Prosciutto And Melon Salad. Listening To Martin Newell.


This light and bright salad is just right as a starter. Fragrant with basil, it’s a terrific take on the classic prosciutto wrapped cantaloupe.

Prosciutto And Melon Salad


Small bunch of fresh basil, a few small leaves set aside for garnish
2 Tbs extra virgin olive oil
Juice from ½ lemon
230g prosciutto
1 cantaloupe melon, cut into cubes
Balsamic vinegar


1. Mince the basil. Mix it with a pinch of salt. Add extra virgin olive oil and lemon juice.

2. Lay 12 slices of prosciutto on a platter, leaving a space in the middle. Mound the melon cubes in center. Drizzle over a little balsamic, then scatter over the reserved small basil leaves.

3. Drizzle with the basil dressing and serve.

Serves 6

Recipe slightly adapted from Jamie Oliver

Here’s a slice of some good old-fashioned Brit-pop.

Check out Martin Newell on his Website, where you can learn of an upcoming gig in Colchester.

You can buy his music here.


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Broccoli Salad With Peppers, Pine Nuts And Halloumi. New Music From Heart/Dancer.


I don’t know why I find that photo so funny.

How about some salad fun?

Today’s recipe is a fabulous combination of flavor and texture. The crunch of pine nuts and sweetness from golden raisins perfectly complement the crisp tender broccoli and cheese.

Broccoli Salad With Peppers, Pine Nuts And Halloumi


4 Tbs golden sultanas
2 Tbs olive oil
1 Tbs sherry vinegar
1 small shallot, finely chopped
300g long stem broccoli
½ pound halloumi cheese, sliced
2 roasted red peppers from a jar, chopped (I also added a few peppadews to add more spice)
2 Tbs pine nuts, toasted


1. Put the sultanas in a small bowl and pour over enough boiling water to cover them. Leave for 10 minutes then drain.

2. Whisk the oil and vinegar with some salt and pepper. Stir in the shallot and drained sultanas.

3. Blanch the broccoli briefly in boiling water. Rinse in cold water and drain.

4. Pan-fry the halloumi on both sides until golden.

5. Toss the broccoli and sultanas with the dressing. Add the red pepper. Serve scattered with the pine nuts and topped with halloumi.

Serves 2

Recipe from Olive Magazine

‘Outro (Entry Code, Dial Tone)’ is the debut single from Swedish duo Heart/Dancer. Pleasant pop that is perfect for a warm spring day.

Check out Heart/Dancer on Facebook, where you can keep up to date about upcoming European shows. You can buy their music here.


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Peppercorn Shortbread. New Music From Slightly Stoopid.


Shortbread gets all spiced up in this recipe for Peppercorn Shortbread. Three types of peppercorns are ground up to add a delectable twist to the melt in your mouth, buttery cookie.

Peppercorn Shortbread


1 1/2 cups unsalted butter, softened, plus more for pan
2 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon white peppercorns, coarsely ground
3/4 teaspoon black peppercorns, coarsely ground
3/4 teaspoon pink peppercorns, coarsely ground
3/4 teaspoon green peppercorns, coarsely ground
3/4 cup confectioners’ sugar
2 tablespoons granulated sugar


1. Preheat oven to 300℉. Lightly butter a 10-inch springform pan and set aside.

2. Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn; set aside.

3. Put butter and confectioners’ sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed.

4. Reduce speed to low. Gradually add flour mixture, and mix until combined.

5. Using a small offset spatula, spread dough evenly into prepared pan, smoothing top.

6. Bake until shortbread is golden brown, about 1 hour 20 minutes.

7. Transfer pan to a wire rack. Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn.

8. Remove springform and let shortbread cool completely. Cut into wedges.

Recipe from Martha Stewart Living Magazine

Now this song is nothing to sneeze at. It’s a smile waiting to happen.

“And I wouldn’t change one thing about you.”

Check out Slightly Stoopid on the band’s Website, where you can learn of upcoming US tour dates and buy their music.


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Hummus In A Hurry. New Music From Night Dials.


Not only is this recipe for hummus quick, it’s really good as well. The seasoning ratios are just right, although that guy in the video would be pretty pissed about the tahini omission.

Serve the hummus along with easy to make pita triangles.

Hummus In A Hurry


3 cloves garlic
15-ounce can chickpeas, drained, liquid reserved
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Dash cayenne pepper
3 tablespoons fresh lemon juice, or more to taste
3 tablespoons olive oil
Pita Triangles (recipe follows)


1. Mince garlic in a food processor. Add chickpeas, salt, cumin and cayenne pepper. Process in short pulses until chickpeas are minced.

2. Scrape down sides of the bowl. Add lemon juice, olive oil, and 2 tablespoons reserved chickpea liquid.

3. Process until smooth, adding 1 to 2 more tablespoons of chick pea liquid as needed. Taste for seasoning, adding more spices and/or lemon juice.

Makes about 2 cups

Serves 6 to 8.

Do ahead: The hummus can be stored in the refrigerator up to 3 days.


