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According to Gordon Wright this recipe for crustless milk tart is as old as the hills. It was originally meant to be cooked in an old Dutch oven, or over the coals. I have increased the baking time from the original so that it was more set. Head straight on to the Recipe For Crustless … Continue reading Crustless Milk Tart, A Recipe From Karoo Food
Sweetie Pies are all about childhood memories. The sweet marshmallow is toned down by the thick crunchy biscuit and the dark chocolate surrounds. Head straight on to the Recipe For Sweetie Pies ♥ I cannot state that all of my memories of high school are good ones. However, my philosophy in life is to always … Continue reading Recipe For Sweetie Pies With Caramel Marshmallow
Please do not let the quantity of chocolate needed for the recipe dissuade you. The result of using so much is well worth it. This has to be the most moist rich chocolate cake I have ever had and will become my new go-to recipe for sure. Head straight on to the Recipe For Rich … Continue reading Recipe For Rich Chocolate Cake
My first batch of Romany Creams were a little to chubby. But, Dave and I made do, and devoured all of them. The second lot worked out perfectly which I was well pleased about. For those of you who have not heard of them, Romany Creams are a classic South African chocolate and coconut biscuit. … Continue reading Recipe For Romany Creams
French in origin, tuiles are meant to be crispy. They are a baked wafer, extremely thin and usually shaped in an arc. This is because they are named after the French word for tile and resemble the shape of roof tiles. Use as a garnish for any soft dessert such as crème brûlée. Head straight on … Continue reading Recipe For Tuiles
Looking for an alternative to potatoes? Well, look no further. This celeriac dauphinoise is a great substitute and packs a punch of flavour. Head straight on to the Recipe For Celeriac Dauphinoise ♥ A month ago I was sitting at my desk trying to keep warm. Snow was in the air and a cold wind … Continue reading Recipe For Celeriac Dauphinoise
I am always trying to add recipes to my blog that resonate with my name. The latest in my collection is this recipe for lavender and lime crème brûlée. The lavender is not overbearing, but if you do not like the idea of a floral note, add another flavouring. Head straight on to the Recipe … Continue reading Recipe For Lavender And Lime Crème Brûlée
I was inspired to make a pea velouté after our lunch at La Mouette. This was served with scallops and a black pudding crumb and I really loved the flavour combination. Head straight on to the Recipe For Pea Velouté ♥ I didn't start watching My Kitchen Rules until recently. Dave and I picked up … Continue reading Recipe For The Tastiest Pea Velouté
Msemen is a pancake like flatbread eaten in Morocco, Algeria and Tunisia. Traditionally it would be served for breakfast. I made ours for lunch, to eat with fattoush. Head straight on to the Recipe For Msemen ♥ I have had a year of hair dresser issues. In January I had my hair cut with my … Continue reading Recipe For Msemen, West African Flatbread
For quite a few weeks I was craving ginger biscuits. Then needing an excuse to try out my royal icing again I made these. The first bite was a huge relief of my utter need for the spice. The rest of the batch was just pure greed! Head straight on to the Recipe For Ginger … Continue reading Recipe For The Perfect Ginger Biscuits