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
    • Meat
    • 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

Blood orange and Cointreau upside-down cake

by Jeanne Horak on July 12, 2016 14 Comments in Baking (sweet), Fruit, Recipes

Blood-Orange-Cake-Title

Ask people what they know about famous illusionist and escapologist Harry Houdini and they will probably mention two things. The first is his famous Chinese Water Torture Cell escape, where he was lowered upside down and with feet manacled into a glass-walled contraption resembling a fish tank. This was then filled with water in full view of the audience, sealed and draped with a cloth.  Despite it looking like an impossible endeavour, within two minutes Houdini would emerge from underneath the cloth, wet but unscathed. The other thing that most people will know about Houdini is how he died. During his career he boasted of being able to withstand any blow to the abdomen. On 22 October 1926, two students visited him in his dressing room and asked him if this was indeed true.  Houdini replied that it was, provided he had time to brace himself and tense his abdominal muscles. Immediately and without warning,  one of the students punched him four times in the lower abdomen, before he had time to brace. The blows left Houdini in severe pain but he refused medical treatment and continued to perform for a further three days until he passed out backstage at the end of a show.  When he was finally taken to hospital, it was found that he had appendicitis and a ruptured appendix.  Although doctors operated, the burst appendix had caused peritonitis and he died in hospital on 31 October, according to the coroner, of infection but in the public imagination, from a sucker-punch.

A sucker-punch is the one you don’t see coming: the bushwhack, the ambush, the blindside. The term is said to derive from sucker referring to a very young and naive animal, still suckling from its mother, and is generally taken to include not only a literal punch as in Houdini’s case but also anything else that takes you completely by surprise. The car that comes flying through the red light to collide with the side of your car. The flying tackle from behind as you are sprinting for the try-line, rugby ball in hand.  The unbidden flash of memory, triggered by a random smell or sound. The unannounced knock on the door in the night bringing bad news. A declaration of love from an unexpected source like a bolt of lightning on a clear summer’s day.

 

Blood-Oranges-1

 

Blood-Oranges-2

 

The culinary world provides a few sucker-punches of its own – in fact much of the world of playful molecular gastronomy relies on them.  Just think of Heston’s iconic egg and bacon ice-cream – dishes that sound or look savoury, but turn out to be sweet.  Or the cautionary tale of my brother who, years ago, came home to find my mom had been baking and that there was a pile of little round pastries sitting on the kitchen counter.  One had some red oozing out of it so he assumed that they were mini cherry pies and popped one in his mouth… only to find that they were her famous cheese olives and that the interior comprised a very un-sweet pimento-stuffed olive! One of my favourite culinary surprises is the blood orange.  Almost indistinguishable from a normal orange on the outside. you need to commit to cutting into them to discover the hidden secret of their crimson flesh.  And even then there is no guarantee of just how crimson each fruit will be – just one look at the pictures above.  The flesh ranges from plain old orange with the merest hint of red to full-blown blood red and everything in between. Like life, each blood orange is a surprise waiting to be discovered.

 

Blood-orange-cake-tin

 

When I picked up a small bag of blood oranges at the market earlier in the summer, I spent a few days resisting the temptation to just gobble them up and tried to think of what I could make that would do them justice.  Salads and salsas are all very nice, but for a change I wanted to make something sweet and preferably something that would show off the colour of the oranges.  What better plan, then, than an upside-down cake? Originally I had wanted to make a polenta-based cake but as usual, lack of advance planning meant that on the night that I wanted to  bake, there was no polenta to be found in the house – so an almond flour and plain flour it had to be.  This cake contains yoghurt (I’ve also seen others with buttermilk or sour cream) which makes for a dense, moist and rich crumb – the perfect foil for the boozy blood orange topping! It keeps for a few days in the fridge in an airtight container, but to get that glistening stickiness on the orange slices you will have to serve it still slightly warm.

 

Blood_orange-cake-sliced

 

Blood-Orange-Cake-Slice

 

If you love blood oranges you might also like these recipes 

  • My blood orange posset
  • My blood orange & fennel salad with pistachios
  • Meeta’s blood orange pot au creme
  • Kellie’s blood orange winter chopped salad
  • Laura’s brown sugar meringues with grilled rhubarb and blood oranges
  • David Lebovitz’s blood orange sorbet
  • Bintu’s blood orange, olive oil and polenta cake

 

 

