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Newsletter 4: April 2008 |
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| Throw a Dessert Party! |
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| Throw a Dessert Party for some of your friends. Ask each friend to bring a different dessert, something unique and special. Alternatively, get a professional chef / caterer to create some desserts that will keep your friends talking for a very long time to come! Visit our website to find a caterer near you. |
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| Culinary Tours with Samp and Soufflé |
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Samp and Soufflé offer Exclusive Interactive Cooking Events, where you can explore the diversity of the heritage of South African food. Samp and Soufflé specialise in food adventures. Enjoy hands-on cooking experiences with some of South African most well regarded chefs and knowledgeable wine makers. |
| Their excursions include luxury accommodation, visits to authentic produce markets and working wine estates, all representative of South Africa's rich food and cultural heritage. |
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| Food and Entertaining Idea - Potjie Evening |
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Set a date for a Potjie competition with some friends. Teams must create a potjie using a selection of ingredients that you supply ie. They will improvise a recipe then and there. Select one or two people to judge which is the best. Loads of fun!
See more Entertaining Ideas |
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| Herb Q & A: Rosemary |
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| Rosemary is a popular culinary herb used in a wide variety of dishes. It is a member of the mint family and is related to basil, marjoram and oregano. Rosemary is often used to add flavour to meat dishes, especially lamb. It is also used to flavour soups, fish, vegetable dishes and even desserts. |
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| New Articles |
- 10 Reasons to Go on a Cooking Course
- 10 Reasons to Hire a Professional Caterer for your Next Event |
| Recipe to try: Gazpacho (by Samp and Souffle) |
INGREDIENTS
Serves 6
- 100g white bread, crusts removed
- 1 kg very ripe tomatoes
- 1 green bell pepper, deseeded and quartered
- 2 cloves garlic
- 1/4 cup apple cider vinegar
- 2/3 cup extra virgin olive oil
- 2 tsp salt |
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METHOD
1. Put the tomatoes, green pepper, peeled garlic, bread, vinegar, olive oil and salt in a blender or food processor and process until smooth.
2. Pour through a sieve into another bowl, rubbing with a wooden spoon to extract all the liquid. Discard the solids left in the sieve.
3. Chill the soup in the fridge for at least 2 hours before serving.
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| Entertaining
Q & A |
How do I plan a good menu?
When planning a menu with starters, mains and dessert, variation is definitely the key. Imagine how boring it would be if you had a cheese platter for starters, macaroni cheese for mains and cheesecake for dessert? Your guests would be all "cheesed" out by the end of the evening. When planning your menu try and vary the colours, textures, tastes and shapes of each course. You may also want to vary the temperature of each course, serving for example a cold starter, a hot main course and then a cold dessert. Also take into account the richness of the meals. If you are serving a rich cream-based pasta for mains then try and choose something light for the starter and dessert courses. |
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