♥ a food, travel and lifestyle blog ♥
This aubergine curry has tamarind as one of the ingredients. It adds a sweet and sour taste and is complimented by the tomatoes used. I have used whole tamarind in my recipe, but tamarind paste is available. If you use that, you will need 15mls. Head straight on to the Recipe For ♥ Aubergine Curry … Continue reading Aubergine Curry
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
Using Mimi's adapted recipe of Adeena Sussman’s 24-Hour Salted Lemon Spread, I have made salted lime spread. This paste can be added to so many dishes, adding a beautiful flavour. The sky really is the limit when it comes to how many ways you can use this. Head straight on to the Recipe For ♥ … Continue reading Salted Lime Spread
I adapted the recipe for pico de gallo by cooking down the onions. This is by no means traditional, but it was the only way Dave would eat this fresh salsa. Head straight on to the Recipe For ♥ Pico De Gallo ♥ What is Pico De Gallo? Pico de gallo is a fresh tomato … Continue reading Pico De Gallo
As an excuse to enjoy these more often, I am going to place these almond and cranberry biscuits into the health bracket. These were really moreish, and I could have eaten the entire batch in a few hours, rather than the few days they lasted. Head straight on to the Recipe For ♥ Almond And … Continue reading Almond And Cranberry Biscuits
Using my recipe for French Pastry, and Chef Mimi's recipe for the tart filling, I made this chocolate pear tart. You do not need to poach your own pears as I did as canned pears will work just as well. Head straight on to the Recipe For ♥ Chocolate Pear Tart ♥ The flavour profile … Continue reading Chocolate Pear Tart
These poached pears are perfect to use as is, or for preserving for later use. I made my own as tinned pears here are loaded with refined sugar. Head straight on to the Recipe For ♥ Poached Pears ♥ Let's talk about pears Other than apples, the Elgin Valley is known for its pears. The … Continue reading Poached Pears
To me, these raspberry and white chocolate scones are the perfect flavour combination. Each bite of warm, oozing white chocolate is like a pop in your mouth. Adding raspberry jam to them just enhances the tartness that the raspberries bring to the table. Head straight on to the Recipe For ♥ Raspberry And White Chocolate … Continue reading Raspberry And White Chocolate Scones
Gateau Invisible is a very fancy cake, where the apples are thinly sliced, baked in a batter and basically disappear. Served with caramel sauce, it is a delectable dessert, and one I urge you to make at least once. Head straight on to the Recipe For ♥ Gateau Invisible ♥ Inspired to make Gateau Invisible … Continue reading Gateau Invisible
These cottage cheese pancakes can be made in advance and frozen for a rainy day. I served ours with jam, like I would do with crumpets. They can however be enjoyed as is, or with a light dusting of icing sugar. And for a savoury treat, topped with a dollop of sour cream. Head straight … Continue reading Cottage Cheese Pancakes
Using Ben's recipe for Maple Fig Jam, I made a black fig jam using Tangier figs. I like to make small batches, so this only made one jar. But next summer I will make more. My mom and dad loved this jam so I know it will make for a great gift when next I … Continue reading Black Fig Jam
This Greek salt is made up of three staple ingredients. All you need is coarse salt, freshly picked thyme leaves and a few lemons. Use the salt to enhance any Greek dish, or as a flavouring for your favourite Mediterranean meal. Head straight on to the Recipe For ♥ Greek Salt ♥ Greek food Because … Continue reading Greek Salt
Using pink apples grown locally, I made an apple mint sauce. This keeps extremely well but feel free to reduce the recipe if you want to. It is the perfect accompaniment to lamb, and great when added to peas. Head straight on to the Recipe For ♥ Apple Mint Sauce ♥ Let's talk about mint … Continue reading Apple Mint Sauce
Hannah, never having tasted a mango, told me that she loved them. She saw my single lone fruit in the bowl, and wanted to have it. At the time she was visiting it was not ripe. With the season nearly over I bought some mango slices and made mango popsicles for her to enjoy. For … Continue reading Mango Popsicles
I used frozen raspberries to make my raspberry jam. I can buy them relatively cheaply as they come in broken up pieces. This is a simple recipe which used honey for adding sweetness, and pectin as the setting agent. Head straight on to the Recipe For ♥ Raspberry Jam ♥ To sieve or not to … Continue reading Raspberry Jam
For Easter I decided to make a hot cross bun cake. This made life a little easier time wise. Especially when organizing a family brunch for 7 people. Head straight on to the Recipe For ♥ Hot Cross Bun Cake ♥ Hot Cross Buns "Good Friday comes this month, the old woman runs. With one … Continue reading Hot Cross Bun Cake
This grape leather was made using seedless red grapes as soon as they came into season. Spices have been added for flavouring and cornflour used to thicken the fruit leather. I did not add any sugar to this recipe which made it perfect for me. Head straight on to the Recipe For ♥ Grape Leather … Continue reading Grape Leather
This orange and almond mug cake did not rise as high as the top of the mug. Part of this has to do with the very tall mug I used. And the other reason is that the recipe uses almond flour and not regular flour, which provides more of a lift. Head straight on to … Continue reading Orange And Almond Mug Cake
After our flights last year on Turkish Airlines I knew that sour cherry jam would have to make an appearance in my kitchen. This recipe uses frozen cherries as that is what is available in South Africa. I personally think mine tastes better than the overly sweet one we were served for breakfast on our … Continue reading Sour Cherry Jam
These sweet and sticky lamb ribs were served on top of mint labneh. In Blackouts & Boerewors the recipe is called potjie BBQ lamb ribbetjies. The small ribs should be cooked over the open fire in a three legged pot. I however adapted this and cooked my ribs in a Dutch oven using our gas braai. Head … Continue reading Lamb Ribs