I get so excited when a new recipe book lands on my desk. And when the book promises exquisite tastes with an exotic touch that excitement doubles. I could not wait to open Temptations and page through the book to see what it had to offer.
Prim Reddy and Niranj Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa. Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels. To these they have added their own flair and the resulting flavours are incredible. The array of recipes will transport you from local Indian cuisine and exotic offerings from the sub-continent, through local braaivleis (barbecue) and salads, to Italian, Spanish, Greek, Portuguese and African flavours. Every recipe has a story.Best of all, these are meals that are quick and easy but that will make a home chef feel like a million bucks. They exude laughter and happiness, sharing and celebration. Niranj and Prim’s motto is that food isn’t just about sustenance; it’s about the experience, irrespective of how simple the offering may be.
Chapters are divided into:
- Breakfast
- Starters
- Soups and salads
- Mains
- Cakes
- Breads, bakes and puds
- Party-time cocktails
Recipes that caught my eye:
- Shisa Cheesa (p16)
- Keftedes (p29)
- Chilli Garlic Prawns (p40)
- Seafood Ramen Soup (p57)
- Prawn and Avocado Salad (p58)
- Durban Lamb Bunny Chow (p72)
- Kleftiko (p79)
- Minty Chicken Breyani (p92)
- Fish Curry with Sangati (p115)
- Orange Cake (p145)
- Honey and Cardamom Sponge (p146)
- Breadsticks (p152)
- Walnut Bread Rolls (p156)
My impressions:
I skimmed over the introduction, heading straight for the recipes. The photographs were great, making the recipes enticing. I liked the explanation that went with each recipe. But, the layout is not my favourite, which I have written about many times. I am also not a huge fan of using pre-prepared sauces as they are usually so high in sugar.
What I made:
I made the honey and cardamom sponge and the recipe itself was easy to follow. But, I had a few issues. I looked at the photograph in Temptations and decided that the almonds used had either been chopped up, or were flaked. The recipe just said almonds so I went with a mixture of both chopped whole almonds and flaked almonds as that is what I had. James said that the nuts made the cake, and for me, the texture plus the heavy on lime topping is what was great. I could not taste the cardamom or the honey so I am going to adapt this recipe before sharing it. The baking time was 25 – 30 minutes. I baked the cake for an hour and it was still a little under in the middle. I covered it the last 10 minutes to prevent it burning.
Publishing information:
Penguin Random House South Africa sent me this recipe book to review.
Inspiration published on Lavender and Lime September 16:
-
- 2019 – Pear Hazelnut Frangipane
- 2015 – Perfect Parties
- 2013 – Amarula Chocolate Swirl Cake
- 2012 – Samantha Linsell Answers Questions For The Blog
- 2011 – Duck Egg Ravioli With Exotic Mushroom Sauce
- 2010 – Tomato and Onion Relish
I have also had similar issues with baking times in a lot of recipes. My cakes always take far longer than the recipe says.
At least I know it is not just me 🙂
Hi Everyone. Thank you so much for the review. I find that when I’m unfamiliar with a recipe it takes longer. I trust you will enjoy some of them & it won’t be tne case ❤️
🙂
I have had that problem in the past – and recall my dear Mum – who was a great cook, also cursing some recipes, when she followed them…. Mum rarely measured anything and took an advanced cooking course when she retired from work and made wedding and celebration cakes, etc, bless her. That new book sounds exciting, Tandy. Thank you.
I wish I had her skill!
Thank you Joy. It’s my first cookbook. My recipes are the foodies & Niranj is the baker. The recipes are special to me. I’m sure you will enjoy them 🙏🏽
🙂
This cookbook sounds really fun. I love the diversity of the recipes’ origins, plus of course those from South Africa. I’m supposed to be in South Africa right now – of course the trip was cancelled. I guess I’l buy this cookbook instead! Thanks.
I hope you get to visit soon!
Chef Mimi…thank you. I have included all my favourite dishes. Niranj is the cocktail & cake girl. Please send us your thoughts ❤️
I too shall take a second look 🙂
Learning about books that are specific to the South African market is interesting, though I wouldn’t think they would be useful to me at this point. If I wanted food from India I would look for either a US or an Indian publication. Or perhaps British. In this case, you don’t seem that enthusiastic anyway.
be well… mae at maefood.blogspot.com
We have such a diverse Indian community here with lots of great recipes. I will use the book for inspiration only 🙂
Hi Mae. Thanks for taking the time to comment. I didn’t want to write an Indian Cookbook because it limited me. I instead featured tried & tested recipes that I love. There are a few Indian recipes but I crossed cultures We have been exposed to an array of cultures & my taste buds evolved. Have a wonderful day 🙂
We are so blessed here aren’t we to have so many cultures in the palm of our hands 🙂
that looks quite tasty…
It was 🙂
Once I lose faith in a cook-book I don’t usually open it again. Too frustrating.
Amalia
xo
I am the same most of the time xo
Oh dear… I hope you haven’t lost faith here. Please have a look through the book if you have a chance. We’ve had some great feedback. Each recipe has a story @ it comes from the heart🙏🏽
Thank you so much for taking the time to read each comment and post a reply! I love the fact the recipes comes from the heart 🙂