Getting To Know More About Each Other

Posted on July 31, 2011 by Tandy

My friend Mandy who blogs over at The Complete Cook Book has devised a list of questions in order for us to get to know each other a little better.

1. What is your favourite non-alcholic drink?

Coffee

2. What is your favourite alcoholic drink?

Red wine

3. What is your favourite food?

Roast Chicken

4. What is your least favourite food?

Over ripe tomatoes are not my favourite, and I do not like green peppers or cooked pineappple.

5. What do you eat that others think is really weird?

I like to suck the heads of prawns

6. What is your favourite thing to cook/bake?

I love to bake my simple cake and I will cook pasta any night!

7. If you could only chose one, would it be sweet or savoury?

Sweet

8. What time do you usually eat your dinner during the week?

I start to get everything ready when the news starts at 19h00 and we are done by the time the weather is finished around 19h30

9. What kitchen item/s have you never owned?

A pressure cooker

10. What tip would you give to a newby cooker / baker?

Use the best possible ingredients you can afford and buy top quality products!

11. What is the best vegetarian dish you have eaten?

I was a vegetarian for a long time and I used to make a stuffed teenage marrow that was really tasty!

12. What is the easiest meal you can cook?

Pasta

13. If you could only grow 3 herbs in your garden, what would you grow?

Rosemary, Thyme, Flat Leaf Parsley

14. What would you use as a substitute for salt?

Herbs and spices

15. What 5 items would you pack for a quick and easy picnic or day out?

Pink Champagne, Hard Boiled Eggs, Chocolate Brownies, Vegetable Crisps, Tomatoes

Tandy

Regional and Seasonal

Posted on July 30, 2011 by Tandy

In the Southern Hemisphere it is winter, and a week ago we were walking around in t shirts. Now, the snow has arrived in the provinces surrounding us, and I am sure we will awaken soon to snow here in the Helderberg. It is cold, we had a black south easter over the weekend, and my herb garden has finally given itself over to winter. Cooking seasonally for me means soups and stews, casseroles and slow cooked rich dishes. My friends however are cooking summer fruits and salads in the Northern Hemisphere!

the challenge this week is to cook something using: butter and herbs

Remember there is no end date to this challenge! Please link back to my blog if you take part in the challenge and leave me a comment here so that I can include you in the round up.

PREVIOUS CHALLENGE ROUND UP

Cindy has made use of roast chicken, which you will always find in her fridge. Pink has made chocolate and dried Turkish apricot muffins.

I want to say a special thank you to JamieAnne. Your post from Thursday really touched me!

ps we are going away today for the weekend and I might miss some posts for the challenge – you will be in next week’s round up

Tandy

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Saffron Potatoes

Posted on July 29, 2011 by Tandy

In my opinion, there is no reason to save something for a rainy day. Why keep the best crockery for special guests? Or your best dress for a special occasion? In my life, each day is treated as special. I apply this same philosophy to my cooking. If you are going to spend money on spices you need to use them. They will go stale if they sit in your cupboard adding colour to your shelves. They need to be used so that the full fragrance and colour can be soaked up by your food. In fact, go now and throw out all the spices and herbs that have been there and not used for a year! Buy dried ingredients as you need them, date the bottle when you open them and toss them after a year. And that is being generous. Whole spices will last longer but you need to dry fry them and grind them as you need them. Remember to keep them in sealed containers and in a dark place. Sunlight and heat affect the quality of what is in the bottle. Also, don’t skimp here! You need to buy good quality products if you expect good quality meals. Saffron is the world’s most expensive spice and I think along with Chanel No. 5 perfume, it is more expensive per ounce than gold! But, do not let this deter you. You need to have a small amount of saffron at hand at all times – for all sorts of dishes. You use a few strands at a time so it will last you!

SAFFRON POTATOES

ingredients:

1 boiling potato per person, halved

A few strand of saffron

15g butter

method:

add your potatoes and saffron to a pot of cold water and bring to the boil

cook until the potatoes are done

drain and add the butter

Printable Version

Tandy

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Tomato and Aubergine Chutney

Posted on July 28, 2011 by Tandy

Chutney is a word we have borrowed from the Hindi language and even though the condiment is from South Asia, it is an extremely common ingredient that can be found in most South African homes. In fact, when I went to Germany earlier this year Michelle asked me for Mrs. Ball’s Chutney. This is a truly South African product, and when we were growing up came in one flavour only. The brand has grown, and all sorts of flavours are now available. Unfortunately for me there is no sucrose free one available on the market and so I have resorted to making my own for the past 20 years.

