Recipe For Whole Wheat Bread

There were a few things that I was not sure of when I started working with my sourdough and one of them was whether or not I could make bread using my bread maker. This proved to be a great success and I often make the dough for my rolls in the bread maker as well. Another thing I was not sure of was whether or not I could freeze my starter, Last October when we went overseas I placed Cordelia (my sourdough starter) into a honey jar and put her into the freezer. I left her there until December and I was most surprised at how well she survived the cold. I had kept some dried sourdough aside for ‘in case’, and just added a pinch of the flakes to her when I woke her up. This was such a relief as when we travel there is no one to feed my starter. Another issue was whether or not I could get a whole wheat recipe to work for the bread maker. After a lot of loaves, where I slowly increased the whole wheat flour ratio to the white flour ratio, I can happily say that this recipe is perfect. I might try add more whole wheat in future, but I know that this works and so for now, this is what I have been making each weekend.

Do you use a bread maker?

Whole Wheat Sourdough Bread Recipe For Whole Wheat Bread

Whole Wheat Sourdough Bread

Whole Wheat Sourdough Bread For The Bread Maker

Ingredients:

    for the starter
  • 125mls unfed sourdough starter
  • 60mls bread flour
  • 60mls water
  • for the bread
  • 250g water
  • 25g olive oil
  • 350g whole wheat flour
  • 10g fine salt
  • 150g bread flour
  • 10g yeast
  • 35g sunflower seeds
  • 35g pumpkin seeds

Method:

    for the starter
  • Place the starter, bread flour and water into the bread maker container and mix
  • Place the container into the bread maker and leave to ferment for 2 hours
  • for the bread
  • Add the water, oil, whole wheat flour, salt, bread flour and yeast to the starter in this order
  • Place the container into your bread maker and select the whole wheat bread setting
  • Select a 750g loaf size and the nuts addition if your bread maker has that feature
  • Add the nuts to the dispenser (or at the beeps)
  • Cool on a wire rack before slicing
http://tandysinclair.com/whole-wheat-bread/
 Recipe For Whole Wheat Bread

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Recipe For Sachertorte

A long time ago my Mom and Dad went to Austria on holiday and came back with a sugar free sachertorte for me in a wooden box. I can clearly remember that first wooden box more than I could remember the torte as I kept it full of love letters from my then boyfriend. When I got engaged I decided to read through all of the letters for one last time and then throw them all away – but I kept the box. I was lucky enough to get a second sachertorte and Dave and I shared it, slice by slice and night by night until it was finished. Since then I have dreamt about the sachertorte but sadly I have never had the occasion to visit Austria and have a slice at the Hotel Sacher. I have previously made sachertorte for my blog but I could not post the recipe due to publishing constraints. I however found a recipe for sachertorte in my Larousse and this one I am sharing. It is not 100% the same as the original, but that could just be my taste memory romanticising the gift. And, in case you were wondering, I no longer have the boxes they came in – these were left behind in our last move when I needed to conserve space.

Have you visited the Hotel Sacher?

Sachertorte Recipe For Sachertorte

Sachertorte

Sachertorte

Adapted from Larousse Gastronomique page 900

Ingredients:

    for the cake
  • 100g dark chocolate, roughly chopped
  • 4 egg yolks
  • 62g butter, melted
  • 5 egg white
  • pinch of salt
  • 75g vanilla caster sugar - I used fructose
  • 63g flour, sifted
  • for the icing
  • 75g dark chocolate, roughly chopped
  • 125mls cream
  • 100g vanilla sugar - I used fructose
  • 1egg, lightly beaten

Method:

    for the cake
  • Preheat the oven to 180° Celsius
  • Melt the chocolate in a bain-marie
  • Place the egg yolks into a large bowl and lightly beat
  • Whisk in the melted butter
  • Add the melted chocolate and mix in thoroughly
  • Place the egg whites and the salt into a stand mixer and whisk until the egg whites are stiff
  • Add the caster sugar a but at a time and continue to whisk until you have incorporated all of the sugar, and the egg whites have formed stiff peaks
  • Fold a third of the egg whites into the chocolate and mix in
  • Fold the rest of the egg whites in, a bit at a time, making sure you cannot see a trace of the egg whites
  • Sprinkle the flour around the edges of your bowl and gently mix in
  • Pour into a lined baking tin
  • Place into the oven and bake for 45 minutes
  • Leave to cool in the tin for 5 minutes before turning out and leaving the cake to cool completely
  • for the icing
  • Place the chocolate and the cream into a small saucepan
  • Add the sugar and place onto a medium heat
  • Stir continuously until the sugar has dissolved
  • Leave on the heat for 5 minutes
  • Place 30mls of the mixture into your egg and mix in well
  • Pour this back into the saucepan and stir continuously for 1 minute
  • Remove from the heat and leave to cool and thicken at room temperature
  • to assemble
  • Place the cake onto a serving plate
  • Pour the icing over the cake, allowing it to drip down the edges
  • Place into the fridge for 3 hours to allow the icing to set
  • Remove 30 minutes before serving

