Traditional South African Cooking by Magdaleen van Wyk

Author:Magdaleen van Wyk
Language: eng
Format: epub
Tags: Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen! Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy.
ISBN: 978-1-43230-347-1
Publisher: Penguin Random House South Africa
Published: 2014-07-16T04:00:00+00:00

Serves 8

GLAZED BEETROOT SALAD

My mother always served cucumber salad with Bean Bredie (page 51) and this beetroot salad with curries.

12 young beetroot

30 ml butter

2 small onions, sliced

6 pickling onions, chopped

15 ml honey

15 ml cake flour

5 ml brown vinegar

5 ml salt

5 ml chopped fresh marjoram

Scrape and quarter the beetroot. Melt the butter and sauté the onions for about 5 minutes until transparent. Add the beetroot and simmer for 5 minutes, adding a little water if necessary. Combine the honey, flour and vinegar and add to the beetroot and onions. Add the salt and marjoram and simmer, covered, for 20 minutes. Serve hot as a vegetable or cold as a salad.

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