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This purple sweet potato soup was made from a local varietal of sweet potatoes that have a purple skin and white flesh. I did not peel the skin, to retain all the health benefits, and so the colour is quite dark. The recipe is simple to make and you can bulk this up to freeze … Continue reading Purple Sweet Potato Soup
Jamie Oliver described this carrot gazpacho as being refreshing, surprising and vivacious in his recipe book, Eat Yourself Healthy. I decided to try it as Dave made such an amazing ajoblanco, which I loved. And, as promised, this was a beautiful cool soup. For someone who does not enjoy fruit in savoury dishes, the grapes … Continue reading Carrot Gazpacho
In The Big Tasty Bite, Lila calls the recipe for one-tray Mediterranean roast vegetables one that just works. This will make enough to feed four as a side bite. But for me, it was perfect to have extra cooked vegetables ready for the next time I did not feel like cooking. Skip ahead to the … Continue reading Mediterranean Roast Vegetables
I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus. Head straight on to the Recipe For ♥ Confit Chickpeas ♥ Cooking for family When we first met Eva, she was vegan which meant being … Continue reading Confit Chickpeas
Listening to Yotam talk about his food, I turned to the Google Machine to find one he spoke about. This recipe for beetroot with saffron yoghurt appealed for so many reasons. Other than the health benefits of adding yoghurt to beets, it is a great dish to make ahead, which allows the flavours to develop. … Continue reading Beetroot With Saffron Yoghurt
The first recipe I made from Simply Jamie was the seasonal greens. We were having friends over for supper and I wanted something simple to go with the lamb dish I was making. This recipe comes together so quickly and you can use this as a base for a salad or as a side dish … Continue reading Seasonal Greens
I would not use an extremely old balsamic vinegar to make these balsamic tomatoes. But, I would most certainly use a decent quality one. That will make all the difference to the taste of your oven roasted tomatoes. Head straight on to the Recipe For ♥ Balsamic Tomatoes ♥ Let's talk about balsamic vinegar Originating … Continue reading Balsamic Tomatoes
Tomato biryani is a wonderful dish to make in advance when you want a simple, yet flavourful meal to serve to guests. Head straight on to the Recipe For ♥ Tomato Biryani ♥ What is biryani? Biryani is a traditional Muslim rice based dish to which either chicken, goat, lamb, beef, shellfish or fish is … Continue reading Tomato Biryani
I very seldom make a recipe again once I have perfected it. This mainly has to do with my blog, as most things I make are for this space. My recipe for blistered tomatoes is barely a recipe! But I am sharing it here as the result was so good, Dave had me make these … Continue reading Blistered Tomatoes
The vegetables for my zucchini ravioli were cooked in the oven, before being combined with mascarpone to make the filling. Served with a traditional butter sage sauce, this is a great meal for summer. Head straight on to the Recipe For ♥ Zucchini Ravioli ♥ What do you call zucchini? In South Africa, zucchini are … Continue reading Zucchini Ravioli
I made Amarula polenta to go with The Lazy Makoti's chicken wings that were served up with Amarula cream sauce. The Amarula adds both taste and creaminess to the polenta. Head straight on to the Recipe For ♥ Amarula Polenta ♥ Mixing it up For those of you that have been with me for a … Continue reading Amarula Polenta
I had never thought of using evaporated milk to make a soufflé so when I saw Gresham's recipe for spinach soufflé in The Great Marula Menu I knew I had to try it. The result was perfectly puffed up, soft in texture, and well balanced in taste. Head straight on to the Recipe For ♥ … Continue reading Spinach Soufflé
This aubergine curry has tamarind as one of the ingredients. It adds a sweet and sour taste and is complimented by the tomatoes used. I have used whole tamarind in my recipe, but tamarind paste is available. If you use that, you will need 15mls. Head straight on to the Recipe For ♥ Aubergine Curry … Continue reading Aubergine Curry
The Geometry of Pasta is one of my most used Italian recipe books. Not so much for the recipes, but for the shapes and sizes of each pasta. I am working on a recipe to make burrata filled ravioli, to serve with a light tomato sauce and prawns. While I perfect this, I am sharing … Continue reading Light Tomato Sauce
I adapted the recipe for pico de gallo by cooking down the onions. This is by no means traditional, but it was the only way Dave would eat this fresh salsa. Head straight on to the Recipe For ♥ Pico De Gallo ♥ What is Pico De Gallo? Pico de gallo is a fresh tomato … Continue reading Pico De Gallo
This recipe for broccoli fritters is extremely versatile. Don't have broccoli? Use cauliflower instead. Not a fan of rice? Replace it with barley, quinoa or couscous. I cooked my spring onions before adding them to the rest of the ingredients. But you don't have to. The recipe will work just as well with them left … Continue reading Broccoli Fritters
Frandura Di Montalto is a simple peasant dish to be enjoyed warm straight from the oven. Or possible served cold on a picnic. I can well imagine it being taken into the hills of the region to serve as a decent and hearty lunch time meal. Skip ahead to the recipe for Frandura Di Montalto … Continue reading Frandura Di Montalto
Stufato Di Melanzane is an eggplant stew using what I would consider traditional Sicilian ingredients. I would usually steer away from recipes that have cooked sulatanas in them but I love using aubergines in different ways. This made a generous portion which was used not only for lunch, but with pasta for supper. Head straight … Continue reading Stufato Di Melanzane
My heart longs to live on a small island off the coast of Sicily. Ortigia reminds me of Venice, without the canals. The streets are narrow, the atmosphere in the piazza amazing, and it is beautiful. Every morning we walked to the market, and bought fresh produce for that day. You buy what you need, … Continue reading Melanzane Alla Siciliana
This aubergine caviar is going to be my go to addition to a meze platter or brunch. It has the perfect texture and can be served with latkes like I did here, or with a flat bread. In fact, I think it will make the perfect topping on rye bread or pasta. It really is … Continue reading Aubergine Caviar