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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

Berry nice!

They’re everywhere!  Berry season is here and these colourful, flavourful and healthy little fellows are gracing our shelves and I am loving every minute!  To crown it all, my homegrown organic gooseberries are ripening, and life is “berry nice” right now! 

Pressed Strawberries with Gooseberry Coulis and Fresh Cream

Serves 6
Difficulty – very easy
Preparation time – 15 minutes
Setting time – 4 hours

Ingredients
About 400g strawberries
10g gelatine (or two sheets)
1 to 2 tablespoons castor sugar, depending on the sweetness of the juice
200ml Hanepoot (white grape) juice (or any clear slightly sweeter juice)

Method
1. Wash the strawberries and pat them dry.
2. Spray six espresso cups with cooking spray.
3. Press as many strawberries as you can into the cup, squashing them down if necessary.
4. Slowly heat the hanepoot juice over a low heat – be careful not to boil.
5. Add the castor sugar and stir to dissolve.
6. Add the gelatine and stir until dissolved.
7. Pour over the strawberries to fill the cups.
8. Cover with plastic film and weigh down.
9. Chill for 4 hours or until set.

To serve: Invert onto plates just before serving – to do so, dip each cup briefly into hot water.  Use a small, thin knife or spatula if necessary.
Garnish with gooseberry coulis (mine is homemade), a dash of fresh cream , and a sprig of mint. And in case you are wondering…  A coulis is a French sauce, sweet or savoury – the sweet one is usually lightly seasoned with sugar and lemon juice, to bring out the flavour of the fruits so that they enhance the dishes they are added to.
 

Strawberry Salad Dressing

This is my friend Trish's creation and it's yummy!

Ingredients
A couple of strawberries (about 4, depending on size)
¼ cup Verjuice
A dash of balsamic vinegar
¼ cup olive or grapeseed oil
Maldon salt and freshly ground black pepper to season

Method
1. Wash the berries and pat them dry.
2. Place everything into a food processor and mix together.
3. Drizzle over the salad, toss and enjoy!

This dressing works well with spinach-based salads as well as with rocket.  Try using a handful of blueberries, raspberries, blackberries or gooseberries in place of the strawberries - it will work equally well!

My final cookery course for 2008 begins in November – let me know if you’d like to join.  This is your last chance.  It runs on Saturdays 15th, 22nd and 29th at my home in Bergvliet, Cape Town, from 10h00 to 13h00.  Hope to see you there!

Ciao until next time…

www.sophialindop.com