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Archive for the ‘Food’ Category

Resepte vir avontuurlustiges in Voetspore: ’n Kookboek vir 4×4 entoesiaste deur Johan Badenhorst

Voetspore - 'n Kookboek vir 4x4 entoesiasteVoetspore – ‘n Kookboek vir 4×4 entoesiaste deur Johan Badenhorst verskyn vandeesmaand by Human & Rousseau:

Voetspore is ’n dokumentêr-avontuur op SABC 2. Johan Badenhorst en sy makkers het onlangs die agtste reeks, Voetspore op die Ewenaar, voltooi. Maar sulke reise kos fyn beplanning, veral wat die spys en drank aanbetref. Wie kan gaan krokodille kyk of ’n voertuig uit die modder sleep op ’n leë maag?

Johan en Alma het uit ondervinding die resepte en beplanningslyste saamgestel. Alle resepte dui die voorbereidings- en gaarmaaktyd aan – sodat jy self kan besluit hoeveel tyd jy het voor die son sak. Die resepte is eenvoudig maar watertand-lekker, alles saamgestel uit die beplande inkopies.

Hoogtepunte in die nuwe uitgawe sluit in Keniaanse Vermicelli brood, Pangebraaide oester, Hoenderflambe in whiskey en Cajun Kabeljou. Die kookboek pas gemaklik in jou voertuig se paneelkissie – en is net so belangrik soos jou domkrag, spaarwiel en sleeptou.

Oor die outeur

Johan Badenhorst, ervare televisieregisseur en programvervaardiger, het reeds heelwat werk vir die omgewingsprogram 50/50 gedoen en ook die regie behartig van die skrywer Pieter Pieterse se kookreeks Boude en Blaaie en sy reisreeks Van die Kaap tot die Kunene, toe sy Voetspore-reekse in 2000 deur kykNET aanvaar is.

Vir die eerste programreeks, In die voetspore van die grotes, het hy en sy span met 4X4-voertuie van die weskus van Afrika tot by die ooskus, naastenby op die tradisionele migrasieroetes van olifante gereis. Die tweede reeks, Voetspore op die strand, was ‘n reis om die kus van Suidelike Afrika.

Van die Kaap tot Kilimandjaro, was die derde reisreeks, en daarna begin die span by Kilimandjaro met hul vierde programreeks wat in 2007 gebeeldsend is. Deur hierdie gereelde reisprogramme, wat ook almal op M-Net herhaal is, is Johan en die Voetspore-span bekend aan televisiekykers.

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Video: Jan Braai kuier bietjie in die bosveld by Inyati Game Lodge en braai Springbokfillet

VuurwerkeVuurwarmJan Braai, outeur van Vuurwerke en Vuurwarm, se gewilde leefstylprogram op kykNET Jan Braai vir Erfenis het onlangs by Inyati Game Lodge in die bosveld ‘n draai gaan maak waar hulle heerlik om die braaivleisvuur gekuier het. Inyati het die insetsel op hul YouTube-kanaal gedeel.

Jan braai ‘n heerlike Springbokfillet, kyk wild en geniet lipleklekker ontbyt onder die koelte van die bosveldbome. Kyk na die video om die Jan Braai-ervaring te kry:

YouTube Preview Image

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Verwelkom die winter met Herman Lensing se heerlike Lensie-en-chorizosop

VoorskootHerman Lensing, outeur van Voorskoot: 30-Minutespyskaarte vir elke seisoen, het ‘n heerlike teenmiddel vir die koue wintersaande wat nou stadig nader kruip: Lensie-en-chorizosop.

Verwelkom die winter met hierdie geurige dog eenvoudige sop wat binne 30 minute voorberei kan word:

Jy benodig

30 ml olyfolie
1 ui, fyngekap
2 knoffelhuisies, gekap
1 brandrissie, fyngekap
4 chorizoworse, in skyfies gesny
25 ml gerookte paprika
1 x 400 g-blik tamaties
500 ml hoenderaftreksel
2 x 400 g-blikke lensies, gedreineer
sout en varsgemaalde swartpeper

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Carina Truyts Presents Her Cookbook Yum-mo: Fun, Fresh Food for Students and Beginners

Yum-moYum-MoQuick, healthy and wholesome recipes for students, young adults and beginner cooks.

Yum-mo is the culmination of Carina Truyts’s own experiences as a young cook in a house full of hungry students, given credence by her training as a professional chef. This fun and contemporary cookbook will inspire beginners to jump in and discover the joys of cooking – from picnic foods for alfresco eating to baking cookies as a team. It will also show you how to turn a flop into a triumph, even in the smallest apartment or shared kitchen.

