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This braai marinade can be made in advance and will keep in the fridge for up to two weeks. It is so good and can be used on any protein as well as vegetables. Head straight on to the Recipe For ♥ Braai Marinade ♥ Braai Marinade The recipe in Blackouts & Boerewors is called … Continue reading Braai Marinade
These pistachio cantuccini are similar to biscotti in shape and method. But not the same as they use pistachios instead of almonds. I went for a Mediterranean feel using rose water and mixed peel. Head straight on to the Recipe For ♥ Pistachio Cantuccini ♥ Confusion around the word biscotti In English, biscotti is used … Continue reading Pistachio Cantuccini
Making these chicken and pork meatballs was an absolute kinch. The hard work came in getting all the condiments together. I started off by making Japanese mayonnaise for the deeply roasted sesame sauce. And then I made the walnut chilli crisp, which I have called onion chilli relish. We have plenty of this left over … Continue reading Chicken And Pork Meatballs
It has taken me years to get my recipe for a microwave cake to be perfect! I know there are plenty out there. And I am sure they are all similar. But I wanted mine to be not too sweet. This recipe makes a generous cake that could easily be shared between two not so … Continue reading Microwave Cake
This roasted sesame sauce has the most amazing flavour and can be used as a dipping sauce for meatballs. Or use it to coat some Asian noodles, or dress a salad. The uses are endless in my opinion. Head straight on to the Recipe For ♥ Roasted Sesame Sauce ♥ I had thought that my … Continue reading Roasted Sesame Sauce
Stufato Di Melanzane is an eggplant stew using what I would consider traditional Sicilian ingredients. I would usually steer away from recipes that have cooked sulatanas in them but I love using aubergines in different ways. This made a generous portion which was used not only for lunch, but with pasta for supper. Head straight … Continue reading Stufato Di Melanzane
I am a huge fan of ginger and have a slice of it in my morning smoothie every day. I also love the combination with chocolate in desserts. So, for my birthday this year, I made ginger chocolate mousse to end the meal. Everyone loved it, and I even sent some home with Bev for … Continue reading Ginger Chocolate Mousse
I had some lamb mince which I used to make meatballs, and served them with this mint hummus in pita breads, for lunch. Head straight on to the Recipe For ♥ Mint Hummus ♥ I don't think we ever go overseas without some crisis happening in the days before we leave. One year a truck … Continue reading Mint Hummus
Linguine Alla Vongole has to be one of Dave's favourite pasta dishes. I have never made this for him because I am not a huge fan. I love clams, and I love pasta, but, the dish is too finicky for me. Well, that is what I thought until I made this at home. There were … Continue reading Linguine Alla Vongole
I make curries all the time, and every now and then I do a shellfish one. But this is the first time I have made a fish curry. I was concerned the curry would overpower the fish. But the balance of heat to seafood was perfect. The key is to use a firm fish so … Continue reading Fish Curry
This chicken ramen was the perfect bowl of noodles. The stock was rich, mushrooms offered umami. And the noodles had the perfect slip and texture. Head straight on to the Recipe For ♥ Chicken Ramen ♥ When I first joined Facebook it was a way to connect with friends and family. And with Twitter (or … Continue reading Chicken Ramen
I have never had fresh ramen noodles so I have no clue whether these taste authentic or not. I can however tell you that they are totally different to the dried ones I have cooked with. The process is quite long, but totally worth it in my opinion. You will however need a pasta roller … Continue reading Ramen Noodles
I am a day late and a dollar short when it comes to making Coronation Chicken. This dish using spicy mayonnaise was created by Constance Spry and Rosemary Hume for the coronation of Queen Elizabeth II in 1953. I was looking for ideas to use up leftover roast chicken, and this really seemed like a … Continue reading Coronation Chicken
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
For our joint Passover and Easter brunch, Dave's Daughter-in-Law asked me to make latkes. I was surprised how much Dave enjoyed them. And as I hadn't photographed them I made a second batch to enjoy with aubergine caviar. Head straight on to the Recipe For ♥ Latkes ♥ After our paperwork went in to the … Continue reading Latkes
Using a combination of pumpkin seeds, linseeds and sunflower seeds, this seeded sourdough recipe takes two days to make. Head straight on to the Recipe For ♥ Seeded Sourdough ♥ When our solar panels were installed the labourer drilled holes through our ceiling. Dave had warned the owner about this but his staff clearly did … Continue reading Seeded Sourdough
I adapted the recipe for a green smoothie from Thrive to make my apple smoothie. You need to drink this straight away otherwise it will separate. Head straight on to the Recipe For ♥ Apple Smoothie ♥ Last month I met a very nice young gentleman. He had purchased a suitcase from a place that does … Continue reading Apple Smoothie
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
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
I used extremely fresh fennel seeds for this mixed flour sourdough, and it really made a difference to the taste. I suggest you do the same if you are making this loaf of bread. Head straight on to the Recipe For ♥ Mixed Flour Sourdough ♥ For 22 years I have been under the impression … Continue reading Mixed Flour Sourdough