Rosterkoek / Irostile is one of the first things I learnt to cook. I didn’t make the dough, my job was just to turn the broodjies around…..
Few months ago, I saw a lady selling them on the street in Milnerton, actually she was busy braaing them. I was so curious having never seen any street vendor selling rosterkoek. You get them selling vetkoek (amagwinya) everywhere from taxi ranks, train stations etc. I started chatting with the lady, her name is Monica and apparently she just started selling rosterkoek and at that particular period she was testing the market and trying to see whether it’s something her customers wanted or not. According to her, some people don’t even know what rosterkoek is. She mentioned that she gets the question “what is this you are selling?” quite a lot but as soon as they try them they become repeat customers. I encouraged her to continue, it’s good to see something different. Let them all sell amagwinya, you do irostile!
I prepared dough for Pesto Rosterkoek and went and asked Monica to let me use her coals. The plan was also to get her customers to taste them and get feedback. They saw me adding pesto to the dough and began asking “yintoni ke ngoku le uyigalelayo/ what are you adding”. Just wait and see was my answer. Everyone was so earger to taste, they did and the feedback was amazing! They all loved the pesto variation.
One could serve this recipe at a braai, with the Russian and sautéed onion and peppers.
This is my third monthly savoury recipe for Sasko flour, I had an amazing time working with their products for the past three months. I wanted to do more but I was limited to only two recipes per month. However, since I stocked up on Sasko products I also used their flour to make these Morogo and Feta dumplings and also these Bran Dumplings. Check out the Guava Eystervarkies on the last post. Once again, all the Sasko Flour recipes posted on this blog will also be featured on the Sasko Flour facebook page. For more about Sasko Flour and their interesting range of products and recipes visit their website: www.saskoflour.co.za
Pesto Rosterkoek with Sautéed Onion, Pepper and Russian Stuffing
4 cups Sasko Cake Flour
450ml warm water
10ml (2tsp) instant dry yeast
10ml (2tsp) salt
15ml (1Tbsp) sugar
30ml (2Tbsp) basil pesto
25ml olive oil
1 onion, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
Salt and pepper to taste
- Sift the dry ingredients and mix them into bowl.
- Knead until the dough is combined and does not stick to the hands.
- Brush the dough with melted butter or margarine and cover.
- Leave to rise in a warm place until doubled in size.
- Add basil pesto, knead down and shape into long rolls.
- Flatten the roll slightly and sprinkle with a little flour. Cut into pieces.
- Cook both sides over coals on a rack until done.
- In a saucepan, heat oil and sauté onion and peppers.
- Season with salt and pepper. Set aside.
- In the same pan, fry the Russians.
- Cut a slit on the side of the rosterkoeks and stuff with onion, peppers and Russians.