♥ a food and lifestyle blog ♥
Gougère are little balls of cheese delight. They are made from choux pastry and are light. I could not stop popping these into my mouth after I had made them. Head straight on to the Recipe For Gougère ♥ For the first time in a couple of years, Dave's son spent Christmas with us. James … Continue reading Gougère, A Savoury Choux Pastry With Cheese
Yesterday I did a harvest table for my vegan / vegetarian family. This fennel pickle was one of the items on the table. I love the flavour and trust they did too. Head straight on to the Recipe For Fennel Pickle ♥ For the past two years we have decided to spend our wedding anniversary … Continue reading Fennel Pickle Flavoured With Orange Zest
Sticking to a budget? This butter bean hummus is perfect for that. It can be served together with my smokey red pepper dip, or alone. Head straight on to the Recipe For Butter Bean Hummus ♥ For those of you who fly on a regular basis you will know it costs more to book one … Continue reading Butter Bean Hummus Recipe
I am working on egg free recipes in preparation for visitors who are vegetarian. This egg free caramel ice cream was an experiment that worked out quite well in my opinion. Head straight on to the Recipe For Egg Free Caramel Ice Cream ♥ In 2008 the country experienced rolling black outs. The load shedding … Continue reading Egg Free Caramel Ice Cream
Do you need a dip that works stand alone or with something else? If the answer to this is yes, then you need to make my smokey red pepper dip. I have paired it with a butter bean hummus to make it less boring. Head straight on to the Recipe For Smokey Red Pepper Dip … Continue reading Smokey Red Pepper Dip Using Paprika
It is so easy to make your own barbecue salt. I make this as I don't like what goes into the commercial ones. Most have them have maize as a filler, and include sugar. Some of them even contain MSG and all sorts of colourings. With Christmas a month away you could make this up … Continue reading Barbecue Salt Recipe Made With Spices
According to Gordon Wright this recipe for crustless milk tart is as old as the hills. It was originally meant to be cooked in an old Dutch oven, or over the coals. I have increased the baking time from the original so that it was more set. Head straight on to the Recipe For Crustless … Continue reading Crustless Milk Tart, A Recipe From Karoo Food
According to my copy of The Geometry Of Pasta, Reginette is 100 - 250mm long and 10mm wide. Mafaldine was created to celebrate the birth of Princess Mafalda in 1902. She was the daughter of King Emanuele III. Reginette means little queens and the semolina pasta has ruffled edges. I hope I did them justice. Head straight … Continue reading Semolina Pasta: My Recipe For Reginette
It will take you no time at all to whip up this egg free mayonnaise. It takes on flavours exceptionally well. I have been adding harissa to it to serve with our crudités as an alternative to hummus. Head straight on to the Recipe For Egg Free Mayonnaise ♥ There are very few recipes I make … Continue reading Egg Free Mayonnaise Using Aqua Faba
Sweetie Pies are all about childhood memories. The sweet marshmallow is toned down by the thick crunchy biscuit and the dark chocolate surrounds. Head straight on to the Recipe For Sweetie Pies ♥ I cannot state that all of my memories of high school are good ones. However, my philosophy in life is to always … Continue reading Recipe For Sweetie Pies With Caramel Marshmallow