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Schwarzwälder Kirschtorte is a chocolate based dessert heavy on the cherries. It served as inspiration for my black forest rusks which are full of chocolate and cherries. As I used a sugar free 80% dark chocolate, these are not overly sweet. Skip ahead to the recipe for Black Forest Rusks Full disclosure These rusks did … Continue reading Black Forest Rusks
The key to making the perfect Maître d'Hotel Butter is to use the finest butter you can find. Once all the ingredients are blitzed together you can shape it into a log and wrap it tightly to use when you need a little oomph on a dish. Perfect to use on any steak, a beautifully … Continue reading Maître d’Hotel Butter
These candied ginger cookies get texture from the candied ginger slices, and extra heat from ground ginger. I absolutely love the flavour ginger brings to sweet treats, and if you are the same, then these are ideal for you. Skip ahead to the recipe for Candied Ginger Cookies Let's talk about candied ginger A few … Continue reading Candied Ginger Cookies
To have a change from my usual smoothie, I made this berry smoothie from Jan Braai Junior. As Jan suggests, this can be enjoyed in the car which is exactly where I have my smoothie every morning. Skip ahead to the recipe for Berry Smoothie Morning routines Do you have a morning routine? I do, … Continue reading Berry Smoothie
These almond cookies have the most amazing texture, reminiscent of marzipan. The key to the flavour in my opinion is using a very good quality almond extract. Skip ahead to the recipe for Almond Cookies Giving gifts The day I posted about not having to buy gifts for Dave's family, I went gift shopping. One … Continue reading Almond Cookies
Kladdkaka is a dense cake with a soft interior. Think of a molten chocolate cake with a crispy crust.You can serve it with a red fruit coulis, red summer fruits, cream, or ice cream. I served mine with an olive leaf gelato. Skip ahead to the recipe for Kladdkaka Sweet treats The name kladdkaka derives … Continue reading Kladdkaka
To make my microwave cheesecake I went and bought two new bowls from a local wholesaler. Then, to take a pretty photograph I decided to make two of these! I also used the excuse of perfecting the recipe to make them more than once, which meant I had a lot of cheesecake to enjoy. Skip … Continue reading Microwave Cheesecake
Olive leaves add an earthy, slightly bitter taste to this olive leaf gelato, which is tempered with lemon peel. You can eat this for indulgence, or for the polyphenols and flavonoids found in the leaves, offering a treat that is good for your health. Skip ahead to the recipe for Olive Leaf Gelato Using olive … Continue reading Olive Leaf Gelato
To make my chocolate cremeux I started with an anglaise, and then poured the hot custard over the chocolate. Once smooth, I divided the mixture into a variety of serving bowls and placed them into the fridge to chill. Using this recipe, you could put the mixture into a piping bag and get creative with … Continue reading Chocolate Cremeux
I am all for experimenting, and so only made a small batch of these toasted flour sables when I baked them the first time. This recipe is easy to double, or triple up on and the biscuits are amazing, if I say so myself. Head straight on to the Recipe For ♥ Toasted Flour Sables … Continue reading Toasted Flour Sables
So often I will be watching a cooking show, and I will be inspired to make something. Sometimes I let the idea sit for a long time, but in the case of this chocolate caramel mug cake it was a matter of minutes from thought to table. I used a ready made caramel I have … Continue reading Chocolate Caramel Mug Cake
This sundried tomato dressing is perfect for any type of cabbage based salad. I make a coleslaw with red cabbage, carrots, and coriander leaves. For the perfect crunch, do not add the dressing too far in advance. Head straight on to the Recipe For ♥ Sundried Tomato Dressing ♥ Dressing up Making a good salad … Continue reading Sundried Tomato Dressing
Warren Mendes describes these spiced scrolls as being cloud-soft with a salty sweet taste. The buns are everything you would want for a lunch box treat, or an afternoon indulgence. Topped with a salted caramel glaze and filled with spiced almonds, I could have devoured the entire batch without sharing. Head straight on to the … Continue reading Spiced Scrolls
I cannot translate tummale di ricotta in a way that would make sense. Dark from ricotta is not what this dessert is about. It is a creamy Sicilian cheesecake that is both luxurious and light, as described in the recipe book I got the recipe from. I would describe it as a delightful blend of … Continue reading Tummale Di Ricotta
From reading Warren Mendes account of his time at Tswalu, I have learnt that we grow pistachios in the Northern Cape. They thrive in dry hot areas and if you have ever been to Sicily you will understand why the finest of these nuts grow there. I buy locally grown pistachios that have already been … Continue reading Pistachio And Honey Tart
For the rose pistachio cheesecake ice cream you want both the rose and the pistachios to shine. This means using just enough rose water to give a hint of floral notes. And enough pistachio paste to make it nutty. I have adapted a recipe from Chef Zouheir which I found on Instagram. Head straight on … Continue reading Rose Pistachio Cheesecake Ice Cream
When Warren posed the question about turning a samoosa into a pie I had to agree with his thoughts. This lamb samoosa pie uses a cheat's puff pastry recipe that is so easy. If you don't want to make your own, buy a good quality puff pastry to use. Head straight on to the Recipe … Continue reading Lamb Samoosa Pie
I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus. Head straight on to the Recipe For ♥ Confit Chickpeas ♥ Cooking for family When we first met Eva, she was vegan which meant being … Continue reading Confit Chickpeas
Biscuits are a weekend must have to go with the countless espressos we drink. I made several batches of these chocolate pistachio biscuits to ensure I got the perfect level of crispness. Head straight on to the Recipe For ♥ Chocolate Pistachio Biscuits ♥ Being influenced by trends The first time Dubai chocolate appeared on … Continue reading Chocolate Pistachio Biscuits
When Yotam Ottolenghi was living in Amsterdam he would stop and have apple cake at Villa Zeezicht. Using this memory, and the ones of Verena's gedeckter apfelkuchen and boterkoek, they created this Dutch apple cake recipe. It is so worth the effort and hopefully one day I will get to share this with Mark and Eva. … Continue reading Dutch Apple Cake