Let’s Meet In Paradise, A food journey is a cookbook like no other. Not only does it include the most delicious collection of recipes that are easy to make whether you’re a whizz in the kitchen or not, it also documents the cultural experience of the author in 11 countries around the world.

The book explores the link between each country’s unique cuisine, histories and beliefs, and the rich tastes and textures of ingredients. Authors Diane and Christoph Heierli describe the book as, “The lovechild of a couple of crazy adventurers and the food that was consumed along the way.

The recipes included are personal interpretations of a few of the dishes from each of the countries that the couple was lucky enough to taste and fall in love with, and then return to recreate in their kitchen and studio in Cape Town. Diane says, “They have been tweaked to add a personal touch or adapted as a result of availability of ingredients. I like to focus on just a few, simple recipes, creating dishes we can all make at home.”

To give you a sneak peek at what’s in store for the winner, we have included two recipes from the fabulous cookbook below.

Those interested in buying the book can do so directly from the authors for R600 including delivery within SA at [email protected]

It is also available from the Book Lounge.
Prize Details:
One lucky reader will win a copy of the Let’s Meet In Paradise cookbook

How to enter:
Simply fill in your details on the form below.

Competition Ts & Cs:
– The winners will be announced at 12pm Thursday, November 20, 2019 on this page.
– Winners will be contacted via details entered on the form
– Prizes are not refundable and cannot be exchanged for money

Our Winner:

Rochelle Sprinkle

Recipe 1

Apricot Frangipane  + Elderflower Cream (serves 10)

“I never realised until we started our book just how much I love tarts, yup… There were a lot of tart recipes to choose from in my archives. But this one is a winner! Perhaps it’s because the apricot season is impossibly short or it could be the incredible combination of nuts and fruit, either way, it’s a keeper.”

Shortcrust Pastry:

  • 375 g flour
  • 1/2 tsp salt
  • 20 g sifted icing sugar
  • 225 g butter, room temperature
  • 2 free-range egg yolks
  • 30 ml water

Apricot Filling:

  • 150 g butter
  • 150 g caster sugar
  • zest of 1 lime
  • 5 ml almond essense
  • 2 free-range eggs
  • 1 free-range egg yolk
  • 150 g ground almonds
  • 20 g flour
  • 7 apricots, halved and pips removed

Elderflower Cream:

  • 250 ml cream
  • 50 ml elderflower cordial

METHOD

Shortcrust pastry:

  1. Place flour, salt, icing sugar and butter in a food processor and blend until mixture resembles fine breadcrumbs.
  2. Add egg yolks and water, and pulse slowly until dough comes together. Tip the dough out onto a floured surface and gentlt press together for a minute. Wrap in cling film and leave to rest in the fridge for 30 minutes.
  3. Preheat oven to 180°C.
  4. Roll the pastry out onto a 5 mm round sheet and line a 30 cm round flat tin. Prick the base with a fork several times. Place baking paper on top of the pastry; fill with baking beans and blind bake in the oven for 10 minutes.
  5. Remove the beans and baking paper and bake for a further 10 minutes, until pastry is golden brown and cooked through.

Apricot filling:

  1. Preheat oven to 180°C.
  2. Cream the butter, sugar and lime zest together in a stand mixer until light and fluffy. Add the almond essense and eggs, and beat until combined. Add the ground almonds and flour, and mix.
  3. Spead the mixture over the baked pastry case. Place apricot halves into the mixture.
  4. Bake in the oven for 25 – 30 minutes, or until golden and cooked through. Allow to cool before serving with elderflower cream.

Elderflower cream:

  1. Whip cream to medium peaks and fold through elderflower cordial.

Recipe 2

Lamb + Tomato Potjie (serves 4 – 5)

“There is nothing as nice as cooking outside over a crackling fire – preferably with a view over a riverbed or empty plains – with an ice-cold glass of white wine for company and, of course, your hunny bunny.”

Ingredients:

  • 1.2 kg of lamb knuckles
  • 1/2 cup of flour for dusting the knuckles
  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 2 large carrots, chopped
  • 4 celery sticks, sliced
  • 6 cloves garlic
  • 2 bay leaves
  • 1 tbsp smoked paprika
  • 1 dried chilli
  • 1 glass wine, red or white
  • 1 can tomato paste
  • 1 can tomatoes
  • pepper and salf, to season

Method:

  1. Spice the knuckles with salt and pepper, dust lightly with flour and fry the meat in batches in the heated olive oil.
  2. Once all the meat has browned, add the chopped onions, carrots, celery and garlic and fry until glassy.
  3. Add the bay leaves, paprika, chilli and wine, and heat until the mixture boils.
  4. Reduce the heat, add the tomato paste and canned tomatoes and simmer over a low heat until the meat is tender and ready to eat.
  5. Check for seasoning and serve with rice, mashed potatoes, potbread or vetkoek.

Picture: Supplied

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