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Nuoc Cham is a Vietnamese sauce and the colour of the chillies you use determines whether is is green or red. Or in my case, orange. This is used as a dipping sauce, salad dressing or seafood marinade. You can use it to moisten rice or vegetables. Whatever you do, make extra as it keeps … Continue reading Nuoc Cham | Vietnamese Dipping Sauce
According to Pippa Middlehurst, this recipe for XO sauce is the poor man's version. It makes use of more affordable produce packed full of umami flavour. If you do not like fishy things then this sauce is not for you. Head straight on to the Recipe For ♥ XO Sauce ♥ When Dave installed the … Continue reading XO Sauce | Poor Man’s Umami Sauce
This Honey Teriyaki Glaze is essential to making the glazed baby back ribs that I shall share with you soon. However, the glaze is perfect for chicken wings and worth making extra to keep in the fridge. Head straight on to the Recipe For ♥ Honey Teriyaki Glaze ♥ Dave and I started off our … Continue reading Honey Teriyaki Glaze For Baby Back Ribs
This tahini and soy dressing is so versatile. You can use it on roast potatoes, on plain salads, with rice or noodle dishes as well as a dipping sauce. Be sure to make more than you think you need! It will keep for 2 weeks if stored in the fridge. Head straight on to the … Continue reading Tahini And Soy Dressing | Great Dipping Sauce
As my friend Lorraine says, this recipe for plum sauce is a pushy one! You really have to make it. Dave has been slathering this onto our chicken and using it as a dipping sauce. Next time I have overripe plums I am going to make more. Head straight on to the Recipe For ♥ … Continue reading Plum Sauce | Perfect For Chicken Wings
My choice is always to use apple cider vinegar but you can use any flavoured vinegar to make this honey salad dressing. Head straight on to the Recipe For ♥ Honey Salad Dressing ♥ I am extremely flexible which is due to a number of factors. The one is genetics which I have no control … Continue reading Honey Salad Dressing | Perfect For Summer
Regular readers of my blog will know about our chicken braais that we have with our friend. I am always responsible for making the salads and they are usually couscous or quinoa based. To change them up, I add different vegetables and an interesting salad dressing. This time I made a hummus salad dressing with … Continue reading Hummus Salad Dressing For Grains
Given my low Vitamin D levels, I am eating a lot of tinned tuna. It is not the most exciting ingredient flavour wise so I am adding it to salads. The lemon and lime salad dressing adds a lot of zingy flavour. Head straight on to the Recipe For ♥ Lemon And Lime Salad Dressing … Continue reading Lemon And Lime Salad Dressing
I made this chimichurri sauce a few time to get the flavour bang on! I don't like my food too spicy so I used a medium hot chilli. Head straight on to the Recipe For ♥ Chimichurri Sauce ♥ It always amazes me how the service industry can be so bad. I have had two … Continue reading Chimichurri Sauce From Argentina
It is always good to have a fresh herb sauce in the fridge. But this particular salsa verde was used straight away in a couscous salad. Head straight on to the Recipe For ♥ Herb Sauce ♥ I wrote about how I beat jet lag by taking my watch off. But then ten years down … Continue reading Herb Sauce | Salsa Verde | Salsa Verte
Looking for a super healthy salad to change up from the norm? Well, look no further than this chickpea salad. It is packed full of goodness and flavour. Head straight on to the Recipe For ♥ Chickpea Salad ♥ About 15 years ago, my then oral hygienist recommended that I start using mouthwash. One specifically … Continue reading Chickpea Salad With Middle-Eastern Spices
Ensuring that I made use of all the food in my fridge, I made this spinach pesto. The aim was to use up what was left over from a bag of spinach I purchased for another recipe. And then use the pesto to make pea and spinach pesto arancini. Head straight on to the Recipe … Continue reading Spinach Pesto Made With Flaked Almonds
This Barbecue Marinade can be used for most meats, especially ribs. It is the blend of sweet and salty that makes it work so well. Head straight on to the Recipe For ♥ Barbecue Marinade ♥ I have the most amazing Dermatologist. What he lacks in bedside manner he makes up for in expertise. We … Continue reading Barbecue Marinade For Pork And Beef Ribs
The dressing for this Korean Slaw needs to be made a little bit in advance. That way, the ginger will really infuse. Make your slaw just before you are ready to serve it to ensure that it is still nice and crispy. Head straight on to the Recipe For ♥ Korean Slaw ♥ Years ago … Continue reading Korean Slaw With A Ginger Infused Dressing
Mimi blogged about Colatura di Alici, an anchovy syrup from the south of Italy. When we were in Sicily I bought a bottle, not knowing what I would do with it. Then Karen blogged a recipe for a lemon Parmesan vinaigrette and I was inspired. I made this lemon anchovy vinaigrette and it was really … Continue reading Lemon Anchovy Vinaigrette Using Colatura di Alici
The yellow colour in this Thai yellow curry paste comes mostly from the turmeric powder. Most of the ingredients are yellow, but it is the natural dye of turmeric that makes it so bright. Head straight on to the Recipe For Yellow Curry Paste ♥ A few weeks ago I met a person who had … Continue reading Yellow Curry Paste For Thai Cooking
I was not sure what to call this - tuna sauce, or sauce for tuna? But, which ever term you prefer please do make this. It is the perfect topping for seared tuna. Head straight on to the Recipe For Tuna Sauce ♥ I am splitting up with my weather App! A few weekends ago … Continue reading Tuna Sauce Made With Fresh Coriander
Do you like ice cream on a hot day? I am sure the answer to that is a resounding yes. So, make this vegan magic chocolate sauce and take your ice cream up a level. It sets hard and gives the most amazing crack. And better still, it takes no effort to make. Head straight … Continue reading Vegan Magic Chocolate Sauce
I battled to find a recipe for Romesco Sauce in my huge collection of books. And then when I did, I adapted it to suit the ingredients I had at home. It goes perfectly with seafood and I served it with octopus and crayfish over the festive season. Head straight on to the Recipe For … Continue reading Romesco Sauce, Traditionally Served With Seafood
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 Recipe For Perfectly Flavoured Marinated Ribs