Recipe For Boudin Blanc Pasta

The recession seems here to stay and work is slowing down. Coupled with winter, things are tough. I am turning more and more to what is in my freezer. I often put things away for a rainy day, and the rainy day has arrived, both literally and figuratively. I love the rain – as long as I don’t have to drive in it. I love knowing that my herbs are getting a good soak, that my grass will be greener afterwards and I am hoping that the rain will bring with it a growth of my bougainvillea. But, while it is raining the builders cannot build, and if they cannot build they are not buying material. Some of my customers have not purchased items from us for 3 months. They are quiet and I worry for them. I worry they will not make it through this recession. Each day I see another TO LET sign on the door of a company that has closed. I am grateful we are still in business and that we will still be open when times are better. I am making a concerted effort to see what is in the freezer before I start cooking. This week I found some pasta dough and turned it into hand made farfollini. For this pasta dish, I made use of the left over boudin blanc from my monthly mingle post. The photograph does not do the taste any justice but at least I know I made good use of something I might have rather left for another rainy day.

"Boudin Blanc And Mushroom Pasta"

Boudin Blanc And Mushroom Pasta

Boudin Blanc And Mushroom Pasta
 
Ingredients
  • 1 tablespoon olive oil
  • 100g mushrooms, sliced
  • 1 garlic clove, chopped
  • 1 chilli, cut in half
  • 250mls vegetable stock
  • 2 tablespoons port
  • 1 portion boudin blanc
  • ½ teaspoon mixed herbs
  • 3 tablespoons cream
  • Salt and freshly ground black pepper for seasoning
Method
  1. while your pasta is cooking heat the olive oil in a large frying pan
  2. add the mushrooms, the garlic and the chilli
  3. when the mushrooms are soft add the vegetable stock and the port
  4. add the boudin blanc – I used a piping bag and piped in 1cm lengths
  5. add the mixed herbs and the cream
  6. remove the chilli
  7. adjust the seasoning before adding the pasta

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, the founder of this group, who blogs over at Once Upon A Feast

Tandy

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Nonna Mia’s, Birnam

Nonna Mia’s is situated in the Blu Bird Shopping Centre, just off Corlett Drive, near to Melrose Arch. My dad and I went there for dinner while I was in Johannesburg in August. Despite having to work out how to get in, the place has a lovely feel to it. The wine list boasts an extensive list of whites and is expensive for Cape Town standards. I am not used to paying so much for wine, but it is apparent that this is the norm in Johannesburg and surrounds.

Unfortunately, the menu is confusing and has a lot of spelling errors. It is the one thing that really gets to me – the company / person responsible should check the menu very carefully – COARSE salt not COURSE salt being the most obvious error. If you are gluten intolerant please note there are no gluten free pastas available.

Once you have managed to read the menu and placed your order, take a good look around you! The photograph below depicts the ceiling and the produce on display. You can purchase the Italian products to take home with you. The service is not 100% perfect but have areas that far exceeds expectations as far as the attention to detail is concerned.

Contact them on 011 – 440 – 3719

Tandy

© nonna mia

© nonna mia

My dad had the mussels in the pomodoro, chilli and garlic sauce to start (R65). The mussels were very meaty, but not that great. I wanted to order the polpette al forno (R58) but even though the menu states that the dishes are freshly prepared, the waiter told me I could not have this as there was nothing preprepared.

For the mains my Dad went for the veal in a red wine sauce (R99) which was excellent, and served with crunchy beans. I had the Imola Picollo Pizza (R46) which was great.

The atmosphere would certainly have me go back again – maybe next time to try the dessert menu.

Tandy

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You and Your Thyroid

Disclaimer: I am not a medical practitioner! This information is as I have sourced it. Please in all instances seek medical advice before embarking on any radical changes to your diet and/or lifestyle.

In my business life I run a health and wellness company. We sell various products and because of this, I have a collection of books that can assist me in giving the best advice possible. This in no way replaces going to see a Doctor, who is qualified to diagnose. However, if you have been diagnosed with a thyroid issue then you may find this helpful. I have three friends who have issues – both with over activity and under activity.

