Recipe For Chocolate Mousse

Many years ago I was a waitress at the Longhorn Steakhouse in Birnam (Johannesburg). One Saturday night a middle aged couple came in and would not sit at the open table in my section as they were always served by Abe. After an half hour wait the husband convinced the wife to take the table and I must have done something right. When they left she told me they would be back on Monday with their son as they wanted to introduce me to him. Lo and behold, on the Monday night in they came, with a very good looking 30ish year old and their two grandchildren. Dov and I hit it off straight away and we ended up dating for quite some time. One night we had a mini dinner party, the two of us, my best friend at the time, and his best friend. My responsibility for the evening was chocolate mousse. It was a huge success. Funnily enough, I cannot remember what else we ate that night but we chatted, and laughed and drank loads of whisky and red wine. I still think of Dov and his boys and hope wherever life took them they are happy and loved.

Chocolate Mousse Recipe For Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

Ingredients:

  • 200g dark chocolate – I used Canderel sugar free chocolate
  • 200g dairy milk chocolate – I used Canderel sugar free chocolate
  • one pinch salt
  • 2 pinches Chinese 5 spice powder
  • 8 drops peppermint essential oil – you can use a teaspoon of peppermint essence, or a 35g bar of peppermint crisp chocolate
  • 6 eggs separated
  • 6 teaspoons castor sugar – I used fructose
  • 250mls cream
  • fresh mint to garnish

Method:

  • melt the chocolate with the salt and the 5 spice over a bain marie
  • if you are using a peppermint crisp bar, melt it with the chocolate
  • remove from the heat and add the essential oil (or the essence)
  • beat the egg yolks until fluffy
  • beat the egg whites with the castor sugar until stiff
  • beat the cream until firm
  • fold the egg whites into the cream
  • add the melted chocolate to the egg yolks and stir in quickly
  • slowly fold in the cream and egg white mixture
  • place in the fridge to set and serve with the fresh mint as a garnish
http://tandysinclair.com/chocolate-mousse/
 Recipe For Chocolate Mousse

Click on the links for conversions and notes.

ps – I served these with meringues that I blinged up with green glitter which was a gift from Cindy.

Tandy

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Pork and Mushroom Farfalle

Farfalle is the Italian word for butterfly and is the best word used to describe this shape of pasta, even though it is more commonly known as bow tie pasta. I decided to make my own, and butterfly wings is a more apt name, given how fragile the pasta was. Also, they are not easy to make, they need patience and time and a lot of experimenting went in to making them. You will see this if you look closely at all the shapes and sizes.  You need to start with a rectangular piece of pasta – then trim the edges using a ravioli cutter and then lightly pinch the middle together. However, this would be a fun thing to do with kids – you cut the pasta and they do the shaping.  I am sharing the sauce recipe as you could use any pasta, but, you will have to have some leftover meat to make this with as I did.

c2a9 pork and mushroom farfalle Pork and Mushroom Farfalle

© pork and mushroom farfalle

Pork and Mushroom Farfalle

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely sliced
  • 1 garlic clove, finely sliced
  • 80g mushrooms, finely sliced
  • left over pork belly (use whatever you have), cut into chunks
  • 1/4 cup white wine
  • salt and freshly ground black pepper for seasoning
  • 2 tablespoons cream

Method:

  • while your pasta is cooking, heat the oil in a large frying pan
  • sauté the onions and garlic until soft
  • add the mushrooms and allow to cook through
  • add the leftover meat and the white wine
  • season to suit your palate
  • add the cream and loosen the sauce with some of the pasta water
http://tandysinclair.com/pork-and-mushroom-farfalle/
 Pork and Mushroom Farfalle

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by HoneyB who blogs over at The Life and Loves of Grumpy’s Honeybunch

Tandy

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Meatloaf Recipe

Last month for The Secret Recipe Club, my blog assignment was *jam hands*, and Ali (plus the post) made me feel so much better about being a part of this group.  This month I have been assigned Crumbs and Chaos. These four sisters feed 10 children and one of the things I love about this blog is their seasonal inspiration link up. For those of you who read my blog you will know that regional and seasonal means a lot to me. In a challenge to cook something from a new blog, I decided I would also cook something I have never tried before. So, I chose meatloaf. This is a BIG challenge for me, as I do not even know what some of the ingredients are.

