Bar Rafael love of Tel Aviv and her brother

Restaurant zinc

Bar Raefaeli writes about her love of Tel Aviv.

To get away from it all, I go to Tel Aviv, Israel! Since I travel so much, I go home when I need some time off to relax and recharge. Spending time with my family and friends is my favorite thing to do.

My favorite place to stay is My parents’ house. Since I don’t go very often and I’ve been traveling since I was 18, I just like to wake up and have coffee with my family, hang out, and be around them as much as I can.

My ideal travel companions are I often bring friends from around the world. I love showing people my country, and I love to share where I come from and how I grew up. It’s always surprising to hear what people think Israel is like and then see their faces when they arrive. It’s completely different than what people think it is.

When I’m in the mood to paint the town red, I go to  There are a few bars called Otto around Tel Aviv that I love, and a great bar/restaurant called Yasu, which is a Greek tavern. My friends and I go there often.  When I’m in the mood for some retail therapy, I visit … Designer stores on Dizengoff Street, the HaTachana area, and a few really nice malls that have everything.  My favourite travel pastimes are …Books! When I travel on planes, I always read a lot. But at home, I catch up on all the TV shows I missed.  When I’m in the mood for room service, my favourite order is … I go for the healthy choice: fish and rice, or a large salad with tuna fish.  My favourite place to indulge in local cuisine is … My brother’s restaurant, Zinc. They have delicious food! I usually go for their stir-fry vegetables and chicken.

Upon arrival, I most look forward to There are always really good Israeli TV shows that I love. But on my last trip to Israel, I watched two seasons of Game of Thrones in three days.

My favourite best-kept secrets about Israel are My secret beaches! Israel is long and narrow, and the long part of it is mostly on the water. It is hard for me to go to the crowded beaches in Tel Aviv, but I have a few just 30 minutes away that are really private and calm.

To stay in shape, my on-the-go fitness regime is If I don’t have a gym, I usually just give up on the idea. I like to explore when I’m in different countries, so I walk around a lot anyway.

My suitcase must absolutely contain Always a bikini because I never know where I’ll end up. And my collection of basic clothing, because basic clothes are always needed! I love taking pictures on my iPhone wherever I go around the world and sharing them on Twitter and Instagram.

When it comes to luggage, I Always over pack I usually plan a trip for a week that ends up lasting a few weeks!

Upon departing, I am most happy to leave behind Absolutely nothing I love travelling the world. I love new experiences, meeting people, and I love my job. But in my heart there is always a feeling of missing something.

Spicy chicken & veg stir-fry

Spicy chicken & veg stir-fry


  • 400g mixed green vegetables
  • 1 tbsp sunflower oil
  • 4 skinless chicken breasts, sliced
  • 1 red chilli, desseded and sliced
  • 120g sachet stir-fry oyster sauce (we used Blue Dragon, or make your own (see below)
  • 1 tbsp soy sauce
  • 25g toasted cashews, or more if you like
  • bunch spring onions, sliced
  1. Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
  2. Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.



Cheryl loves a bit of Sushi

Cheryl has just visited Samba Sushi in London and loves a bit of sushi, here a few recipes to have a go with.


At the end of the night…for Cheryl it was

At the start of the night

Okay months apart and then he goes off to party more and she comes home…I will give it a week and then we will read about the break up!!!! Bye Bye Boyfriend!!! hello single life…….

Prawns and fresh seaweed tempura


  • 3-4 dozen large fresh prawns
  • a few sheets freshly collected sea lettuce, rinsed in fresh water and trimmed as required
  • oil for deep frying
  • small bunch spring onions, cut to 3cm/1½ in lengths
For the tempura batter
  • 250g/9oz plain flour
  • 1 large or 2 small egg yolks
  • 350ml/11½fl oz water
  • pinch of salt
For the dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • spring onions, finely chopped

Preparation method

  1. If using live/raw prawns, bring a pan of well-salted (or sea) water to the boil and blanch the prawns for about 30 seconds. Leave to cool and peel.
  2. Wrap each prawn in a piece of sea lettuce and thread onto cocktail sticks, interspersed with lengths of spring onion. (Aim for three medium or two large prawns per stick).
  3. Make the batter by mixing all the ingredients together, adding more water if necessary to bring it to the consistency of thick paint (do not worry if it has lumps in it).
  4. Make the dipping sauce by mixing the soy sauce and rice wine vinegar together and adding the chopped spring onions.
  5. Heat the oil in a pan, then dip the cocktail sticks 3-4 at a time in the batter and drop straight into the oil. Fry until crisp (about 1 minute), drain briefly on kitchen paper, sprinkle with salt and serve immediately.
  6. Eat by picking up the sticks by the long end, dipping in the sauce, and eating in your fingers off the stick.

Tempura Ingredients

To make this version of vegetable tempura you will need:

  • 1½ -2 pounds of chopped vegetables. I will be using broccoli, eggplant, carrots, and cauliflower
  • 1 cup flour
  • 1 egg
  • 1/8 tsp baking soda
  • 1 cup icy cold water
  • enough vegetable oil to immerse vegetables
  • 2 cups panko

Tempura Method

Traditionally, a flour based batter is created using egg, flour, and extremely cold water. Most recipes recommend mixing the batter with chopsticks briefly so the signature tempura batter lumps remain and the consistency is what tempura aficionados have come to know and love.

