♥ a food, travel and lifestyle blog ♥
I really should have read the recipe I used as a base for my Tea Panna Cotta before I started making them. It called for 1.5 litres of cream and 750mls milk. We are still eating our way through the 24 I made. The recipe below has been adjusted to make enough for one dinner … Continue reading Tea Panna Cotta
Cherry season is short and sweet and I wanted to make the most of it last December. I made drunken cherries with a quarter of a box I bought directly from the farm. And with another quarter I made cherry and vodka jam. As Dave was away, I ate the rest of the box as … Continue reading Cherry And Vodka Jam
I love how simple a curd tart is to make. This one uses a mandarin curd but you can use any curd flavour you like. Head straight on to the Recipe For ♥ Curd Tart ♥ So many things changed with regards to the pandemic from when I wrote about it, to when we travelled. … Continue reading Curd Tart
I have made the most of winter fruit with quite a few different recipes this year. The mandarin curd was so delicious that I will be sure to repeat it next season. Head straight on to the Recipe For ♥ Mandarin Curd ♥ Dealing with call centres has to be the most frustrating thing ever. … Continue reading Mandarin Curd
I was really impressed with my version of Lorraine's tart. I made a blueberry tahini ganache tart and here I am putting the entire recipe together for you. Head straight on to the Recipe For ♥ Blueberry Tahini Ganache Tart ♥ Before we went into lockdown, the vacuum cleaner at work broke. It was old … Continue reading Blueberry Tahini Ganache Tart
Blueberries are good for you on so many levels. But my main reason for using them is because of the colour. I made this blueberry and thyme jam to sit on the bottom of a tahini ganache tart. Head straight on to the Recipe For ♥ Blueberry And Thyme Jam ♥ I could not wait … Continue reading Blueberry And Thyme Jam
I am trying to get my powdered gelatine to behave like I want it to. And while I am not getting the results I am looking for I am managing some decent desserts. This Fuschia Mousse used up fresh fuschia flowers I had kept in the freezer until inspiration struck. Head straight on to … Continue reading Fuschia Mousse Made Using Fresh Flowers
I am quite sure that you could adapt this recipe for hibiscus mousse to make use of any edible dried flowers that you have to hand. Use your judgement if you use an alternative as to how much you add for the infusion. Head straight on to the Recipe For Hibiscus Mousse ♥ Robbie recently … Continue reading Hibiscus Mousse
My gooseberry bush is not thriving due to the drought. I have resorted to purchasing fresh berries, out of their capes to eat as is. Given that Dave could not buy gooseberry jam at our local farm store I decided to make some for him. Next I think I should try drying them to add … Continue reading Gooseberry Jam Made With Fructose
For the first challenge I have completed for Food in Jars I could not resist but make lavender and lime jelly. This pairs perfectly with both sweet and savoury dishes. Head straight on to the recipe for Lavender And Lime Jelly ♥ There are some tasks that I tend to put off until I absolutely have to … Continue reading Lavender And Lime Jelly For Food In Jars
My friend Camilla described this apricot and cinnamon jam as Christmas in a jar. She is not far wrong as it evokes flavour memories of the festive season. It is an easy to make overnight jam. Head straight on to the recipe for Apricot And Cinnamon Jam ♥ I am so good at watching what … Continue reading Apricot And Cinnamon Jam | Christmas In A Jar
Agar Agar is derived from red algae and is an alternative to gelatin. This is therefore suitable for vegans and vegetarians alike. Here I have used it as the gelling agent for my beetroot gel. Head straight on to the recipe for Beetroot Gel ♥ In September we had to deal with a courier company … Continue reading Beetroot Gel Made Using Agar Agar
According to Larousse (page 212), the original Charlotte dessert was inspired by the English summer pudding and was created to honour Queen Charlotte. It was made with a thick apple purée, flavoured with lemon and cinnamon and poured into a mould lined with bread and then baked. It was served warm with a cold custard cream. … Continue reading Charlotte Russe
Using the flowers of my nasturtium plants, I made Nasturtium Jelly. Nasturtium is an Indian cress and has large, shield shaped, peppery leaves and cheerful, helmet shaped flowers in yellow, orange and red. These flowers make an attractive, edible garnish. (information sourced from The Complete Book of Herbs). I tossed a packet of seeds into the … Continue reading Nasturtium Jelly
In order to compete in Freshly Blogged we had to buy all of the ingredients we needed for each challenge from Pick N Pay, a local supermarket. I ended up buying a whole lot of things we don't eat such as rice, maize meal and potatoes. Yesterday, seeing as I had been chopped I took … Continue reading Black Cherry And Thyme Jam
These Soft Sugar Free Jelly Sweets are my submission to the I Made It Challenge. When Tami set the challenge this month for I Made It I was really worried. Even though I have a sweet tooth, I am not a sweetie person. I love chocolate and when it comes to sweets the only thing I … Continue reading Soft Sugar Free Jelly Sweets
My first memory of eating an avocado involves my grandmother. She would cut them in half, remove the pip and spoon a healthy dose of sugar into the hole and then pour in some malt vinegar. This memory is so good that my mouth is salivating as I am typing these words. I still like … Continue reading Avocado Cheese Cake | Savoury Recipe
One of my favourite bloggers is Celia from Fig Jam and Lime Cordial and if you read my blog on a regular basis you will know two things for sure. The one is that I specifically thought of Celia when I made lime cordial, and that my sourdough starter Cordelia is named after her as … Continue reading Fig Jam | My Perfect No Fail Recipe
I should by all rights call these jelly hearts as they taste closer to jelly than they do Turkish delight. That might have something to do with the fact that I placed the gelatine in too small a container and quite a bit of it spilled all over the microwave. Or it could have been … Continue reading Turkish Delight Made With Fructose
If you find yourself with some left over bubbles, or flat MCC, then make this pink champagne jelly. Some wine estates have had our support since we moved to the Helderberg in 2001. Eikendal has been one of them. I just love their Brut Rosé and bought cases at a time. Then, at the beginning … Continue reading Pink Champagne Jelly