by Lea Hogg
I had a bumper baking day yesterday and I have to share the secret of blind baking, something I have done before but perhaps in more detail. Some of my friends are not convinced yet and still use the ‘beans’method. But i guarantee that if you use this you will not go back to your beans. A better end result, quicker, easier, smoother … … Read More Pistachio pie crust and the secret of baking blind …
by Lea Hogg
This week’s paper We had a simple supper tonight, a quick and easy meal but it was delicious. I was inspired this afternoon when I visited a friend’s Indian Restaurant to make naan bread with the indian cooks. One of them was from Mumbai and the other from Kerala…what a long way from home but these boys have adapted well and can even speak … Read More Spinach and Orange Curry
by Lea Hogg
Why buy ready made sweets? Why order cakes with colorings and enhancers ? Did you know that wastage is not affordable in commercial baking and artifical raising enhancers guarantee successful beautiful cakes every time, without fail ? Did you also know that old fashioned baking is very trendy today ? !! This is a wonderful recipe for anyone in a rush, for all those … Read More Easy weekend baking… Filo Cigars with Ricotta and Pistachio
by Lea Hogg
I have often written here that the island’s pork is one of the most superior in both texture and taste and I am sharing with you today my lunch of a simple but most delicious plate of pasta with arugula and local sausage that is made with coriander seeds, garlic and flat leaf parsley. If you do not live on the island use a … Read More Negneg Farm with a plate of amazing penne, arugula and sausage
by Lea Hogg
Today’s paper I love this salad as it looks like a contemporary painting… feasting my eyes on the colors, the freshness of the arugula, sage, broad beans from the garden today, literally just a few minutes before making, taking pictures, eating and talking about it here. And of course we also have from the garden today the beautful edible nasturtium flowers that I start … Read More A Mediterranean garden salad with black pudding, bacon and nasturtium flowers …
by Lea Hogg
I am sharing the recipes for my favorite Easter meal to be repeated again at lunch time tomorrow. As much as I like variety and experimentation with new ingredients, I seem to stick to the same meals for family occasions and I guess it is all about familiarity and wanting to eat your favorite things during the holidays. I love bee pollen scattered on … Read More My favorite Easter lunch… Leg of Lamb and Roast Potatoes with Bee Pollen, fennel and mint
by Lea Hogg
World Health Day this year focuses on Vector borne disease that kills over a million people every year, 660,000 from malaria alone. And living on a beautiful island blessed with so many good things, I wrote in my column today about wishing to remember those in less fortunate environments and at the very least appreciate what we have around us merely due to the … Read More World Health Day and an open apple and marzipan tart …
by Lea Hogg
This is from the February issue of the island’s airline magazine …
by Lea Hogg
I made honeycomb candy with Adriana and its all about chemistry, action and reaction. It’s ideal for breaking up and scattering over ice cream and desserts and surprisingly very easy to make. I love watching the mixture react and bubble with the baking soda. And today we wait to see President Obama have his first audience on the world stage with Pope Francis and … Read More Presidents, popes and honeycomb candy … its all about chemistry
by Lea Hogg
The soup today is mum’s recipe. It is made with zucchini and dried green split peas which I always have in my store cupboard. Split peas are very high in protein and low in fat and they give the soup a distinct earthy flavor. All you need to do is soak the split peas overnight and if you wish to speed up the time … Read More Spilt Pea and zucchini soup
by Lea Hogg
For the Steaks you will need Depending on size and appetite, allow 150g to 300g of beef per person Salt and Pepper Oil Always cook the steak from room temperature, never straight from the cooler. Preheat pan by placing it on high heat. Brush both sides of the steak lightly with olive oil. Place steak on a very hot pan. Turn it over and … Read More Sunday lunch: Rib Eye Beef Tagliata, oregano potatoes and sautéed mushrooms
by Lea Hogg
Yesterday 58 years after its independence from France, Tunisia remembered this special day on a little island in the Mediterranean. I visited the official residence of HE the Ambassador of Tunisia, Souad Gueblaoui in the morning to join her team of chefs while they made preparations for a formal evening reception to be attended by the President. The kitchen of this sunny and spacious … Read More Daffodils in the garden and Tunisian Merguez Canapés
