I used these wafers for an advertorial and I have some requests asking what they are . I use Loacker Tiramisu Wafer Bites I simply arrange them neatly on a plate. Then in a piping bag i used equal quantity of cream and yoghurt, beaten up until stiff. We did not add any sugar to ours but do add the sweetener of your choice … Read More Tiramisu wafer bites
The month of February is with us and we all think of Valentine’s day and love is on our mind. Why do people all over the world love a Mediterranean diet? After spending most of my life traveling the world, cooking and eating an eclectic mix of cuisines, I am now on a island in the heart of the Mediterranean where nature works its … Read More Celebrating the month of love … A lusty fig tart and more …
There is something so satisfying when you know exactly what your’re eating. I use a mix of dates, figs, prunes, added almonds and lots of fresh tangerine zest. These energy balls are very easy to make and a good activity with the kids. I coated half the balls in sesame seeds and the other half in coconut. You can also make a very large … Read More Energy Balls with citrus zest (gluten free, no processed sugar)
With the digital age comes the language of emoticons… a visual rather than verbal language, a picture that says a lot in a very little space. And like food, it has no barriers, a language understood by all. Most people use visual images for speed and in the same way that I am resistant to the use of convenience foods, I absolutely refuse to … Read More A language with no barriers and some more weekend baking …. Peach Sundae Tarts …
It is bright, sunny and glorious on the island today. Over the last year I have written a lot about The American Dream on this blog and in the local press. As we turn on our TVs we see the bad freezing weather conditions all over the world and once again I am reminded that I live the Mediterranean Dream every day that I … Read More The Mediterranean Dream and Orange Walnut Stromboli
A savory version of these individual sweet ricotta pies are very popular on the island but the sweet ones are rarely seen. They will start making an appearance in the local confectionaries as Christmas draws closer. They are very festive decorated with bright red and green sugar and delicious with bits of candid peel and chocolate grated into the filling. This recipe was passed … Read More Renato’s sweet ricotta pies
The table is set for dinner with Waterford Crystal and Newbridge Silver cutlery at the home of HE the Ambassador Jim Hennessy and Mrs Monica Hennessy Mrs Hennessy welcomed me to her home and prepared a most delicious meal. She is a person of great warmth and intelligence and a wonderful mother to three children. Her eldest daughter is studying medicine in Dublin and … Read More Mrs Hennessy bakes Irish Foccacia using Rachel Allen’s recipe !
As blue as the Mediterranean waters … I have very fond memories of living in Limassol when the kids were younger and we loved the local food. The bakeries were always brimming with traditional sweets and pastries and today I am making Kourabiedes. You can have them plain or stuffed with dates and I am making the plain version today. These butter cookies have … Read More Kourabiedes ! crescent cookies…. so light, so Greek….
This is grown up trick or treating candy, a rich, sweet coconut base topped with 72% Rio Caribe Venezuelan Single Estate Chocolate by artisan cacao farmer Willie Harcourt-Cooze. The flavor of this chocolate is wonderful and the bitter complex tones compliment the sweetness of the coconut layer. I toast and toss the pistachios in a pan and the combination is such a treat ! … Read More Grown up trick or treating …Coconut Candy with Pistachios and Venezuelan Rio Caribe Chocolate