Butter and love, a funky, proudly Afrikaans cookbook that is also available in English combines accounts of farm life, doilies, koeksisters and other Afrikaans icons. Anna Carolina draws on the myriad influences in South African urban culture to present something uniquely contemporary, celebrating a rich heritage.
The book is full of Classic Afrikaans recipes that have been passed down through the generations, true ‘Boerekos’, a South African heritage.
It includes a brief history of food in South Africa, revealing the origins of traditional South African recipes. Personal stories of farm and village life, from the ‘Home Economics’ teacher to personal friends and family.
Young urban Afrikaans speakers who will re-visit their Mothers’ table once they have paged through this book, in fact all South Africans interested in food and South African heritage will enjoy this book.
After finishing chef school and an internship at the acclaimed Le Quartier Francais under the watchful eye of Margot Janse and Chris Erasmus, Caro headed homewards to Piet Retief (Mkhondo) where she owned a successful bistro for 2 years. In this time a love for blogging and food media blossomed and Caro packed her bags once again and headed for Cape Town where she has been cooking and styling ever since. She is a monthly contributor to the PnP Fresh Living magazine.
Anna Carolina Alberts will be hosting her own cooking TV show on SABC 2 which will air from the 25th October 2017, 19h00, I will be keeping my eye out for that one.
Pampoenpoffertjies – Pumpkin Fritters
Serve these fritters either dusted with cinnamon sugar or, my favourite,
drenched in a caramel sauce.
Makes about 20
1 cup cooked pumpkin,
well drained and mashed
½ cup self-raising wheat flour
½ tsp baking powder
2 tsp sugar
pinch of salt
oil for shallow-frying
1 cup sugar
1 tbsp butter
4 tbsp boiling water
1 cup milk
2 tbsp custard powder
5 tbsp cold water
pinch of salt
Mix all the ingredients for the fritter batter. Heat oil in a pan over medium heat and shallow-fry
tablespoonfuls of the batter until the fritters are firm and golden on both sides. Drain on paper towel.
To make the caramel sauce, heat sugar, butter, water and milk together and bring to a slight slimmer. Mix custard powder with cold water, and stir into the hot mixture while whisking the whole time. Add salt and cook about 5 minutes or until the sauce has thickened.
Put fritters in a serving dish and pour caramel sauce over them.