4.8 from 8 reviews
Blood orange and Cointreau upside-down cake
 
Print
Prep time
30 mins
Cook time
60 mins
Total time
1 hour 30 mins
 
This easy blood orange and Cointreau upside-down cake has a dense and moist crumb, topped with zingy booze-soaked orange slices
Author: Jeanne Horak-Druiff
Recipe type: cake
Serves: 6-8
Ingredients
  • FOR THE ORANGE TOPPING:
  • 2-3 blood oranges (or other citrus of your choice), sliced very thinly
  • 225g caster sugar
  • 60ml orange liqueur (I used Cointreau)
  • 60ml water
  • FOR THE CAKE
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 200g almond flour
  • 62.5g plain flour
  • 2 tsp baking powder
  • 125ml Greek yoghurt
Instructions
  1. Preheat oven to 160C/320F. Grease a 25cm springform cake tin and then line it with baking paper. Cut a piece big enough to cover the base and sides, then scrunch it up in a ball and flatten it out again to make it more manageable. Cover the base and then fold pleats into the sides to make it fit as well as possible.
  2. Put the water, Cointreau and sugar in a saucepan over medium heat and stir until all the sugar has dissolved. Increase the heat to medium high and add the blood orange slices. Bring to the boil and simmer for 10-15 minutes until the pith and rind starts to become translucent. Carefully remove the orange slices with tongs or a slotted spoon, then boil the syrup for a few minutes so that it becomes thickens slightly. Allow the orange slices to cool until you can pick them up with your bare hands.
  3. Brush a little of the syrup on the the baking paper lining the cake tin to make it sticky, then cover the base and sides of the tin with the orange slices. It's up to you whether you want to overlap them or continue them up the sides of the tin or not - get creative! Reserve the rest of the syrup to brush over cake before serving.
  4. Use an electric mixer to cream together the butter and sugar until light and fluffy, then add the eggs one at a time. Stir in almond flour, plain flour, baking powder and yogurt and mix until just combined. Spoon the batter into the lined cake tin but be careful not to dislodge the orange slices. Bake for 60 minutes until a skewer inserted into the centre comes out clean.
  5. Allow the cake to cool in the tin for about 10 minutes. Cover the springform tin with an upturned serving plate, get a firm grip on the tin and the plate and quickly invert the cake onto the plate. Peel off any parchment paper, then brush the top and sides of the cake with the reserved glaze. Serve with a dollop of Greek yoghurt.
Wordpress Recipe Plugin by EasyRecipe
3.5.3208

Let’s keep in touch!
You can also find me tweeting at @cooksisterblog, Instagramming as Cooksister, Snapchatting as Cooksisterblog or pinning like a pro on Pinterest.  To keep up with my latest posts, you can subscribe to my free e-mail alerts, like Cooksister on Facebook, or follow me on Bloglovin.

More deliciousness for you!

  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeawayCranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Sticky spiced plum upside-down cake and 16 years of bloggingSticky spiced plum upside-down cake and 16 years of blogging
  • Plum and peach flapjack crumble [GF]Plum and peach flapjack crumble [GF]
  • Potato, salmon and cucumber saladPotato, salmon and cucumber salad

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!

« Taste of London 2016 – five highlights
Corte Carezzabella – an agriturismo in Rovigo »

Cancel reply

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

Recipe Rating




Rate this recipe:  

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

  1. Mardi (eat. live. travel. write.) says

    July 13, 2016 at 10:41 am

    Oh my word Jeanne this looks and sounds spectacular! Bookmarked for when I get myhands on blood oranges!

    Reply
  2. Camilla says

    July 13, 2016 at 11:03 am

    Oh my Jeanne this is just my idea of heaven, what a perfect flavour pairing of orange and Cointreau, brings back memories of childhood and Sasha Distel;-)

    Reply
  3. Maeve Heneke says

    July 13, 2016 at 4:43 pm

    I’ve added this to my collection of orange cake recipes. Now if I could just get my hands on some blood oranges….(Thank you – lovely post.)

    Reply
  4. Rosa says

    July 14, 2016 at 7:17 am

    So moist, tempting, fragrant and beautiful! A gorgeous cake.

    Cheers,

    Rosa

    Reply
  5. Elizabeth says

    July 14, 2016 at 8:06 am

    How gorgeous is this?! I have only ever had blood oranges once, while on a brief visit to Sardinia. They were served freshly juiced for breakfast. Gorgeous! I wish I could buy them where I live as I’d be all over this cake like no one’s business!

    Reply
  6. Dannii @ Hungry Healthy Happy says

    July 14, 2016 at 1:22 pm

    Can you believe that I have never made an upside down cake before. I have happy memories of eating them as a kid though, and this looks like the perfect grown up version to try now.

    Reply
  7. Simone | Simone's Kitchen says

    July 27, 2016 at 6:44 am

    I had not heard that Houdini died that way (of course asking it Tom he immediately told the same tale…lol. Glad he is proving the statistics right!) I would almost add ‘the tree you did not see coming’ 🙂 Now that cake… that looks so good! I might even make it today. Have a cooking date with a friend scheduled so will definitely keep this one in mind. Looks delicious!

    Reply
  8. Jennifer @ scoutcooks.com says

    August 9, 2016 at 5:35 pm

    Thank you so much, Jeanne! I’ve been searching for a good dessert to make for my birthday and I feel like you read my mind with this post. This is just what I had in mind!

    Reply
  9. James T. Ackerman says

    August 10, 2016 at 2:30 pm

    Orange cake dats pretty new and awesome. I am gonna try it for my husband’s birthday. tell me some tips to make it more special. Thanks in advance.

    Reply
  10. Alisa says

    August 22, 2016 at 9:18 am

    I love your all recipes!! It looks delicious, I can’t wait to make this cake.
    Thank you Jeanne…..

