Food Friday: “The Complete South African Cookbook”

Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!


Happy Friday! This week we’re traveling to South Africa with a delicious recipe from The Complete South African Cookbook. This Penguin Random House South Africa title is perfect for both the expert and the beginner, and it is a comprehensive guide to South African cooking; and the recipe we’re sharing with you today is a fantastic fall delight!

pumpkin-23439_1280


Book Synopsis

9781868727469Although this is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.

There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.

Author Magdaleen van Wyk brings you the best of South African cooking in this must-have guide.


This week, we have the perfect fall treat for you! You might not think you’d be able to find your next favorite pumpkin-themed recipe in The Complete South African Cookbook, but think again! These Pumpkin Fritters embody the best flavors of fall. Keep reading for the full recipe.

Pumpkin Fritters
Serves 4; kJ per portion 400; Prep time 30 min; Cooking time 5 min each

500 ml (2 cups) cooked pumpkin, mashed
1 egg, beaten
62.5 ml (5 tablespoons) flour
10 ml (2 teaspoons) baking powder
1 ml (1/4 teaspoon) salt
Butter, margarine, or oil
Garnish:
sugar mixed with cinnamon
lemon slices

  1. Combine the pumpkin, flour, baking powder, and salt to form a soft batter.
  2. Add the egg and beat well.
  3. Heat the butter, margarine, or oil in a frying pan until it sizzles.
  4. Drop spoonfuls of batter into the fat and fry the fritters on both sides until golden brown.
  5. Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.

All recipe text from page 213 of The Complete South African Cookbook.


If you try this recipe, tell us about it in the comments! For more delicious tastes of South Africa, purchase your copy of The Complete South African Cookbook here.


Are you interested in a particular cookery book from casemateipm.com? Let us know in the comments, and you might see it featured in the next Food Friday!

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