Copper’s glow seduces cooks …

But if your copperware, which you proudly display, doesn't glow it can be a sorry sight and make you feel a bit embarrassed when you look at it. You've spent a lot of time in your kitchen this past year (2020 and a bit of 2021 - we won't go into detail, again, why) looking … Continue reading Copper’s glow seduces cooks …

It’s been a while …

Despite my earnest resolution to be more diligent with my blog, almost 4 months have slipped by in the twinkling of an eye. Do I have any excuses? Not really, or wait, maybe I can blame it on the virus. After all, it is an acceptable excuse, no? Let's see ... I had wi-fiI had … Continue reading It’s been a while …

Family Gatherings Past and Present – and it is all about the food, well, mostly!

"Do you know how to cook?" Ma asked Rev Stuart. He had brought supplies : beans, flour, salt, tea and salt pork. "The meat is easy. Cut slices, parboil, roll in flour and fry..." "Would you mind writing it down?" said Rev Stuart. "How much flour, and how much milk?" "Goodness" said Ma. "I never … Continue reading Family Gatherings Past and Present – and it is all about the food, well, mostly!

Be more diligent and Valentine musings

“It is a beautiful ring,” Laura said.“I would say the hand,” Almanzo replied. ❤ I saw a charge on my bank statement which I couldn't explain and I was ready for a fight ... that is, until I checked the settings of my blog and there it was... auto-renewal was turned on and I got charged … Continue reading Be more diligent and Valentine musings

Tomato Bredie (Recipe : Cass Abrahams)

Ingredients :2 large onions, sliced2ml (1/2 tsp) peppercorns 2ml (1/2 tsp) ground cloves 125ml (1/2 cup) water 25ml (2 tbsp) vegetable oil 2 sticks cinnamon 1kg (2 1/4 lb) lamb (or beef or chicken) 3cm-piece fresh root ginger, finely chopped  1kg (2 1/4 lb) very ripe tomatoes, chopped 6 medium potatoes, peeled and halved salt, pepper and sugar to taste chopped parsley for … Continue reading Tomato Bredie (Recipe : Cass Abrahams)

Bredie = Stew = Comfort Food

“Bredies are a combination of meat and vegetables so intimately stewed that the flesh is thoroughly impregnated with the vegetable flavor while the vegetables have benefited from the meat fluids … neither dominates but both combine to make a delectable whole that is a triumph of cooperative achievement…” Thus writes C Louis Leipoldt (1880 to … Continue reading Bredie = Stew = Comfort Food

Mosbolletjies or Must Buns and Rusks

Ingredients :4 lb All Purpose flour (2 kg)1/2 lb Butter (250 g)1 lb Sugar (500 g)1/4 oz aniseed (7 g)1 Pint must (600 ml)1 Pint warm milk (600 ml)1 Tbs salt (or less according to taste)To make the raisin must :Mince 1 oz (30 g) raisins finely and put them in a preserve jar with … Continue reading Mosbolletjies or Must Buns and Rusks

Must Buns or Mosbolletjies or “Poor Man’s Brioche”…

Baking mosbolletjies has been on my bucket list for years. I kept putting it off because it takes a long time (mine took 7 days from start to finish), it involves fermented grape juice as raising agent, lots of kneading, etc. But it is as if I am driven to work my way though my … Continue reading Must Buns or Mosbolletjies or “Poor Man’s Brioche”…

Cheese Puff Pies

AROUND the world, the idea of what makes a pie great is oft disputed. By and large, the average South African and UK pie is of the savory variety. In America however, the pie is mostly known as a dessert, apple pie being the most famous. I never knew such a variety of fruit pies … Continue reading Cheese Puff Pies

Grape Must, a must for must jam …

I mentioned before that as a child I lived for a while on a wine / stud farm in the Boland area of South Africa and some of my lasting memories are sitting beside the fire outside  on a Friday night, learning new songs from the farm workers’ children and listening to the jokes and … Continue reading Grape Must, a must for must jam …