Berry Beer Baked Beans

A delicious recipe, not too sweet or heavy that I picked up on 101 cookbooks. Go check out the website for the full recipe, only my pictures to see here!

I swapped the vegetable broth for chicken broth since that is what I had on hand. Mine also took forever to cook (2-3 hours) since the beans were really old.


Chickpea and spinach salad with marinated chicken

Simple, low effort and tasty. The left overs make good lunch, this is great of week-night cooking.

2 cans of chickpeas
1 pack of boneless, skinless chicken thigh 
1 small jar roasted peppers, in oil not brine
3 capers, quartered
Baby spinach (a good handful per plate)
Olive oil
4 lemons
salt & pepper
Dijon mustard
3 cloves of garlic
Fresh basil, to taste


1. Combine together the juice of 3 lemons, a good amount of olive oil (1/4 to 1/3 of a cup), the garlic, pressed of finely minced, a bit of salt and plenty of black pepper.

2. Put the chicken in a large freezer bag and pour in the marinade. Massage a bit to make sure everything is coated, then allow to marinate for an hour or so.

3. The marinade will make the chicken look paler. This is normal. Get the chicken cooking, and discard the marinade.

4. Drain and rinse the chickpeas.

5. Remove the roasted peppers from the jar and drain the excess oil. Cut into strips and add to the chickpeas.

6. Add the capers. They add a salty/briny/crunchy element. Skip them if you don’t like them or don’t have any on hand. Olives would probably work instead.

7. In a small jar, combine the juice of the remaining lemon, some olive oil and about a tea spoon of Dijon mustard. Add black pepper. Shake until emulsified.

8. Add the chicken to the chickpeas. Drizzle with the dressing and mix everything together.

9. Serve over a good handful of spinach. Add cut or thorn basil on top. 

Roast Pork Sandwich

A delicious use for roast pork left overs. I like mine plain, but you can add more toppings to your sandwich of course.

Dijon mustard
Cold roast pork


1. Thinly slice the pork.

2. Cut the bread to the size you want to eat. Slice in half and put some dijon mustard on one side. Add the meat.

Chèvre Chaud

A delicious appetizer, with just enough variation on the theme to be interesting, yet simple enough that it can be scaled up with ease.

The pictures and quantities below are for one portion, scale up as you require.

1 coffee spoon Balsamic Vinegar
2 coffee spoon Port
1/2 tea spoon Sugar (optional)
1 Fig
Baby Spinach (to taste)
Baby Arugula (to taste)
1 tea spoon Dijon mustard
1 table spoon Cider vinegar
1 table spoon Olive oil
1 pinch Ras el hanout
1 small Baguette
Goat Chesse (to taste)
Sliced almonds (to taste)
1/2 tea spoon Honey
Salt and Pepper (to taste)



1. In a small pot, pour about 1 coffee spoon of balsamic vinegar and 2 coffee spoons of port. Allow to reduce on a very low heat. To make a thicker syrup you can add about half a tea spoon of sugar.

2. In a sealed container mix the Dijon mustard with the cider vinegar and olive oil. Add salt and pepper. Shake until uniform in texture.

3. Cut the baguette on the bias. Lightly rub olive oil on both side of the bread.

4. Toast the baguette slices.

5. While the bread is toasting, wash and slice the figs. Grind the spices if you bought them whole.

6. Assemble the croutons.

Left : Cheese topped with sliced almonds
Center : Figs, topped with the cheese.
Right : Cheese that has been seasonned on both sides with Ras el Hanout

Put back in the oven at broil until the cheese is warm and starting to melt.

7. Dress the greens with the vinaigrette. Drizzle a bit of honey over the crouton with the almonds. Drizzle the balsamic reduction over the crouton with the figs.

Serve while warm.

Warm Beets Salad

Something I’ve been meaning to do for a while but kept pushing off. So of course the first really hot day of the summer is when I decide to roast beets for an hour… I can be weird sometimes.

You want an apron for this one, and possibly gloves. And to keep reminding yourself that beet’s juice stains. A lot. Wipe things down as you go to prevent having pink/red stains all over your kitchen.

3 red beets
3 yellow beets
4 cloves of garlic, halved
goat cheese
olive oil
balsamic vinegar
salt + pepper


1. Pre-heat the oven to 375F

2. Scrub the outside of the beets until they are clean, but don’t peel them.

3. Cut the top and bottom of the beets and put them on top of a large piece of aluminium foil. put the halves of garlic between the beets. Pour some olive oil over all the vegetables. Add salt and pepper then fold the foil as air thigh as you can. Repeat with the yellow beets.

Then put both packets in the oven for 1 hour or until the beets can be pierced with a fork.

4. In the meat time, wash the spinach and prepare a simple olive oil and balsamic vinegar dressing.

5. Once the beets are cooked, open the foil packets and allow to cool until you can manipulate them.

6. Gently scrape the blade of a knife on the edge of the beets to peel them then slice into cubes.

7. Put the beets on top of the spinach leaves, add as much cheese as you care for and spoon some dressing over the whole thing.

Baby spinach salad with berberé chicken

I like this salad. It’s flexible enough to become a /everything left in the fridge” kind of meal. You can add celery. I’ve swapped the apples for some blackberries in the past. The fruit gives it an touch of sweetness to balance the spice on the chicken.

Baby spinach (about 3 good handful)
4 carrots, sliced
1 yellow bell pepper, sliced
2 fuji apples, sliced
1 1/2 lemon,juiced
1 orange, juiced
1 small pack of pecans
3 teaspoon of berberé spices
2 chicken breasts, cut in strips
olive oil
1/2 tea spoon of dijon mustard
salt and pepper



1. In a small bowl, mix the lemon and orange juice, the dijon mustard and a good dollop of olive oil. Mix well and add salt and pepper.

2. Rinse the baby spinach. Put in a large bowl with the carrots and bell pepper.

3. Put the pecans in an oven safe dish and put in the oven at broil for a few minutes. Remove when fragrant and allow to cool.

4. Heat a bit of olive oil in a skillet (add a bit of butter if you want). Add the  chicken and the berberé spices. Mix well to ensure all the chicken is covered.

5. While the chicken is cooking roughly chop the pecans and add to the bowl with the spinach. Slice the apples and add the to bowl as well. Mix together.

6. Put the salad in shallow bowl and spoon some of the vinaigrette over. Add a few strips of spicy chicken.