Recipe For Pistachio Gelato

"Pistachio Gelato"

Pistachio Gelato

When we are in Italy I make sure that I get to have a gelato every single day. Dave usually has pistachio but I will try a new flavour each visit. Gelato costs in the region of €2 for both of us, which is about R26. For this we get a double scoop of whatever flavour or flavours we want. Some of the best gelato we have had has been at Gelateria Nico in Venice (Dorsoduro 992) where I had ameretto flavour. The most expensive gelato we have had has been in Bologna at the Cremaria Santo Stefano (via Santo Stefano). We went for the grande option and my choice there was cioccolato del santa (dark chocolate) and pistacchio di Bronte. This double, double scoop cost us €3.80. The most unusual gelato I have tasted was in Tropea at Tonino Gelateria where I had cipolla ice cream made from local onions. In the same village is another Gelateria, owned by the son of the owner of Tonino. Gelateria Del Borgo makes excellent flavours, and I was proposed to by the owner to please be his cucina moglie (kitchen wife) as he so loved my blog. Being a total gelato fan I could not resist visiting a local shop to try out their flavours. I was given one tiny little cup, with a not very generous scoop of average gelato. This set me back R27.90 (ouch). Deciding I could do better and cheaper at home I turned to Giorgio Locatelli for help. Here is a recipe for the most amazing pistachio gelato you will have anywhere outside of Italy.

"Pistachio Gelato And Brittle"

Pistachio Gelato And Brittle

Pistachio Gelato
This gelato has the most amazing depth of flavour and you can choose to use either the toasted or raw pistachio paste.
  • 320g milk
  • 60g milk powder
  • 140g liquid glucose
  • 340g water
  • 1 portion pistachio paste
  • 60g caster sugar - I used fructose
  • 24g corn syrup
  • 2 egg yolks
  1. Place the milk, milk powder, glucose and water into a medium sized sauce pan
  2. Whisk until completely combined
  3. Add the pistachio paste and stir to combine
  4. Over a low temperature, bring the milk to 40 ° Celsius
  5. Place the sugar, syrup and egg yolks into a bowl
  6. Whisk until at the ribbon stage
  7. Pour half the milk over the eggs, and whisk
  8. Place the egg mixture into the milk and return to a medium temperature
  9. Stir until the mixture reaches 85 ° Celsius
  10. Strain into a pouring jug
  11. Cover and place into the fridge overnight
  12. Churn as per your ice cream machine manufacturers' instructions

Click on the links for conversions and notes.

What I blogged May 21:


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Moving Your Website To WordPress

While you are busy setting up your WordPress site and getting to move your website to WordPress, you can continue blogging. You will not complete the final move until you are happy with how it looks etc.

Either you or someone else has started the move of your website to WordPress. Log In to your WordPress site

  1. Plugins:
    1. Click on the installed plugins and delete Hello Dolly
    2. Activate Askimet
    3. Install the following plugins (the ones in bold are a must in my opinion and from the advice I have been given from an SEO expert):
      1. AuthorSure
      2. Broken Link Checker
      3. CommentLuv
      4. Easy Recipe or Easy Recipe Plus (you pay for Plus but it gives you more features)
      5. Facebook
      6. FD Feedburner Plugin
      7. GD Star Rating
      8. Google Analytics
      9. Google Translator
      10. Jetpack by
      11. Pinterest Pin It Button For Images
      12. SEO Friendly Images
      13. SEO Smart Links
      14. Simple 301 Redirects
      15. Smart 404
      16. Social Media Widget
      17. W3 Total Cache
      18. WordPress Editorial Calendar
      19. WordPress SEO
      20. WP Edit
    4. Active and go into the settings of the plugins
  1. Settings:
    1. Under General you can set your tagline
    2. Under Writing you can select your default post category (create one called recipes and make it this one if you are a food blogger)
    3. Under Reading you will see the click next to Discourage search engines from indexing this site. You will unclick this when you are ready to go live
    4. Under Discussion, change the settings to suit you
    5. Under Permalinks change the setting to suit you (I have mine as post name).
  2. Theme:
    1. You will find this under Appearance
    2. There will be themes already installed. You can use what is there or install your own theme (I use Weaver II)
    3. Delete the themes you are not using
    4. Customise your theme
  3. Pages
    1. You will find a sample page. Bin it and delete it
  4. Posts
    1. You will find a sample post. Bin it and delete it

Once you have the appearance just as you want it you can get ready to move your site. At this point you must stop blogging. I would suggest you create one last blog post telling people you are moving your site.

