• 1 whole raw octopus
  • 5 cloves garlic, finely chopped
  • 4 whole lemons, squeezed
  • 3/4 cup extra virgin olive oil
  • 1 tbsp oregano
  • Pepper and salt to taste
  • 1 cup red wine vinegar
  • 1 tbsp ouzo


1. Tenderise the octopus with a meat hammer or by bashing it against the concrete (as they do in Greece) to soften it up. This may take 15 minutes or more, depending on how strong you are. My Yia yia (Grandmother) had strong forearms, so she was quick.
2. Cut and clean the octopus into pieces about twice the size of a serving because the meat will shrink when cooked.
3. Combine the vinegar, ouzo, 1/4 cup of the olive oil, garlic, some oregano, salt and pepper.
4. Place marinade in large resealable plastic bag and add octopus.
5. Marinate overnight for best results but 3 hours in the fridge will do.
6. To cook, warm the barbecue to a low to medium heat and lay the meat on the grill. Baste with a mixture of the remaining olive oil, juice from the lemons and the oregano, being careful not to cause a flame to erupt in the barbecue.
7. When the octopus is done (about 15 minutes), plate it and serve.

Added on 8:02 PM

½ kg potatoes
½ kg courgettes
½ eggplants
2 green peppers
1 medium onion sliced
2 large ripe tomatoes pureed
2 cloves garlic chopped
2 tablespoons roughly chopped parsley
100 ml olive oil
Salt and pepper
500 ml water


Cut all the vegetables into round slices approx. ½ cm thick.

Place all the ingredients in a large shallow oven dish, making sure they are well mixed and evenly spread.

Bake in a pre heated oven at 180 degrees Celsius for 1 hour or until no water remains, only the oil.

Added on 10:58 PM


2 chicken thighs
1 medium orange
5 medium potatoes, cubed

For the marinade:

1 tsp of dried oregano
1 tsp of paprika
2 tbspn of lemon juice
2 garlic cloves, minced
2 tspn of orange juice
1 tbspn of olive oil
salt and pepper to taste

1. In a ziploc bag, place chicken thighs and all ingredients of the marinade and mush it around until chicken is coated with the marinade. Set aside for an hour.
2. Place cubed potatoes in a baking pan and drizzle some olive oil to coat while sprinkling salt and pepper. Toss lightly.
3. Preheat oven to 350 degrees. Place chicken on top of cubed potatoes and drizzle remaining marinade over over chicken and potatoes.
4. Slice two rounds of the orange and cut each in half. Place on top of the chicken.
4. Bake for 45 minutes to 1 hour or until chicken is cooked through and potatoes are tender. Serve warm.


  • 3/4 pound of eggplant, trimmed, cut in chunks (do not peel)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced or crushed
  • 3-4 rounded tablespoons of chopped fresh flat-leaf parsley
  • 2 medium potatoes, peeled, cut into chunks
  • 1 large carrot, cut in 1/2 to 3/4 inch rounds
  • 10 ounces of zucchini or Italian squash, cut in wide slices
  • 2 bull's horn peppers, seeded, cut in chunks (or 1 green bell pepper)
  • 1/2 red bell pepper, seeded, cut in chunks
  • 1/2 pound of fresh green beans, trimmed
  • 1 1/2 cups of chopped roma or cherry tomatoes (or canned chopped tomatoes*)
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried crushed oregano leaves (optional)
  • 1/3 cup of olive oil
  • about 2 cups of water


* If using canned chopped tomatoes, drain liquid before measuring.
Place the eggplant chunks in a bowl with plenty of cold salted water to cover. Put a plate on top to keep the eggplant submerged, and allow to soak for 30 to 45 minutes (this helps remove any bitterness). Drain well.
Preheat oven to 355°F (180°C).
Combine all vegetables in a large bowl or pan. Add parsley, salt, pepper, and oregano (if using). Drizzle with the olive oil and toss to make sure all ingredients are coated with oil.
Transfer to a covered casserole, add water, and cook for 1 hour and 45 minutes at 355°F (180°C).
Do not stir or uncover while cooking, except to check for dryness (see note below).

