Far Yet Near A Collection of Family Recipes
CLAUDIA MAUDERER
Copyright 2020 by Claudia S. Mauderer All rights reserved. No part of this publication may be reproduced, distributed or transmitted in any form, or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of publisher, except in case of brief quotations embodied in reviews and certain other non-commercial uses permitted by copyright law. First paperback edition November 2020 Book design by Claudia S. Mauderer Photographs by Claudia S. Mauderer Published on ISSUU www.claudiamauderer.com
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Far Yet Near A Collection of Family Recipes Photographed by Claudia Mauderer Recipes From Twelve Quarantined Families
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CONTENTS
8
INTRODUCTORY NOTE
10
FA M I LY H E I R L O O M S
12
CAKES & DESSERTS
14
Jam Tartlets
16
Boxed Lemon Bundt Cake
18
Peppermint Crisp Tart
22
Pear Stuffed Cream Bread
26
Carrot Cake For Two
28
Fluffy Lemon Cupcakes
32
Apple Tart
34
Microwave Milktart
38
Coconut Chocolate Truffels
40
Chocolate Mayo Cake
42
Protien Bliss Balls
44
Boxed Chocolate Brownies
46
Cinnamon Sugar Cookies
48
Oumas Bread Pudding
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BREAD
54
Chilli, Cheese, Chives Bread
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Roosterkoek
58
Janet’s Best Cheesy Bacon Bread
60
Orange Sweet Loaf 4
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MAIN DISHES
64
C rea my To m a to Pa s t a
66
Cashew Nut Orange Pasta
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Ouma’s Babotie
74
Mom’s Butternut Soup
76
Roast Lamb with Coriander
78
Creamy Mussels
80
Chilli Prawns with Cheesy Black Pepper Pasta
84
Ham & Cheese Pinwheels
86
Spaghetti Bolognese
94
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ACKNOWLEDGEMENTS
INTRODUCTION
Dining with one’s beloved family and friends is certainly one of life’s fundamental and most cherished delights that are both soul-satisfying and everlasting.
friends and family to indulge in my food, encouraging conversations around the table and ultimately, creating a space for us to come together again.
This book is a collection of family recipes from twelve quarantined homes in South Africa that experienced the hardships of separation from family and friends during the year of the COVID-19 pandemic. The ordinary daily encounters of communicating with people and openly hugging familiar faces became the unordinary reality for many very quickly. Being so far f rom one another yet so near, as we were granted permission by the government to go to the grocery store and buy the necessary food items.
Being South African with a German father and South African mother, I have managed to develop an enormous passion for traveling and thereby seeking to understand a wide array of people with their lovely cultures with my open mind. I am always seeking to find quaint little restaurants that serve interesting food combinations and always have a warm welcoming.
During the quarantined lockdown I found myself spending more and more time in the kitchen as baking became a form of therapy, a space for exploration, soul-searching and self-discovery. It is now a remedy to silence a busy day through the simplicity of wishing ingredients together. Beyond the preparation, the experience of making food would not be complete without
Far Yet Near is a collection of family recipes that are enjoyed with loved ones from different homes. I hope this book will inspire you on your journey through the kitchen and collect many stains on the pages from usage for making food for your loved ones. Revel in the simple dishes and embrace the challenges of making the recipes your own. Preparing meals together or alone is a meaningful and rewarding act just as sharing the final dish together.
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FA M I LY HEIRLOOMS
My beautiful Ouma Magda who always had a love and gifted talent in the kitchen owned a restaurant in Germany for many years. Her home in South Africa had the most beautiful garden with lush green grass and the most colourful flowers that grew everywhere. The aroma of dark roasted coffee beans was always noticeable within her home and I could always find her in the kitchen on a Sunday afternoon making something delicious for our family to enjoy at the patio table. From spätzle to her traditional bee sting cake, she mastered effortlessly. I miss her even more now that I have found my love for making food but I carry all her passed down kitchen heirlooms very closely to me.
The delicate antqunice cutlery shared within this book belongs to both my Ouma’s, Ellen and Magda. Two people that are very close to my heart and have inspired me greatly with life lessons and a love for making food for people. My passion for photography and now a new love for baking seem to have been an inevitable match. Rustic and raw with a simpler take of making a few dishes, Far Yet Near a cookbook for all.
