White Chocolate And Mango Yogurt

I love mango yogurt and this is so much less ‘commercial’ and more ‘you’ in the yogurt. Watch what it takes….it’s super easy and so darn delicious.


  • 1 cup Greek vanilla yogurt
  • 1 mango, chopped ( about 1 cup)
  • 1/2 cup toasted and chopped pistachios
  • 1/3 cup grated good quality white chocolate
  • 2-3 tsp. liquid honey

In a shallow dish, combine everything up to the honey, stirring until combined. Add the honey to sweeten. This can be eaten like this or added on top with granola.

This will serve 4 people.

Shrimp With Cabbage and Ginger

Due to a small incident with the whisk attachment of my Kitchen Aid, this is being posted a few days later than anticipated. Sorry. All is well now and here we go.

This is really a Chinese recipe but if you make the Thai Trout Salad, you could get away with the two together. Who’s to know?

  • 2 shallots, sliced thin
  • 20 large shrimp, peeled and deveined
  • 2 tbsp. dry Sherry
  • 1 tsp. cornstarch
  • pinch of white pepper and salt
  • 1 head Napa cabbage, quartered lengthwise, cored and cut into 1  1/2″ pieces to make 10 cups
  • 3 tbsp. coconut oil (looks like lard in a jar)
  • 1 tsp. minced fresh ginger (peeled)
  • 1 orange bell pepper, cut into 1/4 inch strips
  • 1 tbsp. soy sauce

Stir together the shrimp, 1 tbsp. sherry, cornstarch, pepper and salt in a bowl and set aside.

Rinse the cabbage in a colander, tapping to remove some of the water. Transfer to a large bowl with some of the excess water sticking to the leaves.

Heat a large wok or 12 inch heavy skillet over high heat until beginning to smoke. Add 2 tbsp. coconut oil and stir fry the shrimp until golden and almost cooked through. (3-4 minutes). Transfer to a clean bowl. Add the remaining oil to the wok and stir-fry the ginger and shallots for 2 minutes then add the bell pepper and cook a further 2 minutes.

Stir in the remaining Sherry and cook until most of the liquid has evaporated. Add the cabbage with remaining water to the wok,  the soy sauce and remaining pinch of salt and now cook until the cabbage has become tender. This should take 5 minutes.

Stir in the shrimp and any juices, simmering until cooked through. (1 minute longer), and the shallots and toss to combine.

What can be said? Yum!


Filet Mignon With Feta Corn

Time for a nice dinner for four and this can’t be beat..steak – fresh corn – cheese.  Add a baked potato and salad along with, I might add, a glass of a lovely Merlot or Pinot Noir. Yum!


  • 4 x 8 oz. filet mignon steaks
  • 2 tbsp. olive oi l
  • coarse salt and freshly ground pepper, to taste
  • 1/2 red onion, finely chopped
  • 1 garlic clove, minced
  • 3 ears of corn, shucked and kernals removed from the cobs
  • 1 tbsp. tarragon
  • 1/2 cup beef stock
  • 1/2 cup heavy cream
  • 1 cup feta cheese, crumbled
  • 1 tbsp. butter

Preheat grill…. Rub the steaks with 2 tsp. of oil and season with salt and pepper. Place on the grill for 8 – 10 minutes a side for medium rare. Transfer to a platter and tent with foil. Let rest for 5 minutes.

Cook the onion and garlic in the remaining oil until softened for 5 minutes. Add the corn and tarragon and stir well. Add the stock and simmer for 4-5 minutes until the corn is tender. Add the heavy cream, bring to a boil and reduce by 1/3.

Remove from heat and add 1 cup of the cheese and butter and stir until all has melted. Divide the corn mixture equally among the 4 plates and top with a steak. Add a chilled salad, glass of good wine and the evening begins……music anyone?

Gazpacho Soup – The Very Best

I love cold soups in the summer and I have been known to serve company cold soups even in the winter months so…..This is lovely, fresh and truly company fare.

