Compared to nearly all home made sauces, commercial varieties pale into insignificance. Pesto is practically fool proof if you follow a few non negotiable rules and the addition of roasted cherry tomatoes makes for a terrific partnership. … Read More
My good friend Anita invited me to her recent birthday bash and I was so blown away by these fishcakes, I begged her to blog them. So here they are in all their delicious glory. Bajan Fishcakes have been sampled, … Read More
Once you know how to make this easy coating for your wings or your thighs, you’ll never want to buy the commercial stuff again. TIP You can, of course, adjust the heat. I love it but if you’re allergic, just … Read More
There are times when only simple, uncomplicated fare will do. The best of ingredients, a glass of wine and a few friends diving into a plate of Italian topped bread, glistening with olive oil and sprinkled with sea salt. TIP … Read More
I recently hosted a pop up brunch and instead of serving hollandaise, I produced a two cheese sauce with which I have since been playing around in order to find the definitive one. After days of gruelling research I think I’ve cracked it. Devotion … Read More
What a great idea these little tasty nuggets are. Such a simple snack to have with your aperitif, these roasted nuts are incredibly moorish and so easy to produce. 1 bag of almonds (100gr for 4 people) juice of 1/2 a … Read More
There are simply hundreds of recipes for Empanadas, a meat filled pastry which is eaten all over Southern Europe, Latin America and parts of South East Asia. The filling for this particular pastry hails from Mexico and uses poblano chilies … Read More
I really love making these. I’ve used both raw and cooked lamb in the past and have come to the conclusion that using (leftover) lamb and mincing works best. TIP Please give making flat breads from scratch a go. Don’t be tempted … Read More