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We eat a lot of snoek, which needs something to accompany it. We do not use jam when we braai the snoek so I get the sweet, tart taste from this lovely gooseberry sauce I make. It is an easy, quick, simple sauce. To read more about snoek, click here. A braai is better known … Continue reading Recipe For Gooseberry Sauce
I am a lazy jelly / jam / chutney maker - I do not like the hassle of starting from scratch, leaving stuff overnight, or making sure I get the sugar levels right. So, I like to cheat when making jellies and jams and chutneys. Most times I get it right, and hopefully this is … Continue reading Recipe For Rosemary Jelly
Anyone can make a potato salad, and I do not need to tell you how. I can however, give you some good tips and the recipe for the perfect and easy to make mayonnaise to go with it. This recipe features in Lavender & Lime. I should have patented the method for the stick blender … Continue reading Recipe For Mayonnaise
Woolworths have just launched a new range of pork sausages and as we enjoyed these so much on our visit to England in 2009 I decided to try them. We always have a tomato and onion relish to go with sausages or boerewors and it is so easy to make. Tomato and Onion Relish … Continue reading Recipe For Tomato and Onion Relish
Tuna is the most amazing versatile fish you will come across. It can be eaten raw or cooked - but needs to be treated with love and respect. It will take on any spices, but make sure you do not overpower the tuna or you will not get to taste it's beautiful natural flavour. For … Continue reading Recipe For Tuna Served With An Oriental Dressing
At the recent Food Bloggers Conference we were given wonderful goody bags and included in this was a bottle of Verlaque Fresh Raspberry Balsamic Reduction. I love the variety of products that Verlaque have created and use many of them in my kitchen at various times. I have used the bottle we received on salads instead … Continue reading Recipe For Figs Done Two Ways
Salsa Verde can literally be translated to Green Sauce and is packed full of fresh herbs. Salsa Verde smells and tastes wonderful. As the name suggests, the sauce is Italian and was modified by the French and later the Germans. Parsley is an integral ingredient in this sauce and it is the basis for both … Continue reading Recipe For Salsa Verde
Pork chops and apples has to be one of the most common pairings. Not wanting to make a traditional apple sauce, I chose to chop up some Granny Smith Apples and pan fry them off with some balsamic reduction. A marriage made in heaven. Pork is relatively cheap and an easy meat to find world … Continue reading Recipe For Pork Chops, Apple Sauce & Mushrooms
For this week's challenge I made a comforting, delectable and warming malva pudding - making sure to leave enough left over for tonight of course. Malva Pudding Save Print Ingredients 1 cup sugar I use fructose 2 eggs 1 tablespoon apricot jam 1 cup flour 1 teaspoon bicarbonate of soda pinch of salt 1 … Continue reading Recipe For Malva Pudding
This recipe for tomato pasta sauce is featured in Lavender & Lime, the recipe book I wrote over 10 years ago. It is perfect for making in bulk and freezing when needed. You can use an ice tray to freeze small portions to use for pasta for a child's portion, or for adding some extra zing to … Continue reading Recipe For Pasta Tomato Sauce