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

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Contact me at contact@sophialindop.com

Wishing you a Happy Festive Season!

This time of the year conjures up many happy childhood memories, mostly of good food and togetherness. 

How Delightful!

The older I get, the more I realize how important it is to appreciate the little things in life.  And with the global ecenomic crisis affecting us all in some form or another, I decided to make Christmas gifts this year.  Here's what my loved ones are getting:

Turkish Delight

Makes enough to fill 3 to 4 small tins with one layer
Difficulty - quick and easy!

Ingredients
130g cornflour
300ml water
6 heaped spoons gelatine
500g sugar
25ml (5 teaspoons) rose water
Juice of 2 lemons
A few drops of pink food colouring
70g icing sugar, sifted

Method
1.  Line a 20cm x 23cm baking tray  with plastic wrap.
2.  Combine 80g of the cornflour with 50ml of the water to form a paste - set aside.
3.  Sprinkle the gelatine over 125ml of the water and set aside.
4.  Place the remaining 125ml water , sugar, rose water and lemon juice in a large saucepan and heat gently until the sugar has dissolved.
5.  Add the cornflour paste, whisking continuously.  Cook the mixture for about 10 minutes.
6.  Melt the gelatine mixture on the defrost setting of the microwave for a few seconds, and add in a thin stream to the sugar mixture.
7.  Stir in the food colouring and pour the mixture into the baking tray.  Allow to set at room temperature.
8.  Combine the icing sugar with the remaining 50g cornflour and set aside.
9.  When set, cut into squares and place them in the icing sugar and cornflour mixture - toss thoroughly to coat. 
10. Leave to rest in the icing sugar mixture for a couple of days or until the shapes are not moist anymore.
11. Store in an airtight container.

I bought tins and decorated them - they look really festive and I know that the contents are moreish ('cause I have snuck one into my mouth to check!)
 

What does the New Year hold...?

...2008 ends on a busy note as I finish off my many functions, and prepare to start arrangements for my very own cookery school that launches around May 2009!!! I am so excited!! I promise to tell you more soon, but so far I can tell you that I will be working on the amazing Viking products - a true joy to work on!  Furthermore, I would love to welcome guests from the rest of South Africa to our beautiful city to cook with me and experience true Cape hospitality.

Keep your eyes peeled for me on Lunch Box on SABC 3. 

Until next time, thank you for reading, Happy Holidays, Merry Christmas, and may your 2009 be filled with the courage to make your dreams come true!

Keep cooking...

www.sophialindop.com