Cook From The Heart, Alida Ryder

Tagged Food For Every Mood, Alida’s second recipe book, Cook From The Heart is quite different from her first recipe book. In this recipe book Alida has provided us with recipes to suit every mood and the chapters are divided into happy, melancholy, celebrate, nostalgia, tranquil, anger, love and lazy. Before I get into the recipe book I want to state that I do not like the layout at all. However, I do like that each recipe has its own story. It makes the recipe book more personal and it is a great way to get to know Alida a little bit better. But the layout is detracting for my exacting eye and I wonder if this is a new look Penguin are going for? That aside, the photographs are stunning and accompany each recipe. From the happy chapter I will soon be trying the passion fruit lemonade (page 11) as it sounds absolutely refreshing. I just had to try the ultimate oven fried chips (page 25) and I made them for dinner last Saturday night. I love that I did not have to deep fry the chips but I was not sure how hot to make the oil. I suspect I did not get it hot enough and if you look closely at the photograph you can see bubbles. I would suggest you get the oil bubbling hot before putting the chips in. I also chose not to peel the potatoes as I was using small fir potatoes, but it is worth peeling them as Alida recommends.

Oven Fried Chips Cook From The Heart, Alida Ryder

Oven Fried Chips

Alida shares that the easiest chapter to write was the one providing recipes for melancholy moments. Food without a doubt is the ultimate comforter. I agree with Alida that roast chicken (page 38) is comfort food and it would be my wish for my least meal, if I ever get that blessing. I chose to make the lemon syrup pudding (page 62) as my tester recipe for the book and it was stunning.

Lemon Syrup Pudding Cook From The Heart, Alida Ryder

Lemon Syrup Pudding

Who can resist beef wellington with truffled porcini gravy (page 69) which appears in the chapter celebrate? Alida makes use of champagne and prosciutto in this section and her favourite recipe is the one for gnocchi with Gorgonzola cream (page 77). It is the nostalgic chapter that is true to everyone’s heart as these are the recipes passed down from generation to generation. Classics like avocado ritz (page 98) and crêpes Suzette (page 100) find a rightful home here but it is her kêrrie en rys (curry and rice) (page 106) that will have any South African nodding their heads with the mention of Mrs Balls Chutney.

I am so going to try the Asian noodle slaw (page 125) as I love the flavours. This recipe features in the chapter titled tranquil together with coconut curry mussels (page 131) and home-made ricotta cheese (page 141). I am adding this to my long to do list! It is the chapter on anger that finds no resonance with me as I do not cook when I am angry. It always results in disaster and on the rare occasion I am that angry, it is best we go out for dinner. In this chapter, Alida shares recipes for jalapeño poppers (page 168) which Dave has been making (hopefully out of love) for the past few months. We skip the crumbing stage and just do them straight on the braai (barbecue). I suppose the best expression of anger would be cooking me a dish of lamb vindaloo (page 170) as I can barely handle a mild curry dish. I am not sure why Alida’s ultimate award-winning chocolate peanut butter cake (page 174) is in this chapter, as it would make me quite happy to enjoy a slice. My true expression of love is making hollandaise sauce to go with eggs Benedict (page 203) and Alida has her recipe in the chapter titled love. Next time we have oysters I am going to try the 3 toppings (page 207) Alida uses as it is nice to experiment with different flavours on an ingredient I adore. Another of Alida’s favourite dishes appears in the lazy section and is for cheese stuffed arancini (page 222). These balls of delight are something I can make over and over again and enjoy with delight. 

The book contains a wealth of really good recipes and I can recommend that you find yourself a copy to enjoy, no matter your mood.

