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I have tested these vegetable spring rolls in the air fryer as well as the traditional method of deep frying. And I have to confess that I prefer the air fried version. They have all the crispiness and none of the oil which is a plus for me. Head straight on to the Recipe For … Continue reading Vegetable Spring Rolls | Chinese Dim Sum
Zha Jiang Mian are also known as fried sauce noodles, according to Pippa Middlehurst. This dish is popular in Beijing, and was very popular at our table. Head straight on to the Recipe For ♥ Zha Jiang Mian ♥ On the 17th of April, British Airways cancelled our flight to the UK. This was to … Continue reading Zha Jiang Mian | Fried Sauce Noodles
I made these hand cut noodles using my stand mixer as it was the easier option for me. But, if you don't have a machine to do the kneading for you, you can do it by hand. Just know, it takes a lot of effort and a fair amount of time. Head straight on to … Continue reading Hand Cut Noodles | Asian Noodles
According to Ella, this Chunky Italian Soup is a simple, comforting bowl of goodness. Serve with a good chunk of bread on a day you need some warming up. Head straight on to the Recipe For ♥ Chunky Italian Soup ♥ After my charm bracelet was taken off my arm in France, Dave decided not … Continue reading Chunky Italian Soup | Classic Recipe
I can remember my step-gran eating linseeds every day of her life. She would place them into water overnight and then have them the following day. They are an excellent source of fibre, and one of the reasons I made this linseed sourdough. You might call them flaxseeds where you live. Head straight on to … Continue reading Linseed Sourdough Made With Active Starter
June 2021 started off like it was summer. We had unseasonal weather followed by true winter. Wet and cold with a hint of snow. By the end of the month we had not seen the sun for 3 days! This is very typical of the Western Cape where I live and I know for some, … Continue reading June 2021 Showcasing In My Kitchen
I have learnt through trial and error that the butter one uses for the sourdough croissants makes all the difference. The best one to use would be pastry butter which has 84% fat content. Farm butter with a fat content of below 80% will not give you the puff you need. Head straight on to … Continue reading Sourdough Croissants | 3 Day Recipe
Not sure what to do with your sourdough discard? Well, why not give these sourdough discard crackers a go? The recipe has been adapted from Margot Dreams of Baking who has the most amazing Instagram feed. Head straight on to the Recipe For ♥ Sourdough Discard Crackers ♥ I found myself very close to having … Continue reading Sourdough Discard Crackers
The recipe for baby back ribs was aimed for people with gas braais that have a smoker box. As we don't have one, Dave improvised and made a small foil container for the smoke. It worked a charm and the ribs were extremely moreish. Head straight on to the Recipe For ♥ Baby Back Ribs … Continue reading Baby Back Ribs With A Honey Teriyaki Glaze
According to Ella, this is one of her favourite recipes in Quick & Easy. I must say that at first I thought the recipe for the quinoa bread had failed as I had to bake it for way longer than stated. But I left it overnight, and the next day we had a great loaf … Continue reading Quinoa Bread Topped With Pumpkin Seeds
I was really amazed how much the arils from one pomegranate weighed. That is all the is needed to make this delectable pomegranate jam, together with some fructose, a pinch of salt and lime juice. Head straight on to the Recipe For ♥ Pomegranate Jam ♥ We have been chasing a leak in our roof … Continue reading Pomegranate Jam | 4 Ingredient Recipe
Making a dry rub to keep is something we do quite often. This recipe for five spice rub was used for baby back ribs. And seeing has I had made extra, we used it for some eland steaks as well. Head straight on to the Recipe For ♥ Five Spice Rub ♥ In November 2019 … Continue reading Five Spice Rub Made With Fresh Spices
According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust of this berry crostata, without burning it. Head straight on to the Recipe For ♥ Berry Crostata ♥ For women, finding a hairdresser is nearly as important as having a Doctor you can trust. I had the most amazing stylist who … Continue reading Berry Crostata | Recipe For The Braai (BBQ)
This Honey Teriyaki Glaze is essential to making the glazed baby back ribs that I shall share with you soon. However, the glaze is perfect for chicken wings and worth making extra to keep in the fridge. Head straight on to the Recipe For ♥ Honey Teriyaki Glaze ♥ Dave and I started off our … Continue reading Honey Teriyaki Glaze For Baby Back Ribs
I had to wait to make this bone marrow pasta for a second time until I could gather all the ingredients together. Our local supermarket was out of marrow bones for quite some time, and I shop there less frequently now that life is mostly back to normal. Head straight on to the Recipe For … Continue reading Bone Marrow Pasta | Pasta Al Midollo Osseo
When I saw this recipe for Cream Cheese and Spinach Ravioli in Siba's Welcome to my Table I knew I had to try it. Firstly, I was interested to see how using ordinary cake flour differed to using 00 flour for the pasta. And I wanted to know how this simple filling would taste. I won't … Continue reading Cream Cheese And Spinach Ravioli
I have adapted this recipe for Beef Barbacoa from Inger who blogs over at The Art Of Natural Living. It is so good that I have made it more than once. Served on a bed of curried carrot mash, this made for a great meal. Head straight on to the Recipe For ♥ Beef Barbacoa ♥ … Continue reading Beef Barbacoa | Slow Cooked And Delicious
The idea for the cinnamon bun rusks is not my own. I just felt like one straight out of the oven, and then decided to turn the rest of the batch into something we could enjoy the entire week. Head straight on to the Recipe For ♥ Cinnamon Bun Rusks ♥ I honestly do not … Continue reading Cinnamon Bun Rusks | Best Of Both Worlds
The first time I tried Japanese Milk Bread was at Spek and Bone when we went to eat there last year. I knew that the soft texture would be ideal for lobster rolls so on a warm Friday afternoon I set about making this bread. It was perfect even if I cut the slices a … Continue reading Japanese Milk Bread | Hokkaido Milk Bread
I left the recipe for these tea biscuits in my booklet, instead of tearing it out. I would have forgotten what the photographs were had I not suddenly found the recipe. Just four ingredients are needed to make these so I hope you give them a try. Head straight on to the Recipe For ♥ … Continue reading Tea Biscuits | Four Ingredient Recipe