This recipe took a bit of time to make, but in my opinion the result is worth the effort. In addition, the stuffed onions reheat well and they can be used at BBQs too, just cook the second stage on the BBQ with the onion wrapped in foil. Make a few while you’re at it! The following amounts make 2 very large onions but with leftovers for a little wonderful treat too i.e. you could probably fill 4 large onions in reality, or 6 small ones.

You will need:

– either one large or 2 small-medium white onions

– 250 grams minced beef

– 2 teaspoons cumin

– 2 cloves of garlic

– 1 cup beef broth (1/4 cube in water)

– 1/2 cup grated cheese e.g. Parmesan / Grana

– 1 egg

How to make it:

First off you will need to peel and prepare your onions. Remove all inedible skin and then flatten at both ends, ideally using medium to large onions.

Set some water to boil and depending on the size of the onion you need to cook sufficiently to be able to remove some of the middle layers without letting the outer layers come apart. When using very large onions, I needed to boil them for 30 minutes until they were soft enough. Medium onions will need about 15 minutes. You can test their readiness by inserting a knife into the centre, when they are ready for the next stage, the flesh will give easily.

Scoop out of the water and let them cool for ten minutes before attempting to remove the inner layers with a spoon, leaving about 3 layers on the outside and they should look something like this:


Whilst your onion is cooling down, set your oven to pre-heat to 180 degrees C.

Once you scoop out the inner layers, chop these up and transfer them to a heated pan with a dollop of olive oil. You might not want to use all the onion pieces if you had very large onions to start off with. Add the garlic and meat and cook until all the meat has browned.

Turn off the heat and while your mixture is still in the pan, add half the cheese and the egg and mix thoroughly.

Place the onions in an oven dish and stuff the insides with your mixture to the very top. Cover the tops with the remaining cheese. Pour your stock around the onions and place in the oven for 30 minutes, making sure to pour some stock from the dish itself over the top of the onions (you can do this with a teaspoon, be careful it will be very hot!) half way through.

While the oven was hot, I decided to cook an aubergine too. I wrapped this in foil and let it cook for 30 minutes. Then I scooped out the insides after letting it cool for a few minutes. I mixed the insides of the aubergine with the remaining meat mixture and then topped this up with leftover onion pieces and some cumin and olive oil. Then I cooked this for a further 30 minutes. Delicious!




My partner and I love eggs; eggs are somehow involved in my breakfasts 3-4 times a week and when there’s slightly more time to prepare (read: brunch in the weekends) we like to make a lovely, filling, omelette with whatever is available. This time we had a few great ingredients that really matched together. I like to encourage him to do the cooking in this case, because I’m not very good at flipping omelettes. I know, I know. One of those things.

2 eggs each
a touch of olive oil
salt and pepper to taste

This time we used:
an avocado
cheese with chili
1 tomato and 4 cherry tomatoes
3 large mushrooms


All the ingredients for your filling should be finely chopped!

Whisk 2 eggs and heat up a pan with some olive oil and pepper.
Fry the eggs gently, using a silicone spatula to loosen up the edges and tilting the pan to spread the raw egg. When the omelette starts to solidify enough so that there isn’t much raw egg at the top, place your ingredients (and some salt if you prefer) on one half and carefully flip the other half to cover. Cook for another minute and then your omelette is ready to serve. If you use a pan which isn’t very deep, you can easily slide your filled omelette onto a plate.

As you might have noticed from my lack of posts, I’ve been extremely busy lately. This week I had the official launch of my book Pomegranate Heart that went very well, especially thanks to my sponsors Palazzo Pereira, George Borg Ltd and Carnaby Wines.

The weather was perfect and we were able to stay in the charming courtyard chatting, drinking wine and (for me) signing books. I can’t begin to explain how excited I was, but more on that later – with photos hopefully!


I’ll get to the recipe. This is something I’ve been making a few times a week recently, since it’s light, quick to make and very easy to throw together. I prefer a mixture of buckwheat and quinoa or even buckwheat on its own, but you can use it with rice or couscous if you prefer.

You will need:

2 medium chopped onions
2 teaspoons medium to hot curry
3 tablespoons sweetcorn
1 large can of tuna fish, drained
1 tablespoon mayonnaise
1 can beans of your choice (e.g. kidney, broad, soya), drained

Cook your preferred grain – buckwheat, rice, quinoa, couscous or a mixture of any of these. In the meantime, cook the onions and curry in olive oil for 5 minutes until softened and translucent, do not let them burn. Add the sweetcorn and beans, and cook for another 2 minutes. Remove from the heat, and add the tuna and mayonnaise.


Mix everything together and serve warm or cold. This is a great lunchbox recipe too and I find it actually tastes better the next day. Play around with the ingredients to make it different every time, for example add capers and olives, use different herbs instead of curry. IMG_20150413_125927Let it cool completely before placing in the fridge and don’t keep rice for longer than 48 hours or so.