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My Cape Malay Kitchen

My Cape Malay Kitchen

My Cape Malay Kitchen is about flavourful South African food, richly spiced curries, indulgent cakes and decadent desserts.
Isaacs, Cariema
21063
978-1-4323-0565-9
new

In stock

€ 17.95
Incl. 7% tax, excl. shipping

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Title: My Cape Malay Kitchen
Author: Cariema Isaacs
Publisher: Penguin Random House South Africa (Struik Lifestyle)
Cape Town, South Africa 2016
ISBN 9781432305659 / ISBN 978-1-4323-0565-9
Softcover, 19 x 24 cm, 208 pages, 100 photographs and illustrations

Description:

It was in her grandmother's kitchen that Cariema Isaacs discovered ingredients such as garlic, ginger, cinnamon and cloves. She'd sit on the floor, opening all her spice jars and inhaling the exotic fragrances of spices such as cumin, turmeric, masala and coriander. Motivated by her Ouma and her parents, she learnt all about cooking Cape Malay style and promised that she would one day write a cookbook, to share her recipes and tell her family's story. My Cape Malay Kitchen by Cariema Isaacs features simple, affordable and delicious comfort recipes for everything from South African kitchens, be it bredies, cabbage-wrapped meatballs, Herzoggies or Mavroom.

Content: My Cape Malay Kitchen

Foreword
Notes for the Reader
Stews and Bredies
Cape Malay Classics
Smoortjies
Curries - The Magic of Spices, Garlic and Ginger
Bo-Kaap and My Cape Malay Heritage
Ramadan
Eid-al-Fitr and Eid-al-Adha
Great Food, Fast
Side Dishes: Those Underrated Little Gems
A Dollop of Sweet Love
Glossary
Thanks to...
Postscript
Recipe Index

Hertzoggies: A recipe from My Cape Malay Kitchen

This very traditional little biscuit base filled with apricot jam and sweetened coconut is well known in all Cape Malay homes. It was named after General J.B.M. Hertzog, who was a South African Prime Minister during the early part of the twentieth century. It is said that it was his favourite cookie. The beauty of these little gems is that the taste improves day after day and, like most Cape Malay desserts, cakes and biscuits, it must be accompanied by a cup of hot tea. Needless to say, Hertzoggies have made our Eid table every year without fail; of all the cakes and Eid desserts, this one was my father's favourite. Makes appr. 60 biscuit bases.

For the biscuit dough:
2 cups (500 ml) cake flour
2 cups (500 ml) self-raising flour
1 tsp (5 ml) baking powder
125 g butter, at room temperature
3/4 cup (180 ml) castor sugar
1/4 cup (60 ml) sunflower oil
1 egg
1 tsp (5 ml) vanilla essence

For the filling:
1 quantity Sweet Coconut Filling (p. 107)
1 cup (250 ml) apricot jam, at room temperature

Making and baking Hertzoggies:

Preheat the oven to 200 °C. Grease and flour two baking trays. Sift both flours and the baking powder into a bowl and set aside. Place the butter, castor sugar and oil into the bowl of an electric mixer and cream together to form a fluffy, cohesive mixture. To this add the egg and vanilla essence and mix together to form a light batter. Gradually add the sifted ingredients to the wet mixture to form the biscuit dough. Turn the dough out onto a well-floured surface. Use a floured rolling pin to roll out the dough to a thickness of 3-4 mm. Use a flower-shaped or round cookie cutter to cut out the desired biscuit shape and place the cut-out shapes into patty pans. These will form the biscuit shells. Place a teaspoonful of the sweetened coconut mixture on the one side of the biscuit shell. The other part of the biscuit will be filled with a teaspoon of jam after being baked. Bake for 10-15 minutes, or until lightly browned. After removing the biscuits from the oven, place a teaspoonful of apricot jam next to the coconut. Leave to cool completely before serving.