Lauded as the youngest ever food editor for Sarie magazine, Herman Lensing has launched his 2nd cookbook. Aptly named “Nog ‘n Voorskoot” (another apron), it’s been published in English with the title “In my Kitchen”. It’s everything you need to make for a lifetime of cooking memories!
Spekko was at the launch event, along with THE foodies in the South African scene. Naturally we brought along our “1 Cup = 4 cups of ♥♥♥♥” key rings, “show time” goody bags, and samples of the Spekko “best rice in the world” collection. For his part, Herman prepared a stunningly presented banquet from recipes out of the new book.
The menu featured old-fashioned mosbolletjies with butter, as well as a mushroom soup with bacon crumbs and mushroom pâté for starters. The main course included an “8 hour” lamb served with Spekko India Gate Classic Basmati salad, topped with an innovative waterblommetjie pickle. It also had speculaas ice cream on sticks, white chocolate panna cotta and bitter chocolate crumble. The meal ended in a souped-up finale of Herman’s gran’s chocolate cake.
Amazing food aside, though, the highlight of the day for Herman was a live-video link with his mom from his hometown, Upington. “My mom is just the coolest”, an overcome Herman announced.
As for the book, it is user-friendly and its 10 chapters are divided according to the ingredients that most influence Herman’s life and cooking: apples and pears; citrus; potatoes and sweet potatoes; the onion family; mushrooms; seafood; chicken; mutton; flour; milk and eggs; and, of course, chocolate.
Each chapter is introduced by a foodie who contributed to or influenced Herman’s rise to fame. They include Hetta van Deventer Terblanche, food historian and Kokkedoor presenter; Anet Pienaar Vosloo; Errieda du Toit, editor of the Kokkedoor and Koekedoor cookbooks; Albert Maritz, actor, producer and writer; Martelize Brink, RSG presenter; Marietta Kruger, Kokkedoor presenter; artist Hanneke Benade; actor Deon Lotz; Paul Venter, producer of kykNET series such as Kokkedoor 1 & 2, Koekedoor 1 & 2, Roer, Kwela and Bravo; actress and writer Marion Holm; and actor, writer and producer, Pedro Kruger.
Recipe-wise, the book has nothing fiddly that take hours or days to prepare. Instead, there are just simple, quality ingredients with innovative preparation methods to reduce the time spent in the kitchen.
Recipes to watch out for include a lamb shank bredie with beans; Herman’s own pear and chocolate tart; a cranberry and rice pilaf with walnuts; snoek bread; marrow bones with parmesan cheese and apple salsa; delicate meringue “mushrooms” and a classy salmon and herb roll.
The book is now on sale for around R295 per copy and is available from top book stores.
Herman and Human & Rousouw Publishers are giving Spekko fans the chance to win two copies of his book – 1 in English, 1 in Afrikaans. To enter, tell us the title of Herman’s first cookbook. Entries close on the 15th of November.