Recipe For Poached Guavas

How are you with time management? I am really good at managing my time but I think that is because I have a routine that I stick to. Each morning I plan my day. I work out what has to be done, and in what order and I set out to achieve that. Mostly I manage to get everything done in a day that I had planned. But, there are some things that just don’t seem to get done and that is because the task itself is too big. I have 4 boxes of art and craft stuff and for months I have been meaning to sort through them and throw out what is no longer usable. But, the thought of doing all 4 boxes at once meant that I keep putting the task off. So, I decided to do a box at a time. That made it much easier and so each weekend I have emptied one box, thrown out what cannot be used and tidied up what can be used. I am also redoing my garden. It has taken me a long time to decide what I want where and so I am tackling it slowly, one plant at a time. The other thing that I have done is transcribe all of my handwritten recipes that I want to work on into one book. That way I will actually work through the book and get them done, rather than have a pile of books next to my couch just ‘staring’ at me. I am trying to save time wherever possible by being organized. Another thing I am doing is making dessert in the most time saving way as possible. Every night during the week we enjoy poached fruit with custard for dessert. As winter drew to a close we enjoyed poached guavas and now that summer is showing her face we are eating poached pears and poached peaches. Dave is in charge of making the custard so I get to enjoy a treat after dinner that has taken very little time. The poaching liquid can be used over and over again and I just top it up when I need to.

What is your best time saving tip?

Poached Guavas With Guava Ice Cream Recipe For Poached Guavas

Poached Guavas With Guava Ice Cream


5.0 from 3 reviews
Poached Guavas
Ginger adds a nice warm note to the guavas, which need very little attention to make.
  • 350g sugar - I used fructose
  • 600mls water
  • 2.5cm fresh root ginger, thickly sliced
  • 9 guavas, trimmed and cut in half
  1. Place the sugar and the water into a large pot
  2. Place onto a medium heat and stir until the sugar dissolves
  3. Add the ginger and the guavas
  4. Cover with a cartouche
  5. Leave to simmer for 30 minutes
  6. Place the guavas into sterilized glass jars
  7. Top with the sugar syrup and add the ginger
  8. Seal once cool and refrigerate and use as needed

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One Step Too Far, Tina Seskis

One Step Too Far opening line: The heat is like another person to push past as I make my way along the platform.

One Step Too Far One Step Too Far, Tina Seskis

One Step Too Far

Emily’s journey does not begin on this platform, it starts way back, but it is in the present that we enter her life. This book segues seamlessly between the past and the present and the twist in the tale is something I did not predict and doubt anyone could guess. Running away might be the answer at the time, but it is the running back to what happened in her past that helps heal Emily.

I recommend that you rush out and buy One Step Too Far as soon as possible. This has to be one of the best written books I have read for some time and renews my joy for reading. Tina Seskis will be an author I look out for in future.

First published in Great Britain by Kirk Parolles in 2013

ISBN number 978-1-405-91793-3

Paperback – 369 pages

Disclaimer: 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.

Edit: Tina Seskis sent me an email having read this review to say thank you. It is small things like this that make blogging so worthwhile. 

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Sea Harvest Give Away

Sea Harvest recently launched three new products onto the market and I decided that I would use the vouchers that they sent me to buy the Fine Dine tuna steaks. I bought 2 boxes and each one contained 2 separately packed yellowfin tuna steaks weighing a total of 200g per box. These are approved as part of the Heart and Stroke Foundation eating plan. Dave and I eat quite a lot of fresh tuna and so it was great to be able to have these in the freezer for when tuna is not in season. I cooked the tuna from frozen, as per the box recommendation. The first box I took out of my freezer which is set to -18° Celsius and the centre was still frozen after cooking for 2 minutes per side. I then tried the next 2 using my other freezer which is set at a normal temperature for home use and the inside was still cold. I would recommend that you either cook them for 3 minutes per side from frozen, or defrost them in the fridge overnight. The plus side is that I can keep these in the freezer for when we end up having surprise visitors. I brushed mine with oil, seasoned with salt and added ground coriander to one side, and ground cayenne pepper to the other. After cooking I squeezed on fresh lime juice and added fresh coriander.

