The Family Cook Book, Kerryann Dunlop

The Family Cook Book is the first book in the series of Jamie Oliver’s Food Tube books. Kerryann was a student at Fifteen and joined in their first year. She now works in a children’s nursery and says “you don’t need lots of money to eat well – you just need to be clever about how you shop and how you cook” (paraphrased).

The Family Cook Book The Family Cook Book, Kerryann Dunlop

The Family Cook Book

The book contains 50 no-nonsense recipes every household needs and is divided into 5 categories. Before Kerryann gets on to the recipes she shares tips for making food fun, which include getting your children involved and sitting down to eat as a family – something we really believe in. In the breakfast section I am going to try the cornmeal porridge (p28) as it is made with coconut milk. For snacks and quick fixes, which include both sweet treats and healthy snacks, the menemen Turkish style eggs (p50) caught my attention as I love eggs done this way for a special breakfast. It is worth noting that these contain chillies, something most kids do not have a palate for. Batch cooking is a great concept for working mums and the recipes here include roasted tomato soup (p62), cottage pie (p66) and majestical mac ‘n’ cheese (p70). For dinner time there is homemade fish fingers (p86), roast chicken dinner (p88) and salmon and pea risotto (p102) which all show that home made is always best. I will definitely try the griddled courgettes (p108) and the honey and cumin-roasted carrots (p122) from the sides as it is great to have new ideas for the vegetables we eat.

oat and raisin cookies The Family Cook Book, Kerryann Dunlop

oat and raisin cookies

Even though this book was sent to me by Penguin Books South Africa to review, I am not allowed to publish a recipe from the book due to it being an international publication. I did however test the recipe for oat and raisin cookies (p42), substituting the golden syrup for honey and the caster sugar for fructose. I made half of the recipe as only Dave and I would be enjoying this treat and it made 20 cookies. The recipe states it will make 26. We enjoyed the cookies, which were not very crunchy but were very tasty. This is a great book for any new mum, who wants to learn to cook for her family.

First published by the Penguin Group in 2014

ISBN number 978-0-718-17919-9

Paperback – 127 pages

Disclaimer: 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.

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Recipe For Bitterballen

Bitterballen Recipe For Bitterballen

Bitterballen

When translated from Dutch into English, the word bitterballen means bitter balls. I have someone in mind who I would like to give bitterballen to! Recently we were in Paris for a weekend and spent a lovely evening out with a couple who are in their 80’s. The lady who we were with is dignified and ‘proper’ and you will never see her without being suitably attired, even when she is in her pyjamas. She has her hair done once a weak, wears make up and her lipstick and nail polish always match! She is the epitome of what a lady is in my mind, and reminds me of my maternal grandmother. She was telling us that while they were on a trip with a friend, the friend’s wife, and two of the friend’s employees, and their wives she was assaulted. The one employee, hit her across her head. He is in his 50’s I would guess, and in no ways a gentleman. He hit her so hard that her hearing aid fell out and that in itself must have been quite frightening. She asked him why he had hit her and his response was “do you want another klap (smack)?”. I think a man like that deserves his balls hit very hard! And an assault case laid against him. The sad thing is that she will not tell her friend, the persons boss, and she has asked that we do not tell him either. I cannot believe that someone can do something so wrong and the worst thing is, he will get away with this behaviour as she is scared. While I send wishes of bitterballen to him, I must share that bitterballen are not bitter at all. They are meant to be served with a pint of bitters, a type of beer.

