Quick last-minute work salad

We’ve all been there—working late, feeling hungry, and realizing we haven’t eaten yet. That happened to me one evening at work, and I had no plan for dinner. But a quick peek into our shared office fridge saved me!

What did I find? A small cucumber, some tomatoes, one boiled egg, salad leaves, a bit of feta cheese, an apple, and a bottle of crème de balsamico. Not much, but enough to make something delicious. I simply chopped everything up, drizzled the balsamico on top, and voilà—a fresh, tangy, and slightly sweet salad was born.

That evening, I learned a simple but valuable lesson: always keep some salad spices or simple dressings at work. A little seasoning can transform even the most basic ingredients into something tasty. Now, I make sure to have a small stash of essentials like olive oil, balsamic glaze, or a spice mix in my drawer—just in case!

Make Your Own Office Salad

The beauty of this salad is that it’s easy to recreate with whatever you have on hand. Here’s a simple formula:

✔ A base – Any leafy greens or chopped veggies

✔ A protein – Boiled eggs, cheese, or even canned tuna

✔ Something sweet & tangy – Apples, balsamic glaze, or a squeeze of lemon

✔ A topping – Feta, nuts, or croutons for texture

 Enjoy!

The perfect late-night dip with crisps

Some evenings call for something easy and indulgent —a snack that feels special but takes almost no effort. That’s where this creamy, savory dip comes in. It’s a simple blend of light crème fraîche, fresh lemon juice, aromatic dill, and finely chopped red onion. The result? A luxuriously smooth and tangy dip with crisps and veggies. Lately, crudités have been widely discussed on a popular food and lifestyle program, but this is my personal version—a no-fuss, extra-creamy dip that’s perfect for casual snacking.

One evening, while scrolling through Instagram, I saw a similar dip that looked so fresh and delicious. I knew I had to try it—but with my own twist. I decided to add my favorite vegetables, making it heartier and even more satisfying. Since then, this dip has become my go-to meal when I’m too lazy to cook dinner. It’s my little indulgence during my alone-time slot, those rare quiet moments when the kids and my husband are out at activities.

Ingredients:

3-4 tbsp of light crème fraîche

fresh lemon juice from half a lemon 

2 tbsp fresh dill, finely chopped

2 tbsp red onion, finely chopped

Salt and black pepper, to taste

Optional for serving:

• Salted crisps
• Sweet paprika slices
• Carrot sticks
• Small gherkins

Method: 

1. In a bowl, mix together the crème fraîche, lemon juice, dill. 
2. Season with salt and black pepper to taste and sprinkle over the chopped red onion.
3. Let the dip sit for 5–10 minutes to allow the flavors to meld.
4. Serve with salted crisps and fresh vegetables for dipping.

One of the best things about this dip is how effortless it is to put together. Just stir the ingredients together, let the flavors meld for a few minutes, and you have the perfect snack for lazy evenings. 

Enjoy!

 

Fresh & flavorful chicken couscous bowl

A meal that’s both light and satisfying is always a winner. I made this fresh and flavorful chicken couscous bowl last week, and it definitely hit the spot! It’s a perfect balance of textures and tastes, making it a great option for either lunch or dinner. 

I started by frying tender pieces of chicken until golden and juicy. Meanwhile, I prepared the couscous, making sure it was perfectly fluffy and infused with spices, such as a pinch of curry and cumin, to enhance its flavor. The dish wouldn’t be complete without a mix of fresh, chopped vegetables—crisp bell pepper, juicy tomatoes, lemon juice and parsley. 

Once everything was ready, I combined the couscous, chicken, and veggies, creating a deliciously wholesome mix. To finish, I drizzled balsamic cream on top, adding a touch of sweetness and depth to the flavors.

 

Enjoy!

Roasted Vegetable Tomato Soup: A Delicious Discovery

Lately, I’ve been seeing a lot of recipes involving roasted vegetables. The idea of roasting them to intensify their flavors, then blending them into a hearty soup, really caught my attention. I decided to give it a try, and the result was absolutely amazing! 

Not only was the soup delicious and wholesome, but it was also incredibly easy to make. The leftovers were perfect to store in a jar and take to work for lunch the next day, paired with a classic cheese sandwich. Talk about a satisfying meal! 

