DITE by Vannie Kaap

April 2021

Kô lat ôs vyl dite praat in Keanon’s Kitchen

DITE IS LIFE AND SO ARE CARBS:

Cariema Isaacs’ letter to The Great Gatsby. Salwaa Smith’s Sweet Delights

Korsies, Krummels & Stories on pg. 36

Win

1 OF 3 COPIES OF THE LOCKDOWN RECIPE STORYTELLING BOOK COMPILED BY INGRID JONES

The Sunday Breakfast

love affair

with MasterChef SA winner Kamini Pather

Recipes for Koesisters, Konfyt, Doughnuts, Amasi Scones, Sponge Flan and so much more inside.

A LUCKY COUPLE COULD WIN TICKETS TO THE GODRIVEIN MOVIE THEATRE!

What’s going on inside? Keanon’s Kitchen We talk to Keanon from Keanon’s Kitchen about vyl dite .......................... 4

Cariema Isaacs Cariema Isaacs writes a love letter to the Great Gatsby............................. 8

Mense vannie Kaap Mense vannie Kaap votes on their favourite gatsby .................................. 12

Fuzzy’s Foods From World Koesister champion to launching a store................................ 14

Sweet Treats Salwaa Smith’s Sweet Delights......................................................................... 16

Muako Maepa Author of Tell Me What You Eat cookbook...................................................... 22

When life hands you salmon The art of making your own sushi.................................................................... 24

Sushi places 6 sushi places that you should try.....................................................................26

The extended Easter celebrations: Pickled fish, hot cross buns, mussel potjie and more...................................................................30

Korsies, Krummels & Stories Recipes from The Lockdown Recipe Storytelling Book................................................................36

Soe ’n bek makee jam! The Jacobs family is jamming in Ceres..............................................................................................46

Curried A special recipe from Cariema’s latest cookbook, Curried...........................................................50

From artisanal ice creams to big burger dite: 4 local restaurants to visit in Cape Town.........................................................................................52

Kamini Pather The Lazy Sunday Breakfast with Kamini Pather.............................................................................56

Cariema Isaacs Koesisters, donuts, twisties and bollas the Cariema Isaacs way...............................................64 Contributors Keanon Michaels, Jade Rhode, Cariema Isaacs, Faieez Alexander, Salwaa Smith, Melany Siljeur, Gourmet Garage, Kamini Pather Photography Cover image and Cariema Isaacs’ features by Turhaan Samsodien Feature images supplied by contributors and unsplash.com. Opinions of the writers and interviewees do not necessarily reflect the views of VK Media. All recipe copyrights belong to the contributors unless otherwise stated. *

KEANON MICHAELS Keanon vannie Strandfontein issie baas van sy eie kombys. He is a private chef and owner of The LVD Trailer. Read his story of audacity, grit and his love of a lekke vyl dite. Tell us who is Keanon in 5 words: Tenacious. Passionate. Bold. Focused. Driven Who or what inspired you to become a chef? My mother, Cheryl Anne Michaels. She was born with a talent for cooking which eventually turned into a passion. As the eldest of 5, she did most of the cooking whilst still in school as my grandmother was constantly working. As a young boy, my attention was always captivated by food. Eating her food, watching her cook, and asking cooking related questions – often nagging her. The kitchen was a place where I enjoyed being in the company of my mother, as my sisters didn’t take any interest in cooking at the time. Did you help your mom in the kitchen growing up? (Keanon laughs). I did what I could. I insisted for my 8th birthday that I wanted to bake my own chocolate cake, just for myself! And she could bake a cake for 4

when my friends came over. Before I obtained my culinary education, I wasn’t sure how my mother was able to bake such awesome cakes – without measuring. It used to boggle my mind. In my early teens, I started taking a more focused approach towards food, assisting with some of the Sunday lunch preparations. Tell us more about your journey as a chef? My journey started in 1988, in the kitchens of the Cape Sun Hotel in Cape Town, back when it was 5-star. After my studies, my first job was at the Victoria & Alfred Hotel in 2002. I spent the bulk of my experience on the 19th floor, of the now Westin Hotel Foreshore, in the 50-seat restaurant known as The Towers Club. Being taught new and classic French techniques from Michelin-trained chef Marcus ReeTaylor was what really fuelled my fire to be a great chef. In 2011, I was chosen as an inflight chef for Etihad Airways. I moved to Abu Dhabi and lived there for nearly 2 years. I cooked for a maximum of 12 guests in first class, aboard the plane as modifications were made to the galley (kitchen) to accommodate the inflight chefs. I returned to SA at the end of 2012, worked in restaurants in and around Cape Town until I eventually started my own business in 2017.

Your passion and skill set has afforded you the opportunity to travel. Where have you been to? And what is the weirdest meal you’ve eaten on your travels? Whilst working as an inflight chef I saw a lot of Europe. I was especially lucky to have my supplementary flight go to Dublin, Ireland. I’ve always wanted to have a proper Irish stew and Guinness in Ireland. So, I’m really stoked that I was able to do so. I enjoyed my travels to Germany a lot: their food and drink culture; Dusseldorf, Frankfurt and Munich Christmas markets in the snow, drinking warm glühwein, and eating warm potato röstis with smoked salmon and mustard cream cheese. Visiting the Chocolate Museum and factory in Düsseldorf is a childhood dream come true.

My least favourite is making my infamous Beetroot & Cumin Labneh cheese – it takes 5 days to press properly. The beetroot puree is like working with an ink cartridge it requires steady hands and diligence.

I’ve been in Australia and they’re very passionate about food and their eating out culture is astounding. My favourite area in the world is Asia, namely Thailand. The freshness and different varieties of ingredients and use of flavour keeps you wanting to eat everything. However, my worst food experience in Asia too. It was in Shanghai, but I won’t go into detail, but I know it wasn’t chicken! If you’re ever in China insist on seafood or whole grilled fish lol.

What is on the menu at Keanon’s Kitchen? There are no set menus. When it comes to my private chef services, each menu is customised to each guest budget and dietary requirements or restrictions. However, it’s different with my new LVD (Lekker Vuil Dite) brand and company – which basically came about when I joined my passion for eating lekke vyl dite with my experience in top cuisine. My new signature LVD dish is called the “Vuil Uil”: a play on a sloppy joe, topped with fries seasoned with a blend of 5 whole spices and 4 ground spices, toasted to release all the essential oils and then blended with course sea salt and white pepper corns. This is then topped with my own easy melt chilli cheese (Chef Germaine’s recipe). All of this creates theatre for my guest as the cheese gets melted and gratinated with the use of a blowtorch right in front of them. Making amazing food is the easy part but giving my guests a unique culinary experience has always been the focus point of my business.

According to Keanon — where is the food capital of the world? And why? Asia, for sure. The traditions, recipes, and food dates back and has influenced almost every other cuisine, or cooking style, in some way. What is your favourite and least favourite meal to prepare? My favourite is my smoored chilli chicken livers served on a fresh roll, preferably a ciabatta, with something acidic to set the balance perfectly.

In 2017, you decided to become an entrepreneur. Did you always want to manage your own kitchen? And what motivated you to finally start Keanon’s Kitchen? I was honestly gatvol having others take credit for my work. I knew my worth and I was never going to rise to my potential and grow whilst in someone else’s shadow. I’m a creative and I need to express myself: food is my medium. I needed to run on my own steam and really push my creativity. The sense of empowerment you obtain when you work for yourself is a feeling unlike any other.

What is a vyl dite according to Chef Keanon? A vyl dite is a dite that is generally saucy, warm, savoury & you can’t help but bury your entire face in it. It MUST be runny or messy and something get dirty! Whether it’s your hands, face, beard, clothes, shoes or all of the above. Also, it must contain either egg or cheese, something fried and chilli or something spicy. What is the best vyl dite? A dite that makes you happy and you don’t mind how dirty you’re getting ’cause it’s so lekke! You officially launched your food trailer at the beginning of March – how exciting! Where and when can people find the Lekker Vuil Dite Food Trailer and what can they expect on the menu? We will start in the southern suburbs and work our way up to the north. We’ve started in Muizenberg Surfers’ Corner and my hometown of Strandfontein. These are the two locations that we are currently trading from.

Trading times are usually from morning till late, and only on weekends, for now. This enables me to still be available for private chef booking or events. Currently on my menu is the “Vuil Uil”. My vegetarian option is “K’s balls”. This is shitake mushroom risotto balls filled with cheddar cheese rolled in panko crumbs then fried to golden brown topped with smoked chilli tomato sauce. And then last, but not least, is my signature buchu infused lemonade. It is a perfectly refreshing balance of healing buchu, freshly juiced lemons and a lemon sugar syrup all shaken in a cocktail shaker. It is prepared in front of the customer and served with freshly sliced lemon and ice. This drink compliments both the 100% halaal meat option and the vegetarian LVD options – and creates a sense of theatre for my guest which aids in the culinary experience.

