Sunday, August 30, 2015


Muffins are delicious for breakfast or dessert.  The blueberries make the muffins extra moist and yummy.  They pop while they cook to create great bursts of color.

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  12

4 tbsp. unsalted butter
2 cups self-rising flour
1 tsp. baking powder
1/4 cup superfine sugar
finely grated zest of one lemon (optional)
1 cup plain yogurt
2 large eggs lightly beaten
9 oz. (250 g) blueberries

mixing bowl
large pitcher
wooden spoon
2 soup spoons
12-cup muffin pan and liners

1.  Preheat the oven to 400*F (200*C).  Line a 12-cup muffin pan with paper liners.  Melt the butter in a pan, then set aside to cool.  Sift the flour into a bowl, and mix in the baking powder, sugar, and lemon zest.

2.  Make a well in the center of the flour.  Mix the yogurt, eggs, and cool melted butter together in a large pitcher, then pour into the dry ingredients.

3.  Add the blueberries.  Mix until just combined, but don't overmix or the muffins will be heavy.

4.  Spoon evenly into the paper liners and bake for 20 minutes, or until golden brown and springy.  Cool in the pan for 5 minutes.

Tip:  Put half the muffins in an airtight container and place in the freezer to have at a later date.  The muffins can stay in the freezer for up to two months. 

Sunday, August 23, 2015


Pancakes can be thick or thin depending on the ingredients you use to make them.  Have fun trying out both types of pancake.  Thin pancakes are often called crepes.  Make this dish for your family.

Prep time:  3 minutes
Cook time:  12-15 minutes
Serves:  4

1 egg
2/3 cup self-rising flour
1 tsp. baking soda
2/3 cup milk
sunflower oil for frying 
7 oz. (200 g) fresh strawberries
4 tbsp plain yogurt

mixing bowl
liquid measuring cup
frying pan

1.  Wash the strawberries and cut a few of them into halves and place to one side (they will be used for decoration).  Hull the remaining strawberries and carefully cut into slices.

2.  Put the egg, flour, baking soda, and milk into a bowl.  Whisk the mixture until it's smooth. 

3.  Heat a tablespoon of sunflower oil in a frying pan.  Use a large spoon to pour the pancake mixture into the pan carefully.  Fry the pancake until golden brown on the bottom. 

4.  Flip the pancake and fry the other side.  Place a few strawberry slices and a tablespoon of yogurt on a pancake, then a pancake on top.  Repeat until you have two layers of strawberries. 

Thursday, August 20, 2015


This omelet is a tasty variation of the traditional breakfast.  It has all the right ingredients for a filling weekend brunch -- eggs, bacon, tomato, mushrooms -- and can even be served with a mixed salad as a light or main meal.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  1

2 eggs
2 tbsp milk
1 oz. (30 g) cheddar cheese
1 pat unsalted butter
salt and pepper

For the filling:
1 tomato
2 strips bacon
1 tsp. sunflower oil
2 oz (60 g) mushrooms

liquid measuring cup
wooden spoon 
sharp knife
2 cutting boards
small nonstick frying pan or omelet pan
wooden spatula
2 plates
paper towels

1.  Whisk the eggs and milk together in a liquid measuring cup.  (This will make it easy to pour in step 5.)  Grate the cheese and stir it into the egg mixture.  Season.

2.  Cut the tomato into chunks and slice the mushrooms.  On a separate cutting board, cut the bacon into cubes.

3.  Place the frying pan over medium heat and fry the bacon for 3 minutes, or until cooked completely.  Put the bacon on a plate lined with paper towels.

4.  Heat the oil and fry the mushrooms for 2 minutes.  Add the tomato to the pan and cook for 1 minute.  Put the tomato and mushrooms onto a plate.

5.  Melt the butter in the pan.  Pour in the eggs so they cover the bottom of the pan.  Cook the eggs on medium heat until the edges begin to cook and set.

6.  Using a spatula, push the cooked egg into the center of the pan.  The uncooked egg will run to the sides.  Repeat until all the egg is cooked.

7.  Shake the pan to release the omelet and spoon the filling over one half.  Slide the omelet out onto a plate and gently flip the unfilled half over the top.

Monday, August 17, 2015


This classic Swiss dish is made from grated potatoes that are fried until crispy.  You can make big pan-sized rostis, but these smaller ones are easier to turn.  Eat them for breakfast or as a side dish to a main meal.

Prep time: 20 minutes
Cook time:  10-20 minutes
Makes:  8

3-4 medium-sized russet potatoes, about 2 lb. (900 g), peeled
salt and freshly ground black pepper
4 tbsp. olive oil

clean dish towel
large frying pan
metal spoon

1.  Cut the potatoes in half and parboil them in a saucepan of boiling salted water for 6-7 minutes.  Drain and let cool.

2.  Coarsely grate the potatoes into a bowl or onto a plate -- graters with big holes are best  Transfer the potatoes to a clean dish towel.

3.  Use the dish towel to squeeze out any excess liquid, which would make the rosti soggy.  Add the salt and pepper and mix lightly with a fork.

