In the daily life of http://www.bestforreading.com not much has happened since I posted my blog about my crazy parakeet last week. I trust my readers do take a peek at my online bookstore at http://www.bestforreading.com.
The only significant happening here in Cape Town and in many countries across the world is Mother's Day of course. Have any one given a second thought where Mother's Day originated? I doubt that as it is just a day we celebrate each second Sunday in the month of May. http://www.mothersdaycentral.com/about-mothersday/. http://en.wikipedia.org/wiki/Mother%27s_Day. Although it is a fairly modern institution that started in the USA in the 20th century to honour our mothers, the idea stretches back for centuries.
Now, what did we have on table to spoil the mothers in our family. Lets see. There was the traditional chicken pie. A delicious recipe that I will post at a later stage. This chicken pie must have a slightly sour taste. Then there was a leg of lamb and steak pie. Besides greens on the side, were rice and roast potatoes dished up as well. Meat, rice and potatoes goes hand in hand in many Afrikaner homes. I have nearly forgotten about gem squash and the pumpkin fritters made the Afrikaner way. Watch this for a mouth-watering recipe how to make pumpkin fritters. Each family had to bring something to celebrate not only the mother's day but also to celebrate the fact that the matriarch of the family is still with us at the good age of 88 years.
I brought meatballs - frikkadelle as it is known in Afrikaans. Most nations have one or other version of this dish and each one would like to think theirs are the best tasting. http://en.wikipedia.org/wiki/Frikadeller.
This what my dish looked liked.
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| My version. I added tomato paste and braised onions. |
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| What the meatballs look like without the onions and tomato paste! Not mine! The recipe comes from a traditional Afrikaans cook book. Unfortunately I cannot give you the name of the book or who wrote it. the book is very old. Frikkadelle or Meatballs 500 g mince meat - mutton or beef. Minced pork or ham may be added for flavour. 5 ml ground coriander 1 ml ground gloves pinch of ground nutmeg salt and pepper to taste 1 onion 1 thick slice of bread 125 ml water 10 ml sugar 1 beaten egg 12.5 ml chutney 10 ml Worcestershire sauce, vinegar or lemon-juice flour -optional Season meat with coriander, cloves, nutmeg, salt and pepper Grate onion finely Soak bread in water and with the water to mince mixture add beaten egg. chutney. Worcestershire sauce, vinegar or lemon-juice mix well and shape into round balls and roll each one in little flour if desired put in well-greased oven-proof dish and add 50 ml boiling water with a dab of butter in between bake in moderate oven at 180-190 degrees Celsius until done Baste from time to time with liquid formed in pan ENJOY! For a dessert afterwards I made another very traditional Afrikaans pudding known as a Jan Ellis Pudding. http://www.funtrivia.com/en/Hobbies/South-African-Foods-17434.html He was a Springbok rugby player in the 60's and 70's. This type of pudding is very similar to the Malva Pudding. The only difference is the adding of brandy to the Malva Pudding. http://ts4.mm.bing.net/th?id=H.4851183735409143&pid=15.1&H=160&W=94 This recipe comes from Dina van Zyl's "Die groot Boerekosboek" 250 ml cake flour 15 ml (1 table spoon) Bicarbonate of Soda 1.25 ml (1/4 t spoon) salt 1 egg 250 ml sugar (1 cup) 15 ml (1 table spoon) fine apricot jam 250 ml (1 cup) milk 15 ml melted butter 15 ml grape vinegar Sauce 125 ml (8 table spoons) butter 125 ml (1/2 cup) sugar 125 ml (1/2 cup) warm water 125 ml cream (1/2 cup) Warm up oven to 180 deg Celsius Grease oven-proof dish by approximately 30 x 20 x 5 cm Cut a piece of tin foil the slightly bigger and grease as well The Pudding itself! Sieve the flour, bicarbonate of soda and salt and keep separate Beat egg and sugar with mixer until creamy and add apricot Beat milk, melted butter and vinegar with above until beaten well. Add flour gradually and beat well. Add mixture in dish and cover with tin foil with greased side under. Bake for about 45 minutes. Take foil off and bake open for 10 - 15 minutes. While this is going on, add melted butter, sugar and water together and heat up slowly. Let it boil and see that sugar has melted completely. Add cream. When the pudding is caramel brown, pour sauce over. Every thing. It is a wet pudding. Serve with custard. http://ts4.mm.bing.net/th?id=H.4643805551527919&pid=15.1&H=120&W=160 Besides having a great week ahead , remember for more recipes please visit http://www.bestforreading.com |
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