Herbed Danish Feta Pasta

Posted on August 31, 2011 by Tandy

I like to spend my afternoons at home, catching up on work that needs my concentration, doing what needs to be done in the kitchen and watching the TV shows on the PVR that Dave does not watch. If the weather is good I like to go for a walk on the beach. In the middle of winter we had a day when it was 25°C and I took the dogs with me. Little did I know it would lead to a disastrous week for Dave. I left the Wednesday after the walk for a business trip and the same day Molly went walk about. By the time the following Monday came around, both Patch and Molly were taking themselves off for a walk. On the Monday night, Molly got out and she was not found until lunch time on Tuesday. I was beside myself with worry. Patch went looking for her and got found at the pub being fed biltong. On Tuesday Patch got out again and was found on the beachfront and so the two of them had a sleepover at a friend’s apartment as Dave had flown up to JNB to see his Mum. Dave has dog proofed every place he can see and I am hoping that the running away will stop, as I really want to be able to walk with them in the afternoons. I want to be able to have easy dinners, like this one, after a beach walk. I don’t want to lock them in the house and have crazy dogs each night and I want to go out sometimes without them and without worrying about a phone call.

HERBED DANISH FETA PASTA

ingredients:

1 tablespoon olive oil

1 clove garlic, thinly sliced

1 chilli, cut in half

4 roma tomatoes, cut into chunks

125g marinated feta

1 teaspoon dried mixed herbs

method:

while your pasta is cooking heat the olive oil in a large frying pan

on a gentle heat sauté the garlic

add the chilli and the tomatoes and cook for 2 minutes

remove the chilli

add the feta and the herbs

toss the pasta through the sauce before serving

you may need to add some pasta water to loosen the sauce

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I submitted this recipe to Presto Pasta Nights, host Ruth, the founder of Presto Pasta Nights who blogs at Once Upon A Feast but it did not make the round up, so I am re-submitting to Juli who blogs over at Pictures of all my Princesses

Tandy

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Marinated Feta Cheese

Posted on August 30, 2011 by Tandy

There was a debate a while ago between journalists and food bloggers as to whom deserves the ‘airspace’ more! Personally, I find it childish and pathetic and wonder why there cannot be space for all of us in the world. In fact, I know some journalists who blog, and some bloggers who contribute to magazines. Then, the next point is made by a food blogger who thinks there is no space for those of us that blog for the love of blogging. She thinks there is some ulterior motivation for people who blog. Frankly my dear, I don’t give a crumb (with thanks to Gone with the Wind). I blog because I love to share my recipes with anyone who wants to read them. I type a story at the start, because I like to share my feelings and thoughts and observations. I do not want to sell advertising on my blog. This is my space to say what I want to about everything and anything. I want to be able to eat at a restaurant and say honestly what I liked and disliked about the place and the food and the service. I want to offer an opinion about a product without someone accusing me of being paid to say the words. I will tell you when I get a freebie, and know this, I have turned down a few offers! I feel that if you blog with honesty and integrity the world is your oyster and I hope that each one of us finds a string of pearls. For the rest of you, who think you are above us because you are famous, or published (oh, I forgot, so am I) or have done some amazing things in the food world, please go and marinade in your own juices!

MARINATED FETA CHEESE

adapted from PRESERVE page 100

ingredients:

250g feta cheese, drained and cut into chunks

1 small bunch thyme, leaves stripped

zest of 1 lemon

4 teaspoons capers, drained

1 teaspoon peppercorns, lightly crushed

1 shallot, thinly sliced

400mls olive oil

method:

put the feta, thyme, zest, capers and peppercorns into a bowl and mix gently

spoon the mixture and the shallots into sterilized glass jars

top with olive oil and make sure the feta sits below the oil

leave to marinade in a cool dark place for 2 weeks before using

you can keep this for 6 months, so don’t forget to date the jars!

to serve remove from the oil and leave to stand at room temperature for an hour

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Tandy

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Orange Marinaded Duck Breasts

Posted on August 29, 2011 by Tandy

Each and every one of us will at some stage in our cooking and blogging lives take inspiration from what we read. I very seldom read an actual recipe, but I will if the name of the recipe captures my attention. Sometimes, I will look at the recipe and decide to follow it to the letter, and other times I will adapt it to suit my cooking style, my lifestyle and my ingredients. In July 2005 I was not blogging and so recipe formulations were not something I considered. I made dishes up as I went along and some made it into Lavender & Lime and others just made it into our tums. I had a habit of tearing recipes out of magazines to try at some stage – and they piled up. Now that I am blogging, I am slowly making my way through the recipes. I set my challenges around them so that I am forced to use them. I have stopped collecting recipes and when my paper ones are done, I will start making recipes from the blogs I follow. It is always good to have a source of inspiration for the times I do not want to think what to cook or how flavours will work together.

