Tag Archives: Olive oil

Honey Roasted Pear Salad


Honey Roasted Pear Salad

The pears in this recipe were supposed to be roasted, but my oven was busy with the magnificent glazed ham so I ended up cooking the pears on the stove top. If you were to roast it – it would be for 20 mins at 200 Deg C.


  • 4 Pears cored and each half cut into thirds
  • 60 g butter
  • 1/4 cup brown sugarHoney Roasted Pear SAlad 2
  • 2 tbsp honey
  • Bag of mixed leaves or rocket
  • 1/2 punnet cherry tomatoes
  • shavings of Parmesan Cheese 
  • Handful of Crushed walnuts
  • 2 Lemons
  • 1/4 cup Olive Oil
  • 1 tsp dijon mustard


 Once pears are cut toss it in lemon juice to avoid pears turning brown. In a large saucepan melt butter, add sugar and honey. Once the sugar has melted, add pears and mix well so each pear is coated.  Cook for 20-25 mins on low heat turning pears every 5 mins. The pears should be caramelised but still crunchy.  Prepare vinaigrette by combining olive oil, lemon juice and dijon mustard, season to taste.  On a large platter place rocket tossed in vinaigrette, cherry tomatoes and pears. Top with shaved parmesan and crushed walnuts.


Eggs with Chorizo and Asparagus


We had this for brunch over the weekend…….it does taste as divine as it looks.


  • 1/4 cup chorizoOLYMPUS DIGITAL CAMERA
  • 3 Eggs
  • 1 Egg white
  • 1 chilli de-seeded and diced
  • 1/4 cup cheese
  • 1/3 cup milk
  • 1/2 dozen sticks of asparagus
  • 1 tsp olive oil
  • 2 tsp butter
  • salt to season
  • handful of fresh chives chopped


Eggs: Dice chorizo and fry in a heated a frying pan till it becomes slightly crispy. Drain on paper towel. Crack eggs in a bowl, add the egg white, milk, salt  and whisk. Add 3/4 of the chorizo and 1/2 the chopped chives to the mixture.  In a frying pan heat oil  and 1 tsp butter. Pour in the egg mixture and cook for a minute, add cheese and cook for another minute or so before taking pan off heat.  (We like our eggs firm so we cook it for at least 3 mins.)

Asparagus: Heat remaining butter in a frying pan, throw in the chilli and cook for 1/2 minute, add asparagus, toss for 1-2 minutes. Season with salt and pepper if you wish.

To serve, Place eggs on toasted sourdough, with asparagus on the side and  garnish with remaining chives and chorizo.



Rice with tomatoes and spinach


I really enjoy the simplicity of this dish.


  • 1 Bag baby spinach
  • 2 cups basmati rice
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1-2 tsp salt
  • 1 red onion finely sliced
  • 2 Red chillies finely chopped
  • 2 Tomatoes finely chopped
  • 31/2 cups chicken stock
  • 1/4 cup toasted pine nuts


OLYMPUS DIGITAL CAMERAWash rice several times until water runs clear, then drain. Heat oil in a deep saucepan.  Add onions and cook for 6 minutes or until golden brown and slight caramelised. Add chillies, cumin and turmeric and cook for a further minute.  Add rice and stir for another minute.  Add tomatoes, spinach, and butter,season to taste.  Add stock, give it a stir and bring to boil.  Reduce heat to lowest setting, cover and cook for 20 mins or until rice is cooked. Garnish with toasted pine nuts. I served this with a cucumber raita.

Moroccan Chick Pea Salad


My friend introduced me to this recipe.  It is a gorgeous salad. The original recipe is from Lambs, ears and honey. I changed some of the ingredients and quantities once again because I just cannot help myself. The end result was delicious.  Oh and I promise my photos will get better with practice.DSCN6273


  • 2 x 400gm cans chick peas drained, rinsed & strained
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • Juice of 1 fresh lemon
  • 70 ml olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1 Tbsp ground cinnamon
  • Baby spinach leaves
  • ¼ cup chopped parsley
  • 200-300 grams Greek-style yoghurt
  • Pomegranate molasses
  • 1/2 Pomegranate


Combine chick peas, onions, garlic, cranberries , spices and olive oil, lemon juice and soy sauce, 1/2 of the chopped parsley in a large bowl. Mix and leave in the fridge to marinate for several hours. Before serving pop pomegranate seeds into the mixture, toss. Serve with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses  then sprinkle with remaining parsley.

Pomegranate Molasses


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.