Recipe For Duck Egg Ravioli

If you are a regular reader to my blog you will know I am a self confessed Woolworths Baby. Woolworths in South Africa is the equivalent of Marks & Spencer in the United Kingdom. The majority of all my shopping is done at Woolworths, from the food we eat, to the clothes we wear, and everything in between. Woolworths have their own magazine, Taste, and I have every single copy. I subscribe so that I can read it before it hits the shelves. I have also seen my name in the magazine on more than one occasion. Recently, Taste decided they would have their own blogging platform and I moved my South African blog over to them. This morning in my inbox, was my bi monthly newsletter and there was my photograph with:

Much-loved and followed SA blogger Tandy of Lavender and Lime blogs for TASTE! Read her yummy post on lamb burgers.

In celebration of this lovely accolade, I decided to devise a recipe show casing duck eggs. This is a new product on the shelves at Woolworths, and I have been buying 6 a week since I first saw them. Duck eggs have the most amazing yellow yolk – and it is large. They make the creamiest scrambled eggs you can imagine and so far I have used them to make mayonnaise and cookie dough. Duck eggs are now available locally at selected Woolworths stores so if you find them, do buy them!

Duck Egg Ravioli With Exotic Mushroom Sauce Recipe For Duck Egg Ravioli

Duck Egg Ravioli With Exotic Mushroom Sauce

be careful now Recipe For Duck Egg Ravioli

be careful now!

seal the edges Recipe For Duck Egg Ravioli

seal the edges

trim the edges Recipe For Duck Egg Ravioli

trim the edges

you will notice, these are not the same shape as in the photograph of the meal. The first time did not work out properly, so I did them again. This shape meant less pasta, and the thinness of the pasta meant a better texture. The cold egg yolks meant they were nice and soft when they were opened.

Duck Egg Ravioli With Exotic Mushroom Sauce

Ingredients:

    for the ravioli
  • 100g pasta flour
  • pinch of salt
  • 1 egg
  • flour for dusting
  • 2 duck eggs, separated (at fridge temperature)
  • for the exotic mushroom sauce
  • 1 tablespoon olive oil
  • 1 small onion, cut in half and sliced
  • 1 garlic clove, sliced
  • 200g exotic mushrooms, sliced
  • 4 tablespoons vegetable stock
  • ½ teaspoon salt
  • 2 rashers back bacon, finely sliced
  • 1/8 teaspoon dried chilli flakes
  • ½ teaspoon dried thyme
  • 2 tablespoons cream

Method:

    for the ravioli
  • mix together the pasta flour, salt and egg with a fork
  • form a dough in the bowl before turning out – the dough should be neither too wet nor too dry so add flour / water if necessary
  • dust a surface with flour and knead the dough for 5 minutes
  • you want a smooth, silky dough
  • cover with clingfilm and refrigerate for half an hour
  • cut the dough in half and roll out each piece to number 6 on your pasta machine
  • cut each sheet in half
  • carefully place an egg yolk into the centre of each ravioli sheet
  • use the egg white to moisten the area around the yolk
  • carefully place the second sheet on top and join together
  • you need to get all the air out and not break the yolk!
  • trim the edges
  • cook in boiling salted water for 3 minutes
  • for the exotic mushroom sauce
  • heat the oil in a large sauté pan and sauté the onion and garlic until soft
  • add the mushrooms, the stock and the salt and allow the mushrooms to cook down
  • add the bacon, chilli flakes and thyme
  • you may need to add some water at this stage to loosen the sauce
  • when you put the ravioli in the water to cook, add the cream
http://tandysinclair.com/duck-egg-ravioli/
 Recipe For Duck Egg Ravioli

the end result Recipe For Duck Egg Ravioli

the end result

I am submitting this recipe to Presto Pasta Nights, which is being hosted next week by ME!

Tandy

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Recipe For Clemengold Cake

I was extremely lucky to be gifted a HUGE bag of clemengolds and set about making all sorts of lovely goodies with the produce. You can see my recipe for candied clemengolds here

Candied ClemenGolds Recipe For Clemengold Cake

Candied ClemenGolds

or the recipe for my poached crayfish here

Poached Crayfish Recipe For Clemengold Cake

Poached Crayfish

so, with some of the left over clemengold syrup, I decided to make my standard cake recipe with a little twist!

