Thursday, September 23rd

Pea shoot Pasta

Make pesto from 100g Pea Shoots

Cook 300g Fresh Pasta, drain

Melt 300g Feta in hot pasta pot, add pesto, stir, add pasta and stir through. Serve with asparagus, lemon and black pepper.

Wednesday, September 22nd

After reading almost a hundred chocolate mousse recipes in my quest for the perfect baked mousse recipe, I noticed that old recipe books invariably melt chocolate with water. I tried it yesterday when desperate for an instant dessert and was pleasantly surprised at how well it works.

Melting Chocolate

Put about 1cm of water in small container, add lots of chocolate, any spices wanted, microwave for 60-100 seconds, stir to remove lumps.

For an instant treat, pile onto shortbread or other biscuits.

Tuesday, September 21st

I wanted to read a novel last night and started reading Brian Aldiss's Harm, but it was too depressing. In the end I read A Different Light by Elizabeth A Lynn.

Mushroom Salad

lunch for 2

1 Small cos lettuce, cut

120g Rocket, cut

100g Gorgonzola, cubed

50g Salami picante, finely sliced

250g Mushrooms, quartered, fried in butter

250g Asparagus, if very fresh use raw, chopped

4 Free Range eggs, boiled, peeled and quartered

Finish with squeezed lemon juice and ground black pepper

Monday, September 20th

Nikolski by Nicolas Dickner was a fun read.

Kassler stir fry

200g Kassler chops, cut all fat off, put half the fat in a hot pan, leave for a minute, then add:

200g Baby spinach leaves, stir until wilted, set aside, add other half of fat to pan & add:

300g Button mushrooms, quartered, brown, set aside

Now add Kassler chops, fry for 4 minutes, remove from pan, cube, return to pan with mushrooms & spinach, stir quickly to heat, then serve with

100g Grano Padano, coarsely grated &

Persian Pomegranate Concentrate or Balsamic reduction

Friday, September 17th

I enjoyed Just Keep Breathing- South African Birth Stories, edited by Sandra Dodson & Rosamund Haden surprisingly much.

Spicy cookies

500g Butter (very soft)

75g Sugar, mix into butter

2 Free Range Egg Yolks, add to butter, mixing very well

15ml Orange liqueur, add

2ml Salt, add

Sieve the following and stir into butter mixture:

650g Cake flour

10ml Baking powder

1t Nutmeg

1t Cinnamon

1t Clove

Mix well before adding:

150g Roasted Cashews, chopped

Roll dough into fat sausages, cover with plastic and refrigerate for an hour. Cut rolled dough into thin slices (2-3mm thick) place on baking tray and bake for 10 – 15 minutes at 175° C until golden. Dredge with icing sugar and enjoy.

Thursday, September 16th

Boontjiebredie

5ml Whole cumin, pour into hot, dry pot, lid on, add lamb when they pop.

500g Lamb, cubed, seal on high heat, pour boiling water over, enough to cover meat and simmer with lid on for an hour.

When lamb is tender add:

15ml Maldon salt

5ml Garlic, minced

350g Green beans, chopped

400g Tomatoes (rosa)

2 Bunches spring onions, chopped

Sprig of rosemary

Keep ingredients covered with water until beans are cooked, take lid off, reduce over fierce heat. Serve with pasta and sharp cheese.

Wednesday, September 15th

Fresh date starter

Dates, slit, pit removed

Gorgonzola, cut into squares, stuffed into dates

Streaky bacon, wrapped around stuffed dates

Bake at 180C for 20-30 minutes.