Recipe For Barbecue Sauce

When I was first diagnosed as being sucrose intolerant cutting sugar out of my diet was easy. I read the labels of everything in my fridge and pantry and threw out all the food I could no longer eat. Since then I have become a label reader. I had to toss my favourite provitas and forego desserts. Something my sweet tooth has never adjusted to totally. After a few months of this I once again had a weight loss problem and I consulted with a nutritionist at the Diabetic Association. She told me to trust my taste buds and to not eat anything that tasted too sweet. As I have grown older, my intolerance is not so bad and it is controlled by the intake of chromium. But, I never push it unless I am ordering dessert in a restaurant. So, I do not buy bottled sauces and prepared products. For my meatloaf recipe I had to make my own barbecue sauce and without looking for a recipe I just made one up. Not sure if it tastes like the real thing as I have never tasted bottled Barbecue Sauce but it worked well in this recipe, which is what mattered to me.

"Barbecue Sauce"

Barbecue Sauce

Barbecue Sauce
 
Ingredients
  • 60mls ketchup
  • 15mls Worcestershire sauce
  • 2 drops Tabasco
  • 5mls soy sauce
Method
  1. mix the ingredients together to combine

Tandy

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Recipe For Fudge

The 7th of every month sees the Crazy Cooking Challenge reveal. This month we were challenged to make fudge. I was so pleased when my google search revealed my friend Sam’s blog – Drizzle and Dip. However, two attempts at fudge making were not successful. I am not sure why, as I have never made fudge before on the stove top – but the recommended temperature of 118° Celsius was reached both times – and by the time it got there, it had gone past the fudge stage and all you could smell was burnt sugar. It was more like toffee gone wrong than anything else. My friend Shirley sent me her fail safe recipe and she told me not to adjust the quantities as it will not work if halved. I wonder if this could be the problem as I halved Sam’s recipe as I wanted to try a sugar free version first. In quite a state with the 7th looming, I tweeted for help and my friend Carey recommended I use her recipe. Dave used to make fudge when he was a child and so he popped in to the kitchen to help – which was great, as I could take photographs. He says this fudge is good, and I can tell you it is easy to make. Do give it a try!

"fudge making"

fudge making

Fudge
 
Makes: makes 24 squares
Ingredients
  • 4 cups sugar
  • ½ cup water
  • 1 can full cream condensed milk
  • 125g butter
  • 30mls corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
Method
  1. put the sugar, water, condensed milk, butter and syrup into a large pot (this is to prevent it boiling over)
  2. heat gently allowing the sugar to dissolve
  3. raise to 115° Celsius and keep it boiling for about 30 minutes until it caramelizes and thickens
  4. do not let the fudge get above 118° Celsius
  5. watch the bubbles change and when they are big in the middle you are at the fudge stage
  6. check this by dropping a small amount into water – it should for a soft ball
  7. remove from the heat and stir in the vanilla and vinegar
  8. beat the fudge with an electric beater on a low speed to avoid splash backs which can result in bad burns (use lavender essential oil on a burn straight away to prevent blisters)
  9. do this until the colour lightens and it has thickened and it has started crystallizing against the side of the pot
  10. pour into a lined rectangular dish and cool until firm enough to cut into squares (about 20 minutes)
  11. allow to stand for 1 hour before removing from the dish
"fudge"

fudge

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Tandy

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Recipe For Pasta With Beef Ox Liver

I love chicken livers but have never been brave enough to try any other livers. Dave keeps telling me how nice they are and then a couple of months ago I saw that Woolworths have started stocking beef ox liver. It cannot be frozen and when I saw it I could not buy them to use straight away and so I ‘filed’ the information away to use at a later stage. Then while I was in Johannesburg my dad got some liver and we made it for supper. It was really good, and I knew I could make a recipe for pasta with liver when I got back home. Dave was most surprised when he saw the livers in the shopping and I think we both enjoyed the rich iron flavours of this dish. My gran taught my mother to steep the livers in milk first – I did not do this but I did ensure that I did not season the livers until they were sealed. This gave me tender liver bites and it is the one ‘trick’ I will use again when making livers of any kind.

