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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 Recipe For Fuschia Mousse 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 Made Using Dried Flowers
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 Using 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 Recipe For Charlotte Russe For Daring Bakers
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 Made With The Flowers
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 Recipe For Black Cherry And Thyme Jam
I made these Soft Sugar Free Jelly Sweets for 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 eat are … 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 Recipe For Avocado Cheese Cake
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 Recipe For The Perfect Fig Jam
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
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 of 2010 I went to top up and was told "sorry, we no longer make this". The lady … Continue reading Recipe For Pink Champagne Jelly
I have never made panna cotta before and now that I have it is going to become my secret weapon! It is so easy to make and takes very little preparation time. As soon as I opened my lemon myrtle gift from Yvette, I knew that it was going to be used in a panna … Continue reading Lemon Myrtle Panna Cotta Using Fructose