Old World Recipe: ‘Ouma Hannah’s meaty minestrone soup’

It’s really delicious:

What you need: 

500 g beef shin

30 ml oil

2 cloves of garlic chopped

2 big carrots diced

2 celery sticks diced

1 leek chopped

1 can of diced tomatoes

30 ml tomato paste

2 bay leaves

2 l water

5 ml dried origanum

5 ml sugar

5 ml salt

2 ml freshly ground black pepper

100 ml fresh parsley

 

What you do:

Brown shin in oil in a big pot.  Take the shin out of the pot and lightly fry the veggies.  Add the remaining ingredients plus the beef shins and cook until the meat is soft.  Serve in bowls with grated parmesan cheese and parsley.

 

 

Recipes: Piccalilli

Piccalilli: The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how “to make Paco-Lilla, or India Pickle”. An apparently earlier reference is in Lady Anne Blencowe’s “Receipt Book”, written c. 1694, which has “To Pickle Lila, an Indian Pickle” credited to Lord Kilmory. The more familiar form of the word appears in 1769, in Elizabeth Raffald’s The Experienced English Housekeeper, as “To make Indian pickle, or Piccalillo”. The spelling “piccalilli” can be seen in an advertisement in a 1799 edition of The Times

Undoubtedly one of the most popular relishes, piccalilli can be eaten with grilled sausages, ham or chops, cold meats or a strong, well-flavoured cheese such as Cheddar.  It should contain a good selection of crunchy vegetables in a smooth, mustard sauce.

Makes about 1.8 kg

INGREDIENTS

1 large cauliflower

450 g pickling onions

900 g mixed vegetables, such as marrow, cucumber, green beans

1 cup salt

10 cups cold water

1 cup sugar

2 garlic cloves, peeled and crushed

2 tsp mustard powder

1 tsp ground ginger

4 cups white vinegar

25 g cake flour

15 ml turmeric

Piccalilli

Divide the cauliflower into small florets, peel and quarter the pickling onions, seed and finely dice the marrow and cucumber, top and tail the beans, then cut them into 2.5 cm lengths. Layer the veggies in a large glass or stainless steel bowl, generously sprinkling each layer with salt.  Pour over the water, cover the bowl with clear film and leave to soak for about 24 hours. Drain the soaked veggies and discard the brine.  Rinse well in several changes of cold water to remove as much salt as possible, then drain them thoroughly. Put the sugar, garlic, mustard, ginger and 3.75 cups of the vinegar in a pot.  Heat gently, stirring occasionally, until the sugar has dissolved. Add the veggies to the pot, bring to the boil, reduce the heat and simmer for 10-15 minutes, or until they are almost tender. Mix the flour and turmeric with the remaining vinegar and stir into the veggies.  Bring to the boil, stirring, and simmer for 5 minutes, until the piccalilli is thick.

Spoon into sterilized jars, and store in a cool, dark place for at least 2 weeks.  Use within a year.

NOTE: It seems that many countries have their own basic recipes based on the local food preferences. Just to mention a few:

British Piccalilli

British piccalilli contains various vegetables – invariably cauliflower and vegetable marrow – and seasonings of mustard and turmeric. A more finely chopped variety “sandwich piccalilli” is also available from major British supermarkets. It is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is similar to a sweet pickle such as Branston Pickle, except it is tangier and slightly less sweet, coloured bright yellow (using turmeric) rather than brown, and the chunks are larger. It is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman’s lunch. It is produced both commercially and domestically, the latter product being a traditional mainstay of Women’s Institute and farmhouse product stalls.

American Piccalilly

In the Northeastern United States, commercial piccalillis are based on diced sweet peppers, either red or green. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and like British piccalilli, the chunks are larger and it is slightly sweeter. It is a popular topping on such foods as hamburgers and hot dogs. Traditional, British-style yellow piccalilli is also available.

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins; bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called “neon relish”.

