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.
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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.
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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.
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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.
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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
This is literally the easiest, yummiest thing to make and it’s pretty spectacular with a gin and tonic, or even as a light, sweet floral note with soda water.
Continue reading Lavender syrup | The 30 minute gift