A buffet of favourite cookbooks, from the creator of Tannie Maria

The festive season is upon us. The origin of the word “festive” is “festa”, meaning feast. Food is one of our core ways of celebrating, sharing and connecting as we honour each other, the sacred, and life itself. If you are looking for last-minute Christmas gifts, a cookbook truly is the gift that keeps on giving. When you reach the end of this article, you’ll be rewarded with a sublime and indulgent holiday treat: the Venus Cake (from Recipes to Live For. A Tannie Maria Cookbook).

In the words of JRR Tolkien: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

Today I celebrate the creators of feasts. Every home has one! We are so grateful to you. Not all of these creators are able to capture the art of cooking in words and images. That is a gift in itself. We have many brilliant and iconic cookbook authors in South Africa. They have powerful personalities but, in my experience, they are not ego-driven. They are generous and kind and share recipes with us with care and skill. And with love. For what is food, what is a feast, what is life, without love?

The books I feature here are from a handful of cooks I’ve had the honour of sharing panels with at various festivals. Woordfees. Cradock Literary Festival. Kingsmead Book Fair. Franschhoek Literary Festival. And Greyton Beer Festival. Each of these experiences was profound. Entertaining, delicious, and soul-enriching. I provide here just a taste of these cooks’ books. They all contain fabulous recipes and images, and many of them tell stories about these cooks and their relationship with food. Do yourself (and your loved ones) a big big favour. Go and buy a cookbook. Or two or three. 

Most of them can be found in your local bookshops (and these shops really need your support if they are to stay open) but I also supply some links. 

Love Lives Here, Vegan Food from a Farm Sanctuary

Compiled by Rima Geffen (Rockhopper Books, 2024)

Rima Geffen, left, and the cover of Love Lives Here, Vegan Food from a Farm Sanctuary, compiled by Rima Geffen (Photos: Supplied)

Recipes from 10 countries, gathered from South African and international volunteers who come to care for the 200 rescued farm and domestic animals in this Greyton sanctuary. The volunteers take turns to cook at the end of each day. Thus grew this collection of dishes, steeped in love. Part of the proceeds go to the sanctuary. 

Festive dishes: Seitan. No Bake Cheesecake. Veg Breyani.

BUY: https://rockhopperbooks.co.za/products/love-lives-here

Hosting with The Lazy Makoti

By Mogau Seshoene (Jonathan Ball, 2021)

The Lazy Makoti, Mogau Seshoene, on the cover of her book, Hosting with the Lazy Makoti. (Photo: Imraan Christian)

More than 100 recipes for all occasions, from dinner for the family to festive celebrations. Mogau holds your hand through each of them, making the kitchen a less-daunting, more enjoyable space. 

Mogau Seshoene’s wreath cake (left) and Christmas cookies (right). (Photos: Imraan Christian)

Festive dishes: Chocolate Wreath Bundt Cake. Cucumber and Kiwi Salad. Roast Leg of Lamb.

foodSTUFF

By Tony Jackman(Human & Rousseau, 2017)

Tony Jackman’s foodSTUFF with, left, prime rib of beef and, right, brussels sprouts. (Photos: Myburgh du Plessis)

Part memoir, part cookbook. Tony’s been cooking since he was nine, so his apron strings go way back. Here are 60 classic and creative recipes relating to 16 delightful essays that tell the story of Tony’s life and relationship to food. Reading this book is like being a guest warmly welcomed to his table and fed delicious dishes as you listen to entertaining tales. 

Festive dishes: Prime rib of beef on the bone with sage butter. Brussels sprouts with bacon and parmesan.

To order copies, email: [email protected]

Onwards

By Karen Dudley (Penguin Random House SA, 2023)

Karen Dudley and her acclaimed book, Onwards. (Photos: Claire Gunn)

A book about the way forward, after life seems to have crumbled around you. Filled with wholesome, nourishing and indulgent recipes, and a story of hope and happiness. Karen Dudley is a South African chef, food writer and former restaurateur. She is best known for her restaurant, The Kitchen, in Woodstock, Cape Town.

Festive dishes: Tamarind Salmon with Orange, Chilli & Coriander. Bhel Puri Potato Salad. Best Chocolate Cake – really really! – with Great Chocolate Icing

Pots, Pans & Potjies

By Karl Tessendorf & Greg Gilowey (Penguin Random House SA, 2022)

Greg Gilowey (left) and Karl Tessendorf (right) and the cover of their book, Beer, Food, Fire. (Photos: Henk Hattingh)

In today’s insta-everything world, cast-iron cooking reminds us of a simpler time. When things were built to last. A well-seasoned pan is a cooking Swiss Army Knife. The humble potjie pot is low and slow, and it has some important lessons to teach. This book contains dangerously delicious recipes, paired with innocent beer. 

Festive dishes: Monkey Gland Potjie Wings. Trinchado Steak with Charred Onions. Seaside Bunny Chows

A Culinary Storyteller

By Khanyisa Malabi (Self published, 2023)

Khanyisa on the cover of her book, A Culinary Storyteller, Where the Past Meets the Present. (Photo: Supplied)

South African chef and food stylist Khanyisa Malabi shares her personal history and celebrates African cuisine and culture, with a focus on using local ingredients and traditional cooking techniques to create modern, vibrant dishes. 

