|
Princely feast
|
|
Welcome to the second issue of Scrumptious News, this one with a rather royal flavour.
I've had a wonderful response to my first newsletter, and I thank you for the feedback and suggestions.
If you can't see the images in this newsletter, right-click on the box that says 'download images' or, even better, click here to view it in your browser.
Not a subscriber? Scroll to the bottom right of the page and fill in the form!
Jane-Anne.
|
|
What I've been cooking
|
|
When I'm thinking up new recipes for my blog, I'm often torn between figuring out easy family meals that I can make in under an hour, and new and unusual dishes that take a lot more time and careful experimenting. In the last two weeks, I've tried my hand at both. (Links to some of my latest recipes are on the right-hand side of the page, a little further down). Here are some recent dishes I haven't yet blogged at Scrumptious South Africa:
- Savoury Pastry Cones I've spent a month or so figuring out how to make a pastry cone that can be used to hold bite-sized (or two-bite sized!) arrangements of snacky foods. The problem was finding a suitable mould to shape them around, and I've finally settled on ice-cream cones wrapped in tin foil. (Trust me on this: it works!) You'll have to wait for my blogpost because there isn't space here to give you the details but, in a nutshell, I use spring-roll wrappers, which are baked until golden brown and crisp. The filling possibilities are endless, and I've had great fun putting together some zingy combinations! In the pics above: roast chicken, guacamole and fresh herbs, and a 'bouquet' of smoked salmon, capers and sour cream.
- Spiced Yoghurt and Saffron Spatchcocked Chicken
A great way to add flavour and succulence to your average supermarket 'flattie'. Or should I say 'flettie'? Saffron is an expensive spice, and something of an acquired taste. You can leave it out if you like, and use 2 teaspoons of turmeric instead. Make deep slashes in the thighs, breasts and drumsticks of a spatchcocked chicken. Lay it in a roasting pan and tuck a thin slice of lemon, and three bay leaves, underneath the chicken. Mix together a cup of natural yoghurt, the juice of a lemon, a pinch of saffron threads, 2 tablespoons each of freshly grated garlic and ginger, 2 teaspoons of cumin, a teaspoon each of coriander, chilli powder and garam masala, and half a teaspoon of cinnamon. Rub the spiced yoghurt all over the chicken, pressing it deeply into the cuts. Allow to marinate for two hours. Roast at 160º C for an hour and fifteen minutes, or until cooked
through. Baste frequently with the pan juices. Serve with a green salad.
|
|
The best of local food blogs
|
|
If you'd like to see more from food blogs, visit my South African Food Bloggers' Showcase on Facebook. There are more links to some good recipes from local food bloggers on the right-hand side of this page.
Baked Garlic and Herbed White Cheese
by Robyn McLarty of Koek!
Mackerel Baked in Lemon-Flavoured Salt
by Nina Timm of My Easy Cooking
Pink Peppercorn Meringues
by Sam Linsell of Drizzle and Dip
Cranberry Chocolate Brownies
by Marisa Hendricks of The Creative Pot
|
|
Six smart kitchen tips
|
|
 I'm a fan of kitchen shortcuts, and I'll be sharing some of these with you in every issue. If I've picked this up from someone else, I've mentioned his or her name in square brackets.
1. Garlic in a flash: Please don't waste time peeling and crushing garlic. Take an unpeeled garlic clove and grate it energetically against the fine teeth of cheese grater or microplane. The papery skin stays behind, and you have a pile of finely shredded garlic in seconds.
2. To avoid pesky lemon pips: Need lemon juice in a hurry? Cut off the 'cheek' of a lemon by making a lengthways cut, a centimetre or so to the right or left of an imaginary vertical line through the centre of the fruit. This way, you'll leave the pips behind in the lemon. [Masterchef Australia]
3. To peel fresh ginger: The best way to peel fresh ginger is with the edge of a soup spoon. Hold the ginger in one hand, and the spoon in the other, with the hollow side of its bowl facing you. Now scrape at the skin with the edge of a spoon.
4. To core an iceberg lettuce: Slam the lettuce, stalk side down, and hard, onto a chopping board. Then give the stalk a light twist, and it will easily lift out. [Sophie Grigson]
5. An excellent yolk: Here's how to avoid a dark ring around the yolks of hard-boiled eggs. When you've drained your boiled eggs, run cold water into the pot and keep the tap running, at a dribble, into the pot, for four to five minutes. [Michael Olivier]
6. For a perfect pastry rim: When placing a sheet of pastry in a tart tin, don't trim away the excess. Allow the pastry to drape over the sides of the pan; this prevents the pastry from shrinking at the edges. Trim the extra pastry away with a sharp knife when you've finished baking the tart, and you'll end up with a beautiful neat edge. [Marcus Wareing]
|
|
In season: granadillas
|
|
My three vines have produced a spectacularly unimpressive crop, totalling six granadillas, all of which are still green and as hard as bullets. But the shops are full of ripe and juicy new-season granadillas, which are as inexpensive now as they'll be all year. Here are some of my recipes, drawn from Scrumptious South Africa's archive.