Ellen, my Ouma that remains making food for my family every chance that we get to visit her in Langebaan, a small dorpie along the West Coast. She holds onto recipes that her grandmother taught her and is now passing down to me. Ellen is born and raised South African with a strong Afrikaans culture that greatly influences her flavoursome cuisines such as seafood paellas and bread pudding. 10
CAKES & DESSERTS
JAM TAR T L E T S MAKES 24
INGREDIENTS
METHOD
Base of tartlet
Preheat your oven to 180 degrees celsius.
3 cups flour 1 cup butter 1 cup sugar 2 tsp backing powder 2 beaten eggs 50ml milk A pinch of salt
Base of Tartlet
Top of tartlet 225 gr sugar 225 gr butter 8 tbs flour 2 tsp baking powder 4tbs coconut 4 beaten eggs Inside of tartlets 1 tsp apricot jam per tartlet 13
Sift all the dry ingredients together. Rub the butter into the dry ingredients. Add the beaten eggs and milk. Once the dough has formed, place a tablespoon of dough into the bottom of each cupcake holder.Add a teaspoon of apricot jam in the middle of each tartlet base. Top of Tartlet Mix all of the ingredients. Scoop a full tablespoon of the mixture on top of the apricot jam tartlet bases. Bake the tartlets in the warm oven until they are all golden brown. Serve warm or cold. Enjoy !
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BOXED LEMON BUNDT CAKE MAKES 1 LARGE CAKE
INGREDIENTS
METHOD
Cake
Preheat your oven to 180 degrees celsius .
1 box vanilla cake mix 3 large eggs 100ml oil 250 ml milk Zest f rom a whole lemon Juice f rom a whole lemon 1 tbs butter The Glaze 1 cup icing sugar 2 tbs milk 3 tbs freshly squeezed lemon juice
The Cake Beat the eggs, oil and milk with an electric mixer for 30 seconds, then add the box cake mix along with the lemon zest and lemon juice. Beat the batter with an electric mixer for 4 minutes on a high speed until well combined. Pour the batter into a well greased bundt tin. Bake for 30 minutes and wait for the cake to be cooled before pouring over the glaze. The Glaze In a small bowl, whisk together icing sugar and 2 tablespoons of milk until smooth. Finally, whisk in lemon juice and pour the glaze over the cake. Garnish with lemon zest and enjoy ! 16
PE PPE R M I N T C R I S P TAR T SERVES 6 - 8
INGREDIENTS
METHOD
250ml cream 1 tin of caramel 1 to 2 packets of Tennis Biscuits 4 small Peppermint Crisp chocolate bars
Place the Tennis Biscuits in rows at the bottom of your favourite dish, make sure the bottom of the dish is covered. Whisk the cream until stiff peaks form, do not over-whip Place the caramel in a mixing bowl and mix until almost smooth Break the Peppermint Crisp bars into very small pieces Add the caramel and prepared Peppermint Crisp to the whipped cream and mix through Spread a generous layer of the mixture over the tennis biscuits and spread evenly Add another layer of Tennis Biscuits and caramel mixture until your dish is full Sprinkle the remaining 1 bar of Peppermint Crisp over the top and place in the fridge for 1 hour to set. Guaranteed to be a show stopper!
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PEAR STUFFED CREAM BREAD MAKES 4
INGREDIENTS
METHOD
1/2 bag already-made dough 1/2 canned pears 150ml cream 1/2 cup caramel sugar 2 tsp butter
Preheat your oven to 180 degrees celsius. Chop half a can of pears into small cubes and set aside. Take half a bag of already-made dough (risen) and divide the dough into four sections. Place two tablespoons of chopped pears into the centre of each section of dough. Roll each dough section into a ball, enclosing the pears. Line an oven-safe bowl with butter and cover the base generously with caramel sugar, keep a tablespoon of caramel sugar aside. Place the four pear stuffed dough balls into the bowl on top of the caramel sugar. Pour the cream over the dough balls and sprinkle lightly with caramel sugar. Place into the oven for 20-25 minutes, until golden brown on top. Serve warm and enjoy !
