Wednesday, September 7, 2011


I remember I was looking at some web-pages through the Internet with some Greek-meat recipes and I found this one. It was summer time and the weather was extremely hot so the idea of turning the broil on of the oven didn't convince me very much. But I just jumped into the ingredients and made it. The results were lovely, so tender and tasty pork chops without any hard work. DELICIOUS!!!

Pork chops (as many as you want)
Salt and pepper
Garlic powder
Fresh lemon juice


Season pork chops with salt, pepper, garlic powder, oregano and a pat of butter over both sides. Broil 5-6 inches under heat for 15 minutes per each side. Check if cooked. Squeeze fresh lemon juice on chops and serve.


Among all the different types of rice I have tasted, for me this is the best one ever, the tastiest (my favourite). Its flavour is unique as well as the aroma of fresh dill that drives me crazy everytime I put the lid off the pot. Simple steps to prepare it, brilliant results when ready.

1        Tablespoon olive oil
1        Small onion (chopped)
2        Cloves garlic (chopped)
1        Bunch of spinach (roughly chopped)
2        Cups rice
1/12   Cups chicken broth (or water)
1/4     Cup parsley (chopped)
1/4     Cup dill (chopped)
1/2     Lemon (juice and zest)
1/4     Feta cheese (crumbled)
Salt and Pepper to taste


Heat the oil in a pan, add the onions and saute until tender. Add garlic and saute until fragrant, about a minute. Then add lemon zest and spinach and let stir until they wilt.
Add chicken stock, rice, parsley and dill and season with salt and pepper and bring to a boil with the lid on.
Reduce heat and simmer on low heat until the rice is cooked.
At the end, just before serving, hit a splash of lemon juice and garnish with feta.

Sunday, August 28, 2011


The slow cooking time of this stew recipe will give to the beef a really lovely tenderness. And besides, the slightly bitter flavour from the beer will make this dish as unique as another conventional soup, or even better I'd rather say. AND OF COURSE, at the time this stew is ready, everyone's going to love the beautiful smell around the kitchen than this combination will make.

2     stalk celery
2     medium onions
2     carrots
1     heaped tablespoon all-purpose flour
1     14-ounce can of diced tomatoes
2     tablespoon olive oil
Sea salt and freshly ground black pepper

3     fresh or dried bay leaves
1     pound diced stewing beef
2     cups brown ale
3     springs of fresh thyme


Trim the ends off the celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthways, and roughly chop. Put a Dutch oven on a medium heat with the olive oil. Put all your vegetables with your herbs and fry for 10 minutes. Add your meat and flour.

Pour in the booze and can tomatoes, give it a stir and then season with a teaspoon of sea salt and some few grinds of pepper. Bring to a boil, put the lid on and let simmer in medium heat on your cooktop for 2 hours - 2 1/2 hours. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remove any bay leaves or herbs stalks before serving. Taste it and season again if needed with salt and pepper.


For the hot-pot topping:

1 1/4 pounds medium potatoes
Sea salt and freshly black ground pepper
Olive oil or a pat of butter
A few spring of fresh thyme

Preheat the oven to 375 F. Fill a large baking dish with your already cooked stew. Peel the potatoes and put them into a pan of boiling water for 10 minutes. Drain them in a colander and let them cool down for 5 minutes. Slice the potatoes lengthways into 1/4-inch-thick slice and lay these over the top of you stew. Drizzle with a little of olive oil or melt butter and brush this over the potatoes. Pick the thyme leaves off the stalks and sprinkle them over all the potatoes with a pinch of salt and pepper. Cook in your preheated oven for 40 minutes.


You can hardly imagine the real taste of this plate. - What I love about it is the flavours all one to another mixed up making a unbelievable and delightful dish and with that magical touch of fish sauce. You will have a considerable amount of sauce to enjoy it with some rice aside.