"Pasta With Beef Ox Liver"

Pasta With Beef Ox Liver

Pasta With Beef Ox Liver
 
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, cut in half and sliced
  • ½ teaspoon sugar – I used fructose
  • 500g beef ox liver
  • 2 tablespoons white wine
  • salt and freshly ground black pepper for seasoning
  • 2 tablespoons cream
Method
  1. while your pasta water is coming to a boil, gently heat 1 tablespoon olive oil in a large frying pan
  2. sauté the onion with the sugar over a low heat until very soft and golden
  3. remove and set aside
  4. heat the remaining oil and pan fry the livers over a medium heat to seal
  5. as soon as they are browned, remove and slice
  6. deglaze the pan with the wine
  7. add back the onions and liver plus any juices from slicing the liver
  8. season to taste and stir in the cream

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Jamie of Cookin’ with Moxie

Tandy

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Friday’s Food Quiz Number 67

Yes, it is Monday and no, you are not confused. It is just that I do not blog over the weekends or while on holiday and so the Friday quiz is being done today – Monday. I am at home bed resting with flu – this is not the right time for me to get sick, so the remedies better work. Pink has been doing these quizzes when she can – do go and take a look! Here are my answers:

1. Why do apples and potatoes turn brown when sliced? the enzymes in the apples and potatoes react upon exposure to oxygen to turn brown

2. What is another name for an Oyster mushroom? abalone mushroom

3. What is the difference between “Coconut milk” and “Cream of coconut”? coconut cream is the first extract and coconut milk is the second extract when making this product from fresh coconut – read here for more on how to make this at home yourself

4. Can baking powder being used as a substitute for baking soda? I would have to guess no, as baking soda is an ingredient in baking powder and baking is chemistry

5. Are clarified butter and butter ghee the same? yes

6. Where did Key lime pie originate? I am going to guess Florida America as that is where I think Key limes come from, and Americans make pies out of anything

7. What is the name of the vegetables in the following photo?

Celeriac

8. What is black pudding? blood sausage

9. What is Aspic? a savoury dish of ingredients set in gelatin

10. If a dish is called “A la Provencale”, what does it contain? garlic, tomatoes and olive oil

Tandy

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Taste Blog Star

For the November Issue of Taste Magazine, I was featured as the blog star, together with my recipe for duck egg ravioli. Here is the complete ‘interview':

"Taste Magazine"

Taste Magazine

1. When did your love of cooking begin?

I really started loving cooking when I moved out of home and started cooking for myself. But, my earliest baking memories are from when I was a child and I baked with my grandmother for the Jewish High Holy Days.
2. When and why did you start your blog?
I started my blog in September 2009 because I wanted to write a restaurant review. It just took off from there, and now I am posting at least three recipes a week.
3. Where did the name Lavender and Lime come from?
I started writing a recipe book in 2001 and that was the name of the book. I decided to call my blog the same so that when the book was published there was already a link.
4. What is your favourite part of blogging?
The interaction with my readers, and the amazing friends I have made, both in the virtual world, and in real life
5. What is your day job?
I am a branch manager for a hardware wholesaling company and a motor spares accessories company. I also run my own business selling natural and organic products.
6. What, apart from blogging are your hobbies?
My first love is motor sport but I also love to read and exercise, by taking walks on the beach with my dogs.
7. What’s your favourite fallback meal?
It would have to be roast chicken. I always use Woolworths organic chickens and I make a trivet of chicken wings. The chicken gets stuffed with herbs, lemon and garlic and this recipe never lets me down.
8. What is the most adventurous meal you’ve ever made?
The most adventurous recipe would have to be the dried shitake mushroom and apricot biscotti that I made for Delheim wines. The most adventurous meal is the duck egg ravioli I have made as prompted by this interview.
9. What dish do you steer clear of making because it’s a) too convoluted, b) too complicated?
I have yet to come across a recipe I won’t try, and if I don’t get it right the first time I will try again. In fact, the simplest of recipes has taken me the longest to perfect.
10. What food blogs do you follow?
I read a lot of food blogs! I read most of the blogs on Taste, and some of the ones on food24 plus a wide selection of local and international blogs. I have a daily few which include amongst others The Only Cin from South Africa, Fig Jam and Lime Cordial from Australia, Chica Andaluza from Spain and The Kitchens Garden from America.

