Read an Excerpt
What's Cooking in the Okavango Delta?
By Harry Feiersinger
Trafford PublishingCopyright © 2012 Harry Feiersinger
All right reserved.
Chapter OneAfrican Pot Bread
800 g/28.2 oz. /3.38 cups, bread flour, sifted 20 g/0.70 oz/1.33 table spoon, table spoon instant yeast 1 tea spoon cream of tartar 100 g/3.5 oz. /6.66 table spoon butter, melted 1 tea spoon granulated sugar 450ml/ 15.21 fl. oz. /1.90 cups, spoon buttermilk Pinch of salt 2 tea spoon sesame seeds
1. In a saucepan, melt the butter, sugar, and yeast at low heat.
2. In a mixing bowl, combine flour, butter mixture, and all remaining ingredients except sesame seeds.
3. Stir to a firm paste and then transfer the mixture to a floured work surface.
4. Knead the dough for 10 minutes.
5. Place the dough in a warm place and let it rise until it doubles in volume.
6. Butter a cast-iron pot and line it with baking paper.
7. When the dough has risen, knead it again and place it into the cast-iron pot.
8. Bake at 200°C/400°F for 10 minutes; then reduce heat to 160°C/325°F and bake for another 20–30 minutes.
9. Place on a cooling rack, smear with butter, and sprinkle with sesame seeds.
Almond Fruit Cake
175 g/6.17 oz. /11.66 table spoon softened butter 175 g/6.17 oz. /11.66 table spoon granulated sugar 2 eggs 240 g/8.46 oz. /1.01 cups, self-rising flour, sifted 120 g/4.2 oz. /0.50 cup dried pears 120 g/4.2 oz. /0.50 cup dried apples 70 g/2.4 oz. /4.66 table spoon glazed cherries 3 Table spoon orange jam 1 shot, Amaretto 4 Table spoonmilk 60 g/2.1 oz. /4 table spoon slivered almonds
1. Preheat oven to 1801. /350°F.
2. Line the bottom and sides of a springform pan with butter and baking paper.
3. Place all ingredients except the slivered almonds into a mixing bowl and stir with a wooden spoon until combined (about 5 minutes).
4. Spoon the batter into the springform pan, smoothing the top with the back of a wet soup spoon.
5. Cover with the slivered almonds.
6. Bake for 1 hour 45 minutes, covering the cake with foil after 20 or 30 minutes to prevent burning the almonds.
7. Test the cake with a skewer. When it comes out clean and dry, remove cake from the oven and let it cool for about 10 minutes.
8. Turn the cake out of the pan; let it cool before serving.
Almond Yogurt Leek Flan
For the dough:
150 g/5.2 oz. /0.63 cups, all-purpose flour, sift 10 g/0.35 oz. /0.66 table spoon, instant yeast 40 g/1.4 oz. /2.66 table spoon, softened butter 60ml/2.09 fl. oz. /2.02 fl.oz/4 table spoon, lukewarm milk 10g/0.35 oz/ 0.66 table spoon, granule sugar 10g/0.35 oz. /0.66 table spoon, table spoon salt
1. Place all ingredients on a floured work surface and knead until smooth.
2. Cover the dough, put it in a warm place, and let it rise for 1 hour.
For the flans:
500 g/1.102 lb. leeks 2 table spoon butter 150 g/5.29 oz. //0.63 cup plain yogurt 2 eggs 100 g/3.5 oz. /6.66 table spoon, slivered almonds 2 table spoons chopped fresh dill Pinch salt and pepper Dash of nutmeg 1 sweet red pepper 2 table spoon slivered almonds
1. Clean the leeks and cut them into fine strips. Melt 2 table spoon butter in a saucepan and sauté the leeks for about 5 minutes.
2. Put the yogurt and eggs in a mixing bowl and stir until smooth. Add the almonds, leeks, and dill and stir well. Season with salt, pepper, and nutmeg.
3. Preheat oven to 220°C/425°F.
4. Roll out the dough on a floured surface.
5. Place the dough in a well-greased quiche pan about 3 cm/1 in. high.
6. Spoon the mixture into a springform pan.
7. Cut the pepper into thin slices and sprinkle them over the almond mixture.
8. Flake 1 T of butter over the peppers.
9. Bake for 15 minutes, and then reduce heat to 180°C/350°F and bake for another 15 minutes. (If the almonds get too brown, cover the flan with foil.) Can be served hot or cold.