Clemengold Cake Recipe For Clemengold Cake

Clemengold Cake

Clemengold Cake

Ingredients:

  • ½ cup sugar syrup
  • 2 eggs
  • ½ cup flour
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon
  • 125g butter

Method:

  • preheat the oven to 175° Celsius
  • whisk together the sugar syrup and the eggs
  • sieve the dry ingredients into the bowl and mix
  • add the butter and mix until well combined
  • pour into a prepared baking tin and bake for 25 minutes
  • allow to cool before removing from the tin
http://tandysinclair.com/clemengold-cake/
 Recipe For Clemengold Cake

For conversions click here

Tandy

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Recipe For Lamb Burgers

I did not win the Woolworths soup competition even though I thought the recipe was amazing. Laura at Woolworths tells me it may be because it is too similar to what they already have on the shelf. I chose to make a beef short rib and carrot soup and not only did it taste good, it looked great in the soup packaging. I am hoping that these lamb burgers are a better entry (read winning) as this time I did a bit more in store research. Our local Woolworths in Somerset West only stocks beef burgers and ostrich burgers. We have been told in the competition brief that there are also boerewors (sausage) burgers but I have never seen them. I love lamb and so chose leg as the cut of meat I would use to make a burger patty. As this is a Woolworths competition, I have only used ingredients sourced from my local store. However, they are common ingredients and should be readily available around the world.

Lamb Burgers Recipe For Lamb Burgers

Lamb Burgers

Lamb Burgers

Ingredients:

  • 500g leg of lamb, off the bone, cubed
  • 1 onion
  • 1 tablespoon lemon infused olive oil
  • 1 garlic clove, finely chopped
  • 1cm fresh root ginger, peeled and finely chopped
  • 1 teaspoon cumin seeds
  • 1 egg
  • 15g fresh coriander, chopped
  • 3 anchovies, chopped
  • salt and freshly ground black pepper for seasoning
  • 1 tablespoon olive oil

Method:

  • using meat grinder, grind half of the lamb with a coarse blade, and the other half with a fine blade
  • push through a quarter of the onion to make sure all the meat is out the grinder
  • finely chop the rest of the onion
  • heat the lemon infused olive oil in a pan and sauté the onion, garlic and ginger until soft
  • add the cumin seeds and as soon as you can smell the aroma, turn the stove off and allow to cool
  • once the onions mix has cooled, add to the meat
  • add the egg, the coriander and the anchovies and mix well
  • season to suit your palate and shape into 6 x 100g patties
  • heat the olive oil in a pan and cook the patties over a low heat, ensuring they are done to your liking all the way through
http://tandysinclair.com/lamb-burgers/
 Recipe For Lamb Burgers

For conversions click here

Tandy

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Recipe For Pasta Con Gamberi | Pasta With Prawns

I cooked this dish of pasta con gamberi (pasta with prawns) on my birthday in July! It is now September and I have reached a milestone in my blogging. I have been at it, mostly 5 days a week, for 2 years. And since moving to WordPress, I have managed 500 food related posts! You might be wondering why on earth I cooked on my birthday. Well, I got this amazing gift from Dave, my parents and my MIL:

Kitchen Aid Pasta Attachment Recipe For Pasta Con Gamberi | Pasta With Prawns

Kitchen Aid Pasta Attachment

and I could not wait to use it. I have a stand alone hand pasta machine but this one takes the cake (no pun intended). It works like a charm and is so easy to use! So, as a double celebration and without further ado, here is a great recipe for a grand occasion.

Pasta Con Gamberi Pasta With Prawns Recipe For Pasta Con Gamberi | Pasta With Prawns

Pasta Con Gamberi | Pasta With Prawns

Pasta Con Gamberi – Pasta With Prawns

Ingredients:

  • 10 whole prawns
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 whole dried chilli
  • 1 tablespoon vegetable fond
  • ½ cup white wine
  • 1 cup water
  • 400g tin chopped tomatoes
  • ½ teaspoon dried marjoram
  • small handful chopped parsley

Method:

  • take the heads and shells of the prawns
  • heat the olive oil in a large frying pan and add the prawn heads and shells with the shallot, garlic and chilli
  • when the shells start to colour add the fond, the white wine and ½ a cup of water
  • simmer until the shells and the heads are nice and red and then pass through a sieve
  • discard the solids and save the stock
  • add the tinned tomatoes to the pan with the rest of the water and the marjoram and allow to simmer
  • now get your pasta cooking and cut the prawns in half
  • add the stock to the tomatoes and with two minutes to go, cook the prawns
  • serve with the pasta and garnish with the parsley
http://tandysinclair.com/pasta-con-gamberi-pasta-with-prawns/
 Recipe For Pasta Con Gamberi | Pasta With Prawns

For conversions click here

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Sarah of La Cuisine de Sarah

Tandy

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Saul’s Strand

We were invited by Saul to have supper on his account at Saul’s Strand, to asses whether there had been any improvement since our first visit. Our first visit was on a Sunday evening and was a disaster. We were not greeted at the door, and eventually we were shown to a table. We asked the waitress for two bottles of sparkling mineral water and were told “sorry, we only have one”. This coupled with a few other issues made us get up to leave. We paid the bill after having to find the waitress (we were the only table) and walked out past the manager who did not say one word to us.

