Last week I bought some Chinese ingredients from the local Asian food store and was about to make some traditional Chinese wontons when I spotted a tub of fresh local ricotta in the fridge and wondered if sweet ricotta wontons would work. I like a bit of a twist in my cooking, nothing too experimental but a slight surprise, just a bit different to … Read More A successful fusion of cultures so far apart … Wontons from the heart of the Mediterranean!
The pomegranates are beautiful on the trees soaking up the Mediterranean sun and will surely be ready to cut next week. I am baking a tart for tea today and am using a fig compote I made in August when figs were abundant and I preserved them is all forms imaginable. I think everyone loves figs and they are a crowd pleaser. I am … Read More Today’s tea time treat…. Fig and Hazelnut Tart… can’t wait
I am usually in the mood for baking on a Sunday, something for tea time at home. Sunday is very much a family day on the island, gatherings, tea time visits and lots of catching up. Catholicism is deep rooted and this is an island where religion remains part of everyday life with over 350 churches in a small space. The older generation are … Read More Gluten free Polenta Drizzle Cake with Mediterranean lemons …..divine….
A pleasantly hot sunny and clear day on the island Today its a get together and old catch up with busy friends, a quick rendezvous late afternoon between a workday and going home to cook supper. Last night I prepared some mini Bakewell tarts as they are so easy to transport and their flavor of the frangipane filling improves the following day. Today I … Read More Traditional Mini Bakewell Tarts today for tea with old friends
As the sale of the cupcake declines, we see a global rise of 23 per cent in the sale of the eclair….So is it possible for the eclair to take over and reinvent itself as the trendiest pastry around ? The chocolate eclair has been a traditional pastry since the 19th century, but now we are seeing the introduction of new flavored fillings and … Read More Is the Eclair really the new cupcake ? baking Chocolate Eclairs today…..
Boys especially seem to love Rocky Road. My daughter first made it when she was in high school in the UK. At the time, it was not so popular yet outside the US although I am told that Rocky Road actually originates from Australia. She very quickly became known as The Queen of Rocky Road as she took it in with her to school … Read More The Queen of Rocky Road
This week sees the start of the prickly pear season on the island. I never considered myself to be a huge fan of this fruit until very recently when I tasted it just as it should be … eaten nearly as soon as it is cut. The flesh is moist, succulent and totally different, the seeds silky and smooth… not as trendy as passion … Read More Prickly Pear Season has arrived…Introducing the Prickly Pear Tart !
It happens once in a while when you try something out and you know that you will make it again and again. This weekend I wanted to make a cobbler and looked up several recipes with a plan to bake it in a tart shell as it is a far better way to plate. Everything looks neat and tidy in a tart! As I … Read More Turns out yummy ! Pineapple and Coconut Cobbler Tart
A combination of yummy and heaven, this is food that touches the soul. A compote of fresh figs in lime juice and zest enveloped in Greek yoghurt and scattered with pistachios…. How much better can it get ? And I make a batch of compote and keep it in an airtight container in the fridge and it lasts for up to a week…. You … Read More A simple healthy breakfast… Greek yoghurt with fig compote and pistachios
My chocolate hero is definitely Willie Harcourt Cooze http://www.williescacao.com, he who appeared in a Channel 4 documentary a few years ago, he who gave up everything to pursue his dream and produce the purest cacao in the world. As soon as his unusual cylinders hit the Waitrose http://www.waitrose.com shelves just after the documentary, they disappeared within hours, all completely gone. We had to wait … Read More Totally luscious Cuban Baracoa Chocolate Tart with Bee Pollen…
I am visiting a great aunt who is in a care home. She loves freshly baked tarts. She is requesting pineapple, kiwi and grapes…. Quite a combination and something I would not have probably put together. But always far more thoughtful to take a gift that she actually wants as opposed to something I think she may like. I try to please…. Coconut is … Read More By special request: A tart of coconut custard in coconut crust…
I get excited when I stumble on old recipes and look forward to trying them out in my kitchen. Today I am making a cake from a really old recipe but it requires carob syrup, a rather unusual ingredient. Although it is available on the island, I decide to make it myself. Is this a good idea? Carob is gluten free, nut free, dairy … Read More Carob Syrup from the heart of the Mediterranean!