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S Ection 2 S Ection 2 Finding S on Th E External Env Ironments Env
S ECTION 2 FINDING S ON TH E EXTERNAL ENV IRONMENTS AND EV ERYDAY FOOD P RACPRACRACTICESRACTICESTICESTICES INTRODUCTION This first section on the findings contains Chapters 4 and 5. In Chapter 4 the external environments of the participants are described. This includes not only an account of the geographical location and physical environment of Mmotla but also refers to important aspects of the socio-cultural environment of the participants. In Chapter 5 the everyday food practices of the participants are contextualised by giving a description of how they view and use food. The contemporary eating patterns as they are followed on weekdays and over weekends are reported on and interpreted. This section comprises two chapters entitled: Chapter 4: External environments of the participants Chapter 5: Everyday food practices CH AP TER 4 EXTERNAL ENV IRONMEIRONMENTSNTS OF TH E P ARTICIP ANTS 4.1 INTRODUCTION Human food choice always takes place within the boundaries of what food is available, accessible and acceptable to people and is primarily determined by the external environments in which they live as described in Chapter 2 (see 2.2.1). Each of these environments, namely the physical, economic, political and socio-cultural, provides both opportunities and constraints for human food consumption (Bryant et al., 2003:10). This exemplifies the contention that where people live contributes to their potential food choices (Kittler & Sucher, 2008:12; Bryant et al., 2003:11). In this first chapter on the findings of the study, the external environments of the participants are sketched to contextualise the contemporary food practices of the Mmotla community. -
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1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
WOW-Day Cookbook How This Book Came to Be
WOW-Day cookbook How this book came to be Admittedly, I was a bit nervous when I clicked on „send“ to email important for the children is to have a place where someone cares 60 Waldorf institutions around the world an invitation to send me a for them. Some schools represented in this book are able to provide recipe for a collaborative cookbook. I was excited and nervous at the their children with a small snack or a warm lunch. A good meal not same time. Are they going to write back? Was my description clear? only fills the stomach, it also makes it possible to learn and grow up And all those different languages ... in a healthy manner. This not only feeds the children, but also gives a healthy foundation for learning and growing up. Often, however, With great pleasure I received the first answer from a Waldorf such an offer can only be realized through donations. school in Greece: “Thank you so much for the invitation. The staff of teachers is already discussing which recipe to submit.” Then, another On many photos in this book, you can see how people come together response from Brazil: „We are proud to be able to participate in such to cook. One can see how much appreciation they experience as part a project.“ Recipes from Haiti, South Africa, and many other countries of a community and how much joy they have in working with their followed. hands. And with that we have reached the purpose of the book: to unite people from all over the world. -
South African Food-Based Dietary Guidelines
ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Developed and sponsored by: Distribution of launch issue sponsored by ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Table of contents Cited as: Vorster HH, Badham JB, Venter CS. An 9. “Drink lots of clean, safe water”: a food-based introduction to the revised food-based dietary guidelines dietary guideline for South Africa Van Graan AE, Bopape M, Phooko D, for South Africa. S Afr J Clin Nutr 2013;26(3):S1-S164 Bourne L, Wright HH ................................................................. S77 Guest Editorial 10. The importance of the quality or type of fat in the diet: a food-based dietary guideline for South Africa • Revised food-based dietary guidelines for South Africa: Smuts CM, Wolmarans P.......................................................... S87 challenges pertaining to their testing, implementation and evaluation 11. Sugar and health: a food-based dietary guideline Vorster HH .................................................................................... S3 for South Africa Temple NJ, Steyn NP .............................................................. S100 Food-Based Dietary Guidelines for South Africa 12. “Use salt and foods high in salt sparingly”: a food-based dietary guideline for South Africa 1. An introduction to the revised food-based dietary Wentzel-Viljoen E, Steyn K, Ketterer E, Charlton KE ............ S105 guidelines for South Africa Vorster HH, Badham JB, Venter CS ........................................... S5 13. “If you drink alcohol, drink sensibly.” Is this 2. “Enjoy a variety of foods”: a food-based dietary guideline still appropriate? guideline for South Africa Jacobs L, Steyn NP................................................................ -
Investigating the Semiotic Landscape of the House Museum in Stellenbosch, South Africa
Investigating the semiotic landscape of the house museum in Stellenbosch, South Africa Gera de Villiers Dissertation presented for the degree of Doctor of Philosophy in the Faculty of Arts and Social Sciences, Department of Visual Arts at the University of Stellenbosch Supervisor: Professor Elmarie Costandius March 2018 Stellenbosch University https://scholar.sun.ac.za DECLARATION By submitting this dissertation electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. March 2018 Copyright © 2018 Stellenbosch University All rights reserved i Stellenbosch University https://scholar.sun.ac.za ABSTRACT South Africa as a nation achieved democracy in 1994; however, the country’s institutions of knowledge and power are still grappling with the ways that they can and must facilitate transformation. The White Paper on Arts, Culture, and Heritage of 1996 and its subsequent revised draft in 2017 challenge organisations involved in arts and culture – such as museums – to democratise and decolonise to become inclusive sources of the country’s varied history and culture. Museums attract a diverse range of the public and, therefore, have the ability to foster change through the narratives of the tangible and intangible history and culture that they provide. This study focused on the town of Stellenbosch, where there is a significant lack of inclusive museological institutions that share the histories and cultures of all its communities (it is made up of ten adjoining small towns and townships, of which the Kayamandi township is one). -
Ciudad Del Cabo Y Zanzíbar, a Tu Aire Con Estancia En Playa
Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar, a tu aire con estancia en playa Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar A tu aire con estancia en playa, 9 días Explora las costas africanas del Atlántico al Índico África sigue siendo la gran desconocida para el gran público, a pesar de atesorar muchos y muy variados atractivos que no tienen nada que envidiar a otros destinos consolidados del mundo. Para que descubras los grandes y maravillosos contrastes de este variopinto continente, te proponemos un fabuloso viaje que combina la moderna y cosmopolita Ciudad del Cabo, un vergel floral en el borde suroeste de Sudáfrica, con los irresistibles paisajes de la isla de Zaníbar (o Unguja), un paraíso tropical frente a las costas orientales de África de playas de ensueño y cálidas gentes que todavía ostenta el título de la Isla de las Especias. 17/01/2021 2 Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar, a tu aire con estancia en playa SUDÁFRICA E ISLAS DEL ÍNDICO: CIUDAD DEL CABO Y ZANZÍBAR, A TU AIRE CON ESTANCIA EN PLAYA Descubre los atractivos contrastes que hacen de África un destino maravilloso Con más de dos millones de visitantes anuales, Ciudad del Cabo se enorgullece de ser la urbe más turística del continente africano. Esta cosmopolita y multicultural metrópolis, la segunda más poblada de Sudáfrica tras Johannesburgo, fue fundada en 1652 por el navegante neerlandés Jan van Riebeeck como estación de abastecimiento para las rutas comerciales de la Compañía Neerlandesa de las Indias Orientales, hasta que este territorio de la África Austral cayese en manos británicas en 1814 tras las Guerras Napoleónicas. -
