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Yesterday I did a harvest table for my vegan / vegetarian family. This fennel pickle was one of the items on the table. I love the flavour and trust they did too. Head straight on to the Recipe For Fennel Pickle ♥ For the past two years we have decided to spend our wedding anniversary … Continue reading Fennel Pickle
Do you need a dip that works stand alone or with something else? If the answer to this is yes, then you need to make my smokey red pepper dip. I have paired it with a butter bean hummus to make it less boring. Head straight on to the Recipe For Smokey Red Pepper Dip … Continue reading Smokey Red Pepper Dip
Using David's recipe, I made marinated ribs. These came shortly after I used the same blend to baste some chicken wings. Mark had come over to visit and the child loves a good braai. As we see so little of him I always try to make what he loves. This marinade recipe ticked all the … Continue reading Marinated Ribs
Hailing from Lebanon, a fattoush is a bread salad. Mediterranean vegetables, such as tomatoes, radishes and cucumbers are added to the stale flatbread. Herbs are integral to this salad, as well as sumac to add a slightly sour taste. Skip ahead to the recipe for Fattoush Dave and I got our passports back from the Italian … Continue reading Fattoush
Pickled Red Onions are not Dave's favourite. I made them for a fattoush salad and only added them to my portion. Are you a fan? And if not, why? Skip ahead to the recipe for Pickled Red Onions After many years of being a chronic insomniac I have finally taught myself to sleep. Part of … Continue reading Pickled Red Onions
I was feeling all cheffy when I made my chicken ballotine with roasted and pickled carrots. I had recently bought some purple carrots and thought this would be a nice way to showcase them. Skip ahead to the recipe for Pickled Carrots A while back I noticed that one of my knife handles had cracked. … Continue reading Pickled Carrots
When green durum wheat is roasted and rubbed together the result is freekeh. This grain is high in protein and fibre, and mineral rich. Due to its prebiotic nature and the fact that it is high in fibre it is great for good gut health. This freekeh salad is low carb and packed full of … Continue reading Freekeh Salad
Use a selection of in season fresh green herbs to make this anchovy and herb mayonnaise. It can be used as a salad dressing for grains, as a dip for artichokes, and as an accompaniment to lamb or chicken. Skip ahead to the recipe for Anchovy And Herb Mayonnaise When I drive alone I often … Continue reading Anchovy And Herb Mayonnaise
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
This green goddess salad dressing is my own concoction. It does not truly reflect the traditional ingredients. But as it is named after the colour more than the contents I think I am OK with that. Head straight on to the Recipe For Green Goddess Salad Dressing ♥ How long after a new supermarket opens … Continue reading Green Goddess Salad Dressing
This is the first recipe in series of 3 to make my smokey halloumi salad with a seed brittle and a ginger salad dressing. Skip ahead to the recipe for Ginger Salad Dressing I was nearly born in a rally car! My mother told my dad that she thought she had gone into labour. My … Continue reading Ginger Salad Dressing
For this month's The Food In Jars Mastery Challenge we had to make use of Low Temperature Pasteurization. Pickled cucumbers are a great choice here, but I wanted to try something new and so I made pickled beetroot. Skip ahead to the recipe for Pickled Beetroot Before I move on to my post about pickled beetroot I want … Continue reading Pickled Beetroot
I love eating hot dogs for a weekend lunch. This spicy tomato relish is the perfect condiment to go with them. It makes a great alternative to mustard and can be used as a topping for roast potatoes. Skip ahead to the recipe for Spicy Tomato Relish Dave and I love visiting Farmer's Markets and … Continue reading Spicy Tomato Relish
The task set by The Food In Jars Mastery Challenge this month was to make jam. I could have gone the sweet route with in season plums, but chose rather to head off in a savoury direction. I adapted Sam's recipe and made smoked bacon jam. Head straight on to the Recipe For Smoked Bacon Jam ♥ A … Continue reading Smoked Bacon Jam
This avocado salad dressing was made to use up some very ripe avocadoes. We buy avocadoes in bulk, and sometimes they all ripen at once. And other times, they ripen so we can enjoy one a day. The dressing has a great tang from the sherry vinegar, and is perfect with grains. Skip ahead to … Continue reading Avocado Salad Dressing
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
Bread sauce can be traced back to medieval times in Britain and can be served either warm or cold. Traditionally made with bread crumbs or stale bread and spices, I have opted instead for fresh bread. Serve with turkey or chicken. Head straight on to the recipe for Bread Sauce ♥ I did as little as … Continue reading Bread Sauce
It can be noted that French tarragon is the best for culinary use. Mine flourishes most of the year and I have even managed to share the abundance with Greg from The Restaurant at Waterkloof. Last weekend I picked some to make a tarragon mayonnaise. Head straight on to the recipe for Tarragon Mayonnaise ♥ … Continue reading Tarragon Mayonnaise
The recipe for olive oil poached trout is from Frans Groenewald who is the chef/owner of the restaurant at Gabriëlskloof wine estate. Head straight on to the recipe for Olive Oil Poached Trout ♥ Have you ever given much thought as to how a person's day is turned around when they work night shifts? A friend of mine … Continue reading Olive Oil Poached Trout
Kimchi is a traditional Korean dish made from fermented vegetables. For my version I have used cabbage, radishes and spring onions. You can adjust the seasoning by using a milder form of Sriracha. Head straight on to the recipe for Kimchi ♥ Have you ever been invited over for dinner somewhere and the food is … Continue reading Kimchi