Mix Tempura Ingredients

So mix your egg and ice cold water in a large bowl…and then sift your flour into this. Stir briefly with chopsticks. Remember the lumps are part of the dish.

Add Oil to Pot

For a deep fried dish tempura is pretty light. You want to pour enough oil into the bottom of a large sauce or stock pot to ensure the vegetables will be covered while frying.

Heat Oil

To make sure the temperature is hot enough to fry, drop some batter into the oil, if it sinks halfway to the bottom and rises back up the oil is ready to cook the vegetables. Setsuko Yoshizuka,’s Japanese cuisine expert, not only recommends this, she also says the correct temperature for frying the vegetables is 340 degrees Fahrenheit.

Flour and Fry Tempura Vegetables

Take your vegetables and dredge them lightly through the flour batter and then roll them in the Panko. Now begin cooking your vegetables in the hot oil. Approximately 2 minutes total – ensuring all the pieces reach a golden brown color.

Let the finished vegetables drain for a few minutes on a plate lined with paper towels.

Make Dipping Sauce

Dipping sauces vary from more simple and direct… combining saki, soy sauce and sugar, to more complex….to ones that include mirin – a Japanese sweet wine.

Vegetable tempura is best eaten as soon as it’s made and if you cover it, it gets mushy.

This vegetable tempura looks fantastic.

Cheryl Cole dines with friends at Sushi Samba

Cheryl Cole dines with Tre Holloway

Tre Hollyway Cheryl’s squeeze has flown in to London from the US to spend time with his girlfriend and his friends of course.

They went to Sushi Samba with friends on Saturday night.

Pricey outfit: Cheryl Cole wears a £2,400 outfit as she leaves Sushi Samba restaurant in the City of London on Saturday night
£2400 worth of clothing Miss Cole – Lovely
The couple, who started dating last year, joined friends for a meal at Sushi Samba at the top of the Heron Tower in the City of London.

Later on she returned home and he went on partying!

Located on the 38th and 39th floors of the Heron Tower, SUSHISAMBA delivers a unique blend of Japanese, Brazilian and Peruvian cuisine, culture, music and striking design to the City of London. The location features the highest outdoor dining terraces in Europe, offering unparalleled, 360 degree views of the City. Two panoramic glass elevators whisk patrons from the ground to the 39th floor, opening up London from inside-out as the lifts climb further and further upwards. SUSHISAMBA’s main dining room – with its dramatic ceilings – overlooks views of London with floor-to-ceiling glass on three sides. A grid of lights hung through the open bamboo ceiling at varying heights creates a magical experience during daytime and evening, creating an intimate dining experience. The indoor-outdoor elements featured throughout the space, most notably, the designed structural orange tree on the west terrace. The tree sculpture reinforces the earth-to-sky motif while being an artwork in itself, reminiscent of great 20th century art and creates a dialogue with the street art found throughout the space.

Sushi Samba Menu


EDAMAME organic soybean, sea salt, lime 5.00
PADRÓN PEPPER grilled spicy pepper, sea salt, lemon 6.00
GREEN BEAN TEMPURA black truffle aioli 6.00
MISO SOUP shiitake, yuba, nameko, fresh coriander 5.00

small plates

TUNA TATAKI fresh heart of palm, avocado, citrus soy 12.5
 palmito, orange, bibb lettuce 12.00
CHICHARRÓN DE CALAMAR fried plantain, tomatoes, onion, mint, tamarind 13.00
DAIKON SALAD avocado, red pepper, chives, shallot-vinegar dressing 10.00
ROCK SHRIMP TEMPURA snap pea julienne, spicy mayonnaise, black truffle vinaigrette 13.00
WAGYU GYOZA kabocha purée, sesame and su-shoyu dipping sauce 12.00
WAGYU TATAKI foie gras, aji panca, fried quail egg 17.00
CRISPY TAQUITOS two per order
YELLOWTAIL avocado and roasted corn miso 12.00
WAGYU avocado and shichimi mayo 13.00


COCONUT RICE chives 4.50
PERUVIAN CORN micro coriander 4.00
ORGANIC QUINOA pickled red onion 5.00
PLANTAIN CHIPS aji amarillo 4.50


SCALLOP mandarin-leche de tigre, pickled mandarin, shiso 13.00
TUNA  watermelon-leche de tigre, pickled watermelon, wasabi peas, basil 12.00
‘MIXTO’ octopus, prawn, south coast white fish, pumpkin, aji limo, leche de tigre 11.00

KANPACHI yuzu, black truffle oil, sea salt 14.00
YELLOWTAIL jalapeño and lemongrass 12.00
TURBOT brioche, ponzu, sea water caviar, truffle oil 13.00


Fresh ingredients prepared over our traditional Japanese charcoal grill and served as small plates or ‘anticuchos’–Peruvian skewers.

