Regional and Seasonal

Do you know where your food comes from, and do you care? Seems like there are a lot of people finally acknowledging that we should be eating food grown locally, and that which is in season. I have been promoting this challenge for quite some time now, as I am fully behind local farmers and home grown produce.

This week the challenge is to cook using any citrus fruit

Remember, if you take part in the challenge, please link back to my blog, and leave a comment here for me so that I can include you in the round up! This week, the person who uses the same fruit as I do will ‘earn’ themselves an apron! This is open to bloggers anywhere. If more than one person uses the same citrus fruit, a random draw will be done.

PREVIOUS CHALLENGE ROUND UP

PinkPolkaDot has contributed a spicy butternut and orange soup – this would qualify for two recent challenges!

The winner of the iced cake and flowers is The Only Cin for her regular and original contributions to the challeges.

Tandy

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Recipe For Olive Tapenade

One of the most amazing things about Italy and France is the fact that farmers farm the land right up to the edges! Another thing is that on one side of a hill you will see grape vines, and on the other, olive trees. Here, our farmers farm only part of the land, and seldom do you see a wine estate growing olives, or an olive oil estate growing grapes. There are of course the exceptions. When I think of olives I think of my father – it is something we both like. I love the salty taste of olives, and I am not fussy about which type I snack on. I use olives for my bread making, and they are an essential ingredient to any good paella and it is one thing I am never without in my store cupboard. I marinade olives in olive oil with lime, lemon, thyme, rosemary, garlic. etc. – what ever takes my fancy that day. On this day I decided an olive tapenade would be good, as I wanted to make pizza’s with a difference for lunch.

Olive Tapenade Recipe For Olive Tapenade

Olive Tapenade

Olive Tapenade

Ingredients:

  • 10 capers
  • 2 anchovy fillets
  • 20 olives, depipped
  • 1 clove garlic
  • Pinch of herbs Provencal
  • salt and freshly ground black pepper to season
  • 30mls olive oil

Method:

  • place all the ingredients into a food processor and blend until you have a fine paste
http://tandysinclair.com/olive-tapenade/
 Recipe For Olive Tapenade

Tandy

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Recipe For Vegetable Cous Cous

I met my friend Kim when I started high school in 1983. Her sister Lynda was friends with Nadine and Michelle, my mom’s sisters and so we were instantly drawn to each other through me knowing Lynda. We are still friends today and yet since we were 21 we have seldom lived in the same city. Kim has traveled and lived in many interesting places. Currently she is living in Denmark, a small village in Australia. I have spent a holiday there with her and it is truly beautiful – forests and beaches and greenery. There are cows and wildlife to be seen but the most memorable aspect is that it is very quiet. This solitude is so good for the soul, and one cannot help but want to eat healthy food to nourish your whole being. This cous cous recipe is from Kim, and I have adapted it. Funnily enough, when we were chatting on the phone yesterday she asked me if I had tried it. I had told her that Dave is not a fan of cous cous, but that I had made it regardless and that he ate more than half!

c2a9 cous cous Recipe For Vegetable Cous Cous

© cous cous

Vegetable Cous Cous

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 carrots, sliced thickly
  • 1 yellow pepper, sliced thickly
  • 1 cup frozen corn
  • salt and freshly ground black pepper for seasoning
  • 1 teaspoon dried origanum
  • 500mls stock
  • ½ teaspoon white balsamic vinegar
  • ¼ teaspoon light soy sauce
  • 2 sprigs of basil
  • 2 tins crushed tomatoes
  • 150g cous cous

Method:

  • put the olive oil into a pot
  • soften the onion and the garlic
  • add the vegetables
  • season to taste and add the origanum
  • add the stock, the vinegar and the soy sauce
  • add the basil
  • simmer with the lid on until the vegetables are tender
  • add the crushed tomatoes and cook for a further 5 minutes
  • sprinkle the cous cous into the pot and allow to stand for 15 minutes

Cooks Notes:

you can use any vegetables of your choice, including potatoes, asparagus, butternut, courgettes

http://tandysinclair.com/vegetable-cous-cous/
 Recipe For Vegetable Cous Cous

Tandy

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Recipe For Tuna Lasagne

I came home far too late yesterday to blog my Tandy Tuesday pasta recipe for the week. I of course would not let it slide, as I love being a part of the Presto Pasta Nights community. This recipe for tuna lasagne has been a firm favourite of mine for a long time. It is what I would call a cheat’s recipe, using tinned ingredients, or what my friend Pink calls Meals In Minutes. No matter what you call it, give it a try. A version of this recipe appeared originally in Lavender and Lime.

