As you know, I have a few of my mother’s recipe books: she was a meticulous organiser, and also enjoyed cooking a great deal. It certainly was the norm in those days to handwrite your favourite recipes in your notebooks, or, as my mum also did, cut out the exotic sounding ones from magazines and the newspaper, and then, using sticky-tape, pop them into an A4 ring bound scrap book of sorts. I do love looking at these, although these days I have to be very careful with them: they’re quite fragile, and the little cut-out recipe squares now slip from the pages, leaving yellowed strips where the tape once was. What mum also did, of course, was name the recipes using the name of whoever had given it to her: so, we have “Rose’s Trifle” and “Kinky’s Date Pudding” (yes, Kinky and Des were our next door neighbours in Cape Town…), and “Patti’s Paella”, and so on- a wonderful testament to my mum’s wide circle of friends.
Sometimes, the friend in question would be asked to write the recipe in mum’s book: and so it was with Granny Sue’s Blomkool Poffertjies. Granny Sue wasn’t our Granny: rather, she was the mother of one of my mum’s best friends, but we called her Granny Sue. Sue and mum were very close, and mum adored her. Sue even travelled across South Africa all the way from Cape Town when we moved to Kwa-Zulu Natal, and came to stay with us on the farm. I remember her with great affection. Sue was Afrikaans, so all of her recipes were written in Afrikaans too. When it came to translating the Cauliflower Puffs, I was terrified to realise that my Afrikaans is more than a bit rusty- I was once a fluent speaker, and in fact trained to become an Afrikaans teacher many years ago. I suppose if I were to be immersed in it for a few months, it’d all come back quite easily, however, reading Granny Sue’s entries in mum’s book did take a little decoding!
It’s a really easy recipe, and I have altered the original quantities a little. We had these as little starters before Sunday lunch, and I made a very quick dipping sauce of Greek Yoghurt mixed with a little Sriracha. They were utterly delicious- the boys wolfed them down, and I think they would make an excellent light supper for small children too. These are, as Granny Sue said of all her recipes, written in capital letters at the end, “Heerlik!”
Serves 4 as a snack
1 head cauliflower, stem removed and broken into small florets
250ml full cream milk
1 tsp paprika
1 tsp table salt
Pinch white pepper
Good grinding black pepper
1 ½ cups finely grated cheddar cheese
8 tbsp plain flour
500ml sunflower or other flavourless oil, for deep frying
Maldon salt for serving
Steam the cauliflower on a fast steam for 2 minutes- no longer. Mix all of the ingredients for the batter well- I use a little whisk for this. Heat the oil in a shallow saucepan or frying pan: you do want at least 7-10 cm oil at the bottom, so that the florets will fry quickly and evenly. Heat the oil until it is at hot frying stage: test a little piece of battered cauliflower first: it should puff up and brown instantly. Place the florets in the batter, and using your hands, coat them well. Then very carefully, place the florets, a few at a time into the hot oil. Fry for a minute or so on one side, then using tongs, turn the, until golden brown on the other side. Drain on kitchen paper, and sprinkle with Maldon salt. Continue until all the florets are done.
And, because I am feeling super organised myself today, here’s another little recipe for you all: I came up with it last week, and it’s perfect stuff for the chill we are having: spicy, warm and so full of magic, golden turmeric that it really makes you feel better even just by looking at the golden bowl of goodness.
Cauliflower, Turmeric & Chilli Soup
Serves 2, generously for lunch, or 4 as a starter
1 head cauliflower, chopped up into smallish pieces
50g salted butter
2 tbsp olive oil
1 medium white onion, chopped
1/2 stick celery, chopped
2 cloves garlic, microplaned
1 tsp dried chilli flakes
3 tsp turmeric
2 tsp Maldon salt
Pinch white pepper
2 tsp red miso paste
600-700ml full cream milk
Coriander to serve
In a heavy bottomed saucepan, saute the celery, onion and garlic in the olive oil and butter for about 8 minutes or so. Don’t let it brown or catch. Add the cauliflower, and the spices and seasoning. Keep sautéing on a medium heat, stirring constantly to ensure the cauliflower becomes coated with the buttery spices. Pop the lid on the saucepan, and allow to cook on a medium heat for another 10 minutes, but: and heres the trick: every minute, remove the lid, and give it a good stir. Then pop the lid back on again, and repeat. You’re ensuring the cauliflower cooks well, and creates a good steam in the pot, but you are also ensuring it doesn’t brown too much. After ten minutes of doing this, pierce the cauliflower with a knife- it should be soft and giving, and if not, cook for a few minutes longer. Turn the heat down, add the milk, and stir slowly until steaming- it mustn’t boil or bubble other wise the milk will curdle. Once the soup is steaming, remove from the heat, and whizz until smooth using hand held blender. Taste for seasoning- it will need more salt- and serve with chopped coriander and many slices of hot, buttered toast.