Sea Harvest Tuna Steaks Sea Harvest Give Away

Sea Harvest Tuna Steaks

How to enter to 1 of 5 R500 vouchers from Sea Harvest:

  • Send an email to competition(AT) – replacing the AT with @
  • The subject of your email must be Sea Harvest Give Away on Lavender and Lime
  • In the email detail what you would make with the Fine Dine Yellowfin Tuna Steaks

Conditions of entry:

  • I will not be responsible for the delivery of the vouchers
  • The prize is 1 of 5 vouchers valued to R500 and may not be exchanged for cash
  • Entries close at midnight on the 21st of November 2014
  • I will not be responsible for deciding the winners and the decision made by the person responsible will be final
  • Entries are open to all readers of this blog who have a residential address in South Africa
  • I will not be held responsible for non-receipt of your voucher

Disclaimer: I was sent vouchers in compensation for hosting this give away. This post is in line with my blogging policy.

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Recipe For Cinnamon Ice Cream

Cinnamon Ice Cream Recipe For Cinnamon Ice Cream

Cinnamon Ice Cream

I have read every single one of Sam Woulidge’s Confessions of a Hungry Woman columns in the Taste Magazine. She has published a book with the same name, and some of her articles have been included in the book. When reading ‘in good faith’ (page 50/1) Sam talks about memories in taste. When she wrote this, her mom was still alive and so she spoke of her grandparents and aunts and uncles. Sadly, Sam’s mom passed away and so I headed to twitter and asked her what taste would her mom’s memory be? Her reply “Butter. I find my mom in butter. And especially bottereiers“. When reading this in English I wondered what French dish bottereiers could be, and then I read that word in Afrikaans and realized Sam was talking about ‘butter eggs’ (the literal translation) or what I would call scrambled eggs. Made with a healthy knob of butter, scrambled eggs to me are lazy Sunday morning spent breakfasting in bed, something Sam is not so keen on. Sam is multilingual, a talented writer, mother to Labrador Retriever’s and the most beautiful son, Sebastian. Sam’s use of Afrikaans in her English sentences shows her true love for language. She reminisces in her articles written away from home about melk tert and summer days. So, when thinking of Sam in tastes I had to make something special for her with cinnamon. And not just cinnamon, the taste of milk tarts, but cinnamon ice cream laced with dulce de leche.

Cinnamon Ice Cream With Dulce De Leche Recipe For Cinnamon Ice Cream

Cinnamon Ice Cream With Dulce De Leche

Cinnamon Ice Cream
This ice cream has the most beautiful, distinct cinnamon flavour.
  • 250mls milk
  • 1 cinnamon quill
  • 5 egg yolks
  • 80g sugar - I used fructose
  • 250mls cream
  1. Place the milk and the cinnamon into a medium sized sauce pan
  2. Over a medium heat bring up to blood temperature
  3. Place the egg yolks and sugar into a mixing bowl
  4. Whisk until they have reached the ribbon stage
  5. Whisk in the milk
  6. Add this mixture back into the sauce pan, with the cream and the cinnamon
  7. Stir over a medium heat with a wooden spoon until a custard forms
  8. Strain into a bowl and leave the cinnamon in the custard
  9. Allow to cool before refrigerating overnight
  10. Remove the cinnamon quill
  11. Churn in an ice cream maker according to the manufacturer’s instructions
  12. Freeze for at least 4 hours before serving


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Cinnamon Ice Cream For Sam Recipe For Cinnamon Ice Cream

Cinnamon Ice Cream For Sam

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The Cake Book, Cupcake Jemma

The Cake Book forms part of Jamie Oliver’s series of Food Tube books and is written by Jemma Wilson, better known as Cupcake Jemma. Jemma is the owner of Crumbs and Doilies and in her book she has given us 50 recipes, 10 basics and 10 for each season.

