Review: Food Bloggers Indaba 2011: Scrumptious South Africa

Jane-Anne and Bertie gave a fantastic presentation on recipe development and food. Now, some of this knowledge was imparted to us last year, but in case you missed that post, here is all the information I wrote down this year. I am pleased to note that I already follow these instructions and my proof of that was in the fact I had published Lavender & Lime before last years Conference. My comments in purple.

your recipes must be

  • excellent
  • inspiring
  • original
  • unique
  • accurate

the no no’s

  • vague, inaccurate quantities
  • bad, ugly photographs

develop your own recipes

  • find your inspiration from your ingredients and your memories
  • avoid competitive blogging
  • do not be a slave to food fashion
  • your ingredients must be seasonal and regional. As you will see from my monthly challenge, this is an important part of my blog.
  • try something for the first time
  • increase your repertoire
  • research your ingredients
  • make sure that the main ingredient shines
  • think about the taste, the combination and the texture
  • have a well stocked kitchen
  • write your recipes with love
  • draw on your cultural roots
  • place your recipe in context

Your recipes can

  • highlight comfort foods
  • be home recipes
  • be easy food recipes
  • be quick perfect results recipes

most importantly

  • learn the basics
  • re-interpret and update recipes
  • keep a pen and notepaper in the kitchen I have a small notepad on a large magnetic clip on my stove
  • type up your recipes straight away I don’t do this due to time restraints so I write lots of notes while cooking
  • measure properly
  • test your recipes
  • a good recipe works, so think out the process
  • list the ingredients in the order of use
  • do not patronize your reader but do include the small details

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Bananas, Green Peppers and Fish Recipe

My friend Michala sent me this recipe, for the pepper challenge, which her mum invented while they were staying in Tanzania.

Bananas, Green Peppers and Fish

Ingredients:

  • any white firm fleshed sustainable fish (steaks or fillets)
  • 4 ripe bananas (sliced lengthwise)
  • 2 preferably green peppers, (can be roasted first and skin removed) and sliced into strips,
  • 4 Tablespoons soy sauce,
  • 1 glug of white wine

Method:

  • Pre heat oven to 180C .
  • Arrange fish, bananas and roasted green peppers in an oven proof dish in 3 rows, (fish in the middle)
  • add soy sauce and wine
  • cover with foil, and steam till done.
  • You bake the dish for 20- 30 minutes, depending on the thickness of the fish. It's done when the fish flakes easily and the bananas are slightly mushy.
  • Serve with steamed rice and extra soy sauce.
http://tandysinclair.com/bananas-green-peppers-and-fish-recipe/

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Regional And Seasonal Challenge To Use Bell Peppers

This week, the challenge is to use Bell Peppers / Capsicums in any dish. Please link back to my blog if you do the challenge, and let me know in the comment section if you have participated.

There is still time to get your name into the draw for the Taste of Cape Town ticket give away!

PREVIOUS CHALLENGE ROUND UP

Colleen has written the most awesome blog post and baked us a citrus topped cake for the challenge.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Chocolate Fennel Cake Recipe

I issued a challenge where you had to use a savoury ingredient in a sweet dish. I have had this recipe for a chocolate fennel cake from the Food and Home Entertaining August 2008 magazine waiting for testing and this was the perfect opportunity. I have decided that gluten free cakes cannot be sugar free as they end up slightly too dense but I am well pleased with the candied fennel. As an aside, I attempted to make the icing with Sugalite, a sugar substitute but it did not work. So, I have made a normal icing, which rendered the fact I had used Willies Cacao and fructose a slight waste of ingredients as the cake needs the icing and I cannot enjoy it.

c2a9 chocolate fennel cake Chocolate Fennel Cake Recipe

© chocolate fennel cake

Chocolate Fennel Cake

Adapted from Food and Home Entertaining August 2008

Ingredients:

    for the cake:
  • 1 small fennel bulb, thinly sliced
  • 600g good quality dark chocolate, broken into pieces
  • 300g unsalted butter
  • 12 large eggs, separated
  • 100g caster sugar - I used fructose
  • for the candied fennel:
  • 2 small fennel bulbs, sliced
  • 200g caster sugar – I used fructose
  • 200mls water
  • for the icing:
  • 250g unsalted butter
  • 500g icing sugar
  • 1 teaspoon finely ground fennel seeds

