Thursday, July 23, 2009

Special Grilled Lamb Kebabs

  • 500g lamb mince
  • 1 tbsp fresh thyme leaves
  • 1 level tbsp finely chopped chilli s
  • 1 level tbsp ground cumin
  • 1 garlic clove
  • finely grated zest of 1 lemon
  • Sea salt and freshly ground black pepper
  • A good handful of walnuts and Punkin seeds
  • A few handfuls of mixed salad leaves like rocket or lettuce chopped
  • A small bunch of fresh mint
  • 1/2 red onion, peeled and very finely sliced
  • 1/2 lemon
  • A bunch of fresh parsley chopped
  • Extra virgin olive oil
  • 2 small flatbreads
  • 3 tablespoons of natural organic yoghurt

Grill on to its highest setting or heat up a fry pan.

Mix the lamb with the thyme, garlic, chilli, cumin and lemon, a little salt and pepper and all the nuts

Divide the meat into 2 or 3 equal pieces and with damp hands, push and shape the meat around and along each skewer.

kebab and flatbread In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice and mix this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until golden on all sides.

Prepare your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.

Meanwhile, warm your flatbreads for 30 seconds on your fry pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.

When your kebabs are cooked, slip them off their skewers on to the flatbreads.

Now drizzle with some of the yogurt before rolling up and serving.

serves 1 or 2 people.

Super Quick Flat Bread

This is a very quick and easy flat bread recipe that makes a tasty bread to include with your meal.

  • 1 cup of organic flour
  • 1/3 cup ice water
  • 1 tablespoon of butter
  • pinch of sea salt
  • 1/2 teaspoon baking powder
  • 1/2 egg

Mix all ingredients into a dough and knead it for 5 minutes until smooth. Cut into several equal sized pieces. Roll out to a thin small circle. Cook on an oiled hot pan. Turn with a spatula and cook for a few minutes until golden brown on each side.

Saturday, July 18, 2009

Honey Brandy Snaps

Ingredients: (for around 8 brandy snaps)

  • 1 tbsp of unsalted butter1 tbsp of raw or soft brown sugar
  • 1 tbsp of raw honey
  • Juice of 1/4 lemon
  • 1 tbsp of organic plain flour
  • 1/2 tsp of fresh or dried ginger
  • 1/2 tsp brandy (optional)

Preheat the oven to 180C/350F. Lightly grease a baking trays with butter but do not pre-heat. Heat the butter, sugar and honey in a saucepan over medium heat, stirring occasionally, until the sugars dissolve. Add the lemon juice, remove from the heat and stir in the flour and ginger until smooth. Add the brandy, if using. Place teaspoons of the mix a few inches apart on the trays. Bake until golden brown for seven to eight minutes - then remove and allow to cool for a minute or two. While still warm, lift each brandy snap from the tray with a palette knife and wrap around the handle of a wooden spoon or rolling pin, to make attractive curls.

Thursday, July 16, 2009

Raw Sugar Pastry

This is a great pastry to use in sweet dishes and pies.


  • 3/4 cup of organic plain flour
  • 1 tbsp of raw sugar
  • 1 tbsp of  cold unsalted butter, cut into small pieces
  • Zest of 1/2 lemon
  • 1 free-range or organic eggs, beaten
  • 1 tsp of organic milk
  • Sprinkle of Cinnamon


1. Sieve the flour onto a clean surface and sprinkle the raw sugar over the top. Using your hands, work the butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. Then mix in your lemon zest and cinnamon.

2. Add the egg and milk to the mix and gently work it together till you have a ball of dough. Add a sprinkle of flour if it is too wet. Don't work the pastry too much or it will become rubbery as you want it crumbly and short. Lightly flour your surface and place the pastry on it and gently pat it into a round flat shape. Now flour it a little and then wrap it in cling film and put it into the fridge to rest for about 30 minutes or more.