A Bite Out Of A Bitterballen Recipe For Bitterballen

A Bite Out Of A Bitterballen

Bitterballen

Adapted from About Food

Ingredients:

    For the meat
  • 10mls olive oil
  • 500g stewing beef, cut into large strips
  • salt and freshly ground black pepper to season
  • 1 small onion, peeled and quartered
  • 1 bay leaf
  • 2 whole cloves
  • A few sprigs of thyme
  • 500mls water
  • For the salpicon
  • 50g butter
  • 50g flour
  • 500mls beef stock (made from cooking the meat)
  • 60g spring onions, sliced
  • 4 x 1.65g sheets gelatine
  • salt and freshly ground black pepper to season
  • a pinch of nutmeg
  • 45mls finely chopped flat leaf parsley
  • 15mls Dijon mustard
  • For the Bitterballen (this will do 6)
  • Oil for deep frying
  • 10g seasoned flour
  • 1 egg, beaten
  • 65g fresh breadcrumbs

Method:

  • Heat the oil in a large sauté pan that has a lid
  • Brown the beef, and season well
  • Add the onion, bay leaf. cloves, thyme and water
  • Bring to a boil, reduce the heat and cover
  • Leave to simmer for 2 hours
  • Remove the meat and set aside to cool
  • Once cool, cut into small cubes
  • Strain the beef stock and set aside to use for the salpicon
  • For the salpicon
  • Using the same sauté pan, melt the butter over a medium heat
  • Add the flour and mix in thoroughly
  • Leave to cook for one minute
  • Add the reserved beef stock slowly, whisking the entire time to ensure you do not get lumps
  • Add the spring onions and leave to simmer for 30 minutes
  • Place the gelatine into a bowl of cold water and leave for 5 minutes
  • Wring out, and add to the simmering salpicon
  • Mix in thoroughly and then season to taste
  • Add the nutmeg, parsley, mustard and the beef and mix in
  • Adjust the seasoning and then place the mixture into a bowl
  • Cover with clingfilm and leave in the fridge until set - this took me overnight
  • For the Bitterballen
  • Place the oil into a suitable sauce pan and heat to 180° Celsius
  • Scoop out 60mls of the beef and roll into rounds shapes
  • Dip each ball into the flour and then into the egg and breadcrumbs
  • Repeat the egg and breadcrumb stage
  • Deep fry the balls for 50 seconds until golden brown
  • Remove from the oil and place onto paper towel to drain
  • Serve hot, with a cold beer

Cooks Notes:

I am not a fan of deep frying, but baking is not an option with this mixture. I decided to only make 6 bitterballen to make sure the recipe worked. With the rest of the salpicon I made pies.

http://tandysinclair.com/bitterballen/
 Recipe For Bitterballen

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Blog-checking lines: The October Daring Cooks’ Challenge was brought to us by Andrea from 4pure. She introduced us to one of her family favorites which is soon to become one of yours, too. Welcome to the world of Dutch Bitterballen!

Bitterballen Pie Recipe For Bitterballen

Bitterballen Pie

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Recipe For Kale Pesto

If I could have any undercover job in the world I would choose to be a traffic officer. I don’t want the tedious chores like directing traffic, manning roadblocks or speed traps and checking drivers’ licenses. I want to be a real undercover traffic officer, the one in the unmarked car, who stops the idiots on the roads. Every morning I would be able to stop a lot of cars. We travel on a major road into work each day, and the speed limit is 80 kilometres per hour. However, most cars and trucks disregard this and travel at least at 100 kilometres per hour, if not more. I would also be able to stop the trucks and vans that pull into the road without regard for the traffic, and the people who go through red robots. In the afternoons I would stop all the people who do not know how to use a traffic circle. For some odd reason, people assume that if they are on the major road they can just go! Well, I would stop and tell them “no”, that is not how a traffic circle works! So, if you are in doubt about how to go around a traffic circle carry on reading! As you enter a traffic circle remember to look right (if you drive on the left hand side of the road). You always yield to the right. If there is a car to your right then wait for it to pass you, and of course stating the obvious, if there is no car then go! And be decisive. Once you are in the traffic circle you must move. In a small traffic circle indicate as if you were at a normal intersection. In a large traffic circle such as the ones we get in Welkom, or that you find in Paris, indicate when you enter the circle and when you exit. These large traffic circles might have a priority entrance. Also, in a traffic circle where there are two lanes keep in mind that the outer lane as you enter is for turning left and going straight, and the inner lane as you enter is for going straight and turning right.

