Sophia Lindop - A Unique Food Experience

Caprese

Caprese is one of my favourite salads - the Italians sure know how to eat well!  My latest best thing, however, is to add my South African Lebanese artistic wacky flair to this classic recipe, and everyone seems to heartily approve!

Paddy and I often have this as a meal on its own!  And although this would be a bad idea for someone like my friend Jason (who has an aversion to anything green - working on him, though...), this quick and easy recipe is an absolute delight!  Here's how...

 

I buy a whole lot of vine tomatoes (the ones on the stalks), drizzle them with grapeseed oil, sprinkle them with Maldon sea salt and roast them at 180°C until they are cooked.  You will see their skins will go all crinkly...  Then I set them aside to cool down.  I buy either balls of buffalo mozzarella (Did you know that there is a locally made one that is brilliant??  They have just won a few awards.  They are in Wellington, South Africa, and the farm is called Buffalo Ridge!!  Call them on 082 375 0977) or little balls of bocconcini.  Then I arrange the cooled tomatoes on a bed of wild rocket that I tossin a vinaigrette and top with the mozzarella and fresh basil, some good olive oil and freshly ground black pepper.  A nice hot ciabatta, and Bob's your uncle!  Yum! 

Another "quick and easy recipe" from "Sophia Lindop"

Turmeric

Turmeric - a spice that features high on any Cape cook's shopping list!  It's almost a standard ingredient in Cape cuisine, and in this house I go through heaps of it every year!  This powder has a very delicate earthy, bitter, peppery flavour, and other than that, it adds a yellow colour to those typical Cape Malay dishes that we love so much!  Until two Saturdays ago I never really stopped to think where this lovely, bright yellow powder came from...

Rowena works at the Salt River Market during the week as well as the Neighbourhood Goods Market on weekends.  She is a well of information, and when I excitedly looked at what I thought to be Jerusalem artichokes a few Saturdays ago, she was there to correct me.  What I was looking at was the fresh root from which the powder is made (see the yellow colour on the root below?)

 

This plant is part of the ginger family that not only gets used in curries, but it is used to impart colour to things like mustard condiments.  In fact, so prominent a spice is it that it is a standard feature in most commercial curry powders.  Rowena says that it is a delight to use fresh, but must be handled with great care because as soon the rhizomes are cut, they can seriously stain fingers, aprons, even cutting boards and knives.  The way to do it is to grate them while wearing disposable kitchen gloves, and to use fresh turmeric in long-cooking dishes like dals, curries and moist vegetables to give the fresh product time to do its magic.

Another idea is to fry fresh turmeric with grated fresh ginger in any recipes that ask for powdered turmeric, and one can easily use it in double quantities.  In other words, if a recipe calls for ½ teaspoon powdered turmeric, use 1 teaspoon of the fresh.  Used fresh, its slightly bitter and pungent flavour is unsurpassable, I believe.  I shall be trying this out on the weekend!

"Sophia Lindop" - more "easy recipe" ideas!

 

Celeriac

 

May I introduce you to my new friend?  Celeriac!  Also known as 'celery root,' 'turnip-rooted celery' or 'knob celery', it is a kind of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves.  The taproot is typically used when it is about 10 to 12 cm in diameter; about the size of a large potato.  Unlike other root vegetables, which store a large amount of starch, celery root is only about 5 to 6% starch by weight.

Not exactly the handsome prince of the vegetable world, but rather the unkissed frog, this versatile vegetable was often ignored when I was out shopping - mainly because I had no clue whatsoever what to do with it.  Until my greengrocer recently broke the spell... 

Celeriac may be used raw or cooked.  It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel.  Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.  Furthermore, it keeps well and should last three to four months if stored between 0°C and 5°C and not allowed to dry out.

This perfect, ivory-fleshed, winter alternative to potatoes and other starches, can be used in many ways, the most classic employment being in the cold French salad Celeri Rémoulade, in which the root is peeled, grated, "cooked" in lemon juice (or blanched briefly in water and lemon juice) to lose a bit of its rawness, then dressed with a mustardy mayonnaise.  Here's a recipe I found and am going to try out this evening.  Looks simple enough! 

Ingredients
½ cup mayonnaise (better still, make your own...)
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley 
500g celery root - quartered, peeled, and coarsely grated just before mixing
½ tart green apple (Granny Smith), peeled, cored, julienned
Salt and freshly ground pepper

Method
1.  Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl.
2.  Fold in the celery root and apple and season with salt and pepper.
3.  Cover and refrigerate until chilled, at least 1 hour.

"Sophia Lindop" trying out "easy recipes"...

Roly Poly Pudding

When last have you had Roly Poly Pudding?  The memory of this takes me back to my ouma's kitchen, and to hearty meals skilfully prepared by her...  I dug this up the other day and decided to revive the tradition!  I remember that my mother used to also grate apple on top of the dough and sprinkle it with cinnamon - this too was delicious!  Whatever your choice, I hope it takes you down memory lane too!

