Recipe For Pear & Butterscotch Tart

When I think of England I think of clotted cream teas, rainy weather and apple cider. I think of pork sausages, Wetherly’s butterscotch sweets and Thorntons chocolate.  I can taste fresh pears and strawberries and the beautiful locally produced cheeses. I can imagine the starkness of Dartmoor, and the wild sea at Land’s End. I remember shopping at Riverford Organic Farm and freshly caught crab from Devon. I conjure up images of times long ago when I stand in the shadow of Stonehenge, and explore the many castles and ruins dotted around the land. So when tasked to middleton tart1 Recipe For Pear & Butterscotch Tart

by Yuppiechef I had to think beyond the weather, and come up with something that would make the Duchess of Cambridge proud to serve at her table. Knowing she had chosen Le Creuset as part of her bridal registry, I decided to make something from my tatin recipe book.  I have combined two of their recipes, and it is the adaption I have listed below. For the original recipes, you will have to buy a tatin dish – and if you are not so sure about whether you need one, read my review here.

Pear and Butterscotch Middleton Tart Recipe For Pear & Butterscotch Tart

Pear and Butterscotch Middleton Tart

Pear And Butterscotch Tart

Ingredients:

  • 125g sugar
  • 50g unsalted butter
  • 125ml thick cream
  • 4 – 5 pears, cored
  • 175g short crust pastry

Method:

  • preheat the oven to 200° Celsius
  • roll the pastry out so that it is slightly larger than your dish
  • put the sugar into the tatin dish and place over a medium heat
  • allow the sugar to dissolve and stir once
  • let the sugar turn a golden caramel colour – do not take your eyes off it!
  • remove the dish from the heat and add the butter
  • gradually stir in the cream until thoroughly mixed
  • allow to cool for 10 minutes
  • slice the pears into eighths and blanche
  • place the pears in the caramel, packing them tightly together
  • immediately cover with the pastry
  • tuck the pastry loosely around the pears so that it forms a good base for the tart
  • make a few vent holes and then bake for 20 minutes
  • allow to cool for 10 minutes before loosening around the edges
  • invert onto a large serving plate
  • serve with whipped cream
http://tandysinclair.com/pear-and-butterscotch-tart/
 Recipe For Pear & Butterscotch Tart

middleton tart certificate Recipe For Pear & Butterscotch Tart

Middleton Tart

Tandy

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Recipe For Bloody Mary Pasta

My time is really important to me. I know the saying goes “time is money” but I don’t see a waste of time as a waste of money. I merely see it as a waste of time! I value my time and try to ensure that I give it the respect it deserves. If I make an arrangement to see someone I will always arrive early. If I make an appointment with a service provider I always ensure I get there with time to spare. I never cancel arrangements at the last minute unless a crisis has arisen that cannot be avoided. I get frustrated when traffic jams delay me as I will run late through no fault of my own. I allow extra time to get somewhere and always ensure I leave for my destination earlier than necessary. This same philosophy falls over into my kitchen. I do not like following recipes that are not accurate – they waste time. Or recipes that do not work. So, when I write a recipe down I try to pay particular attention to each detail and ingredient in order not to waste the time of the person trying the recipe. I also like to make dinner in an hour – no rushing through the process but if I start cooking at 18h00 we can eat at 19h00. This is important as time seems endless during the summer months when the sun sets after 21h00 and the days oh so shorter when the sun has set by the time I get into the kitchen. My pasta dishes are a time winner as they take about 30 minutes each from start to eating – and when you are rushed for time, this is a blessing!

