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MAKE 

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C H U RC H B AZ A A R

No

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SELL possibly

EV E RY T H I N G YO U C O U L D M A K E FO R M A R K E T, EV E R

any

from fêtes to fundraisers; markets to padstalle

CALLIE MARITZ & MARIE-LOUIS GUY MAKE

GIFT

SELL

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No

CHAPTER

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14 MAKE

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F U N D RA I S E R

SC HOOL F E T E&

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C H U RC H B AZ A A R

No

CHAPTER 2



SCHOOL FUNDRAISERS 

SOMETIMES YOU JUST NEED TO

LET LOOSE, PLAY WITH YOUR FOOD AND HAVE LOADS OF FUN. EXPERIMENT WITH OLD FAVOURITES, BUT

USE NEW METHODS, PLAY WITH A FUSION OF FLAVOURS,

DECONSTRUCT CLASSICS &

RECONSTRUCT OTHERS 

SOMETIMES YOU SHOULD ALLOW YOURSELF TO INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS NO FUTURE WITHOUT A PAST.

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URBAN MARKET

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C H U RC H B AZ A A R

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CHAPTER 3



URBAN MARKET  QUITE SIMPLY THE BEST WAY TO

EXPERIENCE NEW

COUNTRIES AND CITIES IS TO WANDER ITS STREETS TO SMELL AND TASTE WHAT

THE PEOPLE EAT. 

LOCAL CUISINE,

FRESH, PUT TOGETHER IN FRONT OF YOU,

& MOSTLY CHEAP. 

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4

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MARKETS

AND FUTURE

WO R L D

No

CHAPTER

No


1

C H U RC H B AZ A A R

No

CHAPTER 4



WORLD & FUTURE MARKETS 

SOMETIMES YOU JUST NEED TO

LET LOOSE, PLAY WITH YOUR FOOD AND HAVE LOADS OF FUN. EXPERIMENT WITH OLD FAVOURITES, BUT

USE NEW METHODS, PLAY WITH A FUSION OF FLAVOURS,

DECONSTRUCT CLASSICS &

RECONSTRUCT OTHERS 

SOMETIMES YOU SHOULD ALLOW YOURSELF TO INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS NO FUTURE WITHOUT A PAST.

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20 MAKE

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STRE ET FO O D

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C H U RC H B AZ A A R

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CHAPTER 5

STREET FOOD

QUITE SIMPLY THE BEST WAY TO

EXPERIENCE NEW COUNTRIES AND CITIES IS TO WANDER ITS STREETS TO SMELL AND TASTE WHAT

THE PEOPLE EAT.  LOCAL CUISINE, FRESH,

PUT TOGETHER IN FRONT OF YOU, AND

MOSTLY CHEAP. 

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CHAPTER

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MARKETS

FA R M E R S

No

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

CHAPTER 5

ď‚…

FARMER'S MARKETS

Luptatium et plignietur seditia dolessi a poreptia viderup tibus, ut aut lam aut omnisquo quat. Entur, que volo quasim faciatius vendis del maximus repelen dipsuntem atur? Ovit omnitium, que dit aliatiberrum quiam, saperum net eum quistiatet volorer speruntia destibusam quam ipsamus explab iumet latestore corro beri ommossin resteceped quiduntias esequi rem nobis que maxim doleseque conseque miliquam, cusantiis aut venihiciis reiundi omniscia nobis alitiis ut quid ut vel minimax imporitatis et quas doluptas sitatur? Moluptatus et et apiende neceperio occum ni as sitatem quiam volupta sperume nturibus as acitam, veruntia parum verferi ossitiume nessum es dis di debit latur, quae con pore, quibus. Experion corion rerati blaborrovit optassin et moluptio del moluptat poria nonsed et a dolupti ditae nimus nimus. Cepe volum cuptaqui omnisin ctatiae nus aut re conecusa cores alit, autem hicabo. Sequo te viti aligene que necum rent antur? Udam quiam, con pore sinum fuga. Ditatus cimilibus exeratiae exereseque verore pratius ariae es unti dolupti asimint vo-

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STRE ET FO O D

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5 1

CSH TU RE RC ET H B AZ FO A OA DR

No

CHAPTER 5

Remember postcards? Well, back in the day when we started travelling, we constantly sent each other postcards to let the other know of what we ate and where. I still have two postcards Mari-Louis sent from Turkey. Each contained no words of greeting, but instead a recipe she cajoled out of a local chef/cook. Prized possessions both. The perfect bacon buttie bought under the bridge down Portobello Road in London. Your first kroketten from an automatiek in Amsterdam, then friet met mayonnaise further down the road. Freshly fried falafel inside a pita, with all the trimmings, one early morning in Tel Aviv. That sublime Cuban sandwich in Collins Street in South Beach, Miami. That hot dog with mustard and sauerkraut from a Sabrett’s cart in Central Park on Manhattan. The freshest fruit salad of yicama, pinapple, melon, grapes, fresh coconut, chilli salt and lime juice as you entered Mexico through Tijuana. Street food creates such vivid memories, we can still recall each moment we bit into the dishes mentioned here. Here are our replications of those perfect moments.

