Wednesday, 14 December 2016

The Versatile Shirt Dress...

Shirt dresses have become a staple in my wardrobe...One dress can be worn in so many different ways. Keep it casual with a pair of flats or glam it up with a pair of heels. Cinch it with a belt or even a scarf. Get creative with accessories and every time you wear it will look different and unique! The options are endless...If they are styled right, they can be worn anywhere! 

 I styled mine very casually...Jeans, Pompom Flats, Bold Bangles...

Shirtdress: My Own Design, Sandals: Zara, Bangles: From a selection at Accessorize, Belt: Esprit, Jeans: Zara, Sunglasses: House Of Harlow.

A Week in Pictures...Food

Appletini Popsicles,  More details here.

Best Ever Nachos...

Egg Fritters



A Palestinian Feast...

Coffee and almond Cake Recipe can be found here.

Recipe Books...

A Turkish Breakfast...

Fried Plantains...

Chicken Parmigiana...

Smoked Trout and Melon Salad...

Raspberry and Yuzu Semifreddo...

Kunafa Cones...

A Tea Party

Sesame-Honey Prawns...Recipe here.

Custard apple Popsicles

The Best Eggs Ever...Recipe can be found here...

A Week in Pictures...

Pretty Pompoms...
Sandals:, Full Outfit details here.

Proteas:, Bag;, Shoes:Yves Saint Laurent.


Shoes:, Sunglasses:, Bangles:

Cup; Nespresso
Coffee Glasses: Nespresso

Eye shadow Palette:, Wedges:
Slides: from,


Lipstick:,, Sunglasses:

Espresso Cup;

Recipes and full details here.

Recipe and full details here.
Bangle;, Eyeliner:

More details on these pictures can be found on

Tuesday, 13 December 2016

Sesame-Honey Prawns...

I know that this recipe has been long overdue. My apologies! But I am confident that once you make these prawns and taste them , all will be forgiven! Although I have given quantities to serve these as an entrée, they can easily be adapted to a main course. Simply increase the quantity of the ingredients. I have made these successfully with chicken breast strips as well.

Sesame-Honey Prawns
Serves 2 as an Entrée

12 large headless prawns, shelled and deveined
3/4 cup cornflour
1/2 cup cake flour
1 teaspoon baking powder
Salt to taste
1/2 teaspoon red chilli powder
1 egg, lightly beaten
About 1 cup cold water to make a batter
Enough oil to deep fry
1/2 cup fragrant honey (I like orange blossom for this)
A handful of sesame seeds, lightly toasted
Spring onions for garnish
Baby tomatoes to serve

Dry the prawns thoroughly. Dust with a 1/4 cup of the cornflour. Refrigerate while you make the batter. Combine the remaining cornflour, cake flour, baking powder,salt and chilli powder in a bowl.
Combine the egg and water in a jug. Gradually add the water/egg mixture to the flour mixture, whisking to make a smooth batter. The batter should be the consistency of  double cream. You may need to add some more water. Heat the oil in a pan. Dip the prawns in the batter and fry, a few at a time, until golden and cooked through.keep the prawns warm while you fry the remaining prawns.
Heat the honey in a pan until just starting to bubble. Quickly add the sesame seeds and prawns and stir to coat. Remove from heat and place into two serving bowls. Garnish with the spring onions and some baby tomatoes and serve. Bon Appetit!

Monday, 12 December 2016

Custard Apple Ice Cream Pops...

Custard Apple is not a fruit that we see regularly at the markets, so when I saw some a few weeks ago, I was delighted! Also known as Cherimoya, it is pale green in colour, with a creamy flesh, and several large seeds. The fruit is best eaten when really ripe and soft. The flesh has a somewhat tropical in taste, faintly reminiscent of a mixture of pineapple, mango and something else that I cannot quite place. Banana perhaps?
Note that the custard Apple in this recipe can easily be replaced with the puréed flesh of a large mango.
 I placed the churned ice cream into Popsicle moulds, but you could easily place it into a container and serve it by the scoop.

Creamy custard apple and lime ice cream

2 large ripe custard apples
Finely grated zest of 1 lime
250ml full fat milk
200ml cream
50g sugar
2 egg yolks
50 g good quality white chocolate
Zest of 1 lime, extra

Cut the custard apples in half. Remove the pulp and place in a sieve. Press down with a spoon, reserving the juice. Discard the seeds. Add the lime zest to the custard apple and refrigerate until needed. Place the milk and cream in a saucepan, and bring to a simmer over low heat. Meanwhile, whisk the sugar and egg yolks until pale and thickened. Slowly add the milk and cream mixture, and whisk until combined. Pour the mixture back into the pan, and place over low heat until the mixture thickens slightly. Remove from heat and strain into a clean bowl. Leave to cool. Refrigerate until well chilled, then stir in the custard apple purée. Churn in an ice cream machine. Place in Popsicle moulds and freeze until solid. Decorate with melted white chocolate and the extra lime zest.

Sunday, 4 December 2016

If You Make One Thing This Week...The Best Eggs Ever!