4.  Heat half the oil in a large frying pan and let it begin to sizzle.  Shape spoonfuls of the grated potato mixture into round cakes 1/2-3/4 inch (1-2 cm) thick and place four of them into the pan.

5.  Gently fry the rosti for about 5-10 minutes or until golden brown and crisp underneath.  Turn them with a spatula, then cook for another 5-10 minutes or until browned on the other side.  Remove from the pan and keep warm while cooking the rest of the mixture in the remaining oil.

Variation:  Get inventive and mix the potato with other delicious root vegetables such as sweet potatoes, carrots, parsnips, or even beets.

Thursday, August 13, 2015


Popular around the world, this dish is eaten in Portugal at Christmas and in Spain and Brazil at Easter.

 Prep time:  10 minutes
Cook time:  10 minutes
Serves:  2


4 large eggs
1 cup milk
1/4 tsp. ground cinnamon
4 slices thick white bread, cut into triangles
2 tbsp. sunflower oil
3 1/2 oz (100g) blueberries
Maple syrup to serve

mixing bowl
shallow dish
frying pan and spatula

1.  Crack the eggs into a mixing bowl.  Add the milk and cinnamon and whisk together.

2.  Pour the mixture into a shallow dish.  Soak th bread in the mixture for about 30 seconds.

3.  Heat half a tablespoon of the oil in a frying pan on low heat.  Carefully place two triangles in the pan.

4.  Fry the triangles on both sides until they turn golden brown.  Repeat steps 3 and 4 for the remaining bread triangles.

5.  Serve the French toast warm, with blueberries and maple syrup or try it with butter and jam.

Monday, August 10, 2015



Prep time:  15 minutes
Cook time:  30 minutes
Serves:  12

8 tbsp. unsalted butter
1/2 cup light brown sugar
1/2 cup maple syrup or honey
3 cups rolled oats
3/4 cup raisins
1/2 cup mixed nuts, chopped

12 x 9 x 1 1/2 inch (30 x 23 x 4 cm) baking pan
parchment paper
wooden spoon

1.  Preheat the oven to 300*F (150*C).  Grease your baking pan, then line it with 2 sheets of parchment paper.

2.  Melt the butter, sugar and maple syrup (or honey) in a saucepan over low heat.

3.  Place all the other ingredients in a large bowl and pour in the sugar mixture.

4.  Spread the mixture evenly in the baking pan and, using a masher, press it down firmly so it sticks together.  Bake for 20-30 minutes, or until golden brown.

5.  When the granola bars are baked, let them cool for 5 minutes.  Then, using a cloth to hold the pan, cut them into 12 squares.  Remove them from the pan when fully cooled and firm. 

Sunday, August 9, 2015


You will love this fruit grilled -- it helps bring out the sweetness.  If you don't have a grill pan, place the fruit under a hot broiler.

Prep time:  10 minutes
Cook time:  6 minutes
Serves:  4

3 peaches
4 apricots
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup Greek yogurt
2 tablespoons honey

cutting board
2 mixing bowls
2 metal spoons
grill pan

1.  Cut each peach in half and remove the pit.  Then cut each into quarters.  Halve the apricots and remove the pits.

2.  In a large bowl, mix together the sugar and cinnamon, then add the fruit.  Toss to coat in the sugar mixture.

3.  Preheat a grill pan and add the peaches, flesh side down.  Cook for 2 to 3 minutes.  Add the apricots, and turn over the peaches.  Cook until caramelized.

4.  Meanwhile, place the yogurt in a bowl and pour in the honey.  Stir to create a rippled effect.  Serve the warm grilled fruit with the yogurt and honey dip.

Tip:  If you don't like Greek yogurt, try this with ice cream or creme fraiche.

Thursday, August 6, 2015


 Smoothies are easy to make and taste delicious at any time of day.  Follow these four simple steps for a burst of fruity goodness.

Prep time:  10 minutes
Serves 2-4

1 ripe banana
7 oz. (200g) ripe strawberries
3/4 cup milk
1 tbsp. honey
1/2 cup plain yogurt

sharp knife
cutting board
measuring spoons

1.  Rinse and drain the strawberries in cold water and then hull them by holding the pointed end and slicing off the stem.

2.  Cut the strawberries in half and put them to one side.  Peel the banana and throw away the peel.  Slice the banana so it blends easily in step 4.

3.  Carefully put the banana and strawberries into the blender.  Add the milk, yogurt, and honey, then put the lid on securely.

4.  Blend the mixture until it is completely smooth.  Pour the smoothie into tall glasses and enjoy -- what a great way to start the day.

Tuesday, August 4, 2015


1 (1 lb.) box tri-color Rotini pasta
1 sm. red onion
1 sm. green pepper
1 sm. red pepper
1 lg. carrot
1 can whole corn
1 can petite diced tomatoes, drained
1 bottle Wishbone Italian dressing
Cook noodles according to box directions for al denté and rinse in cold water.Dice onion, peppers, and carrot into small pieces. Drain tomatoes and corn well.Add all veggies to the cooked pasta noodles.Pour dressing over top, using as much or little as you like, to taste.Best if left refrigerated overnight before serving.