CAPE TOWN’S BELOVED GREAT GATSBY: a love letter

BY CARIEMA ISAACS

THE R E T S A E EDITION 9

Our heritage cuisine in South Africa is a significant part of the identity of our rainbow nation and in Cape Town it’s no different. The street food or the takeaway food culture is the heartbeat of the Mother City. Among a kaleidoscope of takeaway delicacies to choose from, the Gatsby remains the most iconic! To understand the Cape Town food mentality, you also have to understand that for us, eating alone is never an option. We prefer communal eating, whether it be at our food tables at home or just opening a parcel of takeaway food on the beach, or even in the car with our loved ones. Our love language remains the ritual of breaking bread together and the Gatsby is the epitome of a meal that must be shared. The name itself might have been influenced slightly by the 1925 novel “The Great Gatsby” by American writer F.Scott Fitzgerald, for its depiction of a larger than life variation of the American dream. In the case of the Cape Town Gatsby, larger than life certainly comes to mind when you consider that this bulky sandwich can easily feed between 4 to 6 people, generously. In the very heart of the South Suburbs in Cape town, Mr. Rashaad Pandy, the inventor of the original Gatsby, maintains that the Gatsby was accidentally created by him and was never really even supposed to have been on their menu at Super Fisheries in Athlone. According to Mr. Pandy, “he serendipitously invented the gatsby in the 70s after putting together a few odds and ends comprising of a Portuguese roll, hot chips, polony and atchar to feed a few hungry workers.” He goes on to mention that it seemed to have been a hit and he decided to make a few more sandwiches the following day, left it out for customers to sample and provide their feedback. The name itself was suggested by a friend and longtime customer, who confirmed that this mega sandwich was a “smash, in fact a Gatsby smash!”. Mr. Pandy loved it and the Gatsby as we know it was born! My own food memory about the Cape Town Gatsby started when I was in secondary school, attending Trafalgar High school, situated in Zonnebloem (previously known as District Six). I’d walk from school to the Parade, which was smack in the centre of town, where I had to catch a bus from the city to my home in Mitchell’s Plain. It’s also here, at the 10

Parade where most of the students bought their dite. One of the places that my friends and I would frequent was Quality Foods and they made a pretty mean Gatsby! These days, even when I arrive back home in Cape Town after a 10-hour long flight from Dubai, my first stop is Aneesa’s takeaways located in Wynberg, for my beloved Gatsby. You might ask yourself what makes the Gatsby so iconic? Allow me to break it down into bite size pieces. The essence of a great Gatsby is the combination of fluffy bread, salty and zesty slap chips, cold meats or masala steak and spicy sauce. To elaborate further, individually if you will, the bread cannot be crusty, it has to be soft and fluffy to soak up all the flavours! The chips have to be the traditional slap chips all Capetonians adore, drenched in vinegar and sprinkled with salt. The quality and quantity of the meat are essential! The most common are cold meats like polonies or viennas, or tenderised cuts of beef such as braised steak or masala steak. In terms of quantity, you need a fairly good balance of meat and chips, to bread. No-one likes a Gatsby where you are just chewing your way through bread and can hardly taste the filling. This also brings me to the sauce, which provides added flavour and moisture. The sauce is really down to individual taste but is as crucial as all of the other elements I have mentioned here. The more popular sauces are the spicy, red chilli and peri-peri based tomato sauces. These are just a few of a variety of sauces that one can choose from, including a selection of atchars. Sauce combinations have also evolved since the earlier days and so too have the fillings, from fish, chicken, seafood to the full house, which consists of masala steak, fried eggs and cheese. If you thought there couldn’t possibly be anything else to complete this ensemble, then you’re wrong. The Gatsby is also garnished with crispy iceberg lettuce and slices of ruby, ripe, red tomatoes. Lastly for the important question before your order is finally packaged: “How do you want it sliced?”. Your answer really depends on how many people will be devouring this mega sandwich! The standard response is often “sliced into 4 or 6 pieces” but even an ambitious 8 pieces can be accommodated.

After that 10-hour flight, it’s the food that I know from home, that truly “welcomes me . . . home”. I am also always reminded about how our modest street food in Cape Town still bring us so much joy and fills our hungry tummies with such contentment. If I were ever to be asked about why I love writing about food, my simple answer would be that; the most vivid of our memories remain our food memories. I find my own sense of community and belonging in that. The taste of my heritage lingers on my tongue bite after bite, after bite . . . Here’s to Cape Town street food or vyl dite as us locals refer to it. The same dite that lures us to our favourite takeaway shops, fisheries and cafes, and as we browse the menus above the cash counters of these establishments, one thing’s for sure, we cannot leave without the (great) Gatsby.

JADE RHODE

THE GREAT GATSBY’S TOP 5 OPTIONS

THE MENSE VANNIE KAAP HAVE SPOKEN!

If there’s one thing the Cape is known for (besides its rich history, beaches and Afrikaaps) it’s our signature dite - the gatsby! The filling submarine sandwich - also known as a “gebba” to many Capetonians - was created by Rashaad Pandy, owner of Super Fisheries in Athlone. The gatsby consists of slap chips, salads and just about any meat your stomach desires. If you’re not feeling for meat but still want the gatsby experience, there are also establishments that cater to vegans. The abovementioned contents can either be served on a sub roll or in a roti. Let’s not forget about the delicious sauces (perinaise, tomato sauce, chilli sauce) and spices (Fisherman’s spice anyone?) that need to be added! There are so many options to choose from when ordering a gatsby, as all (more like most) of them are so delicious. I asked a few social media users to choose a few of their favourite gatsby options. Below is a list of the results of the best flavours to choose from when visiting your local gebba restaurant. (These are merely opinions. So, if you don’t agree with the majority, daasie fout ie.

WHICH GATSBY IS BETTER? MASALA STEAK

BRAISED STEAK

CHICKEN

Tikka chicken is also a smash.

73%

MUTTON

CALAMARI GATSBY

FISH

You can’t go wrong with this option, especially when you’re feeling fancy – or it’s pay weekend.

16%

CALAMARI

VIENNA GATSBY

POLONY

VIENNA

MASALA STEAK GATSBY

You can’t go wrong with this lekke classic!

CHICKEN GATSBY

Both are classics, but the vienna is nabbing the victory.

PLAIN CHIPS GATSBY

Perinaise is a definite must on the plain chips!

85%

15%

27%

84%

24%

76%

PLAIN CHIPS

RUSSIAN

56%

44%

Whether it's cut in half, thirds or quarters, the gatsby can always be enjoyed with family and friends . . . and a much-needed bottle of cooldrink to wash it all down. 12

50-YEAR-OLD FAIEEZ ALEXANDER, WHO IS ALSO AFFECTIONATELY KNOWN AS FUZZY, IS A QUALIFIED TOUR GUIDE TURNED KOESISTER CHAMPION. FAIEEZ MANAGED HIS OWN TOUR AND SHUTTLE BUSINESS FOR MORE THAN 19 YEARS. How did Fuzzy’s Koesisters start? It started in May 2020, when my Tour & Shuttle business came to an abrupt halt due to Covid. I then desperately needed to do something to earn an income. It didn’t cover my monthly expenses, but at least I was able to acquire the daily necessities, like bread, milk, etc. What was the experience like of entering - and then winning - the VK World Koesister Day competition? I entered by default to be honest, as I was pushed into it by my son-in-law and a client, who already had of my koesisters. I submitted my entry on Thursday, 3 September just before 4pm (which was cut-off). I received a message the following day to say that I was 1 of 12 finalists and that my koesisters and I needed to be at the competition venue at 9am on Sunday. I had some butterflies and thought, worsecase scenario would be that I got more exposure. I didn’t really believe my koesister could win. The sponsors were completely oppit. Vannie Kaap and KFM, made you feel so welcomed and they believed in this very authentic, historical sweet treat, which if done correctly, can make you even experience nostalgia. You know, when you eat it and it reminds you of your granny, aunt, mother, or the aunty that used to sell it in your street or neighbourhood. When the announcement was made by the previous winner, Aunty Asa, she said, “. . . and the new lady is” and I thought okay, I’m out. Then she mentioned the name of this lad’s business, Fuzzy’s koesisters. I was shocked and told my brother-in-law, as he went with me, “But dai is mos ekke!” I immediately did a jig to the front and was still pleasantly surprised. There were very good koesisters on the day and could have been anyone’s day. I am blessed and thankful to VK & KFM.

Is the recipe to your winning koesister a family recipe? Partly, as I fused my mom’s and another known lady’s recipe. I suppose, it will now become, my family’s recipe. According to Faieez, what makes the perfect koesister? Sjoe, I suppose most importantly, doing it with love. I say this, as one, does one’s best work when you enjoy what you do and ultimately get the results. Secondly, I would say, having the right balance of the spices, sweetness and trying to get it to melt in your mouth. You went from being crowned the Koesister champion and then opened an actual shop! Is this something you’ve always wanted? What has this new journey been like? The opening up of a shop was nowhere close in my thoughts. Koesisters are known to be found mostly on Sundays and in the Cape Flats area. I, however, was thinking about how I can get this product to everyone and at any time. Hence my thought processes were on retail and distribution – a way to make it available daily and countrywide. So that all of SA can experience an authentic Cape Malay koesister. As for me landing up at Makers Landing in the Waterfront, this is through the grace of the Almighty and an angel that has been sent to me. I didn’t have the needed capital and wouldn’t have been able to be based at Makers Landing otherwise. Remember, I started selling koesisters because I didn’t have any money. The people and foodies at Makers Landing are phenomenal and the management team totally awesome, supportive and have the success of each and every tenant at heart. Just like VK & KFM are for local businesses and supporting their local communities. Everything has a start and will probably have an end, but I must admit, I am not at that end yet. Watch this space! Where can people find Fuzzy’s Food? And what else is on offer? Fuzzy’s Foods, along with his delicious koesisters, can be found at Makers Landing, Cruise Terminal, V&A Waterfront. On Sundays, I also sell either Goulash (Steak), Chicken or Beans salomies met yweslaai!

Salwaa Smith’s Sweet Delights My interest in baking started at a young age in the kitchen with my mother, being her assistant, peeling the potatoes. At the same time taking mental notes of recipes and handy tips. You’d think by me spending all the time in the kitchen I’d one day be a brilliant cook but once I got married and left the nest I felt lost in the kitchen I had no clue what I was doing! Cooking was very much my mother’s domain, I was the baker which suited me perfect at the time because my sweet tooth was always pleased! My husband will often recall the first time I cooked a meal and what an inedible disaster it was, I bravely and very confidently told him that morning I was going to cook fish frikkadel. I wish I hadn’t, it turned out burnt, mushy and definitely did not look like the way my mother’s used to. However, that did not put me off cooking, I was determined and dedicated my time to perfect my cooking skills. Inspiring words of praise from my family was what really determined me, my mother inspired me to do better and was always ready to criticise and advise me. My husband bought me Faldela Williams cookbooks and from then onwards everything changed and I can safely say my cooking has changed for the better. The aromas, colours and pure passion to be found in Cape Malay cooking is a form of art all on its own. In 2007, I attended a woman empowering course where I learnt, suffice to say, words CHANGE LIVES. The course taught us that words can move mountains but they can also break spirits. They can also build, support, and yes, EMPOWER. Words have brilliance and the potential power to set free emotions strong enough to overwhelm each and every one of us. Words provoke us, inspire us and motivate, make us fall in love, go to war and save lives. We need to as women, encourage and support each other, after all we can most likely relate to each other. I was always an introvert, still am, to a certain extent. It was only after my first granddaughter was born and with the encouragement of my daughters that I finally started to realise my life-long dream of compiling my own cookbooks. Facebook helped a lot as it put me in touch with “my people”. I’ll be forever grateful to social media and all my followers who have allowed me to be on this journey. 17

SPONGE FLAN Ingredients: (for the flan) 3 large eggs, separated 1 cup sugar 4 tbsp milk, boiled and cooled down 3 tbsp oil 1 cup cake flour 3 tsp baking powder Method: Preheat the oven to 180°C. Whip egg white until stiff, add egg yolk and sugar. Mix until sugar is dissolved. Add the oil to the milk and combine with the eggs mixture. Add the flour and baking powder. Divide into two small greased flan tins or one big flan tin. Bake for 10 minutes at 180°C. Cool slightly in the tin before removing. Leave to cool completely on a wire cooling rack before decorating. Fill with thick home-made custard, whipped cream or caramel. Top with fresh fruit. Serve immediately.

