As part of the In My Kitchen post for October I decide to turn this post pink, in support of Breast Cancer Awareness month. Dedicating this post to all the fighters and survivors of this disease, also honoring the loved ones who are no longer with us. Most of us know someone who has or had some type of cancer, I know how traumatic the experience is… but thank God, I am still here. Once again joining Celia from Fig Jam and Lime Cordial, this is my very pink October entry. Continue reading “In My Kitchen October 2014”
Orange Glazed Carrots with Toasted Pecans and Coriander
It’s probably safe to assume that carrots are a popular vegetable in most households. Not only are carrots good for you, they are so versatile when to comes to using them with recipes. Apart from snacking, juicing, roasting and baking with carrots, you can never go wrong serving them as a side dish, like these Orange Glazed Carrots with Toasted Pecans and Coriander. As much as we enjoy carrots simply steamed, on occasions it’s nice to posh up these brightly coloured root vegetable and combine them with other flavors and ingredients. Continue reading “Orange Glazed Carrots with Toasted Pecans and Coriander”
Shortbread Biscuits Sprinkled with Vanilla Infused Sugar
When it comes to making buttery shortbread biscuits we all have a favorite recipe and I love shortbread that’s light, crumbly and has a slight crunch. Visiting my sister-in-law and over a cup of tea, she brought out a tin of shortbread biscuits a client had given her. Knowing how much my sister-in-law loves shortbread, her client gave her a brief summary of the recipe… now passed on to me. You know you’re munching on a good shortbread when it ticks all the boxes. Continue reading “Shortbread Biscuits Sprinkled with Vanilla Infused Sugar”
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