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CARROT CAKE FOR TWO MAKES 1 SMALL CARROT CAKE
INGREDIENTS
METHOD
Cake
Preheat your oven to 180 degrees celsius.
1/2 cup flour 1/2 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 2/3 cup loosely packed grated peeled carrots Frosting 60 gr cream cheese room temperature 4 tbs unsalted butter room temperature 1/4 tsp vanilla extract 2/3 cup powdered sugar sifted A pinch of salt
The Cake In a small bowl, whisk together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together sugar, vegetable oil, and an egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to a prepared baking dish. Bake for 25 to 30 minutes, until a toothpick inserted into the centre of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting. The Frosting Whisk together cream cheese, butter, and vanilla until smooth. Add sifted powdered sugar and salt, whisk until well-combined and fluffy. Spread frosting over the cake. Chilling before serving is optional but recommended. Serve cake in the baking dish and store covered in the refrigerator. Garnish with walnuts and enjoy! P.S. This recipe is perfect for doubling up on all the ingredients to double the portion size. 26
FLUFFY LEMON CUPCAKES MAKES 12 CUPCAKES
INGREDIENTS
METHOD
Cupcakes
Preheat oven to 180 degrees celsius. Line a 12-cup muffin pan with cupcake liners.
1/2 cup unsalted butter (softened to room temperature) 1 cup granulated sugar 2 large eggs 1 and 1/2 tsp vanilla extract 1 and 1/2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk Zest of a whole lemon Juice of a whole lemon Vanilla Buttercream 1 cup unsalted butter (softened to room temperature) 3 cups icing sugar 1/4 cup milk 2 tsp vanilla extract Pinch of salt
The Cupcakes Beat the butter and sugar together on medium-high speed in a large bowl until creamed. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined. Set aside. Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice and lemon zest. Once combined, stop the mixer. Do not over-mix this batter. Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. I usually let them cool completely in the muffin pan. Vanilla Buttercream Beat the butter on medium speed until creamy. Add 2 cups of the icing sugar, milk and vanilla extract. Beat on low speed for 1 min. Add up to 1/2 cup more icing sugar to thicken the buttercream consistency. Garnish with lemon zest or lemon slices!
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APPL E TAR T MAKES 1 LARGE TART
INGREDIENTS
METHOD
Tart
Cut and peel the apples into thin slices.
3 to 5 apples (depending on the size) peel and cut in thin slices 1 shortcrust pastry 1 egg 250 ml fresh cream 100 gr sugar 1tsp vanilla essence Caramel sauce 1 apple diced 100g sugar 1 tsp vanilla extract 20 gr butter 100 ml of cream
Oil the baking dish and spread the shortcrust pastry. Use a fork to pierce the crust. The Caramel Sauce Preheat your oven to 170 degrees celsius. In a pan, add your diced apple, butter and sugar. Let it sit for 3 minutes depending on heat and stir every few seconds, until apples are caramel in colour. Add the cream. When thick and ready, set aside for a few minutes. Spread it out evenly onto the bottom of the crust. The Tart Add the thinly sliced pieces of apple clockwise. Adding the cream and the egg together and pour it on top of the apple pieces. Place in the oven for about 30 minutes, reducing the heat if necessary. Enjoy! 32
M I C R O WAV E M I L K TA R T MAKES 1 LARGE TART
INGREDIENTS
METHOD
Tart Crust
Tart Crust
1 packet Tennis Biscuits (crumbed) 1/3 cup butter (room temperature)
Mix Tennis Biscuits with melted butter and spread in pie dish to form a crust, place in the fridge until needed.
Milk Tart Filling 3 cups milk 25 ml flour 50 ml maizena 3 eggs (whites and yolks separated) 75 ml sugar 3 tbs of butter 5 ml vanilla essence
Milk Tart Filling Warm milk in the microwave until lukewarm. Mix flour, sugar, maizena and egg yolks to form a paste. Add the paste to the warm milk and microwave for 10 minutes on high. Make sure to stir every minute until the mixture is thick. Whip egg whites until soft peaks form and add to warm milk tart mixture. Stir in the 3 tablespoons of butter, vanilla essence and a pinch of salt. Add milk tart mixture into the prepared tennis biscuit crust Sprinkle some cinnamon over the top of the mixture and microwave for 5 minutes. And you are done!
