Artisan fruit and seed crackers

Today’s recipe is a homemade alternative to the fruit and seed crackers that are omnipresent in the supermarkets at the moment.  I was very excited when I found it and even more so when it turned out to be a dead ringer of the commercial version.

You know the crackers I am talking about.  They come in a variety of flavours.  The ones I have had in the house in the last week are:

  • date & apricot;
  • cranberry & pumpkin seeds;
  • fig and sunflower seeds;
  • fig and black olives; and
  • raisin and pumpkin seeds.

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A Shane Delia night, part 3 … Pistachio and Apricot Frangipane tart

Hello, everyone.  Not only did I trick you, I tricked myself.  I thought I wouldn’t have time to prepare this post before we went on our holiday but, as it turns out, the day before we left was wet and I was stuck in a small flat.  Anyone who knows me would know that is cabin fever material, so I decided to prepare this post. Continue reading

A sojourn and a recipe

Maus and I have been busy of late (when I say busy, remember, everything is relative) so we decided we needed a break.  Maus chose Augusta, a coastal town 1½ hour drive south west of us.  We had a fab time.

We stayed at the local hotel (which is not recommended but was adequate).  When booking in, Maus picked up brochures for local whale watching tours.  I have had whale watching on my “must do list” for quite a while.  We had intended to go to Albany later this winter for that purpose.  I didn’t even know that you could go whale watching from Augusta. Continue reading

Tahini brownies

OMG, these brownies are rich!!!

You would think that the 500g of chocolate, 500g of butter and 12 eggs would have given me a hint as to the absolute decadence I was about to create.  But I didn’t really turn my mind to the ingredients.  I was attracted to the photo of the gooey chocolate swirled tahini and to the fact that the recipe was called tahini brownies.  “Tahini brownies are something different,” I thought.   I love tahini and was relishing the combo of tahini and chocolate.  As it turns out, there is so much chocolate in these guys, you can barely taste the tahini.  But, jeez, they are good.  Joudie Kalla, the author of Palestine on a Plate, says one piece is enough but, to be honest, a tiny square with coffee may be enough. They are that rich. Continue reading