Recipe For Potato And Butternut Latkes

I am reading about low carb / no carb diets all over the blogasphere and somewhere, something seems to have been lost in translation. In my opinion, a healthy diet will consist of about 55% carbohydrate consumption. These healthy carbohydrate choices can be found in whole grain breads, brown rice, fruit and vegetables, popcorn, nuts, seeds, low fat / non fat milk and yoghurt, dried peas / beans. There is a difference between starchy carbohydrates i.e. cassava, corn, hominy, parsnips, peas, plantain, potatoes, pumpkin, spaghetti, winter squash, succotash, yam and sweet potato which give 80 calories per 1 cup raw serving and add 15g of carbohydrates to your diet, and non starchy carbohydrates. These non starchy carbohydrates include amaranth, Chinese cabbage, artichokes, asparagus, baby corn, bamboo shoots, beans, bean sprouts, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chayote, eggplant, gourds, scallions, collard greens, kale, tyurnip, hearts of palm, jicama, kohlrabi, leeks, mushrooms, okra, onions, daikon, pea pods, peppers, radishes, rutabaga, spinach, summer squash, zucchini, sugar snap peas and Swiss chard and give 25 calories per 1 cup raw serving and add 5g of carbohydrates. The key to a healthy diet is to have carbohydrates with each meal, aiming for a minimum of 175g per day, and for me personally, I restrict our starchy carbohydrates at night. To kick start your metabolism in the morning do not overload your breakfast with carbohydrates. With this in mind, I made these potato and butternut latkes to have with our lunch one Sunday. The recipe came from a feta booklet published by Fairview Cheese, which is a local farm, close to where I live.

Potato And Butternut Latkes Recipe For Potato And Butternut Latkes

Potato And Butternut Latkes

Potato And Butternut Latkes

Makes: makes 12 latkes

Adapted from Fairview Feta Booklet

Ingredients:

  • 3 potatoes, peeled
  • 1 butternut, peeled and pips removed
  • 15mls freshly chopped flat leaf parsley
  • 100g feta, finely crumbled
  • 50g flour
  • 2 eggs, lightly beaten
  • 5mls minced garlic
  • salt and freshly ground black pepper to season
  • 100mls canola oil

Method:

  • Grate each potato at a time, and once grated place into a kitchen towel and squeeze out the excess liquid
  • Place the grated potato into a large bowl
  • Grate the butternut and place into a kitchen towel and squeeze out the excess liquid
  • Add to the potatoes
  • Add the parsley, feta, flour, eggs and garlic
  • Season generously and mix together until well combined
  • Place the oil into a large frying pan and when it is very hot you can start frying the latkes
  • Pack a 125ml (1/2) cup measure tightly with the latke mixture
  • Flip into the frying pan and cook for 3 minutes
  • Turn and cook for another 3 minutes
  • Drain on kitchen towel and serve once they are all done

Cooks Notes:

Do not keep the mixture for another day! It must be used as soon as possible after making it. You can keep it in the fridge for a few hours if necessary.

http://tandysinclair.com/potato-and-butternut-latkes/
 Recipe For Potato And Butternut Latkes

For conversions click here

For nutritional information click here

What I blogged:

 
Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Helena’s Restaurant, Stellenbosch

Situated in an historic 1713 building, the recently renovated Coopmanhuijs is a five star boutique hotel and spa in Stellenbosch and it is here that you will find executive chef Nadia Roux at the helm of Helena’s Restaurant. The restaurant is a large dining area, divided into two sections off the main entrance to the hotel. To the left is a bar area, and this is where we started the evening.

Helenas Restaurant Helenas Restaurant, Stellenbosch

Helena’s Restaurant

The wine list showcases local wines but is over the top expensive in my opinion. Even the per glass option is more expensive that the single malt whiskies. The choice of single malts is small and Dave and Eric both had Laphroaig (R40) and I had a Peat Monster while Bev sipped on a sherry. There is a good choice of Méthode Cap Classiques on the menu and tasting notes are provided for all the wines. While we were having our drinks we were given a small bowl of warm toasted nuts. We chose the Graham Beck Game Reserve Pinotage 2012 (R195) to have with dinner and Eric had a glass of white wine. The wine we chose was light, with berry tones.