Added on 7:55 PM


  • One barley rusk
  • 1 fresh tomato, peeled and crushed
  • oregano for seasoning
  • Small piece of soft mitzithra cheese or feta cheese
  • olive oil


Soak the rusk in water. Some people avoid this step and let the rusk soak with the tomato juice, which is poured over it. Pour the crushed tomato with its juice over the rusk. If the juice is too much add as much as you like and waste the rest of the tomato. Pour some olive oil and as a topping add some grated mitzithra cheese or crumbled feta cheese. Season with oregano and serve.

6 large cuttlefish cleaned well and cut into pieces
1 can chopped tomatoes
1/2 cup red wine
2 large onions, chopped
2 cloves garlic, chopped
1/3 cup olive oil
Salt and pepper
3 cups spinach, cut by hand into thick pieces
1 tablespoon tomato paste


Place a pot over medium heat and add the olive oil. Add onions and garlic and sauté for 2-3 minutes until translucent. Add the cuttlefish and fry for 5-6 minutes. Add the wine and turn down the heat. Let it simmer for 3 minutes until the alcohol evaporates.
Add tomato, tomato paste, salt and pepper and stir to mix well. Add the spinach and cover the pot. Simmer it on low heat until the sauce thickens up (about 20-25 minutes).
Serve with boiled rice.

For the filling

8 medium-sized artichokes
6 spring onions
250g roughly grated regatto cheese
100g ricotta cheese or anthotiro
1 free range egg
1 tablespoon butter
100ml olive oil
100ml milk
1 tablespoon sesame seeds
A few leaves of mint
Salt and pepper

For the filo pastry
300g wheat flour

100g all-purpose flour
120ml extra virgin olive oil
50ml ouzo

50g all-purpose flour
kept separate in a bowl to be used when you roll out the dough.



Peel the artichokes, discarding the outer leaves, until the soft inner leaves remain along with the heart.

Finely slice the artichokes.
Lightly fry the chopped onions and sliced artichokes in a spoonful of butter for a few seconds.
Add 3 tablespoons of water and simmer for 5 minutes.
Put in a bowl and add the grated regatto cheese with the ricotta or anthotiro along with salt, pepper and chopped mint.
Gently mix.

Filo Pastry

Mix all the ingredients in a large bowl
with enough water to make a pliable dough.
Knead well and make a pliable dough.
Divide the dough into 6 balls.
Cover with clingfilm and set aside to rest for 1 hour.
Roll out each ball to the size of a medium oven dish, making it as thin as possible.

Place 3 layers of the filo pastry in an oven dish brushed with olive oil and brush in between each layer with olive oil.

Add the filling.

Place the other 3 layers of filo pastry on top, again brushing olive oil in between each layer and on top of the final layer.

Lightly score the final layer in squares.

Beat the egg and milk well and spread over the top of the pie.

Sprinkle the sesame seeds over the top.

Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes until the pie is a lovely golden colour and well-baked underneath.

Added on 3:26 PM


1/4 cup olive oil
1 cup roughly chopped red onion
1 clove of garlic, minced
1 pound fresh spinach
Salt and freshly ground pepper
Juice of one lemon
Red currants (optional, but tasty and pretty-toasted pinenuts and golden raisins would also be good

Heat the oil in a saute pan and add the onion and garlic, saute over low heat until they are softened.
Wash the spinach and leave it a bit damp to help steam the leaves.
Add the spinach to the saute pan and wilt the spinach, remove from the heat.
Add the lemon juice, salt, pepper, and red currants.
Serve slightly chilled or at room temperature.
(For 6 servings)

750g chicken mince

1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve


1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

Added on 3:15 PM


2 Roma tomatoes, roughly diced
1 English cucumber, roughly diced
1 orange (or yellow) bell pepper, roughly diced
1 red onion, finely chopped
4 spring onions, sliced
1 bunch flat leaf parsley, roughly chopped
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste


In a large bowl, combine all ingredients and serve.

Added on 3:13 PM


2 Pounds of Spinach
3 cloves of garlic
1/2 Cup cured ham or bacon
1/2 Cup pinenuts
1/2 Cup raisins
1/3 Cup olive oil
Pinch of salt
Pinch of black pepper

After washing the spinach with water, boil for 5 minutes with just a little bit of water (1 1/2 Cup approximately). Remove from heat and let them rest in a colander. Press the spinach with a spoon so you take the water out.

