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Better known as a tipsy tart, many people where I live would call this a Cape brandy pudding. In Timeless South African, Ilse refers to this as a classic heritage dessert. The originator of the recipe was Lesley Faull, the founder of the Silwood School of Cookery, and she was sponsored by Oude Meester, a … Continue reading Tipsy Tart
I love recipes which are easy to follow, and can be made in one bowl. This recipe for bran and berry muffins is the go to in Sarah Graham's house. I used frozen blueberries as that is what I always have in my freezer. But you can use any frozen berries that you have on … Continue reading Bran And Berry Muffins
Seeing as scones are a quick bread, bara brith scones seemed like a great idea. Bara is bread in Welsh and brith refers to the speckled look. And these scones were exactly that. Speckled bites of joy with a hint of ginger and lemon from the tea I used. Skip ahead to the recipe for … Continue reading Bara Brith Scones
I am in love with all things 'Bakewell' having been introduced to the tart by my aunt when we first visited her in the UK. I decided to make a Bakewell jam, and used the jam on my Bakewell scones. Dried cherries are key to this recipe and if you cannot find them where you … Continue reading Bakewell Scones
Sometimes, only chocolate will do! This is a sentiment from Jamie Oliver that I totally agree with. Dave and I have chocolate every evening after dinner. And these chocolate orange pots from Eat Yourself Healthy were the perfect treat. They are sweet, tangy and utterly delicious according to both Jamie and Dave! Skip ahead to … Continue reading Chocolate Orange Pots
This recipe for chicken and leek pie comes from Sarah Graham's Simple Suppers. It is super simple as you use chicken that has already been cooked. That you can buy or be like us and braai a chicken so we can get several meals from it. And it calls for store bought puff pastry. This … Continue reading Chicken And Leek Pie
In Simple Suppers, Sarah Graham serves her lemon and herb spatchcock chicken with a chargrilled corn and chickpea salad. Dave prefers to do the butchering himself and so I buy a whole chicken. All you need to do is cut the backbone out of the chicken and the press it down firmly to flatten it. … Continue reading Lemon And Herb Spatchcock Chicken
This recipe for a post-workout protein smoothie is from Jamie Oliver's latest book, Eat Yourself Healthy. This was a perfect recipe for me to test, as I make a smoothie every weekday morning. I would suggest adding some ginger to this recipe to make it less bland. Skip ahead to the recipe for Protein Smoothie … Continue reading Protein Smoothie
These overnight oats can be left in the fridge for up to 3 days. This makes preparing ahead for breakfasts quite simple. A serving is 220 grams and to each serving you can add 80 grams fruits, 2 tablespoons of yoghurt or sour cream, and a heaped tablespoon of toasted flaked almonds. For an extra … Continue reading Overnight Oats
Tuck this recipe for Easter bread away for next year, and bake it on the first morning of your long weekend. It will not keep well, so make sure you have people to share it with. Skip ahead to the recipe for Easter Bread Baking up a storm Every now and then, the baking bug … Continue reading Easter Bread
I print recipes on a whim, to make during December, when time is on my side. But, last year I did not make many recipes, so I do not have that much ready to go. With that in mind, I am working my way through quick and easy recipes. This one for spiced almond biscuits … Continue reading Spiced Almond Biscuits
In The Big Tasty Bite, Lila says that this Tuscan chicken bake is packed with flavour. And she is right! It is easy to prepare ahead of time, and I am going to make this for when we are on the barge in France in September. You can serve this with pasta, rice, mash or … Continue reading Tuscan Chicken Bake
I did not manage to line my muffin pan as well as Lila did when I made these mini Basque cheesecakes. I would recommend using non-ribbed muffin cases, or a deep muffin tin. Or, have some wonky looking cheesecakes which will still taste amazing. Skip ahead to the recipe for Mini Basque Cheesecakes Let's talk … Continue reading Mini Basque Cheesecakes
Using an active sourdough starter, I made these sourdough naan. These made enough for 4 people so feel free to reduce or double the recipe, depending on your needs. Skip ahead to the recipe for Sourdough Naan Let's talk about naan Whenever we go out for Indian food, we always order naan bread to go … Continue reading Sourdough Naan
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
I had this caper mocha butter at the launch of Upwards, and came straight home to make it. Because I did that, I had to use what was in my kitchen, rather than what was in the recipe. I switched out Tabasco for my homemade sriracha, and used a freshly made espresso instead of instant coffee. … Continue reading Caper Mocha Butter
Karen recommends using sardine butter on steaks and fish. Or under the skin of a chicken that you are going to roast. She loves this with new-season radishes, which was an entirely new concept to me. I had plenty slathered onto toast when I was on a bread baking spree. Skip ahead to the recipe … Continue reading Sardine Butter
Packed full of fresh coriander, flat leaf parsley, and a little bit of chives and lemon zest, these hake fish cakes will make for a perfectly simple meal any day of the week. Skip ahead to the recipe for Hake Fish Cakes Hake fishing in South Africa Merluccius capensis is one of our greatest exports, and … Continue reading Hake Fish Cakes
The key to making this confit garlic butter is to cook it low and slow. You want the garlic to be soft to the touch, and you do not want the butter to boil. Once cooled it is blended into a homogeneous compound butter, which can be served as is, or remelted to add on … Continue reading Confit Garlic Butter
This chocolate ginger slice is made from a base of condensed milk and chocolate, to which I have added nuts and cookies for texture, candied ginger for spice and dried cherries for something different. Use this recipe as a base and create your own flavour profile. Skip ahead to the recipe for Chocolate Ginger Slice … Continue reading Chocolate Ginger Slice