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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!





Crème Caramel With Fresh Fruit ©

December 30, 2017



A family favourite! Just the thing for New Year’s Eve!

Light and delicious!


Happy Happy New Year! And THANK YOU so much for following my blog!






Feeds 10 Persons



Preparation Time 1/2 Hour






200 g sugar

4 tbs water



5 eggs

75 g caster sugar

3/4 pint milk

1 Vanilla pod



Soft fruit that is in season : Summer fresh peaches, winter raspberries

Caramelised nuts : Nut brittle if available.



Pre-heat oven to 180. C. Make one or two days before, for full flavour.

  1. Choose an oven proof dish to pour your caramel into first!Place sugar and water in saucepan and heat over high heat, stirring continuously to dissolve the sugar granules. These should all be dissolved before it boils. If not remove from heat and stir. Return to heat and leave to boil rapidly until it starts to turn colour. This takes about 5 minutes, but for safety stay close by! Once it starts to colour stay over it until it is darkening. See photo. If it is too light, there is not much flavour, so you just need to burn it a bit more, but not to smoking!
  2. Pour with great care caramelised sugar into fire/oven proof dish and wearing oven gloves, immediately roll the liquid caramel around the dish, including the sides.
  3. In the same saucepan that the caramel cooked in, add the milk and heat gently without boiling.
  4. In a bowl add sugar and eggs and beat with a whisk for two minutes to break up eggs. Pour over the heated milk and mix well.
  5. Using a sieve, pour egg mixture into caramelised oven proof dish and place in roasting tray. Fill with boiling water from a kettle, this forms your ‘Bain Marie.’It enables the creme caramel to cook in the oven without curdling.
  6. Cook for 45 minutes and test centre with a sharp knife to the base. If it is cooked the knife should come out clean! If not leave a little longer and test again.
  7. Once cool place in refrigerator to chill and for the caramel to be absorbed into the creme. I usually make it one to two days before.
  8. When ready to serve, run a sharp knife around the bowl and place a deep serving dish on top. Turn over with a quick flip of the wrist.
  9. Decorate with fresh soft fruit and if available sprinkle with nut brittle.



Cook’s Tip : Bain Marie : Is a typical French Cooking Term for cooking delicate egg recipes in water, so that they don’t curdle!


To make nut brittle, follow caramel recipe and add hazelnuts at the last minute.Pour out onto greased marble surface. When cold break up in pestle and mortar.




This is what you are aiming for when you have a fresh peach topping. Otherwise any soft fresh fruit topping can be used, as you have seen with the raspberries above.


Use sugar that you have stored in a jar with Vanilla pods. Otherwise slice vanilla pods down the centre and scrape vanilla into sugar.


Place sugar in saucepan along with water and stir over a high heat until all the sugar granules have dissolved. This is important ‘before’ it begins to boil, or it can crystallise.


After 5-10 minutes sugar will start to change colour. Stay over it and as soon as it is as the above colour pour out into fireproof bowl.


Wearing oven proof gloves tilt bowl and allow caramel to cover base and sides. The caramel sets quickly so do this immediately.


Do this immediately as the caramel goes solid quickly!


In another bowl add eggs and sugar and beat with a whisk to break up eggs.




Add warm milk that you have heated up in caramel saucepan.

Place in pre-heated oven in “Bain Marie.” Bake for 30 minutes and test in centre with a knife. If it comes out clean it is ready, if not leave  in oven another five minutes.


Run knife around the edge and make a right and left motion to bowl to make sure caramel has come lose. Place plate that has a little depth over the top and flip caramel out.




This is what it should look like.


If you like decorate with fresh soft fruit, in this case fresh summer peaches.




Decorate with fresh geraniums.




You can sprinkle your creme caramel with nut brittle!

Cream Cheese And Chutney Canapés©

December 16, 2017

What's Cooking In Jane's Kitchen

Sometimes it is fun to invent ones own recipe with what one has in the kitchen. This Christmas, I will be making these. So simple, but DELICIOUS!

Cream Cheese And Chutney Canapés ©


6 persons

20 minutes preparation time


5 Slices white and brown bread

100 g Philadelphia cream cheese

1 Lime or lemon zest

Mango Chutney and Lime and Chilli Chutney


Fennel sprigs, or parsley or coriander


1. Place cream cheese in bowl and add the very finely grated zest of lime or lemon. Mix well.

2. Cut out bread canapés with cutter.

3. Using wide knife, place cream cheese on bread canapés. See photograph.

4. Using a teaspoon, carefully add a little chutney to each canapé.

5. Garnish with  herbs of your choice.

Cream Cheese And Chutney Canapés ©

This is what you are aiming for.

Cream Cream Cheese And Chutney Canapés ©

1.Gather together all your ingredients.