This roasted vegetable tomato soup is packed with flavor, and roasting the veggies brings out their natural sweetness, adding depth to the soup. Plus, it’s flexible—use whatever vegetables you have on hand! Here’s my take on the recipe, including a few tips to make it lunch-ready for your week ahead.

Ingredients:

5-6 ripe tomatoes, halved

2 red bell peppers, quartered and deseeded

1 large onion, peeled and cut into chunks

4 cloves of garlic, peeled

2 medium carrots, peeled and chopped

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme or oregano

1 teaspoon smoked paprika (optional, for a bit of depth)

3 cups vegetable broth

Fresh basil for garnish (optional)

Cream or yogurt (optional for serving)

sandwich on the side

To do:

1. Set your oven to 200°C. Arrange the halved tomatoes, bell peppers, onion chunks, garlic cloves, and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, thyme, and smoked paprika. Toss to ensure everything is evenly coated.

2. Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and caramelized on the edges.

3. Once roasted, transfer the vegetables to a blender or food processor. Add 1 cup of vegetable broth and blend until smooth. Depending on the size of your blender, you may need to do this in batches.

4. Pour the blended vegetables into a large pot. Add the remaining vegetable broth and bring the soup to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together. Taste the soup and adjust the salt, pepper, or spices as needed. If you prefer a creamier texture, you can stir in a splash of cream or a dollop of yogurt at this stage.

5. Serve the soup hot, garnished with fresh basil leaves or an extra drizzle of olive oil. Pair it with a crusty cheese sandwich for the perfect comfort meal!

Lunch Prep Tip:

This soup stores beautifully! Just pour the leftovers into a mason jar or any airtight container, and pop it in the fridge. In the morning, grab the jar and a cheese sandwich for a satisfying, homemade lunch at work. It heats up quickly in the microwave, and the roasted flavors get even better after sitting overnight.

Easy Cheese Sandwich Idea:

To keep things simple, I like to make a classic grilled cheese sandwich with sharp cheddar or gouda. You can toast it in a pan or oven for a crispy golden crust and a gooey center. The combination of warm, cheesy goodness and the rich, roasted soup is a match made in lunch heaven.

As for my lunch pairing, instead of the classic grilled cheese sandwich, I went with something that I always have on hand at work: knäckebröd with butter and cheese. If you’re not familiar with knäckebröd, it’s a type of Scandinavian crispbread—light, crunchy, and super versatile. It’s a pantry staple for me, perfect for quick lunches or snacks at the office. I usually top it with a smear of butter and a few slices of cheese (my go-to is gouda or sharp cheddar), which makes it a simple yet satisfying addition to my meal.

This combo with the roasted vegetable tomato soup was just right. The buttery crunch of the knäckebröd paired with the creamy, savory soup was a perfect lunch. Plus, it’s a lighter option than a traditional grilled cheese, but still packs a great contrast in textures and flavors.

 Enjoy!

Wholesome Leftovers Remix: Rice, Tabouleh, Hummus, and Chicken

Ever find yourself staring at a mishmash of leftovers in the fridge, wondering what on earth you could possibly make with them? Fear not!  Here is how to transform those odds and ends into a delicious and nutritious meal. We're going to take leftover rice, tabouleh, hummus, fried chicken, and chopped veggies like paprika and turn them into a satisfying and colourful meal.

 Ingredients:

Leftover rice

Leftover tabouleh

Leftover hummus

Fried chicken pieces (or any cooked chicken you have)

Chopped veggies (e.g., paprika, cucumber, tomato, onion)

Optional toppings: fresh herbs, olives, feta cheese, lemon wedges

Method:

Gather your leftovers: rice, tabouleh, hummus, fried chicken, and any chopped veggies you have on hand. Don't worry if they're not perfectly fresh – this is the beauty of using leftovers!

Start by reheating the leftover rice either in the microwave or on the stovetop until warm. Fluff it up with a fork to revive its texture.

Next, if your tabouleh is a bit dry, you can freshen it up by squeezing a bit of lemon juice over it and giving it a gentle toss.

Assemble your plate by placing a generous serving of warm rice at the bottom. Top it with a portion of tabouleh. Add your fried chicken pieces. Feel free to use depending on your preference – the crispy chicken adds a delicious crunch and protein to the bowl.

Dollop a generous spoonful of hummus on the plate. Hummus adds creaminess and flavour, balancing out the textures and tastes.

