One of my husband’s pet peeves – one that gets him gnashing his teeth and rolling his eyes – is recipes on blogs with long back stories before they give you any useful, functional information. So with that in mind, I’m taking a military approach to this post. I’m going to keep it in bullet points and then I’m going to share this gloriously delicious and simple recipe with you lucky folks.
Continue reading Sweet ‘n sour umami pickled shiitake mushrooms
As you might have noticed, making preserves is something I really enjoy. So for our wedding favours, my fiance and I decided to make personal gifts that really represented us.
The first of these is a truly delicious three citrus whisky and ginger marmalade – my fiance loves whisky, and I love marmalade, so it seemed a perfect(ly delicious) pairing.
Marmalade is a bit of a mission to make – you need to get rid of all the pith, keep the seeds separate (in a muslin cloth), and soak the rind overnight. But believe me, it’s well worth it.
Continue reading Three citrus whisky and ginger marmalade
These are quite honestly the best cookies in the world.
Chocolatey, dense and chewy, the go perfectly with a glass of milk and really don’t take too long to make. I adapted the recipe from my favourite food editor, Margie Els-Burger, and added milo and macadamia nuts.
Continue reading Milo and macadamia cookies
Come to mama.
Is there anything more delicious than buttery shortbread with soft, nutty macadamias hiding under the sugary topping? Add a cup of coffee and you have the perfect afternoon snack.
Continue reading Macadamia shortbread
These insanely delicious cookies are a type of jam thumbprint cookie; with a rich cream cheese mixed into the dough for tanginess and moisture, and a dollop of homemade apricot jam and toasted coconut on top for flavour.
These are also delicious made with my other recipe for strawberry jam.
A Hertzoggie, named after General Hertzog, the SA Prime Minister until 1935, is a traditional South African pastry made with apricot jam, a pastry and a coconut meringue topping (here’s a great recipe if you want to go traditional!). They’re divine but a bit of a mission to make, and I thought the flavours would work perfectly as a cookie with a heck of a lot less hassle.
Continue reading Cream cheese and apricot jam cheat’s Hertzoggies
Is there anything more delicious than mint and rosemary jelly with some lamb chops? Or even better, a hot roasted lamb leg, dripping with sauce, and the fresh bite of mint jelly with every roasted potato mouthful?
It’s a delicious, ancient combination and it was paired because mint and rosemary help to digest the fatty components from a meaty dish like that. I love how intuitive these age-old combos are, and that there is an inherent, if unknown, logic behind these pairings.
This recipe is based on the apple jelly recipe – that’s the base jelly that we add flavouring to.
Continue reading Mint and rosemary jelly
This was so much fun to make, with a delicious and subtle flavour that tastes delicious with pork. Just imagine this on a pulled pork sandwich…
This recipe cleverly cooks out the natural pectin from apples and uses no preservatives, except for natural sugar. I can just imagine people making this many years ago and I love that link to the past.
Continue reading How to make Apple Jelly