Coconut Cake

Dry Mixture                               

  • 350 g Self-raising Flour
  • 1 tbs custard Powder
  • 1 tsp Baking Powder
  • 250 g Ground Coconut

Wet Mixture

  • 125 g Butter
  • 225 g Sugar
  • 2 Eggs
  • 200 ml Milk


  1. Pre Heat Oven to 325 f  (160°)
  2. Sieve Flour, Custard Powder and Baking Powder into a bowl.
  3. Mix in Ground Coconut.
  4. In a separate bowl cream the butter and sugar until light and smoothish.
  5. Add 1 egg at a time to the creamed butter and sugar mix, blend one egg in at a time. before you blend the second one. Don't over blend.
  6. Add milk , mix until combined with egg mixture, but don't over mix.
  7. Add wet mixture to dry mixture.
  8. Blend together.
This should make a stiffish mixture, should plop of your wooden spoon, you don't want it to run off, nor do you want to have to scape it off.

If it's too stiff add a little more milk, if it's too runny add a little more flour.

Pour mixture into a loaf tin, only half  fill the loaf tin ( this allows the cake to rise).

This mixture will make 2 standard size loafs.

Bake in the middle of the oven for 50 mins.

Test by putting a skewer into the center, it should come out clean, if it doesn't bake for a few more minutes.

Leave to cool, although it tastes just as good warm !!!!

Banana Chutney

  • 500g Bananas
  • 325g Raisins
  • 225g Sugar
  • 20g Salt
  • 12g Ground Cinnamon
  • 25g Curry Powder
  • 250ml Balsamic Vinegar
  • 200ml White wine Vinegar

  1. Peel and cube the bananas into small cubes.
  2. Add vinegar and boil until the mixture looks like porridge.
  3. Add fruit and spices and simmer for a further 15 minutes.
  4. Spoon into sterilized jars and leave to cool.
The longer you can leave Chutney before you use it the better it tastes, as all the flavours work together.

Banana Chutney on Foodista

Mojo Salsa (Picante)

This salsa can be keep for several weeks in the fridge, adjust the amount of chili to get the desired heat.

This is a hot Spicy Salsa great with Papas Arrugadas or as a dip for BBQ meats etc.


  • Tsp Pimento Ducle (Sweet pepper powder)
  • 4 Gloves Garlic
  • 1 Tsp Cumin
  • 4 Tsp Paprika Picante (Hot pepper powder)
  • 1 Tsp Turmeric
  • 3 tsp Ground Chili's
  • 3 dsp Stale Bread Crumbs
  • 200ml Olive Oil
  • 100ml Balsamic Vinegar
  • 1 cinnamon Stick
  • 1 Bay Leaf
  • 1 Dsp Runny Honey
  • 200ml Water

  1. In a blender blend the pimento dulce, garlic,cumin, paprika picante, turmeric, ground chilli's, bread crumbs, olive oil and balsamic vinegar,
  2. Pour into a saucepan.
  3. Add cinnamon stick, bat leaf, honey and water.
  4. Bing to the boil
  5. Simmer for 10 minutes.
  6. Pour through a fine sieve into a bowl to remove the bits.
  7. Pour Sala into a sterilized jar.

Chow Mein

You can make your own bean sprouts from lentils and most other pulses.

                                                                                                 Photo by Sifu Renka
  •  Tagallini Pasta
  • salt
  • 4 tbsp Vegetable Oil
  • 1 Small Onion ( Finely Shredded)
  • 125g fresh Bean Sprouts
  • 3 tbsp Soy Sauce
  • Few Drops of Sesame Oil
  1. Cook pasta in a deep saucepan of salted boiling water according    to instructions on the packet.
  2. Drain well and rinse in cold water, drain thoroughly. 
  3. Transfer to bowl and toss in a little vegetable oil.
  4. Heat the remaining vegetable oil in the frying pan until really hot.
  5. Add the shredded onions and stir fry for a minute.
  6. Add bean spouts and drained  pasta to the pan and stir/toss for another minute.
  7. Add soy sauce and sesame oil and blend well.
Finely cut chicken , beef , green beans or other vegetables of your choice can be added at stage 5, this dish need never be boring and is very quick and easy to make.