ORANGE MARINADED DUCK BREASTS

Recipe adapted from Food & Home Entertaining July 2005 page 69

ingredients:

2 duck breasts

juice and zest of 1 orange

20mls olive oil

20mls honey

15mls soy sauce

5mls chilli sauce

40mls chutney

1 star anise

15mls marjoram, picked

method:

mix together the orange, olive oil, honey, soy sauce, chilli sauce, and chutney in a bowl big enough for the duck

put the duck into the bowl and rub the marinade in

add the star anise and the marjoram and cover

marinade for at least 5 hours

preheat the oven to 180° Celsius

wipe the excess marinade off the duck, and pat dry the skin

place into a cold pan and turn the heat to medium to render the fat down

turn over for 1 minute and transfer to an oven proof dish

cook for 8 minutes

pour off the excess fat (I save it for my roast chicken)

reduce the marinade to serve with the duck

remember to let your duck rest before slicing into it

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Tandy

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Taste of Johannesburg

Posted on August 27, 2011 by Tandy

This, in my opinion is an event worth going to! I have been twice to the event in Cape Town and when I could not make it this year to the event I gave away tickets.

Disclaimer: please note that I have not been paid to publish this post

Tandy

OFFICIAL PRESS RELEASE

Take a mouth-watering, lip-smacking, delectable, tantalising and unequivocally delicious culinary adventure …Celebrate five years of Pick n Pay Taste of Joburg in association with Orbit Sugarfree Chewing Gum this spring.

Taking place from the 15th – 18th September at the Montecasino Outdoor Event Area, the Taste Festival will take visitors on a flavour voyage of discovery with taste sensations from around the world. From French cuisine to Spanish, Afro-Asian to African and Italian to Indian, guests of the festival are sure to sample some of the best cooking that the City of Gold has to offer.

Showcasing fourteen of Joburg’s top restaurants and chefs, namely Marthinus Ferreira and dw eleven -13, executive chef Nancy Kinchela of The Saxon, executive chef Andrew Atkinson of Piccolo Mondo at The Michelangelo Hotel, executive chef Nicky Gibbs of La Belle Terrasse at The Westcliff, chef/patron Zane Beer of Oliva Bar & Kitchen, chef/patron Coco Reinarhz of Sel et Poivre & Le Petit Sel, Jafta Hatshejame of Jazz Maniacs’ Restaurant at The Soweto Hotel, Allistaire Lawrence of roots @Forum Homini, Bellagio Restaurant with chef/ patron Louise Castle, Thava Indian Restaurant with patron/chef Mathew Abraham and Philippe Frydman, Claudio Uccella and Pino Bonzella of The Mastrantonio Group, Philippe Wagenfuhrer of The Gray Restaurant, executive chefs Simon Davey, Lawrence Catherine, Gregory Gautier and Philip Turnbull of La Bonne Table presented by Lonrho Hotels and the Vivace Restaurant at the Radisson Blu Hotel, Sandton with executive chef Vonique Van Zyl. Taste brings these chefs together to serve the fabulous, trend-setting signature dishes that have made them so popular with foodies and critics alike. This impressive list of participating restaurants and their world-class chefs will guarantee that there will be something sensational for every palate.

Taste of Joburg offers an amazing array of entertainment features to ensure that festival visitors participate in every aspect of this ultimate gourmet eating and drinking experience. Back by popular demand, the Pick n Pay Fresh Living Chef’s Theatre will again host Johannesburg’s top chefs in fun and informative cooking demonstrations, culinary challenges, entertaining tutorials. A new addition to this year’s show is the Pick n Pay Wine and Canapé Experience, an interactive, hands-on area where guests will create three simple, stylish and utterly delicious canapés while an expert pairs each canapé with a wine to compliment the flavours. More foodie features include Flavours of Africa by Lonrho Hotels, The Radisson Blu Sandton Experience, The Saxon Experience and The Gray. Don’t miss the DStv Cookoff in the Pick n Pay Fresh Living Chef’s Theatre on Saturday 17th September.

Be sure to check out the Fine Brandy by Design by Distell, World of Wine, Jagermeister, Nederburg and San Pellegrino/Acqua Panna features, all of which will showcase the drinks that complete a meal – it’s not just about quenching those “thirst buds”, but also giving visitors the opportunity to mix and match flavours to get the best of every bite.

