I recently spent a couple of balmy days visiting Hong Kong. My experiences there are hard to sum up in words. Instead, I have compiled a vlog with some of the highlights of my time in Hong Kong. I was blessed to be hosted by a dear friend, Eleni. She was so kind and hospitable. She knew where all the hot spots (and air-conditioned spots) were.
I have loved baking since I was three. I’m known to find a good recipe and KILL it. With two ‘secret’ ingredients, I’ve revived a recipe that is well known and often badly overdone. Read on if you would like to hear what my two secret ingredients are. (I promise all will be revealed AND I’ll give you the recipe. )
On a recent trip to Cape Town, I discovered that my uncle, who is an Italian and an engineer, has acquired the knack of making delicious jams and preserves. Bellisimo! Trust an engineer to have precision, even with jam making! I wrote about my time exploring the Cape, in my previous journal post.
The Western Cape has an abundance of fresh fruit readily available and, with the season of strawberries, apricots and nectacots coming to an end,
Apparently, in 1475 a Turkish law was enacted that made it legal for a woman to divorce her husband if he failed to provide her with her daily quota of coffee. If that law still applies, best no Turk ever proposes to me! But, maybe if he can bake, I will overlook a cup or two or three of coffee.
I’ve discovered that coffee is as delicious served in a cup, as it is served in a cake! For some time now, I have been experimenting with coffee in my baking and I am loving the culinary qualities of coffee. It is also wonderfully versatile. With each recipe, I try out different brew methods, different roasts, different roasters and different origins.
On most sunny Saturdays in South Africa I am up early in the mornings to work on projects, spend time with the family or do some shopping. However, on this particular Saturday I slept in. I’m not talking a little ‘lie in’ here. I’m referring to a leisurely and languishing slothful slumber! Anyway, when I finally woke up, I was in the mood for a continental experience.
If you enjoy a decadent, luscious cheesecake with the distinctive flavour of coffee, then you will definitely enjoy devouring a slice of this mocha and mandarin cheesecake for dessert or served with coffee. It also happens to be gluten free. Why mocha and mandarin, you may wonder? Well, I love the combination of coffee with most things, but more specifically, the combination of mandarin orange and Malawian coffee works magically.