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I was in the mood for hummus and decided that some flatbreads would go perfectly with it to scoop up the chickpea goodness. We had friends staying with us the week before, and Kim had bought some sour cream to go on our baked potatoes. I used the left overs to make these sour cream … Continue reading Sour Cream Flatbreads
Using the flavours of an Italian Christmas treat, I made panettone rusks. They are packed full of raisins, mixed peel and almonds. Perfect for morning coffee, afternoon tea, or a lunch box treat. Skip ahead to the recipe for Panettone Rusks Are we the old timers? MasterChef Australia 2026 aired in South Africa two months … Continue reading Panettone Rusks
Better known as a tipsy tart, many people where I live would call this a Cape brandy pudding. In Timeless South African, Ilse refers to this as a classic heritage dessert. The originator of the recipe was Lesley Faull, the founder of the Silwood School of Cookery, and she was sponsored by Oude Meester, a … Continue reading Tipsy Tart
Seeing as scones are a quick bread, bara brith scones seemed like a great idea. Bara is bread in Welsh and brith refers to the speckled look. And these scones were exactly that. Speckled bites of joy with a hint of ginger and lemon from the tea I used. Skip ahead to the recipe for … Continue reading Bara Brith Scones
I am in love with all things 'Bakewell' having been introduced to the tart by my aunt when we first visited her in the UK. I decided to make a Bakewell jam, and used the jam on my Bakewell scones. Dried cherries are key to this recipe and if you cannot find them where you … Continue reading Bakewell Scones
When Angie shared her recipe for sourdough German brötchen I knew I had to make them. I was not so happy with my shaping the first time I did so. But, I made these sourdough dinner rolls a second time and loved how they turned out. I buy rye flour from a plastic free grocer, … Continue reading Sourdough Dinner Rolls
My mom took some of my sourdough starter home with her in December, and has started baking bread for my dad. As he is the only one eating bread, my mom asked me to create a recipe for her, for a small sourdough loaf. This is great if you are baking often, or if you … Continue reading Small Sourdough
Tuck this recipe for Easter bread away for next year, and bake it on the first morning of your long weekend. It will not keep well, so make sure you have people to share it with. Skip ahead to the recipe for Easter Bread Baking up a storm Every now and then, the baking bug … Continue reading Easter Bread
Using an active sourdough starter, I made these sourdough naan. These made enough for 4 people so feel free to reduce or double the recipe, depending on your needs. Skip ahead to the recipe for Sourdough Naan Let's talk about naan Whenever we go out for Indian food, we always order naan bread to go … Continue reading Sourdough Naan
The trick to shaping these sourdough pretzels is to start by rolling a long rope of dough, with ends that are thinner than the middle. You then lay the dough in a U shape and twist the ends twice to create the loop. These ends are then turned over towards the base of the U, pressed … Continue reading Sourdough Pretzels
Schwarzwälder Kirschtorte is a chocolate based dessert heavy on the cherries. It served as inspiration for my black forest rusks which are full of chocolate and cherries. As I used a sugar free 80% dark chocolate, these are not overly sweet. Skip ahead to the recipe for Black Forest Rusks Full disclosure These rusks did … Continue reading Black Forest Rusks
Given that we had salami curing in our kitchen, I felt I really had to make the easy cheesy salami bread from Jan Braai Junior! This bread does not need kneading, making it perfect for young hands. The high hydration recipe results in a soft bread, with texture from the meat. Skip ahead to the … Continue reading Cheesy Salami Bread
These candied ginger cookies get texture from the candied ginger slices, and extra heat from ground ginger. I absolutely love the flavour ginger brings to sweet treats, and if you are the same, then these are ideal for you. Skip ahead to the recipe for Candied Ginger Cookies Let's talk about candied ginger A few … Continue reading Candied Ginger Cookies
These almond cookies have the most amazing texture, reminiscent of marzipan. The key to the flavour in my opinion is using a very good quality almond extract. Skip ahead to the recipe for Almond Cookies Giving gifts The day I posted about not having to buy gifts for Dave's family, I went gift shopping. One … Continue reading Almond Cookies
I needed 300mls milk stout for a recipe so I bought a 500ml can, knowing I could use the rest to make this milk stout bread. It is a no knead recipe, and as it uses baking powder, there is no proving time either. This quick bread comes together with very little effort, making it … Continue reading Milk Stout Bread
So often I will be watching a cooking show, and I will be inspired to make something. Sometimes I let the idea sit for a long time, but in the case of this chocolate caramel mug cake it was a matter of minutes from thought to table. I used a ready made caramel I have … Continue reading Chocolate Caramel Mug Cake
Warren Mendes describes these spiced scrolls as being cloud-soft with a salty sweet taste. The buns are everything you would want for a lunch box treat, or an afternoon indulgence. Topped with a salted caramel glaze and filled with spiced almonds, I could have devoured the entire batch without sharing. Head straight on to the … Continue reading Spiced Scrolls
Roosterkoek are fluffy bread rolls cooked over the open fire. For them to be truly authentic, this needs to be a wood fire, and not gas. But, as we only have a gas braai at home, I have made my recipe to work on a gas stove. This way, you can enjoy them too! Either … Continue reading Roosterkoek
At the time I made this orange cake, blood oranges were not in season. I decorated it with grapefruit slices just for the pretty aspect. But, if I made it again I would do so with red fleshed oranges, as so far, they have been the best choice this season. Head straight on to the … Continue reading Orange Cake
When Yotam Ottolenghi was living in Amsterdam he would stop and have apple cake at Villa Zeezicht. Using this memory, and the ones of Verena's gedeckter apfelkuchen and boterkoek, they created this Dutch apple cake recipe. It is so worth the effort and hopefully one day I will get to share this with Mark and Eva. … Continue reading Dutch Apple Cake