Jan, Jan Hendrik Van Der Westhuizen

~ Tandy
Jan, Jan Hendrik Van Der Westhuizen

In the introduction Jan Hendrik shares that he has learned that life rewards you when you live your dream. It certainly sounds as if he is living his bliss. Subtitled A Breath of French Air Jan is all about French food, with a South African twist to some of the recipes.

Jan
Jan
Chapters are divided into:
  • Boulangerie
  • Amuse-bouche
  • Marchand des quatre-saisons
  • Boucherie
  • Poissonnerie
  • Fromagerie
  • Pâtisserie
  • Mignardise
  • L’equipe
  • Après minuit
  • Mise en place

Cape Seed Loaf

Recipes that caught my eye:
  • baguettes (p20)
  • pain rustique (p28)
  • pretzels with Kalahari desert salt (p35)
  • grilled prawn with courgette flower, cucumber and avocado gazpacho (p48)
  • salt-roasted beetroot (p73)
  • golden shallot and orange custard (p74)
  • vegetable bouillon with fresh herb ravioli (p87)
  • veal cheeks cooked in red wine with foie gras (p100)
  • roast beef fillet with chestnuts and mushrooms (p106)
  • stuffed sardines with lemon and roasted onions (p115)
  • bourride (p119)
  • coffee and vodka salmon gravlax with egg yolk cream (p122)
  • baked trout provençale (p128)
  • hazelnut ice cream (p161)
  • chocolate mousse cake (p162)
  • chocolate and cassis tart (p168)
  • burnt butter, honey and buchu madeleines (p180)
  • fruit pastels (p196)
  • pot-au-feu (p211)
  • pancakes with mushrooms and gruyère (p243)
  • the Jan vinaigrette (p251)
  • sun-dried tomato jam (p252)
  • ginger gel (p253)

Sun-dried Tomato Jam

What I made:

I chose to make the cape seed loaf which was not on my list but looked so good and worth making. I am so glad I did. This super easy to make bread will become a regular sandwich loaf in our house. I made the sun-dried tomato jam and I am going to be pushy and tell you to make it as well.

My verdict:

Jan is a great story teller. The photos are amazing and even though some of the recipes are not really suitable for home cooking I am glad this is on my bookshelf.

Publishing information:
ISBN 9-781-43230-608-3
Format Hardback
Published February 2016

Disclosure: I was sent this title to review by Penguin Random House South Africa. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime February 8:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

11 thoughts on “Jan, Jan Hendrik Van Der Westhuizen”

  3. This book looks beautiful!! And so does your bread! I’ve been trying to cook out of my cookbooks more often lately… Some I own purely because I love the chef and the photos and the storytelling, though many of the recipes are not really for the home 🙂

    Reply

  5. I have made quite a few dishes fro Jan’s book with great success, wanted to do the chocolate mousse cake but tin size and just confusing instructions at the end on how to serve it! Any suggestions?

    Reply

    1. Hi, I used a 23cm spring-form tin and served mine with fresh berries and cream. Hope you enjoy it, and thanks for the visit 🙂

      Reply
  6. Pingback: Interview With Jan-Hendrik van der Westhuizen - Lavender and Lime

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