The selection of recipes included in this newsletter has everything from starters to mains, side dishes, desserts and drinks! We’ve also a variety of cookies to bake for the upcoming holidays. There are recipes for casual meals at home or for fancy entertaining. Be sure to try them all!
To tie in with the “Gin” theme of the December 2017 Foodie Newsletter, a few of the recipes below have juniper berries, the predominant flavour in Gin, as an ingredient. We’ve included a separate post, Gin Recipes, with recipes which either have Gin or tonic, or both, as an ingredient. In a separate post Gin Cocktail Recipes, You will also find a recipe for simple syrup, which is essential when making cocktails at home. Also for home-made tonic water.
- Home-made Corn Chips
- Turkey & Leek Puff Pastry Parcel
- Fillets Of Venison With Juniper Berries
- Belgian Venison Medallions With Gin & Juniper
- German Pot Roast (Sauerbraten)
- Sweet Potato & Bacon Balls
- Berries & Cream Pavlova
- Date Squares
- Low GI Almond Biscuits
The recipes for Berries & Cream Pavlova and Date Squares were contributed by Annelien Pienaar from her first recipe book “Boerekos met ‘n twist”. Read more about this wonderful book and its talented author here.
The recipe for Sweet Potato Balls was contributed by Anneke van Rooyen and Johannita Eksteen from their first recipe book “Toe Nou”. Read more about this one-of-a-kind book and the mother and daughter duo behind Funky Ouma here.
Carolié de Koster contributed the recipes below. They are mostly from her popular Art of Cooking Recipe Book. Carolié and her husband Adri moved to New Zealand 6 years ago. Carolié currently operates under the name Carolié’s Culinaire. For an update on the goings-on in New Zealand, read Carolie’s letter 2011 – 2017 – Adri and Carolie – New Zealand – Six years later. Be sure to like her Facebook page to get updates as and when she posts recipes.
- Feta Cheese Log
- Coffee-infused Moroccan Lamb With Figs, Apricots & Cashews
- Whole Duck With Cherry Sauce (AOC p. 321)
- Chicken & Chicken Liver Paté Phyllo Roll
- Cooked Marinade (AOC p. 294)
- Continental Red Cabbage (AOC p. 380)
- Peppered Rice (AOC p. 438)
- Mashed Potatoes With Variations (AOC p. 138/408)
- Tamarillo Cheesecake
- Brazil Nut Banana Cake
- Beesting Pastries (AOC p. 851)
- Koeksisters (AOC p. 794)
- Spicy Oat & Cranberry Biscuits
- Oat & Almond Snack Bars
- Biscotti (AOC p. 744)
The Art Of Cooking Recipe Book is not available from leading book stores. Please visit our on-line shop to order yours. For those of you who have the book already, the Art of Cooking and Koskuns Alphabetical Indexes are now available from Cooking Up A Storm. Please make contact for more information.
If you would like to learn to cook or bake or expand your culinary repertoire, be sure to book a customised culinary lesson with me where you specify what you would like to learn to make. The lessons take place in your own kitchen! I also do culinary demonstration and hands-on culinary sessions for groups – either at Cooking Up A Storm’s venue in Robindale, Randburg or at a venue of your choice. Please make contact for more information.