140 g/4.93 oz. /9.33 table spoon blanched almonds 140 g/4.93 oz. /9.33 table spoon powdered sugar 1 egg white 30 g/1.05 oz. /2 table spoon apricot jam 1 table spoon vanilla extract 2 shots Amaretto
1. Grate and then pound the almonds thoroughly.
2. Slowly add the sugar and the egg white.
3. Add the Amaretto and apricot jam, mixing until the paste is firm.
4. Allow the paste to rest 10–12 hours before making the macaroons.
5. Line a baking tray with baking paper.
6. Form the paste into a sausage shape and slice it into ¾ in. pieces.
7. Bake at 160°C/325°F for 15 to 18 minutes.
8. Let the macaroons rest for 10 hours and then serve at once. Don't store too long—they will get very hard.
Apricot Crumble Tart with Cream Cheese
For the dough:
250 g/8.8 oz. /1.05 cup cake flour, sifdet 10 g/0.35 oz. /0.66 table spon instant yeast 125ml/4.22 fl.oz/0.52 cup, lukewarm milk 30 g/1.05 oz. /2 table spoon butter 50g/1.76 oz /3.33 table spoon granulated sugar 1 egg Pinch of salt
1. Put all ingredients into a mixing bowl and beat with a wooden spoon until bubbles form in the dough.
2. Cover with a cloth and set aside in a warm place until the dough doubles in size (about 30 minutes).
3. Place into a well-greased pie dish (35 cm/14 in.) and use a fork to punch holes in the dough. (This prevents air bubbles from forming during baking.)
For the topping:
600 g/21.16 oz/1.32 lb. cream cheese 1 shot Galliano liqueur 3 eggs 150 g/5.29 oz. /10 table spoon granulated sugar Zest of 1 lemon 50g/1.76 oz/3.33 table spoon cornstarch 50g/1.76 oz/3.33 table spoon butter 150 g/5.29 oz. /0.33 lb. crushed walnuts or pecans 80 g/2.82 oz. /5.33 table spoon powdered sugar 1 egg white 200g/7.05 oz /0.44 lb. apricots 50 g/1.76 oz. litchis, diced/7 each Crumb topping (see recipe, below) Powdered sugar for garnish
1. If you use fresh apricots, cut a cross on the top and bottom of each one and place them in boiling water for 2 minutes. Then remove them with a spoon, skin and halve them, and remove their pits.
2. Press the dough into a well-greased pie dish and use a fork to punch holes in the bottom.
3. Put cream cheese, eggs, sugar, Galliano, lemon zest, and cornstarch into a mixing bowl and stir until well combined.
4. Pour the cream cheese mixture on top of the dough.
5. Place the apricots upside down on the cream cheese mixture.
6. Melt the butter in a saucepan, adding the crushed walnuts and powdered sugar. Stir until caramelized.
7. Pour the butter mixture onto waxed paper and let cool; then break the caramel into crumbs.
8. Whisk the egg white and then fold in the caramel crumbs and litchis.
9. Spoon the egg white mixture onto the apricots, sprinkling with the crumb topping (see recipe, below).
10. Let the cake rise again 10–15 minutes, and then bake at 200°C/400°F for 30 to 40 minutes.
11. Garnish with powdered sugar.
For the crumb topping:
175 g/6.17 oz. /0.73 cups, cake flour, sifted 100 g/3.52 oz. /6.66 table spoon butter 100 g/3.52 oz. /6.66 table spoon granulated sugar Pinch of cinnamon
1. Combine first four ingredients and knead to form dough. Use a grater to form crumbs.
For the almond paste:
125 g/4.40 oz. /8.33 table spoon butter, room temperature 250 g/8.81 oz. / cup blanched almonds, finely ground 100 g/3.52 oz. /table spoon granual sugar
1. Put all ingredients into a small mixing bowl and knead with wet hands until combined.
For the puffs:
250 g/8.8 oz. /0.55 lb. Danish pastry dough 120 g/4.2 oz. /0.50 lb. almond paste 8 apricot halves, drained 2 large eggs beaten with 20ml/0.67 fl. oz/1.5 table spoon milk 50g/1.07 oz/3.3 table spoon apricot jam, melted over medium heat
1. Preheat oven to 200°C/400°F.
2. Mix almond paste ingredients together, blending well.
3. Roll out the dough into a 30 cm/12 in. square.
4. Cut the dough into 16 small squares. Place 8 of them onto a well-greased baking dish; these are the bottoms. Cut a round hole in the center of the other 8; these are the tops. Brush the 8 pastry bottoms with the beaten egg mixture and then place a pastry top on each.
5. Put a teaspoon of almond paste into each hole and top with an apricot half.
6. Place the pastries on a baking sheet and leave them in a warm place for 15 minutes.
7. Brush the pastries with the egg mixture again and bake them on the top rack of the oven until crisp and golden, about 10 minutes.
8. Remove the pastries from the oven and brush them with the melted apricot jam. Allow to cool slightly before serving, topped with a little lemon icing.