Now that the traffic lesson is over, let’s turn to a simple recipe lesson. Kale Pesto is easy to make. I have an abundance of kale in my garden which at present is feeding the caterpillars. I am looking forward to a garden full of butterflies soon! I keep changing my mind about where to put my vegetable garden and I have decided to go back to my original plan of having a pavement garden so that I can share my abundance with people who walk past our house. In the meantime, the kale is in the ‘old’ garden and the dogs just love walking through all the plants icon smile Recipe For Kale Pesto

Kale Pesto Recipe For Kale Pesto

Kale Pesto

Kale Pesto

This is an iron rich pesto which is perfect to add to any vegetable side dish you are cooking.

Ingredients:

  • 130g kale leaves, stem removed, roughly chopped
  • 160mls olive oil
  • 4 cloves garlic
  • 50g Brazil nuts
  • 55g sunflower seeds
  • 55g pumpkin seeds
  • 60mls lemon juice
  • 10mls dulse flakes
  • 5mls Salt

Method:

  • Place the kale and the oil into a food processor and process until smooth
  • Add the garlic, nuts, seeds, lemon juice and dulse and continue blending
  • Add the salt and give it one final blitz
  • Place into sterilized glass jar
http://tandysinclair.com/kale-pesto/
 Recipe For Kale Pesto

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Recipe For Jerusalem Artichoke Soup

Any time I can learn something about myself is a good time! It helps me become more aware of life around me, and how I deal with it. On our recent holiday to France I realized how much of my life is routine and how that affects me. When we are at home, I like routine. And not just the daily routine I have developed, but the weekly routine I am used to. I am not inflexible and will do things on the spur of the moment, but disrupting my routine is not something I choose to do. When we are overseas, I have no routine. I just go with the flow and do what ever Dave has chosen for that day. I don’t do the cooking while we are away from home so there are no choices for me to make. I can make suggestions, but the cooking is Dave’s domain. This holiday our plans were disrupted and Dave was the one whose sense of routine was affected. He likes to know where we are going and what we are doing every day while we are overseas. He took a morning to sort out travel arrangements and one day was spent driving with only a few stops. It was only after this that Dave finally relaxed and we could spend time taking it slow, not being in a rush and playing tourist. Our holiday was quite exhausting for a lot of reasons and we got home in time for a late lunch after being in airports or in planes for nearly 24 hours. Thankfully a bowl of soup was the perfect meal, and had I had more of this Jerusalem Artichoke Soup that would have been my first choice. It is silky smooth and the perfect lunch time meal.

Jerusalem Artichoke Soup Recipe For Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

This recipe results in a smooth and silky soup full of flavour

Ingredients:

  • 350g peeled Jerusalem artichokes, cubed
  • 500mls chicken stock
  • salt and freshly ground black pepper to season

Method:

  • Place the Jerusalem artichokes and stock into a pot
  • Bring to the boil and then reduce the heat
  • Cover and simmer for 15 minutes
  • Leave to cool
  • Purée until smooth
  • Place back on the stove and reheat
  • Adjust the seasoning before serving
http://tandysinclair.com/jerusalem-artichoke-soup/
 Recipe For Jerusalem Artichoke Soup

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St-Sébastien, Nevers

Dave and I found ourselves walking through the old city of Nevers, dragging our suitcases over cobbled stones, looking for the hotel we had booked ourselves into. The French can be so friendly and helpful and while we were being given assistance with the map, we saw a very inviting looking restaurant. We did not eat here on our first night as by the time we had found our hotel we were tired, and ready for something quick and easy to eat. On our second evening in Nevers we decided to eat at St-Sébastien and I think we made an excellent choice. We were served a thicky and creamy and really delicious pumpkin soup as an amouse bouche. The owner told us that he fed his pig all the left over vegetables and last year they had an abundance of pumpkin to feed him. He was slaughtered for the table and only a year later did the owner walk down to his paddock to discover a field of pumpkins. This was definitely a good example of farm to fork.