ANTICUCHOS – served with peruvian corn
FLANK STEAK aji panca 12.00

1/2 LOBSTER spicy ikura vinaigrette 18.00
HAMACHI KAMA key lime and su-shoyu 12.00

FILET STEAK grilled scallion 17.50
DUCK BREAST sansho pepper vinaigrette 14.00
LAMB CHOP red miso and lime 15.00
POUSSIN teriyaki, japanese-style mayonnaise, yuzu kosho 15.00

VEGETABLES – served with hijiki seaweed salad
ASPARAGUS sweet soy and sesame 8.50
EGGPLANT mustard miso 6.00

large plates

MOQUECA MISTA shrimp, squid, sea bass, mussels and clams with coconut milk, dendê oil and chimichurri rice 30.00
BABY MONKFISH orange and parsley butter 35.00
CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha 42.00
SEA BASS TEMPURA heritage tomatoes and beetroot seviche, aji verde, lime 21.00
MUSHROOM TOBANYAKI poached egg, japanese mushrooms, garlic chip 15.00

wagyu beef – grade 9 

ISHIYAKI 120g hot stone, dipping sauces, vegetables 49.00 

samba rolls

SAMBA LONDON crab, tuna, salmon, yellowtail, prawn, scallop, wagyu, avocado, tempura crunch, wasabi mayonnaise, aji panca, housemade soy reduction 16.00
NEO TOKYO bigeye tuna, tempura crunch, aji panca 12.00
EZO soy-marinated salmon, asparagus, onion, chive, sesame, tempura crunch, aji panca 10.00
SASA shrimp tempura, shishito, coriander, spicy mayonnaise, red onion 11.00
EL TOPO® salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 11.00
WAGYU TE AMO wagyu, quail egg, garlic chip, crispy sweet potato, scallion, pear soy 13.00
SÃO PAULO scallop, masago, red onion, tuna, salmon, shrimp, yellowtail, avocado, truffle, hacho miso soy, chive oil 15.00

nigiri & sashimi

Nigiri 2 pcs OR Sashimi 3 pcs / Special Nigiri 2 pcs

AKAMI (Tuna) 8.00 / 9.00
HAMACHI (Yellowtail) 11.00 / 12.00
SAKE (Salmon) 8.00 / 9.00
KANPACHI (Amberjack) 10.00 / 11.00
ZUWAI GANI (Snow Crab) 10.00 / 11.00
HIRAME (Brill) 8.00 / 9.00
SUZUKI (Sea Bass) 8.00 / 9.00
BOTAN EBI (Sweet Shrimp) 8.00 / 9.00
EBI (Steam Shrimp) 6.00 / 7.00
IKURA (Salmon Egg) 10.00 / 11.00
SABA (Mackerel) 7.00 / 8.00
UNAGI (Freshwater Eel) 11.00 / 12.00
UNI (Sea Urchin) 13.00 / 14.00
HOTATE (Scallop) 12.00 / 13.00

3 kinds 22.00
5 kinds 37.00
7 kinds 58.00

7 pieces of Nigiri 25.00
7 pieces of Special Nigiri 28.00
4 pieces of veggie Nigiri & Maki 12.00


Justin Timberlake loves a bit of scone

Justin Timerlake and Chatty Man celebrate 100 shows

Alan Carr was celebrating 100 shows and Justin Timbersnake shared his new film and his love of scones bless him,  and he even understands the etiquette of scone construction in what comes first the jam or the cream.

A cream tea from the south west consists of little more than freshly baked scones, fruity jam, clotted cream and a pot of tea.

Clotted cream originates in the south west and is a silky, yellow cream with a distinctive crust on the surface. It is made by heating unpasteurized cow’s milk which then is left in a shallow pan for many hours which causes the cream to rise to the surface and ‘clot’.

Arguments abound between Devon and Cornwall as to the true home of the “Cream Tea”. The differences between the two teas are subtle, look carefully and you will see the content remains the same the content remains the same, simply scones, jam and cream. However, it is the order these are assembled that makes the difference, Devon scone is cream on the scone then jam; in Cornwall, jam first followed by the cream. Simple as that.

Scone Recipes

Classic scones with jam & clotted cream


  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg, to glaze
  • jam and clotted cream, to serve


  1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

A simple recipe for soft and fluffy scones that are perfect with jam and plenty of clotted cream.

Paul Hollywood King of baking       Paul Hollywood


  • 500g/1lb 1oz strong white flour, plus a little extra for rolling out
  • 80g/3oz softened butter, plus a little extra to grease the baking tray
  • 80g/3oz caster sugar
  • 2 free-range eggs
  • 5 tsp baking powder
  • 250ml/8½fl oz milk
  • 1 free-range egg, beaten with a little salt (for glazing)
To serve
  • butter
  • good-quality strawberry or raspberry jam
  • clotted cream

Preparation method

  1. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
  2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
  3. Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
  4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
  5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
  6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
  7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‘chaffing’), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
  8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
  9. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
  10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
  11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
  12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
  13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

Out for a spot of lunch Mark and Michelle enjoy a nosh

Mr Wright goes casual!

Out in Manchester Michelle and Mark headed to Rosso at 43 Spring Gardens, Manchester M2 2BG.

