Ceviche consists of slices or cubes of raw fish or shellfish marinated in citrus juice. Seeing that Ceviche is not served raw like for instance tuna tartare, it makes for a great alternative for those who prefer not to eat raw fish. Ceviche is great alternative for raw salmon, tuna, etc. when making poke bowls.
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The term “tartare” refers to a mixture of chopped raw meat or fish, mixed with seasonings and condiments. Steak tartare and Tuna tartare are the most popular.
Continue reading Tuna Tartare
Gravlax is a traditional Scandinavian dish where a fresh salmon fillet is cured with salt, sugar, and fresh dill. Gravlax is served on rye bread with a dill and mustard sauce.
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Whether you are using white or red-fleshed dragon fruit, the addition of this exotic superfood to your fruit salad will take it to a whole new level!
Continue reading Fruit Salad Boats
Using the shells of dragon fruit as “bowls” gives a great pop of colour to this interesting salsa. Best of all, no dishes to wash later!
Continue reading Dragon Fruit & Avo Salsa
These popsicles are quick and easy to prepare and the level of sweetness can be adjusted to your taste.
Continue reading Dragon Fruit Popsicles
This fuchsia-coloured smoothie will definitely brighten up your day!
Continue reading Dragon Fruit Smoothie
The origins of hot cross buns may go back as far as the 12th century. There are several myths about these popular fruit-studded yeast-risen buns. One of the more well known stories is that an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. At some point in history the buns was commonly known as Good Friday Buns. During the 1730s in Europe the buns were sold on the streets, and it was here that the name as well as the popular rhyme emerged, as the sellers would shout out ” One-a-penny, two-a-penny, hot cross buns “… This tradition was still in practice as little as eighty years ago.
Continue reading Easter 2018
Pull out all the stops this Easter Holiday with this majestic centerpiece, fit for kings! It is made by attaching two racks of lamb end-to-end to form a crown. Order it from your butcher with the ribs already French-trimmed and tied into a crown, or do it yourself at home – it is easier than you think!
Continue reading Lamb Crown Roast
Although bark doesn’t sound particularly appetizing, this rustic looking sweet treat is quick and easy to make and can be customised to any occasion. It is the ultimate home made gift! In its simplest form, it is a thin sheet of chocolate studded with anything from candy to nuts, dried fruit, seeds and even spices. The chocolate is then broken up into uneven pieces or shards. It is called “bark” because it resembles tree bark.
Continue reading Easter Chocolate Bark
Hot Cross Buns are as synonymous with Easter as Fruit Mince Pies are with Christmas. I cannot imagine Easter Weekend without them! Be sure to also try the recipe for Hot Cross Pain Au Chocolat, an Easter-themed pastry.
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This recipe is a cross (excuse the pun!) between a Hot Cross Bun and the popular French pastry, pain au chocolat, which is made with yeast-leavened dough and filled with chocolate. “Pain au chocolat” literally means chocolate bread.
Be sure to also try the traditional recipes for traditional Croissants and Hot Cross Buns.
Continue reading Hot Cross “Pain au chocolat”
The selection of recipes included in this newsletter has everything from starters to mains, side dishes, desserts and drinks! We’ve also a variety of cookies to bake for the upcoming holidays. There are recipes for casual meals at home or for fancy entertaining. Be sure to try them all! Continue reading December 2017 Recipes
A classic G&T is just the thing to help you cool off on a hot summer’s day. It tastes even better in ice lolly form! Continue reading G&T Ice Lollies
This ice-cream has a unmistakable gin flavour. The gin can be substituted with vodka, whiskey or brandy if you prefer. Or omit the gin for a alcohol-free ice-cream. Continue reading Gin Ice-cream
The ultimate grown-up dessert for a hot summer’s day!
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Use your favourite gin and good quality ice cream and turn a G&T cocktail into dessert.
Continue reading G&T Float
A classic drink in the form of a dessert – what more could you want?
Continue reading Citrus Gin Cheesecake
This delicate cake tastes like a lemon sponge with a subtle, refreshing flavour due to the cucumber. The gin-flavoured icing compliments the lemon and cucumber in the cake perfectly. Continue reading Lemon and Cucumber Cake with Gin Icing
A cheesecake recipe inspired by the nation’s best-loved summer cocktail – a G&T. There’s a zingy layer of gin and tonic-flavoured jelly on top of a creamy mascarpone middle and a biscuit base – it’s the summer dessert dreams are made of. If you prefer the real thing, check out my post Gin Cocktails for a variety of tasty cocktail recipes.
Continue reading G&T Cheesecake