There is something I find so therapeutic about working with yeast and this week’s bake is worth trying out. You simply need to mix the ingredients with a spoon for the dough before you go to bed, and the next morning you will wake up to a very springy, airy dough that feels so light to touch. Its amazing. As much as I try … Read More No knead Date and Apple Bundt
Although not local, these are Mediterranean blackberries and there is no recipe as simplicity is best always. The grapefruit from the gardens of the Tunisian Embassy are massive without a hint of bitterness, full of juice, and as I think about it, I cannot help but visualize that peeled grapefruit, each segments so burdened with juice that it cannot contain the heaviness as it … Read More Simplicity is always best: grapefruit, walnuts, blackberries and mint with honey
I featured this on tv last week. Local sausage is delicious with flavors of dried coriander seeds, parsley and garlic. This puy lentil stew is also delicious without the sausage and if you are vegetarian, simply leave out the bacon. You will need: 1 tablespoon olive oil 1 onion (finely chopped) 3 large cloves garlic 1 sprinkling of salt 2 rashers smoked bacon 250g … Read More Puy lentil stew with local sausage (tal Malti)
Simplicity is always best and nothing better than seasonal fruit in the morning mixed with fresh local yoghurt. If it is too tart for you add a teaspoon of honey or carob syrup. Pomegranates with ruby red seeds, so full of antioxidants and vitamins, in season now and amazing as they are, with very little preparation and time required.
Prickly pear cactus plants this week are still heavy with fruit and it must be the most under-utilized fruit here. I am also guilty of not having made the most of them and i keep promising myself to try the paddles as an ingredient. The simpliest way to use them is by peeling them to extract their delicious sweet juice and if passed though … Read More Prickly pears, the season nearly over …
For a flavor of life in the Mediterranean this week, click here ! Today on One TV, we feature Chef Daniele from Milan and he will be preparing Risottto Milanese (of course!) and a lovely Apple and Rum cake which is so delicious. This is his recipe for the cake. It is easy to make, light textured and delicious. You will need: 150g butter … Read More How do you make Italian Apple cake with Rum ?
This week’s paper Across the Atlantic, they say that Europeans do not care about the EU election as there is an estmated average of 43% turn out. And on the island we are expecting a turnout of around 72%. Europe matters to people here. And today we go to a different island in Europe and visit the UK. Chris now lives in Eastbourne and … Read More European Elections and Chris’ Eton Mess … (gluten free)
There is a quaint strawberry village in the north of the island where fat luscious strawberries are harvested from April and last through the summer. This island is truly blessed with all that is good in life. We can indulge in a feast of freshly picked local strawberries every single day from now until the end of the summer. And as I listen to … Read More Strawberry season arrives and we make jam !
It is very early in the morning here. I find I write best before sunrise and I am promising myself to go for a long walk as soon as I post this. I have not kept my new year resolution to go for a long walk everyday and I must put more effort to make it happen EVERYDAY without fail ! as it is … Read More Poached pears with yoghurt and honey
Frangipan is a baked almond cream usually used to fill tarts. My frangipan today is a soft, moist cake, alone with no tart case or heavy topping, simply topped with fresh strawberries before baking and you can use any fruit. Its amazingly light and delicious if eaten fresh on the same day, although it does keep for a week in an airtight container and … Read More Easy Weekend baking … Strawberry Frangipane with a gluten free option….