Cape Town - October is international vegetarian awareness month, with the first day marking World Vegetarian Day.
The 10th day of October is celebrated as World Egg Day and at the end of the month there’s a day dedicated to vegan awareness. So it’s apt that these recipes are meat-free, and that dairy goodness plays a major role.
City children often lack the chance to see and touch the source of our milk and eggs, so let’s make the most of the three-day Livestock Show taking place at the Boland’s Sandringham farm (off the N1) from November 6 to 8.
Some of South Africa’s most prized animals will be there, being pampered and groomed for taking part in the NOVA show arena.
Dogs will perform at the Santam Display Arena, and young visitors can lead a goat or calf around, guided by the Youth Show learners.
Ice cream-eating contests, cookery demos, yoghurt-making and more are on the menu from nine to five. Tickets cost R30 for adults, R10 for children from seven – 18, and those under under seven go in free.
Visit www.livestock.org.za for more information, or contact Porchia Adams on 021 975 4440.
The recipes were created by Arina du Plessis, food editor of Landbouweekblad magazine, who assures us that making our own cheese and yoghurt is incredibly easy. Also, we could add, very satisfying.
Natural yoghurt
1 litre full-cream milk
3tbs (45ml) bought plain yoghurt, containing live AB cultures
Heat the milk in an ovenproof saucepan until it starts to form little bubbles against the sides of the pan. Remove from heat and leave to cool to about 43°C. While the milk is cooling, preheat the oven to 100°C.
If you don’t have a sugar thermometer to test the temperature, put the tip of your finger in the milk – if you can keep it there for at least 10 seconds without it burning you, the temperature should be right to add the yoghurt. Stir the yoghurt in until well mixed.
Cover the pot and put it in the lukewarm oven for 5-10 hours until the mixture has thickened.
Once the mixture is thick, remove from the oven and stir thoroughly. Drain the yoghurt through a sieve or colander lined with muslin cloth until all, or nearly all, the moisture has dripped through and you have yoghurt with the thickness you desire.
Transfer to a sterilised container with a lid, cover and chill. This makes about 1 litre of yoghurt. If you want larger quantities, simply double or triple the recipe.
When using yoghurt in recipes, bring it to room temperature before adding.
Ricotta Cheese
Ricotta literally means “cooked again”. This fresh, crumbly cheese is made from full-cream milk cooked with vinegar, or lemon juice, and salt until the curds (solids) separate from the whey (liquid). It’s not a time-consuming process and the low-fat result can be eaten as is, or used in pasta dishes and a host of desserts. and is an important ingredient in savoury and sweet cheesecake.
1 litre fresh full-cream milk
125ml (½ cup) thick cream
5ml (1tsp) salt
45ml (3tbs) fresh lemon juice
Heat the milk, cream and salt over medium heat until the mixture starts to bubble. Reduce the heat and add the lemon juice.
Simmer for about 5 minutes, until the mixture curdles. Line a large sieve or colander with cheesecloth or calico and hang it, suspended, over a bowl. Pour the mixture in and let the liquid drain for at least 1 hour. Throw off the liquid and transfer the ricotta to an airtight container and leave to cool. Fresh ricotta will remain fresh in the fridge for two days if the container is airtight. Rather use as soon as possible.
Yields 250ml ricotta.
Strawberry and yoghurt iced lollies
Use your yoghurt to make these treats, that will be enjoyed by all ages. Other berries can replace the strawberries, if preferred, but right now strawberries are abundant.
250ml (1 cup) thick, natural yogurt
250ml (1 cup) full-cream milk
125ml (½ cup) strawberry jam
250ml (1 cup) diced strawberries
15ml (1tbs) icing sugar
Process all ingredients in a food processor until smooth. Pour into ice cream moulds and freeze for two to three hours until half frozen. Add ice cream sticks and freeze until hard.
Makes six lollies.
Savoury cheesecake with four cheeses
As this cheesecake is rich, serve in thin slices at room temperature, preferably with a light salad or crisp biscuits.
Crust:
1 x 200g package savoury crackers (such as Salticrax)
100ml melted butter
Filling:
250ml (1 cup) ricotta
2 x 250g plain cream cheese
100g blue cheese, finely crumbled
1 wheel feta cheese, finely crumbled
4 eggs, preferably free-range
125ml (½ cup) cream
15ml (1tbs) cake flour
Salt and freshly ground black pepper
Preheat the oven to 180ºC. Process the biscuits in a food processor and add the butter. Mix well and spoon into a deep, greased 22cm-diameter pie dish, until base and sides are evenly covered. Chill until required.
Whisk the ricotta and cream cheese together. Add the blue cheese, feta, eggs, cream, flour and salt and pepper and stir. Pour into the prepared crust.
Bake for 20 minutes. Reduce temperature to 160ºC and bake for another 15 minutes until firm. Cool to room temperature and cool for at least a further two hours before cutting.
Makes 14-16 portions.
Cape Argus