Archive | recipes

crispy potato wedges with rosemary

I made these potato wedges for a xmas lunch party I went to yesterday.

Cut the spuds into wedges (quartered lengthways)……. I used medium in size mediterranean potatoes (WW). Put in a pot and just cover with water, add salt. Bring the pot to a boil and boil for about 8 – 10 minutes depending on how many spuds. drain and allow to ‘steam dry’ (they are almost done). Spread in a single layer on a baking tray, drizzle generously with olive oil and coat the spuds. Sprinkle salt and pepper and dried rosemary …I think dry is best here.  You could also sprinkle chilli flakes, egyptian dukha, cajun spices, mixed herbs, lemon zest and salt or anything that you desire.  Bake in a 200 degree oven until golden brown (about 45 minutes)

Crispy on the outside and soft and fluffy on the inside.  They were delicious with the roast  stuffed turkey, glazed gammon and salads.


peanut butter shortbread

blinged up for xmas

I have recently fallen in love with peanut butter, I was kind of neither here nor there about it, now its very much a part of my life.  I took this classic shortbread recipe and peanutbutterified it. 


  • 200gms butter (original recipe is for  250 gms if you want to leave the peanut butter out and keep it classic)… a bit for greasing
  • 50gms crunchy peanut butter (I used WW organic crunchy peanut butter because its awesome but any kind would work)
  • 125gms  caster sugar (plus a bit more for sprinkling)…I store vanilla pods in my caster sugar which imparts a lovely flavour
  • 250gms plain flour sifted
  • 125 gm corn flour

how to make:

  • preheat oven to 150 degrees c
  • butter a 20 – 24cm square tin
  • cream the butter, peanut butter and sugar together until pale and fluffy
  • add the flour and corn flour and mix lightly with spatula or wooden spoon and then your hands until you have a smooth dough
  • roll your dough on a floured surface until about 2cm thick
  • press the rolled out dough into the tin getting it into the corners (I skipped the rolling out and just pressed it directly into the tin — a slightly less even surface which I quite like)
  • prick the dough all over with a fork
  • bake for around 50 minutes until a nice golden colour
  • while it’s still warm from the oven sprinkle over caster sugar
  • allow to cool slightly then cut into desired squares with a sharp knife

Perfect shortbread texture, subtle but yet distinctive peanut butter flavour, nicely blinged up with some edible glitter for christmas gifting. Such a winner!

just baked


white chocolate, cranberry and pecan nut cookies

a tin of delicious cookies

I had some dried cranberries lying around and always have white chocolate so thought these would be quite nice. The recipe was with macadamia nuts, but couldn’t find one mac nut in the Waterfront yesterday (dont get me started on this topic…)

I have however got tons of pecan nuts — so substituted.

I find American cookies completely irresistable and totally get the whole raw cookie dough eating thing. I had a good few picks at it while making these.


  • 300gm white chocolate (cut up into chunks – big and small)
  • 100gm butter
  • 1 egg
  • 50gm muscovado / brown sugar
  • 1 tsp vanilla extract
  • 180gm (or 1 1/4 cup) flour
  • 1 tsp baking powder
  • 85gm caster sugar
  • 50gm dried cranberries
  • 50gm pecan nuts chopped (or macadamia nuts or others could work)

how to make:

  • oven on at 180 degrees c
  • melt 85gms of the choc in a double boiler, then cool a little
  • beat butter, egg, sugars and vanilla with an electric beater until creamy
  • beat in the melted choc
  • stir in the flour, baking powder, cranberries, nuts and remaining chocolate to make a stiff dough
  • using a tablespoon measure , drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)
  • you could also reserve some of the nuts, berries and chocolate pieces and place these into the cookies after they are on the tray so they poke out (extra pretty)
  • bake for 12 minutes
  • allow to cool for 1 -2 minutes then put on a cooling rack (this is quite important as they carry over cooking quite a bit after baking and can go a bit too brown if left on the baking pan)
  • You could double up and freeze the already formed cookie discs for later use.

OMG they are so yummy! Slightly chewy which is the way I like them.

Sensational when slightly warm from the oven with the white chocolate still soft and gooey. The dried cranberries add so much value….now I need to give these away as soon as possible otherwise I am going to have to schedule an extra few sessions with my personal trainer.



easy chicken noodle stir fry

easy chicken noodle stir fry

Deciding to start my food blog at the beginning of December and on the last leg of my year and half weight loss journey probably wasn’t the cleverest move I’ve ever made.  Anyway…… in amongst all the wonderful food and parties, I’ll just have to try and get the balance right. 