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C O C O N U T C H O C O L AT E TRUFFELS MAKES 28
INGREDIENTS
METHOD
3 and 1/2 cups shredded coconut 1/3 cup icing sugar 1 cup sweetened condensed milk 1 tsp vanilla extract 2 cups good quality milk or dark chocolate
Line a large baking tray with baking paper. In a large mixing bowl, add coconut, icing sugar, condensed milk and vanilla, mix well. Scoop heaped teaspoons of the coconut mixture and roll into balls using your palms and place onto your prepared tray – it is ok if they’re a bit sticky. (If the mixture is too wet to roll, add a tablespoon or two more coconut) Once you have rolled all your coconut into balls, place tray into the fridge for 30 minutes. Add chocolate to a heatproof bowl and heat in the microwave until melted and smooth. Dip the truffles, one at a time, into the melted chocolate. Use a fork to gently lift the truffles out and place on prepare tray. Sprinkle extra coconut on top of each truffle and place truffles back in the fridge to set for at least 30 minutes.
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Enjoy!
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C H O C O L AT E M AYO C AK E MAKES 1 EXTRA LARGE CAKE
INGREDIENTS
METHOD
6 egg yolks 250 ml warm water 120 gr margarine 100 gr mayo (tangy) 5 ml vanilla essence 550 gr sugar 415 gr flour 50 gr cocoa powder 30 ml baking powder 5 egg whites 1/2 tin caramel
Preheat your oven to 180 degrees celsius. Beat egg yolks, warm water, margarine, mayo, sugar and vanilla essence together until yellow and thick. Sieve and fold in the flour, cocoa powder and baking powder together. Beat egg whites to a soft peak, then fold into the mixture. Pour mixture into two round greased tins and bake for 30 min. Once the cakes are cooled, layer a cake generously with approximately half a tin of caramel, placing the second layer of cake on top of the caramel. If suited, ice the cake with any buttercream icing of your choosing. Slice and enjoy ! 40
PEANUT BUTTER PROTEIN BLISS BALLS MAKES 10
INGREDIENTS
METHOD
30 gr chocolate protein powder 2 tbs cocoa powder 4 tbs peanut butter 80 gr jungle oats 2 tbs syrup 2 tbs honey A pinch of salt
Mix the protein powder, cocoa powder, jungle oats and salt together in a medium bowl. In a separate smaller bowl mix syrup, honey and peanut butter. Gradually add dry ingredient mixture into wet ingredient mixture until a stiff, slightly moist ball mixture forms. Scoop out dough into 1 tablespoon sized balls and roll between your palms to form the balls. Sprinkle with sea salt and melted peanut butter. Add crushed nuts (optional). Refrigerate for 10 min and enjoy !
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B OX E D C H O C O L AT E B R OW N I E S MAKES 9 LARGE SQUARES
INGREDIENTS
METHOD
1 packet of SPAR brownie mix packet 1/3 can sweetened condense milk 1/2 cup milk 1 small chocolate bar
Preheat your oven to 180 degrees celsius. Coat a small size 5cm deep baking pan with non-stick baking spray or line with a sheet of baking paper. In a medium bowl add the SPAR brownie mix packet with the condense milk and milk. Gently blend all the ingredients together and pour the mixture into the prepared baking pan. Drizzle 1 tablespoon of condense milk over the raw batter before backing Bake for 15 - 20 minutes. Cool in the pan and then cut neatly into 9 equalsized squares. Once cooled, remove the brownies from the pan and drizzle with melted chocolate. Super yummy, chewy, moist brownies. Enjoy! 44
CINNAMON SUGAR COOKIES MAKES 14
INGREDIENTS
METHOD
1/2 cup butter (room temperature) 1/2 cup sugar 1 egg 1 1/2 tsp vanilla extract 1 3/4 cups flour 1/4 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 2 tbs milk 1/4 cup sugar 1 tbs cinnamon for rolling
Preheat your oven to 180 degrees celsius. Line a baking tray with a sheet of baking paper. Using an electric mixer, cream butter and sugar in a medium bowl until fluffy. Add egg and vanilla, continue to mix until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons ground cinnamon. Mix until the dough comes together. Add in the 2 tablespoons of milk. If your dough is still crumbly, add 1 tablespoon of milk at a time until it comes together. Cover or wrap in plastic and refrigerate for 30 minutes. In a separate bowl combine remaining sugar and cinnamon. Remove the dough from fridge and roll into big tablespoon balls. Roll into the cinnamon-sugar mixture and place on a baking sheet lined with baking paper. Lightly press down on dough with a fork to flatten it. Bake for 10-12 minutes. Remove from oven and allow too cool, then transfer to a cookie rack.
