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When I made my persimmon frangipane tart, someone suggested I try using hazelnut flour. As I had recently purchased hazelnuts for a recipe I ended up not making, I decided to make my own hazelnut flour. This is as simple as blitzing them up with the sugar needed in the recipe to ensure you don't … Continue reading Pear Hazelnut Frangipane Spiced With Ginger
I cannot recall where I heard about this Iranian Five Spice Blend, but I was really excited to try something new. The key to using this spice blend is to dry roast the spices before adding them to a dish. I used mine to flavour brown and wild rice. Head straight on to the Recipe … Continue reading Iranian Five Spice Blend | Persian Spices
My parents, Dave and I are planning a trip to Croatia next year. I asked them to choose a recipe from Rick Stein's book, From Venice To Istanbul, to eat while we discussed the trip, and they chose the Croatian Sour Cherry Strudel. I adapted it to make a cherry and blueberry strudel and I … Continue reading Cherry And Blueberry Strudel
The most difficult aspect of making your own strudel pastry is ensuring you don't get holes in it. I did, but that did not stop me from using it to make a cherry and blueberry strudel. Head straight on to the Recipe For ♥ Strudel Pastry ♥ Sometime last year the spell check on Google … Continue reading Strudel Pastry Dough To Make At Home
You will rush back for second, and even third helpings of this Greek Chicken Pie. It takes a fair amount of time to cook, but the low effort is well rewarded with great taste. Head straight on to the Recipe For ♥ Greek Chicken Pie ♥ To butcher: to slaughter animals for food. Or in … Continue reading Greek Chicken Pie | Kotopita
To me, coriander paratha is the perfect bread to be served with curry. Even better is to top it with smashed avocado. I used a combination of salt, pepper and lime to flavour the avocado. Head straight on to the Recipe For ♥ Coriander Paratha ♥ When I started blogging on WordPress.com, there was no … Continue reading Coriander Paratha For Smashed Avocado
The only thing you need to be meticulous with in this recipe for Singapore Stir Fry is getting your vegetables ready ahead of time. You can make use of any vegetables you have in the fridge so be sure to change it up to suit the season. Head straight on to the Recipe For ♥ … Continue reading Singapore Stir Fry Using Rice Vermicelli
These egg free brownies are one of the best healthy treats I have tried. They are made using linseeds as the egg replacement. Also known as flaxseeds, they are great for reducing LDL-cholesterol, blood pressure and body weight. Head straight on to the Recipe For ♥ Egg Free Brownies ♥ When you lie, you have … Continue reading Egg Free Brownies Made With Linseeds
These spring onion paratha are the perfect crispy bread to serve with curries. I served mine with a beef and vegetable soup instead of croutons. I loved the pop of salty mixture encapsulated in the folds of the dough. Head straight on to the Recipe For ♥ Spring Onion Paratha ♥ Gift giving can be … Continue reading Spring Onion Paratha For Curries
Dave, my mom and I went to the Elgin Railway Market for a browse around. The fresh produce stand were selling 2 trays of free range eggs for R60 so I bought them. I had thought that Alex would take a tray, but he declined. And James only wanted 6 of the 60 eggs. Then … Continue reading French Flan | Set Custard Parisian Flan
Whenever I make something with lavender or lime for the blog I feel it is bespoke. I made this lime marmalade as I had an abundance of limes and did not want them to go to waste. Head straight on to the Recipe For ♥ Lime Marmalade ♥ For those of you who have not … Continue reading Lime Marmalade With A Hint Of Orange
I call these South African scones as they are not the light, fluffy ones you will get served in England. Instead they are firm and meant to be filling. It really is a quick bread and I served mine with lime marmalade for breakfast. Head straight on to the Recipe For ♥ South African Scones … Continue reading South African Scones #ISW2019
Looking for ways to get more vegetables into your diet? This recipe for vegetable scones will tick that box. I have adapted the recipe from 10-a-day the easy way. Head straight on to the Recipe For ♥ Vegetable Scones ♥ In November we will be spending time in the UK with the kids and our … Continue reading Vegetable Scones | International Scone Week 2019
This was my second attempt at using persimmons. The first result was not good, so I did not use many when making my persimmon frangipane tart. I regret that as the fruit turned out amazing when baked. Head straight on to the Recipe For ♥ Persimmon Frangipane Tart ♥ A few weeks ago I was … Continue reading Persimmon Frangipane Tart Using Sharon Fruit
In Salt & Time, Alissa Timoshkina calls this semolina cake a perfect all-year-round cake that can be consumed at breakfast, as an afternoon tea treat or an after-dinner dessert. I served mine with poached guavas and a good drizzle of the poaching syrup. Head straight on to the Recipe For ♥ Semolina Cake ♥ My … Continue reading Semolina Cake Drizzled With Poaching Liquid