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Cook And Enjoy It
''Cook and Enjoy It'' is the English version of the original Afrikaans cookbook, ''Kook en Geniet'', which became known as the definitive cookbook representing authentic South African food culture and heritage. ''Kook en Geniet'' was originally published by S.J.A. (Ina) de Villiers in 1951 in her private capacity after South African publishers expressed indifference. ''Cook and Enjoy It'' was published by the Central News Agency in 1961, and from 1972 onwards by Human & Rousseau when the Central News Agency withdrew from publishing. In 1990 Human & Rousseau obtained the rights to the production and marketing of the Afrikaans edition, resulting in a completely revised edition in 1992 with a new appearance for both the Afrikaans and English versions. The new edition attempted to retain the character of the original book's more than 700 recipes and basic cooking principles, having incorporated the use of modern kitchen appliances such as microwaves and food processors in many recipes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cook And Enjoy It Cookbook Cover
Cook or The Cook may refer to: Food preparation * Cooking, the preparation of food * Cook (domestic worker), a household staff member who prepares food * Cook (professional), an individual who prepares food for consumption in the food industry * Chef, a professional proficient in all aspects of food preparation Geography U.S. * Cook, Minnesota, a city * Cook, Nebraska, a village * Cook, Ohio, an unincorporated community * Cook Hill (other) * Cook Hollow, Oregon County, Missouri * Cook Inlet, off the Gulf of Alaska Australia * Cook, South Australia * Cook County, New South Wales * Cook, Australian Capital Territory Elsewhere * Cook Peninsula, Nunavut, Canada * Cook Strait, the strait separating the North and South Islands of New Zealand Companies * Cook Group, an American manufacturer of medical devices * Cook Records, an American record label * Cook Trading, a UK manufacturer and retailer of frozen ready meals * Thomas Cook Group, a defunct British travel com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Language
English is a West Germanic language of the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England. It is named after the Angles, one of the ancient Germanic peoples that migrated to the island of Great Britain. Existing on a dialect continuum with Scots, and then closest related to the Low Saxon and Frisian languages, English is genealogically West Germanic. However, its vocabulary is also distinctively influenced by dialects of France (about 29% of Modern English words) and Latin (also about 29%), plus some grammar and a small amount of core vocabulary influenced by Old Norse (a North Germanic language). Speakers of English are called Anglophones. The earliest forms of English, collectively known as Old English, evolved from a group of West Germanic ( Ingvaeonic) dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century and further mutated by Norse-speaking Viking settlers starting in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afrikaans
Afrikaans (, ) is a West Germanic language that evolved in the Dutch Cape Colony from the Dutch vernacular of Holland proper (i.e., the Hollandic dialect) used by Dutch, French, and German settlers and their enslaved people. Afrikaans gradually began to develop distinguishing characteristics during the course of the 18th century. Now spoken in South Africa, Namibia and (to a lesser extent) Botswana, Zambia, and Zimbabwe, estimates circa 2010 of the total number of Afrikaans speakers range between 15 and 23 million. Most linguists consider Afrikaans to be a partly creole language. An estimated 90 to 95% of the vocabulary is of Dutch origin with adopted words from other languages including German and the Khoisan languages of Southern Africa. Differences with Dutch include a more analytic-type morphology and grammar, and some pronunciations. There is a large degree of mutual intelligibility between the two languages, especially in written form. About 13.5% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bobotie
Bobotie (Afrikaans: ) is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping. Origin of name and recipe Bobotie appears to be a variant of ''Patinam ex lacte'', a dish documented by the ancient Roman writer Apicius, layers of cooked meat, pine nuts, and seasoned with pepper, celery seeds and asafoetida. These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served. C. Louis Leipoldt, a South African writer and gourmet, wrote that the recipe was known in Europe in the seventeenth century. The origin of the word ''bobotie'' is contentious. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word '' boemboe'', meaning curry spices. Others think it to have originated from '' bobotok'', an Indonesian dish which consisted of totally different ingredients.Smit, S., and Fulton, M. (1983) The South African Encycloped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waterblommetjiebredie
Waterblommetjiebredie is a stew. The name comes from the Afrikaans language and literally means 'little water flowers stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies ('' Aponogeton distachyos'' flowers) which are found in the dams and marshes of the Western Cape of South Africa.African FLowering Plants Database''Aponogeton distachyos''/ref> The buds of ''Aponogeton distachyos'' are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie. The taste of the stew has been described as much like stewed green beans. ''Waterblommetjiebredie'' is a local delicacy in South Africa. History Waterblommerjiebredie was first prepared by the Khoikhoi people indigenous to South Africa. They taught the early settlers of South Africa how to use ''waterblommetjie'' as food and medicine. Recipes The typical main ingredients of waterblommetjiebredie: * lamb or mutton * w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Bredie
Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. "Bredie" is the Afrikaans word for "stew", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans and waterblommetjies (Cape water lily, '' Aponogeton distachyos'', flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists. Bredies generally are a spiced stew of mutton ribs, generally cooked with vegetables. In addition to tomato they can also feature cauliflower, lentils, parsnips, and quince, and are served with rice. See also * List of lamb dishes * List of tomato dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melktert
Melktert (, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch ''mattentaart'', a cheesecake-like dessert which was included in the cookbook ''Een Notabel Boexcken Van Cokeryen'' (''A Notable Book of Cookery'') published by Thomas van der Noot around 1514. Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infuse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koeksister
A koeksister is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey. There is also a koe'sister, Cape Malay version of the dish, which is a fried ball of dough that is rolled in desiccated coconut called a koesister. The name derives from the Dutch word "koek", which generally means a wheat flour confectionery, also the origin of the American English word "cookie", and "sister" can refer to the oral tradition of two sisters plaiting their doughnuts and then dunking them in syrup, so creating this iconic pastry. "Sis" can also refer to the sizzling sound. Koeksisters are prepared by frying plaited dough strips in cooking oil, oil, then submersing the hot fried dough into ice cold sugar syrup. Koeksisters have a golden crunchy crust and liquid syrup centre, are very sticky and sweet, and taste like honey.Laurens van der Post (1970) ''African Cooking'', Time-Life Books, New York Popular brands include Ouma Rooi Koeksisters, whose founder won the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
