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Archive for the ‘Health’ Category

Celebrate the New Season with Sophia Lindop’s Naartjie Creme Brulee Recipe

Season's Bounty: Cooking with nature's abundanceSophia Lindop recently shared a delicious recipe from her book Season’s Bounty: Cooking with nature’s abundance: a perfect dessert to complement the new season that has just begun.

“Found in South Africa, these citrus fruits are like eating an orange and a mandarin at the same time. It is believed that, as oranges spread from China throughout the world, they adapted to various conditions that resulted in variations in the species,” Lindop writes about her seasonal pick: Naartjies.

She has created an unforgettable Naartjie Crème Brûlée, with a subtle fruity flavour that lingers long after you have taken your last bite.

Try Lindop’s recipe:

Naartjie crème brûlée

Serves 8
Ingredients
1 whole egg
5 egg yolks
100 g castor sugar
125 ml milk
375 ml cream
4 tbsp naartjie juice
Peel of 1 naartjie
About 6 tbsp white sugar for caramelising

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Win a Copy of Lampedusa Pie, Market Food, Secrets of a French Cooking Class or Season’s Bounty

Lampedusa PieMarket FoodSecrets of a French Cooking ClassSeason's Bounty: Cooking with nature's abundance

To celebrate Easter and the deliciousness the long weekend entails, Bookstorm is giving away cookbooks.

To stand a chance of winning Lampedusa Pie by Andrea Burgener, Market Food by Dianne Stewart, Lissa Stewart and Jessica Cairns, Secrets of a French Cooking Class by Marlene van der Westhuizen or Season’s Bounty: Cooking with nature’s abundance by Sophia Lindop.

All you have to do to stand a chance of winning one of these fabulous books is tell Bookstorm what you will be eating this Easter, and indicate which book you would most like to win (decisions, decisions).

View the post and comment here:

The Easter long weekend is almost here. Let us know what deliciousness you will be whipping up for lunch this Easter…

Posted by Bookstorm on Tuesday, 31 March 2015

 

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Try Sophia Lindop’s Creative Vegetable Recipes to Celebrate the Season’s Bounty

Season's Bounty: Cooking with nature's abundanceFood and wine connoisseur Michael Olivier is big fan of Sophia Lindop’s cookbook, Season’s Bounty: Cooking with nature’s abundance, and played a pivotal part in its creation. At the launch of the book Olivier stressed that he likes her recipes because they are “simple, easy, uncomplicated and unpretentious”.

Olivier has shared three recipes by Lindop on his site, suggesting wines to go with them.

Try Lindop’s recipes for Beetroot Hummus, Pissaladière (onion and anchovy tart from Nice, France) and Carrot Sformato and see the various ways you can be creative with fresh produce in season:

Beetroot Hummus

Ingredients
400 g canned chickpeas (240 g drained)
300 g beetroot (and a little olive oil to roast)
Maldon sea salt
6 tbsp tahini
4 large cloves garlic, crushed
60 ml fresh lemon juice
¼ tsp ground cumin
60 ml olive oil

Pissaladière

Topping
1 cup olive oil
6 large onions, thinly sliced
1 tbsp chopped fresh thyme leaves
About 20 anchovy fillets
Caperberries

Carrot Sformato

400 g carrots, peeled and cut into chunks
20 g butter, melted, for greasing the moulds
25 g Parmesan, finely grated, for coating the moulds
250 ml milk
1 bay leaf
¼ nutmeg, freshly grated
Salt and white pepper to taste
25 g butter
20 g flour
20 g Parmesan, finely grated
2 eggs whites, beaten to form soft peaks

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Probeer Sophia Lindop se resep vir beet-humus uit Season’s Bounty

Season's Bounty: Cooking with nature's abundanceSeason’s Bounty: Cooking with nature’s abundance deur Sophia Lindop bevat resepte vir vars seisoenale groente en vrugte, van beet en sampioene tot kwepers en suurlemoene.

Probeer Lindop se resep vir beet-humus, ‘n gesonde en kleurvolle smeer om saam met vars brood te geniet of saam met ander versnaperinge soos wortelstokkies by ‘n skemerkelkie te bedien.

Die resep vra vir voorafbereide tahini, ‘n sesamsaadsmeer wat by meeste winkels beskikbaar is.

Probeer die Season’s Bounty-resep vir beet-humus:

Beet-humus

300 g beet
olyfolie vir bak en bediening
Maldonsout
400 g geblikte kekerertjies (240 g gedreineer)
4 groot knoffelhuisies, geskil en gekneus
6 eetlepel tahini*
60 ml vars suurlemoensap
¼ teelepel fyn komyn
60 ml olyfolie

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Join Sophia Lindop, in Conversation with Michael Olivier, for Some Delicious Treats from Season’s Bounty

Sophia Lindop Invite

 
Season's Bounty: Cooking with nature's abundanceBookstorm and Café Nood would like to invite you to join Sophia Lindop for tea, coffee and a selection of decadent treats from her new book Season’s Bounty.

