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

The secret's out!

OK, I know it's 24 hours late and that May has come and gone, but here it is...my 'May' newsletter with hot news from my hob!  Renovations are under way, and I launch my new kitchen - bigger and better for you - with a cookery course starting on July 1st!  And I can't wait for you to see!

Chocolate Tartlets

But before I share the dates for the next courses, I thought I'd share this yummy little chocolate number with you...

Serves 6
Difficulty - easy!
Preparation time - 15 minutes
Baking and cooking time - about 20 minutes

Ingredients
For the pastry
200 g plain flour
125 g butter
Cold water, about 2 T
For the filling
½ cup coconut cream
200g Lindt 70% dark chocolate

Method
1.  To make the pastry: put the flour into a bowl, cut the cold butter into chunks and rub them into the flour with your fingertips, lifting up handfuls of both and rubbing them between your fingers until they look like large breadcrumbs.  Stir in a little cold water, about two tablespoonfuls - bring dough together with both hands to form a ball.  It may need a little more water.  The dough must be firm and not sticky at all.  If it is, add a little more flour.  Do not handle too much as you will toughen it.  Chill the pastry.
2.  Preheat the oven to 180°C.
3.  Form the pastry into balls and roll out as thin as possible.  Spray a muffin tray with non-stick spray and press each pastry circle into a muffin container.
4.  Bake in the preheated oven until golden brown.  Set aside while you make the filling.
5.  To make the filling: in a saucepan, over a low heat, bring the coconut cream to a slow simmer and pour the hot coconut cream over the chocolate (broken into chunks) - stir until the mixture has a smooth, glossy consistency. 
6.  Remove the pastry cups from the muffin tray and place each one on an individual plate to serve.  Pour some of the chocolate mixture into each.  Decorate with a small piece of triangular-shaped pineapple and a sprig of mint.

Serve with a good cup of coffee or an espresso.

It's a date!

And so this newsletter is not only filled with a luscious chocolate recipe, but with a warm invitation for you to join me in my kitchen in Cape Town on one of my next courses! 

Dates: 

• Mondays 1st, 8th and 15th July
  Like a fish out of water - how to prepare fish and other seafood...
  The course begins at 17h30 and ends at 20h30 with a quick dinner before we all call it a night.
• Saturdays 4th, 11th and 18th July 
  Dinner parties - no longer a nightmare! 
  The course begins at 09h00 and ends with lunch at 12h00 before we embark on our weekend. 

Make sure you secure your place now!  Cost is R350 per session and the course runs over a three-week period, i.e. a total of R1050 per course.  And all you need to arrive with is an excitement and a passion for good food!  The rest is on me!

Until next time...hope to welcome you into my new kitchen in the very near future! 

www.sophialindop.com