Traditional South African Recipes Grandma S Recipes

Author: Mabel Dawn Van Niekerk
Publisher: Mabel Dawn Van Niekerk
ISBN:
Size: 19.90 MB
Format: PDF
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Traditional South African Recipes Grandma S Recipes from the Author: Mabel Dawn Van Niekerk. South Africans love their tradional food and love to try out new recipes as well. As a tribute to their beautiful sunny climate a lot of their entertaining is done outdoors. The traditional “Braai” – a barbeque – is the South Africans favorite way of entertaining. Any excuse is good enough to invite friends and family over for a “braai” served with fresh vegetable salads and either pot-bread or "vetkoek". Your family will enjoy the variety of tasty dishes you will be able to add to the family menus. "Melktert", "Koeksisters" and Grandma's saucy lemon pudding are easy to make.

The Classic South African Cookbook

Author: Melinda Roodt
Publisher: Random House Struik
ISBN: 1432308351
Size: 67.37 MB
Format: PDF, ePub, Mobi
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The Classic South African Cookbook from the Author: Melinda Roodt. The Classic South African Cookbook is exactly that – classic home cooking for South Africans the way we eat now. In line with our country’s diverse cultures, which often blend more harmoniously in the kitchen, this book is a kaleidoscope of our modern lifestyle with influences from grandma’s kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites. The more than 180 recipes have been refined to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained – a real boon to those of you just setting out on your culinary journeys. Best of all, every recipes is accompanied by a full-colour photograph.

Mother Daughter Jewish Cooking

Author: Evelyn Rose
Publisher: Robson Books Limited
ISBN: 9781861053831
Size: 50.95 MB
Format: PDF, ePub, Docs
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Mother Daughter Jewish Cooking from the Author: Evelyn Rose. "In this book we are seeking the best of both worlds--the remembrance of tastes past and the thrill of the new. What matters in this updating of the classics and the culling of new ideas from communities around us is that we adapt and integrate them in the spirit of Jewish history, making them our own as our ancestors have always done. In doing so we continue a tradition that began more than five thousand years ago."--from the Introduction Two generations of Jewish women, mother and daughter, have come together to create this wonderful collection of recipes for cooks young and old. The mother, Evelyn Rose, offers traditional Jewish recipes, just the way your mother and grandmother used to make them. For more contemporary, bolder, and lighter tastes, her daughter, Judi, offers updated and all-new dishes. For example, the chapters on soups, starters, and salads include a recipe for traditional Chopped Liver (though it's made with less fat), as well as Chicken Liver Pate with Pears and a Citrus and Red Currant Sauce, a totally contemporary hors d'oeuvre made with a fruit citrus-scented sauce. Try the beautiful, ruby-colored Traditional Beet Borscht for that old-world taste, or you might enjoy the satisfying and sophisticated Cream of Watercress Soup with a Toasted Walnut Garnish, which can be served hot or chilled. For the Kosher home, there are plenty of recipes for dairy meals, such as a traditional Onion Tarte from Alsace, or the exquisite and aromatic Provencal Sun-dried Tomato, Olive, and Basil Tarte. Many of the pasta dishes can be adapted to dairy or meat meals, such as Auntie Mary's Savory Noodles and Noodles in Sesame Sauce, Hong Kong Style, both of which can be prepared with chicken or vegetable stock. There's a bounty of meat recipes as well, from universal Eastern European favorites like Beef-Filled Cabbage Leaves in a Sweet-and-Sour Sauce to South African Curried Beef Gratin, a spiced and slightly sweet example of how much fun you can have with Kosher cooking. Succulent Roast Chicken with a Lemon and Herb Stuffing is comfort food at its best, and Chicken and Mushroom Puff is a delicious way to use up leftover chicken and gravy, or even leftover Thanksgiving turkey. If it sounds like there are too many delicious recipes to choose from, Judi and Evelyn have included menus for every holiday -- Passover, Rosh Hashanah, Sukkot, Hanukkah, and more. For each Jewish holiday, there is a discussion of the traditions and their cultural significance, such as why, during Purim, we eat all kinds of baked and fried sweet things using chickpeas, poppy or sesame seeds (to represent golden coins), and triangular pastries (Haman's pockets). Finish your meal with desserts like Armenian Apricot Mousse with Pistachios, Auntie Annie's Cinnamon Balls, or Great Grandma's Feather-Light Lemon Cookies, and start creating a few traditions of your own. Cooking is as much about family and friends as it is about good food, and that's just the spirit conveyed here. Whether you've been trying to remember the recipe for a favorite dish from your childhood or you want to keep a Kosher kitchen but are looking for some exciting new flavors, this is the book for you. Jewish people of all ages are returning to their roots and craving the long-lost recipes of generations past. What Jewish person doesn't remember his or her grandmother's special recipe for matzoh ball soup or his or her aunt's recipe for brisket, and want to share those comforting recipes with the family? And what Jewish cook wouldn't want to expand their repertoire with some fresher, lighter, more contemporary versions of their favorite family recipes? Mother and Daughter Jewish Cooking offers recipes that embrace traditional Jewish cooking as well as innovations and world cuisines. Evelyn Rose, the mother, relates classic Jewish recipes, prepared the old-fashioned way and perfect for holidays and special occasions or those sentimental moods. Feeling more adventuro

