter, cut into pieces
  • 1/2 cup buttermilk

METHOD

  1. Preheat the oven to 200 °C. Toss all the filling ingredients together in an ovenproof glass or ceramic dish and let it stand for about 30 minutes.
  2. To make the topping, sift the flour, baking powder, bicarbonate of soda, salt and 1 teaspoon sugar together in a bowl. Blend in the butter with your fingertips or a pastry blender until the mixture resembles breadcrumbs.
  3. Stir in the buttermilk with a fork until just combined. Be sure not to overmix the topping. Drop rounded tablespoons of dough over the filling, leaving spaces in between to allow the topping to expand.
  4. Sprinkle with the remaining 2 teaspoons sugar. Bake until the fruit is tender and the topping is golden. This will take about 30 minutes. Cool slightly and serve warm with the crème anglaise.

MILK TART WITH CINNAMON QUINCES

Milking the cows early morning and then sending them off into the green fields was an everyday routine for us, and for me it was a ritual. I used to dress up the ladies who helped us and played Richard Clayderman (which was the first CD I owned), believing this would relax the cows and they would give more milk. My theory was not proven right. Milk tart is close to a religion in South Africa and I think Ouma Wes was the Saint.

Difficulty: Medium

Preparation time: 15 min.

Baking time: 30 min.

SERVES 8

INGREDIENTS

For the Crust

  • 2 tablespoons butter
  • 2 tablespoons granulated sugar
  • 1 egg
  • 3/4 cup self-raising flour

For the Filling

  • 2 cups milk
  • 2 eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup cake flour
  • 1/4 cup cornflour
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter
  • Ground cinnamon
  • Quince Preserve (see page 281)

METHOD

  1. Preheat the oven to 180 °C. Place all the crust ingredients in a food processor and mix until it forms a dough. Press the dough into a lightly buttered tart dish of about 24 cm in diameter. Place in the fridge while starting with the filling.
  2. Heat the milk in a saucepan, but do not boil. Beat the egg yolks and sugar with an electric mixer until creamy and light. Add the flours and salt and mix well. The mixture will be thick. Add a little of the warm milk to the egg mixture and then return everything to the saucepan. Now bring the milk and egg mixture to a boil and constantly whisk it until the mixture has thickened. Remove from the heat and add the vanilla and butter. In a separate bowl, beat the egg whites until stiff peaks form and then gently fold it into the custard mixture. Pour the custard into the chilled pastry case. Sprinkle with ground cinnamon and bake for approximately 30 minutes or until golden brown.
  3. Once baked, remove from the oven and allow to cool. Serve with quince preserve dusted with ground cinnamon and drizzled with syrup.

SPICED PUMPKIN TART WITH ROASTED PISTACHIO AND CHOCOLATE CRUST

Pumpkins used to be in surplus during winter months on the farm. This version of the famous pumpkin pie was a great childhood favourite. The chocolate and pistachio crust comes from a bakery in the town of San Remo, Italy, which I just had to re-create. Together they work beautifully!

Difficulty: Easy

Preparation time: 45 min.

Baking time: 45–60 min.

SERVES 8

INGREDIENTS

For the Crust

  • 1/2 cup granulated sugar
  • 1 cup shelled pistachios, oven roasted
  • 1/4 cup cocoa powder
  • 1 cup cake flour
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter

For the Filling

  • 2 cups pumpkin purée
  • 1/4 cup dark rum
  • 7 egg yolks
  • 3/4 cup brown sugar
  • 3/4 cup crème fraîche
  • 1/4 cup maple syrup
  • 1/4 cup cake flour
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup chopped chocolate

METHOD

  1. Preheat the oven to 160 °C.
  2. To make the crust, place the sugar and pistachios in a food processor and pulverise until the nuts are finely ground. Add the cocoa powder, flour, salt and butter and pulse until combined. Press the mixture into the bottom of a tart pan of 30 cm in diameter and bake for 30 minutes, or until firm. Allow to cool for about 20 minutes.
  3. To make the filling, mix the pumpkin purée with the rum, egg yolks, brown sugar, crème fraîche, syrup, flour, vanilla, lemon juice and spices.
  4. Melt the chocolate in a double boiler or in a microwave bowl, stirring continuously. Spread the chocolate over the cooled crust, leaving a 1 cm border all the way around the edges to prevent the chocolate from burning during the baking process.
  5. Fill the tart pan with the pumpkin filling and smooth the top. Bake for 45–60 minutes, or until the centre has set.

