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"

Candied ClemenGolds

or the recipe for my poached crayfish here

"Poached Crayfish"

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 "

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
  1. preheat the oven to 175° Celsius
  2. whisk together the sugar syrup and the eggs
  3. sieve the dry ingredients into the bowl and mix
  4. add the butter and mix until well combined
  5. pour into a prepared baking tin and bake for 25 minutes
  6. allow to cool before removing from the tin

Click on the links for conversions and notes.

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"

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
  1. using meat grinder, grind half of the lamb with a coarse blade, and the other half with a fine blade
  2. push through a quarter of the onion to make sure all the meat is out the grinder
  3. finely chop the rest of the onion
  4. heat the lemon infused olive oil in a pan and sauté the onion, garlic and ginger until soft
  5. add the cumin seeds and as soon as you can smell the aroma, turn the stove off and allow to cool
  6. once the onions mix has cooled, add to the meat
  7. add the egg, the coriander and the anchovies and mix well
  8. season to suit your palate and shape into 6 x 100g patties
  9. 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

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"

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"

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
  1. take the heads and shells of the prawns
  2. heat the olive oil in a large frying pan and add the prawn heads and shells with the shallot, garlic and chilli
  3. when the shells start to colour add the fond, the white wine and ½ a cup of water
  4. simmer until the shells and the heads are nice and red and then pass through a sieve
  5. discard the solids and save the stock
  6. add the tinned tomatoes to the pan with the rest of the water and the marjoram and allow to simmer
  7. now get your pasta cooking and cut the prawns in half
  8. add the stock to the tomatoes and with two minutes to go, cook the prawns
  9. serve with the pasta and garnish with the parsley

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

"Saul's, 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"

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
  1. preheat the oven to 180°Celsius
  2. make a marinade out of the lime, soy, ginger, oil, honey, wasabi and garlic
  3. massage the marinade into the chicken and leave to marinade for 20 minutes
  4. place the chicken and the marinade into an oven proof dish
  5. season and cook for 25 minutes
  6. grill for a further 2 minutes

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.
Photobucket

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"

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
  1. preheat the oven to 180° Celsius
  2. while the macaroni is cooking as per the packet instructions fry the bacon in a dry non stick pan
  3. mix together the cheese, crème fraîche and the egg
  4. drain the macaroni and drizzle with some olive oil to prevent it from sticking
  5. season and then mix in the cheese mix
  6. place in an ovenproof dish and bake for 20 minutes
  7. allow to rest before tucking in

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"

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
  1. heat the olive oil in a frying pan and sauté the onions until soft
  2. season the hake and place into the pan skin side down
  3. after 2 minutes add the vegetable stock and lime leaves
  4. after 4 minutes turn the fish and add the lime
  5. serve with lime infused basmati rice and the coriander

Click on the links for conversions and notes.

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"

Oven Dried Tomatoes

Oven Dried Tomatoes
 
Ingredients
  • 5 tomatoes
  • salt and pepper to taste
Method
  1. preheat the oven to 120° Celsius
  2. grease a baking tray
  3. slice the tomatoes about 4mm thick
  4. arrange them on the baking tray and season
  5. bake for 90 minutes, turning each 30 minutes
  6. do not season again otherwise they will be too salty
  7. these will stay soft if kept in a sealed container
Cooks Notes
Recipe taken from avocado magazine January/February 2007 page 28

Click on the links for conversions and notes.

Tandy

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Recipe For Chicken With Ras El Hanout

If you read my daily diary you will see that each day I made a gratitude. It started many years ago and one of the things that reinforced this practice was an email I received from a friend. This week I got the email for a second time and I thought I would share it with you:

I AM THANKFUL:

for the wife who says it’s hot dogs tonight, because she is home with me, and not out with someone else

for the husband who is on the sofa being a couch potato, because he is home with me and not out at the bars

for the teenager who is complaining about doing dishes because it means she is at home, not on the streets

for the taxes I pay because it means I am employed

for the mess to clean after a party because it means I have been surrounded by friends

for the clothes that fit a little too snug because it means I have enough to eat

for my shadow that watches me work because it means I am out in the sunshine

for a lawn that needs mowing, windows that need cleaning, and gutters that need fixing 
because it means I have a home 

for all the complaining I hear about the government because it means we have freedom of speech

for the parking spot I find at the far end of the parking lot because it means I am capable of walking and I have been blessed with transportation

for my huge heating bill because it means I am warm

for the lady behind me in church who sings off key because it means I can hear

for the pile of laundry and ironing because it means I have clothes to wear

for weariness and aching muscles at the end of the day because it means I have been capable of working hard

for the alarm that goes off in the early morning hours because it means I am alive

A friend asked me for some Ras El Hanout and I have made her a jar. There was a little bit left over and so I created a recipe to use up the extra.

"Ras El Hanout Chicken"

Ras El Hanout Chicken

Ras El Hanout Chicken
 
Ingredients
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper for seasoning
  • 4 chicken pieces
  • 1 onion, thickly sliced
  • 1 tablespoon ras el hanout
  • 1 aubergine, thickly sliced
  • 1 yellow pepper, thickly sliced
  • 1 tin cherry tomatoes
  • ½ cup white wine
  • A teaspoon arrow root
  • Small handful of fresh fenugreek sprouts
Method
  1. in a tagine or heavy bottomed casserole dish with a lid, heat the oil
  2. season and brown the chicken pieces
  3. remove and set aside
  4. sauté the onion until soft
  5. add the ras el hanout and when you can smell the spices add the aubergine, yellow pepper and tinned tomatoes
  6. add the white wine and return the chicken to the dish
  7. cover and cook on a low heat for 40 minutes
  8. make a paste using a tablespoon of the cooking liquid and the arrow root
  9. mix back into the sauce and when thickened you can serve
  10. garnish with the fenugreek sprouts

Click on the links for conversions and notes.

to see how to sprout, please see here

Tandy

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