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I made my scialatielli using a pasta roller, but this is not necessary. The pasta can be served as I have shown here, with a fresh tomato sauce. Or, if you want something simple, just add butter and a good grating of Parmigiano Reggiano. Skip ahead to the recipe for Scialatielli Scialatielli and the Italian … Continue reading Scialatielli
The next recipe I will be sharing with you is for scialatielli. This fresh pasta needs a fresh tomato sauce to make it the perfect meal. However, as this sauce is so versatile I thought I would do a stand alone recipe for those of you who do not want to use it as a … Continue reading Fresh Tomato Sauce
This Mexican salt can be used to flavour rice, protein and any side dish served with a Mexican meal. Take it a little further North and use for Spanish dishes you create in your kitchen. Skip ahead to the recipe for Mexican Salt Mexican cuisine I have had very little exposure to Mexican cuisine. We … Continue reading Mexican Salt
Making flavoured salts is one of my favourite things to do to give as gifts. In January I made a trio to give to Mark and Eva as a reminder of our times together. The first one I made was this Indian salt. It contains three ingredients, and all you need is an Indian spice … Continue reading Indian Salt
Niter kibbeh is a spiced clarified butter that can be kept in the refrigerator once made and used as needed. It adds a great level of spice when slathered on fresh bread. Or use as intended when you cook dishes specific to Eritrea and Ethiopia. Skip ahead to the recipe for Niter Kibbeh Inspired to … Continue reading Niter Kibbeh
These hoisin lamb ribs are marinated in the sauce to which garlic, ginger and sesame oil is added. They are then cooked on a low temperature for hours, until the meat falls off the bone. Head straight on to the Recipe For ♥ Hoisin Lamb Ribs ♥ What is hoisin sauce? Common to Cantonese cuisine, … Continue reading Hoisin Lamb Ribs
Mimi introduced me to Schug which I have subsequently seen in our local market. Commonly called zhug, this is a spicy green condiment perfect for a mezze type meal. Skip ahead to the recipe for Zhug A pestle and mortar I have a large granite mortar that is perfect for making pesto, pistou, and zhug. … Continue reading Zhug
These cinnamon scrolls were so good, so when I thought I had lost the recipe I was beside myself. Whereas I would not have minded making them again, I would not have know what to do! I have a purple folder with all my recipes in them, as well as three documents that contain ones … Continue reading Cinnamon Scrolls
For Easter I decided to make a hot cross bun cake. This made life a little easier time wise. Especially when organizing a family brunch for 7 people. Skip ahead to the recipe for Hot Cross Bun Cake Hot Cross Buns "Good Friday comes this month, the old woman runs. With one or two a … Continue reading Hot Cross Bun Cake
This grape leather was made using seedless red grapes as soon as they came into season. Spices have been added for flavouring and cornflour used to thicken the fruit leather. I did not add any sugar to this recipe which made it perfect for me. Head straight on to the Recipe For ♥ Grape Leather … Continue reading Grape Leather
I like to make Dave a proper lunch on a Saturday when he comes home from work. Menemen seemed like the perfect meal to me, and it was. This is a really tasty egg scramble that can be scooped up and eaten with flatbreads. Head straight on to the Recipe For ♥ Menemen ♥ What … Continue reading Menemen
My loaded cauliflower soup is thick and rich, and topped with bacon bits for that extra goodness. As cauliflower is naturally low in carbohydrates, this soup is great for people on a low carb, or keto diet. Whereas I don't prescribe either, I can tell you this soup is good for you! Head straight on … Continue reading Loaded Cauliflower Soup
The key here is to char the corn to just before it burns. The natural sugars in the corn, causes it to colour so deeply. And you might even hear a popping noise like when you make popcorn. Just keep turning the corn over to make sure it does not burn. This is what adds … Continue reading Corn Hummus
These sweet and sticky lamb ribs were served on top of mint labneh. In Blackouts & Boerewors the recipe is called potjie BBQ lamb ribbetjies. The small ribs should be cooked over the open fire in a three legged pot. I however adapted this and cooked my ribs in a Dutch oven using our gas braai. Head … Continue reading Lamb Ribs
Mint labneh This mint labneh is made from strained yoghurt to which fresh mint has been added. The result is a thick and creamy dip, which is perfect for lamb chops. Head straight on to the Recipe For ♥ Mint Labneh ♥ What is labneh? Labneh is a strained yoghurt common to the Arabian Peninsula. … Continue reading Mint Labneh
Making these chicken and pork meatballs was an absolute kinch. The hard work came in getting all the condiments together. I started off by making Japanese mayonnaise for the deeply roasted sesame sauce. And then I made the walnut chilli crisp, which I have called onion chilli relish. We have plenty of this left over … Continue reading Chicken And Pork Meatballs
This onion chilli relish is super spicy. It is the perfect condiment to keep in your fridge to add zing to any dish. In Onwards, Karen calls this walnut chilli 'crisp' but I have renamed it as the walnuts to me are a side note. Head straight on to the Recipe For ♥ Onion Chilli … Continue reading Onion Chilli Relish
As much as I love bananas, I did not love these banana bars. I think you have to be a fan of very ripe bananas to enjoy them. And if you are, this is the perfect recipe for you. Head straight on to the Recipe For ♥ Banana Bars ♥ Ten years ago, a fellow … Continue reading Banana Bars
Ginger forms part of my daily diet as I have a generous slice of it in my morning smoothie. I love the depth of flavour this spice adds to savoury dishes, and adore it in desserts. So, when Sherry posted her recipe for a double ginger cake, I printed it out straight away. And made … Continue reading Double Ginger Cake
My heart longs to live on a small island off the coast of Sicily. Ortigia reminds me of Venice, without the canals. The streets are narrow, the atmosphere in the piazza amazing, and it is beautiful. Every morning we walked to the market, and bought fresh produce for that day. You buy what you need, … Continue reading Melanzane Alla Siciliana