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Various herbs and other ingredients can be added to salted or unsalted butter to produce different colours and flavours. They are sometimes referred to as compound butters or beurres composés. Here I have made anchovy butter. I love making flavoured butters and as they keep in the fridge, you can make once for a few … Continue reading Anchovy Butter
Sprouting sprouts is as easy as pie when you follow my very simple method. I have had a few requests on how to actually sprout the sprouts so here is the way I do it. As you can see from the photograph, I have a lovely sprouting jar. You do not however need anything as … Continue reading Sprouting Sprouts
This recipe for whole baby tomato and onion chutney has been adapted from the avocado magazine. At one stage I was collecting all of these magazines but had to stop when I ran out of space. It was a good reason for me to start making the recipes. Tomatoes to me are one of the … Continue reading Whole Baby Tomato And Onion Chutney
I have never had Dukkah before, even though I have seen it on the shelves in various deli's and Woolworths stores. When we went to Sofia's my dad ordered the dukkah spiced petit poisson. Inspired to finally make some, I went shopping for hazelnuts which sat in their brown paper bag on my kitchen counter … Continue reading Dukkah
Harissa is a hot and spicy Tunisian condiment and can be stored in your fridge for up to six months. Use it with caution as it is very hot! Harissa 125 g dried red chillies10 cloves garlic, chopped15 mls dried mint15 mls coriander seeds15 mls cumin seeds5 mls caraway seeds2.5 mls salt50 mls tomato paste115 … Continue reading Harissa
As my chillies are abundant I set a chilli challenge for the Something Savoury category and decided to follow the recipe for a sweet chilli sauce I have from the IDEAS August 2007 magazine. I did not use jalapeños, but the small and very hot chillies I grow and this sauce is sweet and hot … Continue reading Sweet Chilli Sauce
At the South African Food Bloggers Conference we were told not to make the headings of our blogs something obscure. I would love to call this recipe, the world's best chocolate sauce - but, that is really only my own opinion. However, give it a try and I am sure you will agree. For Project … Continue reading Chocolate Sauce | The Best Recipe You Will Find
This recipe for Roasted Red Pepper Bread Rolls is for any domestic bread maker. I love using peppers for cooking, the yellow, orange and red ones. But, I will not use green peppers, in my opinion they are unripe. I often buy a huge bag of peppers and add them to salads or roast them. … Continue reading Roasted Red Pepper Bread Rolls
I have the most amazing chilli bush growing in my garden. It is a hybrid of cayenne chillies and birds eye chillies. Each year I get an abundance of chillies. And this chilli oil is a great way to make sure that the lovely harvest gets used up. These jars make lovely gifts and pantry … Continue reading Chilli Oil
This recipe for rosemary jelly is made using fructose as the sweetener. It also uses pie apples to make it a quick and easy recipe. I am a lazy jelly / jam / chutney maker - I do not like the hassle of starting from scratch, leaving stuff overnight, or making sure I get the … Continue reading Rosemary Jelly Using Fructose
We were lucky to find some fresh sole and as it is such a subtle flavoured fish, I decided to make quite a robust sauce to go with it. This prawn and caper butter fits the bill perfectly. Prawn And Caper Butter Soles are not that easy to find in our local fishmongers. Here we … Continue reading Prawn And Caper Butter
I made this dried shrimp relish in order to make kye thar hin, or Burmese chicken curry as it is known in English. In order to stick to my self imposed challenge of cooking a dish from each region in my Curry recipe book I had to make this dried shrimp relish known as balachaung. … Continue reading Dried Shrimp Relish | Balachaung
Anyone can make a potato salad, and I do not need to tell you how. I can however, give you some good tips and the recipe for the perfect and easy to make mayonnaise to go with it. This recipe features in Lavender & Lime. I should have patented the method for the stick blender … Continue reading Mayonnaise
Woolworths have just launched a new range of pork sausages and as we enjoyed these so much on our visit to England in 2009 I decided to try them. We always have a tomato and onion relish to go with sausages or boerewors and it is so easy to make. The photograph here does not … Continue reading Tomato And Onion Relish
According to my Curry recipe book the taste of fresh coconut cream is incomparably luscious, with a complexity and depth of flavour that justifies the labour required to produce it. Both coconut milk and cream are best used within a few hours. They can be refrigerated for 1 - 2 days, but will harden and … Continue reading Coconut Milk And Cream
According to my Curry recipe book, deep fried shallots are an important garnish in Thai cooking. Although they can be bought, it is much better to fry your own. Cut peeled shallots lengthways into very thin, even slices, then deep-fry in hot oil, stirring constantly with tongs. As the shallots begin to colour, they will lose … Continue reading Recipe For Deep Fried Shallots
According to my Curry recipe book you should be making your own tamarind water. However, I saw yesterday that you can buy it in paste form - but with all the added extras I think it is far better to make your own. Skip ahead to the recipe for Tamarind Water Tamarind (Tamarindus indica) is a leguminous … Continue reading Tamarind Water
I sell the most delicious honey from a boutique bee keeper in Wellington. I was inspired by Carey when she posted about Rooibos Syrup and Marisa when she mentioned a few interesting flavour combinations, including cinnamon and star anise, to spice up your breakfast. So, I made my own infused honey. Infused Honey 5 lavender … Continue reading Infused Honey
Being chosen as a Foodbuzz 24x24 Gulf Ambassador for Foodbuzz was really great. As it states on their website: Foodbuzz: 24 meals in 24 hours. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. "From San Francisco to Sydney, Feast on it!" … Continue reading Foodbuzz 24×24: Not A Masqued Ball
Umbria is a region in Italy synonymous with truffles. These are the beautiful 'diamonds' I have bought back with me. The white truffle from Piedmont in Italy is the most highly sought after and the most expensive of all the truffles. The next in the line is the black truffle which is named after the … Continue reading The Diamond of the Kitchen – The Truffle