Veggies and Calamari fried

Veggies and Calamari fried.
School is back, summer is almost over, and the memory of this Veggies and Calamari fried still fills my mind.

  

I always associate “Fritto Misto” with summer, good times, old friends and a great glass of dry white wine admiring a spectacular sunset at the beach.
My kids love a good fritto misto once in a while even when the beach is not that close….
I like to add vegetables to my fritto misto, it gives to the dish so many extra layers of flavours.
  
Few tips for the perfect Fritto Misto.
1 Make sure to dry fish and vegetables as much as possible. The least moist the crunchiest the fritto will be.
2 Make sure to make a batter that will fully coat the ingredients.
3 Make sure to heat oil to 180C.
4 Fry few pieces at a time to keep temperature of oil at 180C.
5 If you don’t eat your fritto misto immediately keep it in a warm oven.
6 Forget tip number 5…..eat it immediately.
Don’t forget to let me know what you think about this recipe. I love to hear from you amazing readers.
Find detail recipe under Fish and Seafood page.

 

Vegan eggplant rolls with cauliflower risotto

Vegan eggplant rolls with cauliflower risotto

If you like eggplants as much our family do, you are always on the look out for new and delicious recipes.  At home we are trying to eat healthier and this is the perfect recipe to combine ingredients and flavours that we really like in a healthy way. The crunchiness of salad and tartness of pomegranate marries perfectly well with the sweetness of cauliflower and the smokiness of eggplants; and what better way to tie all this flavours together than with a Tahini lemon dressing? Follow this easy step by step recipe and you will have an incredibly delicious meal ready in no time.

Slice eggplants into 1cm thick slices. Heat a grill pan and grill eggplants on both sides.

 

Fry shallots for few minutes and add grated raw cauliflower. Cook for 8-10 minutes or till cauliflower is fully cooked.

Remove from pan and cool it down. Add fresh herbs and keep aside.

Scoop a tablespoon of cauliflower mix on each grilled eggplants and roll it up.

  

Combine Tahini, fresh herbs and lemon juice. Add evoo till you get a creamy dressing.

 

Arrange Vegan eggplant rolls with cauliflower risotto on mixed salad leaves, drizzle Tahini lemon dressing and garnish with pomegranate.

Hope you will enjoy this recipe.

If you like this recipe, don’t forget to leave a comment.

Find detail recipe under Vegetarian page

Calamari salad bruschetta

  Calamari salad bruschetta
Hi amazing friends, I am still chilling out in Italy with family; and I just realized that I haven’t been posting at all for more than a month….too busy eating and my waist line is definitely complaining.
This super easy and fast bruschetta is the perfect recipe for lazy summer days and one of the many creations of the past month….will share many more soon.  
Hope you are enjoying your summer break and as usual if you like this recipe, don’t forget to leave a comment. I love hearing from my readers.
Find detail recipe under Appetizers page.

Breakfast all around….

     

“Eat breakfast like a king, lunch like a prince and dinner like a pauper.”

Shouldn’t we all do it? Haven’t we heard enough time how important is a balance breakfast? But, how difficult it is in the morning to prepare a healthy or healthish breakfast for the family?
So many thing can go wrong in the morning: kids not waking up, alarm not going off or been snoozed for to long…..
I am sure you like to look at Pinterest perfect breakfast pictures and wonder how can I have a great healthy breakfast ready in no time in the morning? How fantastic will be to wake up and prepare in under 10 minutes poached eggs on toast with super healthy steam asparagus or have your favorite spinach and peas crustless quiche ready to bite or than again not so healthy but super delicious berries french toast? It all comes down to planning ahead and be organized. Make your prep in the evening. Don’t leave anything to last-minute. I know it sound like a cliché, but let me tell you, it is all true, the more we organize our days the less stressed(at least food wise) will be.  Ok listen I am not a super organize person, I like to improvise and be super creative with what I see at the market, but to make my life easier and like I said above stress free (food wise) I need some planning.
Do you want to impress your family everyday of the week and not only on week-ends with delicious, healthy and fast breakfast?
Than follow my new breakfast page and it will be a walk in the park.
If you make any of my recipes don’t forget to leave a comment.
I like to hear from you.
Check the new Breakfast page for delicious inspirations.

 

Potatoes and tuna patties

Potatoes and tuna patties

School is finally over and what better way to enjoy time with kids outdoor than having a nice yummy picnic. I like to take the kids to the park where they can play and enjoy the beautiful weather and then sit all together and enjoy easy food. This potatoes and tuna patties are delicious and can be made the day before and pack it ready for picnic day. How do you entertain your kids during summer holidays? Would love to hear from you.

