Friday’s Food Quiz Number 16

Here are my answers to Friday’s Food Quiz!

1. What is chicory also known as?

endive or radicchio

2. What is fricassée?

a stewed dish of white meat, most commonly poultry 

3. What is Joulupöytä and where is this eaten?

it is a Yule table eaten at Christmas time in Finland 

4. If you suspect that you have a cracked egg, when cooking eggs, what can you add to the water, that you are going to cook the eggs in, to close the crack in the egg?

vinegar. I add a toothpick per egg and this works! 

5. What is “black Gold”?

balsamic vinegar 

"Balsamic Vinegar"

© Balsamic Vinegar

6. What is Kefir?

a fermented milk drink 

7. Pumpkins are native to which country?

I never guess these ones correct! North America? 

8. What is Moroccan Kobz?

Flatbread

9. What is Patatas Bravas?

a potato dish served with spicy tomato sauce 

10. What is SASSI?

Southern African Sustainable Seafood Initiative the cell phone number is 0794998795 and you can sms them the name of any fish and an sms will be sent to you with its sassi status – green, orange or red

11. What is Kobe beef and why is it so special?

it is beef reared in a special way – massaged daily, fed beer, brushed, and fed grain. this Japanese beef is highly prized. It is renowned for its flavour, tenderness, and fatty well marbled texture (and price) 

12. What is a “Bento”?

a lunch box ensemble made of layers that slot into one another 

13. What is Palmiers?

biscuits shaped like pigs ears 

14. What will happen to a fresh egg when popped into a bowl filled with water?

It will sink

Tandy

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Lemon Balm

Lemon balm smells like sweet lemon and is used in herbal teas, wines and liqueurs. Lemon balm is a hardy perennial that bears some resemblance to its close relations, the mints. It is multi-stemmed growing to about 80cm, with ovate, regularly toothed green leaves. The insignificant lipped flowers are lemon-yellow, and borne in clusters on the upper parts of the stems.

Lemon balm is an unfussy plant, but prefers full sun to partial shade and a well drained but moist soil. It also grows well in pots. It is usually grown from seed although it is easy to raise from cuttings taken in spring and autumn, or from rooted divisions. If you do not want seedlings, or you desire a new flush of foliage, cut back the whole plant, including the flowering heads.

Harvest the fresh foliage as required. To dry, cut the plant down to about 7.5cm in mid to late afternoon, secure the stems in small bunches with rubber bands, and hang upside down in a well ventilated area out of direct sunlight. Strip off the dried leaves and store them in airtight containers in a cool place.

Lemon balm’s lemon scent and lemon and mint flavour go well with most foods complemented by either of those flavours. Use the leaves in tea, salads, cordials, fruit dishes, wine cups and chilled summer drinks, or stuffing for poultry or fish.

information sourced from The Complete Book of Herbs

Tandy

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Hot Cross Buns Recipe

I can remember at high school being late for a class and telling the teacher “better late than never” (cheeky bugger me) and he replied “better never late”. Well, for Easter I had planned to do a recipe post on hot cross buns, but the next thing I knew it was April already, and I was LATE. And then, The Little Loaf set this month’s Fresh From The Oven challenge and it was for Hot Cross Buns. So, now I had to make them! But I knew I could not get the post done in time for Easter as the first free moment I would have to bake would be on Easter Friday. We were going out for lunch and I knew that they would make a welcome dessert, especially as they would be freshly made. We did a taste test, comparing them to ones made in a bakery, and mine were judged to be the best! They are spicy, and easy to make, and the recipe I am sharing with you is straight out of the book for my bread maker.