Lindop will be speaking about her book with Michael Olivier.

The event will be at Café Nood on Wednesday, 26 November, at 3 for 3:30 PM. Please note that booking is essential.

See you there!

Event Details

  • Date: Wednesday, 26 November 2014
  • Time: 3 PM for 3:30 PM
  • Venue: Café Nood
    The Quadrant Square
    Wilderness Road
    Claremont | Map
  • Guest Speaker: Michael Olivier
  • Refreshments: Treats from Season’s Bounty
  • Cover charge: R60
  • RSVP: Margo, dekkermargo6@gmail.com, 021 671 4475

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Sophia Lindop oor Season’s Bounty: “Ek wou eer gee aan my oorlede ma en oumas”

Season's Bounty: Cooking with nature's abundanceSophia Lindop het met Siska Martin gesels oor haar kookboek, Season’s Bounty: Cooking with nature’s abundance, haar interessante herkoms en haar liefde vir skryf en fotografie.

Lindop beskryf haarself as “’n goeie kombinasie tussen Libanees en Afrikaans” en vertel dat haar herkoms beslis haar kookkuns beïnvloed het. Sy is baie lief vir skryf en het self die foto’s vir die boek geneem. Lindop het Season’s Bounty aan haar ma en oumas opgedra.

Lees die artikel:

Boek vereer drie vroue

“My tweede boek was lank ’n droom – ek wou eer gee aan my oorlede ma en oumas vir die manier waarop hulle my lewenspad beïnvloed het en die boek doen dit. Al drie is te vroeg van ons weggeneem en baie dae het ek gesit en gewonder: ‘Hoe het my ma dit gemaak, of hoe het my ouma dat gemaak?’

“Toe besluit ek om my eie repertoire te skep en dit met ander te deel. En so het die resepte gekom. Die boek is vir almal – maklike, ongekunstelde resepte, met ’n knypie kreatiwiteit en durf. Ek het self die foto’s geneem en is trots daarop.”

Word sy om kookwenke gevra, vertel Sophia sy is ’n middelkind, “en middelkinders hou nie van reëls nie. So, my raad aan enigiemand is om die proses te geniet, reëls te breek en te speel – so groei ’n mens se selfvertroue. As ’n gereg nie uitwerk nie, maak ’n omelette vir aandete en lag daaroor. Die lewe is ernstig genoeg.”

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“To Cook is to be Creative” – Sophia Lindop’s Season’s Bounty Launched with Michael Olivier at The Studio, Kalk Bay

Sophia Lindop and Michael Olivier

Season's Bounty: Cooking with nature's abundanceSophia Lindop’s cookbook Season’s Bounty: Cooking with nature’s abundance was launched in conversation with food and wine writer Michael Olivier at The Studio in Kalk Bay earlier this month. The event reflected the theme of the book, celebrating delicious seasonal produce.

Before handing over to Olivier, Monique Varin, owner of The Studio, welcomed the enormous crowd, saying: “After doing all the preparations [for tonight] I am buying this book for every one of my nieces. It’s divine!”

Olivier introduced Lindop, describing the unconventional way in which their friendship started: “This evening is the culmination of an internet relationship that Sophia and I started some years ago when late one night I was sitting at my computer, and a newsletter popped in and I hadn’t seen before and it was enchanting. I wrote to the person who sent it and said, ‘I think this is absolutely great’. We had a sort of tootie-fruity conversation and the next day I was at the Good Food and Wine Show where I was approached by a lady who said, ‘You and I were talking last night!’ I thought, no, we weren’t, but then I realised who she was and that was the start of something quite good.”

The conversation was conducted in a way to extract as much information from Lindop about her approach to cooking, food and life in general. Olivier stressed that her recipes are “simple, easy, uncomplicated and unpretentious” and complimented the “exceptional” design of her book.

Lindop, who jokingly referred to herself as the white Oprah Winfrey, told the audience of her years growing up on a farm where she was taught to appreciate nature and work with what you have. During this time Lindop had three women in her life who built her up to becoming the cook she is today: Her mother and her two grandmothers.

At the tender age of five Lindop started showing a very keen interest in cooking and this is when her Lebanese grandmother took her under her wing and started showing her the wonders of preparing food for the people you love. Both Lindop and her gran were very short, so her grandfather made two boxes for them to stand on while cooking. “She was an incredible intuitive cook, and she would say to me, ‘I feel it is right’, and guided me to smell and be intuitive too.”

