Recipes by Tandy Sinclair (Page 77)

South Africa Chef

	Recipe For Citrus Drops by Tandy Sinclair Citrus DropsCitrus Drops All Rights Reserved: Adapted from Nomu200g flour 85g caster sugar - I used fructose 125g cold butter, cubed 15mls grapefruit zest 2.5mls vanilla paste 15mls cold water 325g caster sugar - I used fructose 6 eggs 250mls freshly squeezed grapefruit juice zest from the grapefruit, finely choppedPreheat the…	1 vote 352 views
	In My Kitchen April 2015 by Tandy Sinclair April is by far my best month of the first half of the year. This is the month that Dave and I travel overseas and this year we will be going back to France. But before we leave, here are a few things to share with you and Celia from Fig Jam And Lime Cordial. So, in my kitchen this month is a new note book. The very lovely Lorraine…	1 vote 326 views
	Recipe For Paneer by Tandy Sinclair Paneer is a cooked cheese made using ricotta and ricotta is a curd cheese made using the solids that can be found in whey. After having made my own butter I attempted to make ricotta using the whey. I boiled up 190mls of the liquid and it resulted in 11g of ‘ricotta’. The yield could have been higher had I not let the whey boil over,…	1 vote 405 views
	Recipe For Fig Tarte Tatin by Tandy Sinclair I did not want to sit out this month’s Daring Bakers’ challenge, even though I have so many tarte tatin recipes on my blog, both sweet and savoury. I also had planned on making my own pastry, but decided it would be more prudent and cost saving to use what I already had in my freezer. I wanted to make the recipe slightly different and…	1 vote 424 views
	Recipe For Kadhai Sauce by Tandy Sinclair According to my Curry book, a Kadhai refers to an Indian wok. The kadhai, or karahi is used to create stir fry meals of an Indian nature. This North Indian Kadhai Sauce is the base for any stir fry meal found in Delhi and Punjab, and it is easy to make and packed full of flavour. You can make the kadhai sauce in advance, and keep it…	1 vote 480 views
	Food For Your Brood, Sam Gates by Tandy Sinclair Food For Your Brood is subtitled Cooking for the people you love, and here Sam provides recipes where she aims to create exciting, everyday food. The recipe book itself has an introduction and is divided into themes, each one having its own introduction. Food For Your Brood starts with Best Breakfasts and out of the 8 recipes, my…	1 vote 490 views
	Recipe For Pistachio Paste by Tandy Sinclair I recently read an article titled 10 habits of the happily married (Fairlady February 2015) where couples were advised what it takes to make a marriage work and were given daily challenges. Some of these included speaking up; laughing together; being attentive; being kind; and appreciating. The daily challenge for the last one was to…	1 vote 413 views
	Recipe For Gefilte Fish by Tandy Sinclair I would love to have met my great grandparents as I’m sure I would have enjoyed listening to their stories about life in Romania. But, I will have to rely on my imagination to figure out how they lived. Having seen photographs of the Shtetl I can figure out that life was tough. Shtetl is the Yiddish word for a small town where Jewish…	1 vote 377 views
	Recipe For Whisky Oats by Tandy Sinclair A few years ago if you had offered me oats for breakfast I would have said “no thank you”. But now, any winter morning is good for oats. Dave and I were watching a program on Glen Grant Distillery which is in Scotland, and the master distiller stated that whisky is a good drink after any meal, especially if that meal is breakfast.…	1 vote 605 views
	Recipe For Butter by Tandy Sinclair There are many advantages to being a food blogger. In my first year of blogging, Dave and I did not eat the same meal twice. Since then I have discovered a whole lot of new flavours and recipes, and met the most amazing people, both in real life and over the internet. However, there are some disadvantages as well. Recipes will call…	1 vote 404 views