  1. Click on Tools / Import
  2. Install the importer file
  3. If your blog platform is not listed then look at the available plugins and install an importer from there
  4. Import your blog

Once you have imported your blog, spend some time making sure everything is as you want it to be. Take your time! You do not want to go back and do this again when your site is live. Use broken link checker to help you with this and work through them all before you move on.

When this is done, you are ready to go live!

  1. Click on Tools / Export and export All Content to your hard drive. At least if something goes wrong, you will have the file on your computer!
  2. Go into FileZilla
    1. Delete your old site
    2. Delete the index.html file
    3. Delete the index.htm file
    4. Delete all other .html files
  3. Go into WordPress
    1. Unclick Discourage search engines from indexing this site

Your site is now moved and live! Please note, this worked for me. I cannot guarantee that it will work for you. If you need help send me an email. 

What I blogged May 20:


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Recipe For Creamy Cauliflower Soup

Cream of leek and cauliflower soup with salami strips - Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

Cream of leek and cauliflower soup with salami strips – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

I do not consider myself an aggressive driver. I am impatient with other drivers (read idiots) on the road but my own driving is cautious. I’m aware of what is going on around me and drive defensively to avoid accidents. I make good use of my hooter to ‘tell’ people what I think of their failure to indicate, follow the rules of the road or when they drive too slowly in the fast lane of the highway. The other morning a car drove through a stop street and tried to turn in front of me. I honked my horn to let him know I was in the space he wanted to occupy and I could not change lanes due to a pedestrian who was in the middle of the road. He slowed down and pulled in behind me and I thought that was that. Well it wasn’t. He followed me after I turned down the road that leads to my office, drove like mad to block me off and I am sure he was about to get out of his car to attack me. I already had the car in reverse and was ready to get myself out of the situation when a car approached us and he drove off. I sped away and only when I got out of the car at work did I realise how shocked I was. I was not afraid at the time, but it could have turned nasty. In situations like these we need comforting. As it was before breakfast I chose rescue remedy but had it been later, soup would have done the trick. This cream of leek and cauliflower soup packed a great flavour punch and I adapted it slightly from the original, as you can see below in the recipe I have provided.

"Cream Of Leek And Cauliflower Soup With Salami Strips'

Cream Of Leek And Cauliflower Soup With Salami Strips

5.0 from 3 reviews
Cream Of Leek And Cauliflower Soup
This soup has amazing depth of flavour
  • 25g coconut oil
  • 2 leeks, white part only, finely sliced
  • 2 pork rashers, cubed (if you leave the bones on, remember to count how many!)
  • 5mls salt
  • Freshly ground black pepper to season
  • 10mls minced garlic
  • 1 cauliflower, thickly sliced (mine weighed 512g)
  • 1l water
  • 160mls cream
  • 40g cream cheese
  • 1 bunch fresh chives, chopped
  • Grated cheddar cheese and strips of salami to garnish
  1. Place the coconut oil into a medium sized sauce pan and heat over a medium temperature
  2. Sauté the leeks until they start to soften
  3. Add the rashers and cook until the fat renders down
  4. Add the salt, pepper, garlic, cauliflower and water
  5. Continue cooking until the cauliflower is soft
  6. Add the cream and cream cheese and stir to mix
  7. Reduce the heat and simmer for 10 minutes
  8. Remove the bones and then remove from heat
  9. Purée with a stick blender until smooth
  10. Add the chives, return to the heat and simmer until reduced to your preferred consistency
  11. Garnish with the cheese and salami and serve hot

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

What I blogged May 18:


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The Woman Who Stole My Life, Marian Keyes

The Woman Who Stole My Life opening line: Can I make one thing clear, no matter what you’ve heard, and I’m sure you’ve heard plenty – I’m not a full-blown Karma-Denier.

"The Woman Who Stole My Life"

The Woman Who Stole My Life

Is it Karma that introduces Stella to Mannix, or it is just fate? Does one good deed really lead to another, or is disaster just something waiting to happen? Stella is able to ponder over all of these questions and many other life issues while stuck in a paralysed state in a Dublin hospital. This chance meeting and being struck by Guillain-Barré syndrome leads to a complete overhaul of Stella’s life. Ryan keeps claiming that Stella is the woman who stole his life but who is going to steal Stella’s?

