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I love how one word can have so many meanings! Being cordial means amongst other things being pleasant. When I deal with suppliers I try to be as cordial as possible. What makes me wonder, is why some people ignore polite emails when they are actually complaints. I recently took on a new product range … Continue reading Grapefruit Cordial
I have been experimenting using my bread maker to make jam – with some success. I had been given a selection of Apples by Sam and not wanting them to go to waste I decided to make apple jelly. I used 500g of apples and a few sprigs of rosemary (picked) to make the jam, … Continue reading Apple And Almond Bread | Twelve Loaves
I should by all rights call these jelly hearts as they taste closer to jelly than they do Turkish delight. That might have something to do with the fact that I placed the gelatine in too small a container and quite a bit of it spilled all over the microwave. Or it could have been … Continue reading Turkish Delight Made With Fructose
I think I am starting to sound like a stuck record. It is still winter in the Western Cape. It is not nearly warm enough in my kitchen to prove bread, and even if I could sit the dough outside, it is raining. We have had snow before in October but for some reason this … Continue reading Nut And Seed Bread
This recipe for fruit and nut bread is my submission to Fresh From The Oven. This month, our host for Fresh From The Oven is La Cuisine de Sarah. She set us a lovely task of making a breakfast fruit bread. Ordinarily I would get the challenge on the 1st of the month, and then have a good … Continue reading Fruit And Nut Bread
Being chosen as a Foodbuzz 24x24 Gulf Ambassador for Foodbuzz was really great. As it states on their website: Foodbuzz: 24 meals in 24 hours. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. "From San Francisco to Sydney, Feast on it!" … Continue reading Foodbuzz 24×24: Not A Masqued Ball