Créme Caramel

Demolished creme caramel

This recipe is great to make ahead for a party, and the mixture of creamy custard and caramel sauce is a winner every time – and I’ve made it many, many times. People love the taste and texture (as you can see from how it’s been demolished in the picture) and are always impressed by it, although it’s really not that difficult to make.

By the way, this is not the same thing as crème brûlée, which is far richer as it’s made with cream instead of milk, and which requires very careful handling to create the sugar crust on top. Crème caramel is the easier and, in my opinion, equally delicious version.

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Courgette-Feta Crumpets

Courgette-feta crumpet ready to eat

Normally when you think of pancakes or crumpets (the South African version of American ‘pancakes’, which are different from French ‘crêpes’ and also different from English ’crumpets’ – I know, it’s very confusing!), it tends to bring up images of a tea-time treat that’s a bit starchy and usually served with jam and cream. And those are certainly delicious, no doubt about it.

These crumpets are completely different though, more like very light fritters – savoury and fluffy, and a different and interesting way to prepare vegetables. You can eat them as a snack on their own, have them as a side dish with meat or make them the main part of a light meal and just add a salad or something to round it out.

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Lemony Spinach and Potato Frittata

Frittata ready to eat

Eggs are such a handy go-to ingredient when you want a quick, satisfying and high-protein meal that will keep you going for a while. A frittata is one of my favourite ways of cooking eggs as it has all those qualities, plus it’s a great way of using up left-overs.

What makes this version slightly different is the optional squeeze of lemon juice, the idea of which popped into my head literally as I was busy cooking it. The potato seems to hold the lemony taste, which lifts the whole dish. Continue reading