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Duck Breast with Cherry Liqueur Sauce

We have recently faced a supply issue on fresh chicken, being solely dependent on imports and the trading relationships with many countries. Having to do without fresh chicken means you have to opt for other sources of poultry and protein. Fortunately, duck, although considered a red meat is still available. Chancing upon some Smoked Duck Breast already seasoned with black pepper, meant trying the ‘Reverse … Continue reading Duck Breast with Cherry Liqueur Sauce

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Bailey’s Biscoff Ice-cream

A simple decadent 3-ingredient ice-cream. You can play around with increasing more Bailey’s Irish Cream or Biscoff spread or biscuits. In this recipe, I used the Biscoff spread as well as the biscuits for a nice crunch and I could probably add more of the spread for a richer, sweeter tastier dessert. The good part of this recipe is, if you feel you need to … Continue reading Bailey’s Biscoff Ice-cream

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Frikadelle (South African Meatballs)

If you do a search for frikadel or Frikadelle or Frikadeller, it is surprisingly of unknown origins. The Frikadelle is a very popular comfort food for the Afrikaans people of South African origin. This year (2022) has been the year that I finally made frikadels that my husband loves. Those I had made following South African cookbooks in the past had not made the pass. So I … Continue reading Frikadelle (South African Meatballs)

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Shortbread Almond Crumble Slices

When you are always thinking up of new ways to present or add to old recipes. Or when you want to have a snack that’s quick & easy to make. When Shortbread Slices are not what you have in mind, this Shortbread Crumble Slices is quite versatile in the varieties of fillings that you can substitute, likewise what you add to the topping. Continue reading Shortbread Almond Crumble Slices

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Tahini

Gourmet food or dressing? Used in Mediterranean, North African and Middle Eastern cuisines. Made from a small ancient grain, the sesame seed packs a fair amount of minerals that are important to the human body. Tahini can be used as a spread on it’s own or as a dressing. It is also an ingredient used in the making of hummus. I have added sugar and … Continue reading Tahini

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Vegan (Eggless) Banana Loaf

This was made fairly recently unlike some of my other recipes that have yet to be written up. This loaf turned out more sponge-like than the GFDF version. Perhaps due to the combination of baking soda, flaxmeal & chia seeds. This combination was easier on me than a previous successful attempt using chia seeds as an egg replacer. Do remember that too much has it’s side … Continue reading Vegan (Eggless) Banana Loaf

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GF DF Oatmeal Pecan Cookies

Pecans are used in place of the usual culprit – Chocolate Chips! I don’t have anything against chocolate chips, they are wonderful when used in a smaller quantity as in my recipe Margaret’s Oatmeal Chocolate Chip Cookies. Great as a pick-me-up when you need a quick kick-start of energy a.k.a. sugar. There are various types and/or brands of chocolate chips, however, my preference is still Hershey’s … Continue reading GF DF Oatmeal Pecan Cookies

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Almond Citrus Biscotti Thins

What is a better way to use up egg whites left from making shortcrust pastries that calls for egg yolks or when making custard? I have adapted the Pistachio Biscotti Thins Recipe from Epicurious.com to my Citrusy Almond Biscotti. I have used flaked Almonds with skin on for their health benefits and handling. Reduced the amount of sugar and baking times. Continue reading Almond Citrus Biscotti Thins