Curry weather is here, and this is my take on a winter warming lamb curry.
I use deboned shoulder of lamb, which is more succulent and tender than leg.
I also serve my curries with non traditional salsa’s and … Read more
200 MinutesSo let’s talk caramel, thereby separating those who eat caramel treat from the real woman.To make caramel or Dulce De Leche remove the label from a can of condensed milk and place in a large pot (I do 3-4 … Read more
The classic Tarte Tatin is an upside down caramelised apple tart which was accidentally created by Stéphanie Tatin, who served the “mistake” to her guests at her hotel and a signature dish was born!
This recipe combines 2 popular variations … Read more
There is nothing worse than a sloppy fritter-especially one that has been re-heated in the microwave, and this is why I avoid ordering corn fritters from most establishments.
If you need to prepare these in advance, then try not to … Read more
YUM YUM YUM! This salad is just delicious!
With a variety of textures and tastes (sweet, crunchy, salty, rubbery, soft and squishy), it’s perfect for a weekend lunch (add some crispy bread), as a side salad to corn fritters (previous … Read more