Starter main course side Helenas Restaurant, Stellenbosch

Starter, main course, side

The food is locally sourced and showcases the regional Boland cuisine. The tagline to the menu is where the familiar is made spectacular and I must say that this held true for my main course. The average price of a main meal is R155. When we sat down we were brought bread and butter and some hummus that was rich in chickpea flavour. I chose the pulled duck ravioli with toasted sage butter (R60) to start. The duck was very flavoursome but stringy and the starter lacked a sauce which would have added to the flavour of the pasta. For the main course I had the roasted quail stuffed with spinach and toasted pine nuts (R150). My meal was extremely tasty with sweet butternut and iron rich spinach. I was not a huge fan of the fresh peas but the potato dauphinoise was a winner. I did not come across many pine nuts in the stuffing. A cucumber bake was brought to the table as the house speciality. The cucumber was fresh and retained its crunchiness despite being cooked. For dessert I selected the chocolate and beetroot cake with beetroot ice cream (R45) only because I wanted to taste the ice cream. The cake was served with a chocolate sauce that was so smoky I had to scrape it off the cake which was average and slightly dry. The ice cream had a great beetroot tone and something I will try at home.

Desserts and the baobab Helenas Restaurant, Stellenbosch

Desserts and the baobab

The service is average and the staff are friendly and polite. The concierge was most helpful in arranging parking for us. I can recommend you arrange parking when you make your booking as the parking situation is dire in the area.

The tables are covered with stunning, thick linen and set with decent cutlery and wine glasses and really good quality salt and pepper grinders. The tea light is not a candle but an actual light which means it does not flicker which suits me perfectly. The chairs are not that comfortable and after a long meal, I was squirming in my chair to try and find a better position to sit in. The plates arrived from the kitchen hot which is an important factor to me when dining out.

Contact them on 021 883 3132

What I blogged:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Recipe For Malted Chocolate Tart

When I worked at The Hard Rock Café I would end my shift my a mug of hot milk, flavoured with Horlicks. During the week we worked until midnight at the earliest and some weekends we would be at work at breakfast time having pulled an all night shift. Horlicks is a malted drink, similar to Ovaltine. I found that a generous serving in milk would be all that I would need to get a good night’s sleep, even if that translated to napping from 6am till 9am. The strangest thing is that whenever I had surgery, the first thing I asked for after an anaesthetic, was a Horlicks milkshake. This had to come from The Doll’s House, the local roadhouse diner and was also provided by my friend Kim. Sadly, Horlicks is not sugar free and so for 20 years I have not enjoyed a mug of hot milk flavoured with Horlicks before bed time. The other day I had some time on my hands and so I read the ingredients of the Ovaltine tin – it is sugar free but extremely expensive. I did not want to spend a lot of money and end up having one spoonful and being disappointed in the taste. It was then that I decided to buy some barley malt syrup to try instead as the price suited my budget way better. I was not let down at all! It actually tastes better than Horlicks! And then I decided to take this one step further and add a spoonful of the barley malt syrup to my favourite hot chocolate drink, Nomu’s Skinny Hot Chocolate. This is now my new favourite bed time treat, with a dash of cinnamon added for the night’s I feel I need some help sleeping. This drink was the inspiration behind my malted chocolate tart. I promise you, it tastes just as good as it looks!

