And the winner is of the cookbook giveaway is ……. Read more…
Archive for March, 2010
This last week has been busy. Getting ready to go on holiday, working till the last minute and not being able to do my regular blog-hopping and reading!!!!! Forgive me. You’ve all been patient and kind to keep coming back.
So….this giveaway is for you! A choice from 2 books which I have and love: One of them is all Nigerian recipes and the other is a wider collection of African recipes. You choose when you win and I’ll ship anywhere……! {Forgive the image quality, these are saved from amazon!} Read more…
To be honest, I’m not that fussed about risottos anymore. I’m more concerned about testing some ‘realities’ with it!
Don’t get me wrong, I like risotto but its Arancini which I’ve been hankering after, especially cause I hadn’t tried it! Read more…
I’d given up completely…..
…on ever making macarons. Certainly not this weekend.
The damn things. Its not as if I love them anyway. Read more…
Blogging buddies and 50,000+ hits 107 posts and that’s not it I’m celebrating love and giving thanks With wine jelly, white chocolate and caviar

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This weekend’s treasure hunt in the world of deliciousness (aka catching up with blog reading) led me to Debi’s supercool Meyer Lemon dust: no reference to sweeping lemons off the street either.
So, I want to clear up a few things before I get to the heart of the matter:
- I know strawberries are not in ‘season’ according to the traditional food calenders.
- I am also very aware that there is nothing Cuban about strawberries. Don’t believe me? Well, go ahead, type Cuban strawberries in Google and see what you get!
- The combination notwithstanding is AMAZING. Leading me a bit tipsy when taking these photos yesterday afternoon! If you are a purist, please wait till the summer to make this. But make it…..please.
And for more on the ‘Cuban’ ingredients….read on. Read more…
….’cause technically speaking, tommies are fruit!
Anyhow, since I heard these lines a few weeks ago, I’ve been itching to share them!
‘Measure with a micrometer,
Mark with chalk,
Cut with an axe.’
Carl Zwanzig Ray’s Rule of Precision….works well for Passata too! In food terms this would be: Read more…











