I had never thought of using evaporated milk to make a soufflé so when I saw Gresham's recipe for spinach soufflé in The Great Marula Menu I knew I had to try it. The result was perfectly puffed up, soft in texture, and well balanced in taste. Head straight on to the Recipe For ♥ … Continue reading Spinach Soufflé
Tag: lavender and lime
Evaporated Milk
Feeling too lazy to drive to the shops, and in the mood for experimenting, I made my own evaporated milk. I used fresh milk as I was not sure how UHT milk would work. Head straight on to the Recipe For ♥ Evaporated Milk ♥ Evaporated milk Evaporated milk is so easy to make at … Continue reading Evaporated Milk
Murder Island, James Patterson
Murder Island opening lines: In the thick of a midnight squall, a piercing scream burst from the cabin of the tiny schooner. My blurb: Doc Savage has finally realized he is in love with Kira, and wants to spend the rest of his life with her. But, that plan is being disrupted as someone is … Continue reading Murder Island, James Patterson
Toasted Marshmallow Gelato
Using my grill for the marshmallows, I made this toasted marshmallow gelato. It is a churner recipe and the result is the most amazing tasting treat. Head straight on to the Recipe For ♥ Toasted Marshmallow Gelato ♥ Eating marshmallows I am sure we all have childhood memories of toasting marshmallows on an open fire. … Continue reading Toasted Marshmallow Gelato
Chocolate Flapjacks
These chocolate flapjacks get a double dose of chocolate from the boozy sauce. You can even amp up the chocolate aspect by adding chocolate chips to your batter. Head straight on to the Recipe For ♥ Chocolate Flapjacks ♥ What is a flapjack? Well, if you live in the United Kingdom, this word will mean … Continue reading Chocolate Flapjacks
Ghost Soldier, Mike Maden
Ghost Soldier opening lines: The Moonshiner was the eighty-seventh aircraft in a line of 145 B-29B Superfortress bombers rolling down the tarmac. My blurb: To The Vendor, chaos is key. But for this Japanese man, the ultimate aim is the destruction of his arch enemy, by any means possible. For Cabrillo and his team, their aim … Continue reading Ghost Soldier, Mike Maden
January 2025 Showcasing In My Kitchen
January 2025 and missing in action! Having been a part of In My Kitchen since its inception, I felt I had let myself down by not posting at the beginning of January 2025. But, it is what it is. I had planned on doing an hour's work each day on my laptop. But I ran … Continue reading January 2025 Showcasing In My Kitchen
The Great Marula Menu
Amarula and The Great Marula Menu embodies the spirit of South Africa. And it was with much gees that South Africans came together to contribute their recipes to this endevour. The project was driven by The Lazy Makoti and J'Something, two South African icons. They wanted to create a space at their table, where there is always … Continue reading The Great Marula Menu
Coriander Compound Butter
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
Spiced Salt
Dave bought home an amazing chunk of venison steak which needed a spiced salt for a dry rub. I went a bit overboard with how much I made, but it will last, and gave me an excuse to get some more of the venison. Head straight on to the Recipe For ♥ Spiced Salt ♥ … Continue reading Spiced Salt
Souskluitjies | Cinnamon Dumplings
Cinnamon dumplings, or souskluitjies, are a traditional Afrikaans dessert that I only came across recently. Teaming up with Amarula, a bunch of home cooks have contributed their recipes to a local recipe book. I will share more about that at the end of the month. In the meantime, enjoy my first recipe from the book. … Continue reading Souskluitjies | Cinnamon Dumplings
Cardamom Ice Cream
Sometimes, the simplest of recipes, provides you with the best of treats. And this recipe for cardamom ice cream is no exception. Using just 3 ingredients, this no churn ice cream is packed full of flavour, and is the perfect dessert to enjoy on its own, or with a slice of chocolate cake. I served … Continue reading Cardamom Ice Cream
Mint Rocky Road
This mint rocky road recipe is one you can save for Christmas! I made mine in time for us to enjoy it over December and every bite was full of mint flavour. I made a wreath shape using a silicone Bundt mould, just to make it look pretty. Head straight on to the Recipe For … Continue reading Mint Rocky Road
Aubergine Curry
This aubergine curry has tamarind as one of the ingredients. It adds a sweet and sour taste and is complimented by the tomatoes used. I have used whole tamarind in my recipe, but tamarind paste is available. If you use that, you will need 15mls. Head straight on to the Recipe For ♥ Aubergine Curry … Continue reading Aubergine Curry
Rose Infusion
Using two varieties of dried flowers, and water, this rose infusion is super simple to prepare. It has a lovely light perfume taste from the roses, and colour from the hibiscus. You can sweeten it to taste if you want to, with an orange blossom honey. Head straight on to the Recipe For ♥ Rose … Continue reading Rose Infusion
Blueberry Marshmallow Mousse
I don't often let myself dwell on just how dismal my photographs were when I started blogging. I do not have the time nor the inclination to go back and recreate each recipe. Especially as when I started blogging in 2009 I shared a recipe a day. However, when I saw my recipe for marshmallow … Continue reading Blueberry Marshmallow Mousse
Henri’s Restaurant
Located in the heart of Somerset West, is Henri's Restaurant. This heritage home has been converted into a casual dining experience with a few separate dining rooms. Henri's Restaurant It has been years since we last went to Henri's for a variety of reasons. But, being under new ownership for quite some time, we decided … Continue reading Henri’s Restaurant
Light Tomato Sauce
The Geometry of Pasta is one of my most used Italian recipe books. Not so much for the recipes, but for the shapes and sizes of each pasta. I am working on a recipe to make burrata filled ravioli, to serve with a light tomato sauce and prawns. While I perfect this, I am sharing … Continue reading Light Tomato Sauce
Black Garlic Pasta
I have a recipe in mind that I want to work on, but first I had to perfect this black garlic pasta. The first time I made this I used a garlic paste, but the flavour was just not pronounced enough. I then used black garlic cloves and it has a lovely subtle flavour. My … Continue reading Black Garlic Pasta
Pickled Onion Focaccia
The simple combination of bread flour, yeast, salt and water is elevated with the addition of quick pickled red onions. Added to the top of the dough, this pickled onion focaccia went perfectly with a rich tomato soup. Head straight on to the Recipe For ♥ Pickled Onion Focaccia ♥ The versatility of focaccia Focaccia … Continue reading Pickled Onion Focaccia