Kay - Angela Day Modern Classics

Published in 2012 by Struik Lifestyle

(an imprint of Random House Struik (Pty) Ltd)
Company Reg. No. 1966/003153/07
Wembley Square, Solan Road, Cape Town 8001
PO Box 1144, Cape Town, 8000, South Africa
www.randomstruik.co.za

Copyright in published edition: Random House Struik (Pty) Ltd 2012
Copyright in text and photographs: Independent Newspapers 2012
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright holders.

PUBLISHER: Linda de Villiers
EDITOR AND INDEXER: Cecilia Barfield
DESIGNER: Beverley Dodd
PROOFREADER: Gill Gordon
PHOTOGRAPHY: The Photographic Department of The Star
FOOD PREPARATION: Jenny Kay and the Angela Day team

ISBN 978-1-43170-290-9 (Print)
ISBN 978-1-43230-127-9 (ePub)
ISBN 978-1-43230-128-6 (PDF)

Angela Day has been helping readers for more than 45 years. In all that time our helpline number has not changed and neither has our commitment to helping callers. With our phone often ringing off the hook, we go the extra mile to help solve many a household dilemma.

Twice weekly we produce a recipe column in Verve, the Lifestyle section of The Star newspaper. Here we keep readers up to date with culinary trends, offer seasonal and economical recipes, teach new cooks the tips and tricks for successful cooking and baking, and provide inspiration to more accomplished cooks. Our recipes have a reputation for being reliable, user friendly and with most ingredients accessible and economical.

The recipes featured in this book are a collection of those frequently requested on our helpline, some of our personal favourites and quite a few classics to which we have added a modern twist.

I am very fortunate to work with a dedicated team of people who are passionate about food and make my job a pleasure.

I hope this book will provide you with inspiration when you need a tried-and-tested recipe, and that it will be the book you pass onto the next generation of cooks in your family.

Happy cooking

JENNY KAY

Whether you are a whiz in the kitchen or aspire to be one, this book is for you.

An institution within an institution, Angela Day has been a critical and colourful part of the history of The Star, which is celebrating its 125th year in 2012. Angela Day Modern Classics, comprising 125 of the best recipes published, embodies The Stars mission of serving its readers, albeit in the kitchen, around the dining room or outside at the braai.

Angela Day has become a trusted household name so much so that it was immortalised earlier this year in a series of much-loved Madam & Eve cartoons. There is, however, no Angela Day. Instead, it is the pseudonym for The Stars food editor. Over the years, these culinary experts have served up delicious recipes in Verve, The Stars lifestyle supplement. It began with the first food column published in 1964 by Lorraine Jacobs. The current Angela Day is Jenny Kay. She is backed by a talented team who run a culinary and household helpline, as well as a thriving kitchen where all recipes are tested, cooking courses are run and team-building events are held.

This book represents a collection of their most popular recipes, classics with a modern twist, suitable as family fare or gourmet entertaining.

May Angela Day Modern Classics occupy a cherished place on your bookshelves or your kitchens for decades to come.

MOEGSIEN WILLIAMS

Editor-in-chief: The Star and Independent Newspapers Gauteng

Metric Conversions to Cups/Spoons

250 ml = 1 cup

125 ml = cup

80 ml = 13 cup

60 ml = cup

5 ml = 1 teaspoon

2.5 ml = teaspoon

15 ml = 1 tablespoon

10 ml = 1 dessertspoon

Weights: Imperial to Metric

1 oz = 30 g

2 oz = 60 g

8 oz = 250 g

1 lb = 500 g

2.2 lb = 1 kg

Liquids: Metric to Imperial

30 ml = 1 fl oz

150 ml = 5 fl oz (1 gill/ pint)

600 ml = 1 pint (20 fl oz)

1.25 litres = 2 pints/1 quart

4.6 litres = 1 gallon

Weight Equivalent to 250 ml (1 cup)

Butter 250 g

Cocoa powder 100 g

Coconut, dessicated 80 g

Currants and raisins 150 g

Custard powder 130 g

Dates, chopped 150 g

Cake flour 150 g

Oats 90 g

Sugar, brown and white 200 g

Castor sugar 210 g

Icing sugar 130 g

Oven Temperatures

NOTE: All the recipes in this book have been tested at altitude. See reference to this under Altitude Baking on .

Altitude Baking

When using recipes at a high altitude that have been tested at sea level or low altitudes, they need:

less baking powder: reduce by 12 ml per 5 ml required;

less sugar: decrease by 1530 ml per 250 ml required,

more liquid: add 1530 ml per 250 ml required,

more flour: add 15 ml per 250 ml required,

higher baking temperature: increase by 10 C.

Reverse if using a recipe at sea level that was tested at altitude.

Baking Powder

To test if baking powder is active, place 2.5 ml in 125 ml water; if it is active it will fizz. To make 15 ml baking powder, mix 10 ml cream of tartar with 5 ml bicarbonate of soda.

Biscuits

To keep biscuits crisp, keep two sugar lumps in the biscuit tin. The sugar absorbs the moisture.

Butter

In American recipes, 1 stick of butter = 125 g.

Calories

1 calorie = 4.2 kilojoules.

Copha

An oil obtained from the coconut palm, but not available in South Africa. Substitute with a hard white margarine, e.g. Holsum or Parava.

Crisp Roast Potatoes

Roast potatoes will be crisper if you dredge them with a little flour halfway through their roasting time.

Curry Too Hot

Stir in a little natural yoghurt just before serving. Dont allow the mixture to boil.

Eggs

Turn eggs over in the water while they are boiling; this will keep the yolks in place in the middle of the whites.

If an egg floats in water its bad and should be thrown away; if it sinks to the bottom of a bowl of water, its fresh.