Healthy Jello Bears

Organic Lemon Juice (or freshly squeezed)
Organic Lime Juice (or freshly squeezed)
Original Gelatin (Unflavored)
Stevia in the Raw
1 Orange
-½ Grapefruit
2 Cups Blueberries
2 Cups Strawberries
1 Banana
Per Serving: 20 Gummy Bears
Strawberry Orange Flavor Makes: 18 Servings
14 Calories, 0g Fat, 4g Sodium, 38g Potassium, 2g Carbs, .05g Fiber, 1.5g Sugar, 2g protein


Squeeze as much juice from the orange as a possible (should equal ½ cup). Measure ¼ cup of lemon juice and ¼ cup of lime juice. Combine: lemon juice, lime juice and orange juice.(citrus juice) If you do not want to waste the orange, add the remainder (pulp) into the juice. Dice two cups of strawberries. Add: strawberries and citrus juice to a boiling pot. Let the mixture simmer on medium until fruit is extra soft. Remove mixture from stove and add to a blender or food processor. Add 1 packet of Stevia in the Raw. Blend until smooth. Let the hot mixture cool 5-7 minutes. After the mixture has slightly cooled, add five packets of gelatin to the blender. Blend until there are no clumps. Add to a flat baking sheet or tin (the thickness of your pan should be determined on how thick you prefer your gummy bears to be). Add to refrigerator for one hour to firm. After your gummy mixture has cooled and firmed, remove it from refrigerator. Cut out gummy bears with a extra small cutter. You don’t necessarily have to make them gummy bears. You can use any shape you’d like.

Chicken Stock

2 litres of water
(or up to 4lit depending on how thick you wish your stock to be)
4 garlic heads peeled
1 whole onion peeled
2 sticks lemongrass
5 fresh curry leaves
2 tbsp peppercorns
6 dried bay leaves
small bunch of fresh oregano
3 dried chillies
chicken bones

2 chicken breasts


Put water in a thick bottomed pan and bring to boil, then turn the heat down. Add all ingredients and let it simmer for approx. 1 1/2 hours. Pass the stock through a fine sieve and allow to cool in individual containers (you can even make ice cubes and have your own ‘stock cubes’!) for half an hour. Once cooled , you can place them in the refrigerator (it will last for up to 4 days) or in the freezer where they will keep for 3 months.

Joy’s Coffee Cake

10 Tablespoons unsalted butter
1/2 cup plus
2 tablespoons whole milk
2 large eggs
2 teaspoon vanilla extract or 1 vanilla bean
2 1/4 cups all-purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons instant espresso powder mixed with

1 1/2 tablespoons warm water
For the Topping
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/2 teaspoons ground cinnamon


Put a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line pan with paper or foil liners. Use a rectangular pan or muffin cases. Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat. If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar.  I used my fingers and it worked like a charm.  Set aside. In a medium bowl, whisk together milk, eggs, and vanilla.  Add the brown butter and stir to combine. In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at once, and stir gently to combine. Divide half of the batter and pour in the rectangular pan or among muffin cases.  Stir the espresso and water mixture into the remaining batter.  Pour over  the first batter. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the tin/cases. Bake until golden and crisp and a wooden pick inserted into the center comes out clean, about 18-20 minutes.  Keep an eye on it, it can dry out quickly.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Fragole con  Cioccolato

1kg strawberries
250gr milk chocolate
250gr dark chocolate
For the chocolate , any brand will do as long as you look for high cocoa solids, more than 70% is perfect.


Wash  the  strawberries  thoroughly  and  dry  them  with  a  tea towel. Set aside. Using a bain marie, melt  the chocolate (both milk and dark) taking care not to overheat it  because it might  lose its shininess. Once the strawberries are dry and the chocolate has melted, hold the strawberries one by one from their stem and dip them in the chocolate. If you make this dessert with your children and since the chocolate is quite hot, it might be a good idea to pierce the strawberries on a stick and then dip them . We do not want any hot chocolate on these little fingers!  Place the chocolate covered strawberries on a tray lined with kitchen parchment and let them cool for a while before placing them in the refrigerator. After an hour or so in the refrigerator and your dessert is ready.  A real crowd pleaser.

My Favourite Salad 

2pcs iceberg lettuce
2pcs fresh french onion springs
4 pcs finocchio leaves
2 good lugs of extra virgin Olive oil
1 tbsp orange marmelade
2 tbsp balsamic vinegar
1tbsp honey for drizzling
Juice from 1 orange
Salt & Pepper


Wash , roughly chop  and  mix  all  the greens  together in a bowl (not the serving bowl).
Mix all  the  sauce  ingredients  together  except for the honey, making sure everything is unified in a nice thick sauce.
Once the sauce is ready, pour it over the greens in the bowl  and  start   mixing eveything up, until it is all well blended.You can now place the salad in a serving bowl .I personally prefer to use a large dish, rather than a bowl.
Minutes before serving , drizzle the honey on top.

Sauce  Bolognese

2 Large onions chopped
600 gr minced meat (beef & pork or  beef & lamb in a 1:1 ratio)
250 ml Tomato sauce, preferably with herbs
4 tbsp Extra Virgin Sitia Olive Oil
150ml Water
1 Red pepper , grilled , deseeded and skin removed  (you  can buy them ready made)
Salt and freshly ground black pepper
1 tbsp fresh spearmint
2 tbsp dried oregano
1 tbsp garlic powder
2 tbsp ground  nutmeg
2 tbsp sweet paprika


Put  the  olive oil in a saucepan  and  after  it  reaches a high temperature add the chopped onion. Let them  sizzle  around  in  the  pan  but  be  carefull  not  to  burn  them,  their  colour  must  be  still  white  when  you  add  the  meat. Once  the  minced  meat  is  in  the  pan  you  need  to  give  it  a  good  whizz  turning  around  and  around  until  it  is  all  brown  and  resembles  fine  crumbs. Then you need  to  let  it  in  the  pan  and  let  its’  juices  come  out. While this happens, you can start adding all  your  herbs  but  do  not  mix  them,  just let them stay on top of the meat. First  go  with  the  garlic  and  nutmeg  , then add  the  paprika , dried oregano  and salt & pepper. At this point you can mix everything nicely together in the pan and add  the  tomato  sauce  together with the water and the red pepper (which must be whole not chopped). Now  you  need  to  lower the temperature and  let  your  sauce  cook  through  for  at  least  30  min. Towards  the  end  you  can  check the thickness of the sauce, personally I do  not  like  it  to  be too liquid , but this is up to your liking. The last 5 min, before you remove your  sauce from the pan, you add the fresh  chopped spearmint. Now  you  are  ready  to  serve  the  sauce  either  on  spaghetti  or  on  warm pitta bread as a starter course. You can even use it as a layer in your lasagna dish.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s