Wine St Sébastien, Nevers

Wine

We chose a bottle of Château Lacombe Noaillac 2009 (€23) to enjoy with our meal. We sipped on the wine while reading the menu, which is all in French. The wine is light and from a vineyard established in 1834. It overlooks the estuary Gironde in the Bordeaux region. The nose and palate displayed red fruit, especially red currant and there were no tannins.

Starters St Sébastien, Nevers

Starters

The owner willingly helped us translate what we did not understand on the menu. Dave had the croustillant die peids de porc to start which was served cold, in a tasty pastry. The pigs trotters were served with a sauce gribiche. The portion was generous. I had the poivrons rouges pelée to start. The red peppers were chargrilled and served cold with a vinaigrette.

Main Course St Sébastien, Nevers

Main Course

Given that we were in beef country I chose the Tartare de bœuf Français as my main course. The beef was handcut and coarse in texture and had a hint of heat and was served with the most divine potatoes. Dave had the Pave de maigre which is like a sea bass and was served with a fantastic Hollandaise sauce. Hidden under the fish were the most delicious leeks.

Dessert St Sébastien, Nevers

Dessert

Dessert for Dave was the Cafè gourmond salon l’humeur du chef and the selection of little taste treats with an espresso was the perfect way to end a meal. The desserts on the platter that night was a crepe, a choux bun, blackberry sorbet and a fig compote. The sorbet was by far the favourite.

The menu is seasonal and changes daily, sometimes twice a day! Everything is fresh and one can see what drew the owners to purchasing the restaurant as the atmosphere is fantastic. The grand stair case makes a central feature and gives one the feeling of dining in a old establishment.

The plat de jour costs €14.99 for 2 courses and €19.99 for 3 courses. You can find the restaurant at 9 place San Sebastian or call them on +33 (0)3 86 36 26 44

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Recipe For Bakewell Tart

Bakewell tart gets it sweetness from the jam and the crunch from the almonds on top. 

Bakewell Tart Recipe For Bakewell Tart

Bakewell Tart

This year marked an extremely special occasion in my life. I went to spend time with my aunt and cousin whom I have not seen since Christmas 1988. My mom’s sister moved from South Africa to America when I was a baby. She had met and married an Englishman and they settled in New Jersey with my cousins, Anne and Steve.  Anne moved to the UK as a young adult and Evie moved there with her husband Tommy who has since passed away. I must say I was quite nervous to meet them as an adult. We have exchanged emails for years but that is not quite the same as getting a hug! We arrived at Anne’s house mid morning after travelling from Heathrow on the scenic route so that Dave could revisit his past. When Anne opened the door it was as if we had spent our entire lives growing up together. There is just a special bond with families. Evie arrived after we had showered and we sat down to coffee and Bakewell tarts. This was the first time I had ever tried these and they tasted fantastic. They were so good I could have helped myself to seconds, but I knew we were going out for lunch and I also wanted to save space for the family dinner we would be having that night. We had not been back from the UK for too long before I decided to make my own Bakewell tart. Just one bite took me back to being at Anne’s, sitting around and catching up on over 25 years of life.

Bakewell Tart All Ready For Slicing Recipe For Bakewell Tart

Bakewell Tart All Ready For Slicing

Bakewell Tart

Adapted from James Martin The Collection page 252

Ingredients:

    for the pastry
  • 115g caster sugar - I used fructose
  • 90g ground almonds
  • 190g flour, plus extra for dusting
  • 100g butter, cubed small
  • 1 egg
  • 1 egg yolk
  • pinch of salt
  • for the filling
  • 85g butter
  • 85g caster sugar - I used fructose
  • 2 eggs
  • 3 drops almond extract
  • 55g breadcrumbs
  • 85g ground almonds
  • for the tart
  • 190g raspberry jam
  • 30g flaked almonds

