Rooibos and Lavender Tea Sorbet

Posted on February 17, 2012

When we were younger my parents would often treat us to a silver service dinner. This was always at the top of the Carlton Hotel in Johannesburg, and always to celebrate something special. I can remember that between the starters and the main course, we were given a spoonful of sorbet, to cleanse the palate. This sorbet cleanser has been served on many occasions, not only at silver service dinners. It somehow makes me feel ‘grown up’. A few year’s ago we went to Waterkloof for dinner and we got an amuse dessert to whet our appetites for the course we had ordered. It got me thinking, why not a sweet sorbet to cleanse the palate between the main course and dessert? This sorbet has a unique flavour of our local red bush tea, and whereas I could really taste the tea, Dave could really taste the honey. You can substitute any tea of your choice to make this sorbet – and you really only need a few spoonfuls as an amuse, or have a huge bowl for dessert itself.

ROOIBOS AND LAVENDER TEA SORBET

Adapted from Krups Ice Cream Maker Recipe Book page 29

ingredients:

500mls water

3 tablespoons rooibos and lavender tea

50g honey

150g caster sugar – I used fructose

method:

bring the water to the boil and allow the tea to infuse for 3 hours

add the honey and the sugar

chill the mixture in the fridge overnight

churn in your ice cream maker

ROOIBOS AND LAVENDER TEA SORBET PRINTABLE VERSION

Tandy
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Ready Steady Cook

Posted on January 31, 2012

I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients:

fresh spinach
fish – fresh or frozen, freshwater or saltwater
berries – fresh or frozen
cheese – Gruyere or Emmentaler
portabello mushrooms
quinoa
turnips, parsnips or rutabaga – or any combination of the three

Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:

Milk/Cream
Eggs
Flour (or a flour substitute)
Lemons
Garlic
Ginger
Chillies
Fresh Herbs
Dried Herbs
Dried Spices
Sugar (or a sugar substitute)
Butter/margarine
Salt
Pepper
Oil – any of your choice
Vinegar
Pasta / Noodles / Rice
Tinned Tomatoes
Tinned Chickpeas
Chocolate / Cacao
Stock

For starters I decided to do a turnip and spinach soup. This was easy, and perfect for the night I decided to make my ready steady cook meal, as the heatwave had broken and it was raining.

TURNIP AND SPINACH SOUP

ingredients:

2 teaspoons olive oil

1 large turnip cut up into a large dice

1 cup stock

1 cup water

1/8 teaspoon ground nutmeg

salt and freshly ground black pepper for seasoning

80g baby spinach

method:

heat the oil over a medium heat in a soup pot

add the turnips and stir well, until they are starting to cook

add the stock, the water, the nutmeg and the seasoning

bring to the boil, reduce the heat and cover and simmer for 30 minutes

blend until smooth

add the spinach and bring back to the boil

blend again, adjust the seasoning and serve

TURNIP AND SPINACH SOUP PRINTABLE VERSION

My side dish for the main course was easy to prepare. I chose the biggest portabello mushrooms I could find and I chose a locally manufactured Gruyere cheese. The cheesery is less than 100km’s from us and they make a really nice selection of cheeses. I added the rest of my spinach to these and came up with a really good side dish, which could be served as a starter.

MUSHROOMS WITH SPINACH AND GRUYERE

ingredients:

2 portabello mushrooms, stalks removed

100g baby spinach

2 cloves garlic, crushed

salt and freshly ground black pepper for seasoning

a pinch of nutmeg

30g Gruyere, grated

10g butter

olive oil for drizzling

method:

preheat the oven to 180° Celsius

wilt the spinach with the garlic and season

set aside to cool

squeeze out the excess liquid and add the nutmeg

chop finely and mix in the cheese

place the butter into a frying pan and cook the top of the mushroom

drizzle the bottom (ribbed side) with olive oil and season

distribute the spinach mix into each mushroom

bake for 10 minutes

MUSHROOMS WITH SPINACH AND GRUYERE PRINTABLE VERSION

For my main course I chose hake – a soft white fish that is fished for off the coast in False Bay. These come directly from the company that fishes for them. I have never used quinoa before and so the night before, I made up some to go with our meal. This is a low GI grain with an unusual taste and texture – and Dave loves it. We are quite addicted to Chopped and so I used the the program for my inspiration here. I took the quinoa and ground it up to ‘bread’ the fish with. It added a great texture to this soft fish, and I am going to do this again.

