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Something Different. The Butterfly.©

April 25, 2018






Eastern Bath White!

Spot, focus, click……3 seconds…..

Habitat : Park, Eastern Mediterranean.


IMG_4580Natural Habitat.


Feeding on Nectar.


Black on the inside, green on the outside.


Life span two weeks.


Here it looks like a different butterfly.







IMG_4484Beautifully Camouflaged.


Something Different ©

March 22, 2018





Spring is in the air!

Walks in the Park and Evia……with Mirah!

When you really look around you, you see….



Version 2



Rain Drops



Version 2





Wild Lavender.




Pink Anemone. Kesariani.





















Honey Bee.




Red Anemone.




Red Anemone.




Wild Mimosa.








Flowering Grasses.



Delicate Hearts.































Purple Thistle.

































Chilled Jamaica Rum And Caramel Tart ©

March 11, 2018






Light and delicious! A long kept secret!

This is a gem and worth trying, once you have done it once, its easy peasy!!!!


Dedicated to my daughter, the next generation and an excellent cook! Lucky brothers!




IMG_2793Easy- YUM!!!!




Serves : 6-8



Preparation Time: 1/2 hour





259 g Digestive biscuits

80 g butter

1/4 tsp cinnamon



5 egg yolks

50 g sugar

1/4 tsp salt

8 g  gelatine  ( 5 leaves gelatine )

85 ml dark rum

30 ml brandy

250 ml cream


Caramel Nut Brittle:

150 g pealed almonds

100 g sugar

125 ml water



1. Gather together all your ingredients, before starting to prepare your tart.

2. Make your caramel brittle.  First grease the surface you are going to turn it out on. See pictures. Place sugar and water in saucepan over a high heat and stir  until sugar is completely dissolved and water looks clear! Once it begins a rapid boil, stop stirring and stay with it until the colour starts to change. This takes about five minutes, but once the colour changes it happens rapidly and you do not want to burn the sugar!!!!

3. As the colour changes, you will smell the caramel! Add pealed almonds and pour out onto greased surface. Marble is ideal, otherwise a large roasting tin. * The darker the colour the more bitter the caramel. You want it the colour in the picture, because those few seconds until it is turned out, the sugar goes on cooking.

4. Place 5 egg yolks in mixing bowl, add 50 g sugar and beat until light and fluffy. Add rum and brandy and beat some more.

5. Place cream in bowl and beat until just thickening.

6. Place gelatine and water in saucepan and leave to soften. Once it is bubbly, place over medium heat and stir until dissolved. Do not let boil. Pour into egg mixture through a sieve and beat with whisk. Place in refrigerator for half an hour. Take out and beat again with whisk. Pour into biscuit case and leave to set in refrigerator for at least 4 hours.

7. Using a spatula unstick caramel and place in pestle and mortar and break up until you have small pieces that wont break your teeth! If you do it in the blender, it breaks it up too small and you don’t see the delicious pieces of caramel.

8. Just before serving take tart out of refrigerator and sprinkle with your caramel nut brittle. Serve straight away so that it is chilled and the nut brittle is crispy!

  • This is an adaptation from the original recipe of the ‘Balthazar Restaurant’ in Athens 80’s /90’s. It is less sweet than the original and uses digestive biscuits, in stead of cinnamon biscuits. They published an excellent book called “Balthazar”. It is a collection of recipes from all their travels around the world. Just a ‘treasure- trove’ of post cards, travel tickets photos and recipes!



This is what you are aiming for.




Gather your ingredients together, before starting to prepare your rum tart.





















Final result! Excellent!!!

Escalope With Cream and Asparagus ©

March 1, 2018

What's Cooking In Jane's Kitchen

Once upon a time there was the most wonderful restaurant in Athens, in a beautiful Neo Classic building called Balthazar!

Under the trees in their beautifully cool garden, one savoured a unique Cuisine……..There were many places like this, once upon a time, but this was different, because it was based on French Cuisine, incorporating a life time of recipes from travels all over the world.

