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These herb gnocchi form part of a longer recipe that I shall share with you when all the elements have been posted. This will make enough for a main course to feed 4 people. I did not make the entire batch at once and can say with great confidence that you can refrigerate the mixture … Continue reading Herb Gnocchi Made With Flat Leaf Parsley
Looking for a super healthy salad to change up from the norm? Well, look no further than this chickpea salad. It is packed full of goodness and flavour. Head straight on to the Recipe For ♥ Chickpea Salad ♥ About 15 years ago, my then oral hygienist recommended that I start using mouthwash. One specifically … Continue reading Chickpea Salad With Middle-Eastern Spices
Ensuring that I made use of all the food in my fridge, I made this spinach pesto. The aim was to use up what was left over from a bag of spinach I purchased for another recipe. And then use the pesto to make pea and spinach pesto arancini. Head straight on to the Recipe … Continue reading Spinach Pesto Made With Flaked Almonds
You will need a fair amount of time set aside to make this deep dish breakfast pizza. If you have a bread maker it will help cut the time down. If not, I suggest you make the dough the day before. Head straight on to the Recipe For ♥ Deep Dish Breakfast Pizza ♥ Today … Continue reading Deep Dish Breakfast Pizza To Serve Four
This sweet potato hummus can be served with bread as a spread, vegetables as a dip, or with chicken breasts as a condiment. Head straight on to the Recipe For ♥ Sweet Potato Hummus ♥ When it comes to raising children I do not think there is a right way or a wrong way. What … Continue reading Sweet Potato Hummus Spiced With Cumin
The cherry season is extremely short so this cherry compote is a great way to ensure you can enjoy this succulent fruit in winter. Pam Corbin recommends using this compote for pies and crumbles, as a cheesecake topping or served with panna cotta or vanilla ice cream. I used it for my chocolate mousse cake. … Continue reading Cherry Compote Made With Plump Cherries
You need time on your hands to make this barbecue brisket. The meat needs marinating in a dry rub overnight, and then cooking for 4 hours before finishing it off on the barbecue. Head straight on to the Recipe For ♥ Barbecue Brisket ♥ We have a friend who is 20 years older than … Continue reading Barbecue Brisket Coated In A Delicious Sauce
I feel that no weekend is complete without some baking. Just a small sweet treat is the reward for a week where I have watched what I am eating and exercising as much as possible. These fig and nut biscotti were really tasty. And I was impressed that they kept their crunch for so long. … Continue reading Fig And Nut Biscotti For An Afternoon Treat
I love it when recipes are concise and clear and work! This one for courgette chutney ticks all the boxes. It was so tasty that Dave and I had some straight away, and the rest was put into a jar to mature. Head straight on to the Recipe For ♥ Courgette Chutney ♥ Dave and … Continue reading Courgette Chutney | Using Zucchini Or Baby Marrows
My memories of teiglach are of a dense bite, that is super sweet and super sticky. I decided to make my own for this year's' Rosh Hashanah as it is a traditional treat. The recipe I adapted from Nida yielded a softer teiglach that everyone loved. And the bonus was that I could use the … Continue reading Teiglach | A Traditional Jewish Dessert
This Cocoa Tea Babke was a result of me reworking a recipe that had failed. It is so frustrating to waste ingredients but I wanted to persevere as babke has been on my baking bucket list for a while. You can use any flavour tea you like to make this yourself. Head straight on to … Continue reading Cocoa Tea Babke | Sweet Yeast Cake
Even though I have made honeycomb already, I wanted to perfect a reduced sugar recipe. And this one for cinder toffee is it. I have made it successfully with both agave syrup and date syrup, and coated in chocolate they are sublime. Head straight on to the Recipe For ♥ Cinder Toffee ♥ For quite … Continue reading Cinder Toffee | Honeycomb Made With Date Syrup
This post comes with a double warning. The first is that this smokey fiery harissa is really hot because of the chillies I used. You can make it milder by using chillies that score less on the scoville scale. The second is that the advice given here is based only on my own experience. Head … Continue reading Smokey Fiery Harissa Using Calabrian Chillies
This recipe results in the softest brioche rolls you can imagine. Ilse says that these golden little rolls may remind you of traditional Cape mosbolletjies and she is right. Head straight on to the Recipe For ♥ Brioche Rolls ♥ Due to the fall I had at the guest house last month, I had to … Continue reading Brioche Rolls Spiced With Aniseeds
Everything is right with this recipe for pickled mustard seeds, especially the end result. Use on bread when making sandwiches. Or add a dollop to scrambled eggs. So far my favourite way is to use them when making Welsh rarebit. Head straight on to the Recipe For ♥ Pickled Mustard Seeds ♥ One of the … Continue reading Pickled Mustard Seeds Spiced With Sumac