Rosso Manchester

Rosso Manchester

Rosso Manchester

Sunday lunch

Click through for recipes that could whet your appetite

Bottle of wine 5.95 / 12.95 per person – min 2

 Penne Con Tonno E Olive
Pasta tubes cooked w/ tuna, chilli, garlic, tomato & olives
Funghi Con Gamberi
Pan fried mushrooms cooked w/ garlic prawns, a touch of cream & served over a herbed crostone
Asparagi Alla Bagna Cauda
Seasonal asparagus served w/ a hot garlic & anchovy dressing
Insalata Caldo E Freddo
A mixed tomato & olive salad topped w/ grilled mozzarella cheese. Topped w/ chilli & marjoram
Sgombro Affumicato
Hot peppered smoked mackerel served on garlic spinach
Pollo E Legumi Alla Griglia
Bar grilled chicken fillet served over grilled mixed vegetables w/ chilli oil & mixed herbs
Triglia Allo Scoglio
Fillet of red mullet topped w/ sage & parma ham. Cooked w/ a garlic & white wine butter sauce. Served over braised garden peas
Cottoletta Di Maiale
Marinated pork cutlet in chilli, garlic & cherry tomato served over a herb risotto
Fusilli Alla Tiberio
Pasta spirals w/ smoked mozzarella. Roast peppers & fresh cream

Detailed on Restaurants of Manchester 

Rio Ferdinand’s Rosso restaurant stands proudly at the top of Manchester’s prestigious King Street.
Situated in a 116-year-old Grade II listed building, the venue is well known for its excellent food, great service and buzzing atmosphere.
What better location than an old bank steeped in history and draped with beautiful stained glass windows and decadent marble domes?
With flashes of red, Rosso has transformed the building into its own.
The a la carte menu has a wide selection of favourite dishes including pizzas, pastas, steaks and freshly prepared fish dishes.
Some dishes are even named after the famous owner himself!
 Michelle also tweeted  “I keep thinking about the garlic bread with bacon n cheese I had last night!” that was back on Sunday night.


  • 500g strong white bread flour
  • 7g sachet/1½ tsp fast-action yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp clear honey
  • 2 garlic cloves, crushed
  • 25g soft butter
  • 100g mature cheddar, grated
  • handful thyme leaves


  1. Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
  2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
  3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
  4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
  5. just add bacon to make it the same

Kim Kardashian out for dinner with Kanye West in Beverly Hills

Kim Kardashian wears pink, big and baggy!

They dined out at the newly opened Hakkasan where they enjoyed some Chinese nosh!  Place to be seen at the moment with Rita Ora and Calvin Harris also dining there this week, amongst other celebs.

Kanye does not look very happy !

The Keeping Up with the Kardashians star’s new classy style could come in the wake of a recent hiring she made.

According to RadarOnline, Kim has reportedly hired style icon Sarah Jessica Parker’s publicity team in a bid to be seen as ‘high end’.

And it would seem that she also has her eye on SJP’s stylist, hairdresser and make-up artist.

There’s only one Sarah Jessica Parker, Kim, no matter how hard you try!

According to, an insider has revealed that Kim doesn’t want to be remembered for her sex tape rather for her fashion choices.

Rita Ora and Calvin Harris dine at Hakkasan

Rita Ora and Calvin Harris


Hakkasan was founded in 2001 and has become one of the most successful modern restaurant concepts in London. Chef Tong Chee Hwee has led the Hakkasan kitchen since its inception, arriving directly from the Summer Pavilion, the famed Chinese restaurant at the Ritz Carlton in Singapore. Tong’s dedication to the art of Chinese cuisine has seen him receive the Carlton Restaurant Award for best London chef in 2005.

Opening September 19, 2013

Now accepting reservations.

The 10,000-square-foot restaurant is located in the heart of Los Angeles’s most coveted neighborhood and will offer a unique combination of authentic yet modern Cantonese cuisine, impeccable service and an elegant ambiance. Hakkasan’s culinary program is helmed by Michelin-starred Chef Ho Chee Boon, who has created a distinct menu for the Beverly Hills location. Hakkasan classics such as the Roasted Silver Cod with Champagne and Chinese Honey and Crispy Duck Salad will be offered alongside options created specifically for the Beverly Hills location including a number of lighter fare selections.

The dramatic main dining area seats 132 and features sculpted white marble calacatta walls and oak accents. The restaurant is surrounded by a series of intricately carved Chinese screens known as the “Cage,” a signature Hakkasan design element, giving guests a sense of privacy at their respective tables. For guests that seek a more intimate meal, The Lotus – the private dining room directly off the main room that can seat up to 18 guests – offers a quiet and elegant space for a tastefully enhanced VIP experience.

The couple weren’t dining alone though, as Rita tweeted numerous photos from the night which showed a full table of people enjoying the famed Chinese cuisine.

Tweeting Rita Ora ‏@RitaOra17h “Lychee Martini’s are very popular aren’t they! It’s going down!”
Lychee Martini recipe 
Picture of Lychee Martini Recipe
Ice cubes
6 ounces vodka
4 ounces lychee juice
Splash vermouth
2 lychees, for garnish
In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees.
Hakkasan menu from Mayfair London  – some ideas
  • Braised dried whole abalone (10 head)  – Whole extra-Supreme abalone with morel mushroom and sea cucumber (24 hours notice required)
  • Seafood
  • Steamed mini New Zealand lobster wrapped in glass vermicelli  with Gu Yue Long Shan rice wine and chilli garlic sauce

Jamie-Lynn Sigler and Cutter Dykstra dine out

Jamie-Lynn Sigler dines out with her fiancé Cutter Dykstra

Jamie-Lynn Sigler Shows Off Her Post Baby Body! (Photos)

She gave birth three weeks ago and is looking fit and well.