KONFYT Ingredients: 1 Watermelon, (Maketaan watermelon) green rind (skin) and fleshy part removed, leaving the peel 1 kg sugar for every kilogram of peels 2 L water for every kilogram of sugar 20 ml lemon juice for every kilogram of peels Pinch salt 1 small piece bruised ginger per kilogram of peels Slaked Lime, available from pharmacies, 25 ml slaked lime per 5 litres of water Method: Prick the peel on both sides. Cut into squares and weigh to get the mass. Leave the peel in the lime solution for 2 days, rinse thoroughly and leave in fresh water for 2 hours. Drain. Drop the pieces one by one in boiling water and boil until just tender: it should be easy to prick with a blunt match stick. Prepare the syrup from the sugar, water, lemon juice, salt and ginger. Bring to the boil. Place the peel in the boiling syrup and boil rapidly until the pieces are clear and transparent and the syrup is thick. Pack into hot, dry sterilised jars, fill with syrup and seal immediately.

NO-BAKE CHEESCAKE A quick and easy delicious treat to make for your family on the hot days of this summer season. Use creamed smooth plain cottage cheese for best results. Use any flavour jelly of your choice. Ingredients: (for the crust) 1 packet tennis, Marie or digestive biscuits, crushed 100 g melted butter Alternatively, you can also use a thin layer of plain sponge cake for the base instead of biscuits. Ingredients: (for the filling) 1 tub smooth cottage cheese (250g) 1 tub fresh cream (250ml) 1 packet lemon jelly 1 cup hot water Extra packet of jelly of choice for the topping. Method: Mix the crushed tennis biscuits and melted butter. Spread evenly in a medium size pyrex or round loose bottom baking tin. Dissolve jelly in a cup of hot water, leave to cool. Whip the cream into stiff peaks in a mixing bowl. Mix in the cottage cheese and the cooled jelly. Pour over the base and leave to set in the refrigerator until completely firm, about 3-4 hours. Better still leave to set overnight. For the topping: Mix your colour of choice jelly, I used raspberry, with 1 cup of warm water. Leave to cool completely before carefully pouring the jelly over the cheesecake. Return to the refrigerator until the jelly has set completely. Cut into slices and enjoy.

SALWAA’S DOUSISTERS Ingredients: 2 extra large eggs ¾ cup sugar 1/3 cup butter, softened 1 tsp baking powder 4 cups self-raising flour Pinch of salt 1 tsp ginger powder 1 tsp cinnamon powder 1/2 tsp cardamom powder 2 tsp aniseed powder 1/2 tsp dried naartjie / satsuma peel (powder) 1 - 1½ cups milk Oil for frying

I’ve developed this recipe after I ran out of yeast and couldn’t find any in the shops during the week. It’s not quite as soft as the traditional Cape Malay koesisters but very tasteful. My daughters and I came up with the unique name to call them dousisters as it’s a crossover of doughnuts and koesisters. Please have a go at making it and let me know what you think of my NEW creation. Makes about 15.

For the sugar syrup: 1 & 1/2 cups water 1 cup sugar 1 stick cinnamon 2 cardamom pods Method: Cream together the eggs, sugar and butter in a large mixing bowl. Sift the flour, baking powder and spices together. Add the dry ingredients into the bowl with the egg mixture. Make a slight dent in the middle of the flour. Pour in 1 cup of milk first, mix together into a smooth ball. Add the rest of the milk if the mixture is too dry. Using a rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into a rectangle. Cut the rectangle into 1 cm strips. Take 3 strips and plait the dough, cut the plaited dousisters into lengths of 6 cm each. Pinch each end together. Heat about 2 cups of oil in a big pan. Carefully lower the dousisters into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, or until they are an even golden colour and cooked through. For the sugar syrup: Boil all the above ingredients together until the sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Remove the stick cinnamon and cardamom. Remove the dousisters onto kitchen paper to drain the excess oil. Cool slightly before dipping the dousisters into the hot sugar syrup. Sprinkle with desiccated coconut.

SALWAA’S ALMOND / PEANUT BRITTLE Also known as tameletjies this is one of the oldest sweet treats made by the Cape Malays. Tameletjies are hard sweets made from sugar and water boiled together. Tameletjies were often sold from the homes to little children and adults alike. Today these sweets are readily available in most shops. For variation you may use almonds, peanuts or pine nuts. Ingredients: 2 cups brown sugar 1 cup water 125 g butter 2 cups salted peanuts or almonds ½ tsp bicarbonate of soda Method: Bring the sugar and water to a boil in a deep pot. Cook for about 10 minutes or until the sugar water turns sticky. Test by dropping a tiny bit of the sugar water in a small bowl of ice-cold water, if it hardens immediately then you are ready to add the peanuts or almonds. Stir well to combine. Remove from the heat, immediately stir in the butter and bicarbonate of soda. Pour the mixture onto a greased cookie sheet. Using 2 forks, lift and pull the peanut mixture into a rectangle. Allow to cool completely before snapping the brittle into pieces. Store in an airtight container for up to 2 weeks. 21

Muako Maepa Meet Muako Maepa the 16-year-old cooking sensation! Muako has recently published his cookbook, Tell Me What You Eat And I’ll Tell You Who You Are. We interviewed the spirited teen on his cooking skills, managing school and his future aspirations. How old were you when you learnt how to cook – and who taught you? I have been learning to cook my whole life. From an early age – around 7, I have been exposed to the kitchen through aunts and uncles, grandfathers and grandmothers. My entire family has made an immense contribution to how I cook and why I love it so much. When did you realize that cooking was one of your passions? I first realised my passion for food as a young boy. I would consume large quantities of food in comparison to my peers. My cousin always ate the smaller portion of her food, leaving the greater amount for me to enjoy. When did you first decide to write a cookbook and how did your loved ones react when you told them about the idea? I first decided to write my book towards the end of my grade 6 year. Thankfully, my dream did not die, even throughout the times where I did not feel like writing and the project seemed to be going nowhere. I believe the support, guidance and encouragement from friends and family have led to me being able to accomplish all that has been done in the book. You are sixteen, juggling schoolwork and all the other teenage things – and writing a cookbook: how do you manage to find the time to do it all? Juggling sports and schoolwork with the book was no easy task. The support from my friends and family as well as my drive to succeed has helped me rise above these sometimes-mountainous challenges. It’s important to keep a cool head and plan accordingly. What was the writing and publishing process like? I enjoyed the writing process very much but identifying where you can improve from your last 22

draft and knowing when you’re content with what you will be displaying to the world was challenging. The wait was more than worth it as it produced the beautiful product that we have with us today. Your cookbook is divided into three sections: “Home brew food”, “Fast food” and “Chocolaty food”. Do you have a favourite section? The home brew food section resonates with me the most. I’d prepare it for family, and it leaves me salivating. Where do you find your inspiration for the recipes from? I find the inspiration for my recipes from everything in the world around me, from the cultures and backgrounds of my mates at school, to the humble or extravagant meals I have been served by my family. What is your favourite and least favourite meal to cook? And why? My mother always jokingly says that I’m a very predictable eater. At home I absolutely love cooking pasta, especially the Bolognese – it’s simple, yet delicious. There are not many meals I would say I dislike or don’t enjoy, but I do dislike making an Oreo marshmallow tart – solely based on how strenuous and time consuming it is to prepare. Is there a local chef that you admire? I would say David Higgs. I saw him for the first time on MasterChef and since that day I have looked up to him and what he has accomplished. What does the future hold for you? Another cookbook maybe? The whole world is within my reach. Despite how vast the world may seem I am motivated to make a name for myself, even if it doesn’t necessarily mean writing another cookbook. But keep an eye out just in case!

ORDER YOUR COPY FROM: annakem@mweb.co.za / cairistine@gmail.com

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E HANDS YOU N YOU NEED KNOW HOW TOit h t i w ll o r

- Melany Siljeur

A little over a year ago one would think nothing of it to book a spot at your favourite sushi restaurant, sit back and enjoy the sushi made with the salmon life handed them. If you’re anything like me, the convenience of someone else doing the work so I can just sit back and enjoy, is priceless. However, in a world where every second Jack frowns upon social gatherings and excessive spending, there is something to be said for learning to do it yourself. In this DIY-ing world, you’ll realise that learning a new skill is not as daunting, inaccessible or expensive anymore. Take sushi-making for instance, Blowfish Restaurant in Blouberg Cape Town offers a really fun experience. The best part is you can do it with friends or colleagues, it’s perfect for birthday parties, bridal showers or team building! Blowfish’s setting is beautiful, overlooking the Atlantic Ocean (most days with a few colourful kite surfers doing their thing) and a gorgeous view of Table Mountain. Their sushi workshops are two-hours long and each participant receives a kit to make their own sushi right there with the help of a dedicated chef. You’ll get to make and enjoy fan-favourites like Sashimi, Nigiri, Maki rolls and California Rolls. My favourite part is the facilitator of the workshop dropping just enough information so you can sound well-travelled and very cultured in your next awkward lift ride or at the braai with your lovers’ family. For a little extra selling power, make it a “Sushi & Sip” . . . wine not?

