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I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list 'orphaned' so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula … Continue reading Mushrooms With Spinach And Gruyere
I want to thank all the bloggers who took part in this challenge. At the beginning, I was not going to take part. But, Paula was going to have her ingredient list 'orphaned' so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure … Continue reading Turnip And Spinach Soup
This recipe for mixed mushroom ragu is from Carol, a friend of my mom and dad's. Skip ahead to the recipe for Mixed Mushroom Ragu My mom's friend has become my friend on Facebook. It is quite a thing this social networking. I am slowly becoming better at it. However, I have hidden my Facebook … Continue reading Mixed Mushroom Ragu
We eat a lot of tomatoes, not just for their taste, but for health benefits as well. These oven dried tomatoes are simple to make and all you need is salt and pepper to season them. This photograph is not of the dish I made! in 2025 I started updating my photographs, and have used … Continue reading Oven Dried Tomatoes
I do not often get sick, but when I do, I do it properly. Each year from 2001 to 2009 we went away over the June 16 long weekend. Each year as we got in the car I needed a box of tissues and ended up trying to scramble to get something to take the … Continue reading Roast Vegetables
In my opinion, there is no reason to save something for a rainy day. Why keep the best crockery for special guests? Or your best dress for a special occasion? In my life, each day is treated as special. I apply this same philosophy to my cooking. If you are going to spend money on … Continue reading Saffron Potatoes Recipe
After making my fennel cake I had quite a bit of fresh fennel left over and so I decided to experiment with cooking it. The first night I cooked the fennel in the griddle pan, and even though it looked good, I didn't quite get it cooked enough. Fennel has a lovely anise flavour and … Continue reading Pan Fried Fennel
This vegetable cous cous recipe is a game changer! It is a recipe from my friend Kim whom I have known most of my life. I met my friend Kim when I started high school in 1983. Her sister Lynda was friends with Nadine and Michelle, my mom's sisters and so we were instantly drawn … Continue reading Vegetable Cous Cous
I am submitting this recipe for cabbage salad to Scintillating Salads, which is the theme for Monthly Mingle, being hosted this month by Divya. I love the crunch of fresh, raw cabbage, but I would never consider cooking with this vegetable. That is not to say that cabbage cannot be cooked, it is just not … Continue reading Cabbage Salad
Anyone who knows me, will know I am a Woolworths 'baby'. My clothes, my food, my cutlery all come from Woolworths. Since I first earned my own money, and had my own house, I have bought all my food from Woolworths. My father just nods, and Dave's eyes roll back when ever my answer to … Continue reading Gezpacho
To me, no summer salad is complete without sprouts. When I was in primary school, one of my closest friends was Italian. Lunches at her house were always a treat of pizza home made by her Nonna. Her Zia (Aunt) was forced to stay at home, and she was a vegan. This was my first … Continue reading Sprouts For Salads
My ricer is not only good to use for mashed potatoes it can be used for other vegetables and fruit as well. I decided to make some chilli carrots to go with a lovely piece of hake. Carrots is one of those vegetables that you will always find in my fridge. I use my ricer … Continue reading Chilli Carrots
I love venison wors (sausage), it has no fat in it and has a deep flavour of wholesome meaty goodness. We usually make a tomato and onion relish to go with the wors and serve it with some lovely mash. But, for this meal I decided I would do a carrot and potato mash for … Continue reading Carrot And Potato Mash
I can eat potatoes any which way at any time of the day. I recently bought a new ricer from Yuppiechef. It was expensive but worth the outlay. There are tips worth mentioning when talking about mashing potatoes. In South Africa we currently have a very limited variety of potatoes. I believe that this is … Continue reading Recipe For Buttered Mashed Potatoes
I had a few dishes in mind, other than cauliflower and Mornay sauce but first turned to Larousse for some inspiration. Described by Arab botanists and known to the Romans, the cauliflower originally came from Cypress and was introduced to France from Italy in the middle of the 16th Century. The edible part is the … Continue reading Recipe For Cauliflower Purée
A couple of week's ago, PinkPolkaDot (aka Zirkie) asked us in her food quiz what Gamelli was. I was given The Geometry of Pasta for my birthday, so I used the book to answer the question. I then decided that I would make the green bean pasta recipe given in the book, and, as it … Continue reading Green Bean Pasta
My main course of a Mushroom Risotto for Ready Steady Cook was an obvious choice given the fact that arborio rice was one of my ingredients. I was faced with a few challenges, namely, I only had the onion to use as my base, I had no vermouth or even wine as the alcohol bit … Continue reading Mushroom Risotto
This simple Onion And Tomato Tart makes use of store bought puff pastry and is a great, easy to make starter to serve at a dinner party. For ready steady cook my starter was a simple onion tart. With my list of ingredients it seemed to me the obvious choice. It would also be the … Continue reading Onion And Tomato Tart
I was not part of the #cheeseslut tweeting as at that stage, twitter was something I knew nothing about. However, I read about this on Marisa's blog and so decided to make a few cheese based dishes. This dessert is easy to whip up - the hardest part is cutting the figs! I love the … Continue reading Figs With Camembert
I learnt one good thing while in Italy - the simpler the pasta sauce, the better! They might get fancy, but they do not get complicated. With this in mind, I have challenged myself to 5 ingredients per sauce - but, do garlic and onion count as one? Here I have made a Vegetarian Pasta … Continue reading Vegetarian Pasta Sauce