I find it extremely hard to believe that in the land of patisserie, good quality vanilla extract was almost non existent. So I tried my hand at making it. Left to age like fine wine for a year, I must say, that I was extremely please with the results and so is my mother-in-law.
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From a boxful of strange furry looking fruit to bottles of lovely thick sweet spread all year round. Made with pure fruit sweetened with a little organic cane sugar, have them with toast, crepe, waffles or whatever! Available with either vanilla or cinnamon.
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Strawberry is without a doubt my favourite jam for slathering all over toast, pancakes, waffles, crêpes or just plain soft bread. Using good quality strawberries grown without pesticides and slow cooked till it thickens.
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This potent dip made out of a blend of chili, ginger and spices are guaranteed to get those salivary glands flowing!
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Each year during the cherry season, my in-laws gives us more fruits than we can manage. They are all organically grown, and are so beautiful, dark and full of sweetness. Lovingly cooked into a jam, they taste best with fresh baguette or toast.
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ade with wild berries hand picked from the forests in Alsace, these blue gems makes the loveliest jam. It’s my mother’s favourite and as she now says, nothing else would come even close.
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A mix of vegetables pickled in vinegar and aromatic spices, Acar is a side dish typically had in Singapore, Malaysia and Indonesia. The recipe varies from region to region, but mine had been inspired from the straits settlers known as the Peranaka Chinese.
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