My first challenge was to decide what seasoning I would use instead of Lawry’s Seasoning which is a product not available in South Africa. I chose the NoMU Spanish Rub which has a great blend of paprika, chilli, oreganum, cumin, basil and saffron. I am sure for the hot sauce I could have used any one of Dave’s collection of chilli sauces, but I chose Tabasco instead as I used this in my barbecue sauce. I had to make my own as any shop bought equivalent would contain sucrose. I chose not to bake this in a bread pan but instead made individual portions in my cocottes. The lovely colour on top is from the barbecue sauce I made.

Meatloaf Meatloaf Recipe

Meatloaf

Meatloaf

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 yellow pepper, chopped
  • 250g ground beef
  • 1 clove garlic, crushed
  • 1 egg, lightly beaten
  • ¼ cup breadcrumbs – I made fresh
  • 2 teaspoons NoMU Spanish rub
  • 1 drop Tabasco sauce
  • 2 tablespoons tomato ketchup
  • 1 dash of Worcestershire sauce
  • Barbecue sauce for glazing

Method:

  • preheat the oven to 180° Celsius
  • heat the olive oil in a frying pan and sauté the onion and pepper until soft
  • set aside and allow to cool completely
  • add this to the beef, garlic, egg, breadcrumbs, rub, Tabasco, ketchup and Worcestershire sauce
  • mix together thoroughly
  • place into ovenproof ramekins for individual portions
  • bake for 1 hour
  • after 30 minutes, take out of the oven and brush a layer of the barbecue sauce on the top
  • leave to rest for 5 minutes before serving – either in the ramekin or tipped out, to suit you

Cooks Notes:

adapted from crumbs and chaos

http://tandysinclair.com/meatloaf-recipe/
 Meatloaf Recipe

Tandy

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Challenge: Buttermilk Or Soured Cream

This weekend I am going to try and bake as much as possible. I have a challenge or two to complete and it should be fun. I did not bake last week so this entire week we have had no cake for dessert. I am sure going to make up for it tomorrow.

The challenge this week is to bake something sweet using buttermilk or soured cream.

Don’t forget to link back to my blog if you take part in the challenge – and leave me a message that you have done so. Take a look at the Regional and Seasonal challenge if you would like to stand a chance of winning something.

Tandy

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Recipe For Venison Stew

We were very fortunate to be given some Springbok from a friend at a very reasonable price. He charged us R100 (€10) for two loins, a shoulder and a leg, plus some bits and pieces for stewing, etc. The springbok is our national animal – it is venison, and our rugby players are known as the Bokke. Here in South Africa, we take great pride in our rugby – it is the national sport. It is also the sport that brought a nation together when we won the world cup in 1995. It is one of our proudest moments when the shout of “Joel you beaut!” was heard across the world as Joel Stransky kicked the winning points of the match. Springboks, as there name suggest, bounce all over the show – much like the thoughts in my head at present. This post has taken a path all of its own, much like my recipes do when I start cooking with no real plan in mind.

Springbok Bredie Venison Stew Recipe For Venison Stew

Springbok Bredie | Venison Stew

Bokkie (Springbok) Bredie – Venison Stew

Ingredients:

  • 1 tablespoon olive oil
  • 250g venison, cubed
  • 1 onion, chopped
  • 1 teaspoon Spanish rub
  • 1 400g tin whole peeled tomatoes
  • 1 400g tin waterblommetjies, drained
  • ¼ cup white wine
  • 2 potatoes, quartered

Method:

  • heat the oil in a casserole pot
  • brown the venison, remove and set aside
  • add the onion and sauté until soft
  • add the rub (you can use any Spanish inspired spices)
  • when you can smell the spices return the meat and the juices to the pot
  • add the tomatoes, waterblommetjies, wine and potatoes
  • cover and simmer for 50 minutes
  • remove the lid and allow the sauce to thicken
http://tandysinclair.com/springbok-bredie-venison-stew/
 Recipe For Venison Stew

Click on the links for conversions and notes.

ps waterblommetjie is a water hawthorn, which is indigenous so the area where I live. If you live in Australia, England, France and America (specifically California) you should be able to source them.

