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I came up with this caramel ganache recipe as I wanted to use the very last bit of the spiced caramel I had made. If you are going to use store bought caramel you need to ensure that it is totally smooth. Head straight on to the Recipe For ♥ Caramel Ganache ♥ Inspiration on … Continue reading Caramel Ganache
Nothing compares to roasted beets in my opinion. But I am always up for something new. These whole beetroots are boiled and served with a yoghurt sauce. Head straight on to the Recipe For ♥ Whole Beetroots ♥ On Monday I had to go to a specific shop to purchase a particular item. While … Continue reading Whole Beetroots
When I was sent a signed copy of The Family Meal: Home Cooking with Ferran Adrià, I was immediately drawn to the recipe for Crema Catalana. The book contains the meals he fed his staff at elBulli and from these, Dave and I have chosen one entire meal to make. A lot of the ingredients … Continue reading Crema Catalana
The secret ingredient in this chocolate fudge cake is freshly made espresso. It added a richness of flavour and the cake stayed super moist for a week. Head straight on to the Recipe For ♥ Chocolate Fudge Cake ♥ I use quite an expensive razor blade that for years was sold online at a 3-for-2 … Continue reading Chocolate Fudge Cake
Ellie Goulding, in her book Fitter.Calmer.Stronger, has a great resource on how to go about making your own smoothie, which I am sharing with you. Ellie is devoted to smoothies and suggests that you only use herbs in a green smoothie. I went ahead and just randomly picked what to use, and I was quite … Continue reading Make Your Own Smoothie
These condensed milk rolls are sweet and best suited to toppings that are super salty, or fiery from the heat of chilli. I took some west coast rock lobster, slathered in a Sriracha sauce, and made lobster rolls for dinner on Valentine's night. Head straight on to the Recipe For ♥ Condensed Milk Rolls ♥ … Continue reading Condensed Milk Rolls
This pistachio remoulade is the perfect accompaniment to game fish such as cob and yellow tail or shellfish as in prawns or langoustines. Head straight on to the Recipe For ♥ Pistachio Remoulade ♥ My visit to the Department of Home Affairs proved to be an exercise in patience. The Somerset West office has a … Continue reading Pistachio Remoulade
I bought a bottle of prepared horseradish that claimed it would be hot. But that claim was misleading, as the horseradish is so mild it is not even worth eating. As I don't like to waste, I made this horseradish cream to add flavour to both the contents of the bland bottle, as well as … Continue reading Horseradish Cream
Making compound butters is so simple, and all it takes is imagination. Today's flavour combination is a chilli coriander butter. This was used to fry freshly caught fish which I served with a remoulade. Head straight on to the Recipe For ♥ Chilli Coriander Butter ♥ The day we got back from The Netherlands last … Continue reading Chilli Coriander Butter
This bacon and leek quiche took several attempts to get it perfect. I wanted the leeks to be cooked and not squeaky when you bit into them. And the bacon had to offer some texture. To me, what makes this a must try dish is the addition of the cheese. Head straight on to the … Continue reading Bacon And Leek Quiche
Some recipes are born out of leftovers, and this spiced caramel ice cream is one of them. I made a large batch of the caramel to take to friends and not all of it would fit in the jar. So I used what was left in the bowl to make this dessert. Head straight on … Continue reading Spiced Caramel Ice Cream
James inspired me with his bacon and leek quiche and I set about making my own. This quiche pastry is a doddle to make and to me, the key is refrigerating it for long enough. Head straight on to the Recipe For ♥ Quiche Pastry ♥ Having heard the term ‘ladies who lunch’ bandied about … Continue reading Quiche Pastry
When you are told to make a spiced caramel as it is a 'game changer', you know you have to! And really, this is so good. I can think of so many ways to use this liquid gold, and the first one that came to mind was ice cream. Head straight on to the Recipe … Continue reading Spiced Caramel
I served this leek and potato soup hot the day I made it. And then cold the following day. I suppose one could also call it Vichyssoise as I made it nice and thick. Head straight on to the Recipe For ♥ Leek And Potato Soup ♥ Two months ago, you may have read that … Continue reading Leek And Potato Soup
These Orange And Cranberry Shortbread are not the traditional ones you find in Scotland. This flavour combination is amazing and I urge you to try them. Head straight on to the Recipe For ♥ Orange And Cranberry Shortbread ♥ Living in Gordons Bay, we are quite used to gale force winds. At 34 - 40 … Continue reading Orange And Cranberry Shortbread
This roasted plum cake will stay moist for several days due to the natural juices that come from roasting the stone fruit. I may adjust the recipe slightly if I make it again, but that does not detract from how good it was. Head straight on to the Recipe For ♥ Roasted Plum Cake ♥ … Continue reading Roasted Plum Cake
Granadillas and passion fruit came from the same genus, but are different. I didn't think that granadillas were so unique to South Africa, until I posted my recipe for granadilla ice lollies. As granadillas are sweeter, they are more palatable for children. But I wanted something tart to go with my chocolate dessert, and passion … Continue reading Passion Fruit Ice Cream
I was not sure what to call this recipe. It is a failed brownie but not quite a pudding. I finally settled on baked chocolate mousse. It is rich and decadent and made for the perfect dessert when served warm. Head straight on to the Recipe For ♥ Baked Chocolate Mousse ♥ Last year, Jim … Continue reading Baked Chocolate Mousse
I really should have read the recipe I used as a base for my Tea Panna Cotta before I started making them. It called for 1.5 litres of cream and 750mls milk. We are still eating our way through the 24 I made. The recipe below has been adjusted to make enough for one dinner … Continue reading Tea Panna Cotta
This minted yoghurt dressing can be used for any green leaf salad, or as a topping for roasted beetroot. Head straight on to the Recipe For ♥ Minted Yoghurt Dressing ♥ I have this dream of making a serious change to our home. When Dave and I converted the plans to turn our garage into … Continue reading Minted Yoghurt Dressing