Heat the olive oil in a large skillet. Add the garlic (cut in small pieces) and sauté until turns golden brown. Set aside, removing the olive oil. Use the heated olive oil to stir fry the ham or bacon, and the raisins. When the raisins get inflated, add the pinenuts, and wait until they also turn brown. Lower the heat to medium-low and add the spinach and garlic. Add salt and pepper to taste. After five minutes, your dish is ready to be served.

Added on 8:13 PM


For the dough:

1 kg semolina flour
2 tbsp extra virgin olive oil
2 eggs
15 gr brewer's yeast

For the filling:

1 kg lamb mince
200 gr grated cheese (caciocavallo ragusano)
5 eggs
4 stalks fresh garlic
1 bunch of parsley
ground black pepper


Prepare the dough mixing all ingredients. Prepare the meat. Place the lamb mince in a non-stick pan and cover with a lid. The meat should cook in its own juice, add little water only if necessary. After about 10 minutes, remove the lid and let the juice evaporate, mixing every so often with a wooden spoon. Let the meat cool down, then mix in the other ingredients, the grated cheese, the fresh garlic and the parsley finely chopped, the beaten eggs and black pepper.
Then roll the dough out, cut into 10-12 cm circles and, with the help of a piece of dough previously rolled into a long thin cylinder, close and place onto a tray.
Brush with egg wash and bake in a pre-heated oven at 180° until golden brown. Serve on their own as a piatto unico with a nice salad or as antipasti.

Added on 8:08 PM


  • 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (25 mL) salt
  • 1/3 cup (75 mL) olive oil
  • 4 stalks celery, trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched
  • ¼ cup (50 mL) balsamic vinegar
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly sliced
  • 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
  • ½ cup (125 mL) large green olives, pitted and roughly chopped
  • ½ cup (125 mL) black olives, pitted and roughly chopped
  • 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
  • 2 tbsp (25 mL) pine nuts, lightly toasted
  • 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
  • 2 tbsp (25 mL) granulated sugar
  • ½ cup (125 mL) roughly chopped mint
  • ½ cup (125 mL) roughly chopped basil


1. Put cubed eggplant in a colander set in the sink. Toss with the salt. Set a plate on top of eggplant and add a weight. Let stand 1 hour. Preheat oven to 400°F (200°C). Rinse eggplant under cold running water; drain and pat dry with paper towel. Toss eggplant with 3 tbsp (45 mL) of the olive oil; spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown. Set aside.
2. In a large skillet, heat remaining olive oil over medium heat. Add celery, garlic and onions; cook for 6 minutes or until onions are softened. Do not let garlic brown. Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar. Season to taste with salt and pepper. Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
3. Stir in mint; cook 5 minutes longer. Transfer to large serving dish. Let stand at room temperature 2 hours to develop flavors. Serve at room temperature, sprinkled with chopped basil.

(for 4 servings)

400g kidney beans, canned
400g cannellini beans, canned
1 small onion, finely diced
2 small dried red chillies
¼ teaspoon cayenne pepper
1 teaspoon harissa paste
1 teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
8 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons tomato paste
2 tomatoes, coarsely chopped
1 litre vegetable broth
1 fresh bay leaf
5 sprigs fresh flat-leaf parsley, tied together with cotton
5 sprigs fresh coriander, chopped finely
5 sprigs fresh flat-leaf parsley, chopped finely
Cider vinegar or red wine vinegar, to garnish


