Recipes by Tandy Sinclair (Page 63)

South Africa Chef

	Recipe For Butter Cake by Tandy Sinclair Butter Cake is the English translation for kouign-amann which originated in the town of Douarnenez in Finistère, Brittany around 1860. Brittany is a beautiful area of France where there is a big push to preserve both the language and traditions of the area. This butter cake is made using bread dough with butter folded through it in…	1 vote 940 views
	Two, Seline and Leandri Van der Wat by Tandy Sinclair For those of you who watched the South African version of MasterChef I am sure you were all shouting for Seline and Leandri to be in the finals together. Well, at least I know I was. Two is the title of their recipe book in which each section features two recipes using similar ingredients. One recipe is simple and easy and the other…	1 vote 310 views
	Recipe For Cinnamon And Vanilla Biscuits by Tandy Sinclair As soon as I read the recipe for healthy gingernut biscuits on Dannii’s blog I knew I had to make them. But they had far too much ginger in them for me and so I decided to adjust the spices and make cinnamon and vanilla biscuits. These kept fantastically well and went down a treat in the afternoon with our espresso.Cinnamon And…	1 vote 395 views
	Recipe For Orange And Fennel Sorbet by Tandy Sinclair Orange season has been and gone and the only ones available in our shops right now are imported. I will not buy these but I have kept a container of my orange and fennel sorbet in my freezer to enjoy when the craving for oranges takes over.Orange And Fennel SorbetAs per Shafick I am cancelling your booking to do the explore…	1 vote 652 views
	Recipe For Cheesecake Tartufo by Tandy Sinclair These cheesecake tartufo are not the traditional tartufo that you will find in Italy. The dessert originates from the Calabrian region of Italy which forms the toe of the Italian peninsula and is an area I love to visit. The dessert is usually made with ice cream and may have a syrupy centre. The ice cream is always covered in…	1 vote 438 views
	Recipe For White Bean Skordalia by Tandy Sinclair Skordalia is a thick purée common to Greek cuisine and is usually made by combining crushed garlic with potatoes, almonds or even stale bread. I have been making a white bean skordalia to serve as a replacement for mashed potatoes with our casserole style dishes.White Bean SkordaliaSalt and freshly ground black pepper to season Place…	1 vote 322 views
	In My Kitchen April 2016 by Tandy Sinclair I faced a huge dilemma when I started compiling my in my kitchen April 2016 post. A week before the end of the month I had only received one new thing to share with you and Maureen who blogs over at Orgasmic Chef. And then to top it all, I had an internet issue which made writing blog posts impossible. We are in the process of…	1 vote 253 views
	Recipe For Watermelon And Tequila Sorbet by Tandy Sinclair With watermelon at its prime and summer being so hot, a sorbet was in order. Tequila is one of those spirits you either love or hate. Dave is not a huge fan of tequila shots but I love them. I decided to add the tequila to my watermelon sorbet to make a boozy treat to help us cool down.Watermelon And Tequila SorbetPlace the fructose,…	1 vote 528 views
	Interview With John Grundlingh by Tandy Sinclair I have to admit that I do not watch Ultimate Braai Masters. But, having watched a snippet from the show with Weskus Annas I might start watching the next series. Hosted by Justin Bonello this show has many South Africans gripped by the scenery and challenges. Here John Grundlingh, one half of the winning team, has answered some…	1 vote 203 views
	Recipe For Filled Waffles by Tandy Sinclair The distinctly patterned waffled originated as obelios which were cooked by the ancient Greeks. They only became known by the term waffles in the 13th Century as this is when the first honeycomb pattern was used. The word honeycomb originated from Old French word wāfla, hence waffles. Filled waffles are one of the many ways to enjoy…	1 vote 193 views