Spaghetti with Meatballs

Italy is the inspiration for Gizzy’s latest dish, let’s all enjoy Spaghetti with Meatballs! Fantastico!

Ingredients: (Serves 2)
200g Spaghetti
300g Minced Beef
1/2 Large Onion
Handful of Black Olives
Handful of Capers
1 Can of Plum Tomatoes
2-3 Cloves of finely chopped Garlic
5tbsp Breadcrumbs
1tbsp dried Oregano
Olive Oil for frying
1/2tsp Sugar
Parmesan Cheese
Salt and Pepper to taste

Cuoco Gizzy!!

1. This is what you need! 2. Add the beef, breadcrumbs and oregano to a large mixing bowl. Season with a generous pinch of salt and pepper. Knead the mixture in your hands until well combined. 3. Now take the beef mixture and form into balls, around 3cm in diameter.
4. Fry the balls in olive oil at a medium to high heat to allow them to colour. 5. Remove the balls when browned and set aside (at this stage they should not be cooked through). 6. Dice the onion and fry gently in olive oil until translucent, then add the garlic and continue to fry for a further 2-3 minutes.
7. Add the plum tomatoes. 8. Gizzy is chopping the tomatoes in the pan with her spatula. Turn the heat down and allow it to simmer. 9. After 5 minutes add the olives, capers and sugar. Add salt and pepper to taste.
10. Add the meatballs to the sauce along with any juice that has collected on the plate. 11. Allow the sauce to cook very gently for a further 10-15 minutes or until it has become rich and thick. Cook your spaghetti while waiting. 12. Once your spaghetti is cooked, add 2-3 large spoonfuls of the sauce and mix well. Serve the meatballs and the remainder of the sauce on the spaghetti. Top with parmesan cheese.

American Dogs

Gizzy is in the mood for fast food, she is making American Dogs!!!!!. For those that don’t know, American Dogs are a popular fast food snack in Japan, they are very similar to Corn Dogs, but are made with regular flour instead of cornmeal.

2 Frankfurters
60g Flour
2g Baking powder
1tbsp Sugar
1 egg
20cc Milk
Oil for frying
Ketchup and Mustard

Come on Gizzy!!

1. This is what you need! 2. Mix the flour and baking powder in a bag or container. 3. Shake well.
4. Combine the eggs, milk and sugar in a bowl and mix well. 5. Add the flour and baking powder to the bowl and mix again. 6. Cut the Frankfurters in half,  skewer each half with a wooden stick and coat well with the batter mix. Don’t eat it yet Gizzy! it’s not ready!
7. Deep fry at a medium heat for 5-6 mins 8. Serve with ketchup and mustard. Gizzy likes to make funny designs! 9. ITADAKIMASU!!
Cpicon 自家製ミックス粉でアメリカンドッグ by NSHDCRF – 日本語はこちらから

Mixed Summer Berry Fruit Muffins

Guest puppet cook Sapo the frog is in town and he’s cooking fruity muffins, a favourite of the tadpoles! yay!!!.

Ingredients: Serves 12 (1 muffin each!)
275g Flour
2tsp Baking Powder
100g Sugar
240ml Milk
90ml Vegetable Oil
1 Egg
100g Mixed Summer Berries
5 drops Vanilla Essence

Over to you Sapo!!

1. Measure out the dry ingredients; flour, baking powder and sugar. 2. Now measure the wet ingredients; milk, oil and vanilla essence. 3. Beat the egg in a bowl.
4. Measure out 100g of mixed summer berries of you choosing. Sapo is using a mixture of blueberries, raspberries, blackberries, strawberries and blackcurrants. Mmmmmm yummy! 5. Combine all of the dry ingredients in a large mixing bowl. 6. In separate large mixing bowl, combine the wet ingredients, including the beaten egg and fruit mixture.
7. Combine the wet and dry ingredients and mix, ensuring there are no lumps of dry flour left. (do not over mix or the fruit will become mushy) 8. Divide the mixture into 12 large muffin cases. 9. Cook at 200 degrees celsius (gas mark 8.) for 20 minutes or until firm and golden brown.
10. Leave your muffins to cool (patience now, Sapo doesn’t want to burn his mouth!!) 11. ITADAKIMASU!!!

Inamo Restaurant Review


Cuisine: Asian/Oriental

134-136 Wardour Street,
Soho, London,

Opening Times:
Mon-Thu 12pm – 11.30pm
Fri-Sat 12pm – 12am
Sun 12pm – 10.30pm

020 7851 7051


Inamo is a restaurant and bar serving Oriental fusion food via a unique interactive ordering system. Orders are placed from an illustrated food and drinks menu projected on to each diners table surface!! Customers are also able to set the mood, change the table images, and even spy on the kitchen staff through a webcam.

Artichoke’s Rating (explained)
Food: Atmosphere:
Value: Restrooms:
Service: Magical Rating:
Artichoke says:
Mmm, the concept of the restaurant is unique and interesting! The food was pleasant, the highlight being the cocktails and desserts, which were different and delicious. However, the Wagyu beef was a bit chewy and the luxury set menu was small for the price. Most dishes can be projected onto your table before ordering, allowing you to judge the portion size. However, this was not the case with the set menu! When it arrived on my table it was a bit of disappointment… Not so magical…
Orders are placed through the interactive table system, although you do have the option to speak to a waiter if you so choose. To call a waiter, you can use the interactive system, or, if you’re lucky, gain their attention (they seem to wander around aimlessly!) The food arrived in a weird order, it seems to come whenever it’s ready, regardless of whether it’s a starter, main course, side dish or drink (this may be due to the waiters having no sense of what has been ordered, yet they still take 10% service charge!?!?)

Cpicon read this review in Japanese on Cookpad

Thai Basil Pannacotta with coconut foam.

Pandan Macaroon with Yuzu and white chocolate mousse.

Berkshire Pork Neck with confit of apple and spicy chocolate sauce.

Chicken Saag

The Grand wizard Artichoke is in the mood for curry! He hopes you will try his spicy Chicken Saag recipe.

Ingredients (serves 2-3)
400g Chicken
1 Large Onion
100g Chopped Spinach
3 Cloves Garlic
1 inch Fresh Ginger
1 Can Chopped Tomatoes
2 tsp ground Cumin
2 tsp ground Coriander
1/2 tsp Tumeric
2 tsp Garam Masala
4 tbsp Natural Yoghurt
2 Green Chillies
Fresh Coriander
Salt & Pepper to taste
Vegetable Oil or Ghee

Dice the onions, garlic, ginger and green chillies, then cut the chicken into bitesize pieces. Abracadabra!!! Fry the onions in the vegetable oil (or ghee if you prefer a richer dish) until they are golden brown.Now add the green chillies, garlic and ginger, and fry for another 2-3 minutes. Add the ground Coriander, ground Cumin and Tumeric and fry for 1-2 minutes to allow the spices to release their flavour before adding the chicken.

Once the chicken has coloured, add the chopped tomatoes and simmer until reduced to a thick, saucy consistency. Mmmm magical!! Turn down your hob to a very low heat (this will stop the yoghurt splitting) and add the yoghurt, spinach and Garam Masala. Season to taste, and cook for a further 1-2 minutes. Stir in some chopped Coriander and serve immediately with rice and naan bread!!! Wizardly!!!!
Cpicon チキンとほうれん草のカレー/チキンサーグ by Gizzy

Sri Lankan Butternut Squash Curry

Gizzy is thinking spicy!! now she will make spicy Sri Lankan Curry, yum, yum.

Ingredients: Serves 4
1 Large Butternut Squash
1 Large Onion
2 Cloves Garlic
2 tsp Fennel seeds
2 tsp Mustard seeds
Salt & Pepper to taste
1 tbsp Sri Lankan Curry powder (if you can’t find this, just use a curry powder of your choosing)
1 Cup water
1/2 Cup full fat milk
1 tbsp Vegetable oil

Let’s begin!!

1. This is what you need. 2. Firstly, peel the the skin from the Butternut squash and discard. 3. Cut the squash in half lengthways and remove the seeds.
4. Dice the squash into 2cm cubes, then finely chop the onions and garlic. 5. Heat the oil in a pan then fry the onions, garlic, mustard and fennel seeds together. 6. Once the onion has become golden brown, add the Butternut squash and stir in the water.
7. Sprinkle the curry powder on top of the squash and do not mix. (this will allow the spices to roast above the squash) 8. Bring the mixture to the boil, then allow to simmer, covered for 10-15 minutes. 9. Now stir the mixture. Getting hungry?
10. Allow the liquid to evaporate until the curry reaches a thick consistency. 11. Add the milk and allow the curry to reduce again for 5-10 minutes. 12. Season to taste and enjoy. This works well with rice as a main course, or as an accompaniment to meat and fish curries.
13. ITADAKIMASU!!! Cpicon バターナッツ南瓜で本格スリランカカレー by Gizzy

Yoghurt Pomme Pomme / Apple Yoghurt cake

Gizzy is making a light and delicious Apple and Yoghurt Cake, Sugoi!!!

2 Large Apples
1 Cup Natural Yoghurt
100g Cake Flour
1tsp Baking Powder
80g Caster Sugar
2 Eggs
35cc Vegetable Oil
2tbsp Lemon Juice
1tbsp Rum

Are you ready? Let’s go!!

1. This is what you need. 2. Cut the apples in this shape. (Peel off the skin and take out the core). 3. Add the lemon juice to the apple.
4. Mix the eggs and sugar in a bowl. 5. Now add the following in this order; Oil – Yoghurt – Sieved Flour & Baking Powder together. Mix well. 6. Add the apple to the bowl, mix.
7. Add the rum and mix again. 8. Place the mixture into your cake tin and cook in a pre-heated oven, at 200 degrees for 50-60 mins. 9. When you put a bamboo stick through the centred of the cake and it comes out clean, it’s ready!!
View the recipe in Japanese at Cookpad – Cpicon ヨーグルトポムポム♪ by みさまご

Pink Sweetfire Beetroot Spaghetti

Gizzy makes bright pink Beetroot spaghetti!! try it, you might like it.

Ingredients: Serves 2
1 Medium Onion
200g Spaghetti
4-5 medium sized, pickled Sweetfire Beetroots (or plain if you prefer)
80g fresh Spinach
Salt & Pepper to taste
2 cloves of garlic (crushed)
Olive Oil
1/2 Cup of vegetable stock
3 tbsp natural yoghurt

Are you ready?!!

1. This is what you need. 2. Firstly, finely dice the onions, crush the garlic and chop the beetroot into bitesize cubes. 3. Heat the pan, add a little olive oil and begin frying the onions at a medium heat. While doing this, begin cooking the spaghetti.
4. Cook the onion until it reaches a golden brown colour, then add the crushed garlic. 5. Now add the chopped beetroot and fry for a further 1-2 minutes. 6. Now add the stock, and allow to simmer for 2-3 minutes.
7. Once the mixture has reduced, add the spinach and allow to wilt. 8. Remove the pan from the heat and allow to cool slightly before adding the yoghurt (this will ensure the yoghurt doesn’t split). Alternatively use double cream for a richer dish. 9. Add salt and pepper to taste. So bright!!!!!!

Cpicon ビーツとヨーグルトのピンクスパゲッティ by Gizzy

10. Mix the sauce into the spaghetti and serve immediately. Enjoy! 11. Gizzy hopes you liked her recipe. ITADAKIMASU!!!

Lebanese Tuna Sayaddieh

As a special treat for you, Gizzy will prepare the delicious Lebanese dish, Tuna Sayaddieh. She hopes you will try and make it yourself!

Ingredients: Serves 4
4 Medium Onions
2 Tuna cans (in oil not in brine)
Ground Cumin
Sunflower Oil
2 Cups of Basmati Rice
4 Cups of Water

Here we go!!

1. This is what you need. 2. Firstly, chop the onions into a small dice. 3. They should look roughly like this.
4. Fry the onion in a sauce pan with 4-5 tbsp of sunflower oil. 5. Fry gently until the onions become a rich golden colour. 6. Drain the oil from the can of tuna and add to the onion.
Mix well.
7. Add 1 tsp of Salt and 2 heaped tbsp of ground cumin and mix well. (reserve 1 tbsp cumin for the rice). 8. Remove 3/4 of the onion and tuna mixture and set aside. Leave the remainder in the pan. 9. Add 4 cups of water to the pan, then bring it to boil.
(water should always be double the amount of the rice)
10. Add the rice to the pan with 1 tbsp of ground cumin. Add salt to taste and mix well. Cook on a high heat until the water begins to boil again. 11. Once the water has reached boiling point, lower the heat to minimum. Cover it, leaving a small gap for evaporation. Cook for 15-20 mins. When most of the water  has been absorbed, cover fully and cook for a further 5 minutes. 12. Turn off the heat and leave the mixture for another 5 mins. Place the rice on a serving plate.
13. Place the the remaining tuna mix (which you set aside earlier) on top of the rice and serve immediately. ITADAKIMASU!!!

Orange Marinated Beef

1 tbsp Rice wine *
2 tbsp Soy sauce*
2 tbsp clear honey*
4 tbsp orange juice*
pinch ground pepper*
2 beef steaks (Rump or Fillet works well)
1 tbsp oil
100-150g fresh mushrooms
1 Little Gem Lettuce

Let’s cook!!

1. This is what you need 2. Mix well all the marked ingredients (*) and marinate the steak for at least 30mins (in the fridge) 3. While waiting, finely slice the mushrooms and lettuce
4. Fry the steaks in an oiled pan for 1-2 mins on each side. (for rare, but cook longer if you wish) Keep the marinade 5. Remove the steak from the frying pan and place on a plate 6. Cover the steak completely with foil
7. Fry the mushrooms with a little bit of oil. When it gets soft add the remainder of the marinade 8. Cook until the sauce begins to thicken 9. Place the lettuce and sliced beef on a serving plate

Cpicon オレンジジュースマリネのビーフ by Gizzy

10. Pour the mushrooms and sauce on top of the beef 11. Serve with bread or rice ITADAKIMASU!!!