- Paperback: 212 pages
- Publisher: Echo Point Books & Media (September 4, 2015)
- Language: English
- ISBN-10: 9781626542037
- ISBN-13: 978-1626542037
- ASIN: 1626542031
- Product Dimensions: 5.5 x 0.4 x 8.5 inches
- Shipping Weight: 9.6 ounces (View shipping rates and policies)
- Average Customer Review: 35 customer reviews
- Amazon Best Sellers Rank: #118,125 in Books (See Top 100 in Books)
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South African Cooking in the USA Paperback – September 4, 2015
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Showing 1-8 of 35 reviews
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For new cooks making choux pastry will be a bit of a challenge and I myself had to make the chocolate eclairs recipe twice to get it right. The secret is to put the dough in a ziplock plastic bag and to measure one corner with a ruler so you snip the corner where it is exactly one-inch across. Otherwise your pastries won't cook properly and will have lots of dough in the middle. I also ended up adapting the recipe slightly so they cooked at 400 degrees for fifteen instead of ten minutes and then I dried them out by cooking them at 325 for twenty-five minutes instead of ten-twenty. When making the chocolate glaze I also added some confectioners' sugar to taste.
The other recipes I tried from this cookbook were Bobotie and Sausage Rolls. The sausage rolls are flavored with thyme which makes them a little more gourmet. I cooked a few of them but froze the rest. This is a good recipe for an appetizer at a party. I'm still going to have to find out what was in them when I was a child since they didn't taste exactly as I remembered. The Bobotie turned out perfect although I'll add more curry powder next time. Bobotie is sort of like a South African meatloaf made in a casserole dish with an egg custard on top. It is really good with chutney and rice.
I plan on making the Buttermilk Rusks next. Other recipes that look intriguing include:
Spinach Roulade - A spinach roll with creamy mushroom sauce
Sosaties - lamb kebabs
Koeksisters - a braided doughnut drenched in syrup
I think you will enjoy cooking from this cookbook. I found three recipes I truly love and that is more than I find in most cookbooks. I'm excited to try new recipes from this book.
~The Rebecca Review
P.S. I adapted the sausage rolls and used ground chicken in place of the ground pork. I did
omit the thyme and used seasoning salt in place of the regular salt. They were so good
my husband asked for more. Now I make them on a regular basis.
One of the most difficult things about moving to the U.S.A. initially is not knowing food equivalents here, which makes it difficult to duplicate your favorite South African dishes.
This book helps to guide you to good alternatives and optional measurements.
Sorry for the let-down - please add photos to your next edition and it could be a winner!!