♥ a food, travel and lifestyle blog ♥
I fancied up this Courgette Velouté by adding crispy prosciutto to it. This is really a simple and easy recipe that is certain to impress. Skip ahead to the recipe for Courgette Velouté The weekend after cleaning out the freezer I tackled the fridge in the scullery. This is our daily use fridge but somehow I … Continue reading Courgette Velouté
I was inspired to make a pea velouté after our lunch at La Mouette. This was served with scallops and a black pudding crumb and I really loved the flavour combination. Head straight on to the Recipe For Pea Velouté ♥ I didn't start watching My Kitchen Rules until recently. Dave and I picked up … Continue reading Pea Velouté
When you mention ragu, people automatically think of bolognese sauce. But, in Italy, a ragu pasta sauce is any sauce for pasta that contains meat. These sauces differ from region to region, and mine is Northern Italian. It uses ground beef as the protein. Skip ahead to the recipe for Ragu Pasta Sauce Last year … Continue reading Ragu Pasta Sauce
In Britain the first ketchup condiment was mushroom ketchup and not tomato as one would expect. This was made by packing the mushrooms into a container with salt. I have based my mushroom ketchup recipe method on the one found in Cape Winelands Cuisine. Head straight on to the Recipe For Mushroom Ketchup ♥ Dave, … Continue reading Mushroom Ketchup
To make an authentic chicken and shellfish paella you need a paellera. This is the dish it is cooked and served in. Originating in Valencia, there are three basic ingredients. Rice, saffron and olive oil. Other essential ingredients include chorizo, mussels, chicken, langoustines and peas. Head straight on to the Recipe For Chicken And Shellfish … Continue reading Chicken And Shellfish Paella
A new farmers market has opened close to where we live. To show support we went the first week they were trading. I bought lots of fresh vegetables and made curried cauliflower soup for our lunch. Head straight on to the Recipe For Curried Cauliflower Soup ♥ On our first barge trip Dave and I … Continue reading Recipe For Curried Cauliflower Soup
This sun-dried tomato jam is the perfect balance of sweet and tart. It is super easy to make and will keep in the fridge for 6 weeks. That is if you can hold off eating the entire jar for that long. Head straight on to the recipe for Sun-dried Tomato Jam ♥ A few years … Continue reading Sun-dried Tomato Jam
I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene's book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce. Head straight on to the recipe for Baked Pap With Pork Mince ♥ I … Continue reading Baked Pap With Pork Mince
I got the idea for the breakfast egg cups when Dave and I had breakfast at Darlington Place. They served theirs in a shortcrust pastry which to me was too heavy for so early in the morning. I have made these 5 times and I can say they are a great breakfast treat. Head straight … Continue reading Breakfast Egg Cups
Biodiversity in farming and growing organic produce will ensure our ecology is maintained in a balanced way. Eating regionally, seasonally and using sustainable produce is what I am about. Here my recipe for vegetarian pasta bake makes use of only organic products. Head straight on to the recipe for Vegetarian Pasta Bake ♥ My seven year … Continue reading Vegetarian Pasta Bake
Chicken soup has been known for decades, if not centuries, as Jewish penicillin. It is the bowl of comfort served up by bobbas (grand mothers) all over the world when we are sick. It has been discovered that chicken bones contain natural antibiotics which is why I would recommend using bone broth when making this … Continue reading Chicken Soup
I was interested to read that the colour of red cabbage is affected by the pH value of the soil in which it grows. Acidic soil leads to the cabbage leaves being more purple and alkaline soil results in leaves which are greenish-yellow coloured. The colour range includes blue leaves and if you cook red cabbage without … Continue reading Red Cabbage
Chicken And Corn Soup must be one of those recipes where everyone has a version that they make at home. Mine is really simple and not too fancy. But that is what it should be. Skip ahead to the recipe for Chicken And Corn Soup Engaging with people should always be done with consideration. I … Continue reading Chicken And Corn Soup
Master Stock is of Chinese origin and mine is called Not Quite Kevin as the recipe is from Lorraine whose blog is called Not Quite Nigella. Master stock can be used over and over again and is mainly used to poach meat. For my duck braised in master stock I have used duck breasts. These … Continue reading Duck Braised In Master Stock
If you cannot find short ribs ask your butcher to cut them for you - they are cut from the rib and plate primal and a small corner of the square-cut chuck. They may be called thin ribs or an English cut where you live. No matter what they are called, I urge you to … Continue reading Braised Short Ribs
Katmer pastry is thin and flaky and traditionally would be made totally by hand, stretching the dough until the sheets are thin. This is a flaky pastry that can be used for both sweet and savoury dishes. Here I have taken this Byzantine pastry and combined it with chicken and leeks to make a pie. … Continue reading Chicken And Leek Katmer Pie
This is not just the perfect dish for a summer Christmas, but can be served for any large family gathering. For my American friends I would love it if you tried this recipe for Thanksgiving and let me know what you think of roast turkey with a mushroom-risotto rice stuffing. Head straight on to the recipe … Continue reading Roast Turkey
Gratinéed vegetables are the ultimate comfort dish. Cheese for sure makes anything taste better. Head straight on to the recipe for Gratinéed Vegetables ♥ I recently met a very interesting gentleman who told me a story I thought was well worth sharing. Alastair farms eggs for Woolworths. These free range hens have a very short … Continue reading Gratinéed Vegetables
This pink peppercorn sauce works perfectly with beef, pork and chicken. The subtle nuances of the peppercorns works fantastically well with the Weltevrede 1912 Cabernet Sauvignon. Head straight on to the recipe for Pink Peppercorn Sauce ♥ About a year ago I got a new routine at gym. It involved a lot of exercises using … Continue reading Pink Peppercorn Sauce
There is no pill for stupid! These words seem to be leaving my mouth more and more often as I deal with people who just are not bright enough to be in the jobs they are in. The biggest problem I have is with one particular sales lady at a shop I frequent on a … Continue reading Baked Risotto