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This fig chutney recipe uses a combination of fresh and dried figs, giving it an unique texture. I only made half of Angie's recipe as figs are very expensive here, and only in season for a short period of time. I have paired it with numerous curries since making it, and the best to date … Continue reading Fig Chutney
I make two things most regularly in my kitchen, one of them being hummus. I was showing a friend how easy this it to make at home, and then had a batch that needed to be scooped up. The most obvious choice at the time was to make these Swedish flatbreads. And for those of … Continue reading Swedish Flatbreads
I made this spicy yoghurt to use as a dipping sauce for my sundried tomato flatbreads. This was our pre-dinner snack which we enjoyed with a few tots of whisky. Head straight on to the Recipe For ♥ Spicy Yoghurt ♥ Let's talk about yoghurt There are many ways to improve gut health, and eating … Continue reading Spicy Yoghurt
One year when we were on our way shopping for a barge trip, we stopped at a small patisserie. Eric ordered something to eat, and we all declined, thinking the tarts were savoury. He offered us a bite, and I am sure regrets that to this day. It was a rhubarb tart, not a celery … Continue reading Rhubarb Tart
Tomato biryani is a wonderful dish to make in advance when you want a simple, yet flavourful meal to serve to guests. Head straight on to the Recipe For ♥ Tomato Biryani ♥ What is biryani? Biryani is a traditional Muslim rice based dish to which either chicken, goat, lamb, beef, shellfish or fish is … Continue reading Tomato Biryani
You can be lazy like me and buy preserved lemons to make this preserved lemon harissa. Or, you can really go the whole hog and start off by preserving your own. Either which way, this condiment is worth making. Head straight on to the Recipe For ♥ Preserved Lemon Harissa ♥ Making Preserved Lemon Harissa … Continue reading Preserved Lemon Harissa
These beef patties are super simple to make, and extremely flavourful. You can change up the herbs and spices to use what you have in your pantry, so take this recipe as inspiration. Head straight on to the Recipe For ♥ Beef Patties ♥ Making Beef Patties You would think it would be easy to … Continue reading Beef Patties
Nothing about these sourdough poppadoms are traditional. They are not made with lentil, rice or chickpea flour. And they are not deep fried. But, they are thin and crispy and perfect to go with any Indian food. These are baked in the oven which is perfect for me, as I am not a fan of … Continue reading Sourdough Poppadoms
Today's recipe for sourdough cranberry nut rolls is courtesy of Green Gourmet Giraffe. Not only did I make rolls, but I made a loaf of bread as well. I decided to try this as an alternative to the rolls, and can say I am pleased I did. We had this sliced, toasted and slathered in … Continue reading Sourdough Cranberry Nut Rolls
When I saw a recipe on Balvinder's blog using maple syrup, balsamic vinegar and rosemary to flavour roasted nuts and seeds, I knew I was going to make them. I use nuts and seeds as a daily snack, to fill the gap between lunch and our early evening crudités. Head straight on to the Recipe … Continue reading Roasted Nuts And Seeds
I so loved the texture of my crown sourdough challah that I used the recipe as a base for these sourdough rolls. These lasted a few days as it was only Dave and I enjoying them over our December break. Head straight on to the Recipe For ♥ Sourdough Rolls ♥ Sourdough Rolls Flashback to … Continue reading Sourdough Rolls
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
Capturing the essence of a hot cross bun, this Easter mug cake uses ground cinnamon and orange blossom extract for flavouring, and raisins and Easter eggs for texture. Head straight on to the Recipe For ♥ Easter Mug Cake ♥ Why an Easter Mug Cake? I absolutely love hot cross buns and have a firm … Continue reading Easter Mug Cake
The spice levels of this sriracha mayonnaise will depend on the heat level of the sriracha you use. I made my own sauce which packs quite a punch. And you can adjust the amount you use to suit your own taste buds. Head straight on to the Recipe For ♥ Sriracha Mayonnaise ♥ Sriracha Mayonnaise … Continue reading Sriracha Mayonnaise
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
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
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
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