Shades of Cinnamon - From Africa To Beyond… Recipes, Food, Photography & Lifestyle

Make your own Homemade Limoncello

Limoncello is an Italian lemon liqueur produced mainly in Italy near Naples, Sorrento and the Amalfi Coast. Interestingly limoncello is not sour , partly due to the fact that there is no lemon juice in it. The lemony flavor is all thanks to the lemon zest, the outermost part of the lemon peel, where the essential oils are most concentrated. The lemon zest is stripped from the lemon and steeped in alcohol for a period of time until all the oils are released. This yellow liquid is then mixed with a simple syrup to make the liqueur. Its easy to make, so why don’t you try it.

November 25, 2012

Cauliflower and Blue Cheese Soup

This is a hearty vegetable soup and is very simple to make. The blue cheese adds to the rich flavour, and looks amazing when served with chunks on top, melting into the goodness of the veges. As with all my recipes I like to give options, so if you dont have any blue cheese handy, or are not partial to it, then leave it out. The vegetables alone make a delicious healthy soup

November 19, 2012

Parma Ham, Pecorino and Peach Wrap

This combination of wafer thin ham, pecorino cheese, juicy ripe peaches and fresh rocket leaves in a soft wrap is the perfect blend for a fresh and easy lunchtime meal.

November 13, 2012

Dark Chocolate and Pretzel Tart

Do you belong to a Supper Club? Its great fun, and if you are the host, its a third of the hard work, because you only have to make the main course. In ours, we have 4 couples and the starter and dessert are made by other members of the club. We have only one rule, and that is, we have to make something we haven’t tried before. Of course it could be an absolute disaster, but that’s part of the fun of trying out new things. Its highly unlikely you will all mess it up, so you are always guaranteed to have at least one course that tastes good. Its an easy way of entertaining without having to do all the work, and it forces you to try some of the wonderful recipes that are so easily available to us all.

November 5, 2012

Healthy Chicken and Zucchini Rissoles

I have discovered this amazing site called MINDFOOD that sends me a daily recipe. Firstly, the name, Mindfood, just makes you think everything on it has to be good for you, and believe me the recipes are sensational. I have been trying out a few, and these delicious chicken, sesame and zucchini patties are great for lunchtime, a light supper, or made into small rissoles for cocktails and snacks. I served them with fresh guacomole , sweet chilli sauce, and a vegetable couscous.

October 29, 2012

Natures Superfoods

I am so happy to introduce my first guest, Nutrition Coach, Marilina Lewis.

Make sure to read all about Marilina in her Bio at the end of her post

Hi All……

When I think of Spring I see colour…. lots of it… the rainbows after the raindrops is how I see it !!! Spring is also a time of ‘newness’… tender, green and fresh! I believe that we connect to the planet and get maximised nutrition and taste, when we consume seasonal foods, so here are a few of this season’s super-tasty, super-slimming, super-fruit & vegetables!

October 26, 2012

Warmed Camembert with Caramelized Figs

Try this simple but stylish recipe to enjoy as a casual finger supper. Its a winning combination of warm gooey cheese, toasted nuts and rosemary enfused honey with the sweet taste of fresh figs. Team it with chunks of hot crusty farmstyle bread or crackers, and a good bottle of white wine.

October 18, 2012

Poach the perfect egg

What is your favourite way to eat eggs? Whether it’s scrambled, poached, or a dip for soldiers, get the whole family enjoying eggs and joining the celebration on World Egg Day . Poach the perfect egg.

October 9, 2012

Chocolate Truffles

This recipe is modified and adapted from Michael Paul’s “Parisian Chocolate Truffles”, which I tried and found a little too complicated. It needed the use of a chocolate thermometer, which most people don’t have, and the truffles were rolled in milk chocolate before coating with cocoa. For me, its all about making food taste good with the least amount of fuss. This is my version, which I believe anyone can make, with the minimum effort, and they are absolutely delicious. They are so much nicer than serving bought chocolates at the end of a meal, and I can assure you, that your friends and guests will all be very impressed.

October 5, 2012

Chocolates and Pastries in Paris

I arrived home from my 5 Days in Paris laden with cookbooks on pastry, chocolates and dessert, and yes, I even bought a French one, even though I cant speak the language. But how can you resist when Monsieur Genin is prepared to share his citrus tart recipes in the sweetest little cookbook you have ever seen. So I shall be translating with my trusty language translator as soon as I can.

The trip was a gastronomic delight of smells, tastes and visions of the finest pastries, the most delicate tarts, and chocolates made by the great chocolatiers. While Eric worked, I walked the streets of Paris, visiting patisseries, boulangeries, and chocolate shops , and because everyone has to eat at some stage, and I know he loves sweet things , it wasn’t that hard to entice him from his work, into the amazing shops and cafes that make up the Paris food scene. And besides, eating is so much more enjoyable when you can share it with someone.

October 2, 2012

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