Lindop’s other grandmother also played a big role in her love of food. “She was an earthly woman,” she said of her ouma. “But is was my mother who gave me wings.”

In writing Seaons’s Bounty, Lindop really wanted to produce a book which people could simply pick up and cook from. She focused on vegetables and healthy foods: “I wanted to make veggies exciting and show people how to make dishes you can look forward to eating. They don’t have to be the boring dishes on the table.”

Lindop is also a keen photographer, and was mentored by renowned food photographer Russel Wasserfall. Working together for an online magazine “it soon became evident that I wanted to be behind the stove and I wanted to be behind the camera”, Lindop said. “He infused me with an excitement and then he said to me one day, ‘You know, you don’t need me’. And that was a call to stand up and do it myself.” She described the exhilaration of being able to see the creative process through, from developing the recipe to setting the lighting to take the best photograph. “To cook is to be creative”.

Sonia Cabano, a fellow foodie, asked Lindop what her four essential ingredients were. Without hesitation she answered: “Garlic, salt, white pepper – love white pepper – and double thick, voluptuous Greek yoghurt.” She was then asked by an audience member to identify her favourite photograph, to which she said that it was extremely difficult to do that, but finally chose the one of the steak with chocolate and figs.

The formal part of the launch ended with a heartfelt thank you from Lindop to all the amazing people she worked with on the project, from the photography assistants and renowned chef Pete Goffe-Wood (who described her in the introduction to Season’s Bounty as a “sultry, Mediterranean vixen”) to her incredible family and publishers (“a match made in heaven”). Guests were then left to enjoy a feast of mouth-watering nibbles from the book.

* * * * * * * * *

Helené Prinsloo (@helenayp) tweeted live from the event using the hashtag #livebooks:


Facebook gallery

 

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Come to the Launch of Season’s Bounty by Sophia Lindop with Michael Olivier in Kalk Bay

Seasons Bounty invite

 
Season's Bounty: Cooking with nature's abundanceBookstorm, Kalk Bay Books and the Studio, Kalk Bay would like to invite you to the launch of Season’s Bounty: Cooking with nature’s abundance by Sophia Lindop.

The event is on 8 October at 6 for 6:30 PM at The Studio in Kalk Bay. Lindop will speaking about her book with Michael Olivier. She gives a modern twist to traditional ways of cooking with produce of the season.

Don’t miss it!

Event Details

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Enjoy the Fruits of Spring with Sophia Lindop’s Season’s Bounty: Cooking with nature’s abundance

Season's Bounty: Cooking with nature's abundanceSophia Lindop’s latest cookbook, Season’s Bounty: Cooking with nature’s abundance, is out now:

We’re often faced with the dilemma of what to do with that glut of marrows and asparagus in the spring, the hundreds of apricots and tomatoes in the summer, the butternut and mushrooms in the autumn. Inspired by her Lebanese and Afrikaans grandmothers, Lindop gives us a thoroughly modern twist on cooking with seasonal produce available in ample quantities at different times of the year.

Whether you grow your own vegetables or just want to buy the cheap, seasonal produce from your local grocer, no one wants to eat the same thing all week – Sophia gives you four different recipes for each seasonal vegetable or fruit. Economy doesn’t need to be boring!

About the author

Farm girl by birth, city girl by marriage … the only constants in my life have always been good, wholesome food, wine and company! My love affair with food started at a very tender age. I grew up enveloped by kitchen aromas, and at five began to show an interest in cooking. So, my grandfather fielded a wooden box for me to reach the stove and take up my position beside my Lebanese granny.

My late mother was a very powerful force in shaping my current ‘chefdom’! One of the things she did was to encourage me to be creative in the kitchen. My Afrikaans ouma was also a brilliant cook, and her passion for the traditional food of our beautiful country inspires me to this day.

I studied food and wine for six years before embarking on a detour that finally led me back to the kitchen. These years of formal training really only put words to a melody that had been playing in my heart throughout my life.

I am happily married to Paddy, a dentist, with whom I share a passion for good food and wine.

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Podcast: Nicole Jaff Shares Advice on Coping with Menopause

MenopauseNicole Jaff, author of Menopause: Everything You Need to Know recently joined Redi Tlhabi on Talk Radio 702 for a healthy lifestyle feature on menopause and sexuality.

Jaff shares advice on dealing with menopause within the context of a busy lifestyle. She also answers questions from listeners on how to tell when you’re experiencing menopause and issues such as hormone therapy.

Listen to the podcast:

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