Rosh Hashanah Honey Cake


It’s Jewish New Year, רֹאשׁ הַשָּׁנָה,  at sundown today and have thought of  preparing this inspiring breakfast treat


  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 225g caster sugar
  • 3 large free-range eggs, lightly beaten
  • 150ml sunflower oil
  • 225ml cold water
  • 300g golden syrup

Grease a large loaf tin and line with a long strip of baking paper along the base so the paper overhangs at both ends. Heat the oven to 160°C/fan140°C/.

Sift together the dry ingredients into a large bowl. Add the caster sugar and stir well.

Crack in the eggs, add the sunflower oil, water and golden syrup, then beat well using a hand whisk – it will help break up any pockets of flour that get trapped. The cake batter will be very runny.

Pour the batter into the prepared tin and bake in the centre of the oven for 1 hour 35 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack.

Cool completely, then slice and serve.

Hot Chicken Meatballs

Did I mention I am on a diet ? I am on a diet!

Being a foodie and being on a diet is quite an oxymoron, but alas!


In order to balance this duality of my current life I have to come up with recipes that are tasty while low in calories; here it goes.

  • 300 gr boneless chicken breast
  • 3 Tbsp sliced jalapeños
  • 2 free range eggs
  • 2 tsp onion powder
  • 1 tsp garlic/parsley powder
  • 2 slices stale wholemeal bread
  • ½ tsp salt

Slice the chicken breast so that it can go through a food grinder ( I am using my kitchen-aid).

Once half the meat has gone through the food grinder, add the stale bread, the jalapeños and the eggs, let it go through; add now the remaining meat so through  the blades.

Turn on the oven at 200’C (392’F). Line an oven tray with foil and parchment.

Using an ice-cream scooper, prepare meatballs. Place each meatball on the oven tray,  leaving about 2cm from each meatball.

Hot Chicken Meatballs

Place the oven tray in the hot oven and bake for 35 minutes.

Transfer to a warm plate and serve piping hot.


(Not so) Fried Chicken

This diet plan is a pain!

But as per revised Matthew 4:4 “man shall not live by vegetables only”, I came up with this recipe that gives one the idea (and taste) of fried chicken but not its calories.



  • 3 free range eggs
  • 6 chicken drumsticks
  • ⅓ cup water
  • ½ cup mix hot sauces (I am using a blend of sauces as per picture)
  • 1 Tbsp dijon  
  • 3 cups cornflakes
  • ½ cup self raising flour
  • 1 tsp black pepper

In a medium size bowl, beat the eggs with the water. Add the hot sauce blend and the dijon. In another bowl, combine the flour and pepper.





Skin the drumsticks. Cut the chicken lengthways  to allow the marinate to imbue the meat. 


Dip the chicken in the egg-wash, let marinate for at least half hour.IMG_4754

Transfer the chicken to  the flour mix and coat well.


In the meantime heat the crisp plate in the microwave (as recommended by the manufacturer),  

Dip the chicken in the egg-wash again


and coat in the cornflakes, transfer the coated drumsticks to the crisp plate and cook at full blast for 15 minutes.


Continue to microwave the drumsticks for intervals of 2 to 3 minutes until the chicken reaches a safe internal temperature of 73’C (165′ F). 

Transfer to a warm serving plate and serve with a side dish of green salad.

Serves 3 or 2 hungry guests

Impressive, inspiring, and highly recommended!

Impressive, inspiring, and highly recommended!

This book is the ultimate cookbook that will not disappoint, and has become the elite of my cookbook collection.
There is much more offered in this inspiring cookbook, than one can possibly imagine. For starters, there are Main Dishes, Sides & More, and Sweets. This cookbook offers delicious recipes from across the nation, with stunning, colorful photos of not only prepared meals, but also special places across the nation. We go on an exciting tour of flavor from the Northeast, as we select incredible recipes from different states. We can select BLUEBERRY and CRANBERRY DELIGHTS, SUB SANDWICHES, CLAMBAKES, and much more. Several recipes are simple to prepare, and provide cooking time, as well as the number of servings. We can choose MAINE LOBSTERS from New Jersey or HOT DOGS, and there are different tastes that will indeed satisfy everyone’s cravings, such as PIZZA from New York. There are recipes for BLUECRAB from Maryland, ANTIPASTO SUB from New York, or BEEF STEW with Sesame SEED BISCUITS. In addition: there are recipes from famous restaurants, recipes for breakfast, and recipes for appetizers, as well as a variety of salad dressings. Included in this fantastic cookbook is: MUFFINS; DRINKS; DIPS; DINNERS; JAMS; DESSERTS, BREAD & ROLLS; CANDY, ICE CREAM; CAKES & PIES; COOKIES & More. As if that isn’t enough, there are also recipes for Frosting, and a variety of Sweet Treats. There is: BROILED COD from Pennsylvania or DUTCH PORK CHOPS; LOBSTER NEWBURG from Maine or FRIED CLAMS; CORN BEEF & CABBAGE from Iowa; SOFT PRETZELS From Pennsylvania; and more. You can try Long Island Iced Tea from New York, or FROM SCRATCH BAGELS from Connecticut. I was surprised to see a recipe offered for NEW YORK CHEESECAKE, and AMISH SUGAR COOKIES.
I will leave updates with new recipes I make.

Easy Peasy Tortilla de Patatas (Spanish omelette)

Hello I am back !
Have been silent since April 2013 but am back(ish) on WordPress.

The following is a recipe for the most commonly served dish in Spain; is perfect as an hors d’oeuvre as well as a main course (served with a side salad). This is a super quick recipe as the original process requires you to peel, slice and fry a huge quantity of potatoes; instead, buy a large pack of crisps and hey presto, you’re half way through.

  • 1 large pack crisps (500 gr)
  • 1 large onion
  • 3 Tbsp e.v.o. oil
  • 2 garlic cloves
  • Coarse salt (am adamant here that you do not use regular salt)
  • Freshly milled black pepper
  • 6 large, free range, eggs

Using a mandolin slicer, thinly slice the onion, set aside. Crush the garlic cloves and add to the onion.

Heat the olive oil in the frying pan and, add the garlic and onion slices. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of pepper.

Break the eggs into a large bowl and, using a fork, whisk them lightly. Open the packet of crisps in the bowl and mix thoroughly, letting the crisps imbue with the eggs. If necessary, slightly crush some crisps so that the all get an even coat of egg wash.

When the onions and garlic are cooked, quickly transfer them to the eggs in the bowl, mix thoroughly.

Transfer the mixture back to the frying pan (adding a little oil if necessary), turning the heat down to its lowest setting immediately, and let the onions and potatoes cook gently for 20 minutes, or until tender.

Now forget all about French omelette and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered.

Every now and then draw the edge in gently with a spatula, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the spatula to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre.

Serve hot or cold, cut in wedges, with a salad and a glass of Sangre de Toro – it’s brilliant.