The Restory Retreat Centre

Gluten-free pumpkin and coconut fritters with homemade fig preserve. Photo by Matilda Angus Trying to follow a gluten-free diet is not easy. Mainly because we are so used to having staples like bread and pasta, and not to mention snacks like cookies, rusks and muffins! As any serious dieter will tell you, the secret to sticking to the regime is to avoid feeling deprived. The fact that problems with blood sugar levels and colon are a thing of the past, makes up for a lot of what have to be sacrificed, but yet, by now I know the look in George's face that says "I will swim the mighty Apies river for a brownie or a slice of lemon meringue pie." We are lucky. The gluten-free revolution have brought along huge advances and variety in products that are easy to use, if rather expensive. For a special treat (or an emergency), I keep a packet of gluten-free cake flour in the pantry. Today I tried my hand at pumpkin fritters which is a very traditional South African co...

Pa Frans op die swart stoel. Pa kuier vir die naweek. Hy was lanklaas hier en is nou veel beter as ‘n klompie maande gelede. Hy klim viets uit die kar en loop met ‘n vinnige stappie die huis binne na die stamperige rit van Wakkerstroom af. Hy val met ‘n sug in die swart stoel, vou sy benerige vingers oor mekaar, kyk om hom rond en sê: “Ek kan nie glo ek is hier nie.” Hy sit stil en kyk na ‘n “skop, skiet en doodslaan” fliek saam met George. So nou en dan staan hy op, loop kombuis toe en kom dan weer terug  en gaan sit. Die hoender staan en ontdooi op die kombuistafel. “Waar’s die aartappels wat ons moet skil vir die hoender?” vra hy. Of, “die vetkoek brand al.” Dit staan in 'n lou oond om te rys, maar sy lus hang al lankal uit daarvoor. Hy is permanent honger. Dalk maar as gevolg van die medikasie maar die onderliggende obsessiwiteit met kos bly maar huiwer en ‘n mens sien dit wanneer hy byna koorsagtig eet. Ek probeer al sy gunstelinge ingepas kry in so ‘n naweek. Gis...

Still on the feel-good yellow theme, I baked a batch of Beskuit this morning. This is a traditional pantry favourite in South Africa: a hard, dry type of biscuit also known as Rusks which had been baked twice and gets dunked into a hot beverage such as coffee or tea before eating. If ever I compile a recipe book, it would go under the section: Comfort food.     The origin of this confectionery is uncertain, but it also strongly resembles what is known to Italians as Biscotti. The French word "biscuit" meaning "twice baked" casts some explanation as to where our Beskuit got its name.     There are as many recipes for Beskuit as there are families, it seems, and in some instances these recipes are guarded as family secrets, along with recipes for the best koeksisters and biltong and all such things proudly South African.     Some prefer it made from white, sifted cake flour, flavoured with anise or buttermilk, sometimes studded with raisins, some leaven...