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I was looking for something different to make for dinner, and decided on Yotam's recipe for summer chicken cacciatore with herb salsa. The recipe comes from Jake Norman who works at the Ottolenghi test kitchen. This is not a traditional recipe, but rather one that takes inspiration from a few recipes. Head straight on to … Continue reading Chicken Cacciatore
You can be lazy like me and buy preserved lemons to make this preserved lemon harissa. Or, you can really go the whole hog and start off by preserving your own. Either which way, this condiment is worth making. Head straight on to the Recipe For ♥ Preserved Lemon Harissa ♥ Making Preserved Lemon Harissa … Continue reading Preserved Lemon Harissa
This salted olive bread is perfect to eat just as it is. Or serve as part of a cheese board. Make sure to keep them in an airtight container if you can resist not eating them all at once. Head straight on to the Recipe For ♥ Salted Olive Bread ♥ Memories of olives I … Continue reading Salted Olive Bread
This recipe for Persian Love Cakes has been adapted from Yotam Ottolenghi who offers all sorts of amazing recipes for us to enjoy. This one is from Sweet, which I do not have a copy of. Something to be added to my wish list for sure. Head straight on to the Recipe For ♥ Persian Love … Continue reading Persian Love Cakes
Using two varieties of dried flowers, and water, this rose infusion is super simple to prepare. It has a lovely light perfume taste from the roses, and colour from the hibiscus. You can sweeten it to taste if you want to, with an orange blossom honey. Head straight on to the Recipe For ♥ Rose … Continue reading Rose Infusion
Keeping hydrated is vital, especially in winter when one does not really feel like drinking. I make cold infusions to make my water more exciting. This rose hip cold infusion not only tastes great, it looks pretty as well. Head straight on to the Recipe For ♥ Rose Hip Cold Infusion ♥ Let's talk about … Continue reading Rose Hip Cold Infusion
This hibiscus cold infusion has quite a tart flavour which might not appeal to everyone. You can sweeten it if you want to, and if you do, make sure you use something that can dissolve in cold water. Head straight on to the Recipe For ♥ Hibiscus Cold Infusion ♥ Let's talk about infusing water … Continue reading Hibiscus Cold Infusion
I have used a simple sugar syrup made with fructose, and dried rose buds, to make my rose syrup. This will keep well in the fridge so you can easily bulk up the recipe if you have a variety of ways to use this syrup. Head straight on to the Recipe For ♥ Rose Syrup … Continue reading Rose Syrup
I have mentioned that I am working my way through all the recipes I have collected. By far, the most have come from Chef Mimi's blog. She has introduced me to new flavours and foods which is a bonus for me. These sardine rillettes are served with Vodka pickled cucumbers. They are an essential component … Continue reading Sardine Rillettes
Tonnato is the sauce part of the dish, vitello tonnato. This is a tuna based sauce that is thick and delicious, and can be served in a multitude of ways. Head straight on to the Recipe For ♥ Tonnato ♥ Vitello tonnato In Piedmont, Italy, you may find vitello tonnato on the menu, to be … Continue reading Tonnato
Stufato Di Melanzane is an eggplant stew using what I would consider traditional Sicilian ingredients. I would usually steer away from recipes that have cooked sulatanas in them but I love using aubergines in different ways. This made a generous portion which was used not only for lunch, but with pasta for supper. Head straight … Continue reading Stufato Di Melanzane
My heart longs to live on a small island off the coast of Sicily. Ortigia reminds me of Venice, without the canals. The streets are narrow, the atmosphere in the piazza amazing, and it is beautiful. Every morning we walked to the market, and bought fresh produce for that day. You buy what you need, … Continue reading Melanzane Alla Siciliana
Nasturtiums are one of the prettiest edible flowers to plant. And they will grow with wild abandon if you let them. The leaves are great to use to make a pesto. But for the nasturtium butter, you will use the flowers. Head straight on to the Recipe For ♥ Nasturtium Butter ♥ A month ago … Continue reading Nasturtium Butter
I don't usually like to have anything with my fish if it is freshly caught, and simply grilled. But, battered fish goes so well with a herby tartar sauce. And it can be used if your fish is a little bit dry. This happens if it has been in the freezer for too long, or … Continue reading Herby Tartar Sauce
Years ago I planted a rose geranium in my fynbos garden. At some stage, a wild violet bush overtook it. And now I have these amazing purple flowers for a short space of time, once a year. I decided to make violet syrup with them, after reading two similar posts on blogs I follow. Head … Continue reading Violet Syrup
Ilse created a recipe for the SA Olive Industry for an olive and mozzarella bread with capers and thyme. This could be a list of my favourite pizza toppings, but James did not feel the same. So to suit his palate, I adapted the recipe and baked a mozzarella and sun dried tomato bread. It … Continue reading Mozzarella And Sun Dried Tomato Bread
To me, the perfect lobster rolls have a great sauce, a bit of green crunchy leaves, and soft sweet lobster. We still have some crayfish in the freezer so I made these for St. Valentine's Day. Head straight on to the Recipe For ♥ Lobster Rolls ♥ We have two flights of stairs in our … Continue reading Lobster Rolls
The sweet meat of crayfish needs a foil to compliment it. Enter this lobster roll sauce, which is so yummy you might want to make more to use with other shellfish. Head straight on to the Recipe For ♥ Lobster Roll Sauce ♥ For the past 21 years, Dave has used mainly only one panel … Continue reading Lobster Roll Sauce
You might recall that I made whipped feta to go with smoked trout and bagels? I also made this caper butter for those that wanted something extra to smear on the bread. It is a simple, two ingredient recipe, that is super easy to make. Head straight on to the Recipe For ♥ Caper Butter … Continue reading Caper Butter
I made this caper mint sauce to serve with a leg of lamb that was slow roasted. You want the lamb to shine and the sauce to merely enhance the flavours. Head straight on to the Recipe For ♥ Caper Mint Sauce ♥ Starting a business is hard work. Not only does it take time, … Continue reading Caper Mint Sauce