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In this Issue
About Sophia Lindop Farm girl by birth, city girl by marriage… The only constant in my life has always been good, wholesome food, wine and company! Although I chose a variety of career paths in my life, I studied food and wine for six years before embarking on a detour that finally led me back to the kitchen, where I feel so at home! This newsletter is an invitation for you to come into my kitchen, with all its fragrances, warmth and laughter! Please come inside… Website: www.sophialindop.com/blog Feedback/Comments Contact me at contact@sophialindop.com |
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On the run! Here I sit on the last day of May, typing like mad to get this out to you before the clock strikes 12. As you can tell, this has been The Mad Month of May, and as I sit here, I still have some performing to do before it comes to an end...
Today my best friend celebrates her 40th birthday, and, to help me live up to my reputation, she has asked me to perform an ABBA hit at her party. In order to prevent poor Paddy from certain embarassment, I have found a blonde wig as disguise! Thinking about ABBA, and my long days in front of the mirror as a teen, emulating Agnetha Fältskog, my mind went to the smells from the kitchen that would creep underneath my locked teenage door and ultimately signal that it was time to pack my fantasies of being a famous muso away for the day, and just be my mother's daughter again! My mom was a brilliant cook - she would have fitted in with today's food trends perfectly well! She loved to prepare good, wholesome, slow-cooked, comfort food. Not only that, but she would grow her own organic produce to ensure her family's health and wellbeing. One of the things she would do as a light supper (as our main meal on the farm was enjoyed at lunchtime) was vetkoek - here is a recipe I use. 
This is an uncomplicated thing to do for a family meal - both young and old love them! You can serve them with savoury mince, with cheese and homemade jams, heck, you can serve them with just about anything! If you're planning a relaxing weekend with friends around a fireplace, with some good wine, get kneading now! For those of you who live abroad, this South African delicacy is pronounced 'fet-cook', and literally means 'fat cake'. It is believed to have its origin in the Dutch 'olliebollen', which, considering our history, makes perfect sense. These deep-fried balls of dough were popularised by the Afrikaans-speaking community. The word 'koek' (cake) refers to the fact that this dish can be used as a dessert as well as a meal. The shape resembles that of a doughnut. Here's an easy recipe: Makes about 25 vetkoek Ingredients Method As I said before, go crazy and get creative. Use things like: My July cookery course is filling up fast and furious. If you want to attend this not-to-be-missed experience, click here and let me know! Watch this space for yummy comfort food recipes to heat up your cold Cape winter's days... But for now, this is me signing off with "Waterloo, couldn't escape if I wanted to. Waterloo, knowing my fate is to be with you..." Hold thumbs. Until we chat again…
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