Thursday, February 4, 2016

Sour cherry, currant and yoghurt ices

This is another variant on the yoghurt ices for summer eating. I like to have some in the freezer for a cool snack when the mercury rises, and even when it doesn't! This batch is done with dried sour cherries and currants. Because the fruit is dried, I chose to let the mixture sit for a while to allow the fruit to absorb some of the moisture before freezing.  But if you are in a hurry, you could just do them in one hit. The amounts given make four icy poles using my moulds, but yours may need the measurements to be increased or decreased depending on mould size.


8 tbs strained yoghurt (aka Greek yoghurt)
2 tbs dried sour cherries
2 tbs currants


Place yoghurt and fruit in bowl or jug
Mix together until they are well-combined
Leave to sit for a couple of hours to allow the fruit to absorb some of the moisture
Spoon into icy pole moulds and insert sticks/lids
Freeze for at least five hours or until solid (overnight is good)
Loosen from mould by holding under warm water

Wednesday, February 3, 2016

Pork with red pesto

This is a very simple and easy recipe which was inspired by a chicken recipe of Kalyn Denny, of Kalyn's Kitchen. I have enjoyed Kalyn's chicken recipe many times.  But this is different because I use red basil pesto (i.e. basil pesto with tomato paste) and I use pork not chicken.  I also cook the pork as whole steaks and include the parmesan from the start, rather than doing a two stage process.  Apart from heating the oven, there is about five minutes preparation time and 45 minutes cooking time.

So pop the pork in the oven, pour a glass of wine and watch the evening news!  Then make a salad and your pork will be ready.


2 pork butterfly steaks (about 400 gr)
100 gr red basil pesto


Preheat the oven to 180c
Spoon half the pesto into the base of an oven-proof serving dish
Place the pork steaks on top
Spread the rest of the pesto over the pork
Grate Parmesan over the pork
Cover with foil and bake in the oven for 45 minutes.

Lunch - without bread!

Another day, another lunch without bread for those of you who think you can't eat lunch without bread!  I do eat bread sometimes, but I try not to most of the time, particularly when I am at home.  This meal is a fresh combination of salmon, egg and vegetables.  My salad greens were a mixture of endive, rocket, and cos, but you could use whatever you had at hand. Or just one type.


Mixed salad greens
105 gr can pink salmon
6 cherry tomatoes
1/2 Lebanese cucumber
1/2 red capsicum
1 small carrot
1 hard-boiled egg
1 tbs lemon-infused olive oil


Place salad greens in serving bowl
Chop cucumber and capsicum and add
Peel and cut the carrot in strips and add
Slice egg and add
Add the tomatoes and salmon (including liquid from the can)
Stir to combine
Sprinkle over the oil
Toss thoroughly until all ingredients are combined and the oil and salmon liquid cover the other ingredients.

Monday, January 25, 2016

Monday breakfast

What I wanted for my Monday morning "breakfast without toast" required 5-10 minutes preparation the night before so that the chia seeds and to a lesser extent the other ingredients could absorb the kefir.  But it was well worth the planning ahead and the ten minutes the night before. And it certainly doesn't take longer to prepare than toast! Enjoy!


3 tablespoons chia seeds
1 tablespoon tahini
2 dried figs
1/2 apple
6 raspberries (fresh or frozen)
100-150 mls kefir


Place chia seeds in bowl which will be used for breakfast
Add tahini to bowl
Roughly chop the figs and place in bowl
Chop the apple into bite size piecesand and add
Mix all ingredients thoroughly
Add kefir to bowl and mix well
Sprinkle raspberries on top
Place in refrigerator overnight
Eat for breakfast and enjoy!!

Saturday, January 23, 2016

Saturday breakfast!

It is hard to go past this as my yummiest breakfast!  No recipe is required here.  Just put the juicy black olives on a plate. I normally have six. Crumble about 100 gr of Greek fetta onto the plate. Grind black pepper on top!  Who needs toast when you can have olives and fetta?

Thursday, January 21, 2016


I snapped a photo of my lunch earlier and not long later got a comment on Instagram that it was not at Couple Cinos, a cafe run by some friends!  True.  Well, Nemo, this is just to prove to you that I often prefer the comforts of home at lunch-time!

This is a quick, fresh lunch put together quickly from a range of ingredients that were on hand.  The flavours were lovely and I could easily have eaten more serves. However, the time has come to get on the straight and narrow after the eating excesses of the Christmas and New Year season.

For the wholegrain rice pilau, I used the remains of a packet of Tilda wholegrain pilau which I am very partial too.  It is wholegrain basmati flavoured with cummin, curry leaf and fenugreek.  If you wanted to add your own rice, I would add some extra cummin, curry leaf and fenugreek to get the added flavour. I like Vietnamese mint a lot, so I added quite a lot. You can add what feels good to you.


105 gr can pink salmon
200 gr cherry bocconcini
1 Lebanese cucumber
1/2 red capsicum
1 small carrot
Vietnamese mint
40 gr pomegranate seeds
150 wholegrain pilau
1 tbs lemon-infused olive oil


Drain the bocconcini and place in serving bowl
Chop cucumber and capsicum and add
Peel and cut the carrot in strips and add
Add the pilau, pomegranate seeds and salmon (including liquid from the can)
Stir to combine
Chop the Vietnamese mint and add
Sprinkle over the oil
Toss thoroughly until all ingredients are combined and the oil and salmon liquid cover the other ingredients.

Tuesday, January 19, 2016


This is another in my series of "Breakfasts without toast" for those of you who don't believe one can start the day without bread (or sugar). I always do and I don't feel inclined to make and eat "bread substitutes" which just are not bread.  This is fairly similar to one I posted the other day, but includes Turkish apricots instead of Greek figs. And yes I know that there is "sugar" in fruit but I aim not to eat added, white and deadly, sugar.


3 heaped soupspoons strained yoghurt
1/2 apple
6 Turkish dried apricots
20 almonds
35 gr pomegranate seeds


Chop the apple roughly and place in breakfast bowl
Sprinkle with cinnamon
Roughly chop the apricots and place in bowl
Add almonds.
Spoon on the yoghurt
Top off with pomegranate seeds.


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