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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
I had a little bit of my togarashi left over so I adjusted the recipe for furikake in Upwards to only use what I had. Since then I have used this blend numerous times when making flatbreads. It really is an amazing addition to that, as well as a great topping for bread. Skip ahead … Continue reading Furikake
These almond cookies have the most amazing texture, reminiscent of marzipan. The key to the flavour in my opinion is using a very good quality almond extract. Skip ahead to the recipe for Almond Cookies Giving gifts The day I posted about not having to buy gifts for Dave's family, I went gift shopping. One … Continue reading Almond Cookies
So often I will be watching a cooking show, and I will be inspired to make something. Sometimes I let the idea sit for a long time, but in the case of this chocolate caramel mug cake it was a matter of minutes from thought to table. I used a ready made caramel I have … Continue reading Chocolate Caramel Mug Cake
From reading Warren Mendes account of his time at Tswalu, I have learnt that we grow pistachios in the Northern Cape. They thrive in dry hot areas and if you have ever been to Sicily you will understand why the finest of these nuts grow there. I buy locally grown pistachios that have already been … Continue reading Pistachio And Honey Tart
For the rose pistachio cheesecake ice cream you want both the rose and the pistachios to shine. This means using just enough rose water to give a hint of floral notes. And enough pistachio paste to make it nutty. I have adapted a recipe from Chef Zouheir which I found on Instagram. Head straight on … Continue reading Rose Pistachio Cheesecake Ice Cream
Biscuits are a weekend must have to go with the countless espressos we drink. I made several batches of these chocolate pistachio biscuits to ensure I got the perfect level of crispness. Head straight on to the Recipe For ♥ Chocolate Pistachio Biscuits ♥ Being influenced by trends The first time Dubai chocolate appeared on … Continue reading Chocolate Pistachio Biscuits
Making your own meatballs is a cinch if you have time. These chicken meatballs are seasoned with dill, and served in a sauce that is flavoured with miso. Double the recipe and freeze half for the next time you need a quick and easy dinner. Head straight on to the Recipe For ♥ Chicken Meatballs … Continue reading Chicken Meatballs
Using the traditional flavours one expects from a bakewell tart, I made this bakewell jam. It is perfect to use with scones, toasted bread, or even to sweeten your oats. Head straight on to the Recipe For ♥ Bakewell Jam ♥ Bakewell Jam I was on a mission to bake scones with cherries. However, as … Continue reading Bakewell Jam
I made two versions of this blueberry cheesecake ice cream. One left the blueberries whole which made them icy when frozen. The other turned the blueberries into a sauce, which to me was the better version. Adapt this recipe to make use of any seasonal berries. Head straight on to the Recipe For ♥ Blueberry … Continue reading Blueberry Cheesecake Ice Cream
Sometimes, the Google Machine can be amazing. At least once a day I scroll down the discover articles. Some of them are interesting, and others are spam based on a random subject I have discussed with someone. But, when the recipe popped up for almond flour carrot cake scones I knew I had to follow the link. … Continue reading Carrot Cake Scones
Most years for my birthday I host a dinner party. If I do this at home, we are the same three couples. I will go all out with the menu, doing starters, mains and a fancy dessert. Last year I did not do anything for personal reasons. And this year I am giving it a … Continue reading Birthday Microwave Cake
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
Tomato biryani is a wonderful dish to make in advance when you want a simple, yet flavourful meal to serve to guests. Head straight on to the Recipe For ♥ Tomato Biryani ♥ What is biryani? Biryani is a traditional Muslim rice based dish to which either chicken, goat, lamb, beef, shellfish or fish is … Continue reading Tomato Biryani
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
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
These salted dark chocolate biscuits are absolutely delicious. I would be tempted to always have some of the cookie dough in the fridge to keep our glass jar well stocked. And I think once you have tried these, you will agree. Use the best quality chocolate you can afford when you make these. And if … Continue reading Salted Dark Chocolate Biscuits
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
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 don't often let myself dwell on just how dismal my photographs were when I started blogging. I do not have the time nor the inclination to go back and recreate each recipe. Especially as when I started blogging in 2009 I shared a recipe a day. However, when I saw my recipe for marshmallow … Continue reading Blueberry Marshmallow Mousse