Grandbaby Cakes

Author: Jocelyn Delk Adams
Publisher: Agate Publishing
ISBN: 1572847603
Size: 29.95 MB
Format: PDF
View: 1349
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Grandbaby Cakes from the Author: Jocelyn Delk Adams. Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family’s generations-old love of baking. As a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama’s recipes became the fabric of their family heritage. Grandbaby Cakes is Adams’s love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes. Grandbaby Cakes pairs charming stories of Big Mama’s kitchen with recipes ranging from classic standbys to exciting adventures—helpfully marked by degree of difficulty—that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama’s gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and "baby" cakes (cupcakes and cakelettes), Grandbaby Cakes delivers fun, hip recipes perfect for any celebration. Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they’ll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it’s for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.

Southern Plate

Author: Christy Jordan
Publisher: Harper Collins
ISBN: 0062009745
Size: 39.21 MB
Format: PDF, ePub, Mobi
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Southern Plate from the Author: Christy Jordan. “The recipes in Southern Plate made my mouth water!...This wonderful cookbook made me feel like I was reading something of my own.” —Paula Deen, author of Paula Deen’s Savannah Style “I’ve been testing these recipes in my own kitchen and every single one turns out to be better than anything my grandmother ever made.” —Dorothea Benton Frank, author of Return to Sullivans Island and Lowcountry Summer Christy Jordan, the creator of SouthernPlate.com, serves up a collection of delicious recipes for “classic comfort foods that makes everyone feel like family.” Featuring scrumptious dishes passed down for generations through Jordan’s family, Southern Plate highlights the very best in southern cooking—for fans of Paula Deen and Ree Drummond’s The Pioneer Woman Cooks.

Classic German Baking

Author: Luisa Weiss
Publisher: Ten Speed Press
ISBN: 1607748266
Size: 55.70 MB
Format: PDF, Docs
View: 6048
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Classic German Baking from the Author: Luisa Weiss. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

Vegan Soul Kitchen

Author: Bryant Terry
Publisher: Hachette UK
ISBN: 0786745037
Size: 31.63 MB
Format: PDF, ePub, Mobi
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Vegan Soul Kitchen from the Author: Bryant Terry. The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

Like Grandma Used To Make

Author: Rebecca Sullivan
Publisher: Plum
ISBN: 1743512090
Size: 47.12 MB
Format: PDF, Kindle
View: 5903
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Like Grandma Used To Make from the Author: Rebecca Sullivan. This is a specially formatted fixed layout ebook that retains the look and feel of the print book. Rebecca Sullivan's beloved great-grandmother, Lilly, was an award-winning cake-baker, famous for her Victoria sponge. When Lilly passed away, Rebecca realised the wealth of knowledge that had gone with her, and made it her mission to collect and preserve as many recipes and stories as she could, from all the grannies, nonnas and yiayias willing to share their wisdom with her. In this book, she shares more than 100 recipes for good old-fashioned cooking and practical home crafts, all beautifully photographed and with a contemporary spin. Crammed with useful tips and tricks, Like Grandma Used to Make is a wonderful gift and a manual for anyone wanting to reconnect with the simplicity and goodness of days gone by.

