Foodies

Besenwirtschaft

by Carla James
25/08/202327/08/2023

A different type of Gemütlichkeit awaits you at Besen. It is a wonderful way to meet up with friends. A Besenwirtschaft, also known as a… Read More »Besenwirtschaft

Experience Kürbiszeit: Germany’s Pumpkin Season From July to January, Germany celebrates Kürbiszeit, its vibrant pumpkin season. Discover the rich flavors, colorful festivals, and seasonal delights… Read More »Pumpkins

Koeksisters are a traditional South African treat. The dough is deep-fried in oil and then soaked in either ice-cold or hot syrup. Passion for food shared a step-by-step guide to making Koeksisters
There is also a Cape Malay version that is rolled in desiccated coconut and called a Koesister. For step-by-step instructions to make the Cape Maley version, follow the video by Fatima Sydow.

Below are some tried and tested recipes shared by members of our Facebook group

Koeksister Recipe shared by Judy-Ann Graill

This recipe makes about 28 koeksisters

Syrup

5 cups of Sugar (1kg)
500 ml Water
1 small piece of fresh ginger
2ml cream of tartar
2 ml salt
a strip of lemon rind
45 ml fresh lemon juice

Dough

625 ml (250g) Cake flour
15 ml baking powder
2ml salt
60g butter
1 extra large egg, beaten
125 ml water
15 ml fresh lemon juice
cooking oil for deep frying

Syrup

Prepare the syrup in advance. Let it cool to ice cold

Place all the ingredients in a deep and heavy saucepan. Heat it up, stirring lightly, until the sugar has dissolved. Let it boil on medium heat for about 5 – 8 minutes. Remove from the stovetop and let it cool. Once it cooled down, put it in the fridge to become ice cold

Dough

Sift the dry ingredients together. Rub the butter in with your fingertips. Beat the egg, water, and lemon juice and mix it with the dry ingredients to form a soft dough. Knead the dough lightly. Cover and let it rest for 30 minutes.

Roll the dough into a rectangular shape, about 1 cm thick. Cut into sections measuring 6 *x 9 cm. Cut these into three strips of 2 cm each. Keep the top intact. Plait the strips.

Deep fry the plaits in hot oil until golden brown. Remove with a slotted spoon and dip them immediately in the ice-cold syrup. Remove from syrup and leave to cool on a wire rack.

Koeksister recipe shared by Bianca Smith

Federweißer

Depending on the harvest, fresh Federweißer or new wine is available from late summer to the end of October. Depending on the time of year you might also find Most or First Wine as it is the first step in making wine. It is much sweeter than wine and is not filtered like grape juice.

Federweißer is somewhere between Most and wine. The fermentation process has not yet been completed and tje sweetness, alcohol content and fruit acidity are well balanced. It’s relatively sweet because the yeast has not yet completely broken down the sugar in the grape must. If you store it at room temperature for a few days, the taste will become more tart and will have a higher alcohol content.
It is characterized by a cloudiness caused by the active yeasts. When pouring it creates a slight foam,

Where to find Federweißer