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Divinity is a holiday tradition in many households. Not so difficult to make, divinity should not be made on a rainy day, which is said to be an old wives tale but I’ve seen it fail so I’m lending credence to those old wives tales just for the record.

* 4 c sugar
* 1 c white corn syrup
* 3/4 cup cold water
* 3 egg whites
* 1 teaspoon vanilla
* 2 c pecans Read the rest of this entry »

Serves 6-8
Ingredients:

7 oz. (200g.) Dates (fresh or dried) stoned &
chopped into biggish pieces)
¾ tsp (10g.) Bicarbonate of soda
8 fl. oz. (250 ml.) Water Read the rest of this entry »

Potatoes Rolled In Bacon

This is a great party finger food. The recipe makes enough for four so double or treble it, depending on the number of guests. Leave the bacon off some of the potatoes and cook separately for vegetarians.

* For this recipe, use stock cubes, for their saltiness, rather than homemade stock.

12 small new potatoes
12 rashers of streaky bacon
10 oz. (280 ml) vegetable or chicken stock*
Generous amount of freshly ground pepper
2 oz. (60 g.) butter (or olive oil for vegetarians)

Preheat your oven to 400°F or 200°C. Butter an ovenproof dish.

Wash the potatoes well, leaving the new potato skin on. Break toothpicks in half and roll one rasher of bacon around each potato securing the end of the bacon with the tooth pick.

Place the bacon-wrapped potatoes into the buttered baking dish, pour over the stock, sprinkle over the freshly ground pepper and dot with small pieces of butter.

Bake uncovered for about 45-50 minutes, until most but not all stock has gone.

Sprinkle a little paprika over the potatoes immediately as you take them out of the oven. Serve hot.

An Easter Egg made of Papier Maché (or paper mache) is a lovely way to create a very special (but easy) container for all those Easter chocolate rabbits, eggs or other sweet treats. Read the rest of this entry »

A hot cross bun, is a type of cinnamon flavored bread that gets raisins and currants or other sweets in them. It is a yeast bread and very tasty. Typically and traditionally it was British in origination but it’s become a very traditional part of the United States Easter celebrations as well. The cross marked on the top  is very often traced over in flavored icing is a child’s dream as well as being reminiscent of the Easter Cross. Read the rest of this entry »

After being asked to write some information on South African Cookery I was totally impressed with this recipe. Not overly sweet its very much like a cross between a sort of a French Toast ,and a donut. The fried dough isn’t very sweet all on it’s own but dipped in the outstanding syrup that you make its incredible. Read the rest of this entry »