The Cake Book The Cake Book, Cupcake Jemma

The Cake Book

Jemma’s key tips to baking are patience, determination and a “willingness to keep trying”. The book starts off with hints and tips for decorating, ingredients and equipment. The basics include recipes for various cupcakes, a chocolate ganache (p22) and meringues (p24). Spring recipes on my list are green tea cupcakes with sesame brittle (p46) and pistachio, lime and cardamom cake (p52). Summer recipes to try include rosemary, honey and yoghurt loaf (p64) and super-lemony meringue cake (p70). For autumn, spiced pumpkin cupcakes (p86) are appropriate as well as bonfire cupcakes (p98). In winter one must make hot toddy cupcakes (p106) and a ridiculous chocolate cake (p114) to celebrate the holidays. Despite our seasons being different to the UK I think I will make Christmas puds (p124) as Jemma describes them as being perfect party treats and this year we have been invited to a Christmas party.

Lavender Caramel Cupcakes The Cake Book, Cupcake Jemma

Lavender Caramel Cupcakes

Even though this book was sent to me by Penguin Books South Africa to review, I am not allowed to publish a recipe from the book due to it being an international publication. I did however test the recipe for lavender caramel cupcakes (p72) making the lavender infused milk (p32) with my lavender and rooibos tea. The infused milk recipe calls for 200mls of milk, and the cupcake recipe uses 45mls of the milk, so I made some ice cream with the rest of the milk which my step son referred to as ‘interesting’. The lavender caramel is an adaptation of the salted caramel (p28) recipe and I am going to adapt this recipe for sure. I made half of the recipe as is my norm, and it made 8 cupcakes where the recipe states it will make 24. I also halved the recipe for the buttercream icing and I have a lot left over. I have frozen it hoping that with some gentle defrosting I can use it again as it was very tasty! As you can see, my piping skills need some work. This is a great book for anyone wanting to add a few new cupcake recipes to their repertoire.

First published by the Penguin Group in 2014

ISBN number 978-0-718-17920-5

Paperback – 127 pages

Disclaimer: 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.

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Recipe For Citrus Liqueur

Yesterday after shopping I came home in need of a drink! I purchased several items from my local store but found them more than 20% cheaper at their opposition, and so took them back for credit. One of the items was a probiotic and I was told by the ladies at the returns counter that they do not take back medication. There is no sign where I purchased the probiotics, nor was it indicated on my slip that I could not return them. The pharmacist came to explain to me that there is a sign at the pharmacy that states I may not bring back medication. I told her that as the vitamin section is not part of the pharmacy I did not see the sign. She said that the health section is part of the pharmacy. I then explained that I do not have to pay for vitamins, health supplements and various unscheduled medications at the pharmacy but I do have to pay for scheduled medication at the pharmacy, so how was I supposed to know they were part of the same section? Her response was to ask me “How would you like it if someone from Kyalitsha returned something and then you bought it?” Kyalitsha is an area inhabited by people mostly living in sub economic informal settlements and who are either Black or Coloured. Her assumption was because I am white, I cannot live in Kyalitsha. Sadly, poverty is colour blind and her comment was racist. She also assumed that people living in this area would tamper with medication and vitamins. Surely if this is the case, they could tamper with any edible product and return it? And frankly, area does not determine this type of behaviour and if the concern is that edible products might be tampered with then they should not take anything edible back. Once I pointed out to her that her assumption was offensive she became defensive and would not listen to my argument. I have been told by the store security that I may not write down prices to compare them and so buying them and then comparing them and then returning them if I can get them cheaper elsewhere is my only option. The more I rationalized why I should be allowed to return the items the more defensive she became, before eventually storming off as I was not leaving till I got my money back! Thankfully the store manager agreed with me and the refund was done, but the exacerbation levels were still high. Hence, the need for a drink! Which, by the way, I did not have. But had I had something to drink when I got home it would have been my citrus liqueur which I started making on the 18th of July and decanted on the 17th of September. It is not too sweet and does not have an alcoholic after taste and is, in my opinion, a great after shopping dinner drink.

Do you have a liqueur you like to drink after a meal?