Tuna Lasagne Recipe For Tuna Lasagne

Tuna Lasagne

Tuna Lasagne

Ingredients:

  • 400g tin of cream of tomato soup
  • butter
  • 2 170g tins of tuna, drained
  • 1 teaspoon dried dill
  • salt and freshly ground black pepper for seasoning
  • 250g tub of smooth plain cottage cheese
  • 4 sheets ready to use lasagne sheets
  • 20g cheddar cheese, grated
  • 2 roma tomatoes, sliced

Method:

  • preheat the oven to 180° Celsius
  • butter your lasagne dish
  • heat the soup and add the tuna
  • break the tuna apart and add the dill and seasoning
  • mix in the cottage cheese and remove from the heat
  • ladle in two spoons of the mix into your dish
  • layer 2 sheets of the lasagne
  • ladle in two spoons of the mix into your dish
  • layer 2 sheets of the lasagne
  • top with the balance of the sauce
  • sprinkle the cheese over the top
  • layer the tomatoes and season
  • cook as per the box instructions for the lasagne
http://tandysinclair.com/tuna-lasagne/
 Recipe For Tuna Lasagne

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Ruth from Recipes From 4every Kitchen

Tandy

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Lovely Blog Award

I am glowing! My friends Camilla, Shazzie and AD have given me this Lovely Blog Award:

 Lovely Blog Award Camilla, I am so blessed to know you. You are truly an inspiring person who has overcome much adversity in your life to become an amazing mother, and a beautiful friend. Shazzie, thank you for being a part of my blogland, and AD, you too! I am thrilled to have so many new friends icon smile Lovely Blog Award

The conditions of receiving this award are:

  • Thank the person who gave you the award
  • Reveal 7 random facts about yourself
  • Choose 5 other people who you believe deserve the award and pass it on

7 things about me

  1. I am not afraid of snakes – this is a good thing, as they often visit my garden
  2. I believe in using essential oils for everything, including cooking
  3. I have a dream of owning my own deli and have already named it
  4. I would love to have someone bring me breakfast and lunch every day
  5. When alone I love to eat soft boiled eggs on toast with cheese and chutney
  6. My weirdest food combination is cheese and peanut butter
  7. I have to have something sweet every day
My five:
I could do more …

Tandy

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Onion and Apple Relish

I have a conundrum – I want to participate in something, but in order for me to do that, I have to ‘like’ something I don’t! I suppose every day we are faced with these types of moral choices. Do you pretend to be friends with someone so that you can stay in the correct inner circle? I remember at high school being part of the ‘in’ group and not wanting to be off school for a day as then I would be the one gossiped about. Do you ‘play nice’ with customers who are rude to you so that you can stay in business. Well, I know for a fact that some rules cannot be broken and in business professionalism is key! I won’t ‘play’ after hours for an order. Life, since the beginning of time has been about choices. No matter what, I try to make decisions I can live with! I was once told a very important lesson “only take pride in your successes if you are willing to take responsibility for your failures”. So, with that in mind, this blog post is not about any recurrent blend. It is about using apples – wonder what choice Eve should have made?

c2a9 onion and apple relish Onion and Apple Relish

© onion and apple relish

ONION AND APPLE RELISH

ingredients:

1 tablespoon olive oil

1 onion, sliced

1 tablespoon Pink’s Rosemary Jelly

method:

heat the olive oil in a frying pan

sauté the onion until soft, without colouring

add the jelly and heat through

Printable Version

Tandy

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Review: Le Creuset evening at Silwood

I’m not big on liking pages on Facebook as I consider Facebook to be my private space. But given the fact that I have an awesome collection of Le Creuset items and that I am a serious fan of theirs, I have liked their page. When they asked who wanted to attend a French cooking lesson at Silwood, my hand went straight up and I was among the lucky group to be chosen.

c2a9 le creuset cherry Review: Le Creuset evening at Silwood

© le creuset cherry

Dave dropped me off an hour early and I sat outside being kept company by the Silwood Labradors. It was raining and a cup of tea would have gone down a treat but the staff were busy preparing for us. I was really excited to have been selected but my early arrival put a bit of a damper on the start to my evening.  The Silwood kitchen was not ready and the staff were shouting at one another. I sat and observed the staff ambling around, smoking, scratching inside their ears while I waited patiently and I regretted not taking my jacket out of the car before Dave left.

c2a9 le creuset gifts Review: Le Creuset evening at Silwood

© le creuset gifts

All our mise en place was done by the staff for us and all we had to do was the actual cooking! The evening started with a glass of champagne and then Melody, my partner, and I started our pastry. Hers was a perfect circle but mine fitted into the tart tin which is what mattered to me. While we blind baked our pastry shells we moved onto the filling of our apple tart and then the watercress soup. This was accompanied by white wine and good conversation. We then finished off the assembly of the apple tarts so that they could bake and then, red wine in hand we started on the fish. There was much laughter from our side of the kitchen!

c2a9 apple tart Review: Le Creuset evening at Silwood

© apple tart

We used a cast iron dish I do not have and I am adding it to my birthday wish list. Dave arrived back in time to sample the fish and warm, out of the oven apple pie. Not only did we go home with food, we went home with new friends AND a gift bag from Le Creuset. Thank you Gill for your warm generosity. The evening ended with a few drinks until our chef Gary decided it was time to leave.

c2a9 evening with le creuset at silwood Review: Le Creuset evening at Silwood

© evening with le creuset at silwood

While we were cooking I discussed with the owner of Silwood a knife skills course. If you are interested in attending this, let me know and I will forward you the details.

