Archive for August, 2008

Bacon, Cheese & Vegetable Frittata

Fry some bacon with the vegetable of your choice: onions, tomatoes, peppers, peas, garlic until coloured. Beat 2 eggs per person add plenty of seasoning, some dijon mustard and add to the pan. Fry until the frittata begins to set at the bottom, sprinkle some grated cheese on top, then transfer to the grill.



This didn’t turn out too bad. I’m not really sure how falafel is supposed to taste, but this was more … mealy than I expected. Probably because I forgot the onion. 😦 Falafel are traditionally deep-fried, but this recipe is shallow-fried and perhaps a little healthier.


  • 1 can chickpeas
  • 1/2 medium onion
  • some chopped mint
  • some chopped coriander
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp ground coriander
  • pinch cayenne pepper
  • 1 egg


  1. Pulse the chickpeas in a food processor, make sure they have some texture.
  2. Add the rest of the ingredients, season well with salt and pepper, then mix.
  3. Form into small patties and fry in a tablespoon of olive oil until golden brown, about 3 minutes each side.
  4. Squeeze with lemon or lime juice to serve.

This can be served in pitta breads, wraps or with salad. Add some natural yoghurt and pickled chillies if you like.

Serves 2 as a snack, depending on the accompaniments.

Mango Salsa

I haven’t tried this yet, but it’s on the list. Just combine the following ingredients and allow to infuse for 30 mins. I’d like to serve this with fish cakes, thai-stylee.

  • 1 large mango, cut into small dice
  • 1/2 red onion, finely dice
  • 1 red chilli, seeded and finely chopped
  • 1 tbsp lime juice
  • 1/2 tsp caster sugar
  • sea salt and freshly ground black pepper

L.A.’s Basil Parma Chicken


Take 4 chicken breasts, butterfly and flatten out. In a small blender mix 100g cream cheese (i.e. Philadelphia), 50g pine nuts, 1 large clove of garlic and 2 handfuls of fresh basil leaves. Spread mixture on half the chicken breast. Close over and wrap 1-2 slices of parma ham (or bacon) round chicken to close in filling. Cook in oven, 200 degrees for 40 minutes.

Thanks LA !!


Lesley-Anne’s “Lemony Pesto Potatoes”

The name of this dish is in quotes because you have to say “Lemony Pesto Potatoes” in a Scottish accent … 😉

Boil 1kg waxy potatoes, skins on. In a dish mix 2 tablespoons of olive oil, 1 tablespoon of good pesto and juice of 1 lemon. Slice finely 1 red onion. Wash 200g of fresh spinach. Once potatoes are cooked drain, return to the pot and lightly crush with a fork. Add the spinach, onion and pesto mixture to the potatoes and mix well until potatoes are coated. Put on pot lid for a few minutes until spinach has wilted.

The Kitchin – Edinburgh

Here are some photos from our recent trip to Tom Kitchen’s restaurant in Leith, Edinburgh. Looks tasty, eh?



Ox-tongue with mushrooms and fried quail’s egg


Smoked mackerel paté, beetroot and apple salad and horseradish cream


Roasted Pork belly with a caper and raisin sauce and sweet potato fondant


Pistachio & chocolate soufflé with chocolate ice-cream


Red berry Summer pudding with clotted cream