tag:blogger.com,1999:blog-1055278223885663659.post8879046437337333032..comments2024-03-05T00:21:36.527+01:00Comments on Apunts de Viatge: Kashata recipeJordi Canal-Solerhttp://www.blogger.com/profile/05043474781826661219noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1055278223885663659.post-20153361824689989912011-06-22T20:42:36.869+02:002011-06-22T20:42:36.869+02:00Thanks, eyepictures!I will have to try this recipe...Thanks, eyepictures!<br>I will have to try this recipe as well!ETHNIKKAhttp://www.blogger.com/profile/09446181672941647583noreply@blogger.comtag:blogger.com,1999:blog-1055278223885663659.post-69441946289094176462011-06-22T17:23:51.737+02:002011-06-22T17:23:51.737+02:00I thought this sounded familiar so I googled a rec...I thought this sounded familiar so I googled a recipe for Tameletjie and here it is for comparison. Traditionally it was made with pine nut kernels but here other substitutes are offered. I always thought it originnated with the colonial Dutch/Batavians rather than the French as suggested here<br><br>The French Huguenots brought this sweet to the Cape ( ie South Africa) many years ago. The sweets used to be sold by street vendors but today they are made only for special feasts.<br><br>Ingredients<br><br>500g brown sugar;<br>250ml water;<br>125g butter;<br>2ml ( ½ teaspoon) vanilla esssence; and<br>pine nut kernels, almonds, walnuts or coconut.<br>Method<br><br>Dissolve the sugar in water over a low heat, and add the butter.<br>Boil steadily without stirring for a few minutes, until the mixture starts frothing.<br>Add the vanilla essence.<br>Add the chopped pine nut kernels, almonds, walnuts or coconut.<br>Pour into a shallow well-greased dish and mark off squares with a wet knife.<br>Leave to cool.<br>Turn over and break into squares.<br>Store in an air-tight container.Eyepictureshttp://www.blogger.com/profile/15501216466468548735noreply@blogger.com