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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
The dressing for this Korean Slaw needs to be made a little bit in advance. That way, the ginger will really infuse. Make your slaw just before you are ready to serve it to ensure that it is still nice and crispy. Head straight on to the Recipe For ♥ Korean Slaw ♥ Years ago … Continue reading Korean Slaw With A Ginger Infused Dressing
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 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
These egg free brownies are one of the best healthy treats I have tried. They are made using linseeds as the egg replacement. Also known as flaxseeds, they are great for reducing LDL-cholesterol, blood pressure and body weight. Head straight on to the Recipe For ♥ Egg Free Brownies ♥ When you lie, you have … Continue reading Egg Free Brownies Made With Linseeds
Looking for ways to get more vegetables into your diet? This recipe for vegetable scones will tick that box. I have adapted the recipe from 10-a-day the easy way. Head straight on to the Recipe For ♥ Vegetable Scones ♥ In November we will be spending time in the UK with the kids and our … Continue reading Vegetable Scones | International Scone Week 2019
This citrus poppy seed cake was a work in progress for quite some time. I had made the citrus purée for my bircher and then did not know what to do with the leftovers. A while later Lorraine posted a recipe for lemon poppyseed cake and I knew straight away what I was going to … Continue reading Citrus Poppy Seed Cake Using Citrus Purée
Using my jasmine green tea pearls I made these jasmine green tea pickles. They have a subtle flavour from the tea which is surprisingly pleasant on the palate. Head straight on to the Recipe For Jasmine Green Tea Pickles ♥ I wrote about how Dave and I went out for breakfast which we did not … Continue reading Jasmine Green Tea Pickles With Sesame Seeds
The yellow colour in this Thai yellow curry paste comes mostly from the turmeric powder. Most of the ingredients are yellow, but it is the natural dye of turmeric that makes it so bright. Head straight on to the Recipe For Yellow Curry Paste ♥ A few weeks ago I met a person who had … Continue reading Yellow Curry Paste For Thai Cooking
When Lorraine posted her hasselback butternut recipe I knew for certain I was going to make this. Dave is not a fan of butternut so I had to wait until my family came for lunch. This super simple recipe is so impressive that I urge you to make it as well. Head straight on to … Continue reading Hasselback Butternut For The Wow Factor
Making noodles out of courgettes takes some time. But the effort it so worth it for this really tasty courgette salad. If you make it, keep the scraps to make a courgette velouté. I shall be sharing that recipe with you soon. Head straight on to the Recipe For Courgette Salad ♥ When we were on the … Continue reading Courgette Salad Using Noodles
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
These sesame coated almonds are such an addictive snack. I suggest you make double if you plan on sharing! Head straight on to the Recipe For Sesame Coated Almonds ♥ As I have to be on chronic medication for the rest of my life, I am reluctant to take anything else. I will battle through … Continue reading Recipe For Sesame Coated Almonds