Cream Cheese And Chutney Canapés ©

2. Place cream cheese in bowl and add very finely grated zest of lemon. Mix…

View original post 70 more words

Chestnut Stuffing ©

December 14, 2017

What's Cooking In Jane's Kitchen

This is a family favourite! It is delicious and adds lots of flavour and moisture to your Turkey! It has even been said, “Forget the Turkey, we just want the Stuffing” !!!!!!

This will be the final recipe for the year! Thank you all so much for following, I can see you all out there, not by name, but by country, 70 now and by  all your “Likes.”

HAPPY NEW YEAR! Good health, prosperity and love.

Especially for: H.& J. & I.

Chestnut Stuffing ©


Preparation Time: 1/2 hour

10 Persons


500 g peeled vacuum packed chestnuts

1/2 kilo mincemeat (beef)

2 large onions finely diced

1 tbs tomato purée

1 stick of cinnamon

1 tbs roasted pine nuts

1 tbs sultanas

1 tbs raisins

4 dried apricots diced

1 tbs dried cranberries

4 dates, stone removed!

1 ‘Granny Smith’ apple peeled and cubed

1 grated carrot

1 stick of celery

View original post 330 more words

Pasta Shells With Ricotta, Spinach And Tomato Sauce ©

December 9, 2017




This recipe is perfect for lots of people and can be made ahead of time.








Preparation Time: 1/2 hr.

Cooking Time : 1/2 hr



Serves : 6 Persons




4oo g ricotta or anthotiro or other cream cheese

200 g grated parmesan

500 g spinach leaves pre-washed

30 g butter

1 packet of ” Lumaconi Rigati No.123

Freshly grated nutmeg

salt pepper

butter for buttering dish

2 tbs chopped basil or mint to garnish



Tomato Sauce

1 medium chopped onion

2 cloves of garlic

2 tins (280 g each )chopped tomatoes or fresh

2 dried chilli

1 bay leaf

3 tbs olive oil

2 tsp salt



Pre-heat oven to 250. C.

  1. Wash spinach leaves in salted water and drain in colander.
  2. Place spinach in large saucepan over a medium heat with 30 g of butter.Place lid on tightly and cook spinach until it is a third of its volume and the stalks are tender, about 8 minutes. There is no need to add any water. Drain well in colander and squeeze out excess water.
  3. In a small saucepan place olive oil, chilli, bay leaf and chopped onions. Fry until onion is transparent, about two minutes. Add garlic and cook for one minute and then add fresh or tinned chopped tomatoes. Season generously with salt. Bring to the boil and simmer for 20 minutes. (For a smoother finish one can pass the tomatoes through the blender first.)
  4. Having  rinsed out blender, add spinach, cheeses,(reserve a little to sprinkle over finished result) grated nutmeg, salt and pepper. Blend briefly until just mixed.
  5. Butter your ovenproof dish and fill your uncooked pasta tubes/shells, with cheese mixture, pushing down with a small teaspoon to completely fill them.Arrange in dish.
  6. Pour your tomato sauce over the shells, making sure each one is covered. Cover tightly with a sheet of tin foil and place in pre-heated oven for 20 minutes. Remove tin foil and let cheese colour on top briefly.
  7. Serve piping hot, or cold in the summer! Garnish with chopped basil just before serving. No earlier or it will not look fresh!

*The pasta does not need cooking beforehand.

Important : Add a good amount of salt to your tomato sauce so that it is really tasty and not bland.

Cook’s Note : You can take the preparation up to stage 6. and add sauce when you are ready to cook your dish.


IMG_1504This is what you are aiming for.



1.Wash spinach in salted water and drain.


Place 30 g butter in a deep saucepan and add spinach. Place lid on and allow to wilt for 8 minutes, or until stalks are tender.


Place in colander and squeeze out excess water by pressing down with a slotted spoon.


Gather together the rest of your ingredients.


Blend tomatoes in blender for a smoother sauce.


Add olive oil to small saucepan and over a medium heat fry onions  and chilli until transparent.


Add crushed garlic and cook for just one minute. Add tomatoes and simmer over a medium heat for 20 minutes minimum.


In your clean blender, blend together briefly cheese and spinach.


Place in bowl and add a generous grating of nutmeg. Season well.


Add grated Parmesan and mix well.


Butter your serving dish and fill shells with the help of a small tea spoon, so that the mixture fills the shell completely.


Arrange in buttered oven-proof dish.


The shells will expand in cook, so there is no need to put them too close together.


*Remove chilli! Pour over tomato sauce making sure you cover all the shells.


Sprinkle generously with grated Parmesan.


Sprinkle with fresh basil and serve.

Mushroom And Spinach Lasagna ©

December 5, 2017






This is an excellent recipe and since I first started making it a week ago, I have made it three times it is so good!

For my great team of learning cooks, always remember to gather all your ingredients together before starting to cook. It makes for a smooth controlled cooking experience.