First published in South Africa by Penguin Books in 2013

ISBN number 978-0-14-353844-8

Soft Cover – 240 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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Cinnamon And Coffee Soufflé Recipe

I spent three months developing this recipe for cinnamon and coffee soufflés due to a whole lot of factors. The first time I made them, the coffee taste was so overpowering that even I could not enjoy them, and I love coffee in anything. Dave only likes coffee in coffee so for him they were bad. The second time the coffee was gritty and no one likes to eat a dessert that resembles sand. Third time was a charm and then of course I made sure that the recipe was perfect by baking them again. The one thing I have learnt is that if you have left over soufflé mix you can churn it in an ice cream churner with great results. If you don’t want to do that, the cinnamon and coffee soufflés can be frozen with success. Soufflés are the one thing most home cooks find daunting, and it is also the one recipe that is actually easy to get right. It is all about following a few simple tips and the nicest thing about this recipe for cinnamon and coffee soufflés is that you can prepare them in advance and then just pop them into the oven as you are getting ready to serve dessert.

Have you made soufflés before?

Cinnamon And Coffee Soufflé Cinnamon And Coffee Soufflé Recipe

Cinnamon And Coffee Soufflé

Cinnamon And Coffee Soufflé Recipe

Serves: 8

Ingredients:

    For the pastry cream:
  • 85mls milk
  • 1 egg yolk – reserve the egg white for the soufflé
  • 8g caster sugar - I used fructose
  • 1.25mls vanilla extract – use the most expensive you can afford
  • 15g plain flour
  • For the cinnamon sugar:
  • 120g sugar - I used fructose
  • 5mls ground cinnamon
  • For the soufflé dishes:
  • 8 ramekins measuring 6cm wide x 4cm high
  • 10g butter, melted
  • Cinnamon sugar
  • For the soufflé:
  • 100g pastry cream
  • 30mls instant coffee, dissolved in 30mls boiling water
  • 175g egg whites (about 5)
  • 60g cinnamon sugar + extra for dusting

Method:

    For the pastry cream:
  • In a small sized pot bring the milk to the boil
  • In a medium sized mixing bowl whisk the egg yolks, caster sugar and vanilla extract
  • Then whisk in the flour
  • Gradually add the boiling milk and whisk continuously
  • Pour the mixture back into the pot and over a medium heat, bring to the boil
  • Whisk constantly for about 1 minute, to achieve a smooth consistency
  • Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
  • For the cinnamon sugar:
  • Blitz the sugar and the cinnamon in a food processor until fine
  • For the soufflé dishes:
  • Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
  • Pour some of the cinnamon sugar into each ramekin and rotate until the butter is completely covered
  • Shake out the excess into your bowl
  • This step is important as it helps the soufflé climb up the ramekin to give it a good rise
  • For the soufflé:
  • Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven)
  • Place the pastry cream into the largest glass bowl you have and place over a bain-marie with the water and a gentle simmer
  • Once warm slowly whisk in the coffee
  • The mixture might split but don’t worry, just keep on whisking until it comes together
  • Whisk the egg whites to soft peaks
  • Gradually add the cinnamon sugar and whisk until firm but not too stiff
  • Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
  • Using a spatula fold in the balance of the egg whites
  • Fill your soufflé dishes to the top and smooth off with a palette knife
  • Sprinkle the top with the some cinnamon sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
  • Repeat and then thumb the edge
  • Bake for 12 minutes
  • Serve immediately

Cooks Notes:

The stronger the coffee you use, the more distinct the coffee flavour will be You can prepare the pastry cream in advance – allow it to cool down and once cool cover with cling film and refrigerate until needed. You can prepare the soufflés in advance and place in the fridge until you need them. Add an extra minute for every 30 minutes they have been in the fridge after 1.5 hours. Serve with 250mls cream that has been whisked with the left over cinnamon sugar.

http://tandysinclair.com/cinnamon-coffee-souffle-recipe/

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Lemon Syrup Pudding Recipe

When I asked Alida which recipe she considers her favourite in her new recipe book Cook From The Heart she told me that she had three favourites. These are her recipes for gnocchi with Gorgonzola cream (page 77), cheese stuffed arancini (page 222) and this lemon syrup pudding (page 62). In preparation for reviewing the recipe book I wanted to make a recipe that would be good enough to be on the cover. Alida describes this recipe as ‘edible sunshine’ and she is not wrong. I made the lemon syrup pudding in the middle of summer but chose a coldish day so that we could enjoy it warm. We also enjoyed it the following day straight out of the fridge! Given that my readers come from many countries, and that a tablespoon measure is not the same in South Africa as it is in Australia, I prefer using grams and millilitres in my recipes. I have given the recipe here using my measurements. I also used half the water and sugar quantities for the syrup that Alida did. I had run out of fructose and that was all I had left in my container. However, it was more than enough. As I had used 1 lemon, which is the same as the recipe book, the result was a serious lemon taste! I loved that it came out of the oven with such a crispy top.

