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Using a store-bought mix, I made these gluten-free lavender shortbread. They kept very well in an airtight container. There was only a hint of lavender in them which meant I could play around with the decorations. This was my first attempt at Royal icing and I cannot wait to play around some more. Skip ahead … Continue reading Gluten-Free Lavender Shortbread
Dave went to work on the race car, staying over lunch time. I had been at gym and bought venison from the butcher after I had trained. I cut some off to make venison tartare for myself for lunch. This is not Dave's favourite meal so I turned being alone into a win-win situation. Head … Continue reading Venison Tartare
You can be as greedy as you want when it comes to these lavender and rooibos biscuits. They are the perfect tea time treat and will store well in an airtight container. That is if you can resist eating all of them at once. Skip ahead to the recipe for Lavender And Rooibos Biscuits Last … Continue reading Lavender And Rooibos Biscuits
I am quite sure that you could adapt this recipe for hibiscus mousse to make use of any edible dried flowers that you have to hand. Use your judgement if you use an alternative as to how much you add for the infusion. Head straight on to the Recipe For Hibiscus Mousse ♥ Robbie recently … Continue reading Hibiscus Mousse
When searching for inspiration for our Burns Night dinner party I came across a recipe from Tom Kitchin. His recipe was for hibiscus panna cotta with floating islands and strawberries. I made hibiscus mousse with blueberry meringues, hibiscus syrup and served it with fresh berries. Head straight on to the Recipe For Hibiscus Syrup ♥ Sometimes, … Continue reading Hibiscus Syrup
Marinara sauce is of Napolitano origin and as a base consists of tomatoes, garlic, herbs and onions. My mariners sauce includes the addition of capers and wine. Head straight on to the Recipe For Marinara Sauce ♥ Being the forward planner that I am, I like to have a host of recipes lined up, ready … Continue reading Marinara Sauce
For the first challenge I have completed for Food in Jars I could not resist but make lavender and lime jelly. This pairs perfectly with both sweet and savoury dishes. Skip ahead to the recipe for Lavender And Lime Jelly There are some tasks that I tend to put off until I absolutely have to do them. … Continue reading Lavender And Lime Jelly
There are always plenty of egg whites in my house and they usually end up being used to make meringues. Last week I decided to make meringue rocky road. This was devoured over the course of the weekend and will be made again without a doubt. Head straight on to the recipe for Meringue Rocky … Continue reading Meringue Rocky Road
Lavender is not just a fragrant flower, it is also an edible herb that can help with restlessness, insomnia, nervousness and depression. The flowers can also be crushed and added to muffins, biscuits or drinks such as tea or juices. Here is has been used to make a calming goji berry smoothie with bananas, lavender … Continue reading Calming Goji Berry Smoothie
When choosing rose petal or rose essential oil I ensure I use rosa damascena, Damask rose. You might find this variety of rose under the name of rose of Castile. The petals from this hybrid rose are used to make rose otto essential oil which is used in perfumery and aromatherapy. The flower is also … Continue reading Berry And Rose Petal Jam
This strawberry and lavender jam has to be one of the most amazing flavour combinations I have come up with to date. The jam itself is fantastic and this base recipe will be one I use again. I tend to make small batches of jam so that I can enjoy what is in season, and … Continue reading Strawberry And Lavender Jam
Sometimes a favour turns into anything but. A friend of ours has 2 fox terriers. The bitch is 9 months old and when she was nearly due to come on heat we offered to look after their male dog while she was in the mating phase. This coincided with him going to hospital but before he … Continue reading Sourdough Focaccia
Using the flowers of my nasturtium plants, I made nasturtium jelly, to serve with yoghurt scones and clotted cream. Nasturtium is an Indian cress and has large, shield shaped, peppery leaves and cheerful, helmet shaped flowers in yellow, orange and red. These flowers make an attractive, edible garnish. (information sourced from The Complete Book of … Continue reading Nasturtium Jelly
This chicken and kiwi salad was made for the Zespri Kiwi Fruit Challenge. Chicken And Kiwi Salad For the next 14 days I will be competing in South Africa's Zespri Kiwi Fruit Challenge. Together with 8 other bloggers I will be bringing you tips, ideas and recipes. These will feature here on the blog as well … Continue reading Chicken And Kiwi Salad
Dave and I attended an evening hosted by Tanqueray Gin at the Lindt Chocolate Studio in Cape Town. I love Lindt chocolate as they make the most amazing sugar free varieties. Sadly I have only been able to get these in Europe and when we have been in Switzerland I have stopped in at the Sprüngli shop … Continue reading Chocolate Fondant
This recipe for Café De Paris Butter is courtesy of Neil Jewell and Leopard's Leap Wines. While we were overseas I received an email inviting me to the launch of Leopard's Leap Culinaria range of wines. I requested that Dave be allowed to join me and I was so glad he could as I got to … Continue reading Café De Paris Butter
There has been something lacking on my blog! A signature dish. In my recipe book, Lavender and Lime, the signature dessert is lavender and lime meringues. I was tasked to come up with something original for the recipe book, and that recipe at the time seemed perfect. And then, a while back on twitter someone … Continue reading Lavender And Lime Cheesecake
On our recent trip to Scotland we were lucky enough to enjoy part of their spring. We had three days of 22°C and other days with snow and temperatures hovering around the freezing mark. Spring brought with it sunshine, and lots of heather. The fields were amazing and we even did a little bit of … Continue reading Heather Honey Chicken
I am submitting this recipe for Chicken Pasta to Presto Pasta Nights, which is being hosted this week by Ruth, the founder of this group. This is a weekly get together of bloggers around the world celebrating pasta. I was invited to attend a function by Astral Foods at Jenny Morris's The Cooks Playground. Astral … Continue reading Chicken Pasta
I am submitting this recipe for Mediterranean Pasta to Presto Pasta Nights, which is being hosted this week by Alisha of Cook.Craft.Enjoy There is something about the sea that draws me to it. We live 500m from the beach, and if we go away in South Africa, we usually go to a coastal town along the Garden … Continue reading Mediterranean Pasta