This book about love and real life was a real page turner with an interesting story line and a believable set of circumstances, right down to Jeffrey hating his mother!

First published by the Penguin Group in 2014

ISBN number 978-0-718-15533-9

Paperback – 531 pages

Disclosure: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged May 17:


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Rating: 7.0/10 (1 vote cast)

Out And About: Friday 15 May 2015

I bought Dave an espresso machine and his own coffee grinder and we have been out and about buying beans from The Coffee Roasting Co. They are situated at Lourensford Estate and if you are looking for great coffee, this is the place to go.

"The Coffee Roasting Co."

The Coffee Roasting Co.

My parents came to visit and we went to Winters Drift for a wine tasting. This wine tasting station can be found on the way out of Grabouw heading towards Villiersdorp In Glen Elgin. This is well worth the stop, and they have a small eatery as well.

"Winters Drift"

Winters Drift

René Taylor from De Kock Communications extended an invitation on behalf of The Red Table Restaurant at Nederburg to Dave and I to enjoy Mother’s Day lunch. They offer al fresco dining outside the manor house which was built in 1800. The menu is reasonably priced and all main courses have a wine pairing suggestion. To make this easy, wines are available by the glass (150mls) and by the bottle. We chose a Nederburg Winemasters Reserve Merlot 2013 (R90) which had a hint of strawberries and a lot of black currant on the palate. There was a set menu for the day at R250 and I was given the small bottle of rosé to take home with me. While we were reading through the wine list, pita bread with cream cheese was placed on the table. The meal begun with an amuse bouche of chicken wings with tzatziki and quickly moved on to the starter of deep fried Camembert. Dave had the oven baked yellow tail for his main course, and I chose the biltong crusted fillet which was served with the most amazing red wine jus. Dessert was a frosted Nederburg noble late harvest white chocolate drink and a delicious caramel fondant.

"The Red Table"

The Red Table

Disclosure: I was invited to enjoy this meal with Dave and I did not have to pay for our meal or the wine. My invitation was not based on me writing a blog post. This post is in line with my blogging policy.

What I blogged May 15:


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Rating: 10.0/10 (2 votes cast)

Recipe For Marzipan

In the good old days, you would call a company when you had a query and speak to a real person who dealt with your issues. But now, everything we do can be handled on-line. Last September we had booked flights to Paris on Air France. Sadly for us, the pilots went on strike days before we were due to depart, and our flight was changed to British Airways via London. We were told that there would be no problem with us being in transit without a visa and so I paid for seats via the British Airways website. When we got to the airport we could not even check into the flight as we did not have visas, and it took me 4 months of writing and calling and applying on-line for the refund. We eventually flew KLM, which is part of the same group that owns Air France. However, we were not awarded our air miles for the flight from Amsterdam to Paris or the actual flights we took. I sent email after email requesting assistance, to be met with an automated response with a ‘we will get back to you’ reply. Eventually, with 2 weeks left to go before our claim would expire, I resorted to twitter. Having to take a complaint to social media instead of someone replying to privately sent emails makes my mind boggle. Eventually the conversation moved to direct messages, and within 10 minutes, the air miles were credited to my account. Meantime, while I was dealing with all of these issues, I played around with tempering chocolate and making marzipan centred chocolate treats for my Mom.

"Tempered Chocolate With A Marzipan Centre"

Tempered Chocolate With A Marzipan Centre

5.0 from 3 reviews
  • 175g icing sugar - I used fructose
  • 125g ground almonds
  • 1 egg white
  • 2.5mls almond essence
  1. Place the sugar into a sauce pan and over a low heat, leave to melt
  2. Remove from the heat and mix in the almonds
  3. Whisk the egg white until stiff
  4. Add the almonds and essence
  5. Mix together with a spatula
  6. Spread onto a silpat and leave to cool

Click on the links for conversions and notes.

What I blogged May 14:


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Sweet, Sam Linsell

Sweet by Sam Linsell is all about delectable vanilla, caramel, chocolate and fruit treats. Each recipe has a short introduction followed by the method and a photograph, taken by Sam. Sam’s photographs are distinctive and easily recognizable.



