What’s Cooking in the Okavango Delta?
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What’s Cooking in the Okavango Delta?
Published:
11/29/2012
Format:
Perfect Bound Softcover
Pages:
292
Size:
8.5x11
ISBN:
978-1-46695-760-2
Print Type:
Color
Professional chef Harry Feiersinger inherited his love of cooking from his mother, who started his informal training when he was just a child. Some of his fondest childhood memories come from that kitchen, where he and his brothers would watch with open eyes—and open mouths—as their mother prepared her magic dishes, including cakes, biscuits, and breads. He honors those memories by preserving her recipes, along with many of his own, in this collection from the heart. Recreating those amazing dishes became his passion. For forty years, he worked his craft in professional kitchens on several continents—and the open waters of oceans as a chef for major cruise lines. Now, he shares some of his favorite recipes, for you to share with your family and friends. African Pot Bread Banana Caramel Tart Artichoke and Chickpea Tart Cream Cheese Harlequin Brownies Beef Filet with Mushroom-Apple Sauce Blue Cheese Quiche with Mascarpone Cabbage Vegetable Rolls with Sweet Bell Pepper Sauce Phyllo Parcel with Curry Cream Spinach and Curry Sauce Spinach Pancakes with Turmeric Sauce Chicken Croquettes Mousseline Creamy Butternut Mango Soup Amarula Chocolate Pudding Tanzanian Banana Bread … and many more!
African Pot Bread Ingredients: 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 200ºC/400ºF for 10 minutes; then reduce heat to 160ºC/325ºF and bake for another 20–30 minutes. 9. Place on a cooling rack, smear with butter, and sprinkle with sesame seeds.
Harry Feiersinger was born in Austria, in St. Johan, Tirol Province, on the eastern side of the Austrian Alps, a region loved by skiers, mountaineers, and hikers. He studied to be a chef, specializing in baking and confectionary. For forty years and around the world, he has worked as a chef.
 
 


 

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