QUINOA COATED HAKE GOUJONS

ingredients:

¼ cup flour

salt and freshly ground black pepper for seasoning

1 egg, beaten

¼ cup quinoa

½ teaspoon coriander seeds

½ teaspoon salt

1 hake fillet, sliced into goujons

15g butter

1 tablespoon olive oil

method:

season the flour

grind the quinoa together with the coriander seeds and the ½ teaspoon salt

pat dry your fish

set up a breading station and place the fish first into the flour, then into the egg and finally into the quinoa

heat the butter and the oil in a large frying pan

cook the fish one minute per side, skin side down first

QUINOA COATED HAKE GOUJONS PRINTABLE VERSION

After such a healthy starter and main course, a decadent dessert was in order. I made a Swiss roll that has me thinking about other options with the base. Raspberries and blackberries were on special and so I bought a punnet of each, knowing the colours would be great in contrast to the chocolate base, and whipped cream centre.

CHOCOLATE AND BERRY SWISS ROLL

adapted from James Martin BBC Hands On Workshop

ingredients:

for the Swiss roll:

2 eggs

55g caster sugar – I used fructose

50g self raising flour

5g cacao and more for dusting

for the filling:

125mls cream

24 assorted berries

method:

for the Swiss roll:

preheat the oven to 180° Celsius

line a small Swiss roll tin with baking paper

whisk together the eggs and the sugar until they are light, fluffy and thickened

sieve together the flour and the cacao

fold the flour into the eggs until well combined

pour the batter into the tin and smooth the top with a spatula

bake for 8 – 10 minutes – watch from 8 minutes as you want a skewer to come out clean and you don’t want the surface to crust

place a piece of baking paper on your work surface that is larger than the Swiss roll

dust lightly with cacao

turn the sponge out onto the baking paper and then peel the baking paper gently off the exposed side of the sponge

set aside to cool slightly

whisk the cream until stiff

spread the cream over the sponge, leaving a 2cm gap along one of the long sides

on the long side that has the cream to the bottom, place a row of berries

and then place a second row quite close to the first one

starting at this edge, use the baking paper to roll up the sponge to form the Swiss roll

make sure you press tightly to encase the filling

CHOCOLATE AND BERRY SWISS ROLL PRINTABLE VERSION

Tandy

To see what all the lovely challengers did, click the linky below

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Chocolate Mousse

Posted on October 19, 2011

Many years ago I was a waitress at the Longhorn Steakhouse in Birnam (Johannesburg). One Saturday night a middle aged couple came in and would not sit at the open table in my section as they were always served by Abe. After an half hour wait the husband convinced the wife to take the table and I must have done something right. When they left she told me they would be back on Monday with their son as they wanted to introduce me to him. Lo and behold, on the Monday night in they came, with a very good looking 30ish year old and their two grandchildren. Dov and I hit it off straight away and we ended up dating for quite some time. One night we had a mini dinner party, the two of us, my best friend at the time, and his best friend. My responsibility for the evening was chocolate mousse. It was a huge success. Funnily enough, I cannot remember what else we ate that night but we chatted, and laughed and drank loads of whisky and red wine. I still think of Dov and his boys and hope wherever life took them they are happy and loved.

CHOCOLATE MOUSSE

ingredients:

200g dark chocolate – I used Canderel sugar free chocolate

200g dairy milk chocolate – I used Canderel sugar free chocolate

one pinch salt

2 pinches Chinese 5 spice powder

8 drops peppermint essential oil – you can use a teaspoon of peppermint essence, or a 35g bar of peppermint crisp chocolate

6 eggs separated

6 teaspoons castor sugar – I used fructose

250mls cream

fresh mint to garnish

method:

melt the chocolate with the salt and the 5 spice over a bain marie

if you are using a peppermint crisp bar, melt it with the chocolate

remove from the heat and add the essential oil (or the essence)

beat the egg yolks until fluffy

beat the egg whites with the castor sugar until stiff

beat the cream until firm

fold the egg whites into the cream

add the melted chocolate to the egg yolks and stir in quickly

slowly fold in the cream and egg white mixture

place in the fridge to set and serve with the fresh mint as a garnish

Printable Version

ps – I served these with meringues that I blinged up with green glitter which was a gift from Cindy.