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C H U RC H B AZ A A R

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BLANCMANGE  AN ODDITY FROM CHURCH BAZAAR OF LONG AGO. WE SPOKE TO SO MANY OF OUR AUNTS AND ALL PROFESS THAT THE ONLY RECIPE THEY USE IS FROM THE SOUTH AFRICAN `FOOD BIBLE` – COOK AND ENJOY !! FIRST PUBLISHED IN XXXX IT WAS CONSIDERED THE BOOK TO GIVE TO ANY HOME LEAVER.

I NG RE DI E NTS

 ¾ cup (90 g) corn flour 4 tbsp (60 ml) sugar a pinch of salt 3 cups (750 ml) milk 1 egg, lightly whisked 1 tsp (5ml) vanilla or almond essence or 2,5 ml of each

Combine the corn flour, sugar and salt and stir into a paste with a ¼ cup of the milk. Set a saucepan over moderate heat, add the milk and slowly stir in the corn flour paste. Stir until the mixture thickens. Bring to a gentle boil for 5 minutes. Remove from the heat. Add a tablespoon of this to the egg mixture to bring up its heat and prevent it from scrambling. Now add the egg mixture back into the pan of hot milk. Add the essence of choice. Pour into mould and refrigerate until set.

Options 

For a WHITE BLANCMANGE we use almond essence For a CHOCOLATE BLANCMANGE combine 1 ½ Tbsp (22.5 ml) of cocoa powder with the sugar and corn flour, carry on with the recipe as usual. For a PINK BLANCMANGE add vanilla essence and a few drops of red food colouring. Feel free to add fresh fruit pieces or berries to the blancmange.

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Callie... 

When using spring form pans, it is always advisable to cover the outside of the pans with foil to prevent leakage.



ARTISAN MILKTART 

THE MILKTART INDULGE CONTINUES, THIS TIME WE GIVE IT A FANCY COLLAR AND ADD MY FAVOURITE FILLING.

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I NG RE DI E NTS



FOR THE CRUST 2 cups (280 g) cake flour 185 ml butter ¼ cup (50 g) sugar ¼ cup (50 ml) water Baking beans, for blind baking

FOR THE FILLING 4 cups (1 liter) full cream milk

CRUST Preheat the oven to 160°C 2X30 cm spring form pans In a food-processor, pulse together the flour, butter and sugar until it resembles coarse breadcrumbs. Add some water until it just comes together. Remove and shape by hand into a disc, cover in plastic and refrigerate for 20 minutes. Roll the dough out thinly (about ½ cm) on a lightly floured surface. Line 2 x 30 cm spring form pans with the pastry (letting it come high up the sides to form a collar). Chill for another 20 minutes. Line the inside of the pastry with baking paper, fill with baking beans and blind-bake for 10 minutes or until the dough starts to colour. Remove the baking paper and beans.

60 g butter ½ cup (70 g) cake flour 1/3 cup (50 g) corn flour 2 tsp (10 ml) custard powder A pinch of salt 1 cup (200 g) sugar 3 eggs, separated 1/3 cup (85 ml ) water 1 tsp (5ml) vanilla essence 1 tsp (5 ml) almond essence 2 tsp (10 ml) ground cinnamon

 FILLING Preheat the oven to 180ºC Heat the milk and butter in a saucepan. Sift together the flour, corn flour, custard powder and salt. In the bowl of an electric mixer, using the whisk attachment, beat the sugar, egg yolks and water until pale in colour. Add the dry ingredients to the egg mixture, beat until combined. With the mixer on low speeds, gradually, and in a steady stream add the hot milk. Return all to the saucepan and cook until thickened. Remove from the heat. Add the essences and cinnamon and stir through. In a clean bowl of an electric mixer, using the whisk attachment, beat the egg whites until stiff peaks form. Fold into the batter. Divide the filling between the pastry cases. Bake for a further 30 minutes. (Check after 20 minutes, if it looks that the pastry is colouring too much, cover the tart with foil). Leave to cool.

