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Sriracha sauce is a Thai hot sauce, usually used for dipping. Like most Thai condiments, there is a balance between sweet, and spicy. You can adjust the levels of coconut sugar, nam pla and vinegar to get the perfect balance to suit your palate. Make this as hot as you can handle by selecting which … Continue reading Sriracha Sauce
I made coriander compound butter to use as a sauce for venison. It had added lime juice to emphasize the citrus notes of the fresh herb. Head straight on to the Recipe For ♥ Coriander Compound Butter ♥ Let's talk about compound butter A compound butter is made from mixing softened butter with a flavouring, … Continue reading Coriander Compound Butter
I veered far away from the traditional when I made this waterblommetjie kimchi. These flowers are only found in the Western Cape, and are harvested when conditions are ideal. This year we had so much rain this winter that the dams were still full of these pretty edible beauties well into October. I have made … Continue reading Waterblommetjie Kimchi
Using Mimi's adapted recipe of Adeena Sussman’s 24-Hour Salted Lemon Spread, I have made salted lime spread. This paste can be added to so many dishes, adding a beautiful flavour. The sky really is the limit when it comes to how many ways you can use this. Head straight on to the Recipe For ♥ … Continue reading Salted Lime Spread
This Greek salt is made up of three staple ingredients. All you need is coarse salt, freshly picked thyme leaves and a few lemons. Use the salt to enhance any Greek dish, or as a flavouring for your favourite Mediterranean meal. Head straight on to the Recipe For ♥ Greek Salt ♥ Greek food Because … Continue reading Greek Salt
This Mexican salt can be used to flavour rice, protein and any side dish served with a Mexican meal. Take it a little further North and use for Spanish dishes you create in your kitchen. Head straight on to the Recipe For ♥ Mexican Salt ♥ Mexican cuisine I have had very little exposure to … Continue reading Mexican Salt
Using pink apples grown locally, I made an apple mint sauce. This keeps extremely well but feel free to reduce the recipe if you want to. It is the perfect accompaniment to lamb, and great when added to peas. Head straight on to the Recipe For ♥ Apple Mint Sauce ♥ Let's talk about mint … Continue reading Apple Mint Sauce
Making flavoured salts is one of my favourite things to do to give as gifts. In January I made a trio to give to Mark and Eva as a reminder of our times together. The first one I made was this Indian salt. It contains three ingredients, and all you need is an Indian spice … Continue reading Indian Salt
Niter kibbeh is a spiced clarified butter that can be kept in the refrigerator once made and used as needed. It adds a great level of spice when slathered on fresh bread. Or use as intended when you cook dishes specific to Eritrea and Ethiopia. Head straight on to the Recipe For ♥ Niter Kibbeh … Continue reading Niter Kibbeh
Mimi introduced me to Schug which I have subsequently seen in our local market. Commonly called zhug, this is a spicy green condiment perfect for a mezze type meal. Head straight on to the Recipe For ♥ Zhug ♥ A pestle and mortar I have a large granite mortar that is perfect for making pesto, … Continue reading Zhug
The key here is to char the corn to just before it burns. The natural sugars in the corn, causes it to colour so deeply. And you might even hear a popping noise like when you make popcorn. Just keep turning the corn over to make sure it does not burn. This is what adds … Continue reading Corn Hummus
Mint labneh This mint labneh is made from strained yoghurt to which fresh mint has been added. The result is a thick and creamy dip, which is perfect for lamb chops. Head straight on to the Recipe For ♥ Mint Labneh ♥ What is labneh? Labneh is a strained yoghurt common to the Arabian Peninsula. … Continue reading Mint Labneh
This braai marinade can be made in advance and will keep in the fridge for up to two weeks. It is so good and can be used on any protein as well as vegetables. Head straight on to the Recipe For ♥ Braai Marinade ♥ Braai Marinade The recipe in Blackouts & Boerewors is called … Continue reading Braai Marinade
Traditionally, Ajvar is made from sweet bell peppers and eggplants. This sweet relish stems from the former Yugoslavia and can now be found throughout Southeast Europe. The recipe can be adapted by adding chillies to make it more piquant. I have used Ben's recipe as inspiration. Head straight on to the Recipe For ♥ Ajvar ♥ … Continue reading Ajvar
This onion chilli relish is super spicy. It is the perfect condiment to keep in your fridge to add zing to any dish. In Onwards, Karen calls this walnut chilli 'crisp' but I have renamed it as the walnuts to me are a side note. Head straight on to the Recipe For ♥ Onion Chilli … Continue reading Onion Chilli Relish
I had some lamb mince which I used to make meatballs, and served them with this mint hummus in pita breads, for lunch. Head straight on to the Recipe For ♥ Mint Hummus ♥ I don't think we ever go overseas without some crisis happening in the days before we leave. One year a truck … Continue reading Mint Hummus
I have never found a good reason to buy Japanese Mayonnaise. It is so expensive and not a necessity in my opinion. But I am in the process of testing recipes, and one of them calls for a small amount of kewpie mayonnaise. I decided it would be prudent to make my own. It really … Continue reading Japanese Mayonnaise
In Japanese cuisine, kansui is the key ingredient for making ramen noodles. As I could not find any here, I decided to make my own. You can easily do this at home. And as it keeps fairly well, make a larger batch than you need. Or place this in the oven the next time you … Continue reading Kansui
It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness. Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥ There is one thing about airlines that will always confuse … Continue reading Spiced Apple Chutney
This Laotian Curry Paste is not hard work at all! Once you have gathered all of the ingredients they just need to be popped into a blender and blitzed until as fine as you want it to be. Head straight on to the Recipe For ♥ Laotian Curry Paste ♥ After a lot of hard … Continue reading Laotian Curry Paste