Friday’s Food Quiz Number 53

I love it when there is a quiz for me to do, and here is this week’s one from PinkPolkaDot. You too can take part my going to her blog to see the ‘rules’.

1. What is Pierogi?

Dumplings which I think originate from Poland

2. What is a Bienenstich Cake and what is it also called?

Bee sting cake made with honey and almonds and a custard filling

3. What is Pistou?

a condiment made with garlic, olive oil and basil similar to pesto, but without the Parmesan

4. Licthies are native to which country?

I am allergic to the skin of these Chinese gems

5. What is a Loquat also known as and what is it?

We had a tree in our garden as children and I loved this fruit, also knows as a Chinese plum. Our neighbour has one and I pick them off his tree whenever I can reach them 

6. What does the term freeze-dry means?

dehydrate using cold air?

7. What is the difference in culinary terms between broil and broiler?

To broil means to grill as in braai (BBQ) whereas a broiler is a chicken reared for its meat 

8. What are water chestnuts used for?

they are used in Chinese cooking (I notice a them here icon smile Fridays Food Quiz Number 53 ) and can be ground up to use as a flour

9. Can you eat a Mexican Potato also known as a Jicama raw?

you can eat the root raw

10. What are the main ingredients of water biscuits?

flour and water

Tandy

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Something Savoury

The Something Savoury challenge is to get people who do not ordinarily cook into the kitchen to try their hand at something. I use the challenge to cook something out of my ‘must try this’ file.

The challenge for this week is make something savoury using cabbage. There is no end date to the challenge as this is about challenging yourself.

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.

PREVIOUS CHALLENGES ROUND UP:

Cindy’s fine pair are the most beautiful red pears, which she submitted for the regional and seasonal challenge.  For the same challenge Sue has come up with a Stilton, broccoli and pear quiche – flavours that really get me intrigued. Mandy has made some lovely pinotage pears that are worth trying.

For the something sweet challenge Sharon wants to know if the imminent arrival of baby Jessica counts icon smile Something Savoury Even though it is not a cake, it is something new she has ‘baked’. And let me tell you, the baby is too cute, with lovely curls icon smile Something Savoury

Le Creuset sponsored this challenge and the first entry was from The Gorgeous Gourmet and she baked a black forest cake. Cindy was next to enter, and she has come up with mini fig tarts. The third entry is from Mandy and she has turned a cinnamon cake into cupcakes. Sue has entered gingerbread cupcakes with French buttercream frosting. Baglady has made a bread and butter pudding for her entry. The Gorgeous Gourmet send in extra entries – one for Two Tone Heart Biscuits and the other for Profiteroles filled with Maple Mousse. Emily has shared a beautiful photograph of her cinnabons – and I am looking forward to her blog. Add to Taste has baked an orange yoghurt cake with a twist. Durbaness made chocolate chip cookies for the first time. Lara baked an apple crumble – this is her second attempt ever at baking! The next entry I received was from Colleen and she made my favourite  crème brûlée for the first time. NaNuZa has submitted her entry of coffee cake.  The last entry came from PinkPolkaDot and she has baked a green fig and cheddar cheese roll!

I wrote down a list of the dishes prepared and gave them to Dave to choose a winner – I did not want to be left with this hard decision as each and every recipe is fantastic in my opinion. Dave did not know who submitted which recipe, and so his choice was not based on the blogger, but on the dish itself. He also has not seen the blog posts. Dave ended up with 3 on his short list – and he has placed them. Sadly, only the winner gets the prize but I thought I would share with you his choices. His third place choice which he said was very interesting was Cindy with her mini fig tarts. In second place was the black forest cake and the winner *drum roll* is Candice with her profiteroles filled with maple mouse – well done!

Tandy

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Le Creuset Competition Winner

I would like to extend a big thank you to all the entrants of this competition and of course without a doubt a big, special thank you to Gill of Le Creuset for providing the prize for the winner. In the photograph below you will see the cassis bake set which comprises of a 26cm and a 19cm rectangular stoneware dish.

c2a9 le creuset gifts Le Creuset Competition Winner

© le creuset gifts

I wrote down a list of the dishes prepared and gave them to Dave to choose a winner – I did not want to be left with this hard decision as each and every recipe is fantastic in my opinion. Dave did not know who submitted which recipe, and so his choice was not based on the blogger, but on the dish itself. He also has not seen the blog posts. Dave ended up with 3 on his short list – and he has placed them. Sadly, only the winner gets the prize but I thought I would share with you his choices. His third place choice which he said was very interesting was Cindy with her mini fig tarts. In second place was Candice’s black forest cake and the winner *drum roll* is Candice with her profiteroles filled with maple mouse – well done!

 Le Creuset Competition Winner

Tandy

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Tiramisu Recipe

I have never had to make tiramisu before but when Gill from Le Creuset suggested I make this in my new rectangular cassis dish, I knew it was about time I set my hand to it. This was how I arrived at the theme for the challenge I set, asking people to bake something sweet they had never baked before. In my 20′s I spent a lot of time in restaurants. My usual supper was chocolate mousse but when I met Vasili my dinner choice changed from rich chocolate to the comfort food of tiramisu. This dish did more than just pick me up, it was a hint of something soothing to my soul. A lady made this dessert for the restaurant, and if there were any leftovers, they would be brought home for me to enjoy. If I entertained in the restaurant I felt guilty about ordering tiramisu as I was depriving a paying guest of the pleasures of this dessert. That relationship ended when I was 24, but my love for the dessert did not.

When Dave and I got married we went to Italy for our honeymoon. In a restaurant set in the ramped entrance to an old mansion I asked the very good looking Italian waiter for the dessert menu – this was before I learnt to speak Italian. He answered “for dessert you must look at me”! He dished up a heaped plate of nonna’s tiramisu and it must have been one of the best I had ever tasted. The recipe I have come up with is a combination of all the recipes I have come across. It needs a deep dish or you will end up with an overflowing cascade of the filling. If you do as I did and use the 26cm rectangular Le Creuset dish I would recommend you forgo the second layer of ladyfinger biscuits.

c2a9 tiramisu Tiramisu Recipe

© tiramisu

Tiramisu

Ingredients:

  • 200mls espresso
  • 4 eggs, separated
  • 90g icing sugar - I used fructose
  • 250g mascarpone
  • 5mls vanilla extract
  • 20 ladyfinger biscuits
  • 90mls Cointreau
  • 20g dark chocolate
  • cocoa powder for decorating

Method:

  • make the coffee and allow to cool in a shallow dish
  • beat the egg whites with the icing sugar to soft peaks
  • beat the eggs yolks
  • add the mascarpone and beat until mixed
  • mix in the vanilla extract
  • fold in the egg whites
  • quickly dip the ladyfingers into the coffee and line the bottom of the dish
  • sprinkle over 45mls Cointreau
  • add half of the mascarpone mixture
  • grate the chocolate over the top
  • quickly dip the ladyfingers into the coffee and make a second layer
  • sprinkle over 45mls Cointreau
  • top with the remaining mascarpone mixture
  • refrigerate until set – preferably over night
  • just before serving sift cocoa powder over the top

Cooks Notes:

you can use more chocolate between the layers if you want

http://tandysinclair.com/tiramisu-recipe/
 Tiramisu Recipe

Tandy

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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

Tandy

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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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