Malted Chocolate Tart Recipe For Malted Chocolate Tart

Malted Chocolate Tart

Malted Chocolate Tart

Ingredients:

  • 250mls cream
  • 100g barley malt syrup
  • 200g dark chocolate, broken up
  • 50g solid cacao
  • 50g butter
  • 1 prepared pastry shell

Method:

  • Place the cream and the syrup into a sauce pan and bring to the boil
  • Place the chocolate into a large measuring jug and pour the boiling cream over the chocolate
  • Mix in until all the chocolate has melted
  • Add the cacao and the butter and mix in completely, making sure everything is melted and the ganache is smooth
  • Leave to cool slightly before pouring into a prepared pastry shell
  • Place into the fridge to set
http://tandysinclair.com/malted-chocolate-tart/
 Recipe For Malted Chocolate Tart

For conversions click here

What I blogged:

 
Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (2 votes cast)

Recipe For Cauliflower Soup

Last year I was humbled when I was shown just how many food insecure people have managed to grow their own vegetables. Here I am, blessed beyond belief with a roof over my head and plenty of space to grow my own vegetables. And so I made a promise that this year for World Environment Day I would be eating produce out of my own garden. At present I have plenty of sweet potatoes hopefully thriving under the soil as well as leeks, kale and cauliflower growing.

cauliflower Recipe For Cauliflower Soup

cauliflower

We harvested an abundance of Brussels sprouts before they were attacked by some insect and as I will not use insect repellent, I had to dig the plants out and throw them away. This broke my heart as it was such a waste. I am now looking to plant celery which is a good insect deterrent and hopefully that will work. My cauliflower has been amazing. For so long you see little but upward growth happening and then all of a sudden, there is a small bump in the middle. That small bump becomes a white cauliflower head and before you know it, the cauliflower is huge, ready for picking and already being eaten by snails! Snails are another thing I cannot control in my garden, John has offered me a duck to eat them, but with 3 Jack Russell’s I fear that the snails will take over and the duck will become fair game.

eat for the earth Recipe For Cauliflower Soup

eat for the earth

Each year I invite friends over to enjoy a meal, and ask for donations! Please, if you can find it within you, R10 is all I am asking for. This is less that £1 and equivalent to an espresso. On the right hand side of my post you will see the Eat For The Earth badge. If you click on it you will be taken straight to the donations page.

Cauliflower Soup Recipe For Cauliflower Soup

Cauliflower Soup

Cauliflower Soup

Inspired by Confessions of a Hungry Woman column in Taste June 2014 page 44

Ingredients:

  • 15g butter
  • 15g olive oil
  • 5 baby leeks, sliced
  • 1 head cauliflower
  • 1l vegetable stock
  • salt and freshly ground black pepper to season
  • Truffle oil to garnish
  • Shaved Parmesan cheese to garnish

Method:

  • In a large saucepan heat the butter and the oil until the butter has melted
  • Add the leeks and sauté until soft
  • Roughly cut the florets off the cauliflower, keeping the stems on
  • Add to the pan and give them a good stir
  • Add the stock and season generously
  • Bring to the boil, reduce the heat, cover and simmer for 30 minutes
  • Using a stick blender, puree the soup and then adjust the seasoning
  • Serve with a few drops of truffle oil and a generous shaving of Parmesan cheese
http://tandysinclair.com/cauliflower-soup/
 Recipe For Cauliflower Soup

For conversions click here

Eat For The Earth 2014 Recipe For Cauliflower Soup

Eat For The Earth 2014

What I blogged:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Not Quite Nigella, Lorraine Elliot

I am so glad that life conspired to make Lorraine a full time blogger and that I stumbled upon her blog one day. When Lorraine’s book about her path to happiness through baking and blogging was published I asked my sister who lives in Sydney if she would get it for me for my birthday. Lorraine sent Kerry a signed copy and this was brought back to South Africa by my mom #luckyme. Hopefully one day I will get to Sydney to meet Lorraine.

Not Quite Nigella Not Quite Nigella, Lorraine Elliot

Not Quite Nigella

This book is more than a recipe book, it is an extension of the blog and by reading it, I know where Lorraine started in her blogging life and how she got to be a full time blogger. She shares story’s we have not read on her blog as well as some amazing recipes. I did not know you could keep a master stock and I was quite upset on one hand to read I could, but so excited on the other hand that I could make Lorraine’s Kevin (page 130/131). Her recipe for master stock will appear on the blog in some future post, but in the meantime I want you all to know that it has such a great depth of flavour and I cannot wait to use it again. I used it for the first time to poach some hake in.