300 gr. skinless, boneless chicken breasts
3     Cups unsweetened coconut milk
2     Tablespoons   green curry paste
1     Cup               water
3     Tablespoon     fish sauce
1     Teaspoon        sugar
1     Cup                bamboo shot strips
3     Tablespoon     green peas (frozen)
1 medium red pepper, cut into strips
2 lime leaves
20 whole leaves fresh basil


1. Slice the chicken 1/4 inch thick and 2 inch long.
2. Heat one cup of the coconut milk in a wok on high heat, until it boils. Add green curry paste and, reducing the heat to medium, stir to dissolve it in the coconut milk. Add second cup of coconut milk, raise the heat to maximum and let cook for 8-10 minutes until the oil of the coconut milk  rises tot he top and let sauce thickens somewhat. tear the lime leaves in thirds and add to the wok. Turn heat back to medium and cook for 2 minutes.
3. Add chicken, turn heat back to maximum. Stir chicken into the sauce and immediately add the third (and last) cup of coconut milk, as well as a cup of water. Stir-cook for 1 minute until the mixture is bubbling happily. Add fish sauce and sugar and stir-cook for 2 minutes, until it is bubbling hard.
4. Add bamboo shots and stir-cook for 2 minutes. Add red pepper and stir-cook for 1 minute. Add green peas and 3/4 of the basil leaves. Stir-cook for 1-2 minutes, folding the ingredients into the sauce, until it all seems ready to eat.
5. Take off heat and transfer into a deep serving dish. Top with the remain of basil leaves and some other red pepper strips.

"When doing this recipe, I recommend to shop all the ingredients before you begin to cook it, as every step written above, it cooks faster than you think it will".

Friday, August 12, 2011


If you have kids around, they're going to love these muffins. If you're by yourself, they wont last in your kitchen any longer than 24 hrs. This muffin recipe is so ridiculously easy  to make that in half an hour, or less, you will have them out of the oven perfectly baked.

3        large bananas
1/2     Cup white sugar
1        egg
1        Teaspoon baking soda
1        Teaspoon baking powder
1/2     salt
1 1/2  Cups all-purpose flour
1/3     Cup melted butter


Mash bananas very well in a medium bowl without any chunky piece. Add sugar sugar and slightly beaten egg. Add melted butter. Add dry ingredients and bake at 375 F for 20 minutes.

Small muffins time: 11 to 12 minutes or until lovely golden-brown.

You can add chocolate chips on the top (kids gonna love this)


Very good guacamole which can be used as an appetizer, stuffed with cherry tomatoes, and others. Its creamy texture mixed up with all the flavours of the ingredients will make you love it and eat it all in a row.

2     ripe avocados
2     garlic cloves, mashed with 1/2 teaspoon salt
1/4  cup finely chopped onions
1/4  cup chopped tomatoes, seeded
4     Tablespoons lime juice
1/2  Teaspoon ground cumin
1/4  Teaspoon ground coriander
1     Jalapeno, seeded and chopped (optional)


Mash avocados with a fork till chunky (or creamy if prefer). Stir in lime juice. Mash salt with garlic until  paste. Mix in rest of ingredients to avocados. Put one avocado pit in bowl to keep from turning brown. Serve chilled, with tortillas or chips.

Saturday, May 7, 2011


I made this recipe during a rush. I was supposed to make supper and I didn't have any meal to prepare. I started to look through the pages of cooking books until I got this recipe. I wasn't that sure to cook it as it sounds strange the fact to combine mushroom cream with pork, but I just did it! - Believe me, at the end when I tasted to feel the flavour of it, I almost had an orgasm. It was extremely delicious, it was delightful.

3 or 4 boneless pork chops
1      Tablespoon   olive oil
1/2    Cup              fresh mushrooms, sliced
1       bulb garlic     chopped
1/2    Teaspoon      salt
1       Tablespoon   dried rosemary, crushed
3       Tablespoon   water
1       Can of cream of mushroom soup


In a large pan, brown pork chops in olive oil on high heat. Remove and set aside. In the same pan, brown the sliced mushrooms and then the garlic on medium heat. Do not let the garlic brown. Add the pork chops back and sprinkle them with salt. Add rosemary, stir for 1 minute.

Add water and finally the cream of mushroom soup. Stir. Let everything bubble for 2 minutes on high-heat. Cover with the lid and let the dish simmer for 5 minutes on low-heat.


Peppers abound in this colourful skillet. Really good!


2   Tablespoon   olive (or cooking) oil
1    Lb               hot Italian sausages, cut into 1 inch pieces

1 1/2   Cup      sliced green pepper
1 1/2   Cup      sliced red pepper
1 1/2   Cup      sliced orange pepper
3/4      Cup      sliced red onion

Prepared chicken broth
Balsamic vinegar
Sun-dried tomatoes, softened in boiling water for 10 minutes before chopping.


Heat oil in large frying pan on medium. Add sausage. Cook for 6 to 8 minutes, stirring often, until browned. Transfer with slotted spoon to paper towels to drain.

