Thursday, February 27, 2014

Passonate Fruit Cranachan

Cranachan is a traditional Scottish dessert traditionally made with whipped cream infused with whisky and fresh berries. I have fond memories of my Dad visiting us in America and making this for American friends and laughing lots with his Southern friend as they enjoyed a few drams.

Friday, February 21, 2014

South African Bunny Chow

There was a fun article on the BBC site about bunny chow recently and I knew I had to make it. Its a South African dish from Durban's Indian community, it features a loaf of bread often white the middle is scooped out and it is filled with lamb curry with the end of the bread serving as a lid.

 It is said that the use of bread to transport the bread was a fast and easy lunch for folks working on the plantations or a way to serve folks during apartheid through back windows either way a great dish was born and the community put their stamp on the culinary world. 

 It remains a popular street food in Durban and throughout South Africa also in the UK, it is also served in South African restaurants in New York City. So next time you make a curry why not serve the leftovers in a small loaf of bread for a fun lunch as we did. 

Saturday, February 15, 2014

Mount Baldy California

When we visited California over Christmas my brother and sister in law live at the foot of a huge mountain range The San Gabriel Mountains,  one of its peaks being being Mount Baldy (aka Mount San Antonio) at 10,068 ft (3,069 m).  The mountains are a tourist destination and a ski area, and snow can often be seen on its peak. As you may have read or seen on the news California is in a drought so this area looks dryer than usual and very little snow was to be found. The lower lying areas and towns rely on the mountain snow fall for water so its a worrying situation. If your in the Los Angeles area the drive up the mountain is a fun day trip you will climb fast up to the high elevation and feel your ears pop and be amazed at the temperature difference. 

Thursday, February 6, 2014

Roasted Broccoli and Blood Orange

I love roasting vegetables and often roast peppers to make a pesto but had never roasted broccoli, I have recently seen it mentioned on blogs along with cauliflower and figured it was time to try it. I had a blood orange one of the stars of the winter season, adore these oranges their slight tartness and color. The blood orange also known as Moro gets its lovely color from anthocyanins, known to be an antioxidant. They are the main orange grown in Sicily and need cold nights and warm days to develop the red color, they make a wonderful lemonade, fun in cocktails and brighten up a salad. 


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