Recipe For Tarragon Oil

"Tarragon And Tarragon Oil"

Tarragon And Tarragon Oil

I am a great list maker. I have a shopping list on the fridge to be added to when something needs replacing, and a holiday packing check list that gets used every time we travel. I have lists of books to buy, and mustards we have in the fridge, and whisky’s we have tasted. My next list is going to be how to get my garden in order. I have the most amazing tarragon bush and a while back, Greg asked me for as much as I could spare. I cut off as much as I could, and before I knew it, it had grown back, better and stronger than before. So the first item that went on my list was to harvest the tarragon before it died back. I dried some and thanks to Greg’s input, I made the rest into tarragon oil. It has kept it’s amazing green colour just from being stored in the fridge. You can use any herb you have an excess of, but I would suggest that you do not use olive oil for the infusion as it will add too much of its own flavour to the oil. You want to have a high speed food processor to do this with effectively. I would love to try it in a Thermomix, or something similar, to see how different the oil turns out, but given that I only have a standard kitchen food processor this is what I used. And with great success I might add.

"Tarragon Oil"

Tarragon Oil

Tarragon Oil
Use any fresh herbs you have an abundance of to preserve them for off season use
  • 10g picked weight, fresh tarragon
  • 100mls canola oil
  1. Blanch the tarragon leaves in simmering water and refresh in ice water
  2. Drain and then pick the leaves off the stems
  3. Pat dry and place into a food processor
  4. Process on a high speed to break up the leaves
  5. Add the oil and process until bright green
  6. Place a cloth into a chinois or sieve and drain
  7. Place the oil into a sterilized glass jar
  8. Keep in the fridge to retain the colour
Cooks Notes
I have done the recipe in a 10g/100mls ratio which you can adjust to suit how much your herbs weigh once you have blanched them.

Click on the links for conversions and notes.

What I blogged July 30:


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Chenin Blanc Tasting With Perdeberg



The Perdeberg Group has a great collection of wines in their stable and I was fortunate enough to attend a Chenin Blanc tasting. I grew up drinking red wines. My grandfather had a climate controlled wine cellar and he imported French wines. From a young age we were allowed to savour and sip a small amount of wine, something very common in European households. When I moved onto white wines I chose them for their names – Gewürztraminer being one of them. I have since ‘grown up’ and I love a wooded Chardonnay for its buttery vanilla feel, a good Viognier, and a Chenin Blanc for its ability to pair well with food.



Our wine tasting begun on the farm Eenzaamheid which was granted in 1693 and then purchased by Phillip Morkel of Meerlust in 1722. The current owners purchased the farm in 1965 and the land includes a 15 hectare nature reserve for the geometric tortoise. 115 hectares are under vine, with 60 of them being Chenin Blanc. The oldest Chenin Blanc vines were planted in 1977 and these grapes are used for the Perdeberg MCC which spends 8 to 10 months on the primary lees.

"Perdeberg MCC"

Perdeberg MCC

After we enjoyed a glass of bubbly with oysters we tasted wines in the order listed below:

"Waka Waka Sauvignon Blanc Chenin Blanc (50/50) Blend 2014"

Waka Waka Sauvignon Blanc Chenin Blanc (50/50) Blend 2014

With gooseberries on the nose and litchi on the palate, this is a light, crisp wine. If you are in Germany, look out for a bottle (or more) to enjoy.

"Saam Chenin Blanc Muscat D'Alexander 2014"

Saam Chenin Blanc Muscat D’Alexander 2014

Full of apricot in the mouth.

"Perdeberg Winery Chenin Blanc 2015"

Perdeberg Winery Chenin Blanc 2015

Has a strong nose of green melon, which displays lighter on the palate.

"Saam Mountain Vineyards Chenin Blanc 2014"

Saam Mountain Vineyards Chenin Blanc 2014

This wine tasted of pear, and for sure will go down well with mussels. In fact, I am thinking about cooking up some mussels with the wine just to enhance the experience.

