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When I asked for ideas of what to make with my chestnut spread, Mimi recommended a recipe from Nigella Lawson. I adapted her recipe to make this chocolate chestnut mousse and the result was amazing. Head straight on to the Recipe For ♥ Chocolate Chestnut Mousse ♥ To me, the worst part about having pneumonia … Continue reading Chocolate Chestnut Mousse Using Chestnut Spread
This Cocoa Tea Babke was a result of me reworking a recipe that had failed. It is so frustrating to waste ingredients but I wanted to persevere as babke has been on my baking bucket list for a while. You can use any flavour tea you like to make this yourself. Head straight on to … Continue reading Cocoa Tea Babke | Sweet Yeast Cake
I always like to have biscuit dough in the freezer. I made half of this recipe for cacao biscuits straight away and saved the rest for a rainy day. Head straight on to the Recipe For ♥ Cacao Biscuits ♥ At the beginning of last month we had a freak heatwave. The temperature climbed to … Continue reading Cacao Biscuits Flavoured With Espresso
This recipe results in the softest brioche rolls you can imagine. Ilse says that these golden little rolls may remind you of traditional Cape mosbolletjies and she is right. Head straight on to the Recipe For ♥ Brioche Rolls ♥ Due to the fall I had at the guest house last month, I had to … Continue reading Brioche Rolls Spiced With Aniseeds
When I made my persimmon frangipane tart, someone suggested I try using hazelnut flour. As I had recently purchased hazelnuts for a recipe I ended up not making, I decided to make my own hazelnut flour. This is as simple as blitzing them up with the sugar needed in the recipe to ensure you don't … Continue reading Pear Hazelnut Frangipane Spiced With Ginger
My parents, Dave and I are planning a trip to Croatia next year. I asked them to choose a recipe from Rick Stein's book, From Venice To Istanbul, to eat while we discussed the trip, and they chose the Croatian Sour Cherry Strudel. I adapted it to make a cherry and blueberry strudel and I … Continue reading Cherry And Blueberry Strudel
The most difficult aspect of making your own strudel pastry is ensuring you don't get holes in it. I did, but that did not stop me from using it to make a cherry and blueberry strudel. Head straight on to the Recipe For ♥ Strudel Pastry ♥ Sometime last year the spell check on Google … Continue reading Strudel Pastry Dough To Make At Home
You will rush back for second, and even third helpings of this Greek Chicken Pie. It takes a fair amount of time to cook, but the low effort is well rewarded with great taste. Head straight on to the Recipe For ♥ Greek Chicken Pie ♥ To butcher: to slaughter animals for food. Or in … Continue reading Greek Chicken Pie | Kotopita
These egg free brownies are one of the best healthy treats I have tried. They are made using linseeds as the egg replacement. Also known as flaxseeds, they are great for reducing LDL-cholesterol, blood pressure and body weight. Head straight on to the Recipe For ♥ Egg Free Brownies ♥ When you lie, you have … Continue reading Egg Free Brownies Made With Linseeds
Dave, my mom and I went to the Elgin Railway Market for a browse around. The fresh produce stand were selling 2 trays of free range eggs for R60 so I bought them. I had thought that Alex would take a tray, but he declined. And James only wanted 6 of the 60 eggs. Then … Continue reading French Flan | Set Custard Parisian Flan
I call these South African scones as they are not the light, fluffy ones you will get served in England. Instead they are firm and meant to be filling. It really is a quick bread and I served mine with lime marmalade for breakfast. Head straight on to the Recipe For ♥ South African Scones … Continue reading South African Scones #ISW2019
Looking for ways to get more vegetables into your diet? This recipe for vegetable scones will tick that box. I have adapted the recipe from 10-a-day the easy way. Head straight on to the Recipe For ♥ Vegetable Scones ♥ In November we will be spending time in the UK with the kids and our … Continue reading Vegetable Scones | International Scone Week 2019
This was my second attempt at using persimmons. The first result was not good, so I did not use many when making my persimmon frangipane tart. I regret that as the fruit turned out amazing when baked. Head straight on to the Recipe For ♥ Persimmon Frangipane Tart ♥ A few weeks ago I was … Continue reading Persimmon Frangipane Tart Using Sharon Fruit
In Salt & Time, Alissa Timoshkina calls this semolina cake a perfect all-year-round cake that can be consumed at breakfast, as an afternoon tea treat or an after-dinner dessert. I served mine with poached guavas and a good drizzle of the poaching syrup. Head straight on to the Recipe For ♥ Semolina Cake ♥ My … Continue reading Semolina Cake Drizzled With Poaching Liquid
This citrus poppy seed cake was a work in progress for quite some time. I had made the citrus purée for my bircher and then did not know what to do with the leftovers. A while later Lorraine posted a recipe for lemon poppyseed cake and I knew straight away what I was going to … Continue reading Citrus Poppy Seed Cake Using Citrus Purée