The Versatile Blogger Award – take three

More blog loving came my way from Paul – Sons of Thunder Patron in the form of the Versatile Blogger Award.

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 blog – I am way ahead of my 15!

More trivial information about me:

  1. I cut my face quite badly hitting a windscreen and the scars are still visible to me!
  2. I am a dyed by hand red head as
  3. I have never made spring rolls from scratch – even though I have had spring roll wrappers in my freezer for a LONG time
  4. This year I spent a week on a barge on the Midi Canal with Dave
  5. I have eaten Mopani worms, a South African delicacy
  6. I love to grow my own herbs to use fresh every day in my cooking
  7. My dream is to go in a fighter jet off a carrier

Here are a few more people I am awarding this to:

  1. A Scientist in the Kitchen
  2. Jenna’s Everything Blog
  3. Meanderings Through My Cookbook
  4. olivesandartichokes
  5. Soul Kitchen Blog
  6. From The Bookshelf
  7. Not Rachel Ray
  8. Fake Ginger
  9. Mom’s Crazy Cooking
  10. Recipes by The Haggis and The Herring
  11. Chef in Disguise
  12. Cittyhippyfarmgirl
  13. Daily Dose of Fresh
  14. Agrigirl’s Blog
  15. The Purple Calabash

Tandy

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Regional and Seasonal, a winner and a give away!

I am not going to tell you which seasonal ingredient to enjoy for this challenge, as my readers season’s are all so different. Up until a week ago we will still in the throes of winter  – it was raining and cold. Yesterday summer showed her face – a hot day and no wind :) Bliss! Our nights are still cool though, so it is more like autumn than spring. This week the challenge is to cook a dish, using a seasonal product, that is vegetarian! This is in support of World Vegetarian Day.

If you would like to be included in the round up you must link back to my blog in your post! I am not 100% sure how the linky tool will work (see the bottom of this post). Once you have done your post, please use the linky tool to link up to this challenge. Please leave me a comment to let me know you have done the challenge, just in case the linky tool does not work like I want it to.

PREVIOUS CHALLENGES ROUND UP:

Mandy has made an almond tart. Cindy has made an almond cake. Yvette made Italian almond cupcakes.

A WINNER:

There were only two entries to last month’s challenge and the winner is Mandy for her preserved peppadews.

A GIVE AWAY:

This month, the give away is Take a Biscuit. As this is a South African product recipe book, the give away is only for my South African residents.

Tandy

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In My Kitchen – October 2011

Celia who blogs over at Fig Jam and Lime Cordial, has initiated a concept for us to share what is in our kitchens. Welcome to what was new in my kitchen in September:

I am starting with a picture of the inside of my fridge.

© in my fridge

© in my fridge

This was an initiation by Food and The Fabulous which I missed participating in.

I got this:

© nomu indian rub

© nomu indian rub

because I bought myself this:

© le creuset crepe pan with wooden rateau

© le creuset crepe pan with wooden rateau

since we visited Brittany I have wanted the rateau and so bought the whole crepe pan!

otherwise known as a fuu fuu, or a chinwag, this was purchased to make my life easier when I make a crayfish bisque

© chinois

© chinois

We spent our annual holiday barging the Midi Canal (a post to follow one day) and we returned with a tin of cassoulet, the regional food of the area. We had guests for dinner and here is the meal, all prepared:

© cassoulet

© cassoulet

I got myself a silpat – I should have invested in one of these years ago! It fits perfectly into my pizza pan and when we have a proper stove I will get the larger one.

© silpat

© silpat

I found this fantastic preservative and sugar free juice at Pulp in Willowbridge Mall. I have kept the glass bottle for when I press my own juice.

© juicebox

© juicebox

Cindy gave me these lovely cup cake wrappers – I have used 6 already :)

© cup cake wrappers

© cup cake wrappers

I bought these wasabi peas at Pulp, but they are not nearly as good as the wasabi nuts.

© wasabi peas

© wasabi peas

I did not name Molly after this bottle of wine!

© miss molly

© miss molly

Here is our Miss Molly cleaning up! She is right under the butcher’s block. This is her first taste of granola.

© molly eating granola

© molly eating granola

Have a super October everyone :)

Tandy

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Recipe For ClemenGold Cake

ClemenGolds are most likened to Clementines and Mandarins. They are a delicious and refreshing soft citrus fruit with a deep sunset orange, smooth rind. The fruit is soft and juicy, fresh and fragrant. ClemenGolds are seedless and easy peeling and has an incredible honey-sweet taste. The season is short and I made the most of my ClemenGolds by preserving some of the juice in my freezer, and by using it in my cooking and baking.  ClemenGolds ripen naturally in the orchard before they are picked and packed by hand. And it was by hand that a bag full of this goodness was delivered to my door. I adapted a recipe from my friend’s mother to make this delightful cake but there is one thing you have to do – if you are going to bake this cake you will need a square tin – it will not work otherwise. And please trust me on this, as the first one I baked had to be cut up and turned in to ‘rusks’.