They dined at Cafe Med and Cutter even got a doggie bag!
Being a new mum sleepless nights and on the go 24/7 can take its toll on you and as Jamie tweeted “First night out to dinner. Asked for the check during appetizers.”
What can you expect at Cafe Med Tripadvisor – on the whole the write ups are good

“Great Italian food in a great location!” – 5 of 5 starsReviewed 7 September 2013 – We drove from Las Vegas and stayed in LA again for a few days. We visited Sunset Plaza and after parking a short walk away found a real gem of an Italian restaurant, Cafe Med.  We could not stay away!  We tried various pasta dishes and chicken dishes and all were fantastic. The staff are great and watching the various expensive cars driving was a plus. Eat inside or out and the food is very reasonably priced.

You must try it!

What is on the menu at Cafe Med
MENU opens in a pdf
What could you choose?
For starters you could choose any of the following
Mozzarella Alla Caprese Con Olio E Basilico
mozzarella, fresh tomatoes, and basil, dressed with olive oil and garnished with a basil sauce at $11.75
Burrata Di Bufala Con Peperoni Arrosto
buffalo mozzarella with roasted red peppers at $13.75
Piatto Di Formaggi, Salamino E Olive Di Castelvetrano
assorted italian cheeses with imported salame and artisanal green olives at $14.75
Tortino Di Melanzane Alla Parmigiana
baked eggplant with mozzarella, tomato, and basil at $11.75
Main course pizza, pasta and specials
Risotto Milanese Con Salsiccia – classic milanese saffron risotto with sausage $17.75
Spaghetti Carbonara – spaghetti in an egg-based sauce with bacon and black pepper $15.25
Orecchiette Aglio E Olio Con Salsiccia E Rapini – ear-shaped pasta in garlic and olive oil with italian sausage and rapini $17.25
Now for some recipes

Soft Mozzarella Poached with Tomatoes and Basil

soft mozarella poached with tomato and basil recipe
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
  • Salt and freshly ground black pepper
  • 6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
  • 1/2 cup fresh basil leaves
  • Sprigs of basil, for garnish
  • Crusty bread, for accompaniment
TIP: If buffalo mozzarella is unavailable, try using fresh cow’s milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.

In the meantime, cut the basil leaves into thin strips.

To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.

Marinated Mozzarella, Cherry Tomato, and Basil Salad


  • 1/4 cup extra virgin olive oil
  • 1/4 cup basil (freshly chopped)
  • 1 lb mozzarella balls (ciliegine)
  • kosher salt
  • black pepper
  • 1 pt cherry (grape tomatoes about 2 cups)
  • 3 tbsps balsamic vinegar (regular white or golden)
  1. Combine the oil and basil in a bowl. Add the mozzarella and season to taste with salt and pepper. Cover and let marinate for at least 30 minutes in the refrigerator.
  2. Add tomatoes and vinegar to the mozzarella and toss to combine. Season to taste with more salt and pepper if desired, and serve immediately

Risotto alla Milanese con Luganega

Saffron Risotto with Sausage

Antonio Carluccio's Southern Italian Feast published by BBC Books. Photograph by Philip Webb

Any rice dish that is described as ‘milanese’ usually contains some saffron. Saffron rice is in itself a very delicate dish; the addition of luganega turns it into something rather more substantial. Luganega is fresh pork sausage that is sold by length (its name derives from the Greek ‘lukanika’). This typically Lombardian or Milanese product was usually made in the winter months when the household pig was killed, but nowadays it can be found all year round. It is made in a very long intestine 3cm (1 1/4 inch) in diameter. You can use coarsely minced fresh pork instead, so long as you season it well.

Serves 4

300g (10 1/2 oz) luganega pork sausage, or fresh minced pork
4 grates of nutmeg (optional)
2 sachets powdered saffron, or 10 saffron strands
1 small onion, finely chopped
2 tbsp olive oil
55g (2 oz) butter
75ml (2 1/2 fl oz) dry white wine
350g (12 oz) risotto rice
1.7 litres (3 pints) beef stock
115g (4 oz) Parmesan, freshly grated
Salt and pepper to taste

Remove the sausage skin and break the meat into pieces. If you are using fresh pork, season it with pepper, salt and nutmeg. If using saffron strands, toast them for a few seconds, but be careful not to burn them. Reduce them to powder.

Fry the onion in the oil and half the butter, then add the sausage meat or the seasoned minced pork. After the onion has turned golden and the meat has browned, add the wine. Let this evaporate for a couple of minutes before pouring in the rice. You start to add the hot stock when the rice has absorbed all the butter and oil and when it begins to stick to the pan. Proceed now as for the basic risotto method, adding more salt, pepper and the saffron as you progress.

When the rice is al dente, incorporate the remaining butter and half the cheese. Serve with the rest of the grated cheese on top.

Simon Cowell dining out

Simon Cowell has been wining and dining the mother of his unborn baby!  But also breaking news they have been arguing in New York for the world to see.

Simon Cowell was spotted with Lauren Silverman in New York last Tuesday leaving their apartment for some dinner.

They went to Carbone restaurant, one of the hottest places for food, and at that point they seemed to be happy with each other!  but as mentioned they have been spotted having an argument.

