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This Red Currant Conserve in known in French as Bar-Le-Duc. This region in the north east of France has been preserving currants using this method since the fourteenth century. Head straight on to the Recipe For ♥ Red Currant Conserve ♥ Last Friday night we got together with friends at a local eatery. They serve … Continue reading Red Currant Conserve | Bar-Le-Duc
In times gone by, sorbet was served between courses to cleanse the palate. I love this idea, even if we never have a fancy enough dinner party. Despite that, there is always a tub of this in my freezer. The latest batch is lemon and thyme sorbet. A mouth puckering recipe especially for lemon lovers. … Continue reading Lemon And Thyme Sorbet
I used to keep buttermilk in the freezer to use when I needed it. But in December 2019 I tossed it when I cleaned the freezer out. Lorraine says it is easy to make buttermilk and I used her tips when I made these rosemary and lemon scones. Head straight on to the Recipe For … Continue reading Rosemary And Lemon Scones
This baked ricotta pancake is a reminder of Sicily. It really is easy to make at home and should be served warm. I made one to serve with sweet caramelized apples and another to go with dried figs cooked in red wine. Both were excellent. Head straight on to the Recipe For ♥ Baked Ricotta … Continue reading Baked Ricotta Pancake
These sweet caramelized apples were part of our breakfast. I made a baked ricotta pancake to remind us of Sicily. Topped with the apples it was like being right back on the Island enjoying a typical Sicilian breakfast. Head straight on to the Recipe For ♥ Sweet Caramelized Apples ♥ The common belief is that … Continue reading Sweet Caramelized Apples
I am always looking for recipes to remind me of Italy. Especially as we have not been able to travel as yet this year. I made these baked masala figs when figs were in season. And then topped my brownie chocolate cake with them. Head straight on to the Recipe For ♥ Baked Masala Figs … Continue reading Baked Masala Figs
I was really impressed with my version of Lorraine's tart. I made a blueberry tahini ganache tart and here I am putting the entire recipe together for you. Head straight on to the Recipe For ♥ Blueberry Tahini Ganache Tart ♥ Before we went into lockdown, the vacuum cleaner at work broke. It was old … Continue reading Blueberry Tahini Ganache Tart
Blueberries are good for you on so many levels. But my main reason for using them is because of the colour. I made this blueberry and thyme jam to sit on the bottom of a tahini ganache tart. Head straight on to the Recipe For ♥ Blueberry And Thyme Jam ♥ I could not wait … Continue reading Blueberry And Thyme Jam
Knowing that probiotics can be found in fermented foods I made these ginger cucumber pickles. Ginger is also great for digestion so these had a double benefit. Head straight on to the Recipe For ♥ Ginger Cucumber Pickles ♥ It was really easy for me to decide which supplement to add next to my daily … Continue reading Ginger Cucumber Pickles
Did you know that fresh figs contain the trace mineral manganese which is vital for the functioning of healthy bones? I did not take that into consideration when making my fig tart. But it does give me a great excuse to make this again. Head straight on to the Recipe For ♥ Fig Tart ♥ … Continue reading Fig Tart
To make an interesting starter for our family Christmas meal, I made these pea and spinach pesto arancini. I used asparagus risotto as the base for them. Head straight on to the Recipe For ♥ Pea And Spinach Pesto Arancini ♥ As I mentioned, I was looking for hotels close to Istanbul airport. The only … Continue reading Pea And Spinach Pesto Arancini
The morning before I made the glazed gammon, I was gifted a bag of plums. I decided to make roast plums to go with the gammon. The sweetness from them worked as a perfect side dish to the gammon. But, you can make this recipe and serve the fruit as a dessert. Head straight on … Continue reading Roast Plums
Couscous is my go-to salad for when we braai. I am always looking for new recipes to try and can tell you that this salsa verde couscous is full of flavour. Skip ahead to the recipe for Salsa Verde Couscous My intention for this year was to turn our store room into a bedroom. This … Continue reading Salsa Verde Couscous
After I had perfected my gluten free shortcrust pastry, and made my lime tart, I made these cherry compote tarts. I did not want to make too many as Dave is not a huge fan of cherries. But he liked these ones well enough to make sure all were finished over the weekend. Skip ahead … Continue reading Cherry Compote Tarts
This asparagus risotto was so good that I made it again. It can be adapted to suit your pantry and the season. Add frozen peas with the last ladle of stock for an asparagus and pea risotto. Or add 3 leaves of prosciutto, cut into strips, with the rice for a meal that includes meat. … Continue reading Asparagus Risotto
It is always good to have a fresh herb sauce in the fridge. But this particular salsa verde was used straight away in a couscous salad. Skip ahead to the recipe for Herb Sauce I wrote about how I beat jet lag by taking my watch off. But then ten years down the line I … Continue reading Herb Sauce
I worked very hard, repeating the recipe over and over again, to perfect my gluten-free shortcrust pastry. Dave and I sampled a lot of tarts in doing so. But I made sure not to duplicate the flavours. This lime tart was rich, and surprisingly sweet even though packed full of lime flavour. Skip ahead to … Continue reading Lime Tart
This gluten-free shortcrust pastry is not the easiest to work with. But if you are looking for an alternative then this is the one to go with. The nice thing about shortcrust pastry is that you can patchwork it together as no one sees the seams. Skip ahead to the recipe for Gluten-Free Shortcrust Pastry … Continue reading Gluten-Free Shortcrust Pastry
The cherry season is extremely short so this cherry compote is a great way to ensure you can enjoy this succulent fruit in winter. Pam Corbin recommends using this compote for pies and crumbles, as a cheesecake topping or served with panna cotta or vanilla ice cream. I used it for my chocolate mousse cake. … Continue reading Cherry Compote
We had a few freak hot days in the middle of a cold spell and my bananas went from green to overripe in a matter of hours. I used them to make this chocolate banana cake which was really scrummy. Head straight on to the Recipe For ♥ Chocolate Banana Cake ♥ Just before we … Continue reading Chocolate Banana Cake