Dis lekker om te sien hoe ‘n kosvriendin vlerke kry en hoog vlieg. Elmarie Berry, kosblogger en outeur van die kookboek, Kosbaar, se tweede boek, The Table, Heartbeat of the Home, wat onlangs by Penguin Random House South Africa uitgegee is, is reeds in ’n tweede druk. ‘n Groot prestasie in die wêreld van hedendaagse kookboeke!
Elmarie het grootgeword in haar Libanese ouma se kombuis en het leer kook van beide hierdie ouma en haar ma. Sy kombineer graag die resepte van beide om sodoende Suid-Afrikaanse kos met ’n Libanese invloed te skep.
Sy onthou hoe sy as jong dogtertjie elke Sondag by haar Libanese ouma geëet het. Dié sou haar 16-sitplek tafel dek met die mooiste tafeldoek en beste silwerware, nes regte “royalty”. Daar het sy geleer hoe om eetware korrek te gebruik – in die regte volgorde, van buite na binne. Hulle het gesmul aan Libanese geregte soos labneh, kibbeh en geroosterde hoender, voorgesit met gepekelde suurlemoen. Hul maaltye was gevul met die heerlikste Libanese geure, gelaai met vars vrugte, groente en kruie. Dadels, olywe en olyfolie, soms is hulle selfs getrakteer op ‘n kosbare stukkie halva.
Sy onthou die vrugtebome in haar ouma se agtertuin: suurlemoen, vye en appelkoos – daarmee het sy die lekkerste appelkooskonfyt gekook en die konfytflesse gevul met allerlei heerlikhede. Haar ouma het haar geleer om die mooiheid van die klein dingetjies in die lewe te waardeer, om die geur van elke bestanddeel te proe en te troetel, maar bowenal om te lag terwyl jy kook, vertel Elmarie.
Die boek, The Table, the Heartbeat of the Home, is ‘n samekoms van heerlike Suid-Afrikaanse geure, verweef met ‘n sterk Midde-Oosterse invloed; die resepte ‘n kombinasie van tradisie en vernuwing. Die resepteboek is jou go-to gids vir stresvrye onthaal wat wissel van informele samekomste tot die viering van spesiale geleenthede. Die fokus is op maklike dog heerlike geregte wat beslis gaan beïndruk sonder om te intimideer. Die boek is in toonaangewende boekwinkels beskikbaar. Elmarie bied ook kookklasse aan en kan gekontak word op haar webtuiste: www.elmarieberry.com
LEBANESE SHREDDED LAMB WITH ROSMARINO PASTA
Serves 6
For large family gatherings, this dish is your go-to. It’s delicious, bold and easy to make, and your family will come back for seconds. Tip from my mom: Add a ground coriander rub to the lamb and cook it overnight for the most tender meat.
- 1 x 2kg leg of lamb
- 30ml ( 2T) ground coriander
- Salt and freshly ground black pepper
- 125ml (½c) water
- 2 onions, sliced into rings
- 1 x 410g can chopped tomatoes
- 250ml (1c) white wine
- 750ml (3c) boiling water
- 500g rosmarino or orzo (rice) pasta
TOPPINGS
- 2 x rounds of feta
- Juice and zest of 1 lemon
- Pomegranate seeds
- Fresh mint, chopped
- Salt and freshly ground black pepper
Preheat the oven to 150°C.
- Rub the leg of lamb with ground coriander and season with salt and pepper.
- Spread the chopped onion over the bottom of an ovenproof dish.
- Add the lamb and the ½ cup of water to the dish. Put on the lid or cover with foil and bake for 3–4 hours until soft. Take the lamb out and shred the meat.
- Mash the onions with a potato masher inside the dish, add the tomatoes, wine and the boiling water. Add the pasta and simmer on the stovetop for 8–10 minutes until al dente.
- Stir in the shredded meat and cook for another 5 minutes.
- Sprinkle with the feta, lemon juice and zest, pomegranate seeds and mint.
Season to taste.
PHYLLO FETA PARCELS WITH CHILLI HONEY AND MANGO ROCKET SALAD
Serves 8
The perfect dish for summer which can be served as a main or a starter. It is fresh and light and full of delicious flavours. The little phyllo parcels add just the right amount of creamy goodness as an unexpected surprise.
PHYLLO FETA PARCELS
- 4 blocks feta, cut into quarters
- 4 sheets phyllo pastry (about 48cm x 25cm), cut into quarters
- Extra virgin olive oil
SALAD DRESSING
- 2 cloves garlic, finely chopped
- Thumb-size piece of fresh ginger, finely chopped or grated
- 5ml (1t) dried chilli flakes
- 60ml (¼c) soy sauce
- 15ml (1T) honey
- Juice of 2 limes
- 30ml (2T) water
- 60 ml (¼c) extra virgin olive oil
MANGO ROCKET SALAD
- 100g rocket leaves
- 2 mangoes, sliced into thin strips
- 3 spring onions, sliced
- 2–3 bushy sprigs fresh mint, leaves picked and sliced
- 1 small cucumber, sliced lengthways into ribbons with a Y-shaped peeler
- Salt and freshly ground black pepper
TO SERVE
- Chilli honey
- 30ml (2T) sesame seeds, toasted
For the phyllo parcels, preheat the oven to 200°C.
- Wrap each rectangle of feta in a piece of phyllo pastry and use a little oil or water to seal the seam on the underside. Brush each parcel with olive oil. Place on a baking tray lined with baking paper and bake them for 20 minutes, until golden brown.
