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

Juicy secrets...

In this world you get two kinds of people - those who can keep a secret, and those who can't!  Well, I have been nurturing a secret of my own, but you will have to wait until next month before I will spill the beans.  In the meanwhile, however, I can let you into two little secrets that I share with excitement and hope you enjoy preparing them as much as I do!

Olive, Rosemary and Lemon Marinade

I stumbled upon this recipe in a recent magazine, and have since used it for fish, chicken, lamb and vegetable kebabs with great success! 

Enough for four to six 220g portions
Can be stored in the refrigerator with success
Difficulty - easy!
Preparation time - as long as it takes you to squeeze a couple of lemons!

Ingredients
1 cup olive oil
100ml freshly squeezed lemon juice
Zest of one lemon
½ cup Calamata olives, pipped and sliced (you can buy them like this at the supermarket)
2T fresh rosemary, roughly chopped
Salt and freshly ground black pepper

Method
1.  Mix all the ingredients together and allow to infuse for two hours before using.
2.  Store in the refrigerator.

I must say, I love what this does for fish - keeps it juicy!  My latest favourite thing to do with fish...

Deep-fried Asparagus in Batter

Last night I was playing with my food (again) and I came up with something scrumptious! 

Difficulty - easy!!
Preparation time - 10 minutes + 30 minutes to rest
Cooking time - 15 minutes

Ingredients
Fresh green asparagus
1 whole egg, beaten
Flour

Method
1.  Wash the asparagus well.  Pat them dry.
2.  When completely dry, dip them in the egg and then coat them with flour.
3.  Set aside to rest for about 30 minutes.
4.  Heat oil in a saucepan until very hot and deep-fry the asparagus until golden brown.
5.  Place on an absorbent towel to drain.

The flavour of the asparagus is nutty and the mouth-feel is amazing.  I served them in a salad with butternut crisps (that I made as well), micro greens, and topped it with a poached egg.  This idea will work equally well as a starter.

So, there you have it!  Two quick and very easy recipes to try out!  In the meanwhile I am working hard at my other secret that I will reveal in next month's issue...  Watch this space.

Until next time, have fun in the kitchen!

www.sophialindop.com