Lemon Syrup Pudding Lemon Syrup Pudding Recipe

Lemon Syrup Pudding

Lemon Syrup Pudding Recipe

Adapted from Cook From The Heart page 62

Ingredients:

    for the pudding
  • 30g butter, plus extra for greasing
  • 200g caster sugar - I used fructose
  • 40g maple syrup
  • Juice and zest of 3 lemons
  • 2 eggs
  • 260g flour
  • 10mls baking powder
  • 250mls milk
  • for the syrup
  • 125mls water
  • 105g sugar - I used fructose
  • Juice and zest of 1 lemon
  • 15g butter

Method:

    for the pudding
  • Preheat the oven to 180° Celsius
  • Grease an oven proof dish with butter
  • Place the butter, sugar, syrup, lemon juice and zest into a bowl that can go into a microwave
  • Microwave on high for 2 minutes until everything has melted together
  • Cool for 5 minutes and then beat in the eggs
  • Sift the flour and baking powder together
  • Add the flour and the milk alternately to the butter and egg mixture, beating with each addition until the batter is smooth
  • Pour the batter into the oven proof dish and bake for 35 minutes
  • for the syrup
  • Place all of the ingredients into a saucepan
  • Bring to the boil and cook for 10 minutes, until slightly reduced
  • Once you take the pudding out of the oven, pour the syrup over it and leave to rest for 10 minutes before serving
http://tandysinclair.com/lemon-syrup-pudding-recipe/

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Disclaimer: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This disclaimer is in line with my blogging policy.

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Grace And Gratitude

My personal hashtag for this year is #graceandgratitude. I am making a conscious effort to find at least one thing each day to be grateful for, and I am going to try and do everything with grace. Last year I was lucky enough to walk the streets of Venice, experience Bologna and visit Lake Como. I enjoyed a visit to Milan, Naples and Sicily as spent time in the Med on the Amalfi coast. This year we will be visiting family and friends in the UK and sightseeing in Wales. We also are barging in Burgundy and I look forward to sharing both experiences with all of you.

I am grateful for each and everyone of you who pops in to read my blog, and I love every comment that I get. Last year my most viewed post was an IMK post. My most popular post is for a tomato and onion relish and this is something we make often at home. A special thanks goes to Celia for hosting the IMK posts – a lot of you have arrived here from her site. I have a flag counter on my blog, and it is great to see that I have had visitors from 177 countries. Most of my visitors are South African, and a lot of you are from the USA and the UK.

My most commented post was for coriander and avocado dressing and I make variations of this recipe on a monthly basis as it is really good. Mandy has left the most comments for me, and I want to thank her together with Tanya, Uru, Lorraine and Tammy for always leaving a kind word or comment on my blog.

I also want to thank the brands and PR companies that I have had opportunities with in 2013. Amongst the things I did, I spent an evening with Fair Lady making pasta, a day with Taste / Glacier making bread and was involved in a charity dash for Christmas with Checkers. I got to spend an evening at Spier and at Grootbos and experienced some amazing meals and wine pairings.

There is much to be grateful for and I thank each one of you for making this blog what it is.

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In My Kitchen March 2014

Another month has rolled by and my has it been hot! February is our traditional heat wave month and it arrived and did not let up. Midnight showers to cool down were in order and much barbecuing was done. Salads were served and our al fresco dining area saw much activity. There are a few new things in my kitchen this month, and as usual I am linking this post to Celia from Fig Jam And Lime Cordial who hosts IMK each month.

al fresco dining area In My Kitchen March 2014

al fresco dining area

The most amazing gift was given to Dave and I by our dear friends John and Dorothy. Dorothy is from Scotland and she collected a series of Glenfiddich tins titled the clans of the highlands of Scotland. She had given all but 1 away when she moved to Stellenbosch 12 years ago. We invited them for dinner on Burns Night and she remembered that she had one tin left over from her collection and decided it would be a great gift for us. When she went to dig it out of the cupboard she saw it was Clan Sinclair. How amazing is that?? This is one gift I shall treasure for ever as it emphasises how good friends are there, waiting to be met, at any stage of your life.