Serve immediately

Chow Mein on Foodista

Peach Ice cream

This is an easy to make ice cream without the need for an ice cream maker.


  • 150ml Condensed Milk
  • 2 Egg Yolks
  • ½ tsp Cornflour
  • 1 tsp 
  • 1 850g Tin of Peaches
  • 1 Tsp Lemon Juice
  • 150ml Thick Cream

  1. Heat the condensed milk in saucepan on a low heat ( do not allow it to boil)
  2. In a bowl, mix together the egg yolks, cornflour and water.
  3. Pour the heated condensed milk on to the egg yolk mixture, stirring all the time. 
  4. Return the mixture to the pan and place over a low heat, stirring all the time until the mixture thickens like a thin custard. 
  5. Purée the peaches and lemon juice in a blender or food processor until smooth.
  6. Mix the Puréed peaches with the custard.
  7. Whip the thick cream until softly peaking.
  8. Fold whipped cream into the peach mixture.
  9. Transfer the mixture to a loaf tin or freezer proof dish of similar size.
  10. Cover and freeze for 3 hours
  11. Ice Cream should be just hard on the outside but soft in the middle.
  12. Tip into a bowl and mash with a fork until smooth.
  13. Return to container, cover and freeze again.
  14. Take out of the freeze 15 -20 minutes before serving.
Peach and Lemon Ice Cream on FoodistaPeach and Lemon Ice Cream

Flap Jack

                                                                    photo by Caroline C


  • 200g Oats
  • 10g Wheatgerm
  • 10g Dried Apricots
  • 40g Ground Walnuts
  • 40g Ground Almonds
  • 40g Sultanas
  • 4tbs Honey
  • A little Water                                                                                                                                                                                                                                                                                               

  1. Mix the dried ingredients well.
  2. Bind with the honey.
  3. Adjust texture of mixture with a little water to make it soft but not runny.
  4. Pour mixture into a lightly greased oven proof tray approx 7"x 11".
  5. Bake in a pre heated oven 180ºC(350ºF), Gas Mark 4 for 20/25 Mins.
  6. Leave to cool.
  7. Cut into bite size pieces.

Albondigas -

Albondigas - is the Spanish word for meatballs, although this recipe is made with lentils, they tend to be a little more spicy than normal, but you can adjust to taste.

They are often served as a 'Tapas' dish in the center of the dining table or you will find them on the counter in the local 'Tapas' bar/restaurant.

They also work well as part of a  'Plato Combinado' especially if you serve them with Papas Arrugardas.                                    
                                                                                                 photo by lesleyk                                       
  • 1 onion finely chopped
  • 3 Gloves Garlic finely chopped
  • 2 tbs Veg Oil
  • 350g Cooked Lentils
  • 2 Tsp Thyme
  • 1 Tsp Turmeric
  • 1 Tsp Pimento Picante
  • 1 Tbs Tomato Paste
  • 85g Bread Crumbs
  • 2 tbs Grated Cheese
  • 1 Egg - Beaten 
  • 2 Tbs Red Wine 
  • 500g Chopped Tomatoes
  • 1 Tsp Rosemary
  • 1Tsp Basil 
  • Salt & Pepper to taste

  1.  In a frying pan, cook the onion and garlic in 1 tbs of the oil, until the onion is just turning transparent.
  2. Add the cooked lentils, thyme, turmeric and tomato paste.
  3. Cook for a few minutes to combine all the flavors.
  4. Transfer mixture to a mixing bowl.
  5. Take off the heat and add the breadcrumbs and grated cheese.
  6. leave to cool a little.
  7. Mix in the beaten egg, to help bind the mixture.
  8. This mixture will make approx 12/15 little albodigas balls, which you can form either with your hands or with spoons.
  9. In the frying pan heat the rest of the oil.
  10. Cook the abondigas for several minutes until brown all over.
  11. Add the wine, tomatoes,basil and rosemary
  12. Simmer very gently for 20 minutes.
  13. Add Salt and Pepper to taste.

Albondigas on Foodista

Can be served as a dish on it's own, or a smaller portion with spaghetti.