Scatter your chopped veggies over the top of the plate. Get creative with your combinations – paprika adds sweetness, cucumber adds freshness, tomato adds juiciness, and onion adds a bit of bite.

If you're feeling fancy, sprinkle some fresh herbs like parsley or mint over the plate for a burst of colour and flavour. You can also add olives, crumbled feta cheese, or a squeeze of lemon juice for extra zest. Then dig in and enjoy your wholesome leftovers remix!

Leftovers may not always look glamorous on their own, but with a little creativity and know-how, you can transform them into something truly special. This rice, tabouleh, hummus, fried chicken, and chopped veggies plate is the perfect example of how simple ingredients can come together to create a delicious and satisfying meal. So raid your fridge, gather your leftovers, and give it a try – you'll be amazed at what you can create!

Enjoy!

Creamy Mushroom Pasta

Last weekend, as the weather couldn't quite decide whether to be hot or cold, we found ourselves cozied up indoors, relishing the opportunity to cook a meal together. We settled on a creamy mushroom pasta that promised warmth and satisfaction on a temperamental day.

Ingredients:

 300g pasta of your choice, I am using spaghetti

300g mushrooms, sliced

2 cloves garlic, minced

1 onion, chopped

half a pepper, chopped

half a zucchini, chopped

4 sun dried tomatoes, chopped  

200ml heavy cream

3 tbsp olive oil

1 tbsp tomato puree

Salt and pepper to taste

herbs and spices to taste: dried parsley, dried basil, paprika

Fresh basil for garnish

Grated Parmesan cheese (optional)

Method:

 1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

2. In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauteing until softened and fragrant. Add the sliced mushrooms to the pan, cooking until they are golden brown and tender. Add rest of the vegetables and cook until soft and golden brown. Then add tomato puree. 

3. Pour in the heavy cream, stirring gently to combine with the mushrooms. Allow the sauce to simmer for a few minutes until it thickens slightly. Season the sauce with salt and pepper to taste, adjusting as needed. Add the spices to taste.

4. Add the cooked pasta to the pan, tossing until it is evenly coated with the creamy mushroom sauce. If the sauce seems too thick, you can loosen it with a splash of reserved pasta water.

5. Serve the creamy mushroom pasta hot, garnished with freshly basil and grated Parmesan cheese if desired.

As we enjoyed each bite of the creamy pasta, we felt comforted by its simple goodness. The sauce was rich and smooth, blending perfectly with the earthy taste of the mushrooms. Even the kids couldn't get enough!

With the rain softly falling outside, we found happiness in cooking together. Throughout the weekend, we cherished these moments of togetherness and the joy of cooking as a family. 

I promised the kids they could help out more often. Of course, they wanted to do the chopping, much to a mother's dismay 😊

 Enjoy!

Pickled red onions

Have you ever tried pickling red onions at home? Well, I have, and it’s super easy! 😊 Pickled red onions add a burst of flavor to any dish, complementing everything from meats and fish to poultry and vegetarian options. My colleague taught me a very easy method: a simple 1-2-3 mixture of water, vinegar, and sugar, and you can whip up this versatile pickling solution in no time.

It’s tangy and sweet and gives any dish a pop of flavor and color.

 

Ingredients:

1 dl White vinegar (12%)

1.5 dl sugar

3 dl water

2 red onions

 

Method:

Peel and thinly slice one medium-sized red onion.

In a saucepan, combine water, vinegar, and sugar. Add any desired flavorings such as whole peppercorns, mustard seeds, or fresh herbs.

Bring the pickling solution to a boil, then reduce heat to low and simmer for a few minutes until the sugar dissolves completely.

Place the sliced red onion in a clean jar or container and pour the hot pickling solution over the onions, ensuring they are completely submerged. Let cool to room temperature, then seal the jar and refrigerate. The pickled red onions will be ready to use within a few hours but will develop better flavor if left to pickle overnight. Enjoy them as a tangy topping for sandwiches, salads, tacos, or burgers!

 Enjoy!

Fresh Parsley salad - Allotment recipe

It is early spring, and I often daydream about my allotment and the abundance of  lovely greens it provided. Summers call for a refreshing change, and for me, that means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes, and crunchy cucumbers. It's a welcomed break from heavier dishes.

