Recipe For ClemenGold Cake

ClemenGolds are most likened to Clementines and Mandarins. They are a delicious and refreshing soft citrus fruit with a deep sunset orange, smooth rind. The fruit is soft and juicy, fresh and fragrant. ClemenGolds are seedless and easy peeling and has an incredible honey-sweet taste. The season is short and I made the most of my ClemenGolds by preserving some of the juice in my freezer, and by using it in my cooking and baking.  ClemenGolds ripen naturally in the orchard before they are picked and packed by hand. And it was by hand that a bag full of this goodness was delivered to my door. I adapted a recipe from my friend’s mother to make this delightful cake but there is one thing you have to do – if you are going to bake this cake you will need a square tin – it will not work otherwise. And please trust me on this, as the first one I baked had to be cut up and turned in to ‘rusks’.

ClemenGold And Cranberry Cake Recipe For ClemenGold Cake

ClemenGold And Cranberry Cake

Clemengold and Cranberry Cake


  • 1 medium ClemenGold
  • 150g dried cranberries
  • 500mls flour
  • 5mls bicarbonate of soda
  • 5mls salt
  • 250mls sugar - I used fructose
  • 120g butter
  • 250mls milk
  • 2 eggs
  • 75mls chopped pecan nuts
  • 5mls cinnamon
  • 15mls brown sugar - I used fructose


  • preheat the oven to 180° Celsius
  • squeeze the juice from the clemengold and set aside
  • mince the skin in a food processor together with the cranberries
  • sift the flour, bicarbonate of soda, and salt together
  • add the sugar and mix well
  • add the butter and 175mls of the milk and beat for 2 minutes
  • add the eggs one at a time
  • add the remaining milk
  • mix well and then add the minced clemengolds and cranberries and the nuts
  • place in a square baking tin and bake for 40 minutes
  • remove from the oven and pour the clemengold juice over the cake
  • mix together the cinnamon and brown sugar and sprinkle over the cake

Cooks Notes:

this is best left for 24 hours before serving and will taste even better 2 days later
 Recipe For ClemenGold Cake

Click on the links for conversions and notes.


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Far Breton

My friend Jamie who blogs on over at Life’s a Feast did a post on Far Breton a few months ago and I told her that I too had a recipe. My far breton  has a story and a picture!

In 2008 Dave and I decided we would go to the Indianapolis 500. I went onto the airlines website, and as soon as I told Dave just how many hours we would be spending on an plane, he decided this was not an option. At the same time, a friend of ours was the chief mechanic at BAR so we decided to go to the Spanish Formula 1 race. But, as soon as we saw where the RCI resorts were and how much the tickets cost to watch the race (€185) we decided on another holiday. So, we went to explore Brittany. We stayed at an amazing B&B for our first three nights. Our hosts, Jean-Claude and Brigitte invited us for dinner on our last evening with them. We started with aperitifs and moved on to eating the bigournoux we had bought that day when choosing some wine to take to dinner. Jean-Claude explained that it was best to cook them when there was snow on the ground. You add them to boiling salted water and as soon as the water comes back to the boil, you take the entire pot outside and allow it to cool by placing it in the snow. We then had grilled oysters which was a first for Dave and I, and something I would repeat at home. Our dessert was Far Breton and after our meal, we went and had digestifs in the lounge. All in all, we had a great and memorable evening.

On our return Dave and Jean-Claude exchanged emails, using mostly a translation service, and one of the emails included the recipe for Far Breton:

This is our secret recipe. That is the reason why you have to protect it : if not, may be we’ll find far breton to sell everywhere in South-Afrika next time we fly to Cape Town ! What a pity ! Better to drink Spier wine …

The only South African wine we could find at the local supermarket was from Spier – and so we took a bottle (or two) with us for dinner. So, this is my story, and here is my picture, but sadly no recipe icon smile Far Breton

Far Breton Far Breton

Far Breton


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I Got The Berries Dessert

A summer dinner party was on the cards, and I wanted to make a simple dessert using the amazing fresh berries I had found at Woolworths. I had planned on buying little casings for them, but could not find any. And so, I went home and used my silicone cup cake holders to make a chocolate casing. As you can tell from the pictures, it was not too bad an effort. And they were simple to do. I just melted some sugar free chocolate in a bowl over some simmering water and then poured the chocolate into the mould. I twirled the chocolate all around and poured out the excess and then put the moulds into the freezer to set. We carefully removed the silicone from the chocolate casings (well, as carefully as one can after a few glasses of wine) and placed some berries that I had mixed with some cream into each casing. Taylor started singing ♪♪♪ I got the berries, ♪♪♪ I got the berries ♪♪♪ and so the name was decided upon. This is a winner as the casings can be done days ahead of your party!

c2a9 i got the berries I Got The Berries Dessert

© i got the berries


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Secret Santa

I would like to do a Secret Santa for this Christmas with the food bloggers. Here are my thoughts (and please add to them).

