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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
My decision to reduce my blogging schedule in November 2022 really helped a lot! I am feeling less stressed to get recipes tested and perfected. And I know that going into my December holiday I don't need to make three or four things a day. Work wise, this month could either be very busy, or extremely quiet. I … Continue reading November 2022 Showcasing In My Kitchen
Lucy Tweed took her instagram account into this recipe book, Every. Night. Of. The. Week. to show us that great meals can be cooked all the time. A wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way, by Donna Hay’s right-hand woman. As Donna herself says: ‘Lucy has a … Continue reading Every. Night. Of. The. Week. Lucy Tweed
No Plan B opening lines: The meeting was held in a room with no windows. The room was rectangular and it had no windows because it had no external walls. My blurb: Jed Starmer is not a thief. But he is a teenager caught between a rock and a hard place. Does he take the … Continue reading No Plan B, Lee Child
Our last meal out in England was at The Greyhound, a 17th Century Cotswold Stone pub. This is a real treasure of a find, with antique decor and an olde worlde feel. Alfred White, the founder of Whites of Appleton, lived and worked there from 1850 to 1876. The Greyhound The menu, which changes often, … Continue reading The Greyhound, Wootton, England
Using the humble (and cheap) pork neck you can make this really scrumptious pork neck melanzane. This recipe uses traditional Sicilian flavours. But you could change it up by using peppers in place of the aubergines, tequila for the balsamic, and a Mexican cheese. Head straight on to the Recipe For ♥ Pork Neck Melanzane … Continue reading Pork Neck Melanzane
Triple Cross opening line: Suzanne Liu lived for days like this, days when her world seemed like a great game and the sweet smell of opportunity and cash hung in the air like lavender and sage. My blurb: Alex Cross and John Sampson are trying to hunt down 'the Family Man. A killer who targets … Continue reading Triple Cross, James Patterson
Oink! is subtitled the perfect pork cookbook, and I think it is. There is a flavour wheel in the recipe book which is a great resource when looking for inspiration. It’s about bacon sizzling in the pan for breakfast, epic Sunday roasts, potjies and braais. It’s about great, easy-to-follow recipes with the most versatile meat product in the … Continue reading Oink! Billy Forssman
I did not want to have plain apples dipped in honey for our Jewish New Year. Instead, I used the concept to make a dessert of apple tahini blondies. I served these with a honey chantilly cream. You do not need the cream to enjoy these, but it will elevate your blondies to a decadent … Continue reading Apple Tahini Blondies
The Bullet That Missed opening lines: Bethany Waites understands there is no going back now. Time to be brave, and to see how this all plays out. My blurb: Bethany Waites is dead, as far as the police are concerned. But, they have never found her body, and the case has been left to go … Continue reading The Bullet That Missed, Richard Osman
Described as Oxford's Unique Riverside Restaurant, The Folly is worth visiting if you are celebrating anything. Cruising the River Thames In June of this year we went to England for a belated celebration of my Aunt's 80th birthday. The party started off with us sitting on the floating terrace of The Folly, enjoying drinks. From … Continue reading The Folly, Oxford
I took Mynhardt Joubert at his word when he said to leave this poppy seed cake to stand for a day to improve its taste. And he was not wrong. The cake got better each day of the week it was left as we only had one slice each per day until it was finished. … Continue reading Poppy Seed Cake
Blowback opening line: It is a brisk autumn day in June in one of South Africa's largest cities, and thirty-year-old Benjamin Lucas is enjoying an off day from his South African Diamond Tour. My blurb: The President has a hit list, and a hit squad at his beck and call. He will do anything and … Continue reading Blowback, James Patterson
Despite it sounding like it will be too sweet, this white chocolate icing is anything but. It was the perfect topping for the poppy seed cake. Everyone who tasted this cake noted how the icing was what made it. I really agree, and might try this again when I bake something that needs frosting. Head … Continue reading White Chocolate Icing
I did not start off October 2022 in a good frame of mind. A few things happened that made me really consider my blogging. So, from this month, you will see a change. My IMK post will now be done on the 1st of the month, and not the first Wednesday. And I will be … Continue reading October 2022 Showcasing In My Kitchen
I have called these Australian Biscuits as the ingredients I have used in the recipe are not traditional. I have never tasted an Anzac biscuit, but I baked a batch of these for our road trip and to have with our coffee while we were in Sedgefield. Head straight on to the Recipe For ♥ … Continue reading Australian Biscuits
The Retreat opening line: Thea's scream rips through the clearing, startling the birds from the trees in a flurry of flapping wings. My blurb: DS Elin Warner has been called to a murder scene on an island retreat her partner designed. Will's sister Farrah is the resort manager and she has a long history with … Continue reading The Retreat, Sarah Pearse
This bacon relish beer bread is not only super easy to make. It is super tasty. You can use any store bought relish you have, as long as it is not too moist. Head straight on to the Recipe For ♥ Bacon Relish Beer Bread ♥ In May this year I bought three necklaces. One … Continue reading Bacon Relish Beer Bread
From farm child to ballet dancer to chef, Mynhardt invites people to step into his kitchen and make themselves at home. Not only in his actual My Station Street Kitchen, where you can dine, but also through his recipes. Chef Mynhardt Joubert has been cooking from his Station Street Kitchen in Paarl in the Western Cape … Continue reading My Station Street Kitchen, Mynhardt Joubert
I made this beef fat hollandaise years ago and my mom asked me for the recipe. Well, it took me quite an age to actually getting around to making it again, and being able to post this. You can use duck fat or lard if you would prefer, or if that is all you have … Continue reading Beef Fat Hollandaise