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Why are they called Hot Cross Buns?? I grew up learning this rhyme and did not have any interest in finding out the origins. We just learned what we were taught by our teachers from being a part of the British Commonwealth. Hot cross buns, hot cross buns, One a penny two a penny, Hot cross buns If you have no daughters, give them to … Continue reading Hot Cross Buns
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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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Another successful experimental dish that made it to the recipe log. This time around, I did a short brine for the brisket before cooking. Brining was done for about 18 hours. Perhaps more salt and a longer brine would have reduced the actual braising time to tenderise the meat. Continue reading Pickled Onion Brisket
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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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Having a family member going through chemotherapy has lead me down this trip of researching foods and fruits based on whatever mineral or vitamin that she is found to be lacking. Boosts in food rather than falling back on supplements are always healthier. The last few recipes had been to find simple combinations that could help boost her potassium and magnesium counts in preparation for … Continue reading Lentil & Roasted Red Pepper Soup
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Masoor Dal or split Red Lentils is a popular Indian dish. Healthy and hearty, cooked the right way with the right ingredients. A good source of fibre or protein substitute. I have been incorporating the addition of lentils (namely the red lentils) in stews or cottage pies as an additional source of fibre as well as reducing the amount of red meat consumed. Not every … Continue reading Masoor Dal /Indian Red Lentils
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Another great way to use up any leftover chicken from a roast dinner! Something easy something light and quick to cook for 2 persons or more. It all depends on what you have on hand, in the fridge or what you feel like adding either for a colourful dish or some healthy additions. Choices are really up to you. Most of the ingredients I have … Continue reading Chicken Pasta Stir-fry
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Yet another Chicken Pie. The difference is the addition of Turmeric for it’s numerous health benefits and not forgetting an all important component of a good PIE – the crust. This shortcrust pastry recipe that I keep falling back on has become my favourite. Light and easy to whip up. Continue reading Turmeric Chicken Pie
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My usual quick breakfast fix that combines many health benefits including low blood sugar, constipation and possibly IBS (Irritable Bowel Syndrome) was a combination of quick cooking oats, mashed banana, dark cocoa powder & flaked almonds. Portion control is key in assisting us in avoiding the unneeded side effects of foods that we consume in our daily meals. I came up with this ‘brownie’ as I did … Continue reading Breakfast Brownie (Vegan)
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Soft, slightly chewy. Best of all – no chocolate chips!! I am not sure why there are so many recipes for Quinoa cookies have chocolate chips in them. I much rather have nuts and/or dried fruits in them in order to fully enjoy the full health benefits of Quinoa. This recipe does not include any dried fruits and is not sweet. So, if you rather … Continue reading Almond Quinoa Cookies (Gluten & Dairy Free)
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