Master Stock Not Quite Nigella, Lorraine Elliot

Master Stock

Lorraine has the most amazing writing style and shares so many things about her life. I have never once questioned the names she uses on her blog for her family members so I was quite surprised to see their real names in her list of gratitude at the end of the book. I am not sure if you can get a hard copy where you live but if you can, I suggest you rush right out and buy yourself one! If you cannot find a hard copy then download the ebook here.

The book contains 22 recipes, all of which I would like to try and also tips on how to blog, and how not to blog. These are worth reading, no matter what stage you are in your blogging career, whether it is right at the beginning or like me, over 4 years in.

What I blogged:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (2 votes cast)

In My Kitchen June 2014

I certainly came back from Wales and England with a haul of goodies for my kitchen, which I am sharing with all of you and of course with the lovely Celia from Fig Jam And Lime CordialOne of the first things I put onto my shopping list for this trip was some baking parchment. I have seen on the cooking shows that one can get silicone parchment paper as well as foil lined baking paper and so I bought a box of each back with me. I have one more box of the ‘bad’ baking paper to get through and then I will start using these.

Baking Parchment In My Kitchen June 2014

Baking Parchment

I found this malted bread mix when we were in Wales at a small vegetable shop in St. David’s. It can be used in the bread maker or mixed by hand and I will save it for a warm day so that I can turn this into an artisanal loaf of bread.

Bread Mix In My Kitchen June 2014

Bread Mix

I am so intrigued by chipotle chillies that I added these to my shopping basked when I saw them in Tesco’s in Haverfordwest. I am saving them for something special!

Chipotle In My Kitchen June 2014

Chipotle

I have a slight obsession with cider that began when I first went to America in the 70′s – then I only got to sample alcohol free cider but the love affair was reinforced when we went to Devon in 2009. I have struggled to find shop bought cider in South Africa that I enjoy but after much sampling of ciders in Wales and England I came across this Strongbow Citrus Edge Cider that I could bring back with me. Now hopefully it will make its way to our stores.

Cider In My Kitchen June 2014

Cider

My cousin Anne gave me the most perfect gift! It is a set of 4 containers that fit snugly into one another. We used them in Wales to store cheese etc. in the fridge, and these will become a permanent part of my overseas kitchens as they take up so little space in my suitcase and are so practical.

Containers In My Kitchen June 2014

Containers

In London we spent a day on the High Street and one of our stops was to Fortnum and Mason. I gazed over all the items and found Warwick Wines as well as these Tellicherry peppercorns. I was sent on a mission to find these when we went to France in 2011 but could not find any. The person who asked me to buy them for her has subsequently been given some as a gift, so these I will keep for myself and report back on whether they were worth the buy.

Fortnum and Mason In My Kitchen June 2014

Fortnum and Mason

We also shopped at Harvey Nichols where they had the most amazing ice cream freezer on a turntable. Dave spied some Duck Pâté which we love bringing back with us from France and I spotted some Patum Peperium which Dave introduced me to when we were in Scotland in 2012.

Harvey Nichols In My Kitchen June 2014

Harvey Nichols

The cheapest place in the United Kingdom to buy whisky is at duty free at the airport. Terminal 5 has a wide selection of whisky’s and a new dedicated whisky store. We sampled a few, especially as some of these are not available anywhere other than duty free. Our choice to bring home was the QA Cask Laphroaig. It is an Islay whisky and I now own a plot of land on the estate. We will be there next year to claim our rent in the form of a dram. As I had broken one of our Glencairn glasses I replaced it so that we now have 4. Three of them are promotional glasses from tastings so this is our only paid for glass.

Laphroaig In My Kitchen June 2014

Laphroaig

I have searched high and low for muslin cloth to use in my kitchen and I found some at a home store just outside of Haverfordwest.

Muslin In My Kitchen June 2014

Muslin

I have not been able to find Sumac in any of my local stores and so when I saw it at Tesco’s it was added to the trolley without hesitation. I love this spice and use it for fish and chicken.

