Win Tickets To Wyntoer Stellenbosch

Come join us on our road trip! We are bringing you some of your favourite wines from Season 1 of the Sediment TV show. Come sip and savour with us! For more info visit www.sediment.co.za

"Sediment SA Wyntoer"

Sediment SA Wyntoer

The Sediment TV team are hitting the road and bringing you some of your favourite estates from Season 1 of the hit KykNET programme. Come and join us in Pretoria, Bloemfontein and Stellenbosch to meet and greet the winemakers you loved. There will be live music, amazing food and of course copious amounts of wine!

First stop: 25 April: Harelquins Club, Pretoria

A taste of the winelands right in the heart of Brooklyn, Pretoria. Join us on Saturday to mix and mingle with the winemakers you got to know on the show. Taste and buy wine, enjoy delicious food and sit back and relax to live music or get up and dance. We have Charl “Braai” Bruwer from Braai Ve’note doing live cooking demo’s to keep you informed and entertained. The show kicks off at 10.30 am and finishes at 15.30pm – make sure you don’t miss a minute. Our live band for the day will be Beeskraal, bringing you rustic tunes that pairs so well with wine and good times.  We can’ t wait to have you there!

Second stop: Botanical Gardens, Potchefstroom

NWU Gallery together with the Sediment Road Show presents our Autumn Garden Soirée, taking place in the NWU Botanical Gardens in Potchefstroom on 30 April 2015 at 15:00. The event will take the shape of an afternoon wine tasting and picnic open to everyone. Guests will be entertained with African Jazz, Blues and spoken word poetry. The stage offers local musicians a platform to perform with professionals. Acts include: Pioneer Brass (African Jazz Brass Band), Bandura Express (Marimba Band), Ian Rothmann Michael Canfield & Nicole Theron, The Completely Different Band, and Georgetown. The event is a fundraiser for the NWU Botanical Garden. Tickets are available at R 120 pp. online or ticket enquiries contact: (018) 299 2844 or puk-kunste@nwu.ac.za

Third Stop: 2 May: Warm Karoo, Bloemfontein

Taste the winelands in the heart of the Free State. Join us at the beautiful old equestrian estate, Warm Karoo to mix and mingle with the winemakers you got to know on the show. Taste and buy wine, enjoy delicious food and sit back and relax to live music or get up and dance. We have Charl “Braai” Bruwer from Braai Ve’note doing live cooking demo’s to keep you informed and entertained. The show kicks off at 10.30 am and finishes at 15.30pm – make sure you don’t miss a minute. Jakkie Louw and his band will be entertaining us on the rolling lawns. Be sure to bring picnic blankets and umbrellas and spend the whole day relaxing and sipping with us. We can’ t wait to have you there!

Last Stop: 9 May: Blaauwklippen, Stellenbosch

Ending our trip at home by celebrating what the Western Cape does best. Join us on Saturday to mix and mingle with the winemakers you got to know on the show. Taste and buy wine, enjoy delicious food and sit back and relax to live music or get up and dance. We have Charl “Braai” Bruwer from Braai Ve’note doing live cooking demo’s to keep you informed and entertained. The show kicks off at 12 am and finishes at 6 pm – make sure you don’t miss a minute. We can’ t wait to have you there!

Tickets are available at Webtickets and at the door.

How to enter to win one of 2 sets of double tickets to Sediment SA Wyntoer at Blaauwklippen, Stellenbosch on the 9th of May, each to the value of R195

Complete the form above – the information will only be shared with the sponsor of this prize for the purposes of issuing the tickets

Conditions of entry:

  • Tickets will be issued by Kalinka Lombard of Wine Style.
  • I will not be responsible for the issuing of the tickets.
  • The prize is one of 2 sets of double tickets to Sediment SA Wyntoer at Blaauwklippen, Stellenbosch on the 9th of May, each to the value of R195 and may not be exchanged for cash.
  • The ticket includes a glass and attendance at a live music show
  • Entries close at midnight on the 5th of May 2015. I will be overseas during the entire running of this competition.
  • I will choose the winners at random on the morning of the 6th of May 2015. I will inform the winners via email.
  • Entries are open to all readers of this blog who can make their own way to the event.
  • I will not be held responsible for non-receipt of your tickets

Disclosure: I was invited to attend this function but due to the fact that I have a previous commitment I will not be there. I was also asked to host a giveaway in exchange for editorial on my blog.  This post is in line with my blogging policy.

