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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
While reviving my sourdough starter I baked these sourdough ciabatta breadsticks. They don't need a very active and lively starter and they need to be eaten within 24 hours of baking. They are very addictive as you can just tear small pieces off everytime you walk past. So that way you don't feel like you … Continue reading Sourdough Ciabatta Breadsticks
I tested this recipe for cold oven sourdough bread a few times. First off, I wanted to make sure the actual bread would work so I used my normal baking method. This meant putting the bread into the oven to get the perfect oven spring, and then turning the heat down. The result was a … Continue reading Cold Oven Sourdough Bread
When it comes to these sourdough blueberry muffins, more is best. They are packed full of blueberries and the result is the perfect muffin. I made these when reviving my sourdough starter in December. It took a few days for my starter to be active and bubbly, and we enjoyed a few treats along the … Continue reading Sourdough Blueberry Muffins
The first time I made this rose water cake I was not really happy with the result. This was two years ago, and it took until now for me to bake it again. This time it was really good, and so now I am ready to share the recipe with you. Head straight on to … Continue reading Rose Water Cake
In December I took the time out to make this sourdough puff pastry. It had a slightly fermented scent from the sourdough. But really it was no different than making ordinary puff pastry. I know store bought is easier, but I much prefer to make my own. I used this to make a large pasteis … Continue reading Sourdough Puff Pastry
This was the first time that I made crispy bao buns. And after making these, it won't be the last time. You do not need a bamboo steamer for this recipe, just a large lidded pan. The method is similar to making crispy dumplings and the result is a really tasty meal. Head straight on … Continue reading Crispy Bao Buns
If making agnolotti, one would shape them into a square of anywhere between 2.5cm to 5cm. I made agnolotti al plin, which are rectangular in shape. You use your thumb and index finger to pinch the filling closed to seal the pasta. They are traditionally filled with meat but I decided on my first go … Continue reading Agnolotti Al Plin
I did not want to have plain apples dipped in honey for our Jewish New Year. Instead, I used the concept to make a dessert of apple tahini blondies. I served these with a honey chantilly cream. You do not need the cream to enjoy these, but it will elevate your blondies to a decadent … Continue reading Apple Tahini Blondies
I took Mynhardt Joubert at his word when he said to leave this poppy seed cake to stand for a day to improve its taste. And he was not wrong. The cake got better each day of the week it was left as we only had one slice each per day until it was finished. … Continue reading Poppy Seed Cake
I have called these Australian Biscuits as the ingredients I have used in the recipe are not traditional. I have never tasted an Anzac biscuit, but I baked a batch of these for our road trip and to have with our coffee while we were in Sedgefield. Head straight on to the Recipe For ♥ … Continue reading Australian Biscuits
This bacon relish beer bread is not only super easy to make. It is super tasty. You can use any store bought relish you have, as long as it is not too moist. Head straight on to the Recipe For ♥ Bacon Relish Beer Bread ♥ In May this year I bought three necklaces. One … Continue reading Bacon Relish Beer Bread
I read the most delightful book, Love Untold by Ruth Jones. In it, there are memories of Welsh Cakes. They sounded so good when described in the book that I had to make them. And I am really glad I did. They are so easy to whip up and are a cross between a scone and … Continue reading Welsh Cakes
Making seeded soda bread rolls has to be the quickest way to get something tasty out of the oven for lunch. I am going to use this as a base recipe to come up with some more fantastic flavour combinations. Head straight on to the Recipe For ♥ Seeded Soda Bread Rolls ♥ In 2003 … Continue reading Seeded Soda Bread Rolls
I went to a local dried fruit and nut supplier to get pecans for this recipe for pecan nut cake. As I picked up a packet of whole nuts, she told me they had broken up ones on special. What a perfect saving as I was going to break them up in any case. It … Continue reading Pecan Nut Cake
Making a quick bread to go with a curry is essential in my opinion. These yoghurt flatbreads were seasoned with complementary spices. That makes this recipe extremely versatile and will be a regular feature for curry dinners. Head straight on to the Recipe For ♥ Yoghurt Flatbreads ♥ I am sure everyone who is reading … Continue reading Yoghurt Flatbreads
Dave helped make these super sized choc chip caramel cookies. They are so rich and decadent that you might want to share one. Head straight on to the Recipe For ♥ Choc Chip Caramel Cookies ♥ One of the things I love about Dave is his spontaneity. He will wake up and suggest an adventure. … Continue reading Choc Chip Caramel Cookies
I like the idea of making calzone when it is just Dave and I for supper. I can fit two of them onto my pizza stone. And we can then choose our own fillings. Head straight on to the Recipe For ♥ Calzone ♥ Last month Dave and I had a very traumatic week. It … Continue reading Calzone
I left this condensed milk cake unadorned as it was sweet enough as is. But if you feel it needs extra then cut the cake in half and sandwich it together with caramelised condensed milk. Head straight on to the Recipe For ♥ Condensed Milk Cake ♥ From now on, whenever I am dealing with … Continue reading Condensed Milk Cake
To make perfect cheese scones you need a strong cheese. I have used a mature cheddar aged for 36 months, and added some herbs to the dough. For my third and final submission for International Scone Week 2022 I went with basic, and simple, cheese scones. Head straight on to the Recipe For ♥ Cheese … Continue reading Cheese Scones