There are some days that you wake-up listless and simply don't want to do any thing. Do you know the feeling? Well, today was that day for me. As much as I wanted to crawl into a cupboard and hide, I knew that I had a family to feed! So, rather halfheartedly, I opened the fridge and took out some eggs. I then grabbed the last two pita that I had, and somehow I recalled seeing a picture of some fried tortilla chips. 'Yep, that's what I'll do' I thought. Slowly I started searching for other bits and pieces in the fridge and this recipe came together. As breakfast started to take shape my mood started to lighten, and I started to think that today is not such a bad day after all! After tasting the first morsel, I decided that today was a good day! A really good day. Not only did this meal fill me up, but it lifted my spirits totally! This was one of THE best egg meals that I have had in a while! Judging by the look on my family's faces, they thoroughly enjoyed it too! I was smitten with this, and I knew that I had so share this with you all, so I hurried to my laptop to type the recipe out, lest I forget!  

You will need:
2 pita breads, torn up into bite sized pieces
5 tablespoons olive oil
1/2 cup tomato Passata
2 cloves garlic, crushed
2 teaspoons Harissa paste
1/2 cup hummus
3 slices pastrami
A cup of  baby exotic  tomatoes, sliced
8-10 button mushrooms, sliced
1 avocado, sliced 
1/2 cup cooked chickpeas
4 eggs
1/2 cup Egyptian white cheese, or feta, crumbled 
A handful of flat leaf parsley, roughly chopped 
A few chopped chives
Salt and pepper to taste

Heat 3 tablespoons of the olive oil and fry the pita, in batches, till crisp. Drain on paper towels. Fry the pastrami in the same oil until crisp. Drain on paper towels, then tear into smaller pieces.Prepare the tomato sauce, by combining  a tablespoon of the olive oil, passata, garlic, harissa paste, and some salt in a small saucepan. Simmer over low heat for five minutes. Remove from heat and set aside. Rinse and slice all the vegetables. Bring a pan of water to a gentle simmer. Poach the eggs, one at a time for four  minutes,. Remove from water and drain on paper towels. Repeat with the remaining eggs. Meanwhile, place the pita crisps in a clean pan or casserole. Drizzle the tomato sauce over, then dollop on the hummus. Layer on the veggies, chickpeas, pastrami, and eggs.season to taste. Drizzle the remaining tablespoon of olive oil over.  Top with the cheese and some parsley and chives. Serve with a spritz of lemon juice... Bon Appetit
Serves four.

Wednesday, 30 November 2016

A Tea Party...

Macaron, Eclairs, Profiteroles...with a twist...We made these at the weekend, but instead of the usual sweet fillings,we decided to go for savoury ones. For a while now, we have been wanting to make a savoury version of some of the  classic sweet pastries. Finely had a chance last weekend...So, Smoked Salmon and Grapefruit Macaron, Caramelised Onion Eclair and Caprice 'Salad' Profiteroles graced our tea table last weekend. We also had three types of Scones, all savoury-Cheese, Tarragon and Za'ater. The Za'ater Scones were my favourite! I've shared some of the recipes below...

For the tea table, we combined vintage with new. We went for a pastel look with lots of white. The starting point was a snowy white silk organza table cloth. We teamed this with vintage napkins and an old Noritake tea set. Soft pink crystal goblets and antique heirloom silver completed the look...

Our current craze, is to use edible gold leaf to add sparkle to our mocktails and drinks... Really glams thing up!

Smoked Salmon Macaron
For the Macaron:

120g Ground Almonds
200g Icing Sugar
90g Egg Whites (Approximately 3 eggs)
55g Caster Sugar
1 tsp of freshly ground black pepper

Line a baking sheet with a silicone mat. Put the ground almonds and icing sugar into a food processor and grind to a fine powder and then sift into a bowl. Set aside.
Beat the egg whites until soft peaks form. Add the caster sugar a little at a time. Whisk the mixture until stiff and glossy. 
Fold the sifted almond mixture and the black pepper into the egg whites. Continue folding the mixture until it falls from the spoon in a ribbon. 
Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe disks onto the prepared baking sheets. Sprinkle with a little bit of extra black pepper. Tap the tray against the work surface and then leave to stand for about an hour or until the tops are dry to the touch. 
Preheat the oven to 150C. 
Bake for 10 minutes and then open the oven briefly to let out the steam. Continue baking for another 2-5 minutes. 
Remove from the oven and allow to cool for a little while before transferring to a wire rack. 

For the Filling:
Cream Cheese
Smoked Salmon
A small Grapefruit, segmented

Fill a piping bag with the Cream Cheese and pipe a little on the Macaron bases. Top with a piece of smoked salmon, and a grapefruit segment. Garnish with some chives and perch a Macaron lid on each. 

Za'atar Scones
225g Cake Flour
3 tsp Baking Powder
1/2 tsp salt
50g Butter
70g Cheddar Cheese
2 tsp Za'atar
125ml milk
Beaten egg, to glaze
Extra Za'atar for sprinkling

Preheat an oven to 200C. Line a baking sheet with non-stick paper. 
Sift the flour, baking powder and salt  into a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the cheese and the Za'atar. Gradually add the milk, mixing just until the mixture forms a dough. The dough should be soft and slightly sticky. Don't overwork the dough.
Roll out on a floured work surface to about 3cm thick. Use a small, round cookie cutter to cut out the scones. Place on the baking sheet . Brush with the beaten egg and sprinkle with a bit of extra Za'atar. 
Bake for about 15 minutes or until golden. Transfer to a wire rack and leave to cool.

Oh, we had some Sweet Coconut and Violet Macarons and a few other sweets too!