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Devika’s Sangria


This is a my version of Sangria, with less alcohol and fruit. I use Shiraz for this and you can make it for one or for many – it is a great summer beverage.


  • 1  part red wine
  • 1 part Schweppes Agrum Citrus Blend
  • 1/2 part Soda Water or Tonic Water
  • 1 OrangeDSCN6175
  • Few Mint Leaves


Mix Red Wine, Agrum and Soda water in a jug with ice, pop in sliced orange and garnish with mint leaves.


Onion Focaccia


I made this last weekend for lunch.  We had it as a sandwich but it can be served with dips.  You can change the toppings to your liking. This is also from my bread book which is called the The Bread and Bread Machine Bible.Onion Focaccia 2


  • 1 cup waterOnion Focaccia 1
  • 1 tbsp olive oil
  • 3 cups unbleached white bread flour
  • 1/2 tsp salt
  • 1 tsp granulated sugarOnion Focaccia 4
  • 7g/1 sachet dried yeast
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped red onion

For the topping

  • 2 tbsp olive oil
  • 1/2 red onion thinly sliced
  • 5 Fresh sage leaves
  • 2 tsp coarse sea salt
  • coarsely ground black pepper


Place flour, salt, sugar and dried yeast in a large bowl: mix.  Add water and oil and mix into a dough. Remove the dough from the bowl onto a floured surface and knead for 4 mins.  Shape the dough into a ball and cover with oiled plastic and leave for 5 mins. Meanwhile  lightly oil a shallow 25-28 cm shallow round tin.

Knock the dough back (punch it down)and flatten it slightly. Sprinkle over sage and onion and knead gently to incorporate. Shape the dough into a ball, flatten it and roll into a round of about 25-28 cm. Place in prepared tin, cover with oiled plastic wrap and leave to rise in a warm place for 20 mins.

Preheat oven to 200 Deg C. Uncover the focaccia, and using your fingertips poke the dough to make deep dimples. Cover and leave to rise for another 10 mins or until it has doubled in bulk.

Drizzle olive oil and sprinkle with sage and onions, sea salt and pepper.

Bake for 20-25 mins until golden. Serve warm.

Asian Style Fish with Spicy Noodles


This is a really quick and easy dish.  A firm favourite in my household.  This will serve 4 people.  You can also add bok choy, snow peas to this recipe.DSCN6157

Asian Style Fish


  • 4 fillets of fish cut in half
  • 1 tsp ginger
  • 2 tbsp light soy sauce
  • 1 tbsp Mirin (Japanese rice wine)
  • 1 1/2 tsp of XO sauce
  • 1/2 tsp sesame oil
  • 11/2 tbsp grapeseed oil


Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish.  Let sit for 10 mins.  Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once.   Cooking time on each side is 2 -3 mins depending on thickness of fish.

Spicy Noodles


  • 1 450 g Packet Fresh Singapore Noodles
  • 1 Bunch Broccoli  (I use the stem as well)
  • I small Carrot
  • 2 tbsp Red Curry Paste
  • 1 small Red Onion
  • 1 tsp light soy
  • 1 tsp dark soy
  • 2 Small Red Chillies
  • 1 tbsp Grapeseed Oil
  • 1/2 bunch of fresh coriander


Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.

Cook noodle as per instructions.

Heat oil in a work on high heat.  Add red curry paste and cook for 1 minute.  Add onions, carrots, broccoli stems, and coriander stalks,  cook for a 1 minute, add broccoli cook for a further minute.  In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss.  Garnish with chopped fresh coriander leaves.