Sumac In My Kitchen June 2014

Sumac

The last item on my shopping list for England was a banneton. I did not find one! When we got home I was cleaning out the woven basked next to my bed and Dave suggested I use it for proving my sourdough bread in. I am not sure if this is indeed the same material as a traditional banneton but I am going to give it a try! I have subsequently read up that a banneton is a wicker basket and if all else fails and this does not work I will get one made for me by the men on the side of the road who weave wicker baskets for a living.

Woven Basket In My Kitchen June 2014

Woven Basket

What I blogged:

 
Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Out And About: Friday 30 May 2014

Last week Friday I was out and about at the launch of Peppadew’s new range of pasta sauces. We were shown just how easy the sauces are to prepare – basically open the jar, add to the pan and heat. There are many great advantages to these sauces – they can be used for more than pasta and they can be left in the fridge for 4 days after opening. This is perfect for a 2 person household. After a kitchen demonstration we had lunch on the patio overlooking Camps Bay! I was sent home with a bottle of each sauce and the most stunning spaghetti spoon!

 

Peppadew Pasta Sauce Launch Out And About: Friday 30 May 2014

Peppadew Pasta Sauce Launch

Disclaimer: I was invited to attend this event. My invitation was not based on me posting about Peppadew Pasta Sauces. This disclaimer is in line with my blogging policy.

I enjoyed a lot of biltong this weekend as on Saturday I went to order some sausage casings and came home with biltong. Dave went up on Sunday to collect the casings – they weren’t there as promised but he did come home with some more biltong. On Monday I went to collect the casings and yes, I came home with some more biltong. If you live in the Helderberg basin pop down to Mountain Stream Nursery in Gordons Bay and visit Rudi’s for the best biltong around.

What I blogged:

 
Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Recipe For Popcorn

I did not think that there was a need for a popcorn recipe but the packet that I bought did not give me any hint on how to cook the popcorn and I was a bit clueless having only ever made popcorn in the microwave. I have always been a label reader due to sucrose intolerance but some things I just didn’t bother worrying about. That is, until I started my graduate course in nutrition. Now I am reading labels to see how much sodium is in the ready to go products I buy, not that there are many. Until I braved up and bought popcorn I never thought to look and what goes in to microwave popcorn. With one box left in the pantry and a popcorn craving taking place I decided to use the last box instead of making popcorn from scratch, which is easy to do by the way! The ingredients listed are popcorn, vegetable oil (palm fruit), salt, flavouring (maltodextrin, modified starch, emulsifier, acidity regulator, preservative [potassium sorbate], BHA [Butylated hydroxyanisole], BHT [Butylated hydroxytoluene]). The nutritional value for a 50g serving of microwave box popcorn is: 199 calories, 5.2g protein, 25g carbohydrates, 7.5g fat, 4.7g dietary fibre and a whopping 209mg of sodium. Without the addition of any flavourings to the popcorn I made from scratch, the nutrition values are as follows : 194 calories, 6.5g protein, 39g carbohydrates, 2.3g fat, 7.2g dietary fibre and 4mg of sodium. You will see that the biggest difference here is the sodium.

Are you interested in the nutritional values of what you eat?

Popcorn Recipe For Popcorn

Popcorn

Popcorn

Ingredients:

  • 15mls canola oil
  • 50g popcorn kernels

Method:

  • Place the oil into a medium size pot that has a lid on a high heat
  • When the oil is hot, place the popcorn kernels into the pot in a single layer
  • Put the lid on and as soon as it start popping, turn the heat off
  • Take off the stove as soon as you can see that most of the kernels have popped or if you don't have a glass lid, when the popping slows down
  • Wait for 30 seconds and then give the pot a good shake
  • Season straight away

Cooks Notes:

I like to season my popcorn with Parmesan cheese and salt.

http://tandysinclair.com/popcorn/
 Recipe For Popcorn

For conversions click here

What I blogged:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Packing Your Suitcase