Tandy

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Recipe For Tapas Tomatoes Chicken

This blog post follows on from my Tapas Tomatoes post even though it has not appeared in my blogging time line in that order. I usually try and write a post a day – but as I am quite ahead of myself in blogging (even though I am behind date wise) I have quite a few posts scheduled in my draft folder. My tapas tomatoes recipe was entered into the Food24.com Vinatics Competition. I sent an email with the link to Cathy who deals with the wine side, and Caro who deals with the food side on food24, with my entry. Unfortunately, the reply for Cathy sent by Caro came to my email address by mistake. And I was hurt and upset that I was spoken about in such a manner ostensibly behind my back. So upset, that this is the first blog post I have actually written for ten days as my blogging words have left me. A throw away remark seems to have hit an arrow into a fragile part of me. I have forgiven Caro her words, but the fact remains that her words took away my mojo. Words once spoken can never be taken back. I hope that my words never cause hurt nor harm. In the same way I speak only positive things I hope my recipes are a positive as well.

Tapas Tomatoes Chicken Recipe For Tapas Tomatoes Chicken

Tapas Tomatoes Chicken

Tapas Tomatoes Chicken

Ingredients:

  • 1 tablespoon olive oil
  • salt and freshly ground black pepper for seasoning
  • 4 chicken pieces
  • 1 portion tapas tomatoes
  • ½ cup white wine
  • 60mls yoghurt

Method:

  • heat the oil in a casserole dish
  • season and brown the chicken
  • add the tapas tomatoes and the white wine
  • cover and simmer for 40 minutes
  • remove the lid and add the yoghurt
http://tandysinclair.com/tapas-tomatoes-chicken/
 Recipe For Tapas Tomatoes Chicken

Click on the links for conversions and notes.

Tandy

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Dandelion

Dandelion flowers make a delicious wine and the vitamin rich, slightly bitter young leaves are used in cooking and the roots are used to make herbal ‘coffee’. Dandelion is a perennial with a thick, fleshy, deep taproot and a rosette of coarsely toothed leaves. From the leaves emerge many unbranched flower stalks, each terminating in a double golden yellow flower. The flowers are followed by spherical balls of seed which are dispersed by the wind.

220px DandelionComparison Dandelion220px DandelionComparison Dandelion

photograph sourced from Wikipedia

Dandelion will thrive if you dig the soil deeply and enrich it with rotted compost. It requires a sunny situation and prefers a neutral to slightly alkaline soil. Sow the seed directly into the soil in spring. The plants die down in winter. Cut spent flowers to prevent reseeding.

Blanch the leaves for culinary purposes by covering them from the light for 2 to 3 weeks before harvesting in late spring, and before flowering occurs. Lift the roots at the end of the second season. Both leaves and roots can be dried for herbal use.

The variety ‘thick leaved’ has leaves that can be used fresh in salads or cooked like spinach. Make a fizzy soft drink from fermented dandelion root.

