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One year when we were on our way shopping for a barge trip, we stopped at a small patisserie. Eric ordered something to eat, and we all declined, thinking the tarts were savoury. He offered us a bite, and I am sure regrets that to this day. It was a rhubarb tart, not a celery … Continue reading Rhubarb Tart
I saw a recipe for Scottish coffee buns on Brookford Kitchen Diaries that I printed out to try. These turned into coffee cookies which were absolutely divine! Head straight on to the Recipe For ♥ Coffee Cookies ♥ Making coffee cookies I am a fan of coffee flavoured desserts, especially my Aunty Tilly's ice cream. … Continue reading Coffee Cookies
Taking three spices that work really well together, I made these spiced cookies. The recipe only makes 6 but can easily be doubled, or trebled. Head straight on to the Recipe For ♥ Spiced Cookies ♥ Ginger Fresh ginger has a lot more heat than dried ginger, which is what was used for this recipe. … Continue reading Spiced Cookies
These beef patties are super simple to make, and extremely flavourful. You can change up the herbs and spices to use what you have in your pantry, so take this recipe as inspiration. Head straight on to the Recipe For ♥ Beef Patties ♥ Making Beef Patties You would think it would be easy to … Continue reading Beef Patties
I so loved the texture of my crown sourdough challah that I used the recipe as a base for these sourdough rolls. These lasted a few days as it was only Dave and I enjoying them over our December break. Head straight on to the Recipe For ♥ Sourdough Rolls ♥ Sourdough Rolls Flashback to … Continue reading Sourdough Rolls
Using homemade limoncello I baked a limoncello cake. This oil based recipe is super easy, with results that are amazing. Memories of Limoncello Head straight on to the Recipe For ♥ Limoncello Cake ♥ Dave and I mark the start of our weekends with a glass of Port. On our first visit to Italy we … Continue reading Limoncello Cake
These turmeric fried eggs are served on a bed of spinach, topped with a tamarind dressing and quick pickled shallots. The perfect breakfast when served on a slice of toasted bread. Head straight on to the Recipe For ♥ Turmeric Fried Eggs ♥ Using turmeric in your cooking Fresh turmeric is available where I live, … Continue reading Turmeric Fried Eggs
Capturing the essence of a hot cross bun, this Easter mug cake uses ground cinnamon and orange blossom extract for flavouring, and raisins and Easter eggs for texture. Head straight on to the Recipe For ♥ Easter Mug Cake ♥ Why an Easter Mug Cake? I absolutely love hot cross buns and have a firm … Continue reading Easter Mug Cake
The spice levels of this sriracha mayonnaise will depend on the heat level of the sriracha you use. I made my own sauce which packs quite a punch. And you can adjust the amount you use to suit your own taste buds. Head straight on to the Recipe For ♥ Sriracha Mayonnaise ♥ Sriracha Mayonnaise … Continue reading Sriracha Mayonnaise
Having the most amazing colour, and stunning flavour, this apricot kernel ice cream got a lot of thumbs up. We enjoyed it on hot summer days, eating it by the bowlful while sitting around the pool. Head straight on to the Recipe For ♥ Apricot Kernel Ice Cream ♥ A caveat when making this apricot … Continue reading Apricot Kernel Ice Cream
This chocolate gateau is made with almond flour, meaning it is gluten free. Making flourless cakes with unrefined sugar can be a challenge, but the coconut sugar proved to be a winning combination in this recipe. Head straight on to the Recipe For ♥ Chocolate Gateau ♥ Starting off our day to get a good … Continue reading Chocolate Gateau
The vegetables for my zucchini ravioli were cooked in the oven, before being combined with mascarpone to make the filling. Served with a traditional butter sage sauce, this is a great meal for summer. Head straight on to the Recipe For ♥ Zucchini Ravioli ♥ What do you call zucchini? In South Africa, zucchini are … Continue reading Zucchini Ravioli
Using one of my favourite Italian cheeses, I made gorgonzola ravioli. Served with a simple butter sauce, this makes for a great starter, or for the perfect light dinner. Head straight on to the Recipe For ♥ Gorgonzola Ravioli ♥ Making pasta and my perfect gorgonzola ravioli I absolutely love making fresh pasta. However, my … Continue reading Gorgonzola Ravioli
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
Veering away from the traditional, I made a matcha angel food cake. The green tea adds both colour and flavour to this cake. It needs to be baked in a Bundt tin for best results. Head straight on to the Recipe For ♥ Matcha Angel Food Cake ♥ Let's learn about Matcha Despite being Chinese … Continue reading Matcha Angel Food Cake
Most of the flavour in this sunken chocolate cake comes from the type of chocolate you use. Be sure to use the most expensive you can afford, and with at least 70% cocoa solids. Head straight on to the Recipe For ♥ Sunken Chocolate Cake ♥ My love for baking In an ideal world, I … Continue reading Sunken Chocolate Cake
I had never thought of using evaporated milk to make a soufflé so when I saw Gresham's recipe for spinach soufflé in The Great Marula Menu I knew I had to try it. The result was perfectly puffed up, soft in texture, and well balanced in taste. Head straight on to the Recipe For ♥ … Continue reading Spinach Soufflé
Using my grill for the marshmallows, I made this toasted marshmallow gelato. It is a churner recipe and the result is the most amazing tasting treat. Head straight on to the Recipe For ♥ Toasted Marshmallow Gelato ♥ Eating marshmallows I am sure we all have childhood memories of toasting marshmallows on an open fire. … Continue reading Toasted Marshmallow Gelato
I have a recipe in mind that I want to work on, but first I had to perfect this black garlic pasta. The first time I made this I used a garlic paste, but the flavour was just not pronounced enough. I then used black garlic cloves and it has a lovely subtle flavour. My … Continue reading Black Garlic Pasta
Eggs feature as our breakfast each and every Sunday. Dave is usually in charge and he makes omelettes, scrambled eggs or frittatas, depending on his mood. I made these green eggs and ham several times so that I could get the recipe just how I like my eggs. The key to getting them out of … Continue reading Green Eggs And Ham