GOLDEN BROWN VETKOEK

This is my grandmother’s (Ouma Wes) ultimate recipe. Seriously delicious. We used to eat the vetkoek filled with minced beef or golden syrup. I managed to get her recipe and it will be a treasure for the rest of my life.

Difficulty: Medium

Preparation time: 30 min.

Cooking time: 10 min.

SERVES 6–8

INGREDIENTS

  • 7 cups cake flour, sifted
  • 1 x 10 g sachet instant yeast
  • 2 teaspoons granulated sugar
  • 1 tablespoon salt
  • 2 teaspoons butter
  • 650 ml lukewarm water
  • 3 cups cooking oil for deep-frying

METHOD

  1. Mix all the dry ingredients together in a large bowl. Make a hole in the centre. Mix the butter and water together in a jug until the butter has melted. Add the liquid to the dry ingredients and gently start bringing the dough together from the centre until all the flour has been incorporated. Knead the dough until it is soft and elastic. Cover with plastic wrap and allow to rise. Dust a work surface with flour and press the dough down slightly. Using a medium-sized glass, cut the dough into circles and place on a dusted tray. Repeat until all the dough has been shaped into circles.
  2. Heat the oil in a large skillet until hot. Press the dough circles once again before adding them in batches to the oil. Deep-fry until golden brown while spooning hot oil over the top. Once cooked, drain well on paper towel and set aside to cool before serving.

Great appetizer bread, or as a meal on its own!

BANANA AND POPPY SEED BREAD

I just love the contrast in textures between the delicate banana and the crunch of the poppy seeds.

Difficulty: Easy

Preparation time: 20 min.

Baking time: 1 hr

SERVES 8

INGREDIENTS

  • 3/4 cup granulated sugar
  • 1/2 cup softened unsalted butter
  • 2 eggs
  • 1 tablespoon lemon juice
  • 11/2 cups mashed ripe bananas
  • 2 cups cake flour, sifted
  • 1 teaspoon bicarbonate of soda dissolved in 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 cup poppy seeds

METHOD

  1. Preheat the oven to 180 °C. Grease a 23 x 13 cm loaf pan.
  2. Cream the sugar and butter together. Add the eggs, one at a time, mixing well after each addition. Now add the lemon juice and mashed banana, then the flour, bicarbonate of soda in milk, and the salt and gently mix until well combined. Add the poppy seeds. Pour the mixture into the loaf pan and bake for about 1 hour, or until a baking needle/blade of a knife is inserted and comes out clean.

We all have the odd black banana that sometimes gets forgotten at the bottom of the fruit bowl. This recipe is ideal for using these. The contrast in textures between the delicate banana and the crunch of the poppy seeds is addictive.

SALTED PEANUT BRITTLE

We harvested peanuts by the millions when I was younger. It’s a tough job and definitely made me appreciate where my brittle comes from!

Difficulty: Easy

Preparation time: 15 min.

Cooking time: 5 min.

