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

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An experience of elegant flamboyance with Taste the Cape!  Here's your invitation...

Taste the Cape

We invite you to come and experience the culinary life of one of the world’s most beautiful cities!  Join your host, Cape Town chef, Sophia Lindop, on a journey of exploration and excitement as she uncovers the secret and introduces you to three centuries of cooking by South African men and women, and to the unique tapestry of flavours that is South African cuisine.

This unforgettable week will include accommodation at Blackheath Lodge, a four-star guesthouse, where your hosts, Antony and John, will spoil you and cater to your needs.

What you can expect?

• Hands-on cookery classes at Sophia’s home
• Dinner at some of the world’s top restaurants like the classic Aubergine
• Four-star accommodation at Blackheath Lodge
• Breath-taking mountain and marine scenery
• Tasting local world-class wines like Vergelegen's red blend, best in the world
• The best olive oil in the world, from Morgenster, for its 7th year running
• A visit to our food markets, a peek into Cape Town's exciting food industry
• An introduction into a burgeoning cheese industry, and more...

Don't miss out! Click here now to secure your space...

Dates:

• 3 June to 10 June 2008
• 24 June to 1 July 2008
• 15 July to 22 July 2008
• 5 August to 12 August 2008

Stuff it!

Winter seems to have crept on us much faster than I would have liked to!  I still had a lot of tanning to do, and there are at least two sunset picnics that might have to be replaced with something warm beside a fire...  Mmmm - that sounds like fun!  OK, whatever the season, let's have fun!

My latest craze is to stuff anything with a hollow!  I'll share a couple of ideas with you here.  These are also easy to pack in case of an emergency outing...

Stuffed Red Peppers

Makes 12 medium-sized peppers
Preparation time - about 30 minutes
Cooking time - another 30 minutes
Difficulty - very easy!
Wine as accompaniment - a good Rosé or unwooded Chardonnay

Ingredients
12 medium to small-sized red peppers
1 packet streaky bacon, diced
1 medium red onion, finely chopped
6 small spring onions, finely chopped
3 punnets (about 18 medium) brown mushrooms, finely chopped
A handful Italian parsley, chopped
A good handful chives, chopped
Enough couscous to serve 6 people (about 200g)
A blob of butter to add to the couscous
Feta cheese, crumbled
Grapeseed oil
Maldon sea salt
Freshly ground black pepper

Method
1. Preheat the oven to 180°C.
2. Prepare the couscous - see packet for details...  Fluff up using a fork, and add the butter.  Set aside.
3. Fry the bacon until cooked (I don't use oil), and add the onion and spring onion.  Cook until the bacon starts to brown.  Remove and set aside.
4. Brown the mushrooms in a pan using a combination of oil and butter.  Set aside.
5. Add all these ingredients together and mix well.  Season and drizzle with a little Grapeseed oil.
6. Prepare the peppers by cutting the top off and removing the pips and insides.
7. Place in a roasting dish.  Fill them with the stuffing.
8. Top with crumbled Feta cheese.
9. Bake for about 30 minutes or until cooked and the Feta cheese has browned.

Or, try this Lebanese dish...

Kousa Bil Ablama (Stuffed marrows)

Now, it's important to remember that every Lebanese family has their own take on traditional recipes.  I chose, however, not to use my mom and granny's recipe, but one from The Lebanese Cookbook by Hussien Dekmak who grew up in Beirut...
 

Budget at least two courgettes (marrows) per person
Serves 4
Preparation time - about 20 minutes
Cooking time - 25 minutes
Difficulty - a little effort
Wine as accompaniment - a good Pinot Noir or Rosé

Ingredients
500g minced lamb
1 medium-sized onion, chopped
125ml tomato purée mixed with...
62,5ml water
Salt and freshly ground black pepper to taste
1T pine nuts
8 to 12 courgettes
Grapeseed oil
(Optional: you can add a dash of cinnamon and pimento to taste)

Method
1. Wash and dry the courgettes, and trim the stems.
2. Hollow them out at the stem using an apple corer.  Keep the pulp to use in another dish, or discard.
3. Heat oil in a saucepan and fry the courgettes for no longer than 5 minutes until browned. Set aside.
4. Add a little oil and cook the onion until soft.
5. Add the lamb, pine nuts, salt and pepper.  Stir well until the meat is browned, then remove from the heat. Allow to cool.
6. Stuff each courgette with the mixture until about three-quarters full. Set aside.
7. Pour the tomato purée mixture into a pan and season with salt and pepper.  Bring to the boil, then reduce the heat and add the stuffed courgettes.
8. Cook covered over a low heat for 25 minutes.
9. Serve on a bed of white rice...

We're cookin'! Hope you enjoy!

My March / April cookery course is fully booked, sorry.  But if you need me to 'Wow' your guests at your corporate or private function soon, click here now and submit your enquiry...  And, last but not least, go check out my updated website - I know you'll love it as much as I do!

Remember to stock up on gas - we are looking at regular power cuts over the next three months here in good old South Africa.  Join me in making sure that Eskom will never keep me from a great meal!

Until we chat again…

www.sophialindop.com