In the Southern United States, piccalilli is not commonly served. In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes is offered. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. While not exactly similar to other piccalillis, chow-chow is often called as such and the terms may be used interchangeably. Piccalilli is uncommon in the Western United States.

Suriname Piccalilli

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

Recipe Dutch Pea Soup; South African Winter on its way

As it takes quite some time before the soup is ready we make a large batch which we divide over several containers.

Here is the basic recipe for a 10 liter batch.

Ingredients:

1 kilogram split peas, 1 large smoked eisbein, 3 large carrots, 10 large leeks, bunch of celery (including leafs), 2 large sweet potatoes, bunch of coriander, smoked sausages

Other veggies such as turnips, etc. to own liking. Spices and herbs also to own liking. We usually add a teaspoon of curry.

How to prepare:

Bring the spit peas to boil in 7 liters water and let it simmer (stir every now and then) until peas are completely dissolved. This can take up to 3 hours. In a separate pot boil the eisbein in 2 liters water and let it simmer until meat comes easily loose from the bone.

Add the fine cut meat and the brine of the eisbein to the pea soup.

Add the chopped carrots, sweet potato slices and chopped celery stems followed by the chopped leeks. During the last minute of the simmering add the chopped celery leafs and, to your own liking, the spices and the herbs.

The finishing touch:

Divide the soup over the containers (size depending on number of people, etc.) and put these in the freezer.

Whenever you decide to indulge yourself with a delicious Dutch pea soup take a container and put the content in a pot. Let it slowly melt on a low fire (every now and then stirring) and add the sliced smoked sausages. Bring it slowly to the boil. Now it’s ready to serve. Serve with chopped coriander op top. Traditionally the Dutch serve the soup with a slice of rye bread dressed with a thin slice of raw bacon. ‘Smakelijk Eten‘ (Bon Appétit).

Old World Recipe: ‘MEDITERRANEAN VEGETABLES IN OLIVE OIL’

YUMYUM:

 

What you need: 

1 cup virgin olive oil

2 cups sliced fresh mushrooms

1 small fresh chilli pepper, chopped

3 garlic cloves, chopped

80 ml sherry vinegar

2 tablespoons dry white wine

1 teaspoon dried oregano

1 cup Kalamata olives pitted and coarsely chopped

1 cup green olives pitted and coarsely chopped

125 ml salted capers

5 sundried tomatoes chopped

salt and freshly ground black pepper to taste

And what you do: 

In a frying pan, warm 2 tablespoons of the olive oil. Add the mushrooms and saute over high heat until soft.  Add the chilli pepper and garlic and saute briefly, being careful not to let the garlic take on any colour.  Remove the mushroom mixture from the heat, let cool a little, then add the vinegar and wine.  Sprinkle with the oregano, transfer to a jar, cover, and let stand for a day.  Mix the chopped olives, capers, sundried tomatoes and the remaining olive oil.  Cover again, shake well, and taste.

 Store in the fridge. Shake well before serving.  This sauce will keep for about 2 to 3 weeks in the fridge. 

 

Cook pasta, drain and mix in a few spoons of the sauce in a bowl.  Add fresh tomatoes, basil, parsley and parmesan cheese.  You can also fry some bacon and sprinkle on top.

 

Meringue: The Pride of La Chef Esther

According to wikipedia:

“It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. However this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot’s cookbook of 1692. The word meringue first appeared in English in 1706 in an English translation of Massialot’s book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called “white biscuit bread” in the book of recipes started in 1604 by Lady Elinor Fettiplace (c. 1570 – c. 1647) of Appleton in Berkshire (now in Oxfordshire), and called “pets” in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680), of Knole, Kent. Slowly baked meringues are still referred to as “pets” (meaning farts in French) in the Loire region of France due to their light and fluffy texture.”