As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring 😊

Ingredients:

 1 bunch fresh parsley, finely chopped

1 bunch mint leaves, finely chopped

2 ripe tomatoes, diced

1 small red onion, thinly sliced

1 small cucumber, diced

2 cups iceberg lettuce, shredded

Lime juice

Crema di Balsamico, for drizzling

Salt and pepper, to taste

Method:

 1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber, and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and mint, dice the tomatoes and cucumber, thinly slice the onion, and shred the iceberg lettuce.

 2. In a large mixing bowl, combine the chopped parsley and mint, diced tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss gently to mix everything evenly.

 3. Season the salad with salt and pepper as well as lime juice according to your taste preferences. Toss again to distribute the seasoning evenly throughout the salad.

 4. Just before serving, drizzle the salad with Crema di Balsamico, adding a sweet and tangy flavor that complements the freshness of the vegetables. Start with a small amount and adjust to your liking.

 Serve: Transfer the parsley salad to a serving dish or individual plates.

 Enjoy: Serve this fresh and vibrant parsley salad as a side dish to accompany your favorite main course or enjoy it on its own as a light and healthy meal. 

Enjoy!

Green salad - allotment recipes

Today, I'm sharing a simple yet special recipe straight from my allotment. While this green salad may appear typical at first glance, it holds a special place in my heart. Using freshly picked vegetables and herbs from my own organic garden elevates the flavour to a whole new level, surpassing anything store-bought. 

For this salad, I incorporated the following allotment treasures:

mild green chillies

mint leaves

fresh thyme

parsley

cucumber

The only store-bought ingredients were olive oil, tomato, and iceberg lettuce. To add a tangy twist, I included  some Italian salad seasoning and a drizzle of pomegranate molasses. 

This salad was delightful on its own, but my hunger led me to create a side of my hubby's yummy humus. He simply jazz up all ingredients in a food processor: a can of chickpeas, 3 tbsp tahini, 1 tbsp Greek yogurt, paprika powder, garlic powder, salt, and olive oil. Served with flatbread. 

As I savored each bite, I couldn't help but appreciate the sweat, tears, and effort that went into fixing and growing my allotment, where I spend countless hours nurturing these greens to perfection. We enjoyed this vibrant spread with flatbread and olives, a testament to the love and dedication poured into our homegrown delights. 

Enjoy!

Herbs and vegetables from our allotment

A big dream my hubby and I share is to grow our own herbs and vegetables in our own garden someday. Since that dream seems somewhat far away at the moment, we've decided to take a step towards it by getting an allotment!

We cherish every day spent in our allotment, despite the hard work and long hours it demands. It's a wonderful way to spend our lovely summer together,  and it brings great joy to our kids too.

Recently, I harvested some vegetables from our allotment, and I can't wait to use them in various dishes and recipes. The lovely chard will be perfect for making dolma (iprax) along with vine leaves. We usually chop off the leaf stalks and fry them with onions and eggs for a delightful breakfast. I also like to layer them at the bottom of the pot when I cook the dolma; it prevents it from burning and adds a delicious flavor.

Next, I harvested some mint, which is versatile and works well in salads. Likewise, the cucumbers from our allotment are wonderfully crunchy and leave that refreshing taste in your mouth. To me, that's the sign of a great cucumber! I've also added the very mild chilies to my salad and used them in various stews, chilies, and soups I've recently prepared.

As for the plant on the left, we call it Tolik in Kurdish, but I'm still trying to figure out its English name. It has pink and purple flowers and beautifully shaped leaves. We usually chop it up and fry it with onions and eggs for breakfast. I'm excited to create all these lovely dishes using our homegrown produce.

Mediterranean style omelette with vegetables and fried aubergine

In our family, breakfasts are usually simple affairs, but occasionally we indulge in a more substantial meal that includes frying, with eggs being a particular favorite. Recently, my husband made a delicious omelette stuffed with mushrooms, tomatoes, and paprika, served alongside golden-fried slices of aubergine. It was a flavorful and fulfilling meal.

 

Ingredients:

- 4 eggs

- 1 small onion

- A handful of cherry tomatoes

- A few mushrooms

- Half an aubergine, sliced into rounds

- Half a bell pepper

- Oil for frying

- Seasonings to taste: paprika, curry powder, Tuscan spice mix, garlic powder, dried oregano

Method:

1. Start by sautéing the chopped tomatoes, mushrooms, and bell peppers in a few tablespoons of oil until they become soft and golden. Next, stir in four eggs, mixing thoroughly. Add the seasoning ingredients and continue to stir until the eggs are fully scrambled. Set this aside.