TOMATO AND AUBERGINE CHUTNEY

adapted from Food & Home Entertaining July 2005, page 69

ingredients:

500g Roma tomatoes, skinned, deseeded and finely chopped

200g aubergines, finely chopped

200g red peppers, deseeded and finely chopped

300g onions, finely chopped

2 garlic cloves, crushed

180g sugar – I used fructose

150mls white wine vinegar

7.5mls salt

5mls coriander seeds

7.5mls ground paprika

5mls cayenne pepper

Please note, do not be too exact with the vegetable measurements, just get as close as you can!

method:

place the tomatoes, aubergines, peppers, onions and garlic into a sauté pan over a medium heat

you want everything to get really hote

cover and reduce the heat and simmer for 30 minutes, stirring occasionally

add the balance of the ingredients and stir until the sugar has dissolved

continue to simmer with the lid off for 20 minutes, or until the liquid has dissolved

you want a chunky chutney consistency

stir towards the end of the cooking time to ensure nothing sticks to the bottom of your pan

cool and place into sterilized glass jars for storing

Printable Version

Tandy

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Ginger Beef Patties

Posted on July 27, 2011 by Tandy

I loved watching Come Dine With Me – and I even had a challenge around the theme. And now, Come Dine With Me is coming to South Africa. A friend asked me if I was going to enter and my answer was and still is, NO. Would I really want 3 strangers digging through my house? NO WAYS. Would I want my personal life exposed on National Television? NOT ON YOUR LIFE! But, would I be able to do it? Of course yes. It is really easy with a week’s notice or less to knock together a three course meal. I am super organized and I don’t even need a whole day to do it! It would be nice however to win the prize but even that is not enough of an incentive to face the risks involved. Now, don’t get me wrong, I do think I could win, it’s just that I don’t want to take part! I like to prepare meals where the only people telling me how good they are, are the people I love and care about! I don’t mind them snooping through my drawers and in fact they would not find much of anything worth commenting on! They might comment on the fact I have a LOT of spices or that I collect kitchen gadgets – but then, that would not make for exciting television so I probably would not qualify in any case. But, if you are keen and live in the metropolitan areas of Johannesburg, Durban or Cape Town do give it a go. Oh, and did I mention, I don’t live in Cape Town, so that can be my excuse. These patties are a perfect and easy dish to prepare, whether for a meal for people dining with you, or just for the family, and they are a winner in Dave’s eyes.

GINGER BEEF PATTIES

ingredients:

1 tablespoon lemon infused olive oil

1 small onion, chopped

1 clove garlic, chopped

2.5cm piece root ginger, peeled and chopped

250g ground / minced beef

salt and freshly ground black pepper for seasoning

1 teaspoon sumac

1 egg, lightly beaten

flour for dusting

1 tablespoon olive oil

15g butter

method:

heat the lemon infused olive oil in a pan and sauté the onion, garlic and ginger

when the onion is soft but not coloured, remove from the heat

when cool add to the beef

season generously and then add the sumac

mix in the egg – use your hands if you find it easier

dust your hands with the flour and shape small balls with the beef

rest in the fridge for 30 minutes

heat the olive oil and the butter in your pan

cook the patties until they are done to your liking

Printable Version

Tandy

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Chervil

Posted on July 27, 2011 by Tandy

This delicious culinary herb has been used since Roman times and has a delicate flavour between tarragon and parsley. It is indispensable in French cuisine. It needs to be added raw or at the very last minute to a dish when it has been taken off the heat.

photograph sourced from Wikipedia

Chervil is an annual plant with delicate and lacy, fern like foliage that forms a low growing rosette. The tiny white flowers, borne in umbels on slender stems are followed by thin black seeds. Chervil requires good drainage and a moist soil that is close to neutral, preferably enriched with compost. Grow chervil in a lightly shaded position as excessive sun exposure will cause the leaves to burn and turn rose pink. In warm climates grow chervil in spring, autumn (fall) and winter. It has some cold tolerance and will withstand light frost.