Visual Consumption: an Exploration of Narrative and Nostalgia in Contemporary South African Cookbooks
Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks by Francois Roelof Engelbrecht 92422013 A mini-dissertation submitted in partial fulfilment of the requirements for the degree Magister Artium (Information Design) in the Department of Visual Arts at the UNIVERSITY OF PRETORIA FACULTY OF HUMANITIES MAY 2013 Supervisor: Prof J van Eeden © University of Pretoria DECLARATION I declare that Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks is my own work and that all the sources that I have used or quoted have been indicated and acknowledged by means of complete references. __________________ Francois Engelbrecht Student number 92422013 6 May 2013 ii © University of Pretoria “What is patriotism but the love of the food one ate as a child?” – Lin Yutang (Lin Yutang > Quotes [sa]) iii © University of Pretoria SUMMARY AND KEY TERMS This study explores the visual consumption of food and its meanings through the study of narrative and nostalgia in a selection of five South African cookbooks. The aim of this study is to suggest, through the exploration of various cookbook narratives and the role that nostalgia plays in individual and collective identity formation and maintenance, that food, as symbolic goods, can act as a unifying ideology in the construction of a sense of national identity and nationhood. This is made relevant in a South African context through the analysis of a cross-section of five recent South African cookbooks. These are Shiny happy people (2009) by Neil Roake; Waar vye nog soet is (2009) by Emilia Le Roux and Francois Smuts; Evita’s kossie sikelela (2010) by Evita Bezuidenhout (Pieter-Dirk Uys); Tortoises & tumbleweeds (journey through an African kitchen) (2008) by Lannice Snyman; and South Africa eats (2009) by Phillippa Cheifitz. -
Zest Festival 2013: Far from Home
ZEST FESTIVAL 2013: FAR FROM HOME | 62 TREKS, LAND AND HERITAGE Long boat replica from the Batavia. | 63 ZEST FESTIVAL 2013: FAR FROM HOME | 64 ZEST FESTIVAL 2013: FAR FROM HOME WELCOME TO COUNTRY BY TRADITIONAL NHANDA ELDERS The Zest Festival begins with a ‘Welcome to Country’ by The message sticks will be added to the message stick the Drage family, and Nhanda youth once again give a installation, bringing all the stories together. It is a symbolic dance performance. act representing how everyone journeys away from home; but even though you can be far from home, your story is still The message sticks play a significant part in the part of a place. opening of the Zest Festival. Leading up to the Zest Festival weekend, the Drage family will be met by the The Drage family wanted the creation of the message sticks riders of the MidWest Horse Trekkers Club along the to reflect the past, present and the future. They know that Murchison River, as part of the 10-day Kalbarri Horse Murchison House Station and the surrounding country Trek. Clayton Drage will welcome these riders to country have a history of exploration, discovery, hard work, loss and and entrust them with several ‘message sticks’ that love; and that many people from European and Aboriginal hold significant stories from the surrounding country. heritage have connection to the place, from Nhanda people, The riders will explore these remarkable places around to the first white explorers and pioneers, station owners, Kalbarri – places of natural beauty. Learning about managers, workers and their families. -
Breakfast the Tindlovu Restaurant Group in a Statement on Sunday Declared the Launch of Their HOT Or Not Competition
