Easter cakes across different countries


A friend of mine highly recommended the Russian Easter Cake Kulich, so I brought it in a Russian supermarket in London.


After I sliced it, I realise it really looks like Italian panettone during Christmas season. But it’s much drier.

colomba pasqualeimage ©italianwinefood

In Italy, people eat Colomba di Pasqua for Easter, it means “Easter Dove” in English.


I also brought another Easter bread/cake, it’s called Flaounes, from a Cypriot bakery shop. Made with raisins and goat cheese inside, also be garnished with sesame seed.


I like bread in general, I also love cheese, so this pastry is a perfect combination thereof.


My Greece colleague told me in Greek, their traditional Easter cake named Tsoureki. It is a type of sweet bread made with olive oil and orange juice. I really wish I could know that earlier, now I have to wait for next Easter to try it.

Ocean inspired healthy jelly cup


Looking for some desserts to impress your guests? This easy ocean-inspired will make you ‘wow’ them effortlessly.


DSC00233Coconut water                        Leaf Gelatine

Coconut flake                        Food colouring

Food colouring in Ice blue and green


Seashell shaped chocolate                              Lotus Biscuits

Fruit yoghurts                   Muesli or other cereal as base

How to make the blue and green ocean water:

Simply put 2 pieces of gelatin leaves into 200ml coconut water, heat up the coconut water, wait for the gelatin to melt completely.

Take 2 containers, put 100ml jelly juice in each container, add a drop of blue food colouring to one, and add a drop of the green to another. Put the gelatin mixture into the fridge for over 20 minutes.Place the cereal on the bottom,

Place the cereal on the bottom, place yoghurt on top, and place the coloured jelly on top.

Use the crushed Lotus Biscuits to create the sand. Sprinkle coconut flakes on top to imitate the foam from the sea waves.

Place any seashell shaped chocolate of your choice. Vio-la! So easy!



Boneless Stuffed Roast Chicken

If you want to impress your guests, there is nothing better than boneless stuffed roast chicken.


First you need a whole chicken, which you should marinate overnight in brine.


From the back remove all the bones, but do not throw them away, they can be used to make great chicken stock.IMG_20170329_212318

Place the chicken on a flat surface with the skin facing down and place a layer of Prosciutto di Parma on top of the flesh. You can stop there, or put something else in the middle, such like mushrooms, sage & onion stuffing, sausagemeat, whatever you like. I used duck liver pate for my stuffing.


Chop some potatoes into fine strips and set aside for later use.


Fold the chicken upon itself, with the stuffing on the inside until it is shaped like a small pumpkin, and tie it with some kitchen thread. Place the tied meat on top of the chopped potatoes, which will be cooked in the chicken juices while roasting it in the oven, preventing the meat from sticking to the tin foil under it.


Season with salt and pepper, plus a sprinkle of smoked paprika.


Heat up the oven to 180℃/Gas Mark 6 and roast for 45 mins. When the surface has become golden, take it out of the oven and pour some honey or maple syrup on the surface, to give it a nice shining glaze.

IMG_20170331_111727_059Put it back into the oven for another 30 mins and it is ready to serve.


Now you can slice and enjoy the chicken without worry about the bones.