Scatter the seeds over the soil, press down lightly and water regularly. Seedlings emerge after two weeks and plants are ready for harvesting from about 8 weeks. Chervil has a long taproot system and does not transplant well. It will not germinate in soil that is too warm. Light shade will promote lush growth and you can extend the season further by using protective cloches.

Water regularly and harvest the leaves from the outside, using scissors. Leaves can be frozen in sealed plastic bags. Chervil flowers, leaves and roots are all edible. The faintly anise flavoured leaves are most frequently used. The curly leaf variety makes a nice garnish. Its delicate flavour is destroyed by heat or drying. It goes well with glazed carrots, and in butter sauces and cream based soups. Freeze some chervil into ice cubes to add a refreshing summer taste to fruit drinks. Use in a butter with fish, meat or poultry cooked on the braai (BBQ)

information sourced from The Complete Book of Herbs

Tandy

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Crayfish Curry With Poppy Seeds

Posted on July 26, 2011 by Tandy

It sounds so wonderful to be thought of as the first South African Master Chef. Ben introduced me as a possible contender for the South African production when I cooked with Jonathan Daddia. For those of you who have watched or are watching, Jonathan is a contender for Master Chef Australia season 2. I love the idea of competing but it could never be a reality. I cannot imagine living in a house with 23 other people. Just living with Dave is enough. And then actually sharing a room and sleeping in a single bed in a dorm style room. Oh, and did I mention sharing a bathroom with strangers? Can you imagine how my OCD personality when it comes to cleanliness could be freaked out by a stray hair, or sock! I am a neat freak in the kitchen and my cupboards and fridge are super organized. I am even tempted to sort my friends fridges out for them when I visit. I do not like mess! I would miss my routine, my dogs and most of all, I would miss my husband! I do not like to share some things, but the one thing I do share is recipe ideas. The first time I came across poppy seeds in a dish I liked, was at Pomegranate and I have shared the idea of using poppy seeds in my crayfish curry.

CRAYFISH CURRY WITH POPPY SEEDS

ingredients:

1 tablespoon coconut oil

1 onion, chopped

1 2.5cm piece root ginger, chopped

2 cloves garlic, chopped

1 chilli, deseeded and chopped

1 tablespoon canola oil

1 teaspoon cardamom pods

1 teaspoon coriander seeds

1 teaspoon whole cloves

1 teaspoon cumin seeds

1 teaspoon ground turmeric

125grosatomatoes, halved

1 tin coconut cream

2 crayfish tails, cut into chunks

salt for seasoning

1 teaspoon poppy seeds

Small handful of fresh coriander, chopped

method:

heat the coconut oil in a large frying pan and add the onion

sauté until soft and then add the ginger, garlic and chilli

add the canola oil to ensure the onions do not colour

in a pestle and mortar, blend the cardamom, coriander, cloves, cumin and turmeric

add to the onions and as soon as you can smell the spices, add the tomatoes

when the tomatoes start cooking add the coconut cream

allow the coconut cream to come to a gentle boil

add the crayfish and adjust the seasoning

add the poppy seeds

as soon as the crayfish is cooked, mix through the coriander

Printable Version

Tandy

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Review: Baked & Delicious

Posted on July 25, 2011 by Tandy

I was very fortunate to be contacted by Eaglemoss Publications in connection with the new magazine about to be launched in South Africa. Baked & Delicious will feature a collection of over 400 recipes, and the publications come with a selection of silicone bakeware to collect. Each issue consists of seven sections and these include celebration cakes; classic cakes; bread and savouries; desserts; patisserie and fancy cakes; biscuits and bakes; and better baking. Over 60 issues have been planned and each one will also include cook’s tips; origins of dishes; final flourish tips; variations; and expert advice. Each subscriber to the magazine will get a storage binder for the copies, which is important to ensure that you can store the magazines without damaging them; 3 storage tins; a cake slice; and an electronic kitchen scale. The last is an essential ‘ingredient’ to successful baking as baking is all about chemistry and ensuring your ingredients are accurately weighed out to ensure they react together properly.

If you choose not to subscribe you can purchase the magazine in your local newsagent, and then chose the issues you would like. The silicone bakeware collection will include cupcake cases; brush and spatula; loaf pans; quiche case; heart shaped moulds; cake pans; Madeleine moulds; mini-muffin cases; petit four cases; ring moulds; and icing sets.

