Make your own... — by Jessica on

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Black Olive Tapanade This classic French olive paste is a must for any olive lover. It is perfect on crusty sourdough, mixed into any salad ...

This Week’s Recipe: Rhubarb Clafoutis — by Jessica on

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Why Rhubarb Clafoutis? With a strange name, this dessert does not get the attention it deserves. Best described as a ‘kind of fruit flan’, c...

This Week’s Recipe: Roasted Chicken with Marjoram, Lemon and White Wine — by Jessica on

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Why roasted chicken with lemon and wine? Mid-week cooking doesn’t need to be mundane or boring. Although we all seem to work longer, harder ...

Make your own...Tomato Bruschetta — by Jessica on

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Bruschetta in its purist form is grilled country style bread rubbed with garlic and drizzled with a good quality extra virgin olive oil. Bru...

Make your own…Chocolate Mousse — by Jessica on

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Seductive and velvety, chocolate mousse is an essential recipe to have. Enjoy it on its own (preferably alone) and be in chocolate heaven. F...

This Week’s Recipe: Minted Beetroot with Haloumi — by Jessica on

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Why Beetroot with Haloumi? Flavours that balance, contrast and emphasize each other is what cooking is all about. This dish does all of the ...

This Week’s Recipe: Braised Lamb with Olives — by Jessica on

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Why Lamb with Olives? This is a recipe that you just have to trust me on. This recipe will take 2 days to prepare. This may seem like a long...

Make your own… Soft Polenta — by Jessica on

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Polenta is made from ground yellow or white corn meal. Still known today as peasant food, this corn ‘gruel’ or porridge doesn’t defer from i...

A moment of your time... — by Jessica on

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I am conducting a short survey to get a better idea of what you (the reader) looks for when researching recipes and cooking ideas. It will o...

Make your own...Liptauer Cheese — by Jessica on

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A Hungarian, Slovakian and Italian spicy cream cheese which all nationalities (and even more) claim as their own, is a long standing favouri...