All Over Mustard Soup

 Oerol Festival, Netherlands (13 – 23 June 2014)

Oerol apparently means ‘all over’ in the Terschelling dialect, and this festival does in fact takes place ‘all over’ this West Frisian Island .

For 10 days a year the whole island becomes host to music, theater and art .

Accommodation and camping facilities can be found in the many villages around the island along with cafes and restaurants serving typical dutch cuisine.

A visits to one of these cafes introduced me to  “Mosterdsoep” a deliciously creamy  mustard soup .

This is my simplified or I suppose some might say Anglicized version of   “Mosterdsoep” :

De uitkomst zal het leren!
  • 1 medium-sized onion, finely chopped
  • 3  tbsp butter
  • 3 tbsp whole grain mustard
  • 1 tbsp smooth mustard
  • 1/2 tsp mustard seeds
  • 1/2 cup sifted flour
  • 1 litre chicken or veg stock
  • 1/2 cup cream or creme fraiche
  • Salt to taste
  • crispy bacon,leeks, chives or cress for the topping.
  1. Sautee the onion  in the butter.
  2. Add the mustard and seeds.
  3. Add the flour and then slowly stir in the stock .
  4. Allow to cook for about 5 minutes before adding the cream.
  5. Season and add the topping of your choice.

 (all photos by Limetime)


Not So Lonesome Trail

Not so lonesome trail.....

“I promise myself that I will enjoy every minute of the day that is given me to live.”

Thích Nhất Hạnh

Trail Pancakes

  •  125g plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 egg
  • 250ml buttermilk    (UK Peeps try Tesco or Waitrose if your struggling to find it locally)
  • 50g melted butter

Preheat and grease your  pan.
Mix all the dry ingredients  together in a large bowl then add the egg, buttermilk and butter .
Stir until batter looks thick and spongy .
Drop about 5 tablespoons of the mix into the pan and  spreading gently with the back of  the spoon. Cook for about 1 to 2 minutes on each side.

(photo by Limetime)

Savage Chicken


Savage Chicken

4 tablespoons pomegranate molasses
1 tablespoon olive oil
1/2  tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 chicken
If you have time marinade your corpse over night.
If not just mix everything together and roast in the oven (mine  took 80 minutes at gas mark 180 ).
Serve with some  veggies , rice and a few mates in daft costumes.

All together yellow…..


Yellow Dresses by Teona Chanishvi

“Yellow presses forward to the new, modern, the developing and uniformed, draws in ideas from the higher mind”.


Ladies Lemon Cake:

  • 140g  self raising flour
  • 110g caster sugar
  • 110g  softened butter
  • 2 eggs,
  • 5 heaped tablespoons lemon curd

Mix together flour, caster sugar, butter, eggs, 3 spoons of  lemon curd .
Pour into a lined loaf tin .
Bake for about an hour at 170C or until a knife pulls out clean.
Once cooked and cooled cut in half and spread the rest of the lemon curd into the middle before sandwiching back together.

Lovely with a cup of tea and a gossip with the girls.

And for those of you who want to make your own Lemon Curd :

  • zest and juice of 4 unwaxed lemons
  • 200g sugar
  • 100g butter
  • 3 lightly beaten eggs and 1 egg yolk

In a bowl over a pan of simmering water stir together lemon zest and juice, sugar and the butter.
Stir the eggs into the  mixture and cook for about 10 minutes stirring occasionally  until thick .
Once cool pour into 2 or 3 clean jars and seal. It will keep for a couple of weeks in the refrigerator.



The Salty Side of Sicily



Marsala, Sicily, with its 2000 year old ‘Punic’ warship, big old fancy churches and fish spaghetti pie its a great place to visit.

Well known for its sweet wine but historically valued for its surrounding salt flats that still produce high quality salt even today.

So what to do with the one euro box of salt shoved into my suitcase ?

“Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker.”
Margaret Visser

How about Chilli Salt, great for seasoning up all kitchen creations, including spaghetti pie!


10g  dried chillies
2 tablespoons caster sugar
100g sea salt
1/2 dried lime (optional)

Just give it all a whiz in a food processor, the consistency is up to you– personally I like it fine.

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Rock the Kazbox!


This is my friend Seana at a spice market in Israel but Im pretty sure I had a similar expression of excitement when I opened this months Foodie Penpal package . Big thanks has to go to Kate from London who really took on board my taste for pep n piquancy and sent me a really lovely selection of treats.

She included: some Roquefort crackers, chilli and lime chocolate, a bag of roasted chickpeas and a very cheeky little can of Gin Sling.

The chickpeas are so very tasty I decided to give them a go myself , they’re just out of the oven now and the smell in the house is magical:

Spicy Roasted Chickpeas:

Ive drained a tin of chickpeas and mixed them together with 2 tablespoons of olive oil, 1 tbsp each of cumin , hot paprika, garlic powder and a good pinch of salt. Spread into a single layer on baking sheet and baked in a 175 oC oven fo 45 minutes. Really tasty and really easy!


Later Ill be heading back into the kitchen to play with what I think is the most exciting ingredients Ive  ever had in my box! San Marcos Cactus and Chilpotle Peppers in Adobo Sauce.  Kate gave me some great ideas of what to do with this smokey Mexican ingredient and I found a few more on

this is my favorite so far…

Chilpotle Pepper Chicken Marinade:

Blend 3 Chilpotle Peppers and sauce with the juice of a whole lime, a tablespoon of honey and a couple of glugs of olive oil then use it to marinade  chicken legs and thighs , roast with some  veggies for about 40 minutes at 200 c and eat  with  some flat breads and salad . Delicious!



If you’re  not already a FOODIE PENPAL but are interested in joining  then click one of these  links or the Foodie Penpal badge to join.

It works on the simple concept that you send someone a box of foodie treats once a month and someone different does the same for you. Every month a different person and every month a different box of fun.

( all photos by Limetime)


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CURRYWURST : Berlins No 1 Street food, eaten on-the-go, or late at night after a few too many beers.

A true Berliner original,  attribute to a resourceful housewife Frau Heuwer who traded some spirits with British soldiers in exchange for spices in 1949. Composed of a sliced sausage, sprinkled with curry powder and smothered in ketchup.


Currywurst at home….

  • 2 tbsp. oil
  • 1 onion
  • 2 tbsp. curry powder
  • 1 tbsp.  paprika
  • 2 cups whole  canned tomatoes (with juice)
  • 1⁄2 cup sugar,
  • 1⁄4 cup red wine vinegar
  • salt to taste

Heat  oil and cook chopped onion until soft.
Stir in curry powder and  paprika.
Crush tomatoes into pan , add  sugar, vinegar and salt .
Bring to a boil then simmer until thickened ( about 25 minutes).
Purée  in a blender then strain  through a sieve.
Serve hot over a great big scary sausage.


(Photos by Limetime)

Toblers Tiffin


“Everything is related to everything else, but near things are more related to each other”

Waldo Tobler  (First Law of Geography)


Preparation method

  1. Line a  shallow, square-shaped tin .
  2. Bash the biscuits in a plastic bag  using a rolling pin.
  3. Melt chocolate, butter and golden syrup in a  bowl set over a pan of simmering water.
  4. Remove  from the heat and stir in the broken biscuits and optional fruit/nuts.
  5. Pour mixture into the tin pressing  down firmly.
  6. Leave to cool, then put the chocolate mixture in the fridge to set.
  7. For double choc fix pour some more melted chocolate over the top once set.