11. Tell us a bit more about your blog’s weekly challenges? And your daily diary?

The weekly challenge is my way of getting through all the recipes I have collected over the years. I do a regional and seasonal challenge once a month to highlight that we need to support our local farmers. The daily diary is a pure transposition of my paper journal I have kept for years. There is something so permanent about putting it on line and I really get to look back over my day and see that there is always something to be grateful for.
12. Which three ingredients would you take to a desert island?
Garlic, oil and pasta
13. What kitchen gadgets wouldn’t you be able to live without?
I have a lot of kitchen gadgets – my bread maker gets used once a week but I could live without it! I think it would have to be my Wusthof Chef’s knife, and my Scanpan pots – the rest of the gadgets are just to make my life easy, but with a good knife and a good pot, you can cook anything.
14. What would your last meal on earth be?
This changes depending on when I am asked. But, I think it would have to be roast chicken with all the trimmings.
15. What is your food philosophy?
Eat local and eat well. If you treat your food and your body with respect, you will be healthy.

Tandy

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Pasta Maker For Sale

I have a very well loved pasta maker that I would like to sell. It is the Atlas 150 model. The body of the machine is entirely made of Nickel-Plated and Chrome-Plated Steel for long-term resistance to corrosion.  The rollers include an opening for the handle (included) and motor (not included) to fit. The included handle and clamp have hand grips made of ABS suitable for food use. Included are two recipe books with detailed instructions in various languages and basic recipes. Roll out perfect pasta dough to the exact width and thickness you prefer with the Atlas Pasta Maker. It comes with a cutter for angel hair pasta and taglietelle as well as a ravioli maker. The total value of this is R1426 – excluding P&P. If you would like to purchase this from me, please let me know. I want R1000 for the entire lot.

"Pasta Maker"

Pasta Maker

This has been sold!

Tandy

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Gluten Free Country Style Bread Recipe

I have a few family members who are on a gluten free diet. My dad has followed a wheat free regime for many years and so when they came to spend their annual holiday in the Western Cape I decided to make him a loaf of gluten free bread so that he could enjoy his breakfasts at the hotel. No-one raised an eyebrow when he bought his own bread to the table, and a lady sitting next to them even commented on it. This was made in my bread oven and it was quite a mission as there are ‘strict’ rules to adhere to – but looking at the loaf, and the look of joy on my dad’s face, made it all worth while.

"Gluten Free Country Style Bread"

Gluten Free Country Style Bread

Gluten Free Country Style Bread
 
Recipe from Breville Ikon Bakers Oven – for a 1kg loaf
Ingredients
  • 300mls water
  • 50mls olive oil
  • 2 eggs
  • 3.75mls vinegar
  • 375mls white rice flour
  • 250mls potato flour
  • 60mls soy flour
  • 80mls tapioca (arrowroot) flour
  • 50mls sugar
  • 5mls salt
  • 80mls milk powder
  • 15mls guar gum or xantham gum
  • 7.5mls yeast
Method
  1. mix the liquid ingredient together in a small bowl, using a spoon
  2. mix the dry ingredients together in a large bowl
  3. add the liquid to the dry ingredients and fold in using a spatula
  4. mix to a soft dough
  5. spoon the dough into the bread pan pressing down with the spatula after each spoonful
  6. insert the bread pan into the baking chamber
  7. make the necessary selections – gluten free / 1kg and then press start
  8. once done, remove the bread from the pan and allow to cool on a rack
  9. if the mix is too dry add more water and if it is too wet, add more rice flour
  10. in case you don’t have a Breville machine but your bread maker does have settings you can preset:
  11. knead 1 = 3 minutes
  12. knead 2 = 17 minutes
  13. rise 1 = 50 minutes
  14. shaping = 10 seconds
  15. rise 3 = 49 minutes 50 seconds
  16. bake time = 50 minutes
  17. bake temperature = 135° Celsius