Bloody Mary Pasta Recipe For Bloody Mary Pasta

Bloody Mary Pasta

Bloody Mary Pasta

Ingredients:

  • 15mls olive oil
  • 2 large tomatoes, chopped
  • salt and freshly ground black pepper to season
  • 15mls tomato paste
  • pinch of chilli flakes
  • 1 dash Worcestershire sauce
  • 2 crayfish tails, chopped
  • 15mls Vodka
  • 1 small handful of flat leaf parsley, chopped for garnishing

Method:

  • while your pasta is cooking, heat the olive oil in a large frying pan
  • add the tomatoes and season well
  • add the tomato paste, chilli flakes and Worcestershire sauce
  • when the tomatoes are soft add the crayfish
  • as soon as it is cooked add the Vodka
  • toss your pasta through the sauce and garnish with the parsley
http://tandysinclair.com/bloody-mary-pasta/
 Recipe For Bloody Mary Pasta

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by the Kitchen Alchemist

Tandy

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Poached Eggs Recipe

I am really spoilt with kitchen gadgets galore and so I seldom bother to make anything other than boiled eggs. I have an egg boiler and all you do is prick the egg, add the water, cover, switch it on and hey presto, with the ringing of a bell, boiled eggs. Some weekends scrambled eggs will feature on my breakfast table, and if Dave is cooking, omelette’s are on order. But, I braved up and decided to make poached eggs for supper after a glass of wine. Now, I am not sure if the wine helped, but the concentration I was forced to use to get this right must have helped a bit. I tried again a few mornings later and I did not get the same perfect result. Now, I do not advocate having a drink to improve your cooking, but with poached eggs, I might always follow Floyd’s rule of a glass of wine when cooking.

poached eggs Poached Eggs Recipe

© poached eggs

Poached Eggs Recipe

Ingredients:

  • fresh eggs at room temperature
  • 5mls vinegar

Method:

  • put a pan of water onto boil
  • add the vinegar
  • crack each egg into a small bowl
  • stir the water to create a vortex
  • gently slide an egg at a time into the water, stirring between each addition
  • the eggs are done as soon as the white is set but the yolk must still be soft
  • (time about 2min 30s, or if you take your eggs straight from the fridge, you will need 3 minutes)
  • refresh in cold water and drain before serving

Cooks Notes:

fresh eggs will yield the best results

http://tandysinclair.com/poached-eggs-recipe/
 Poached Eggs Recipe

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Restaurant Review: De Volkskombuis

This gem of a restaurant is tucked away in a side street of Stellenbosch and is a great find. I can highly recommend you take a trip through there to give them a try – you will not be disappointed. From the linen, to the cutlery, the service and the food, there is not one thing I could fault about our fine dining experience.

MARCH 2011

c2a9 de volkskombuis Restaurant Review: De Volkskombuis

© de volkskombuis

The wine list is excellent and offers a good selection of wine by the glass. I am going to start pricing the Meerlust Rubicon (my favourite wine) as a guide post in the same manner I always order the crème brûlée. The Rubicon 2006 goes for R440 a bottle. We chose a Neethlingshof Cabernet Sauvignon Merlot Blend 2008 (R125) and as expected from this estate, the wine was great.

As we were joined by friends, I could not write notes about the menu. I did however keep the bill and so I can tell you what we ate. The menu is varied and traditionally South African. What sticks out most for me was the possibility of having a taster plate of main courses or desserts of local treats. I think this is great if you have overseas guests as they can be exposed to our unique flavours.

Starters at the table: vegetarian tart (R50); soup of the day (35) which was butternut and I thought really good; prawn trio (R50); and a biltong gnocchi (R50). Lara and Michael shared the gnocchi and I heard her say “7″ which I thought was her rating for the dish, but was in fact the number of gnocchi in the starter. We all enjoyed our starters and they were the perfect portion size.

Main courses: line fish of the day (R120) which was sole – and Bev got two large ones that she could not quite finish; Marais’ chicken pie (which I had to have due to the ‘national’ Western Cape jokes of Gatiep and Marais) packed full of chicken (R65); rack of lamb (R130); and braised oxtail potjie (R125) which I tasted as Lara had some left over and it was soft and falling off the bone. The main courses are more than generous and you will not leave there feeling hungry.

For dessert I had the crème brûlée (R40) which was above par! Michael had the Cape country pudding (R50) a taster of melktert, cooksister, malva pudding and Amarula mousse; and Lara had the trifle (R50).

