Posts Tagged ‘South Arican Food’
Bobotie – a fine dish of Lentils
Friday, September 10th, 2010
This is a vegetarian version of Bobotie and though it really does not resemble bobotie at all, it’s a fine dish of lentils!
Difficulty – easy
Preparation time – 15 minutes
Cooking time – 90 - 110 minutes.
Serves 6
You'll need:
250g green lentils, sunflower oil, 2 medium onions, 2 fat cloves garlic, 2 carrots, 2 sticks celery, 1 ½ Tbs mild and spicy curry powder, ½ t mild garam masala, 3 bay leaves, 1 stick cinnamon, 1250ml water, 4 Tbs NoMu Vegetable Stock, sea salt and freshly milled black pepper. For the topping: 100g roasted plain cashews, 250ml milk, 1 whole egg, ½ tsp turmeric.
Method: Have ready a butter greased square
Waterblommetjie & green garlic Bredie
Friday, July 30th, 2010
This recipe is a great tradition in the Cape where waterblommetjies, also know as wateruintjies, fill the ponds and dams in the Western Cape with pretty white snowdroplike, strongly scented flowers.
Louis Leipoldt, in his book on Cape Cookery, refers to them in English as Water Hawthorn and Myrna Robins, well known South Africa cook book writer, calls them Water Hyacinth.
It is important that the flowers be just opening with the calyces still bright green. To prepare them, remove any of the black centres of the flowers. They need to be soaked in lots of salted water and then rinsed through well in a couple of basins of
