Tropical Fruit Anyone?

My significant other was working for some VIPs and when they left their hotel suite, they gave him two bags of tropical fruit.  Not being very keen on fruit in general, except for citrus fruit, it seemed a shame to waste it all.

The problem was what to do with it.  I googled various fruits to see if the pips were edible and got busy with a sharp knife, making a fruit salad.  The star fruit were a little complicated to peel (no idea if they should be peeled) and after taking out the pips, I sliced them into, guess what, star shapes.  It took over an hour to peel and chop a large bowl of fruit, but I am sure the vitamin content was well worth it.

Maldives, Me and You, a Poem

In my dreams, I wake and walk

Across the room to lift the blind

No need to think or even talk

Just feel your presence close behind

I open the blind to let the sun glint through

Then turn around to stare at you

You catch my eye and I pull the cord

Letting in the sun and the sound of water

I wander out of the room built on stilts

Shadow of palm tree on water
Shadow of palm tree on water


Wearing only my bronze silk nightie

Then I sit on the steps and swish

My tanned legs in the calm waters

Here we are in the Maldives

The sun beating down on my shoulders

So early in the morn

Must get dressed and go to eat

Fresh fruit and eggs with

Orange juice and coffee

All laid out on pure white linen

Cannot wait to start our day

I bend over the chest of drawers

Looking for my shorts and vest

When you approach me from behind

Encircling my waist with two firm arms

I reach up and take your hands

You kiss my neck and whisper

Words of love

I feel your strength and tender touch.

Ever eaten on a Ferry, 5star style?

Eating on a ferry is not usually something to look forward to.  However, the highlight of our journey home from Santander, Spain to the UK was the ‘La Flora’ restaurant on the Pont Aven, a Brittany Ferry.

We were relieved to be on the way back to the UK and having parked our car on the car deck containing most of our worldly goods, we settled into our somewhat cramped cabin.

We soon ventured out of the cabin and, having enjoyed a Spanish breakfast in Santander, decided to have lunch on the ferry, more to relieve the boredom than anything.  So we ate at the self-service restaurant – La Belle Angèle.  The portions were enormous and it was very good food.

To work off the lunch, we took a long walk around the ferry and then decided to stay in the cinema to watch the latest James Bond movie.

After the movie, we booked a table in Le Flora for the evening.  We were surprised when studying the menu to find such a gourmet style list.  We almost walked out as we felt a little intimidated, dressing down, rather than up.  However, the waiters were so experienced and soon put us at our ease.

For starter, I chose crab salad on a bed of mange tout.  Husband and son had king prawn, bigger than kings themselves, with a green bean and chorizo mash on the side, served with a delicious sauce.

For mains husband and I had breast of chicken on a bed of coriander, and our son had Iberian pork with rosti served with a mini jar of chutney/sauce and small vase with watercress.

For desert I opted for the Grand Marnier souffle, while the boys had apple crumble with calvados cream on the side.  The service was very friendly, attentive, but not obtrusive.

Almost worth another trip on the ferry!

A Colourful Salad with Cornichons (Dill pickle in the U.S.)

OH's salad



A few baby potatoes, boiled and left to cool before removing the peel.

A few anchovies, left whole

A handful of croutons

One or two boiled eggs, shell removed

Half a cucumber

Baby pickled cucumbers (Cornichons)

Slices of turnip pickled in beetroot vinegar

2 or 3 tomatoes cut into wedges

A quarter of a cucumber

A few Queen green olives (pitted)

A few sprigs of flat leaf parsley

Extra Virgin olive oil



Slice the potatoes into rings or wedges

Cut the eggs in half

Take the skin off the cucumber, if desired, and slice

Layer all the items on a round plate as in the photograph.  If you have a small bowl, place it in the centre with an olive, olive oil and parsley


Home Made Hummous

OH's hummous



1 tin of chick peas

Half a lemon

Salt and pepper to taste

A few sprigs of fresh flat leaf parsley, picked off the stalk and washed

A good glug of olive oil



Put the chick peas in a blender (reserving a few for decoration).  Add the seasoning, parsley, olive oil and the juice of the lemon, then blitz.

Place in a bowl and decorate with the remaining chickpeas and a parsley leaf.  If preferred, a drizzle of olive oil and a dash of paprika will enhance the flavour and the look of the dish.

Serve with flat bread.