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Tuesday 4th August 2020.

August 4, 2020

My guest in the eight o’clock hour on this mornings program is Ella Soto Executive Director of Camara Panameña de Libro. This year the annual book fair will be help, but virtually, a lot of work has gone in to this event creating a virtual fair where you can walk around the stalls and buy books. You can go to zoom events, it is all a bit like Second Life, if anyone else can remember it!. The fair is from the 13th to the 16th of August, check out the website by clicking here.




Feisty Foodie Sara

In the last hour, well it is Tuesday that means we check in with Sara in Canada, our Feisty Foodie! Here is what he has come up for us today from the kitchen!

Lemon Caper Aioli (easier version)


1 cup good quality mayonnaise

1 tablespoon capers

1 teaspoon fresh basil

2 teaspoons fresh parsley

1 clove garlic, grated

Juice of 1 lemon

Lemon zest from ½ lemon

Salt to taste

Add all ingredients to a food processor except the lemon juice and mix until incorporated.  Stir in lemon juice and salt.  Refrigerate until being served.

The Cheffy version…

First, you need to pasteurize your eggs:  To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary.  Do NOT keep in the water longer than 3 minutes, or you’ll end up with boiled eggs!

Lemon Caper Aioli


1/2 cup olive oil

1/2 cup canola or grapeseed oil

2 large pasteurized eggs

2 tablespoons medium capers, rinsed

1 1/2 teaspoons lemon zest

Juice from 1 lemon (appox 4 teaspoons)

1/2 teaspoon Dijon mustard

1 medium garlic clove, finely chopped (about 1 teaspoon)

Kosher salt to taste

Pasteurize your eggs according to the instructions above.

Whisk together olive oil and canola oil in a glass bowl. Combine eggs, capers, lemon zest, mustard, and garlic in a food processor; process until well combined, about 30 seconds. With processor running, gradually drizzle in oil mixture, blending until thickened and creamy, about 30 seconds. Transfer mixture to a bowl; stir in lemon juice and salt. Store, covered, in refrigerator up to 1 week.

TIP:  In Panama, you can buy oil that has olive oil and canola combined already, so you can just buy that and skip the step of mixing the oils.

Don’t forget to try my Individual Taco Cups using Tostitos cups!  Great for an appetizer or a twist on your taco Tuesday dinner.  Just prepare the ground beef according to the directions on an envelope of taco seasoning and serve with your favorite toppings!   My kids loved them, so try this with your picky little ones!

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