The eternal question: How to turn a boring boneless, skinless chicken breast into an interesting meal? In my book, the answer is always an aromatic, spicy marinade. I love Indian food so this is my go-to method of cooking a chicken breast, especially if I want a healthy lunch or to fill up a pic-nick basket. Continue reading
Every time my husband craves “Gyro”, the nagging begins. I know, it’s nerve breaking to really crave for something and someone (a.k.a. me) is not letting you enjoy it without the guilt. Ok, so I’m bossy! But only when it comes to food. Continue reading
Like Mexican fajitas but with a Mediterranean twist. I used aromatic spices to season the sweet potato wedges, like cumin, paprika and coriander and they came out amazing! Roasting instead of sautéing is always a better idea, so I threw the potatoes in the oven for 25 minutes. That’s it! You will make the salad and whipped feta, as they bake and you will enjoy a delicious, bursting with flavour, healthy vegetarian wrap in less than an hour. Continue reading
Who can ever say no to this tasty wrap? If you are entertaining, it’s the perfect D.I.Y. party food. I usually put everything on a round table, so that guests can walk around it and serve themselves. Continue reading
This Mexican tomato salsa is the best accompaniment to fajitas and, yes, souvlaki (pork kebabs)!
- 1 kg fresh tomatoes, diced without the seeds
- 1 medium red onion, finely chopped
- ½ cup fresh coriander leaves, chopped
- Juice from ½ a lemon
- 1 green chili pepper, deseeded and finely chopped
Mix everything together in a small bowl. Keep covered in the fridge.
This is the closest thing to eating a Shawarma wrap at Maroush restaurant in London. Baked whole, rubbed with lots of aromatic spices, the lamb retains it’s juiciness. And after 4 hours in the oven, it becomes melt-in-your-mouth soft. Continue reading
This is the perfect dish, sliced in wedges like a pizza, and served with guacamole and sour cream. I used chicken breast for this recipe but any part of the chicken is fine. The chicken is first rubbed with a fragrant spice mix, then grilled, sliced and stuffed in the tortilla, with heaps of cheddar cheese and grilled corn salad. Continue reading