250g/8.81 oz/16.66 table spoon powder sugar 50ml/1.69 fl.oz/3.33 table spoon lemon juice
1. Mix the powder sugar with the lemon juice to light and runnie paste.
Artichoke and Chickpea Tart
For the Tart Dough
125 g/4.40 oz. /0.52 cup bread flour 55 g/1.94 oz. /3.66 table spoon butter, 45ml/1 .52 fl. oz/3 table spoon cold water Pinch of salt
1. Blend the flour and salt in a mixing bowl. Add the cubes of butter.
2. Use your finger to rub the butter into the flour until it forms crumbs. Work quickly so that the mixture doesn't become greasy.
3. Stir in just enough cold water to bind the dough together.
4. Wrap the dough with plastic wrap and chill for 15 minutes.
5. Put dough into a buttered quiche pan and spoon in the filling (see recipe, below).
6. Garnish with hearts of palm.
7. Bake for 30 minutes at 180°C/395°F until the top is crisp and golden.
8. Serve at once.
For the filling:
400 g/14.10 oz. /0.88 lb. chickpeas, drained 400 g/14.10 oz. /0.88 lb. lentils, drained 8 whole artichoke hearts, drained and diced 1 red pepper, seeded and diced 3 baby zucchini, sliced into 5 cm/2 in. sticks 2 table spoon, chopped parsley 2 table spoon lemon juice 5 table spoon olive oil 100ml /3.38 fl. oz. /2 table spoon sour cream 220ml/7.43 fl. oz. /0.92 cup heavy cream 150 g/5.29 oz. / 0.63 cup spoon grated mozzarella 1 table spoon, chopped Dill 1 table spoon, chopped oregano 2 eggs, beaten Salt and ground pepper
1. Put all ingredients into a mixing bowl and blend well. Season to taste.
For the garnish:
200 g/7 oz. /7 each hearts of palm, sliced diagonally
Asparagus Olive Frittata
For the vinaigrette:
80 g/2.82 oz. /0.33 cup onions, chopped fine 10 black olives, pitted 2 whole tomatoes, cubed 3 spoon, white balsamic vinegar 120 ml/4.23 oz. /8 table spoon, olive oil 10g/0.350 oz /1 table spoon, brown sugar dissolved in 50ml/1.69 fl. oz. / hot water 80 g/2.82 oz. /0.33 cup, mango or pawpaw, cubes Salt and pepper
1. Put all ingredients but mangos in a mixing bowl, blend well, and let marinate for 2 hours.
2. Use mangos as a garnish when serving the vinaigrette.
For the frittata:
100 g/3.52 oz. /0.22 lb. spinach leaves 250 g/8.8 oz. /0.55 lb. white asparagus spears 200 g/7 oz. /0.44 lb. green asparagus spears 125 g/4.4 oz. / 0.55 cup grated mozzarella 12 eggs 200ml/6.76 fl. oz. / 0.84 cup heavy cream 3 table spoon oyster sauce Pinch of nutmeg Salt and black pepper 120ml/4.05 fl. oz. /8 table spoon, olive oil
1. Wash the spinach and cut it into 2 cm/¾ in. strips.
2. Cut the ends off the white and green asparagus, and then peel the white asparagus only. Cut all the asparagus into 3 cm/1¼ in. spears. Bring salted water to a boil. Boil the white asparagus for 1 minute, and then add the green asparagus and boil for 1 more minute. Remove the asparagus and immerse it in ice water to cool, and then place it on a kitchen towel to dry.
3. Preheat the oven to 180°C/350 °F.
4. Whisk the eggs, nutmeg, salt, pepper, oyster sauce, and cream. Add the spinach.
5. Heat the olive oil in a 28 cm/11 in. nonstick frying pan and add the egg mixture.
6. Place the asparagus evenly across the pan, sprinkle with grated mozzarella, cover, and cook on the stove for 10 minutes.
7. Uncover and bake in the oven for 5 minutes, and then remove, turn the frittata onto a platter, return to the frying pan, and bake for another 5 minutes.
8. Remove the pan from the oven and again turn the frittata onto a serving plate. Cut into portions and serve with the tomato vinaigrette, topped with mango.