Heat 2 Teaspoon drippings in same frying pan. Add next 4 ingredients. Stir. Cook, covered, for 5 to 10 minutes, stirring occasionally, until onion is softened and peppers are tender-crisp.

Add sausage and remaining 3 ingredients. Heat and stir for about 5 minutes, scraping any brown bits from bottom of pan, until heated through. Makes about 6 cups.

"Serve 4"


1 1/2     Tablespoon     olive oil
1           Large zucchini cut into 6mm slices
8           Large eggs
1           Cup                Julienned deli ham
1/2        Cup                grater sharp Cheddar cheese
3           Tablespoon    chopped fresh parsley
1           Tablespoon    milk
1/8        Teaspoon       salt
1/4        Teaspoon       pepper
1 1/2     Teaspoon       olive (or cooking) oil
1/2        Cup                grated sharp Cheddar cheese
1/4        Teaspoon       ground nutmeg


Heat first amount of olive oil in a large fry pan on medium-high. Add and cook zucchini in several batches for 2 to 3 minutes per side until browned. Transfer to a large plate. Set aside.

Beat the eggs in a large bowl until frothy.
Add next 6 ingredients. Stir.

Heat second amount of olive oil in same frying pan on medium. Add egg mixture. Reduce heat to medium-low. Cook, covered, for about 10 minutes until bottom is golden and top is almost set. Remove from heat.

Arrabge the zucchini on top. Sprinkle with second amount of cheese and nutmeg. Broil on centre rack in oven for about 2 to 3 minutes until cheese is melted and golden.

TIP: cut the Julienned ham into thin strips that resemble matchsticks.


I like so much the tastes that are mixed up one to another in this plate. It is a combination of fish sauce  and a slightly basil  flavour that drives me crazy everytime I eat this plate. You can set aside some spinach/plain rice.

10     Oz / 300g      Skinless, boneless chicken breasts
1/2    Medium         red pepper
5      Tablespoon    vegetable oil
1      Teaspoon       chopped garlic
6      Fresh              hot chilies
1      Tablespoon    fish sauce
1      Teaspoon       sugar
1      Tablespoon    soya sauce
2      Tablespoon    water
20    Whole            basil leaves
1/2   Teaspoon      cornstarch
1      Teaspoon      water


1.Slice the chicken into thin strips. If you'd like, pound the chicken to make it flat before cutting it for a better thinness. Reserve.
2.Cut the pepper into chunky squares. Reserve.
3.Heat the oil in a wok on high-heat until it is just about to smoke. Add the garlic and chilies and stir-fry for 30 seconds. Add reserved chicken and stir-fry for 2 minutes. Add fish sauce, sugar and soya sauce and stir-fry for 1 minute. Add 2 tablespoons of water and cook for 30 seconds.
4.Add 3/4 of reserved pepper and the 20 fresh basil leaves and stir-fry for 2 minutes until the pepper have begun to soften. Dissolve cornstarch in 1 teaspoon of water, add to wok and stir-fry for 1 minute, until the sauce has thickened somewhat. Add rest of the reserved peppers and take off fire transfering to a serving dish.


Moo Kraphao (Basil Pork):  You can substitute 10 Oz/300 g chicken of trimmed pork tenderloin for the chicken content of this recipe, proceeding exactly otherwise, to create Moo Kraphao (Basil Pork).

Monday, May 2, 2011


3        Tablespoon     chopped sun-dried tomatoes
3        Tablespoon     hot water
2        Teaspoon       Dijon mustard
1/2      Teaspoon      tomato paste
1                            clove garlic
1/2      Cup              chopped fresh basil
1 1/2   Tablespoon  white wine vinegar
1/4      Cup              olive oil
6         Tablespoon   tomato juice or water
to taste: fine sea salt and freshly ground black pepper


Soak the sun-dried tomatoes in the hot water for 5 minutes. Place the sun-dried tomatoes and spaking water, mustar, tomato paste, garlic clove, basil leaves and vinegar in a blender. Puree on high speed for about 15 seconds. Use a spatula to scrape down the sides of the blender. Add the olive oil and blend until the dressing is smooth. Add the tomato juice or water salt and pepper and blend on high speed until smooth. The dressing should be slightly thickened, but thin enough to pass through a squirt bottle. Add more tomato juice or water if the dressing is too thick. Transfer the dressing to a small squirt bottle.