In the first issue a colourful collection of cupcake cases was included, and I will be testing these with my cupcake recipe and reporting back on how they work. The contents page lists the recipes you will find in the issue, together with a short description. There are 8 recipes in the first issue, as well as a better baking technique and information on how to use silicone bakeware. Each issue will be 26 pages and the magazine will be distributed every two weeks.

One cannot judge a good quality magazine on its glossy pages and fantastic photographs alone, so I chose a recipe that did not call for sugar to test. This way, I would be testing the recipe as is, without substitutions. I chose the Lebkuchen (page 18). I halved the recipe as I did not have enough honey to make a complete batch. The list of ingredients is concise but I would have swapped the steps in stage 1 around so that the butter and honey would be melted completely by the time I had finished measuring the dry ingredients. I do not like measuring honey in liquid measure as you can never get the honey out of the measuring container without oiling it first. I much prefer to weigh honey and so I can share with you that 100mls of honey equals 155g. The recipe did not tell me how long to leave the mixture to solidify but I went to watch a recording of Top Chef and that is about 40 minutes of viewing. I must say, I was quite skeptical about the mixture firming up and half expected to have a gloopy dough, but it firmed up properly and I could roll the biscuits out without any extra flour. I used my silpat instead of parchment paper for the baking. After 15 minutes my biscuits were nice and golden and I took them out of the oven to cool. They were soft as I lifted them off the silpat onto my wire cooling rack, but by the time they had cooled they were nice and firm. The biscuits are lovely and crunchy and the spices come through well.

If the proof of the pudding is in the eating, then I can recommend that you subscribe today. Recipes that work are what will make this publication a huge success.

disclaimer – even though I received the magazine free of charge, I was not asked to write a favourable review, nor did I receive payment for this review.

Tandy

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Ingredient Challenge

Posted on July 23, 2011 by Tandy

I am behind in my own challenges, and so I want to thank everyone else for doing them. I made a cake with dried fruit, but it did not work and until the adapted recipe is perfected I am not going to share it with you. The ~~disaster~~ effort was turned into rusks, so all was not lost. This week, the challenge is to use an ingredient you always have in your fridge in a new way. As usual, let me know you have taken part, and please link back to my blog. There is no end date!

PREVIOUS CHALLENGES ROUND UP

My email let me down with Presto Pasta Nights and I did not get Claudia who blogs as Honey From A Rock, submission for Grilled Brats With Sauerkraut And Apples On Egg Noodles. Cindy made some dried fruit tarts. Another Day has contributed her recipe for barm brack. JamieAnne has made carrot raisin bread.

Thanks all for taking part

Tandy

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Prawns with Oak Smoked Red Bell Pepper

Posted on July 22, 2011 by Tandy

Sometimes, not telling the truth can be because you do not want to hurt someone. But, in my mind that is considered lying by omission. It is not really a case of “what you know won’t hurt you” as you always end up getting hurt, no matter what. Most recently I have had to keep the truth from a friend. This is not the same as keeping a secret. Keeping the truth means not telling your friend something you know. And, this is even harder when she asks you directly. I have only once been in this position before now. A lifetime ago, it seems, a friend of mine was having an affair. One day his wife, who was also a friend, asked me outright “is Andy having an affair”. I thought the telephone was not the right ‘place’ to answer the question and so I fobbed off the situation and instead asked her something else – and tried to make arrangements to see her. This was on a Friday, she had just returned from hospital and her husband was not really concerned about her and this is what sparked the little bit of self doubt. On the Monday she watched South Africa play cricket and lo and behold, in the crowds was her husband, with his girlfriend. On the Tuesday we had a long chat on the phone – we were having an awards dinner that night and their son was getting a trophy. We spoke about mundane things – like what we were going to wear. They did not arrive for the dinner and I made phone call after phone call to see what had gone wrong. Little did I know that she had committed suicide. After all my studying and working, I had missed all the signs and I was the last person to speak to her. I never got to answer her question, and I will never know if the truth might have changed things. She was an amazing mom. Her son was quite the fussy eater and so she decided with her daughter that she would eat whatever was put on the table. So, when we went for dinner, there sat the four year old daughter, eating prawns as if they were a normal part of her diet and not something ugly to be left alone.