  • 2 tbsp. chopped flat leaf parsley
  •  1 small clove garlic, minced
  •  1 1/2 tbsp. grated onion
  •  1/4 cup cucumber, peeled and diced (seeds removed)
  •  1/4 cup finely diced celery (peeled)
  •  1/4 cup yellow or orange bell pepper, diced
  •  1/2 cup finely diced firm Roma tomatoes
  •  2 tbsp. Crisco oil
  •  pinch of pepper
  •  generous pinch of salt
  •  1/2 tsp. basil leaves chopped
  •  1 tbsp. fresh lime juice
  •  2 tbsp. wine vinegar
  •  1/2 tsp. Worchestshire sauce
  •  1/4 tsp. Tabasco sauce
  •  3 cups tomato juice
  •  croutons

Mix together all the vegetables and spices. Stir in lime juice, vinegar, Worchestershire sauce, Tabasco sauce and tomato juice.

Cover with plastic and refrigerate for at least 4-6 hours. Serve with croutons and you could even add a dollop of homemade creme fraiche.

Yuuummmyyy! (not a mistake). This is yummy.

Lamb Chops With Grape Tomatoes and Cheese

This is a great during-the-week dinner, Use of multicoloured tomatoes gives this dish some extra pizzazz.


  • 1/2 cup plus 2 tbsp. olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp. fresh lime juice
  • 3 garlic cloves, minced
  • 3 tbsp. chopped, fresh oregano, divided
  • 3/4 tsp. ground cumin
  • 4 lamb chops about 3/4 inch thick each
  • 1 x 12 oz.container of grape tomatoes
  • 1/4 cup coarsely crumbled feta cheese
  • 1/2 cup thinly sliced red onion

Whisk together 1/2 cup olive oil, red wine vinegar, lime juice, minced garlic, 2 tbsp. oregano and ground cumin in a small bowl. Season with a little salt and freshly ground pepper.

Transfer 1/2 cup to a larger bowl and marinate the lamb chops for about 30 minutes, turning often. Add the tomatoes to the remaining dressing, tossing to coat.

Heat the remaining oil in a skillet and saute the chops until browned on both sides for medium (about 4 minutes each side). Transfer to 4 dinner plates.

With a slotted spoon transfer the tomatoes to the same skillet and cook until they just start to wrinkle ( 2 minutes). Top the chops with the remaining dressing, feta cheese and red onion slices.

Now who is the hero at your house?  Uhuh!

Cranberry-Port Ices

This might be the answer for having a dessert after a heavy meal. It is light, cold, refreshing and a perfect balance between sweet and tart (not sour).


  • 3  1/2 cups fresh cranberries
  • 3 cups water
  • 1  1/2 cups sugar
  • 1 cup of a deep ruby red port (the alcohol is cooked off and the flavour remains)
  • 3 strips of lemon peel (each one about 3 inches long), plus 1 tbsp. lemon juice

Bring all the ingredients to a boil in a medium sized sauce pan. Reduce heat to medium-low and simmer until the berries are tender (18-20 minutes).

Let this cool down for 15 minutes and remove the zest. In two batches, puree the mixture in your blender until smooth and strain to remove the seeds. Squeeze through the seive with the back of a wooden spoon and discard the solids.

Put in a bowl, cover with plastic wrap and set in the refrigerator to get cold.

Pour into an ice cream maker and process according to the directions of your machine. When ready, transfer to an airtight container . Be sure to place this in the freezer for at least one hour before serving.


Grilled Lamb With Stone Fruit Relish

  • The best way to make this dish without having to deal with a whole leg of lamb is to ask your butcher to make you leg top roasts. If you like lamb, you are going to love this.


  • 1/4 coarsely chopped fresh oregano
  • 2 tbsp. coarsely chopped fresh rosemary
  • 1 tbsp. kosher salt
  • 1 tbsp. pepper
  • 1 tbsp. minced garlic
  • 3 tbsp. olive oil
  • 2 x 1` lb. lamb leg top roasts


Stir together the herbs, salt, pepper, garlic and oil and rub all over the lamb. Set aside while you make the stone fruit relish.


