The Cape Winelands Cuisine Cookbook is a collection of over 100 recipes that reflect La Motte’s philosophy of honouring heritage through modern interpretation. The recipes were developed through years of research and experimentation by La Motte’s Culinary Manager, food historian Hetta van Deventer, working alongside former head chef Chris Erasmus and current head chef Michelle Theron. Versions of this historic cuisine often inspire the menu in Pierneef á La Motte restaurant and is served paired with La Motte wines; one of the many reasons to visit this beautiful estate. 12 Chapters contain recipes for everything from Bread, Breakfast, Soup, Fish and Seafood, Curry, Poultry Meat Game and Offal, Sauce and Seasoning, Vegetables, Pasta, Dessert and Baking.
The photos are exquisitely styled by Jacques Erasmus and legendary food photographer Mickey Hoyle, making the book a real collector’s piece. It’s a fascinating read, too, illustrating the development of early Cape cuisine from the roots of the various cultures dominant locally and in Europe at the time. Dominant culinary influences detected are primarily German, Dutch, Flemish and French.
The recipes are intriguing, sometimes unusual to the modern palate and entirely delicious! The book is available from the Farm Shop on the estate at R395 – and absolute steal for a work of such quality and depth.
With kind permission of La Motte, I can share a few recipes and photos from this lovely cookbook.
To read more about the fantastic food and wine experience to be had at La Motte Wine Estate, read here: Next Level Food and Wine at La Motte
Snow Pudding aka ‘Sneeupoeding’ is something I grew up with – a wonderful confection made from egg whites beaten to a foamy fluff, flavoured with lemon juice and sugar. My mother used lemon jelly powder in 70’s Free State and, as far as I can remember, tartaric acid for that characteristic slightly tart taste.
From the Cape Winelands Cuisine Cookbook I quote:
Up until the eighteenth century, gelatine was not used at the Cape. Isinglass was available during the nineteenth century, but it was expensive, even in Europe, and seaweed, hartshorn or calf’s foot were used to make jelly.
Originally, snow pudding was prepared by cooking lemon zest or leaves with calf’s foot for as long as 16 hours. The liquid was then strained through a cloth and cooked until a strong concentrate formed. The sugar was dissolved in this concentrate, lemon juice added and egg whites folded in, before it was poured into a mould to set in a cool place.
On withthe recipe!
Serves 4 – 6
1 Tbsp (15 ml) gelatine powder or use sheets
¼ cup (60 ml) cold water
1 cup (250 ml) boiling water
1 cup (250 ml) sugar
¼ cup (60 ml) lemon juice
Zest of 1 lemon
2 egg whites
Extra 1 Tbsp (15 ml) sugar
Sponge the gelatine in the cold water for a few minutes (to sponge means to sprinkle the gelatine powder over cold water and leave it for 1 minute to allow it to absorb all the water), and then dissolve in the boiling water.
Add the sugar, lemon juice and zest and stir until the sugar dissolves.
Strain the liquid through a sieve and leave to cool.
When it starts to set, whisk the mixture until light and fluffy.
Whisk the egg whites until almost stiff and slowly add the extra sugar. Whisk until a stiff meringue forms. Fold the meringue into the gelatine mixture using a metal spoon.
Pour the mixture into a prepared mould or glasses and leave to set in the refrigerator for 2 hours. Decorate as desires and serve with egg custard.