Clan Sinclair In My Kitchen March 2014

Clan Sinclair

I do not usually buy many foodie magazines but this is my copy of the January Fresh Living as my friend Sam’s recipes are in it. She won Freshly Blogged last year and a recipe feature was part of her prize.

Fresh Living In My Kitchen March 2014

Fresh Living

Dave and I do not eat carbohydrates in the evening and I often feel like making noodle dishes. My supplier recently added these buckwheat noodles to their range and so I got a pack to try. Buckwheat is related to sorrel, knotweed, and rhubarb and is not a grass! I will give some feedback once we have tried them.

Buckwheat Noodles In My Kitchen March 2014

Buckwheat Noodles

When I was in Johannesburg in December visiting my Mom for her birthday I went shopping at the Pick N Pay on Nicolway. This is a fantastic store, only bettered by the one at the V&A Waterfront. I saw these dried mushrooms which my Dad gave me as a gift. Aren’t I lucky!

Dried Mushrooms In My Kitchen March 2014

Dried Mushrooms

Another supplier has added wine salt to her selection and I could not resist this. We are now using it for everything that goes onto the barbecue!

Wine Salt In My Kitchen March 2014

Wine Salt

I have never made popcorn from scratch. I have always made microwave popcorn and even though I have been very successful with that, Mark has managed to burn the microwave by burning the popcorn. It took years before the smell dissipated. I am now braving up and will try and make my own popcorn which means I get to play with the flavours!

Popcorn In My Kitchen March 2014

Popcorn

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Chocolate Bun Recipe

20 years ago I had a very open ‘crush’ on one of the racing drivers. He was cute and shy and flirted with me whenever he could. Dave used to call him my hottie and for years that is how we have referred to him. Not only was he good looking, he was a lot of fun and is intelligent to boot. He is an extremely talented racing driver and has given up the fast life – mostly – for life on a farm. A few weeks ago this bearded, long haired person came to say hello to Dave and in just a puff of a moment the crush had dissipated. He is no longer my hottie! But, that is OK as I have a new crush. These chocolate buns are perfect, and as every girl knows, chocolate makes it all better. I would recommend that you don’t choose a hot day to shape these chocolate buns and the heat will make your dough quite difficult to work with. If you don’t have a choice then place the dough into the fridge for a bit if it gets too soft. Some of the chocolate might ooze out, and if it does, just use it as a dipping sauce while still hot, or sprinkle onto the buns before you leave them to cool. They will keep in a lock tight container if for any strange reason you actually have left overs!

Did you have a crush on someone when you were younger?

Chocolate Buns Chocolate Bun Recipe

Chocolate Buns

Chocolate Bun Recipe

Ingredients:

    for the filling
  • 150g sugar - I used fructose
  • 15mls cocoa powder
  • 2.5mls vanilla powder
  • 15g butter, melted
  • for the dough
  • 320g cake flour, plus extra for dusting
  • 2.5mls salt
  • 15mls baking powder
  • 65g cold butter
  • 1 egg
  • 125g yoghurt
  • 45mls water
  • 5g butter, melted

Method:

  • Preheat the oven to 180° Celsius
  • for the filling
  • Mix all the ingredient together and set aside
  • for the dough
  • Sieve together the flour, salt and baking powder
  • Rub in the cold butter with your fingertip until the flour resembles fine bread crumbs
  • Whisk together the egg, yoghurt and water with a fork
  • Use a knife and mix the wet ingredients into the dry ingredients
  • Turn out onto a lightly floured surface and dust the dough with flour
  • Knead for 30 seconds and divide into 4
  • Making sure that the surface, dough and rolling pin are well dusted with flour, roll out one piece of dough into a circle
  • Place onto a lined baking tray - I use a silpat
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough
  • Roll the second piece of dough into a circle and place on top of the first piece
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough
  • Roll the third piece of dough into a circle and place on top of the second piece
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough, using it all up
  • Roll the fourth piece of dough into a circle and place on top of the third piece
  • Tip the dough back onto your floured surface and roll out slightly to make sure it is well compressed
  • Divide into 8 equal triangles
  • Make a slit in each triangle from the tip to the base, leaving a 1cm piece uncut at each end
  • Take the tip of the triangle and lift up, push the the tip through the slit and pull back down to where it started
  • Place the triangle back onto the baking tray, and repeat with the remaining triangles until all 8 are done and back in a circle
  • Brush with the melted butter and bake for 30 minutes
  • Leave to cool on a wire rack before enjoying!
http://tandysinclair.com/chocolate-bun-recipe/

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Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

Mandatory Items:

You have to make one of the bread forms provided in this challenge. The bread form I chose to make resulted in a pretty looking bun which showed the layers quite nicely when bitten into.

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Laniéres de Poulet | Chicken Strips Recipe Using Quorn

If you are a regular reader of my blog, you will know that I am a meat eater. What you might not know is that I used to be a vegetarian. I was not a very good vegetarian as I did not really eat fruit and vegetables. Today, I love my fruit and vegetables but I eat meat as I know it is the healthier food choice for me! However, a lot of people choose not to eat meat and they choose to eat products that are named ‘sausage’, ‘chicken’ and ‘mince’ etc. Personally I don’t get this but I also will not judge. Last year I was sent a recipe book from Fry’s who have made vegetarian ‘meat’ products since 1991. These proteins are vegan and I have tasted quite a few of them as my aunt and uncle keep a vegetarian household. They are tasty and play an important part of a healthy vegetarian diet. Other than my lack of understanding of using meat terms for a vegetarian product, I can also see no reason to note on each page of the recipe book that the recipe is meat free, vegan and suitable for vegans! I think one statement on the front would have sufficed. I chose to test the recipe for Laniéres de Poulet as Mark Naicker was the winner of the Fry’s Family Foods Curry Cook Off, and this was his winning recipe.

Laniéres de Poulet Laniéres de Poulet | Chicken Strips Recipe Using Quorn

Laniéres de Poulet

At the same time as I received the recipe book, I was sent some samples of quorn. Quorn is a soy free, meat free product with no added preservatives and is cooked from frozen. However, I think that the cooking times need to be extended by at least half. The ‘chicken fillets’ I used did not look appealing and have no body to them. They are bland and will take on the flavours of what you cook them in. This made using my peri peri sauce quite worthwhile. I must say that once cooked, the quorn looked like chicken. This recipe is really good and for meat eaters out there please feel free to try it using chicken. And for my vegetarian and vegan readers, I hope this recipe gives you something to add to your bookmarks of recipes to try.

Laniéres de Poulet | Chicken Strips Recipe Using Quorn

Adapted from Fry's Indian Cuisine Cook Book Volume One recipe 27

Ingredients:

  • 312g quorn chicken fillets
  • 4 sprigs mint
  • 6 sprigs thyme
  • 45g butter
  • 15mls olive oil
  • 1 onion, chopped
  • salt and freshly ground black pepper to season
  • 150g button mushrooms, quartered
  • 125mls peri peri sauce

Method:

  • Place the quorn onto some tin foil and add the mint, thyme and butter
  • Seal the foil and cook on a hot barbecue for 10 minutes
  • Heat the olive oil in a frying pan
  • Sauté the onion until soft
  • Season with salt
  • Add the mushrooms and season and cook until the mushrooms take on some colour
  • Add the peri peri sauce and cook for 3 minutes
  • Remove the chicken from the foil and cut into strips
  • Add to the pan and cook until heated through, approximately 6 minutes

Cooks Notes:

Serve with quinoa and 150g mixed green vegetables that have been sautéd in butter

http://tandysinclair.com/lanieres-de-poulet-chicken-strips-recipe-using-quorn/

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Disclaimer: I was sent the recipe book to review and I was not required to write a blog post in exchange for the book. I was sent the quorn to try and I was not required to write a blog post on the product.  The opinions and facts in this post are my own. This disclaimer is in line with my blogging policy.