Method:

    for the cake:
  • preheat the oven to 180° Celsius
  • line the base and the sides of 2 x 20cm springform tins with baking paper
  • place the fennel slices on the bases
  • place the chocolate and the butter in a bowl
  • place the bowl over a pan of gently simmering water – do not allow the water to touch the bowl
  • allow to melt thoroughly
  • whisk the egg yolks with 30mls of the sugar for 30 seconds
  • stir in the melted chocolate and mix well
  • beat the egg whites with the remaining sugar until very stiff
  • fold one third of the egg whites into the chocolate mix
  • gently fold in the remainder of the egg whites
  • pour the mixture into the tins
  • bake for 20 – 25 minutes
  • remove from the oven and allow to cool
  • turn onto a wire rack once cooled and place them in the fridge
  • for the candied fennel:
  • place the ingredients into a sauce pan
  • bring to the boil
  • lower the heat and simmer for 30 minutes
  • allow to cool
  • for the icing:
  • beat the ingredients together until light a fluffy
  • to assemble:
  • use a hot knife to slice each cake in half
  • place a cake layer on your cake plate
  • use a third of the icing and top with some candied fennel
  • repeat until all the layers are stacked

Cooks Notes:

as you will see, I did not slice the cake in half as I used a larger springform tin and only baked half the measurements

http://tandysinclair.com/chocolate-fennel-cake-recipe/

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Gezpacho Recipe

Anyone who knows me, will know I am a Woolworths ‘baby’. My clothes, my food, my cutlery all come from Woolworths. Since I first earned my own money, and had my own house, I have bought all my food from Woolworths. My father just nods, and Dave’s eyes roll back when ever my answer to the question “where did you get this from” is “Woolies”. I shop there at least twice a week and I enjoy my VIP status. Of course, the staff know me and that helps when I am looking for something special. When Woolworths launched their own in house magazine – Taste, I subscribed. I have every single one and mostly I read the columns, and glance at the recipes. March 2011 sees the 59th edition and I decided to give the gezpacho recipe (page 26) a go. I read it once, while writing my shopping list and then only followed the recipe bit when making the gezpacho. I had to read the recipe twice more, because at the end of it I had left over cherry tomatoes and coriander and I was confused. I have adapted the recipe to suit my tastes, and as I knew if there were leftovers I could make a pasta sauce out of them. For the original recipe please see the magazine.

Gezpacho Gezpacho Recipe

Gezpacho

Gezpacho Recipe

Ingredients:

  • 5 large ripe tomatoes
  • 2 small cucumbers
  • 1 orange pepper
  • 1 small onion
  • 2 cloves garlic, crushed
  • 500mls tomato juice
  • 30mls red wine vinegar
  • 125mls olive oil, plus extra for drizzling
  • 10 cherry tomatoes, cut in half
  • handful of fresh coriander, roughly chopped

Method:

  • chop the tomatoes, cucumber, pepper and onion
  • blend with the garlic
  • add the tomato juice, vinegar and oil
  • pulse until you have a thick consistency but not smooth
  • chill overnight
  • stir and then garnish with the cherry tomatoes and coriander
  • drizzle with olive oil and serve with some homemade bread
http://tandysinclair.com/gezpacho-recipe/

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Sprouting Sprouts

I have had a few requests on how to actually sprout the sprouts so here is the way I do it. As you can see from the photograph, I have a lovely sprouting jar. You do not however need anything as fancy as this. Get yourself a large jar and make holes in the lid, and voila, you have your very own and very cheap sprouting jar.

 Sprouting Sprouts

© sprouts

TO MAKE YOUR SPROUTS GROW:

  • Day 1: take between one teaspoon to one tablespoon of your sprouting mix and add to your jar. Cover with water and leave overnight
  • Day 2: drain the water (that is why you need the holes in the lid). Cover with water and drain and leave to stand overnight
  • Day 3 onwards: cover with water, drain and leave to stand overnight, until you have lovely sprouts
  • Before putting your sprouts into the fridge to keep, make sure that they are very dry! They will keep quite well in a sealed container

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Anchovy Butter

Various herbs and other ingredients can be added to salted or unsalted butter to produce different colours and flavours. They are sometimes referred to as compound butters or beurres composés. (Larrouse) I love making flavoured butters and as they keep in the fridge, you can make once for a few meals. You can use the butter cold on top of steak or fish or even vegetables, and you can add your flavoured butter to sauces.

anchovy butter Anchovy Butter

© anchovy butter

ingredients:

225g butter

100g anchovy fillets

lemon juice

method:

cream the butter using a spoon or an electric mixer

soak the anchovies to remove the salt

purée in a blender with a dash of lemon juice

work into the butter

place the butter onto a piece of cling film

roll the butter, using the cling film, into a cylinder

harden in the fridge

cut into 1cm thick slices when needed

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Asparagus and Artichoke Pasta Recipe

