Crayfish Thermidor

Seafood is one of my favourite meals, but I have always steered clear from cooking it. When you think about crayfish Thermidor, one would think you would need to be a chef to know how to conjure up this meal. Not any more. This recipe is so simple and easy to follow.


4 Crayfish

1 large chopped onion

250 ml cream

1/2 teaspoon fish spice

1/2 teaspoon cajun spice

50 grams butter

1 teaspoon mixed spice

1 teaspoon garlic

1 green pepper

30 ml lemon juice

Crayfish thermidor

Remove the meat from the shell, be careful not the break the shell.

Cut off the discoloured meat.

Chop up the meat into cubes.

Add the butter to a large pan.

Add the chopped onion, green pepper and garlic.

Wait until it is half cooked, then add the mixed spice, fish and cajun spice.

Wait for 1 minute, then add the crayfish.

Cover with a lid and wait for about 1 minute before adding the cream.

Stir well and add the lemon juice.

Be careful not to over cook the meat.

Once cooked, move the crayfish Thermidor sauce back into the shell, serve hot with rice or a side of your choice.


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Greek Salad


Travelling through Greece on my way to the airport in Athens, I stopped off at a little village for lunch. It was here that I had the opportunity to chat to the local ladies and get a few recipes. What I love about Greece is that the ingredients is so fresh that you can actually taste the food before it hits your mouth.

Coming from South Africa, I can safely say that the fruit and vegetables in Greece taste very different.

I am going to share with you a recipe for one of my favourite salads. This can be served as a starter with some freshly baked crisp bread or as a side dish.



5 Tomatoes chopped into chunks

1 Red Onion chopped

1 Green pepper sliced

10 Black olives

1 Cucumber chopped

Feta cheese


Olive oil


Place ingredients in a large salad bowl, sprinkle your oregano herbs and drizzle generously with olive oil.

I prefer making the salad just before serving so that everything is fresh.






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