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Enjoy!
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OUMA’S BREAD PUDDING SERVES 6 - 8
INGREDIENTS
METHOD
10 slices of thick white bread 1 litre milk 5 eggs 1 cup white sugar 25 ml custard 5 ml vanilla essence 2 tsp cinnamon 10 dollops of butter (half a tsp each) 2 tbs shredded coconut 3 tbs apricot jam
Preheat your oven to 180 degrees celsius. Coat a large size deep baking dish with non-stick baking spray. Cut the crusts off the bread and soak the slices in the milk. Place the soaked bread slices into the baking dish and pour remaining milk over the bread. In a separate bowl whisk the eggs, sugar, custard and vanilla essence together. Pour the mixture over the soaked slices of bread. Dust the cinnamon and coconut over the liquid in the baking dish. Melt the apricot jam in the microwave and pour the melted jam over the liquid in the baking dish. Place dollops of butter randomly on top of the liquid and bake for 35 - 40 min until golden brown. Once cooled, dust coconut over the top and cut into squares. Serve cool and enjoy! 48
BREAD
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Fresh backed bread, possibly one of the most indulging aroma’s we can absorb and consume. Baking bread is a beautiful process that can easily be simplified. Experimenting with different types of dough and ingredients that compliment the bread becomes very exciting and who doesn’t love a fresh warm slice of bread? There are many reason why one should consider making their own bread. One being, the frugal means of creating a delicious loaf of bread and it can be suited to ones desired palette. Two, you can create any shape, size and type of bread you wish, knowing exactly what went into the bread. Guaranteed to become better than store bought bread. Experimenting with already-made dough is a great place to start, it is where I began not so long ago. I began learning from friends and family, what they liked and added into the dough or sprinkled on top just before placing it into the oven. A traditional South African cuisine, roosterkoek made on a braai is something we all should experience making at some point in our lives. Waiting to tap on the edge of the roll and hear a hollow sound. Within this book I have included friends and family favourites when it comes to experimenting with similar doughs. I hope this book will inspire you to try and make something new or make it your own, work with what you have or go pick something from your garden. Enjoy the aromas, sticky fingers and flavours from making your own bread.
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CHILLI, CHEESE, CHIVES BREAD MAKES 9 ROLLS
INGREDIENTS
METHOD
1/2 bag of alreadymade dough 100 gr grated cheddar cheese 2 small chillies 1 handful of chives 2 tbs butter
Preheat your oven to 180 degrees celsius. Coat a large size deep baking dish with the 2 tablespoons of butter. Finely chop the chillies and chives, place to one side. In a small bowl grate the cheese and set aside. Divide the half bag of already-made dough into 9 small/medium sized balls. Using your finger, poke a hole into the centre of the dough ball and generously stuff chilli, cheese and chives into the dough ball. Roll the dough ball gently, enclosing the ingredient inside the dough. Repeat this for all 9 dough balls. Place the dough balls into the buttered baking dish and sprinkle the remaining cheese and chives over the top. Add a small slice of chilli to each individual dough ball. Bake for 20 - 30 min until a toothpick comes out clean. Enjoy with salted butter ! 54
ROOSTERKOEK MAKES 12
INGREDIENTS
METHOD
300 g plain flour 10 ml instant yeast 5 ml salt 15 ml sugar 30 ml sunflower oil 180-200 ml warm water
Mix the yeast and sugar together in a small cup with a little bit of the warm water and stir. The mixture should activate after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar mix this well. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough into a lightly greased bowl and cover with a damp tea towel, allow the dough to rise for about an hour or until it has doubled in volume. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface or pleat two pieces together. Place on a baking sheet and cover with plastic wrap. Leave to rise for another 15 minutes. Place the braai grid over evenly distributed direct coals and allow for the braai grid to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned and sound hollow when tapped. Remove from the fire serve hot with butter!