Cooks Notes:

I freeze left over egg yolks with a pinch of salt to use for making into an egg wash for pastry. Make sure you defrost the egg yolk in the fridge.

http://tandysinclair.com/sachertorte/
 Recipe For Sachertorte

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Mastering Meat And A Give Away

Yuppiechef.com have started hosting online cooking courses and last year I completed The Art Of Baking with Sarah Graham. This course is free of charge so take a look if you want to ‘test drive’ the cooking school before committing to further courses. The first course on offer this year is Mastering Meat 1 with Peter Goffe-Wood. The course is divided into 6 lessons and each lesson has a video tutorial. After watching the video you can review the course notes which can be downloaded in PDF format or printed out for future reference. Each lesson also includes a recipe or recipes for you to try. You track your own progression through the course and there is no time limit in how long you have to cover each section. The last step of each lesson is to take part in a fun quiz. You will be given the opportunity to review your answers and you can take the quiz again if you don’t score 100%. If you get stuck there is a forum for questions as well as a support link.

Yuppiechef.com  Mastering Meat And A Give Away

Mastering Meat 1:

Lesson 1: meat basics where you will learn what is important in selecting and cooking a piece of meat and you can practice by making rump steak with a red wine butter.

Lesson 2: knife skills will show you how to hold a knife, and more importantly how to keep your knives sharp. After learning how to use your knife properly you can put your knife skills to the test by making chicken satay and/or grilled spatchcocked chicken. 

Lesson 3: rules for roasting covers everything you need to know about making the perfect roast. 3 recipes are provided and you can make roast leg of lamb, roast chicken or roast sirloin (or all 3 if you want).

Lesson 4: frying fundamentals starts with the basics and then shows you how to fry the perfect steak. Pete has given us 2 recipes to try, one for pan fried venison loin and the other for stir fried pork fillet. 

Lesson 5: brilliant barbecue is something everyone with a braai should learn to master. This lesson also includes the golden rules for mincing so that you can make gourmet hamburgers. 

Lesson 6: stocks and sauces has loads of top tips and great recipes for red wine sauce, mustard sauce and green peppercorn sauce. 

Overview of Mastering Meat 1:

I found this course to be really basic and something a new cook would benefit from. I loved the recipe choices and the best part of this course for me was the list of types of knives and their uses as I can now add a few more knives to my wish list. I also found the hints and tips for using a meat grinder extremely helpful.

Following on from this course is Mastering Meat 2. The 6 lessons cover braising, stewing, curing and smoking, terrines and pâtés, advanced barbecue, barbecue accompaniments. 

Overview of Mastering Meat 2:

This was a more advanced course and I learnt a few new things which was great. I would recommend this course for anyone who knows what they are doing in the kitchen.

My thoughts:

I did not watch all of the videos but played them in the background while I carried on working. This was because my video player is extremely slow due to our really bad internet speed. There was an option to use another player, but I was quite happy to listen to Pete and just watch parts of the videos. I think an option to download them would be great as this would mean I could transfer them to the video player on my tablet and watch them at home where there is no noise from the workshop to interfere with my listening.

I decided to print the recipe for home cured bacon from Mastering Meat 2 and I was really impressed that I could remove the image, take out lines, change the font size and print the recipe with ease.

The quizzes were fantastic and I did them without referring to the notes to see how much I had retained. For all except the last quiz in each course you are able to see which answers were correct, and which ones weren’t. In the last quiz of both courses I did not get 100% and I could not review the test to see what I had got wrong. In one of the quizzes in Mastering Meat 2 the answer I gave was correct according to the notes, but marked incorrect. It is recommended that you get 80% for a quiz before moving on to the next lesson.

At the end of each course I was given a certificate to show I had completed the course. This is a lovely touch - well done! I also like the fact that I can go back and access the courses and the recipes! You can purchase a single cooking course for R255 which gives you 2 year access to that course; a monthly membership for R195 per month which gives you one month’s access to all the courses or an annual membership which gives you a full year’s access to all the courses for R1920. The next 2 courses will be hosted by Franck Dangeruex and cover French Classics and Easy Entertaining.

