Sourdough bread is by no means the easiest, but it is by far the most rewarding. I’ve had incredible rises and incredible flops, bread that will make your tastebuds sing and bread that will not! I’ve had flour stuck to my hands, dried to my face and my poor hands bear the scars of countless oven burns.
I’ve experimented with many different techniques, from cultivating my own wild yeast starter from scratch, to reviving and feeding a 101 year old mother from Italy. I am by no means a pro at this, but I’ve loved every second of the rewarding process of making sourdough bread.View Post
I’ve been spending a helluva lot of time in my kitchen these days, and I ain’t gonna lie, I kinda like it. Besides organizing like crazy (my cupboards have never looked more calming to open, and my pantry organization makes me want to skip), but I’ve actually really enjoyed cooking during the lockdown period. It’s like I went to sleep on the 26th March and woke up a Greek woman the next day – ready to feed my army, with passion and pride (insert muscle flexing emoji). Even though, my army technically consists of the hubby and me (and the doggies of course) but, I am enjoying the whole cooking and making and creating process these days.View Post
recently partnered with an incredible local food blogger (and food scientist), Astrid Field from The Sweet Rebellion to host a little giveaway for her new book, High Tea At Home for my Instagram followers. While the giveaway has ended, I’ve received a lot of requests to share this recipe which I tried, and posted on my feed.
These Chocolate Caramel Crumble Squares are just heaven on earth, and so much more exciting than chocolate brownies – and I do love my brownies.View Post
Here on StyleScoop, when I talk about “sumptuous treats” I’m usually referring to make up and beauty products. But today, I’m talking about actual mouth-watering, sumptuous treats from Crabtree & Evelyn. Oh la la!
Can you think of anything more British than traditional afternoon tea out in the Garden? How about breakfast with hot buttered toast, loaded with delicious preserves? YUM!View Post
There’s something to be said about winter and good food! The two just go hand in hand, which is why I love a little chilly season indulgence (we can work it off in summer okay). I got to sample some of the new season treats from Woolies (always a fave place to shop for the yummiest treats) and wanted to give you gals the inside scoop on what you should be adding to your trolley this season. Rusks Rusks are always a winter winner! Who doesn’t love dunking a yummy rusk into coffee or tea first thing in the morning? I sure do! Be sure to lookout for two new Rusk variants at Woolworths; My favourite, The Waffle Rusk – baked in waffle pans, dipped in syrup and dried to make the perfect dunk worthy rusk and The No Added Sugar Ayrshire Buttermilk Rusk which is made using sucralose and the sweetness of Ayrshire Buttermilk. All of the yumminess with none of the calories. Also, if you’re not into overly sweet treats, then this is a must for you! Coffee So many yummy flavours of coffee on offer at Woolworths. Be sure to try their new lineup; Organic Ground Coffee Blend, a 100% Arabica coffee that’s…View Post
I’m the ultimate Nutella fan; whether I’m scooping it straight out the jar, enjoying it in a croissant or baking with it, Nutella is the food of the Gods and today I’m sharing my ultimate winter indulgence…. My ridiculously delicious, ridiculous decadent, ridiculously chocolately, never mind ridiculously easy Nutella Hot Chocolate recipe…View Post
I made these really easy Chocolate Centre Berliners this weekend and let me tell you, they were dee-licious! I mean, who doesn’t love a Nutella filled donut – am I right?View Post
The festive season always gets me in the mood for baking and creating delightful things. But it’s been a scorcher leading up to Christmas and to be honest, I do take my hat off to those bake-a-tonners that manage to make amazing festive treats in this heat! This year I went for a super easy festive treat, and one that doesn’t require standing in front of an oven or working with sticky dough! Say hello to my so-easy-a-five-year-old-could-do-it Christmas Candy Cane Bark… Literally, this is the easiest thing I’ve ever made, and probably one of my faves. All you need is; White Chocolate Candy Cane That’s it! You can also use dark chocolate (or a mix of both), but I wanted to stick with the red and white theme for my treats. Melt the white chocolate in a double boiler (so that you don’t burn it). While that’s melting away, crush up your candy cane. You can go for large chunks or smaller ones, it’s completely up to you. I like a mix of chunky and smaller pieces because the chunkier ones allow you to see the red and white stripe, and the smaller pieces just make it look fuller. Once the chocolate has…View Post