Wednesday, July 15, 2009

Zucchini Omelette Fritta

  • 1 teaspoon paprika
  • 1 Egg
  • Sea Salt
  • Black Pepper
  • Flour
  • Olive Oil
  • 1 small zucchini, sliced into slices
Heat oil shallow pan

Dip zucchini slices in beaten egg with paprika, salt and pepper

Fry in hot oil, in batches of until golden brown, turning once.

Now beat up the left over egg with some flour

When zucchini is brown on each side then pour in egg mix and turn once until golden brown on each side.

Tangy Lemon Chicken

Serves 1:

  • 1/2 of a large free range chicken jointed into 4 pieces
  • Sea salt and black pepper
  • Extra Virgin olive oil
  • 1 garlic clove cut in half
  • Fresh thyme
  • Balsamic vinegar
  • 1 tsp of strawberry jam
  • 1 tbsp low salt dark soy sauce
  • 1 large tbsp of honey
  • 1/2 lemon, finely sliced
  • fresh parsley, chopped
  • Fresh Ginger
Season the chicken with the salt and pepper and heat the olive oil in a large fry pan. Brown the chicken pieces over a high heat for a few minutes on each side until golden brown. Add the garlic and thyme for last minute. Drain excess oil and return all the chicken to the pan, add the jam and vinegar then cook until reduced by half. pour over the soy sauce and honey and shake the pan to mix.

tangy lemon chicken

Now pour in a small amount of boiled water and add the lemon slices and ginger. Let the liquid bubble and reduce down until thick for about 10 minutes.

Transfer the chicken to a plate and sprinkle over the chopped parsley. Serve with the rice and green vegetables or a Zucchini Omelette Fritta

Monday, July 6, 2009

Greek Style Eggplant with Lamb Chops

Serves 1

  • 1/2 eggplants

  • 1 tomato

  • feta cheese

  • Extra virgin olive oil

  • basil leaves

  • fresh oregano

  • fresh rosemary

  • Salt, pepper

  • lemon

  • 4 lamb chops

  • 1 large garlic clove


  • Cut the eggplants into slices about 1 cm thick

  • Blanch the eggplant slices in a pan of boiling water for 5 minutes

  • Drain the eggplant slices

  • Wash and slice the tomatoes into thin slices

  • Drizzle the bottom of an open oven proof dish with olive oil

  • Put the slices of eggplant and tomato in the bottom of the dish, alternating a slice of eggplant with a slice of tomato. 

  • Cover with the feta cut into small cubes, half of the garlic, lemon juice and the olives

  • Chop the basil, oregano and rosemary, and sprinkle over the dish

  • Add salt and pepper

  • Cook for 20 minutes in an oven preheated to 400°F (200°C)

  • Heat large frying pan for lamb chops

  • Fry chops on high heat quickly until dark golden brown on each side, add garlic and a sprinkle of rosemary and place into oven with eggplant dish (together)

  • Cook chops for 8 - 10 minutes and take out of oven, drain any excess oil and set aside to rest

  • Continue cooking the eggplant dish then 2 minutes before it is cooked place lamb back in oven to warm up for serving

  • Serve dishes and enjoy with an organic red wine

Wednesday, July 1, 2009

Tasty Herb Potato Crisps

For a quick snack then this is a great simple and easy recipe to get the taste of the crisps you can buy at your local store.

Ingredients for 1 person:
  • 1 large Potato
  • Unsalted Butter
  • Sea Salt
  • Black Peppercorns
  • Various fresh or dried herbs like Parsley, Dill, tarragon etc

Preheat Oven to 200 c and place large oven tray in to also heat up

Clean potatoes and place into a food processor to get thin slices or alternatively slice with a knife to get very thin even slices.

Take oven tray and melt some butter on it and spread over surface

Place the potatoes slices on the tray evenly then sprinkle herbs over

Place the remaining potatoes over the herbs and lower potatoes layer

Brush butter over the top layer of potatoes

Place in oven and cook for 10 minutes or until all the potatoes are light golden colored. Do not brown as they will be bitter.

Sprinkle with sea salt and sever hot.