"Hot Cross Buns"

© Hot Cross Buns

Hot Cross Buns Recipe
 
Adapted slightly from Breville Ikon Bakers Oven Recipe
Ingredients
For the dough:
  • 340mls water
  • 40mls oil
  • 10mls salt
  • 60mls brown sugar – I used fructose
  • 4 cups bread flour
  • 60mls milk powder
  • 20mls ground mixed spice
  • 20mls ground cinnamon
  • 11.25mls yeast
  • 1 cup raisins
  • ½ cup dried cranberries
For the crosses:
  • 40mls water
  • ¼ cup flour
For the glaze:
  • ½ cup icing sugar, sifted – I used Canderel Yellow (sucralose)
  • ½ teaspoon allspice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons water
Method
  1. Place the ingredients into the bread maker in the order listed, up to and including the yeast
  2. Place into your bread maker with the dough setting for bread, and the add nuts option selected
  3. At the beeps, add the raisins and cranberries
  4. Once the machine has finished its process, divide the dough into pieces and shape into rounds
  5. Place the rounds close together on a lightly greased baking tray
  6. cover loosely with lightly greased cling wrap and leave to stand in a warm area for 20 minutes
  7. Preheat the oven to 190° Celsius
  8. Mix the batter for the crosses until smooth and place into a piping bag with a small nozzle
  9. Once the buns have doubled in size, remove the cling wrap and pipe a cross onto each bun (you can make them quite thick as the batter goes a long way – I made stars as I made mine too thin and had batter left over)
  10. Bake for 20 minutes until golden brown
  11. Combine all the glaze ingredients into a small mixing bowl and stir until all mixed in
  12. Place onto a wire rack and glaze and leave to cool for 10 minutes

Tandy

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Recipe For Asian Salad Dressing

We have had a LONG summer and it has been a very hot one. Our heatwave season normally is in February, but this year it started in January and it was still in full force in March. These hot evenings usually mean we eat salad as a side dish for supper. As we are on a new healthy eating plan, I have made a mayonnaise free salad dressing. This can be kept in the fridge and you can use it to glaze fish, as well as to drench your leaves in. The new healthy eating plan is going really well. We have avoided potatoes and pasta for two months now, and I don’t often miss the potatoes. We are using all sorts of new ingredients and I will be sure to share them all with you.

"Ginger Prawns On An Apple And Tatsoi Salad"

Ginger Prawns On An Apple And Tatsoi Salad

Asian Salad Dressing
 
Ingredients
  • 25mls canola oil
  • 1 garlic clove, crushed
  • 125mls sugar - I used fructose
  • 125mls soy sauce
  • 125mls rice vinegar
  • 15mls sesame oil
Method
  1. Place all the ingredients into an empty jar
  2. Shake it all up just before you use it

Tandy

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Apple Butter Recipe

In today’s tough economic times, jobs are precious. In the last couple of months 3 large hardware supply companies in our area have closed their doors leaving countless people unemployed. You would expect people to look after the company’s that employ them. I know I am, even though there was no bonus for me last year. Dave told his staff they would get their bonus the day they got back to work. Their bonuses were based on the amount of time they had worked for him, less the number of days taken off not due to illness. His one fitter & turner worked the entire 12 months of last year, taking off 17 days for reasons other than being sick. Add on to that his 15 days leave and it means that he was not at work for 2 months last year. He did not arrive on the first day back, and sauntered in on the second day, late. That was the last we have seen of him. He has gone back to study – something Dave would have paid for had he chosen to stay and work. Not only has he lost his income, he has lost any chance of a reference. Very short sighted if you ask me. Another failure in my opinion was my attempt at making this recipe in a sugar free version. I am sharing the recipe however, as I am sure one of you will be willing to try and make this work!

"Apple Butter"

Apple Butter

Apple Butter Recipe
 
Ingredients
  • 6 apples, chopped
  • 1 cinnamon quill
  • 1.25mls ground nutmeg
  • 1 lemon, chopped
  • 300mls water
  • 400g sugar
  • 2.5mls vanilla extract
Method
  1. Place the apples into a saucepan with the cinnamon, nutmeg, lemon and water
  2. Bring to the boil, reduce the heat and simmer for one hour
  3. Strain through a chinois and return to the pan
  4. Add the sugar and the vanilla
  5. Cook on a low heat, stirring continuously until the sugar dissolves
  6. Increase the heat and bring to a boil
  7. Boil for 30 minutes, stirring frequently
  8. Pour into sterilized glass jars

Tandy

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Friday’s Food Quiz Number 15

Here are the answers to another quiz posted by my friend Zirkie.

