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Karl is very correct when he says that this lamb and onion pie is so tasty! Despite the pastry not completely cooking on the bottom in the middle, I am sharing it with you. The filling is delicious and the pastry is easier to make than you think. Skip ahead to the recipe for Lamb … Continue reading Lamb And Onion Pie
These polpette in salsa al limone are baked in the oven for 2 and a half hours. That sounds like an impossibly long time for a meatball, but trust me, they will be perfectly moist. Make a double batch and freeze half for a quick weekday meal. Skip ahead to the recipe for Polpette In … Continue reading Polpette In Salsa Al Limone
To make my microwave cheesecake I went and bought two new bowls from a local wholesaler. Then, to take a pretty photograph I decided to make two of these! I also used the excuse of perfecting the recipe to make them more than once, which meant I had a lot of cheesecake to enjoy. Skip … Continue reading Microwave Cheesecake
I needed 300mls milk stout for a recipe so I bought a 500ml can, knowing I could use the rest to make this milk stout bread. It is a no knead recipe, and as it uses baking powder, there is no proving time either. This quick bread comes together with very little effort, making it … Continue reading Milk Stout Bread
When Yotam Ottolenghi was living in Amsterdam he would stop and have apple cake at Villa Zeezicht. Using this memory, and the ones of Verena's gedeckter apfelkuchen and boterkoek, they created this Dutch apple cake recipe. It is so worth the effort and hopefully one day I will get to share this with Mark and Eva. … Continue reading Dutch Apple Cake
These baked bolognese pancakes are so delicious, and so easy to make that you will most certainly add this recipe to your regular repertoire of dinner dishes. The recipe is also extremely versatile so do not be limited to a mince based sauce. Head straight on to the Recipe For ♥ Baked Bolognese Pancakes ♥ … Continue reading Baked Bolognese Pancakes
This shredded lamb makes for the most amazing dish to be served at the table. You may find yourself with leftovers. But, you will not complain. The feta, mint and pomegranate seeds not only add colour, they also add flavour. Head straight on to the Recipe For ♥ Shredded Lamb ♥ Threaded thoughts Someone posted … Continue reading Shredded Lamb
Using homemade limoncello I baked a limoncello cake. This oil based recipe is super easy, with results that are amazing. Memories of Limoncello Head straight on to the Recipe For ♥ Limoncello Cake ♥ Dave and I mark the start of our weekends with a glass of Port. On our first visit to Italy we … Continue reading Limoncello Cake
Summer weather calls for long cold drinks, and a Pimm's Cocktail fits the bill perfectly. I made the ice balls by using a reusable ice cube tray and added some dried flowers and herbs to each hole before adding the water. This makes any cocktail look really lovely, as well as adding a subtle flavour … Continue reading Pimm’s Cocktail
Mogau Seshone created The Lazy Makoti (the lazy daughter-in-law) to help a friend with lessons on how to cook. She is part of the driving force behind The Great Marula Menu with J'Something. I made her Lazy Amarula Chicken Wings as part of my recipe testing of the book. Head straight on to the Recipe For … Continue reading Amarula Chicken Wings
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
These chocolate flapjacks get a double dose of chocolate from the boozy sauce. You can even amp up the chocolate aspect by adding chocolate chips to your batter. Head straight on to the Recipe For ♥ Chocolate Flapjacks ♥ What is a flapjack? Well, if you live in the United Kingdom, this word will mean … Continue reading Chocolate Flapjacks
Cinnamon dumplings, or souskluitjies, are a traditional Afrikaans dessert that I only came across recently. Teaming up with Amarula, a bunch of home cooks have contributed their recipes to a local recipe book. I will share more about that at the end of the month. In the meantime, enjoy my first recipe from the book. … Continue reading Souskluitjies | Cinnamon Dumplings
I don't often let myself dwell on just how dismal my photographs were when I started blogging. I do not have the time nor the inclination to go back and recreate each recipe. Especially as when I started blogging in 2009 I shared a recipe a day. However, when I saw my recipe for marshmallow … Continue reading Blueberry Marshmallow Mousse
I have mentioned that I am working my way through all the recipes I have collected. By far, the most have come from Chef Mimi's blog. She has introduced me to new flavours and foods which is a bonus for me. These sardine rillettes are served with Vodka pickled cucumbers. They are an essential component … Continue reading Sardine Rillettes
Close your eyes and imagine taking a bite of cooked potatoes topped with melted cheese. Add to that lardons, white wine and cream and you have the best version of Tartiflette. A meal all in itself, or a great side dish to serve with a hearty red wine such as Nebbiolo. Head straight on to … Continue reading Tartiflette
These poached pears are perfect to use as is, or for preserving for later use. I made my own as tinned pears here are loaded with refined sugar. Skip ahead to the recipe for Poached Pears Let's talk about pears Other than apples, the Elgin Valley is known for its pears. The white blossoms are … Continue reading Poached Pears
These sweet and sticky lamb ribs were served on top of mint labneh. In Blackouts & Boerewors the recipe is called potjie BBQ lamb ribbetjies. The small ribs should be cooked over the open fire in a three legged pot. I however adapted this and cooked my ribs in a Dutch oven using our gas braai. Head … Continue reading Lamb Ribs
This braai marinade can be made in advance and will keep in the fridge for up to two weeks. It is so good and can be used on any protein as well as vegetables. Head straight on to the Recipe For ♥ Braai Marinade ♥ Braai Marinade The recipe in Blackouts & Boerewors is called … Continue reading Braai Marinade