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Ommiberg Ticket Give Away

The Paarl Wine Route gifted me two bottles of wine from Laborie which is one of the estates we visited last year. Together with the two bottles of wine I have also been given two tickets to Ommiberg which is taking place on the weekend of the 8th and 9th of March. As Dave has decided to start racing again I won’t be able to attend Omniberg but I don’t want you to miss out on a superb event.

Laborie Ommiberg Ticket Give Away

Laborie

information provided:

Paarl Ommiberg “Round the Rock” festival offers visitors not only the opportunity to taste the first unfiltered wines of the 2014 vintages but to enjoy a relaxed day out in the wine-lands with
unique offerings and activities to suit the whole family. Visitors are given a glimpse into working wineries, offered the opportunity to pick and stomp their own grapes, enjoy tractor
rides through the vineyards and test their wine-making skills by creating their own blends.
Also on offer are cooking demonstrations, art exhibitions, live entertainment, cellar tours, jumping castles, slippery slides, pony rides, face painting. With more than seventeen wineries to choose from visitors will be spoilt for choice.

How to enter to win the Ommiberg ticket give away:

  • leave a comment below telling me which wine estate you will visit if you win
  • For extra entries (please note, you must enter on the blog as well!)
  1. follow me on twitter and tweet the following: @tandysinclair is giving away two tickets to one lucky person http://wp.me/p2zhgq-3J4 #ommiberg
  2. like my facebook page and leave a comment regarding Ommiberg

Conditions of entry:

  • the tickets will be sent to you via email
  • the prize is one set of two tickets for the 8th of March and they may not be exchanged for cash 
  • you may enter as many times as you like
  • entries close at midnight on the 2nd of March
  • I will choose the winner of the tickets 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
  • I will not be responsible for anything that occurs while you are attending Ommiberg
  • Entry is only open to South African residents who are able to get themselves to Ommiberg on the date
  • The value of the tickets are R80 each.  Guests must be over the age of 18 and the ticket includes a wine glass, access to and tasting of young wines at all participating wine farms. 

Disclaimer: I was sent the bottles of wine as a gift and the tickets to either use myself or give away. This disclaimer is in line with my blogging policy.

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Sweet Potato Country Rolls Recipe

Part of my experience at the Bread Making Day hosted by Taste Glacier was learning how to shape rolls. I usually make round or oblong rolls, or I use my mini loaf pan to make mini bread loaves. I must say that I use more than the 40g of dough recommended to us on the day and I will continue to do so. If I am going to eat a roll, I want more than two bites. The first shape we learnt was a knotted roll. These are so easy – all you do is roll out a sausage shape and then create a loop and push one end through the loop to make a knot. We also learnt how to make ‘snake’ shaped rolls by rolling the ends of the sausage in opposite directions until they meet in the middle. We made braided rolls which I love doing as they look so pretty. I usually do a three braid roll, just like you would braid someone’s hair but one day soon I would love to try an 8 braid loaf. If you follow this recipe below for sweet potato rolls be advised that the salt goes mad when you put it into your mixer. I use a cover which I can highly recommend. James loves sweet potatoes and I had bought some for him when we went overseas. One was left uneaten and I had hoped to use it for the bread rolls, but before I could blink it had grown leaves and sprouted shoots. I have planted it and after a few months it has finally grown and the leaves are abundant. Hopefully it will produce a nice handful of sweet potatoes.

