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Aiden describes his version of the Crispy Quinoa Salad as a crowd pleaser. My version was exactly the same, so much so, that my friend asked for the recipe and made it the next day! Skip ahead to the recipe for Crispy Quinoa Salad Let's talk about Quinoa Quinoa is an edible seed that was … Continue reading Crispy Quinoa Salad
I adapted the recipe for pico de gallo by cooking down the onions. This is by no means traditional, but it was the only way Dave would eat this fresh salsa. Skip ahead to the recipe for Pico De Gallo What is Pico De Gallo? Pico de gallo is a fresh tomato salsa common in … Continue reading Pico De Gallo
This caramel toast ice cream is so refreshing, that you will will summer to come along so you can try it. The toast flavour comes from whole wheat bread, and the caramel from reduced apple juice. Head straight on to the Recipe For ♥ Caramel Toast Ice Cream ♥ Which bread? In summer I make … Continue reading Caramel Toast Ice Cream
I went to a function at Clara's Barn and we were given Mieliebrood recipe cards to take home. I used sweet corn in the recipe, as that is what I love. And hence, you have a recipe for sweetcorn bread. The recipe ingredient list included eggs which were not in the method so I just … Continue reading Sweetcorn Bread
You will need concentrated juice to make these sour cherry scones. They lend both flavour and colour to the tea time treat, and should be served with a floral or berry jam. Head straight on to the Recipe For ♥ Sour Cherry Scones ♥ Let's talk about scones The first debate around scones is how … Continue reading Sour Cherry Scones
I snack on nuts most afternoons as I find a small handful goes a long way to making me feel full. After making the liquorice nuts I decided to do a batch of yuzu nuts. These did not last very long as I found the taste combination quite addictive. Skip ahead to the recipe for … Continue reading Yuzu Nuts
I made my scialatielli using a pasta roller, but this is not necessary. The pasta can be served as I have shown here, with a fresh tomato sauce. Or, if you want something simple, just add butter and a good grating of Parmigiano Reggiano. Skip ahead to the recipe for Scialatielli Scialatielli and the Italian … Continue reading Scialatielli
Looking for a snack to make for yourself? Or maybe something to serve with pre-dinner drinks? Look no further than these liquorice nuts. You will need liquorice powder for this recipe which should not be too hard to find in a good food store. Skip ahead to the recipe for Liquorice Nuts When blog friends … Continue reading Liquorice Nuts
This Greek salt is made up of three staple ingredients. All you need is coarse salt, freshly picked thyme leaves and a few lemons. Use the salt to enhance any Greek dish, or as a flavouring for your favourite Mediterranean meal. Skip ahead to the recipe for Greek Salt Greek food Because of our Mediterranean … Continue reading Greek Salt
This Mexican salt can be used to flavour rice, protein and any side dish served with a Mexican meal. Take it a little further North and use for Spanish dishes you create in your kitchen. Skip ahead to the recipe for Mexican Salt Mexican cuisine I have had very little exposure to Mexican cuisine. We … Continue reading Mexican Salt
Making flavoured salts is one of my favourite things to do to give as gifts. In January I made a trio to give to Mark and Eva as a reminder of our times together. The first one I made was this Indian salt. It contains three ingredients, and all you need is an Indian spice … Continue reading Indian Salt
I loved the idea of having a 'butter candle' lit at the table in the centre of my sourdough wreath. This added to the festive feeling of Christmas. The effort of both recipes was worth it for the effect. Skip ahead to the recipe for Sourdough Wreath Making sourdough Every December I take Cordelia out … Continue reading Sourdough Wreath
All you need are fresh basil leaves, salt, garlic cloves and extra virgin olive oil to make this basil pistou. The green sauce is best made using a pestle and mortar. Skip ahead to the recipe for Basil Pistou What is pistou? Pistou comes from the Provençal region of France and is made from fresh … Continue reading Basil Pistou
Mimi introduced me to Schug which I have subsequently seen in our local market. Commonly called zhug, this is a spicy green condiment perfect for a mezze type meal. Skip ahead to the recipe for Zhug A pestle and mortar I have a large granite mortar that is perfect for making pesto, pistou, and zhug. … Continue reading Zhug
These cinnamon scrolls were so good, so when I thought I had lost the recipe I was beside myself. Whereas I would not have minded making them again, I would not have know what to do! I have a purple folder with all my recipes in them, as well as three documents that contain ones … Continue reading Cinnamon Scrolls
For Easter I decided to make a hot cross bun cake. This made life a little easier time wise. Especially when organizing a family brunch for 7 people. Skip ahead to the recipe for Hot Cross Bun Cake Hot Cross Buns "Good Friday comes this month, the old woman runs. With one or two a … Continue reading Hot Cross Bun Cake
I am working towards a recipe and decided the perfect dough for it would be the one I use for challah. But as I was also in my sourdough phase, I decided to combine the two and came up with this recipe for a crown sourdough challah. The shape is achieved by placing the braided loaf into … Continue reading Crown Sourdough Challah
This mint chocolate mug cake will come together in 4 minutes. I used Lindt chocolate for my recipe, but you can use your favourite variety. Skip ahead to the recipe for Mint Chocolate Mug Cake Are you a fan of mint chocolate? I absolutely love the combination of mint and chocolate, and for me it … Continue reading Mint Chocolate Mug Cake
For my sourdough Cape seed loaf I used a combination of sunflower seeds, linseeds, sesame seeds and pumpkin seeds. You can add chia and poppy seeds into the mix if you would like to. Head straight on to the Recipe For ♥ Sourdough Cape Seed Loaf ♥ So, what is sourdough? A friend recently asked … Continue reading Sourdough Cape Seed Loaf
If you have time on your hands, or feel like a challenge, then make your own brik pastry. Warqa in South Africa is traditionally used to make samoosas. If you have made this pastry before, let me know how you used it? And whether you think it is worth the effort. Skip ahead to the … Continue reading Brik | Malsouka | Warqa