Method:

    for the pastry
  • Place the sugar, almonds and flour into a food processor
  • Blitz to mix
  • Add the butter and pulse until the mixture resembles fine breadcrumbs
  • Add the egg, egg yolk, and salt
  • Process until a dough forms, don't worry if it looks too wet
  • Turn out onto a piece of cling film that has been dusted with flour
  • Form into a disc and dust the top with flour
  • Cover and refrigerate for 30 minutes
  • Preheat the oven to 190° Celsius
  • Turn the dough out onto a lightly floured surface
  • Roll into a circle and line a loose bottomed tart tin, leaving the edges to fall over the sides
  • Place into the fridge to chill for 10 minutes
  • Remove from the fridge, place onto a baking tray and prick the bottom of the pastry with a fork
  • Line with baking paper, fill with baking beans, and bake blind for 10 minutes
  • Remove from the oven, remove the baking paper and beans and set aside to cool slightly
  • for the filling
  • Place the butter and the sugar into a stand mixer bowl
  • Cream until light and fluffy
  • Add the eggs and the essence and mix until smooth, scraping down the bowl if necessary
  • Fold in the breadcrumbs and almonds
  • for the tart
  • Spread the jam onto the base of the pastry shell
  • Top with the filling mixture
  • Level the top with a palette knife
  • Sprinkle the flaked almonds on top
  • Bake for 25 minutes
  • Trim the pastry and leave to cool completely before removing from the tin and serving

Cooks Notes:

The pastry was a little too wet after I took it out of the fridge so I just added a touch more flour, put it back in the fridge for 10 minutes and then it was perfect

http://tandysinclair.com/bakewell-tart/
 Recipe For Bakewell Tart

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A Slice Of Bakewell Tart Recipe For Bakewell Tart

A Slice Of Bakewell Tart

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Ghost Ship, Clive Cussler

Ghost Ship opening line: They were driving into a void, or so it seemed to Chief Inspector Robert Swan of the Durban Police Department.

Ghost Ship Ghost Ship, Clive Cussler

Ghost Ship

By coincidence I started reading this book on the 25th of July, the same day the book starts. Co-written with Graham Brown, the NUMA® Files are a series of books I shall be on the lookout for. Kurt Austin is the hero of this book. The story starts with the Klaar River Gang and how they escaped from Durban in 1909. There is a large gap to 1987 and the story picks up in 2014 with events influenced by those that took place so many years ago.

The future generation want to commit a crime involving large amounts of money and to do so they need some top notch hackers and computer software writers. They are ruthless to the extreme and Kurt and his associates find themselves scouring the bottom of the sea, and crossing the DMZ zone between South and North Korea. They need to find the secret hideout and save the hackers in order to protect the Federal Reserves.

What I liked most about this book was just how believable and easy to read it was. It took me under 3 weeks to read which I consider quite reasonable when I am not on holiday. I also discovered that North and South Korea are effectively still at war even though it is currently a cease fire – the longest one I am sure for any two countries as the armistice was signed in July 1953!

First published in the United States of America by G.P. Putnum’s Sons in 2014

ISBN number 978-0-718-17877-2

Paperback – 440 pages

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

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Host A Cuppa For CANSA 2014

I consider myself very blessed for so many reasons. My life has been touched by friends and family who have suffered and lost their lives because of cancer, and some who have suffered and survived cancer. I can remember clearly back to one of my closest friends being told she had cancer and needed immediate treatment. There were no options for her, she had to have chemotherapy, radiation and a mastectomy. She shares this story and offers support in such an amazing way and she is always an inspiration. A scare a few years ago that the cancer may have returned seemed harder news to bear than the actual cancer itself. But now, we can count the years together since the all clear was given. She has had her breast reconstructed and even though her cancer has shaped her future, it has not defined her. Being a survivor of life is what defines my friend. I am sure everyone who is reading this has a story to share. What I would like you to do is share a tea party! Simple. Invite your friends around and ask each person to make a donation to CANSA just by clicking the link from this blog post. The objective is to spread the word, and help raise funds and the website contains all the details on how you can do this. If you want to do even more then head on down to your local Le Creuset store and buy a few rose pink cappuccino mugs – Le Creuset will donate 30% of the sale to CANSA.