Give Away: 2 year access to Mastering Meat 1

How to enter to win 2 year access to Mastering Meat 1:

  • leave a comment below telling me which recipe from the ones listed above you would like to try

Conditions of entry:

  • Your prize will be sent to you via email
  • The prize is 2 year access to Mastering Meat 1 and may not be exchanged for cash
  • Entries close at midnight on the 22nd of June
  • I will choose the winner of the course at random
  • 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 value of the course is R225
  • Entry is open to all readers of this blog worldwide

Disclaimer: I was given access to these courses by Yuppiechef.com. My access was not based on me posting about the course. This disclaimer is in line with my blogging policy.

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Recipe For Haggis

I have twice tried haggis and the first time was not a memorable experience. We had it at a local restaurant for Burns Night and frankly it was nothing to write home about. When we were in Scotland I ordered some haggis at a local pub, and what made it was the whisky sauce! This month we were challenged by the Darking Cooks’ to make haggis at home. I immediately sent an email to Tom Kitchin asking him for a recipe as there was not one for haggis in his recipe book. Levi (who works at The Kitchin) kindly emailed me Chef Kitchin’s recipe which I used as inspiration for my recipe. I do not have a local butcher that I can trust to supply me with fresh lambs lung, heart and/or stomach and so I decided to make sausages. We have a local sausage maker up the road from us and he kindly packaged some sausage casings for me to use. I used the ingredients listed in Jamie Oliver’s recipe in Jamie’s Great Britain (page 154) and made the most amazing tasting haggis sausages which I served with sweet potato mash and a whisky sauce.

Haggis Recipe For Haggis

Haggis

Haggis

Makes: Just over 1kg of sausage

Ingredients:

  • 15mls olive oil
  • 1 onion, finely chopped
  • 7.5mls ground allspice
  • 5mls ground black pepper
  • 5mls ground coriander
  • 2.5mls ground nutmeg
  • 4 sprigs fresh thyme, leaves picked
  • salt to season
  • 25mls whisky
  • 2 rashers streaky bacon
  • 250g chuck steak, off the bone
  • 250g (cheap cut) lamb chops, off the bone
  • 185g lambs kidneys, cleaned
  • 125g chicken livers, trimmed
  • 250g steel cut oats

Method:

  • In a large frying pan, heat the oil
  • Sauté the onion until soft
  • Add the spices and cook until they release a scent
  • Add the thyme leaves and season generously with salt
  • Add the whisky and cook for a few minutes until you can no longer smell the whisky
  • Remove from the heat and set aside to cool
  • Put the bacon, meat, kidneys and livers through a meat grinder using the coarse blade
  • Add the onions and the oats and mix thoroughly to combine
  • Test the seasoning by frying off a small amount and adjusting if necessary (the oats will not cook!)
  • Once you have the seasoning correct to your taste, push the mixture through a sausage stuffer using a large size casing
  • Place in the fridge overnight
  • Fill a medium size sauce pan halfway with water
  • Bring to the boil and add the sausage
  • Boil with the lid off for an hour checking every 15 minutes to make sure the sausage is covered
  • Top up with boiling water if necessary
  • Finish off by cooking in a frying pan with some olive oil, or on the barbecue - just to get the sausage casing to have some colour and texture
http://tandysinclair.com/haggis/
 Recipe For Haggis

For conversions click here

Blog-checking lines: The June Daring Cooks Challenge was hosted by Ruth from Makey-Cakey. She brought out the Daring-est of Daring Cooks and challenged us to make real Scottish Haggis.

Haggis Sausages Recipe For Haggis

Haggis Sausages

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The Hangman’s Song, James Oswald

The Hangman’s Song opening lines: The important thing is to get the drop right. Nothing else matters, really.’

The Hangmans Song The Hangmans Song, James Oswald

The Hangman’s Song

Inspector McLean is faced with a tough situation. He has been given too many tasks by his new boss to focus properly on any one of them and he is in charge of people who would rather not do their work. A series of apparent suicides that are probably homicides is one of his cases. He is also investigating the beating up of a local prostitute, as well as dealing with some personal issues with his girlfriend who is recovering from a coma.

Despite not having read the book that led up to why Emma is in a coma, and why Tony is being split between too many tasks, this was a great read. I could not put the book down and even though I had an idea of how the suicides were coming about it did not detract from me wanting to get to the end of the book. Set in Edinburgh, a city I have visited, this book is one I can highly recommend.

First published by the Penguin Group in 2014

ISBN number 978-1-405-91318-8

Paperback – 485 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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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

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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

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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

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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

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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.

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