Cakebread, Pudding & Pie, by Callie Maritz and Mari-Louis Guy
Callie Maritz' and Mari-Louis Guy's recipes can be baked in the home kitchen. Gone are all the needless, cheffy, making-it-harder-than-it-should-be bits. Cakebread, Pudding & Pie is sure to delight and inspire the baker within and will have you coming back for more!
Here we go again! With aprons on and loud music in the background. For a while there, following the success of our first baking book, we felt like a rock band that, after making it big with their first album, struggles with material for the second. However, once we started going through all the recipes we've gathered over the years we realized that it was rather what NOT to include that became the problem. As with Cakes to Celebrate Love and Life, we have concentrated on baking and, while there are still many cakes and sweet things, we have also included some savoury bakes, breads, tarts and pies. In some instances we cheated a bit, but while the recipe might not strictly call for baking, flour in some or other form is still the central theme. Like Cakes, this book remains mainly a compilation of the recipes we use regularly in baking for our business, Cakebread. Baking in bulk and for large events and weddings remains a time-consuming task so you will find that we have adapted our methods to make for easy-to-use recipes, but ones that are still baked from scratch and are inspiring in their presentation. Gone are all those needless, cheffy, making-it-harder-than-it-should-be bits. We still receive a lot of feedback about our first book. While pleasing to find that people think it a beautiful book (we are food-stylists by trade after all!), it is the fact that our recipes work so well that coffee shops and small bakeries from around the world take the time to write to us or send pictures of what they have created from our book that pleases us most. 'We love your book, because all the recipes we've tried work and were absolutely delicious' is a song to our ears and absolutely inspiring. The big bonus for us, besides the thrill we still feel every time we go into a store to see our book on the shelf, were those readers who felt they should send us a recipe of their own.
Luckily we have Mari-Louis who, at a single glance, can tell if a recipe will work and is always most keen to test something her eyes deem tasty. We feel the love and return it in publishing some of those recipes here and gladly give credit where it is due. The Internet is probably the best thing to have happened to baking since the electric mixer, as it makes it so easy for friends to share recipes and ideas. A big thank you also then to all food bloggers out there - you inspire us daily and are the most reliable source of what people all around the globe want to see come out of their ovens. Food and baking continue to take us on a journey of delight but, like life, it has its ups and downs. Luckily we are short of memory and quickly forget the mistakes, long hours and early mornings, and very selectively only remember the successes and joys it brings us.
Bobotie is an iconic South African recipe of spiced minced meat with an eggy topping. Early recipes from the 1700s, while we were still a Dutch colony point to this making its way to the Cape from Dutch colonies in Indonesia. Here it was adopted by our Malay community and adapted into a dish with many complex flavours. This is our 'street food' version.
1 packet (400 g) phyllo pastry
50 g butter, melted
1 kg beef mince
1 large onion, grated
1 Tbsp (15 ml) vegetable oil
1 1/2 Tbsp (22.5 ml) sugar
2 Tbsp (30 ml) Worcestershire sauce
1 Tbsp (15 ml) curry powder
1 Tbsp (15 ml) turmeric
1 Tbsp (15 ml) chutney
1 Tbsp (15 ml) smooth apricot jam
1/2 cup (100 g) raisins
salt and pepper
2 Tbsp (30 ml) vinegar
1 slice wholewheat bread
1 cup (250 ml) milk
bay or lemon leaves
1. Preheat the oven to 180 °C.
2. Cut phyllo sheets into 12 cm squares. Brush the inside of the cups of a muffin pan with some of the melted butter. Place a phyllo square into each cup, brush with melted butter and repeat the process twice more.
3. In a large saucepan, fry the mince and onion together in the vegetable oil. Add the sugar, Worcestershire sauce, curry powder, turmeric, chutney, jam, raisins, salt, pepper and vinegar. Stir through. Dip the bread in half of the milk, then squeeze out the milk and crumble the bread into your mix. Continue cooking until the meat is almost done.
4. Scoop the mince into the pastry cups. Beat the eggs into the remaining milk, then pour a little bit over the mince in each cup. Bake for 20 minutes or until lightly golden. Remove from the oven and decorate with a bay or lemon leaf.
This is an excerpt from the book: Cakebread, Pudding & Pie, by Callie Maritz and Mari-Louis Guy.
Title: Cakebread, Pudding & Pie
Author: Callie Maritz; Mari-Louis Guy
Publisher: Random House Struik
Cape Town, South Africa 2011
ISBN 9781770078529 / ISBN 978-1-77-007852-9
Hardcover, 24x27 cm, 192 pages, throughout colour photos
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