Tag: #wordpress

World Health Day and an open apple and marzipan tart …

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 …

Flying to the Mediterranean… March issue

This is from the February issue of the island’s airline magazine …

Sunday lunch: Rib Eye Beef Tagliata, oregano potatoes and sautéed mushrooms

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

Daffodils in the garden and Tunisian Merguez Canapés

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

Poached pears with yoghurt and honey

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

Grown up trick or treating …Coconut Candy with Pistachios and Venezuelan Rio Caribe Chocolate

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