Sunday, 30 September 2018


This is a nice recipe you can prepare ahead when you know you are going to have people turn up for drinks. It's very good as part of a platter of finger food. I love all ingredients. They are part of my Mediterranean upbringing.


1 thin baguette or a thin sourdough batard
1 Tbsp extra virgin olive oil
1 garlic clove, peeled and sliced in half
2 red capsicums, roasted, skin and seeds removed
1 Tbsp capers
185g tin tuna in oil, drained
15 black olives, pitted
1/2 small red onion, thinly sliced
15 basil leaves
1 large handful roughly chopped Italian parsley
10 anchovies
100g marinated artichoke hearts, drained and sliced

With a sharp bread knife, slice the baguette in half down its length and remove the bread filling from both the top and bottom portions. Brush the interior of the loaf with olive oil and rub with garlic.

Cut the roasted capsicum into thin strips and combine with the remaining ingredients in a bowl. 

Season with salt and freshly ground black pepper and spoon inside the bottom half of the loaf, heaping it up.

Reassemble the loaf, making sure that the sides meet meatly. 

Wrap in plastic wrap. 

Put a weight on top (a breadboard or heavy saucepan is suitable) and put in the refrigerator overnight.

Slice into 2 cm widths and serve.

Makes 20 slices


Esta es una receta deliciosa. La primera vez que la hago. Va muy bien con un café negro corto. No hay cocción, solo se derrite el chocolate. El resto se hace solo en la nevera durante la noche.


50 g de mantequilla, más extra para engrasar
50g de pasas
2 cucharadas de coñac
150g de chocolate negro, roto en pedazos
150 g de chocolate con leche, roto en pedazos
2 cucharadas de miel de caña
175 g de galletas de harina de trigo o galletas digestivas, rotas en pedazos grandes
50g de almendras en copos, ligeramente tostadas
50g de cerezas glacé, picadas

225 g de chocolate negro, roto en pedazos
25 g de mantequilla

Engrase la parte inferior y los lados de un molde cuadrado de 18 cm. Cubra con papel de hornear.
Coloque las pasas y el brandy en un tazón y remoje durante 30 minutos.

Coloque las almendras en una sartén y tueste hasta que estén ligeramente doradas. Reserve.

Ponga la mantequilla, el chocolate y la miel de caña en una cacerola.

Calentar suavemente hasta que se derrita.

Romper las galletas.

Picar las cerezas.

Añada las cerezas y las almendras al chocolate.

Añada las pasas y el brandy.

Añadir las galletas y mezclar bien. Colóquelo en el molde preparado y deje enfriar, luego cubra y deje enfriar en la nevera durante 1 hora.

Para hacer la cobertura, ponga la mantequilla y el chocolate en un tazón pequeño resistente al fuego.

Derretir encima de un cazo de agua a fuego lento. Mezcle y vierta la mezcla de chocolate sobre la base de galletas.

Enfriar en la nevera durante 8 horas o durante la noche.

Cortar en barritas o en trocitos cuadrados para servir.

Salen 16-24 piezas, según lo grande que se corten.


This is a yummy slice. The first time I have made it. It goes extremely well with a short black coffee. No cooking involved, only melting the chocolate. The rest is done in the fridge overnight!! 


50g butter, plus extra for greasing
50g raisins
2 Tbsp brandy
150g dark chocolate, broken into pieces
150g milk chocolate, broken into pieces
2 Tbsp golden syrup
175g wheatmeal or digestive biscuits, roughly broken
50g flaked almonds, lightly toasted
50g glacé cherries, chopped

225g dark chocolate, broken into pieces
25g butter

Grease the bottom and sides of a 18cm square cake tin. Line with baking paper.
Place the raisins and brandy on a bowl and soak for 30 minutes.

Put the almonds in a pan and toast until lightly brown. Reserve.

Put the butter, chocolate and golden syrup in a saucepan. 

Heat gently until melted.

Break the biscuits.

Chop the cherries.

Add the cherries and the almonds to the chocolate.

Stir in the raisins and brandy.

Add the biscuits and mix well. Turn into the prepared tin and cool, then cover and chill in the fridge for 1 hour.

To make the topping, put the butter and the chocolate in a small heatproof bowl.

Melt over a saucepan of gently simmering water. Stir and pour the chocolate mixture over the biscuit base.

Chill in the fridge for 8 hours or overnight.

Cut into bars or squares to serve.

Makes 16-24 pieces


This is a very simple recipe. The chicken is very aromatic and when you eat it together with the jasmine rice and the snow peas, it is delicious. It has a very mild flavour, not suitable for people who love hot and spicy food.


4 x 200g skinless, boneless chicken breasts (or thighs)
8 makrut (kaffir lime) leaves
2 Tbsp shaved palm sugar
1 garlic clove
2 tsp fish sauce
15 mint leaves
3 Tbsp olive oil
coriander, to garnish
250g snow peas, trimmed  & blanched 
steamed rice, to serve

Slice the chicken breasts into 4 pieces lengthways and put in a bowl. Using a pair of kitchen scissors, finely cut the makrut leaves and put them in a food processor or blender with the palm sugar, garlic, fish sauce , mint leaves and olive oil.

Process for 1 minute. Pour the marinade over the chicken and stir so the chicken is well coated. 

Cover and put in the fridge to marinate for 1 hour or overnight.
Blanch the snow peas.

Drain and reserve. Keep warm.

Steam the rice.
Heat a non-stick frying pan or barbecue and cook the chicken pieces for a few minutes each side, or until tender.

Garnish with coriander and serve with the sugar snap peas and steamed rice.

Serves 4

Saturday, 29 September 2018


This simple and easy to make soft chicken tacos recipe is just delicious. Great to make in the middle of the week when you come home tired from work or on a Friday night, when you don't feel like cooking. They are much healthier than take away food!!


2 chicken breast fillets or 4 chicken thighs
1 small red capsicum
1 small yellow capsicum, if available
1 onion
grated zest and juice of 1 lime
1 small red chilli, finely chopped
2 Tbsp olive oil
8 flour multigrain tortillas
1 cup chopped coriander leaves
1 cup hummus
butter lettuce leaves
sour cream

Cut the chicken, capsicums and onion into thin strips and place in a bowl.
Add the lime zest, chilli and oil and season with salt and pepper.
Toss to combine.

Heat a chargrill pan to high. When it is hot, add the chicken mixture and cook for 2-3 minutes, until charred. If you need to cook it in batches, keep it warm in the oven.

Warm the tortillas following the packet directions.
Stir the lime juice and the coriander.

To serve, spread the tortillas with hummus, top with the lettuce leaves, the chicken and the sour cream.

Serves 4