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I had to wait two years to find fresh waterblommetjies. These pond weeds only grow if we have rain. Once I found a packet, the first thing I made was waterblommetjie bredie. A bredie is a Western Cape stew, always made with mutton. Head straight on to the Recipe For ♥ Waterblommetjie Bredie ♥ I … Continue reading Waterblommetjie Bredie Using Mutton
Next time I make this porchetta, and there will be a next time, I will try and get a longer cut of shoulder. This one was very squat and not well butchered. But the taste was sublime and took me right back to Italy. Head straight on to the Recipe For ♥ Porchetta ♥ Last … Continue reading Porchetta | Boneless Pork Roast
With an abundance of beautiful aubergines together with new potatoes in my veggie box I was inspired to make moussaka. I have no idea how traditional this recipe is, but it was super tasty. The best part was that I made enough for Dave and I to enjoy the meal twice. Head straight on to … Continue reading Moussaka | My Take On This Traditional Dish
Using David's recipe, I made marinated ribs. These came shortly after I used the same blend to baste some chicken wings. Mark had come over to visit and the child loves a good braai. As we see so little of him I always try to make what he loves. This marinade recipe ticked all the … Continue reading Marinated Ribs | Perfectly Flavoured
When you mention ragu, people automatically think of bolognese sauce. But, in Italy, a ragu pasta sauce is any sauce for pasta that contains meat. These sauces differ from region to region, and mine is Northern Italian. It uses ground beef as the protein. Head straight on to the Recipe For Ragu Ragu Pasta Sauce … Continue reading Ragu Pasta Sauce
Sometimes a recipe just gets stuck in my head and I have to make it straight away. This week it was for curried mince. I went out and bought the ingredients and came straight home. The mince was made and served up with some vetkoek. A traditional South African meal that I hope you try … Continue reading Curried Mince
Dave went to work on the race car, staying over lunch time. I had been at gym and bought venison from the butcher after I had trained. I cut some off to make venison tartare for myself for lunch. This is not Dave's favourite meal so I turned being alone into a win-win situation. Head … Continue reading Venison Tartare
The best part of making your own sausages is that you can determine what goes into them. These sweet smoked chorizo sausages are made from locally sourced pork. You can use any paprika you have to hand to change the flavour profile. Head straight on to the Recipe For Sweet Smoked Chorizo ♥ For those … Continue reading Sweet Smoked Chorizo
This mince and courgette bake is one of those meals you can freeze. I make two at a time, one for dinner straight away. The other gets popped into the freezer for me to take out the night we get home from travelling. Or for nights I really do not feel like cooking. Head straight … Continue reading Mince And Courgette Bake
I think the most popular ragù recipe would be the one for bolognese. I have made my pork ragu in the Neapolitan style using meat, a sofrito and tomatoes. Head straight on to the recipe for Pork Ragu ♥ This past December holiday I made a deal with myself. I would spend a maximum of one hour … Continue reading Pork Ragu , A Neapolitan Recipe
I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene's book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce. Head straight on to the recipe for Baked Pap With Pork Mince ♥ I … Continue reading Baked Pap With Pork Mince
The best way to bulk up any meal is to add mushrooms to the mix. #JoinTheBlendTrend by replacing part of the meat in any dish with mushrooms. You could try this with my recipe for cottage pie or simply make these amazing mushroom rolls. Mushrooms are an umami-rich, healthy vegetable. They are nutrient dense adding potassium, B-vitamins and antioxidants to … Continue reading Mushroom Rolls #JoinTheBlendTrend
Head straight on to the recipe for Cuban Pork Chops ♥ The text in World Atlas of Food is provided by Mariëlle Renssen and was derived from a variety of sources. It made for some very interesting reading and when it came to choose the recipe for Cuban pork chops I read with interest that citrus … Continue reading Cuban Pork Chops | World Atlas of Food
Head straight on to the recipe for Cottage Pie ♥ The term cottage pie first appeared in 1791. This dish was made using any left over meat and the 'new' vegetable, potatoes. This was an affordable dish for poorer people to eat, and the term cottage refers to their dwellings. Originally the dish was lined … Continue reading Cottage Pie | Classic Meat And Potatoes
This recipe for Savoury Mince Baked Pirozhki is my submission to the Daring Kitchen Challenge hosted by Sara from Sassy Suppers Head straight on to the recipe for Savoury Mince Baked Pirozhki ♥ Pirozhki is Russian for 'small pie' and these are usually made from a yeast dough. Here I have made baked pirozhki using a sour … Continue reading Savoury Mince Baked Pirozhki
Head straight on to the recipe for Braised Short Ribs ♥ If you cannot find short ribs ask your butcher to cut them for you - they are cut from the rib and plate primal and a small corner of the square-cut chuck. They may be called thin ribs or an English cut where you … Continue reading Braised Short Ribs Braised In Bone Broth
Tamatar gosht is a lamb and tomato curry from Pakistan. According to Curry you should make this tamatar gosht when tomatoes are in peak season and full of flavour. I adapted the recipe quite a bit, and what I am sharing here with you is a simple way to make the best of lamb when you … Continue reading Tamatar Gosht | Pakistani Curry
Sfiha are traditional Sephardi pastries from Turkey. They ordinarily consist of lambs mince but lamb has become so expensive here. I really cannot understand why, as we live close to an area that farms lamb. This emphasizes more and more why I would like a farmers' market close to where I live so that I … Continue reading Savoury Mince Pies | Sfiha For Daring Bakers’
This recipe for Fennel And Pork Sausages has been adapted from Sense Of Taste by Chef Peter Ayub. I have always tried to live my life with integrity. I haven't always succeeded, and I know that I've caused hurt along the way. But, I take full responsibility for my actions and will always acknowledge my … Continue reading Fennel And Pork Sausages
What do you do when your words are stolen? A while back I emailed a recipe to someone and the next thing I knew it was published on their blog as original content. I have no proof the recipe is mine but it was not the first instance. The first instance I know of is … Continue reading BBQ Pork Ribs