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Taramasalata is a Greek dip that one can expect to find on any meze platter. It is a firm favourite in our home and I have always wanted to make my own. Using the pressed cod roe I bought in England I created a perfect tarama. Next time I will make only what we need to … Continue reading Taramasalata
I would love to be able to tell you that January 2023 got off to a good start. But it did not! I had a bladder infection which knocked me to the floor. I cannot remember being in such constant pain, even when passing kidney stones. After three days of agony I volunteered to go … Continue reading January 2023 Showcasing In My Kitchen
When looking for suitable accommodation for our December break, I stumbled upon Vleidam Guest Farm. Close to Piketberg in the Western Cape, this seemed like the ideal place for us to get away from it all and just relax. Making our booking at Vleidam Guest Farm Using booking.com and the free cancellation option, I made … Continue reading Vleidam Guest Farm
The flavour of your chutney chicken will be influenced by the brand and type of chutney you use. I usually make my own, but for this recipe I used Mrs. Balls Light Fruit Chutney. This brand is iconic in South Africa and a condiment I often take to a friend when we travel to see … Continue reading Chutney Chicken
In Simply Seven Colours, Zola mentions that she is now selling her own spice mixes. She has both a fragrant curry powder and a flavourbomb spice mix. I appreciated that she offered alternatives as at this stage I cannot see myself adding anything new to my collection. Chapters are divided into: Green Orange Yellow White … Continue reading Simply Seven Colours, Zola Nene
I can see many recipes like this tuna bowl coming out of my kitchen this summer. We are having a lot of very hot days, and the thought of cooking is far from my mind. I use sustainably fished tuna which is caught off the coast where we live. Head straight on to the Recipe … Continue reading Tuna Bowl
This was the first time that I made crispy bao buns. And after making these, it won't be the last time. You do not need a bamboo steamer for this recipe, just a large lidded pan. The method is similar to making crispy dumplings and the result is a really tasty meal. Head straight on … Continue reading Crispy Bao Buns
These sour gummy sweets do not keep well so I suggest making them a day or two before you want to use them. I made nice large ones as a treat but it you have a smaller silicone mould you can reduce the size and use them to decorate cupcakes, or serve for a children's … Continue reading Sour Gummy Sweets
My family owned an apartment across from The Brass Bell and I experienced many happy meals there when I was old enough to be left to my own devices. Back in the day it was quite small. But the establishment has grown to encapsulate the tidal pool. Brass Bell The 1939 tea room has grown … Continue reading Brass Bell, Kalk Bay
The Kind Kitchen is subtitled, vegan now what? and includes resources and tips for people who have just changed their dietary plan. The Kind Kitchen is not just the title of a cookbook, or the name of a restaurant, it embodies a way of living for Jay Mac. As he says: “We don’t have a Planet … Continue reading The Kind Kitchen, Jason McNamara
Dave does not like the texture of peanut butter despite liking peanuts. This means I could have enjoyed the entire batch of peanut butter fudge. But being a sharing and caring person I gifted half of what I made to a friend. Head straight on to the Recipe For ♥ Peanut Butter Fudge ♥ I … Continue reading Peanut Butter Fudge
December 2022 turned out to be an amazing month. Work was busy enough to keep me out of trouble and for that I am grateful. We installed a solar system at home to ensure that rolling blackouts don't affect us. Dave, John, Dorothy and I went away for 3 nights to celebrate wedding anniversaries. It was our … Continue reading December 2022 Showcasing In My Kitchen
The concept of a vegan bowl is not new, nor unique. But it was a necessity for me to showcase the sunflower seed dressing I made. The great thing about these bowls is that they are extremely filling. And you can use seasonal ingredients. Head straight on to the Recipe For ♥ Vegan Bowl ♥ … Continue reading Vegan Bowl
In wanting to make this sunflower seed dressing I had to make a vegan buddha bowl. I went with the basics as this was my first endeavour. A base of cous cous drenched in the dressing, served with seasonal vegetables and avocado pear. Head straight on to the Recipe For ♥ Sunflower Seed Dressing ♥ … Continue reading Sunflower Seed Dressing
This high protein quinoa granola is gluten free, and is a perfectly great tasty way to start your day. I love my version that uses oats, so in future I am going to combine the two by using the spices and the flaked coconut. Head straight on to the Recipe For ♥ Quinoa Granola ♥ … Continue reading Quinoa Granola
If making agnolotti, one would shape them into a square of anywhere between 2.5cm to 5cm. I made agnolotti al plin, which are rectangular in shape. You use your thumb and index finger to pinch the filling closed to seal the pasta. They are traditionally filled with meat but I decided on my first go … Continue reading Agnolotti Al Plin
A friend wanted to make seafood paella for a birthday celebration. Wanting to be sure my recipe concept worked, I made it at home first. Not only was our meal delicious, but theirs was as well. That is a winner in my books! Head straight on to the Recipe For ♥ Seafood Paella ♥ During … Continue reading Seafood Paella
When we spent time in Sedgefield earlier this year, Dave and I went to have dinner at The Oysters Edge. Situated right next door to where we were staying, we chose it not only for their location, but for their ethos. They serve locally sourced and ethically farmed ingredients. The meal and our wine We … Continue reading The Oysters Edge, Sedgefield South Africa
To make this creamy hummus you are going to have to peel your chickpeas.I know this sounds like quite a mission. But I did it by hand while I was watching TV. You can just rub them together between a dishtowel if that makes life easier for you. Head straight on to the Recipe For … Continue reading Creamy Hummus
This salt and pepper hake recipe has elements that have become firm favourites. You will have to deep fry the fish and in doing so, I used as little oil as possible. We seldom use this cooking method and in times gone by I would have filtered the oil to use again. But now I … Continue reading Salt And Pepper Hake