The restaurant’s name is now the title of a cookery book. I came across it long after it was published, exhibited in my butcher’s shop and the name caught my eye……What joy, surely this could not be a cookery book with all the recipes from that wonderful restaurant long ago……..

We loved the food at Balthazar so much, that  when one day it was no more, I tried to recreate the recipes and now I am even more thrilled, because I have the original recipes…

View original post 764 more words

Pumpkin, Chickpea And Couscous Salad With Spices And Fresh Coriander©

February 26, 2018





This is a delicious, light salad, which is full of health and vitamins!


A special request from Ioanna!









Preparation Time : 1/2 an hour





1 cup chickpeas

1 cup Couscous

1 cup Cubed Pumpkin

1 cup chopped fresh coriander

1/2 cup dried cranberries

1 finely chopped onion

2 tsp cumin seed

2 tsp  coriander seeds

1 lemon juice

1 orange juice

1 orange zest

2 tbs olive oil to grill pumpkin

Salt and pepper to taste



3 tbs olive oil

1 lemon juice

salt pepper




Gather all your ingredients together. * The chickpeas unless tinned need to soak in water over night !



1. Place chickpeas in a bowl, cover with water and leave to soak over night. The next day boil until just soft, this can take a good half hour. If the chickpeas are tinned, they don’t need soaking!

2. Place couscous in bowl and just cover with boiling water. Cover with cling film and leave to swell.

3. Peel and finely chop onion. Fry in a little olive oil until translucent, about 4 minutes.

3. Peel and cube pumpkin . Place on baking tray and drizzle with a little olive oil.

4. Place spices in pestle and mortar and grind. Sprinkle half the spices over the cubed pumpkin, place pumpkin under the grill and roast until soft. About 10-15 minutes.

5. Grate the zest of a large orange on a very fine grater. Squeeze the orange and pour the juice over couscous.

6. Make up the dressing with the salt pepper, lemon juice, remaining spices and olive oil.

7. Roughly chop Cranberries.

8. Place all ingredients in large salad bowl and pour over dressing. Toss with two forks.

9. Leave for half an hour for the flavours to blend.

  • If you make it ahead of time, add the couscous just before serving, so that it does not over swell.



This is what you are aiming for.



  1. Soak chickpeas over night in water.


2. Just cover couscous with boiling water and leave to swell covered with cling film.


3. Finely chop onion and sauté in a little olive oil until transparent. 4 minutes.


4. Peel , remove threads and cube pumpkin.


5. Place on baking tray, drizzle with olive oil and sprinkle with ground spices.


6. Grind spices and add half to cubed pumpkin. Reserve the other half for dressing.


7. Finely grate orange zest and squeeze juice. Pour this over couscous.


8. Make up dressing with salt, pepper, spices, lemon juice and olive oil.


9. Roughly chop cranberries.


10. Chop fresh coriander and place the above ingredients in a large salad bowl.


11. Add chickpeas and couscous. Lightly toss with two forks. Taste for salt! Leave for half an hour for the flavours to blend.


Serve with a slice of lemon.

Fava Dip ©

January 26, 2018

What's Cooking In Jane's Kitchen

A wonderful dip made from yellow split peas. One of my favourites, especially with the latest topping!

Fava Dip © Fava with chopped tomato, capers and diced onion.


6 Persons


2 cups fava yellow split peas

5-6 cups water

2 tsp salt

1/2 cup olive oil

1 small onion peeled

2 bay leaves

1 onion sliced or diced

1 tomato cubed

2 tbs capers

1 lemon cut into segments


The best fava peas you can buy, are from a ‘Mill’ in Greece, whole sale. Otherwise buy organic from your local health food shop.

1. Measure out your fava peas onto a tray and look through them carefully for any small stones, as one would do for lentils. Place in sieve and rinse.

