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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
I have mentioned that I am working my way through all the recipes I have collected. By far, the most have come from Chef Mimi's blog. She has introduced me to new flavours and foods which is a bonus for me. These sardine rillettes are served with Vodka pickled cucumbers. They are an essential component … Continue reading Sardine Rillettes
These braised lamb tacos are served with a minted sour cream. This is the essential topping for this dish, so don't leave it out. In the recipe I tested from Mexico in Mzansi, a 3 kilogram bone in lamb shoulder was called for to make 15 tacos. I used a 1 kilogram bone in lamb … Continue reading Braised Lamb Tacos
Aiden describes his version of the Crispy Quinoa Salad as a crowd pleaser. My version was exactly the same, so much so, that my friend asked for the recipe and made it the next day! Head straight on to the Recipe For ♥ Crispy Quinoa Salad ♥ Let's talk about Quinoa Quinoa is an edible … Continue reading Crispy Quinoa Salad
I adapted the recipe for pico de gallo by cooking down the onions. This is by no means traditional, but it was the only way Dave would eat this fresh salsa. Head straight on to the Recipe For ♥ Pico De Gallo ♥ What is Pico De Gallo? Pico de gallo is a fresh tomato … Continue reading Pico De Gallo
This caramel toast ice cream is so refreshing, that you will will summer to come along so you can try it. The toast flavour comes from whole wheat bread, and the caramel from reduced apple juice. Head straight on to the Recipe For ♥ Caramel Toast Ice Cream ♥ Which bread? In summer I make … Continue reading Caramel Toast Ice Cream
You will need concentrated juice to make these sour cherry scones. They lend both flavour and colour to the tea time treat, and should be served with a floral or berry jam. Head straight on to the Recipe For ♥ Sour Cherry Scones ♥ Let's talk about scones The first debate around scones is how … Continue reading Sour Cherry Scones
Using Ben's recipe for Maple Fig Jam, I made a black fig jam using Tangier figs. I like to make small batches, so this only made one jar. But next summer I will make more. My mom and dad loved this jam so I know it will make for a great gift when next I … Continue reading Black Fig Jam
Hannah, never having tasted a mango, told me that she loved them. She saw my single lone fruit in the bowl, and wanted to have it. At the time she was visiting it was not ripe. With the season nearly over I bought some mango slices and made mango popsicles for her to enjoy. For … Continue reading Mango Popsicles
Tonnato is the sauce part of the dish, vitello tonnato. This is a tuna based sauce that is thick and delicious, and can be served in a multitude of ways. Head straight on to the Recipe For ♥ Tonnato ♥ Vitello tonnato In Piedmont, Italy, you may find vitello tonnato on the menu, to be … Continue reading Tonnato
The key here is to char the corn to just before it burns. The natural sugars in the corn, causes it to colour so deeply. And you might even hear a popping noise like when you make popcorn. Just keep turning the corn over to make sure it does not burn. This is what adds … Continue reading Corn Hummus
I had some lamb mince which I used to make meatballs, and served them with this mint hummus in pita breads, for lunch. Head straight on to the Recipe For ♥ Mint Hummus ♥ I don't think we ever go overseas without some crisis happening in the days before we leave. One year a truck … Continue reading Mint Hummus
I have a salad garden so that Dave can pick his own green leaves for workday lunches. It is abundant with wild rocket and three different types of basil. And so, a rocket and basil pesto seemed like a great solution to using some of the herbs. Head straight on to the Recipe For ♥ … Continue reading Rocket And Basil Pesto
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
Taramasalata is a Greek dip that one can expect to find on any meze platter. It is a firm favourite in our home and I have always wanted to make my own. Using the pressed cod roe I bought in England I created a perfect tarama. Next time I will make only what we need to … Continue reading Taramasalata