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I love snacking, and these chipotle cashews are just perfect for that. I have adapted a recipe from Yotam Ottolenghi after seeing these flavour bombs on Master Chef Australia. Skip ahead to the recipe for Chipotle Cashews I read an article some time ago saying that every home should have a junk drawer. A place … Continue reading Chipotle Cashews
Imagine a crème brûlée that has chocolate added to it, and you will get to the idea of what a sous vide pots de crème tastes like. But amp that up a bit as this dessert is richer with a delightfully thick texture. Head straight on to the Recipe For ♥ Sous Vide Pots De … Continue reading Sous Vide Pots De Crème | Perfect Dessert
I adapted this recipe for honey chocolate cake from Happy Retiree's Kitchen. I have made it a few times and really love how it turned out. Head straight on to the Recipe For ♥ Honey Chocolate Cake ♥ It is an old wives’ tale that you must feed a cold and starve a fever, as … Continue reading Honey Chocolate Cake | Springform Tin Baking
Bananas are so good for you, and even better when you turn them into banana waffles. These waffles from Let's Cook can be made in advance and the batter will keep for a few days in the fridge. Skip ahead to the recipe for Banana Waffles The Helderberg Basin is known for its high pollen … Continue reading Banana Waffles
This sous vide limoncello is packed full of lemon flavour. You could dial it down if you wanted to. But I like the tartness of the lemons and this recipe is not overly sweet which also suits my palate. Skip ahead to the recipe for Sous Vide Limoncello I have one supplier who knows nothing … Continue reading Sous Vide Limoncello
Using seasonal stone fruit, I made this plum crostata. I have also made it successfully with figs so it shows just how versatile a dessert this can be. Head straight on to the Recipe For ♥ Plum Crostata ♥ Dave suffers from haveyouseenmy , otherwise known as icantfindit. I believe this is an affliction many … Continue reading Plum Crostata | Seasonal Stone Fruit Recipe
I was really amazed how much the arils from one pomegranate weighed. That is all the is needed to make this delectable pomegranate jam, together with some fructose, a pinch of salt and lime juice. Skip ahead to the recipe for Pomegranate Jam We have been chasing a leak in our roof for quite some … Continue reading Pomegranate Jam
According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust of this berry crostata, without burning it. Head straight on to the Recipe For ♥ Berry Crostata ♥ For women, finding a hairdresser is nearly as important as having a Doctor you can trust. I had the most amazing stylist who … Continue reading Berry Crostata | Recipe For The Braai (BBQ)
I had an abundance of citrus fruit in my basket and did not want to see it go to waste. I had intended to make fresh juice, but every day something else seemed to get in the way of that happening. Eventually I decided to make a batch of dried oranges to use to decorate … Continue reading Dried Oranges
Using fresh, firm and seasonal fruit I made an apricot clafoutis. This French dessert consists of fruit baked in a thick batter. Skip ahead to the recipe for Apricot Clafoutis In South Africa, it is a legal requirement that all medications include a package insert. Regardless of whether they are vitamins, over the counter medications … Continue reading Apricot Clafoutis
I tested this recipe using both fresh and frozen blueberries and must say I prefer the colour of the blueberry frangipane when I used frozen fruit. They are also much cheaper than fresh for some reason so that is another reason to use them. Skip ahead to the recipe for Blueberry Frangipane In the 11 … Continue reading Blueberry Frangipane
This orange olive oil cake was so good the first time I made it, I had to make it again. The syrup glaze ensures that the cake stays nice and moist, and adds extra flavour. Skip ahead to the recipe for Orange Olive Oil Cake In 2014 Dave and I ‘gate crashed’ our friends 1st … Continue reading Orange Olive Oil Cake
Whole avocados are so expensive, whether in season or not. It makes buying them prohibitive. But thankfully I can get avocado pulp for a reasonable price and this is what I have used to make my avocado hollandaise. Skip ahead to the recipe for Avocado Hollandaise I do not have the patience for on-line shopping. … Continue reading Avocado Hollandaise
These blueberry cheesecake pancakes will become a firm family favourite once you make them. I absolutely love the taste, and the texture and the kids have given these a big thumbs up. Skip ahead to the recipe for Blueberry Cheesecake Pancakes Each time I get a new car I make sure to look at how … Continue reading Blueberry Cheesecake Pancakes
I topped my gluten free blueberry Bundt cake with a butterscotch sauce. Served with a soft serve in the same flavour it made for a great dessert. Head straight on to the Recipe For ♥ Gluten Free Blueberry Bundt Cake ♥ The fundamental belief of tzedakah which I grew up with, has shaped a lot … Continue reading Gluten Free Blueberry Bundt Cake
Using orange juice and zest and some stunning locally grown dried Turkish figs I made fig and orange sourdough cookies. They are the latest of my creations from my delectable base recipe. Head straight on to the Recipe For ♥ Fig And Orange Sourdough Cookies ♥ Dave and I have an endless list of tasks … Continue reading Fig And Orange Sourdough Cookies
As my friend Lorraine says, this recipe for plum sauce is a pushy one! You really have to make it. Dave has been slathering this onto our chicken and using it as a dipping sauce. Next time I have overripe plums I am going to make more. Head straight on to the Recipe For ♥ … Continue reading Plum Sauce
When I made my figs in masala I was asked if the recipe would work with dried figs. I always have dried figs at home as they are a great snack, and make their way into my granola. Not wanting the same flavour, I made figs in red wine. They went perfectly with my ricotta … Continue reading Figs In Red Wine
These lavender and lime shortbread have just the right balance of flavours. One needs to take care when using lavender so that you don't end up with a soapy taste in your mouth. If you don't have edible lavender at home then replace it with rosemary. Head straight on to the Recipe For ♥ Lavender … Continue reading Lavender And Lime Shortbread
I want to leave you with no choice but to make these cocoa brownies. I used a solid cacao bar from Willies Cacao in the UK. If you cannot find that, use 95% solid cocoa chocolate from Lindt. Head straight on to the Recipe For ♥ Cocoa Brownies ♥ When I was in Grade 7 … Continue reading Cocoa Brownies