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Creamed spinach is the ultimate comfort side dish. It is also simple and quick to make which is a bonus for me right now. I make a huge batch at a time (at least double this recipe) and freeze what we don't eat. Head straight on to the Recipe For Creamed Spinach ♥ Last December … Continue reading Creamed Spinach
Looking for an alternative to potatoes? Well, look no further. This celeriac dauphinoise is a great substitute and packs a punch of flavour. Head straight on to the Recipe For Celeriac Dauphinoise ♥ A month ago I was sitting at my desk trying to keep warm. Snow was in the air and a cold wind … Continue reading Celeriac Dauphinoise | Potato Alternative
I had a few ears of corn that needed using up, and then I remembered that Lorraine had made creamed corn stuffed sweet potato skins. I quickly made up a batch and took that with us for dinner. The day Dave was not feeling well I made a second lot of the creamed corn. I … Continue reading Creamed Corn
I was given a box of phyllo pastry at an event I went to last year. I usually make my own and left this in the freezer until I had a recipe in mind. When I got zucchini blossoms I knew the perfect snack to make using them. These mini zucchini quiches were the result. … Continue reading Mini Zucchini Quiches
You can serve these roasted carrots cold in a salad. I double up on the ingredients if that is my plan. I have used purple carrots here which I find much prettier than the orange ones. Skip ahead to the recipe for Roasted Carrots When we moved to Gordons Bay in 2001 there was not … Continue reading Roasted Carrots
I was feeling all cheffy when I made my chicken ballotine with roasted and pickled carrots. I had recently bought some purple carrots and thought this would be a nice way to showcase them. Skip ahead to the recipe for Pickled Carrots A while back I noticed that one of my knife handles had cracked. … Continue reading Pickled Carrots
Yeasted flat breads were a new cooking experience for me. I made these for a meze platter that I did as starters. As they could be made in advance I didn't have to stand at the hob while we had guests over for dinner. Head straight on to the Recipe For Yeasted Flat Breads ♥ … Continue reading Yeasted Flat Breads
Do you have half an hour to spare? If you do, then make these polenta chips. They are fairly addictive, with their crispy outer covering and soft centre. Skip ahead to the recipe for Polenta Chips Two weeks ago I went to the iStore to purchase a Bluetooth headset. I listen to podcasts while I … Continue reading Polenta Chips
We will be visiting Italy in September which is a long time to wait. But in the meantime I can bring Italy into my home by making cheesy polenta. Head straight on to the Recipe For Cheesy Polenta ♥ For years Dave and I have had a Vodafone UK sim card. When we were in … Continue reading Cheesy Polenta
Inspired by the pea custard on Masterchef Australia I made mushroom custard. It was the perfect use for my mushroom powder and I made extras to use as a boost of flavour for mushroom sauces. Skip ahead to the recipe for Mushroom Custard Recently I flew up to Johannesburg alone. I had too much luggage … Continue reading Mushroom Custard
When green durum wheat is roasted and rubbed together the result is freekeh. This grain is high in protein and fibre, and mineral rich. Due to its prebiotic nature and the fact that it is high in fibre it is great for good gut health. This freekeh salad is low carb and packed full of … Continue reading Freekeh Salad
Making a savoury bread pudding is a great way to use up bread before it goes too stale to do anything else with. Here I have used focaccia but you can use any bread. The more flavour it has to start, the better it will taste after baking. Skip ahead to the recipe for Savoury … Continue reading Savoury Bread Pudding
Sauerkraut is fermented cabbage with a unique sour flavour. This recipe for The Food In Jars Mastery Challenge has been given to me by my friend Sandy. Head straight on to the Recipe For Sauerkraut ♥ Sometimes I will get a bee in my bonnet and cannot let go of the idea. I decided after our … Continue reading Sauerkraut
The method I used for my salt baked beetroot involved egg whites and not water as I used for my fish. This way of cooking ensures that the root vegetables stay moist. Remember to wear gloves if you don't want your hands dyed. Skip ahead to the recipe for Salt Baked Beetroot I am one … Continue reading Salt Baked Beetroot
Roast potato wedges are the perfect accomplishment to any meal. Here I cook them 3 times to have a crispy exterior with a soft interior. Skip ahead to the recipe for Roast Potato Wedges I am partnering with Avalanche Potatoes in their “Perfect Partners” Campaign to tell you more about why these potatoes are perfect for all types of … Continue reading Roast Potato Wedges
There are many reasons I chose to make the Home Made Baked Beans from scratch. But the main reason was that I really do not like the smell of the tomato sauce in the store bought canned beans. A long time ago, Dave asked me to do a delivery for him at a canning factory. … Continue reading Home Made Baked Beans
I would love to win with the Hot Potato Blogger Challenge with this recipe for Potato And Anchovy Salad because I could really do with some good news! The first time Cindy came to stay with us, she made her famous Italian-peasant anchovy and potato salad. This was something totally new to me, as I always make … Continue reading Potato And Anchovy Salad
As soon as I saw the challenge theme and ingredients for round 3 of Freshly Blogged I knew I was going to make ostrich bobotie using the ostrich sausage. To me, bobotie is the quintessential South African dish, together with melk tart, koeksisters and mealie pap! Skip ahead to the recipe for Ostrich Bobotie Given … Continue reading Ostrich Bobotie
I am submitting this recipe for Mielie Pap to Meeta's Monthly Mingle, which is being hosted this month by Zizi's Adventures. Skip ahead to the recipe for Mielie Pap In South Africa, street food is very much a regional thing. For instance, in Natal the traditional street food is bunny chow. This is curry served … Continue reading Mielie Pap
These savoury caramelized apples are the perfect accompaniment to pork. If you want to make them super easy to make, wrap all the ingredients in tin foil and pop onto the BBQ or into the oven. Skip ahead to the recipe for Caramelized Apples Have you ever googled "internet dating"? If you do, you will … Continue reading Caramelized Apples