Gammon with a Korean twist and cooked in 30 minutes!

2021-12-22T13:22:52+02:00December 22nd, 2021|Asian, Christmas, From the Kitchen|

Instead of the usual recipe I decided to use a Barbeque Korean Beef Rib recipe and I cooked it in the pressure cooker. What a success! The Korean flavours worked so well with the smoked meat and cooking in the pressure cooker was the ultimate time saver. In bygone days I recall my mother and [...]

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Spiced Tipsy Cake

2021-06-06T12:15:46+02:00June 12th, 2021|Christmas, From the Kitchen, Uncategorized|

Wintery weather always brings out the craving for something spicy and boozy I love cakes that double as dessert so this year I have made a Spicy Tipsy Cake. The recipe is loosely based on the typical Cape Brandy Tart or Tipsy Tart. In a cake form it looks more glamorous and looks good on [...]

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Gammon – how to cook and some yummy ideas!

2018-12-06T15:19:19+02:00December 7th, 2018|Christmas|

One of the most frequently asked questions I am asked at this time of the year is ..... How do I cook the gammon? Gammon is cooked in 2 stages The first, to cook the meat, and thereafter to glaze the gammon. If you do not want the sticky coating you may simply follow the [...]

Salted Caramel Mustard

2018-11-30T14:05:37+02:00December 2nd, 2018|Christmas, From the Kitchen|

Last Christmas I gave you the recipe for the Traditional South African sweet mustard that we enjoy with smoked and cured meats. Traditional Mustard Recipe I love that mustard but this year thought I would try something different, hence my new creation, Salted Caramel Mustard. I made it a few days ago and last night [...]

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Festive dessert – Rolled Fruit Pavlova

2018-11-30T13:46:12+02:00November 30th, 2018|Christmas, From the Kitchen|

Christmas and Festive Feasting is less than a month away! I am sure you have also starting scribbling down a few menu ideas. Every year my menus are becoming lighter and less ‘traditional’ in the European sense. My Mother always made a Traditional Christmas Pud that simmered for hours and was prepared months ahead so [...]

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Terrine of Kid (or lamb) with apricots

2017-12-21T13:29:29+02:00December 26th, 2017|Christmas, From the Kitchen, Travel & Adventures|

Summer is the time for terrines! I enjoy making and eating terrines. They always remind me of delicious “charcuterie moments” in France.  They are easy to make and give me an opportunity to experiment with flavours. For an al fresco evening they elevate a snack platter. Terrines are ideal for using left over meats such [...]

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Snowball Biscuits

2017-12-19T14:00:14+02:00December 19th, 2017|Christmas, From the Kitchen|

Snow balls.... my name for these pecan nut shortbread biscuits. The Greeks make similar biscuits called Kourabiedes which are usually crescent shaped. The Greek recipes usually use almonds or pistachio nuts and they are often flavoured with rose water. They are traditionally served at Christmas. I like the coarsely chopped pecan nuts in this recipe, [...]

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