Archive for the ‘Lifestyle’ Category
by Chris on Jan 26th, 2012
Bernice van der Merwe, assistant food editor at You and Huisgenoot and author of One-Two-Three On The Table, shares her recipe for vanilla cupcakes topped with vanilla butter icing with Expresso:
Ingredients:
1 ½ cups (375ml) flour
¾ cup (180ml) sugar
2 tsp baking powder
½ tsp salt
½ cup (125ml) milk
½ cup (125ml) oil
2 eggs
1 tsp vanilla essence
Method:
Sift dry ingredients together.
Add wet ingredients to the dry ingredients and beat well until smooth and creamy.
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by Chris on Jan 24th, 2012
Bernice van der Merwe, assistant food editor at You and Huisgenoot and author of One-Two-Three On The Table, was a guest on the lifestyle show, Expresso, where she made some spaghetti cakes.
Watch the video followed by the recipe:
Recipe for Spaghetti Cakes:
Ingredients:
Oil for frying
125 g bacon, chopped
1 small onion, chopped
1 garlic, chopped
125 g mushrooms, chopped
30 ml chopped parsley
Salt and pepper
4-6 eggs
200-250 ml cream
50-100 ml mayonnaise
250g spaghetti, cooked
100 g feta cheese, crumbled
Salt and pepper
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by Chris on Jan 16th, 2012
NB Publishers is proud to announce that three of our cookbooks won in their respective categories (in South Africa) in the Gourmand World Cookbook Awards 2011.
Enjoy! (Human & Rousseau) by Deon and Anita Meyer in the category: Best First Cookbook
Cape Winelands Cuisine (Human & Rousseau) by Hetta van Deventer-Terblanche in the category: Best Local Cuisine
Occasions (Human & Rousseau) by François Ferreira in the category: Best Easy Recipes
The winner in each country will compete against winners in the same category from other countries for The Best in the World. The shortlist will be announced on 15 January 2012 and the winners will be announced on 6 March 2012 in Paris, France.
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NB-Uitgewers is trots om aan te kondig dat drie van ons kookboeke in hul onderskeie afdelings (in Suid-Afrika) in die Gourmand World Cookbook Awards 2011 gewen het.
Enjoy! (Kom eet!) (Human & Rousseau) deur Deon en Anita Meyer in die afdeling: Best First Cookbook
Cape Winelands Cuisine (Human & Rousseau) deur Hetta van Deventer-Terblanche in die afdeling: Best Local Cuisine
Occasions (Okkasies) (Human & Rousseau) deur François Ferreira in die afdeling: Best Easy Recipes
Die wenner van elke land sal teen wenners van ander lande in dieselfde afdeling meeding vir The Best in the World. Die kortlys sal op 15 Januarie 2012 bekendgemaak word en die wenners word op 6 Maart 2012 in Parys, Frankryk aangekondig.
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by Chris on Jan 13th, 2012
Human & Rousseau is proud to announce the publication of Bernice van der Merwe’s new collection of recipes in both English and Afrikaans:
What to cook for supper? You don’t have to order in pizza or eat leftovers from last night to solve the dinnertime dilemma.
Bernice’s One-Two-Three on the Table offers a wealth of recipes that are ready in a flash. Delicious and inspired meals in 10 to 40 minutes.
The book is divided into four sections according to preparation time: what you can cook within 20 minutes; 30 minutes; or 40 minutes; and the last section has great ideas for fuss-free meals that consist of ready-to-eat items you can simply assemble.
The pages of this cookbook are destined to become stuck together from constant use!
About the Author
Bernice started her career as a food and décor writer and stylist on various titles. She is currently a food stylist at Huisgenoot and YOU.
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by Chris on Jan 5th, 2012
C Louis Leipoldt se Kos vir die kenner, wat dateer uit 1933 en meer as ‘n 1000 respte bevat, is verlede jaar heruitgegee met ‘n inleiding geskryf deur die “kosghoeroe” Peter Veldsman.
“Ek is heimlik baie verlief op Leipoldt in die sin dat ek sekere ooreenkomste in my eie lewe met dié van sy lewe gevind het,” het Veldsman in ‘n onderhoud op die RSG-program Leeskring aan Joan Hambidge gesê. Luister na die gesprek:
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by Chris on Dec 2nd, 2011
Die joernalis Maia du Plessis en die fotograaf Simon Scarboro is deur Jan-Georg Solms en Cobus Geldenhuys se plaas op Napier geïnspireer om die kookboek Halfaampieskraal vier fees (ook beskikbaar in Engels as Halfaampieskraal Celebrates) saam te stel.