To book a slot for you and your team, friends or family contact Blowfish Restaurant or visit their website for more information: Blowfish Restaurant

SUSHI INNIE 3 KAAP Mense vannie Kaap love sushi! So, we’ve put together a list of 6 sushi places in Cape Town to try out. Whether you’re feeling to venture outside (moetie jou mask vegietie!) or ordering in because you don’t have lis to make supper – here’s something on the menu for everyone.

Active Sushi

Active Sushi “Love and Sushi are a lot alike. You can never have too much of either.”

Active Sushi has two locations in the City Centre: in the CBD and Gardens. Here, they take sushi seriously. You can have ‘All you can eat sushi’ for R199,00. There is even a banting option on the menu to suit your lifestyle while enjoying fresh sushi. Active Sushi has 6 signature dishes – be sure to try the Active Bomb, or the fresh salmon tacos. 63 Buitengracht, Cape Town (073 321 177) & 81 Buitenkant, Gardens (071 980 0777)| @activesushi 26

Salushi Salushi recently moved to a new location in Claremont and has been serving bespoke sushi since 2008. Their sushi is now available for call and collect and casual dining from their new home. They have 9 signature dishes including Rainbow Rolls and Bon Bon’s Gift which is fashion sandwich wrapped in salmon and topped with caviar. There are Salushi Specials available, poke bowls, noodles and prawn, cheese and coriander spring rolls. Don’t forget order the Deep Fried Lindt Balls for dessert. 6 Cavendish Street, Claremont | 065 038 2106 |@salushiza

Sushi Box Sushi Box brings together the freshest ingredients and an upmarket dining experience. They pride themselves on sustainable ingredients and on being Cape Town’s premier sushi destination. There are platters on the menu that are perfect for parties and functions, or a stay-at-home Wyn Woensdag. Their flagship store is in Newlands with other branches located on Kloof Street, in De Waterkant, Willowbridge Mall and at Constantia Uitsig’s Heritage Market.

Nuri Sushi Nuri Sushi offers quality sushi at affordable prices. From classic to gourmet sushi – the wide variety on the menu makes sure that there’s something for everyone. There is crunchy, hot, saucy, and not. Their gourmet sushi is a modern twist on the traditional Japanese craftmanship. Be sure to try their signature Volcano for a crunchy explosion of flavours. You could even try Nuri Sushi for breakfast with their Spicy Salmon Bagel. Nuri Sushi has locations in the CBD, Stellenbosch and Sea Point.

sushibox.co.za | @sushiboxsa

J&S Sushi

J&S Sushi is located in Athlone, one of the hubs of dite culture and Cape Malay food. If you’re in the Northern Suburbs, you can now have sushi, a fish parcel, a gatsby – and eat it too. The 5-star sushi is strictly Halaal. From crunch sushi, chow mein and Volcano Fry-Day Platters, your taste buds will thank you! This is a small business with big plans. You can support J&S Sushi by ordering on the Pekkish App – with delivery or collect as an option. 197 Blossom Street, Bridgetown, Athlone | pekkish.co.za/JS_Sushi | @js_sushi

Nuri.co.za | @nurisushifactory

The Sushiary “Where perfection is the catch of the day.” The Sushiary recently celebrated their second birthday and is another great option if you’re located in the Northern Suburbs. There’s the classic California Rolls, Rockshrimp, Edamame Beans, Fried Futo Maki, Wasabi Parcels and Tempura Avocado. With so many more options on offer, The Sushiary has your sushi cravings covered. Remember to add the Asian Fries to your order. Their menu is strictly Halaal and you can sit down or order over WhatsApp. Cnr Belgravia Road & Camberwell Street, Crawford | 067 069 7832| @the_sushiary 27

HOT CROSS BUNS by Gourmet Garage

Ingredients for bun : 560 g sifted flour 15 ml ground mixed spice 5 ml ground cloves 5 ml salt 60 g magarine (soft) 1 packet dry yeast 1 cup sultanas and currents (or 300ml Cake Mixed Fruit) 80 ml sugar 1 egg, lightly beaten 1 cup lukewarm water and milk Ingredients for the cross : 100 ml Self Raising Flour 80 ml Water Method: Sift all the dry ingredients. Add the mixed fruit. Combine the egg and milk mixture. Add slowly to flour mixture. Knead dough on flour surface for 10 minutes until elastic. Place in plastic bowl and cover. Allow to rise double in size. Knead for 2 minutes and divide into 15 pieces. Place on baking tray and leave to rise. Place cross on bun. Beat egg and brush onto bun. Bake at 200 ⁰C for 20-25 minutes.

Our fellow South Africans, it’s still Easter! KAAPSE KONINGKLIP KERRIE by Gourmet Garage

Ingredients: 3 chopped onions 375 ml vinegar 1 kg kingklip Salt and pepper Flour 1 egg 125 ml water 25 ml sugar 25 ml curry powder 5 ml tumeric 25 ml apricot jam Oil Bay leaves Method: Whisk egg and oil together. Spice the fish and roll it in the flour and egg mixture. Fry until golden brown. Sauté onions to golden brown. Add curry powder, turmeric, vinegar, water, sugar, apricot jam, and bay leaves. Bring to boiling point, then reduce heat and let it simmer until onions are soft. Add fish in a bowl, add curry sauce. Refrigerate for 2-3 days.

SPICED FRUIT LOAF

by Salwaa Smith

Ingredients: In a large mixing bowl add the following: 3/4 cup lukewarm milk 2 eggs 3 tbsp of soft butter 1/2 tsp salt 3 tbsp brown sugar 1 tbsp mixed spice 1/2 tsp ground nutmeg 1 tbsp finely grated orange peel

1 tbsp finely grated lemon peel 1/2 cup currants 1/2 cup raisins 3 1/2 cups bread flour 1 packet yeast

Method: Mix ingredients together to form a dough. Knead for about 10 minutes until dough is smooth and elastic. Cover the bowl with plastic wrap and leave to rise until it’s double in size. When it is risen knock down lightly and divide into 10 equal balls. Grease a large loaf tin with butter. Put the balls of dough into the baking tin and leave to rise again for about 30 minutes. Bake in a pre-heated oven at 200°C for about 20 – 25 minutes. For the glaze: Boil together juice of one orange and 3 tbsp of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.

INGELÊDE VIS

by Salwaa Smith

Ingredients: 1kg snoek, yellow tail or any firm fish, cut into large slices Salt and pepper for seasoning 1 cup brown vinegar 1/2 cup water 1/4 cup cooking oil 1/4 cup lemon juice 1/4 cup sugar 3 large onions, sliced

1 lemon, sliced 1 tsp whole peppercorns 1 tsp salt 2 tsp ground coriander / koljana 1 tsp ground cumin / jeera 1/2 tsp turmeric /borrie 1/4 tsp dry ginger 1/4 tsp cayenne pepper 5 bay leaves

Method: Season the fish chunks with salt and pepper and quick fry in a well-oiled pan until opaque in colour. Remove and set aside. Wipe the pan and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly. Arrange the fish chunks and sliced lemon in a pyrex or glass dish and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinate for a day or two before eating. **Serve with crusty buttered bread or my spiced fruit loaf.

TUNA BREYANI Ingredients: 2 cups long grain rice 2-3 tins of tuna 1 cup frozen mixed vegetables 1 cup vegetable oil 3 potatoes 2 large onions, sliced thinly sliced 1 tomato, chopped ¼ cup buttermilk 1 – 2 green chillies, chopped 1 ½ tsp jeera / cumin 3 cloves

by Salwaa Smith

3 allspice 3 cardamoms 2 stick cinnamons 1 tsp salt 2 tbsp butter 2 tsp fish masala 2 tsp garlic, minced 1 tsp salt ½ – 1 tsp chilli powder Juice of 2 lemons 1/2 tsp turmeric / borrie

Method: Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft. Meanwhile, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly. Arrange the tuna with the masala on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice, add 1 cup of hot water. Cover and steam to complete over low to medium heat for about 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

CREAMY MUSSELS IN WHITE WINE SAUCE Ingredients: 2 onions, finely diced 1 green pepper, finely diced 1 fresh chilli, finely diced 4 cloves of garlic, minced 1 tsp ginger, minced 2 cups of chicken stock 2 tbsp thai red curry paste

by Gourmet Garage

2 cups of white wine 1 tin of coconut milk 800 g half shell mussels spring onions, sliced for garnish fresh coriander, chopped 1 tbsp of olive oil Salt Pepper

Method: Sauté onions and peppers in olive oil. Add garlic, chilli and ginger, till caramelised. Add thai red curry paste, cook for 2 minutes. Deglaze by adding white wine. Allow wine to cook out for 10 minutes. Add stock, salt, pepper, mussels. Cook for 10 minutes. Add coconut milk and season with salt and pepper according to taste. Add chopped coriander and finish off with thinly sliced spring onion. Serve warm with ciabatta bread.

SEAFOOD PAELLA

by Salwaa Smith

Ingredients: 1kg seafood mix 2 chicken fillets, cubed 3 large onions, finely sliced Oil for frying 3 cups uncooked paella rice or any other short grain rice Salt and Tabasco sauce to taste Few strands of saffron Fresh chopped parsley for garnishing (optional) Shelled mussels for garnishing

For the marinade: 3 tbsp peri-peri, chilli sauce 2 tsp crushed garlic 3 tsp Paella spice Salt to taste 1 tsp Tabasco sauce Juice of 1 lemon

Method: Combine marinade ingredients in a mixing bowl. Add seafood mix and marinate for about 1 hour. Add the saffron strands into a cup of boiling water. Stir-fry cubes of chicken in a little olive oil and set aside once cooked. Meanwhile, fry onions in hot oil until golden brown, remove and set aside. Transfer seafood and marinade to frying pan, stir-fry for 5 minutes. Meanwhile, boil rice in salted water until tender, about 15 - 20 minutes, drain and rinse using a colander. Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Lastly pour the saffron water over the rice. Garnish with a few shelled mussels. Steam, covered, over medium heat for about 10 - 15 minutes.

