Blog Post & Recipe:
Rosemary Roasties
They’re like a cross between chips and roast potatoes. No bad thing at all!
Blog Post & Recipe:
Ginger & Fennel Granita
It has lovely heat from ginger with the light aniseed flavours of fennel seeds and a mild golden hue which makes it truly Indian!
Blog Post & recipe:
Avocado Cilantro Hummus
I decided to combine my favorite food in the world… guacamole…. with some garbanzo beans and make a Avocado Cilantro Hummus ... After dipping some pita in it for a little snack, I shmeared it on a tortilla and then threw on some chopped grilled chicken, red onions and raw corn to make a little chicken guacamumus wrap.
Blog Post & Recipe:
Iced Coffee Pops
Mix the coffee with the sweetened condensed milk. Add tablespoon of cocoa powder and adjust to taste
Blog Post & Recipe:
Apple Tarragon Granita
In an 8 inch square dish, combine all ingredients until sugar is dissolved. Freeze 1-2 hours and stir with a fork. Freeze 2-3 hours longer, stirring with a fork occasionally. (Once it is mostly frozen it's more like fluffing with a fork than stirring.) Stir with a fork before serving.
Blog Post:
{The Basics} Smoothie Bag
Then when it comes to buying fresh fruit...there are plenty of times when it doesn't get eaten fast enough and it's a waste not to use it. That's where the smoothie bag came into play. Any fruit that reaches the still good, but too bruised or soft stage, it gets cut up to freeze. I lay the frozen pieces out on a plastic wrap lined sheet pan and freeze them until hard.
Blog Post & Recipe:
Bottomless Polenta Pie with Tomatoes
Bake in a pre-heated 250 C oven for about 20-25 minutes, until the polenta is lovely golden on top and tomatoes are ever so slightly charred on edges.
Blog Post & Recipe:
onion pandade: is this the ultimate comfort food? [5 ingredients]
We’re talking about a savoury bread pudding. Flavoured with golden brown onions and the fragrance of thyme. With the bread providing the perfect contrast of textures: a soft, stock-soaked, silky base teamed with a super crunchy cheesy topping.
Blog Post & Recipe:
COFFEE GRANITA
The freezing part is the key to making a proper granita. Using a fork you want to break up the ice crystals about every 20 minutes. You simply want to mush and fluff the mixture so that in the end you are left with an airy mixture with uniform ice crystals