In dié boek is foto’s van Solms se kreatiewe binnenshuisversiering en die resepte vir Geldenhuys se heerlike disse te vind.
Beeld het op die plaas gaan kuier om dit eerstehands te beleef. Lees die artikel oor hul besoek en kry die resep vir die smullekker sigeunerkasserol met bone en wors wat in die besonderse Club Havana op die plaas bedien word:
Daar’s nie verrassings om elke draai nie; daar’s een op elke tafel. Jan-Georg Solms, baas van die gasteplaas Halfaampieskraal naby Napier, hou van groepeer.
Ek brand om te vra wat kom uit sy ma se huis en wat hy en Cobus Geldenhuys self op hul reise bymekaargemaak het.
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by Chris on Nov 29th, 2011
Die tong-in-die-kies, prettige lokprent vir Deon en Anita Meyer se kookboek, Kom eet!, is pas vrygestel.
In die video speel Emo Adams en Albert Maritz twee polisiemanne wat gesels oor die Meyers se sogenaamde inhegtenisneming. Speurder Bennie Griessel (‘n karakter uit Deon se misdaadromans) het hulle glo gearresteer, want die resepte in Kom eet! “is so lekker, dis ‘n crime“! Lekker kyk en lag:
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by Chris on Nov 21st, 2011
Anita en Deon Meyer het Vrydag hul kookboek, Kom eet!, en Deon se nuwe misdaadroman, 7 Dae, by The Cullinan in Kaapstad aan die media bekendgestel. Kyk die foto’s:
Facebook galery
Boekbesonderhede
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by Chris on Nov 3rd, 2011
Fast Food for Sustained Energy is a realistic and practical guide for people who need to eat on the run.
Enjoy takeaway foods like pizzas, hamburgers, bacon and eggs (and even muffins!) in the right portion size and with the right accompaniments, and you can still be healthy, full of energy and keep your weight under control.
Also available in Afrikaans as Kos in ’n kits vir volgehoue energie.
Fast Food for Sustained Energy includes:
- Tips about snacking from tuckshops, trolleys and vending machines.
- General ideas for smart snacking.
- Tips for food at office meetings.
- Innovative and easy recipes for breakfast, lunch and dinner that you can prepare or assemble quickly at home or at the office.
- All about meals in a glass.
- Shopping lists to ensure that you have food available so that you can enjoy the right food with little effort.
About the authors
Gabi Steenkamp has been in private practice for over twenty five years. She currently practises in Johannesburg, and is regarded as an extremely practical and down-to-earth dietician. She has also written various articles and presented workshops and lectures on nutrition-related topics.
Celynn Erasmus is a registered dietician and professional speaker. She brings a fresh approach which appeals especially to young professionals.
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by Chris on Oct 25th, 2011
The Cape Winelands, from the Constantia valley to Stellenbosch, Franschhoek, Paarl, Wellington, Worcester and Tulbagh, hold the combined history of many different nationalities who, over the centuries, travelled to this most southern part of Africa to start a new life. As they adapted the recipes of their homelands to new surroundings and shared their culinary skills with one another, a new cuisine was born. Cape Winelands Cuisine is the result of a culinary collaboration unique to this region.
Despite this long and rich history, the recipes collected here are far from outdated. This is tradition with modern appeal. Wonderful combinations – lamb and pomegranate, game and tamarind, and oyster and marrow — tantalise and inspire. The perfect macaroons, a rich and beautiful ginger cake and the prettiest boer goat terrine ever hide between these pages.
Set against the breathtaking scenery of the Cape Winelands, this book pays tribute to a unique heritage.
About the author
Hetta van Deventer, La Motte’s culinary manager has been the driving force behind this book applying years of research to experimentation and innovation with the culinary team at Pierneef à La Motte, the estates’ restaurant which serves many of the recipes contained in this book.
Working alongside Hetta on the development of the recipes has been head Chef de Cuisine Chris Erasmus and Sous Chef Michelle Theron. The historic foundation for the book was provided by Dr Hester W. Claassens who undertook the first scientific research into the origins of the cuisine of South Africa’s settlers from Europe.
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