Korsies, Krummels & Stories The kitchen has become a central part of lockdown and has probably been witness to lekke dite and many flops. Every kitchen has a story to tell. Remember that time when we were all baking banana bread? Trying out the TikTok wraps and pasta? The pandemic has seen many of us spending more time in the kitchen – to prepare meals for ourselves while we work from home, lunch for the kids while they attend online classes and maybe just to pass time and learn a new skill.

Another great thing that came out of lockdown and kitchens across the country is The Lockdown Recipe Storytelling Book. This special cookbook was compiled by Ingrid Jones and shares many much-loved family recipes from home cooks and kitchens all over South Africa. Stories and memories accompany these curated recipes. What makes you more nostalgic than the smell of freshly baked bread?

Bread

“love, like bread, should be made daily.” - Hajra Cassim “Mamma Nettie het elke dag ten minste vier brode gebak en ons het vele flesse en potte met konfyt altyd op die rakkies agter die gordyntjie gehad.” During lockdown, amidst memes of crazy cat lady and banana bread, I started cooking. At first it was a form of distraction from the heightened uncertainty as we entered Week One. Then, I missed my son who was with his dad during lockdown. The dishes were comfort food, familiar, traditional home-cooked meals. Then, by some magical default, baking entered the fray. My love for cooking was reignited by my maternal grandpa. He was a tall man with a beard, a fez and a hot temper. He was extremely proud of his South Indian roots; he was multilingual, a court interpreter and a butcher. I admit I was somewhat afraid of this towering giant. He had his own granite grinding stone on which wet masala, herbs and chutneys were mixed and whetted. He also had a handmade granite mortar and pestle. His specialisation was Goan fish curry, crab curry and tomato chutney. He also loved cooking exotic food such as tripe, oxtail, stews with dumplings, fish roe curry, bull testicles, crab, sheep lungs, etc. He would sauté garlic, onion and butter and flash-fry his meats, lightly seasoned. He would mix and grind herbs on the day of preparation. In our childhood home was a big, fat Union stove, which was lit at 3 am daily. Bread would be baked in the oven, but the stove was the centre piece for cooking. My grandfather loved fresh produce. He had a fowl run with chickens, hens, ducks and geese. Eggs were collected daily. So, it was no surprise that I started with traditional Indian exotic recipes in my attempt to make a new world during the pandemic. Prawn curry, fish curry, roti, chicken curry, mutton stew with dumplings. Every dish, every recipe a smashing success. Even my baked bread was a great success – until I tried to control my baking with perfectionism in response to the uncertainty in the chaos of Covid-19. My second attempt with bread failed miserably. Spectacularly. It was in the oven for too long and had not had the correct temperature for proof. Plus, I was distracted beyond measure on that day. I was devastated. What had gone wrong? It tasted okay, but looked a hot mess. Then I saw the cooking for what it was. The longing of the familiar, the going back to roots, the acceptance that “love, like bread, should be made daily”, that life sometimes doesn’t “proof” the way I want, and that distractions and the wrong temperature for the day can mean “burned” bread. It reminded me to leave perfection and strive for being human.

Bread

by Willida Peach Life in the parsonage: My mother believed that the whole congregation should be fed. I have never written or followed a recipe in my life. Mamma (Blommetjie) always said, “Follow your instinct and listen to your nose.” So here follows our years-old bread recipe that has brought much joy and delight to many friends and their friends. Ingredients: 2 ½ kg flour 1 ½ packets of dry yeast 1 tbsp salt, or a little less ½ tbsp sugar 1 tbsp margarine and a little extra for your hands 1 litre lukewarm water Method: Sift the flour in a big plastic bowl. Make a hole in the centre of the flour and add the yeast, salt, sugar and margarine together in the centre. Fill the hole with some of the lukewarm water. Mix all the ingredients together. Now, start to knead. Add the rest of the water little by little around the corners of the dough. Knead the dough from the outer corners inward. Don’t add too much water at a time – watch the texture of the dough. You may find that you need more water. Repeat the process and knead the dough until it’s stiff and elastic. Smear your hands with margarine while you knead. Knead the dough until your hands are clean and the dough is firm and starts to make bubbles. Smear margarine over the dough. Ensure that the top is slick and close the bowl with clingwrap. Cover with a blanket so that the bread can rise. Allow it to stand for 2 hours. Smear your hands with margarine and knead the dough again after 2 hours. Take out your bread pans. I spray mine with Spray & Cook. Place the dough in the pans. The dough must fill half of the pan. Take a fork and make 2 rows of holes with each hole at least 3 cm apart. Close the pans with clingwrap and a blanket. Preheat the oven to 180 °C. When the dough has risen, place it in the oven for 30-40 minutes, dependent on the size of the bread pan. When ready, remove from the oven and spread the top with margarine immediately. Remove the bread from the pans and place the pans on top of the bread for 10 minutes. Turn the bread over and place the pans over the bottom of the bread for 5 minutes. Now you can cut the crust and feast on your homemade bread! **HINT: Sometimes I add origanum or other spices to the dough.

Mammie’s Vetkoek by Bernadette Paulse

Sundays, after church, Mammie baked vetkoek. Not just for our family, but for the many students that studied at the teachers’ college in Oudtshoorn. They came straight to our house after church before going back to their hostels for lunch. This was the first welcome-home dish she made when I returned from campus during the holidays. When my new friends from UWC came to visit, I was ashamed of the humble vetkoekie, but those feelings were quickly forgotten when their lips glistened from the vetkoek with just a lick of apricot jam. Our first t wo years in New Zealand were financially difficult, and some days there was no money for bread. It was during those destitute years that Mammie’s vetkoek, with just a lick of jam, became a symbol of comfort. One year I made Mammie’s vetkoek when we were celebrating Maori Matariki and Maori Language Week. The Maori’s call it fried bread, but I used Mammie’s recipe. I taught the children how to knead and we baked the vetkoek for the school’s diverse cultural community. Everyone licked their lips and said “vetkoek” in the various accents. Mammie’s vetkoek is now an annual tradition here at our school in Auckland, New Zealand. Ingredients: 500 g flour 1 sachet (2 t) yeast 1 t sugar 1 T oil 2 cups lukewarm water Method: Mix all the ingredients together and knead until the dough no longer sticks to your hands. Cover with clingwrap and a tea towel or tablecloth. Leave in a warm place until the dough has doubled or tripled in size. Knock it down and break off pieces to roll into rough balls or cut into squares (some people like them big, I like them smaller). Serve with cheese, a lick of jam or curry.

Suikerbrood (Sykebrood) by Randall Fairbairn

My mom’s three-ingredient sugar sponge, also known as suikerbrood, is a rustic cake and eaten in slices like bread. It originates in Somerset West where it is our traditional five-generation family cake. The outer crust is sweetish and the sugar that comes to the surface during baking gives it that smooth glaze, but the inside is not sweet and very palatable. We often had it with sweet tea. Very old fashioned. The secret lies in the beating. I recall my grandmother sitting with a huge ceramic bowl and a wooden spoon, mixing clockwise for a certain amount of time, then anticlockwise and clockwise again, before baking. It’s normally baked in the t wisted-and-t wirled “turban” baking pan. Some of our family elders in Somerset West still have some of those, which are about 150 years old and still in use. Only certain aunts through the generations had the knack of making suikerbrood. The trick lies in getting the proportions of ingredients mathematically 100% correct and, of course, beating air into it. My mom, at 92, is one of the few last old family members who had perfected it, but there are a few members of the younger generation who have become masters at it too. She is still a master baker, pastry maker, confectioner, and soul food chef par excellence. Even the Corningware ceramic rolling pin is from her trousseau (over 60 years old) and has never failed her. Ingredients: 6 eggs sugar flour Method: Weigh your 6 eggs. Your sugar must equal the weight of the eggs 100%. The flour must be exactly half the weight of the sugar. Mix thoroughly to an airy texture, pour in a greased ring pan and bake for about 25 minutes or till golden brown. Turn out of the pan and glaze with a light sugar-water mix.

Ma Hanna’s oven bread (also known as Dicksons) by Joan Kruger Ingredients: 500 g self-raising flour Pinch of salt 30 ml butter ±500 ml buttermilk or clabbered milk (sourmilk) 1 yolk Method: Preheat the oven to 180°C. Smear the baking tray. Sift the self-raising flour and salt together and rub the butter in it. Add the buttermilk or clabbered milk little-by-little. Mix until the dough is pliable, but manageable – it shouldn’t be limp. Pinch off a handful of dough at a time and roll into oval-shaped balls between the palms of your hands. Place them a few centimetres apart on the baking tray. Brush the tops with the yolk and bake for 20 minutes until ready and golden brown. 42

Bread Pudding by Lynnette Johns

Years ago a writing coach asked us to write down our favourite dish. Then he asked who the dish reminded us of. That person was our favourite. My dish was bread pudding. My person – my mamma, Sarah Johns. I was the apple of her eye. Even though I was an introvert. Very shy. A wallflower. Or maybe because I was all of that. She opened her heart to me. I crawled into that space and didn’t want to leave. I was a tomboy and preferred playing with guns and soldiers instead of dolls. I must have been a very strange child. My grandparents and parents let me be. I was born in their house in Bridgetown, Athlone. I loved her for many reasons. She was loud. Drank an amber liquid from her Hart tea pot. And always had sweets on her. I was so young when she died. It’s more than 40 years now, and I think of her often. She loved me so much. According to my mom, Mamma made the best raisin bread. And her liver and onions was delicious. I don’t remember. Ingredients: a few slices of white bread margarine, to spread apricot jam, to spread 2-3 cups of milk 2 eggs sugar ½ t ground cinnamon margarine, to dot Method: Take the white bread slices. Spread with margarine and apricot jam. Cut into triangles and place in an ovenproof dish. Mix the milk, eggs, sugar (if preferred) and cinnamon. Pour over the bread. Let the mixture soak into the bread for a few minutes. Dot the top with margarine. Bake at 180°C for 25 minutes. **HINT: I sprinkle sugar over the top for some crunch. 44

Flower Bread by Surita Riffel

I started baking bread at a very young age. My grandmother was the bread baker of the family and she baked every day. Store-bought bread was not something we grew up with. This is my flower bread . . . All I did was use ordinary bread dough, and roll out as you would roll out biscuit dough, maybe slightly thicker. Ingredients: dough for 1 bread savoury filling of choice: mince, shredded chicken, beef strips or cheese olive oil, for drizzle melted butter, for drizzle Method: Use three sizes cookie cutters (large, medium and small) and cut out the various sizes – about 10 of each, depending on how big you want the bread to be. Fill each disc with a savoury filling of your choice – this particular bread is filled with savoury mince, almost like a chilli con carne, and fresh herbs. You can, however, use a filling of your choice: shredded chicken, left-over beef strips or even just cheese. Start with the big disc first and place a spoonful of filling on one side of the disc and fold the other half over, but don’t seal it. Just press lightly. Pack the folded dough around the outer edge of your pan and finish one row. Repeat with a second row. The two rows in the centre will get the medium-sized discs. End in the middle with the smallest discs. You should have a flower shape. Drizzle with olive oil and butter and bake until done and the flower petals are risen and nicely browned. Serve as a snack with cheeses or alongside your braai.

