With HUGE apologies for my absence, it was a week ago that I last posted a recipe and a review, but, things have been pretty hectic over the last ten days culminating in a nightmare journey back on Sunday morning, which didn’t see me arrive home until Monday afternoon – yes, I WAS one of those unfortunate people caught up in the recent Eurostar “fire in the tunnel” fiasco, which ended in a surprise hotel stay (in Lille) after being stranded there with no onward connections back home on Sunday evening……
So, the festive period is over, the turkey has been eaten, several times over, the crackers have been pulled, the tree is bare and the carpet is pine needle green, the lights are down the waistbands are stretched……it’s been a jolly old time of feasting and now comes the fasting for the New Year
Combination of weightloss and portioncontrol has resulted in a noticeably reduced appetite. Portioncontrol is something that has happened automatically as my body began shrinking
The sauce in this recipe (originally from Donna Hay and I found this recipe on Feasting at Home) is a very loose interpretation of a peri peri sauce (for which there is no definitive recipe as far as I know)
Overnight supermarkets load tables with tubs of this sweet & sour delight, whole yellowtail is suddenly on the Specials board of your local fishmonger and, most tellingly, internet and food blog searches for pickled fish recipes sky rocket
On Wednesday I think I understood for the first time the weight of a parental vote. I think it is fair to say that I am heavy hearted at the results and the implied reinforcement of appalling governmental conduct
I love serving it in individual portions when I need it to be a little “fancier”. As a child, I always had a love for the caramel chocolate mint combination of this dessert
Maltesers, Whispers, Whoppers - malted chocolate puff balls have many names, but I have a special place for the ones we call Chuckles here in South Africa
Add flour 1⁄2 cup at a time to form a soft dough. Roll out small portions at a time about 1cm thick and cut into desired shapes. Decorate with coloured almonds and bake for 15min at 170 deg
For extra crispy crackling I like to make sure the pork belly is washed and patted dry. Put it in a glass tray, with another one on top, weighted down with two cans or any other heavy weight
Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies
melted butter for brushing (could add some crushed garlic if you’d like). Make dough the night before, or at least 2 hours before serving. Cover with clingfilm and let sit for 1 hour at least. If making the day before, divide into 2 equal portions, and clingfilm separately, and place in large bowl in the fridge (it will rise again, and when needed get to room temperature, and knead again, and proceed with following steps). Divide into 6-8 equal portions
![Mini-Pizzas (RAMADAN SAVOURY) [x3 types]](http://cdn.mytaste.org/i?u=group2%2FM00%2F9A%2F8E%2FCgAIN1kDHjSAPW9WAAE7p0CZ5ec786.jpg&w=330&h=270&c=1)
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