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CALLIE MARITZ & MARIE-LOUIS GUY

MAKE

SELLEVERYTHING YOU COULD possibly

MAKE FOR any MARKET, EVER

from fêtes to fundraisers; marketsto padstalle

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SCHOOLFUNDRAISERS

SOMETIMES YOU JUST NEED TO

LET LOOSE, PLAY WITHYOUR FOOD AND HAVE LOADS OF FUN. EXPERIMENT

WITH OLD FAVOURITES, BUT

DECONSTRUCT CLASSICS &RECONSTRUCT OTHERS

PLAY WITH A FUSION OF FLAVOURS,

USE NEW METHODS,

CHAPTER 2

SOMETIMES YOU SHOULD ALLOW YOURSELF TO INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS

NO FUTURE WITHOUT A PAST.

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QUITE SIMPLY THE BEST WAY TO EXPERIENCE NEWCOUNTRIES AND CITIES IS TO WANDER ITS

STREETS TO SMELL AND TASTE WHAT

& MOSTLY CHEAP. LOCAL CUISINE, FRESH, PUT TOGETHER IN FRONT OF YOU,

THE PEOPLE EAT.

CHAPTER 3

URBANMARKET

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WORLD& FUTURE

MARKETS

DECONSTRUCT CLASSICS &RECONSTRUCT OTHERS

PLAY WITH A FUSION OF FLAVOURS,

USE NEW METHODS,

CHAPTER 4

SOMETIMES YOU SHOULD ALLOW YOURSELF TO INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS

NO FUTURE WITHOUT A PAST.

SOMETIMES YOU JUST NEED TO

LET LOOSE, PLAY WITHYOUR FOOD AND HAVE LOADS OF FUN. EXPERIMENT

WITH OLD FAVOURITES, BUT

DECONSTRUCT CLASSICS &PLAY WITH A FUSION OF FLAVOURS,

WORLDWORLD& FUTURE& FUTURE

USE NEW METHODS,USE NEW METHODS,

INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS

LET LOOSE, PLAY WITHLET LOOSE, PLAY WITHYOUR FOOD AND HAVE LOADS OF FUN. EXPERIMENT YOUR FOOD AND HAVE LOADS OF FUN. EXPERIMENT

DECONSTRUCT CLASSICS &DECONSTRUCT CLASSICS &DECONSTRUCT CLASSICS &DECONSTRUCT CLASSICS &DECONSTRUCT CLASSICS &

19

INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS INDULGE IN EVERY NOSTALGIC WHIM, FOR THERE IS

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STREETFOOD

CHAPTER 5

MOSTLY CHEAP.

LOCAL CUISINE, FRESH,

IN FRONT OF YOU, ANDPUT TOGETHER

QUITE SIMPLY THE BEST WAY TO

EXPERIENCE NEWCOUNTRIES AND CITIES IS TO WANDER ITS

STREETS TO SMELL AND TASTE WHAT

THE PEOPLE EAT.

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MAKE GIFT SELL 23

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?

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volupta sperume nturibus as acitam, veruntia parum verferi os-sitiume nessum es dis di debit latur, quae con pore, quibus.Experion corion rerati blaborrovit optassin et moluptio del mo-luptat 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 exerati-ae exereseque verore pratius ariae es unti dolupti asimint vo-

CHAPTER 5

FARMER'SMARKETS

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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 greet-ing, but instead a recipe she cajoled out of a local chef/cook. Prized possessions both.

The perfect bacon buttie bought under the bridge down Porto-bello 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 Col-lins Street in South Beach, Miami. That hot dog with mustard and sauerkraut from a Sabrett’s cart in Central Park on Manhat-tan. 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.

CHAPTER 5

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BLANCMANGEAN 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.

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Combine the corn fl our, 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 fl our 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.

INGREDIENTS

¾ cup (90 g) corn fl our

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

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

fl our, 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.

Options

28

ARTISAN MILKTART

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

FAVOURITE FILLING.

When using spring form

pans, it is always advisable to

cover the outside of the pans with foil to prevent

leakage.

Callie...

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FILLINGPreheat 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.

CRUSTPreheat the oven to 160°C

2X30 cm spring form pans

In a food-processor, pulse together the fl our, 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 fl oured 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, fi ll with baking beans and blind-bake for 10 minutes or until the dough starts to colour.

Remove the baking paper and beans.

INGREDIENTS

FOR THE CRUST

2 cups (280 g) cake fl our

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

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

30

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

(confessionsofahungrywoman.com)

Preheat the oven to 180˚C

Grease and line 2 x 20 cm baking pans

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

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

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.

GRANADILLA CAKEAUNTY MARG I E’S HOT M I LK S PONG E

INGREDIENTS

FOR THE CAKE

3 eggs

1 1/2 cups (300 g) sugar

1 1/2 cups (210 g) cake fl our

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

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HANDTERTJIES

Use your fi ngertips to rub the butter into the fl our 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 fl oured 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.

Bake for 10 – 15 minutes or until golden.

INGREDIENTS

FOR THE PASTRY

250 g butter/margarine, cold, grated

3 cups (420 g) cake fl our

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

Jam should be fi rm and very cold. Some bakers swear that combining the jam with a little corn

fl our prevents the jam from cooking

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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.

Hints...

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EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

CALLIE MARITZ & MARIE-LOUIS GUY

MAKESELLSELLSELLgift

EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

CALLIE MARITZ & MARIE-LOUIS GUY CALLIE MARITZ & MARIE-LOUIS GUY

MAKEGIFTSELL

EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

CALLIE MARITZ & MARIE-LOUIS GUY

MAKEGIFTSELL

MAKESELLSELLSELLgift

MAKE GIFT SELL 35

EVERYTHING YOU COULD possibly

MAKE FOR any MARKET, EVER

EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

CALLIE MARITZ & MARIE-LOUIS GUY

CALLIE MARITZ &

MARIE-LOUIS GUY

CALLIE MARITZ & MARIE-LOUIS GUY

MAKE

MAKE MAKEMAKEGIFT

MAKEGIFT

SELL

GIFTSELL

GIFTSELL

gift

CALLIE MARITZ & MARIE-LOUIS GUY

MAKE

SELL

EVERYTHING YOU COULD possibly MAKE FOR any MARKET, EVER

from fêtes to fundraisers; markets

to padstalle

gift