"ClemenGold And Cranberry Cake"

ClemenGold And Cranberry Cake

Clemengold and Cranberry Cake
 
Ingredients
  • 1 medium ClemenGold
  • 150g dried cranberries
  • 500mls flour
  • 5mls bicarbonate of soda
  • 5mls salt
  • 250mls sugar - I used fructose
  • 120g butter
  • 250mls milk
  • 2 eggs
  • 75mls chopped pecan nuts
  • 5mls cinnamon
  • 15mls brown sugar - I used fructose
Method
  1. preheat the oven to 180° Celsius
  2. squeeze the juice from the clemengold and set aside
  3. mince the skin in a food processor together with the cranberries
  4. sift the flour, bicarbonate of soda, and salt together
  5. add the sugar and mix well
  6. add the butter and 175mls of the milk and beat for 2 minutes
  7. add the eggs one at a time
  8. add the remaining milk
  9. mix well and then add the minced clemengolds and cranberries and the nuts
  10. place in a square baking tin and bake for 40 minutes
  11. remove from the oven and pour the clemengold juice over the cake
  12. mix together the cinnamon and brown sugar and sprinkle over the cake
Cooks Notes
this is best left for 24 hours before serving and will taste even better 2 days later

Click on the links for conversions and notes.

Tandy

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Far Breton

My friend Jamie who blogs on over at Life’s a Feast did a post on Far Breton a few months ago and I told her that I too had a recipe. My far breton  has a story and a picture!

In 2008 Dave and I decided we would go to the Indianapolis 500. I went onto the airlines website, and as soon as I told Dave just how many hours we would be spending on an plane, he decided this was not an option. At the same time, a friend of ours was the chief mechanic at BAR so we decided to go to the Spanish Formula 1 race. But, as soon as we saw where the RCI resorts were and how much the tickets cost to watch the race (€185) we decided on another holiday. So, we went to explore Brittany. We stayed at an amazing B&B for our first three nights. Our hosts, Jean-Claude and Brigitte invited us for dinner on our last evening with them. We started with aperitifs and moved on to eating the bigournoux we had bought that day when choosing some wine to take to dinner. Jean-Claude explained that it was best to cook them when there was snow on the ground. You add them to boiling salted water and as soon as the water comes back to the boil, you take the entire pot outside and allow it to cool by placing it in the snow. We then had grilled oysters which was a first for Dave and I, and something I would repeat at home. Our dessert was Far Breton and after our meal, we went and had digestifs in the lounge. All in all, we had a great and memorable evening.

On our return Dave and Jean-Claude exchanged emails, using mostly a translation service, and one of the emails included the recipe for Far Breton:

This is our secret recipe. That is the reason why you have to protect it : if not, may be we’ll find far breton to sell everywhere in South-Afrika next time we fly to Cape Town ! What a pity ! Better to drink Spier wine …

The only South African wine we could find at the local supermarket was from Spier – and so we took a bottle (or two) with us for dinner. So, this is my story, and here is my picture, but sadly no recipe :)

"Far Breton"

Far Breton

Tandy

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I Got The Berries Dessert

A summer dinner party was on the cards, and I wanted to make a simple dessert using the amazing fresh berries I had found at Woolworths. I had planned on buying little casings for them, but could not find any. And so, I went home and used my silicone cup cake holders to make a chocolate casing. As you can tell from the pictures, it was not too bad an effort. And they were simple to do. I just melted some sugar free chocolate in a bowl over some simmering water and then poured the chocolate into the mould. I twirled the chocolate all around and poured out the excess and then put the moulds into the freezer to set. We carefully removed the silicone from the chocolate casings (well, as carefully as one can after a few glasses of wine) and placed some berries that I had mixed with some cream into each casing. Taylor started singing ♪♪♪ I got the berries, ♪♪♪ I got the berries ♪♪♪ and so the name was decided upon. This is a winner as the casings can be done days ahead of your party!

"i got the berries"

© i got the berries

Tandy

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Secret Santa

I would like to do a Secret Santa for this Christmas with the food bloggers. Here are my thoughts (and please add to them).