TIMES SAVANNAH ISSUE 4: 2018 | FREE EDITION Tindlovu Launches Hot or NOT Competition By Senior Journalist Ollie the Elephant Breakfast The Tindlovu Restaurant Group in a statement on Sunday declared the launch of their HOT or Not competition. Served until 11am Tindlovu encourages customers to go to any of the Tindlovu Simunye Breakfast R 45.00 Restaurant Facebook Pages and rate their menu items Hot or Not , “Tindlovu is a people based concept and we want to hear what makes our clients happy , We take all the comments into 2 Eggs, 1 Rasher of Bacon, Grilled Cocktail Tomato's & a Slice of Toast or Roosterkoek consideration and our development team improves on this feed- back on a on-going basis, we also believe that we have to re- Savannah Breakfast R 79.50 ward our customers for their time and hence the reason we have launched the #hotornot campaign” Mrs. Jo-Anne White—CEO of 2 Eggs, Cheese Grillers, Caramelised Onion, Cocktail Tomato's, Bacon & a Slice of Toast or Tindlovu. Roosterkoek Tindlovu is giving away an all inclusive Bed & Breakfast stay for two for a lucky reviewer at their Tindlovu Country Lodge in White Brêkvis Vetkoek R 60.00 River at the end of August 2018 so keep the Hot or Not reviews coming and you could be rewarded for your review ! Like us on any of our Tindlovu Restaurant Facebook pages and share your Our Fluffy vetkoek filled with Scrambled Eggs, Caramelised Onions, Mayonnaise, Bacon & Hot or Not experience to win BIG ! Visit our Tindlovu Restaurant Tomato Facebook pages for more information. -
Alfredo Sauce 72 Almond Melt-In-The-Mouth Biscuits 214
Index Index Beef Bunny chow 136 lfredo sauce 72 A Beef stroganoff 154 Cheese and basil knots 176 Almond melt-in-the-mouth biscuits Bobotie 148 Date loaf 185 214 Bolognaise sauce 79 Granny Rita’s banana loaf 184 Almonds Frikadelle 145 Kitke 172 Almond melt-in-the-mouth biscuits Meat loaf 144 Mealie bread 174 214 Mince curry and rice 146 Milk rolls 173 Mock almond fudge 249 Ossobuco 152 Naan bread 171 Amarula coffee 40 Rich beef stew 151 Rosemary and olive ciabatta bread Aniseed sugar 17 Thai beef curry 147 178 Apple pie with evaporated milk 191 Beef stroganoff 154 Roti 179 Apple sauce 266 Beer bread 169 Vetkoek 180 Apples Beetroot salad 108 Breadcrumbs 3 Apple pie with evaporated milk 191 Berries Breakfast bread 170 Apple sauce 266 Berry coulis 248 Broccoli and leek soup 90 Carrot, apple and raisin salad 100 Berry smoothie 32 Bunny chow 136 Steamed pear and apple 267 Blueberry frozen yoghurt 203 Butter icing 253 Apricot chutney 82 Cape gooseberry jam 246 Butters Apricot squares 218 Cranberry and macadamia nut Butter 12 Apricots biscuits 213 Nut butter 242 Apricot chutney 82 Raspberry choc-chip lollies 271 Peanut butter 242 Apricot squares 218 Raspberry jam 244 Buttermilk Asparagus Strawberry daiquiri 31 Buttermilk rusks 228 Steamed asparagus with bacon Strawberry milkshake 38 Buttermilk scones 230 124 Strawberry yoghurt delight 270 Buttermilk rusks 228 Atchar 80 Berry coulis 248 Buttermilk scones 230 Avocado dip 67 Berry smoothie 32 Butternut Biscuits Butternut soup 96 Almond melt-in-the-mouth biscuits Sweet butternut 118 acon B 214 Butternut -
STARTER a Selection of Biltong, Droëwors, Cold Meats, Biltong Pâté
STARTER BARLEY PLATTER A selection of biltong, droëwors, cold meats, biltong pâté. Bratwurst, Fairview cheeses, pickles, fresh Ciabatta bread and butter R55 per person (optional) MAIN Chargrilled sliced Beef Sirloin served with sauce Béarnaise Lemon & herb chicken Caesar salad with bretzel croutons Grilled butternut, beetroot and feta salad served with pumpkin seeds Baby potato with sautéed onions R210 per person DESSERT Chocolate Brownie with vanilla ice cream R35 per person (Optional) WINE LIST Fairview Brut R210 Stone Town Sauvignon Blanc R100 - Rosé R100 Stone Town Cabernet Sauvignon/Merlot R100 Spice Route Sauvignon Blanc R140 - Chenin Blanc R150 - Viognier R140 Spice Route Grenache R155 - Mourvèdre R155 - Pinotage R155 - Chakalaka R215 CBC BEERS 300ml Lager R31 - Pilsner R31- Amber Weiss R33 - Pale Ale R40 SOFT DRINKS Appletizer R26 Soft drinks R24 Grapetizer - Red/White R26 Liqui Fruit - Mango & Orange R24 Milkshake of the day R35 Mineral water - Still/Sparkling 1L R23 FAMILY & FRIENDS MENU Paarlburger R99 The classic beef burger named after Paarl Mountain behind us, is topped with tomato & onion relish, cucumber pickle, tomato, lettuce & aïoli O Peri-Peri-Chicken Burger R115 Chargrilled chicken breast served with Chef’s Philip’s secret mild peri-peri sauce, fresh tomato, rocket, coriander & aïoli Or Brown mushroom & pesto burger (V) R115 Chargrilled brown mushroom topped with melted cheddar, homemade herb pesto, grilled onion, fresh rocket & aïoli Or Add Biltong Starter Plate - Serves 4 persons as a starter - R126 Beef biltong,We