Cucumber and avocado cold soup

Wonderful as an appetiser when the temperatures are up!

One tip before you start making the soup, make sure the cucumbers are cold. I know cucumbers are not supposed to go in the fridge, but make an exception this time, and leave them in the fridge for an hour.


For four servings: 
In a blender just mix: two small cucumbers, two avocados at the point of becoming ripe (if you use ripe and very soft avocados, the soup will not taste as fresh), the juice of one lime juice, two cloves of garlic, a bunch of fresh mint leaves, a teaspoon of crushed black pepper and one cup of natural yoghurt.

To serve, place some coarse salt and Tabasco sauce on the side for guests to add to their servings. It goes well with fresh bread. 

Salad of sardines, mangos and rose petals

A delight in taste and colours!


This salad is really simple to make. Just gather together these ingredients. Make sure they are all very fresh: high quality canned Sardines (plain), arugula, small tomatoes cut in half, mangos cut in cubes, some fresh ginger root grated, lime juice, freshly crushed pepper and mint leaves.

Sprinkle with dried rose petals and serve with fresh bread.


Moroccan Kefta with tiny tomatoes

Using tiny organic tomatoes and the usual spices to make Moroccan Kefta.


For 500 gr of high quality ground beef 
1- Wash and cut in half 500 gr of very small organic tomatoes.
2- Place in a pan with some olive oil and add a teaspoon of crushed black pepper, a teaspoon of turmeric, a teaspoon of cumin, two or three garlic cloves crushed, and some fresh ginger root also crushed.
3- Mix, cook on low fire and cover.
4- In the meantime, make the very little balls of meat between the palm of your hands. The smaller the better (about one to one and half cm in diameter).
5- When the tomatoes have released some of their liquid, add the Kefta and a generous bunch of fresh cilantro chopped. Mix and cover again.
6- Cook for about 15 minutes.

Serve with white rice and a salade. 

Note: Here a variation on the same Kefta recipe. This one has more sauce.

Poulet grillé au romarin et citron vert

Wonderful chicken in the oven recipe with rosemary and lime. It comes out so tender and tasty, I almost felt I was in Paris!


Recipe for one free range chicken – 1.7 kg

Preparing the chicken 
1- Place the chicken in a large oven pan.
2- Rub over its skin, under it, inside, everywhere you can: 40 gr of butter, one lime cut in quarters, half a red onion cut in cubes, and three generous springs of rosemary. Make a few indentation in the chicken with a knife and try and put some of that mixture inside.
3- Using a mortar and pestle crush a tablespoon of black pepper and a tablespoon of coarse salt. Rub the chicken with it.
4- Slice another lime and cut each slice in three. Along with the rosemary mixture, rub the chicken some more, and place some of that mixture inside the chicken. (you can use a yellow lemon if you do not have limes at hand)


Cooking the chicken 
1- Place the chicken in a pre-heated 180º c oven for 10 minutes.
2- Add a glass of water to the pan and lower the temperature to 140º c.
3- Cook for two and half hours. Midway, empty the chicken by tilting it, and use the liquid to moister it entirely.

I served it with plain rice and an arugula salad, and of course, some Dijon mustard on the side!