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JANET’S BEST CHEESY BACON BREAD MAKES 2 LOAVES
INGREDIENTS
METHOD
1 bag already made dough 1 packet diced bacon 2 cups cheddar cheese 2 onions (finely chopped) 3 garlic cloves (finely chopped) 10 ml olive oil Cook and Spray Aeromat
Preheat your oven to 180 degrees celsius. Spray two bread tins with Cook and Spray. Fry the garlic, onion and bacon in the olive oil. Add aeromat to taste. Divide the dough into two equal parts, smear olive oil over the dough. Spoon the bacon, onion and garlic mixture into the centre of the dough. Add the grated cheese (only 1 cup). Fold over the dough and place into a greased tin. Add the remaining 1 cup cheddar cheese and sprinkle on top along with some garlic, bacon and onion mixture. Repeat the process with the second half of the already-made dough. Bake for 40 - 45 min. Serve with salted butter, enjoy! 58
ORANGE SWEET LOAF MAKES 1 LOAF
INGREDIENTS
METHOD
1/2 cup butter 1 cup granulated sugar 2 large eggs Zest from a large orange Juice from a whole orange 2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt
Preheat your oven to 180 degrees celsius. Grease a standard loaf pan and set aside. In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at at a time until fully combined. Mix in the orange zest and juice until combined. In a separate bowl, whisk together the flour, baking powder and salt. Add into the butter mixture and stir until mixed in well. Spoon the mixture into the prepared loaf pan, smoothing out the top. Bake for 5560 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely. Slice thinly and enjoy!
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MAIN DISHES
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C R E AM Y T O M AT O PA S TA SERVES 2
INGREDIENTS
METHOD
250 gr wholewheat spaghetti 3 litres of water 1 tbs salt 2 tbs olive oil 1 garlic clove (finely chopped) 1/2 small onion (finely chopped) 50 gr tomato paste 125 ml cream Salt Black pepper 1/4 cup parmesan Fresh Italian parsley (finely chopped)
Bring water to a boil in a large pot. Add salt, oil and spaghetti. Cook till aldente, strain pasta and set aside. Fry the garlic and onion in oil until golden brown. Add tomato paste and fry for 2 more minutes, lower that heat and add cream. Stir continuously until well combined. Add spaghetti. Sprinkle parmesan, salt and pepper over the top. Stir for 2 minutes until well combined. Serve and top with fresh parsley. Enjoy!
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C A S H EW N U T OR ANG E PA S TA SERVES 4
INGREDIENTS
METHOD
250 gr spaghetti 3 litres of water 60 gr cashew nuts 8 cherry tomatoes (whole) Zest f rom half an orange 1 small egg plant (chopped) 25 ml olive oil 15 ml red wine vinegar
Preheat your oven to 180 degrees celsius. Grease a pan and set aside. In the pan scatter cashews, cherry tomatoes and chopped eggplant. Drizzle olive oil generously over the array of ingredients and bake for 10 - 15 minutes. Bring water to a boil in a large pot. Add salt, oil and spaghetti. Cook till aldente, strain pasta and set aside. Combine both pan baked ingredients and spaghetti, garnish with the orange zest and red wine vinegar. Serve warm or cold. Perfect for a summers day. Enjoy!
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OUMA’S BABOTIE SERVES 4 -6
INGREDIENTS
METHOD
Base
The Base
30 ml ginger 30 ml brown sugar 15 ml curry powder 15 ml turmeric 10 ml salt 2 ml pepper 50 gr butter 5 medium onions (chopped)
Mix the ingredients of the base except for the two onions into a pot or pan and fry it well. Mix in the onions. Remove most of the water in the bread and mix it with the rest of the ingredients, for the filling with the onion mixture. Cook the mixture for 20 minutes. Pour it into a greased oven dish.