Sweet Potato Country Rolls Sweet Potato Country Rolls Recipe

Sweet Potato Country Rolls

Recipe For Sweet Potato Country Rolls

Adapted from the recipe Evan Paull provided to us at the Taste Glacier bread making day

Ingredients:

    for the rolls
  • 50g peeled sweet potato, cut into chunks
  • 100mls milk
  • 500g flour, plus extra for dusting
  • 10g yeast
  • 60g sugar - I used fructose
  • 25mls canola oil, plus extra for the proving stages
  • 1 egg
  • 100mls water from cooking the sweet potato
  • 25g fine salt
  • Sesame seeds for sprinkling
  • for the egg wash
  • 1 egg
  • 10mls water

Method:

    for the rolls
  • Place the sweet potatoes into a pot and cover with water
  • Bring to the boil and cook the potatoes until soft
  • Drain, retaining the water
  • Leave to cool before mashing
  • Place the milk into the pot and bring up to blood temperature
  • Place the mashed potato, flour and yeast into the bowl of a stand mixer
  • Mix on a low speed until the potato is combined with the flour
  • Add the heated milk, sugar, oil, egg and sweet potato water
  • Mix for 3 minutes on a low speed and then increase to a medium speed
  • Mix for 4 minutes and without stopping the machine, add the salt
  • Continue to mix for another 4 minutes
  • Lightly oil a bowl and place the dough into the bowl
  • Cover with a damp cloth and prove for 20 minutes
  • Turn out onto a lightly floured work surface
  • Weigh off 40g pieces and roll into balls
  • Cover with some clingfilm and leave to prove for 15 minutes
  • Shape your rolls and place onto a baking sheet
  • Cover with lightly oiled clingfilm and leave to prove for an hour
  • Preheat the oven to 220° Celsius
  • for the egg wash
  • Place the egg and water into a bowl and whisk until combined
  • Lightly brush the top of each roll with the egg wash
  • Sprinkle the top with sesame seeds
  • Bake for 12 minutes
  • Leave to cool on a wire rack
http://tandysinclair.com/sweet-potato-country-rolls-recipe/

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Tandy

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Creamy Chicken Pasta Recipe

I have recipes that I want to try saved all over the place. Recently I have taken to securing them to the side of the fridge, and out of site, with my Yuppiechef magnets. Sadly, I didn’t think of this when I started getting the magnets and so my first, second and third lots of magnets have been donated out. But, I digress. Last year Dave and I attended a pasta evening hosted by Fair Lady. One of the recipes we made was for a pasta dish using smoked chicken. I am not a big fan of smoked chicken, it has something to do with the texture and not the taste as much so I decided to keep the recipe for when asparagus were in season. Funnily enough, we went through a lot of asparagus before I managed to get chicken breasts out of the freezer at the same time as I had asparagus in the fridge. Given that I was on leave when this happened I decided to make my creamy chicken pasta with freshly made fusilli. I was given a Kitchen Aid pasta extruder for my birthday last year and frankly I am not that impressed. Other than the spaghetti I have not had much joy with extruding pasta. My dough was perfect but the shapes would not form properly. Only one twisted and I am still waiting to hear back from Kitchen Aid what possibly could have caused this. However, the pasta itself tasted really good, and the creamy chicken pasta sauce was perfect.

Creamy Chicken Pasta Creamy Chicken Pasta Recipe

Creamy Chicken Pasta

Creamy Chicken Pasta Recipe

Ingredients:

  • 150g pasta
  • 10g butter
  • 5mls olive oil
  • 170g asparagus, trimmed and cut into chunks
  • 2 chicken fillets, thinly sliced
  • salt and freshly ground black pepper to season
  • 125mls cream
  • Zest and juice of 1/2 a lemon
  • Small handful of chives, chopped

Method:

  • Bring a pot of water to the boil for your pasta
  • While your pasta is cooking, heat the butter and oil in a large frying pan
  • Sauté the asparagus for 5 minutes and then add the chicken
  • Season and leave to brown before adding the cream and the lemon zest and juice
  • Leave to simmer for 5 minutes
  • Adjust the seasoning and add the pasta
  • Toss to coat the pasta with the sauce and then remove from the heat
  • Stir in the chives and serve
http://tandysinclair.com/creamy-chicken-pasta-recipe/

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Disclaimer: I was invited to attend this event and my invitation did not require me to write a blog post. This disclaimer is in line with my blogging policy.

What I blogged:

Tandy

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