JULY 2011

sauls strand Sauls Strand

saul’s strand

Saul became aware of this after a friend of mine was invited back after her not so great experience and hence the invite. Saul was sent an email after our dinner, describing our evening.

We were greeted at the door, but no one knew of our booking despite us being told by Saul that it had been done. The water called the hostess (Janine) who called Ryan (the manager) and as we were the only people there, we could choose our own table. In my opinion the whole ‘meet, greet and seat’ issue needs serious attention as there is no need for the run around.

Once again there was no sparkling water and this resulted in us being asked 3 times what we wanted to drink – instead the waitress should have gone straight to Ryan to tell him the problem. Ryan sorted this out and went and bought sparkling water for us! However, while he was out running around the staff decided this would be a good time to start chatting amongst themselves instead of overseeing the customers and the front of house.

We were not given a wine list so even if we had wanted to drink wine, we would not have had the choice without specifically asking for the list. A small oversight, but one that is so unnecessary.

The place is clean and light and until the last 5 minutes we enjoyed lovely background music. For some reason it was turned up just before we left – and we were the only table in the non smoking section.

I was impressed with the way our cutlery arrived at the table after our order was taken and that our plates were not cleared until we were both finished. This is something we take for granted when eating out. We had the hot chicken salad as a starter to share and it was really tasty, with a generous portion of grilled chicken.

We were also asked if the chef could start our main course which I appreciate as being a work night it is nice not to have to wait too long between courses. However, there was a lack of attention to detail that did not go unnoticed by us – we asked for no raw onions with our salad starter, and yet got raw onions on our main course garnish! Small details, but they all count. The garnish lettuce did not look great by the way and we usually eat everything on our plates, but I pushed mine aside.

We had the eat as much as you can rib special and I thought that it was too soon to ask us if we wanted a second portion as we got our first one! Our chip order was forgotten and when they arrived at the table we had a large, overflowing plate of not quite cooked chips. These were sent back and half the amount was returned to us (as per the photograph). I am not sure whether the very peppery basting sauce rendered the chips tasteless, or if this is a supply issue?

Ryan was the newly appointed manager on duty the night we went, and he told us that improvements would be seen as he had a lot of new ideas and training to implement. I hope he was right.

I am leaving this post up, even though the restaurant has changed names!

Tandy

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Something Savoury Challenge Using Nuts

Usually when setting the weekly challenge, I browse through my collection of recipes and choose one that most appeals. Today I decided to pick the first one on the pile. This is a new recipe to my collection and I will in all likelihood adapt it.

The challenge this week is to cook something savoury using nuts as in ingredient.

As usual, if you take part in this challenge, please link back to my blog, and leave me a comment so that I can include you in the round up.

PREVIOUS CHALLENGE ROUND UP

Candice of the Gorgeous Gourmet has started the competition off with Kumquat Preserve.

Tandy

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Recipe For Sticky Chicken Wings

If I had my way I would have a cooking utensil for each type of meal. But, I don’t have my way and neither do I have the space, so I use my tatin dish for all sorts of meals. This may not last long. I used to use my tagine for tatin’s but eventually Dave convinced me to get the tatin dish. Last month when I was away, Dave got frustrated with the frying pans scratching each other in the cupboard. He put up a rail for the frying pans and now I have a blank space in my cupboard waiting for …. well, there are two items on my wish list. One is a crepe pan and the other a dish that I can use from stove top to oven to table for fish, or even these great sticky chicken wings.

Sticky Chicken Wings Recipe For Sticky Chicken Wings

Sticky Chicken Wings

Sticky Chicken Wings

Ingredients:

  • 8 chicken wings
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed ginger
  • 1 tablespoon oil
  • 1 tablespoon honey
  • ½ teaspoon wasabi sauce
  • 1 teaspoon crushed garlic

Method:

  • preheat the oven to 180°Celsius
  • make a marinade out of the lime, soy, ginger, oil, honey, wasabi and garlic
  • massage the marinade into the chicken and leave to marinade for 20 minutes
  • place the chicken and the marinade into an oven proof dish
  • season and cook for 25 minutes
  • grill for a further 2 minutes
http://tandysinclair.com/sticky-chicken-wings/
 Recipe For Sticky Chicken Wings