"Perdeberg Winery Vineyard Collection Chenin Blanc 2014"

Perdeberg Winery Vineyard Collection Chenin Blanc 2014

The grapes for this wine are grown on decomposed granite. Full of citrus with lovely minerality.

"The Middelburg Chenin Blanc 2013"

The Middelburg Chenin Blanc 2013

This has to be the most amazing Chenin Blanc I have ever tasted. And sitting around a table with wine tasters of far more esteem than I, the consensus was that the wine was brilliant. Sadly, it is not available for retail in South Africa, but if any of my foreign readers see a bottle of this in store, be sure to buy it. It will not disappoint with white peach on the palate, and great acidity.

Ending our tasting on a high note, we made our way back to Perdeberg for the opening of their barrel room. We enjoyed a glass of MCC Pinot Noir Rosé (my new favourite) before heading indoors for lunch. Catered for by James Shipton, each course was paired with Chenin Blanc.

"Chenin Blanc Tasting With Perdeberg"

Chenin Blanc Tasting With Perdeberg

Our starter was a trio of fish, served with the Dry Land Collection un-wooded Chenin Blanc 2014. This wine sits on the lees for 6 months and the grapes are sourced from 2 vineyards.

"Dry Land Collection Un-wooded Chenin Blanc 2014"

Dry Land Collection Un-wooded Chenin Blanc 2014

It is lovely and acidic with a soft nose and full of lime.

The main course of Karoo lamb was served with the Dry Land Collection Barrel Fermented Chenin Blanc 2013.

"Dry Land Collection Barrel Fermented Chenin Blanc 2013"

Dry Land Collection Barrel Fermented Chenin Blanc 2013

This wine is light and fruity and has a long finish. It shows the character of the French Oak with a hint of honeycomb.

Dessert was another trio, with chocolate mousse I could bathe in it was so good, and a lemon tart that married with the wine perfectly. The grapes for the dessert wine are from bush vines that were planted in 1979.

"Perdeberg Chenin Blanc Reserve Natural Sweet 2014'

Perdeberg Chenin Blanc Reserve Natural Sweet 2014

This wine is very sweet, but not in a sickly way. It has acidity in the right levels with a hint of plump raisins.

Investing in their Chenin Blanc, Perdeberg have 35% of their white wine grapes in this varietal, totalling 300 hectares of land. The vines are older than 21 years, and the yield is between 4 to 8 tonnes per hectare, depending on the age of the vines. The dry land vines produce the best fruit due to being under stressful conditions, meaning the berries have to fight to survive. Older vines have a deeper root system and can therefore handle the extreme Paarl heat. The wine is all the better for the small batch handling equipment that is used after the grapes are hand picked. It is for this reason, Perdeberg can be called the home of Chenin Blanc.

Contact them on 021 869 8244 – wine tasting highly recommended.

Disclosure: I was invited to attend this function without being required to blog about my experience. This post is in line with my blogging policy.

What I blogged July 29:


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Recipe For Savoury Mince Pies | Sfiha



Sfiha are traditional Sephardi pastries from Turkey. They ordinarily consist of lambs mince but lamb has become so expensive here. I really cannot understand why, as we live close to an area that farms lamb. This emphasizes more and more why I would like a farmers’ market close to where I live so that I could buy direct from the farms. Luckily for me, our local butcher has an endless supply of venison in season. I decided at the beginning of autumn to stock up on as much venison as possible. The meat is fairly cheap, low in cholesterol and a healthy sustainable source of protein. The venison I buy is free range, and hung properly before being cut up and sold to the consumer. For my savoury mince pies I bought a pack of Springbok. I kept the leg chops for later use, turned the off cuts into the most amazing casserole and used the meat for this recipe. I minced my own meat which to me is the best thing to do. I know exactly what I am getting in my mince, and I know that the meat is done to the consistency I need it for my recipes. In her post, Manal made her yafawi sfeeha (alternate spelling) using phyllo pastry which she rolled into snails. I had every intention of doing mine the same way, but the phyllo pastry I had was so dry and I could not separate the leaves, let alone bend the tube! I made a small batch with the phyllo and then made more using puff pastry, which from what I read, is more traditional. My puff pastry was also at the end of its shelf life and in small pieces. I rolled it into a sheet by layering the pieces first.