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

What I blogged April 24:

Tandy

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Recipe For Tempered Chocolate

It’s amazing how reliant we have become on cell phones. I use mine to make calls, send messages, write blog posts and to tell the time. I no longer wear a watch because my mobile phone fulfils that function. The other day I was meeting a friend for lunch. My phone needed to be reformatted due to an error and it was linked to my computer. I could not detach it so I had to leave it at the office while I headed to the shopping centre where we were meeting. We hadn’t made a firm time so I arrived before the 12:30ish arrangement and sat at a table in the area outside the place where we normally get together. It took my friend 25 minutes to find me even though I was where we said we would meet. Not being able to contact each other made me aware of how reliant we are on our phones. Also, I had no clue how long I had been waiting as there was no clock near me. Some people are so attached to their phones they text while trying to drive. This makes me lose my temper and yell out my car window at them, or gesticulate and shake my head. I so don’t want to be part of their accident! Now, when tempering chocolate using the seeding method you won’t have any reason to yell. Celia has an extensive post on how to do this. Here is my shortened version.

"Tempered Chocolate With A Marzipan Centre"

Tempered Chocolate With A Marzipan Centre

5.0 from 2 reviews
Recipe For Tempered Chocolate
 
This is done using the seeding method
ALL RIGHTS RESERVED:
Ingredients
  • 100g chocolate
Method
  1. Place 75g of the chocolate into a bowl
  2. Over a bain-marie and a low temperature, heat the chocolate to 47° Celsius
  3. Add the rest of the chocolate and take the bowl off the heat
  4. Mix the chocolate in and decrease the temperature to 31° Celsius
  5. This is the temperature you want to maintain while working with the chocolate

Click on the links for conversions and notes.

What I blogged April 23rd:

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

Tandy

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Interview With Ine Reynierse

Ine Reynierse is the author of Low Carb is Lekker and you can read my review of the book here. Penguin Random House South Africa facilitated the answering of the questions so that I could publish an interview with her on my blog.

Who has been the most influential person in your life?

My German Grandma had a most profound influence in my life. Only God can make something out of nothing. My Grandma could make something out of almost nothing.  Her creativity, strength and resourcefulness shaped the way I perceive life in such a profound way.

What started you on the path of cooking?

For me, cooking is just being creative in a different genre. The thrill of putting colour, texture and flavours together along with the anticipation of the end result, is such an adventure. I started this experimental journey, called “cooking” as soon as I had my own space to entertain friends. That’s my other great passion… serving people food that’s been made with love.

Which three ingredients could you not live without?

Eggs, meat and coconut oil.

Which of your kitchen tools would you take with you anywhere and everywhere?

My coffee grinder and my blending stick are my power team members for cooking and baking. Together they open up oodles of new possibilities.  If I could fit in my gas stove, I would! I love my stove!

Do you have any pet peeves in the kitchen?

Not really, I just cannot cook and visit with friends at the same time.  (What was that about women and multi-tasking?)  I prefer to cook and bake before guests arrive so I can be present during our visit.

Which meal is your all time favourite?

I never know how to answer this one.  I have too many favourites, that is why there is a book filled with them I guess, but if I have to choose, I would say I love the scones and the fragrant basting over chicken wings. Then there’s the sosatie marinade, the cinnamon crunch cereal and the quick chocolate cake.. see what I mean?!

Which restaurant could you visit over and over again?

Sweetwell, on the R44 near Somerset West is currently one of my favourites. The chef is totally hands on and made me the most amazing LCHF breakfast open omelette, with beautifully cooked bacon, rocket and cream cheese.

If you could only have one recipe book, which one would it be?

I have never used a recipe book really. I used to have one baking cookbook with a few favourites that dated from “nineteen ancient” or something.  I love looking at cookbooks though. Right now the only cookbook I use is mine. It’s like a handy, more practical (and beautiful) version of my own recipe notes.

If you could work alongside one chef for a day who would that be?

I think Jamie Oliver’s passion for cooking and quality ingredients is contagious. I would also love to cook with Maria Emmerich and learn from her well of wisdom regarding food and nutrition on a LCHF lifestyle.

