25 May 09


Cookies for Nanette; Planning for Our Alice in Wonderland Tea Party!

This recipe has been  specially developed, designed and made for Nanette aka Gourmet Worrier. I have only recently met Nanette via the internet, however it feels as if we have known each other for many years. I love the posts on the Gourmet Worrier, Nanette writes about real life and cooks with real food. So when Nanette asked me if I would develop a recipe for her blog Gourmet Worrier I was honoured and delighted.

I thought for a while what I should cook. As I’m a true girly girl and like real girly things I imagined that Nanette would indulge in girly things too. I was almost day dreaming and conjuring up an imaginary friend at a Alice in Wonderland Tea Party, this reminded me of the nursery rhyme “What are little girls made of?”……… “Sugar and spice and all things nice…”

I dreamt about spicy chocolaty biscuits


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22 May 09


Restaurant Sat Bains presents a “Sweet Curry”

I’m going to tell you about my visit to Restaurant Sat Bains again and again…! We had a brilliant time and experienced the warm glowing feel that you get when you are in the presence of someone who has a true inbred passion for his career.

Sat is very proud of his Indian roots and when questioned on his favourite spice his response was fenugreek.

I then asked the obvious question why had he not opened an award winning curry house, and with a broad and very infectious smile Sat replied  ‘I’m born British’

It was an unexpected answer but he is incredibly proud of his upbringing which was obvious when he was telling us about his mothers cooking and how she used fenugreek in a potato dish that she used to make for them.

I was very pleased to have discovered that Sat has on his menu a dish


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18 May 09


Coconut and Coriander Half Roast Chickens

It’s nearly the barbecue season or braai weather, as my family would say.

Cooking the chicken on the bone is the best way for me as the bone helps keep the delicate flesh moist and gives it that extra injection of flavour.

This dish can be cooked over the coals or in the oven. If you decide to barbecue , I would definitely recommend  that you part cook the chickens in the oven for at least 30 minutes to ensure that the skin does not burn and that you are not left with raw meat on the bones.

I have cooked these half chickens at a low temperature in the oven and not only does it ensure that the meat is moist and tender but it ensures that the marinade does not burn and become bitter.

The marinade becomes sweet as it gently caramelizes and the coconut toasts and becomes


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17 May 09


Marshmallow, Cardamom and Bitter Chocolate Naughty Dunkers

These marshmallow, cardamom and bitter chocolate naughty dunkers are a bit of fun! It’s very simple and easy to make, but the guilty pleasure it provides is irresistible.

I dunk the chocolate in cup of hot milk, stir and enjoy a cup of unbelievably naughty but nice hot chocolate.

Vary the flavours and allow your guest to choose their favourite. Flavours such as cinnamon, cloves, orange, star anise and basically anything you fancy will work pretty well. I choose to use bitter dark chocolate but milk chocolate work just as well.

Wrap them in various different coloured parchment papers and give them to friends and family as a gift. They are guaranteed to put a smile on anyone’s face.

I found Ramon Morato’s book called Chocolate inspirational for two reasons, his technical explanations and flavour combinations are both outstanding!



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