♥ a food, travel and lifestyle blog ♥
Ravioli are traditionally square shaped but for my ricotta ravioli I have chosen to make them circular. They are always made with a filling and the dough needs to be very thin. Ravioli can be served in a broth, with a burnt butter sauce or any other pasta sauce of your choosing. Skip ahead to … Continue reading Ricotta Ravioli | Ravioli Di Ricotta
I was interested to read that the colour of red cabbage is affected by the pH value of the soil in which it grows. Acidic soil leads to the cabbage leaves being more purple and alkaline soil results in leaves which are greenish-yellow coloured. The colour range includes blue leaves and if you cook red cabbage without … Continue reading Red Cabbage
Spaghetti squash is so named as when it is cooked, the flesh falls away from the skin in ribbons resembling pasta. It is high in nutrients such as folic acid, potassium, Vitamin A and beta carotene and low in calories, making it a great addition to your meal if you are watching your food intake. … Continue reading Spaghetti Squash
Skordalia is a thick purée common to Greek cuisine and is usually made by combining crushed garlic with potatoes, almonds or even stale bread. I have been making a white bean skordalia to serve as a replacement for mashed potatoes with our casserole style dishes. Head straight on to the recipe for White Bean Skordalia ♥ In 2012 I … Continue reading White Bean Skordalia
These roasted Brussels sprouts make for an excellent side dish and pair well with pork or chicken, or as I did, with braised short ribs. Skip ahead to the recipe for Roasted Brussels Sprouts With Coffee And Cumin Carrots Coffee has been integral to the sanity of the Van der Wat family for many years. … Continue reading Roasted Brussels Sprouts
Chickpeas or as they might be known where you live, garbanzo beans, are part of the legume family. They are high in protein and are traditionally used to make hummus. These have been cultivated in the Middle East for the past 7 500 years and you will always find a tin of them in my pantry. … Continue reading Chickpea And Tomato Tartlets
This recipe for cauliflower relish calls for the use of asafoetida, or hing as it is called on the container I have. The smell of the asafoetida is not at all pleasant before cooking but once cooked there is a wonderful flavour of leeks added to the dish you use it in. This spice is considered … Continue reading Cauliflower Relish
Use any vegetables in season to make pakoras, an Indian classic, usually made with potatoes and seasonal vegetables.I chose to make courgette pakoras as this vegetable is in season right now. Head straight on to the recipe for Courgette Pakoras ♥ I usually train at gym over lunch time, and the people I train with … Continue reading Courgette Pakoras
Gratinéed vegetables are the ultimate comfort dish. Cheese for sure makes anything taste better. Head straight on to the recipe for Gratinéed Vegetables ♥ I recently met a very interesting gentleman who told me a story I thought was well worth sharing. Alastair farms eggs for Woolworths. These free range hens have a very short … Continue reading Gratinéed Vegetables
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
I would love to win with the Hot Potato Blogger Challenge with my potato frittata recipe because I could really do with some good news! Head straight on to the Recipe For ♥ Potato Frittata ♥ Since Dave and I started our training regime, potatoes have not appeared at our table at night. But, potatoes are … Continue reading Potato Frittata
I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news! And this recipe for Potato Curry is my submission. I first had a potato curry at a friend who had made a lot of traditional Indian dishes for us to try. Hers was mild and … Continue reading Potato Curry
Paneer is a cooked cheese made using ricotta and ricotta is a curd cheese made using the solids that can be found in whey. After having made my own butter I attempted to make ricotta using the whey. I boiled up 190mls of the liquid and it resulted in 11g of 'ricotta'. The yield could have been … Continue reading Paneer
Many moons ago my friend Camilla and I went into business with a friend of hers. We worked to our strengths and started a catering company. I worked full time and so could not be involved in the day-to-day running of the business but as Cams was stay-at-home mom, this role suited her perfectly. Kay … Continue reading Basmati Rice Salad
To me, making kale pesto is one of the best ways to use this vegetable. If I could have any undercover job in the world I would choose to be a traffic officer. I don't want the tedious chores like directing traffic, manning roadblocks or speed traps and checking drivers' licenses. I want to be … Continue reading Kale Pesto
Braised red cabbage is slowly cooked in white wine with a hint of ginger, making it the perfect accompaniment to winter dinners. Skip ahead to the recipe for Braised Red Cabbage What type of drunk are you? And by that, I don't mean what type of alcoholic are you, I mean, what are you like after one … Continue reading Braised Red Cabbage
Oven roasted tomatoes take 4 hours to get perfect so keep this in mind when making them for use in a recipe. They will keep for a few days. Skip ahead to the recipe for Oven Roasted Tomatoes Last weekend when it was the Formula 1 race at Spa Francorchamps I served a traditional Belgium … Continue reading Oven Roasted Tomatoes
Arancini are a traditional Sicilian street food. They are deep fried and served as a take-away meal. I have made baked arancini. They might not be traditional in the way they are made. But the taste is super authentic. When I made arancini the first time, Corina mentioned that she had baked hers when she made them. … Continue reading Baked Arancini
Blog-checking lines: The July Daring Cooks' Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us to make bibimbap. This colourful rice dish can be customized to meet any taste, and is as much fun to eat as it is to say! Skip ahead to the recipe for Bibimbap In the last couple … Continue reading Bibimbap
I am reading about low carb / no carb diets all over the blogosphere and somewhere, something seems to have been lost in translation. In my opinion, a healthy diet will consist of about 55% carbohydrate consumption. These healthy carbohydrate choices can be found in whole grain breads, brown rice, fruit and vegetables, popcorn, nuts, seeds, … Continue reading Potato And Butternut Latkes