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I adapted this recipe for honey chocolate cake from Happy Retiree's Kitchen. I have made it a few times and really love how it turned out. Head straight on to the Recipe For ♥ Honey Chocolate Cake ♥ It is an old wives’ tale that you must feed a cold and starve a fever, as … Continue reading Honey Chocolate Cake | Springform Tin Baking
I was not quite sure what to do with my left over pomegranate jam but decided to bake with it. And then I was inspired to make a pomegranate frangipane. You can use any ready made jam you have at home. Just be sure that it is a high quality jam with a strong taste. … Continue reading Pomegranate Frangipane | Perfect Dessert
Bananas are so good for you, and even better when you turn them into banana waffles. These can be made in advance and the batter will keep for a few days in the fridge. Head straight on to the Recipe For ♥ Banana Waffles ♥ The Helderberg Basin is known for its high pollen content. … Continue reading Banana Waffles | Adapted From Let’s Cook
Getting the basics right means success when you move on to more complicated recipes. And having a basic shortcrust pastry recipe in your repertoire will serve you well for all sorts of savoury tarts and pies. Head straight on to the Recipe For ♥ Basic Shortcrust Pastry ♥ When it comes to our house, I … Continue reading Basic Shortcrust Pastry | Pork Lard Pastry
Using seasonal stone fruit, I made this plum crostata. I have also made it successfully with figs so it shows just how versatile a dessert this can be. Head straight on to the Recipe For ♥ Plum Crostata ♥ Dave suffers from haveyouseenmy , otherwise known as icantfindit. I believe this is an affliction many … Continue reading Plum Crostata | Seasonal Stone Fruit Recipe
When making a free form tart, the pastry is key. It needs to hold up and be crisp. This crostata pastry fits the bill and I have tried it with both figs and plums. Head straight on to the Recipe For ♥ Crostata Pastry ♥ There is an advert on television here that asks what … Continue reading Crostata Pastry | Free Form Pastry
I tried a new method of separating the curds and whey to make this soft cheese. The recipe calls for citric acid and I have a confession to make. The first time I tried it nothing happened. And then I looked at the container I had taken out of the drawer and it was the … Continue reading Soft Cheese | Curd Cheese Made With Citric Acid
I combined two recipes to make this chocolate fudge ice cream. So it goes without saying that it will take a little bit of effort. But it is so worth it as this ice cream is one of the best I have ever made. Head straight on to the Recipe For ♥ Chocolate Fudge Ice … Continue reading Chocolate Fudge Ice Cream | Churner Recipe
The great thing about experimenting with scone recipes is that you get to eat them! I made these pistachio scones a few times. I wanted them to go perfectly with my pomegranate jam. And transport me to the Middle East, where these flavours are prominent. Head straight on to the Recipe For ♥ Pistachio Scones … Continue reading Pistachio Scones | International Scone Week
One of my very first international scone week shares was a recipe for plain scones. I decided to remake them, as traditional scones are always the easiest to make. This recipe differs slightly from the original and is something simple to be baked when you feel like a tea time treat. Head straight on to … Continue reading Traditional Scones | International Scone Week
After making these buttermilk scones I decided I needed a pastry cutter. They got the most amazing rise and made for a great tea time treat. Head straight on to the Recipe For ♥ Buttermilk Scones ♥ South Africa has a high population of people without medical aid or hospital plans. And at least one … Continue reading Buttermilk Scones | International Scone Week
These chocolate fudge truffles are flavoured with whisky. This is our favourite after work drink but when I bought a bottle that Dave did not like I had to find an alternative use for it. Adding it to chocolate seemed like a great idea. And it was! If you are not a whisky fan, substitute … Continue reading Chocolate Fudge Truffles With A Hint Of Whisky
Given how soft the dough was I decided to bake these peanut butter chocolate chip cookies in a muffin tin. These made for an interesting shape and a decent size treat. Head straight on to the Recipe For ♥ Peanut Butter Chocolate Chip Cookies ♥ There are many things that do not work properly in … Continue reading Peanut Butter Chocolate Chip Cookies
Today I am giving you something sweet to focus on. This honey gelato ticks all the boxes for the perfect ice cream. It has a smooth texture, and a rich taste. Head straight on to the Recipe For ♥ Honey Gelato ♥ At the end of last month the storm that is Covid affected people … Continue reading Honey Gelato | Super Sweet Ice Cream
I have learnt through trial and error that the butter one uses for the sourdough croissants makes all the difference. The best one to use would be pastry butter which has 84% fat content. Farm butter with a fat content of below 80% will not give you the puff you need. Head straight on to … Continue reading Sourdough Croissants | 3 Day Recipe
According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust of this berry crostata, without burning it. Head straight on to the Recipe For ♥ Berry Crostata ♥ For women, finding a hairdresser is nearly as important as having a Doctor you can trust. I had the most amazing stylist who … Continue reading Berry Crostata | Recipe For The Braai (BBQ)
When I saw this recipe for Cream Cheese and Spinach Ravioli in Siba's Welcome to my Table I knew I had to try it. Firstly, I was interested to see how using ordinary cake flour differed to using 00 flour for the pasta. And I wanted to know how this simple filling would taste. I won't … Continue reading Cream Cheese And Spinach Ravioli
The idea for the cinnamon bun rusks is not my own. I just felt like one straight out of the oven, and then decided to turn the rest of the batch into something we could enjoy the entire week. Head straight on to the Recipe For ♥ Cinnamon Bun Rusks ♥ I honestly do not … Continue reading Cinnamon Bun Rusks | Best Of Both Worlds
The first time I tried Japanese Milk Bread was at Spek and Bone when we went to eat there last year. I knew that the soft texture would be ideal for lobster rolls so on a warm Friday afternoon I set about making this bread. It was perfect even if I cut the slices a … Continue reading Japanese Milk Bread | Hokkaido Milk Bread
I left the recipe for these tea biscuits in my booklet, instead of tearing it out. I would have forgotten what the photographs were had I not suddenly found the recipe. Just four ingredients are needed to make these so I hope you give them a try. Head straight on to the Recipe For ♥ … Continue reading Tea Biscuits | Four Ingredient Recipe