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Farro has been a part of the Mediterranean diet since Roman times. It is a great source of fibre and can be used to make risotto. Here I have used this easy and quick to prepare ingredient to make a farro salad. Skip ahead to the recipe for Farro Salad Since Dave and I moved to the … Continue reading Farro Salad
The task set by The Food In Jars Mastery Challenge this month was to make jam. I could have gone the sweet route with in season plums, but chose rather to head off in a savoury direction. I adapted Sam's recipe and made smoked bacon jam. Head straight on to the Recipe For Smoked Bacon Jam ♥ A … Continue reading Smoked Bacon Jam
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
It can be noted that French tarragon is the best for culinary use. Mine flourishes most of the year and I have even managed to share the abundance with Greg from The Restaurant at Waterkloof. Last weekend I picked some to make a tarragon mayonnaise. Head straight on to the recipe for Tarragon Mayonnaise ♥ … Continue reading Tarragon Mayonnaise
The recipe for olive oil poached trout is from Frans Groenewald who is the chef/owner of the restaurant at Gabriëlskloof wine estate. Head straight on to the recipe for Olive Oil Poached Trout ♥ Have you ever given much thought as to how a person's day is turned around when they work night shifts? A friend of mine … Continue reading Olive Oil Poached Trout
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
I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene's book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce. Head straight on to the recipe for Baked Pap With Pork Mince ♥ I … Continue reading Baked Pap With Pork Mince
A vinaigrette is made by creating an emulsion using oil and something acidic. My black garlic vinaigrette uses lemon juice yet has the hint of flavour of balsamic vinegar. This comes from the garlic. Use as a salad dressing or marinade. Head straight on to the recipe for Black Garlic Vinaigrette ♥ Fifteen working days … Continue reading Black Garlic Vinaigrette
Dijon mustard originally used verjuice when it was first made in 1856 be Jean Naigeon. As he lived in Dijon he gave it this name. However today most Dijon mustards use white wine and many are made using Canadian mustard seeds. This is my favourite mustard to use when making mayonnaise. Here I have made Dijon … Continue reading Dijon Salad Dressing
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
There are many reasons I chose to make the Home Made Baked Beans from scratch. But the main reason was that I really do not like the smell of the tomato sauce in the store bought canned beans. A long time ago, Dave asked me to do a delivery for him at a canning factory. … Continue reading Home Made Baked Beans
The braai, the big divider and unifier of South Africa. The first debate about the braai (BBQ to my non South African readers) is charcoal or wood. And once you have come to the conclusion that wood is the way to go, the type of wood you are going to use is the next big … Continue reading Braai Broodjies | Sandwiches For The BBQ
What do you do when your words are stolen? A while back I emailed a recipe to someone and the next thing I knew it was published on their blog as original content. I have no proof the recipe is mine but it was not the first instance. The first instance I know of is … Continue reading BBQ Pork Ribs
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
Dave and I recently visited Wales and on our first morning in Little Haven where we were staying we went for coffee at The Saint Bride’s Inn. Together with our coffee we shared a slice of bara brith. The owner asked where we were from and Dave told her Cape Town as its the biggest … Continue reading Welsh Rarebit
Gooi & Enjoy™ is a Meal Dice Challenge created by PaperKutz and I was one of the lucky recipients of a set of these dice, together with a R100 Pick N Pay gift card voucher, a wooden spoon and a spoon rest. From this post here you can read in the comments that the spoon holder is by far the … Continue reading Chicken Cous Cous Salad
I have decided to start getting creative in the kitchen with salad dressing recipes. During the summer months I made cucumber and feta salads to go with what we were cooking on the barbecue. I would ordinarily serve this with my standard salad dressing which I always have in the fridge, and elevate the flavours … Continue reading Yoghurt And Tahini Dressing
Blog-checking lines: November’s Daring Cooks’ Challenge had us on a roll! Olga from Effort Ness Lessly challenged us to make stuffed cabbage rolls using her Ukrainian heritage to inspire us. Filled with meat, fish or vegetables, flexibility and creativity were the name of the game to get us rolling! I made traditional frikkadels. There is … Continue reading Traditional Frikkadels
Alex and I often take it in turns to cater for the Formula 1 events. The arrangement is very loose as there is no ways I am doing breakfast on a Sunday for anyone but Dave and I, and some of the races are late at night. But when we feel like it we get … Continue reading Nonya Pot Braised Chicken
This pork steak wraps were made as part of my entry into the Zespri® 14 Day Daily Scoop of Amazing Challenge. I am budget beating at the moment by choosing meat that is reasonably priced. I am not compromising on the quality of meat I am buying. I am merely spending my money wisely by getting … Continue reading Pork Steak Wraps