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Always use a red wine you would drink when making this red wine jus. I have served mine with ostrich, but it will be perfect with a piece of fillet as well. I am truly blessed with the life I live. Every morning Dave wakes me up with coffee and I get to laze in … Continue reading Red Wine Jus
I am quite an aware person, and I know my shortcomings. One of them is that I love to talk! I really enjoy a good conversation and can chat away for hours. I do know that sometimes I need to listen as well 🙂 This said, I have met someone who talks more than I … Continue reading Red Pepper And Tomato Sauce
There are loads of salad dressing recipes out there, and I can well imagine you are thinking "oh no, not another one". And, why bother to make this when you can buy any flavour you want. But, this recipe should be patented it is so good - or at least that is what I am … Continue reading Salad Dressing
I first found the grapes for this sable grape sauce at our local Woolworths. They are now widely available and hopefully you can find the same variety where you live. I grew up in a home where we (read our gardener) grew our own vegetables and had an abundance of fruit trees. In our back … Continue reading Sable Grape Sauce
Béchamel Sauce is most commonly known as a white sauce, which is a classic basic sauce. It is widely used, particularly for egg, vegetable and gratin dishes, and for filled scallop shells. It can be used as a basis for other sauces, made by adding different ingredients (Larousse Gastronomique) To me, making a béchamel sauce is … Continue reading Béchamel Sauce | Classic White Sauce
The star of our truffle usage was without a doubt this wonderful Truffle And Mushroom Sauce that I made to accompany a very rare roast beef fillet. We were lucky enough to be in Italy during truffle season. For my Truffle and Mushroom Sauce I used Italian Black Summer truffles. These have a rough skin … Continue reading Truffle And Mushroom Sauce
Make this gooseberry sauce to go with any oily fish, such as snoek. Gooseberry Sauce We eat a lot of snoek as it is a locally sourced, and sustainable fish. This is usually caught by hand line off the west coast of the Western Cape, South Africa. Snoek needs something to accompany it. We do … Continue reading Gooseberry Sauce To Go With Snoek
I wanted to make a Madagascan Green Peppercorn Sauce and decided not to use the recipe I have in Lavender & Lime. This was to challenge myself to make something new. So, I turned to my copy of Larousse and made the peppercorn sauce recipe that I found there. Larousse Gastronomique is my go to recipe and resource … Continue reading Green Peppercorn Sauce
As we draw closer to the end of the off season, I have to clear my freezer of the crayfish we caught last season. This very simple dinner of crayfish with cheese and mushroom sauce was served with sautéed potatoes. Our crayfish season lasts from November until Easter weekend with a lot more off time … Continue reading Cheese And Mushroom Sauce
I used to do all of the cooking most nights, and if Dave ever offered to help it was to make a meal. Then, I started writing a food blog, and Dave started helping me in the kitchen. If ever I made a Hollandaise sauce, it was using a cheat method with my stick blender. … Continue reading Hollandaise Sauce
This recipe For Sirloin With A Vermouth Jus is especially for my friend Cindy who has a bottle of vermouth to use up after her For The Love of Wine challenge. Skip ahead to the recipe for Sirloin With A Vermouth Jus I love using alcohol when cooking and this just adds a really nice … Continue reading Sirloin With A Vermouth Jus
Kabeljou (Kob) is a locally caught fish that is quite gamey and can take on a lot of strong flavours. I wanted to make this Caper Lemon Butter Sauce to accompany fish for some time and I can really recommend it for any white firm flesh fish. Lemons should be a staple ingredient in any … Continue reading Caper Lemon Butter Sauce
I cannot post my next recipe until I have posted my cheese sauce recipe. This is another recipe, where I am sure, there are lots of variations. This is mine - from Lavender & Lime. Cheese Sauce 375 mls milk1 baby onion, peeled and halved3 black peppercorns1 bay leaf25 g butter25 g flour125 mls cream5 … Continue reading Cheese Sauce
Tuna is the most amazing versatile fish you will come across. It can be eaten raw or cooked - but needs to be treated with love and respect. It will take on any spices, but make sure you do not overpower the tuna or you will not get to taste it's beautiful natural flavour. For … Continue reading Oriental Dressing To Serve With Tuna
Pork chops and apples has to be one of the most common pairings. Not wanting to make a traditional apple sauce, I chose to chop up some Granny Smith Apples and pan fry them off with some balsamic reduction. A marriage made in heaven. Pork is relatively cheap and an easy meat to find world … Continue reading Pork Chops
This recipe for Pasta Tomato Sauce is featured in Lavender & Lime, the recipe book I wrote over 10 years ago. I wrote the recipe book as a way of sharing recipes with my family. My sister lives overseas and my cousins are in Johannesburg and London. I am the keeper of many a family … Continue reading Pasta Tomato Sauce
Having now perfected the art of the perfect steak, I am beginning to experiment with the jus served with the steak. Here is my recipe for Wholegrain Mustard Jus which I love serving with a medium rare rib eye. The trick to me when cooking meat is to always render the fat first. I follow … Continue reading Wholegrain Mustard Jus
Sauce vierge is an olive oil based sauce. It is made with fresh tomatoes, basil and lemon juice. David has his own version, Parsley Sauce Vierge, which is just as perfect and served over a piece of fish, absolutely sublime. To make the Sauce vierge (French, literally "virgin sauce") chop baby tomatoes and allow to infuse in … Continue reading Parsley Sauce Vierge