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Using a combination of pumpkin seeds, linseeds and sunflower seeds, this seeded sourdough recipe takes two days to make. Head straight on to the Recipe For ♥ Seeded Sourdough ♥ When our solar panels were installed the labourer drilled holes through our ceiling. Dave had warned the owner about this but his staff clearly did … Continue reading Seeded Sourdough
Baked feta is the perfect addition to a meze platter. This recipe calls for olives and sundried tomatoes. When scooped up with some flatbreads it is the perfect bite. Head straight on to the Recipe For ♥ Baked Feta ♥ Finally, the day arrived, and Dave and I could go for our Visa appointment. I … Continue reading Baked Feta
Dave and I spent an afternoon and evening in Istanbul. In anticipation of this visit I made bazlama. This Turkish flatbread is made from flour, water, salt and yeast and is therefore leavened. They should be circular in shape and can be enjoyed as part of a meze platter. Head straight on to the Recipe … Continue reading Bazlama
I adapted the recipe for a green smoothie from Thrive to make my apple smoothie. You need to drink this straight away otherwise it will separate. Head straight on to the Recipe For ♥ Apple Smoothie ♥ Last month I met a very nice young gentleman. He had purchased a suitcase from a place that does … Continue reading Apple Smoothie
This slow roasted brisket is perfect for cold winter nights when warm comfort food is in order. This dish is packed full of mushrooms and flavoured with red wine, rosemary and thyme. It needs to be served with a side dish that can soak up the lovely resulting sauce. Head straight on to the Recipe … Continue reading Slow Roasted Brisket
Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on … Continue reading Ajoblanco
The key to making these cauliflower bites is to get them into the oven as soon as they are shaped. I did not do that, hence the cheese 'leaking' out. That in no way detracted from the taste. Or from the fact that we devoured this entire batch for lunch. Head straight on to the … Continue reading Cauliflower Bites
This vanilla semifreddo proved to be a hidden gem in more ways than one. I made a double batch of this semi-frozen ice cream, turning half into the cranberry one I shared earlier. This one was in the freezer waiting for the perfect opportunity to be taken out and enjoyed. And that happened this weekend … Continue reading Vanilla Semifreddo
I much prefer to make my own spice blends, than use store bought ones. That way I know they are fresh, and I can make as much or as little as I need. This felafel spice blend is not just for chickpeas. It can be used to enhance any vegetables you are roasting. Head straight … Continue reading Felafel Spice Blend
I have a salad garden so that Dave can pick his own green leaves for workday lunches. It is abundant with wild rocket and three different types of basil. And so, a rocket and basil pesto seemed like a great solution to using some of the herbs. Head straight on to the Recipe For ♥ … Continue reading Rocket And Basil Pesto
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
For Burns Night I try and make one traditional Scottish recipe. This year it was tattie scones. Made with potatoes, my Glaswegian friend told me that they were as good as the ones her Mum made. Now, that is high praise indeed. Head straight on to the Recipe For ♥ Tattie Scones ♥ Load shedding … Continue reading Tattie Scones
I used extremely fresh fennel seeds for this mixed flour sourdough, and it really made a difference to the taste. I suggest you do the same if you are making this loaf of bread. Head straight on to the Recipe For ♥ Mixed Flour Sourdough ♥ For 22 years I have been under the impression … Continue reading Mixed Flour Sourdough
These savoury roasted nuts make for a great snack. I keep some in the pantry so I can grab handfuls when I am in the mood. Plus they are great to keep in your car, or in your handbag for when you are craving something salty. Head straight on to the Recipe For ♥ Savoury … Continue reading Savoury Roasted Nuts
With just three ingredients, all easy to find, you can make this Easter Egg Toffee treat. We are having a family brunch and small blocks of these will dot the table to be eaten whenever someone feels like they need something sweet. Head straight on to the Recipe For ♥ Easter Egg Toffee ♥ I … Continue reading Easter Egg Toffee
Dave has salad for lunch everyday at work, and to take it from boring to extra-ordinary, I made these toasted seeds. They add a nice bit of crunch to the salad leaves. And I can play around with the spices for different flavours. Head straight on to the Recipe For ♥ Toasted Seeds ♥ Once … Continue reading Toasted Seeds
Did you know that the word chai means tea? And therefore, calling it chai tea does not make sense? You may hear the term masala chai which denotes the tea is made with spices. My recipe calls for black tea, water and honey for sweetening. Head straight on to the Recipe For ♥ Chai ♥ … Continue reading Chai
This yoghurt bundt cake has a delightful nutty layer using pecan nuts and cinnamon. The cake was so good that I made it twice. And it lasts a week which is great if there are only two of you enjoying it. Head straight on to the Recipe For ♥ ♥ Last month I got an … Continue reading Yoghurt Bundt Cake
You may have realized I was working my way towards this recipe for Agnolotti Ripieni Di Ragù? I made so much of the pork neck ragu that it seemed the logical place to use half of the batch was in a filled pasta. And as I had promised to do so when I made the … Continue reading Agnolotti Ripieni Di Ragù
You need two days to make this pressed pork belly, even though it does not need much of your attention. Most of the time is taken up in the oven and the fridge. The result is truly restaurant worthy and will impress your dinner guests. Head straight on to the Recipe For ♥ Pressed Pork … Continue reading Pressed Pork Belly