Toffee Apple & Date Cake
A recipe from Mel and Roo’s Kitchen (thank you, Mel & Roo!)—they have a lovely blog! For a whole cake this takes 1 hour to bake, but since we halved […]
A recipe from Mel and Roo’s Kitchen (thank you, Mel & Roo!)—they have a lovely blog! For a whole cake this takes 1 hour to bake, but since we halved […]
I’ve been looking for the English pancake recipe, which is more like a crepe, and a very kind lady in Church gave me the recipe she uses–from her 1958 Good […]
This is from the Hamlyn New All Colour Cookbook (1986). The recipe is supposed to yield 9 buns, but we usually roll the dough into two thin Swiss rolls so […]
When I make shakshuka my guide is Felicity Cloake’s Perfect Shakshuka. Heat olive oil and throw in 1/4 tsp of cumin seeds–when you hear them making those small popping sounds, […]
From the Hamlyn New All Colour Cookbook (1986). Ingredients: 675g potatoes 50g butter or margarine 1 egg (beaten) Salt and pepper to taste Procedure: 1. Peel and quarter the potatoes, […]
I first read about mince pies from a book of short stories by Garrison Keillor. I guess I really didn’t understand what mince pies were then. On my first visit […]
Happy Boxing Day and best wishes on this 2nd day of Christmas! This recipe is from Mary Norwak’s “The Complete Book of Home Baking” (1979). Ingredients:225g butter225g caster sugar4 large […]
For lemon meringue pie, we use to make shortcrust pastry for the base, but recently we’ve resorted to using our favourite and ever-reliable rough puff pastry. For the lemon curd, […]
Bukayo is something like a coconut candy, almost like a panutsa (panocha). And we do use panutsa or jaggery goor/panela for the sweetener/binder, although brown sugar and even condensed milk […]
Ginataang gulay simply means vegetables in coconut milk. It could be vegan, with pork, or with both pork and shrimps. Vegetables could range from just squash and green beans, or […]
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