Drizzle and Dip with Sam Linsell on RSG
Samantha Linsell from the blog Drizzle and Dip, or affectionately known to us here in blogland as Sam or Samlet, needs no introduction to us here in Cape Town. She is all over the show (both online and off) and whenever I attend a launch or a chef’s table, you can be sure Sam will be there! Always bubbly, always friendly and her passion and love for all things culinary is so obvious and so contagious. For those of you who do not live in Cape Town, may I introduce…….
“Samantha Linsell from Drizzle and Dip. Sam created her blog as a way of expressing her passion for developing recipes, writing about and photographing food. It now ranks among the top food blogs in South Africa, with avid followers around the world. Sam spent many years in the hospitality management and food marketing, so her move into food styling was a natural one. After dreaming up the recipes, she brings them to life in her kitchen and studio – making food look beautiful for photographs is what she loves to do.”
To me, Sam has and will always been an inspiration. Her attention to detail whether she is styling, photographing, lecturing or Tweeting, is always done in true Sam style, which means it will be beautiful, perfect, positive and inspiring.
Sam has taken the next obvious step and in the next week or so, her beautiful cook book, Drizzle and Dip will be on the shelves. The book was conceptualized, written, styled and photographed by Sam herself and from where I’m standing, that is one pretty awesome achievement. Well done Sam, I know this book will be a hit….
Tomorrow morning, Sam will brave the Afrikaans language and she will be joining me in the RSG studio just after the 8 o’clock news. She will share her passion, ideas and most of all, one of her tasty snack recipes from her book with us. Tune into 100-104FM or listen online here.
Apricots Stuffed with Goat’s Cheese and Wrapped in Bacon
18 Turkish apricots
90-180 g goat’s cheese (depending on how cheesy you like them)
18 strips of streaky bacon
Preheat oven to 200C. With a sharp knife, cut a whole in the top of each apricot and with your finger, create a hollow cavity. With a teaspoon, fill each cavity with 1-2 teaspoons of goat’s cheese and then wrap each apricot in a strip of bacon. You can stab a cocktail stick through each one if you are serving it as a snack with drinks. Bake for 8-10 minutes or until the bacon is crispy and the cheese starts to ooze out.