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I made this spicy yoghurt to use as a dipping sauce for my sundried tomato flatbreads. This was our pre-dinner snack which we enjoyed with a few tots of whisky. Head straight on to the Recipe For ♥ Spicy Yoghurt ♥ Let's talk about yoghurt There are many ways to improve gut health, and eating … Continue reading Spicy Yoghurt
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
You can be lazy like me and buy preserved lemons to make this preserved lemon harissa. Or, you can really go the whole hog and start off by preserving your own. Either which way, this condiment is worth making. Head straight on to the Recipe For ♥ Preserved Lemon Harissa ♥ Making Preserved Lemon Harissa … Continue reading Preserved Lemon Harissa
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
Having the most amazing colour, and stunning flavour, this apricot kernel ice cream got a lot of thumbs up. We enjoyed it on hot summer days, eating it by the bowlful while sitting around the pool. Head straight on to the Recipe For ♥ Apricot Kernel Ice Cream ♥ A caveat when making this apricot … Continue reading Apricot Kernel Ice Cream
Summer weather calls for long cold drinks, and a Pimm's Cocktail fits the bill perfectly. I made the ice balls by using a reusable ice cube tray and added some dried flowers and herbs to each hole before adding the water. This makes any cocktail look really lovely, as well as adding a subtle flavour … Continue reading Pimm’s Cocktail
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
Mogau Seshone created The Lazy Makoti (the lazy daughter-in-law) to help a friend with lessons on how to cook. She is part of the driving force behind The Great Marula Menu with J'Something. I made her Lazy Amarula Chicken Wings as part of my recipe testing of the book. Head straight on to the Recipe For … Continue reading Amarula Chicken Wings
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