"Savoury Mince Pies"

Savoury Mince Pies

5.0 from 1 reviews
Savoury Mince Pies | Sfiha
These savoury mince pies can be made using meat of your choice.
  • 15mls olive oil
  • 100g baby fennel, thinly sliced
  • 200g Swiss chard
  • 250g venison, minced
  • Salt and freshly ground black pepper to season
  • 40g watercress, roughly chopped
  • Zest of 1 lemon
  • 100g ricotta
  • 5mls sumac
if using phyllo pastry
  • 5 sheets phyllo
  • Olive oil for brushing
if using puff pastry
  • 1 sheet of puff pastry cut to shape
  • Milk for brushing
  1. Heat the olive oil in a large frying pan over a medium to high temperature
  2. Add the fennel to the pan and sauté until soft
  3. Slice the stems off the chard and add to the pan
  4. Sauté until soft
  5. Add the mince and brown
  6. Season generously
  7. Chiffonade the chard leaves and add to the pan
  8. Sauté until they start to wilt
  9. Add the watercress and as soon as it has wilted remove from the heat
  10. Place the mixture into a colander and leave to drain while cooling
  11. Once cool, add the zest, ricotta and sumac
  12. Stir to mix and adjust the seasoning to taste
if using phyllo pastry
  1. Preheat the oven to 200° Celsius
  2. Brush each sheet with the oil, placing one on top of the other
  3. Place the meat mixture along the length of the pastry
  4. Roll up tightly and shape into a spiral
  5. Place onto a baking tray and bake for 20 minutes
  6. Allow to cool slightly on the tray before serving
if using puff pastry
  1. Preheat the oven to 180° Celsius
  2. Place a layer of the pastry onto a baking sheet
  3. Place the meat mixture into the centre of the pastry - be quite generous with the filling
  4. Place the second layer of pastry on top and seal the edges using a bit of water to help 'glue' them together
  5. Cut a steam vent into your pastry top (or cut with a cookie cutter before using)
  6. Brush with milk
  7. Bake for 25 minutes
  8. Allow to cool slightly on the tray before serving

Click on the links for conversions and notes.

Blog-checking lines:  The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.

What I blogged July 28:


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Recipe For Cocoa Dusted Amaretti

When I get a book to review, I choose the recipes I would like to make, or that interest me, based on their titles alone. The actual recipes I make are chosen by the publisher, after I submit a request. I was sent Sweet to review and Struik Lifestyle gave me permission to make and blog Sam’s recipe for cranberry amaretti biscuits. I did not read further than the title until I was ready to go and buy the ingredients. Sam writes:

It was love at first bite the first time I ate these chewy little Italian almond biscuits. This recipe is adapted from Yottam Ottolenghi and Sami Tamimi’s book, Ottolenghi: The Cookbook (Ten Speed Press, 2013), which is a great source of inspiration to me. I have used cranberries – which give the biscuits a slightly tart edge – instead of dried sour cherries, which are almost impossible to find in South Africa. In the original recipe they also added natural almond extract, but as that is not commercially available here and I don’t recommend the artificial alternative, I have left it out.

I though that this was my lucky day as I had just bought dried sour cherries from a new supplier. I followed Sam’s method to a tee but the mixture was sloppy and I could not shape the biscuits. I put a batch onto my baking tray and added 60g ground almonds to the rest of the mixture, until the mixture was firm enough to shape. I had only made half of the recipe which is what I often do when testing recipes that can easily be halved without affecting the outcome. I then made the rest of the biscuits as per Sam’s instructions. Below is the first go, showing the ones I made from the book, and the ones I made by adding more ground almonds. Not having ever tasted these, I must tell you that they were quite firm.

