Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Dairy-free / Summer berry terrine for IMBB#15

Summer berry terrine for IMBB#15

by Jeanne Horak on May 22, 2005 7 Comments in Dairy-free, Dessert, Fruit, Gluten-free, Is My Blog Burning?, Recipes

Summer berry terrinf

Where does the time go??  It seems like yesterday when I took part in my first IMBB – but when I checked the dates I saw that it was almost a year ago to the day!  I can’t believe that it’s been a whole year, and when I look back on my entries I cant believe how well my contributions have turned out, despite the fact that some of them took me significantly out of my culinary comfort zone. But of course, the minute you think that, you jinx yourself and hey, I guess I was about due for a disappointment…  But maybe I’m being too hard on myself.  Read on – you decide.

When Elise at Simply Recipes decreed the theme of this month’s IMBB to be “Has my blog jelled?” I was a little dubious.  I mean, jelly??  As in hospital food they give you after a tonsillectomy?  As in the luridly coloured stuff you’d crave as a kid but somehow lose the taste for?  As in the stuff I made with half water and half alcohol as a student, a fun way to have pudding and get plastered at the same time??  Okeydokey.  But then I started thinking of the other stuff you can do with jelly – terrines, mousses, panna cotta – and my first thought was to make a pudding my mom used to make.  Unsweetened condensed milk, orange jelly (as in Jell-O, not as in jam!), orange zest and whipped up egg whites.  Easy peasy.  But then I thought hell, that’s just too simple and besides, maybe the idea is to try and stretch myself a little and not use a packet of jelly for a change.  Yes folks, I’m a gelatine virgin (agar agar would be in the realms of the positively deviant!!).

So I thought it was high time I got over my gelatine apprehension and made something using it.  I surfed the net for a bit and came upon something that looked absolutely fab (Warning Sign #1) and appeared really easy – a terrine of summer fruits.  It’s credentials are also impeccable:  it’s from Delia Smith online, so I figured I was in safe hands.  And seeing as it’s summer and berries are beginning to reappear on the supermarket shelves, it seemed like an appropriate dish to make.  I looked forward to a slab of garnet jelly in which the rich bounty of summer berries were suspended, trembling slightly (the terrine, not me…) as it awaited the first eager scoop of my spoon.  And besides, what’s not to like about a dish that requires sparkling rose wine as its liquid base?

So far so good. Off to buy the ingredients.  Strawberries – check.  Blueberries – check.  Raspberries?  Erm, no.  But big blackberries so we’ll go with those.  Sparkling rose – check – a dry Cava rose.  Gelatine powder?  Not a granule (Warning Sign #2).  At this point I should have said that’s it – off to the desserts aisle for a packet of strawberry jelly.  But nooooo, I rummaged around on the shelf instead.  Two different brands of leaf gelatine, but since it was My First Time I had absolutely no idea how to convert the 2 sachets of gelatine powder that the recipe requires, into the equivalent amount in leaves, so abandoned that option.  OK, what have we here?  Vege-Gel from SuperCook, a vegetarian alternative to gelatine (i.e. no cow’s hooves, pig’s trotters or whatever) and… in powder sachets!  Sold.

Got home and started making the recipe.  When I got to the gelatine/Vege-Gel bit I read the packet, where I was told “Vege-Gel is a vegetarian alternative to gelatine not a substitute.  Okay, a little concerned by this but not too much.  They merely suggest that you follow the packet instructions carefully, not your gelatine instructions that the recipe contains.  Now the recipe says to bring the wine to a simmer and then whisk in the gelatine, while my packet instructions told me the Vege-Gel must be added to cold liquid and then brought to the boil.  No problem – we’ll add the Vege-Gel to the cold wine, bring it to a simmer and then whisk in the sugar, which I do.  My main concern was that the jelly would not set – the packet also said that although 1 packet would gel 750ml of liquid, acidic liquids (like, erm, wine and lime juice) might need 2 sachets for best results.  So of course I chucked in 2 sachets.  The powder fizzed up quite a bit in the lovely salmon pink cava and I diligently stirred it as I waited for it to simmer/boil.  But when the fizzy foam cleared, the colour formerly known as clear salmon pink had turned… well a sort of walls-of-an-institution opaque dusky pink.. Eeeewww.  Oh well, I thought, maybe it will clear when the mixture boils but noooooo, opaque dusky pink it stayed.  It looked like a chemical reaction, not a dessert, and didn’t look like it could exist in the same universe as Delia’s picture.  But it was Saturday night and all the berries were washed and ready and I wasn’t going to waste half a bottle of wine… so we soldiered on.  Now the recipe says to pour the wine/gelatine mixture into a jug to cool before pouring it over the berries in the mould, so I did this.  Did I say I was worried about the mixture setting?  HAH!!!  By the time I’d filled the mould with berries the stuff in the jug was a malevolent, solid, almost sentient mass.  Well OK, so maybe it wasn’t sentient.  But it certainly looked as if it had evolutionary aspirations.  And it had certainly formed a thick rubbery skin where it had been in contact with the air and cooled slightly.   Eeeeewwwww again.  But hey ho, we’ll just reheat it till it turns liquid again and press on, and that’s pretty much the story until the end of the recipe.