  • each blogger who is willing to send a secret gift to another blogger (in the same country) will send me their name and address
  • I will compile a list and randomly assign bloggers to each other
  • a ceiling price will be set (I will need help with this from each country so that the benchmark is the same)
  • each blogger who participates can ‘advertise’ the concept on their blog – the more the merrier

It would be great if we all put the widget on our blogs:

[<a href=”http://tandysinclair.com” target=”_blank”><img title=”” src=”http://tandysinclair.files.wordpress.com/2011/09/c2a9-secret-santa.jpg?w=150″ alt=”” width=”150″ height=”150″ /></a>]

Tandy

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Recipe For Home Made Black Pasta | Pasta Nero

I love anything home made! I get immense satisfaction from making something from scratch. However, any ‘help’ I can get in the way of an appliance makes the experience much better. In December Dave and I got a Kitchen Aid Mixer for Christmas and for my birthday I got this Kitchen Aid Pasta Attachment.

"Kitchen Aid Pasta Attachment"

Kitchen Aid Pasta Attachment

Everything from Kitchen Aid is easy to attach. It is a simple matter of removing the protective cover off the motor, inserting the drive and tightening the screw. Once that is done it is A for AWAY. All you have to do is make the pasta dough (recipe to follow). The dough is then put through the rollers with the motor at a speed you can cope with – not too fast however. This needs to be done several times on the thickest roller setting until the dough has developed its gluten properly and is nicely shaped and perfectly shiny. Once you have achieved this, put the dough the decreasing roller sizes until you get the thickness you desire – not too thin for ravioli and as thin as possible for spaghetti. I leave my spaghetti to dry on a stand before cooking it. The great thing about home made pasta is that you can make it any flavour / colour you desire, it takes only 3 minutes to cook in boiling, salted water, and it tastes superior to any shop bought product.

"Pasta Nero'

Pasta Nero

Home Made Pasta Nero
 
Ingredients
  • 200g pasta 00 flour
  • 2 whole eggs
  • pinch of salt
  • 2 sachet’s squid ink
  • flour for dusting
Method
  1. you can do this by hand, or in a food processor or in the Kitchen Aid!
  2. bring together all the ingredients until a dough is formed
  3. knead on a floured surface for 5 minutes
  4. you need to make sure the dough is not too wet – add flour if it is
  5. or too dry – I add an egg yolk, but you can add water – trust your instinct here
  6. wrap in clingfilm and place in the fridge for 30 minutes
  7. divide into two and roll through the pasta machine

For conversions click here

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Gay, A Scientist in the Kitchen

Tandy

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Friday's Food Quiz Number 63

Once again, here is Pink’s (nearly) weekly quiz, and my answers:

1. What is schmaltz?

commercial schmaltz may be produced from rendered chicken or goose fat. Home made schmaltz is made holsum and vegetables. 

2. What is the difference between evaporated milk and condensed milk?

evaporated milk has had most of the water removed from the milk and is therefore a dehydrated milk. condensed milk also has the water removed, but is sweetened with sugar. both are canned and stable for leaving on the shelf for many years.

3. What is heliculture?

snail farming

4. What does the term “papillote” refer to?

en papillote is the French term for ‘in parchment’ and refers to placing food into a piece of parchment paper, sealing it and then baking it

5. What is the difference between ham and gammon?

ham is the thigh meat of a pig, and is sold cured or cooked. gammon is the same cut of meat, but is smoked

6. What is a “foodie”?

a person knowledgeable in both food and drink

7. What is a liaison in culinary terms?

a mixture of three parts egg yolks to one part cream

8. What is the most common way to drink Japanese rice wine, sake?

usually it is served warm, in small cups, but high grade sake needs to be served chilled, or at room temperature

9. Is there a difference between schnitzel and scallopine?

a schnitzel is a breaded escalope of boneless meat. scaloppine is also an escalope of boneless meat but it is dredged with flour before cooking.

10. Is curry a dish or a spice?

both

Tandy

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The Versatile Blogger Award – take two

Saswan who blogs as the Chef in Disguise has awarded me The Versatile Blogger award.

Rita awarded this to me in her post here, so I am going to share with you a few more things about me you may not know.

  1. I had a professional photo shoot done yesterday which has made me grateful for not being a model
  2. I have a very bad scar on my leg from a motor car accident
  3. I have never made a panna cotta
  4. I went overseas for the first time by myself when I was 8 years old
  5. I will try and cook anything!
  6. I have a tortoise named Stanley – who is a girl. Livingstone, our other tortoise has gone wandering.
  7. I am a motor sport fanatic.

I have already passed this on to 16 blogs! Here are a few more deserving bloggers.

  1. A Dash of Domestic
  2. Back Road Journal
  3. Chica Anzaluza
  4. Fig Jam and Lime Cordial
  5. Honey Kids
  6. PinkPolkaDotFood
  7. Sous Chef
  8. thekitchensgarden

Tandy

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