Category Archives: Recipes

Paul Hollywood’s Earl Grey Milk Tart

Paul Hollywood is the steely blue-eyed pastry chef of my dreams AND HE WAS IN CAPE TOWN. I am beyond devastated that I don’t live in Cape Town and never bumped into him and didn’t have the chance to awkwardly approach him (my husband, standing embarrassed behind me) and tell Paul how much I love his baking book (as anyone following my #RunnyBabbitLearnsToBake challenge knows).

Alas.

In the meanwhile, I’ve fallen in love with his Earl Grey Milk Tart recipe.

What’s your favourite twist on an old classic? Let me know in the comments!

 

 

 

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Sweet ‘n sour umami pickled shiitake mushrooms

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.

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Chipolatas, apple and butter fried sage

This is a ridiculously easy and unbelievably delicious snack, and is pretty great with mustard.

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Ingredients 

  • chipolata pork sausages (this also works with full sized pork sausages)
  • 1 apple, sliced
  • a handful of sage
  • a good knob of butter
  • 2 – 3 garlic cloves, finely chopped

Method 

  1. Warm up your frying pan and melt the butter. Add the apple, and soften in the pan.
  2. Add the chipolatas, sage and garlic, and cook until the sage is crispy and the sausages are done.

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Three citrus whisky and ginger marmalade

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.

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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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How to (humanely) braai crayfish

Crayfish, or kreef as they’re known locally, are a relative of lobster and a pretty great local delicacy. They’re beautifully dark fresh out the water, and turn a striking crimson after they’re cooked. I must admit that I’m not a big seafood eater myself, but my fiance and family love anything with gills and even I tried a few deliciously smokey bites.

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