Diane Kersey - The South African Cookbook

An AKW Books eBook Published by Kalar/Wade Media Copyright 2014 by Diane Kersey All rights reserved under International and Pan-American Copyright Conventions. Published in the United States by AKW Books, an imprint of Kalar/Wade Media, LLC, Washington. Created in the United States of America First Publication: April 2014 Cover design & composition: Diane Kersey Photo Credits: . The name AKW Books and the AKW logo are trademarks belonging to Kalar/Wade Media, LLC Table of Contents

16 large fresh asparagus spears 6tablespoons butter 2 cloves garlic, crushed 3 tablespoons grated fresh or dried parmesan cheese Method: Wash and pat asparagus dry on kitchen towel. In a shallow frying pan, heat the butter and garlic, and saute garlic gently until golden brown. Add the asparagus spears to the pan, turn up the heat a little, and saut the asparagus for 10 minutes until it is crisp and tender.

Transfer to a serving plate and sprinkle over the parmesan cheese. Serve immediately.

8 slices bread, crusts removed oil for frying 4 eggs 1 cups sugar 1 teaspoons dry mustard 2 cups vinegar Salt and Pepper to taste cup fresh cream 1 cup mayonnaise Cheese (optional) Oil for frying Method: Heat a frying pan with enough oil to cover the base till medium hot. Cut bread into inch cubes and fry in oil. Drain on kitchen towel paper. Beat all ingredients together except in cheese for 5 minutes.

Transfer mixture into a medium-sized pot and cook over high heat; stir all the time that being careful not to burn mixture. Remove from stove and when cold, add a cup of cream and mayonnaise. Mix well. Add bread and optional cheese and stir lightly. Mix well. Refrigerate until needed.

Serves 6

9 oz. day old French bread 2 tablespoons butter 2-2/3 cups milk 2 eggs 2/3 cup sugar teaspoon vanilla essence 1 pinch of nutmeg teaspoon cinnamon 1 apple, washed and thinly sliced 1 cup strawberries, washed, stalks removed and thinly sliced 1/ 3 cup raisins Whiskey Sauce: cup brown sugar cup whiskey 9 tablespoons butter cup cream Method: Cut the bread into half inch cubes. Heat the butter over medium heat with the milk. Set aside to cool. Blend the eggs and sugar with the vanilla and spices. Add to the cooled milk and blend well.

Arrange a layer of bread in a 4 in. pan, then a layer of apples and thinly sliced strawberries. Sprinkle raisins over the fruit, finishing with a layer of bread. Pour the milk mixture over all. Press down the bread to soak evenly. Press again after 20 minutes.

Bake in water bath at 350F for 30 to 40 minutes, or until slightly brown and the center is set. Serve with Whiskey Sauce. Serves 6 Whiskey Sauce : Add all ingredients and bring to a boil. Note : Bread pudding may be served warm or cold. The sauce should be served hot.

4 - cups sifted all-purpose flour 2 teaspoons salt 2 tablespoons granulated sugar cup warm water 1 - 3/4 tablespoons granulated yeast 7 large eggs cup unsalted butter, softened 1 egg Method: Sift flour and salt together; set aside. 4 - cups sifted all-purpose flour 2 teaspoons salt 2 tablespoons granulated sugar cup warm water 1 - 3/4 tablespoons granulated yeast 7 large eggs cup unsalted butter, softened 1 egg Method: Sift flour and salt together; set aside.

Dissolve sugar in warm water in large mixing bowl. Add yeast, dissolve by stirring slowly. Place flour and salt on top of sugar and yeast mixture. Then add 6 eggs on top of flour mixture. Mix slowly until all ingredients are combined. Stir mixture several minutes until dough becomes smooth and elastic, then add softened butter 2 tablespoons at a time until all is completely incorporated.

Cover and bench proof dough until double in volume. Punch down dough, proof in refrigerator until dough is firm and workable. Measure 3-oz. pats of dough. Brush oven-proof coffee cups with softened butter. Pinch a marble-sized piece of dough from each pat and reserve.

Form each pat of dough into round shape; place in buttered cup. Form each marble-sized piece of dough into a pear shape. Make a dent in the round dough and place a pear piece into dent after wetting the pointed end in water. Proof the dough until double in size. Beat the remaining egg with 1 tablespoon water. Brush egg wash over dough.

Bake at 350 F for 15-18 minutes. Serves 6

24 large shallots 2 tablespoons melted butter 1/3 cup red wine vinegar 2 tablespoons dry red wine 3 tablespoons sugar Method: Cut ends off and peel shallots. Fit them tightly into low-sided, heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly coat the shallots. Braise shallots over a very low heat, uncovered, for four hours or until the shallots are soft and shiny, and the liquid has completely evaporated. Note: If liquid evaporates before shallots are cooked, add a little water.

If shallots become soft before wine and vinegar evaporate, pour off liquid, add 1 tablespoon butter and 1 tablespoon sugar and cook over medium heat until coated with a syrupy glaze. Disturb shallots as little as possible, to keep them whole. Serves 4

1 cup strong cheddar cheese teaspoon dry English mustard Pinch of cayenne pepper Salt and black pepper to taste 3 cups cooked mashed potato 1 sprig chopped parsley 2 shallots, chopped small 1 egg, beaten Fine bread crumbs for rolling 1 teaspoon parmesan cheese, grated Little oil for frying Method: Combine all the ingredients except the beaten egg, breadcrumbs and parmesan cheese and mix well till all ingredients are combined. Set aside, meanwhile heat the oil in a deep frying pan. Mix the breadcrumbs and parmesan cheese well together and put in a shallow plate. Roll the potato mixture in small balls and coat with beaten egg, then coat with the breadcrumb mixture.

Continue this way until all the potato mixture has been used. Shallow fry the potato balls until golden brown. Drain on paper kitchen towels. Makes 15-20

9 oz. sharp cheddar cheese shredded, at room temp cup butter, softened 1 cup flour packet onion soup mix teaspoon salt Method: Preheat oven to 400F. Combine the cheese, butter, flour, soup mix, and salt in a bowl and mix well.

Shape the dough into 1 inch balls. Arrange 2 inches apart on a baking sheet. Flatten with a fork. Bake for 8-10 minutes or until light brown. Cool on the baking sheet for two minutes. Remove to wire rack for cooling.

Store in an airtight container. This recipe easily doubles. Makes 30

16 stalks asparagus, cleaned and trimmed 2 tablespoons butter 2 tablespoons grated parmesan cheese Salt and pepper to taste Method: Preheat oven to 350F. Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain. Melt butter in ovenproof pan.

Add asparagus and saut for 5 minutes. Sprinkle with cheese, add salt and pepper, and bake for 2 minutes. Transfer to broiler and broil for 2 minutes or until golden brown. Serve. Serves 4 Note: Use freshest asparagus available. flavored savory cream cheese 1 lb. butter, softened Cayenne pepper to taste Salt to taste 1 roasted green or red pepper, with skin removed and pureed onion, peeled and finely grated kg whole almonds, with skin on Pine needles or chives Method: Beat all the ingredients, except the almonds, together in a large bowl. butter, softened Cayenne pepper to taste Salt to taste 1 roasted green or red pepper, with skin removed and pureed onion, peeled and finely grated kg whole almonds, with skin on Pine needles or chives Method: Beat all the ingredients, except the almonds, together in a large bowl.

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