These fajitas are very easy-to-make. And if you make them at home probably they will be better than in a restaurant, just depends on your imagination. I remember the first time I made this recipe I was so scared as I didn't know this sort of food and I didnt't have any idea of what I was doing but when we all were dining on the table my cousin said to me: "These are the best fajitas I have eaten so far".

1 large sirloin or round steak, pounded falt into strips
1     Cup               italian salad dressing
2     Tablespoon     butter
1     Green pepper, cut into strips
1     Jalapeno pepper, minced (optional)
1     Yelllow onion, cut into thin strips
1     Teaspoon       cumin powder
1/2  Teaspoon        salt
2     Tablespoon     tequila
Black pepper to taste
Chipotle powder to taste (optional)


In a glass bowl, marinate steak in Italian salad dressing for a minimum of 2 hours and a maximum of 12 hours. Stir every couple of hours to ensure even marinating.

In a large pan, fry the onion in butter until tender, add green pepper and Jalapano pepper and fry for another minute. Add cumin powder and salt. Add marinated beef and cook on a medium heat. Simmer until the contents become drier (no liquid in the pan).

Just before serving, add tequila and black pepper. Shake on chipotle powder to taste.

Place the fajitas in a flour tortilla and top with some guacamole and fresh tomato salsa.

Thursday, April 28, 2011


This kind of chicken is one of my favourite ones. It has an unique flavour as well as smell amazingly good. I would eat it everyday if possible!

4    Large chicken breasts
1         Cup            yogurt
1 1/2   Teaspoon    salt
1/2      Teaspoon    cumin powder
1/2      Teaspoon    coriander powder
1/2      Teaspoon    garam masala
1         Teaspoon    garlic (crushed)
2         Tablespoon  butter
1         Medium        onion (finely chopped)
1         Cup              crushed tomatoes
1/2      Cup              half and half cream
1/2      Teaspoon     cardamon powder
1/2      Teaspoon     ground cashews
1/4      Cup              almonds


Cut chicken in large bite sizes and marinade it with ingredients (2 to 8), overnight or at least 4 hours. Heat 2 tablespoons of butter and fry onions until tender, not brown. Add crushed tomatoes, stirfry briefly. Add chicken with marinade mixture; let cook fro 20 minutes, to make sauce. Add ingredients (12 to 15), mix thoroughly. Stir occasionally until chicken cooked on medium heat.

Enjoy with naan or coconut rice.



6      Chicken breast, skinned and deboned
1/4   Cup     flour
Generous pinch of salt, pepper and curry powder
1/4   Cup      butter
1      Clove garlic, crushed
1/2   Lb fresh mushrooms, sliced
1/2   Cup      chicken bouillon (chicken broth)
3      Tablespoon  amaretto liqueur
1/2    Cup             sour cream
1/2    Teaspoon     lemon juice


Coat chicken breasts with flour/spice mixture. Brown in butter. Add garlic and mushrooms. Cook slightly. Add to chicken, bouillon and amaretto liqueur. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove chicken to a platter. To remaining sauce, add sour cream and lemon juice. Pour mushrooms and sauce over chicken. Serve with wild rice.


This recipe tastes so good and it's so fancy. It is the same as in a restaurant meal: delicious, fancy and QUICK!

1        Pkg     philadelphia cream cheese
1/2     Cup     butter
1/2     Cup     milk
3        Cloves garlic, crushed
1        Red onion, chopped
1        Cups    Sliced mushrooms
1/2     Each     red, yellow and green pepper
4        Oz       can crab meat
3/4     Cup     shrimp (4 oz can, or frozen pieces)
Salt and pepper to taste
1        Teaspoon to 2 tablespoons cayenne pepper (to suit your taste)


Saute onions and mushrooms in a little butter. Add cream cheese, butter and garlic. Stir on low heat until melted, then add milk. Cut peppers into big chunks. Add to sauce, add seafood, salt, pepper and cayenne to taste. Serve immediately on top of linguine.

Wednesday, April 27, 2011


It is a very tasty chicken and a dead easy way to cook, as well as perfect for company. This meal will suit with a sprinkle of sesame seeds in the top which will give to it a very nice presentation as nice as a restaurant dish!

6   Boneless, skinless chicken breasts/Chicken DrumSticks
1      Teaspoon        dried thyme
1/2   Teaspoon         salt and pepper
2      Teaspoons       vegetable oil
2      Tablespoons    Balsamic or wine vinegar
1      Teaspoon        liquid honey
1      Tablespoon     butter, cut in bits
Sesame seeds.


