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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 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
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
I very seldom order things online, unless it is for my kitchen, and then I use Yuppiechef.com. I am very fortunate that last year I received an abundance of books from Penguin to review. However, this year I have found myself with no real books on my bedside table. When we go overseas I take … 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
Since I have been blogging I have come across a lot of queries for dishes that I consider run of the mill. Chicken stir fry is one of them. If I had not seen a query for one, I would never have through to write down what goes into my stir fry. The dish will … 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 #PPN
There has been something lacking on my blog! A signature dish. In my recipe book, Lavender and Lime, the signature dessert is lavender and lime meringues. I was tasked to come up with something original for the recipe book, and that recipe at the time seemed perfect. And then, a while back on twitter someone … Continue reading Lavender And Lime Cheesecake
This ClemenGold, Lime And Ginger Marmalade was made in a bread maker! Sometimes you come across a blog and you know instantly the person behind it is on your wavelength, that you would be friends in real life, or that their philosophy in life is the same as yours. I cannot remember when first I … Continue reading ClemenGold, Lime And Ginger Marmalade
This berry tart was made as my submission for this months' Secret Recipe Club. This month, my SRC assignment arrived in my inbox during a very busy period. I had appointments with Doctors, Optometrists etc. for my annual check ups, and I left the email lurking until I had a few spare moments to peruse … Continue reading Berry Tart
This slow cooked lamb shanks recipe makes use of sumac. This is one of my favourite flavourings to use with lamb. Am I confused, or does New Zealand have so much lamb they can export it all over the world? And if that is the case, in the UK where do all their lambs go … Continue reading Slow Cooked Lamb Shanks Seasoned With Sumac