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In December I took the time out to make this sourdough puff pastry. It had a slightly fermented scent from the sourdough. But really it was no different than making ordinary puff pastry. I know store bought is easier, but I much prefer to make my own. I used this to make a large pasteis … Continue reading Sourdough Puff Pastry
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
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
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
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
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
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
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
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
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
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 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
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