1. What is the difference between pasta and pizza dough?

pasta is made from 00 (very fine) flour and eggs. My recipe, tried and tested on numerous occasions is as follows: 100g 00 flour, 1 egg, pinch of salt. Blend everything together in a food processor. When a ball forms, take the dough out of the blender and knead on a floured surface for 10 minutes. It needs to be dryish but not crumbly, so add a little bit of water if needed (sometimes I add a whole egg yolk). Shape into a ball, cover with cling film and refrigerate for 30 minutes. The dough is then ready for rolling. 

Pizza dough uses the same recipe as a plain white bread recipe. Only prove once and then place into your pizza tray, or shape to your liking.

2. Why and where was the “bunny chow” created?

Bunny chows were created so that the Indian Migrant Workers could take their lunch to work with them in the cane fields in Natal. These would have been created in Durban by the Indians. 

3. What is Bocconcini?

These are small balls of Water Buffalo Mozzarella Cheese – an unripened semi soft white cheese. The balls are bite size, the word itself translates as small mouthfulls. In South Africa there is only one farm that makes Fior de Latte and that is Buffalo Ridge farm outside of Wellington. It is a family owned farm, and FIL and SIL take great pride in the produce. Make sure you ask for this by name when looking for this really great product. 

4. When cooking rice, what is the proportion of rice to water?

My mom told me: 1 cup of rice to 2 cups of water. I have never read the packet instructions but this works for me. 

5. Is sifting flour really necessary and why do some recipes call for flour to be sifted more than once?

yes, sifting the flour removes any lumps and in pastry this is very important. the second sifting would ensure a smoother flour.

6. What do watermelon, spanspek and sweet melon have in common?

they all grow on a vine like herb

7. What is the difference between mousse and jelly?

a mousse is made from eggs and/or eggs and cream. Jelly is a gelatin based dessert. 

8. Pawpaw is native to which country?

North America 

9. What is melted butter with the sediments removed called?

clarified butter or ghee 

10. Which Disney movie made the meatball famous?

the lady and the tramp (I have never seen it but this is the one scene I know!) 

11. What is a roux?

A mixture of wheat flour and clarified butter used as a thickening agent when make béchamel sauce or sauce veloute. 

12. Name the 5 main traditional ingredients in basil pesto.

Pine nuts, basil leaves, olive oil, parmesan cheese, garlic. 

13. Who developed the milk sterilization method that we still use today?

Pastuerization  was developed by Louis Pasteur.  

14. What is the advantage of using arrowroot instead of corn flour in a sauce?

arrowroot does not add any flavour or colour to the sauce 

15. What are Yorkshire puddings known as in America?

Popovers?

Tandy

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The Versatile Blogger Award – take six

I would like to say a very BIG thank you to Sophie and The Mouse for giving me the versatile blogger award:

I am so honoured to be on their lists!

The conditions for this award are:

  • You must thank the person who awarded you by linking back to their post
  • You have to list 7 interesting things about yourself
  • You have to pass the award on to 15 other new or newly discovered blogs

More trivial information about me: (and if I have repeated any, apologies)

  1. I bruise very easily, and I discover new ones each day and I never know where they come from
  2. I studied Clinical Psychology at University
  3. I have made another new dessert this year – posset and I will share the recipe with you soon
  4. We have booked our holiday to Venice for 2013
  5. I have a great recipe idea for the kidneys in my freezer, now I just need the time to make it
  6. the roof is on our house!
  7. as soon as we get back from Scotland I will start the landscaping project

I am passing this award on to the following new bloggers on my blog roll:

Promenade Plantings

Not Quite Nigella

Blue Jellybeans

Sweet Samsations

Tea & Sympathy

Rantings of an Amateur Chef

Saffron and Honey

Zestybeandog’s Blog

Granny1947’s Blog

Soul Kitchen Blog

The Freshman Cook

Dartel Stappies

From The Bookshelf

A Little Nosh

Tinned Tomatoes

ps – I am not around for the rest of the Easter Weekend, I will see you all back here on Tuesday :)

Tandy

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Recipe For Roast Pork

I love to travel, and look forward to a future where that is all I do. In the past ten years I have been to Italy (twice), France (twice), England (twice), Australia (three times), Germany, Switzerland and Bali. This year, Dave and I are jetting of to Scotland. This is the first time we have had to apply for a Visa for the UK, and the process leaves me wondering two things:

  • does the United Kingdom want tourists?
  • how do I get an EU passport?

