Browsing Tag



Deviled Eggs for Cinco de Mayo

One of the wonderful things about living in the United States is that there’s almost always a celebration going on. Today as you know is Cinco de Mayo. This is not the Mexican version of Independence Day as I had at first believed, but a victory celebration by Mexican soldiers over the French at the Battle of Puebla in 1862.

I’ve never met anyone who didn’t like Mexican food, it’s full of flavor, down to earth and at its best, mouthwateringly good. I’m not entirely sure how authentically Mexican “deviled eggs” are but the guacamole filling surely fits the bill as I understand it originated with the Aztecs – you can’t get more authentic than that. This guacamole “fully charged” with plenty of cilantro, jalapeno pepper, red onion, tomato and drenched in lime juice. Whip up a batch of these and party with a tequila cocktail! Happy Cinco de Mayo.

Deviled Eggs for Cinco de Mayo.

6  hard boiled eggs
2 avocadoes,
2 limes, juice and zest
1 medium tomato, diced
1 small green jalapeno pepper, diced
A generous cup of cilantro, finely chopped
1/4 of a red onion, very finely chopped
1-2 teaspoons best quality mayonnaise


1. Cut the eggs in half length wise. Gently remove the yolks and place in a bowl with the avocado flesh, lime zest and juice, tomato, cilantro, red onion and mayo.

2. Mash well, taste and add salt and pepper to taste.

3. Fill the eggs whites with the guacamole mixture, top with fresh cilantro, squeeze over some lime juice, reach for your tequila cocktail and enjoy.

quinoa tabbouleh

Quinoa Tabbouleh

We’ve had computer problems around here so I’ve been offline for a few days but happily all those pesky gremlins have been shooed away and we’re back in working order – relief! This salad is my eldest daughter’s favorite side dish, it’s SO easy to make, sits quite happily in the fridge for a few days (in fact it tastes better the next day) and is tremendously good for you. Quinoa is probably the best known of the superfoods. It’s been around for a while – about 4,000 years in South America where it originated. It’s said to be a complete protein containing all the essential amino acids along with plenty of fiber, phosphorus, magnesium, iron and calcium, plus it’s gluten free. In other words, you could live on this and I would happily do so!



1 ½ cups quinoa

3 cups water

1 teaspoon turmeric

Pinch of salt and pepper

1 pint cherry tomatoes, halved or quartered

1/4 red onion, finely chopped

1 cup finely chopped parsley, finely chopped

1 cup finely chopped mint, finely chopped

1 English cucumber, seeded and diced


Juice and zest of a lemon

1 tablespoon red wine vinegar

1 heaped tablespoon Dijon mustard

1 clove garlic, crushed

Salt and pepper to taste

6 tablespoons olive oil


1. Rinse the quinoa. Place in a saucepan with the water, bring to a boil, turn down to a simmer and cook for 10-15 minutes.  The quinoa is fully cooked when you see tiny spirals (the germ) separating and curling around the seeds.

2. Place in a bowl and allow to cool.

3. Chop the tomatoes, onion and cucumber.

4. To make the dressing, mixture together the mustard, vinegar, garlic, salt and pepper, whisk in the olive oil one tablespoon at a time until emulsified.

5. When the quinoa is cool add the tomatoes, cucumbers, onion, herbs and dressing. Mix together thoroughly.  Just before serving add a squeeze of lemon juice and a sprinkle of salt and pepper.

chicken with lemon

Chicken with Lemon, Herbs and Tomatoes

This is a midweek winner. Quick to prepare (the chicken breasts can be marinated the day before) they take a few minutes in the saute pan then deglaze with some white wine. Snap – that’s it. The chicken’s tender and succulent and full of flavor from the lovely fresh herbs and lemon. It’s up to you which herbs to use, we’ve got parsley, basil, thyme, sorrel, mint and nasturtiums growing outside. I don’t actually think nasturtiums are herbs but I use them as such – plus they have such beautiful flowers – look at this one I found hiding, isn’t it gorgeous.

Serve it with some quinoa, rice or warm bread and some greens on the side, everyone will have a smile on their face.


6 boneless skinless chicken breasts

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

Zest and juice of a lemon

Freshly ground black pepper

A pinch of sea salt

6 tablespoons olive oil

1 cup of assorted fresh herbs, very  finely chopped

1/2 cup white wine

1 pint cherry or grape tomatoes


Dry the chicken breasts with a paper towel. If they are thick, place them between to sheets of wax paper and pound them until they are about 1/4 inch thick.

Place the mustard, red wine vinegar, zest and juice of the lemon along with the salt and pepper into a bowl, whisk together. Add the olive oil 1 tablespoon at a time until emulsified . Add the herbs and combine well.

Place the chicken and the marinade into a bowl or ziplock bag to marinate for at least an hour. The chicken can be left over night in the fridge.

Heat a saute pan with a little olive oil, wipe off the excess marinade and place the chicken breasts in the hot pan, cook until they are golden (about 4 minutes) then flip them over to brown the other side.

Remove the chicken from the pan, place on a platter and cover with aluminum foil. Add the wine to the pan, then add the tomatoes and cook for 5-10 minutes. Pour the tomatoes and liquid over the the chicken, sprinkle over a few more herbs and serve.

chicken with lemon