This book:

  • Gives detailed instructions and includes full-colour photographs
  • Explains basic cooking techniques
  • Includes recipes for everything from breakfast to soup, pizza and pasta, fish and meat mains and, of course, something for those with a sweet tooth
  • Covers options for vegetarian meals, end-of-the-month budget dishes, what to do with leftovers and even hangover remedies
  • Contains recipes for simple, everyday meals to feasts for entertaining friends

Truyts, who was trained as a chef at the well-known Silwood Kitchens, put together this indispensable kitchen guide while studying for her degree at Rhodes University. She is currently completing post-graduate studies at the University of Cape Town while working as a private chef for overseas visitors. In between, she spoils her friends with Yum-mo meals served on her tiny balcony.

Also available in Afrikaans as Yum-Mo: Vrolike, vars resepte vir beginners en studente.

About the author

Carina Truyts is a young food enthusiast. She was born in Cape Town but grew up in Lesotho, Bloemfontein and Pretoria. She featured regularly on kitchen counters during her childhood, and grew up in a family that spoke the language of food at the dinner table.

After schooling, she returned to the city of her birth to study at the Silwood Kitchens Cookery School. After completing the certificate in 2007, she completed her Diploma in 2008, working at diverse establishments ranging from La Colombe and Ellerman House, to Dish Catering, Fedics, and the Woolworths New Product Development department. For her third year of cookery school she worked at Singita Private Game Reserve in the Sabi Sands, where she fled from hyenas, breakfasted with elephants and had a wonderful but challenging time working in the kitchens to obtain her Cordon Bleu Grande Diplome.

In 2010 she set her eyes on combining a further education with her enthusiasm for food, and enrolled at Rhodes University where she majored in Journalism and Anthropology, also having studied geography, preliminary French, and Afrikaans and Dutch along the way. She has been involved in student gardening society Common Ground, volunteering, and writing and editing for the student newspaper The Oppidan Press’s environment section. She then moved to the University of Cape Town for her anthropology Honours, where she did research around the experiences of food and ingestion for tuberculosis patients.

Throughout her university career she has kept her chef’s knife sharp by working as a private chef during her winter and summer holidays. In 2014 she embarks on her Master’s degree in Social Anthropology and continues to take student cooking to heart.

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Join Jade de Waal for a Fun-filled Food Jam in Cape Town

Food Jam for Library Project

 
Food Jamming with JadeJoin Jade de Waal for an evening of food jams in support of The Book Lounge’s Library Project.

De Waal, author of Food Jamming with Jade, will lead the evening, which involves friends and strangers coming together to prepare a meal.

The food jam will take place on 25 April at the De Waal family home in Tamboerskloof, Cape Town, and there will be books to buy for Westridge High School in Mitchell’s Plain, which is the focus of this year’s Library Appeal. There will also be cookbooks and handmade aprons for sale (all proceeds to go the Library Project).

Please RSVP to book your space for this magical night.

Event Details

  • Date: Friday, 25 April 2014
  • Time: 6:00 PM for 6:30 PM
  • Venue: 34 Camp Street,
    Tamboerskloof
    Cape Town | Map
  • Cost: R250

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Lekker vir later Plus! Die Suid-Afrikaanse A–Z van preservering deur Annette Human nou beskikbaar

Annette Human se Lekker vir later Plus! Die Suid-Afrikaanse A–Z van preservering verskyn eersdaags by Human & Rousseau:

Lekker vir later Plus!Dié boek is ’n herdruk van die eerste Lekker vir later met heelwat resepte en inligting wat bygevoeg is.

Lekker vir later plus! is ’n allesomvattende kookboek oor bottel en bêre. Die boek bevat nie net konfyte en ingemaakte groente nie, maar sluit ook ander vorme van preservering in soos biltong, beskuit en vrugtekoeke – voorwaar die Suid-Afrikaanse A–Z van preservering. Die boek bevat Annette se persoonlike versameling resepte asook nuwe lekkernye en beproefde gunstelinge van familie en vriende.

Oor die outeur

Annette Human is ‘n bekende kosskrywer.

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Video: Herman Lensing en Marinda Engelbrecht gesels oor hul produksie Voorskoot en Lipstiek

KokkedoorVoorskootSarie se kosredakteur en outeur van Voorskoot: 30-Minutespyskaarte vir elke seisoen Herman Lensing het onlangs met Marinda Engelbrecht, een van die Kokkedoor-finaliste, saamgespan vir ‘n verhoogproduksie met die naam Voorskoot en Lipstiek.