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FROM THE FAMILY TREASURE CHEST OF SAM WOULIDGE, OUR FAVOURITE AND MOST EMOTIVE FOOD-WRITER. (confessionsofahungrywoman.com)

AU N T Y M A R G I E ’ S H OT M I L K S P O N G E

GRANADILLA CAKE 

I NG RE DI E NTS



Grease and line 2 x 20 cm baking pans

1 1/2 cups (300 g) sugar

In the bowl of an electric mixer, using the whisk attachment , beat the eggs and sugar until pale and fluffy , at least 5 minutes. Sift the flour 3 times. Add the flour to the egg and sugar and mix to combine. Stir in the granadilla pulp.

1 1/2 cups (210 g) cake flour

In a saucepan set over moderate heat, melt the butter in the milk. Remove from the heat.

FOR THE CAKE 3 eggs

1 tbsp (15 ml) baking powder 125g of butter 3/4 cup (190 ml) milk The pulp of 5 granadillas

FOR THE ICING 2 cups (280 g) icing sugar, sifted 125g butter The pulp of 2 granadillas

30

Preheat the oven to 180˚C

With the mixer on low speed, slowly and in a steady stream, add the milk to the batter. This will result in a fairly runny batter. Sprinkle the baking powder over the batter, stir to incorporate. Working swiftly, divide the batter between the pans. Bake for 25 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the pans before turning out. In the bowl of an electric mixer, using the paddle attachment , cream the icing sugar and butter. Add the pulp and stir through. Sandwich the two layers together with some icing and then frost the top of the cake with the rest of the icing.


C H U RC H B AZ A A R

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HANDTERTJIES 

I NG RE DI E NTS



FOR THE PASTRY 250 g butter/margarine, cold, grated 3 cups (420 g) cake flour ½ tsp (2.5 ml) salt 2/3 cups (160 ml) sour cream

FOR THE FILLING Apricot Jam, chilled 1 egg, separated 2 tbsp (30 ml) milk

Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs. Add the sour cream and stir with the back of a wooden spoon until it comes together in a dough. Shape the dough into two disks, cover with cling wrap and rest in the fridge for at least an hour. Preheat the oven to 200C Roll the dough out on a lightly floured surface. Press out 5 cm rounds. Brush the outside of each round with the egg white. Place a dollop of jam in the centre, and fold the pastry together to form a half-moon shape. Crimp and seal the edges with the tines of a fork. Mix the yolk with the milk, and brush each pastry with this.

Hints... 

Jam should be firm and very cold. Some bakers swear that combining the jam with a little corn flour prevents the jam from cooking

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32

Bake for 10 – 15 minutes or until golden.


1

No

Hints...

C H U RC H B AZ A A R



Tartlets can be made well in advance then kept frozen until baking, just ensure that each tartlet is separated by cling wrap and not touching each other.

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possibly M A K E

EV E RY T H I N G YO U C O U L D FO R M A R K E T, EV E R

any

MAKE GIFT SELL

CALLIE MARITZ & MARIE-LOUIS GUY

possibly M A K E

EV E RY T H I N G YO U C O U L D FO R M A R K E T, EV E R

any

MAKE gift SELL

34

CALLIE MARITZ & MARIE-LOUIS GUY

possibly M A K E

EV E RY T H I N G YO U C O U L D FO R M A R K E T, EV E R

any

MAKE gift SELL

CALLIE MARITZ & MARIE-LOUIS GUY

possibly M A K E

EV E RY T H I N G YO U C O U L D FO R M A R K E T, EV E R

any

MAKE GIFT SELL

CALLIE MARITZ & MARIE-LOUIS GUY


 EV E RY T H I N G YO U C O U L D

MAKE gift SELL

possibly M A K E FO R any M A R K E T, EV E R

MAKE gift SELL

possibly

EV E RY T H I N G YO U C O U L D M A K E FO R M A R K E T, EV E R

any

CALLIE MARITZ & MARIE-LOUIS GUY

possibly M A K E

EV E RY T H I N G YO U C O U L D FO R M A R K E T, EV E R

any

MAKE GIFT SELL

CALLIE MARITZ & MARIE-LOUIS GUY

possibly M A K E

EV E RY T H I N G YO U C O U L D FO R M A R K E T, EV E R

any

MAKE GIFT SELL

CALLIE MARITZ & MARIE-LOUIS GUY

from fêtes to fundraisers; markets to padstalle

CALLIE MARITZ & MARIE-LOUIS GUY

MAKE

GIFT

SELL

35


Eat cook sell