Tradition starts at the table.

Ritual Feasts

Ritual Feasts

Tradition starts at the table.

Recipes

Three ingredient shortcrust pastry

Three ingredient shortcrust pastry

Three ingredient shortcrust pastry One of my favourite things to make in the kitchen is pastry from scratch.  There is such a large variety of recipes and applications, the options are endless.   I like this recipe in particular because it can be made in […]

Smoky oil-free potato chips with avocado and hummus swirl dip

Smoky oil-free potato chips with avocado and hummus swirl dip

These oil-free potato chips is a lovely excuse to indulge I can’t think of one person who does not like potato chips.  It’s a quick and easy snack to fill up little tummies on the go and satisfy starchy cravings.   This recipe is packed […]

Two-ingredient Date Paste

Two-ingredient Date Paste

Quick and easy Date Paste

Recently I have made improvements to my personal eating habits.  More greens and less processed ingredients.  It goes without saying that every now and then I would still like to have a little extra sweetness in my life.  While looking at different recipes I picked up that many recipes call for date paste or Agwa.

Instead of heading out and buying a ready-made jar or date paste, make your own.  It’s easy!  You can use fresh or dried dates.  For this recipe I used dried dates as I had them on hand.  Either way, you will want to peel the dates if you want a very smooth paste.  I find that I like a little bit of texture so I use them as is.  You will find many different date to water ratios online.  You just want to cover the dates with water. But depending on what container you use, you can easily use too much water.  This ratio works for me.  

The first time I made date paste I did not check that all the seeds were out.  It wasn’t a huge problem, but I had to empty out the blender and smash the paste through my fingers to find the two seeds.

The finished product has a strong flavour that reminds me to molasses or wild honey.  Delicious!  I hope to experiment baking with the paste soon.  In the meantime I will keep this on hand as a real kitchen essential.

Date Paste

Home-made date paste is so easy to make and tastes a real treat.

Course Pantry basics
Cuisine Vegan
Keyword healthy, nutritarian, pantry basics, plant-based, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author admin

Ingredients

  • 2 1/2 cups Dried, pitted dates
  • 1 cup water

Instructions

  1. Place the dates in a bowl.  

  2. Cover the dates with water and leave to soak overnight (at least eight hours)

  3. When ready, place dates and any remaining liquid into your blender.  You can use whatever blender you have as long as it is quite strong.  If not, blend in smaller batches.  

  4. Blend until a smooth paste forms.  

Recipe Notes

Be 100% sure that you have removed all the seeds.  Just because the label says 'pitted dates' does not mean you won't find a few strays.  Your blender will thank you.

I would love to hear how your date paste came out if you made my recipe!  

Yoghurt Panna Cotta for Christmas breakfast

Yoghurt Panna Cotta for Christmas breakfast

Christmas is right around the corner I don’t know how your Christmas planning is going, but here in our house we’re taking it pretty easy.  It’s a what happens will happen situation really.  With a soon to be five year old in the house we […]

The best peanut butter cookies to make with your kids

The best peanut butter cookies to make with your kids

These are the best peanut butter cookies to make with your kids. That is a big statement to make, but I stand by it.  When it comes to making something with young children it should be easy and straight forward.  It is more fun for […]

Panna Cotta made with Herbal Tea

Panna Cotta made with Herbal Tea

Panna cotta is a great dessert to have in your repertoire.  I find it incredibly forgiving for a beginner (or when you are distracted while making them).  Panna cotta’s are best made a day in advance, so it is ideal for family get-togethers.  All you need to do is pull them out of the fridge, unmould and serve.  

With so many flavour options, you will be spoiled for choice.  Don’t forget about that Lavender sugar sitting in your pantry.  This is a great opportunity to use it for the flavour and sweetness.

These jiggly little beauties are great for the Christmas season.  Dress them up festively with red raspberries, pomegranate jewels, sprigs of fresh mint.