Whatever historians may think: when the German family Rudmann (Esther’s grandmother) came to South Africa in the mid 1700 (via Holland) they took with them the secret family recipe of the Meringue. This recipe is a well kept secret and in generations the basics never changed. With modern kitchen technology at hand Esther has perfected the recipe and since recently Esther’s Pride is on the menu. Making a perfect Meringue is a combination of the right ingredients and the preparation in which temperatures, timing, moisture and so on play a crucial role.

There are numerous recipes for meringue on the internet. Esther selected a good one for she is determined to keep the secret within the family.

Finishing touch Meringue

Esther’s Pride

YUM Recipe: Hamburger Patties

It’s real; it’s YUMmy

Many customers asked us for the recipe of our hamburger patties. Although we published it sometime ago in this blog; it doesn’t withhold us to share it again.

What you need:

500 g lean mincemeat

75 ml  whole wheat flour

50 ml milk

5 ml salt

2.5 ml barbeque spice

2.5 ml paprika

5 ml mustard powder

2.5 ml mixed herbs

5 ml baking powder

1 egg

10 ml tomato sauce

10 ml chutney

125 ml finely chopped onions

10 ml chopped parsley

 

What you do:

Mix ingredients together.  Form into patties. 4 – 6 patties

These patties can be frozen and defrosted before use.

Serve on bun and dress with caramalised onions, lettuce. tomato slice(s), chips, etc.

Fresh Health Juices

Freshly pressed health juices is one of the different speciality drinks of YUM Eat Cafe. Here is a recipe of one of the several varieties:

Ingredients: pine apple, ginger and oranges

Blend the different ingredients until smooth. Esther does that with the YUM smile.

Now you want to know how the juice looks. It looks AND it tastes delicious. Make one yourself or enjoy one in Stanford, South Africa.

Meringue: The Pride of La Chef Esther

According to wikipedia:

“It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. However this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot’s cookbook of 1692. The word meringue first appeared in English in 1706 in an English translation of Massialot’s book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called “white biscuit bread” in the book of recipes started in 1604 by Lady Elinor Fettiplace (c. 1570 – c. 1647) of Appleton in Berkshire (now in Oxfordshire), and called “pets” in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680), of Knole, Kent. Slowly baked meringues are still referred to as “pets” (meaning farts in French) in the Loire region of France due to their light and fluffy texture.”

Whatever historians may think: when the German family Rudmann (Esther’s grandmother) came to South Africa in the mid 1700 (via Holland) they took with them the secret family recipe of the Meringue. This recipe is a well kept secret and in generations the basics never changed. With modern kitchen technology at hand Esther has perfected the recipe and since recently Esther’s Pride is on the menu. Making a perfect Meringue is a combination of the right ingredients and the preparation in which temperatures, timing, moisture and so on play a crucial role.

There are numerous recipes for meringue on the internet. Esther selected a good one for she is determined to keep the secret within the family.

Finishing touch Meringue

Esther’s Pride

Fresh Health Juices

Freshly pressed health juices is one of the different speciality drinks of YUM Eat Cafe. With and without ice cubes. Here is a recipe of one of the several varieties:

Ingredients: pine apple, ginger and oranges

Blend the different ingredients until smooth. Esther does that with the YUM smile.

Now you want to know how the juice looks. It looks AND it tastes delicious. Make one yourself or enjoy one in Stanford, South Africa.

Old World Recipe: ‘Ouma Hannah’s meaty minestrone soup’

It’s really delicious:

What you need: 

500 g beef shin

30 ml oil

2 cloves of garlic chopped

2 big carrots diced

2 celery sticks diced

1 leek chopped

1 can of diced tomatoes

30 ml tomato paste

2 bay leaves

2 l water

5 ml dried origanum

5 ml sugar

5 ml salt

2 ml freshly ground black pepper

100 ml fresh parsley

 

What you do:

Brown shin in oil in a big pot.  Take the shin out of the pot and lightly fry the veggies.  Add the remaining ingredients plus the beef shins and cook until the meat is soft.  Serve in bowls with grated parmesan cheese and parsley.