Simon Cowell loved up at the Ivy or is he?

Simon Cowell was out at the Ivy Restaurant this weekend with his pregnant misses, Mrs Silverman they kissed and canoodled.  He kissed her with a kiss that was lack lustre and he certainly did not look at her or close his eyes.  What is in the distance Simon?
A squeeze of the nose!
Suck of the lips!

Ivy Starters
Fresh Blue Fin Toro Tuna Tartare ………………..$ 18.75
Caesar Salad (made to order) ……………………………..$ 14.75
Fresh Crab Cakes ………………………………………$ 16.75
French Fried Calamari ……………………………………..$ 14.75
Spicy Fresh Corn Chowder …………………………………$ 12.75
Guacamole with Made to Order Homemade Tortillas ………$ 12.75
Calamari Quickly Skillet Cooked in Extra Virgin Olive Oil & Lemon ..$ 14.75
Cold Poached Artichoke with Fresh Tomatoes, Basil & Homemade Croutons
$ 13.75
Fresh Burrata with Roasted Baby Beets, Pine Nuts & Wild Arugula ..$ 15.75
Fresh Wild Maine Lobster Macaroni and Cheese .$ 18.75
Homemade Fresh Spinach and Four Cheese Ravioli with Butter and
Fresh Sage or Fresh Tomato Sauce …$ 15.75
Fresh Lobster Pizza with Homemade Fresh Tomato Sauce, Italian Fontina,
Bufala Mozzarella, Pancetta and Fresh Thyme…….Starter $ 25.75 Main $ 35.75
Pizza Margherita – Fresh Italian Mozzarella, Tomatoes and Basil ……$ 21.75
Scottish Smoked Salmon and Crème Fraîche ……$ 24.75
Grilled Fresh Vegetable Salad – Asparagus, Zucchini, Corn, Avocado, Tomatoes, Baby Lettuce & Scallions
with Fresh Wild Maine Lobster ………….$ 35.75
with Mesquite Grilled Lime Chicken Breast (Jidori Natural) ……..$ 27.75
with Mesquite Grilled Shrimp $ 28.75
Ivy Chopped Salad – Baby Lettuce, Fresh Beets, Avocado, Tomato, Hard Boiled Eggs,
Crispy Niman Ranch Applewood Smoked Bacon, Roasted Turkey Breast (Free Range)
and Pt. Reyes Blue Cheese …$ 26.75
or with Fresh Wild Maine Lobster ..$ 35.75
Fresh Santa Barbara Crab Salad with Homemade Thousand Island Dressing
$ 29.75
From Our Mesquite Grill
6 oz. Kobe Style New York Steak (Snake River Farms) Brushed with our Homemade Steak Sauce ….$ 35.75
12 oz. Kobe Style New York Steak (Snake River Farms) Brushed with our Homemade Steak Sauce ….$ 59.75
9 oz. Filet Mignon Brushed with Homemade Steak Sauce .$ 44.75
Rack of Lamb – Half Rack .$ 45.75
Rack of Lamb – Full Rack .$ 69.75
Lime Chicken Breast (Jidori Natural) ..$ 26.75
All Mesquite Grilled Entrees are Served with a Choice of Freshly Cut French Fries, Mashed Potatoes, Red
Cabbage Slaw, or Mexican Rice ( Before 5:00 p.m.) and with Fresh Pureed Cauliflower, and a Choice of Freshly
Cut French Fries, Mashed Potatoes, Baked Potato, or Mexican Rice (After 5:00 p.m.)
Pasta and Risotto
Fresh Wild Maine Lobster Macaroni and Cheese ..$ 44.75
Fresh Wild Maine Lobster (1 1/2 lbs.) with Linguini or Risotto, Fresh Tomatoes,
Home-Grown Herbs and Spices .$ 48.75
Homemade Wild Maine Lobster Ravioli with The Ivy Pink Sauce …$ 35.75
Homemade Fresh Spinach and Four Cheese Ravioli with Butter and Fresh Sage or Fresh Tomato Sauce .$ 25.75
Risotto or Linguini with Fresh Clams, Mussels, Crab, Scallops, Shrimp and Calamari, Fresh Tomatoes and
Garden Basil ….$ 29.75
Penne with Fresh Tomato Sauce, Imported Bufala Mozzarella, Garden Basil and Extra Virgin Olive Oil …$ 25.75
Homemade Tagliarini with Italian Porcinis, Fresh Mushrooms Parmigiano-Reggiano
and a Touch of Cream .$ 27.75
Spaghetti with Tomato Sauce and Homemade Meatballs ..$ 27.75
Main Courses
Lobster Club Fresh Maine Lobster, Crispy Niman Ranch Bacon, Avocado, Frisée and
Homemade Mayonnaise with Freshly Cut French Fries .$ 35.75
Mesquite Grilled Fresh Wild Maine Lobster Tacos on Homemade Tortillas served with
Fresh Guacamole, Red Cabbage Slaw, Black Beans & Mexican Rice…$ 35.75
Fresh Wild Swordfish Tacos on Homemade Tortillas with Tomatillo Sauce
served with Mexican Beans and Rice ..$ 29.75
Mesquite Grilled Natural Pork Back Ribs with Ricky’s Homemade Barbecue Sauce
served with Freshly Cut French Fries & Red Cabbage Slaw ….$ 31.75
India’s Hamburger – 8 oz. Freshly Ground Grass Fed Natural Beef, Crispy Niman Ranch Applewood
Smoked Bacon, Imported Brie, and Crispy Basil on a Homemade Sun-Dried Tomato Brioche Bun,
Served with French Fries and Garlic-Basil Mayonnaise ..$ 25.75
Ricky’s Fried Chicken (Jidori Natural) served with Grilled Corn,
Sautéed Spinach & Fresh Mango Chutney …$ 27.75
Ivy Fish and Chips with Fresh Wild Rock Cod, Shrimp, Scallops, and Calamari with
Freshly Cut French Fries and Ivy Onion Rings ….$ 29.75
Homemade Chicken Enchiladas (Jidori Natural) with Mexican Rice & Beans ..$ 25.75
Mesquite Grilled Filet Mignon Carne Asada with Homemade Tortillas, Mexican Rice & Beans .$ 28.75
Ivy Side Orders
Home Baked Garlic Toast …..$ 4.75
Grilled Vegetables ………$ 6.75
Sugar Snap Peas …..$ 6.75
Ivy Onion Rings …..$ 6.75
Fresh Broccoletti or Spinach, Simply Steamed or Sauteed with Olive Oil and Garlic ……$ 6.75
Our Steak Tartare, Mayonnaise, Thousand Island and Caesar Dressing are Made in Our Kitchen with
Uncooked Farm Fresh Eggs