Avocado, Pawpaw, and Walnut Salad
For the salad:
2 avocados, peeled, pitted, sliced, and sprinkled with lemon juice to prevent browning 1 pawpaw, peeled, pitted, and sliced 1 large red apple, peeled, cored, sliced, and sprinkled with lemon juice 3 bacon strips, fried and chopped fine 1 red onions, diced 1 bunch lollo rosso lettuce, shredded
For the dressing:
110ml/3.72fl.oz. /7.33 table spoon olive oil 3 bacon strips 50ml/1.69 fl. oz. /3.3 table spoon hot water 1 table spoon, french mustard 4 table spoon walnuts, roasted and crushed 4 table spoon heavy cream Salt and pepper
1. Fry bacon until crisp and drain the grease.
2. Place the olive oil, hot water, and mustard into a mixing bowl, and whisk until well blended.
3. Fold in the sour cream and walnuts. Sprinkle with salt and pepper.
4. Arrange avocado, pawpaw, apples, and bacon over a bed of shredded lettuce and top with dressing, or serve in individual serving bowls.
Bean Sprout Spring Rolls with Avocado-Pawpaw Dip
This juicy, succulent dish can be used as an appetizer, main dish, side dish, or snack.
For the pastry:
12 strips phyllo pastry, each 14 x 18 cm/5½ x 7 in. 2 eggs, beaten
For the filling:
4 ripe avocados, peeled, pitted, and diced. Lemon juice for sprinkling 450g/15.87 oz. /1.90 cup canned bean sprouts 200g/7 oz. /0.84cup snow peas, ends trimmed, sliced thin 200g/7 oz. /0.84 cup Chinese cabbage, sliced thin 100g/3.52 oz. /0.42 cup fresh pineapple, peeled and sliced thin 100g /3.52 oz. / 0.42 cupbaby zucchini Zest of 1 lemon 30ml /1.01 fl. oz. / 2 table spoon soy sauce 50g/1.76 oz /3.3 table spoonThai lemongrass 30ml/1.01 fl. oz. / 2 table spoon oyster sauce Pinch of lemon pepper 80ml /2.70 fl. oz. /5.3 table spoon Sweet chili sauce Salt Vegetable oil for frying
1. Put all ingredients into a large mixing bowl and blend well.
2. Stir-fry in a wok or a large saucepan 2–3 minutes. Sprinkle with lemon juice and set aside
Prepare the spring rolls:
1. Prepare the phyllo pastry 2 layers at a time.
2. Brush each 2-layer sheet with beaten egg, spoon the filling onto the lower end, and then spread the mixture evenly from left to right, leaving a 1 cm/½ in. margin on each side.
3. Fold the margins over the edge of the mixture and roll into a sausage shape. Brush the other end with beaten egg and seal.
4. Heat 2 cm/¾ in. oil in a large frying pan.
5. Fry the spring rolls in the hot oil on both sides until golden brown.
6. Drain on paper towels. The spring rolls should be crisp and not greasy.
7. Place on a serving platter, sprinkled with sweet and sour sauce. Serve with cold avocado-papaw dip. (See both recipes, below).
For the avocado-pawpaw dip:
1 medium pawpaw, peeled, pitted, and diced 1 ripe avocado, peeled and pitted 80ml/2.70 fl.oz. /5.3 tabple spoon sweet chili sauce 45ml/1.52 fl oz. /3 table spoon soy sauce 100ml/3.38 fl.oz /6.66 table spoon mango juicePinch of salt Ground black pepper
1. Place all ingredients in a food processor and blend until smooth. Serve the sauce cold
For the sweet and sour sauce:
80ml/2.70 fl. oz. /5.3 table spoon soy sauce 120ml/4.05 fl. oz. /8 table spoon olive oil 40ml/1.35fl.oz. /9.33 table spoon brown balsamic vinegar 30g/1.05 oz /2 table spoon brown sugar dissolved in 30ml boiling water
1. Whisk all ingredients in a mixing bowl and then beat the mixture until it forms a paste.
Makes one loaf
500 g/17.6 oz. /1.102 lb. bread flour, sifted 2 tea spoon baking powder 1 tea spoon cream of tartar 1 table spoon salt 2–3 eggs 130 g/4.58 oz. /0.54 cup, mashed avocado 250 g/8.81 oz. /1.05 cup buttermilk 50 g/1.76 oz. s/3.3 table spoon sunflower seeds 130 g/4.58 oz. /0.54 cup sesame seeds 50 g/1.76 oz. butter /3.3 table spoon (if you use a baking pan)
1. Preheat oven to 180°C/350°F.
2. Butter the bottom of a baking sheet.
3. Sift the flour and add baking powder, cream of tartar, and salt.
4. Beat the eggs, avocados, buttermilk, and add to flour.
5. Mix well and stir in the sunflower seeds.
6. Sprinkle with sesame seeds
7. Place on the baking sheet and bake for 45 minutes. If the dough is too soft, use a buttered baking pan or add more flour.
8. Place on a cooling rack and spread with butter.
Excerpted from What's Cooking in the Okavango Delta? by Harry Feiersinger Copyright © 2012 by Harry Feiersinger. Excerpted by permission of Trafford Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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