Some pears and cheese

I had some pears in the house. And pears always make for a nice starter. So, pour yourself a glass of wine and a nice chunk of cheese, tie your apron and enjoy cooking.

Pear and gorgonzola soup


chopped shallot

1 chopped leek

2tbs chopped sage

4 William pears, peeled and cut into chunks

a chunk of gorgonzola cheese

1 cup vegetable stock

salt and pepper

milk or cream to taste

  1. Saute the leek and shallot in butter
  2. Add the pears and saute for a few minutes
  3. Add the stock, bring to the boil and simmer for about 20 to 30 minutes or until the pears are tender.
  4. Add the herbs and cheese and process until smooth
  5. Season, add milk and cream to taste.
  6. Serve with a thin slice of pear, some crumbled cheese and some milled pepper

Serves 4

Footnote: Any blue chees of your liking can be substituted. I prefer to process the soup until smooth, stop processing before completely smooth, if you like it lumpy. It is equally delicious cold or at room temperature.

Grilled pears with goat’s cheese


2 William pears

100 g firm goat’s cheese, crumbled(not too finely)

TBS  chopped sage, thyme and chives

4 chopped calamata olives

2 tsp creme fraiche

Tbs cider vinegar

olive oil

salt and pepper to taste

  1. Cut the pears in half lengthwise. Core and scoop some of the flesh out without damaging the skin. Rub with lemon juice.
  2. Roughly chop the flesh of the pear.
  3. Mix with the crumbled cheese, chopped herbs, vinegar, olives and gently stir in the creme fraiche.
  4. Taste for seasoning.
  5. Fill the pear halves with the cheese mixture, drizzle with some olive oil and bake for 10 minutes at 180 degrees C. Place under the grill for about two minutes to brown.

serves 4


Footnote: Blue cheese can be substituted and walnuts added in place of olives.


Ice cream versus salad

Ice cream versus salad


How I love painting. And tennis. And I do love my garden, my house. Shopping. What else. Oh yes, and I love eating! Good food, healthy food, bad food, ordinary food, new food, traditional food, adventurous food…all food.

I am sitting here right now, licking a huge Magnum ice cream. A double caramel! Sweet and nerve rackingly rich, deliciously creamy, luscious, sticky, voluptuous and sensual…and far too small. While I am indulging in my ice cream I have a healthy menu for you, a great one for a long, lingering lunch on a hot summers afternoon around a huge table with great friends!


To start off: make a tomato mozzarella salad, using nice small vine tomatoes, some buffalo mozzarella torn into bite size pieces… stuff some in your mouth while you’re at it. Tear some basil leaves and lastly, sprinkle with olive oil, balsamic vinegar, salt and mill some fresh pepper and then add a sprinkling of finely chopped sun dried tomatoes.To finish off, mix gently with your hands and then lick off those fingers, serve on a pretty plate and enjoy with crusty bread.


For the main meal you dig your beautiful platter out of the back of the cupboard, give it a rinse and then fill it with…crispy green leaves of your choice, mesclun, spinach, rocket and other herbs and don’t forget somecrunchy red cabbage sliced finely for great color and crunch….

In the middle you stack some cooked quinoa, first sauteed in coconut oil with some red onions and then cooked until just done.

On top of that, beet cut into chunks, hand fulls of organic grated carrot and around the rim, little bundles of steamed asparagus wrapped in prosciutto or parma ham. And finish off with a little sweetness; a handful of golden raisins and pumpkin seeds and a Calamata olive or two. I like some green peppercorns sprinkled too. Finish off with a vinaigrette of your choice, some more crusty bread, a bottle of good Rose and you’re off to hear all the Oohs and Aahs from your hungry, anticipating guests waiting at the table! And do enter with flare…why else have you gone to so much trouble!


Dessert. No can’t do without dessert. To keep to the theme of health, you take lots and lots of strawberries…do the usual, and cut them roughly into chunks. Using a large fork, you crush them until pulpy but not to a puree. Then you add a large handful of chopped mint, which you ventured into your garden for early morning, with your hat and herbs scissors and gloves…and of course you pulled out some weeds while you were there. OK, the add this generous handful of mint to your strawberries and follow up with some balsamic vinegar and if you like your strawberries a bit sweeter, add some honey. Just before you put this beautiful dessert in the fridge, take a big spoonful to taste…you should be able to just sigh with pleasure, if not, then start over. Serve it in some beautiful glasses where its beauty can be seen. Top with a dollop of Greek yogurt, drizzle with some honey, a swirl of syrupy reduced balsamic vinegar, a dash of milled black pepper and of course, a small mint leaf…and please, don’t plant a tree!


So, off I go to fetch another Magnum…enjoy your lunch!