Sweet side of Bonteheuwel’s most celebrated chefs

(Cape Town) – Two aunties whose passion for huiskos saw their debut cookbook make the Nielsens bestseller list for non-fiction, are branching out to help amateur bakers make everything from Malay koesiesters to classic bread pudding.

GOOD NEWS: Bonteheuwel pensioners Florence Schrikker and Koelsoem Kamalie, cooking.

Bonteheuwel pensioners Florence Schrikker, 64, and Koelsoem Kamalie, 69, recently launched Soettand (Sweet Tooth), a collection of their favourite childhood sweet treats.

“Expect an assortment of outydse lekker goeters (old-fashioned nice things), some with a modern touch. We can’t let the old recipes die out,” Schrikker insists.

From doek pudding to bollas, the dynamic duo put together more than 100 pages of their favourite puddings, pastries and biscuits, with easy to follow instructions.

 Soettand comes a year after the release of award-winning Kook Saam Kaaps (Cook Cape Together), which led to them getting their own cooking show, Flori en Koelsoem se Kosse (Flori and Koelsoem’s Food), on Via.
They will soon start shooting for the second season, which will feature the recipes published in Soettand.

Schrikker speaks fondly of the treats she enjoyed as a child while growing up in Brooklyn.

Money was tight and the family didn’t have a fridge. They would ask neighbours for ice, and use it to keep the jelly mixture cool so it could set.

When they had a few rands extra, her mother would make doek pudding, which contained pricier ingredients, like fruitcake mix and nuts, wrapped in muslin cloth or linen and baked in a pot with hot water.

“The lid was weighed down with stones to keep the heat in, and we would wait in anticipation as it cooked on a low heat for three to four hours. It was like a delicacy in our home. It was expensive, so there was one piece for everyone,” she recalls.

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