Reported in Time out   in April The Italian-American supper clubs immortalized in mob movies and sepia-toned photos were never as dreamy as they seemed. And the red-sauce classics still served behind curtained windows at clubby holdouts like Il Mulino and Rao’s are rarely as inspiring as our memories of them. The young guns behind Carbone, though, have moved beyond sentimentality in their homage to these restaurants by flipping the whole genre onto its head.

The new spot, from tag-team chefs Rich Torrisi and Mario Carbone, is a Godfather hangout on steroids, more fantastical set piece than history-bound throwback. Like Torrisi and Parm, their earlier projects together, it’s a hyped-up spin on a vanishing form, a restaurant where, bread sticks to bowties, everything looks, tastes and feels like much more of itself.

Dinner Menu from Carbone 

Starters could be Octopus Pizzailo

Or maybe Baked Clams 

1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock

Preheat the oven to 450 degrees F.

Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don’t want to cook the clams, we just want them to open a little.

Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.

Preheat the broiler and adjust the rack to the top shelf.

In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.

Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.

Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

Main Course – What about…..

Chicken Tetrazzini 

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Even Tamara Ecclestone eats

Tamara and sister Petra out for dinner

Tamara Ecclestone joins her sister Petra for dinner in Los Angeles

Stunning lady and very, very rich too.  Wednesday night Tamara and her sister headed for the Italian restaurant Madeo,

Found at 8897 Beverly Blvd, West Hollywood, CA 90048, West Hollywood.

Feedback on Tripadvisor

“Extraordinary Italian!”

5 of 5 starsReviewed 15 July 2013

Don’t let the paparazzi in front of the restaurant fool you. The food at this restaurant is amazing, on the same level as some of the best restaurants in Italy. The decoration is simple but somehow the ambiance is nice and vibrant. The owner usually comes to the tables and says hello. Definitely my favourite Italian in town. Some people have said it is pricey in other reviews, I would say it is not any more expensive than other nice restaurants. The wine list has excellent wines, within a great price range.

So what would they have chosen from the menu?



Bresaola cured beef imported from valtellina, sliced very thin and served with rucola.      20.00
Prosciutto E Melone parma ham and melon.      20.00
Carpaccio filet mignon, carpaccio, served with artichokes, parmigiano cheese and rucola.      20.00
Melanzane Alla Parmigiana eggplant parmigiana.      18.00
Crespelle Al Salmone crepes topped with smoked salmon with creamy sauce.      18.00
Salmone Fresco Alle Erbe fresh salmon carpaccio with fresh herbs.      20.00
Calamari Affogati sauteed squid in tomato sauce.      18.00
Zuppa Di Vegetali vegetable soup.      15.00
Pasta & Fagioli pasta & bean soup.      16.00


Tricolore radicchio-endive and rucola salad.      14.00
Carciofi E Parmigiano baby raw artichokes and parmigiano cheese sliced very thin.      18.00
Mista Con Formaggio mixed green salad topped with sliced parmigiano.      14.00
Bufala Alla Caprese imported from naples bufala mozzarella with tomatoes.      18.00
Insalata Di Scampi langoustine salad.      28.00
Fagioli E Aragosta italian cannellini beans with diced lobster and rucola salad in a lemon dressing      32.00


Margherita with mozzarella      26.00
Prosciutto Ham     add 8.00
Porcini Mushrooms     add 8.00
Gorgonzola with gorgonzola cheese      24.00
Speck & Mascarpone with speck prosciutto & mascarpone cheese      28.00
Cotto & Carciofi with marinated artichokes & parma cooked ham      28.00
Burrata with burrata cheese      28.00

Le Nostre Paste

Spaghetti All’ Aragosta with fresh maine lobster in a tomato sauce.      38.00
Spaghetti Alla Bolognese in a veal meat sauce.      32.00
Spaghetti Alla Bottarga with sea bass dried eggs.      32.00
Linguine Al Pesto with pesto sauce.      28.00
Linguine Alle Vongole with fresh baby clams.      28.00
Gnocchi Al Gorgonzola with gorgonzola cheese sauce.      28.00
Farfalle D’Ischia with smoked salmon and vodka in a creamy sauce.      28.00
Fusilli Alla Puttanesca with olives, capers & tomato sauce.      28.00
Rigatoni Mozzarella E Pomodoro diced eggplant and fresh mozzarella in a tomato sauce.      28.00
Ravioli Ricotta E Spinaci filled with ricotta cheese and spinach in a butter & sage sauce.      26.00
Ravioli Di Vitello Alle Noci filled with veal in a walnut sauce.      28.00
Ravioli Branzino filled with sea bass (branzino) in a marinara sauce.      28.00
Penne Madeo with tomato sauce, basil and parmigiano cheese.      28.00


Pollo Griglia Con Erbe grilled pounded chicken breast with rosemary      28.00
Pollo Pizzaiola chicken breast sauteed with tomato, capers & olive      32.00


Risotto Mare mixed seafood      36.00
Risotto Ai Porcini porcini mushrooms      32.00
Risotto Bruno champagne and cream sauce      30.00
Risotto Ai Carciofi artichokes      32.00


Milanese pounded breaded veal chop      46.00
Nodino Di Vitella Burro & Salvia veal chop sauteed in butter and sage      48.00
Scaloppina A Piacere veal in white wine, marsala or lemon sauce      36.00
Filetto Ai Porcini filet mignon with sauteed porcini      46.00
Filetto Al Pepe Verde filet mignon sauteed with a green peppercorns sauce      44.00
Robespierre sliced grilled new york sirloin with rucola salad      38.00
Tagliata Alle Erbe Aromatiche sliced grilled new york steak served with aromatic herbs, spinach and potatoes      38.00
Cotelette D’Agnello Al Forno grilled baby lamb chops served with grilled radicchio      42.00