Sweet starts with sweet vanilla, and as I love all things Italian I would make the sbrisolona (p24). The 2nd chapter is sweet caramel and the caramel chocolate sauce (p37) caught my eye as using herbs in sweet dishes intrigues me. Sweet chocolate follows on and I would adapt the white chocolate and rooibos tea fudge (p70) if possible. The bourbon butterscotch sauce (p82) which goes on top of the chocolate waffles sounds delicious. I have never baked a cake in my microwave but I would definitely try the 45-second chocolate pudding with salted caramel (p93). Next is the chapter on sweet fruit. Sam has reproduced the recipe from her blog for granadilla curd (p111) which was inspired in part by a recipe for lemon curd. The crimson grape and red wine sorbet (p116) sounds like the perfect post harvest dessert. Sam’s honey meringue frosting (p124) is so going on my next cake. Sam used it to top lemon pistachio cupcakes. As I’ve always got egg whites to spare I will be making the cranberry amaretti biscuits (p136). My dad and nieces are on a gluten free diet so I would bake the lemon marmalade polenta cake (p156) for them.

The last chapter is more sweet and covers a variety of recipes including sweet whipped butters (p164) and Pimm’s® popsicles (p172), which would make a great summer wedding treat while the bride and groom are having their photographs taken.

Sam had asked me for a recipe for her book and as she had told me she had never made a soufflé I developed the Cinnamon And Coffee Soufflé recipe for her. Sadly for me, Sam did not include the recipe but she did make a spicy chocolate soufflé (p90).

First published by Struik LIfestyle in 2015

ISBN number 978-1-43230-335-8

Hard cover –  192 pages (including the index)

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged May 13:


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Rating: 10.0/10 (1 vote cast)

Recipe For Gorgonzola Ice Cream

Shortly before I moved to Gordons Bay I heard a pop when I closed the boot of my car. Thinking it was the tendon in my neck snapping, I thought nothing of it. But, 6 months after my move I could barely lift my right arm to brush my teeth. I went to see an orthopaedic surgeon and he diagnosed my problem as being what is commonly called snapping scapula syndrome. He gave me a voltaren injection and referred me to another surgeon who specialised in this problem. He felt my shoulder, confirmed the diagnosis and sent me for physiotherapy. As he did not know of any local therapists, I made the round trip of 113 kilometres twice a week for 4 months. The massage and anti-inflammatories resulted in the Doctor stating my problem was cured and off I went for my December leave. By January the pain was back and this time I went to a local physiotherapist who was treating a friend of mine for rotator cuff problems. She did the same treatment around my scapula but with it not improving I decided to see a chiropractor. He took an x-ray and told me my rib had sublocated. He could put the rib back, but after 2 years of it being out of place – since I heard it pop – the tendon had lengthened to keep it out. Dr. Tasker to me is the best diagnostician and so when my tricep that I injured in December was not responding to acupuncture and massage I went back to see him. Lo and behold, my left rib was out of place! He popped it back in, and within days, the pain I had endured was gone. What won’t be out of place is this amazing Gorgonzola ice cream. Served as an alternative to a cheese platter, accompanied by a fig tarte tatin, this made for an interesting after dinner course.

"Gorgonzola Ice Cream"

Gorgonzola Ice Cream

5.0 from 2 reviews
Gorgonzola Ice Cream
with just a hint of the Gorgonzola you can serve this with a fig tarte tatin, or poached pears
  • 300mls milk
  • 200mls cream
  • 5 egg yolks
  • 80g sugar - I used fructose
  • 55g Gorgonzola
  1. Place the milk and the cream into a sauce pan
  2. Bring to blood temperature over a medium temperature
  3. Place the egg yolks and sugar into a mixing bowl
  4. Whisk until at the ribbon stage
  5. Pour half of the milk onto the eggs, whisking continuously
  6. Add the mixture back into the pan with the rest of the milk
  7. Stir with a wooden spoon until 82° Celsius
  8. Strain into a large pouring jug and mix in the Gorgonzola
  9. Leave to cool before placing into the fridge overnight
  10. Churn as per your ice cream machine manufacturers' instructions

Click on the links for conversions and notes.