Tandy

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Friday’s Food Quiz Number 57

My friend PinkPolkaDot has posted her weekly quiz! Here are my answers:

1. What dish is known as Jewish penicillin?

Chicken soup

2. What spices are traditionally in Ras el Hanout and what does it mean?

I first came across this term on Pink’s blog! Ras el Hanout translates as ‘top of the shop’ and is a Moroccan spice blend consisting of the shopkeepers choice of spices. It may contain up 26 spices. Common to this spice blend is ground cloves, cayenne papper, ground allspice, ground cumin, ground ginger … click the link above to see the rest

3. What is swede?

Rutabaga, a yellow fleshed turnip

4. From which country is “pho bo” and when is it served?

Pho is a term used for a Vietnamese dish but pho bo reminds me of Po’boy which is a sandwich made from a baguette common to the are of Louisiana in the USA. It originated in New Orleans and I suppose would be served at lunch time as a complete meal, much like our South African bunny chows.

5. Many in the food world believe the three great cuisines are which three?

French, Italian and British?

6. What is a spatchcock?

A flattened chicken

7. What is the difference between Vanilla essence and Vanilla extract?

vanilla essence is a commercially made product that resembles the smell of vanilla, its colour being derived from caramel. Vanilla extract is a product made using real vanilla pods to make a liquid form of vanilla.

8. What is traditionally used to thicken the sauce of Sauerbraten?

I wonder if this is regional? Flour would be the most obvious guess.

9. Where does Malva pudding get its name?

from the wine traditionally served with the pudding

10. What are Portobello mushrooms called in their juvenile state?

button mushrooms

Tandy

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Ingredient Challenge

I decided for this challenge I would take the first recipe on the pile and list some of the ingredients. All you need to do is come up with a dish using them (plus more if you want to) and blog about it. Post a comment here and link back to my blog if you do the challenge. Remember this is the last week to compete for this awesome prize.

  • capers
  • anchovies
  • garlic

PREVIOUS CHALLENGES ROUND UP

Cindy has made a cake with butter beans! This is for the something sweet with spices challenge. Sue has added her contribution for the something savoury with sweet challenge by sharing a chicken dish with us. Zabwan has shared with us a baked pork sausage dish. Cindy too has cooked with pork, but she chose fillet. Mitzi is first timer on the weekly challenge front, and she has done a Nigel Slater recipe.

Tandy

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Recipe For Cinnamon Buns

It is not often that I try something and want to eat the whole lot of them! I made a batch of these very tasty treats and Dave and I had to ration ourselves to making them last two days. This recipe for cinnamon buns was given to me by my friend Bev and I can lay no claim to it’s goodness. You would do well to make double the batch and cook the second batch as soon as you take the last one out of the container you have hidden them in. I am going to save these for a weekend tea time treat, as if I make them for after dinner dessert during the week, my waist line and I will soon not be on the same page.

cinnamon buns Recipe For Cinnamon Buns

cinnamon buns

Cinnamon Buns

Ingredients:

    for the filling:
  • 125mls brown sugar
  • 60mls sugar
  • 15mls ground cinnamon
  • 0.625mls ground nutmeg
  • 1.25mls salt
  • 15g butter, melted
  • for the buns:
  • 280g cake flour
  • 2.5mls salt
  • 15mls baking powder
  • 65g butter, fridge temperature
  • 1 egg
  • 125mls buttermilk
  • 45mls water
  • flour for dusting
  • 60g melted butter

Method:

  • preheat the oven to 190° Celsius
  • butter a 22cm cake pan really well, and line the base with baking paper
  • for the filling:
  • combine the sugars, cinnamon, nutmeg and salt in a small bowl
  • add the melted butter and stir with a fork until it resembles wet sand
  • for the buns:
  • sieve together the flour, salt and baking powder
  • chop or grate the butter into the flour and gently rub with your fingertips to form a crumble
  • beat the egg, buttermilk and water together with a fork
  • use a knife to mix this into the flour
  • lightly knead for 30 seconds
  • roll the dough out on a well floured surface to a 35cm x 25cm rectangle
  • brush the dough with 2 tablespoons melted butter
  • sprinkle and level the cinnamon sugar mixture, leaving a 1cm border all around
  • roll the dough lengthwise into a tight log
  • wet the exposed end and seal
  • keep the seam side down and cut the log into 8 even slices
  • slightly flatten each slice and place seam side down into the pan
  • place one in the middle and the others around the perimeter
  • brush the remaining butter over the top of the buns
  • bake for 25 minutes until browned
  • turn out onto a cooling rack and flip over so that the cinnamon side is facing up
  • place your cooking rack over some baking paper to catch any drips while cooling and when icing

Cooks Notes:

add ½ a cup of raisins or pecans etc. to the filling

http://tandysinclair.com/cinnamon-buns/
 Recipe For Cinnamon Buns

Tandy

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