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I always have frozen peas in my freezer. This means that if I cannot find fresh peas I can still make this pea and yoghurt dip. It takes no time at all and offers a lot of flavour for very little effort. Skip ahead to the recipe for Pea And Yoghurt Dip Last year October … Continue reading Pea And Yoghurt Dip
A friend of mine has an abundance of aubergines growing on their farm. She asked me if we ate them and the answer was a resounding yes. My new favourite is this smoked aubergine and feta dip. This vegetable might be called eggplant where you live, or melanzana, but no matter what you call them I … Continue reading Smoked Aubergine And Feta Dip
I wanted to come up with a new flavour of hummus and made a batch of roasted beetroot hummus. It was only when I uploaded the photograph that I realized I had already posted a recipe for this. So I went back to the drawing board and made pickled red pepper hummus. I was really pleased … Continue reading Pickled Red Pepper Hummus
Beetroot can be used as a food colouring and this is what made my beetroot hummus such a vibrant colour. Of course, it added taste as well to the chickpeas. Skip ahead to the recipe for Beetroot Hummus The very first smartphone I owned would fall in today’s stable of android phones. After 20 months … Continue reading Beetroot Hummus
Tzatziki is a traditional Greek dip served with grilled meats. I made my overnight tzatziki simple in taste so it would not detract from the delicate fish I was serving it with. Head straight on to the recipe for Overnight Tzatziki ♥ Dave and I tend to plan ahead when making our holiday bookings. We … Continue reading Overnight Tzatziki
Skordalia is a thick purée common to Greek cuisine and is usually made by combining crushed garlic with potatoes, almonds or even stale bread. I have been making a white bean skordalia to serve as a replacement for mashed potatoes with our casserole style dishes. Head straight on to the recipe for White Bean Skordalia ♥ In 2012 I … Continue reading White Bean Skordalia
To me, making kale pesto is one of the best ways to use this vegetable. If I could have any undercover job in the world I would choose to be a traffic officer. I don't want the tedious chores like directing traffic, manning roadblocks or speed traps and checking drivers' licenses. I want to be … Continue reading Kale Pesto
I can tell how far my recipe development has come along from my first post on Snoek Pâté to this one. I have a notebook in my kitchen and each time I make something I want to blog about I write down exactly what I have used, and what I did with the ingredients. This helps … Continue reading Snoek Pâté
Is it possible, that this traditional Italian starter makes you drink more? I mean, could caponata make you drunk? I read the Vinatics post - and they drank 14 bottles of Welmoed wine. The theme this month for Vinatics was a braai and at their event, two of our eminent braai persona's put the fire … Continue reading Caponata
Baba Ghannouj (Baba Ghannoush) is best described as a dip! The dish is from Middle Eastern cuisine and is common in Lebanon. Baba Ghannouj / Baba Ghannoush 2 aubergines45 mls tahini30 mls lemon juice15 mls olive oil2 cloves garlic, crushed1.25 mls paprika1 pinch fine salt Cook the aubergines by placing over a gas flame, or … Continue reading Baba Ghannoush | Baba Ghannouj