♥ a food, travel and lifestyle blog ♥
Using Ben's recipe for Maple Fig Jam, I made a black fig jam using Tangier figs. I like to make small batches, so this only made one jar. But next summer I will make more. My mom and dad loved this jam so I know it will make for a great gift when next I … Continue reading Black Fig Jam
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 loaded broccoli soup is not just for winter. It is perfect for days when you don't feel like making a complete meal. And it freezes well, making it the perfect choice for batch cooking. Head straight on to the Recipe For ♥ Loaded Broccoli Soup ♥ Let's talk about broccoli Did you know broccoli … Continue reading Loaded Broccoli Soup
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
I have taken the some more contraction of s'more to a further contraction and called these smore biscuits. I must say, on their own they were very moreish and I ate quite a few without all the extras. Head straight on to the Recipe For ♥ Smore Biscuits ♥ What is a s'more? A s'more … Continue reading Smore Biscuits
This post for Quick and Delicious Recipes for Busy Students has been provided to Lavender and Lime. Quick and Delicious Recipes for Busy Students As a student, balancing academics, extracurricular activities, and social life can be overwhelming. With so much on your plate, finding the time to cook nutritious meals often takes a back seat. … Continue reading Quick and Delicious Recipes for Busy Students
I have made this beetroot and feta tart so many times. No matter what I tried, I just could not get the tart to set properly. And then I used Agrigirl’s recipe and it worked perfectly! Head straight on to the Recipe For ♥ Beetroot And Feta Tart ♥ Do you like beetroot? Beetroot is … Continue reading Beetroot And Feta Tart
This chestnut chocolate ganache is perfect for piping, using as a cake frosting, or saving in the fridge for a day you need to add something extra special to a dessert. Head straight on to the Recipe For ♥ Chestnut Chocolate Ganache ♥ Chestnuts and memories I have distinct memories of standing on the burrs … Continue reading Chestnut Chocolate Ganache
This marshmallow fluff has so many potential uses. And can be made in small batches. My aim was to make a s'more like biscuit. I have yet to decide what to call these, so suggestions are welcome. Head straight on to the Recipe For ♥ Marshmallow Fluff ♥ From plant to machine The first marshmallows … Continue reading Marshmallow Fluff
These bitter chocolate brownies were made to take to a friend's house as dessert for after a braai. He loves vanilla ice cream with dessert, and so do the kids of course. Having a less sweet treat was perfectly paired with the sweet ice cream. Head straight on to the Recipe For ♥ Bitter Chocolate … Continue reading Bitter Chocolate Brownies
Hannah, never having tasted a mango, told me that she loved them. She saw my single lone fruit in the bowl, and wanted to have it. At the time she was visiting it was not ripe. With the season nearly over I bought some mango slices and made mango popsicles for her to enjoy. For … Continue reading Mango Popsicles
I loved the idea of having a 'butter candle' lit at the table in the centre of my sourdough wreath. This added to the festive feeling of Christmas. The effort of both recipes was worth it for the effect. Head straight on to the Recipe For ♥ Sourdough Wreath ♥ Making sourdough Every December I … Continue reading Sourdough Wreath
As part of our mezze meal for Christmas I made lamb koftas. This is such a simple recipe and the most important thing is to buy good quality lamb mince. Head straight on to the Recipe For ♥ Lamb Koftas ♥ Let's talk about koftas I think a kofta has to be the most made … Continue reading Lamb Koftas
I used a bain marie to temper my ruby chocolate. It is important to keep your water just simmering. And you need to make sure that neither water nor steam gets into the chocolate. This will cause your chocolate to seize, rendering it unusable. Head straight on to the Recipe For ♥ Ruby Chocolate ♥ … Continue reading Ruby Chocolate
All you need are fresh basil leaves, salt, garlic cloves and extra virgin olive oil to make this basil pistou. The green sauce is best made using a pestle and mortar. Head straight on to the Recipe For ♥ Basil Pistou ♥ What is pistou? Pistou comes from the Provençal region of France and is … Continue reading Basil Pistou
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
I used frozen raspberries to make my raspberry jam. I can buy them relatively cheaply as they come in broken up pieces. This is a simple recipe which used honey for adding sweetness, and pectin as the setting agent. Head straight on to the Recipe For ♥ Raspberry Jam ♥ To sieve or not to … Continue reading Raspberry Jam
These hoisin lamb ribs are marinated in the sauce to which garlic, ginger and sesame oil is added. They are then cooked on a low temperature for hours, until the meat falls off the bone. Head straight on to the Recipe For ♥ Hoisin Lamb Ribs ♥ What is hoisin sauce? Common to Cantonese cuisine, … Continue reading Hoisin Lamb Ribs