Host A Cuppa For CANSA 2014 Host A Cuppa For CANSA 2014

Host A Cuppa For CANSA 2014

How to enter to win a Le Creuset Hamper:

  • host a tea party with your friends and take a photograph / photographs of your tea party
  • tweet the photograph with the following: @tandysinclair @lecreusetsa I am hosting a #cuppaforcansa. You too can win a super prize by entering here http://wp.me/p2zhgq-4l9
  • each tweet will be considered a separate entry and you can enter via twitter as many times as you like
  • if you are not on twitter then you can email me one photograph to enter: tandy(AT)tandysinclair(DOT)com

Conditions of entry:

  • your prize will be sent to you by Nicola Pain Communications. I will not be responsible for the quality of the prize you receive
  • the prize is one Le Creuset Whistling Tea Kettle (Pink) and 2 Le Creuset 200ml Cappuccino Mugs (Pale Rose) and may not be exchanged for cash
  • entries close at midnight on the 31st of October
  • I will choose one winner at my own discretion and my decision will be final
  • the person with the most interesting tea party will ‘take the cake’
  • I will inform the winner by email. I will send one email only and if the winner does not respond within 24 hours, I will choose another winner. The winner will have to email me their winning photograph
  • The value of the prize is R900
  • Entries are open to all readers of this blog who reside in South Africa

Extra Entry:

  • All entrants to this competition will automatically be entered into the main Le Creuset customer competition, running at the same time. Three of the most inspiring tea parties will each receive a Le Creuset gift card of R1000.00, while the most inspirational tea party win a R10 000 Le Creuset shopping spree.
cuppaforcansa Host A Cuppa For CANSA 2014

#cuppaforcansa

Disclaimer: I was given a whistling tea kettle and 2 cappuccino mugs to host this give away by Nicola Pain Communications on behalf of Le Creuset. This post is in line with my blogging policy.

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Recipe For Quince Compote

It’s not often that I can scroll through my twitter timeline without interruption. I like to go onto it a few times a day and hopefully be inspired or be able to offer inspiration to someone. This quote from @merentia instantly caught my eye: inhale love exhale gratitude. I wonder if we all followed it, would the world be a better place? Gratitude is something I try and practice every day. It makes life a beautiful thing. This saying resonates with me on so many levels and makes me think of sitting quietly in a yoga asana and being at peace with the world. These quinces formed part of my gratitude crate and it was the first time I had ever worked with them. I decided to make a quince compote. I was given an abundance of quinces and they are not easy to work with, so patience is required. You need to ensure that you get the pips and the hard flesh surrounding the pips out of the centre. If you have never had quince compote before I can only tell you that it is similar in texture to a guava, but tastes a whole lot better. You have to poach them for a long time in order to get them nice and soft and edible. This is so worth it, and if like me you have an abundance of quinces, place them into glass jars for hostess gifts. I sent a bottle home with my parents and I hope they enjoyed the quince compote as much as we did. Here I have shown them served with yoghurt, but the majority of them were enjoyed with custard.

Quince Compote Recipe For Quince Compote

Quince Compote

Quince Compote

Adapted from Larousse Gastronomique page 286

Ingredients:

  • 12 quinces
  • 1200mls water
  • 700g vanilla sugar - I used fructose

Method:

  • Bring a large pot of water to the boil, and prepare a bowl of chilled water
  • Peel once quince at a time and quarter
  • Remove the entire core and cut each slice in half
  • Blanch for one minute in the boiling water
  • Refresh in the ice water and remove and set aside
  • Repeat until you have done this with all of the quinces
  • Place the water and the sugar into a large pot and bring to a simmer
  • Once the sugar has dissolved add the quinces
  • Cover with a cartouche and leave to poach
  • After 2 hours, remove the cartouche, give the quinces a mix and put the cartouche back on
  • Poach for a further 1 and a half hours until soft
  • Place into sterilized glass jars
  • Add the vanilla pods you used to make the vanilla sugar
  • Cover with the sugar syrup
  • Seal and leave to stand for 24 hours

Cooks Notes:

To make the cartouche cut baking paper into a circle to fit your pot. Cut a small hole in the middle to allow the steam to escape. For this recipe you want the liquid to simmer at 60° Celsius

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 Recipe For Quince Compote

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In My Kitchen October 2014

Has another month just flown by? It is the 1st of October and it is time to share with you, and with Celia from Fig Jam And Lime Cordial what is new and exciting in my kitchen.

We ended up sleeping over at friends a few months ago, and when we woke up in the morning our hostess had a baking tray loaded with croissants for our breakfast. They come ready made and frozen before the second proving from a local bakery. I went out to buy a bag, and we have been enjoying these for breakfast over the weekends. I am going to perfect a recipe to make these at home, as the list of ingredients from the store bought croissants is not worth reading!

Croissants In My Kitchen October 2014

Croissants

In 2006 we were given a very second hand dish washer that has been slowly giving up its will to work. For the last 2 years we have had to turn the dial to advance it through various stages. A few Friday nights ago we had friends for dinner and I stayed up in bed reading waiting for the dishwasher to get stuck – it is quite audible. I did not hear anything and eventually fell asleep. On the Saturday morning I took the dishes out of the dish washer without really paying attention to where the dial was. It was only when I loaded the next lot of dishes in that I realized it had not quite finished the cycle. It did not get stuck but turned itself off. On the Saturday it switched itself off again without finishing the cycle and on the Tuesday it would not turn on. Not wanting to have to hand wash dishes over the weekend, Dave and I went to choose a new dish washer on the Thursday. I had two requirement – that the bottom level rungs could lie flat for pots and that it had a drawer for the cutlery. The Bosch met these requirements and have a few extra features that are fantastic, including a valve on the hose that will turn the water off if there is a leak!

Dish Washer In My Kitchen October 2014

Dish Washer

An exchange of gifts saw me taking home a dozen of this season’s duck eggs. I love them scrambled but I set 2 aside to make duck egg pasta when we had John and Dorothy over for supper. The duck eggs come from John’s farm so I thought it would be apt to feed him something made with the eggs.

Duck Eggs In My Kitchen October 2014

Duck Eggs

As part of the #MissionSamsung challenge I was sent a goody bag. This included a flask which I will make good use of when I travel to Hermanus to see customers. I can now have coffee on the go #bonus

Flask In My Kitchen October 2014

Flask

With much excitement I received my very own copy of Jerusalem. I made poached chicken the first night I got the book and the day after that I made chopped liver. This has to be the most amazing birthday present and it was sent from my dear friend Kim who lives in Perth. She shopped online with Yuppiechef and was most impressed with their service. This is why I think they rock!

Jerusalem In My Kitchen October 2014

Jerusalem

My obsession with vinegar continues and this month I got myself a bottle of raspberry vinegar – and as I opened it I could smell raspberries! I think there will be some raspberry pavlovas coming soon!

Raspberry Vinegar In My Kitchen October 2014

Raspberry Vinegar

At the recent media event I attended at Waterkloof I was given a block of Healey’s Slow Matured Cheddar. This is an exclusive, raw milk cheddar made in limited quantities and aged for 12 months in perfect conditions. There are only 700kg of this cheese available and so far I have made my way through three of these blocks. Dairy cows are pasture fed in a specific pasture for this seasonal cheese which has a strong nutty flavour. The 3 week season runs from the end of September and the cheese is hand made and retails from the estate at R46 per 200g wedge.

Slow Matured Cheddar In My Kitchen October 2014

Slow Matured Cheddar

Dave and I are due back from France today. You can read our daily diary of our trip by clicking here.

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