Citrus Liqueur During Fermentation Recipe For Citrus Liqueur

Citrus Liqueur During Fermentation


5.0 from 1 reviews
Citrus Liqueur
In just 2 months you can have a not too sweet and not too alcoholic after dinner drink to enjoy.
  • 5 oranges, tangerines, or any sweet citrus fruit of your choice, washed
  • 375g sugar - I used fructose
  • 1 stalk lemongrass, slightly bruised
  • 1 stalk rosemary
  • 750mls Brandy
  1. Zest the fruit and set the zest aside
  2. Juice the fruit and place the juice into a large jar
  3. Add the sugar and stir until it dissolved
  4. Add the zest, the lemongrass and the rosemary
  5. Add the Brandy and stir
  6. Put the lid on the jar and leave to macerate for 2 months
  7. Strain through a coffee filter into a sterilized glass bottle
  8. Seal and store in a cool place
  9. Enjoy!

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Citrus Liqueur Recipe For Citrus Liqueur

Citrus Liqueur

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Recipe For Labneh

In June I received my issue of Taste Magazine. I have subscribed for 11 years and was debating whether or not to cancel my subscription as I only really read the magazine for my friend Sam Woulidge’s column. However, when I found the recipe for Labneh on page 54 I decided I would renew my subscription as finally I had a recipe to try! Well, the recipe for labneh proved to be easy, but renewing my subscription was not! I clicked on the link to renew my subscription by paying with a credit card and it was not until my statement had arrived and the next issue of the magazine had not arrived did I see that the charge had not gone off my card. For some reason, the charge was declined – and this had nothing to do with there not being enough credit available. I tried again to make the payment with my credit card – and I used all four to no avail, each one being declined. It seems as if RNA had some issue and so I gave up. But, I did not give in! I decided to call on the lovely team at Taste Magazine to see if they could help me. They did not know how to resolve the issue with regard to credit card payments, but they made sure I would receive the next 11 issues of the magazine by gifting them to me. I have just collected the 100th issue – well done Taste team on such a fantastic achievement, and such a wonderful gift.

Labneh Coated In ZaAtar Recipe For Labneh

Labneh Coated In Za’Atar


  • 500g Greek yoghurt
  • Za'Atar for garnish
  • Olive oil for drizzling
  1. Place a sieve over a bowl
  2. Line the sieve with muslin
  3. Pour the yoghurt into the muslin
  4. Make a ball of the yoghurt, using the muslin and secure the top tightly
  5. Place into the fridge overnight
  6. The next day transfer the yoghurt to a dry piece of muslin and repeat the process
  7. Once the yoghurt has firmed up scoop a tablespoon measure at a time and form balls while rolling in the za'atar
  8. Drizzle with olive oil to serve
Cooks Notes
If you don't have muslin use a kitchen cloth. Place the extras into a sterilized glass jar and top with olive oil

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Buying Frying Pans

The amount and type of frying pans available are numerous and can be quite overwhelming. In this post I hope to help you with what I consider to be essential, and what I consider to be a luxury. If you are starting out then I can highly recommend that you spend your money once, and buy the best. I have Le Creuset and Scanpan frying pans at home and the quality is what counts. They will last a lifetime! The first frying pan on your list should be something versatile and that you can use for anything and everything. A large non stick frying pan is perfect for meat, making eggs and crêpes.

Le Creuset Toughened Non Stick Deep Frying Pan Buying Frying Pans

Le Creuset Toughened Non-Stick Deep Frying Pan

Next I would get a stainless steel sauté pan that has a lid. This can be used for getting a lovely brown colour on your proteins, as well as cooking clams and mussels. I have both a lidded and non lidded stainless steel frying pan.

Scanpan Impact Stainless Steel Frypan Buying Frying Pans

Scanpan Impact Stainless Steel Frypan

Now that you have the two basic frying pans you can slowly add to your collection. I have an oval shaped non stick frying pan for frying fish and a cast iron flat crêpe pan which I can also use for crumpets. My most recent purchase has been an omelette pan which is non stick and is perfect for a 4 egg omelette. I use it to make scrambled eggs and it fits perfectly into my oven.

