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When I left home, my aunt gave me her recipe for tzimmes. It never tasted as good as she made it, but I am sure that had to do with memory as much as anything else. I have made this numerous times over the years, adjusting it as I went along, so that what I … Continue reading Tzimmes
In Simple Suppers, Sarah Graham serves her lemon and herb spatchcock chicken with a chargrilled corn and chickpea salad. Dave prefers to do the butchering himself and so I buy a whole chicken. All you need to do is cut the backbone out of the chicken and the press it down firmly to flatten it. … Continue reading Lemon And Herb Spatchcock Chicken
In The Big Tasty Bite, Lila calls the recipe for one-tray Mediterranean roast vegetables one that just works. This will make enough to feed four as a side bite. But for me, it was perfect to have extra cooked vegetables ready for the next time I did not feel like cooking. Skip ahead to the … Continue reading Mediterranean Roast Vegetables
Using a mayonnaise base made with Dijon mustard and sherry vinegar, I made a simple remoulade sauce. This is a great recipe to add to, depending on your taste buds, and what you are serving it with. Skip ahead to the recipe for Remoulade Sauce Variations of a remoulade sauce A remoulade sauce is used … Continue reading Remoulade Sauce
Karen recommends using sardine butter on steaks and fish. Or under the skin of a chicken that you are going to roast. She loves this with new-season radishes, which was an entirely new concept to me. I had plenty slathered onto toast when I was on a bread baking spree. Skip ahead to the recipe … Continue reading Sardine Butter
The key to making the perfect Maître d'Hotel Butter is to use the finest butter you can find. Once all the ingredients are blitzed together you can shape it into a log and wrap it tightly to use when you need a little oomph on a dish. Perfect to use on any steak, a beautifully … Continue reading Maître d’Hotel Butter
I cannot translate tummale di ricotta in a way that would make sense. Dark from ricotta is not what this dessert is about. It is a creamy Sicilian cheesecake that is both luxurious and light, as described in the recipe book I got the recipe from. I would describe it as a delightful blend of … Continue reading Tummale Di Ricotta
At the time I made this orange cake, blood oranges were not in season. I decorated it with grapefruit slices just for the pretty aspect. But, if I made it again I would do so with red fleshed oranges, as so far, they have been the best choice this season. Head straight on to the … Continue reading Orange Cake
Jan Hendrik says to use skinned chicken thighs for this recipe for roasted red pepper and chicken soup. They are then drizzled with olive oil and cooked at 200° Celsius for 1 hour. All I can say is the result was not great as the chicken was so dry! And even adding it to the … Continue reading Roasted Red Pepper And Chicken Soup
I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus. Head straight on to the Recipe For ♥ Confit Chickpeas ♥ Cooking for family When we first met Eva, she was vegan which meant being … Continue reading Confit Chickpeas
When Yotam Ottolenghi was living in Amsterdam he would stop and have apple cake at Villa Zeezicht. Using this memory, and the ones of Verena's gedeckter apfelkuchen and boterkoek, they created this Dutch apple cake recipe. It is so worth the effort and hopefully one day I will get to share this with Mark and Eva. … Continue reading Dutch Apple Cake
Using my lemon pasta to hold the filling, and balsamic tomatoes to finish the dish I created these caramelle con ricotta. This savoury pasta dish can be served as a primo piatti as one would do in Italy. Or double it up for a secondi course for hungry people. Head straight on to the Recipe … Continue reading Caramelle Con Ricotta
Using the juice of one lemon in place of olive oil, I made lemon pasta. This adds a subtle flavour to the pasta. My recipe calls for 00 flour, which I think is the only flour to use when making pasta of any sort. Head straight on to the Recipe For ♥ Lemon Pasta ♥ … Continue reading Lemon Pasta
I made two versions of this blueberry cheesecake ice cream. One left the blueberries whole which made them icy when frozen. The other turned the blueberries into a sauce, which to me was the better version. Adapt this recipe to make use of any seasonal berries. Head straight on to the Recipe For ♥ Blueberry … Continue reading Blueberry Cheesecake Ice Cream
Using homemade limoncello I baked a limoncello cake. This oil based recipe is super easy, with results that are amazing. Memories of Limoncello Head straight on to the Recipe For ♥ Limoncello Cake ♥ Dave and I mark the start of our weekends with a glass of Port. On our first visit to Italy we … Continue reading Limoncello Cake
These turmeric fried eggs are served on a bed of spinach, topped with a tamarind dressing and quick pickled shallots. The perfect breakfast when served on a slice of toasted bread. Head straight on to the Recipe For ♥ Turmeric Fried Eggs ♥ Using turmeric in your cooking Fresh turmeric is available where I live, … Continue reading Turmeric Fried Eggs
Summer weather calls for long cold drinks, and a Pimm's Cocktail fits the bill perfectly. I made the ice balls by using a reusable ice cube tray and added some dried flowers and herbs to each hole before adding the water. This makes any cocktail look really lovely, as well as adding a subtle flavour … Continue reading Pimm’s Cocktail
The vegetables for my zucchini ravioli were cooked in the oven, before being combined with mascarpone to make the filling. Served with a traditional butter sage sauce, this is a great meal for summer. Head straight on to the Recipe For ♥ Zucchini Ravioli ♥ What do you call zucchini? In South Africa, zucchini are … Continue reading Zucchini Ravioli
Using one of my favourite Italian cheeses, I made gorgonzola ravioli. Served with a simple butter sauce, this makes for a great starter, or for the perfect light dinner. Head straight on to the Recipe For ♥ Gorgonzola Ravioli ♥ Making pasta and my perfect gorgonzola ravioli I absolutely love making fresh pasta. However, my … Continue reading Gorgonzola Ravioli
I made coriander compound butter to use as a sauce for venison. It had added lime juice to emphasize the citrus notes of the fresh herb. Head straight on to the Recipe For ♥ Coriander Compound Butter ♥ Let's talk about compound butter A compound butter is made from mixing softened butter with a flavouring, … Continue reading Coriander Compound Butter