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Cinnamon sugar is one of the flavoured sugars I always have to hand. It can be used to spice up your baking or for pancakes on a rainy day. Who can remember the line from the nursery rhyme little girls are made of sugar and spice and everything nice? Being nice is something that takes practice … Continue reading Cinnamon Sugar
I am submitting this recipe for Grapefruit Curd to Simple & In Season which is being hosted this month by Sally who blogs over at My Custard Pie. In 2001 Dave brought home the sweetest, cutest puppy and we named her Patch. What we should have named her was Houdini, given how often she escapes … Continue reading Grapefruit Curd
Late last year I participated in Yuppiechef's annual cookathon and our meal started with a melon and avocado salad with a roasted tomato salad dressing. Tami commented that she was looking forward to the recipe for the salad dressing, and it has taken me quite some time to get it posted. We used up the first … Continue reading Recipe For Tomato Salad Dressing
This apple and fennel sauce is the perfect addition to any pork dish. My favourite is pork belly. But if I do not have time to slow roast a belly I will make pork chops. Dave and I do as much barbecuing as possible regardless of the weather. One of the things we love to … Continue reading Apple And Fennel Sauce
Candied orange peel has to be one of the easiest things to make at home. Here I have a recipe using fructose. In 1994, South Africa was at the brink of a civil war. People were being killed for the colour of their skin, their political affiliation, or their ethnic background. Car bombs were going … Continue reading Candied Orange Peel Using Fructose
I am one of those people who loves to snack. I have a few snacks during the day, in between breakfast, lunch and dinner. Usually it is a piece of fruit or a handful of nuts and every now and then I have a small chunk of cheese. I have read over a few blogs … Continue reading Recipe For Roasted Chickpeas
This kiwi fruit salsa recipe forms part of the #Zespri Challenge I am taking part in. Today, the challenge for Zespri® 14 Day Daily Scoop of Amazing reads: Cooking is a great family bonding activity. Try out some of the new recipes from your thumb drive and share the experience with your readers. We were … Continue reading Kiwi Fruit Salsa
I adore plums and the tarter the better. I could not wait to make Tom Kitchin's recipe for honey parfait with pickled plums and oat crumble while I have been reviewing his recipe book From Nature To Plate. It included pickled plums as well as crisps. I made enough to photograph the recipe as well as an … Continue reading Pickled Plums
This recipe for Café De Paris Butter is courtesy of Neil Jewell and Leopard's Leap Wines. While we were overseas I received an email inviting me to the launch of Leopard's Leap Culinaria range of wines. I requested that Dave be allowed to join me and I was so glad he could as I got to … Continue reading Café De Paris Butter
This recipe for roasted butternut with spinach pesto and pumpkin seeds has been adapted from Reuben Riffel's recipe Women's Health May 2013. Roasted Butternut With Spinach Pesto The May issue of Women's Health has a feature on butternut using recipes from South African celebrity chefs. The four chefs that contributed their recipes are Reuben Riffel, Pete Goffe-Wood, … Continue reading Roasted Butternut With Spinach Pesto
Pickled Ginger Until I developed an allergy to an unknown substance, I never considered how many items are made in a factory that uses nuts. And if you are a label reader like I am, then you will know how many savoury products contain sugar. As a person intolerant to sucrose I have learnt to … Continue reading Pickled Ginger
My December / January leave period is all about indulgence for me. It means eating lots of wonderful foods, enjoying dessert after every meal, and spending a lot of time in my kitchen. I don't watch my weight and I eat whenever I feel like it. I'm not usually like this. Even when we are … Continue reading Onion Marmalade
When I was younger I had an Italian friend Rosanna, and I spent a lot of time at her house. We would often enjoy a spoonful (or three) of Nutella, right out of the jar and I thought that this treat came only from Italy. At that age I didn't even know you could buy … Continue reading Chocolate Hazelnut Spread
Traditionally, a rouille is made with chillies as this gives the sauce its red colour. Rouille is the French word for rust and it is a Provencal sauce served with bouillabaisse, boiled fish and octopus. Chillies are pounded with garlic and breadcrumbs or potatoes, and the sauce may include saffron. It is loosened with fish … Continue reading Rouille
Dave and I have a nightly ritual. We eat dinner at the table with the news on the television in the background. I am not interested in the news and as I cannot see the TV properly from my seat at the table I don't mind. After dinner the dishes are stacked in the dishwasher … Continue reading Sun Dried Tomato Pesto
In my endeavor to make everything at home I found myself waiting patiently for my store bought tomato ketchup to run out. This is not an ingredient I use often as I only really have ketchup with my hotdogs. I like a traditional sausage with sauerkraut, mustard, mayonnaise and tomato ketchup between a soft wholewheat roll. … Continue reading Home Made Tomato Ketchup
As I am sucrose intolerant I have a lot of bottles of things in my fridge that I have made from scratch. You will find sweet chilli sauce in there among all the other bottles of lovely goodies, including harissa and pesto and tomato and chilli chutney. What you won't find is marmalade as for some strange reason fructose does not work the same … Continue reading Piccalilli
Can childhood obesity be ascribed to 'bad' parenting, or is it a sign of modern times? It seems that nowadays, children are much chubbier than I can remember when Dave's children were younger. A few years ago I had a client who came to me because her three year old child ate nothing but chips. … Continue reading Hummus | Made With Tinned Chickpeas
Sambal kacang or peanut sauce is a very popular sauce served with all kinds of satay in Malaysia, Singapore and Indonesia. I have an addiction to reality TV. This started off with Survivor and has moved on to Top Chef, MasterChef, Iron Chef, Chopped and The Restaurant. I love watching the challenges and the different … Continue reading Peanut Sauce | Sambal Kacang
I always have mint growing in my garden and so it really is a doddle to make this mint sauce. It really is best made fresh and used the same day. We were given 4 beautiful lamb chops which came from the Karoo. The Karoo is a desert region of South Africa where lamb are … Continue reading Mint Sauce | Perfect For Lamb