Tandy

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In My Kitchen – December 2011

The lovely Celia, who blogs over at Fig Jam and Lime Cordial, has challenged us to share what is new in our kitchens – do pop on over to her blog if you want to take part in this. Welcome to what was new in my kitchen in November:

Starting off as usual with what was in my fridge – the first of the month happened to be the day after shopping day:

"in my fridge"

© in my fridge

Last month my friend Sue showed us her pantry cupboard – so I decided to add this to my collection. The cupboard pic was taken before Dave decided to redo my kitchen so next month you should see a lot of changes.

"my grocery cupboard"

© my grocery cupboard

I bought a set of blackboard hearts to mark gifts with – one gift has gone to Cindy for a challenge.

"blackboard hearts"

© blackboard hearts

"cari"

© cari

Each month I have been writing a new quote on the blackboard heart I received for my birthday in July – this was the October quote:

"october quote"

© october quote

and here is the November quote:

"november quote"

© november quote

 

We always have open red wine (for us), white wine (for cooking) and rosé wine (for a friend) and I always seem to need tops for the wine. We have a great vacuum sealer top for the red wine which sits on the table, but the wines in the fridge need something more secure. I have two of these rabbit wine sealers and can highly recommend them.

"rabbit wine and champagne sealer"

© rabbit wine and champagne sealer

Dave has decided to remodel part of my kitchen which meant reorganizing my shelves. The coffee tin he uses for his espresso is cracked and so I needed a new one. I also needed a tin to bake my panetonne in, so I chose this one:

"a tin for dave's espresso"

© a tin for dave’s espresso

I needed shrimp paste and could not find any in Somerset West. I went to meet my friend Sam for lunch and as I was early, I dropped in to Giovanni’s in Green Point to get some. The driving around Green Point was horrific, but the purchase of this one item was worth it.

"shrimp paste"

© shrimp paste

I have one silpat and find it amazing, and so with my voucher from yuppiechef for the enkosi cookathon I got myself another one. I am planning on using it to roll out pasta dough  for its first use.

"silpat"

© silpat

I also won this lovely Joseph Joseph measuring spoon – so fr it has only been used to hold my recipes on the fridge.

"joseph joseph measing spoon"

© joseph joseph measing spoon

part of the remodeling means putting my collection of Willies Chocolate on display. Maybe now I will remember to use it more often.

"willies chocolate"

© willies chocolate

Cindy and I went to cook with Alvin, and I got this recipe book – it is dedicated to the both of us :)

"master chef australia"

© master chef australia

My sister has moved to Sydney and before she left I asked her to pick some bay leaves off her tree. I have never asked her before but they were great in the bobotie I made for her and this is the first time I have a bunch of fresh leaves to use.

"bay leaves"

© bay leaves

I do not have a windowsill in my kitchen but these have been purchased for use with food even though the grow packs are in my lounge. I have had great success with the basil which I opened first.

"kitchen garden"

© kitchen garden

Have a great December everyone!

Tandy

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Recipe For Mixed Seafood Risotto

I know the type of friend I am, kind, loyal and helpful. Sometimes my willingness to assist people has ended up as being a negative but mostly I love being there for my friends. But, sometimes I have to just step back or walk away. I have a friend who only ever sends me an SMS when she needs information. I have another friend who will call me at any hour of the day or night, if she needs my opinion – which she never listens to. Then I have a friend who makes plans with me and cancels 5 minutes before we are meant to meet. I have friends who never pop in to visit yet expect to see me once a week! I also have friends who are caring and loving and for whom I would go to the end of the earth for. It is these friendships that make being who I am so worthwhile.