5 from 12 votes
Print

Panna Cotta

Panna Cotta flavoured with herbal tea.  This is a wonderfully delicate dessert, be sure to make it a day in advance!

Course Dessert
Cuisine Italian
Keyword chocolate dessert, desserts from the garden, festive dessert, herbal tea, herbal tea desserts, herbal tea panna cotta, Italian desserts, make ahead, panna cotta
Prep Time 30 minutes
Servings 8 servings
Author admin

Ingredients

  • 375 ml Full cream milk
  • 375 ml Cream
  • 60 ml Sugar
  • 12,5 ml powdered gelatine
  • 30 ml cold water In a small ramakin
  • 10 ml herbal tea (or two tea bags)

Instructions

  1. Combine the milk, cream, sugar, and tea in a suitably sized pot.  Scald it gently, stirring all the time to dissolve the sugar.  Remove from heat and steep to develop the flavour of the tea.

  2. Sprinkle the gelatine over the water and allow to bloom.  

  3. Strain off the tea and allow the milk mixture to cool slightly.

  4. Heat gelatine to melt and stir into the milk mixture.  

  5. Pour the mixture into ramakins prepared with non-stick spray.  

  6. Leave at room temperature for at least 30 minutes to prevent condensation.  Then move to the fridge and allow to set overnight.

  7. To unmould, wet a finger and gently push along the sides of the panna cotta.  Cover with the plate you are serving them on. Flip over while holding the ramakin and plate flush together.  Give it a little shake and the Panna Cotta should come loose onto the plate.  

 

Do you want to make a dairy free panna cotta?  Substitute the cream and milk and coconut cream and coconut milk.  Alternatively use just coconut milk or almond milk.  The final set will be softer so you will need to increase the gelatine to 15ml and allow for extra setting time.

For more basic recipes to make your family meal a feast go to the Kitchen Essentials page.

How to make Potato Gnocchi

How to make Potato Gnocchi

How to make Potato Gnocchi As the weather finally cools down my cooking is edging more and more towards comfort cooking. And there is not much that is more comforting than a delicious serving of Gnocchi. The temptation might be there to simply pick up […]

Festive homemade pear liqueur

Festive homemade pear liqueur

I love making things from scratch.  In high school, I had a friend who’s brother made homemade liqueur.  I found it fascinating.   With Christmas right around the corner, this Aromatic Pear Liqueur will make the perfect adult foodie gift.  It’s delicious served ice cold […]

How to make lavender sugar

How to make lavender sugar

How to make lavender sugar

When it comes to baking especially, there are small little changes that can uplift a recipe from.  Every day tastes can become something special with some thought and planning.

Lavender sugar is one of these little changes.  It’s ridiculously easy to make and will give delightful results (and lavender has many health benefits).  

I am very lucky to have extensive gardens available to me during the day with several different types of lavender.  Any type will do.  Some are more fragrant than others – use the type you like best!  It is however recommended that you choose organically grown lavender.  

The wonderful thing about flavored sugars is that you can build in any variety of extra flavors.  Citrus peel, mint, rosemary, Bay, vanilla, chamomile.  

Happy experiments to you!

How to make lavender sugar

Course Pantry basics
Keyword Homemade lavender sugar, How to make lavender sugar
Total Time 10 minutes
Servings 500 ml

Ingredients

  • 500 ml Sugar
  • 100 ml Lavender Washed, dried and picked

Instructions

  1. Stir the lavender through the sugar.  Pour into an airtight container and use in cookies etc.

Recipe Notes

If you want to use lavender sugar in something like a cake, first chop up the lavender very fine.  

To make a lavender buttercream, substitute granulated sugar with powdered sugar and sieve before use.  

How to make donuts

How to make donuts

How to make donuts The hardest part of baking a cookie or deep-frying beignets is inevitably waiting for it to cool enough to pop in your mouth. These pillowy donuts are no different.  A delicious crispy outer layer surrounds the soft insides.  An absolute bonus is […]