"First Attempt At Amaretti Biscuits"

First Attempt At Amaretti Biscuits

I then reached out to my network and a friend sent me the original recipe. I saw that the only difference between the two recipes, other than the almond extract, was 2 teaspoons of honey. I immediately wondered if 10mls of one ingredient could really make a recipe work? Once again I made half a batch and noticed in the method that they make a meringue with the honey and egg white. The recipe totally worked and Dave and I enjoyed these soft morsels throughout the day.

"Second Attempt At Amaretti Biscuits"

Second Attempt At Amaretti Biscuits

I have contacted the publisher for permission to reproduce the recipe on my blog, but as I have not heard back from them I decided to go ahead and make a slightly firmer biscuit, as I actually preferred them. I have also added in more sour cherries, as you can never have enough of them in my opinion. If you cannot get hold of sour cherries, use cranberries, dried apricots or even blueberries instead. I also used a little bit of cocoa powder to dust the amaretti biscuits.

"Cocoa Dusted Amaretti Biscuits"

Cocoa Dusted Amaretti Biscuits

5.0 from 2 reviews
Cocoa Dusted Amaretti biscuits
  • 100g ground almonds
  • 60g caster sugar - I used fructose
  • Finely grated zest of 1 lime
  • A small pinch of salt
  • 60g dried sour cherries, roughly chopped
  • 1 egg white
  • 8g honey
  • 20g icing sugar, sifted, for rolling
  • 1g cocoa powder for rolling
  1. Preheat the oven to 170° Celsius
  2. Place the ground almonds, caster sugar, zest and salt into a bowl
  3. Mix to combine and make sure you break up any lumps
  4. Add the cherries and mix in
  5. Place the egg white and honey into a mixing bowl
  6. Whisk until soft peaks form
  7. Gently fold the egg whites into the ground almond mixture
  8. Place the icing sugar and cocoa powder into a bowl
  9. Mix well
  10. Using a spoon, scoop up the biscuit dough
  11. Drop into the icing sugar mix
  12. Roll to coat completely
  13. Place onto a lined baking tray
  14. Place the baking tray into the oven and bake for 15 minutes
  15. Remove from the oven and allow to cool on the tray

Click on the links for conversions and notes.

What I blogged July 27:


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Disclaimer, Renee Knight

Disclaimer opening line: Catherine braces herself, but there is nothing left to come up.

"Disclaimer, Renee Knight"

Disclaimer, Renee Knight

Catherine opens the book, starts reading, and realizes, she is the main character. It seems Stephen Brigstocke is out for revenge for the death of his son. But he fails to see the truth until is is nearly too late. Any resemblance to actual persons, living or dead, is not purely coincidental.

I must say that I did not enjoy the book at first. But as I had nothing else to read, I stuck to it. And I am really glad that I did. The truth was surprising and towards the end of the book, I was loathe to put it down.

First published in Great Britain by Doubleday in 2015

ISBN number 978-0-857-52282-5

Paperback – 295 pages

Disclosure: I was sent the book to review by Random 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 July 26:


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Win 1 Set Of Double Tickets To 031 Comedy Riot

Calling all fans of laughter, comedy and everything funny! The 031 Entertainment Co has put together their first side splitting funny Cape Town comedy shows starring some of Cape Town’s funniest comedians.

"The 031 Comedy Riot'

The 031 Comedy Riot

or KG as he is affectionately known is the quintessential comedy heavyweight. He’s shows include, The Funny Festival 2012, Keeping You In Stitches with Riaad Moosa, The Marc Lottering Roadshow, Blacks Only Comedy Show and many more. David Kau and Nik Rabinowitz have entrusted him to be the opening act for their one man shows.

Brendan Murray talks. A lot. Luckily, he thinks almost as much and his jokes tend to have more to do with the real world around him than the imaginary one where midgets ride flamingos to war in his head. From politics to police to the fate of deaf T-Rexes Brendan eventually covers it all in surreal style.

Paul Snodgrass has been a comic for over a decade working the UK and the US, as well as Comedy Central, he’s short, has a ginger beard and is a little loud but loveable.

Devin Gray is one of the youngest working comedians in the whole of South Africa.. Performances in all of the major cities and interactions with the big names of South African comedy are all achievements that Devin can put under his belt. From jokes as simple as a family of balloons to hard hitting political satire, Devin’s Comedy is extremely diverse.

Arno Q Els, is a multi talented functional drunk who has toured the country doing comedy and/or music on big stages. Including Soweto theatre, Heritage theatre, Catalina theatre, Splashy fen where in 2014 he did 11 show over three days and 2015 he hosted the main stage.

We have partnered with Uber to get all guests to and from the event safely and in style! All new users can sign up here with the promotional code: The031 in order to receive a free first ride up to R150. To request your ride, simply download the free application for iPhone, Android, Blackberry 7, Windows Phone, or visit the mobile site:

The show will be held on the 5th  of August at 145 Sir Lowrey Road, Woodstock. Doors open at 18:30 (live music until 19:45), show starts at 20:00. The Riotbeer Brewery will be supplying a variety of craft beer on tap and bottled.

For more details on these comedy shows, click here or follow The 031 Entertainment Co on Twitter @the_031_co or like their Facebook page The 031 Entertainment Co.

How to enter to win 1 Set Of Double Tickets To 031 Comedy Riot

Fill in the form below:

  • The tickets will be sent to you from Arno Els from The 031 Entertainment Co.
  • I will not be responsible for the delivery of the tickets.
  • The prize is 1 set of double tickets to 031 Comedy Riot and may not be exchanged for cash.
  • Entries close at midnight on the 30th of July 2015.
  • I will choose the winner at random on the morning of the 31st of July 2015. I will inform the winner via email.
  • If the winner does not respond in 24 hours, I will choose another winner.
  • Entries are open to all readers of this blog who can make their own way to the show.
  • I will not be held responsible for non-receipt of your tickets.

Disclosure: I was invited to host a giveaway on my blog as well as attend the show. This post is in line with my blogging policy.

What I blogged July 24:


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Recipe For Genoese Sponge

I have been a chronic insomniac for my entire adult life. I can remember not getting any sleep for nights on end, and then collapsing into such a deep slumber. I would never wake refreshed from these sleeps and it took me years to find a solution for my insomnia. I find that lavender cream rubbed onto my hands just before I turn off the light, works like a charm. A mug of warm milk before bed, with a pinch of cinnamon helps make me drowsy. And for nights when I just cannot fall asleep no matter what, an anti-histamine will knock me out. But I am loathe to take them as I wake up feeling groggy and dry mouthed the next day. Sleeping tablets are a no-no and so I have turned to my need for routine to help me sleep. I suffer from both lying awake after lights out insomnia, and early wakening sleeplessness, and so, routine is key. We used to get up from watching TV at 10pm, and then head for bed where we would read until 10.30pm. However, with waking up at 5h45 I found I was exhausted every morning. And so, the routine has been pushed so that we get an extra 30 minutes of shut eye. And this has made a difference to how I feel each morning. Part of this routine is making sure the lights go out at 10pm and if I wake up during the night, I turn my pillow over. Not sure why this works in me getting back to sleep, but it does. Another part of my nightly routine is dessert. I am a sucker for something sweet after dinner and rather than deprive myself, I have one slice of cake, a piece of chocolate or a poached guava half after dinner. I made Genoese sponge for my Lamingtons and this treat lasted us several evenings.

Do you suffer from insomnia?

"Genoese Sponge"

Genoese Sponge

5.0 from 4 reviews
Genoese Sponge
Each sponge has its own unique qualities and this one will stand up to being filled and topped with ease.
  • 138g caster sugar - I used fructose
  • 12.5mls vanilla sugar - I used fructose
  • 4 eggs, lightly beaten
  • 1 large pinch of salt
  • 115g flour, sifted
  • 10g cocoa powder, sifted
  • 63g butter, melted
  1. Preheat the oven to 200° Celsius
  2. Place the sugars, eggs and salt into a stand mixer bowl
  3. Over a bain-marie, whisk until thick and pale
  4. Do not short cut this stage as you want a light and airy sponge
  5. Try and get the volume to double at least
  6. Remove from the heat and using a balloon whisk, whisk until completely cooled down
  7. Place the flour and cocoa into a jug and mix
  8. Pour a third down the side of the bowl and gently fold in until all the flour is incorporated
  9. Repeat until you have folded in all of the flour
  10. Place the butter into a jug and slowly pour down the side of the bowl
  11. Mix gently until completely incorporated
  12. Pour the batter into a lined square baking tin
  13. Bake for 10 minutes
  14. Turn out immediately and leave to cool

Click on the links for conversions and notes.