Ultimate Caesar Salad

Perfect caesar salad

Felicity's perfect caesar salad

Felicity’s perfect caesar salad. Photograph: Felicity Cloake for the Guardian

Salty, tangy and crisp, caesar salad is not a particularly refined dish, and nor was it ever intended to be; all this fussing about anchovies and torn lettuce is missing the point. Hell, if you want to be really authentic, eat it with your fingers – just don’t stint on the cheese or the oil. This is proper drinking food, prohibition-style.

Serves 4

2 cloves of garlic
150ml olive oil
4 slices of day-old white sourdough bread
2 cos lettuces, torn into rough pieces
2 anchovy fillets, rinsed
1 egg yolk
Juice of ½ lemon
Large handful of finely grated parmesan

1. Crush the garlic and add to the oil. Leave to infuse for at least an hour. Preheat the oven to 200C and cut the bread into rough crouton-sized cubes. Toss with a little of the oil to coat, and then bake for about 15 minutes until golden and crisp.

2. Mash the anchovies against the bottom of your salad bowl until you have a paste, then beat in the yolk, and gradually the rest of the garlic-infused oil until you have a thickish dressing. Stir in the lemon juice and taste – season if necessary.

3. Put the leaves into the bowl and toss well to coat. Add the cheese and toss well again. Top with the croutons and serve immediately.

Is Caesar Cardini’s creation the emperor of salads, or a mere citizen of the romaine republic? Should we stick to his recipe, or are tweaks acceptable in the name of improvement – and how far can we go before it becomes something else entirely? And lastly, anchovies – we all agree they’re essential, right?


Simon Cowell dines at Sur

Simon out for dinner with his ex-girlfriend Terri

Girlfriend at home preggers and Simon is out and about,  At the ripe old age of 54 Simon drinks and enjoys a night out at Sur restaurant with friends, including his ex-lover Terri Seymour.

The TV mogul enjoyed a dinner at Sur in West Hollywood, then proceeded to leave the restaurant here Terri jumped on his lap with great delight in the back-seat of a car.

Simon Cowell celebrated his 54th birthday with his ex-girlfriend, Terri Seymour

Where's Lauren? Simon Cowell celebrated his 54th birthday with friends, including ex Terri Seymour, who sat on his lap in the car after the festivities in LA on Monday

They were seen canoodling each other as they said goodbye after dinner at the posh eatery, owned by Real Housewives’ Lisa Vanderpump. yes that is her real name !

SUR Restaurant and Bar
What can you expect on the menu

Simon Cowell love for food or not as the case may be!

Simon Cowell may be loaded above and beyond what we mortals can only dream of but apparently he is a lover of  good old fashioned things to eat……

Simon  loves his mum and also her home-cooked food.  Inspired to produce the programme Food Glorious Food which was rubbish.  Apparently Simon is extremely proud of this show and it all starts and ends with Mum,’ says his older brother Tony. Oh poor Simon no golden touch on that show then!

Simon and mummy
Despite the fact the show was a flop (did I mention that!) The idea came from Simon’s love of Julie’s thats his mum cooking.