Which ingredient will you not eat or cook with?

Non-nutritive artificial sweeteners!

What is on top of your bucket list?

It’s a tie between performing my own music with a big band and having a farm, where I can grow and raise organic and free range produce and livestock and feast around a table that seats at least 20 people.

What is your food philosophy?

Food is fuel, fuel up wisely.

Food can be medicine, choose real food above all and eat your way back to health.

Food is feast! On a LCHF lifestyle, we can still celebrate life with the abundance of beautiful wholesome, unprocessed, REAL foods and treats.

I am no longer the slave who takes orders from Food. Food is my employee, working hard to the benefit of my fearfully created body.

"Low Carb Is Lekker"

Low Carb Is Lekker

What I blogged April 22:

Tandy

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Recipe For Soda Bread

We often read in the news about people who have stolen money from the business they work for but we never hear about people who steal time from their employer. I’m always amazed about how much productivity is lost to employees using work time for other things. Take for example the following. Dave bought a machine that came with 5 days of training. To me that meant someone would be there at 8 to train the engineer until 5. These are our working hours. Our staff get 2 fifteen minute tea breaks and a half hour for lunch. The technician arrived at 9 and took a smoke break straight away. Followed by tea at 10 with the staff, and another smoke break. Before lunch at 12 he had another smoke break. By the time 4pm came (when he left) he had probably had 8 cigarettes. At 10 minutes per break it meant his productivity hours were cut by 80 minutes. Taking the 2 hours off his time at us, he was being paid over 3 hours more than he worked. In a normal working week he basically takes a day off to smoke. In another example there is a company which allows an hour for lunch. One staff member has breakfast at work when she arrives at 8, the time she is meant to start working. She has a coffee break mid morning, eats lunch at work and then takes her hour lunch break. She probably spends an hour a day not working by having her meals at work. That equates to half a day of paid time per week. This to me is theft! If you are short of time, and want to bake bread, soda bread is the way to go. There is no yeast and therefore no proving time is needed.

"Soda Bread"

Soda Bread

5.0 from 2 reviews
Wholemeal Soda Bread
 
This bread is perfect for the days when you need to steal time
ALL RIGHTS RESERVED:
Ingredients
  • 250g bread flour, plus extra for dusting
  • 250g wholemeal flour
  • 20g baking powder
  • 5mls salt
  • 75g butter
  • 270mls milk
  • 30mls buttermilk
Method
  1. Preheat the oven to 200° Celsius
  2. Place all of the ingredients into a stand mixer bowl
  3. Using a dough hook, knead until just combined
  4. Turn onto a floured surface and bring together
  5. Shape into a ball
  6. Flatten slightly and cut a cross onto the top
  7. Place onto a lined baking tray and dust with flour
  8. Bake for 35 minutes
  9. Leave to cool on a wire rack before serving

Click on the links for conversions and notes.

What I blogged April 20:

Tandy

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A Hippo Love Story, Karen Paolillo

A Hippo Love Story opening line: He should not have been there.

"A Hippo Love Story"

A Hippo Love Story

This opening line resonates through the book, which is the story of how Karen and Jean-Roger Paolillo came to be in Zimbabwe and set up the Turgwe Hippo Trust to look after the local hippopotamus’s.

I found the book an OK read, with the narration rambling a bit and the thread of the story moving quite quickly. It details the horror of drought and floods, and even worse, the horror of land invasions and death by the so called war veterans of a country where my father was born.

The book costs R240 in the stores but personally I think that if you are going to spend the money, rather donate to the cause.

First published in South Africa by Penguin Books in 2014

ISBN number 978-0-14-353905-6

Paperback – 219 pages

Disclosure: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged April 19:

Tandy

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Win Tickets To Parklife Cape Town

Competition now closed!

This year’s Parklife Gourmet Food and Music Festival celebrates the best things in life: great vibes, out-of-the-box culinary experiences, and of course, awesome people.

Hailed as one of Cape Town and Joburg’s favourite inner-city events, the Festival, presented by 947 and MTV, takes place in Cape Town on Saturday 2 May at the Greenpoint Cricket Oval and in Johannesburg at Marks Park, Emmarentia, on Sunday 3 May. As always, it promises to be the gastronomic and entertainment event of the year, bringing food lovers, friends, families and indie rockers together for one great day under the African sun.

