Chickpea spread


chickpea spread

Here is my super easy, super quick chickpea spread. Another one that just takes five minutes to make! Enjoy ♥

1 can drained chickpeas (410g)
15ml tahini
juice of 1 lemon
2 garlic cloves, minced
small bunch flat leaf parsley, chopped
1 teaspoon chopped mint
125ml peanut oil (you may use any oil you want, I just prefer the peanut oil with this)
250ml cream cheese

1. Whazz everything, besides the oil and cream cheese, in a blender.
2. Add the oil slowly while stirring.
3. Stir in the cream cheese.


Roasted Garlic Aioli




This is one of the most delicious things to make, and always such a treat! It beats any Aioli that you can buy in any shop. And it is really easy! It just takes a little patience 🙂


I recently read a book about a woman and her family who moved to Provance to make goat’s cheese. Somewhere in the story they made and ate aioli. It sounded wonderful. I searched high and low for a recipe, found one, made it, with raw garlic like you should, and put it in a nice bottle. A couple of days later we made prawns, so I took the bottle out, and we proceeded to eat it all, it was THAT good. But raw garlic consumed in vast quantities, is not to be recommended. We had garlic reflux for at least 5 days. So, I changed the recipe. The roasted garlic makes it a lot milder, and gives it a fantastic smoky flavor.

“A nickel will get you on the subway, but garlic will get you a seat.” – Old New York proverb

1 house of garlic, the end chopped off, sprinkled with olive oil, and baked at 180 degrees Celsius for about 15 minutes, or until soft.
1/8 teaspoon sea salt
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon cold water
1 cup olive oil – or if you prefer: ½ cup olive oil and ½ cup sunflower oil mixed

In a mortar, and with your pestle, grind the salt and garlic in ONE direction, until it’s a paste.
In a mixing bowl, whisk the garlic paste, mustard and yolks until smooth.
Add the water and lemon juice, whisking all the time. (Here is where an electric mixer comes in handy)
Add the oil, literally drop by drop, while whisking constantly. NEVER STOP WHISKING.
If the mayonnaise separates, you may add an extra yolk.

This will make just over 250ml of aioli, and will keep in your fridge for no more than a week. It’s best to make it when you want it.

Bagna Cauda


bagna cauda 1♥ This is a warm vegetable dip called Bagna Cauda.
I ate this for the first time at an ex-boyfriend’s house when his mom made it for his 21st. I fell in love with the dish immediately, and over the years have been researching recipes and perfecting my own version of it. It is such a sure way to get people to eat raw vegetables. I even ate raw broccoli! 😉

Be sure to serve it with a warm, fresh bread. Also, since most people don’t like a meal without meat, I sometimes make a steak and cut in into strips for those that want it. ( I can hear the men say AMEN!)

This dish always works best if you keep it in a hot plug in pan thing, and dish it out in small quantitites as you need it.

So here it is, with lots of love ♥

1/2 cup peeled, crushed garlic
1/5 cup olive oil
500g butter
1 tin capers
1 tin anchovy fillets
250ml double cream

1. Using a mortar and pestle, crush the garlic and the olive oil to form a paste
2. Cook this paste over a low heat
3. Add the butter
4. Add the capers and anchovies – cook until the anchovies start melting
5. Add the cream, bring to almost boil (just bubbling) and serve

*Tip: If you are sensitive to the garlic smell, soak your garlic in whole milk for at least an hour before you use it. This will remove a lot of the garlic smell.

Kalte Schnauze (Cold Snout), or as we call it: G-wagon


Kalte Schauze

This is a no bake chocolate cake. It is beyond delicious, incredibly easy to make and a winner at every event.

I usually make this as a birthday present for someone that really likes chocolate. Which is almost everybody!

I first ate this at my mother-in-law’s house, she is almost famous for this cake, and she gave the recipe to me. I played around with it a bit, and this is now my favourite version. The original recipe calls for coffee and whiskey, but since I am not a huge fan of either, I took it out. The recipe makes two 20cm bread tins worth of cake. If you want to halve the recipe, just use 2 eggs. (Can’t divide and egg!)
12x 100g slabs of chocolate (yes, I said 12!) – split up 50-50 between milk and dark chocolate
500g butter
3 eggs
A good glug of your favourite liqueur, I prefer honey liqueur.
3x packets of Marie Biscuits, broken (you can use any biscuit you want really, digestive biscuits also work great)
1x packet of Smarties or Astros to put on top

1. Melt your chocolate, careful not to burn it!
2. Melt you butter separately
3. Beat your 3 eggs until they are foamy
4. Add the butter to the eggs and mix it well.
5. Add the glug of your liqueur while it is still warm. (It is here where the original recipe called for a a tablespoon of good instant coffee, which I don’t put in, but are f course welcome to)
6. Add the melted chocolate to the butter mix and mix it well
7. Stir in your broken biscuits
8. Pour the mixture into your molds, sprinkle your Smarties or Astros on top and freeze overnight!