Shepherd’s pie

Shepherd’s pie is a classic British dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and I reckon you can’t go wrong with it. Make sure you buy the best quality mince you can afford, as it really makes the dish.

serves 6


  • • 1 red onion
  • • 2 carrots
  • • 2 sticks of celery
  • • 2 cloves of garlic
  • • a small bunch of fresh rosemary
  • • olive oil
  • • 500g good-quality minced lamb
  • • 1 x 400g tin of chopped tomatoes
  • • 250ml lamb or vegetable stock, preferably organic
  • • sea salt and freshly ground black pepper
  • • 1.5kg Desiree potatoes
  • • 100ml semi-skimmed milk
  • • a large knob of butter

To prepare and cook your mince


• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves

To prepare and cook your mince

• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves

To prepare and cook your mince

• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes

To prepare and cook your mince

• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour

To make your mash topping

• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they’re soft all the way through

To make your mash topping

• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy

To assemble and cook your shepherd’s pie


• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top

To assemble and cook your shepherd’s pie


• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas Will have to be peas for Simon…..

Apparently for years he was a fussy bugger and only ate fish fingers or baked beans on toast and the only cooked vegetable he would eat — and will still only eat — is peas.   So picky Simon!
Through the years of him developing a palette he now has a personal chef, (NO SURPRISE THERE) several kitchens )(OH REALLY) and more than enough money to dine out for every meal for the rest of his life, but apparently his diet pretty much remains the same as it was then.  AGAIN FUSSY BUGGER!

At his 50th birthday party guests were served fish fingers, while his favourite dessert remains Angel Delight.  ‘His tastes have never really changed over the years and he hates all other fish and seafood.

The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips


For the chips

  • 800g unpeeled, even-size Maris Piper or King Edward potatoes
  • 2 tbsp olive oil

For the peas

  • 300g frozen garden peas
  • 1 tbsp olive oil
  • 2 tsp lemon juice

For the fish

  • 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
  • 50g self-raising flour, plus 1 tbsp
  • 50g cornflour
  • 1 egg white
  • 125ml ice-cold sparkling water
  • 1 lemon, cut into wedges
  • 600ml sunflower oil, for frying


  1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
  2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
  3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
  4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Angel delight Recipes

-strawberry-delight-topped-with-bananas     Chocolate-orange-dessert

Strawberry Delight and Chocolate Delight

Simon Cowells’s baby Food Glorious Food so bad it limped to the end and then disappeared in a puff of smoke!

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.

Simon Cowell

Simon Cowell in the Caribbean 

simon cowell

Okay Mr Cowell as much as you are well loved all over the world by many and some love you and don’t even know why they do!  Well Looking at you your Bermudas shows well….man boobs…  On his yacht were several scantily clad passed girl friends and one of them is of course Sinitta who is always there!   Whilst on the yacht she has been feasting when not drinking on healthy fresh berries, watermelon and papaya, a bowl of sugar free raspberry jelly and a green juice apparently the ultimate hangover cure, Sinitta has posted the photograph on her twitter account!

There is said to be a private butler and a chef (who has been making healthy green smoothies and skinny muffins for Cowell, said to be determined not to put on weight before filming begins on the new series of Britain’s Got Talent in mid-January).

He needs them!!!!!

The green smoothie Blog extols the virtues of these not very nice looking drinks check it out for ideas and information or check out green smoothie girls Blog.

Kimberly Snyder’s glowing green smoothie recipe

Kimberly says: “Green drinks make you feel light and energetic and, yes, they improve your appearance and help you drop the kilos!”


1½ cups water
1 head organic romaine lettuce, chopped
½ head of large bunch or ¾ of small bunch organic spinach
3–4 stalks organic celery
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of ½ organic lemon

1/3 bunch organic coriander (stems okay)
1/3 bunch organic parsley (stems okay)


Add the water and chopped head of romaine and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple and pear. Add the coriander and parsley if you choose. Add the banana and lemon juice last.

Jessica Ainscough's Wellness Warrior smoothie
Now for the skinny muffins.
Insanely Good Blueberry Oatmeal Muffins
Servings: 12 • Serving Size: 1 muffin • Old Points: 2 pts • Points+: 4 pts
Calories: 127 • Fat: 2.3 g • Protein: 2.8 g • Carb: 28.4 g • Fiber: 2.2 g • Sugar: 17.3 g
Sodium: 222.7 mgIngredients:

  • 1 1/2 cups Quaker quick oatmeal
  • 1 cup unsweetened almond milk (or skim milk)
  • 1/2 cup brown sugar, packed
  • 2 tbsp agave (or sugar, honey)
  • 1/2 cup unsweetened applesauce
  • 2 egg whites
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • baking spray


Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.  

In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

He also has a personal trainer – Nigel – to put him through a twice-daily workout in the private gym, well we will wait and see the difference in January 2013!