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These sourdough red velvet choc chip cookies are simply the best way to start a new year. Easy to make, and even easier to eat, I hope you give them a try. Head straight on to the Recipe For ♥ Sourdough Red Velvet Choc Chip Cookies ♥ Last year, two friends commented on budget advice … Continue reading Sourdough Red Velvet Choc Chip Cookies
Using activated charcoal tablets, I made these black brioche buns. You will have to trust your oven temperature when baking these as you cannot judge by the colour if they are done or not. However, if you have an instant read thermometer then the internal temperature of the buns should be around the 90° Celsius … Continue reading Black Brioche Buns
This vegan ice cream is a great alternative not only for vegans, but for people who are lactose intolerant. I topped it with a magic chocolate sauce and the photographs are just how the chocolate fell over the dome. Head straight on to the Recipe For Vegan Ice Cream ♥ Years ago my cousin mentioned … Continue reading Vegan Ice Cream
Originating in Venice during the Renaissance, these fine paste treats, known all over the world as macarons, will take you on a taste trip to Paris. Head straight on to the recipe for Macarons ♥ I am never one to shirk away from a challenge! A macaron challenge was issue on my blog in 2010 and I … Continue reading Macarons
When I was in my twenties, I went with my friend to donate blood. I am B-positive and 12 percent of the people living in South Africa share the same blood group. Unfortunately, due to my weight and blood pressure I could not become a blood donor. So, I decided to become a bone marrow … Continue reading Rose Pink Biscuits
Blog-checking lines: For the July Daring Bakers Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds! I made a lavender surprise cake. The other day I was driving … Continue reading Lavender Surprise Cake
Our Easter weekend was really wonderful, and I hope that yours was as well. I did quite a bit of laundry and only a little bit of recipe testing for the blog. I left the making of my Tsoureki Cypriot Easter Bread until Easter Monday. I trusted that the recipe from Paul Hollywood would work … Continue reading Recipe For Tsoureki Easter Bread
I should by all rights call these jelly hearts as they taste closer to jelly than they do Turkish delight. That might have something to do with the fact that I placed the gelatine in too small a container and quite a bit of it spilled all over the microwave. Or it could have been … Continue reading Turkish Delight Made With Fructose
I am submitting this recipe for Pasta Nero | Black Pasta to Presto Pasta Nights, which is being hosted this week by Gay, A Scientist in the Kitchen. I love anything homemade and I get immense satisfaction from making something from scratch. However, any 'help' I can get in the way of an appliance makes the … Continue reading Pasta Nero | Black Pasta
These chocolate macaroons should really have been called macarons. But this was way before my French was any good. And before I had travelled often to France where we enjoy different flavours of these every day. According to Larousse Gastronomique, a macaroon is a small round, biscuit, crunchy outside and soft inside, made with ground … Continue reading Chocolate Macaroons | Chocolate Macarons
The only way to achieve the colour in this nero risotto is to make use of squid ink. This can be found in an Italian grocery store, or a deli that sells interesting and unusual ingredients. Nero Risotto With Peas And Prawns The first time I made risotto I promised myself it would be the … Continue reading Nero Risotto With Peas And Prawns
Using squid ink for half and the batch, I made black and white pasta. I always get kitchen gadgets for my birthday - and I still have a wish list. When we got back from overseas the dog sitter told me she had made very good use of most of the gadgets. However, she did … Continue reading Black and White Pasta