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It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness. Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥ There is one thing about airlines that will always confuse … Continue reading Spiced Apple Chutney
As an alternative to your regular breakfast, you could enjoy these health muffins. The recipe comes from my blogging friend Robbie, who made them for her family who are on a low GI and low sodium diet. Head straight on to the Recipe For ♥ Health Muffins ♥ I am fastidious about keeping a shopping … Continue reading Health Muffins
After our disappointing breakfast on the flight home from Istanbul, I made these Turkish eggs. Going by what we were served on the plane, my version is a lot better. Dave was really happy to have these for lunch. I think the next time I cook them I will also make a batch of my … Continue reading Turkish Eggs
This recipe for chocolate muffins really needs a large muffin tin as I had batter left over. A baker's dozen would have been perfect had I thought about using my silicone moulds. But I was baking with Hannah who was very impatient to try these. She had one while still warm, and one was saved … Continue reading Chocolate Muffins
I bought a bulk pack of pork chops and was not sure what to do with them. As it was cold outside, I thought a curry would be a good idea. Not wanting anything too spicy, and something fragrant I decided to make a Laotian Pork Curry. I have no idea if this is authentic. … Continue reading Laotian Pork Curry
This aubergine caviar is going to be my go to addition to a meze platter or brunch. It has the perfect texture and can be served with latkes like I did here, or with a flat bread. In fact, I think it will make the perfect topping on rye bread or pasta. It really is … Continue reading Aubergine Caviar
This slow roasted lamb will take the best part of an afternoon to cook. It needs very little hands on time, and is cooked all in one roasting dish. You can then use this for serving your meal family style, at the table. Head straight on to the Recipe For ♥ Slow Roasted Lamb ♥ … Continue reading Slow Roasted Lamb
Baked feta is the perfect addition to a meze platter. This recipe calls for olives and sundried tomatoes. When scooped up with some flatbreads it is the perfect bite. Head straight on to the Recipe For ♥ Baked Feta ♥ Finally, the day arrived, and Dave and I could go for our Visa appointment. I … Continue reading Baked Feta
This slow roasted brisket is perfect for cold winter nights when warm comfort food is in order. This dish is packed full of mushrooms and flavoured with red wine, rosemary and thyme. It needs to be served with a side dish that can soak up the lovely resulting sauce. Head straight on to the Recipe … Continue reading Slow Roasted Brisket
Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on … Continue reading Ajoblanco
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
These savoury roasted nuts make for a great snack. I keep some in the pantry so I can grab handfuls when I am in the mood. Plus they are great to keep in your car, or in your handbag for when you are craving something salty. Head straight on to the Recipe For ♥ Savoury … Continue reading Savoury Roasted Nuts
You may have realized I was working my way towards this recipe for Agnolotti Ripieni Di Ragù? I made so much of the pork neck ragu that it seemed the logical place to use half of the batch was in a filled pasta. And as I had promised to do so when I made the … Continue reading Agnolotti Ripieni Di Ragù
You need two days to make this pressed pork belly, even though it does not need much of your attention. Most of the time is taken up in the oven and the fridge. The result is truly restaurant worthy and will impress your dinner guests. Head straight on to the Recipe For ♥ Pressed Pork … Continue reading Pressed Pork Belly
I so enjoyed how the pork neck came out when I made melanzane that I decided to make a large batch of pork neck ragu. Some was enjoyed with hand cut pasta, and the rest was used to make agnolotti. Head straight on to the Recipe For ♥ Pork Neck Ragu ♥ When I booked … Continue reading Pork Neck Ragu
I love having a few bottles of Salsa Di Pomodoro in my fridge. It means when I don't have time I have pasta sauce ready to go. And it can be used for making casseroles or adding to a curry in a hurry. Head straight on to the Recipe For ♥ Salsa Di Pomodoro ♥ … Continue reading Salsa Di Pomodoro
It is a bit strange to use a French cheese in an Italian dish. But it works so well that I really encourage you to make this brie and tomato pasta. It is simple to prepare and the only thing that takes time is marinating the tomatoes and cheese. Head straight on to the Recipe … Continue reading Brie And Tomato Pasta
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
The flavour of your chutney chicken will be influenced by the brand and type of chutney you use. I usually make my own, but for this recipe I used Mrs. Balls Light Fruit Chutney. This brand is iconic in South Africa and a condiment I often take to a friend when we travel to see … Continue reading Chutney Chicken
I can see many recipes like this tuna bowl coming out of my kitchen this summer. We are having a lot of very hot days, and the thought of cooking is far from my mind. I use sustainably fished tuna which is caught off the coast where we live. Head straight on to the Recipe … Continue reading Tuna Bowl