2. Cut the eggplant into round slices and season with salt and pepper according to your preference. Fry them over high heat until they are thoroughly cooked and have a golden color.

3. For serving, place the scrambled egg mixture on a round plate and arrange the fried eggplant slices on top in a circular pattern. Serve this dish with a freshly baked baguette and a cup of hot tea for a delightful meal suitable for any time of day.

Enjoy!

Fried tortilla bread with chicken stuffing (quesadilla) - recipe

Taco and Mexican cuisine are a delight to savor, and I find them quite easy to make. However, we often end up with leftover tortilla bread that tends to go stale since we rarely use them again. Being committed to a no-waste policy, I always try to repurpose them into a new dish on another day. This time, I opted to transform them into crispy fried tortillas filled with flavourful chicken and potato stuffing. The result? A dish we enjoyed immensely, prompting me to plan on making them as tasty snacks for picnics once the weather warms up. 

Ingredients:

Several tortilla breads

2 chicken breasts, cut in bite-sized pieces

2 potatoes

1 onion

1 dl sweet corn

1 yellow bell pepper

1 tsp cumin

1 tsp smoked paprika powder

1/2 tsp coriander powder

1/2 tsp ginger powder

1 tsp garlic powder

1 tsp oregano

1 dl grated cheese

oil for frying

Method:

1. Begin by cutting the chicken breasts into bite-sized pieces. In a deep pan over high heat, fry the chicken pieces with a sprinkle of the spices. Add the sliced potatoes, diced onion, and bell pepper, along with the remaining spices. Stir in the sweet corn and mix everything well. Cover the pan with a lid and reduce the heat, allowing the stuffing to simmer until the potatoes are tender and the flavors meld together.

2. Once the stuffing is cooked through, place one tortilla bread in the pan and spoon half of the prepared stuffing onto one side of the bread. Fold the other half over the filling, creating a half-moon shape. Fry the filled tortilla until golden brown on one side, then flip and fry the other side until crispy and golden. Add a little more oil to the pan if needed.

Serve the fried tortilla bread with chicken stuffing hot, alongside a refreshing green salad for a lovely meal bursting with flavors.

Enjoy these crispy and flavorful quesadillas as a satisfying snack or meal, perfect for any occasion!

Enjoy!

Vegetable wok with chicken tenders and rice - recipe

Today I tried to use up some of the things I had in the freezer. I had a bag of frozen wok vegetables and a few chicken tenders. Together with soy sauce and rice that are always available at home, it was a piece of cake to put them together to this delicious wok meal. Quick dish that don't require alot of work as the vegetables were already cut, which is nice. Here it goes.

Ingredients:

A bag of frozen wok vegetables

Few chicken tenders

Rice

Oil

Soy sauce

Seasoning: ground ginger, paprika, curry powder, cumin, salt pepper

Method:

1. Cut the chicken tenders in bite sizes and fry in a pan with few tbsp of oil. Add some curry powder and salt to taste. Once golden brown set aside.

2. Fry the wok vegetables in oil in same pan on medium/high heat. Add the seasoning and few drops of soy sauce. Once done, set aside.

3. Cook the rice according to the package. Add some seasoning. I used ginger powder, curry, turmeric and few pods of cardamom.

4. Once everything is cooked, serve it all together, rice, wok vegetables and finish with the chicken. Add more soy sauce. It was really good and full of flavours. Nothing authentic, still wonderful and filling. 

Enjoy!

Kebabs with semolina and feta cheese salad - recipe

The other day, I picked up some fresh minced beef and decided to get creative in the kitchen by making some delicious kebabs. Instead of the usual bread crumbs, I opted for semolina, and let me tell you, it was a game-changer! These kebabs turned out wonderfully light and flavorful, making for a satisfying meal, especially when paired with rice  and feta cheese salad. Let me share the recipe with you!