I believe strongly in the 80/20 principle, which means that 80% of the time I eat very healthily, low-fat and low GI carbohydrates. However 80% of this blog will no doubt be focused on the 20% more indulgent stuff – which is frankly just so much more delicious. 

This recipe I made for supper tonight is tasty and very healthy. I got it out of my latest BBC Good Food mag. It’s loaded with veggies and virtually fat-free. It can be made with any veggies that you like (I found this one a bit carrot intensive). 


  • 3 cloves of garlic crushed
  • A good chunk of ginger grated
  • 1 red chilli,  and chopped
  • 1 tbsp soy sauce (I used about 2)
  • 2 tbsp tomato paste (woolies organic tom paste in a tube is fantastic)
  • 2 chicken breasts cut into strips
  • 3 blocks dried egg noodles
  • ½ head of broccoli cut into florets
  • 3 carrots cut into strips
  • 1 tbsp sunflower oil
  • 300g bean sprouts (I used 12ogm pack and then a red pepper cut into strips as there was only one pack in the shop)
  •  Spring onions trimmed and cut into thin strips on the bias
  • 1 tbsp oyster sauce (I used about 2 or 3 tbsps)
  • Fresh coriander leaves

How to make:

  • Mix the chilli, ginger, tom paste and soy sauce with the chicken and let it marinade while you prep everything else
  • Boil a large pot of water, add the noodles, carrots and broccoli  and cook for 4 minutes before draining
  • Heat the oil in a pan or a wok, cook the chicken and marinade for about 5 minutes until cooked (I cooked the sliced pepper with the chicken)
  • Add the noodles, broccoli and carrots
  • stir through the bean sprouts and spring onion
  • add the oyster sauce with a splash of water and stir through
  • I added some torn coriander leaves to the recipe as well

 Next time I would pimp it up with toasted sesame seeds, or roasted cashew nuts, possibly a bit more chilli or a splash of sweet chilli sauce.  chunks of pineapple could also work.

Right now I’m off to do a few more sit ups…just seen on TV that Gary Player does 1000 sit ups PER DAY.  Yes 1000.


the best chicken liver pate with focaccia melba toast

a delicious pate with melba toasts

So yesterday I decided to make this delicious, very buttery and very easy chicken liver pate to take to the Jesse Clegg concert at Kirstenbosch. I am passionate about picnic’s and can’t get enough of them.  Probably the highlight of summer for me are all the beach and concert picnics.

I also found a loaf of focaccia bread in my freezer which I had made on my bread making course at ‘bread & wine’ and thought this would make nice melba toasts. You can use any bread, but I love making them out of Italian breads.

Take the loaf and slice up very finely – I use an electric carving knife for this.

Place the slices of bread onto baking sheets or on a cooling rack on a baking sheet and put in the oven at around 150 degrees for about 20 minutes.  I did this on convection and turned the slices around a few times, but you could have it on normal and then do 2 batches.

chicken liver pate – recipe

  • 250gm chicken livers
  • 125gm butter (and a bit extra to coat the top if desired)
  • 1 large onion (white), chopped
  • 1 – 2 cloves garlic, crushed
  • 1 bay leaf
  • 20ml brandy
  • freshly ground black pepper

To make: (I doubled up on this and made 7 small ramekins which freeze very well for all the future picnics)

  • melt the butter in the pan and saute the onion for a couple of minutes
  • add the chicken livers, garlic and bay leaf and cook over a moderate heat , stirring until the chicken livers are just done – about 4 minutes
  • add the brandy

  • remove from the heat and allow to cool
  • remove bay leaf and blend in a food processor
  • season with a bit of salt and lots of black pepper (to taste)
  • spoon into ramekins or other serving dishes and cool
  • when cool melt some butter (microwave is great) and pour over the pate which looks pretty decorated with a bay leaf
  • cool in the fridge until serving 

So it all worked out perfectly well until I got to the concert and discovered I had left the pate behind. A friend was asked to pick up some replacements from woolies on the way ….at least all the melba toast was eaten, and washed down with quite a few bottles of Graham Beck Brut.

scoop, spread and eat

2009/10 summer concert schedule

a lovely little picnic at Kirstenbosch (David's pic)


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