♥ a food, travel and lifestyle blog ♥
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
I wanted to come up with a new flavour of hummus and made a batch of roasted beetroot hummus. It was only when I uploaded the photograph that I realized I had already posted a recipe for this. So I went back to the drawing board and made pickled red pepper hummus. I was really pleased … Continue reading Pickled Red Pepper Hummus
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
There are so many good reasons for you to be making fresh ricotta. It is super easy to make and you can determine the thickness of your ricotta by adjusting the straining time. Head straight on to the Recipe For Ricotta ♥ I really wish that everything could be as simple as this home-made ricotta. … Continue reading Ricotta
Making dried mushrooms at home is really quite simple. You can even buy pre-sliced mushrooms to make these, reducing your prep time. I dried exotic mushrooms to use for another recipe that I will share soon. Head straight on to the Recipe For Dried Mushrooms ♥ On the 27th of November I placed a click … Continue reading Dried Mushrooms
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
Melanzane Parmigiana is a classic Italian dish made with fried eggplant, a rich tomato sauce, hard cheese and topped with Parmesan. I added breadcrumbs to mine to make good use of my leftover focaccia. Head straight on to the Recipe For Melanzane Parmigiana ♥ I am being very zealous in saving water and heard about a … Continue reading Melanzane Parmigiana
For this month's The Food In Jars Mastery Challenge we had to make use of Low Temperature Pasteurization. Pickled cucumbers are a great choice here, but I wanted to try something new and so I made pickled beetroot. Skip ahead to the recipe for Pickled Beetroot Before I move on to my post about pickled beetroot I want … Continue reading Pickled Beetroot
This month The Food In Jars Mastery Challenge was hot pack preserving. I decided to make use of my sous vide cooker for my canned herbed tomatoes. Head straight on to the Recipe For Canned Herbed Tomatoes ♥ Sometimes, coming to the end of your patience levels pays off. I had more than enough of trying … Continue reading Canned Herbed Tomatoes
A new farmers market has opened close to where we live. To show support we went the first week they were trading. I bought lots of fresh vegetables and made curried cauliflower soup for our lunch. Head straight on to the Recipe For Curried Cauliflower Soup ♥ On our first barge trip Dave and I … Continue reading Recipe For Curried Cauliflower Soup
Beetroot can be used as a food colouring and this is what made my beetroot hummus such a vibrant colour. Of course, it added taste as well to the chickpeas. Skip ahead to the recipe for Beetroot Hummus The very first smartphone I owned would fall in today’s stable of android phones. After 20 months … Continue reading Beetroot Hummus
I make a crustless quiche when I need to clear out my fridge. This is a great way to use up vegetables that need cooking. Skip ahead to the recipe for Crustless Quiche In 1990 my Aunt moved to Sydney to be close to her parents. Stephanie has made a life there with her husband … Continue reading Crustless Quiche
What we call peppers are known in other places in the world as capsicums. They belong to the nightshade family which includes potatoes, eggplants and tomatoes. It is no wonder that red peppers and tomatoes go so well together. Here I decided to only use capsicums to make my roasted red pepper sauce. Head straight … Continue reading Roasted Red Pepper Sauce
Spinach is a great source of a number of vitamins and minerals including magnesium and potassium. As I am currently experiencing muscle cramps I am adding a lot of it to my diet. This spinach and feta tart is a great way for me to eat this green leafy vegetable. Head straight on to the … Continue reading Spinach And Feta Tart
Traditionally, tabbouleh is made using bulgar wheat with tomatoes, onions, parsley and mint. In some regions there will be more parsley than bulgar in the salad. The salad dressing is part of the seasoning and usually uses olive oil as the base. Head straight on to the recipe for Tabbouleh ♥ I spent some time … Continue reading Tabbouleh
Kimchi is a traditional Korean dish made from fermented vegetables. For my version I have used cabbage, radishes and spring onions. You can adjust the seasoning by using a milder form of Sriracha. Head straight on to the recipe for Kimchi ♥ Have you ever been invited over for dinner somewhere and the food is … Continue reading Kimchi
Biodiversity in farming and growing organic produce will ensure our ecology is maintained in a balanced way. Eating regionally, seasonally and using sustainable produce is what I am about. Here my recipe for vegetarian pasta bake makes use of only organic products. Head straight on to the recipe for Vegetarian Pasta Bake ♥ My seven year … Continue reading Vegetarian Pasta Bake