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Better known as a tipsy tart, many people where I live would call this a Cape brandy pudding. In Timeless South African, Ilse refers to this as a classic heritage dessert. The originator of the recipe was Lesley Faull, the founder of the Silwood School of Cookery, and she was sponsored by Oude Meester, a … Continue reading Tipsy Tart
Seeing as scones are a quick bread, bara brith scones seemed like a great idea. Bara is bread in Welsh and brith refers to the speckled look. And these scones were exactly that. Speckled bites of joy with a hint of ginger and lemon from the tea I used. Skip ahead to the recipe for … Continue reading Bara Brith Scones
This recipe for ravioli con burrata looks complicated. But it comes together quite easily, and the results are worth the effort. The colour of the pasta comes from the black garlic that I used to make the ravioli. Skip ahead to the recipe for Ravioli Con Burrata Getting things right When we were in Italy … Continue reading Ravioli Con Burrata
Tuck this recipe for Easter bread away for next year, and bake it on the first morning of your long weekend. It will not keep well, so make sure you have people to share it with. Skip ahead to the recipe for Easter Bread Baking up a storm Every now and then, the baking bug … Continue reading Easter Bread
I print recipes on a whim, to make during December, when time is on my side. But, last year I did not make many recipes, so I do not have that much ready to go. With that in mind, I am working my way through quick and easy recipes. This one for spiced almond biscuits … Continue reading Spiced Almond Biscuits
I did not manage to line my muffin pan as well as Lila did when I made these mini Basque cheesecakes. I would recommend using non-ribbed muffin cases, or a deep muffin tin. Or, have some wonky looking cheesecakes which will still taste amazing. Skip ahead to the recipe for Mini Basque Cheesecakes Let's talk … Continue reading Mini Basque Cheesecakes
The trick to shaping these sourdough pretzels is to start by rolling a long rope of dough, with ends that are thinner than the middle. You then lay the dough in a U shape and twist the ends twice to create the loop. These ends are then turned over towards the base of the U, pressed … Continue reading Sourdough Pretzels
Karl is very correct when he says that this lamb and onion pie is so tasty! Despite the pastry not completely cooking on the bottom in the middle, I am sharing it with you. The filling is delicious and the pastry is easier to make than you think. Skip ahead to the recipe for Lamb … Continue reading Lamb And Onion Pie
Using a mayonnaise base made with Dijon mustard and sherry vinegar, I made a simple remoulade sauce. This is a great recipe to add to, depending on your taste buds, and what you are serving it with. Skip ahead to the recipe for Remoulade Sauce Variations of a remoulade sauce A remoulade sauce is used … Continue reading Remoulade Sauce
Having seen okonomiyaki being made on MasterChef Australia I was really excited to find a recipe for this in Upwards. I made these Japanese pancakes for lunch and both Dave and I really enjoyed them. Skip ahead to the recipe for Okonomiyaki What is okonomiyaki? Okonomiyaki is a savoury pancake which originated in Japan. A … Continue reading Okonomiyaki
Packed full of fresh coriander, flat leaf parsley, and a little bit of chives and lemon zest, these hake fish cakes will make for a perfectly simple meal any day of the week. Skip ahead to the recipe for Hake Fish Cakes Hake fishing in South Africa Merluccius capensis is one of our greatest exports, and … Continue reading Hake Fish Cakes
These chocolate macadamia biscuits are a healthy, gluten free treat. I made a small batch, but you could easily double up the recipe. They will keep well if stored in an airtight container and make a great lunch box addition for children. Skip ahead to the recipe for Chocolate Macadamia Biscuits When biscuits are good … Continue reading Chocolate Macadamia Biscuits
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
These polpette in salsa al limone are baked in the oven for 2 and a half hours. That sounds like an impossibly long time for a meatball, but trust me, they will be perfectly moist. Make a double batch and freeze half for a quick weekday meal. Skip ahead to the recipe for Polpette In … Continue reading Polpette In Salsa Al Limone
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