1. In a large pot heat olive oil over a medium heat and cook onion until tender (approx. 5 minutes).
2. Remove the seeds from one dried chilli then add harissa, chillies, garlic, cayenne pepper, paprika, pepper and cumin and cook until fragrant (approx. 2 minutes).
3. Add tomato paste and stir until spice and onion mixture thickens slightly (approx. 2 minutes).
4. Add tomatoes and 1 cup of stock. Bring to the boil.
5. Add remaining stock, bay leaf and whole parsley sprigs and bring to the boil. Lower heat then cover and allow to simmer for 10 – 15 minutes.
6. Drain and wash beans, then add to stew. Cook until tender (5 – 15 minutes).
7. To serve, remove bay leaf, chillies and parsley sprigs. Stir through chopped parsley and coriander. Serve hot with rice and a dash of vinegar.
  • 2 slices dry bread
  • 1⁄4 cup milk
  • 1 pound ground beef (substitute turkey or chicken)
  • 1 large onion, finely chopped
  • 1⁄2 tsp dried dill
  • 4 TBS chopped fresh parsley
  • 1 tsp chopped fresh mint
  • 1 egg, lightly beaten
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • oil or fat for deep frying

Soak bread in milk until soft.
Mix thoroughly with all the ingredients except oil. Shape into 1-inch balls. Fry a few at a time in deep oil at 3708F until balls are golden brown. Drain on paper towels.
Serve hot.

Added on 3:15 PM

(For 4 to 6 servings)

- Olive oil -- 3 tablespoons

- Paprika -- 1 to 2 tablespoons
- Onion, thinly sliced -- 1
- Garlic, minced -- 2 to 3 cloves
- Tomatoes, peeled, seeded and diced -- 3
- Green and red bell peppers, diced -- 2 to 3
- Water -- 1 cup
- Salt and pepper -- to taste
- Eggs (optional) -- 4


1. Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

2. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

3. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

4. Serve with crusty bread, pita or rice.

Added on 3:10 PM


  • 1.3 kg/3 lb lamb from a leg or forequarter
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 teaspoons harissa
  • 2 teaspoons ground fennel seeds
  • 2 teaspoons ground coriander
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 4 cloves garlic, finely chopped 
  • 225 ml/8 fl oz iced water
  • thin sausage casings
  1. Trim any fine skin from the lamb, but leave a good proportion of fat. Cut into 2.5 cm/1 in cubes; check the weight. If the lamb is not very cold, cover and refrigerate for at least 2 hours in the coldest part of the refrigerator.
  2. Place the lamb in a large bowl, sprinkle with salt and mix well. Process in six batches in a food processor with a steel blade until finely minced. Transfer to a wide dish. Mix in the pepper, harissa to taste, spices and chopped garlic. Process again in six batches to mix the flavourings evenly into the meat, adding 2-3 tablespoons of iced water to each batch. Transfer to a large bowl and mix well by hand.
  3. If the sausage casings are fresh, finse off the salt and soak in warm water for 30 minutes. Run cold water through each length of casing to check for holes. Fit about 1 m/3 ft of fresh casing onto the nozzle of a sausage filler or large funnel. If using dry casings, cut off a 7.5 cm/3 in length.
  4. Pass the lamb mixture through a sausage filler or push through a funnel with the end of a wooden spoon. When the mixture appears at the end of the nozzle, stop and pull the casing over the end and tie, then continue with filling. Let the sausage curl into the dish.   When the casing is filled, leave the open and untied, and fill more casings as necessary.
  5. Stretch the sausage along the work surface and press the half-way point with a finger. Twist at this point three times. Even out the filling between the twist and the tied end, mark the half-way point and twist again. Continue to twist until the required lengths are formed.  Tie off the end.
  6. Use the sausages within 2 days, or store well wrapped in the freezer.

Added on 5:38 AM

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon red pepper
  • 1 medium tomato, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried mint, plus additional for serving
  • 1 cup red lentils
  • 1/4 cup coarse bulgur wheat
  • 4 cups vegetable stock
  • Butter, for serving
  • Lemon wedges, for serving
  1. In large pot over medium heat, add the onion, garlic, salt and pepper with the extra virgin olive oil.  Cook until the onion is soft and the garlic is fragrant, 4 to 5 minutes.
  2. Stir in the tomato, tomato paste, and mint, and cook for an additional 1 to 2 minutes.  Stir in the lentils and bulgur wheat, and cover with the vegetable stock and 2 cups of water.  Cover and simmer for 45 minutes to 1 hour, until the lentils are tender.  Serve each bowl with a little pat of butter on top, letting it melt, along with a sprinkle of mint, red pepper and the lemon wedges.

Added on 5:28 AM

(for 6-8 servings)

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked for 6 hours or overnight in 2 quarts water
1–2 tablespoons harissa or 1⁄2–1 teaspoon cayenne, plus additional for serving
2 tablespoons tomato paste
1 large head cauliflower, cut into small florets
2 – 2 2⁄3 cups couscous, preferably whole wheat
1 cup frozen peas, thawed
1⁄2 cup chopped flat-leaf parsley or cilantro, or a combination 

  1. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic, 1⁄2 teaspoon salt, the cumin, caraway, and coriander, and cook, stirring, for 1 minute, or
    until fragrant. Add the beans and their soaking liquid, and an additional 1 quart water, and bring to a boil over high heat. Reduce the heat to low, add salt to taste, cover, and simmer for 1 hour. Add the harissa or cayenne and the tomato paste. Simmer for 30 minutes to 1 hour, or until the beans are completely tender and the broth fragrant. Set aside 1⁄2 cup of the liquid to use to reconstitute the couscous.
  2. Add the cauliflower to the simmering stew and cook, partially covered, for 20 minutes, or until the cauliflower is tender and falling apart. Taste and adjust the seasonings, adding salt, garlic, or harissa or cayenne as desired. The stew should be spicy.
  3. Make couscous.
  4. Meanwhile, stir the peas and parsley and/or cilantro into the simmering stew. Simmer for 5 minutes or longer. Taste and adjust the seasonings. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew, and serve, passing harissa or cayenne at the table.

400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled


In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately

Added on 4:56 AM

(for 3 serving)

1 cup skim milk
¼ cup water
½ cup uncooked couscous
¼ cup dried cranberries
¼ cup raisins
¼ cup chopped walnuts
1 ½ tablespoon brown sugar
½ teaspoon cinnamon
1/8 teaspoon salt


Bring milk and water mixture to a simmer in a saucepan and then stir in the dry ingredients. Remove from heat, cover and let stand 10 minutes until thickened.

Added on 4:50 AM

  • 1 large onion, chopped
  • 1/2 tablespoon turmeric
  • 1/4 tablespoon cayenne
  • 1/2 cup vegetable stock
  • 1 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 1 small can tomato paste
  • 3-4 whole cloves
  • 3 medium zucchini
  • 4 small yellow squash or yellow zucchini
  • 3/4 large carrots
  • 4 medium yellow or red potatoes, skins on
  • 1 red or green bell pepper
  • 1 15-oz. can garbanzo beans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous.

Added on 11:18 PM

  • 300-500 g beef cubed
  • 3 tbsp oil
  • 1 small tub tomato paste
  • 1/2 cup pasta rinsed
  • 2 medium onion chopped
  • 3 medium potatoes chopped
  • 2 sticks celery chopped
  • water
  • 3 carrots chopped
  • 2 courgettes chopped
  • 1 turnip chopped
  • 2 tomatoes chopped
  • coriander, chickpeas (optional)
  • salt and pepper, harissa
  • coriander powder
  • caraway, cinnamon powder

  1. In a casserole dish or frying pan, brown the beef in the oil. Add the vegetables, mix well. Add tomato paste, spices, harissa and coriander leaves. Cover with water and leave to simmer for about 45 minutes.
  2. After simmering, sieve soup, reserving the liquid. Return cooked meat to the fry pan. Add reserved liquid. Before serving, add pasta and cook for approx. 7 mins. Present with some coriander leaves and orange.

Added on 11:15 PM

  • 1 box/pkt of plain couscous
  • 1 chicken cooked
  • 2ltr of chicken stock
  • 1 can tomato sauce
  • 3 large carrots
  • 1 swede
  • 1 large onion
  • 2 courgettes
  • 2 turnips 
  1. Cut vegetables into large chunks and cook in chicken stock for 15 mins.
  2. Add chicken and tomato sauce and simmer for a further 10 mins.
  3. Cook couscous according to instruction on package.
  4. Serve couscous on plates and cover with the chicken and vegetables.

Added on 11:12 PM


1 tablespoon vegetable oil
2 cups raw white rice
3 cups water
1 (16 ounce) package raw elbow macaroni
1 cup beluga lentils, rinsed in water
1 teaspoon salt
1 tablespoon vegetable oil
5 onions, chopped
1/2 cup tomato paste
1/2 teaspoon salt
2 cloves garlic, chopped
2 1/2 teaspoons ground cumin
4 ripe tomatoes, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper


Heat 1 tablespoon vegetable oil in a pan on medium-high flame. Mix in rice; go on stirring until rice is covered with oil, for almost minutes. Include 3 cups water and 1 teaspoon of salt. Simmer; reduce flame to low, put lid on, and boil until the rice is soft and water has been soaked, for almost 30 minutes.
Fill a big pot with slightly salted water and simmer, give it a rolling boil over high flame. Mix in the macaroni, and it needs a second boil. Cook the macaroni without cover, stirring infrequently until it has cooked throughout but is still hard to the bite, for almost 10 minutes. Drain well in a strainer. Put back macaroni to cooking pan, cover and keep hot.
Immerse lentils for almost half hour. Drain and wash, then drain again. Simmer 2 cups of water in a pan and mix in lentils. Simmer; cover and trim down heat to low. Boil until lentils are soft for 25 minutes. Mix in 1/2 teaspoon salt and stir.
Heat 1 tablespoon vegetable oil in a big skillet over medium-high flame. Stir the onions in the oil, stirring frequently, until they start to caramelize, for 20 minutes. Onions should be a fine caramelized coffee color. Put in garlic and stir another minute. Take away from pan, drain on a kitchen towel lined plate.
Put half of the onion batter into a pan. Stir in the vinegar. Include the chopped tomatoes with tomato paste, 2 1/2 teaspoons salt, cumin, black pepper, and cayenne (if using). Simmer then reduce flame to medium-low and boil for another 15 minutes.
Serve by putting a full spoon of rice, then macaroni, and after that the lentils on serving dish. Garnish with some of the caramelized onions, and then top with tomato sauce.

Added on 2:13 PM


3/4 cup brown or black lentils
1 bay leaf
2 cups water
2 onions
More olive oil
1 tsp. powdered cumin
salt, pepper to taste

1. Pick over and rinse the lentils. Simmer them in the water, with the bay leaf, till they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
Add salt to taste after the lentils are done. Remove the bay leaf.


1 1/2 cups rice
2 Tblsp. olive oil
3 cups water, boiling
2 cloves garlic, peeled and crushed
1 1/2 tsp. salt

1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and lower the flame to the lowest setting. Cook the rice till all the water has evaporated and the grains are tender and separate.
Now slice the onions thinly.

Pour 2 Tblsp. olive oil into a non-stick pan and carmelize the onions over the lowest possible flame, stirring once in a while. You want them very soft and golden, not brown and crisp.
When the onions are done – 10-15 minutes – add the cumin and a little salt and pepper.
Final step: fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the fork so as not to mash them. Stir some of the carmelized onion in, and top the dish with the rest of the onions.

(for 8 servings)

1 tablespoon olive oil
⅓ cup finely chopped yellow onion
1½ cups Israeli couscous
2 cups chicken stock or top-quality chicken broth, or more if needed
1 cup frozen petite peas
3 tablespoons finely chopped fresh mint
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper


1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
2. Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it is too dry, add a few tablespoons more stock or water.
Do-Ahead Tips: The couscous continues to absorb liquid after cooking, so will be at its best made not more than an hour in advance. You may need to add a little more stock or water to keep it from clumping together. Reheat gently over low heat before serving.

Added on 6:34 PM


(for 8 servings)

  • 2  (4-oz.) packages fresh gourmet mushroom blend, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 1  tablespoon  olive oil
  • 1  teaspoon  chopped fresh thyme
  • 1  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground pepper, divided
  • 2  (6.3-oz.) packages Israeli couscous
  • 2  teaspoons  Worcestershire sauce
  • Garnish: fresh thyme sprigs


1. Preheat oven to 400°. Toss mushrooms, garlic, olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer, and bake 20 minutes.
2. Meanwhile, cook couscous according to package directions.
3. Stir mushroom mixture, Worcestershire sauce, and remaining salt and pepper into couscous. Garnish, if desired.

1 cup Israeli couscous
1 1/2 cup water
1/2 tsp. salt
1 small yam, peeled and cubed
1/2 cup dried cranberries
1 tbsp. fresh mint, chopped
1/4 cup pine nuts (omit for younger toddlers)
1 tbsp. lemon juice
1 tbsp. olive oil


1.    Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
2.    Cook for 12 minutes.
3.    Combine all the ingredients and serve.

Added on 6:28 PM


2 sweet red peppers
2 spoons of olive oil for frying (can be substituted with a low calorie olive oil pan spray)
1 medium onion
3 cloves of garlic
8 ripe tomatoes (Roma is the right size)
6 eggs
2 green hot chili peppers (add more or less according to taste)
1 spoon of tomato paste
1/4 cup fresh basil
1 tsp. of sweet paprika
Salt and pepper (according to taste)


1. Peel the onion and garlic then chop them both into very little pieces.
2. Clean the red peppers from seeds and cuts them into small cubes.
3. Clean the green chili peppers from seeds and cuts them into small cubes.
4. Cut the tomatoes into cubes.
5. Chop the basil
6. Heat the olive oil in a frying pan, and then add the onion and garlic. Fry them until the onion is golden clear.
7. Turn the heat down to medium, add the red peppers, mix, and continue frying covered for about 3 more minutes. Mix a couple of times during that time.
8. Add the tomatoes, chili peppers, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
9. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables.
10. Cover the pan and continue cooking the mixture for another 5 minutes.
Serve with warm pita bread.

1 / 4 kilo of potatoes, 4 egg yolks, 1 ½ cup Cheddar and gruyere, mixed, 2-3 tablespoons corn flour,a little nutmeg, parsley half batch, 2-3 spring onions, a little flour, ½ cup corn oil for frying, salt, pepper, paprika.


Wash the potatoes, boil and flake off. Passes through the machinery of the puree. Add egg yolks of eggs, grated cheese, corn flour (to not be opened), the salt and pepper and other herbs. Knead well all materials and mold them round balls or flat, the alefronoume and fry in hot oil. Optionally, we can saute with a little margarine, 2-3 fresh chopped onions and a little chopped parsley and add to the mixture before fermentation. The scalloped potatoes served warm.

Added on 6:21 PM


  • 1 (3 1/2-pound) chicken, cut into 8 parts
  • 1 cup full-fat plain yogurt
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup corn oil
  • 1 medium onion, grated
  • 2 cups chicken stock or canned low-salt chicken broth
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.
In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.
In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.
In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.
To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.

Added on 6:08 PM


2 large eggplants
1/2 lemon, juiced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoons parsley, minced
salt and pepper


Preheat oven to 400F. Wash eggplants and prick eggplants with a fork. Place on a baking tray and bake until shriveled, turn halfway. It should take about 45 minutes.
Slit eggplants open and allow to cool, remove and discard skin and scoop flesh into a food processor. Scrap all the goodness out of the skin. Add remaining ingredients and process a few times (think like 10 seconds of pulses). Taste and correct for salt if needed. Best to leave it in the fridge for a few hours to let the flavours meld.

Added on 6:04 PM


  • 1 15-ounce can fava beans
  • 1 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh parsley
  • 1-2 tablespoons fresh lemon juice, to taste
  • Salt and pepper to taste
  • Grilled flatbread
  • 2 eggs

Drain and rinse the beans, then pour into a medium saucepan. Bring to a boil and simmer for five minutes, breaking up roughly with a fork. Stir in the olive oil, onion, tomato, cumin, lemon juice, salt, pepper, and most of the parsley. Continue cooking for five minutes.
In the meantime, grill the flatbread or sear it with a little olive oil in a skillet. Fry the eggs in some olive oil in a separate skillet, leaving the yolks runny.Serve the bean mixture warm with the fried eggs and flatbread.

  • 2 tablespoons olive oil
  • 1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 2 x 410g cans Ardmona Rich & Thick
  • Moroccan Style chopped tomatoes with ginger and coriander
  • 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

  1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
  2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
  3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Added on 4:55 PM


2 tablespoon extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cups reduced-sodium beef broth, or water
1 14-ounce c diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads, (see Ingredient Note)
12 sprigs flat-leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper


Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.