2015 marks the fourth Parklife Festival and promises to be the best one yet. Doors open at 10am until 8pm. Tickets available at www.parklifefestival.co.za and start from as little R195. Kids under the age of six are free.

"Parklife Cape Town"

Parklife Cape Town

How to enter to win one of 2 Cape Town general admission tickets to Parklife, each to the value of R450

Conditions of entry:

  • Tickets will be issued by Joanne Sourvas of Shed Marketing.
  • I will not be responsible for the issuing of the tickets. I will be overseas from the 23rd of April and your tickets will be issued by the 28th of April.
  • The prize is one of 2 Cape Town general admission tickets to Parklife, each to the value of R450 and may not be exchanged for cash.
  • Entries close at midnight on the 22nd of April 2015.
  • I will choose the winners at random on the morning of the 23rd of April 2015. I will inform the winners via email.
  • Entries are open to all readers of this blog who are over 18 and who can make their own way to the event. However, you may not enter if you are an employee, friend or family of the media.
  • I will not be held responsible for non-receipt of your tickets

Disclosure: I was invited to attend this function but due to the fact that I am out of the country I will not be there. I was also asked to host a giveaway in exchange for editorial on my blog.  This post is in line with my blogging policy.

What I blogged April 17:

Tandy

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Recipe For Yorkshire Puddings

I started training at a gym when I was in my last year of high school. My boyfriend introduced me to this form of exercise and since then I’ve trained as often as possible. Dave and I belong to a privately owned gym and training is as much about fitness as it is about being with like minded people. One of the youngsters who trains there works at a body studio. He invited Dave and I for a demo session and so off we went. I decided to watch what it was about while Dave did the hard work. He had to put on a lycra outfit and then a jacket was put on over that, with bands across his chest, thighs and biceps. He was hooked into an electrical impulse machine and did a few exercises. A session lasts 20 minutes and is supposed to be equivalent of 5 hours in the gym. This in no way excites me. The hard work and sense of accomplishment are taken away from you, and it’s expensive. As for hard work, Yorkshire puddings are anything but. They are simple to make and when you take the puffed up pastries out of the oven you too will feel a sense of accomplishment.

"Yorkshire Puddings"

Yorkshire Puddings

5.0 from 3 reviews
Yorkshire Puddings
 
ALL RIGHTS RESERVED:
Makes: 8
Ingredients
  • 2.5mls lard per pudding
  • 57g flour
  • 125mls milk
  • 117g eggs, lightly beaten
Method
  1. Place the lard into a muffin tin or into dariole moulds
  2. Place the tin or moulds onto a baking tray
  3. Place the baking tray into the oven
  4. Preheat the oven to 200° Celsius
  5. Place the flour, milk and eggs into a pouring jug
  6. Beat until smooth
  7. When the oven has preheated carefully remove the baking tray from the oven
  8. Pour the batter into the tin or moulds, filling to half way
  9. Return to the oven and bake for 20 minutes

Click on the links for conversions and notes.

What I blogged April 16:

Tandy

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Low Carb Is Lekker, Ine Reynierse

When I asked for a copy of Low Carb is Lekker to review I did not consider that it would be a book supporting the low carb high fat diet. The reason I asked for this book is that Dave and I follow a Mediterranean diet where we do not eat starchy carbohydrates at night. I am always looking for great recipes to do during the week to stick to our healthy eating regime.

"Low Carb Is Lekker"

Low Carb Is Lekker

This book is subtitled as a truly South African LCHF cookbook and I had to try and put my prejudice aside against the Banting diet when reading the book. After having studied a graduate course in nutrition I want to caution anyone against changing their eating plan to the LCHF diet without consulting their Doctor first.

"Creamy Black Pepper, Feta And Herb Dressing"

Creamy Black Pepper, Feta And Herb Dressing

Low Carb is Lekker is not a diet book according to Inè. The book begins with a very extensive introduction and a survival guide to the LCHF lifestyle. In the introduction, Inè lists the 6 personal reasons why she thinks people should change their eating habits. The LCHF diet purportedly has great results for weight loss, which was evident when Inè’s husband lost 37 kilograms following this regime. Inè has not studied nutrition and her writing is anecdotal, listing the why and how of low-carb living. I completely agree with ‘eating real food’ (quoted) but I do not agree that ‘all wheat is bad for us’ (quoted). The book has a list of foods to allow and avoid, allergy alternatives, kitchen must haves and an ingredient decoder. The section on how to read food labels refers to the LCHF diet and I would recommend that you keep this in mind if you use this as a reference to read food labels.