Celebrate Johannesburg’s local food heroes at The Small Producers Market where you will find delicious hand-made cheeses, pestos, homemade jams and sweets, as well as exotic ingredients and herbs to inspire home-chefs to create their own culinary masterpieces. Visit the Forest Fairies for sweets and handmade nougat, Dolce for Italian chocolate, or pick up a cupcake from Chlo lo!

Visitors are invited to take a walk through the Taste & Buy Experience and discover a mouth-watering array of gourmet food suppliers and try delicious wines as well as speciality food and ingredients to take home such as Romesco Olives, Braeside Meat Market, Sally Williams and Scheckter’s Organic Energy.

For those visitors who crave a more exclusive experience, there is the Taste Club House presented by DStv, aprivate lounge that serves as your base for the show. The ticket price comes with fast-track entry to the show, a complimentary premium bar facility, a free tasting glass, R200’s worth of Festival Crowns (the official Festival currency) and a fabulous Taste of Joburg gift.

For our smaller visitors, the Pick n Pay Taste of Joburg in association with Orbit Chewing Gum has created a KidzZone hosted by Little Cooks on Saturday 17th and Sunday 18th September. Fun activities for all ages are the order of the day which should keep the kids entertained while Mom and Dad enjoy the delectable delights the festival has to offer.

In addition to all of this, Taste 2011 is serving up a dose of Green Awareness, along with naming sponsors Pick n Pay and Orbit Sugar Free Chewing Gum, who both place great priority on environmental issues and actively promote and enforce sustainability in their core activities. The Pick n Pay Taste of Joburg in association with Orbit Sugarfree Chewing Gum has also partnered with green companies such as Interwaste and Green Home in order to ensure a more sustainable event.

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Roast Vegetables

Posted on August 26, 2011 by Tandy

I do not often get sick, but when I do, I do it properly. Each year from 2001 to 2009 we went away over the June 16 long weekend. Each year as we got in the car I needed a box of tissues and ended up trying to scramble to get something to take the sore throat away. In 2009 I got bronchitis and the antibiotics and cortisone must have had a long term effect and I had not been sick for 2 years, until July when we went away! I had a sore throat which went away and I went to gym, and came back with a faucet where my nose used to be. When I feel like this, my taste buds do not co-operate and I crave easy, simple, hearty food. These roast vegetables fit the bill. They are full of goodness and vitamins and the only thing required to make them perfect is a little bit of patience.

ROAST VEGETABLES

ingredients:

1 butternut, peeled and chopped and seeds removed

1 potato, chopped

1 sweet potato, chopped

1 onion, peeled and quartered

1 garlic bulb, halved

2 tablespoons sweet basil olive oil and tomato balsamic reduction splash

olive oil for drizzling

2 sprigs rosemary

3 baby gem squash, halved

10 whole mushrooms

salt and freshly ground black pepper for seasoning

15g butter

method:

preheat the oven to 180° Celsius

place the butternut, potato, sweet potato, onion and garlic into a roasting pan

pour over the splash and mix in

drizzle with the olive oil

add the rosemary and cook for 30 minutes

take out of the oven, remove the rosemary and add the gems and mushrooms

break the butter up and dot around the pan

drizzle with some more olive oil

cook for a further 30 minutes

cook’s notes: remember to cut your veggies into even sizes

Printable Version

Tandy

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Slow Cooked Beef Short Ribs

Posted on August 25, 2011 by Tandy

Sometimes I write blog posts that are interesting and informative, and other times, my blog posts are introspective and cathartic. A blog, even if it is aimed at feeding, can do more than just feed the tum, it can feed the soul. I love to inspire people with my cooking, but I also like to inspire people to be the best they can be. I make a choice each day to try and bring something positive to the world. Hopefully my little effort will have a ripple effect. Last night we spoke about changing holiday plans to be at a wedding in Germany. We would be the South African ‘family’ there. And, it would be an honour to share my friend’s special day with her, as her mom was such an important part of my wedding day. It is about reaping what you sow, and paying forward and all the good things that make life pleasant and worth living. Friendships like good wine get better with time. Nurturing friendships can be rewarding for the long haul. Being patient and allowing food to cook slowly, has the same affect – great reward.

