Grapefruit Wonderfizz…


This is the season of colour, spring is knocking on our door and what we have is the festival of colour on our doorstep. And if you are as big a procrastinator as me then this recipe will suit you. I depend on great ingredient quality which then makes simple recipes stand out. In this situation the great ingredient is grapefruit.

So a great fruit is showcased in this beautiful peachy pink cocktail. Its my take on a mimosa where I have used a late harvest Chenin Blanc to sweeten the grapefruit juice and topped with a brut. Simple elegant and easy drinking.


300ml grapefruit juice
100ml late harvest
6slices grapefruit
6sprigs mint
1bottle brut/ prosecco/

  1. Arrange the slices of grapefruit on the flute walls.
  2. Add the grapefruit juice just about half of the flute. Top the grapefruit juice with a splash of Chenin Blanc
  3. Top the flutes with brut. add a sprig of mint on top.
  4. Clink glasses and enjoy.



Julia and Julia – for all food lovers and French food lovers a must watch

Van Morrison – Into the mystic -I wanna rock your gypsy soul / Just like way back in the days of old / Then magnificently we will float / Into the mystic…
The Dears – lights us all a favour, admit thy defeat
The Generationals – When they fight , they fight  –

Blog: Hint of Vanilla. this blog and its pictures generates serious craving.
All the light we cannot see –
The complete poetry – Maya Angelou only for the most wonderful poem on women.

“I walk into a room
Just as cool as you please,
And to a man,
The fellows stand or
Fall down on their knees.
Then they swarm around me,
A hive of honey bees.
I say,
It’s the fire in my eyes,
And the flash of my teeth,
The swing in my waist,
And the joy in my feet.
I’m a woman

Phenomenal woman,
That’s me. “

– Maya Angelou

Happy International Woman’s Day

A mouthful of spaghetti


We try every day to eat clean, limit our carb intake, eat more veg, eat less gluten, eat more raw food and then there are those days when the body craves carbs and carbs will on somedays only take the form of pasta. Spaghetti in particular.

Nothing is more comforting than a mouthful of chewy goodness. As a child and young teenager my favourite spaghetti was the ones with sweet, tangy tomato and with a hint of chilli and fresh torn basil with oodles of parmesan cheese. Goodness served warm on a plate drizzled with olive oil and you can never really go wrong with it.

Another favourite for me is the mushroom spaghetti. A complex set of flavours. Not so much loved by children, but a great dinner or lunch for adults who like flavour full food. Mushrooms, thyme, lemon zest, parsley, parmesan and finished with good truffle oil for some pizzazz.

That is it. But it needs to be made with a little care and caution, to cook the mushrooms right and keep the consistency of the dish so that its not too dry when served.

So pour yourself a glass of Chianti and get going with two pots on the stove and some 15 minutes or so, and viola food is ready.


4 portobello/ porcini mushrooms
750gms white button mushrooms (choose a mix of whatever mushrooms you have)
4portios spaghetti
1bunch parsley
2cloves garlic
1 red chilli sliced
1 lemon zest
1/2cup extra virgin olive oil (the greener the better)
2-4sprigs thyme
2tbsp sea salt (plus more to taste)
75gms grated parmesan
1tbsp freshly ground pepper

1. Prepare the mushrooms. Clean and slice the mushrooms. Add the oil in the pan, add chillies and garlic and wait for the aroma to fill the air. Then add the mushrooms and sauté on low heat. The mushrooms will release a lot of water as they cook. Add the thyme and zest the lemon on the mushrooms.
2. Prepare the spaghetti . Take a large pot of water and bring it to a boil. Add the salt and add the spaghetti and cook till al dente
3. Bring it together. the trick is to start off the mushrooms just in time so that the spaghetti is cooked just wen the mushrooms are ready. Add the spaghetti to the mushrooms. Retain some pasta water. Add chopped parsley and parmesan cheese and stir. Add some of the pasta water and allow the pasta to finish cooking with the mushrooms.
4. Plate the pasta. Once the pasta is ready plate the pasta in a deep dish. Spoon over the mushrooms on the tom. Sprinkle some more parmesan, parsley and zest of lemon. top it off with some truffle oil.



Watch: Watch the classics with come comfort food
Friends – That series from anywhere
The Sound of Music – take yourself back to childhood and do not return. Growing up was the worst thing that happened to us. the music score is still a winner.
Pretty Women- Vivian embodies what every girl dreams at some point in time. Richard Gere will still make you weak in the knees
Fight Club – Blows your mind each time. The first rule of fight club.”Ah, flashback humor”

Listen: This one has a common string, great strings!
Mazzy Star – Bells ring (live/ acoustic version). Psychedelic, mysterious with some great play of strings.
Delicate – Damien Rice. This Irish boys’ voice is silk. –
Jack Johnson – Banana Pancakes. Easy listen and easy romantic listen –

Read –
Blog: She started this and it is almost a movement now. I love this site Heidi Swanson. Take a bow.

Sapiens –
The Vegetarian –