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:
http://capetable.typepad.com

Feedback/Comments

Contact me at contact@sophialindop.com

Hellos and goodbyes...

The builders have left, the dust has settled, and the paint has dried...  July's cookery courses have come and gone, and we enjoyed good food and good wine together as we experimented and had fun in my kitchen.  And now it's time to say 'Hello' to August and all the exciting things on offer from my kitchen.

It's delicious, it's delectable, it's delovely!

Upside-down Chicory Cheesecake

I found this recipe in one of the latest foodie magazines, and I must say, it was a winner!  I will definitely do this again!  

Serves 6 to 10
Difficulty - easy!
Preparation time - 20 minutes
Cooking time - 2 hours
Suggested wine -  Fairview Viognier 

Ingredients
3 medium-sized heads of chicory
1 cup cream
Maldon salt and freshly ground black pepper to season
Grated nutmeg for seasoning
3 eggs
500 g low-fat cream cheese
1 tablespoon flour
50 g toasted breadcrumbs (I bought the ready-to-use ones, but you can make them yourself...)
⅓ cup Parmesan, finely grated, plus extra shavings for serving
2 tablespoons butter, melted
Chives or Italian flat leaf parsley for serving

Method
1.  Preheat the oven to 160°C.
2.  Line a 30 cm round springform or loose-bottomed cake tin with a round of baking paper.  Cut two rounds of the same size and set one aside for later.
3.  Cut the ends off the chicory, then slice lengthways.
4.  In an saucepan over a medium heat, simmer the chicory in the cream, covered, for about 5 to 10 minutes, or until just cooked but still tender-crisp.
5.  Strain over a bowl, reserving the liquid.
6.  Arrange the chicory in the prepared cake tin.
7.  Blend the eggs, cream cheese, flour and reserved liquid, and season with salt, pepper and nutmeg.
8.  Pour into the tin.  Mix the breadcrumbs with the Parmesan and melted butter, and sprinkle on top. 
9.  Butter the last round of baking paper well on one side, and place on top of the breadcrumbs.
10.  Bake on a baking tray for about 90 minutes or until set.  Turn off the heat and leave in the oven for another 10 minutes.
11.  Remove and cool for a further 10 minutes.
12.  Invert onto a serving platter, top with shavings of Parmesan and sprinkle with roughly chopped chives or flat leaf parsley.  Serve warm.

This makes a great starter, or a vegetarian main meal.  It was truly divine!  (My camera batteries died just after I had taken one poor shot of my creation, sorry!)

Pencil these into your diary...

August course dates and details: 

• Wednesday, August 12th
  Michael Olivier will be presenting a wine evening at my home next month...   Not only is he a five-star human being, and a renowned chef and restaurateur, but he has a deep passion for and knowledge of South African wines!  We will be teaming up, he on wines, and me on food, to present an unforgettable and fun evening!  He will be guiding us through a range of wines, while I prepare scrumptious delights for you in my kitchen...
  
  The course kicks off with a glass of bubbly at 18h00...  
  Cost: R450 per person, and we are almost fully booked - we have 6 spaces left, so hurry now while stocks last!
  
   
• Saturday mornings, August 15th, 22nd and 29th (back due to popular demand!)
  Like a fish out of water...how to shop for and prepare fresh fish and seafood
  
  Early start at 09h00.
  Cost: R350 per person per session, i.e. R1050 per person for the course, all inclusive.  Click here to reserve your space now...
   

• Thursday evenings, August 20th and 27th 
  Take me home... Bring your empty dish and prepare dinner for 4 to take home and enjoy with your family or friends.
  
  These classes begin at 16h00 to get you home in time for dinner.
  Cost: R495 per person per session, i.e. R990 per person per course, all inclusive. This includes a meal for 4 that each participant will be taking home with them.  Click here to reserve your space now...
  
  
  Please note: Cookery courses are subject to a minimum number of six participants, and will therefore be subject to change. In order to secure your reservation, payment must be made in full.
   

Make sure you secure your place now!  All you need to arrive with is an excitement and a passion for good food!  The rest is on me!

Thank you to all who have already secured their space!  Can't wait to see you!! 

And remember, "Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners." - Andre Simon (wise man!)
 

Until next time...hope to welcome you into my new kitchen soon! 

www.sophialindop.com