SLOW COOKED BEEF SHORT RIBS

ingredients:

1 tablespoon flour

salt and freshly ground black pepper for seasoning

250g beef short ribs

1 tablespoon olive oil

½ cup white wine

1 tablespoon tomato paste

1 tin whole cherry tomatoes

1 teaspoon garam masala

method:

season the flour and coat the non fat sides of the ribs

heat the oil in a large pot – I use my tagine

render the fat down and then brown the ribs

remove from the pot and deglaze with the wine

reduce the wine by half and add the tomato paste

add back the ribs and the juices

add the tomatoes and sprinkle over the masala

add half a cup of water

cover and simmer for 2 hours

remove the lid for 10 minutes to allow the sauce to thicken

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Tandy

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Apple Cider Mackerel with Horseradish Mash

Posted on August 24, 2011 by Tandy

Of all the things I have lost, I miss my mind the most! This seems such an apt saying for me right now. I have lost my memory. I certainly hope that where ever it is vacationing, it is having a good time! Also, I need it back. I think I am being challenged right now as I am so tired. I am just not sleeping well. I woke up ten days ago with a sore throat and since then my sleep has been fitful. It has finally caught up with me, and right now, I could put my head on the desk and catch a quick snooze. Instead, I will have to conquer the day and my tiredness as we have house guests for 2 days. This quick meal should be perfect for entertaining!

PS, I wrote this post a month ago! The house guests came and we had an amazing time with them. They shared the good news of their engagement and hopefully we will go overseas for their wedding! Congratulations to the both of you – may your lives be filled with love always

APPLE CIDER MACKEREL WITH HORSERADISH MASH

ingredients:

2 mackerel fillets

salt and freshly ground black pepper for seasoning

1 shallot, thinly sliced

1 apple, thinly sliced

340mls apple cider

3 tablespoons cider vinegar

chopped chives for garnish

method:

season the mackerel

place the shallots, apple, apple cider and vinegar into a pan and bring to the boil

add the mackerel and boil for 5 minutes

remove the mackerel and the apples and reduce the cooking liquid

pour over the mackerel and season with black pepper

garnish with the chives

serve with horseradish mash

Printable Version

Tandy

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Red Pepper, Sausage and Rocket Pizza

Posted on August 23, 2011 by Tandy

I really never did get the saying my sister from another mother - not because I did not understand the meaning, but because I did not get the sentiment. I grew up with someone – from when we were 3 to when we were 23 we were like a married couple. And when that relationship ended, it was more like getting divorced than losing a sibling. Then, the other day a reply to an email popped into my inbox “I cannot imagine a time when you were not part of my life”. And then, I GOT IT. I have a friend who is so much more than a friend. She is like my sister. It is as if she has always been a part of who I am. I am ‘friend shy’ and so I don’t always make a move friendship wise. I fear rejection. And yet, with this person, I know she is more than my friend.

To my darling friend, I know you will read this, and know it is about you! There is a space in my heart where you belong! My home is always open to you and my ears will be there for listening, my shoulders there for leaning on and any time you need it, a bottle of wine will be open for us to share. You are my sister from another mother!

This pizza is a perfect meal for sharing – slice for slice, or bite for bite!

RED PEPPER, SAUSAGE AND ROCKET PIZZA

ingredients:

1 pizza base (you can use a standard bread dough recipe)

1 tablespoon olive tapenade

½ red pepper, sliced

1 sausage sliced (I used a German Vienna)

10g Parmesan, grated

handful of fresh rocket

method:

preheat the oven to 180° Celsius

put your pizza dough into a pizza tin

use the back of a teaspoon to cover with the tapenade

spread the sausage slices evenly around the pizza

sprinkle over the Parmesan

bake for 15 minutes

add the fresh rocket before slicing

Printable Version

Tandy

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Herb Crusted Belly Pork for The Secret Recipe Club

Posted on August 22, 2011 by Tandy

I just loved the idea of The Secret Recipe Club when I saw it and I have joined up. Each blogger is assigned a participating food blogger to make a recipe from. As it’s a secret, all posts are published at the same time from each group of bloggers. I was given Jennifer Sikora’s blog For Such A Time As This as my secret blog. Jennifer has been blogging since 2007. She is a baker, loves to shop and is a dog mom – sounds like we have a few things in common.

I chose Jennifer’s recipe for Herb Crusted Pork Loin as the dish I would prepare. Below you will find my adaption of the recipe. This was made necessary as I could not find untrimmed pork loin and so bought a pork belly roast to cook. As the weight of my roast was exactly half that of the one given my Jennifer I halved her rub. You could smell the garlic cooking, and the meat tasted great. What a great way to try something new!