Passion Fruit, Crème Fraîche and White Chocolate Cream Pie A wicked, wicked little tart
|
|
>> Win my gadget of the year
|
|
Look, I know it's only April, but I have no hesitation in calling this my gadget of the year, and very possibly my gadget of the decade. Why do I love it so? Because it's simple, it's clever, it works like a bomb and it draws gasps of admiration from everyone who sees it in action. Everything, in short, that I want from a piece of kitchen equipment.
In a few turns of the handle, this baby peels, cores and slices the apple into a neat continuous spiral. You can also adjust the device so that it peels and cores the apple without slicing it. These are available from Tru Cape at what I consider to be the ludicrous price of R99 each, plus R35 postage and packing. To order one, click here.
I've also got one to give away to the fifth person who forwards this email to five friends. How? Click here, or on the red button at the bottom right of this page. I'll let you know if you're the lucky one!
|
|
Two lovely blogger weddings
|
|
Two of my favourite South African bloggers tied the knot this month, both in the understated style they've become famous for. Read more:
Journalist and design blogger Vicki Sleet had a surprise wedding for 30 when she married The Captain.
A bouquet with a dolly for food blogger and journalist Robyn McLarty of Koek! Das Wedding
|
|
|
world recipes
|
|
Some great recipes from around the world that have caught my eye this week:
And for vegetarians:
|
|
More from local food blogs
|
|
|
|
Royal Wedding Recipes
|
|
Throwing a party on Royal Wedding Day? Here is a selection of frightfully royal, rather English recipes for your celebration:
|
|
Knit your own corgi
|
|
Not in the mood for cooking at Royal Wedding time? Here are some ideas to keep you out of mischief:
|
|
Great gadgets
|
|
My pick of innovative food gadgets. See also, further down on the left of this page, how you can win an amazing peeling-slicing-coring gadget.
The Sharky Tea Infuser by Pablo Matteoda. Go on. Admit you want one. If I knew where to buy one, I'd tell you.
I've got some silicone ones. Now I want these stainless steel pods. Poachpods are designed to float in water and produce perfect little coddled eggs. Available from Yuppiechef; R190 for two.
Braai sword When you want to vanquish your meaty foes, the BBQ Sword cuts a swathe through more sensible braai tools. Comes with mask. Available from Big Blue; R290.
People nicking your sarmies at work? Introducing Bug Sandwich Bags, with two repellent bug designs. Available from Neatoshop; $5.95 for 24.
Your own online cookbook Cup and a half is a service that makes it possible for you to keep an online cookbook where all your recipes are in one place, well organised and always accessible. A really clever, well-designed site, and it's free. Includes a built-in measurements calculator and personal search engine. If I didn't have a blog, I'd be using this site.
|
|
Competitions and Classes
|
|
Want your course or competition listed here? Send me an email (see bottom of this page).
|
|
Feeback, please!
|
|
Did you enjoy this newsletter? Is there anything you'd like to see featured in it? Please drop me a line and let me know. Send your email to hobray at gmail.com.
Follow me on Twitter!
|
|
Some comments
|
|
Here's some feedback from my first newsletter:
- Thanks so much for the Scrumptious News! I have found it really interesting and would love to keep exploring! Keep me posted (and good luck!) - Shirley
- I loved this. Lovely design, fantastic recipes. I hope your voice gets as cheeky, Sewth Effrican and fond as your blog as time goes on - it emerges in some of the recipes here already. This is a beautiful thing to receive, and thank you! - Claire
- Just spent a good 20 minutes reading this delicious, wholesome, hearty filling first 'official' issue. It is wonderful. I will certainly return to it and have on hand to try some of the recipes - Lisa
|
|
Win a little treat from Nomu
|
|
I was sent a gift box from one of my favourite local producers, Nomu, this week, but because my personal blog policy prevents me from accepting freebies, I can't keep it. My personal newsletter policy, however, does not prevent me from giving it away, so here it is!
To win this pack containing a pair of woolly socks, a packet of marshmallows and a tin of Nomu's new Drinking Chocolate, send me an email telling me what else you'd like to see in this newsletter. You'll find my email address at the end of this page.
|
|
Subscribe to this newsletter
|
|
Were you sent this newsletter by a friend? Would you like to subscribe to it?
All you need do is fill in the form below, and you'll receive the newsletter free in your inbox once a fortnight.
You can unsubscribe at any time, in a single click.
|
|