Jacobs Jam Company is currently the first, and only, level 1 B-BBEE, female, youth-owned jam and sauce manufacturer in the country. Jacobs Jam is also the first business entered into a strategic business development partnership with VK Media. VK Media discovered this extraordinary company online and approached them with the idea of enterprise development. Jacobs Jam, located in the picturesque and fruitful Ceres valley, is managed by a wife-and-husband team: Christynn and Nigel Jacobs. Christynn is the majority owner and CEO of the jam company and is a qualified food technologist. She is described as the heart of the business, having created the special and unique recipes – from scratch in her kitchen while systematically upscaling to a commercial factory. What prompted you to leave behind your corporate careers to start a business from scratch? We decided to leave our corporate careers to build a legacy we can leave behind to our children and the generations thereafter. The reality is when you retire from a corporate job, no matter how high you climbed the ladder, you cannot pass down your position to your children. They must start all over. We believe our ceiling must be our children’s foundation. And why jam specifically? Fruit is the main ingredient in jam making. For the past few years, our careers have been entrenched in the fruit industry. We were both employed by one of the largest fruit businesses in the Southern hemisphere. We’re now able to leverage our knowledge and networks of the industry and value chain. Jam is also delicious and makes our day to day lives even sweeter. What are the range of flavours available? Do you have a favourite? We launched our range with 3 flavours. Apricot and Strawberry which makes up the most popular jam flavours, as well as our unique, first-of-its-kind Pomegranate jam. We’re the first to successfully jam pomegranate. This was a fortuitous accident that happened while we were cooking Apricot jam 46

during the product development stage and we ran out of apricots. So, I looked in the fridge and found pomegranates and decided to give it a go. That accidental moment turned out to be a massive success. Now pomegranate is our favourite and most popular flavour. All our products are Halaal and Kosher certified. Tell us about your packaging? Our packaging is convenient, modern and simplistic. We saw this as a great opportunity to be different and disruptive because jam has always been in the same very old-fashioned tins and glass jars. Our tubs are 100% reusable and recyclable and can be used as your day-to-day “Tupperware bakkies” alternative. When family visits, pack the barakat in the Jacobs Jam tubs because we all have certain family members known for not returning the bakkies! So, Christynn came up with the recipes from scratch, what was that process like? Being employed fulltime and being a mom, I would cook on Saturdays and Sundays. The recipes were developed in our kitchen. The same principles, methods and processes were up scaled in our factory. This means we take a homemade approach to the jams we produce.

What does your day-to-day look like as jam manufacturers? We are always #Jamming. Christynn is in production at the factory with the team and Nigel works from home and takes care of our 22-month-old son, Yugo. The week is planned in advance, with the first part focused and weighing ingredients and batch preparation followed by cooking and filling and the latter part casing and palletising. We also follow a very rigorous cleaning schedule on a daily basis. Working from home is also interesting with Yugo making regular appearances in Zoom meetings and chirping in when we’re on the phone with clients and suppliers. How did the business partnership with VK Media come about? The link-up between Jacobs Jam and VK media was identified on social media. VK made contact with us after seeing some of our Facebook and Instagram posts. We just started talking about our values and the upliftment of our people and youth. The VK guys came out to Ceres one day and we literally broke bread (with jam) around our dining room table and the rest was history. As a start-up we do not have a big marketing budget although we feel it is important that our story is told in a professional manner. VK offered to incubate our company by offering the media services. VK is really paying it forward with this approach and we hope that we will be able to assist new start-ups one day too.

What are the long-term goals for Jacobs Jam? The next South-African Mega Food Group must still be born, and it will be born black. Our ambition is to launch various products with fruit as the common ingredient. We have plans to launch more jam flavours like fig, watermelon, and a diabetic range of jams as well as top secret new flavours which we cannot discuss right now. We’re also planning to launch new products like fruit juices, baby food and fruit snacks making up a complete basket of products for consumers to enjoy. The Jacobs Food Group does have a nice ring to it, doesn’t it? And lastly, and definitely more importantly, where can people buy Jacobs Jam? You can find our full range at most Spar Supermarkets in the Western Cape in the Cape Town metro and Winelands and as far afield as Oudtshoorn, Callitzdorp, Ladismith and of course right here at home in Ceres. We’re also at specialist delis and farm stalls such as Potbelly @Delico in Klapmuts, Perrigreen in Grabouw and Dassiesfontein in Caledon. If you see Jacobs Jam on the shelf please support us by buying our products. It is for our people, by our people. You can follow us on Facebook and Instagram jacobs_ jam_co or Whatsapp 0713510919 or via their website www.jacobs-foods.co.za for store listings and we may even deliver directly to your door.

IN BOOKSTORES ACROSS SA FROM THE 5TH OF APRIL 50

Thai Red Beef Stir-Fry Curry Ingredients: 2 Tbsp (30 ml) peanut, coconut or canola oil 750 g fillet steak, thinly sliced into strips (use 1 tsp [5 ml] tenderiser and massage it into the beef strips) 2 Tbsp (30 ml) garlic and ginger paste ¼ C (60 ml) Thai red curry paste 2 small red onions, quartered 1 medium-size red pepper, seeded and portioned the same size as the onions ½ stalk lemongrass, ground soft and fluffy (this takes just a few seconds in a spice grinder or blender) 2–3 Thai lime leaves 1 medium-size marrow or 4 baby marrows, cubed 1 C (250 ml) sugar snap/snow peas, very roughly chopped 1 small bunch Thai asparagus, cut into 3 cm lengths (optional) 1 tsp (5 ml) fish sauce Juice of 1 lime Salt to taste 1 C (250 ml) coconut cream 1 can (400 ml) coconut milk Sliced red chillies and/or fresh coriander leaves, for garnishing Method: 1. Heat the oil in a wok or large saucepan on medium to high heat. 2. Add the beef and stir-fry for 3 minutes, then remove from the wok and set aside on a plate. 3. Add the garlic, ginger and curry pastes to the wok and stir until the curry paste has rendered and all the ingredients are well incorporated. This takes 3–5 minutes. 4. Add the onions or shallots, red pepper, ground lemongrass and Thai lime leaves. 5. Keep on stirring the ingredients and then add the marrow, peas and asparagus (if using). 6. Add the fish sauce and lime juice and cook for another 1–2 minutes. Season with salt. 7. Return the beef strips to the wok and give this a good stir. Add both the coconut milk and cream, adjust the heat to high and cook for another 3 minutes or until the sauce is lush. 8. Garnish with slices of red chilli and/or coriander leaves and serve with noodles or steamed white jasmine rice.

**TIP: The secret to a good stir-fried curry is the quality and cut of the beef. Most tender beef cuts, such as sirloin, rib-eye, top loin (strip) and tenderloin are ideal. I’ve used thinly sliced fillet steak, dusted lightly with a powdered tenderiser, which assists with the beef absorbing more curry flavour.

Top four local places

MEXIKAAP

The owner of MexiKaap, Zaahir Cassiem, was inspired by the movie called Chef that was released in 2014. While watching it he thought, “how kwai it would be to drive around in a food truck selling food with my brasse?” But for the next four years it was just a fantasy that lived in his head during slow days at work. When the film industry slowed down a bit in 2018, Zaahir started giving serious thought into starting a side hustle. Mountains of anxiety and inexperience aside, the constant nagging from his parents and friends gave him the courage to take a leap of faith. “The question might be: What does a Cape Malay laitie know about Mexican food? Our cuisines are rooted in the same soil. Cilantro? Dhanya. Salsa? Tamatie yweslaai. Nachos? Parper. We use the same flavour base, and most importantly, the aim of both our cultures is to feed a mass of people with cost effective, lekke food.” Their menu includes breakfast options too! With breakfast nachos or tacos, boentjie kerrie burritos and the MexiGatsby: the goal is to seamlessly fuse Mexican and Cape Malay cuisine and show the locals something exotic, but still familiar. Mexikaap has grown exponentially in the last three years so Zaahir must be doing something right! Where and when can you find them? You can find the MexiKaap Food Truck at the Go Drive In: Roadhouse and Drive- In on Victoria Rd, Saltriver. Their truck can be found at various music and food events, but they are available for private events. Trading Hours: Tuesday-Thursday 10:00 – 16:00 Friday and Saturday: 10:00 – 20:30 Sunday: 16:00 – 20:30 @mexikaapft

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Top four local places

SERENDIPITY CREAMERY

“Finding something beautiful, without looking for it.” Serendipity Creamery is the brainchild and passion of two Cape Town sisters looking to bring all things fun, whimsical, and delicious to the culinary scene. They specialise in French artisanal ice-cream which offers a wide variety of innovative, unique flavours with a touch of local flare. Serendipity’s concept is to fuse international favourites and make it their own: New York style Lox Bagel, Belgian Waffles, Baklava Ice-cream and light and fluffy koesisters on Sundays. Their newly launched “Boeber” signature flavours pays homage to the traditional Cape Malay hot drink, complete with flavour profile and texture to match. All ice-creams are handmade by our in-house chefs, using fresh, organic ingredients with no fillers, colourants or preservatives. There are also vegan, sugar-free and dairy-free options and they’re fully Halaal. There is a vintage and enchanting atmosphere at the store creating the perfect setting to discover their creative menu. Where and when can you find them? Store – Shop S03, Belvedere Square, Belvedere Rd, Claremont Trading hours – 8 – 6pm daily @serendipitycreamery_cpt