Healthy thyroid foods contain:

  • Iodine
  • Tyrosine
  • Calcium
  • Vitamins A; E

Healthy thyroid foods:

  • Complete proteins

Avoid:

  • Sugar
  • Refined carbohydrates
  • Processed foods
  • Dairy
  • Alcohol
  • Peanuts
  • Pine nuts
  • Turnips
  • Cooked Cabbage
  • Mustard greens

If you suffer from hyperthyroidism – an overactive thyroid:

Healthy thyroid foods:

  • Raw cruciferous vegetables (broccoli, Brussels sprouts, cabbage, kale, cauliflower, Swede)
  • Oats
  • Lettuce

Healthy thyroid drinks:

  • Water
  • Calming herbal teas (chamomile, lemon balm, peppermint, fennel, hops)

Healthy thyroid supplements:

  • Green super foods (spirulina, blue-green algae, barley grass)
  • Magnesium citrate

Make sure you:

  • Keep blood sugar levels stable
  • Eat small regular meals and snacks

Avoid:

  • Stimulants (tea, coffee, alcohol, chocolate, salt, carbonated drinks)
  • Sea vegetables
  • Iodine

If you suffer from hypothyroidism – an underactive thyroid:

Healthy thyroid foods contain:

  • Selenium
  • Essential fatty acids
  • B Vitamins
  • Zinc
  • Vitamin C
  • Magnesium

Healthy thyroid foods:

  • Sea vegetables (kelp, nori, seaweed)
  • Nuts (Brazil nuts, almonds)
  • Fresh fruit and vegetables
  • Seeds (pumpkin seeds)
  • Avocados
  • Whole grains
  • Pulses
  • Fish

Healthy thyroid drinks:

  • Water

Healthy thyroid supplements:

  • L-tyrosine
  • Kelp
  • Zinc

Make sure you:

  • Exercise daily (inverted yoga postures)

Avoid:

  • Gluten grains (wheat, oats, rye, barley, kamut, spelt)
  • Raw cruciferous vegetables (broccoli, Brussels sprouts, cabbage, kale, cauliflower, Swede)
  • Soya
  • Millet
  • Salt
  • Caffeine
  • Fluoride/Flourine
  • Chlorine

Information sourced from Gillian McKeith’s Food Bible; Readers Digest Guide To Medical Cures & Treatments

Tandy


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Friday’s Food Quiz Number 64

Once again, Pink has posted a quiz! I cannot read Cindy’s blog until I have done the quiz, but so far it has been a busy weekend. This is the first opportunity I have to sit down and concentrate – well as best as I can with blocked ears.

1. What is an éclade des moules?

is must have something to do with seafood! Moules are mussels – of which we ate a lot of in France! So, a mussel bake (like the American clam bake) is my guess

2. What is spaetzle?

My holiday this year included a weekend visit with my mom’s sister and her husband. I don’t refer to her as my aunt much, as Michelle is my age and Mathias her husband is as well. Mathias made us spaetzle, a German egg noodle.

3. What type of animal correctly predicted Germany’s FIFA world cup win?

Octopus

4. What is the difference between butterscotch and caramel?

butterscotch is made from brown sugar and butter. Caramel is just sugar.

5. What is the main ingredient of the Middle Eastern spread called baba ganoush?

baba ganoush is made from egg plant

"Baba Ghannoush"

Baba Ghannoush

6. What is the main ingredient of the Italian aperitif, called cynar?

like most aperitifs I would assume it has a collection of herbs but I don’t know what the main ingredient is.

7. Why is starfruit toxic to patients with chronic renal failure?

it must contain oxalic acid?

8. What is bitterballen?

bitter balls?? A small meat ball

9. What gives red velvet cake its red colour?

food colouring – see my red velvet cupcakes

© Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

© Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

10. What are the main ingredients of a Californian roll?

A California Roll is an inside out sushi roll made from cucumber, crab and avocado, with sushi rice and sesame seeds

Tandy

Please see the Secret Santa post!

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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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