"Bobotie" is -- to me -- as South African as you can be! CLICK on the picture to see what all the fuss is about!
There are some foods in our world that have captivated my attention; culinary wonders that feel like you have been transported — for a moment or two — to the land that created the dish. Bobotie is one of those meals… add some Mrs. Ball’s Chutney and you are set!
This is a lamb and pork dish with the flavors of apricot, onion, peri-peri , garlic, sultanas and much much more! Oh, if you didn’t think this unusual…well… it’s topped with an egg custard with sliced of banana! YUM!
Try it if you dare… but then, you may have found something extraordinary!
such a simple thing... but 'no substitutions!' 😉
My wife and my mother both love lemon squares and until recently, I really didn’t see the appeal. I found that folks didn’t use real lemons and the ‘crust’ wasn’t very tasty. So, with a little trial and error I found something that I could even enjoy, something with a Real shortbread crust. Here’s how I made this very simple yet elegant treat:
There are two parts: 1) preparing and baking the crust the crust and 2) preparing and baking the filling.
91/2 by 13 1/2″ pan
the crust
1 1/3 cups confectioners sugar
2 cups flour
2 1/4 cubes of butter (.6 lbs)
3/4 tsp salt
combine and cook at 350 degrees F. for around 20 minutes
Cookbooks are wonderful peeks into another world and they transcend you into another reality quite like no other. History books may slant to a particular perspective, but cookbooks often tell you how things actually were.
Smith Island is an beautiful destination off of Maryland that has been inhabited for over 300 years with a charm and character has stayed much as it has always been. Probably the most famous contribution to the world has been the small ten layer cake, that would have particular appeal to those who love the fudgy chocolate quality but want a lot less cake! The ‘inventor’ of this spectacular dessert ( although she credits much to her grandmother who died in 1936) was Frances Kitching. Mrs. Kitchings food became so well known that with much prodding she finally opened a restaurant to serve folks the food she enjoyed so much.
Frances Kitching’s cookbook is small, abbreviated, full of unanswered questions, but wonderful in what she actually does communicate. Her recipes are simple using quality ingredients and this is what makes it special… quality is in everything. Another feature of the book I have enjoyed are some of the added necessities that are usually only found in cookbooks for sporting enthusiasts (McLane’s North American Fish Cookery, for example) or those around 100 years old. For example, need to know how to ‘shuck’ an oyster, well, it’s in the book ( upper left phot0 in the picture above). Frankly, I was surprised — although I shouldn’t have been — with all the wonderful shellfish recipes.
Need an idea, well, buy a cookbook… particularly an older one!