Serves about 8 to 10

Ingredients
125g butter
2 cups flour
2 teaspoons baking powder
2 eggs, beaten
Milk, about 62ml
Smooth apricot jam
Syrup
375ml (1½ cups) boiling water
250ml (1 cup) sugar
2 tablespoons butter

Method
1.  Preheat the oven to 180°C.
2.  Sift the flour and baking powder together.
3.  Rub the butter into the dry ingredients.
4.  Add the beaten eggs and just enough milk to form a stiff dough.
5.  Roll out the dough into a rectangular shape as thinly as possible.
6.  Spread the surface with a layer of apricot jam.
7.  Roll the rectangle up into a long shape and cut into wheels of about 1cm thick.
8.  Place tightly together in an oven dish.
8.  Make the syrup by mixing all the ingredients together - stir until the sugar has dissolved.
9.  Pour the syrup over the wheels and place in the oven.  Bake for about 1 hour.

Serve with a runny custard.

Tip:  You can bake this dessert ahead of time very successfully.

Keep your eyes peeled for another "easy recipe" from "Sophia Lindop"

Well done Team SA!!

 

While the rest of you are feverishly watching the Olympic Games, I am waiting for the next feature to be staged, namely the Culinary Olympics!  This year ten South African chefs strutted their stuff and came home with a gold medal, two silver medals and a bronze medal.  This event is regarded as the most prestigious international culinary competition, and is held every four years in Germany, hosted by the German Chefs Association.

The brief is - prepare a three-course meal that reflects your country's unique cuisine.  This year's winning menu was proudly South African!

Crayfish and tomato terrine, curried crayfish flan, butter-poached crayfish, mustard-and-dill-cured salmon trout, corn salad and a cucumber raita

Beetroot and thyme-marinated springbok loin and creamed barley with juniper-braised springbok shoulder and smoked porcini mushrooms, truffled celeriac puree, with a beetroot and pomegranate jus

And the grand finale was a uniquely South African naartjie-and-chocolate malva pudding, naartjie sorbet and a mascarpone and Van der Hum macerated fruit slice

Well done, Team SA.  You did us proud!

Carrot Cake with Cream Cheese and Cinnamon icing

This carrot cake with cinnamon and cream cheese icing recipe was given to me by my mom.  It's an amazing recipe and the cake, unlike other carrot cakes, is moist and yummy.

Makes 8-10 servings

Ingredients
50g (125ml) Pecan nuts
200g (350ml) whole-wheat self-raising flour
15ml mixed spices
5ml bicarbonate of soda
175g (220ml) soft brown sugar
3 eggs
150ml oil
1 orange rind, finely grated
200g (400ml) carrots, grated
± 2 heaped  tablespoons pineapple, crushed
110g (185ml) sultanas
50g (155ml) coconut
Cream cheese icing:
100g butter, cut into little blocks
260g (500ml) icing sugar, sieved
250g Philadelphia cream cheese
5ml lemon juice
2,5ml vanilla essence
5ml ground cinnamon
Syrup:
juice of one orange
15ml lemon juice
75g (95ml) soft brown sugar

Method
1. Preheat oven to 200ºC.
2. Grease two 18,5cm loose-bottom cake tins and line with baking paper.
3. Place pecan nuts on a baking tray and roast for about 8 minutes. Shake baking tray every now and then.
4. Lower the oven temperature to 170ºC as soon as pecan nuts are finished roasting.
5. Chop pecan nuts roughly.
6. Sift self-raising flour, mixed spices and bicarbonate of soda.
7. Beat sugar, eggs and oil for 2-3 minutes or until sugar is dissolved.
8. Fold in the dry ingredients into the egg mixture with a large metal spoon.
9. Add rest of ingredients and half of the pecan nuts, and fold it in to mixture.
10. Divide mixture between the two prepared cake tins and bake for 30 minutes or until cooked through. Tip: Maybe bake for another 10 minutes.
11. The cake should spring back after you have pressed lightly on it. The edges should pull slightly back from the sides.
Cream cheese icing:
12. Beat together the butter and icing sugar till smooth.
13. Add half the cream cheese and rest of the ingredients, beat till smooth.
14. Add the rest of the cream cheese and beat till just mixed in. Don't beat it too much, as it will become runny.
15. Cover and place in fridge until you are ready to use it.
Syrup:
16. Beat the fruit juices and sugar in a mixing bowl till sugar is dissolved.
17. Insert a skewer into both cakes as soon as it comes out the oven.
18. Pour the syrup over the warm cakes.
19. Let the cakes stand until cool then remove from the cake tins.
20. Spread half of the icing onto one cake. Place the other cake on top and then ice that cake.
21. Sprinkle the pecan nuts over the cake just before serving.

