Absolutely Georgeous

Two styles. Left used organic milk and lemon juice. The right used non-organic milk, vinegar and a thermomix! Ok.  So I’m late in posting this.  The spirit was willing, but the flesh was weak.  The appetite remains, so here I am.  Welcome to my version of…Absolutely Georgeous Ricotta Cheese Now I wanted to see what [...]

Translated directly, this means ‘Pasta with Tuna’. A straight forward dish originating from the island of Sicily- where much of Italy’s seafood is caught. Giuseppe Garibaldi, an Italian national hero in his bid to unify Italy was said to have eaten it in 1860 which was the year he arrived in the Sicilian city of Marsala…but [...]

 Spanish Breakfast a la Tapas   Annoyed with the dribs and drabs of left overs from a big ‘Tastes of Tapas !HOLA!’ dinner party? Why not make a breakfast out of it, fit for a Spanish King? All you have to do, is fry up some diced onion or shallots, add your left over Patatas [...]

Paella Croquettes I love the way that food is really the same, no matter where you go around the world.  Asia had their noodles, Europe calls its pasta…Bread turned up as Indian Roti, Jewish Matzah, Maori Fried Bread or Navajo Fry Bread- depending on what country it was evolving in using its similar ingredients. Corn maize was Krummelpap [...]

Rabbit and Seafood Paella …If eating rabbit makes you blink, you can use chicken or duck or just use an array of seafood.  I give you all the tips you need to make all combinations, so read on, and enjoy a taste of Spain… !HOLA! Usually a dish prepared in cookware unfamiliar to most is enough to [...]

 Patatas Bravas INGREDIENTS Serves 8 8 regular sized potatoes, peeled a cut into 2-3cm cubes Vegetable oil for frying 2 tbsn olive oil 1 large shallot, finely diced 1 small red chilli, seeded and finely diced 600gr roma tomatoes, diced into small chunks 1 ½ tsp smoked paprika 1 tsp sugar (or more to taste) [...]

You know…I think you’ll be truly grateful you’ve met this dish.  I call it a ‘One-Pot-Wonder’.  I talk about it a little in my similar recipe using tunnel boned quail.  The reason why I love this ohh so much, is that you make your marinade and toss your chicken through it the night before…letting it marinade overnight, and [...]

Ok. Please don’t freak out about the quail.  Not everyone can debone a quail, and if that includes you…use chicken!  This dish was originally made very famous amongst the dinner party divas of the 70′s and 80′s after it reached its fame in the cookbook The Silver Palate.  I like taking things to another level, [...]

    Many people ask me… “So what did you cook to get into Masterchef?!” And I tell them, “Black Pasta”… and they go… “WHAT?!” The truth is, black pasta is a delicacy in Italy. The Sicilians claim it to be theirs…being on the coast and the Venetians swear it belongs to them. You even [...]

  The beauty of this next dish is that you can make your own ravioli sheets… or you can do it the ‘smoke ‘n mirrors’ way… and use pre-made wonton wrappers. To be honest with you, I actually prefer to use the wonton wrappers, not even because it’s easier…but because it’s so delicately light, and [...]