Mr Singh S Fabulous Fiery Cookbook

Author: Mr. Singh's
Publisher: Pavilion Books
ISBN: 1911216791
Size: 10.91 MB
Format: PDF, Kindle
View: 2088
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Mr Singh S Fabulous Fiery Cookbook from the Author: Mr. Singh's. “We are on an epic quest to bring people closer together through the amazing influence of fantastic food, family affection, friendly laughter and love.” Mr Singh’s Sauces The Singh family welcomes you into their kitchen to share with you their favourite family recipes. Learn how to make Paneer with Granny Singh, Sweet and Sticky Chilli Chicken with Mr. Singh himself or Mamma Singh’s take on the British classic fish and chips, Cod with Punjabi Pesto. You will even be let in on the secrets of how to make some of Mr. Singh’s exciting and versatile chilli sauces yourself. Whether it is as a part of your evening meal after a long day at work, a show stopping meal for a group of friends or a family meal to be enjoyed around the dinner table, Mr. Singh’s philosophy is to make fiery and fabulous food that can be there for all of these special moments in life. From mild to hot, breakfast to dinner, this book contains a wide range of mouth-watering meals and snacks for family and friends to enjoy together. Mr. Singh’s business started in a garden shed in 1985, using Popa Singh’s secret recipe chilli sauce (still a secret!), and has grown to supply the likes of Harvey Nichols, Selfridges, Ocado, Tesco, Sainsbury’s, over 450 independent retailers, and export to New York, South Africa and Ireland. Popa Singh, along with his wife, 3 grown sons and 2 daughters-in-law, create all their own natural chilli sauces and cooking pastes, drawing on their English, Kenyan and Indian heritage. They have hosted pop-up restaurants; appear at national food shows, including the BBC Good Food Show and their products help support the Help for Heroes charity.

Soul Food

Author: Sheila Ferguson
Publisher: Grove Press
ISBN: 9780802132833
Size: 44.10 MB
Format: PDF, Mobi
View: 6106
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Soul Food from the Author: Sheila Ferguson. ?Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-?nuf kinda down-home cookin' that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety?ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes such as sweet potato biscuits, grits soufflé, and wild fox grape wine?soul food is a truly American cuisine, originated in the deep South by slaves and later shaped and expanded by the rich diversity of African-American culture. In a book brimming with humor and vibrant personality, Sheila Ferguson presents 200 mouth-watering recipes, many of them part of her own family heritage. She explains the blend of African, Cajun, Creole, and other influences?such as gumbo and jambalaya?behind their enticing flavors, describing the meals of the slave quarters and elegant plantation houses and, along the way, passing on family anecdotes and kitchen secrets handed down from generation to generation. Some recipes, such as cornmeal griddlecakes, pigs' feet, smothered okra and tomatoes, or brown suga' pound cake, are old-fashioned country favorites. Others, such as sautéed scallops, vegetables seasoned with smoked turkey, and roast pheasant with wild rice stuffin', are well suited to today's more sophisticated palates. All are clearly explained, with an emphasis on the important details of preparation and ways to vary recipes to your own tastes. Through them you learn to use all of your senses in the style of the great soul food chefs, working by touch, taste, sight, smell, and even sound. But this is much more than a collection of recipes. Each dish is introduced by a brief narrative, written in Sheila Ferguson's distinctive, eloquent cadence. And the book is prefaced by a glossary and general introduction that explains how the cuisine we know today evolved. Old family photographs and a series of stunning, set-piece color shots lovingly evoke the spirit of soul food and illustrate fifty of the book's delicious dishes. This classic cookbook, embracing one of America's richest regional cuisines, provides a rare combination of exciting, appetizing recipes and compelling reading to delight the soul of cooks and food-lovers everywhere.