LandbouweekBlad: Country Cooking Issue 1 Summer 2021 - '22

Country Cooking is a food magazine with a difference. It’s about beautiful food, but also about the richness of living simply. Travel through evocative rural landscapes, meet the farmers at the forefront of South Africa’s farm-to-fork movement, and visit hearty farm kitchens across the country. This edition is packed with more than 150 fantastic recipes – from rusks to roasts, to simple suppers, summer salads and cooling cocktails, cordials and ice tea.

Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
Frequency:
One-off
R 80

in this issue

3 min
farmers at your table

What an absolute privilege to be able to present the first ever copy of Country Cooking to you. For us, it’s a dream come true after many years of pleasant scheming. As an iconic South African farming brand, Landbouweekblad has been serving our farmers and rural communities for just over a century. In that time, much has changed. One of the greatest, has been our relationship with food as the world increasingly rediscovered cooking as one of the great constants in a world that often makes little sense. Preparing a wonderful dish, we increasingly discovered, brings with it the logic of ingredients and the tranquility of preparation, while the smells and tastes often trigger the flood of comforting memories. Finally, there is the satisfying and convivial conclusion that only a truly great…

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1 min
tell us what you think

We’d love to hear your thoughts on our launch issue! Send an email with your feedback to food editor Arina du Plessis at aduplessis@landbou.com before 1 March 2022 and stand a chance to win a handy induction stove from Snappy Chef to the value of R1 699. This induction cooker plate is light on electricity, safe to use in almost any setting, and cooks food quickly. It’s versatile too — it can be used in the kitchen, is perfect for an outdoor or entertainment area, and is a handy companion while travelling. www.snappychef.co.za…

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10 min
majestic simplicity

The pale sun streams through the window of The Bethesda, Carla and Ludolf Smit’s small guesthouse in Nieu-Bethesda, a pictureperfect village folded into the crook of the Sneeuberg mountains on the plains of the Great Karoo just north of Graaff-Reinet. Carla slides a semolina cake out of the Bundt tin before dousing it in a cinnamon-and-orange syrup, the steam swirling in the shafts of morning light. The citrus cake will be served with yoghurt at teatime, but before that the breakfast table will offer freshly baked cinnamon rolls. “Our city friends often ask us how we keep busy,” laughs Carla as she brushes butter onto the Cinnabon dough. “But the days feel far shorter here than in the city.” Through the window, Ludolf can be seen pottering about in the rambling garden…

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2 min
ludolf’s versatile dough

Base mix 810 ml lukewarm water 60 ml sugar (just 30 ml in summer) 1 packet (10 g) Anchor yeast 1 250 g white bread flour 15 ml salt 30 ml canola oil Pour 160 ml of the lukewarm water into a drinking glass (two-thirds full), add 30 ml sugar (15 ml in summer) and the yeast, stir for 1 minute, and set aside to foam. In a mixer with a dough hook, add the flour, 30 ml sugar (15 ml in summer), salt and oil and mix for 1 minute. Pour 650 ml lukewarm water into a jug. When the yeast foam is level with the top of the glass, add the yeast mixture to the flour mixture in the mixer bowl while running on minimum speed, and then add…

9 min
from bermuda to the baviaans

The gravel road snakes through aloe-flecked mountains hugging the narrow valley. Small bridges and farmsteads, enveloped in groves of trees, serve as punctuation marks on a road that unravels through dips and cuttings. Past ochre krantzes and darting antelope. The air heavy with the sound of silence. The sign on the gate is simple and understated. Rattling over a cattle grid, we drive towards the white gables peeking through tall pines and blue gums; and then the historic homestead with its magnificent formal garden spills into view. Expansive lawns, fringed with terraced rose beds. A manicured citrus orchard. Timber gates and stone walls. Pruned hedges. Benches nestled in shady nooks. The order and precision of the garden in stark contrast to the rough mountains and bush surrounding it. Sunday lunch in the…

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9 min
grace, gratitude and la dolce vita

To the north of the Swartberg mountain range lie the arid, wrinkled plains of the Great Karoo. To the south is its gentler sibling. At the foot of the mountains that form the geographic divide, just outside the little town of De Rust, lies Domaine Doornkraal, a farm with a pedigree stretching back to the 1800s, and a magnificent family home that has stood watch over the farm for more than a century. It’s a warm summer evening. A convivial hum floats from the kitchen. The pater familias, Gerrit le Roux, known to everyone as “Swepie” (the nickname comes from his father who was a chief whip in parliament) is topping up wine glasses. Daughter Julia is home for the weekend and testing a new recipe behind the big stove with…

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