This light, honey sweetened cheesecake is made with strained yoghurt and a nutty walnut crust. Macerating is simply adding sugar or honey to your tamarillos – they’ll produce a dark red syrupy juice not only great with cheesecake but with cereal or even over…
On Labour day we spent the entire day inside not leaving the house. While it was cold and rainy outside we cranked the heating, ditched our lunch plans and made use of some pantry staples and delicious spring asparagus. Asparagus has to be one…
I love figs. I love olives, and always have a good supply of both on hand. This is my throw-together-10-minutes-before-the-guests-show-up dip. The figs and olives are a perfect balance of savoury and sweet, with the balsamic vinegar balancing it out and rosemary giving it a fragrant…