After years and years of travel, and many flights, packing is second nature to me. If you need help with packing your suitcase, then hopefully my method will help you. I pack the afternoon before we fly and it takes about half an hour from start to finish. The reason it takes such a short time is that I am very organized and I have a packing list! Dave and I each have our own suitcase. Mine is the largest allowable size as per the airlines and Dave’s is one size smaller. My suitcase gets all of the extra bits and bobs and Dave only gets his clothes and shoes. As the bottom of our suitcases have ridges to allow for the frame, I start by packing the ‘smalls’ until the space is filled and I have a flat surface. I then pack all the clothes I need. As we usually stay at least one night somewhere before our long stay accommodation, I set aside the clothes we will need for the day we arrive, the following day as well as my pyjamas. This means I don’t have to unpack completely for one day.

I then pack our toiletry bag. This is where my list comes into play. I top up all the containers before we go overseas and then leave the bag as is for the short trips we do during the year locally. Here is a basic list and remember, if you forget it at home, there are shops where you are going!

  • Facial care products
  • Body care products
  • First Aid Kit including scissors
  • Sunblock (I never go anywhere without this, even in winter!)

As we choose to go the self catering route when we travel I also take my own knife and a bag containing a salt and pepper grinder, dried mixed herbs and dried chillies as well as a BBQ seasoning.

Once these items are in my suitcase I pack in a pair of sandals and a pair of walking shoes. I then put in the clothes I have set aside and top that all with the inner liner of my jacket. This means that if it is very cold when we arrive somewhere I can get the liner easily. Dave and I unpack completely when we arrive at our long stay accommodation and we use the large suitcase first to take all the items that will need to be laundered when we get home. We will then pack the last few days of clothes into the small suitcase so that we only have to open one case for the last few nights if we are moving around, which is usually the situation.

What I blogged:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Gluten Free Cheese Bread

I love having dinner parties and the joy of the evening starts with sorting out the menu. Last Saturday night we had friends over for dinner and Dave and I sat down and discussed what we were going to make. We always sort out the main course first and then work out the starters and dessert after that. For this dinner party we decided on fish pie for a main course. Our starter was a venison carpaccio served on a bed of rocket with a vinaigrette dressing and shaved Parmesan. The fish pie contained hake, haddock, salmon, smoked angel fish and lobster in a fish stock and leek béchamel topped with mashed potato. Dessert was a plum tart tatin and ice cream. I never make canapés to go with our pre dinner drinks but as this months’ Daring Bakers’ challenge seemed to suit the occasion I went ahead and made these gluten free cheese breads. I was really sceptical at first about how tapioca flour would taste but I can tell you that they were divine and I am going to make these again. They are so easy to make and you really need to set aside only a small amount of time to get these made. I popped them into the oven just before the guests arrived which means you can make these in advance and have them hot and ready to serve with your drinks. I used the recipe for the cheese bread as provided to us in the challenge but I am going to try make them with other gluten free flours as I have quite a stock of these. I will also experiment with the addition of spices now that I know how they taste ‘as is’.

Gluten Free Cheese Bread Recipe For Gluten Free Cheese Bread

Gluten Free Cheese Bread

Pão De Queijo | Gluten Free Cheese Bread

Ingredients:

  • 60mls milk
  • 10g butter
  • 1.25mls salt
  • 125g tapioca starch
  • 65g Cheddar cheese, grated
  • 1 egg, lightly beaten

Method:

  • Preheat the oven to 200° Celsius
  • Heat the milk, butter and salt in a small sauce pan until it comes to a boil
  • Sift the tapioca flour into a large bowl
  • Pour the milk mixture over the tapioca and stir with a fork, until it resembles bread crumbs
  • Add the cheese and mix in with the fork
  • Add the egg and mix with the fork until the dough comes together
  • Place the dough into a piping bag and pipe small balls onto a lined baking tray
  • Flatten the tops with your finger
  • Bake for 25 minutes and serve straight out of the oven
http://tandysinclair.com/gluten-free-cheese-bread/
 Recipe For Gluten Free Cheese Bread

For conversions click here

Blog-checking lines: This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

What I blogged:

 
Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)