Branzino Alla Griglia a whole grilled imported seabass.      42.00
Branzino Livornese filet of sea bass sauteed with tomato sauce.      42.00
Branzino All’Isolana filet of seabass baked with white wine, sliced potatoes and sliced tomatoes.      42.00
Tagliata Di Tonno sliced seared ahi tuna.      38.00
Salmone Al Limone fresh wild king salmon filet sauteed in a lemon sauce.      36.00
Cacciucco fresh seafood soup in tomato sauce.      36.00
Mare Caldo boiled mix fresh seafood served with lemon dressing.      30.00
Scampi Alla Griglia grilled fresh langoustine.      58.00

Sample Specials


Crostino Al Prosciutto warm bruschetta with bufala mozzarella and parma ham      20.00
Branzino Scottato warm sea-bass carpaccio      22.00
Burrata Alla Caprese very rich & creamy mozzarella and tomatoes      18.00


Farfalle Salmone E Caviale with smoked salmon and caviar in a creamy sauce      34.00
Ravioli Ai Porcini spinach ravioli with porcini mushrooms      32.00
Lasagnette Intordellate short pappardelle with my mom’s swiss chard and beef sauce      32.00


Sogliola Alla Griglia fresh dover sole flown from holland, grilled in wood burning oven      72.00
Ragno Cileno Al Vino chilean seabass baked with white wine      45.00
Milanese Di Pollo chicken milanese topped with tomatoes checca and rucola      36.00

Farfalle D’Ischia with smoked salmon and vodka in a creamy sauce.

  1. 1 pound farfalle
  2. 2 tablespoons unsalted butter
  3. 1 small shallot, minced
  4. 1/4 cup vodka
  5. 2 1/4 cups heavy cream
  6. 4 ounces thinly sliced smoked salmon, cut into thin strips
  7. Salt and freshly ground pepper
  8. 3 large egg yolks
  9. 2 tablespoons minced chives
  1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
  2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
  3. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

Farfalle with Creamy Smoked Salmon and Vodka Sauce


Seafood risotto (Risotto ai frutti di mare) By Jamie Oliver 

Olly Murs on holiday in Gibralter

Olly has tweeted that he is on a holiday diet and about to chow down on some e “Chish & Fips!!”  There is a little stall in New South Wales that is names  “CHISH AND FIPS”, lovely views and the weather as well even closer to home a little shop in Norwich too.

On trip advisor they recommend a little restaurant called Roy’s Cod Place.  But is Gibraltar is too far try one of these recipes
Fish and Chips by Jo Pratt from BBC website


  • beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
For the fish
  • 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
  • 225g/8oz self-raising flour, plus extra for dusting
  • salt and freshly ground black pepper
  • 300ml/10fl oz fridge-cold lager
For the chips
  • 6-8 large floury potatoes, such as maris piper, king Edward, desiree (depending on how hungry you are)

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
  2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
  3. Increase the heat of the fryer to 180C/350F.
  4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
  5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
  6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!

Fish and Chips by Jamie Oliver

Serves 4


  • sunflower oil, for deep-frying
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 225 g white fish fillets, fromsustainable sources, pinboned, ask your fishmonger
  • 225 g flour, plus extra for dusting
  • 285 ml beer, cold
  • 3 heaped teaspoons baking powder
  • 900 g potatoes, peeled and sliced into chips
  • For the mushy peas

  • 1 knob butter
  • 4 handfuls podded peas
  • 1 small handful fresh mint, leaves picked and chopped
  • 1 squeeze lemon juice
  • sea salt
  • freshly ground black pepper


To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.

Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.

Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.

Hugh Jackman indulges in a pie or two

Hugh has been doing a bit of travelling recently within a few days Tokyo had the pleasure of him visiting.  Prior to this he tweeted  about “Don & Mel from @ta_pies in Montreal visiting us on set! The best meat pies IN THE WORLD! Photo: Hugh Jackman posted on instagram after our second and final day catering for the crew of Xmen! Had to have a closer look at this and bring it to here.  Sweet and savoury pies and cakes. Could try the following they make a Spinach, mushroom, tomato and ricotta pie.

Spinach & ricotta pie

  • mild olive oil spray
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 250g young spinach
  • 1 egg
  • 250g ricotta, drained (or vegetarian alternative)
  • ½ tsp freshly grated nutmeg
  • 100g feta cheese (or vegetarian alternative)
  • 4 sheets filo pastry (each roughly 38cm x 30cm)
  • Method

    1. Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
    2. Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
    3. Spray a 20cm loose-based cake tin with a little oil. Line with the filo sheets, leaving excess pastry overhanging and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Spray generously with oil. Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold.

    Aussie meat pies

    Aussie meat pies

    • Ingredients
    • 1 tablespoon olive oil
    • 1 large brown onion, finely chopped
    • 500g lean beef mince
    • 1 tablespoon cornflour
    • 3/4 cup beef stock
    • 3/4 cup tomato sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon barbecue sauce
    • 1 teaspoon Vegemite
    • 2 sheets frozen, ready-rolled shortcrust pastry, thawed
    • 2 sheets frozen puff pastry, thawed
    • 1 egg, beaten
    • Method
    1. Step 1 Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
    2. Step 2 Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
    3. Step 3 Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
    4. Step 4 Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
    5. Step 5 Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.