What I blogged July 23:


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Interview With Frans Groenewald

London trained Frans Groenewald is the Executive Chef / Owner at Gabriëlskloof Restaurant. He is truly passionate about food which comes through as we sit at the table talking to him. Frans has answered the following questions about himself, and the food he loves to cook.

"Frans Groenewald"

Frans Groenewald

Who has been the most influential person in your life?

My parents, who also run a catering company, Kevin Warwick from Warwick Chef School in Hermanus as well as Roger Verge who has sadly past recently.

What started you on the path of cooking?

Helping my parents in their business.

Which three ingredients could you not live without?

Maldon Sea salt, Gabriëlskloof olive oil, fresh herbs (thyme)

Which of your kitchen tools would you take with you anywhere and everywhere?

Beside my knifes, my pasta maker and ice cream machine.

Do you have any pet peeves in the kitchen?

I hate it when my team eats chewing gum……….

Which meal is your all time favourite?

My first evening at Roger Verge at the chefs table!!!!

Which restaurant could you visit over and over again?

Test kitchen!!!!  (going soon again)

If you could only have one recipe book, which one would it be?

The Larousse Gastronomique (my French bible)

If you could work alongside one chef for a day who would that be?

Marco Pierre White

Which ingredient will you not eat or cook with?

Mmmmm I like to try most things once, but will not do insects.

What is on top of your bucket list?

To have a year in Italy or France in the country side and cook with my beautiful wife and family.

What is your food philosophy?

Treat ingredients with respect and cook from the heart.

Any parting words for the readers?

Cooking is not a job, but a way of life.  Come and share in our life at Gabriëlskloof.

Disclosure: This interview was facilitated by Leanne from Random Hat Communications. The photograph was provided to me. This post is in line with my blogging policy.

What I blogged July 22:


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Recipe For Fennel And Pork Sausages

"Rustic Fennel-and-Pork Sausages with Onion Relish  - Extracted from Sense of Taste by Chef Peter Ayub"

Rustic Fennel-and-Pork Sausages with Onion Relish – Extracted from Sense of Taste by Chef Peter Ayub

I have always tried to live my life with integrity. I haven’t always succeeded, and I know that I’ve caused hurt along the way. But, I take full responsibility for my actions and will always acknowledge my faults. But when it comes to this space, in a public and very accessible domain, I’ve made sure to be as open and honest as I can be. I’ve followed the rules, blogged ethically and made mention of gifts I’ve received and payments that have been made. I’ve entered competitions ‘for the heck of it’ because I enjoy the challenge. And then kept silent as my recipes are copied, ideas are replicated and rules are broken. And each time, the winner has been someone who has not played fair. And even though they might pat themselves on their backs and relish in the joy of winning, can they honestly live with themselves knowing they have cheated? When Debs Ayub arranged for Sense of Taste to be sent to me I knew I could not replicate a recipe without the permission from the publisher. This was sought and received and I’m grateful for the opportunity to share with you a winning recipe from Chef Peter Ayub.

