Cheesy Olive Cornbread

Cheesy Olive Cornbread

One of the things we’ve always wanted to make is cornbread. We hadn’t tasted cornbread until we were adults and it’s always seemed so exotic, part of another world – away from the white fluffy English sandwich loaves and croissants of our childhood and the buttery, charred naans and soft khubz of our teenage years. … Continue reading

Migas

Migas

So we were in New York last week and were determined to go to Brooklyn as we heard that it’s not just a hipster paradise but also the source of many interesting food trends. Unfortunately we picked the hottest day of our week to visit! As we traipsed around Williamsburg, exhausted by the heat and … Continue reading

Rose Ice Cream

Rose Ice Cream

We love ice cream. Sorry, no. We LOVE ice cream. We love ice cream so much that we can’t keep it in our flat because we will eat all of it, in one go. Our brains just don’t have a signal that says “Yeah okay, that’s enough now.” So if we were going to try … Continue reading

Baked Falafel with an Italian Twist

Baked Falafel with an Italian Twist

Isn’t it a lovely day for a picnic? How many times a year can you say that? When we think of picnics, we think of blue skies, slightly damp grass, scratchy rugs, Scotch eggs, baguettes, pate, someone’s homemade pasta salad, sausage rolls, mini rolls, little sandwiches, warm wine, trio of dip selection from Sainsburys (cheese … Continue reading

Kalahari Kick

Kalahari Kick

Our fridge wouldn’t be our fridge without a bottle of Amarula in it. (Or Frank’s hot sauce, but that’s another post entirely.) Growing up in South Africa, we were sometimes allowed little sips of it here and there – it was the only alcohol we liked, because it was so sweet and creamy. Mmmm. It’s … Continue reading

Pistachio Cardamom Beignets

Pistachio Cardamom Beignets

Did you know that Whole Foods has a magical machine that takes ordinary shelled pistachios and turns them into creamy foodie heaven (i.e. pistachio butter)?? Yes, they really do. Ok, so we’re a bit new to this phenomenon but let us try to convert you too. Pistachio butter is creamy, a bit savoury, a bit … Continue reading