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South African Cooking in the USA

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You are here: Home / Archives for Breads

Breads

Rye bread

Rye was considered a staple grain during the Middle Ages and remains popular in European countries, especially Germany and Sweden. There are many variations of rye bread – from light rye breads that contain a mix of flours, to dark and coarse pumpernickel that features in traditional German ...

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Fun baking with yeast

Do you find the thought of baking with yeast intimidating? In South Africa, I seldom used yeast in baking. Woolworths had delicious Hot Cross Buns at Eastertime and crusty white breads, rolls and brown seed loaves were always readily available. Fast forward to living in Phoenix. There are ...

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Easter wreath

Hot cross bun dough wreath

    Hot Cross Buns are traditionally a part of British-South African Easter fare. This year our spicy, fruity hot cross bun dough recipe was used to create an Easter Wreath for a change. The wreath, though not traditional, is large and impressive – a striking centerpiece for the table that can ...

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Traditional German Stollen

Christmas Stollen, http://capepointpress.com/stollen/

Stollen, traditionally served during the period of Advent, originated in the German city of Dresden in the 1500s. Due to fasting restrictions, it was a basic, often tasteless type of bread. As the fasting restrictions were lifted, Stollen evolved into the rich, festive Stollen of today, containing ...

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Seed loaf, whole wheat

Brown bread

Many thanks to everyone who attended our book-signing event in Santa Barbara at the beginning of the month! It was a wonderful evening and so special to meet you all. Thanksgiving and the Holiday Season are rapidly approaching. If you are planning to bake a fruitcake for the Holiday Season, this ...

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Recipe Photo Gallery

The Recipe Gallery contains photos of prepared dishes from our book, "South African Cooking in the USA". We aim to eventually have pictures of all 170 recipes in the book.

Find us on Amazon

South African Cooking in the USA Available in Hardcover and Paperback as well as Spiral-bound.

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

About Us

The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

Recent Posts

Colorful vegetable stew of French origin

Our Books

All the recipes were tested in the American kitchen. A unique and fun hostess gift!

"We have tried many of your recipes & they are delicious! Your book is a great gift idea for fellow South Africans. Just made your mock Snoek pâté and its fabulous. Thank you.”

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