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I was sitting drinking coffee one morning and decided I needed to make hot honey. I am not sure where that spark of an idea came from. But, I ran with it, and went straight to the kitchen and made some. I took a jar to a friend as a hostess gift. And then glazed … Continue reading Hot Honey
When we were on holiday, Bev had with her a batch of oat choc chip biscuits. I asked for the recipe, and have adapted it to make them sucrose free. These have been called chewy oat biscuits as they did not get the same crunch hers did as I used honey in place of golden … Continue reading Chewy Oat Biscuits
The recipe for the honey-vanilla crème flan in the Living the Ultimate Carnivore Lifestyle recipe book is described as Ketovore. The nutrition per serving is 7g protein, 8g net carbs and 13g fat. Each slice comes in at 174 calories. Skip ahead to the recipe for Honey-Vanilla Crème Flan When sleep eludes you Having sleep … Continue reading Honey-Vanilla Crème Flan
I have taken a recipe from a friend, and a recipe from Jamie Oliver and come up with my own version of a morning shot. This can be frozen and an ice cube added to hot water each day. Or, you can keep it in your fridge and add a tablespoon to your morning smoothie. … Continue reading Morning Shot
I made pancakes for my birthday and a friend saw the photograph on my Facebook page. She commented that she would love me to make them for her, and when she came to visit I did just that. She suggested that the batter would make for great waffles, so I gave them a go. Sadly, … Continue reading Buttermilk Waffles
Using the flavours of an Italian Christmas treat, I made panettone rusks. They are packed full of raisins, mixed peel and almonds. Perfect for morning coffee, afternoon tea, or a lunch box treat. Skip ahead to the recipe for Panettone Rusks Are we the old timers? MasterChef Australia 2026 aired in South Africa two months … Continue reading Panettone Rusks
I am still not up-to-date with working on recipes that are not from books I have been sent to review. This could be quite challenging as Dave and I leave for overseas in two days' time and nothing will be created until next month. In the meantime I am sharing this recipe for a quinoa … Continue reading Quinoa Salad Dressing
Better known as a tipsy tart, many people where I live would call this a Cape brandy pudding. In Timeless South African, Ilse refers to this as a classic heritage dessert. The originator of the recipe was Lesley Faull, the founder of the Silwood School of Cookery, and she was sponsored by Oude Meester, a … Continue reading Tipsy Tart
I think it is always good to have a few marinade recipes one can use for various meats. This lamb marinade comes from the recipe book Mexico in Mzansi which I reviewed in 2024. It can be used for any cut of lamb, but works well with lamb shoulder, and chops. Skip ahead to the … Continue reading Lamb Marinade
I love recipes which are easy to follow, and can be made in one bowl. This recipe for bran and berry muffins is the go to in Sarah Graham's house. I used frozen blueberries as that is what I always have in my freezer. But you can use any frozen berries that you have on … Continue reading Bran And Berry Muffins
I first made these vodka pickled cucumbers in 2024. They were served together with sardine rillettes, a recipe I got from Mimi. Since then, I have ensured that there is always a jar of them in my fridge. They go perfectly well with a cheese platter, and can be served with any charcuterie board you … Continue reading Vodka Pickled Cucumbers
Seeing as scones are a quick bread, bara brith scones seemed like a great idea. Bara is bread in Welsh and brith refers to the speckled look. And these scones were exactly that. Speckled bites of joy with a hint of ginger and lemon from the tea I used. Skip ahead to the recipe for … Continue reading Bara Brith Scones
I am in love with all things 'Bakewell' having been introduced to the tart by my aunt when we first visited her in the UK. I decided to make a Bakewell jam, and used the jam on my Bakewell scones. Dried cherries are key to this recipe and if you cannot find them where you … Continue reading Bakewell Scones
In her recipe book, Simple Suppers, Sarah suggests to make a double batch of this recipe for chilli con carne. I did just that and we had a great meal with friends using half of what I made. The rest was divided into two containers which I froze, making for simple meals during the week … Continue reading Chilli Con Carne
When Angie shared her recipe for sourdough German brötchen I knew I had to make them. I was not so happy with my shaping the first time I did so. But, I made these sourdough dinner rolls a second time and loved how they turned out. I buy rye flour from a plastic free grocer, … Continue reading Sourdough Dinner Rolls
My version of serundeng is made with ingredients I could source in South Africa. Despite having a large East Indian community, we do not grow everything the original recipe called for. I have used this to add as a topping for a hot and sour prawn curry. And I have made flatbreads using the condiment … Continue reading Serundeng
With the economy the way it is, making your own protein bars makes a lot of sense. Also, this way you will know exactly what has gone into them. And, they have a very short ingredient list compared to some commercial ones. The chocolate is totally optional in my opinion, but it does make them … Continue reading Protein Bars
Tuck this recipe for Easter bread away for next year, and bake it on the first morning of your long weekend. It will not keep well, so make sure you have people to share it with. Skip ahead to the recipe for Easter Bread Baking up a storm Every now and then, the baking bug … Continue reading Easter Bread
I print recipes on a whim, to make during December, when time is on my side. But, last year I did not make many recipes, so I do not have that much ready to go. With that in mind, I am working my way through quick and easy recipes. This one for spiced almond biscuits … Continue reading Spiced Almond Biscuits
I did not manage to line my muffin pan as well as Lila did when I made these mini Basque cheesecakes. I would recommend using non-ribbed muffin cases, or a deep muffin tin. Or, have some wonky looking cheesecakes which will still taste amazing. Skip ahead to the recipe for Mini Basque Cheesecakes Let's talk … Continue reading Mini Basque Cheesecakes