Dandelion acts as a diuretic!

information sourced from The Complete Book of Herbs

Tandy

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Recipe For Coppa And Courgette Pasta With Exotic Mushrooms

I do not like moral dilemma’s. I don’t want to have to argue with myself whether telling or not telling is a good thing. Or alternatively, whether telling or not telling is a bad thing. I am sitting here knowing a friend of mine is hurting herself with her choices. She is making them from an adult, grown up perspective and so I should sit back and allow her to do so. But her choices are hurting her. They are hurting her physiologically and psychologically and it breaks my heart to see her hurting so. But, if I tell her that I know she is doing this she may just pull out of our friendship. That would mean not being there when she really needs someone. I also don’t want her to hide the issues surrounding her, as in the end that would be worse. So, I feel I am left with no choice but to let her carry on making decisions which are harming her. I will have to hope someone else will confront her and tell her. Maybe that is being a bit cowardly, but I really don’t know what other choice to make right now! At least for dinner, this choice was easy. I looked in my fridge, found some coppa, courgettes and mushrooms and made a simple pasta.

Coppa And Courgette Pasta With Exotic Mushrooms Recipe For Coppa And Courgette Pasta With Exotic Mushrooms

Coppa And Courgette Pasta With Exotic Mushrooms

Coppa And Courgette Pasta With Exotic Mushrooms

Ingredients:

  • 1 tablespoon olive oil
  • 5 slices of coppa, sliced
  • 150g exotic mushrooms, sliced
  • 1 clove garlic, chopped
  • 5 courgettes, thinly sliced
  • 20g Parmesan grated

Method:

  • while your pasta is cooking heat the olive oil in a large frying pan
  • add the coppa and the mushrooms
  • when they mushrooms start to soften add the garlic and the courgettes
  • thin the sauce out with a tablespoon of the pasta water
  • add the parmesan with the pasta and toss all together
http://tandysinclair.com/coppa-and-courgette-pasta-with-exotic-mushrooms/
 Recipe For Coppa And Courgette Pasta With Exotic Mushrooms

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Kirsten who blogs over at From Kirsten’s Kitchen To Yours

Tandy

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Big Bottle Wine Event

I am doing a picture review of the big bottle event only. Cindy who invited me to join her has done a fantastic review which you can read here. Below is a photograph of Cindy, and the gardens of the Cellars Hohenhort Hotel. The venue was well suited to this event and there were only a few occasions where I felt there was not enough space for all of us.

big bottle event 12 Big Bottle Wine Event

© big bottle event

these bottles represent just a few of the wines we tasted – I was impressed with most of them and I discovered a few new wine estates that we will visit this coming summer on our days off from work.

big bottle event 2 Big Bottle Wine Event

© big bottle event

the next two photographs get a special mention! Notice my empty glass next to the champagne. The guy serving the champagne not only refused to give us a taste, he would not even speak to us. BAD FORM! I drink a lot of champagne, so you can all guess which one won’t be on my shopping list! The second photograph depicts Idiom wine, and their perfume. The perfume is made to match the notes of the wine and I loved it. I have a huge collection of essential oils and wish I could recreate the scent.

big bottle event 3 Big Bottle Wine Event

© big bottle event

the last photograph collection is of the canapes we enjoyed. Taking center stage is the steak tartare which to my taste buds was the best taste of the day and I had more than one! The left corner is a sea urchin from which I sipped on a fish broth. The least favourite was the bottom right of fois gras mousse with vanilla. It was too sweet and nothing like the amazing fois gras I have tasted in France.

big bottle event 4 Big Bottle Wine Event

© big bottle event

Tandy

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Friday’s Food Quiz Number 65

I had the luxury of a Saturday morning to myself, loafing on the couch, sipping on coffee and watching the rugby – bliss. Pink has posted this week’s quiz, and here are my answers:

1. Is couscous a grain or pasta?

cous cous is a grain

2. The dish “Osso bucco” uses what cut of meat?

shin

3. What is “bubble and squeak” made off?

potatoes and cabbage, and any other left over vegetables from a roast dinner

4. Which fruit is used in a black forest cake?

cherries

5. What are the small snacks served with drinks in Spain called?

tapas

6. What is “Ciboulette” more commonly known as?

chives

7. Which herb flavours a béarnaise sauce?

tarragon

8. What is Finocchio?

fennel

9. What is Madiba’s (Nelson Mandela’s) favourite dish?

spaghetti

10. What kind of fish is used in rollmops?

herring

Tandy

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