Pickled Root Vegetable and Crumbed Goats Cheese Salad

Pickled Beet and Baby Rain­bow Car­rot Salad with Goats Cheese



I just love the look of baby rain­bow car­rots, how­ever I don’t find them very sweet – in fact I think they’re a bit on the bit­ter side. I usu­ally don’t like to use them, for (1). nor­mal car­rots are much nicer and (2). I am not a huge fan of cooked car­rots. But, I had to find a way to use them, after all they are so cute and pretty! I decided to make them into pickles. I love pickles, and I really like pickled car­rots and it just so happened that that If I bought the car­rots I got R10 off if I bought beets as well – so obvi­ously with a deal like that, who could refuse? Sar­casm aside, I did think that beets were a good idea to buy – they’re pretty cool pickled too and they’re rather healthy too.



Crumb­ing and fry­ing goats cheese is simply scrump­tious – I don’t think I should ever eat it any other way. Once fried, they become little cheese cro­quettes that are warm in the inside and crunchy on the out­side – what more can you want? Well, pickles (obviously).


I chose to use the pepper-coated one (since it was in the fridge), it was very deli­cious and I think any fla­vour goats cheese would go down a treat. These goats cheese cro­quettes would also work well in a salad of Parma Ham and roas­ted cherry toma­toes and toasted pine nuts. They would also work great served as a tapas – they are so mar­velous they can handle their own.


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Roast Tomato Goats Cheese Tart

Tomato Tart




This is a great dish if you love toma­toes and Provencal fla­vours. The com­bin­a­tion of the sweet and tart toma­toes with the goats cheese, Dijon mus­tard and thyme is simply heav­enly and cer­tainly con­jures up images of South­ern France. Aside from tast­ing deli­cious, the tart is also rather pretty and reas­on­ably cheap. Also, toma­toes are very good for ones skin, appar­ently they help pro­tect the skin from the sun’s harm­ful rays, which in turn helps skin from aging – so eat up ‘em toma­toes.
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Apple Cinnamon Wreath

Cin­na­mon and Sugar Plaited Wreath



I simply love cin­na­mon and sugar and when I stumbled across this recipe I had to make it. Not only is it so pretty, but it tastes great – but I sup­pose any­thing that has but­ter, sugar and cin­na­mon as a main ingredi­ent is destined to be delicious.



The ori­ginal recipe doesn’t have apple in it, but I thought apple would make it even bet­ter – after all cin­na­mon and apples are per­fect together. I used a Granny Smith apple grated, which gave the ‘wreath’ a nice tart­ness that con­tras­ted well with the sweet and rich fla­vours from the sugar and butter.


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Citrus Poppy Seed Brioche Mini Buns

Cit­rus Poppy Seed Bri­oche Buns




I love bri­oche, espe­cially toasted and enjoyed with a cup of good cof­fee. Mak­ing bri­oche buns, instead of a loaf, is great because you can freeze the buns you don’t eat. I love to eat these buns, toasted under the grill and drizzled with real maple syrup. They are also deli­cious served with homemade cherry jam (hence the cher­ries in the pics) – recipe to fol­low in my next post ;-)






If you have an elec­tric cake mixer, these buns are really easy to make, how­ever they are a little time-consuming. I have never made bri­oche without using a cake mixer attached with a dough hook, and I can only assume it would be quite dif­fi­cult to achieve the same res­ult by hand. When mak­ing these buns, you must add the but­ter slowly, one cube at a time, and make sure that each cube is incor­por­ated before you add the next. This is a bit of an annoy­ance, but if you want to make bri­oche this is the tech­nique – after all it is a but­ter and egg enriched bread and it’s all that but­ter that makes this bread so deli­cious. And like most breads, it has to prove twice (again a bit of a poke) – so clear 2 hours of your life to make these little buns of heaven.
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Winter Delights and a Touch of Blue

Hearty Beef and Pearl Bar­ley Stew with Spin­ach and Baby onions



What I love about this dish is that it’s both stew and soup com­bined. I think Rachel Ray coined this ‘culin­ary phe­nomenon ‘as a “Stoup”. I love stew and I love soup so the idea of them being com­bined is fant­astic (to say the least). The stew side is the beef chunks and baby onions while the soup side of it is the barely and I sup­pose the spin­ach too. The bar­ley bulks the stew up and, obvi­ously, is the starch ele­ment to the dish – so there is no need to make rice or mash pota­toes or any other side of starch, everything you’ll need is in the Stoup. Although I do sug­gest you have it with some crusty bread, after all it is kinda a soup.



This is a great dish to make for winter, it’s warm, filling, healthy and above all requires only one pot, yip it’s a ‘one pot wonder’.


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