Pasta with Tuna and Ouzo

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I know I’ve been absent a lot from the blog lately but I am working very hard on my next cookbook. So this recipe came up as I was looking for something quick to feed my family and myself on a very busy August day. It’s so great I had to share it! I used whatever I had in my pantry, and it came out so tasty, I even posted an instagram video on how to make it. Continue reading

Fresh Salmon Loaf

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The salmon patty turned into a loaf. Yes, this is indeed my fresh salmon patty recipe. Same great taste, in less time. I didn’t use canned salmon like most salmon loaf recipes out there. I chopped up two lovely, fresh salmon fillets and mixed them with mashed sweet potato and aromatic herbs like dill and parsley. I served it with lemon wedges but I am assuming a lovely lemony, yogurt based sauce would do it justice too. Continue reading

Moroccan Chicken and Rice pot

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This is the best dish I cooked all week. Not only because it’s really tasty, aromatic and delicious but also because of it’s simplicity to prepare. It’s one of those one-pot dishes that take 20 minutes to prep and then the oven does the work. But when you present it at the table everyone thinks you were really sweating it in the kitchen. And it’s healthy. You don’t have to pre-fry the chicken before roasting. As I said the oven does the work. What more can you wish for. Continue reading

Slow Roasted, Cajun Spiced Chicken with Rum

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I think I have cooked with almost all alcoholic drinks in my store cupboard. My husband always reminds me of the story I almost finished his good (and insanely expensive) brandy on a piece of pork tenderloin. So I had this bottle of rum staring at my face and was begging me to use it. It was also my roasted chicken day of the week. See my point? This recipe was inevitable. Continue reading

Fresh Salmon and Sweet Potato Cakes

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Clearly in a patty mood.

I’ve been meaning to give these a try for quite some time now and I’m glad I finally did. I wanted to create a patty packed with fresh salmon, not canned. They turned out so amazing, I now want to make them at least once a week. I added mashed sweet potato, dill, parsley, capers and plenty of aromatic lemon zest. The best part is, they are grilled, not pan-fried. Stuff them in a pita with tzatziki or stick them in a bun and top them with coleslaw or serve them plain with a bright green salad and a squeeze of lemon. This is a keeper. Continue reading