"Cream Of Leek And Cauliflower Soup With Salami Strips'

Cream Of Leek And Cauliflower Soup With Salami Strips

Low Carb is Lekker is a recipe book that Inè has divided into 12 sections. Some of the recipes include lekker tips and information on some of the ingredients. The book starts with breakfast recipes before moving onto finger foods and soups.The recipes in this section excited me the most and I tried the cream of leek and cauliflower soup with salami strips (p67). I was not sure how big one large head of cauliflower was so I made only two thirds of the recipe as mine was medium sized. I did not know how much water to add – the recipe calls for 7-8 cups, half being used at the beginning. I added 1 litre to start and did not add any more as the soup was quite thin. The resulting flavour was stunning. The block of cream cheese I bought weighed 250g so I took 230g (the weight given in the recipe), divided that by 4 to get what the recipe called for and rounded that amount up to 60g.

Cream of leek and cauliflower soup with salami strips - Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

Cream of leek and cauliflower soup with salami strips – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

I would also like to try the sweet Italian mini meatball soup (p73). In the section on food for kids Inè starts with baby food – first foods (4-6 months), second foods (7-9 months), third foods (9-12 months) – before moving onto lunch box love and kid’s party food suggestions. Her chapter on mains include kid friendly meals and variations on some of the recipes. I thought that these recipes, as well as the ones from traditional South African meals are great and I would love to make the pickled fish (p115). I made the BBQ pork ribs (p119) which required me to follow the recipe for the Smoky BBQ basting sauce (p140). The basting sauce was not very smoky, so I would add smoked paprika to this if I were to make it again. The sauce is nice and thick with a hint of chilli which developed with cooking of the ribs.

"BBQ pork ribs - Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)"

BBQ pork ribs – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

As I make everything from scratch, the section on condiments and sauces would be most useful to me. Inè makes use of a can of tomato purée in her recipe for tomato sauce (p136) despite all processed foods being on the avoid list. I really liked the sound of the spicy chutney (p139) and the fragrant basting sauce (p140) and they are going on my to try list. For the purpose of this review, I made the creamy black pepper, feta and herb dressing (p145). I was not sure how much a round of feta weighed and so used what I had in the fridge. I also chose to omit the xylitol which was an optional ingredient. This quite sharp salad dressing is perfect with robust salads such as slaw.

"Creamy black pepper, feta and herb dressing - Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)"

Creamy black pepper, feta and herb dressing – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

The recipes under breads, rolls and pizza as well as cakes, cookies and treats are great for people on a gluten free diet, and include many variations. I will make the marshmallows (p189) using fructose, which is an ingredient that has been a part of my diet for over 20 years. In the section on desserts I think I would make melkkos (p159) which is a traditional South African pudding. Given that I have kidney stones on an infrequent basis, the kidney tonic (p198) is top of my list in the beverages chapter. Upon reading this chapter I was quite surprised to see that the recipes for buttered rum (p201), berry hot toddy (p202) and chai spiced hot toddy (p202) all included rum, as rum is high in cane sugar and all sugars and all foods with added sugar are on the avoid list.

"BBQ Pork Ribs"

BBQ Pork Ribs

I found the ingredient list to be quite repetitive and assume this is due to the short list of produce one can consume when following the LCHF diet . For people watching their carbohydrate intake, the recipes include the carbs per serving. I found that a lot of the recipes I read make use of xylitol including a recipe for creamy mayo (p139) where I would not expect any sweetener. Putting my prejudices aside, this book will serve well for ideas for meals that are low in carbohydrates. Some of the recipes include photographs which showcase the meals quite nicely. I will be publishing the recipes that I tested in the months to follow.

