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Despite using simple ingredients, sikil pak is a delicious dip. You will find yourself making this time and time again as it is easy to make, and can be used in a variety of ways. It ticks all the boxes for various diets, including vegan, keto and paleo. Head straight on to the Recipe For … Continue reading Sikil Pak
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. Head straight on to the Recipe For ♥ Sourdough Wreath ♥ Making sourdough Every December I … Continue reading Sourdough Wreath
As part of our mezze meal for Christmas I made lamb koftas. This is such a simple recipe and the most important thing is to buy good quality lamb mince. Head straight on to the Recipe For ♥ Lamb Koftas ♥ Let's talk about koftas I think a kofta has to be the most made … Continue reading Lamb Koftas
These hoisin lamb ribs are marinated in the sauce to which garlic, ginger and sesame oil is added. They are then cooked on a low temperature for hours, until the meat falls off the bone. Head straight on to the Recipe For ♥ Hoisin Lamb Ribs ♥ What is hoisin sauce? Common to Cantonese cuisine, … Continue reading Hoisin Lamb Ribs
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
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
These pistachio cantuccini are similar to biscotti in shape and method. But not the same as they use pistachios instead of almonds. I went for a Mediterranean feel using rose water and mixed peel. Head straight on to the Recipe For ♥ Pistachio Cantuccini ♥ Confusion around the word biscotti In English, biscotti is used … Continue reading Pistachio Cantuccini
Making these chicken and pork meatballs was an absolute kinch. The hard work came in getting all the condiments together. I started off by making Japanese mayonnaise for the deeply roasted sesame sauce. And then I made the walnut chilli crisp, which I have called onion chilli relish. We have plenty of this left over … Continue reading Chicken And Pork Meatballs
This roasted sesame sauce has the most amazing flavour and can be used as a dipping sauce for meatballs. Or use it to coat some Asian noodles, or dress a salad. The uses are endless in my opinion. Head straight on to the Recipe For ♥ Roasted Sesame Sauce ♥ I had thought that my … Continue reading Roasted Sesame Sauce
As much as I love bananas, I did not love these banana bars. I think you have to be a fan of very ripe bananas to enjoy them. And if you are, this is the perfect recipe for you. Head straight on to the Recipe For ♥ Banana Bars ♥ Ten years ago, a fellow … Continue reading Banana Bars
It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness. Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥ There is one thing about airlines that will always confuse … Continue reading Spiced Apple Chutney
As an alternative to your regular breakfast, you could enjoy these health muffins. The recipe comes from my blogging friend Robbie, who made them for her family who are on a low GI and low sodium diet. Head straight on to the Recipe For ♥ Health Muffins ♥ I am fastidious about keeping a shopping … Continue reading Health Muffins
This Laotian Curry Paste is not hard work at all! Once you have gathered all of the ingredients they just need to be popped into a blender and blitzed until as fine as you want it to be. Head straight on to the Recipe For ♥ Laotian Curry Paste ♥ After a lot of hard … Continue reading Laotian Curry Paste
These granola bars are the easiest way to get breakfast sorted. And can be added to a school lunch box as a healthy treat. They are easy to make and store well. Head straight on to the Recipe For ♥ Granola Bars ♥ My first choice when it comes to having my joints dealt with … Continue reading Granola Bars
Using a combination of pumpkin seeds, linseeds and sunflower seeds, this seeded sourdough recipe takes two days to make. Head straight on to the Recipe For ♥ Seeded Sourdough ♥ When our solar panels were installed the labourer drilled holes through our ceiling. Dave had warned the owner about this but his staff clearly did … Continue reading Seeded Sourdough
I have a salad garden so that Dave can pick his own green leaves for workday lunches. It is abundant with wild rocket and three different types of basil. And so, a rocket and basil pesto seemed like a great solution to using some of the herbs. Head straight on to the Recipe For ♥ … Continue reading Rocket And Basil Pesto
I used extremely fresh fennel seeds for this mixed flour sourdough, and it really made a difference to the taste. I suggest you do the same if you are making this loaf of bread. Head straight on to the Recipe For ♥ Mixed Flour Sourdough ♥ For 22 years I have been under the impression … Continue reading Mixed Flour Sourdough
Dave has salad for lunch everyday at work, and to take it from boring to extra-ordinary, I made these toasted seeds. They add a nice bit of crunch to the salad leaves. And I can play around with the spices for different flavours. Head straight on to the Recipe For ♥ Toasted Seeds ♥ Once … Continue reading Toasted Seeds
You need two days to make this pressed pork belly, even though it does not need much of your attention. Most of the time is taken up in the oven and the fridge. The result is truly restaurant worthy and will impress your dinner guests. Head straight on to the Recipe For ♥ Pressed Pork … Continue reading Pressed Pork Belly
While reviving my sourdough starter I baked these sourdough ciabatta breadsticks. They don't need a very active and lively starter and they need to be eaten within 24 hours of baking. They are very addictive as you can just tear small pieces off everytime you walk past. So that way you don't feel like you … Continue reading Sourdough Ciabatta Breadsticks