First, I had to complete the application forms on line – one for Dave and one for me. The questions asked included where our parents were born and details of David’s children. We had to provide detailed information where we had traveled to in the past 10 years as well as providing detailed information about ourselves. Once the forms were completed we had to print them and then pay R998 each via credit card online for the application. Then we had to make an appointment – I thought I was lucky that three days after I made Dave’s appointment, I could get one at the same time. Little did I know what the word ‘appointment’ meant.

I then had to collate documents for both of our visa application forms, including 6 months bank statements, a letter from our employer (read self) saying we are coming back to work, and our marriage certificate – the same piece of paper needed in duplicate – one for Dave and one for me. We had to provide the usual proof of ticket, accommodation and residence. If you rent, be advised they will need a copy of your lease agreement. Further they needed proof of funds to support ourselves while there. Where I can understand them needing all of this, what I cannot understand is why they need one copy for Dave’s application and one for mine. When we go to Europe we apply on separate forms, but together so they only need one set of each piece of paper.

We are told to arrive 15 minutes before our appointment with the official confirmation printed out. And, we do as we are told – but we are early. And no, you cannot go in before the time! Thankfully there was a coffee shop right there. Then, you wait in a line to gain entrance to the building. And you are asked:

  • why are you here?
  • what time is your appointment?
  • your full name please
  • and your phone number

all while your photo is taken. And, we were each put through this process. By the time we got through the queue of people all there for the 11am time slot, I was quite exasperated. Now, wait for Dave and then the lift and then another queue. People waiting to get into VFS’s offices. And we start again with the questions:

  • are you here to apply for a visa?
  • is it for yourself?
  • is this your passport?
  • and your photo?
  • why are you here? (I kid you not)

now, please turn off your phone and get scanned and let me peer into your bag before we let you into the office.

Now we take a number – I wait for Dave again and thankfully we are allowed to have the same number! We get number 53 and they are on number 39 when we walk in. Some young kid who probably would not get a visa were he being seen by the British High Commission is fumbling his way through his appointment. Then, another gentleman admits to not actually having a residential address – but the VFS staff member is not a decision maker, he is just a form collator.

Eventually we get called. And the young man shows Dave his passport:

  • is this your passport?
  • what is your name in full?
  • what is your date of birth?

he then writes down (ie copies) your name (he got mine wrong) and your ID number plus ticks off what documents you are giving him. And writes down any additional documents. My questions include when was my photograph taken as since it was taken I have grown my hair a few centimeters. He then changes the date of when the document was signed to the day we were there and gets us to counter sign. Then our passports, forms and documents go into one envelope and we get told:

  • if you would like to be notified of where your visa is in the system it will cost you R20
  • and if you would like your passport couriered back to you the cost is R150

EACH! So, one envelope, two charges. Thankfully I know from using VFS for my Australian visa (the first two) I can use their on line tracking system – no need to spend R40. And even though the return trip is 130km and the parking will cost me R8 I would rather fetch my passport – even knowing I will have to go through the same tedious questions and pick a number and wait AGAIN!

But, we are not yet done. Back into the queue for the biometric data collection. Finger prints, thumb prints and eyes scanned. Finally it is 12h10 and we are leaving Cape Town.

I used the tracking system to follow our passport from the VFS office in Cape Town to the British Consul in Pretoria and back – the entire process took 3 days. I wonder how closely our forms were scrutinized? Then, the Monday after our appointment, Dave went to collect our passports – we were granted a Visa and all our supporting documents were returned.