Find detail recipe under Fish & Seafood page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

Vegan chocolate cake with strawberry frosting

 

  

School will be over in a week and to celebrate I made this vegan chocolate  cake with strawberry frosting. This is a truly scrumptious cake and you will not even realize that is fully vegan. Since Sofia is allergic to dairy product I had to try this strawberry frosting made out of cashews; let me tell you, I was a bit sceptic, I couldn’t believe that it will taste the same as the real one and…….OMG even better. My son is very conservative when it comes to cake and when I asked d him to try the frosting he was like;” MOOOORE”….I have to say the cake was a success and was finished the same day that was made.

Find detail recipe under Dessert page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

 

 

Trio of appetizers

  Trio of appetizers
Here it is another super fast and easy to prepare crowd-pleaser for this World Cup that is getting super interesting. Last week a school friend of my husband was in town with family and we had them for dinner.  What would you prepare for a great Chef that works for one of the most iconic hotels in India? Let me be honest… I freaked out.  I know I am a trained chef too but this is different… At that point I realized the stress of my mother cooking for my husband also trained chef although he hung the white jacket long time ago. Any way, lets cut the story short… the evening was a great success and when I brought to the table the Trio of appetizers “The Chef” took pictures and was quite impressed.
All this story is to tell you…..impress your friends with this amazing Trio of appetizers.
Find detail recipe under Appetizers page.
If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

Chicken meatballs with tomato chutney

 

Chicken meatballs with tomato chutney is one of the tastier snack that you could make. This perfect crowd-pleaser is easy and fast to prepare.  All you need to do is mix all the meatballs ingredients together and shallow fry for a delicious lip smacking snack.

I like to concentrate more on the sauce at the end this is what will give your chicken meatballs the extra kick. I usually make salsa to go with this dish, but my husband was in the mood for some Indian flavor to go with this snack. I like Indian spices and tomato chutney marries chicken flavor superbly well.

 

Here are the ingredients for this delicious tomato chutney:

Mustard seeds

Curry leaves

Roasted gram/roasted split chickpeas                                                     

Fresh tomatoes

Diamond shallots

Red chili

Corn oil

Garlic

Salt and a pinch of sugar.

Tomato chutney

Make a normal tomato sauce with shallots, tomatoes, garlic, oil and salt. Let it cook till tomatoes are soft. Cool it down and blend

Flavor is given by the tempering. Heat oil in a pan add mustard seeds, curry leaves, roasted gram, salt and pinch of sugar, fry for few minutes and your tempering is ready to add to the tomato sauce.

Find detail recipe under Appetizers page.

I also love to eat tomato chutney with Paratha filled with white radish or Mooli

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

 

 

Baked butternut squash filled with buckwheat risotto

Butternut squash is such a versatile vegetable. From this edible bowl shown above, to few of my favorite butternut squash gnocchi recipes under Pastas, Gnocchi and Co or again seasoned with cinnamon, nutmeg and then grilled to perfection like I enjoyed in Cape Town; endless possibilities to enjoy butternut squash.

This is our way to enjoy it with extra flavor from the buckwheat veggies and crunchiness from roasted chickpeas. How do I describe this dish? A packed flavorful edible bowl that makes everyone happy. How would you describe it? What is your favorite butternut squash recipe?

Find detail recipe under Vegetarian page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

Paratha filled with white radish or Mooli

 

Paratha filled with white radish or Mooli

How could you not fall in love with such an earthy dish? Days have been cold in Nairobi lately and this Paratha filled with white radish..also known as Mooli, is the perfect comfort meal. Easy to prepare and freeze super well, what more could you ask for?  Let us see how to make it with this easy almost step by step photos.

To make the dough you will need only 4 ingredients: whole-wheat flour, oil, salt and water. Knead ingredients together to form a firm dough that will rest for 1 hour.

  

In the mean time, grate radish, chopped coriander and slice chili. Mix ingredients together and add salt. Let it rest and squeeze excess liquid from the mixture.

Roll paratha into a round shape and add a good tablespoon of radish in the middle.

Gather the edges of the dough to enclose the filling.
Remove as much air as possible from inside than pinch to seal.

Use a rolling-pin to roll it out to about 1/2cm thick. This is my favorite part because it becomes a family rolling time affair and it usually turns the kitchen into a mess but the house filled with laugher.

Let’s cook it now. Place one paratha into the fry pan and cook the first side for 3-4 minutes or till golden brown.
Flip it to the other side and do the same.
Add oil or butter to finish.
Here it is, you perfect Mooli ready to be enjoyed with pickles and yoghurt.
Find detail recipe under Vegetarian page.
If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

 

%d bloggers like this: