Best days, latest finds and simple pleasures.

Finally, the best days of the week! I started off today with some errands and then some book hunting.  I found these beautiful, colourful 1960s London Mysteries Magazines (‘A quarterly anthology of the best Crime, Mystery & Detective, Fact & Fiction). Have you seen these before? I love them and I’ll be reading them soon and will do some research about them. I’ll share with you anything I get to know as I go along…

Back home and it’s cooking time.  I pay attention to what I eat during the week but on weekends I let go a bit and I bake a different pie every weekend, today it’s a typical Maltese dish – Timpana. Basically it’s a hearty meal of pasta in pastry (I am really letting go this weekend). Then for dessert I have made the easy, raw, no-bake, all natural, yummiest cherry cheesecake ever. Here are the recipes:



500g pastry (frozen sheets)
500g dried macaroni or penne
300g beef mince
300g pork mince
300g bacon, finely diced
2 onions, finely diced
4 cloves garlic, crushed
150g tasty cheese, grated
4 eggs, beaten
2tbsp tomato paste
400g tomato purée
500ml chicken or beef stock
2 tbsp olive oil
Salt and pepper

For glaze you can brush with a beaten egg

Preheat oven to 180˚C.

Fry onions and garlic in olive oil for 5 minutes, then add the meat, stirring & cooking for 15 minutes. Pour the stock, mix well and bring to boil. Simmer for 20 minutes. Add tomato paste and tomato purée. While the sauce is cooking, cook pasta as per instructions (make sure not to over cook!). Drain and mix with sauce, adding tasty cheese. Stir in beaten eggs very slowly to give consistency to the mixture.

Line a greased baking dish with the pastry, also on the sides. Fill it with the pasta and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape. Bake for 1 hour and 15 mins.


Jessy’s version of a Yummy Raw Cherry Cheesecake


200g raw almonds

200g pitted dates

1tsp of maple syrup

1tsp of vanilla extract

Half a banana


20 fresh pitted cherries

200g raw cashew nuts

2 bananas

1tsp of maple syrup

1tsp of vanilla extract

I include chocolate in all my desserts because I am a chocolate freak, so for those who want to include it:

3 tbsp coconut oil

3 tbsp raw cocoa powder

3 tbsp maple syrup.

Put base in a food processor and mix until it turns into a dough like mixture. Press the mixture in 6 and 1/2 inch cake tin with a spoon. For the filling mix everything in the processor again until really creamy and pour onto the base. Freeze whilst preparing the chocolate topping by melting the coconut oil and add in the rest. Whisk until well mixed and pour on cheesecake. Freeze until time to eat.  Sprinkle with desiccated coconut and some lovely fresh cherries. Enjoy!





Current painting, current read and the abandon.

I just finished this painting which I have named Flowers in the sky. The inspiration came from the beautiful wild flowers of spring and I painted it whilst listening to Flower duet by Netrebko and Garanca on repeat. I cannot tell you how much I needed this! My life is getting busier everyday and only this afternoon I could allow myself such luxury and abandon. I am also looking forward to bedtime so that I can continue reading The Lord of the Flies; it was on my to be read for ages and so far I’m enjoying it as much as I imagined. Wishing you all a blessed Sunday xxx