  • each blogger who is willing to send a secret gift to another blogger (in the same country) will send me their name and address
  • I will compile a list and randomly assign bloggers to each other
  • a ceiling price will be set (I will need help with this from each country so that the benchmark is the same)
  • each blogger who participates can ‘advertise’ the concept on their blog – the more the merrier

It would be great if we all put the widget on our blogs:

 Secret Santa

[<a href="" target="_blank"><img title="" src="" alt="" width="150" height="150" /></a>]


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Recipe For Home Made Black Pasta | Pasta Nero

I love anything home made! I get immense satisfaction from making something from scratch. However, any ‘help’ I can get in the way of an appliance makes the experience much better. In December Dave and I got a Kitchen Aid Mixer for Christmas and for my birthday I got this Kitchen Aid Pasta Attachment.

Kitchen Aid Pasta Attachment Recipe For Home Made Black Pasta | Pasta Nero

Kitchen Aid Pasta Attachment

Everything from Kitchen Aid is easy to attach. It is a simple matter of removing the protective cover off the motor, inserting the drive and tightening the screw. Once that is done it is A for AWAY. All you have to do is make the pasta dough (recipe to follow). The dough is then put through the rollers with the motor at a speed you can cope with – not too fast however. This needs to be done several times on the thickest roller setting until the dough has developed its gluten properly and is nicely shaped and perfectly shiny. Once you have achieved this, put the dough the decreasing roller sizes until you get the thickness you desire – not too thin for ravioli and as thin as possible for spaghetti. I leave my spaghetti to dry on a stand before cooking it. The great thing about home made pasta is that you can make it any flavour / colour you desire, it takes only 3 minutes to cook in boiling, salted water, and it tastes superior to any shop bought product.

Pasta Nero Recipe For Home Made Black Pasta | Pasta Nero

Pasta Nero

Home Made Pasta Nero


  • 200g pasta 00 flour
  • 2 whole eggs
  • pinch of salt
  • 2 sachet’s squid ink
  • flour for dusting


  • you can do this by hand, or in a food processor or in the Kitchen Aid!
  • bring together all the ingredients until a dough is formed
  • knead on a floured surface for 5 minutes
  • you need to make sure the dough is not too wet – add flour if it is
  • or too dry – I add an egg yolk, but you can add water – trust your instinct here
  • wrap in clingfilm and place in the fridge for 30 minutes
  • divide into two and roll through the pasta machine
 Recipe For Home Made Black Pasta | Pasta Nero

For conversions click here

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Gay, A Scientist in the Kitchen


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Friday's Food Quiz Number 63

Once again, here is Pink’s (nearly) weekly quiz, and my answers:

1. What is schmaltz?

commercial schmaltz may be produced from rendered chicken or goose fat. Home made schmaltz is made holsum and vegetables. 

2. What is the difference between evaporated milk and condensed milk?

evaporated milk has had most of the water removed from the milk and is therefore a dehydrated milk. condensed milk also has the water removed, but is sweetened with sugar. both are canned and stable for leaving on the shelf for many years.

3. What is heliculture?

snail farming

4. What does the term “papillote” refer to?

en papillote is the French term for ‘in parchment’ and refers to placing food into a piece of parchment paper, sealing it and then baking it

5. What is the difference between ham and gammon?

ham is the thigh meat of a pig, and is sold cured or cooked. gammon is the same cut of meat, but is smoked

6. What is a “foodie”?

a person knowledgeable in both food and drink

7. What is a liaison in culinary terms?

a mixture of three parts egg yolks to one part cream

8. What is the most common way to drink Japanese rice wine, sake?

usually it is served warm, in small cups, but high grade sake needs to be served chilled, or at room temperature

9. Is there a difference between schnitzel and scallopine?

a schnitzel is a breaded escalope of boneless meat. scaloppine is also an escalope of boneless meat but it is dredged with flour before cooking.

10. Is curry a dish or a spice?



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The Versatile Blogger Award – take two

Saswan who blogs as the Chef in Disguise has awarded me The Versatile Blogger award.

 The Versatile Blogger Award   take twoRita awarded this to me in her post here, so I am going to share with you a few more things about me you may not know.

  1. I had a professional photo shoot done yesterday which has made me grateful for not being a model
  2. I have a very bad scar on my leg from a motor car accident
  3. I have never made a panna cotta
  4. I went overseas for the first time by myself when I was 8 years old
  5. I will try and cook anything!
  6. I have a tortoise named Stanley – who is a girl. Livingstone, our other tortoise has gone wandering.
  7. I am a motor sport fanatic.

I have already passed this on to 16 blogs! Here are a few more deserving bloggers.

