Cucumber-Infused Gin and Grapefruit, Black Pepper Fizz



Cucumber-Infused Gin and Grapefruit, Black Pep­per Fizz

 

 

 

I simply love the com­bin­a­tion of cucum­ber and Gin, espe­cially when it’s Hendrick’s Gin, and I often have my G&Ts with a little cracked black pep­per – it adds a won­der­ful warm note that con­trasts per­fectly with the refresh­ing cucum­ber and herbal Gin accents.

 

 

So I decided to sim­plify mat­ters and make a cucumber-infused Gin and a pepper-infused sugar syrup, that way I get a more intense fal­vour of cucum­ber and a spi­cier fin­ish from the pepper.

 

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Baked Cheesecake with White Chocolate and a Cherry Topping



Baked Cheese­cake with White Chocol­ate and a Cherry Topping

 

 

 

This cheese­cake is great to serve at the end of a din­ner party as it looks impress­ive and taste amaz­ing. The com­bin­a­tion of cher­ries and white chocol­ate always works well together and makes this cheese­cake a little more spe­cial. How­ever, I made this cheese­cake when cher­ries were in sea­son and only got a chance to post the pics now. So if you have a prob­lem get­ting g hold of some cher­ries, use another berry for the top­ping – straw­ber­ries or black ber­ries will work a treat too! And, look just as fab!

 

 

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Who knew Beets could taste this good?



Beet­root and Orange Ice-cream

 

 

After hav­ing leftover beet­root puree from mak­ing pasta and won­der­ing what to do with it, I stumbled across this ice-cream recipe on the Saveur web­site. It’s a Jeni Brit­ton Bauer recipe and it is abso­lutely to die for. I have slightly adap­ted the recipe to suit my own taste and what I think works bet­ter based on pre­vi­ously making. 

 

 

The great, or rather inter­est­ing, aspect to this ice-cream and what makes it dif­fer from oth­ers, is that it does not use eggs. Her basic ice-cream base is one that uses full-cream cream cheese or mas­capone which has a high fat con­tent and gluc­ose syrup which is often used in foods to soften tex­ture, add volume, and to help pre­vent crys­tal­lisa­tion of sugars.

 

 

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Homemade Pretzels, New York Style



Homemade Pret­zels, New York Style

 

 

There is noth­ing quite like a homemade pret­zel straight from the oven: the warm, soft, chewy bread with a glossy deep brown exter­ior and lumps of rock salt is a delight in the mouth.

 

 

Look­ing back, I remem­ber eat­ing a real New Yorken pret­zel for the first time. I was eight at the time, it was a freez­ing day in New York city and we passed a pret­zel vend­our. Firstly, I was astoun­ded by the size of them (*note: at the time, I thought pret­zels came in plastic pack­ets, were small and crunchy and gen­er­ally [not exclus­ively] served at adult parties and were, in my opin­ion, fan­cier than crisps). Secondly, I was delighted that they served them warm! Being South African, I was not accus­tomed to the harsh New York winter wind – hel­luva icy! So, eat­ing some­thing warm was a treat on its own, how­ever eat­ing some­thing as deli­cious as a pret­zel, whole other ballgame. The tex­ture, the bits of salt and even the shape all make it a per­fect snack (espe­cially for an eight-year old who had been miss­ing out her whole life).

 

 

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Spinach and Ricotta Rotolo



Spin­ach and Ricotta Rotolo

 

 

This is a won­der­ful dish to make for a din­ner party. It has everything you want: a wow factor, great authen­tic Italian fla­vour, and can be made in advanced. I love mak­ing homemade pasta and filled pas­tas and have many a time made over 50 ravi­olis for Christ­mas or other spe­cial occa­sions – and let me tell you that is freakin’ time-consuming (both in prep and cooking).

 

 

This is why I love mak­ing Rotolo, it’s quite sim­ilar to any filled pasta in fla­vour, how­ever where it dif­fers is in its pre­par­a­tion time. To make pasta dough is not too time-consuming espe­cially when made in a food pro­cessor, and to make a spin­ach and ricotta filling is also rather basic. How­ever when the two are com­bined it is in no way basic in taste!

 

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