First published by Struik LIfestyle in 2015

ISBN number 978-1-43230-478-2

Paperback – 208 pages (including the index)

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged April 15:

Tandy

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Recipe For Chicken and Paneer Stir Fry

The other morning I woke up to over 100 emails in my inbox. For me this means they landed on my tablet and on my laptop. A blogger sent an email about her payment discrepancy to a group email instead of the accounts department. Firstly, I would love to be earning that kind of money and secondly, why did everyone have to hit the reply to all button? I was about to block the subject as being spam but soon realized that it was just the same email, over and over again, with a whole lot of people replying unsubscribe  or listing their blogs. I popped on over to a few of the food blogs to say ‘hi’ and I sent an email back to the sender about her obvious mistake. What was even funnier was that some people hit reply all to tell everyone not to reply to all! I am sure we all worked that part out. This stir fry is one of those dishes that will work out as it is so simple and so versatile. You don’t need to use the paneer and if you want to you can use tofu. Change the chicken for beef, or keep it vegetarian and add more of the paneer. Which ever way you look at it, this chicken and paneer stir fry is worth making. I made my own spice blend for this recipe, as part of the Daring Cooks challenge. The Kadhai Sauce is a wet spice blend, essential to this dish.

"Chicken And Paneer Kadhai"

Chicken And Paneer Kadhai

5.0 from 3 reviews
Chicken and Paneer Stir Fry
 
This stir fry makes use of kadhai sauce, which is extremely tasty.
ALL RIGHTS RESERVED:
Ingredients
  • 15mls canola oil
  • 45mls kadhai sauce
  • 5cm fresh root ginger, peeled and julienned
  • 2 chicken fillets, thinly sliced
  • 2 capsicums, julienned
  • 50g paneer, julienned
  • 20g fresh coriander, finely chopped
  • juice of 1 lime
  • juice of half a lemon
  • Salt to season
Method
  1. Place the oil into a wok and heat
  2. Add the kadhai sauce and cook until hot
  3. Add the ginger and cook for 1 minute
  4. Add the chicken and seal
  5. Add the capsicums
  6. Sauté for a minute and then add the paneer
  7. Sauté for a minute and then add the coriander, lime and lemon juice
  8. Stir to combine
  9. Add salt if necessary
  10. Serve with naan

Click on the links for conversions and notes.

Blog-checking linesFor the month of April, Sawsan from Chef in disguise challenged us to spice things up by making our own spice blends from scratch

What I blogged April 14:

Tandy

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Recipe For Ranch Dressing

At least once a week for the past 12 years we have eaten a meal at friends. Dave and I are not fussy salad eaters unless the salad has raw onions in it. I used to eat raw onions but as Dave does not like them I started leaving them out of salads. After a few years my palate became accustomed to this, and now I find raw onions to be quite overpowering. If they are blanched I will eat them, but if they are crunchy Dave will not eat them at all. These friends we go to love raw onions. She puts them into anything and everything. At lunch time if we eat there she puts a bowl of onions and tomatoes onto the table. At dinner she serves a salad of lettuce, cucumber, tomato and onions. And every time we eat there I decline to eat the salad as it has raw onions in it, and each time she asks me why I don’t eat raw onions. Some nights there will be other salads on offer, such as pickled beetroot (with raw onion), coleslaw with raw onions, potato and onion salad and even avocado and onions. So, I have started taking a salad with me when we eat there. And to make the salad more interesting, I have started using different salad dressings. I made a green salad using blanched asparagus and broccoli florets, sugar snap peas, crisp lettuce and served it with ranch dressing. I have also been making coleslaw using purple cabbage, carrots and courgettes and tossing that with my coriander and avocado dressing and Cindy’s potato salad which is boiled baby potatoes, tossed in olive oil and anchovy fillets. Last night I made a pea and bacon salad slathered with my home made mayonnaise.

Do you eat raw onions?

"Ranch Dressing"

Ranch Dressing

5.0 from 1 reviews
Recipe For Ranch Dressing
 
This salad dressing works perfectly with a green salad and if you are like me that means totally green vegetables.
ALL RIGHTS RESERVED:
Ingredients
  • 125mls buttermilk
  • 45mls crème fraîche
  • 15mls mayonnaise
  • 5mls fresh tarragon, finely chopped
  • 1 small clove garlic, finely chopped
  • 5mls Dijon mustard
  • 3 dashes Tabasco
  • Salt and freshly ground black pepper to season
Method
  1. Place all of the ingredients into a jar and shake well to combine
  2. Store in the fridge and use as needed

Click on the links for conversions and notes.

What I blogged April 13:

Tandy

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