Innehållsförteckning för Issue 9 2023 från Koe'sister

Have you ever heard of an “amma-ding”(or “amma thing”)? It is the term my maternal grandma from the Northern Cape used to refer to any garment - from a cardigan to a jacket - to be used as an extra layer when the weather turns cold. This “amma”(I assume it's Khoe) is not to be confused with the “ama” prefix in Nguni languages. Well, I've been reaching for my “amma-ding” more and more now that autumn's here and winter's approaching. This issue of Koe'sister is packed with recipes to comfort you and stories to read while cosying up when you feel like staying indoors, now that we've said goodbye to summer. I asked prolific cookbook author Cariema Isaacs to share with us how she goes about writing a cookbook, her…

ROASTED BUTTERNUT SOUP WITH BUTTERNUT CRISPS This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first. Serve it garnished with butternut crisps for a special occasion. SERVES 6 MAIN DISH BUTTERNUT CRISPS GARNISH METHOD Adjust the oven rack to the middle position and preheat the oven to 200°C. Toss the onions, diced butternut and apple with the Vegetable Spice and olive oil. Spread out in a single layer on a baking sheet. Bake for 30-40 minutes. Remove from the oven and stir in the flour, curry powder, cumin and Seasoned Sea Salt to blend…

‘KIMCHI' Maak 2 x 1 liter-flesse. >> Jy benodig WENK: Gebruik altyd'n skoon lepel wanneer jy kimchi uit die fles skep, anders gaan dit vinnig galsterig word. >> Só maak jy Sny die kool middeldeur en sny die harde dele in die middel uit. Draai elke halwe om en sny dit in linte en plaas dit in 'n groot mengbak. Sprinkel lekker baie sout oor en masseer dit vir 'n paar minute in die kool. Gooi genoeg water in die bak sodat die kool bedek is. Sit dan 'n bord bo-op neer met iets swaars ('n blikkie of flessie ingemaakte kos of 'n koffiebeker vol water) daarop. Laat die kool vir minstens 2 uur staan. Spoel dit…

More than just the faddish darlings of trendy chefs, microgreens are finding a fresh way into home kitchens. These succulent seedlings (of a variety of vegetables and herbs) are becoming widely used as part of the typical family diet. It's not just because microgreens render every plate Instagram-worthy… when it comes to nutritional power, they punch way above their weight. They are also remarkably easy to grow at home. Here are four good reasons to start cultivating your own microgreens. 1 THEY'RE BIG ON NUTRIENT DENSITY Microgreens are the densely grown seedlings of veggies such as radish, beetroot and broccoli, as well as greens like pak choi, mustards and cress, or herbs such as basil and coriander. They are much more than sprouts. Typically harvested within 14 days, microgreens feature the…

PAASFEES KRUISPAAIE Ruby Marks Soos dit maar oudergewoonte die geval is, reën dit mos op Paassondag, selfs hier in Benin! Dan dink ek terug aan dié Bybelversie: “Jesus wept”. Dis vir my een van die eenvoudigste maar ook diepgaande verse in die Bybel. Dit bring my altyd tot stilstand en nadenke. Hierdie keer dink ek aan die simbool van die kruis wat skielik, uitgeëts deur water, teen my kamermuur verskyn het (ná hewige reën wat maar altyd 'n lek in die dak veroorsaak), Gewoonlik is dit net 'n lang, nat lyn, maar op dié heilige Sondag is daar skielik ook 'n kruis - waarvoor daar seker 'n logiese verklaring is. Die snaakse ding is dat ek nogal 'n bietjie ontstig bed toe gegaan het ná 'n gesprek met 'n vriend…

RECIPES SNOEK HEAD CURRY Carmelitha Mostert from Saldanlia Shallow fry the onion until soft, then add potatoes. Cook potatoes until almost soft, then add snoek heads with salt, pepper and masala, to taste. Bring to a boil, add the other ingredients, and lastly add sugar, then check for sweet/sour balance. Simmer for 12-30 minutes until done. BOKKOM BREAD Carmelitha Mostert from Saldanha Mix all the ingredients with the lukewarm water and knead until it forms a puffy dough. Place in a greased baking pan and bake in a preheated oven at 180˚C until golden brown. FISHCAKE PICKLE Sara Niemand from Buffeljagsbaai FISH CAKES…

These buns are raisin-free - a good alternative if you're not partial to raisins and currants. I used my tried and tested recipe for Extra Spicy Hot Cross Buns and adapted the recipe to include grated Flash Gala apples, lots of cinnamon and vanilla paste. I glazed the buns with warmed apricot jam and a little bit of pear brandy. This of course, is for “adult” buns, and the brandy can easily be omitted. I grated the unpeeled apple (as they are so beautiful). My husband John's verdict after testing: “These buns are way better than the ones from Woolies!” BUNS CROSS GLAZE BUNS Sift the dry ingredients together in a bowl.…

HIER, KIEP-KIEP! ASIAN CHICKEN MEATBALLS (AS SEEN ON MY MA KOOK BETER AS JOUNE) Sandra van de Rheede Hier is die resep waarmee ek en my dogter Nicole gewen het op die eerste episode van My Ma Kook Beter As Joune. Baie dankie aan almal vir die moot boodskappe en gelukwensings. Ons waardeer dit opreg. Asian chicken meatballs simmered in a fragrant coconut curry sauce, with sweet peppers and snap peas from our home garden. Served with sticky jasmine rice. MEATBALLS COCONUT CURRY SAUCE MEATBALLS Mix all the ingredients for the meatballs. Wet your hands slightly if the mixture is a bit sticky. Roll medium-sized balls and shallow…

Our mission is to create a space where local food entrepreneurs can access state-of-the-art shared kitchen space and equipment, support services, and learning and networking opportunities. We curate unique culinary experiences, markets and events for food lovers that showcase the diverse and vibrant food scene in Cape Town and South Africa. Committed to blending sustainability and authenticity with a generous helping of innovation, we believe there's something for everyone's taste at Makers Landing. With the opening of Makers Landing in December 2020, the COVID-19 pandemic and lockdown changed our collective reality. So many can attest to the impact of COVID-19 on us, our families, friends, and businesses. Yet new food ventures bloomed, and longheld passions were coming to life - a testament to the resilience of the culinary industry and…