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Newsletter 7: August 2008 |
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| Serving Individual Crudites |
A fabulous and innovative snack idea at your next gathering would be to serve crunchy vegetables complete with their own dip: buttermilk-peppercorn, roasted pepper and eggplant, or toasted curry. Their bowls - hollowed out baguettes - are meant to be eaten, too.
For more Entertainment Ideas visit the South African Foodies website
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| Herb Q & A: Parsley |
 Parsley is the world's most popular herb and is a relative of celery. Most often seen as a garnish or sprinkled over food, this herb is actually more than just decoration. It is packed with Vitamins A, C and K as well as anti-oxidants. There are two variations of parsley - the curly variety and the Italian flat leaf type. Parsley goes extremely well with fish and is a great addition to soups. |
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| New Articles |
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| Recipe to try: Butternut Soup |
INGREDIENTS
1 large butternut
1 ½ cans of light coconut milk
1 tablespoon brown sugar
1 large onion
2 tablespoons butter
Salt to taste
Ginger to taste |
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METHOD
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Cut the butternut in half lengthwise. Scoop out and discard the seeds. Rub the butternut with about 1 tablespoon of melted butter and sprinkle with salt. Roast the butternut with the cut-side up on a baking tray for about an hour at 190°C. (You will know that it is ready when a butter knife goes into it with ease)
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While the butternut is roasting, sauté sliced onion in a tablespoon of butter and when it is soft, add the brown sugar and cook for about 3 minutes. Remove from heat.
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When the butternut is roasted, scoop the flesh out with a spoon and put it into a blender. Add the onion and brown sugar mixture. Add the coconut milk. Add a dash of ginger to taste. Blend until smooth.
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Heat and serve.
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| Entertaining
Q & A |
Advice for Catering on Book Club Evenings
Faced with the task of catering for a Book Club evening, you might find yourself daunted by the job at hand. Catering for a Book Club evening is definitely a personal preference as it really boils down to how much you plan to spend, the time you have to prepare the food and whether there is a dominant theme in the book you are discussing. Certainly, if food isn’t the priority at your Book Club evening, ordering take-out will suffice, but for those who would like to go the extra mile, we’ve come up with some options.
If your Book Club has the time to sit down to a full meal, your options are endless. For those of you would like to provide food for your guests but are limited to finger foods, perhaps try to incorporate themes of the book into the foods served. For example, if your book of the month is “Cry, the Beloved Country” by Alan Paton, you could serve truly South African food. “ Les Miserables ” by Victor Hugo may call for French inspired eats.
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