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You can use any dried fruit to make a variation of this grapefruit cake. And to intensify the flavour why not try using infused olive oil? Head straight on to the Recipe For Grapefruit Cake ♥ Would you believe it if I told you we have a strike season in South Africa? I totally defend … Continue reading Grapefruit Cake
Feeling like a change and wanting to use up the fruit butter I made, I decided to turn my hand to making fruit butter granola. This is a great variation for home-made breakfast. Skip ahead to the recipe for Fruit Butter Granola When Dave and I started travelling overseas on a regular basis we invested … Continue reading Fruit Butter Granola
Inspired by Gentleman's Relish, I made anchovy paste. Using anchovies, butter and spices this is a great spread. Head straight on to the Recipe For Anchovy Paste ♥ The Western Cape is still in the grips of a drought and our water restrictions continue. One of the suggestions I heard was to turn the shower … Continue reading Anchovy Paste
Commercial shortbread biscuits are usually thick and cut into fingers, patterned on the top using the tines of a fork, and dusted with sugar after baking. Here I have made round biscuits so that I could dot some jam and nut butter into the middle. Head straight on to the Recipe For Shortbread Biscuits ♥ … Continue reading Shortbread Biscuits
Using 4 ingredients, including my own homemade nut butter I came up with a healthy chocolate drink. This is perfect for me to enjoy after a training session at gym. Skip ahead to the recipe for Healthy Chocolate Drink I wonder if brands realize how much it costs a blogger in ingredients? Recently I made … Continue reading Healthy Chocolate Drink
Baklava is traditionally made by layering phyllo pastry and nuts. The nuts are usually sweetened with sugar. To change things up I made halva baklava using the natural sweetness of the halva to take away the need for sugar. I used halva with nuts in it to add some extra crunch to the dessert. Head … Continue reading Halva Baklava
This recipe for Strawberry Mousse Cake came with a Paul Hollywood endorsed springform tin that I recently purchased. To make the recipe you need ready to make jelly as found in the UK. Skip ahead to the recipe for Strawberry Mousse Cake At the end of the millennium I headed off to visit a friend … Continue reading Strawberry Mousse Cake
Melinda Roodt says that she used to buy bread similar to this health bread on the South Coast (of South Africa), but it was often difficult to find and not available everywhere, so she decided to make her own. This bread is not only delicious freshly baked, but also makes beautiful toast the next day, … Continue reading Health Bread
Farro has been a part of the Mediterranean diet since Roman times. It is a great source of fibre and can be used to make risotto. Here I have used this easy and quick to prepare ingredient to make a farro salad. Skip ahead to the recipe for Farro Salad Since Dave and I moved to the … Continue reading Farro Salad
This banana and peanut butter cake came about when I had over ripe bananas to use up and a jar of peanut butter that is only good enough for baking. Head straight on to the Recipe For Banana And Peanut Butter Cake I don't usually buy more than two or three bananas at a time … Continue reading Banana And Peanut Butter Cake
In a long winded manner I made speculaas cookies so that I could make cookie spread in order to make this cookie spread ice cream. It reminds me of our time in Paris where I first tasted this. Head straight on to the Recipe For Cookie Spread Ice Cream ♥ The Western Cape has a fairly … Continue reading Cookie Spread Ice Cream
Are you having a good Easter weekend? Dave and I were in Rome for Good Friday and we are now in Sardinia. If we were at home we might have some leftover hot cross buns and I would be making this hot cross buns pudding for dessert. Head straight on to the Recipe For Hot … Continue reading Hot Cross Buns Pudding
As we will be away for Easter I decided to make chocolate hot cross buns a little bit early in the month. They were sticky and sweet and a little bit non-traditional. Skip ahead to the recipe for Chocolate Hot Cross Buns I recently entered a competition to win a trip to London. The prize … Continue reading Chocolate Hot Cross Buns
The real reason I made speculaas biscuits is I wanted to make speculoos spread. I have never tasted the 'real deal' but I can tell you this tastes amazing. Perfect just for dipping a spoon into the jar and eating it plain. Head straight on to the recipe for Speculoos Spread ♥ A friend recently posted … Continue reading Speculoos Spread
Bread sauce can be traced back to medieval times in Britain and can be served either warm or cold. Traditionally made with bread crumbs or stale bread and spices, I have opted instead for fresh bread. Serve with turkey or chicken. Head straight on to the recipe for Bread Sauce ♥ I did as little as … Continue reading Bread Sauce
These Oat And Nut Bars are a mixture of a sweet treat and a healthy snack. Make use of homemade marshmallows to know that the sweet side of this recipe is not full of preservatives! Head straight on to the recipe for Oat And Nut Bars ♥ It is not often that I try out recipes … Continue reading Oat And Nut Bars
Waste not want not is my firm belief. So while I was testing out recipes for my honeycomb I had one batch that was edible but not photograph worthy by itself. I used the majority of the toffee to make honeycomb ice cream, and a few pieces here in the photograph. Head straight on to … Continue reading Honeycomb Ice Cream
Spinach is a great source of a number of vitamins and minerals including magnesium and potassium. As I am currently experiencing muscle cramps I am adding a lot of it to my diet. This spinach and feta tart is a great way for me to eat this green leafy vegetable. Head straight on to the … Continue reading Spinach And Feta Tart
I got the idea for the breakfast egg cups when Dave and I had breakfast at Darlington Place. They served theirs in a shortcrust pastry which to me was too heavy for so early in the morning. I have made these 5 times and I can say they are a great breakfast treat. Head straight … Continue reading Breakfast Egg Cups
Biodiversity in farming and growing organic produce will ensure our ecology is maintained in a balanced way. Eating regionally, seasonally and using sustainable produce is what I am about. Here my recipe for vegetarian pasta bake makes use of only organic products. Head straight on to the recipe for Vegetarian Pasta Bake ♥ My seven year … Continue reading Vegetarian Pasta Bake