Herby Mushrooms and Apples (4)


An interesting side dish using a mixture of mushrooms (cremini, baby bella and regular mushrooms, etc.) and apple. To add depth to the dish I added garlic and fresh oregano and thyme. Goes well with pork.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 large clove of garlic – grated

4 oz. mixed mushrooms – sliced

1 medium sweet, crisp apple – sliced

1/2 tsp. each of oregano and thyme – finely chopped

Heat seasoned oil and a skillet/frying pan and when hot add the garlic and cook for a minute – so not let garlic brown.

Add mushrooms and apple and stir before adding the herbs.

Cook for 10-15 minutes, stirring quite frequently, until mushrooms are browned and apples are translucent.



Superhealthy Apple, Honey and Walnuts Snack (serves 1 or 2 people)

Superhealthy Apple, Honey and Walnuts Snack (serves 1 or 2 people)

When you are a bit low on energy this will give you a boost. Or you may like it for breakfast – like I just did. Healthy option for kids, too.

Take 1 apple and cut it into 8 pieces.

Place some runny honey (raw is best) on a plate

Place some finely chopped or ground walnuts on same plate.

Dip apple slice into honey and then into walnuts.

Pear, Walnut, Apple, Fennel and Celery Salad with Yuzu Honey Mustard Dressing (serves 4)

Pear, Walnut, Apple, Fennel and Celery Salad (serves 4)

Remember the day when Waldorf Salad was frequently on the menu? It really had to be the only choice before I would eat it. Now I am older and wiser I kind of like the idea, but now it is not on the menu! So, here is my Waldorf Salad inspired salad. Has loads of goodness, crunch and the dressing is really good too (made with raw honey, Dijon mustard and Yuzu juice). Get my raw honey at Bee Unique here in West Palm Beach – http://www.worldsfinestrawhoney.com – they ship it too. Yuzu juice is available online in the US at  https://shopping.miewllc.com/p-1-yuzu-juice.aspx and at Waitrose in the UK – a little goes a long way. Also Yuzu juice prevents apples and pears from going brown.

Cut up 1 pear, 1 apple, 1/2 bulb of fennel, 2 sticks of celery into small pieces.

Sprinkle over 2 tbsp. chopped walnuts

Toss with dressing made from 1 tbsp. honey, 2 tbsp. olive oil and 1/2 tsp. Yuzu juice

Winter Red Cabbage (serves 4)

Winter Red Cabbage (serves 4)

A few days ago I had my mother’s red cabbage dish which was served with a ham. I have cooked her recipe many times over the years but this time I added beetroot. Everything was roughly chopped, spread in an oven proof dish, seasoned with salt and pepper and moistened with veg. broth/stock.

1 x onion – chopped

1/4 of a red cabbage – chopped

2 x beetroot – chopped

1 x Granny Smith apples – peeled and chopped

2 cups veg. broth/stock

Salt and freshly ground black pepper

Place onion, red cabbage, beetroot and apple in an oven-proof casserole dish.


Pour over veg. broth.

Cover dish with aluminum foil and cook in oven for 11/2 hours at 350 degrees.

Festive Turkey (serves 4)

Festive Turkey (serves 4)

Original mincemeat (now the filling of mince pies in the UK) actually had meat in it and was a medieval/Elizabethan dish. I thought I would try to make something approximating traditional mincemeat using ground turkey, apples, spices and no suet. Think the mix of sweet and savory will work but had to wing it on the spices so I tried coriander powder, cinnamon, nutmeg, cloves and red pepper. Was trying to think what people would flavor foods with in those days (probably to disguise the fact that the meat might be a little off!). It turned out to be very tasty and different. Think it would work well with ground chicken or ground pork, though traditionally ground lamb or beef were used.

1 tbsp. extra virgin olive oil – seasoned with salt and freshly ground pepper
1 pound of ground turkey
1 x cup of vegetable broth
1 apple – chopped into small chunks (I left peel on mine)
Good handful of golden raisins
1/4 teasp. ground coriander
1/4 teasp. ground nutmeg
1/4 teasp. ground cinnamon
1/8 teasp. ground cayenne pepper
4 x cloves

Heat oil in a skillet.
When sizzling add ground turkey and let brown for a few minutes.
Add broth, apple and raisins and stir.
Then add the rest of the ingredients and cook until turkey is properly cook and apple is soft.

If you find that you have too much liquid reduce it a bit (as apple and turkey also produce water).

Pork Tenderloin with Apple, Beetroot and Prunes (serves 6)

recipe photo 12Pork Tenderloin with Apple, Beetroot and Prunes (serves 6)

New recipes just pop into my head and it is a lot of fun figuring out how to make them and the right amount of ingredients and then waiting until it is ready and hoping it tastes good. This is an unusual combo of fruit and veg. but it works and the colors are autumnal. It cooks like a one-pot dish as I placed the pork tenderloin on a rack above the veg. To make a gravy/jus I added 1/2 cup of red wine 15 minutes before the end of cooking. I served the dish with a potato rosti (oh, so yum – that’s a recipe for another day)

1 x pork tenderloin + oil for greasing
2 tbsp. extra virgin olive oil
2 x Granny Smith apples – peeled and cut into 8 pieces
3 x beetroot – peeled and cut into 8 pieces
18 prunes (Paul Newman brand)
1/2 cup red wine
Salt and freshly ground black pepper

Oil and season the pork tenderloin and place on a rack.
Place 2 tbsp. oil in a large mixing bowl and season with salt and freshly ground black pepper
Peel apples and beetroot and cut into pieces and put in mixing bowl along with prunes.
Toss well so all ingredients are coated in oil.
Place in a baking tray.
Cook pork and veg. for 45 minutes or so until tenderloin is cooked (obviously depends on size of tenderloin). Remove tenderloin from oven and let stand.
Add wine to veg and cook a further 15 minutes.

Apple, Nectarine and Apricot Compote (serves 4)

Apple, Nectarine and Apricot Compote (serves 4)


I was looking for plums but didn’t see any in the supermarket but I saw some lovely looking (and ripe) apricots and nectarines and I scooped them up hoping they would taste as good s they looked (and they did – not cotton woolly at all). Then I decided that they would make a great compote for breakfast or dessert. As I am trying to only use sugar when I absolutely have to I cooked the apples in apple juice and the apricots and nectarines in apricot juice – result, delicious and refreshing. If I had guests over, I would take a portion for myself and make the rest into a crisp or a crumble or I would serve a sorbet, maybe mango, with it.


1 pound apples – peeled and cut into chunks

1 tbsp. organic apple juice

1 pound ripe apricots – peeled and cut into pieces

1 pound ripe nectarines – peeled and cut into pieces

1 tbsp. apricot juice (I used Ceres brand)


Put apple chunks into a pan with apple juice and cook for 5 minutes.

Add apricot and nectarine pieces and apricot juice and cook for a further 5 minutes.