The festive season has crept up on us once again! Are you ready? Have you planned and planned for months? Have you got everything you need? Don’t stress if you haven’t gone into major planning mode for Christmas, because Woolies has your back! Back in August, I attended their Christmas media day, and let me just tell you, that besides the fab gifting options, the food is out of this world!!! Serve it up in your most stylish dinnerware, and your guests will think you’re a rock star, gourmet cook! We were treated to a delightful menu of fabulous food cooked up, prepared and presented by the talented Woolies food team… For starters, I had the Norwegian Salmon, cured and marinated in lemon and pink peppercorn. Salmon and Trout canape with gold spray and salmon and prawn terrine with salmon row. Is your tummy rumbling yet? Mine sure is! For mains I had the free range leg of lamb with cranberry sauce, served with ready to eat de-boned gammon, (smoked in beach wood) and served with toppings of crispy bacon, finished with delicious veggies and potatoes. Oh yum! And for dessert, which is always my favourite part of the meal,…View Post
When you can’t be in New York, bring New York to you! I’ve been craving bagels for ages! I think it started somewhere between Instagram feeds and Hart of Dixie re-runs! I found the most amazing, authentic East Coast Bagel recipe and I’m happy to report that my bagel craving has finally been satisfied! These buggers bagels take a long time to prepare, but trust me when I say they are totally worth every mouth watering bite! Serve them warm; with cream cream cheese, home made marmalade and steaming hot tea. Check out the recipe and instructions below, and my slightly adapted ingredients list that I’ve converted to metric for us local gals. Oven Temperature: 230ºC You will need: To make the Biga 550 grams bread flour (keep more aside and add if you notice that the mixture is too runny) 1/4 teaspoon instant packet yeast 350ml warm water 2 teaspoons honey Final dough 100 grams bread flour 2 Tablespoons warm water 2 1/4 teaspoons salt 1 teaspoon honey Topping sesame seeds Try it out and let me know how yours came out xo DView Post
It’s Friday, which means time to get ready for the weekend! Woohoo! I’ll be starting my weekend, kicking back with a Savanna, in it’s all new, sexy bottle – but only after 5pm what do you take me for?! A bold new look, without touching the yumminess on the inside! The new Savanna bottle has had a total makeover that includes; A bold, new shape That’s up to its neck in style! Savanna is on trend with a longer and slimmer neck and it’s workout has certainly paid off big time! Check those strong and defined shoulders… Embossed Glass Which lets your fingers find the savvy Savanna name with every letter boldly engraved to add “grippability”. Yes that’s a word now! And a new bottle cap… Because cider royalty deserves a crown! So “caps off” to the new bold crown design, which is guaranteed to turn a few heads. Don’t keep your excitement bottled up! Experience the “before” and “after” transition and be part of the new pack reveal one change at a time on Savanna’s brand new mobile-first website. Loyal fans can look forward to epic Before and After parties taking place around the country, which are sure to…View Post
I’m counting down the days to celebration season! And, what better way to bid au revoir to 2013 and bonjour to 2014, than with a glass make that a bottle of 2003 Scintilla, J.C Le Roux’s award winning bubbly, created in the signature Cap Classique style (Méthode Cap Classique). So, although Scintilla is not technically “champagne” – since anything that isn’t made in Champagne France can’t really be called champagne – the production process of J.C Le Roux’s Méthode Cap Classique’s follows the same style that the French folk use when the make Champagne. In other words Scintilla, it’s not simply carbonated wine. It sparkling personality is earned, through years and years of perfection in a bottle! It’s amazing! Totally delicious, classy and ultra-sophisticated! Scintilla is made with a blend of 75%Chardonnay and 35% Pinot Noir. The two wines have spent seven years on the lees, which is the result of Scintilla’s smooth character, complex flavour and superior taste. Class my dears, class! My preference in bubbly is usually on the sweeter side! But, when it comes to the real deal (Champagne or Méthode Cap Classique for example), then I prefer it a little more crisp with a dry palette that is well balanced. I will defs be celebrating the…View Post