For conversions click here

Tandy

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Recipe For Macaroni Cheese

I have joined another blogging group! Basically, I am doing this so that some of the blogs I write don’t need much thought. It is because I have been so busy, and because I am so far behind in blogging. The Crazy Cooking Challenge is Tina’s concept.
CrazyCookingChallengeButton 1 Recipe For Macaroni Cheese

Every blogger who participates is cooking the same dish and posting their recipe at the same time. Using google as my search function and choosing pages from South Africa I came across Pessimist Incarnate and used Wayne’s recipe for Macaroni Cheese. Well, let’s put it this way, I used it as inspiration, as I left out one ingredient! Nevertheless, what I did tasted great, and I am sure that is what counts.

Macaroni Cheese Recipe For Macaroni Cheese

Macaroni Cheese

Macaroni Cheese

Ingredients:

  • 200g macaroni
  • oil for drizzling
  • salt and freshly ground black pepper for seasoning
  • 250g unsmoked back bacon, chopped
  • 250g grated mature cheddar cheese
  • 200mls crème fraîche
  • 1 egg, lightly beaten

Method:

  • preheat the oven to 180° Celsius
  • while the macaroni is cooking as per the packet instructions fry the bacon in a dry non stick pan
  • mix together the cheese, crème fraîche and the egg
  • drain the macaroni and drizzle with some olive oil to prevent it from sticking
  • season and then mix in the cheese mix
  • place in an ovenproof dish and bake for 20 minutes
  • allow to rest before tucking in
http://tandysinclair.com/macaroni-cheese/
 Recipe For Macaroni Cheese

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Juli of Pictures of All My Princesses

Tandy

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Recipe For Lime Poached Hake

Cindy has gifted me a few interesting products and we have decided to post the recipes together. Our first ingredient is kaffir lime leaves. I always have these in my store cupboard as I make a lot of Thai curries. The verdant and aromatic leaves of the kaffir lime are normally added as a final garnish to a curry after it is cooked. Their perfume helps to cover any bitter or muddy flavours. When adding, crush the leaves lightly to help release their fragrance. Frozen kaffir lime leaves have little of the characteristic smell, while dried have none. (Curry page 211). One would traditionally associate using lime leaves with a coconut milk based curry, but I decided as this is an ingredient challenge to use the lime leaves in a different way. I hope if you try this recipe you find it as mildly fragrant as we did.

Lime Poached Hake Recipe For Lime Poached Hake

Lime Poached Hake

Lime Poached Hake

Ingredients:

  • 1 tablespoon olive oil
  • 5 spring onions, chopped
  • 1 hake portion per person
  • fish rub for seasoning
  • 1 cup vegetable stock, warmed
  • 2 kaffir lime leaves
  • 1 lime, sliced
  • Small handful of fresh coriander, chopped, for garnishing

Method:

  • heat the olive oil in a frying pan and sauté the onions until soft
  • season the hake and place into the pan skin side down
  • after 2 minutes add the vegetable stock and lime leaves
  • after 4 minutes turn the fish and add the lime
  • serve with lime infused basmati rice and the coriander
http://tandysinclair.com/lime-poached-hake/
 Recipe For Lime Poached Hake

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Tandy

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Recipe For Oven Dried Tomatoes

As much as I do not like being sick, I also do not like tablets. I usually self medicate. Sometimes this is successful and other times not. I take all sorts of naturopathic concoctions and hope for the best. I was not well a month ago, and managed to chase away the lurgies with my echinacea, vitamin C and the likes. Two trips back to gym and I got sick again. As we had a trip to George planned and then I travelled away from home, I could not stay sick. I know when I am about to get a sore throat, I crave tomatoes. It is the natural vitamin C that my body craves. Inspired by Chica Andaluza, I made these oven dried tomatoes to help keep the sore throat at bay. So far, that has worked. Now I just need to figure out how to turn the tap of the post nasal drip off!

Oven Dried Tomatoes Recipe For Oven Dried Tomatoes

Oven Dried Tomatoes

Oven Dried Tomatoes

Ingredients:

  • 5 tomatoes
  • salt and pepper to taste

Method:

  • preheat the oven to 120° Celsius
  • grease a baking tray
  • slice the tomatoes about 4mm thick
  • arrange them on the baking tray and season
  • bake for 90 minutes, turning each 30 minutes
  • do not season again otherwise they will be too salty
  • these will stay soft if kept in a sealed container

Cooks Notes:

Recipe taken from avocado magazine January/February 2007 page 28

http://tandysinclair.com/oven-dried-tomatoes/
 Recipe For Oven Dried Tomatoes

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Tandy

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