Filling 2 slices of white bread (water soaked) 1 kg beef mince meat 100 gr raisins 60 ml chutney 30 ml apricot jam 30 ml vinegar 30 ml Worcester Sauce 30 ml tomato paste 3 lemon peels Topping 375 ml milk 2 eggs 3 bay leaves
The Filling Fry the remaining 3 onions and garlic until soft. Mix in the curry powder, turmeric, apricot jam, chutney, vinegar, lemon juice, Worcester Sauce and bay leaves. Add in the mince and cook until ready. Add in the raisins, salt and pepper. Whisk 1 egg and add to the meat mixture, combining both base and filling ingredients. Place it into a flat dish and put the rolled up lemon peels into the mixture. Topping Mix the remaining milk and eggs together. Pour the mixture overt over the meat and top with two bay leaves. Bake for 1 hour and serve with chutney. Enjoy! 68
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MOM’S BUTTERNUT SOUP SERVES 4
INGREDIENTS
METHOD
1 medium butternut (peeled and cut) 2 carrots chopped 2 celery stalks chopped 1 large onion chopped Olive oil A dollop of butter 1 piece of ginger grated 1 tsp turmeric powder 2 cloves garlic chopped 5 ml Salt 5 ml Pepper 1 tsp curry powder 1.5 litre vegetable stock Juice of 1 orange 25 ml cream 1 tbs sesame seeds
Preheat your oven to 180 degrees celsius. Place the butternut and carrots on a baking tray and roast in the oven for 34 40 minutes or until browned. In a pot add the olive oil and butter, fry the onions and celery until soft. Once soft, add the garlic and spices and cook for a minute until it starts to stick to the bottom of the pot. In a blender add the roasted vegetables along with the stock and orange juice. Blend until a thick soup texture forms. Add the stovetop ingredients to the blended roasted vegetables and blend until a creamy soup forms. Serve with fresh cream and sesame seeds. A french loaf of bread is a great component to the dish !
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LAMB ROAST WITH CORIANDER SERVES 4
INGREDIENTS
METHOD
500 gr lamb roast 100 gr broccoli 50 ml olive oil 2 tbs herbs spice 1 tbs chilli flakes 1 tsp pepper A pinch of salt Handfull coriander chopped 1 clove garlic (finely chopped)
Preheat your oven to 180 degrees celsius. Rub the top of the lamb with the herbs spice, chilli flakes, pepper and salt. Lightly drizzle olive oil over the top and place the lamb into the oven until a medium-hard top forms. Boil or pan-fry broccoli to your desired effect with salt and pepper. In a small bowl add and mix the chopped coriander, 20 ml olive oil and garlic. Thinly slice the lamb roast and garnish with the coriander mixture. Add the broccoli side and enjoy! Add the broccoli side and enjoy !
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CREAMY MUSSELS SERVES 4 - 6
INGREDIENTS
METHOD
800 gr half shell mussels 2 packets white onion soup 500 ml fresh cream 750 ml cold water 3 garlic cloves (finely chopped) 1 tbs olive oil 80 ml white wine (optional) 1 tbs black pepper A pinch of parsley
In a large pot sautĂŠ the garlic in olive oil. Mix white onion soup with cold water and stir well. Add white wine and cream to the white onion soup. Add the mussels and parsley to the soup mixture and stir well, covering all the mussels. Place a lid onto the large pot and let it cook for 30 -40 minutes. Serve with a french loaf and butter, garnish with parsley. A definite Christmas favourite!
