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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
I went a little bit overboard with my shopping and bought too many vegetables. Not wanting anything to go to waste I made this courgette soup. Marrows are one of Dave's favourite ingredients so this was a winning meal. Skip ahead to the recipe for Courgette Soup I am always sceptical when I see adverts … Continue reading Courgette Soup
After 20 years of living together, and 28 years of knowing each other, I learnt something new about Dave. He is not a fan of green beans. I like them blanched in boiling water, slathered with butter and salted. When I made the discovery I had just purchased a large bag of them. So I … Continue reading Green Bean Soup
Like Sally Butcher, I was not sure how pomegranate molasses would work with the earthy taste of chicken livers. I for one love everything about livers, and will experiment with all sorts of flavours. Especially now while we have a booze ban in place and my Brandy is running low. I have used port and … Continue reading Chicken Livers With Pomegranate Sauce
In December we will drive through Bosnia-Herzegovina when we travel from Split to Dubrovnik. So when I saw a traditional recipe from that region, I decided to try it. Pindjur is a summer relish made from bell peppers, aubergine and tomatoes. The recipe takes some time to make as you need to roast all of … Continue reading Pindjur | Pinjur | Pinđur | Balkan Relish
We buy an abundance of tomatoes as bruschetta is a regular accompaniment to our sundowners. In fact, no barge trip can be undertaken without this snack every afternoon. Sometimes, the tomatoes ripen too quickly and are no good for eating raw. This is when my roast tomato soup steps in. The perfect way to use … Continue reading Roast Tomato Soup
After I made my cinnamon cookies I decided the same effect would look good with something savoury. I made oregano shortbread as it is the one herb I have in abundance. And the leaves are big enough to work with. Use whatever herb takes your fancy, and what you have growing in your garden. Head … Continue reading Oregano Shortbread
Mayonnaise has to be one of the easiest condiments to make at home. The quality will always be good if you use good quality ingredients. I made coriander mayonnaise to go with our corn fritters. This is a regular flavour profile at home as I often buy coriander for a recipe and never use it … Continue reading Coriander Mayonnaise
Life Kitchen have been teaching this recipe for Mint And Pea Carbonara since their very first class. According to Ryan, pancetta, parmesan and peas bring that sought-after umami hit, while mint leaves and chilli wake up the senses. Mint has a cooling affect and is a trigeminal stimulant. By adding it to a dish it … Continue reading Mint And Pea Carbonara
During hard lockdown we could not buy alcohol. Dave meant to get beers before this, but he forgot. So, wanting a quick bread and not having beer, I made cider bread. Head straight on to the Recipe For ♥ Cider Bread ♥ We have an excellent consumer protection act in South Africa. However, a lot … Continue reading Cider Bread
According to Liam, to achieve both the colour and sweetness required from the onions for this onion and cider soup, they must be cooked slowly over a low heat until all the water from the onions has evaporated. The sugars have to be released to achieve beautifully caramelised onions. Head straight on to the Recipe … Continue reading Onion And Cider Soup
Making these sous vide short ribs takes time. But thankfully, most of it is done in the sous vide. This means you don't have to pay attention to what will be an amazing slow cooked meal. Head straight on to the Recipe For ♥ Sous Vide Short Ribs ♥ So, you might be wondering why … Continue reading Sous Vide Short Ribs
This mushroom and chicken soup is comfort in a bowl. If you are on a tight budget it is perfect as mushrooms are not an expensive ingredient. I have made this recipe for 2 people easy to scale up so you can make enough for the freezer. Head straight on to the Recipe For ♥ … Continue reading Mushroom And Chicken Soup
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
Sourdough flatbreads are a great way to use up your discard. And if like me you enjoy snacking, these are perfect. All you need is a variety of dips, such as hummus or guacamole. Head straight on to the Recipe For ♥ Sourdough Flatbreads ♥ During the day, and especially in winter, I like to … Continue reading Sourdough Flatbreads
These sourdough crackers are made with the discard from after feeding your starter for bread. Head straight on to the Recipe For ♥ Sourdough Crackers ♥ I knew at the start of the pandemic that it would probably touch each and every one of us. First my closest friend whom I consider a sister, got … Continue reading Sourdough Crackers
If you have an abundance of zucchini or what we call baby marrows then make lots of batches of these courgette and feta scones. They make for a great addition to a lunch box and are perfect for a picnic. Head straight on to the Recipe For ♥ Courgette And Feta Scones ♥ My Mom … Continue reading Courgette And Feta Scones
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
Guacamole is an avocado based dip, commonly found in Mexican cuisine. To me, this is a great way to use up an abundance of avocados. And is perfect for serving with vegetables as crudites. Or as I have done here, with corn fritters. Head straight on to the Recipe For ♥ Guacamole ♥ While I … Continue reading Guacamole
These vegetable cups are a great way to use up fresh produce in your fridge. As they can be eaten cold they are perfect for a picnic or road trip. And you can change up the ingredients to suit what you have an abundance of. Head straight on to the Recipe For ♥ Vegetable Cups … Continue reading Vegetable Cups