In the generosity of friendship many a meal has been shared. Each one tells its own story – some good and some not so good. Each memory can be savoured like a taste of the perfect dish. This meal is inspired by friendships, no matter the nature of them. It is my love for anything Italian that made me join Presto Pasta Nights – and the friends I have made through this community of like minded people are worth knowing, and not only for their comfort meals of pasta :) This risotto recipe does not quite fill the bill, being rice and not pasta but it is Italian!

I forgot to check the battery of my camera and so this photo was taken with my blackberry! 

"Mixed Seafood Risotto"

Mixed Seafood Risotto

Mixed Seafood Risotto
 
Recipe inspired from Le Creuset
Ingredients
  • 15mls olive oil
  • 30g butter
  • 1 clove garlic, chopped
  • 2 shallots, chopped
  • 200g Arborio rice
  • 500mls vegetable stock, heated
  • 125mls white wine
  • 2 saffron fronds, added to the wine
  • 200g prepared and cooked mixed seafood
  • a pinch of dried chilli flakes
  • 15g fresh rocket, chopped
  • 30g grated drunken pecorino cheese
  • freshly ground black pepper for seasoning
Method
  1. add the olive oil and 15g butter to a large frying pan and heat
  2. add the garlic and the shallots and sauté over a medium heat until soft
  3. add the rice and cook until the rice starts toasting
  4. add the chilli flakes
  5. add the stock one ladle at a time stirring occasionally and keeping the risotto simmering
  6. do not add the next ladle until all the stock has been absorbed
  7. when you have one ladle of stock left, add the seafood and the stock and stir until the seafood is warmed through
  8. stir in the pecorino until it melts and then add the rocket
  9. give it one more stir and take off the heat
  10. season with the pepper and add the rest of the butter
  11. stir until the butter has melted and serve straight away

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Ruth from Once Upon A Feast, the founder of PPN.

Tandy

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Recipe For Apple Sauce

I had a friend who said, you are only cheating when you are caught! Now, that is quite a statement but is it correct. And is cheating the same as pregnancy – you either are or you are not, or can one say there are degrees of cheating? In sport there seems to be all sorts of cheating, and the only way people know you are cheating is when you are caught. Sportsmen take drugs – we call them performance enhancing if they are cheating. But what about the rugby player who has a broken foot and is injected with a legal pain killer so that he can play. Is this not performance enhancing? And what of the motor sport team that uses funny fuel – only if it is tested will they be caught out. And then we have the case of the swimmers who use special suits and the cyclists who use other people’s blood. The list is endless. But what of cheating in the food industry. I know of a case where recipe ‘A’ called for figs to be cooked and then drizzled with the sponsors product. Then another person, after seeing this recipe, entered hers. Recipe ‘B’ differed only in that her figs were raw. Turns out, her recipe made it to the finals and recipe ‘A’ did not. Not surprising, the person who entered recipe ‘A’ has never purchased the sponsors product again. Another example is where ordinary food bloggers entered a competition and the person who won was a professional cook and used photography tricks to win! Some food bloggers are now boycotting that magazine. I know of another case of cheating where a recipe book has been published using recipes taken from magazines, with no acknowledgement – surely that is cheating! Or what about me, I cheat when making apple sauce. I could not be bothered with fresh apples and so I make use of tinned pie apples – they are ready for sauce making and cut back on time. So, is this cheating?

"Apple Sauce"

Apple Sauce

Apple Sauce Recipe
 
Ingredients
  • 1 385g tin unsweetened pie apples
  • 75mls Brandy
  • 10mls honey
  • 55g butter
  • 1.25mls ground cinnamon
  • 1.25mls whole cloves
  • twist of freshly ground black pepper
  • 5mls lemon juice
Method
  1. add all the ingredients except the lemon juice into a heavy bottomed sauce pan
  2. cover and cook over a low heat for 1 hour
  3. pass through a chinois
  4. add the lemon juice and store in sterilized glass jars

 

Click on the links for conversions and notes.

Tandy

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