On days like this, when my patience is being tested, I prefer to put a roast into the oven. The meat can do its own thing, while I unwind and relax, with a glass of wine.

"Roast Pork"

Roast Pork

Roast Pork
 
Ingredients
  • 1 pork belly roast
  • 10mls salt
  • 5mls coriander seeds
  • Oil for rubbing
  • Baby potatoes, cut in half
  • 15mls white wine
Method
  1. Pat dry the pork and place on a wire rack for one hour to allow the meat to come up to room temperature
  2. Grind the salt and coriander in a mortar and pestle
  3. Rub some oil onto the pork
  4. Rub in the seasoning
  5. Preheat the oven to 160° Celsius
  6. Cut as many potatoes as you need to cover the bottom of your roasting dish
  7. Place the pork on top of the potatoes
  8. Add the wine and cook for 90 minutes
  9. Allow to rest before carving

 

Click on the links for conversions and notes.

Tandy

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Recipe For Apple Flan

It is not often that I made a dessert twice, other than my chocolate cake, which I used to make every weekend. But I made this apple flan twice so that I could get a photograph of it. The flan was baked for my chopping board chit chat for Woolworths, but they chose not to use the recipe. We had the first attempt at a dinner party at my friend Erica’s house, and the second attempt we enjoyed on the Sunday for tea.

"Apple Flan"

Apple Flan

Apple Flan
 
Ingredients
  • 1 box short crust pastry
  • 8 apples, cored
  • Lemon juice for drizzling
  • 2 tablespoons sugar - I used fructose
  • 1 teaspoon cinnamon
  • 50g butter, melted
Method
  1. Preheat the oven to 200° Celsius
  2. Butter and flour a 25cm flan tin
  3. Roll out the pastry to 30cm round
  4. Gently place into the flan tin and bake blind for 20 minutes
  5. Thinly slice the apples and cut in half
  6. Drizzle well with lemon juice
  7. Mix together the sugar and the cinnamon
  8. Place as many layers as you can of the apples in concentric circles on the pastry – make sure you overfill the flan as the apples will drop when they cook down
  9. Sprinkle one teaspoon of the cinnamon sugar over each layer
  10. Pour over the butter
  11. Bake in the oven for 30 minutes
  12. Sprinkle some cinnamon sugar over the top as you take it out the oven
  13. Leave to cool before trimming the edges and removing the apple flan

Tandy

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Recipe For Scrambled Eggs

I am sometimes confused about how people survive in their particular industries! I use this as an example:

  • seeking x product to be supplied to our client
  • Tandy: please can you provide more information
  • we are seeking x product to be supplied to our client
  • Tandy: I can assist, see my website for more information
  • great, how much is the product
  • Tandy: here is the pricing structure
  • actually, client is looking for product free of charge

Did I miss something in the original request, or the second one, or even the third one? Everyone in business is in it to make money! People do not run companies to give away product unless it is about sponsorship. Now, I am more than willing to sponsor a function or event, and I have done so on a few occasions, but the original request has come as sponsorship and not as a query to whether I can supply x. With the saying time is money, this was a waste of time and while I was attempting to get this business, I could have been out there getting other business. So, this was a waste of money! I hope this agency realized that they are getting paid to ask for something for nothing.

If you are looking to save some time with breakfast, make these scrambled eggs. They will be ready quicker than you think and take very little effort to make.

"Scrambled Eggs"

Scrambled Eggs

Scrambled Eggs
 
Ingredients
  • 2 eggs per person
  • Salt and freshly ground black pepper to season
  • 15mls cream per 2 eggs
  • 15g butter
  • a small bunch of chives, snipped
  • bagels, or bread of your choice
  • gravadlax or something similar for serving
Method
  1. place the eggs in a bowl
  2. add the seasoning and whisk well
  3. add the butter and the eggs to a cold pan
  4. turn on the heat – a medium heat will be perfect
  5. as soon as the butter has melted, add the cream
  6. whisk until cooked and serve topped with chives

For conversions click here

Tandy

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