2. Place in a medium saucepan and cover with 4 cups of water.

3. Bring to the boil and simmer. Remove with a slotted…

View original post 381 more words

Crème Brûlée ©

January 21, 2018






Something for a special occasion!



Crème Brûlée ©




4-6 Persons


Preparation Time : 20 minutes



Cooking Time : 45 minutes or until set





500 ml cream

6 egg yolks

50 g vanilla sugar

caster sugar for topping

1 grated zest of lime and or a small knob of ginger, peeled and finely grated. (Optional )


Ideal Gadget:

Jamie Oliver’s Blowtorch



1. Preheat oven to 150.C. Put water onto boil for Bain Marie. This recipe can be made the day before.

2. Put the cream into a non-stick saucepan and heat gently to simmering point.

3. Place the egg yolks and the sugar in a bowl, mix with a whisk and pour cream from a height onto the egg mixture so that it cools slightly, stirring it continuously.

4. Pour through a fine sieve into a jug, add the zest of Lime and or Ginger, if using and pour into one large oven proof dish or into individual ramekin bowls.

5. Place ramekin bowls in roasting tin and fill tin with water that is just below boiling point until it reaches the hight of the custard. No more, or they start to float! This is called a “Bain Marie” and enables the custard to cook in the oven, without the eggs curdling.

6. Place carefully in oven, so as not to spill the water, and cook for 45 minutes, or until they are fully set. Test each one with the point of a knife in the centre, if it does not come out completely clean, they need longer. This is important.

7. Remove from oven, take out of ‘Bain Marie’ and allow to cool. Reserve in fridge until ready to use.

8. One hour before serving, sprinkle with sugar, using a small sieve, enough to cover the top and knock off any excess, by tapping tilted ramekin over a bowl. Using a blowtorch, burn the sugar on the top, just enough to lightly brown it. Take care as the ramekins get extremely hot!

When cold the sugar will go hard.

Some like to flavour their custard with very finely grated, ginger, lime or orange.

N.B. Do not put in the fridge, once you have used the blowtorch, or the caramel will go soft. If you want to make the custards the day before and reserve them in the fridge, that is fine, but the burning of the sugar, must be done an hour before serving the Crème Brûlée and not put back into the fridge.

COOKING TERM : “Bain Marie”. See  Cookery Terms listed in Index.



Crème Brûlée ©

This is what you are aiming for.


Crème Brûlée ©

Gather together all your ingredients before you start cooking.

Choose nice fresh free-range eggs.


Crème Brûlée ©

I keep a special jar of sugar with vanilla pods inside for when a recipe calls for vanilla sugar.

Crème Brûlée ©

Separate egg yolks into mixing bowl.

Crème Brûlée ©

Add sugar.

Crème Brûlée ©

Arrange ramekins in roasting tray and heat up hot water in kettle.

Crème Brûlée ©

Place the cream in a small saucepan and heat to just before boiling point.

Crème Brûlée ©

Beat egg yolks and sugar until well combined.

Crème Brûlée ©

It is best to use a whisk to do this.

Crème Brûlée ©

Pour heated milk onto egg yolks from a hight, so the milk slightly cools and does not curdle the eggs. ( If it does discard and start again ).

Crème Brûlée ©

Through a sieve, pour  egg mixture into ramekins. Depending on the size of your ramekins, you will fill 4-6. Fill tray with boiling water up to the neck of the ramekin.

Crème Brûlée ©

Place in pre-heated oven 150.C for 40 minutes or until the point of a knife placed in the centre to the bottom of your ramekin , comes out clean. Remove from oven and dust with sugar. Tap ramekin over bowl to remove any excess sugar as you are aiming for a very thin crust.

 Crème Brûlée

What a blowtorch looks like! Jamie Oliver!

Crème Brûlée ©

Turn on the gas of your blowtorch, light with a lighter and burn the sugar as evenly as possible to a light brown. Take care not to touch the ramekins as they become very hot!

Crème Brûlée ©

Final result!





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