SERVES 8

INGREDIENTS

  • Vegetable oil for brushing
  • 2 cups granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 cups unsalted, toasted peanuts
  • 1 teaspoon flaked sea salt, such as Maldon

METHOD

  1. Grease a baking tray and heatproof spatula with vegetable oil. Set aside.
  2. Heat the sugar and water in a saucepan on medium heat, stirring gently to dissolve the sugar. As soon as the sugar begins to melt, increase the heat to medium–high and bring to a boil. Occasionally swirl the pan, but do not stir. Wash down any sugar crystals from the side with a wet pastry brush.
  3. Once the sugar has reached a golden amber colour, add the bicarbonate of soda, fine salt and butter. Be very careful, as the mixture will bubble furiously! Remove from the heat and add the peanuts. Using the greased spatula, stir quickly to incorporate the peanuts. Immediately spread the brittle onto the greased baking tray and sprinkle with the flaky salt. Allow to cool completely before breaking into chunks and serving.

Blend some brittle to a fine powder in a food processor and use as a dusting over vanilla ice cream or even on top of hot chocolate.

OUMA SE SOETKOEKIES (SPICE AND SWEET WINE BISCUITS)

I have fond memories of these very traditional and well-loved South African biscuits. Although Ouma Wes never used to put in the sweet wine, I can still smell her kitchen when baking these myself.

Difficulty: Easy

Preparation time: 15 min.

Baking time: 10 min.

Makes ± 100 biscuits

INGREDIENTS

  • 125 g butter, room temperature
  • 300 g granulated sugar
  • 3 eggs
  • 1 tablespoon sweet wine
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch ground cloves
  • Zest of 1 orange

For Brushing

  • 1 egg
  • 1 tablespoon milk
  • granulated sugar

METHOD

  1. Cream the butter, sugar, eggs and sweet wine. Sift the flour, baking powder, salt and spices into the egg mixture and mix in the zest. It should form a soft dough. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 180 °C and grease two large baking trays. On a lightly floured surface, roll out the pastry into a thin layer and, using cookie cutters, cut out different shapes or to your liking. Place the dough circles on the baking trays, spread a little apart from each other.
  3. Mix the egg and milk together and brush over the biscuits, then sprinkle with granulated sugar. Bake for 8–10 minutes, or until golden brown.

My Grandmother, Ouma Wes

ANISEED RUSKS

In the mornings or afternoons these chunks of hearty rusks are my favourite coffee dipper and also irresistible when they are not yet dried. I eat them like bread … somewhat like brioche.

Difficulty: Easy

Preparation time: 11/2 hrs

Baking time: 45 min

Makes ± 3 pans

  • 2 cups milk
  • 250 g butter
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1/4 cup lemon juice
  • 3 eggs, whisked
  • 2.5 kg cake flour
  • 6 tablespoons salt
  • 2 x 10 g sachets instant yeast
  • 1/4 cup whole aniseed
  • 700 ml lukewarm water

METHOD

  1. Bring the milk, butter, sugar and oil to a boil. Remove from the heat and allow to cool. Add the lemon juice and eggs. Sift the flour, salt and yeast together and add the aniseed. Slowly add the wet ingredients, including the warm water, to the dry ingredients and mix until it forms a stiff dough. Knead until the dough is soft and elastic. Cover and allow to rise in a warm place, then knock down. Repeat this three times. Shape the dough into small balls and pack tightly together in a buttered pan. Bake in a preheated oven at 180 °C for about 45 minutes until brown and risen above the rim of the pan. Leave to cool completely before breaking apart and drying out in the oven at 100 °C.

GINGER BISCUITS

Difficulty: Easy

Preparation time: 15 min.

Baking time: 10 min.

Makes ± 80 biscuits

  • 1 cup unsalted butter
  • 2 eggs
  • 1 cup golden syrup
  • 4 cups cake flour
  • 2 cups muscovado sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons bicarbonate of soda
  • 21/2 teaspoons ground ginger

METHOD

  1. Preheat the oven to 180 °C.
  2. Mix the butter, eggs and syrup together in a large bowl until creamy. Mix all the dry ingredients into the egg mixture until well combined. Roll small balls of dough and place on a greased baking tray. Bake for 10 minutes.

My mother, Hester Maria

Desserts are like a sunset – the ones that are rich and bright in colour linger for a long, long time …

My grandmother, Hester Maria