I attended a cooking evening this evening hosted by Canderel. It was so much fun, and it was awesome to spend time with bloggers that I know… and to meet bloggers I’ve never meet before (so now I have more blogs to go and explore).
The cookoff took place at Salon de Culinaire in Fourways (they baked Tanya’s magnificent cake at the wedding a few weeks ago). On the menu was a tomato tarts, then duck with plum sauce and ending with red velvet cupcakes. There were 6 bloggers that attended, and we were paired to make one of the courses. And the aim was to use the Canderel Yellow to replace the sugar.
Angie (@miss_luckypony) and I got to bake the tomato tarts. Oh and they ended up being very delish, after we decided half way through the process that they would taste better with a bit of feta cheese… and thankfully Trevor from Salon de Culinaire had some on hand… and the recipe got adjusted.
I must say that cooking with the Canderel was quite something. It’s so very light and so fine compared to sugar… and the food tasted as it should have so I’m assuming that it tastes close to real sugar. And yes, I’ve never actually had Canderel before.
Tanya was also there, and got to bake the cupcakes 🙂
It was an awesome evening 🙂 thanks so much to Canderel for inviting me (Tash from Raising Men has her blog post up too, so go see the pro photos taken during the evening). Salon de Culinaire was awesome!! I would love to organise another blogging cookoff there… was so much fun! They actually did a lot more of the cooking than we did, and we eventually ended up at the table drinking wine while the team made sure that the baking was completed properly and then they plated the food… Angie and I decided to plate our starter though, which was quite a bit of fun.
And here’s the recipe for the Tomato tarts that we made:
Mini Tomato Tart Tartin
This makes a stunning starter or could be served as a main course with salad. For ease it can be made ahead if required. The tomatoes turn wonderfully sweet and caramelised once cooked.
15 minutes preparation time
30 minutes cooking time
Save 40 calories
7g fat (per serving of which saturates 3g)
144 calories (per serving)
19g carbohydrates (per serving – of which sugars 9g)
3 tomatoes, cut in half
2 tsp granular Canderel Yellow
A few fresh thyme leaves (optional)
25g/2oz ready bought light puff pastry
Fresh basil leaves for garnish
YOU WILL NEED A 10CM ROUND FRYING PAN
1 Preheat the oven to 200C/Gas 6
2 Add the tomatoes to a roasting tin and sprinkle over 1tsp of Canderel Yellow and season with sea salt and freshly ground black pepper. Cook in the oven for about 15 minutes until they just start to soften and wilt a little. You want them to retain their shape.
3 Whilst the tomatoes are cooking, roll the pastry out on a lightly floured board to a 10cm round. Put to one side.
4 Now spoon the tomatoes out and sit them cut side down in a small pan along with the thyme if using, then add the remaining Canderel Yellow. Cook for a few minutes until some juices run then remove from the heat.
5 Sit the pastry over the tomatoes, tucking it in and around them. Put in the oven and cook for about 15-20 minutes until the pastry is golden.
6 Remove and leave for a few minutes then invert onto a plate, be careful as the pan handle will be very hot. Garnish with basil leaves.
Tip: If you haven’t got a mini pan, you can transfer the tomatoes to a mini tart tin or oven proof dish before covering with pastry