One of my favourite desserts ever!
I’ve had this recipe for years, no idea where it comes from…
I used my Kenwood to make the pastry with the “K” hook.


2 ¼ cups (350g) plain flour
3/4 cup (180g) sugar
2 cups (300g) hazelnut meal
1 tbl cocoa powder
1 tsp ground cinnamon
190g butter, softened
1 egg plus 1 extra for glaze
2 tbl milk plus 1-2 tbl extra for glaze
1 jar raspberry jam


    1. Mix the flour, sugar, hazelnut meal, cocoa powder and cinnamon in a big bowl until well combined. Add the butter and mix. Add the egg and milk until you get a dough.
    2. Grease a 23cm flan tin with a removable base. Line the base and sides of the tin with some of the pastry dough. Prick the base with a fork. Refrigerate for 30 minutes along with the unused pastry.
    3. Put the jam on top of the pastry. Roll out the extra pastry dough to make thin strips and put on top of the jam in a lattice pattern. Beat the extra egg and milk and use to brush the pastry.
    4. Cook for 1 hour at 165°C or until the tart has a nice dark colour.
    5. Eat!

I used a jar of Bonne Maman raspberry jam. You need about 350g-400g.

Monday Lifelines

it has been a while since I have posted anything.
Holidays and a big birthday did interfere with my best intentions to keep up with dagforever.
So I’m back!
And there will be a lot of nice pictures coming up about my worldwide wanderings.
To get you back in the mood, here is the funny thought for this week.
And I have also updated the recipe index, I realised that quite a few recipes were missing from it.


This recipe comes from Pete Evans’s cookbook “One pot wonder”. Another delicious recipe to try. It will serve 4-6.


1.2kg beef cheeks, cut into 2.5cm cubes
3 tablespoons curry powder
2 teaspoons ground turmeric
pinch of cayenne pepper
1 tablespoon coconut sugar (optional)
sae salt and freshly ground pepper
4 tablespoons coconut oil
4 red Asian shallots, cut into 1cm thick slices
1 carrot, chopped
4cm piece of ginger, finely chopped
5 garlic cloves, sliced
650ml beef or chicken bone broth or water
3 tablespoons fish sauce
300ml coconut cream
1 large handful of water spinach or spinach leaves
1 large handful of Vietnamese mint leaves
lime wedges, to serve


    1. Preheat oven to 160°C.
    2. Combine the beef cheeks, curry powder, turmeric, cayenne pepper and coconut sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.
    3. Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium-high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minutes until the garlic starts to colour and is fragrant. Remove from the dish and set aside.
    4. Wipe the dish clean and melt the remaining oil over medium-high heat. Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.
    5. Cover the dish with the lid and transfer to the oven to cook for 2½ hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes.
    6. Season the curry with salt and pepper, if needed, and fold in the spinach. Scatter the Vietnamese  mint leaves over the top and serve with the lime wedges on the side.
    7. Eat!

I used the coconut sugar because I had some at home, but you could use brown sugar instead. I used vegetable oil instead of coconut oil and I used beef stock. I added a mix of rocket and spinach leaves at the end. If you can’t find beef cheeks, use chuck or gravy beef. But the cheeks are beautiful.
I cooked the beef at 150°C for 3½ hours. Then I reduced the whole thing on the stovetop before adding the coconut cream.
I ate with vegetables and rice.


I can’t remember where I got this recipe from. It’s super easy to make and super yummy.
It’s for 6 but I did it for me and only used 2 chicken marylands.


6 × 350g chicken marylands, trimmed
1/2 bunch thyme
4 bay leaves
5 cloves garlic, unpeeled
1 tbl lemon zest
250g cherry tomatoes
1 cup (280g) tomato purée
1/2 cup red wine
5 anchovies
1/2 cup (120g) mixed olives
salt and pepper


    1. Preheat oven to 180°C. Place all ingredients in a large heavy based saucepan. Sprinkle with salt and pepper. Cover with a tight-fitting lid.
    2. Bake for 1 hour. Remove the lid, increase oven temperature to 200°C and bake a further 30 minutes until the skin is golden.
    3. Eat!

I used some Dolmio tomato sauce instead of tomato purée and I added sliced mushrooms.