Sprinkle both side of chicken breasts with thyme, salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken for 2 minutes, on each side. Transfer to plate. Pour 1/3 cup water, balsamic vinegar and honey into skillet. Bring to a boil over high heat, stirring to scape up brown bits from bottom of pan. Boil for 2 minutes, or until slightly syrupy and reduce by half. Add butter; stir until melted. Reduce heat to medium low. Return chicken, smooth side down, to pan. Cook, turning halfway through, for about 6 minutes, until glazed and no longer pink inside. Serve drizzled with glazed.

Thursday, February 17, 2011


1       Cup                all-purpose flour
2       Tablespoon      sugar
1 1/4  Teaspoon        baking powder
1/4     Teaspoon        backing soda
1/4     Teaspoon        salt
1        Cup                butter milk (or soured farm milk)
1        Egg
1/4     Teaspoon        vanilla extract
2        Tablespoon     melted butter
1 Large apple - cut into 1/2 inch cubes, with skin and roll in 1 tablespoon of sugar


Mix the dry ingredients in a large bowl. In another bowl, beat the egg with butter milk, vanilla. Add the melted butter to the dry ingredients and stir. Gently combine butter milk and vanilla and mix until the batter is consistent. Batter will be thick.

Heat your pan with a little butter and ladle batter in the pan. Add apple cubes to the uncooked side of the pancakes and gently fry for 2 to 3 minutes. Turn each pancake and continue to cook for an additional 2 minutes. Remove pancakes from the pan and serve with maple syrup, a generous dusting of icing sugar and cinnamon, or sour cream.

These pancakes are very, very good with pork breakfast sausage.

NOTE: to make the butter milk pour 1 Cup of milk and 1 Tablespoon of vinager/lemon juice. Let rest for 5 minutes and butter milk's ready!


These were the first cookies I made by my own, and believe me, when I took them out of the oven, I tried one to taste it and they were so good that I ended eating like 10 of them in a row. They are pretty simple and quickly/easy preparation. They are amazing, try them!

8     Tablespoon      butter, softened, plus extra for greasing
1/2  Cup                crunchy peanut butter
Heaping 1/2 Cup      superfine sugar
Heaping 1/2 Cup      brown sugar
1      Egg                lightly beaten
1/2   Teaspoon        vanilla extract
1/2   Cup                all-purpose flour
1/2   Teaspoon        baking soda
1/2   Teaspoon        baking powder
1 1/3 Cups              rolled oats
Pinch of salt

Preheat the oven to 350 F / 180 C. Grease 3 large baking sheets. Place the butter and peanut butter in a bowl and beat together, then beat in the sugars. Gradually beat in the egg and vanilla extract. Sift the flour, baking soda, baking powder, and salt into the mixture, add the oats and stir until just combined.

Place spoonfuls of the dough on the baking sheets, spaced well apart, and flatten slightly with a fork. Bake in the preheated oven for 14 minutes, or until lightly browned. Let cool in the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Sunday, February 6, 2011


These lentils are so fantastic. These are the best ones I have ever eaten, and even though the texture of them is the same, the flavour is much better than other beans recipes I have made before.

1 Tablespoon         olive oil
1/2 Cup                minced onion
1/2 Cup                minced celery
1                         garlic clove, minced
3/4 Cup                lentils
2 Tablespoons       chopped sun-dried tomatoes
3 Cups                 chicken stock
2 Tablespoons       chopped fresh parsley
Salt and freshly ground pepper

In a saucepan, heat the oil over medium heat. Add the onion, celery, garlic. Cover and cook. Stirring occasionally, until the vegetables are tender, about 7 minutes.

Add the lentils to the vegetables, sun-dried tomatoes and chicken stock. Add satl and pepper to taste. Bring to a boil with the lid on and reduce heat and let to simmer until lentils are tender and the liquid is absorbed, about 45 minutes. Stir in the parsley just before serving time.


It's so ridiculous how easy is to make this recipe, that saves your pocket some extra dollars from a package of 4 little cups of yogurt, and the best thing is that you can have a nice breakfast everyday with it and without any chemical included.

1 Liter                 milk
1 Tablespoon       vanilla
1 Cup                 uncoloured yogurt

1. In a saucepan, pour the milk and vanilla and bring to a boil in a medium heat.
2. Let it cool for 1 hour.
3. Pour the yogurt into the milk, stir well and let it rest for 1 day or until it is thick enough.