- Make the salad dressing by placing the garlic, ginger and chilli in a small pan with the soy sauce, honey, lime juice and 2 tablespoons water. Heat slowly, stirring, for about 5 minutes, then remove from the heat and leave to cool. Whisk in the olive oil.
- Toss all the salad ingredients together and drizzle with the dressing. Arrange the feta parcels on top, and drizzle with chilli honey and sesame seeds. Serve immediately.
ORANGE BLOSSOM PAVLOVA WITH PISTACHIO CREAM FILLING AND STRAWBERRIES
Serves 6–8
This recipe has always been an absolute favourite amongst my family and friends. It is the perfect combination of Middle Eastern flavours in one dessert.
PAVLOVA
- 6 large eggs whites, at room temperature
- 375ml (1½c) castor sugar
- 30ml(2T) lemon juice
- 10ml (2t) orange blossom water
- 15ml (1T) cornflour
CREAM FILLING
- 500ml (2c) cream
- 125ml (½c) pistachios, chopped in a blender or pistachio nut butter
- 10ml (2t) orange blossom water
- 30ml (2T) icing sugar
TO SERVE
- 250ml (1c) fresh strawberries, quartered
- Pistachios
- 60ml (¼c) pomegranate seeds or edible flowers
Preheat the oven to 120°C.
- Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. (Ensure the bowl is clean, as any fat or spots of egg yolk can prevent the egg whites from fluffing up.)
- Gradually add the castor sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved. Add the lemon juice, orange blossom water and cornflour and fold gently to combine.
- Line a baking tray with baking paper and spray with cooking spray.
- Spoon the meringue onto the tray into a circle with an extra layer around the edges to form a ‘bowl’. Bake for 1½ hours. Turn off the oven, leave the door closed and allow to cool completely. This stops the pavlova from cracking. (Follow the same method to make individual pavlovas).
- To make the cream filling, beat the cream until soft peaks form, add the nuts or nut butter, orange blossom water and icing sugar. Mix well. Just before serving, spoon the mixture on top of the pavlova and decorate with the fresh strawberries, pistachios and pomegranate seeds or edible flowers.
DATE PUDDING WITH SESAME ICE CREAM AND SALTED CARAMEL
Serves 6
My granny always served date pudding with vanilla ice cream. I have adapted this recipe and serve it with a very easy-to-make sesame ice cream, using store-bought vanilla ice cream.
DATE PUDDING
- 500ml (2c) milk
- 375g pitted dates, coarsely chopped
- Scraped seeds of 1 vanilla pod
- 5ml (1t) bicarbonate of soda
- 120g softened butter
- 250ml (1 c) castor sugar
- 3 eggs
- 225g (1½c)self-raising flour, sieved
- Pinch each of ground allspice and ground cinnamon
- Toasted sesame seeds, to serve
SESAME ICE CREAM
- 2 litres vanilla ice cream
- 125ml (½c) tahini
SALTED CARAMEL
- 250ml (1c) sugar
- 100ml water
- 180ml (¾c) pouring cream
- 50g unsalted butter
- 2,5ml (½t) fine sea salt
- To make the sesame ice cream, leave the ice cream out for 15 minutes until soft, then scoop the ice cream into an electric mixer fitted with the K hook. Add the tahini and mix through. Pour into the ice cream tub and freeze until you are ready to serve. You can also mix the tahini into the ice cream by hand.
- For the salted caramel, combine the sugar and water in a saucepan, bring to the boil over a medium-high heat, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush and cook until a dark caramel forms (10–15 minutes). Add the cream, butter and sea salt (be careful as the hot caramel will spit), stir until dissolved (1 minute) and set aside.
- To make the date pudding, combine the milk, dates and vanilla in a saucepan over a medium heat and bring to the boil. Remove the pan from the heat and add the bicarbonate of soda. Set aside to cool (1 hour).
- Preheat the oven to 175°C. Beat the butter and sugar in an electric mixer until smooth, pale and fluffy, then add the eggs one at a time, beating well after each addition. Add the flour, spices and cooled date mixture and mix just to combine. Divide the batter among six buttered and floured 9cm-diameter cake tins. Lightly tap the tins on the work surface to level, then bake on a tray, turning the tray occasionally, until the cakes are golden and spring back when touched (30–40 minutes). Cool slightly, then turn out onto plates or serve warm in the tins, with a scoop of sesame ice cream topped with salted caramel and a scattering of sesame seeds.
NO-BAKE CHOCOLATE CHEESECAKE
Serves 6–8
I love making yummy desserts for my friends and family. With no baking required, this cheesecake is so easy to make.
BISCUIT CRUST
- 2 x 200g packets digestive biscuits
- 200g butter, softened
FILLING
- 2 x 250g tubs smooth cream cheese
- 250ml (1c) cream
- 15ml (1T) cooled espresso
- 400g milk chocolate
GARNISHES
- Fruit, chocolate shavings, edible flowers, crushed nuts
- Grease a springform tin, cover the base with foil and grease again.
- Blitz the biscuits and butter in a food processor until the mixture looks like sand. Spoon the crushed biscuits into the tin, pat them down to create a crust on the bottom, and put in the fridge to set.
- For the filling, mix the cream cheese, cream and espresso.
- Melt the chocolate, fold it through the cream mixture, then pour it onto the crust. Let it set overnight in the fridge. Garnish as desired.
Carmen Niehaus 