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C H I L L I P R AW N S W I T H C H E E S Y B L AC K PE PPE R PA S TA SERVES 2
INGREDIENTS
METHOD
2 cups small prawns 200 gr penne pasta 2 litres of water 1/2 cup milk 1 cup white cheddar cheese 1 clove of garlic (finely chopped) 2 tbs olive oil 2 tbs salt 2 tbs pepper 2 tbs chilli flakes 2 tbs sesame seeds
In a medium pot bring water to a boil. Add salt, oil and penne pasta. Cook till aldente, strain pasta and set aside. In a medium pan on a high heat fry the garlic in olive oil and add the prawns. To the prawns add salt, pepper, chilli flakes and 1 tbs of the sesame seeds. Once the prawns have formed a “C� shape they are finished, be careful not to overcook the prawns. In a small pot add the strained penne pasta, milk and white cheddar cheese with a pinch of salt. Stir until the cheese has melted and the milk has fully combined with the other ingredients. Serve the pasta with fresh ground pepper and prawns on top. Finish with remaining sesame seeds and salt. Bon appetit!
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HAM AND CHEESE PINWHEELS MAKES 48
INGREDIENTS
METHOD
2 sheets frozen puff pastry (thawed overnight in the refrigerator) 3 tablespoons Dijon mustard divided 24 slices thinly-sliced, good-quality ham 2 cups grated cheddar cheese Chopped fresh parsley or chives (optional)
Preheat your oven to 180 degrees celsius. Line two baking sheets with baking paper. Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the centre of the plastic, then roll it into a rectangle. Spread half the mustard, leaving a 2 cm border on all sides. Lay 12 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese. Starting at the long end, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 5 cm, in width. (24 rolls from each log). Arrange the rolls 5 cm apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped parsley or chives as desired. Let cool slightly. Serve warm or at room temperature.
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S PAG H E T T I B OL O G N E S E SERVES 2
INGREDIENTS
METHOD
Butter and olive oil for f rying 2 tsp crushed garlic 1 tsp crushed green chilli 2 tsp Woolworths Italian Rub Blend of Herbs and Spices 1 large onion (finely chopped) 500 gr ground beef mince 125 ml read wine 5 ml Woolworths beef stock powder 2 beef stock cubes 400 gr diced tomatoes 2 tbs tomato paste 2 tsp Worcestershire sauce 2 bay leaves 1 tsp salt 1 tsp pepper
Bring water to a boil in a large pot. Add salt, oil and spaghetti. Cook till aldente, strain pasta and set aside. Heat butter and olive oil adding the onion, garlic and chilli. Sprinkle 1 teaspoon Italian rub and add the mince using a fork to break up the mince. Cook this mixture until the mince browns. Sprinkle 1 teaspoon Italian rub with the red wine and allow the wine to cook through the mince. Add boiling water to the stock powder and stock cubes, stir to dissolve before adding to mince mixture. Cook on a low heat for approximately 20 minutes, stirring intermittently. Add the diced tomatoes, tomato paste, Worcestershire sauce and bay leaves. Adding salt and pepper to taste. Serve mince with spaghetti and garnish with parmesan cheese. A classic dish! 86
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May the soul-satisfying and everlasting dining with dear friends and family forever be held at high importance, as our time of being quarantined comes to an end and we no longer need to be separated.
THANK YOU To my beloved friends and family, thank you for joining me on this beautiful adventure as my love for food grew stronger and deeper. You all prepared such beautiful dishes that were a pleasure photographing and tasting when I got to lick the spoon or take a bite off the fork. The knowledge and guidance you all showed me through the creation of Far Yet Near will reside in me as I grow from here. I would like to personally thank my parents, Jörg and Rochelle Mauderer for all that you do for me and your continued love and support. My sister Tina, thank you for teaching me what you learned in consumers at school as you were the one who lived in the kitchen making food from such a young age. My Ouma’s, I will forever be grateful for what you have taught me and our time spent together picking fresh produce and using it in the kitchen. To all that helped me personally by bringing this book to life, thank you. The pandemic was not easy on any of us but the heart of our homes remained warm as we were far yet so near to one another. May the celebrations of coming together around home-cooked meals and deliciously baked treats continue now as we have some time to catch up on.
The recipes and dishes were curated by Claudia Mauderer, Rochelle Mauderer, Jörg Mauderer, Ellen Visser, Janet Botha, Luke Janse van Rensburg, Donna-Lee Deville, Juanita Hartman, Christopher Maritz, Marissa Cairns, Cecile Marshall, Ibtissame Khattabi, Michelle Reid, Tenille Peckham and René Wentzel.
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