CULINARY LITERATURE GALORE
- 11 October 2013
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CULINARY LITERATURE GALORE
In a week we are opening the doors to our newly refurbished shop at Leopard’s Leap Family Vineyards and while we host beautiful gift ideas and some wonderful culinary inspirations, it is the exquisite collection of culinary literature that really gets us excited! We will even have a quiet reading corner where you can leisurely page through the books – it will not be an easy job to make your selection!
The cookbooks cover a wide array of topics, chefs, countries, cuisines and ingredients – from Heston Blumenthal to Jenny Morris, from fine dining to braai, from sugary bakes to healthy vegetable stacks.
These cookbooks are more than recipe books, they share interesting stories behind recipes, personal anecdotes, beautiful photography and while being unmissable kitchen guides, they will also be lovely adornments for the coffee table.
A few highlights include:
The Glorious Vegetables of Italy by Domenica Marchetti
“…glorious indeed! Domenica Marchetti reveals the last, great secret of the Italian kitchen: the abundance and staggering variety of vegetable dishes that Italians enjoy on a daily basis”, Frances Mayes (R 370 from the shop)
Braai – Reuben on Fire by Reuben Riffel
“Braai outside the box, you don’t need to restrict yourself to convention. Life’s too short not to experiment.” (R380 from the shop)
The French Affair, Tables of Love by Jan Hendrik van der Westhuizen
“The French Affair is a collection of recipes that I have gathered on my life journey, which took me from our family farm in southern Africa to the French Riviera.” (R375 from the shop)
WE LOVE madeleines by MISS MADELEINE
“A shell-shaped cake with one perfect little bump on its back… “ (R 225 from the shop)
Lazy Days, newly revised by Phillippa Cheifitz
“Easy Summer cooking inspired by West Coast weekends” (R 345 from the shop)
And next week, we will also be sponsoring Leopard’s Leap wine at the launch of a brand new cookbook, The Harvest Kitchen – A year of flavour on an organic farm by Christine Stevens.
“You can almost hear the crush of freshly picked produce and smell the recently plucked herbs bashed rudely in a mortar and pestle, but, more than anything, you can feel the passion with which Christine Stevens created every dish!” – Samantha Page, O magazine, 2009
In her book Harvest, Christine shared her passion for growing things and taking food straight from the garden or paddock into the kitchen. The Harvest Kitchen builds upon this philosophy and brings you more recipes to ensure good, quick (not fast) food with minimal effort.
We are very excited about this book because at Leopard’s Leap Family Vineyards we follow the same principle and harvest our own vegetables and herbs to serve on our Harvest Table that accompanies the popular Rotisserie-based lunches.
For a beautiful selection of side dishes and salads with our juicy rotisserie meats, visit us from Wednesdays to Saturdays 11:30 – 15:00 or Sundays from 11:30 – 15:00.
To reserve your table, please e-mail firstname.lastname@example.org
To make your own harvest meal this weekend, use this recipe with compliments from Christine Stevens’ The Harvest Kitchen.
Potato salad with oregano dressing
This is really just a fancy potato salad that can be served as a whole meal and is often a good way to use up leftover potatoes and vegetables from the night before.
500 g small new potatoes
250 g French beans
250 g baby salad leaves
250 g cherry tomatoes, halved
a handful of black olives
30 ml white wine vinegar
1 tbsp Dijon mustard
a handful of fresh oregano
100 ml olive oil
Boil the potatoes in a large pot of salted water (test that they are cooked through by poking one with the tip of a knife).
Blanch the beans in a pot of unsalted water for 3 minutes (salt will toughen the beans), then drain and mix with the potatoes.
For the dressing, whisk the vinegar with the mustard, salt and oregano and then whisk in the oil.
Pour the dressing over the beans and potatoes while still warm.
Then add the tomatoes to the potatoes, toss in the baby leaves and lastly the olives.
Serve at room temperature.