My friend Jeanne who is better known as Cook Sister! recently was a key note speaker at the Food Bloggers Indaba and in her talk she recommended we submit our pasta recipes to Presto Pasta Nights. This was a natural and perfect suggestion for me, as my friend Cindy had coined “Tandy Tuesday’s” a while back to cover my challenge to make a pasta dish with only 5 ingredients. This is the basis for my weekly pasta dish and I am so glad that there is a whole world out there of people who love making pasta dishes. Pasta is a staple meal in our house and usually we eat pasta on a Friday night. I get home late, and this is the easiest meal to prepare. Any pasta dish can be made in half an hour and does not need constant attention. This is perfect for a family meal, or a meal for one. I recommend always making left overs so that you have lunch for the next day to look forward to.

c2a9 asparagus and artichoke pasta Asparagus and Artichoke Pasta Recipe

© asparagus and artichoke pasta

Asparagus and Artichoke Pasta

Ingredients:

  • 15mls lemon infused olive oil
  • 10 spring onions, chopped
  • 4 mushrooms, sliced
  • 1 chorizo sausage, sliced
  • 2 artichoke hearts, chopped
  • 125mls white wine
  • 5 asparagus stalks, chopped
  • Salt and freshly ground black pepper to season
  • 15mls cream cheese
  • 1 small handful flat leaf parsley, chopped

Method:

  • start cooking your pasta
  • heat the olive oil in a pan
  • add the spring onions and sauté until soft
  • add the mushrooms and cook until soft
  • add the chorizo and artichoke hearts
  • add the white wine
  • as soon as the alcohol has burnt off add the asparagus
  • season and add the cream cheese
  • when the cream cheese has melted you may need to add some pasta water to loosen the sauce
  • toss your pasta through the sauce
  • add the parsley
http://tandysinclair.com/asparagus-and-artichoke-pasta-recipe/

I am submitting this recipe to: Presto Pasta Nights, which is being hosted this week by Once Upon A Feast

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

@365, Pringle Bay

During the summer months, the evening drive to Pringle Bay is lovely. The view along Clarence Drive puts you in the right frame of mind for a long, relaxing evening at this lovely restaurant situated in the heart of this small village. You must not be in a rush when you come here for a meal, as the food is prepared to order – and with love. The restaurant has the lovely touch of linen napkins and the service is excellent. The staff are very well trained and know their menu and their wines. The are properly schooled in the art of fine dining which makes the experience really awesome. The only complaint I have about the setting is that the acoustics are very bad, and the lively dinner conversation from other diners can come across as being a bit on the loud side.

365 Pringle Bay @365, Pringle Bay

365 Pringle Bay

The wine list is concise with an emphasis on the reds. It is very well priced and we chose a Gabriëlskloof Bordeaux Blend (R125) which suited our choice of meal. It did however need breathing and cooling down before enjoying.

There is a selection of meals for the not so hungry and the choice of 4 dishes is priced at R55 per item. There are 5 starters to choose from and Dave had the chicken livers which I found to have too much chilli for me. It totally wiped out the subtle flavour of the mushrooms en croûte that I had ordered. The mushrooms were tasty and the bread so covered in sauce it was quite soft by the last bite. Starters are all priced at R35

There are 12 main courses on the menu, as well as chef’s choices of the day. The prices range from R56 to R130 and Dave chose the veal rump (R95) which was really tender. I chose the kudu loin (R110). I think I won’t be eating the large buck again, as the meat was a bit tough around the edges where it had been cooked.

The selection of desserts (R25) include a cheese platter (R45) which I always find to be a nice touch on a menu. I chose the New York cheese cake and it really was good.

Our evening was great, relaxed and enjoyable and the drive back a pleasant end to the evening.

Contact them on 028 273 8931

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Ingredient Challenge and Taste of Cape Town Ticket Give Away

The challenge this week is to make use of any two of the following ingredients. As usual, there is no time limit on your submission. Please link back to my blog if you participate and leave me a comment letting me know, so that you can be included in the round up.

  • limes
  • lemons
  • grapefruits
  • naartjies (mandarin/satsuma/tangerine)
  • oranges

PREVIOUS CHALLENGE ROUND UP

Cindy cooked an amazing meal for us on Sunday night and she used the left over glaze to make a neck of pork. Mandy made a lovely chicken salad perfect for warm, humid days. Cindy also turned some left over oxtail into a soup.

COMPETITION

taste Ingredient Challenge and Taste of Cape Town Ticket Give Away

© taste of cape town

I have two tickets to give away to the Taste of Cape Town event. Taste of Cape Town will be held from the 5th to the 8th of  May 2011 at the Green Point Cricket Club. The tickets will get you entry to the event only. Leave a comment here if you would like to be entered into the draw to win the tickets.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)