I'm a self-confessed 'know-it-all' when it comes to spices, textures and flavours but hand me a pot and apron and the results can be disastrous.

Sophia Lindop's kitchen is warm and welcoming, the perfect medicine for a cold and wet winter's night in Cape Town. Nestled away in the heart of Bergvliet, it's more than a house — it's a home, a cosy sanctuary.

The brick-stone house, decorated Christmas tree and Christmas carols playing in the background, fit perfectly with the 'Christmas in July' theme.

Even though Sophia has never met most of us, it's evident that she knows her guests. She knows what we expect and lives up to it flawlessly.

She invites her curious yet cautious students into her kitchen as she moves around with grace.

Step-by-step she takes us through the finer details of her renowned guinea fowl samoosas, but the blazing fire and red wine is enough to distract even the most dedicated student.

Needless to say, my samoosas are not a feat for the books, but still tasted superb.

A twist of imagination

Combining traditional dishes with a twist of imagination, Sophia sculpts and shares the knowledge and culture behind the best the Cape has to offer in gastronomic delights.

Sophia believes there are no rules when it comes to food and that playing and experimenting with one's food is an essential part of creating masterpieces in the kitchen.

For the main course, which she prepared for us, our plates were packed with red peppers filled with bobotie, baby potatoes, basmati white rice, parisienne carrots, and staying true to the Christmas theme — roasted turkey of course.

The Malva pudding, made Top Billing-style in individual cups and decorated with strawberries and a hint of icing sugar, was topped with custard and Amarula sauce.

Sophia kept true to her promise of a unique food experience.

Sophia is an innovative ambassador for Cape Cuisine offers tours, cooking lessons, private functions and has her own award-winning blog. See blog.sophialindop.com.

Why not join Sophia for cooking courses in October and November, either on the 11th, 18th and 25th of October or on the 15th, 22nd and 29th of November.

For more information on Sophia, log on to www.sophialindop.com

Sophia's bobotie

'Bobotie' is synonymous with Cape Malay cooking. It is traditionally an aromatic beef dish, topped with a baked custard. I prefer to use lamb as I find it so much tastier!

Serves 6-8

Ingredients:

  • 2 onions, sliced

  • 2 garlic cloves, chopped

  • 2 tablespoons olive oil

  • 2 tablespoons curry powder (medium strength)

  • 2 tablespoons turmeric

  • 1 teaspoon salt

  • 2 tablespoons smooth apricot jam

  • 1kg minced meat beef or ostrich or lamb

  • 1 tablespoon vinegar

  • 2 thick slices of white bread

  • Milk to soak the bread in

  • 1 egg

  • A handful of raisins

  • A few soft, dried apricots, chopped into smaller bits

  • 1 Granny Smith apple, grated (my favourite option)

  • Pepper to taste (you can add salt if need be)

    • Topping

  • 2 eggs

  • ½ cup cream

  • ½ cup yoghurt

  • 1 pinch cayenne pepper

  • 1 pinch salt

  • Bay leaves

    • To prepare

    Preheat the oven to 180°C.

    Heat the oil in a saucepan and fry the onions until cooked. Add the garlic and cook through. Sprinkle the curry powder over the onions add salt and stir.

    Add the mince and stir until cooked.

    Add the vinegar and cook together for ± 15 minutes.

    Add the turmeric and stir through.

    Soak the slice of bread in the milk. Remove the soggy bread, squeeze lightly and mash with a fork.

    Add the soggy bread to the meat mixture and add 1 beaten egg. Stir with a wooden spoon.

    Add the smooth apricot jam and stir it into the mixture.

    Add the raisins and apricots/apple.

    Taste the mince and add salt and pepper if necessary.

    Place the cooked mince in a buttered pie dish.

    Tuck the bay leaves into the mince or place them on top.

    To make the topping, add the two eggs to the yoghurt and cream and season with a pinch each of salt and cayenne pepper.

    Mix well. Pour over the top of the meat.

    Bake at 180°C for 40 minutes or until the custard sets on top.

    Notes: I prefer to use lamb mince. I like the flavour of lamb better. To make the topping, you can use either 1 cup of cream, or 1 cup of milk, or the combination of cream and yoghurt as I have used above. I use low-fat cream and yoghurt. I sometimes bake the bobotie in the round metal forms that are open on the bottom and the top — presentation is great. Other times I do it in a large dish or in smaller individual ramekin-type dishes.