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I am not the biggest fan of poppy seeds and sesame seeds. You will probably find me dusting them off this tear and share bread. But, I am a huge fan of this loaf. It is soft and moreish and I tend to make it often. Usually I send half home with Dave's son, so … Continue reading Tear And Share Bread
I was feeling all cheffy when I made my chicken ballotine with roasted and pickled carrots. I had recently bought some purple carrots and thought this would be a nice way to showcase them. Skip ahead to the recipe for Pickled Carrots A while back I noticed that one of my knife handles had cracked. … Continue reading Pickled Carrots
This recipe for Sephardic Challah comes from The New York Times. It is important to remember when making a coil using bread dough that you tuck the end in properly. The seeds are a lovely addition to this kitke. Head straight on to the Recipe For Sephardic Challah ♥ After enjoying New Year's day, Dave and … Continue reading Sephardic Challah
Sauerkraut is fermented cabbage with a unique sour flavour. This recipe for The Food In Jars Mastery Challenge has been given to me by my friend Sandy. Head straight on to the Recipe For Sauerkraut ♥ Sometimes I will get a bee in my bonnet and cannot let go of the idea. I decided after our … Continue reading Sauerkraut
These soft ricotta cookies are soft in texture with a bit of a bite from the poppy seeds. Use any citrus fruit you have to hand. Head straight on to the Recipe For Soft Ricotta Cookies ♥ I have piles of paperwork on my desk waiting for my attention. I used to have an in … Continue reading Soft Ricotta Cookies
Feeling like a change and wanting to use up the fruit butter I made, I decided to turn my hand to making fruit butter granola. This is a great variation for home-made breakfast. Skip ahead to the recipe for Fruit Butter Granola When Dave and I started travelling overseas on a regular basis we invested … Continue reading Fruit Butter Granola
This is the second of 3 recipes to make up my smokey halloumi salad with a ginger salad dressing and seed brittle. Head straight on to the Recipe For Seed Brittle ♥ I am really good at seeking out bargains and making sure that the store is actually offering the special they claim. One of … Continue reading Seed Brittle
If you are looking for a salt alternative spice blend, look no further. This one contains easy to find ingredients and works perfectly in a standard salt grinder. Head straight on to the Recipe For Salt Alternative Spice Blend ♥ Are you very active on social media? I find I don't really have the time … Continue reading Salt Alternative Spice Blend
Melinda Roodt says that she used to buy bread similar to this health bread on the South Coast (of South Africa), but it was often difficult to find and not available everywhere, so she decided to make her own. This bread is not only delicious freshly baked, but also makes beautiful toast the next day, … Continue reading Health Bread
Originating in Europe in the early middle ages, pretzels are always something I associate with Germany. On our recent trip to the Alsace region of France we saw many bakeries selling them. Traditionally they are hard-baked but I made soft pretzels, which must be eaten the same day they are made. Skip ahead to the recipe for … Continue reading Soft Pretzels
There are two items my grandmother always had in her pantry. The one was pickled onions and the other was crunchies. I could eat the entire jar of her pickles in one setting had she let me. Wanting to replicate her crunchies but add my own twist, I came up with these blueberry and white chocolate … Continue reading Blueberry And White Chocolate Crunchies
This month the Food In Jars challenge is to make quick pickles. I chose to make quick pickled courgettes. We have used them in a quinoa and barley salad for extra crunch, with cheese on a platter and to top the venison burgers we had for supper. Skip ahead to the recipe for Quick Pickled … Continue reading Quick Pickled Courgettes
I learnt something new today! Nigella seeds and black cumin are the same ingredient. This means that I now have nigella seeds from the UK, some from Yuppiechef, and another lot from Faithful to Nature. I will have to make a lot more of these seed rolls to use them all up. Skip ahead to … Continue reading Seed Rolls
I am in the process of reviewing a book on tissue salts. Fearing Dave is deficient in Natrum Phosphoricum (tissue salt 10) I decided to mix up this digestive spice blend. Time will tell if it makes any difference. But it is making a huge taste difference to our meals. Skip ahead to the recipe … Continue reading Digestive Spice Blend
At Jan, any bread left over after dinner service is wrapped for the guests to take home, or for Jan Hendrik to eat as a midnight snack. I am not surprised as this Cape seed loaf is perfect for nibbling on at any time. Best eaten fresh this is a great sandwich loaf. Skip ahead … Continue reading Cape Seed Loaf
I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene's book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce. Head straight on to the recipe for Baked Pap With Pork Mince ♥ I … Continue reading Baked Pap With Pork Mince
Tahini paste is a condiment widely used in many cuisines from Lebanon to Bulgaria. This Levantine ingredient can be served out of the jar as a dip or added to aubergines to make baba ghanoush. In Mediterranean dishes it may be added to yoghurt and seasoned with sumac to form a sauce. Head straight on … Continue reading Tahini Paste
I was amazed to learn that the Caesar salad originated from Tijuana Mexico. It is named after its creator, Caesar Cardini and traditionally consists of romaine lettuce, croutons, Parmesan and eggs. The dressing contains lemon juice, olive oil and anchovies as well as garlic, Worcestershire sauce and black pepper. Head straight on to the recipe … Continue reading Caesar Salad
I have taken the beautiful Challah recipe from Jamie Geller's Joy of Kosher and used it to make my sun dried tomato and rosemary twist bread. The idea for the twist bread came from watching the very good looking Paul Hollywood on television. Head straight on to the recipe for Sun Dried Tomato And Rosemary Twist Bread … Continue reading Sun Dried Tomato And Rosemary Twist Bread
This recipe for cauliflower relish calls for the use of asafoetida, or hing as it is called on the container I have. The smell of the asafoetida is not at all pleasant before cooking but once cooked there is a wonderful flavour of leeks added to the dish you use it in. This spice is considered … Continue reading Cauliflower Relish