Festive dishes: Summer Blackberry Skewers. Poddy’s Veya Tart. Old Fashioned Pickled Goats’ Tongue.

Easy Al Fresco

By Ilse van der Merwe (Penguin Random House SA, 2024)

Ilsa van der Merwe and the cover of her book, Easy Al Fresco. (Photos: Tasha Seccombe)

Fabulous, easy and scrumptious dishes that can be prepared outdoors with a limited range of basic utensils, and a fire or kettle braai. Perfect for your backyard or your next camping trip. Ilse is an award-winning cook, writer, content producer, food blogger and recipe developer.

Festive dishes: Balsamic Tomatoes with Figs on Crostini. Trout Gravlax. Italian Chicken Stew.

Recipes to Live For. A Tannie Maria Cookbook

By Sally Andrew (Penguin Random House SA, 2024)

Venus Cake on the cover of Recipes to Live For, A Tannie Maria cookbook. (Photo: Ed O’Riley)

Tannie Maria is an agony aunt obsessed with food (and also interested in love and solving murders). The recipes are traditional Karoo fare, with a fresh twist, as well as some sublime new inventions. The cookbook also contains agony-aunt letters and Maria’s food-filled replies, quotes from the wise and quirky Maria, and photos of the beautiful Karoo. 

Recipes to Live For has been shortlisted for two categories of the international Gourmand Awards. These are the Oscars of cookbook awards, with 222 competing countries. 

Festive recipes: Venus Cake. Weerligkoek. Spekboom Ice Cream.

I asked the above chefs what makes a feast truly festive? A summary of their replies is: Co-creation of good food, prepared with love, paired with good drink. Shared with good company. Eating, talking, laughing, singing. Connection. Yeah. Tolkien’s quote said it well.

Added advice from Mogau Seshoene: Be present this festive season. Spend less time checking the phone and more time with the loved ones in front of you.

But enough chit-chat. I am sure you’re aching for that mouthwatering recipe to prepare right away. Here is the Venus Cake, from Recipes to Live For (A Tannie Maria Cookbook).

Tannie Maria says: 

“This cake is one of my best inventions ever. Out of this world. The recipe combines some of my favourite ingredients: chocolate, coffee, cream, apricot jam, peanut butter … My, oh, my.”

The recipe for Venus Cake that follows, along with other authentic Karoo recipes, is drawn from four Tannie Maria murder mystery novels set in the Klein Karoo.



VENUS CAKE

Sally Andrew and the famous and very festive Venus Cake. (Photo: Ed O’Riley)

(Serves 10–12)

1 ½ cups freshly brewed hot, strong coffee

3 cups (380 g) cake flour

2 ½ cups white sugar

4 tsp bicarbonate of soda

½ tsp salt

1 cup (110 g) Dutch cocoa powder

1 ⅓ cups sunflower oil

1 ½ cups buttermilk

3 eggs

1 tsp vanilla extract

about 9 Tbsp crunchy peanut butter

about 3 Tbsp apricot jam

Coffee-chocolate icing:

½ Tbsp instant coffee granules

180 g dark baking chocolate, broken into pieces

¼ cup (60 g) butter

3 Tbsp milk

Topping:

1 tsp instant coffee granules, crushed to a fine powder

peanut brittle and edible flowers for decorating

1. Get your coffee started. Make it lekker strong. Preheat a convection oven on the fan setting to 180 ºC. Grease two 20 cm cake tins and line the bottoms with baking paper.


2. Sift the flour, sugar, bicarbonate of soda, salt and cocoa into a large bowl and whisk thoroughly by hand or with an electric mixer. This mixes them together and lets in air.


3. Gently add the oil, followed by the buttermilk and then the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.


4. Put the hot coffee in a jug and add it to the mixture, pouring it down the side of the bowl and then mixing it in.


5. Divide the batter between the two tins and bake for 20 minutes, then turn down the temperature to 160 ºC and bake for a further 25-35 minutes, or until a knife inserted into the centre of each cake comes out clean.


6. Allow to cool for at least 20 minutes before removing from the tins, then cakes are bumpy and crusty, you can use a bread knife to cut them flat. (It is important for the cake that will form the bottom layer to be flat.)


7. Spread a generous layer of peanut butter on the bottom cake and top it with a comfortable layer of apricot jam. Put the second cake on top.


8. To make the icing, melt the ingredients together in a double boiler. (You can also melt them in a mug inside a bowl of boiling water.) Use a fork to mix the ingredients thoroughly.


9. Allow to cool and thicken, then spread the icing on the top and sides of the cake


10. Allow to cool some more (you can even pop the cake in the fridge for a while), then sprinkle over the teaspoon of coffee powder. Decorate with peanut brittle and edible flowers.

Tips

• Dutch cocoa is more alkaline than plain (it has a pH of 8; normal cocoa has a pH of 5) and has a different texture and flavour. But if you use plain cocoa the cake is still delicious.


• Your dark chocolate should be about 40% cocoa; 70% will be too dry and bitter.


• If you like a neat cake, you can cut the upper crust off both layers, then turn the top layer upside down, so it has a very flat top. You can also bake in heart-shaped cake tins.


• For the best texture, it is important to let the cake layers cool completely before icing them. I know this is hard to do, because you will be impatient to gobble up this amazing cake. DM