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Lavender and Lime

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Tag: setting agent

Blueberry Tahini Ganache Tart

May 15, 2020May 18, 2020 ~ Tandy ~ 15 Comments

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

Blueberry And Thyme Jam Made Using Pectin

Apr 24, 2020Mar 17, 2020 ~ Tandy ~ 8 Comments

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 Made Using Pectin

Fuschia Mousse Made Using Fresh Flowers

Jul 13, 2018Jun 9, 2020 ~ Tandy ~ 8 Comments

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

Hibiscus Mousse Made Using Dried Flowers

Mar 9, 2018Feb 14, 2020 ~ Tandy ~ 10 Comments

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

Gooseberry Jam Made With Fructose

Mar 31, 2017Feb 25, 2021 ~ Tandy ~ 15 Comments

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

Lavender And Lime Jelly For Food In Jars

Mar 24, 2017Feb 23, 2021 ~ Tandy ~ 22 Comments

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

Apricot And Cinnamon Jam | Christmas In A Jar

Jan 20, 2017Jan 8, 2021 ~ Tandy ~ 19 Comments

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

Beetroot Gel Made Using Agar Agar

Nov 11, 2016Oct 9, 2020 ~ Tandy ~ 12 Comments

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

Charlotte Russe For Daring Bakers

Jun 29, 2015May 26, 2020 ~ Tandy ~ 39 Comments

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 For Daring Bakers

Nasturtium Jelly Made With The Flowers

Jan 29, 2015Jan 20, 2021 ~ Tandy ~ 32 Comments

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

Recipe For Black Cherry And Thyme Jam

Aug 22, 2013Aug 6, 2019 ~ Tandy ~ 26 Comments

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

Soft Sugar Free Jelly Sweets

Jul 31, 2013Jun 22, 2020 ~ Tandy ~ 20 Comments

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

Recipe For Avocado Cheese Cake

Jul 18, 2013Aug 6, 2019 ~ Tandy ~ 26 Comments

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

Fig Jam | My Perfect No Fail Recipe

May 21, 2013Apr 16, 2021 ~ Tandy ~ 37 Comments

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

Turkish Delight Made With Fructose

Oct 25, 2012Oct 8, 2020 ~ Tandy ~ 29 Comments

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

Pink Champagne Jelly | MCC Jelly

May 9, 2012Apr 7, 2021 ~ Tandy ~ 35 Comments

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 | MCC Jelly

Lemon Myrtle Panna Cotta Made With Fructose

Mar 22, 2012Feb 19, 2021 ~ Tandy ~ 39 Comments

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 Made With Fructose

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