Stonefruit Relish

  • 6 peaches (or apricots) cut into 1/4 inch pieces
  • 1 roasted  red pepper, outer skin removed, cut into 1/4 inch pieces, (1/3 cup)
  • 2 tbsp. minced shallot
  • 2 tbsp. coarsely chopped mint (fresh)
  • 2 tbsp. red wine vinegar
  • 2 tbsp. fresh orange juice
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. brown sugar
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. ground coriander
  • pinch of salt

Stir together all the ingredients and set aside.

Preheat the barbecue on high for about 10 minutes. Sear the lamb on a lightly oiled grill rack, covered with the lid, turning once until well browned (9-10 minutes).

Turn off one burner and put the lamb on the shut-off burner, reduce the heat to moderate and grill until the  internal temperature registers 135 degrees for medium rare. (about 15-20 minutes). Transfer to a cutting board and tent with foil, letting rest for 15 minutes, before cutting across the grain. Slice thinly and serve with the stone fruit relish.

Serve this with roasted potatoes and root vegetables. Add some garlic toast and a glass or two of a lovely Merlot or Sangiovese red wine.


Greens With Fresh Pears And Goat Cheese

Not always wanting to prepare and serve the “same old-same old” type of salad, this one should and will peak your interest again. Get ready to take the leap.




  • 2 ripe pears (Bartlett for their juicy quality)
  • 3 tbsp. freshly squeezed lime juice
  • 1 head frisee, torn into bite-size pieces
  • 1/2 head radicchio, torn into bite-size pieces
  • 1 head Belgian endive, leaves separated
  • 2 tbsp. extra virgin olive oil
  • pinch of salt and pepper
  • 3 oz. soft goat cheese, crumbled….well, as best you can!

Peel and core the pears and slice in wedges, place in a bowl and sprinkle with the lime juice, tossing to cover.

Add all the greens and toss to combine.

Now add the oil, salt and pepper, crumbled goat cheese and lightly toss to mix.

Serve on a pretty plate and add a parmesan cheese cracker, recipe follows.


Parmesan Crackers

Grate enough cheese to make 2 small or 1 medium size ‘cracker’  per plate.  Cover a cookie sheet with parchment paper and make mounds of cheese.

Spacing should be maybe 6 crackers per cookie sheet. Place in a pre-heated oven of 375 degrees.

Bake until the cheese melts and turns a golden colour. Remove from the oven and let cool for a few moments before transferring to a rack to cool. They will be crisp but fragile.

When serving salad, just lay a couple of the crackers on the side.

Ah, Shucks….you did it again! Wine, anyone?


Roasted Fennel and Potatoes

It is Fall and the weather is becoming cooler. A wonderful way to celebrate the changing season is to roast some ‘comfort foods’ for dinner. This is easy and has wonderful flavours to complement any dinner.


  • 2 fennel bulbs, washed and trimmed
  • 4 red potatoes (about 1/2 – 3/4 lbs), cut in half
  • 2 medium sweet potatoes, peeled , cut in half lengthwise, then quartered
  • 1 tbsp. olive oil

Heat oven to 425 degrees and preheat the roasting pan to allow the veggies to attain a crisp, golden crust.

Cut each fennel bulb lengthwise into 6 wedges. Season the vegetables with salt and pepper and toss with the olive oil to coat.

Remove the roasting pan from the oven, and place the vegetables cut side down and return to the oven to bake for about 30 minutes. Do not turn the vegetables over, and cook until tender and golden brown.

Serve immediately.


Shrimp With Cilantro And Lime

My  husband is such a great cook that, when we are in a restaurant and order a shrimp dish, we are at times disappointed. Some Chefs cook them too long and then they become like rubber.

Take a moment, think about the timing, then try this dish, and you can enjoy perfectly cooked shrimp.


  • 1  1/2 lbs. large shrimp, peeled, deveined and tails left on.
  • 1 tsp. rum
  • pinch of salt
  • 1 tsp. sugar
  • 1/4 cup mild curry powder
  • 3 tbsp. peanut oil or a really good olive oil
  • sprigs of cilantro
  • 2 limes, cut in wedges.

Pat the shrimp dry with a paper towel and then sprinkle them with the rum, toss and let stand for about 20 minutes. then pat dry again.

Sprinkle the shrimp evenly with the salt and sugar. Dust each shrimp wtih the curry powder to form a light coating and shake off any excess.