    Reply
  11. Natalie @CooksAndCookers says

    September 18, 2016 at 9:35 am

    What a stunning cake! I love the idea of adding a splash of orange liqueur to enahance the flavour of the oranges. So tempting!

    Reply
  12. Sandra Fraser says

    October 3, 2016 at 3:23 am

    A clear and simple recipe, easy to follow.I like the directions for the topping, and the finished cake looks very attractive. I served it with whipped cream on the side.

    Reply
  13. Kim says

    December 18, 2016 at 6:41 pm

    Jeanne, the images in this article are stunning. I found this article after searching for citrus based recipes as they work very well with the Miracle berry. I will be experimenting with reducing the sugar in this recipe as I think it would showcase the berry extremely well.

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

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Potted smoked salmon with quick pickle apple slaw
  • Discovering the wines of Pays d’Oc
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
How to sautée Brussels sprouts
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Me, turning around and walking out on 2020 like a Me, turning around and walking out on 2020 like a bad romance...

And while we are on the topic, can I still get a refund on the first week of 2021? Not sure it was fit for purpose... 🤣 Either way, I am putting on my brightest dress, fixing my eyes firmly on the future and walking purposefully towards it (bottle of wine optional but always welcome!). 

I don't make resolutions at new year, but I have been thinking about what positives I want to carry forward with me as I walk away from the car crash of a year that was 2020. For me, some big positives have been:

* Working from home, in terms of increased flexibility, increased productivity and increased visibility - I definitely hope never to have to work in the office 5 days a week again. 
* Better and more regular exercise. I ran 585km in 2020, probably as much as in all previous years put together - let's see what I can do in 2021!
* Better connection  and more video calls to faraway friends and family. Why have I not always made video calls?? 

I don't think we need to even mention the many negatives of the last year, but I am curious to know if you took any positives away from 2020? Let me know in the comments 🙂

Onwards and upwards!
One last look back at the kettle of crazy that was One last look back at the kettle of crazy that was 2020 before we dive headlong into 2021... 

I am guilty of not posting as much as I would have liked to in 2020 but as it turns out, I find it hard to be on social media much if I am not in a good headspace. Who knew... 😜 A lot of my posts were memories of previous trips but a huge thank you to you all for indulging my travelstalgia (if that is not a word, it should be!), coming along for the ride, liking, commenting, and sharing your thoughts. 

So I give you my #topnine2020 posts, in order of most likes over the past year. Left to right, starting top left, we have The Shard in London; my sesame ginger Brussels sprouts; Keukenhof garden tulips; Christmas at London's Spitalfields market: Carcasonne; my sticky plum upside-down cake; Singapore shophouses; Grenada harbour; and a raspberry & hibiscus G&T.

Here's to making new memories in 2021, and wishing you all a year of abundance x
So how was your Christmas day yesterday? In this So how was your Christmas day yesterday? 

In this year that has been so hard on so many people,  I hope you had somebody to share it with; enough food to feel replete; and warm place to eat. I know it was  not the Christmas that we all wanted, but it was definitely the Christmas that reminded us to count our blessings. 

One of the blessings at my table was one of the best Brussels sprout recipes I have ever had - roasted sprouts with chorizo, hazelnuts and thyme - and with only 4 ingredients, so simple to make! Trust me, you want to bookmark this one 🔖

For 4 people you need:
* 500g trimmed Brussels sprouts 
* 75g chorizo, chopped
* 15g hazelnuts
* sprig of thyme
* vegetable oil

1. Pre-heat the oven to 180C. Halve each sprout lengthways and toss the sprouts in enough oil to lightly coat. Arrange on a baking sheet, cut side down. Roast for 15 mins or until outer leaves start to brown, then turn over and roast till cut sides just start to colour (about 10 mins). 

2. While the sprouts are roasting,  toast the hazelnuts in a large dry pan over medium heat till light brown, remove and roughly crush.

3. In the same pan, fry the chorizo  till it starts to release its oil, then remove sprouts from the oven and add to pan. Mix well.

4. Tip sprouts into a serving bowl and top with hazelnuts and thyme leaves. Serve hot.
"The soul becomes dyed with the color of its thoug "The soul becomes dyed with the color of its thoughts." - Marcus Aurelius

I think we can all agree that 2020 was not the year that we ordered and was a really difficult year for almost everyone (other than maybe Jeff Bezos...).

I could so easily dwell on all the things I have found hard this year - being separated from my family in South Africa and no realistic hope of seeing them anytime soon; no travel since Oct 2019; the social isolation of living alone in a pandemic; having friends fall ill with Covid; and the huge anxiety brought on by the uncertainty of everything and the complete inability to plan anything (hard for a planner and control freak!).

But as the quote says, think dark thoughts and your soul ends up dark. So I have chosen to dye my soul in the bright colours of things I am grateful for instead: a rewarding job that i can do remotely; amazing friends to Zoom or call around the world; a house of my own that I love; a beautiful running route minutes from my door; and a strong, healthy body.

What colour are you dyeing your soul in this Christmas?

🎄🎄🎄
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

Foodies100 Index of UK Food Blogs

The South African Food and Wine Blog Directory

  • Facebook
  • Google+
  • 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

Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · 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 © 2021 · 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.