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I love making new pasta shapes and trying new recipes to go with the fresh pasta. I made pappardelle to go with my cacio e pepe sauce and it was a match made in heaven. Head straight on to the Recipe For ♥ Pappardelle ♥ It is amazing when I am sleeping at home how … Continue reading Pappardelle | Freshly Made Pasta
Blue Moon opening line: The city looked small on a map of America. My blurb: Jack Reacher follows the old man off the bus, into a town divided neatly down the middle. Twop gangs, one on each side, each one muscling in on the other. What they could not have foreseen is Reacher's instinct to … Continue reading Blue Moon, Lee Child | Book Review
Couscous is my go-to salad for when we braai. I am always looking for new recipes to try and can tell you that this salsa verde couscous is full of flavour. Head straight on to the Recipe For ♥ Salsa Verde Couscous ♥ My intention for this year was to turn our store room into … Continue reading Salsa Verde Couscous | Vegan Salad
Week day cooking, in my opinion, should not be stressful. In Quick and Delicious, Gordon Ramsay offers up 100 recipes to cook in 30 minutes or less. He also gives great advice for faster, better cooking. Quick And Delicious I never cut corners when it comes to flavour, but there are many tricks that I've … Continue reading Quick And Delicious, Gordon Ramsay
After I had perfected my gluten free shortcrust pastry, and made my lime tart, I made these cherry compote tarts. I did not want to make too many as Dave is not a huge fan of cherries. But he liked these ones well enough to make sure all were finished over the weekend. Head straight … Continue reading Cherry Compote Tarts Made With Gluten-Free Pastry
The Dirty Dozen opening line: It was a rainy and overcast April morning as the brown 1976 Mark 4 Ford Cortina saloon parked up on the offside of Aylmer Road, a few metres down from the junction with Leytonstone High Road. My blurb: Jane Tennison is going to prove to everyone that she has what … Continue reading The Dirty Dozen, Lynda La Plante
This asparagus risotto was so good that I made it again. It can be adapted to suit your pantry and the season. Add frozen peas with the last ladle of stock for an asparagus and pea risotto. Or add 3 leafs of prosciutto, cut into strips, with the rice for a meal that includes meat. … Continue reading Asparagus Risotto | The Flexitarian Cookbook
I really liked the different chapter names and descriptions in Share, compiled by Errieda du Toit. My impressions: What I did not like was the empty space layout. This and the lack of photographs influenced my choices, or clear lack thereof. I was also frustrated that not all the pages were numbered. Share Champion of … Continue reading Share, Errieda Du Toit | Review
It is always good to have a fresh herb sauce in the fridge. But this particular salsa verde was used straight away in a couscous salad. Head straight on to the Recipe For ♥ Herb Sauce ♥ I wrote about how I beat jet lag by taking my watch off. But then ten years down … Continue reading Herb Sauce | Salsa Verde | Salsa Verte
Tjaart says don’t be put off by what seems like a long list of ingredients. When broken down into its various segments, this recipe for Herb Gnocchi Mushroom Consommé is pretty straightforward. The result is amazing and certainly worth the effort. And I agree. Just set aside enough time to make this so that you don't … Continue reading Herb Gnocchi Mushroom Consommé
I worked very hard, repeating the recipe over and over again, to perfect my gluten-free shortcrust pastry. Dave and I sampled a lot of tarts in doing so. But I made sure not to duplicate the flavours. This lime tart was rich, and surprisingly sweet even though packed full of lime flavour. Head straight on … Continue reading Lime Tart With A Shortcrust Pastry Base
The Museum of Broken Promises opening line: A twenty-year old girl with a bandaged hand waits on an Austrian station platform with a suitcase at her feet inside which is stuffed a rucksack but nothing else because it is only there for pretence. My blurb: Laure is in love, for the first time in her … Continue reading The Museum of Broken Promises
Pickled mushrooms make a great addition to a lot of dishes so you might want to make more than the recipe calls for. This is the third installment of my components for the herb gnocchi and mushroom consommé. Head straight on to the Recipe For ♥ Pickled Mushrooms ♥ In March last year, after watching … Continue reading Pickled Mushrooms Using Exotic Mushrooms
The Flexitarian Cookbook has adaptable recipes compiled by Julia Charles for part-time vegetarians and vegans. The Flexitarian Cookbook Today many of us are looking to eat less dairy, meat and fish, as the host of environmental, ethical and health-related reasons for doing so stack up. The concept of not centring every meal around an animal-based … Continue reading The Flexitarian Cookbook, Julia Charles
In order to make this mushroom consommé you have to start off with a rich, mushroom stock. To achieve the clear soup one then clarifies the stock using egg whites to remove any sediments and fats. Head straight on to the Recipe For ♥ Mushroom Consommé ♥ Do you start off your new year with … Continue reading Mushroom Consommé Clarified With Egg Whites