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Maddalena Fuller


Grilling marinade:

  • 2 tbsp olive oil
  • 2 tbsp minced ginger
  • 2 cloves minced garlic
  • juice of 1 lemon
  • 2 tbsp maple syrup
  • 2 tbsp grainy mustard

Puree the marinade and then spread it over the flesh side of your salmon fillets, skin side down. Grill the salmon 5 minutes with the skin side down on medium heat, and then use an enormous flipper to fully lift and turn the fillets, to be grilled for another 5 minutes or more, depending on how thick it is. The salmon is ready when you test the center and the flesh is beginning to flake.

Basil Aioli

  • 3 heaping tsp of mayonnaise
  • 2 tbsp chopped fresh basil
  • 3 cloves minced garlic
  • 1 tsp ketjap manis (thick sweet Indonesian soy sauce)
  • or, use Worcestershire or teriyaki sauce
  • juice of one lemon
  • 1/4+ tsp hot pepper sauce
  • Freshly ground pepper


Shrimp marinade:

  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 2 tbsp minced ginger
  • 3 cloves minced garlic
  • 4 tbsp minced coriander
  • 1 tbsp hot sauce
  • juice of 2 lemons
  • 2 tbsp fresh chives

I use my Braun hand blender for everything, but you can just throw all ingredients into a small food processor or blender that will whip it into a pulpy pureed liquid. Marinade approximately 15 large shrimp (with tails) for a few hours, overnight, an afternoon – it doesn’t matter. Spear the shrimp with kebob sticks, and grill them over medium heat for 2.5 minutes on each side.

Mint Raita

  • 1 cup thick yogourt
  • 1/2 cup diced peeled cucumber
  • 1/4 cup diced green onion
  • 1 clove minced garlic
  • 1/4 cup minced mint leaves
  • 2 tsp lemon zest

Combine. Refrigerate. Serve. Dip shrimp. Lick fingers.


Fresh and fast, this creamy salad falls together but has a strong tangy flavor. I eat it with roasts, barbecued meats and even sometimes a simple pasta.

  • Mesclun mixed greens
  • Handful of baby arugula
  • Shaved carrot slices
  • Thinly sliced red onion
  • Creamy blue cheese dressing (4 tbsp chunk of stinky blue cheese, add olive oil and vinegar blended until creamy.
  • Add pepper and serve immediately.

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  • 6-8 potatoes: old wrinkly ones, new ones, baby ones, or red ones. Diced and boiled until softened
  • 5 hard boiled eggs, sliced.
  • half red onion, diced
  • 4 green onions, thinly sliced.
  • 3 stalks of celery, diced.
  • 5 big pickles, diced (yes, pickles)
  • Optional: crumbled bits of crispy bacon


  • 2 tbsp granular dijon mustard
  • 3 tbsp olive oil
  • Enough mayonnaise to make it all moist and mushy. Im not putting this in writing, you decide.
  • Optional: cider vinegar – to cut down on the mayo and give it some tang.
  • Lots and lots of freshly ground black pepper,
  • Salt to taste

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  • 4 chicken breasts
  • Wooden skewers
  • Cut the chicken into cubes and marinate in the following sauce for 2+ hours.

Marinade: Combine in the blender until finely blended~

  • 2 stalks of lemongrass – shed outer layer and dice finely
  • 3 tbsp minced ginger
  • 3 tbsp minced garlic
  • half bunch of coriander, washed
  • juice of 4 limes
  • 3 tbsp olive oil
  • 1/4 cup of soy sauce
  • 2 tbsp fish sauce
  • chilli flakes or hot sauce to taste
  • optional: half can coconut milk


Heat the grill to medium, or the oven to 350 degrees. Spear the cubs into the skewers, (which I always forget to soak) and cook for approximately 20 minutes. Rotate the skewers halfway through. For larger and heavier skewers, give it 12 minutes or each side, or 25 minutes all together.


This fresh tangy salad is wonderful to serve with grilled fish or barbecued meats.

2-3 ripe yellow mangoes
2-3 ripe soft avocados
2 ripe tomatoes, or 1 cup of cherry tomatoes cut in half
1/4 red onion, thinly sliced
half bunch of coriander, washed
juice of 2 limes
2-3 tbsp olive oil
1 tsp sweet chilli jelly


1. Dice the mangoes, avocados and tomatoes into bite-size cubes, and allow the juice to collect with the cubes as you do so. Add the red onion.

2. Blend the coriander with the lime juice and olive oil and chilli jelly with a hand blender or processor. Taste the marinade – and adjust the lime-coriander ratio to taste.

3. Pour the marinade over the fruit, toss gently, and refrigerate before serving.

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