  1. A Dash of Domestic
  2. Back Road Journal
  3. Chica Anzaluza
  4. Fig Jam and Lime Cordial
  5. Honey Kids
  6. PinkPolkaDotFood
  7. Sous Chef
  8. thekitchensgarden


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Something Sweet Challenge To Use Almonds

The biggest challenge for me is to bake something new. I have my trusted cake recipe and so I tend to stick to that once a week for our post dinner treat. So, to challenge myself I have taken the first recipe out of my file.

To challenge you, you are to bake something using almonds.

Remember, if you take part in the challenge you must link back to my blog, and leave a comment here for me to let me know you have done the challenge.


Mandy from The Complete Cook Book has preserved peppadews. Pretty Little Thing has added a marmalade with infused vodka to the challenge.


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Presto Pasta Nights Round Up

This is my second time at hosting Presto Pasta Nights and I am hoping that my second attempt at getting all the posts listed will look a little bit better.

Janet who blogs on over at The Taste Space started the challenge off with her recipe for Sea Weeds and Greens Salad (Kelp Noodles with Wakame and Radish Sprouts). I have tried radish sprouts but have never come across Kelp Noodles and so will have to keep my eyes peeled. ppn1 Presto Pasta Nights Round Up
ppn2 Presto Pasta Nights Round Up Stash of The Spamwise Chronicles has cooked Penne With Olives, Heirloom Tomatoes and Herbs. His minimalistic approach to cooking means you can have this meal on the table in less that half an hour.
Johanna from the Green Gourmet Giraffe has made a Meaty Cauliflower and Walnut Lasagne. This is a great vegetarian meal perfect for Meatless Mondays. ppn3 Presto Pasta Nights Round Up
ppn4 Presto Pasta Nights Round Up Joanne from Eats Well With Others made Pasta with Creamy Avocado Sauce. I love anything with avocado and this dish I am told will give you superpowers!
Gay, who is hosting next week, blogs as A Scientist in the Kitchen. She has made Quick and Easy Bell Peppers and Squid Stirfry With Spaghetti. This is a dish I could tuck in to with ease. ppn5 Presto Pasta Nights Round Up
ppn6 Presto Pasta Nights Round Up Graziana who hails from Sicilyblogs over at Erbe in Cucina (Cooking with Herbs) has made Spaghetti with Sorrel and Basil Pesto. I have some blood sorrel growing in my garden so this is great inspiration, grazie tante.
Elly, from elly says opa! Made Pumpkin Penne with Arugula, Mushrooms and Romano. Elly prefers her pumpkin sweet, but says this is a great savoury way to enjoy this vegetable. ppn7 Presto Pasta Nights Round Up
ppn8 Presto Pasta Nights Round Up Ruth, the founder of Presto Pasta Nights, blogs over at Once Upon A Feast. She made Tangy, Spicy Shrimp and Chorizo Pasta. These are two ingredients that I think marry very well together.
I submitted two recipes to this week’s presto pasta nights – one for my 500th post! Take a look at my duck egg ravioli with exotic mushroom sauce

 Presto Pasta Nights Round Up

© duck egg ravioli with exotic mushroom sauce


 and my chicken sesame noodles

 Presto Pasta Nights Round Up

© chicken and sesame noodles

Thank you to everyone who took part this week and I wish you all a great weekend!


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Chicken in a Mushroom Broth

I have recently learnt that the Chinese traditions teach that mushrooms are natures remedy for a cold. In Jewish tradition chicken soup is the cure for all ills. Melding the two traditions together I came up with this nutritious broth to be served with chicken. Modern science has proved that both mushrooms and chicken are good natural remedies.  Mushrooms contain both Vitamin C and Zinc as well as Vitamin B1; B2; B3 and B5. They contain the minerals Phosphorous, Potassium, Sodium and Calcium. So, all in all these are a healthy nutritious ingredient. Chicken is known as nature’s antibiotic and the best way to get all the goodness is to chew on the bones! This is the one thing I love to do – a learnt behaviour from my Dad, and something Dave does not do. So I get double the pleasure when I make roast chicken for dinner. In fact, I would rather get served the carcass than any other part of the chicken as I love picking off all the soft meat and gnawing away.

c2a9 mushroom broth chicken Chicken in a Mushroom Broth

© mushroom broth chicken



500mls chicken stock

4 chicken pieces

salt and freshly ground black pepper for seasoning

25g dried porcini mushrooms

2 cobs corn, corn taking off the cob

2.5cm root ginger, julienned


preheat the oven to 180° Celsius

bring the stock to the boil, and then reduce the heat and simmer

season the chicken and cook in the oven for 40 minutes

use 2 ladles of the stock to rehydrate the mushrooms for 20 minutes

add the corn to the stock

add the mushrooms and the poaching liquid to the stock

add the ginger to the stock for the last 5 minutes of the chicken’s cooking time

Printable Version


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