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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Contact me at contact@sophialindop.com

Spring at last!

Here's a quotation by Doug Larson (can he be related to Gary...?) that explains what I am feeling...

    "Spring is when you feel like whistling even with a shoe full of slush!"

Yip, it's here!  Carefully camouflaged within sheets of last-minute winter rains, but it's here!

My favourite from every angle...

I love spring flowers!  I love the blossoms!  At school, this was my favourite time of year - it marked warmer weather, and the fact that the end-of-year holidays were not far off...  I love the longer days!  I love eating more lightly!  OK, I'm smitten!

Here are a few ideas of how to ease your body into this new season...

Whole Pear and Red Onion Salad

This is such a clever and picturesque take on the blue cheese, pear and walnut salad!  I am sure you'll love it!

Serves 8
Difficulty – easy!
Preparation time – 15 minutes
Suggested wine as accompaniment - Boschendal Blanc de Noir or Eagle's Cliff Viognier (or Naughton's Flight or Fairview, for that matter)

Ingredients
2 red baby cabbages, shredded
8 pears
Red onion, sliced
Roasted walnuts
Blue cheese
Walnut oil

Dressing:
2 tablespoons red wine-vinegar
1 teaspoon Dijon mustard
½ cup sunflower oil
1 teaspoon honey
Seasoning

Method
1. Divide cabbage amongst 8 people.
2. Slice 8 pears in ± six cross sections and assemble, sandwiching with sliced red onion.
3. Serve with roasted walnuts and shards of blue cheese.
4. Drizzle with walnut oil.

The less water and sugar content and onion has, the stronger the flavour. Red or purplish onions are generally the mildest, and brown-skinned varieties tend to be the most pungent.

Grilled Prosciutto-Wrapped Chicken with Sage and Grilled Green Beans

I found this recipe in a magazine once, and it's delicious! 

Serves 4
Difficulty – easy!
Preparation time: 20 minutes
Cooking time: 20 minutes
Suggested wine as accompaniment – Groote Post Pinot Noir

Ingredients
4 fillets chicken (about 125g each)
Olive oil
Sea salt and milled black pepper
8 sage leaves
4 - 8 slices prosciutto
About 200g fine green beans, trimmed

Method
1. Trim, wash and pat dry the chicken.
2. Moisten with olive oil and season lightly.
3. Press the sage leaves into the flesh and wrap in prosciutto.
4. Line a grill pan with a sheet of non-stick baking paper.
5. Arrange the wrapped chicken and oiled, seasoned beans in a single layer.
6. Slide under a hot grill and cook the chicken for 4 to 5 minutes on each side until just cooked and still moist.
7. Serve with nests of pasta, moistened with olive oil, or on a bed of light mash with chives.

By the way, bookings for my September cookery course, on Saturdays 15th, 22nd and 29th, are now open – I hope to welcome you into my kitchen in Cape Town!

Furthermore, on the 24th all red-blooded South Africans should celebrate National Braai Day.  Make your fire to show your support! 

Let’s keep in touch – sign up for regular feeds from my award-winning Blog.

Remember to book your year-end function now!

Until next time…stop and smell the blossoms!

www.sophialindop.com