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

Feedback/Comments

Contact me at contact@sophialindop.com

Sejuiced!

"...Everything in this world
Every voice in the night
Every little thing of beauty
Comes shining through in your eyes
And all that is you becomes part of me too
'Cause all you do seduces me...", sings Celine Dion.

Yes, it's the month of love, romance and seduction.  Need help?  Try this...

Tomato and Basil Granita

Granita is a type of Italian sorbet popularised in Paris in the 19th century.  It is a half-frozen preparation with a granular texture (hence the name), and is made of a lightly sweetened syrup.  Unlike sorbet, granita does not contain any Italian meringue.  Try this one I came up with - it is refreshing, will get the taste buds going, and the colour is just right for Valentine's Day! 

Serves about 20 people, depending on size of portion
Difficulty – so easy!
Preparation time – about 10 minutes
Cooling time – about 30 minutes
Freezing time - about 4 hours in total 

Ingredients
500g tomato pureé
500ml water
150g sugar
Juice of 2 lemons
Fresh basil leaves
Freshly ground black pepper, optional

Method
1. Mix the tomato pureé, water and sugar together, and heat slowly, stirring continously, until the sugar has dissolved.
2. Cool the mixture.
3. Pour into a shallow tray to allow even freezing.
4. Place in the freezer and stir every 30 minutes to break up the ice crystals.  The more and often you stir the granita, the finer the ice crystals will be.
5. When the crystals are fine enough for your taste (mine took 3 hours 30 minutes), spoon the granita into shot glasses or into Chinese soup spoons.  Top with freshly ground black pepper (optional) and a basil leaf.
6. Serve to tantalize the taste buds between the starter and the main course.

Happy Valentine's Day!

I am sure that it is no coincidence that my love celebrates his birthday on Valentine's Day!  Happy birthday to Paddy!  

So much is happening in my life at the moment. We will soon launch our food tours - keep your fingers clicking on our new site that should be up and running within about a week - introducing guests to this unique tapestry of flavours that is Cape cuisine.

My March / April cookery course is virtually fully booked - hurry and reserve your space now!

And for the rest, I'll be cooking up delectable meals on Valentine's Day, and every other day, so if it's a private function you want to enquire about, or your wedding, or your corporate function, click here now and submit your enquiry...

Unlike many a famous love story, like Romeo and Juliet's, may yours have a happy ending, and may your Valentine's Day be filled with warm, fuzzy feelings!

Until we chat again…  

www.sophialindop.com