With the majority of the world being confined to their homes, to their own towns, and to their countries, it has brought on the revival of bygone practices in the kitchen for many of us. Fermenting, pickling, making jam, and particularly bread baking being just a few. This is exactly what I have been doing during our 9 week confinement in South Africa. I appreciate it is not something that everyone will be able to do at the moment, but hopefully when life returns to normal, these old traditions will start resurfacing, and become the norm. So let’s support our local suppliers and home industries, we can all make that change for a better future.
I’m popping in to share a little love and giving you a free mini eBook of just a few of my favourite Cakes and Cupcakes. Download and save to your computer or print out for easy reference. I hope you enjoy these recipes and please comment if you like this little snippet of my blog .
Have a wonderful week my friends.
If Brussel Sprouts are on your list of “I Do Not Eat ” foods, then think again because these tender gourmet baby cabbages are great cooked, and taste even better eaten raw. With the Raw Food Revolution getting bigger and bolder each year, we all need to sit up and take note of the generation of 20 and 30 somethings, who are living healthier, eating better, and quite honestly setting the tone for how we all should be viewing our eating habits. Brussel Sprouts are high in fibre, vitamins, minerals and antioxidants, making them a nutritious addition to your diet.
Relaxing bedtime rituals are proven to calm your mind and body and prepare you for a good night’s sleep. Whether it be a warm bath, meditation, or soft background music, we all have something that we love to do before our much needed rest. For me, it’s something warm to drink, and making sure that what I wear is as comfortable as possible. This delicious Rooibos Chai is easy to make, vegan, and soothes my soul after a warm bath and getting comfortable in my all time favourite loungewear by Fay and Phable .
My mother in law was a simple cook, using only basic ingredients and recipes that were easy to make. Every now and then I go through her single tiny recipe book, written in her neat meticulous writing, with minimum instructions. She used to call these cheese puffs, and the ingredients were put together in a flash, and ready to eat hot with butter within 30 minutes. It is not always multiple ingredients that make a recipe great, sometimes it is good to go back to basics for a good old fashioned winner.
Wishing everyone a fabulous festive season. May you and your families be blessed with happiness, love, fun, and lots of delicious food to eat. If you are looking for a few Christmas recipes to make over the holidays, here is a roundup of a few of my favourite traditional recipes I have made many times over the years.
I would like to say that these are quick and easy to make, and yes they are, if you buy frozen shortcrust pastry, which unfortunately is not available to us in South Africa. Why is it that we can only get puff pastry in this country? So if you hail from countries that abound in grocery stores filled with goodies that help make life easier for you, then this recipe is the one for you. Its just a matter of rolling out the pastry, filling it, baking it, and hey presto you have a delicious dessert in no time. Sorry for my South African friends though, you will have to spend another 15 minutes making the pastry, which I know requires a little effort for some of you.
Everyone needs a great vanilla cake recipe and I love how this one is firm enough to hold any type of frosting. It has a classic vanilla flavour and it bakes up beautifully, and stacks perfectly so is wonderful if you want to make a layered cake. It’s also very versatile, an allrounder, for birthdays, weddings, as a simple afternoon tea cake, or with succulent berrries for a beautiful dessert.
I love Nigella’s Clementine Cake, which can be decorated with a sprinkling of icing sugar, or an icing drizzle. I have added dried clementine slices which add an extra tang to the cake, and I served it with a delicious citrus curd creme fraiche. It is great as an afternoon tea cake or with whipped cream, or ice cream as a fabulous dessert .