Brigitte usually puts foil in the forms before she puts them in the fridge. I don’t do it because I hate picking the foil out of the cake. I just cover it with clingfilm or foil before I put it in the freezer, and just quickly dip the form in hot water so the cake slides out. It will be a little bit melted, but just pop it back, upside down, into the freezer for 5 minutes.

Happy eating!

Mediterranean Pasta


Mediteranean Pasta

This pasta dish is one of my all time favourites. It has a little bit of Spain, a little bit of Italy and a little bit of me. It is very easy to make, and the batch I made last night I didn’t even add salt or pepper to it. Just 4 ingredients, excluding meat and vegetables.

You really need to use the best Chorizo sausage you can afford. We have a butcher here that has his own smokehouse so he makes it all himself. And they are fantastic! This pasta also has some dried Paprika in it which goes extremely well with the Chorizo.

This is a happy, feel-good and satisfying meal. It is also quite healthy. You use so little cream that it almost doesn’t make a difference. You can also use low-fat/fat-free cream if you want. The ones here just suspiciously look like paint… I am pretty sure cream isn’t supposed to “shine” like that!

Regardless of what you decide, you will enjoy this meal.

Bon Appetit!


2x cubed chicken breatst

2x Chorizo sausages, sliced (mine was approximately 10cm long each)

5x medium courgettes, sliced

1/2 cup (125ml) chicken stock (you can split this 50-50 with some white wine if you want)

1/2 cup (125ml) cream

1 teaspoon dried paprika

1/2 teaspoon dried garlic (the dried one tastes a lot better than fresh in this dish)

Some olive oil or butter for frying, I usually use a combination of the two.


1. Fry your courgettes in your oil/butter/both with the Paprika and garlic until the courgettes just start to brown

2. Add your chicken and fry it until there aren’t any more raw sides (chicken always needs to be cooked well!)

3. Add the Chorizo and fry it until the fat is rendered

4. Add you chicken stock, or whine/chicken stock mix, and let it reduce until at least 25% is evaporated.

5. Add your cream, reduce the heat, and simmer it until it just thickens.

You are done! Serve this on any pasta you want, I like the Penne Millerighe or the Fusilli. If you want to make it extra decadent add some Parmesan shavings.

Serve it with a salad of your choice!

Chocolate, orange and oat muffins


Chocolate, orange and oatmeal muffin



These absolutely delicious muffins are adapted from a recipe I found in a book when I was bored one day. I love the citrus flavour in the muffin and the chunky chocolate bits. I also love that when I make these I don’t have to share as my hubby doesn’t like chocolate and orange mix!

These are called muffins, but they are as great a treat as any cupcake.


225g cake flour

2 teaspoons baking powder

finely grated rind of 1 orange

50g oats (whazzed a bit in a blender)

100g brown sugar

200g plain yogurt (Greek/Belgian will do. NOT low fat)

4 tablespoons sunflower oil

150ml milk

1 large egg

150g milk chocolate, chopped

75g dark chocolate, chopped


1. Preheat your oven to 200 degrees Celsius.

2. Sift the flour and baking powder into a bowl.

3. Stir in the sugar, orange rind and oats.

4. Beat the yogurt, oil, milk and egg together and add to the dry ingredients.

5. Add the chocolate pieces and fold it through the mixture. (Add milk if it seems dry, or flour if it seems wet)

6. Line your muffin tin with paper cases.

7. Divide the mixture between the cases, mixture should not go over halfway, and bake for 15-20 minutes or until risen and just firm.

Viola! Done! They are yummy hot or cold, but I prefer them hot! Then the chocolate is extra chocolaty

Triple Chocolate Toast


Chocolate toast 001

Here is my chocolate recipe for today! Quick and easy and pure indulgence. Enjoy! ♥ Jouré

Recipe: Triple chocolate toast

4 slices Italian bread (ciabatta would be fine)
75g (3oz) each of milk chocolate, white chocolate and dark chocolate, all chopped
25g (1 oz) toasted hazelnuts, roughly chopped
Butter for smearing

1. Smear the OUTSIDES of the slices of bread with the butter
2. Scatter the chocolate pieces and the hazelnuts onto 2 of the slices
3. Top it with the other slice and place it in a sandwich grill for approximately 2-3 minutes, until golden and chocolate starts to melt

Serve it immediately with some delicious Chai tea!