For those starting out, you can begin with any “Easy ” recipe and after you have done about ten you will be well on your way! Always do the shopping the day before, its a lot less stressful!

For H. J. and I. :)))





Serves : 6 Persons


Preparation Time: 1/2 hour



1/2 kilo pre-washed spinach leaves

500 g  button mushrooms

2 large cloves of garlic crushed

2 tsp small coriander seeds

50-60 g butter

6 sheets of spinach Lasagna

Salt and freshly ground pepper


For the White Sauce

50 g unsalted butter

40 g  white flour

1 pint milk

200 g mixed grated cheese ( save 50 g for topping )

1/2 tsp freshly grated nutmeg

salt to taste



Pre-heat oven at 250.C.      Cooking time 1/2 hr.

  1. Wash spinach leaves in a large bowl of salted water. Place in colander to drain.
  2. Wash mushrooms under the running tap. ( Don’t soak in water or they discolour). Roughly chop mushrooms into thumb size pieces.
  3. Peel and squeeze garlic.
  4. Choosing a large saucepan melt half the butter and add your spinach leaves. There is no need to add any water, the spinach leaves will wilt to a 1/4 of their original volume. This takes about 8 minutes. Toss periodically. Remove and drain in colander. Cut up with a fork and knife and press out all the excess water. Season.
  5. In a frying pan, melt the rest of your butter together with coriander seeds and garlic. Toss garlic in butter for just one minute and add mushrooms. Using two wooden spatulas turn mushrooms and cook for just two minutes. Take off the heat and season.
  6. Make up your white sauce. In a small saucepan melt the butter over a medium heat. When just melted add your flour and stir until it froths up, but does not colour, about two minutes. When all frothy add cold milk all at once and stir with a balloon whisk until it thickens. ( The whisk is the trick as it stops any lumps  from forming). Allow to boil for two minutes for the flour to be thoroughly cooked and take off the heat. Season with salt and freshly grated nutmeg, after five minutes whisk in your cheese. ( As the white sauce has cooled a little the cheese won’t become stringy).
  7. Choosing an oven-proof dish of approximately 23 cm X 23 cm, butter the inside with a little extra butter and dust with a little extra cheese. Then pour 1/3 rd of your white sauce over the bottom of the dish. In this order, lay two sheets of Lasagna, then 1/2 your chopped spinach, followed by your mushrooms and two more sheets of Lasagna. Finally pour over the rest of your white sauce and sprinkle generously with grated cheese. * You can always double up ingredients, but in the layering always end with the lasagna sheets at the top and white sauce.
  8. Clean your dish round the edges with kitchen paper, for a better final presentation.
  9.  Covered tightly with tin foil and place in pre-heated oven. The tin foil keeps the moisture in, so that the lasagna cook.
  10. After 20 minutes of cooking, remove tin foil, so that the top becomes golden. Serve piping hot!


*White Sauce is also often called Béchamel from the French word.

In this recipe your white sauce should be the consistency of thick cream, just coating the back of the spoon. If it is too thick add a little more milk.


This is the final result you are aiming for.


Pre-heat oven to 250. C.


  1. Gather together your ingredients, before starting to cook.


2. Place 1/2 the butter in a deep saucepan and add your washed spinach. Put lid on and cook until spinach is wilted and  stalks are tender, about 8 minutes.




3. Add  the other 1/2 of the butter to your  medium sized frying pan, together with crushed garlic and coriander seed. Toss garlic in butter for one minute and add chopped mushrooms.



4. Using two wooden spatulas, toss washed chopped mushrooms in butter over a medium heat for  two-three minutes, or until looking just cooked. Poor off any excess liquid.



5. Place spinach in Colander and leave to drain. Press out excess water with a slotted spoon.


6. Cut up spinach roughly and season with salt.


Making your White Sauce: Have all your ingredients measured out before cooking.



  1. Melt butter in small saucepan over a medium heat.


2. As soon as the butter is just melted, add flour.


3. Whisk with balloon whisk and once it froths up add “Cold” milk all at once!


4. Continue to whisk until sauce comes to the boil, so that no lumps form. Boil for 2 minutes.


5. Season with salt and freshly grated nutmeg. Leave to cool off the stove for five minutes.


6. Once your white sauce has cooled, mix in the cheese. Your white sauce should be the consistency of a thick cream, just coating the back of a spoon.


7. Into your buttered ovenproof dish pour 1/3 rd of your white sauce. Spread it out evenly and place your Lasagna sheets on top.



8. Then add the spinach followed by the mushrooms, followed by the Lasagna agin and lastly the rest of the white sauce.


9. Sprinkle generously with cheese and cover the top tightly with tin foil. Place in pre-heated oven at 250.C and cook for 20 minutes. Remove tin foil and cook until golden on top.


Delicious and light!





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