Le Creuset 3 Ply Non Stick Omelette Pan Buying Frying Pans

Le Creuset 3 Ply Non-Stick Omelette Pan

You should not need more than this to make your collection of frying pans complete.

Disclaimer: I have been given permission to use these images from and a big thank you goes the Yuppiechef team for this! This post is in line with my blogging policy.

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Blog ♥: I have been so inspired by Joanne who Eats Well With Others and her concept of sharing links from bloggers around the world that I am going to do the same here, when I can find link love to share. Thanks Joanne for letting me ‘steal’ your idea icon smile Buying Frying Pans


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In My Kitchen November 2014

Each month Celia from Fig Jam And Lime Cordial hosts bloggers who share their in my kitchen posts. Usually I manage to read each and every single one of them but in September I was too busy scheduling my blog posts for while we were in France, and in October I have been busy catching up on the bloggers who I read on a regular basis. Hopefully this month I will be able to peek into a lot more kitchens! Thank you if you are here taking a look into my kitchen!

My mom sent me a birthday present just before we flew overseas. I have paged through and drooled over many of the recipes and have put it aside to work through in December. Next month we will be on leave and I plan on getting through my do to list then.

Choclatique In My Kitchen November 2014


When we are in France we always buy duck liver pâté. Please do not read fois gras and be offended. This is not liver from force fed ducks. My blog ethos is about sustainability, and just like we eat chicken livers, we also eat duck livers. This  pâté is amazing and perfect for a lunch time treat.

Duck Liver Pâté In My Kitchen November 2014

Duck Liver Pâté

Last month I hosted a give away on behalf of Le Creuset for CANSA. Part of the lovely gifts I received included this fridge magnet.

Magnet In My Kitchen November 2014


In Paris we went to a visit to the Maille boutique store. I am in love with mustard and all the flavours we saw and we came home with only 3 bottles. I am so going back next year for some other flavours.

Mustard In My Kitchen November 2014


When we were in Nevers we went into a chocolatier and Dave bought himself a pastry which was beautifully packaged in a box. I chose some 100% chocolate which I shall use to make chocolates when next I have time.

Pascal Caffet In My Kitchen November 2014

Pascal Caffet

There is a new product on the market called gooi & enjoy. For those of you who do not speak Afrikaans, gooi translates to throw. It is a set of meal dice to use as inspiration for cooking. I will be reviewing the dice soon, but in the meantime I am showing off the wooden spoon that was made for me.

Wooden Spoon In My Kitchen November 2014

Wooden Spoon

I also received a fantastic spoon holder which is so useful. It fits perfectly onto my butcher’s block and does not slip and slide away. I love that it is flat and easy to clean and the saying on it – just perfect!

Spoon Holder In My Kitchen November 2014

Spoon Holder

We visited Sancerre while we were on the barge and the visit necessitated 2 taxi trips. While Dave was waiting for the taxi to bring me, he went into the tourism office. Together with a map of the village, he bought this wine opener. I will use it and remember what was our great last morning on the barge and our visit to the amazing museum in Sancerre.

Wine Opener In My Kitchen November 2014

Wine Opener

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The Bootlegger, Clive Cussler

The Bootlegger opening line: Two men in expensive clothes, a bootlegger and his bodyguard, dangled a bellboy upside down from the Hotel Gotham’s parapet.

The Bootlegger The Bootlegger, Clive Cussler

The Bootlegger

This collaboration with Justin Scott has not been my favourite Clive Cussler book. I am not sure if this had something to do with the topic of the Prohibition in America, or if it was the actual writing. Dave also did not enjoy this book so I am not going to recommend it unless you have an obsession with the period of time.

The book is about Prohibition and the lengths people would take to get alcohol into the country. Coupled with that is the secondary plot of the Russians trying to destroy capitalism and instil communism into the country. Of course, the way they see to do this is to become rum runners themselves.

First published in the United States of America by G.P. Putnam’s Sons in 2014

ISBN number 978-1-405-91434-5

Paperback – 403 pages

Disclaimer: 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.

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