Heat a large skillet over medium heat, add 1 tbsp. of oil and heat for about 25 seconds. Add enough shrimp to cover the bottom of the pan in a single layer. Cook until shrimp are brown and crisp, about 1- 1 1/2  minutes per side. Transfer to a warm plate and repeat with remaining shrimp.

Arrange the shrimp on a large plate or individual plates and sprinkle a bit of cilantro over the shrimp and add a couple of lime wedges.

This makes a terrific appetizer to any meal. Enjoy, ‘cuz it really is yummy!

* Note: use more curry if you are a real fan.

Corn Cakes with Roasted Tomatoes

We always try to find and try new foods and combinations of foods to serve our guests. This is a new appetizer and, because fresh corn on the cob is used, is a terrific one.

  • 1 large zucchini, grated coarsely
  • 3 tbsp. butter
  • 2 cups fresh corn kernals (3 cobs)
  • 1/3 cup cornmeal, finely ground
  • 2/3 cup flour
  • 1 tbsp. sugar
  • 1  1/2 tsp. baking powder
  • pinch of salt and pepper
  • 2 large eggs, beaten
  • 2/3 cup buttermilk
  • 2 tbsp. olive oil
  • 20 cherry tomatoes
  • 1/2 cup goat cheese, crumbled
  • 3 slices of crisp bacon per person

In a sieve, place the zucchini over a bowl and mix in a pinch of salt. Let it drain for about 30 minutes. With a wooden spoon, press down to extract all the excess water. Throw water away.

Melt 1 tbsp. of butter in pan and add the corn and cook for about 5 minutes, until it begins to caramelize, Set aside to cool down.

In a large bowl, using a wooden spoon, stir together the dry ingredients, and then stir in the eggs, buttermilk, cooled corn and zucchini, Let rest for about 5-6minutes.

Preheat broiler, place tomatoes on a parchment lined cookie sheet and drizzle with olive oil. Broil only until they start to split.

In a large frying pan, melt 1 tbsp. butter and drop 1/4 cup of the batter into the pan, cooking for about 3 minutes each side until golden. Add more butter, if needed, for each batch,

To serve, divide the warm cakes on each plate, and top with a sprinkle of the cheese. Place a cluster of the tomatoes beside the cakes and serve each plate with 3 slices of crisp bacon.


Serve this with a glass of Prosecco. Yummy!













































Erika’s Stuffed Cabbage or Toltott Kaposzta

My machine doesn’t put the dots, double dots or apostrophe’s over the letters so go with what you are comfortable with.

As promised, this is one of the recipes our guide, Erika, gave me to post for you.



This is a little tricky as her measurements are in decagrams, so bear with me.

  • 1 lb. ground meat (pork ribs and smoked turkey leg)
  • 4-5 cloves of crushed garlic
  • 1 medium onion, finely chopped
  • pinch each of salt, pepper and ground caraway seed
  • 2 tbsp. mild, sweet paprika
  • 6 oz. uncooked rice (always one third of the amount of meat)
  • 25-30 pickled cabbage leaves
  • 2.2 lbs. sauerkraut (no error here)
  • 1 bunch fresh dill,
  • 2-3 bay leaves,
  • smoked sausage, sliced
  • apple slices, enough to cover surface

Rinse the sauerkraut under running water.

Combine the meat, garlic, onion and all the ingredients of the filling together until well blended.

Flatten the cabbage leaves and, if necessary, remove the thick stalks from the centre.

Place a small amount (like the size of a walnut in shell) of the meat mixture on each leaf and roll it up firmly, folding the edges under.

Pour a little olive oil in a large stock pot and about one third of the sauerkraut in it, spread some of the fresh dill and smoked, sliced sausage on top. Layer the stuffed cabbage rolls on this and a couple of bay leaves, then repeat the process again with the sauerkraut, dill, sausage slices, bay leaves.

Cover the entire surface with the remaining sauerkraut and layer apple slices on top. Pour water to cover the contents and simmer it over low heat for several hours.

Serve with sour cream and fresh white bread.


This recipe was her grandmother’s and is a keeper. Thanks Erika.