Pita Triangles


4 pita rounds
2 tablespoons olive oil
Kosher salt


1. Preheat oven to 400℉.

2. Brush both sides of pita rounds with olive oil.

3. Stack one pita round on top of another. Using a sharp knife, cut the stack into 8 wedges. Repeat with remaining two pitas.

4. Place wedges on baking sheets and sprinkle with kosher salt. Bake until lightly browned, 5 to 7 minutes.

5. Cool pitas completely before placing in a resealable plastic bag to store.

Do ahead: The pita triangles can be stored up to a week.

Recipes from What Can I Bring? Cookbook by Anne Byrn

How about some gritty, garage style music? Yes, please!

Check out Night Dials on the band’s Website, where you can learn of upcoming shows in London and Buckinghamshire. You can pre-order the new album here.


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Cubano Quesadillas. New Music From Old House Playground.


Q: Why do sharks swim in saltwater?
A: Pepper makes them sneeze.

So bad!

But these Cubano Quesadillas are so good. All the flavors of a Cuban sandwich served up tortilla-style.

Cubano Quesadillas


4 flour tortillas
8 thin slices Swiss cheese
4 thin slices ham
4 thin slices roasted pork or turkey
Sliced dill pickles
Yellow mustard, for dipping


1. Place half of cheese on top of two tortillas.

2. Top the two tortillas ham, turkey and a few slices of pickle.

3. Top with remaining cheese and tortillas.

4. Heat a large skillet or griddle over medium heat. Coat with oil and cook one quesadilla at a time, about 2 minutes on each side or until golden brown and cheese is melted

Serves 2 to 3

Recipe from Everyday With Rachael Ray Magazine

‘Polite Fiction’ is new from Manchester-based band Old House Playground. I love the menacing guitars and the lounge lizard-like vocals.

Check out Old House Playground on the band’s Website and Facebook, where you can learn of an upcoming album launch party in Manchester.


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Short And Sweet. Microwave Toffee.


Since making toffee is usually a pretty precise undertaking, what with needing the sugar mixture to be a certain temperature in order to set up into a crisp candy, I was intrigued when I found this recipe to cook it in a microwave.

Just pop 4 ingredients into the microwave and 10 minutes later you have toffee. Only tricky part is to stir in the vanilla really quickly before pouring onto a pan to set. Any delay and you risk the mixture separating. The toffee will still set, but you have to pour off the liquid that has separated out.

Microwave Toffee


1 1/3 cup sugar
1 cup butter, melted
1 Tbs light corn syrup
2 Tbs water
1 1/2 tsp vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts


1. In a 2 quart glass measuring cup, combine sugar, water, corn syrup and butter. Microwave on high for 10 minutes or until caramel colored. Stir in vanilla.

2. Immediately pour onto a greased 9 x 12 inch jelly roll pan. Sprinkle with chocolate. Let stand until chocolate is soft then spread evenly. Sprinkle with walnuts.

3. Let stand to cool completely then break into pieces.

Makes 1 1/2 pounds

Recipe from Favorite Family Recipes

Here is a short song.

And a sweet song, though sad. I find Rick Warren’s voice totally mesmerizing.

Check out Jonesin’ And The Hurt on Facebook and Bandcamp, where you can buy their music.

Learn more about Rick Warren on his Website and Bandcamp, where you can buy the music.


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Jools Oliver’s Pregnant Pasta. New Music From Callum Chynoweth Band


Jamie Oliver calls this Pregnant Pasta since it is a dish his wife Jools craved while she was expecting.

Nobody here is expecting anything but a good meal and this pasta fits the bill.

It’s rich with flavor from the sausage and fennel. I love how everything gets minced up in the food processor. It couldn’t be easier.

Jools Oliver’s Pregnant Pasta


4 green onions
1 carrot
1 stalk celery
2 fresh red chiles (remove seeds for a less spicy dish)
6 mild Italian sausages, casings removed
1 tsp fennel seeds
4 cloves garlic
1 tsp oregano
1 lb penne
4 Tbs balsamic vinegar
400g can diced tomatoes
A few leaves of basil
Parmesan, to serve


1. Roughly chop all of the vegetables, then pulse in the food processor with the chili peppers.

2. Add the sausages, fennel seeds, garlic and oregano. Keep pulsing until well mixed.

3. Spoon sausage mixture into a hot frying pan lightly greased with olive oil. Cook, stirring, until sausage is cooked through.

4. Cook penne according to packet instructions. Drain and reserve about 1/2 cup of the cooking water.

5. Stir the balsamic vinegar and tomatoes into the sausage mixture. Add a little of the pasta cooking water to loosen if needed.

6. Add pasta to the sauce and gently stir, adding more cooking water to get the consistency you like. Taste, correct seasoning, and serve with the Parmesan and a few basil leaves.

Serves 6

Recipe from Jamie Oliver

Sydney-based Callum Chynoweth Band has a new single out titled ‘Hope You Know’. It’s absolutely indie-licious.

Check out Callum Chynoweth Band on Facebook, where you can link to buy the music.


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