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It is more economical to buy a whole chicken than cut up pieces. Dave braais the chicken and we eat a thigh and drumstick each, the same night. And then we use the rest of the meat in a variety of meals. This is a huge saving, not only financially, but in time, as I … Continue reading Baked Roti
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
I keep a large bag of dried figs to hand. Not only for snacking, but to add to my granola which I make monthly. I adapted Choclette's recipe for fresh fig scones using the dried ones I had to hand. These dried fig scones were absolutely delicious! Head straight on to the Recipe For ♥ … Continue reading Dried Fig Scones
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
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
Using a combination of pumpkin seeds, linseeds and sunflower seeds, this seeded sourdough recipe takes two days to make. Head straight on to the Recipe For ♥ Seeded Sourdough ♥ When our solar panels were installed the labourer drilled holes through our ceiling. Dave had warned the owner about this but his staff clearly did … Continue reading Seeded Sourdough
Dave and I spent an afternoon and evening in Istanbul. In anticipation of this visit I made bazlama. This Turkish flatbread is made from flour, water, salt and yeast and is therefore leavened. They should be circular in shape and can be enjoyed as part of a meze platter. Head straight on to the Recipe … Continue reading Bazlama
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
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
For Burns Night I try and make one traditional Scottish recipe. This year it was tattie scones. Made with potatoes, my Glaswegian friend told me that they were as good as the ones her Mum made. Now, that is high praise indeed. Head straight on to the Recipe For ♥ Tattie Scones ♥ Load shedding … Continue reading Tattie Scones
I used extremely fresh fennel seeds for this mixed flour sourdough, and it really made a difference to the taste. I suggest you do the same if you are making this loaf of bread. Head straight on to the Recipe For ♥ Mixed Flour Sourdough ♥ For 22 years I have been under the impression … Continue reading Mixed Flour Sourdough
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