 

 

Chilled the monster overnight and after our barbecue at Nick’s rowing club this afternoon, unmoulded it for dessert when we got home. And… it wasn’t as disastrous as I had imagined it might be! It certainly looked nice, even if not drop-dead gorgeous like Delia’s picture. The jelly still had that slightly disturbing opaque pink colour, but it didn’t look as noxious as last night – it may even have gone a teensy bit more translucent overnight. What I did find though was that the gel mixture had been too thick when I poured it over the berries – if it had been more liquid it might have got into the nooks and crannies around the fruit a bit more and held together a bit better. As it was, the terrine was sliceable, but tended to fall apart a bit, rather than the fruit suspended neatly in jelly slices as I had imagined. Maybe there was too much fruit, who knows. Also, predictably, the jelly had set to the approximate consistency of a stress-ball, i.e. not very quivery at all, so maybe next time less gelling agent of whatever description…! But as for the taste – it was lovely. A kind of a grown-up fruit jelly, with the tang of the Cava and lime juice and the sweetness of the berries. I served ours with vanilla ice cream but crème fraiche or cream would also be good. Would I make it again? Probably not – or if I were to, I’d use a packet of jelly and mix it with half booze. For the end result, I didn’t think it was worth going the Vege-Gel (or similar) route, but maybe I was just unlucky. Watch this space for future experiments in gel-land – I still have 2 sachets left…!

For those of you who feel you aren’t doomed to repeat my mistakes, I’m sure this could turn into a very successful party piece dessert for you, so here is Delia’s recipe:

SUMMER BERRY TERRINE (Serves 6-8)

Ingredients:

425ml (15 fl oz) sparkling rosé wine

50g (2 oz) caster sugar

2 x 11g (0.4 oz) sachets gelatine powder

1 tablespoon fresh lime juice

For the fruit:

350g (12 oz) small strawberries

225g (8 oz) raspberries

35Og (12 oz) blackcurrants, redcurrants and blueberries – approx 110g (4 oz) of each or any other combination you like

You will also need two 900g (1lb) loaf tins, 19 x 12 cm and 9cm deep (7 1/2″ x 4 3/4″ and 3 1/2″ deep), preferably non-stick or silicone

Method:

First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them.

In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that’s happening, lay the mixed fruit in one of the loaf tins – and it’s worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be the layer on top when the terrine is turned out.

Next, pour all but 150ml (5 fl oz) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top. Put two unopened tins of tomatoes (or something similar to act as weights) into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 150ml (5 fl oz) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.

When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled pouring cream, crème fraîche or Greek yoghurt.

More deliciousness for you!

  • Ginger pannacotta with lime syrupGinger pannacotta with lime syrup
  • Rhubarb and strawberry galettesRhubarb and strawberry galettes
  • A spiced strawberry & rhubarb upside-down cake to celebrate 9 years of bloggingA spiced strawberry & rhubarb upside-down cake to celebrate 9 years of blogging
  • Mexican pork pibil (cochinita pibil)Mexican pork pibil (cochinita pibil)

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Digital Dish – Cooksister in print!
Marinated mushrooms & shaved zucchini salad for a London food blogger lunch »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. AugustusGloop says

    May 23, 2005 at 3:15 am

    You done good Jeanne. Looks great – in spite of your alleged (and metaphorical) horsing around. And I’m sure no fruits were bruised either.

    Reply
  2. santos. says

    May 23, 2005 at 6:40 am

    >a malevolent, solid, almost sentient mass
    now *that’s* what i call a dessert!
    despite it’s petri dish-esque colour description, it looks lovely….

    Reply
  3. Joo says

    May 23, 2005 at 7:16 am

    I have never been a fan of jelly-stuff in any way- the concept of it being hospital food is lost on me, I have never had it in a hospital, nor do I know it mixed with alcohol, but that might be just something cultural. After they remove your tonsils in Germany, you get loads of icecream 🙂 I certainly like that better. I doubt, that after reading you “flowery” descprition, That I will try making such a terrine, but it certainly doesn’t look as bad on the picture as you described it, and if it tasted good, then I guess the colour is not so important. But I guess we just associate a certain taste with certain colors. Green or blue milk would probably be something we’d never drink – unless it’s for a joke. But it would not appeal to us. 🙂 Keep up the good work!

    Reply
  4. Moira says

    May 23, 2005 at 12:05 pm

    “But it certainly looked as if it had evolutionary aspirations.” Bwwaaaahaaahaaaahaaa!

    Reply
  5. Jeanne says

    May 23, 2005 at 6:02 pm

    AG – I can assure you that no soft fruits were harmed during the makine of this dessert. ANd we got consent forms from the parents of all the berries that looked underage…! 😉
    Hey Santos! I wish I’d taken a pic of the jelly mix before I coaxed/poured it into the mould. You could literally see the malevolent glints in its, erm, eyes. Not your ordinary dessert.
    Joolez – thanks for stopping by! I think there was ice cream involved too after a tonsillectomy, you are right. But jelly does seem to be the quintessential hospital dessert… You should try it with alcohol! Make raspberry jelly with vodka substituted for half the cold water – nursery food for grown-ups! And quite attractive if you serve it in a martini glass…
    Moira – man, you shoulda seen it. If I didn’t stop it from leaving the primeval slime it would probably have grown legs by morning and be sleeping in my bed and stealing my friends by nightfall…!

    Reply
  6. elise says

    May 23, 2005 at 6:19 pm

    Hi Jeanne – this terrine looks delicious and is very similar to a fruit terrine I made last summer. http://www.elise.com/recipes/archives/000475berry_and_banana_terrine.php uses gelatin and white grape juice. We made it several times over the course of the summer, it was so good. Thanks for the info on the Vege-Gel, I’ll keep my eye out for it as something to avoid!

    Reply
  7. Sauce_Pot says

    July 24, 2009 at 10:42 pm

    Thanks so much for this blog. I made a wine jelly tonight (Nigella’s slut-red raspberries in chardonnay jelly) and adapted the recipe for a visiting vegan. Had I not read this blog, I too would have used two sachets of vege-gel. I used one and it has set as hard as Bruce Lee, and it’s still warm!
    It looks edible, but will not need refrigeration.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!
My big, fat South African potato bake

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT