Archive for August, 2012

Check out the recipe at :


Check out my granola recipe at :

Avocados with a Red Chili Dressing

We spent a lovely day by the pool today. I got inspired to make some refreshing and light side dishes to accompany our barbeque lunch.

  • 2 medium Hass Avocados, peeled and sliced neatly lengthways
  • 2 medium red chili peppers of your choice, seeded and minced
  • ½ tsp minced garlic
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt, to taste
  • Freshly cracked black pepper

Mix the garlic, minced peppers, lemon juice and olive oil until well-combined. Toss the avocado gently with the dressing. Serve sprinkled with salt and freshly cracked black pepper.

Tomato & Sumac Salad

  • 1 cup finely diced tomatoes
  • 1 tbsp finely diced white onions
  • 2 tbsp olive oil
  • 1 tbsp Sumac (Lebanese tangy spice) now widely available
  • Salt, to taste

Mix all the ingredients together and serve! TOO EASY!

Spaghetti with Yogurt & Mint.

Fried Sweet Potatoes with an African Style Dip

This dish is great served as an appetizer when entertaining guests.

  • 5 sweet potatoes
  • 1 tbsp Tomato paste
  • 1 chicken stock cube ( or a vegetable stock cube if vegetarian )
  • 2 Red Scotch Bonnet chili peppers or any other red chili that you prefer
  • 1 Red onion, peeled
  • 2 medium tomatoes
  • 1 red onion, finely chopped (extra)
  • 2 tsp vegetable oil

Peel and cut the sweet potatoes into wedges. Keep them in some water until needed. In the meantime, make the dip by processing the red onion, tomatoes, red pepper until smooth. Fry the finely chopped onions with the vegetable oil. When translucent, add the processed mixture, keep stirring. When it thickens, add the tomato paste and the chicken stick cube. Simmer for 10 minutes. Deep fry the sweet potatoes and serve with the dip.

Serves 6

Prawn Curry with Coconut Rice

Prawn Curry with Coconut Rice

  • 700 g raw medium prawns, deveined & peeled
  • 2 red capsicums/bell peppers, seeded & cut into big pieces
  • 2 green capsicums/bell peppers, seeded and cut into big pieces
  • 2 spring onions, cut diagonally into 5 cm pieces
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • ½ tsp ginger powder
  • 1 tsp coriander powder
  • ½ tsp chili powder (optional)
  • 2 cups coconut milk
  • 1 cup cooking cream
  • 1 dried red chili, split in half
  • ½ tsp minced garlic
  • ½ tsp minced ginger

For the Coconut rice:

  • 3 cups water
  • 3 cups rice
  • 3 cardamom pods, smashed
  • 1 cup coconut milk
  • 1 tbsp vegetable oil
  • 1 tbsp finely chopped white onion
  • ½ tsp salt

Sauté the black mustard seeds in the oil until they start to pop. As soon as they do, add the ginger, garlic and the dried chili. Stir for 30 seconds then, add the prawns and sauté for about 5 minutes. Sprinkle with coriander, turmeric, ginger, and chili powder. Top the prawns with the coconut milk and cooking cream. Drop in the bell peppers and spring onions and simmer for 10 minutes. Remove from heat.

Coconut rice:

Sauté the onions in the oil until translucent. Add the cardamom pods and stir for 30 seconds. Add the rice and salt and stir for 2 minutes. Add the coconut milk and water, bring to the boil then simmer for 25 minutes until the rice is cooked. Serve with prawns.

Serves 5



My version of Chapman

During my early childhood years, we lived in Nigeria. A sweet and refreshing drink called “Chapman” was very common and served at all the local restaurants and up until today, is still the leading drink in town.  It is one of my favorite beverages, so I’d like to share it today. Here is a large dose of nostalgia for all those who share the same memories.

  • 1/cup of Grenadine OR blackcurrant syrup
  • 2 cups diluted Orange Squash OR Fanta
  • 3 cans Seven Up
  • 7 slices of Lemons and Cucumbers

Mix all the ingredients together and serve chilled. Makes 2 litres.

Spaghetti with Yogurt and mint

An easy and refreshing summer dish

  • 250 g spaghetti
  • 2 cups Lebanese (Laban) or Plain Greek yogurt
  • ¼ tsp garlic, minced
  • ½ tsp salt
  • 1 tbsp Pine nuts, toasted
  • Mint leaves, fresh or dried
  • Cumin powder
  • 1 tbsp Olive oil

Boil the spaghetti according to package instructions in lots of salted boiling water. Whisk the yogurt with the garlic and salt. When spaghetti is done, drain and drizzle some olive oil on it to prevent from sticking and set aside to cool. When cooled, mix the spaghetti with the yogurt mixture. Sprinkle with mint leaves and a pinch of cumin powder. Top with toasted pine nuts and serve cold.

Serves 2-4 persons

Beef Campagnola with new potatoes & parsley

  • ½ tsp garlic, minced
  • 3 tbsp Olive oil
  • 2 tbsp butter
  • 1 ½ cups finely chopped tomatoes
  • 2 cans diced tomatoes
  • 1/2 tsp chili powder
  • 1 chicken stock cube
  • A splash of Balsamic vinegar
  • ½ tsp dried Marjoram
  • ½ tsp dried Basil
  • 1 tbsp fresh Basil, shredded
  • 700 g of any beef you prefer, cut for steaks (should make 12 thin steaks)
  • 1 ½ cups frozen Spinach
  • 12 slices of Mozzarella
  • Squeeze of Lemon juice
  • 1 tbsp cooking cream
  • Salt and black pepper

Fry the garlic with the oil and butter then add the chopped tomatoes. Sauté for about 5 minutes then add the canned tomatoes, stock cube, dried marjoram, dried basil, chili powder, salt and the black pepper. Mix well and simmer for about 15 minutes or until sauce thickens. Place half the sauce in a blender or food processor and blend until smooth. Return the blended tomato sauce to the chunky one in the pan, mix well and set aside.

Place steaks in between cling film or in a plastic bag and beat steak with a meat beater or a rolling pin. Fry the steaks to your liking using a combination of butter and olive oil about 1 tbsp each. Sauté the spinach with 2 tsp of olive oil, salt, black pepper, a squeeze of lemon juice, and the cream for about 20 minutes. Set aside. Pour the tomato sauce in a baking dish then place the steaks on the sauce. Top the steaks with some spinach and a slice of mozzarella. Then, grill until the cheese melts. Serve with the new potatoes.

For the new potatoes :

  • About one kilo of new potatoes
  • 2 tbsp of parsley leaves
  • 2 tbsp olive oil
  • ¼ tsp garlic, minced
  • Salt and black pepper, to taste

Boil the potatoes. When tender, mix with the remaining ingredients and serve.