"Fennel And Pork Sausages"

Fennel And Pork Sausages

5.0 from 4 reviews
Recipe For Fennel And Pork Sausages
These rustic sausages can be made by anyone as they do not require sausages skins
  • 375g pork mince
  • 60mls fresh breadcrumbs
  • 1 garlic clove, crushed
  • 7.5mls fennel seeds, lightly crushed
  • 2.5mls orange zest, finely grated
  • 5mls fresh thyme leaves, picked
  • 30mls fresh flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper to season
  • Canola oil for brushing
  1. Place the mince, breadcrumbs, garlic, fennel seeds, orange zest, thyme, and parsley into a large bowl.
  2. Season extremely generously
  3. Using your hands, mix the ingredients until combined
  4. Cover the bowl with cling film and refrigerate for 4 hours
  5. Divide the mince into 4 equal portions
  6. Wet your hands slightly, and shape each portion into a ball
  7. The roll out the ball into a sausage shape
  8. Flatten with your hands
  9. Lightly brush the sausages with canola oil
  10. Heat a large frying pan over a medium to high temperature
  11. Cook the sausages for 6 minutes per side
  12. Serve immediately on a roll with onion relish, mustard of your choice and dressed rocket leaves

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Debs Ayub 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 July 20:


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Rating: 10.0/10 (2 votes cast)

Recipe For Raspberry Curd

I think everyone has their own method of separating eggs and I most certainly can say that I have tried a few! I have an old fashioned egg separator that I got at a Tupperware party in my twenties. I am sure you all remember those? The one you place over a mug and crack the egg into? The white drips through the holes and you are left with the yolk in the separator. I don’t use that any more, and if I still have it, it will be in a box in storage. I have tried using an old water bottle to ‘slurp’ up the egg yolk, but that takes time. I saw a young child using a small dariole mould to hold the egg yolk on a plate, while tipping off the egg white. And Lorraine in her method for lemon curd suggests you strain the yolks through a fine sieve to get rid of the white. Well, I tried that and it did not work for me. Which is why I am sharing with you the way I separate eggs. I start with a bowl that is flat, and that I can get my hand into easily. I then have a mug for the egg whites, and a mixing bowl for the egg yolks. The reason I have these items assembled is usually I am separating eggs to make ice cream. If I were separating the eggs to make meringues, I would have the bowl for the whites, and the mug for the yolks. I crack my eggs against each other to make sure the crack is clean. This ensures that the yolk does not tear against the shell. You can also use a flat surface, or the back of a knife like Dave does. Open the egg into the bowl with the flat surface. Now use your fingers and scoop up the yolk. You might have to swirl it over your fingers a little bit to make sure all the white comes off the yolk. This is important, so use the shell to help you if you need to remove that sticky part of the albumen. Next, drop the yolk into its container, and pour the egg white into the mug or mixing bowl as need be. Carry on, until you have all the eggs separated. This way your egg whites will never be contaminated if you break the yolk. I freeze my egg whites in a ziploc bag. An egg white weighs approximately 36 grams so if I need egg whites I defrost them in the fridge and weigh out what I need. For some reason, these aged egg whites whip up better than fresh ones. If I have egg yolks to spare and I am not baking something that needs an egg wash, I use the yolks to make mayonnaise. I made raspberry curd for my lamingtons and the left over curd I folded into an ice cream base for a curd ice cream.

"Raspberry Curd"

Raspberry Curd

5.0 from 5 reviews
Raspberry Curd
Sharp and sweet all at the same time, this curd is made using egg yolks only
  • 300g raspberries
  • 5 egg yolks
  • 140g sugar - I used fructose
  • 125g butter, cubed
  • zest of 2 limes
  • 50mls lime juice, you might need to adjust slightly as you want a total of 250mls juice
  1. Place the raspberries into a jug
  2. Using a stick blender purée until smooth
  3. Sieve into a jug to get the juice
  4. You are looking for 200mls, but don't worry if in it is slightly more or less, just adjust the lime juice
  5. Place the yolks and sugar into a thick bottomed sauce pan
  6. Whisk until at the ribbon stage
  7. Place onto the stove at a low temperature setting and add the butter
  8. Allow the butter to melt before adding the raspberry juice, lime juice and zest
  9. Stir occasionally with a wooden spoon until the curd reaches 75° Celsius
  10. Remove from the heat and cover with a lid
  11. Leave to cool completely before placing into a sterilized glass jar

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Rating: 10.0/10 (2 votes cast)