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I slightly overcooked my ramen eggs but that did not detract from how tasty they were. And how perfectly they went with the meal I created. I would suggest perfecting the eggs so that the yolks are still runny, but the whites hard boiled. Head straight on to the Recipe For ♥ Ramen Eggs ♥ … Continue reading Ramen Eggs
In hindsight, I should have used hazelnuts for this recipe. It would have had more of an Italian feel to it. I was very impatient to get the photographs done and so did not let the Chocnut Ice Cream soften enough before scooping. I made a right royal mess, which I ate. So it was … Continue reading Chocnut Ice Cream
As an alternative to your regular breakfast, you could enjoy these health muffins. The recipe comes from my blogging friend Robbie, who made them for her family who are on a low GI and low sodium diet. Head straight on to the Recipe For ♥ Health Muffins ♥ I am fastidious about keeping a shopping … Continue reading Health Muffins
I have never seen a batch of biscuits disappear as quickly as these garibaldi biscuits. I made these one Saturday morning as my aunt was coming to visit. And she loved them so much she could not stop eating them. Dave and I also tucked in and there were none left by the end of … Continue reading Garibaldi Biscuits
This honey and almond sponge is a must bake cake. It was super tasty, and extremely moist. And it lasted 4 days despite the fact I could have eaten the entire loaf in one day. Head straight on to the Recipe For ♥ Honey And Almond Sponge ♥ I am an avid listener of podcasts, and … Continue reading Honey And Almond Sponge
After using a recipe for castagnole that did not work out at all, I created a recipe that I think is perfect. The key to a good fried doughnut is the flour. Ordinary all purpose flour or cake flour will do. There is no need to use OO farina as suggested in some recipes. Also, … Continue reading Castagnole
When it comes to chocolate, the darker the better in my opinion. I have used 80% cocoa solids for my chocolate biscotti. These make them slightly bitter, which I love. Head straight on to the Recipe For ♥ Chocolate Biscotti ♥ My first smartphone was worlds away from what is currently the norm. But, at … Continue reading Chocolate Biscotti
After our disappointing breakfast on the flight home from Istanbul, I made these Turkish eggs. Going by what we were served on the plane, my version is a lot better. Dave was really happy to have these for lunch. I think the next time I cook them I will also make a batch of my … Continue reading Turkish Eggs
Amasi is a traditional South African ingredient and was used to make these raisin scones. I used a combination of golden and crimson raisins in my batch to add a little bit of colour and variety. Head straight on to the Recipe For ♥ Raisin Scones ♥ Amasi is the Ndebele, Xhosa or Zulu word … Continue reading Raisin Scones
These butternut scones are a great breakfast treat, or can be enjoyed with a bowl of soup. Butternut is a relatively cheap ingredient here, costing about €1 for 1kg. I roasted mine whole while doing chicken in the oven with other vegetables for supper. You can substitute for pumpkin roasted in pieces. Or for my … Continue reading Butternut Scones
This recipe for chocolate muffins really needs a large muffin tin as I had batter left over. A baker's dozen would have been perfect had I thought about using my silicone moulds. But I was baking with Hannah who was very impatient to try these. She had one while still warm, and one was saved … Continue reading Chocolate Muffins
For our joint Passover and Easter brunch, Carli asked me to make latkes. I was surprised how much Dave enjoyed them. And as I hadn't photographed them I made a second batch to enjoy with aubergine caviar. Head straight on to the Recipe For ♥ Latkes ♥ After our paperwork went in to the City … Continue reading Latkes
I was so excited to try this recipe to make honey tuiles as I was not sure it would work without sugar. But they were perfect! I used mine to shape into baskets for ice cream and they were the perfect vessel. Not only that, but they added the perfect level of sweetness to my … Continue reading Honey Tuiles
One thing is for sure and that is I will be making variations for these white chocolate biscuits. I have shaped them like biscotti but they didn't harden as I would expect them to. They were however delicious and you can elevate them by drizzling some white chocolate over the top once baked. Head straight … Continue reading White Chocolate Biscuits
The key to making these cauliflower bites is to get them into the oven as soon as they are shaped. I did not do that, hence the cheese 'leaking' out. That in no way detracted from the taste. Or from the fact that we devoured this entire batch for lunch. Head straight on to the … Continue reading Cauliflower Bites
This vanilla semifreddo proved to be a hidden gem in more ways than one. I made a double batch of this semi-frozen ice cream, turning half into the cranberry one I shared earlier. This one was in the freezer waiting for the perfect opportunity to be taken out and enjoyed. And that happened this weekend … Continue reading Vanilla Semifreddo
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
This yoghurt bundt cake has a delightful nutty layer using pecan nuts and cinnamon. The cake was so good that I made it twice. And it lasts a week which is great if there are only two of you enjoying it. Head straight on to the Recipe For ♥ ♥ Last month I got an … Continue reading Yoghurt Bundt Cake
You may have realized I was working my way towards this recipe for Agnolotti Ripieni Di Ragù? I made so much of the pork neck ragu that it seemed the logical place to use half of the batch was in a filled pasta. And as I had promised to do so when I made the … Continue reading Agnolotti Ripieni Di Ragù
Last year I made a batch of this cranberry semifreddo. We had the kids over for dinner and I had not the time to make dessert. This is unusual for me, but the very reason I keep ice cream in one form or another in the freezer. Hannah enjoyed it so much she asked for … Continue reading Cranberry Semifreddo