Serves 8




2 cups black olives

4 Tablespoons capers

6 anchovy fillets

2 garlic cloves, minced

1 Tablespoon Dijon mustard

2 Teaspoons thyme leaves

2 Tablespoons chopped parsley

Juice of ½ a lemon

½ cup olive oil




Place all ingredients except for olive oil into processor bowl and pulse a couple of times. Drizzle in olive oil while pulsing until chunky.  Don’t over process, you want texture in the tapenade.

Serve with sliced French bread.





Jemimas Ginger Cookies

Ginger CookiesGinger Cookies

100g unsalted butter
1/2 cup golden syrup
1/2 cup brown sugar
1 1/2 cups plain flour
1 tsp bicarb soda
3 tsps ground ginger
In a medium saucepan, place the butter, golden syrup & brown sugar, stir until butter has melted & all the ingredients are combined.
Remove from heat, add the flour, bicarb soda & ground ginger, mix to combine.
Pour mixture into a bowl & refrigerated for about 30 mins. ( it’s easier to handle when chilled ).
Roll mixture into teaspoon sized balls, place onto baking paper lined oven trays about 2 cm apart, the cookies will spread.
Bake for 12 mins, allow to cool on trays.
Variation: If you don’t like ginger, replace it with cinnamon ( cinnamon cookies )or any other spice you like.
Makes approx: 30 cookies

Eggplant Dip

This recipe is from Abla Amad I found it on the Secret Recipes website.

Serves 6-10 as part of a mezze


1 kg eggplant

1 clove garlic

2/3 cup tahini

½ cup lemon juice

1 tablespoon chopped parsley

1 tablespoon chopped tomato


Dash of olive oil



Cook eggplants over a flame until blackened and softened, turning regularly to ensure they are cooked evenly.

Hold onto the eggplant by the stalk and peel under cold running water.

Chop flesh and place in a blender with garlic, tahini, lemon juice and salt. Blend well.

Serve in a bowl and garnish with parsley and tomato. Sprinkle with paprika and drizzle with oil.





Sweet Corn Muffins


·         ½ cup Polenta/cornmeal

·         1 ½ cups S.R flour

·         ½ cup sugar

·         Pinch of salt

·         ½ cup melted unsalted butter

·         3 eggs

·         1 cup creamed corn

·         1 cup milk



Preheat oven to 1800c/3500 f


Mix together the polenta/cornmeal,  S.R flour , sugar, salt, melted butter & eggs until combined.

Add creamed corn & milk, mix until thick & creamy.


Spoon mixture into greased muffin tin & bake for 20 mins or until slightly golden brown.

Allow to cool for 10 mins before removing from tin.


Makes 12





2 cups canned chickpeas

2 cloves garlic ( minced )

1 tsp salt

½ cup tahini

Juice of 1 lemon

Hot water ( optional )



Place the chickpeas, garlic, salt, tahini & lemon juice into processor & process until smooth, if it is too thick, slowly add hot water until you reach the desired consistency, it shouldn’t be too thick or too thin.

Place in serving dish, garnish with olives & a drizzled of olive oil, serve with flat middle eastern bread.

*Recipes are not carved in stone, you can adjust this recipe to your own taste, after following the recipe, taste it, you may prefer more lemon juice or another clove of garlic, it’s totally up to you.