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Top four local places

SUGARLICIOUS

From trestle table to national brand: Sugarlicious was established as an official retail outlet in December 2016, but the story of owner and founder, Mrs. Zakeeya Hoosen Mitha started in 2011. At the time, Zakeeya was employed as an office administrator in a banking company based in Durban, it was then that she started baking at home as a hobby. Simple fruit cakes and a variety of chocolate cakes soon became a hit amongst her friends and family which evolved to a little side hustle. Her journey with macarons started in 2013. Zakeeya started her business at a trestle table stand at a local Sunday food & craft market based in Umhlanga Rocks. This way she slowly started making a name for herself. While running her small business from home, she completed a master class with international pastry Chef Karim Bourgi in Dubai, and then went on to attend a chocolatier course with The Barry Callebaut Chocolate Academy in Turkey, as well as a Gelato course at the University of Gelato at Carpigiani in Italy. A business that started with just five flavours now, in just six years, they have created more than 30 flavours. Sugarlicious offers a diverse choice of flavours inspired by many cultures, from the Cape koesister, Japanese Wasabi, Indian Burfee to Belguim Lotus Biscoff. Their popular flavours include Bubblegum, Cookies & Cream, Falooda & something called Unicorn Tears (which they emphatically state is made with tears of joy and that no unicorns were harmed in the process. A business that started with just five flavours now, in just six years, they have created more than 30 flavours. Their first retail outlet opened in November 2016. To date, Sugarlicious has opened five retail outlets with stores located in KwaZulu Natal, Gauteng, Free State and most recently in the mother city of Cape Town. Where and when can you find them? 12 Cavendish Street, Cape Town 145 Barry Hertzog Avenue, Johannesburg Pretty Gardens, Bloemfontein 12 Palm Boulevard, Umhlanga 295 Florida Road, Durban @sugarliciousza

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Top four local places

THE GRILLFATHER

A man with a dream, who loved cooking and had a love for mafia movies and a supportive wife with vision and a bit of creativity. This is how THE GRILLFATHER was born. The Grillfather doesn’t need a lengthy introduction as they have become a household name in the Cape Flats and the epitome of “dite is life”. Shane and Tina Swiegelaar’s humble beginnings started in May 2016, in their garage at home in Westridge, Mitchells Plain. Just like Google, Microsoft and Apple. But a few months later, after the aunty down the road complained about all the cars lining the street, they were forced to look for a new location. They found a vacant shop in Westridge Shopping Centre and The Grillfather SA was officially launched. They are the official home of the Tsek Burger and specialize in burgers, steaks, chicken and ribs. Everyone has the usual order and Tina says hers is the Hagon Macon Burger (two juicy 100% beef patties, macon and drizzled with cheesy jalapeno sauce) bossed up with grilled pineapple. Sadly, the founder, Shane Swiegelaar, passed away last year March, but Tina continues his legacy of making big dite, providing great service and creating a lekke vibe. Shane’s motto was, “I won’t sell food I won’t eat...” and this is probably the secret to The Grillfather’s success. Where you can eat like a boss: 135 Albert Road, Woodstock (061 945 3643) Inside the Spar Building on Van Riebeeck Road in Kuilsriver (061 646 7900) Shop 15A Westridge Shopping Center, Simonsig Ave, Westridge, Mitchells Plain (084 319 2573) You can also download The Grillfather App available on Playstore.

Fun fact: our Mitchells Plain store is fully operational during load-shedding. @thegrillfather_sa

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Lazy Sund The

Breakfast with Kamini Kamini Pather is a Durban-born chef, food blogger, and television and radio personality. She won the second season of MasterChef SA in 2013. Kamini is also a SAFTA awardwinning TV host of the food travel series, Girl Eat World on Netflix. She shares her love affair with Sunday breakfast with us! Deliciously easy recipes to make breakfast more decadent. Don’t forget to see her how-to guide on the prefect runny eggs.

nday 57

Banana-Choc Pancakes Serves 4 Ingredients: 1 cup cake flour 2 tsp baking powder 1 tbsp brown sugar 1 large free-range egg 1 cup oat milk (use whatever you have) 2 tbsp melted butter (plus extra to grease the pan) ¼ cup dark chocolate nibs Syrup and banana to serve Method: Mix the dry ingredients together with a whisk. (it’s Sunday so who has time to sift things) Whisk the sugar and the wet ingredients together lightly. Add the wet to the dry and mix. Fold in the chocolate. Heat a pan and grease it with a slick of butter. using an ice cream scoop (to get the same sized pancakes), drop the pancake mixture onto the pan. When you see that the surface is bubbling and the underside is brown, flip and repeat until all the dough is finished. To serve: slice some banana and squeeze on some syrup of your choice.

Dairy-Free Dutch Baby Serves 2 Ingredients: For topping (use own discretion): ½ cup cake flour (minus 1 tbsp of flour. You will replace this with 1 tbsp of coconut) coconut yogurt ½ cup coconut milk berries 2 large free-range eggs icing sugar 2 tbsp coconut sugar pinch salt 1 tbsp desiccated coconut 1 squeeze vanilla extract 2 tbsp coconut oil Method: Heat oven to 220C. In a Nutribullet or hand blender, add in the cake flour, coconut milk, eggs, coconut sugar and salt. Blend to combine. Add in the desiccated coconut and vanilla extract and shake. Allow to rest for 30 minutes. This step is important because the gluten built during the blend needs to rest and the flour needs to hydrate. DO NOT LEAVE THIS STEP OUT. Heat a skillet and add in the coconut oil. Pour the batter into the oil and cook for 5 minutes. Bake in oven for 15 minutes until it has ballooned. To serve: Decorate the yogurt with berries and a sprinkle of icing sugar. I also used some freeze dried blueberry dust.

Ricotta, Blueberry Syrup Crepe Cake Serves 4 (makes 10-12 crepes) Ingredients: (For crepes) For blueberry syrup: 1 cup rice flour ½ cup blueberries 2 large free-range eggs ½ cup brown sugar squeeze vanilla extra ½ cup water pinch salt 1 tbsp lemon juice 3/4 cup oat milk 43 g butter, melted (plus extra to grease the pan) 2 tbsp brown sugar 150 g ricotta Method: Toss all the ingredients (except the Ricotta cheese) into a Nutribullet or whisk with hand whisk. Allow to rest for 30 minutes. Grease a pan on medium-high and pour laden-full of crepe mixture into the pan and swirl. Once the edges of the crepe turn golden, flip for a few seconds, and allow to cool. For blueberry syrup: Add all the ingredients to a small pot on medium. Allow the liquid to reduce by half. To serve: Place one crepe onto a plate and layer with ricotta cheese. Continue until all the crepes have been used up. Drizzle with blueberry syrup and maybe some fresh blueberries. 61

Step-by-step: How to make Perfectly Runny Eggs 1. 2. 3. 4. 5.

Place 2 eggs into tap-cold water. Perch the saucepan of water onto the stove on medium-high heat and bring to a rolling boil. When it starts to boil, move the saucepan off the heat, cover with a lid and put the timer on for 5 minutes. When your alarm goes off (YOU’VE GOT TO USE AN ALARM) fish the eggs out of the hot water and place them in the egg cups With the back of a teaspoon, tap a circle around the top part of each egg and gently chip away at the top shell. Sprinkle some truffle salt into the opening.

PS: Don’t be a savage and let the toast sweat. Once the toast pops out - doneski - rest the pieces of toast against each other, teepee style, before slathering with a generous layer of salted butter.

Amasi Scones With Peach and Rosemary Preserve Serves 10 Ingredients: 250 g brown bread flour, plus extra to shape 80 g brown sugar Big pinch of salt 2½ tsp baking power 115 g salted butter 120ml Amasi (buttermilk will work here too), plus extra to glaze 1 large free-range egg squeeze vanilla extract Method: Heat oven to 200C. In a bowl, mix the flour, sugar, salt and baking power. Set aside. Grate the butter while cold and toss into the dry ingredients. Using the tips of your fingers, rub the butter into the flour. Continue quickly so that the butter does not melt. You will know it’s done when the mixture looks like fine crumbs. Beat the amasi, egg and vanilla extract lightly. Pour into the dry ingredients and mix with a melt spoon until combined. Turn out onto the floured surface and shape with your hands into a round disc about 2cm’s thick. Cut into 10 pieces and arrange on a baking sheet. Place the scones on the baking sheet into the fridge for at least 15 minutes before baking so that they don’t spread too much. Bake for 20-25 minutes. Peach and Rosemary Preserve (Makes a small jar full) Ingredients: 3 whole peaches ¼ cup brown sugar 1 sprig rosemary Pinch of salt 1 cup water Method: Toss all the ingredients into a pot and allow to simmer until the sugar has melted and the water has reduced by 3/4. To serve: whip up some fresh cream (250ml cream, ½ tbsp brown sugar and a squeeze of vanilla extract) and serve with a dollop of cream and some preserve. Easy peasy!

A Cape Malay

Sunday with Cariema Isaacs Cariema Isaacs is a chef, recipe developer, food stylist and writer. Cariema has authored My Cape Malay Kitchen and Spice Odyssey. Her third cookbook Curried will be available on shelves later this month. Cariema may live in Dubai now, but her heart and food memories are rooted in Cape Town’s dite culture. Here she shares her fondest Sunday food memories with us!

