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I think it is always good to have a few marinade recipes one can use for various meats. This lamb marinade comes from the recipe book Mexico in Mzansi which I reviewed in 2024. It can be used for any cut of lamb, but works well with lamb shoulder, and chops. Skip ahead to the … Continue reading Lamb Marinade
I first made these vodka pickled cucumbers in 2024. They were served together with sardine rillettes, a recipe I got from Mimi. Since then, I have ensured that there is always a jar of them in my fridge. They go perfectly well with a cheese platter, and can be served with any charcuterie board you … Continue reading Vodka Pickled Cucumbers
In her recipe book, Simple Suppers, Sarah suggests to make a double batch of this recipe for chilli con carne. I did just that and we had a great meal with friends using half of what I made. The rest was divided into two containers which I froze, making for simple meals during the week … Continue reading Chilli Con Carne
When I left home, my aunt gave me her recipe for tzimmes. It never tasted as good as she made it, but I am sure that had to do with memory as much as anything else. I have made this numerous times over the years, adjusting it as I went along, so that what I … Continue reading Tzimmes
This purple sweet potato soup was made from a local varietal of sweet potatoes that have a purple skin and white flesh. I did not peel the skin, to retain all the health benefits, and so the colour is quite dark. The recipe is simple to make and you can bulk this up to freeze … Continue reading Purple Sweet Potato Soup
Hot and sour prawn curry originates from Indonesia. The heat comes from the chillies, and as I tend to go for medium curries rather than hot, I have used less than the recipe calls for. Add more if you like your curries hot. Tamarind and tomatoes add the sour notes to this dish. Plan ahead … Continue reading Hot And Sour Prawn Curry | Udang Asam Pedas
My version of serundeng is made with ingredients I could source in South Africa. Despite having a large East Indian community, we do not grow everything the original recipe called for. I have used this to add as a topping for a hot and sour prawn curry. And I have made flatbreads using the condiment … Continue reading Serundeng
With the economy the way it is, making your own protein bars makes a lot of sense. Also, this way you will know exactly what has gone into them. And, they have a very short ingredient list compared to some commercial ones. The chocolate is totally optional in my opinion, but it does make them … Continue reading Protein Bars
This recipe for ravioli con burrata looks complicated. But it comes together quite easily, and the results are worth the effort. The colour of the pasta comes from the black garlic that I used to make the ravioli. Skip ahead to the recipe for Ravioli Con Burrata Getting things right When we were in Italy … Continue reading Ravioli Con Burrata
Tuck this recipe for Easter bread away for next year, and bake it on the first morning of your long weekend. It will not keep well, so make sure you have people to share it with. Skip ahead to the recipe for Easter Bread Baking up a storm Every now and then, the baking bug … Continue reading Easter Bread
I print recipes on a whim, to make during December, when time is on my side. But, last year I did not make many recipes, so I do not have that much ready to go. With that in mind, I am working my way through quick and easy recipes. This one for spiced almond biscuits … Continue reading Spiced Almond Biscuits
In The Big Tasty Bite, Lila says that this Tuscan chicken bake is packed with flavour. And she is right! It is easy to prepare ahead of time, and I am going to make this for when we are on the barge in France in September. You can serve this with pasta, rice, mash or … Continue reading Tuscan Chicken Bake
The key to making the perfect Maître d'Hotel Butter is to use the finest butter you can find. Once all the ingredients are blitzed together you can shape it into a log and wrap it tightly to use when you need a little oomph on a dish. Perfect to use on any steak, a beautifully … Continue reading Maître d’Hotel Butter
These candied ginger cookies get texture from the candied ginger slices, and extra heat from ground ginger. I absolutely love the flavour ginger brings to sweet treats, and if you are the same, then these are ideal for you. Skip ahead to the recipe for Candied Ginger Cookies Let's talk about candied ginger A few … Continue reading Candied Ginger Cookies
These polpette in salsa al limone are baked in the oven for 2 and a half hours. That sounds like an impossibly long time for a meatball, but trust me, they will be perfectly moist. Make a double batch and freeze half for a quick weekday meal. Skip ahead to the recipe for Polpette In … Continue reading Polpette In Salsa Al Limone
I needed 300mls milk stout for a recipe so I bought a 500ml can, knowing I could use the rest to make this milk stout bread. It is a no knead recipe, and as it uses baking powder, there is no proving time either. This quick bread comes together with very little effort, making it … Continue reading Milk Stout Bread
Warren Mendes describes these spiced scrolls as being cloud-soft with a salty sweet taste. The buns are everything you would want for a lunch box treat, or an afternoon indulgence. Topped with a salted caramel glaze and filled with spiced almonds, I could have devoured the entire batch without sharing. Head straight on to the … Continue reading Spiced Scrolls
Chicken korma (kozhy kuruma) is a South Indian dish that is simple to make and balanced in flavour. This is a dish typically made with home grown chickens and is served in Christian communities for celebrations and special occasions. Head straight on to the Recipe For ♥ Chicken Korma ♥ Korma When we go out … Continue reading Chicken Korma
When Warren posed the question about turning a samoosa into a pie I had to agree with his thoughts. This lamb samoosa pie uses a cheat's puff pastry recipe that is so easy. If you don't want to make your own, buy a good quality puff pastry to use. Head straight on to the Recipe … Continue reading Lamb Samoosa Pie
Adapting a recipe from The Body Coach, I made Aussie pitas. Packed full of mince and topped with pickled beetroot and cucumbers, this makes for an easy dinner. I also added some local flair using an 11-in-1 spice mix. This medium chilli blend is made up of a mix of paprika, garlic, onion, coriander, cumin, … Continue reading Aussie Pitas