Chocolate!

I can't live without chocolate and neither can you! Check out the Chocolate Exhibition. It's all chocolate, sweet and simple.

When chocolate is love

"Do you really think that dessert can bring two people together?"

Thai Trio

Three Thai recipes to try today!

Nuoc Cham

2 cups water
1 cup fish sauce
1 cup sugar
5-6 cloves of chopped garlic
chili paste

Combine all ingredients. Nuoc Cham makes a savoury dipping sauce!

Green Chicken Curry with Bamboo

500 g chicken fillet
500 g canned bamboo shoots
400 ml coconut milk
1 tsp green curry paste
3 tbs fish sauce
3 tb sugar


1. Slice chicken.
2.Drain bamboo shoots.
3. In a pot, bring 5 tbps coconut milk to boil.
4. Add curry paste and stir. Cook for one minute.
5. Add chicken, bamboo shoots, fish sauce, sugar, rest of coconut milk and water.

Cha Yen

1-2 tbsps Thai tea
1 tbsp sweet condensed milk
1 tbsp sugar
1 tsp milk
1 cup hot water

Spicy, Saucy

Fire up your taste buds with this caliente version of penne ziti pasta. I modified the original recipe and used fillet anchovied sardines instead of plain fillet anchovies. Meanwhile, anchovy stuffed olives took the place of Mediterranean style black olives. Don’t forget to adjust the chili spices accordingly. Personally, I like pasta dishes to taste just mildly hot and not fire extinguisher ready. This dish goes great with rosemary and olive focaccia on the side.

Penne with Spicy Tomato Sauce

1 can anchovied sardines
2 tomatoes, chopped
1/4 cup anchovy stuffed olives
1 clove garlic chopped
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 small dried red chili, crushed or pinch of red chili flakes
1/ 8 cup extra virgin olive oil
250 g penne
Salt to taste


Combine the anchovied sardines, tomatoes, olives, garlic, parsley, basil, chile, salt and olive oil in large serving bowl. Stir to blend the flavours and set aside for one hour.

Cook penne until al dente. Drain and transfer the pasta to a serving platter. Add the sauce and stir well. Taste and adjust the seasonings. Serve immediately.

Serves 3.

Mango Salsa Wontons

I love the lush, tropical vibe of this hors d-oeuvre perfect for warm, summer evenings. Aside from the exotic flavour, it is bursting with skin saving antioxidants and it's only 35 calories per piece!



Vegetable oil cooking spray
1 package of 24 wonton sheets
1 large ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and diced
Half a medium red onion, finely diced
2-3 tbsp fresh lime juice
2-3 tbsp chopped fresh cilantro (or more to taste)
1 tbsp olive oil
Pinch of cayenne pepper

Coat mini muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350 degrees for 9-12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.