Another great and "easy recipe" from "Sophia Lindop"

Tortillas

This tortilla recipe is great - I use it for making wraps.  The nice thing is, you can freeze them and use them as the need arises.  Try it and let me know...

    

Makes 30 large tortillas
 
Ingredients
900g  flour
1  teaspoon salt
1  teaspoon sugar
200g  butter
2  cups water (lukewarm)

Method
1.  Sift  flour, salt and sugar into bowl. 
2.  Rub  butter into flour mixture until it resembles bread crumbs.
3.  Gradually add water and mix into soft dough.  The dough  should not be too sticky or too dry.
4.  Divide into small or large balls depending on size tortillas you  want.
5.  Place onto lightly greased surface and cover with damp  cloth.
6.  Rest  for 30 minutes.  Roll into disks of 3mm thick.
7.  Cook  each tortilla in very hot griddle pan (like crepe pan) for 30 seconds on each  side.  If it puffs up, press it down with a spatula.

To wrap, place the filling in the middle of the round tortilla.  Fold the bottom up to cover the filling but not all the way to the top, then fold the sides in.  At this stage you can add more of the filling if needed.

Enjoy this "easy recipe" from "Sophia Lindop"

Wild Rocket, Pecorino and Fresh Date Tart

This is a winner!!  Wild rocket, pecorino and fresh date tart!  Michelle asked me for the recipe after tasting it here a while ago, so, Michelle, here it is as promised!  Enjoy!!

Tart / Quiche Base

Makes 2 bases

Ingredients
250g butter
250g cake flour
250g mature cheddar, pecorino or Parmesan cheese

Method
1.  Preheat the oven to 180°C.
2.  Cream all the ingredients together.
3.  Press into a deep pie dish.

Filling

Enough for 1 quiche / tart

Ingredients
30ml olive oil
200g fresh wild rocket (or normal rocket, torn)
Salt and freshly ground black pepper
300g grated pecorino
150g fresh dates, pitted and diced
300ml cream
4 egg yolks
Ground nutmeg

Method
1.  Preheat the oven to 180°C.
2.  Heat oil to smoking point – add rocket and remove when wilted.
3.  Toss in olive oil and season.
4.  Scatter rocket on base of pastry.
5.  Sprinkle with grated pecorino and dates.
6.  Whisk cream with yolks and season with salt, freshly ground black pepper and nutmeg.
7.  Pour mixture over rocket and bake until golden brown – about 30 to 40 minutes.

Yummy "easy recipes" from "Sophia Lindop"...

Preserving peppadews

A tough question!  Preserving peppadews??  Merissa in Namibia wrote and asked me for a recipe and I did my best...  It seems to be a secret, and after searching for a long time, I have come up with a recipe from someone else, one that I have not tested, but one that might be the answer.  Merisa, try it and let me know...

Makes about 2.2kg

Ingredients
2.25kg peppadews
1.2 litres malt vinegar
6 cloves
1 x 2.5cm cinnamon stick
½ small nutmeg or 2 blades mace
pinch salt 
500g sugar
600ml white wine vinegar

Method
1.  Place the peppadews in a large pan with the malt vinegar. Stir very gently and bring to the boil, then strain immediately. (The malt vinegar can be thrown away or saved for making chutney.)
2.  Tip the peppadews into a bowl.
3.  Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the peppadews. Cover and leave for 24 hours.
4.  On the third day, heat the peppadews and the liquid together, but do not boil. Lift out the peppadews with a slotted spoon and pack them carefully into warmed jars.
5.  Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the peppadews, making sure they are completely covered. Cover and store for 3 months before opening.

Peppadews are the first truly new fruit to be launched on the world market since Kiwi Fruit 26 years ago.  They were discovered a few years back when a South African businessman and farmer who prefers to stay anonymous, was looking around the garden of his holiday home in the Eastern Cape when he spotted an unusual looking bush, standing head high, laden with small bright red fruit which looked like something between miniature red peppers and cherry tomatoes.

Gingerly, he bit into one.  It had a unique, delicious taste – a mixture of peppery and sweet, but with a distinctive flavor.  Rightly believing that he had hit upon something really new, he saved seeds from the ripened fruit of the mother plant , cultivated the seedlings, developed the secret recipe with which to process the fruit and gave the processed fruit the name PEPPADEW™ (they are obviously peppery but are as sweet and tantalizing as the dew).

Info courtesy www.peppadew.com...

The weekend's here

I am so glad the weekend finally arrived!  This past week was wild, and I am afraid, next week will be even wilder! 

My aim today is to post a recipe converter on my Blog so that all of you who are reading this, and really want to use my recipes, can do so, wherever you are...  Wish me luck!

So, here's a beautiful picture of a flower from my succulent garden, and a wish that your weekend will be restful, special and filled with happiness!

Ciao...