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I don't often let myself dwell on just how dismal my photographs were when I started blogging. I do not have the time nor the inclination to go back and recreate each recipe. Especially as when I started blogging in 2009 I shared a recipe a day. However, when I saw my recipe for marshmallow … Continue reading Blueberry Marshmallow Mousse
Using Ben's recipe for Maple Fig Jam, I made a black fig jam using Tangier figs. I like to make small batches, so this only made one jar. But next summer I will make more. My mom and dad loved this jam so I know it will make for a great gift when next I … Continue reading Black Fig Jam
I used frozen raspberries to make my raspberry jam. I can buy them relatively cheaply as they come in broken up pieces. This is a simple recipe which used honey for adding sweetness, and pectin as the setting agent. Head straight on to the Recipe For ♥ Raspberry Jam ♥ To sieve or not to … Continue reading Raspberry Jam
After our flights last year on Turkish Airlines I knew that sour cherry jam would have to make an appearance in my kitchen. This recipe uses frozen cherries as that is what is available in South Africa. I personally think mine tastes better than the overly sweet one we were served for breakfast on our … Continue reading Sour Cherry Jam
These sour gummy sweets do not keep well so I suggest making them a day or two before you want to use them. I made nice large ones as a treat but it you have a smaller silicone mould you can reduce the size and use them to decorate cupcakes, or serve for a children's … Continue reading Sour Gummy Sweets
You can make this blueberry mousse a day in advance, which will allow the flavours to mingle. You can also substitute any berries, or mix and match to create interesting colours. Head straight on to the Recipe For ♥ Blueberry Mousse ♥ Yesterday, during a very interesting conversation, a comment was made that got me … Continue reading Blueberry Mousse
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 the … Continue reading Fuschia Mousse
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