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At the same time as making vegetable spring rolls, I made these chicken spring rolls. It made the best use of the oil while it was in the wok. And as we were eating dinner with the kids, we needed a decent batch of spring rolls for the 5 of us. Head straight on to … Continue reading Chicken Spring Rolls | Deep Fry Or Air Fry
I have tested these vegetable spring rolls in the air fryer as well as the traditional method of deep frying. And I have to confess that I prefer the air fried version. They have all the crispiness and none of the oil which is a plus for me. Head straight on to the Recipe For … Continue reading Vegetable Spring Rolls | Chinese Dim Sum
The recipe for baby back ribs was aimed for people with gas braais that have a smoker box. As we don't have one, Dave improvised and made a small foil container for the smoke. It worked a charm and the ribs were extremely moreish. Head straight on to the Recipe For 
This Honey Teriyaki Glaze is essential to making the glazed baby back ribs that I shall share with you soon. However, the glaze is perfect for chicken wings and worth making extra to keep in the fridge. Head straight on to the Recipe For
After I had perfected my gluten free shortcrust pastry, and made my lime tart, I made these cherry compote tarts. I did not want to make too many as Dave is not a huge fan of cherries. But he liked these ones well enough to make sure all were finished over the weekend. Head straight … Continue reading Cherry Compote Tarts Made With Gluten-Free Pastry
The cherry season is extremely short so this cherry compote is a great way to ensure you can enjoy this succulent fruit in winter. Pam Corbin recommends using this compote for pies and crumbles, as a cheesecake topping or served with panna cotta or vanilla ice cream. I used it for my chocolate mousse cake. … Continue reading Cherry Compote Made With Plump Cherries
Dave, my mom and I went to the Elgin Railway Market for a browse around. The fresh produce stand were selling 2 trays of free range eggs for R60 so I bought them. I had thought that Alex would take a tray, but he declined. And James only wanted 6 of the 60 eggs. Then … Continue reading French Flan | Set Custard Parisian Flan
You might be tempted to eat this entire blueberry pie all in one go. In fact, this recipe from Lorraine is so good I have made it twice. Head straight on to the Recipe For
I am not a food stylist and my photographs are not edited. I use the natural light in my kitchen. And the same plates over and over again. The photos of my plum cake were taken on two separate days. It is amazing how different the colours are. Head straight on to the Recipe For … Continue reading Plum Cake | My Upside Down Cake
I am working on egg free recipes in preparation for visitors who are vegetarian. This egg free caramel ice cream was an experiment that worked out quite well in my opinion. Head straight on to the Recipe For Egg Free Caramel Ice Cream
According to Gordon Wright this recipe for crustless milk tart is as old as the hills. It was originally meant to be cooked in an old Dutch oven, or over the coals. I have increased the baking time from the original so that it was more set. Head straight on to the Recipe For Crustless … Continue reading Crustless Milk Tart | Adapted From Karoo Food
Sweetie Pies are all about childhood memories. The sweet marshmallow is toned down by the thick crunchy biscuit and the dark chocolate surrounds. Head straight on to the Recipe For Sweetie Pies
Commercial shortbread biscuits are usually thick and cut into fingers, patterned on the top using the tines of a fork, and dusted with sugar after baking. Here I have made round biscuits so that I could dot some jam and nut butter into the middle. Head straight on to the Recipe For Shortbread Biscuits
What some people call proper custard I call pouring custard. Unlike crème anglaise which is used as a base for ice creams, my custard uses cornflour as a stabiliser. I would also call this English custard and I use it with poached fruit. Head straight on to the Recipe For Pouring Custard
While watching Paul Hollywood City Bakes last year I decided I would make his chocolate cheesecake brownies. The opportunity was given to me in anticipation of his visit to Cape Town this year. Head straight on to the recipe for Chocolate Cheesecake Brownies
My aim is to make sugar free marshmallows as perfectly light and fluffy as these rose water marshmallows are. I have dusted them with drinking chocolate but you could go the traditional route of using cornflour. Or even add some flavour to icing sugar. Head straight on to the recipe for Rose Water Marshmallows
When choosing rose petal or rose essential oil I ensure I use rosa damascena, Damask rose. You might find this variety of rose under the name of rose of Castile. The petals from this hybrid rose are used to make rose otto essential oil which is used in perfumery and aromatherapy. The flower is also … Continue reading Berry And Rose Petal Jam With A Hint Of Lime
Larousse described a pavlova as "a meringue basket or case, the best being of beautiful appearance, with a crisp soft texture, filled with cream and fruit". I must say that for my berry pavlova I ticked the box in the crisp soft texture department. But I did not whip my egg whites stiff enough and so I … Continue reading Berry Pavlova | Sublime Recipe
The word phyllo, or filo if you are Greek means leaf. It is no wonder as phyllo pastry is paper thin and when layered up resembles leaves. It is an unleavened dough that is traditionally used for making baklava. Usually the pastry is brushed with olive oil before baking, but I prefer to use butter. … Continue reading Phyllo Pastry | Easy To Make At Home
Head straight on to the recipe for Red Cabbage
