♥ a food, travel and lifestyle blog ♥
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 ♥ I cannot state that all of my memories of high school are good ones. However, my philosophy in life is to always … Continue reading 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 ♥ … Continue reading 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. Skip ahead to the recipe for Pouring Custard At the end of August 2016 … Continue reading 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. Skip ahead to the recipe for Chocolate Cheesecake Brownies Step one in making this recipe for Chocolate Cheesecake Brownies was to buy a new brownie … Continue reading 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 ♥ … Continue reading 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
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
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
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
I had a desire to be bathed in this chocolate wonder when I first tasted it at Perdeberg. It is everything you want from a dessert and if you only make one thing from this blog this year, make this! You will thank me once you have the first taste of this chocolate pudding. Head straight … Continue reading Chocolate Pudding
In December of last year the audio stopped working on my phone. This made it very frustrating to take calls as I had to locate my headset and plug it in to be able to talk in private. I bought a Bluetooth headset hoping it would make it easier, but the battery life was shocking … Continue reading Orange And Ginger Marmalade
This recipe for red wine gravy is all you need for a traditional roast dinner, and served with Yorkshire puddings, makes the meal even better. Skip ahead to the recipe for Red Wine Gravy I very seldom order things online, unless it is for my kitchen, and then I use Yuppiechef. I am very fortunate … Continue reading Red Wine Gravy
I am a long way away from having to worry about fussy eaters. James, who is now 25 has developed an amazing palate and has become an adventurous eater and Mark who is 23 is still stuck in teenage boy feeder mode. I used to disguise vegetables in their food by grating them up finely … Continue reading Kiwi And Lemongrass Jam | Zespri
This recipe for White Chocolate Pavlova was my submission to Freshly Blogged. As I was saying in my post for chicken liver terrine, this week's Freshly Blogged challenge had to be two dishes, both using cayenne pepper and cinnamon. We did not have to make a dessert but I chose to as given the ingredient … Continue reading White Chocolate Pavlova
This recipe for chicken stir fry is one that you can easily make at home, without having to put too much effort into it. Just be sure to have everything prepped before you start cooking. Chicken Stir Fry Since I have been blogging I have come across a lot of queries for dishes that I … Continue reading Chicken Stir Fry
Using locally sourced, and seasonal berries, I made this summer berry terrine. I used apple cider in the recipe but you could just as easily use white wine, or anything with bubbles, such as MCC. Make sure it is an alcoholic drink you would enjoy. Since getting my terrine for my birthday I've not done … Continue reading Summer Berry Terrine
After having posted this recipe for Venison Roast With A Coffee And Star Anise Rub I have seen it countless times on television. It must therefore be a great flavour combination. I love it when a concept in my head translates perfectly into a meal. When I went to the launch of Checkers Single Origin … Continue reading Venison Roast With A Coffee And Star Anise Rub
I am submitting this recipe for apple pie to Meeta's Monthly Mingle, which is being hosted this month by The Well-Seasoned Cook Six days after I posted my recipe for cream cheese pastry, Lorraine of Not Quite Nigella fame, posted her recipe for strawberry hand pies. The pastry recipe is so similar and as I … Continue reading Apple Pie
Biryani chicken is an Indian dish that has its origins among the Muslims population. We are very fortunate to have a chicken farm close to where we live. The chickens are free range and taste amazing. I have lived in Gordons Bay for a long time now, but only recently found out that I can … Continue reading Biryani Chicken
I am submitting this recipe for Smoked Marrow Bone Pasta to Presto Pasta Nights, which is being hosted this week by Val of More Than Burnt Toast. I would love to smoke things but I don't have a smoker and each time I suggest to Dave that I turn my electric frying pan into one, he … Continue reading Smoked Marrow Bone Pasta