Tandy

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I Got The Berries Dessert

Posted on September 28, 2011

A summer dinner party was on the cards, and I wanted to make a simple dessert using the amazing fresh berries I had found at Woolworths. I had planned on buying little casings for them, but could not find any. And so, I went home and used my silicone cup cake holders to make a chocolate casing. As you can tell from the pictures, it was not too bad an effort. And they were simple to do. I just melted some sugar free chocolate in a bowl over some simmering water and then poured the chocolate into the mould. I twirled the chocolate all around and poured out the excess and then put the moulds into the freezer to set. We carefully removed the silicone from the chocolate casings (well, as carefully as one can after a few glasses of wine) and placed some berries that I had mixed with some cream into each casing. Taylor started singing ♪♪♪ I got the berries, ♪♪♪ I got the berries ♪♪♪ and so the name was decided upon. This is a winner as the casings can be done days ahead of your party!

Tandy

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Tiramisu

Posted on May 20, 2011

I have never had to make this recipe before but when Gill from Le Creuset suggested I make this in my new rectangular cassis dish, I knew it was about time I set my hand to it. This was how I arrived at the theme for the challenge I set, asking people to bake something sweet they had never baked before. In my 20′s I spent a lot of time in restaurants. My usual supper was chocolate mousse but when I met Vasili my dinner choice changed from rich chocolate to the comfort food of tiramisu. This dish did more than just pick me up, it was a hint of something soothing to my soul. A lady made this dessert for the restaurant, and if there were any leftovers, they would be brought home for me to enjoy. If I entertained in the restaurant I felt guilty about ordering tiramisu as I was depriving a paying guest of the pleasures of this dessert. That relationship ended when I was 24, but my love for the dessert did not.

When Dave and I got married we went to Italy for our honeymoon. In a restaurant set in the ramped entrance to an old mansion I asked the very good looking Italian waiter for the dessert menu – this was before I learnt to speak Italian. He answered “for dessert you must look at me”! He dished up a heaped plate of nonna’s tiramisu and it must have been one of the best I had ever tasted. The recipe I have come up with is a combination of all the recipes I have come across. It needs a deep dish or you will end up with an overflowing cascade of the filling. If you do as I did and use the 26cm rectangular Le Creuset dish I would recommend you forgo the second layer of ladyfinger biscuits.

TIRAMISU

ingredients:

200mls espresso

4 eggs, separated

90g icing sugar (I used fructose)

250g mascarpone

1 teaspoon vanilla extract

20 ladyfinger biscuits

6 tablespoons Cointreau

20g dark chocolate *

cocoa powder for decorating

method:

make the coffee and allow to cool in a shallow dish

beat the egg whites with the icing sugar to soft peaks

beat the eggs yolks

add the mascarpone and beat until mixed

mix in the vanilla extract

fold in the egg whites

quickly dip the ladyfingers into the coffee and line the bottom of the dish

sprinkle over 3 tablespoons Cointreau

add half of the mascarpone mixture

grate the chocolate over the top

quickly dip the ladyfingers into the coffee and make a second layer

sprinkle over 3 tablespoons Cointreau

top with the remaining mascarpone mixture

refrigerate until set – preferably over night

just before serving sift cocoa powder over the top

* cooks notes: you can use more chocolate between the layers if you want

Printable Version

Tandy

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Lace Wrapped Lavender Infused Figs

Posted on April 7, 2011

As you will see from this photograph, I have the most beautiful lavender growing at the moment. I have not wanted the flowers to go to waste and so I have harvested them for lavender petals, lavender sugar, and my infused honey. When I recently found some Turkish figs at the shops, I decided to make a creative dessert using the honey, and my crumpet mixture. I keep this in my pantry and add the wet ingredients when I have the whim to make crumpets.

crumpet mixture

ingredients:

600g flour

50g baking powder

2 teaspoons bicarbonate of soda

1 teaspoon salt

50g castor sugar

method:

mix the dry ingredients together and keep in a container for when needed

for a batch of crumpets

ingredients

1 cup crumpet mixture

1 large egg

1 cup milk

1 tablespoon melted butter

method:

whisk together the egg and milk

add to the crumpet mixture

add the butter and whisk in

using a tablespoon measure, ladle the batter onto a flat griddle

turn once when bubbles appear

to make the lace effect:

use a squeeze bottle and draw the pattern in a crepe pan

for the figs:

ingredients:

1 fig per person, halved

1 teaspoon lavender infused honey per fig

method:

heat the figs gently in a pan with the honey

place the lace crumpet onto the plate

place the figs on the top half and fold the crumpet over them

Tandy

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Flambé Strawberries

Posted on March 3, 2011

When we moved to the Helderberg I noticed with joy the strawberry fields so close to our doorstep. Most of these farms are owned by one family, and they produce the lovely assortment of strawberries we can pick fresh or purchase from our local supermarkets and markets. Not to be outdone by the farms, I have planted my own strawberry fields. However, I am not that disciplined in picking them and my tortoise finds her way there first. I started with 20 cuttings and they have spread themselves alongside my herbs and offer pretty red jewels throughout the summer months. We have had the most bountiful strawberry season and so I have had plenty of opportunities to make different desserts. This one is easy and the hardest part of making this is cutting the strawberries in half.

all you need to do is put the strawberries in pan, add a tablespoon of brandy or calvados to a ladle, warm the ladle over a gas burner and then light it. Add the lit alcohol to the strawberries and remove from the pan when the flames go out.

Tandy

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Guest Blogger: Michael English: Lemon Grass Poached White Peaches

Posted on February 21, 2011

The original recipe called for nectarines, which are divine and come out as beautiful amber orbs, but as we had white peaches to hand, peaches it was. The original recipe also called for 8 lemon verbena leaves, which I could not track down. I instead substituted a stick of lemon grass.

This is adapted from The Sweet Life – Desserts from Chanterelle by Kate Zuckerman

ingredients:

1 cup dry white wine

1 cup of sugar

1 stick of lemon grass

6 White peaches

method:

In a medium pot combine the wine, sugar and bruised lemon grass with two cup of water and bring to the boil

Wash the peaches, and place whole into the pot

Simmer till a knife slides into the center easily, about 20 min

The syrup may seem sweet, Kate uses 11/2 cup of sugar, but I toned it down. Though once chilled you may find you need it

Transfer the peaches and fruit into a bowl, and chill in an ice bath

When cool, peel off the skin. This is nice if you are serving guests, but frankly if it just for you, I wouldn’t bother.

To serve, cut them in half and remove the stone to reveal the blushing pink center. Serve the halves with ice cream and a drizzle of the beautiful peach colored syrup

They will keep refrigerated for up to a week

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Peaches Poached in Sweet White Wine

Posted on January 21, 2011

We have the most amazing varietels of sweet white wines in South Africa, and even though I don’t drink them, I always buy a bottle if I find the estate impressive. This week’s challenge was to make something sweet using peaches. Woolworths have these lovely doughnut dessert peaches and I knew this would be the perfect time to try out the Peaches poached in Sauternes recipe I have from Le Creuset. I have adapted it slightly to suit my need for sugar free recipes.

ingredients:

5 peaches

300mls sweet white dessert wine

50g sugar I used fructose

1 vanilla pod, left whole

fresh mint for garnishing

for the honey cream:

150mls double cream

1 tablespoon honey

method:

plunge the peaches into boiling water for 1 minute

remove carefully and allow to cool

remove the skin with your fingers

heat the wine, sugar and vanilla pod in a 20cm casserole over a low heat until the sugar has dissolved

place the peaches gently into the casserole and cook over a low heat with the lid on for 10 – 15 minutes, depending on the size of the peaches

remove the peaches and set aside

remove the vanilla pod which you can now store with your sugar for use at a later stage

reduce the mixture by half

place the peaches back into the syrup and spoon some of the syrup over the peaches

keep covered until you serve them

for the honey cream:

whip the cream until thick

stir in the honey

place into a serving bowl and keep chilled until serving

serve the peaches with the whipped cream and a garnishing of fresh mint leaves

Tandy

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Turkish Figs with Honey and Camembert

Posted on January 6, 2011

It is not often that I can find some really plump Turkish figs, but when I do, I buy them. Figs can be paired with so many other flavours, but my best is certainly Camembert. This recipe is an extension of my previous one, adding some more sweetness with the honey.