What I blogged May 11:


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Recipe For Peach And Pistachio Rusks

It is quite amazing just how intelligent dogs are. When we lived in our previous house, we had a very small bedroom that could barely fit our double bed in. Our Boxer slept behind my knees, all 25 kilograms of her, and our Jack Russell Patch slept next to my tummy, as close to Dave as she could get, without touching him. We then moved into our cottage, and the stairs to our bedroom don’t have backs, i.e. the treads are open. Neither Maxine nor Patch would come up the stairs at first, and when they did they were relegated to sleeping on their own beds. Our bedroom is massive, and there is plenty of space for dog’s beds, and a queen size bed for Dave and I. Maxine decided that sleeping downstairs was far more pleasant, and Patch only gets onto the bed at about 5h30 to wait for Dave to wake up. After we put Maxine down, we got another Jack Russell. Molly could not get up the stairs, and Patch taunted her by coming upstairs every night to sleep on her cushion, rather than have this new dog near her. Molly eventually got confident enough to try the stairs, one at a time until she got all the way up. But, she has never been one to even try sleep on the bed, and only comes to wake me up if the sun has risen and we have not. Being an active puppy we decided to get her a playmate and another Jack Russell came home (and no, I don’t have the word crazy tattooed on my forehead). Patch and Molly ganged up and teased Misty endlessly by going up the stairs and leaving her stranded. She would cry and cry at the bottom of the stairs, and the two of them would glance down at her with a grin on their faces! It did not take long before Misty could get up the stairs, and she now has claimed her own space to sleep – on our bed right in the middle of the two of us, between our feet! She won’t sleep near me until Patch comes upstairs to have her morning snuggle as somehow instinctively she must know that I don’t like to be crowded. The same applies to when you make rusks. You do not want to crowd the added fruit and nuts in this recipe, as eating a rusk is all about the hard crunchy biscuit. The last time I made rusks I asked for flavour suggestions and Julie of Gourmet Getaways suggested that I make either date and nuts, or peaches and nuts, and so I chose to make peach and pistachio rusks.

"Peach And Pistachio Rusks"

Peach And Pistachio Rusks

5.0 from 3 reviews
Peach And Pistachio Rusks
These rusks offer soft bites in the form of dried peaches.
  • 275g self raising flour
  • 1.25mls baking powder
  • 2.5mls salt
  • 85g sugar - I used fructose
  • 90g dried peaches, roughly chopped
  • 65g raw pistachio nuts
  • 1 egg, lightly beaten
  • 125g thick yoghurt
  • 125g butter, melted
  1. Preheat the oven to 180° Celsius
  2. Line a loaf tin with baking paper
  3. Place the dry ingredients into a large mixing bowl and mix in gently
  4. Mix together the egg, yoghurt and butter
  5. Make a well in the centre of the dry ingredients and pour in the liquid ingredients
  6. Mix gently until well combined
  7. Pour the batter into the loaf tin
  8. Bake for 45 minutes
  9. Remove from the oven and leave to cool
  10. Preheat the oven to 40° Celsius
  11. Cut into chunks and bake for 3 hours to dry out

Click on the links for conversions and notes.

What I blogged May 7:


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In My Kitchen May 2015

Today will be my first day back in the office after our trip to France. I am writing this post in advance so you will all have to wait to see what magical things I found on our trip. If you would like to read my dairy of the trip, click hereCelia from Fig Jam And Lime Cordial gathers us together each month to show what is on our kitchens, and in my kitchen this month is the start of a kitchen! I bought a butlers tray as my parents came to visit on Easter weekend and the bedroom they stayed in is not quite finished. The butlers tray worked a treat for their morning coffee and as a table. I kept the removable tray part in the cottage kitchen to take things back and forth to the house. Here you can see the tiles we have chosen for our kitchen.

"Butlers Tray"

Butlers Tray

For our Passover dinner I decided to serve quails eggs, instead of the traditional hens eggs. I unpacked my Chinese tea set that Camilla gave me for my 30th birthday. This is the first time it has been used!

"Chinese Tea Set"

Chinese Tea Set

I needed two more cups to serve the quails eggs and I settled for a set of egg cups from Le Creuset. I had thought that someone, sometime would like soft boiled eggs and hopefully I get good use out of them.

"Egg Cups"

Egg Cups

I have been sent a wonderful collection of recipe books to review. The first on this month’s list is Low Carb Is Lekker. Lekker translates literally from Afrikaans as being nice but it means so much more than that. In food terms one would think of the words delicious and tasty. You can read my review here.

"Low Carb Is Lekker"

Low Carb Is Lekker

Debbie Ayub, the wife of Chef Peter Ayub invited me to the book launch of Sense Of Taste. Sadly I was unable to attend but she kindly sent me a copy of the book to review. As I type this, the book is sitting on my dining room table waiting for me to test recipes.

"Sense Of Taste"

Sense Of Taste

What I blogged May 6:


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