Ingredients:

300 g minced beef

2-3 tbsp semolina

1 finally diced onion 

 1tsp garlic powder

1 tsp parsley

2 tsp Worcestershire sauce

1tsp kebab seasoning

Salt and pepper

Olive oil

1 tsp smoked paprika

1 tsp mix of cumin and coriander

For the Salad:

Handful of green leaves

cherry tomatoes chopped

cucumber chopped

yellow bell pepper chopped

olive oil

lemon juice

1 onion, diced and seasoned with sumac

Olives

Feta cheese

Yoghurt sauce: 3 tbsp Greek yoghurt, 1 tsp garlic powder, 1 tsp dried dill, 1 tsp dried parsley, 1/2 finely chopped onion, 2 cm cucumber finally chopped

1 cup rice, cooked according to instructions

Method:

1.Start by mixing the minced beef with semolina, parsley, garlic powder, olive oil, onion, Worcestershire sauce, kebab seasoning, salt, pepper, smoked paprika, and the mix of cumin and coriander. Shape the mixture into kebabs and place them on a greased oven dish. Bake at 200 degrees Celsius for approximately 20 minutes or until cooked through.

2. While the kebabs are cooking, prepare the salad by washing and chopping the vegetables. Season with a drizzle of olive oil and lemon juice, then add sliced olives and crumbled feta cheese to the mix. Cook the rice according to the instructions on the package.

3. In a small bowl, combine the Greek yoghurt, garlic powder, dried dill, dried parsley, chopped onion, and chopped cucumber to make the yoghurt sauce. Stir well and refrigerate until ready to serve.

4. Once everything is cooked and prepared, serve the kebabs, rice, sumac onions, salad, and yoghurt sauce on a wide plate. Enjoy the burst of flavors and textures in every bite!

These kebabs with semolina and feta cheese salad are sure to become a new favorite in our household. With their juicy, flavorful meat and refreshing salad, they make for a satisfying and wholesome meal that's perfect for any day of the week. 

Enjoy!

Tuna and potato mash, toddler meals - recipe

Often when I have leftover tuna mayo mix I try to use it up by mixing it with something that my son loves. Today I made mashed potato, so I mixed in the tuna and added boiled vegetables. It was a great hit. Hubby had a portion too so these can be easily eaten by adults as well. Fast food goes healthy and non fried!

Ingredients:

Tuna mayo mix leftover

2 boiled potatoes

2 tbsp butter

2 tbsp milk

half cup frozen corn and peas

fish seasoning

salt and pepper

Method:

1. Boil the potatoes until fully cooked through. Mash it and add butter and milk. Season with salt and pepper. Boil the frozen vegetables. Once done, mix everything with the tuna mayo mix.

Enjoy!

Fish, baked potato and vegetables, toddler meal - recipe

As we try to make give our son the same food as we eat, I often just give him his meals that have same ingredients as us, but try to make it in a healthier version and add less salt. Luckily he likes fish and I always try to give it to him twice a week.

Ingredients:

1 piece of white fish

2 tbsp vegetable oil

1/2 baked potato

1/2 cup boiled vegetables

Method:

1. Fry the white fish gently in a pan with 2 tbsp of vegetable oil until lightly browned. Bake the potato in the oven until cooked through in 220 degrees for ca 45 min. Boil the frozen vegetables. Serve it together with a click of butter on the potato to make it moister and easier to eat. 

Enjoy!

Egg-free battered fish and baked potato - recipe

Now that my mum keeps saying do not eat to much red meat, we are eating more fish in this household. Which is good, as it is healthy. But sometimes I like to make the fish in an unhealthy way and deep fry it. It make is crunchy on top but soft inside and simply delicious. Specially if it is battered. I wanted to do my own batter, but unfortunately did not have any eggs so had to come up with a quickly and egg free recipe instead. It turned out good although I  was not so sure as it was egg free. That teaches me that I should improvise a lot more in the kitchen.

Ingredients:

white fish fillets

1/2 cup flour

1 tsp baking powder

fish seasoning

salt and pepper

vegetable oil

baked potato

frozen vegetable to boil

butter

Method:

1. Mix flour, baking powder, fish seasoning and salt and pepper in a flat bowl. Add little oil and both sides of the fish and dip it in the dry batter. Alternatively you can add 1 cup water to the batter to make it runny and you can dip the fish in it. Fry in a shallow frying pan on medium high temperature.

