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The first most trusted person in my life is Dave. He is the one who goes out and catches crayfish for me to experiment with. I tried curing the crayfish using my sous vide bags but it was not a huge success. To rescue it I placed it into the sous vide cooker and was … Continue reading Confit Crayfish
With the Five Roses tea I was sent I made Apple, Vanilla And Cinnamon Iced Tea. I boosted the flavour with fresh lime juice and sweetened it with honey. Using mint as a garnish this was very refreshing on a hot summer's' day. Skip ahead to the recipe for Apple, Vanilla And Cinnamon Iced Tea … Continue reading Apple, Vanilla And Cinnamon Iced Tea
Koeksisters are a traditional confectionary of the Afrikaans community in South Africa. It is made from braided dough that is fried and then dipped in syrup. A koesister is a Cape Malay treat of yeasted dough that is also deep-fried. Influenced by Indian cuisine they make use of spices such as cinnamon, aniseed, ginger and cardamom as well as … Continue reading Koeksisters
I took inspiration for our Burns Night main course from my Curry recipe book. This crayfish balti is a British curry. The balti originates in Birmingham, the curry capital of Britain. The word in Punjabi means bucket but it is presumed that the word batti meaning food would have inspired the original recipe. Skip ahead to … Continue reading Crayfish Balti
Inspired by our visit to Glenmorangie and the hint of ginger and mint found in their single malts, I used my ginger syrup to make this ginger whisky cocktail. Skip ahead to the recipe for Ginger Whisky Cocktail I am in need of a large glass of this ginger whisky cocktail. For those of you … Continue reading Ginger Whisky Cocktail
This prawn linguine is packed full of flavour from the herbs and garlic. Buy peeled, cleaned and deveined prawns if you do not feel like the hassle of doing that yourself. Skip ahead to the recipe for Prawn Linguine I am not a fan of the word diet, or following a restrictive eating plan. Dave … Continue reading Prawn Linguine
After not seeing my friend Victor for 36 years we met at Waterkloof for lunch. It was amazing to catch up face-to-face and to share our love of food. We spoke about Pasteis De Natas and so I made these for him. Skip ahead to the recipe for Pasteis De Natas It amazes my how one … Continue reading Pasteis De Natas | Portuguese Custard Tart
When I made my white wine sangria my mom asked me to please make some when they came to visit. But I was in the mood for something different and so I made this pink sangria using a local rosé wine, pomegranate juice, pink tonic water and aperol. Head straight on to the Recipe For … Continue reading Pink Sangria
Dried fruit compote was traditionally a breakfast dish and to this day, many friends add this to their morning meal. It can also be used as an accompaniment to meat or served as a dessert with custard. Head straight on to the Recipe For Dried Fruit Compôte ♥ So, let's carry on with my gremlin. … Continue reading Dried Fruit Compote
Mince pies are traditionally served in Britain over the Christmas period. They date back to the 13th Century when the Crusaders brought with them recipes from the Middle East that contained spices and fruit. They would have originally included meat, but nowadays, the mince we refer to uses only dried fruit. Head straight on to … Continue reading Mince Pies
Sangria is traditionally made with red wine, but for a change I decided to make a white wine sangria using a local chenin blanc. Head straight on to the Recipe For White Wine Sangria ♥ This time last year my eyes were taking serious strain. I had gone for the most expensive multi focal lenses … Continue reading White Wine Sangria
Using the grapefruit curd I made in the microwave I made Grapefruit Curd Soufflé. This is a simple recipe and does not make use of crème pâtissière for the base. Head straight on to the Recipe For Grapefruit Curd Soufflé ♥ You will have read that Dave and I applied for a UK Visa. The last time … Continue reading Grapefruit Curd Soufflé
I am giving you two recipes for microwave curd. One is for lemon curd and the other grapefruit curd. The timing is dependant on the amount of juice you get out of your fruit. Head straight on to the Recipe For Microwave Curd ♥ I know that my method for sterilizing jars is not conventional. … Continue reading Microwave Curd
These soft ricotta cookies are soft in texture with a bit of a bite from the poppy seeds. Use any citrus fruit you have to hand. Head straight on to the Recipe For Soft Ricotta Cookies ♥ I have piles of paperwork on my desk waiting for my attention. I used to have an in … Continue reading Soft Ricotta Cookies
For this month’s The Food In Jars Mastery Challenge we were tasked to turn our hand to drying and dehydration. I made dried grapefruit and it is a super saving to do this at home. And so worth the wait! Head straight on to the Recipe For Dried Grapefruit ♥ I should have been writing blog posts but … Continue reading Dried Grapefruit
Fruit butters are made from fruit pulp and have a soft, spreadable texture. You can use pear and lemon butter on scones like I did, or with cold meats. Use on a cheese board for something different or as a substitute for chutney. Skip ahead to the recipe for Pear And Lemon Butter Dave and … Continue reading Pear And Lemon Butter
This gluten-free lemon cheesecake can be baked a day in advance of serving. Serve with fresh seasonal berries if you cannot find strawberries. Head straight on to the Recipe For Gluten-Free Lemon Cheesecake ♥ When testing recipes for review I often have to make some revisions. These might be based on my sucrose intolerance. Here … Continue reading Gluten-Free Lemon Cheesecake
This recipe for Strawberry Mousse Cake came with a Paul Hollywood endorsed springform tin that I recently purchased. To make the recipe you need ready to make jelly as found in the UK. Skip ahead to the recipe for Strawberry Mousse Cake At the end of the millennium I headed off to visit a friend … Continue reading Strawberry Mousse Cake
In January The Food In Jars Mastery Challenge was for marmalade. As I only make use of seasonal ingredients I could not take part. As soon as winter arrived I knew I would make ruby grapefruit marmalade. This has the perfect level of tartness one expects from marmalade. Head straight on to the Recipe For … Continue reading Ruby Grapefruit Marmalade
This banana and peanut butter cake came about when I had over ripe bananas to use up and a jar of peanut butter that is only good enough for baking. Head straight on to the Recipe For Banana And Peanut Butter Cake I don't usually buy more than two or three bananas at a time … Continue reading Banana And Peanut Butter Cake