Koesisters Ingredients: For frying: For the koesisters 2 cups (500 ml) oil for deep-frying 3 cups (750 ml) milk Medium-sized pot or a wok 60 g butter 1 chopstick to flip the koesisters 2 eggs ½ cup (125 ml) sugar For the sugar syrup: 6 cups (6 x 250 ml) cake flour 2 cups (500 ml) sugar 1 tsp (5 ml) baking powder 2 cups (500 ml) water ½ tsp (2.5 ml) salt 1 cup (250 ml) desiccated coconut for sprinkling 1 x 10 g packet instant yeast 1 tbs (15 ml) dried, ground naartjie / clementine peel 1 tbsp (15 ml) ground cinnamon 2 tsp (10 ml) ground ginger ½ tbsp (7.5 ml) ground cardamom 4 tsp (20 ml) whole aniseed seeds 1 cup (250 ml) self-raising flour for dusting the surface and keeping hands dry, which assists with shaping the oblong balls Method: Preparing the koesisters 1. In a jug, warm the milk and butter together and set aside. 2. Sift the cake flour, baking powder and salt into a large mixing bowl and add the yeast and all the spices. 3. In a mixer, beat the eggs and sugar together until the sugar has dissolved. 4. Add the dry ingredients to the eggs and sugar mixture, along with the warmed milk and butter. 5. Use a hook attachment and mix the batter on a slow and low speed until it forms a soft and sticky dough. 6. Transfer the dough into a large bowl that has been greased with oil or butter. Cover with a kitchen towel and allow the dough to rise and double in size in a warm area in your kitchen/home. 7. Once the dough has risen, moisten your hands with oil and coat the working surface and your hands with the self-raising flour. 8. Using your hands, take small portions of the dough and shape into golf-ball sized, oval-shaped balls. 9. Stretch the oval shaped-balls gently until it is 5–6 cm long and 3 cm wide and place on a well-floured surface. Allow to rest for about 30 minutes where they will puff up before frying. Frying the koesisters 1. Avoid overcrowding when frying the koesisters because they need space in between to accommodate further rising when they come into contact with the warm oil. 2. Gently place the koesisters one by one into the warm oil and deep-fry for about 3 minutes on each side. 3. Remove the fried koesisters with a slotted spoon and allow to rest on a paper towel. Preparing the sugar syrup 1. Place the sugar and 1 C (250 ml) of the water in a medium-sized pot and cook over a high heat until the sugar starts dissolving. 2. Turn the heat down to a medium setting and stir until the sugar syrup becomes slightly sticky. Gradually add the remaining 1 C (250 ml) water to stop the sugar from crystallising. 3. Place the koesisters in the syrup for 2-3 minutes, ensuring that they are well coated. Remove with a fork. 4. Give the koesisters a generous dusting with coconut and serve hot.

“If I was to choose a ‘something sweet’ that signifies my Bo-Kaap heritage, it has to be a traditional Cape Malay koesister. I remember many a Sunday morning, getting up early to go and buy koesisters in Schotcheskloof, Bo-Kaap. There I was, along with so many other boys and girls, walking with our empty bowls that would soon be filled with the most deliciously warm and fragrant koesisters. The Aunties who made the koesisters made them with love! You could just taste it in every bite. The aromas that linger in the kitchen when these little doughy wonders are frying will transport anyone back to a time where our Sunday mornings began with love and comfort, in the form of a warm, coconut-covered koesister and a refreshing cup of tea.” - Cooking for my father in My Cape Malay Kitchen by Cariema Isaacs, published by Struik lifestyle, an imprint of Penguin Random House South Africa 67

The dough used for these doughnuts are the same dough I use to make traditional Cape Malay Koesisters, omitting the aromatics and replacing it with an infusion of vanilla! It’s light and airy, and of course anything glammed up with whipped cream can certainly not be bad for you! It’s traditionally served in our home during Ramadaan, after long hours of fasting when you need a bit of sweet indulgence.

Cape Malay Cream Doughnuts Ingredients: (for the doughnuts ) For frying: 3 cups (750 ml) milk 2 cups (500 ml) oil for deep-frying 60 g butter Medium-sized pot or a wok 2 eggs 1 chopstick to flip the doughnuts ½ cup (125 ml) sugar 1 Tbsp (15 ml) vanilla essence For the sugar syrup 6 cups (6 x 250 ml) cake flour 2 cups (500 ml) sugar 1 tsp (5 ml) baking powder 2 cups (500 ml) water ½ tsp (2.5 ml) salt 1 cup (250 ml) desiccated coconut for sprinkling 1 x 10 g packet instant yeast 1 cup (250 ml) self-raising flour for dusting the surface and keeping hands dry, which assists with shaping the oblong balls Method: Preparing the doughnuts 1. In a jug, warm the milk and butter together and set aside. 2. Sift the cake flour, baking powder and salt into a large mixing bowl and add the yeast. 3. In a mixer, beat the eggs and sugar together until the sugar has dissolved. 4. Add the vanilla essence and dry ingredients to the eggs and sugar mixture, along with the warmed milk and butter. 5. Use a hook attachment and mix the batter on a slow and low speed until it forms a soft and sticky dough. 6. Transfer the dough into a large bowl that has been greased with oil or butter. Cover with a kitchen towel and allow the dough to rise and double in size in a warm area in your kitchen/home. 7. Once the dough has risen, moisten your hands with oil and coat the working surface and your hands with the self-raising flour. 8. Using your hands, take small portions of the dough and shape into golf-ball sized, oval-shaped balls. 9. Stretch the oval shaped-balls gently until it is 5–6 cm long and 3 cm wide and place on a well-floured surface. Allow to rest for about 30 minutes where they will puff up before frying. Frying the doughnuts 1. Avoid overcrowding when frying the doughnuts because they need space in between to accommodate further rising when they come into contact with the warm oil. 2. Gently place the doughnuts one by one into the warm oil and deep-fry for about 3 minutes on each side. 3. Remove the fried doughnuts with a slotted spoon and allow to rest on a paper towel. Preparing the sugar syrup 1. Place the sugar and 1 C (250 ml) of the water in a medium-sized pot and cook over a high heat until the sugar starts dissolving. 2. Turn the heat down to a medium setting and stir until the sugar syrup becomes slightly sticky. Gradually add the remaining 1 C (250 ml) water to stop the sugar from crystallising. 3. Place the doughnuts in the syrup for 2-3 minutes, ensuring that they are well coated. Remove with a fork. 4. Allow to rest for about 2 minutes, then make a slit lengthwise in the doughnut, being careful not to cut it right through. 5. Fill the inside of the doughnut with jam or caramel and top with chilled, whipped cream.

Twisties Ingredients: (For the twisties) 3 cups (750 ml) all-purpose / plain / cake flour 1 cup (250 ml) self-raising flour ¼ cup (60 ml) powdered milk or a tea or coffee creamer ¼ tsp (1.25 ml) salt ½ tsp (2.5 ml) bicarbonate of soda 60 g butter 1 cup (250 ml) milk 1/3 cup (80 ml) water 1 egg 1/3 cup (80 ml) castor sugar ¼ cup (60 ml) sunflower or canola oil ½ tbsp vanilla essence Packet of yeast

For frying: 2 cups (500 ml) oil for deep-frying Medium-sized pot or a wok 1 chopstick to flip the twisties For the sugar syrup: 2 cups (500 ml) sugar 2 cups (500 ml) water 1 cup (250 ml) desiccated coconut for sprinkling

Method: Preparing the twisties 1. Sift the flour, powdered milk, salt and bicarbonate of soda in a bowl and set aside. 2. Warm the butter, milk and water on the stove top or in the microwave and set aside. 3. In a bowl of an electric mixer, add the egg and sugar and beat until creamy or until the sugar has dissolved. 4. Add the oil and vanilla essence to the egg and sugar mixture and blend until all the ingredients have been incorporated. 5. Add the dry ingredients, including the yeast, along with the warm liquids and blend this on a slow speed, until the soft dough is formed. 6. Use a separate bowl and lightly wipe the inside with oil and transfer the dough. 7. Allow to rest for about an hour or even two, or until the dough has generously doubled in size. 8. The dough can be shaped into twists or little round balls or slice them into squares. I’ve rolled out dough into a log and cut it into smaller pieces where the ends are joined and twisted. Frying the twisties 1. Avoid overcrowding when frying the twisties because they need space in between to accommodate further rising when they come into contact with the warm oil. 2. Gently place the twisties one by one into the warm oil and deep-fry for about 1 – 2 minutes on each side or until golden. 3. Remove the fried twisties with a slotted spoon and allow to rest on a paper towel. Preparing the sugar syrup 1. Place the sugar and 1 C (250 ml) of the water in a medium-sized pot and cook over a high heat until the sugar starts dissolving. 2. Turn the heat down to a medium setting and stir until the sugar syrup becomes slightly sticky. Gradually add the remaining 1 C (250 ml) water to stop the sugar from crystallising. 3. Dunk the twisties in the syrup, flip them over and immediately remove from the syrup. 4. Give the twisties a generous dusting with coconut and serve hot.

Bollas Ingredients: (For the bollas) For frying: 2 eggs 2 cups (500 ml) oil for deep-frying ¾ cup (175 ml) castor sugar Medium-sized pot or a wok 1 tsp (5 ml) vanilla essence 1 chopstick to flip the bollas ¾ cup (175 ml) canola or sunflower oil 4 cups (250 ml x 4) cake flour For the sugar syrup 4 tsp (20 ml) baking powder 2 cups (500 ml) sugar 2 cups (500 ml) buttermilk or plain yoghurt 2 cups (500 ml) water 1 cup (250 ml) desiccated coconut for sprinkling Method: Preparing the bollas 1. In a bowl of an electric mixer, add the eggs and sugar and beat until light and fluffy. 2. Add the vanilla essence and oil to the eggs and sugar mixture and beat until creamy and fluffy. 4. In a separate bowl, sift the flour and baking powder twice, this adds to the fluffy and light texture and set aside. 5. Add the butter milk to the wet ingredients and give this a good mix. 6. Add the flour to the wet ingredients and blend to ensure that all the ingredients are combined to form a smooth and fluffy batter. 7. Allow the batter to rest for at least 30 minutes before frying. Frying the bollas 1. Place spoonfuls of the mixture in warm oil and fry until golden brown. **Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil. 2. Remove the fried bollas with a slotted spoon and allow to rest on a paper towel. Preparing the sugar syrup 1. Place the sugar and 1 C (250 ml) of the water in a medium-sized pot and cook over a high heat until the sugar starts dissolving. 2. Turn the heat down to a medium setting and stir until the sugar syrup becomes slightly sticky. Gradually add the remaining 1 C (250 ml) water to stop the sugar from crystallising. 3. Place the bollas in the syrup for 1 to 2 minutes, ensuring that they are well coated. Remove with a fork. 4. Give the bollas a generous dusting with coconut and serve hot.

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Contact: vernon@vanniekaap.com