Contact them on 021 887 2121

Tandy

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Friday’s Food Quiz Number 52

My friend PinkPolkaDot has posted her regular food quiz – if you would like to take part, please take a look at her blog icon smile Fridays Food Quiz Number 52 Here are my answers:

1. What is the main ingredient of peperonata?

peppers (Italian dish)

2. What is pansotti?

ravioli

3. Which vegetables is part of the Brassica family?

cabbage

4. What does it mean to knock-back dough?

after the first proving you knock the air out of the dough before allowing it to rise for a second time

5. Are Scallops also called Baby clams?

I should hope not, as they are not the same class of moluscs

6. Where did Jambalaya originate from? / What is jambalaya?

The dish originates from the Creoles who live in Louisiana and is influenced by French and Spanish cuisine. The dish consists of meat, vegetables, stock and rice – very similar to paella

7. Beetroot are the family of which other vegetable?

chard

8. What type of pastry is used to make profiteroles?

choux pastry

9. What is taleggio?

An Italian cheese

10. What are the two main ingredients of carbonnade and from which country does it originate?

beef and onions and it originates from Belgium

Please see this week’s Something Sweet Challenge – you stand a chance to win a Le Creuset set of cassis rectangular dishes – 1 x 26cm and 1 x 19cm valued at R398. See the competition page for more details.

Tandy

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Le Creuset Competition

Are you up for a challenge? Do you want to win? Well, if you answer yes to both these questions then this is the place to be. Earlier today I issued this month’s Something Sweet Challenge. I issued the challenge so that I can make something in the lovely cassis gift that we were given by Le Creuset.

c2a9 le creuset gifts Le Creuset Competition

© le creuset gifts

Le Creuset has put up a prize of one cassis rectangular bake set for the winner of the challenge! So, here are the rules:

  • you have to link to my blog and Le Creuset’s (http://www.lecreuset.co.za) webpage in your post
  • you have to bake something you have not baked before
  • your post has to be on your blog by midnight of Thursday the 19th of May 2011
  • the competition is open to South African residents only
  • please send me an e-mail at: tandy@tandysales.co.za with the header LE CREUSET COMPETITION including your name, blog name, and the link to your post
  • the winner will be announced on Friday the 20th of May 2011 – my decision will be final!

In the words of Raymond Blanc “bon chance

Tandy

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Something Sweet

The Something Sweet challenge is to get people who do not ordinarily bake into the kitchen to create something, or for regular bakers to try out a recipe for the first time. I use the challenge to bake something out of my ‘must try this’ file.

The challenge for this week is to bake something you have never made before. There is no end date to the challenge as this is about challenging yourself. My reason for such an open ended theme is that Le Creuset gave me two beautiful rectangular stoneware dishes and a suggestion of what to make!

c2a9 le creuset gifts Something Sweet

© le creuset gifts

If you decide to take part in my weekly challenge, please link back to my blog in your post and leave me a comment to let me know you have done so. I will do a weekly round up of all posts.

Tandy

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Berry Ice Cream Shakes

The wind is blowing and there is a slight chill to the air as it washes over my face. I am watching Dave fish and the sound of the waves crashing on the beach are keeping me company. I can smell the saltiness of the sea air and the slight fishiness of his squid bait. I am keeping guard over the bait as the seagulls lie in wait. The sun is setting without the usual spectacular colours I am used to. This beach is unfamiliar to me but my soul is at peace here. I am comforted by the smells that I know from home. These are the same no matter which body of water I’m gazing upon, or what the feel is of the sand beneath my bare feet. This sand is soft. The beach is wide. But, no matter what the sea is where my heart lies. After a day spent on the beach, a treat of ice cream is always good, served plain, or with a topping, or in this healthy version, it is a perfect end to a perfect setting.

c2a9 berry ice cream shakes Berry Ice Cream Shakes

© berry ice cream shakes

BERRY ICE CREAM SHAKES

ingredients:

75g pomegranate seeds

75g blueberries

100g strawberries, hulled and cut in half

260g ice cream, taken out the freezer to soften

2 teaspoons honey

method:

blend the ingredients together for a great refreshing treat

cooks notes:

you can refreeze this for a berry ice cream, or change the ice cream to yoghurt

Printable Version

Tandy

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Boudin Blanc Ravioli With A Sage Beurre Noisette Recipe

Walking through the little villages in France, we came across boudin blanc – a white sausage - in the charcuteries. Neither Dave nor I wanted to try it – given the fact that is was sitting next to the black sausage (black pudding) which is made of dried blood. We were not sure what had gone in to the white sausage and refrained from experimenting with it on the barge. However, the concept of boudin blanc stayed with me, and as soon as I saw the theme for this month’s mingle I knew what I was going to make. I decided to make a white sausage filling for the ravioli – not only to try something different , but also to try out the new cutter I had ordered from Yuppiechef.

picture20101114164944 300x330q80 Boudin Blanc Ravioli With A Sage Beurre Noisette Recipe

Chicken is like a blank slate and can take on many flavours. I chose to only use simple flavours in this ravioli dish, but you can experiment and add what ever you think can stand up to the burnt butter sauce.

Boudin Blanc Ravioli With A Sage Beurre Noisette Boudin Blanc Ravioli With A Sage Beurre Noisette Recipe

Boudin Blanc Ravioli With A Sage Beurre Noisette

Boudin Blanc Ravioli with a Sage Beurre Noisette

Ingredients:

    for a basic pasta dough:
  • 200g 00 pasta flour, plus some for dusting
  • 2 eggs
  • 1 egg yolk
  • a pinch of salt
  • for the boudin blanc:
  • 2 boned and skinned chicken breasts, cut into chunks
  • 1 egg white
  • 1 garlic clove, sliced and lightly fried in olive oil
  • salt and freshly ground black pepper to season
  • for the sage beurre noisette:
  • 60g butter
  • small handful of fresh, whole sage leaves

Method:

    for a basic pasta dough:
  • in a mixing bowl with a dough hook attachment, mix together your flour, eggs and salt until they come together
  • lightly dust your surface and knead the dough for at least 5 minutes until nice and silky
  • shape into a ball, cover with clingfilm and place in the fridge for 30 minutes
  • for the boudin blanc:
  • place the chicken, egg white, garlic clove and a generous amount of seasoning into a blender and blend until smooth
  • put the mixture into a piping bag, using a large nozzle
  • for the ravioli:
  • divide the dough into four and use a pasta machine to make thin sheets (on my machine I go up to 8 with 9 being my thinnest option)
  • sprinkle each sheet with flour and then cut the rounds using a pasta cutter
  • pipe the chicken mixture into the middle of each round, ensuring you leave enough space to seal the edges properly
  • wash the outside of each round you place on top of the round with mixture and seal well
  • bring a large pot of water to the boil, salt well and cook the ravioli for 5 minutes
  • for the sage beurre noisette:
  • put your butter and sage into a frying pan and heat, making sure you do not burn the butter. It should be a nice nutmeg brown
http://tandysinclair.com/boudin-blanc-ravioli-with-a-sage-beurre-noisette-recipe/
 Boudin Blanc Ravioli With A Sage Beurre Noisette Recipe

I am submitting this recipe to Meeta’s Monthly Mingle, which is being hosted this month by Juls’ Kitchen

Tandy

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Borage

Borage is a hardy annual herb and an excellent companion plant that will stimulate the growth of strawberries.  Borage forms a rosette of large ovate leaves before sending up hollow flowering stems to 90cm. The whole plant has a cucumber scent and can irritate sensitive skin. Borage requires a sunny, well drained position and prefers a well dug and composted soil. Sow plants directly into the ground in spring and in autumn (fall). Borage is not suitable for pot planting. Harvest borage year round as required. Dry the leaves in a very cool oven or in a well aired place, out of direct sunlight.

220px Blue borage flowers 2526205868 6b35bbac29 b Borage

borage

Remove the sepals from flowers and use them in salads, or crystallize for use as cake decorations.

information sourced from The Complete Book of Herbs and photograph sourced from Wikipedia

Tandy

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