One evening I had this hairbrained idea of making mashed cauliflower (aka cauliflower puree). I didn’t look up any recipe, but just did it. It was a flop. Why? Because I didn’t cook the cauliflower long enough.
The second time, I did a search to see if anyone else had this hairbrained idea, and believe it or not, they have! Using the knowledge Continue reading
So, it has come to this: me neglecting my blog!
I cannot believe it was September 17 since my last entry, but it was. It seemed like yesterday when I made the custard tart that I devoured all on my own.
The reason for neglecting this blog? Maybe it should be more my excuse. Ok, so my excuse is that I’ve been really busy. Busy trying to sort out the aftermath of a major life event that happened, busy juggling life, work and play, and busy practically doing nothing at the same time (if possible).
I’m hopeful that the big mess will all be over pretty soon, and I can get back to blogging about the food. There is a backlog of recipes that are I am dying to share: chocolate and peanut butter fudge, lemon mousse cake, chocolate meringue buttercream and the ultimate chocolate cake.
Until then, keep your eyes peeled, your bellies full and a big smile on your face!
I have never made jam until a couple of weeks ago. It’s one of those things that kind of scared me a little. Don’t even ask why. I can make croissants, pasta, puff pastry, and I’ve even tried my hand at making har gau, but I had never made jam. I guess, it was more of the canning process that scared me. Oh, and I find putting seasonal fruits into a pan and boiling the smitherines out of them a little bit of a waste.
What motivated me to make this jam was that A. asked me if I knew how to make cherry danishes. I know how to make danish pastry, but I’ve never made the cherry variety. The ones you see in the stores usually have bright red cherries on them, which looks exceedingly artificial. I know I could have just make cherry danishes with cherries and a glaze, but I wanted to use cherry jam. The recipe for this will follow shortly. Continue reading
I know, I know, this smoothie looks really unassuming, but try it, and you will be highly surprised.
This is probably one of the best smoothies I’ve ever wrapped my lips around. I have to thank Hang for this recipe. Ok, it has been played around a little, but the initial idea came from her. I wasn’t overly enthusiastic when she was ranting and raving how delicious this smoothie is until I tried it. It’s now my go-to smoothie. It’s fruity, incredibly strawberry-ish, with just the right amount of sweetness. The banana is barely noticeable, but the orange undertones are present. Continue reading
Wow, it’s been over 2 months since my last post, and that was merely an entry to entice you. My last recipe was posted in February, which to me, is quite unbelievable, considering I used to update my blog on a regular basis. After quite a few life changing experiences over the last six months, I am back… well, I hope I am. I have a load of recipes that I would love to share with y’all, and although my entries may be sporadic, we will get there!
Hello everybody! Yes, I’m still alive and breathing… It’s been over 5 weeks since my last entry, and I feel a little embarassed for neglecting my blog for so long. I will be posting a few recipes within the next few weeks, including two recipes for: macadamia and chocolate chip (chocodamia) cookies and rosemary & pinenut shortbread, an awesome recipe for moist banana muffins, apple muffins, chocolate muffins and banana bread. So, hold tight until the next installment. Keep cooking, eating and smiling!
This is a simple, tasty and highly nutritious salad. I’ve been trying to fit in 1-2 portions of avocados into our diet per week, along with two portions of fish, which are high in omega fatty acids. This salad fits the bill.
The chewy nibbles of wheat berries go perfectly well with the creamy avocado, smoked salmon, crunchy green pepper and ripe tomatoes. It’s perfect for summer barbecues or picnics. Continue reading
I initially came up with this dish when I was a poor student. Although at that time, I had no idea it was actually called “corned beef hash”. The origins are a little sketchy, some say it is American, whilst others say it is British.
My version involves cooking tinned corned beef with onions and potatoes. Serving it with a fried egg is completely optional. If you want to cook this version of hash in the US, it may cost you a little more than you hope… a tin of corned beef goes for around $6.00! What happened to it being a cheap food? Continue reading
Honey and Spice is 1 year old today! I can’t believe that time has gone so fast… before I know it, it will have grown up and left for college!
I started Honey and Spice as an extension to my private blog, and to document my recipes online. It was mainly for my reference and for me to share my love for cooking and writing. In fact, having any visitors in my mind would be a bonus.
Over the last 365 days, Honey and Spice has gone global, with visitors from Continue reading
So, it was my birthday yesterday. I turned 34, and feel no different to when I was 33 years and 364 ¾ days old. I’ve never been in better shape – I’m fitter and more flexible than I’ve ever been. However, I find that the older I get, the immature I get. I find the silliest things funny – yes, I’m just a child trapped in an adult body.
I celebrated my birthday by gorging myself with food. Although I love to cook, I didn’t want to spend hours in the kitchen on my birthday, so settled for Belgian sugar (Liege) waffles, Continue reading
Long gone are the days of me frittering my time away, doing nothing in particular but procrastinating experimenting in my kitchen. You’ve no doubt noticed that my blog entries have declined significantly, over recent weeks. There are two reasons for this:
- When I first started this blog in April, I had lots of recipes from my private blog, which were already written up. That’s why I had over 70 entries in April. In May, things started to slow down. This was because I had to work on new experiments, before blogging about them.
- On June 1st, I took up a project with allrecipes.com and I’m currently working 40 hours a week.
This working malarkey is seriously cutting into my procrastination time in the kitchen, but I’m thoroughly enjoying it. It’s absolutely ideal – I’m working remotely, so I can procrastinate, do household chores/other activities in between.
I’d like to tell you that my blog entries will be quite sporadic until September to October December, so please bear with me.
Until my next entry, have fun in the kitchen, cook a lot, eat a lot and laugh a lot!
My dearest Butternut,
I’m so sorry… I’ve been bad, very bad. I never meant for our relationship to end in this way, but I now have a new love. His name is Kabocha. Kabocha lives in the squash section of the produce department at PCC. The only reason I picked up Kabocha, was because you weren’t available for dinner that night.
Do not despair Butternut, Kabocha will take good care of me. He’s sweet, full of beta-carotene, iron, vitamin C and potassium and has traces of calcium, folic acid and B vitamins.
Butternut, we’ve had some very good times together – especially the lovely dinner dates we used to keep. Maybe one day, our paths will meet again. However, as long as Kabocha is available, my love lies with him.
Take care of yourself until we meet again, L. xoxo Continue reading