Tag: espresso

Olive Oil Espresso Choc Chip Cookies

I just said that I find baking cookies more of a mission than what it is worth but it was impossible not to make these Olive Oil Espresso Choc Chip Cookies. I came across a photo for the recipe on Instagram and immediately made a note that I had to make Shellie Froidevaux’s recipe. And when Baleia asked me if I wanted to give a bottle of their Extra Virgin Olive Oil away, I knew this recipe was going to be perfect to announce…

Espresso Martini

A good friend mentioned the other day she can not wait to see what this year’s festive drink is going to be so I am feeling a bit of pressure with this recipe for Espresso Martini. I had already shot the images a while back so there was no going back on my choice for this year. I do think though this dark and delicious mix of espresso, vodka and coffee liqueur is a good follow up to last year’s…

I saw the link to this Frozen Zabaglione recipe on my Twitter feed and immediately wanted to make it. It was originally published in The New York Times by David Tanis, as part of his column titled “An Inspired Lunch Puts Brunch to Shame”. Brunch seems to be quite the American trend which has not quite caught on here. And when we “do brunch”, it will be for more special occasions like birthdays or anniversaries, rather than a weekend ritual. Unless…

I love rooibos. Not only does the flavour remind me of childhood holidays in Stellenbosch with my grandparents but I drink the tea often. It is uniquely South African and very popular the world over but it seems hardly used as an ingredient for cooking and baking. I have tried to incorporate it in a few recipes over the last year of blogging and have always been very pleased with the results. The Rooibos Panna Cotta with Poached Grapefruit is a…

This might be my Paula Deen moment. Not THAT moment but rather a deep frying cheesecake moment. I had to wonder if it is necessary to top a mince pie with meringue and the answer was yes, because it is Christmas! I do think these pies look exquisite and so festive. I used store bought fruit mince and my “go to” pastry from Tina Bester’s book Bake. It does not shrink down the sides of the tin and when you…

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