Hierdie toneelstuk, wat by vanjaar se Woordfees en KKNK opgevoer is, is ‘n unieke kosteaterkonsert waar die twee akteurs kook terwyl hulle oor hul (fiktiewe) kosherinneringe en die waarde van feesvier gesels in ‘n hartroerende vertoning oor die spesiale band tussen ma en seun.

Hannes van Wyk het saam met die Bravo!-kameraspan by die twee kokende akteurs gaan kuier om te hoor oor hul produksie en die skuif van die kombuis en skryftafel na die verhoog:

 

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Errieda du Toit kuier by Peter Veldsman se Emily’s in Kloofstraat en kry sy Kerrievisresep

Kokkedoor'n Mondvol LekkerKokkedoor: Resepte uit jou gunsteling TV-reeks-samesteller Errieda du Toit het onlangs saam met Samarie Smith by die bekende sjef en outeur van ‘n Mondvol Lekker, Peter Veldsman, se geliefde restaurant, Emily’s, gaan kuier.

“Hy het in die 1990’s die eerste Emily’s-restaurant as sy kulinêre katel in Woodstock staangemaak. ’n Swierige dekade van Emily’s in die Clocktower by die V&A Waterfront is verby. En nou, byna wedergebore, skep Peter Veldsman en die sjef Johan Odendaal se kos nuwe asem in Kloofstraat,” skryf Smith.

Lees oor Du Toit en Smith se ervaring aan tafel saam met Veldsman en probeer sy heerlike Kerrievisresep:

Jy benodig:

Vir die piekel

2 groot uie, oorlangs gehalveer en in skywe gesny
100 g sagte bruinsuiker
4 e fyn appelkooskonfyt
2 e garam masala
2 t borrie
2  knippies rooi peper
75 0 ml bruinasyn
6 vars suurlemoenblare
1 stuk vars gem merwortel, geskil en fyngekap
4 t geskroeide kolja ndersaad
100 to t 125 ml water

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Cleta Joannou Presents 100 Delicious Recipes in Condensed Milk: Everybody’s Guilty Secret

Condensed MilkKondensmelkOut this month from Human & Rousseau, Condensed Milk: Everybody’s Guilty Secret by Cleta Joannou:

Most people have a soft spot for condensed milk and this book would make them very happy, with more than 100 recipes to choose from. It contains everything that you can make with condensed milk, from baked cheese cake to fridge tarts, delicious cakes, tartlets, rusks, truffles, decadent brownies and much more.

There is a whole chapter about ice-creams, with yummy recipes for chocolate-fudge ice-cream, Italian kisses and pistachio and nougat ice-cream, to name a few. The beautiful images make this book very special and each recipe looks even more delicious than the last.

Also available in Afrikaans as Kondensmelk: Almal se gunsteling.

About the author

Cleta Joannou is a trained fashion designer that worked all over the world. She also uses her artistic flair in the kitchen and creates the most delicious and beautiful dishes.

With her Greek background her house is always open for entertaining and Cleta spoils her guests with her condensed milk creations.

She started cooking with her mother at the age of eight. As an avid lover of condensed milk desserts for many years, she got the idea of writing a condensed milk recipe book. This book is four years in the making, testing every recipe to perfection.

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Onderhoud met Tannie Poppie, Suid-Afrika se “Chuck Norris van kosmaak”

KokkedoorTannie Poppie, een van kykNET se Kokkedoor-finaliste, het tydens die US Woordfees met Hanlie Retief gesels oor haar populariteit, toekomsplanne en “fêns” wat haar so graag op straat oorval. Haar aanhangers noem haar die Chuck Norris van kosmaak en Tannie Poppie skerts saam: “Ou Chuckie? Hy ka’ gaat slaap”.

“Kyk, kos is my passie, my hele lewe. As ek bietjie omgekrap is, of iets het my ontstel, dan gaan ek kombuis toe, en as dit al aand is, gooi ek vir my ’n glasie rooiwyn in, en dan kóók ek,” sê tannie Poppie.

Van haar heerlike resepte is opgeneem in Kokkedoor: Resepte uit jou gunsteling TV-reeks, saamgestel deur Errieda du Toit

Tannie Poppie Coetzer het byna oombliklik geliefd en beroemd geraak in ­kykNET se Kokkedoor-kookreeks.

Die Joyce Meyer-dagboek wat sy vir Kersfees present gekry het, is volbespreek tot ver anderkant Oktobermaand. Sy’t ’n kookboek-kontrak in die sak, ’n rubriek in Sarie, 12 weke lank saam met André Schwartz gekook op ontbyt-TV, sy maak tot boerewors op YouTube.

Poppie-lêr, sy.

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