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I veered far away from the traditional when I made this waterblommetjie kimchi. These flowers are only found in the Western Cape, and are harvested when conditions are ideal. This year we had so much rain this winter that the dams were still full of these pretty edible beauties well into October. I have made … Continue reading Waterblommetjie Kimchi
I have mentioned that I am working my way through all the recipes I have collected. By far, the most have come from Chef Mimi's blog. She has introduced me to new flavours and foods which is a bonus for me. These sardine rillettes are served with Vodka pickled cucumbers. They are an essential component … Continue reading Sardine Rillettes
These braised lamb tacos are served with a minted sour cream. This is the essential topping for this dish, so don't leave it out. In the recipe I tested from Mexico in Mzansi, a 3 kilogram bone in lamb shoulder was called for to make 15 tacos. I used a 1 kilogram bone in lamb … Continue reading Braised Lamb Tacos
Using pink apples grown locally, I made an apple mint sauce. This keeps extremely well but feel free to reduce the recipe if you want to. It is the perfect accompaniment to lamb, and great when added to peas. Head straight on to the Recipe For ♥ Apple Mint Sauce ♥ Let's talk about mint … Continue reading Apple Mint Sauce
I have made this beetroot and feta tart so many times. No matter what I tried, I just could not get the tart to set properly. And then I used Agrigirl’s recipe and it worked perfectly! Head straight on to the Recipe For ♥ Beetroot And Feta Tart ♥ Do you like beetroot? Beetroot is … Continue reading Beetroot And Feta Tart
Traditionally, Ajvar is made from sweet bell peppers and eggplants. This sweet relish stems from the former Yugoslavia and can now be found throughout Southeast Europe. The recipe can be adapted by adding chillies to make it more piquant. I have used Ben's recipe as inspiration. Head straight on to the Recipe For ♥ Ajvar ♥ … Continue reading Ajvar
This roasted sesame sauce has the most amazing flavour and can be used as a dipping sauce for meatballs. Or use it to coat some Asian noodles, or dress a salad. The uses are endless in my opinion. Head straight on to the Recipe For ♥ Roasted Sesame Sauce ♥ I had thought that my … Continue reading Roasted Sesame Sauce
Stufato Di Melanzane is an eggplant stew using what I would consider traditional Sicilian ingredients. I would usually steer away from recipes that have cooked sulatanas in them but I love using aubergines in different ways. This made a generous portion which was used not only for lunch, but with pasta for supper. Head straight … Continue reading Stufato Di Melanzane
I have never found a good reason to buy Japanese Mayonnaise. It is so expensive and not a necessity in my opinion. But I am in the process of testing recipes, and one of them calls for a small amount of kewpie mayonnaise. I decided it would be prudent to make my own. It really … Continue reading Japanese Mayonnaise
It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness. Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥ There is one thing about airlines that will always confuse … Continue reading Spiced Apple Chutney
After our disappointing breakfast on the flight home from Istanbul, I made these Turkish eggs. Going by what we were served on the plane, my version is a lot better. Dave was really happy to have these for lunch. I think the next time I cook them I will also make a batch of my … Continue reading Turkish Eggs
This aubergine caviar is going to be my go to addition to a meze platter or brunch. It has the perfect texture and can be served with latkes like I did here, or with a flat bread. In fact, I think it will make the perfect topping on rye bread or pasta. It really is … Continue reading Aubergine Caviar
Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on … Continue reading Ajoblanco
You need two days to make this pressed pork belly, even though it does not need much of your attention. Most of the time is taken up in the oven and the fridge. The result is truly restaurant worthy and will impress your dinner guests. Head straight on to the Recipe For ♥ Pressed Pork … Continue reading Pressed Pork Belly
It is a bit strange to use a French cheese in an Italian dish. But it works so well that I really encourage you to make this brie and tomato pasta. It is simple to prepare and the only thing that takes time is marinating the tomatoes and cheese. Head straight on to the Recipe … Continue reading Brie And Tomato Pasta
In wanting to make this sunflower seed dressing I had to make a vegan buddha bowl. I went with the basics as this was my first endeavour. A base of cous cous drenched in the dressing, served with seasonal vegetables and avocado pear. Head straight on to the Recipe For ♥ Sunflower Seed Dressing ♥ … Continue reading Sunflower Seed Dressing
This salt and pepper hake recipe has elements that have become firm favourites. You will have to deep fry the fish and in doing so, I used as little oil as possible. We seldom use this cooking method and in times gone by I would have filtered the oil to use again. But now I … Continue reading Salt And Pepper Hake
Using the humble (and cheap) pork neck you can make this really scrumptious pork neck melanzane. This recipe uses traditional Sicilian flavours. But you could change it up by using peppers in place of the aubergines, tequila for the balsamic, and a Mexican cheese. Head straight on to the Recipe For ♥ Pork Neck Melanzane … Continue reading Pork Neck Melanzane
Coupled with fragrant rye bread rolls, this herring in horseradish cream made for a really tasty lunch. I used rollmops as the base for this recipe as they are easier to find in the shops than pickled herring. Which is basically the same thing, but without the gherkins! Head straight on to the Recipe For … Continue reading Herring In Horseradish Cream
Serve this bacon relish on hot dogs to take them from ordinary to extraordinary. Or add it to a cheese platter to go with a perfectly ripe brie or camembert. I served it alongside pizza bianca as one of the many toppings for people to add. Head straight on to the Recipe For ♥ Bacon … Continue reading Bacon Relish