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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. Skip ahead to the recipe for … Continue reading Romesco Sauce
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
While watching Yotam Ottolenghi on TV I was reminded of the tahini I had in my pantry. I came up with the idea to make a tahini salad dressing and I was very pleased with the result. These flavours worked perfectly in my cous cous salad. To it I added the leftover pickled carrots from … Continue reading Tahini Salad Dressing
Use a selection of in season fresh green herbs to make this anchovy and herb mayonnaise. It can be used as a salad dressing for grains, as a dip for artichokes, and as an accompaniment to lamb or chicken. Skip ahead to the recipe for Anchovy And Herb Mayonnaise When I drive alone I often … Continue reading Anchovy And Herb Mayonnaise
This green goddess salad dressing is my own concoction. It does not truly reflect the traditional ingredients. But as it is named after the colour more than the contents I think I am OK with that. Head straight on to the Recipe For Green Goddess Salad Dressing ♥ How long after a new supermarket opens … Continue reading Green Goddess Salad Dressing
This is the first recipe in series of 3 to make my smokey halloumi salad with a seed brittle and a ginger salad dressing. Skip ahead to the recipe for Ginger Salad Dressing I was nearly born in a rally car! My mother told my dad that she thought she had gone into labour. My … Continue reading Ginger Salad Dressing
Marinara sauce is of Napolitano origin and as a base consists of tomatoes, garlic, herbs and onions. My mariners sauce includes the addition of capers and wine. Head straight on to the Recipe For Marinara Sauce ♥ Being the forward planner that I am, I like to have a host of recipes lined up, ready … Continue reading Marinara Sauce
This avocado salad dressing was made to use up some very ripe avocadoes. We buy avocadoes in bulk, and sometimes they all ripen at once. And other times, they ripen so we can enjoy one a day. The dressing has a great tang from the sherry vinegar, and is perfect with grains. Skip ahead to … Continue reading Avocado Salad Dressing
Bread sauce can be traced back to medieval times in Britain and can be served either warm or cold. Traditionally made with bread crumbs or stale bread and spices, I have opted instead for fresh bread. Serve with turkey or chicken. Head straight on to the recipe for Bread Sauce ♥ I did as little as … Continue reading Bread Sauce
A vinaigrette is made by creating an emulsion using oil and something acidic. My black garlic vinaigrette uses lemon juice yet has the hint of flavour of balsamic vinegar. This comes from the garlic. Use as a salad dressing or marinade. Head straight on to the recipe for Black Garlic Vinaigrette ♥ Fifteen working days … Continue reading Black Garlic Vinaigrette
Using pomegranate concentrate which is made from pomegranate juice, I created a recipe for pomegranate dressing. The thick, sticky molasses paired with a fruit vinegar resulted in one of the nicest dressings I have made for quite some time. Head straight on to the recipe for Pomegranate Dressing ♥ Once a week in summer, and … Continue reading Pomegranate Dressing
Dijon mustard originally used verjuice when it was first made in 1856 be Jean Naigeon. As he lived in Dijon he gave it this name. However today most Dijon mustards use white wine and many are made using Canadian mustard seeds. This is my favourite mustard to use when making mayonnaise. Here I have made Dijon … Continue reading Dijon Salad Dressing
I adapted Mandy's Salad Dressing to make my own version, swapping out the tomato paste which I always feel is something that needs to be cooked. This great, refreshing salad dressing will keep well so feel free to up the quantities and make one large batch at a time. Head straight on to the recipe ♥ … Continue reading Mandy’s Salad Dressing
Spiced plum sauce is an oriental-inspired sweet and sour sauce.Serve with roast duck, grilled pork chops or add to vegetable stir-fries.I made this to give to Alex and Lou as a gift as I love enjoying Chinese pancakes with duck filling at their house. Head straight on to the recipe for Spiced Plum Sauce ♥ I … Continue reading Spiced Plum Sauce
Cranberry sauce is created when you boil cranberries in a sugar syrup until they pop and burst in the pan. Originating in Europe and Britain I am quite sure that the traditional Christmas cranberry sauce was transplanted, along with the plants, to America as a reminder of what once was home. Head straight on to … Continue reading Cranberry Sauce
This pink peppercorn sauce works perfectly with beef, pork and chicken. The subtle nuances of the peppercorns works fantastically well with the Weltevrede 1912 Cabernet Sauvignon. Head straight on to the recipe for Pink Peppercorn Sauce ♥ About a year ago I got a new routine at gym. It involved a lot of exercises using … Continue reading Pink Peppercorn Sauce
This Rosé Apple Sauce goes perfectly well with any pork dish, but I like to serve mine with pork fillet or pork rib eye steaks. Skip ahead to the recipe for Rosé Apple Sauce I think some people walk through life with rose tinted glasses, not realizing how their actions and decisions affect others. I recently … Continue reading Rosé Apple Sauce
This recipe for red wine gravy is all you need for a traditional roast dinner, and served with Yorkshire puddings, makes the meal even better. Skip ahead to the recipe for Red Wine Gravy I very seldom order things online, unless it is for my kitchen, and then I use Yuppiechef. I am very fortunate … Continue reading Red Wine Gravy
In March I found myself under all sorts of time pressure. And whereas I don't mind being under the pump when I am the cause, I do mind when someone else has put me there. My parents were coming to stay for the Easter weekend and it would be the first time they were staying … Continue reading Herb Dressing
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