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So often I will be watching a cooking show, and I will be inspired to make something. Sometimes I let the idea sit for a long time, but in the case of this chocolate caramel mug cake it was a matter of minutes from thought to table. I used a ready made caramel I have … Continue reading Chocolate Caramel Mug Cake
This sundried tomato dressing is perfect for any type of cabbage based salad. I make a coleslaw with red cabbage, carrots, and coriander leaves. For the perfect crunch, do not add the dressing too far in advance. Head straight on to the Recipe For ♥ Sundried Tomato Dressing ♥ Dressing up Making a good salad … Continue reading Sundried Tomato Dressing
Warren Mendes describes these spiced scrolls as being cloud-soft with a salty sweet taste. The buns are everything you would want for a lunch box treat, or an afternoon indulgence. Topped with a salted caramel glaze and filled with spiced almonds, I could have devoured the entire batch without sharing. Head straight on to the … Continue reading Spiced Scrolls
I cannot translate tummale di ricotta in a way that would make sense. Dark from ricotta is not what this dessert is about. It is a creamy Sicilian cheesecake that is both luxurious and light, as described in the recipe book I got the recipe from. I would describe it as a delightful blend of … Continue reading Tummale Di Ricotta
From reading Warren Mendes account of his time at Tswalu, I have learnt that we grow pistachios in the Northern Cape. They thrive in dry hot areas and if you have ever been to Sicily you will understand why the finest of these nuts grow there. I buy locally grown pistachios that have already been … Continue reading Pistachio And Honey Tart
For the rose pistachio cheesecake ice cream you want both the rose and the pistachios to shine. This means using just enough rose water to give a hint of floral notes. And enough pistachio paste to make it nutty. I have adapted a recipe from Chef Zouheir which I found on Instagram. Head straight on … Continue reading Rose Pistachio Cheesecake Ice Cream
When Warren posed the question about turning a samoosa into a pie I had to agree with his thoughts. This lamb samoosa pie uses a cheat's puff pastry recipe that is so easy. If you don't want to make your own, buy a good quality puff pastry to use. Head straight on to the Recipe … Continue reading Lamb Samoosa Pie
I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus. Head straight on to the Recipe For ♥ Confit Chickpeas ♥ Cooking for family When we first met Eva, she was vegan which meant being … Continue reading Confit Chickpeas
Biscuits are a weekend must have to go with the countless espressos we drink. I made several batches of these chocolate pistachio biscuits to ensure I got the perfect level of crispness. Head straight on to the Recipe For ♥ Chocolate Pistachio Biscuits ♥ Being influenced by trends The first time Dubai chocolate appeared on … Continue reading Chocolate Pistachio Biscuits
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
I could not resist trying Yotam's recipe for tomato and aubergine one-pot baked pasta. It was adapted from a recipe Noor Murad created, who in turn used Marcella Hazan's recipe for tomato butter sauce as inspiration. According to Yotam, you can omit the aubergine, but to me, this is what makes the dish. Head straight … Continue reading Baked Pasta
These carrot cake rusks are not only delicious, they are a healthy treat as well. I am sure the combination of carrots, almonds and raisins in a snack form will be perfect for a lunch box. Head straight on to the Recipe For ♥ Carrot Cake Rusks ♥ Keeping traditions Growing up, birthday celebrations were … Continue reading Carrot Cake Rusks
I always have blueberries in my freezer as I have a scoop of them in my morning smoothie. I used these to make my blueberry ricotta drop scones which I served with maple syrup. You can make these into a more substantial treat by adding yoghurt, extra fruit and toasted nuts. Head straight on to … Continue reading Blueberry Ricotta Drop Scones
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
Listening to Yotam talk about his food, I turned to the Google Machine to find one he spoke about. This recipe for beetroot with saffron yoghurt appealed for so many reasons. Other than the health benefits of adding yoghurt to beets, it is a great dish to make ahead, which allows the flavours to develop. … Continue reading Beetroot With Saffron Yoghurt
This courgette, pea and mint gnocchi most certainly celebrates the joy of food. It is so simple and yet packed full of flavour. And even better, you can have this meal on the table in under half an hour. Head straight on to the Recipe For ♥ Courgette, Pea And Mint Gnocchi ♥ Courgette, pea … Continue reading Courgette, Pea And Mint Gnocchi
I made two versions of this blueberry cheesecake ice cream. One left the blueberries whole which made them icy when frozen. The other turned the blueberries into a sauce, which to me was the better version. Adapt this recipe to make use of any seasonal berries. Head straight on to the Recipe For ♥ Blueberry … Continue reading Blueberry Cheesecake Ice Cream
This recipe for blue cheese and walnut scones has been adapted from Choclette who blogs on over at Tin and Thyme. Head straight on to the Recipe For ♥ Blue Cheese And Walnut Scones ♥ Let's talk about blue cheese I am a big fan of blue cheese, and could easily devour a block of … Continue reading Blue Cheese And Walnut Scones
Use any breakfast cereal flakes that you can find, and enjoy, to make these breakfast rusks. I have used coconut sugar for the sweetener element of my recipe, but you can substitute this with regular brown sugar if that is what you prefer. Head straight on to the Recipe For ♥ Breakfast Rusks ♥ Let's … Continue reading Breakfast Rusks
I make two things most regularly in my kitchen, one of them being hummus. I was showing a friend how easy this it to make at home, and then had a batch that needed to be scooped up. The most obvious choice at the time was to make these Swedish flatbreads. And for those of … Continue reading Swedish Flatbreads