2. Bake the potatoes in the oven for ca 1 hour. Poke the potatoes first before putting it in.

3. Boil frozen vegetables of your choice. Once everything is done. Serve it in a plate with a click of butter on the baked potato. I also sprinkle a bread dipping mix seasoning over the baked potato as it gives it more taste. But that is optional.

Enjoy!

Baba ganoush salad (aubergine dip)

Those days I am home alone, I tend to make me something very easy or most likely a salad for dinner. I had done an aubergine dip and wanted to eat it with greens and vegetable. Since we have not done a big food shopping yet I just chose what we had left in the fridge. The outcome was lovely. The sweetness from the pomegranate and saltiness from the dip and the freshness from the vegetables, was a match made in heaven. I will def to more of this dip and it goes very well to include in a meza. Other lovely things to serve it with is hummus, kubas, grilled chicken and kebabs or a tabbouleh salad.

Ingredients:

Baba ganoush dip (aubergine dip)

carrot sticks

olives

cherry tomatoes

lettuce

pita bread

Method:

1. Serve the aubergine dip with various greens and vegetables of your choice together with pita bread.

Enjoy!

Kurdish Biryani - recipe

A few months ago, I invited some close friends over for a delightful Saturday lunch. I chose to prepare one of my favorite dishes, one that my mother often makes for special family occasions. Her cooking is renowned for its deliciousness, and she is indeed an excellent chef.

The dish is called Kurdish biryani, which we prepare slightly differently than the Indian version. It's rich in flavor with a unique blend of oriental spices. Its distinct feature is the use of a special Kurdish biryani spice mix, although it can also be made without it. As this mix is scarce in the UK, any available biryani spice mix will suffice. Another key ingredient is the '7 spice mix,' commonly found in Asian food stores or larger supermarkets.

Ingredients:

2 cups basmati rise,, cooked according to the package instructions

2 tsp Biryani spice mix

1 tsp mild curry powder

1 tsp paprika powder

Salt and pepper to taste

1-2 cups frozen chopped vegetable mix

4 tbsp roasted almond flakes

5 tbsp sultanas

5 potatoes, diced into 1 cm cubes

2 chicken breasts, chopped into bite-sized cubes

Salad: Chopped paprika, tomatoes, cucumber, parsley, and mint, seasoned with salt, pepper, and sumac.

Method:

1. Start by making the salad. Chop all the ingredients and combine them in a bowl with the seasoning. Drizzle olive oil on top to finish.

2. Prepare the rice as per the package instructions, adding salt and half of the seasoning to the pot. After the rice is cooked, stir it well. If the instructions suggest draining and rinsing the rice, add the spice mix after cooking, not during.

3. In a frying pan, sauté chicken cubes, frozen vegetables, and potatoes separately with a bit of vegetable oil over medium-high heat. Transfer them to a plate lined with paper towels to remove any excess oil. Season each with a bit of the spice mix while frying.

4. Combine the cooked rice, remaining seasoning, fried ingredients, and sultanas in a large bowl. Mix thoroughly to ensure an even coating of seasoning. Remember to taste and adjust for salt and pepper. Serve the biryani on a large platter, garnished with almond flakes..

Enjoy!

Vegetarian nachos and salsa salad - recipe

Now in times of football and the world cup, we love to eat snack food in front of a nice footfall game in the living room, although I prefer us to eat at the dinner table. But there are exceptions, like a world cup :). We often make nachos and serve it with a nice salsa salad to make it more filling. This recipe, is not really a recipe, just putting few ingredients together to create a lovely meal. 

Ingredients:

A bag of nachos chips

1 jar of salsa

mature cheddar, shredded

creme fraiche

salsa salad:

2 tomatoes

half cucumber

1 avocado

lettuce

lime juice, 1 whole

1/2 tbsp dried parsley

Method:

1. Line a flat oven tray with aluminium foil and spread the nachos chips on. Add the salsa sauce on top and shred mature cheddar cheese to taste. Bake it in the oven for about 20 minutes on 200 degrees, or until cheese has melted and it is golden.

2. While the nachos are being baked in the oven, make your salsa salad. Wash and chop all the vegetables and put it in a bowl. Sprinkle over 1/2 tbsp dried parsley and juice from a whole lime.

3. Once the nachos are done as well as the salad, serve it on a flat plate with a tbsp of creme fraiche. Nice and delicious to be served in front of a great game of football.

Enjoy!