Jamie Foxx

Exploding on the big screens Mr Foxx tweeted get the popcorn ready, a raging debate in our house is sweet or savoury?  Which one  would it be in your household.  Popcorn does not just need to be popped and placed in a bowl can do a lot with popcorn try any of the following for a change.

According to simply recipes

Perfect Popcorn

  • Cook time: 10 minutes


  • 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
  • 1/3 cup of high quality popcorn kernels
  • 1 3-quart covered saucepan
  • 2 Tbsp or more (to taste) of butter
  • Salt to taste


1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

Additional tips:From the comments section

a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

b Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

Yield: Makes 2 quarts, a nice amount for two people, or for one hungry one.

Caramel Almond Popcorn Clusters

Caramel Almond Popcorn Clusters

Yield: 20 Pieces


  • 10 cups freshly popped popcorn
  • 2 cups whole almonds
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking soda


  1. Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.
  2. Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
  3. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
  4. Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.

Peanut Butter Popcorn Squares

Yield: 12 good-sized squares


  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter — smooth or crunchy
  • 2 quarts popped popcorn


  1. Combine corn syrup, sugar and peanut butter in a large saucepan.
  2. Bring to a boil while stirring constantly.
  3. Over low heat, boil for three minutes. Remove from the heat and add popcorn.
  4. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13 x 9 x 2 inch pan. Cool and cut into squares.

Alan Carr loves a Mojito

Alan Carr filling Jennifer’s glass with a bit of fizz.

I know this is not a dish but it is certainly a tasty drink, here are some recipes to have a go with. Alan likes his drink! and loves a mojito

Embedded image permalink

Posted on his twitter

Mojito number 1


  • 1½ limes, cut into wedges
  • 20 fresh mint leaves
  • 2½ tsp granulated sugar
  • handful ice
  • 65ml/2½fl oz white rum
  • splash soda water, to taste
  • fresh mint sprig, to garnish

Preparation method

  1. Place the limes, mint and sugar into a sturdy highball glass and ‘muddle’ or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.
  2. Add the ice and pour over the rum.
  3. Add soda water to taste and stir well. Garnish with a mint sprig and serve.

Mojito number 2

Skinny golden mojito


  • 8 fresh mint leaves
  • 2 wedges fresh lime
  • 2 tsp agave syrup find it at Tesco £2.49  (Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave nectar is sweeter than honey and tends to be less viscous. Most agave nectar comes from Mexico and South Africa.)
  • 25ml/1fl oz golden rum
  • sparkling water, to top up
  • fresh mint sprig, to garnish

Preparation method

  1. Place the mint leaves, lime wedges and agave syrup into a cocktail shaker and crush with the end of a rolling pin.
  2. Add the golden rum and a handful of ice and shake hard.
  3. Strain the cocktail into a highball glass, top with sparkling water and garnish with the mint sprig.

Naomi Watts treating the kids and her hubby to frozen yogurt

It has arrived the Princess Diane film starring Naomi Watts as Di herself,  Dressed in a while Versace to the floor dress she walked down the red carpet.

She apparently was pissed off with the Radio 5 DJ as quoted


Naomi Watts has walked out of a BBC Radio 5 Live interview while discussing her portrayal of the late Princess Diana.

A spokesperson for the BBC confirmed the news, saying, “Naomi Watts was interviewed today by Simon Mayo for Radio 5 Live’s Kermode and Mayo programme. Naomi decided to end the interview earlier than the allotted time. The interview will be broadcast, later this month, as planned.”

Anyway before this she has shared with her family some frozen yoghurt

Naomi Watts & Liev Schreiber: Frozen Yogurt with the Boys!

Chocolate Frozen Yoghurt
IngredientsServes : 8

  • 150g caster sugar
  • 2 teaspoons cornflour
  • 350ml light or fat-free evaporated milk
  • 85g plain chocolate chips
  • 200g low-fat natural yoghurt
  • 1 teaspoon vanilla extract

DirectionsPrep:10min  ›  Cook:40min  ›  Ready in:50min

  1. Stir together the cornflour and sugar, and place in a saucepan. Stir in the evaporated milk and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
  2. Remove the mixture from the heat, and stir in the natural yoghurt and vanilla. Refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

IngredientsServes : 12 

  • 400g fat-free natural yoghurt
  • 450g fresh strawberries – hulled and mashed
  • 400ml condensed sweetened milk
  • 250ml semi-skimmed fat milk
  • 1 dash vanilla extract

DirectionsPrep:15min  ›  Extra time:3hr freezing  ›  Ready in:3hr15min 

  1. Combine all ingredients in a large bowl and mix together. Fill ice cream machine unit to 2/3 full with mixture and make ice cream following the ice cream maker directions.
  2. Freeze finished ice cream and repeat (make ice cream) with remaining mixture, if needed. Freeze all together for 2 to 4 hours and remove from freezer 30 to 45 minutes before serving.


Becoming more and more popular we can see Frozen Yoghurt stores such as YogBerries appearing on our high streets

Frozen Yoghurt