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This avocado salad dressing was made to use up some very ripe avocadoes. We buy avocadoes in bulk, and sometimes they all ripen at once. And other times, they ripen so we can enjoy one a day. The dressing has a great tang from the sherry vinegar, and is perfect with grains. Skip ahead to … Continue reading Avocado Salad Dressing
A sablé is a French butter cookie that has a shortbread-like crumb. These Olive Cheese Sablés are really easy to make, and will be well appreciated as a replacement for store-bought crackers on a cheese platter. Skip ahead to the recipe for Olive Cheese Sablés I am always amazed when we fly how much other … Continue reading Olive Cheese Sablés
Did you know that ginger is part of the same family as galangal, turmeric and cardamom? I love using fresh ginger in my smoothies and find it goes so well with carrot. I keep fresh root ginger in my freezer to use as needed throughout the year. My ginger smoothie was made one very hot … Continue reading Ginger Smoothie
This month the Food In Jars challenge is to make quick pickles. I chose to make quick pickled courgettes. We have used them in a quinoa and barley salad for extra crunch, with cheese on a platter and to top the venison burgers we had for supper. Skip ahead to the recipe for Quick Pickled … Continue reading Quick Pickled Courgettes
This sun-dried tomato jam is the perfect balance of sweet and tart. It is super easy to make and will keep in the fridge for 6 weeks. That is if you can hold off eating the entire jar for that long. Head straight on to the recipe for Sun-dried Tomato Jam ♥ A few years … Continue reading Sun-dried Tomato Jam
I took a chance adding the mint with the spices. I thought it might overpower the flavours but in fact the mint adds a refreshing note. The spices are subtle so you could double them up for an increased flavour punch. Something I might do the next time I make this spiced choc mint ice … Continue reading Spiced Choc Mint Ice Cream
It can be noted that French tarragon is the best for culinary use. Mine flourishes most of the year and I have even managed to share the abundance with Greg from The Restaurant at Waterkloof. Last weekend I picked some to make a tarragon mayonnaise. Head straight on to the recipe for Tarragon Mayonnaise ♥ … Continue reading Tarragon Mayonnaise
The recipe for olive oil poached trout is from Frans Groenewald who is the chef/owner of the restaurant at Gabriëlskloof wine estate. Head straight on to the recipe for Olive Oil Poached Trout ♥ Have you ever given much thought as to how a person's day is turned around when they work night shifts? A friend of mine … Continue reading Olive Oil Poached Trout
Traditionally, tabbouleh is made using bulgar wheat with tomatoes, onions, parsley and mint. In some regions there will be more parsley than bulgar in the salad. The salad dressing is part of the seasoning and usually uses olive oil as the base. Head straight on to the recipe for Tabbouleh ♥ I spent some time … Continue reading Tabbouleh
This prawn pathia curry recipe is from My Cape Malay Kitchen. Here Cariema Isaacs tells us that pathia is a popular curry served among the Parsi population in India. It is a sweet, sour and spicy curry, not very different to what Cape Malay palates are accustomed to. Head straight on to the recipe for Prawn … Continue reading Prawn Pathia Curry
I got the idea for the breakfast egg cups when Dave and I had breakfast at Darlington Place. They served theirs in a shortcrust pastry which to me was too heavy for so early in the morning. I have made these 5 times and I can say they are a great breakfast treat. Head straight … Continue reading Breakfast Egg Cups
Lorraine describes this as her quick fix meal. I think of it as a great way to carbo load before going to gym. Which ever way you think of it, mug pizza bianca is a great way to prepare and eat lunch at work or when you are in a rush. Skip ahead to the … Continue reading Mug Pizza Bianca
Ravioli are traditionally square shaped but for my ricotta ravioli I have chosen to make them circular. They are always made with a filling and the dough needs to be very thin. Ravioli can be served in a broth, with a burnt butter sauce or any other pasta sauce of your choosing. Skip ahead to … Continue reading Ricotta Ravioli | Ravioli Di Ricotta
The best way to bulk up any meal is to add mushrooms to the mix. #JoinTheBlendTrend by replacing part of the meat in any dish with mushrooms. You could try this with my recipe for cottage pie or simply make these amazing mushroom rolls. Mushrooms are an umami-rich, healthy vegetable. They are nutrient dense adding potassium, B-vitamins and antioxidants to … Continue reading Mushroom Rolls
No Passover meal is complete unless you serve chicken soup with kneidlach. These soup balls are made using matza as leaven ingredients are forbidden during the Pesach week. Part of the flavour comes from using schmaltz and here I have used my vegetarian version. Skip ahead to the recipe for Kneidlach I don't like using … Continue reading Kneidlach | Jewish Soup Dumplings
In the Western Cape one usually associates pickled fish with Easter. But for me, this is a great way of preserving fish when it is bountiful. The curry adds a warming spice note to the fish which can be served for any lunch time meal. Skip ahead to the recipe for Pickled Fish Electioneering in … Continue reading Pickled Fish
Chicken soup has been known for decades, if not centuries, as Jewish penicillin. It is the bowl of comfort served up by bobbas (grand mothers) all over the world when we are sick. It has been discovered that chicken bones contain natural antibiotics which is why I would recommend using bone broth when making this … Continue reading Chicken Soup
I was amazed to learn that the Caesar salad originated from Tijuana Mexico. It is named after its creator, Caesar Cardini and traditionally consists of romaine lettuce, croutons, Parmesan and eggs. The dressing contains lemon juice, olive oil and anchovies as well as garlic, Worcestershire sauce and black pepper. Head straight on to the recipe … Continue reading Caesar Salad
I was interested to read that the colour of red cabbage is affected by the pH value of the soil in which it grows. Acidic soil leads to the cabbage leaves being more purple and alkaline soil results in leaves which are greenish-yellow coloured. The colour range includes blue leaves and if you cook red cabbage without … Continue reading Red Cabbage
Chicken And Corn Soup must be one of those recipes where everyone has a version that they make at home. Mine is really simple and not too fancy. But that is what it should be. Skip ahead to the recipe for Chicken And Corn Soup Engaging with people should always be done with consideration. I … Continue reading Chicken And Corn Soup