Creamy Lemon Spaghetti is a quick and delicious main meal that can be made in minutes. A rich sauce made with egg yolks, parmesan cheese, lemon juice, zest and cream is poured over hot pasta. Simple yet tasty - perfect for when you don't have a lot of time to cook - give it a go!

250g Spaghetti (or other long pasta)
3 Egg Yolks
50g Butter
1 Cup of Cream
Juice and Zest of 1 Small Lemon
Parmesan Cheese (to taste)

Preparation Time: About 5 minutes
Cooking Time: About 10 minutes



Ingredients: (serves 8)

2 teaspoons olive oil
1 large onion finely chopped
2 carrots peeled and finely chopped
2 celery sticks, finely chopped
1 zucchini finely chopped
1 tbs garlic paste
500g or 1lb of lean beef mince
2 cans crushed tomatoes
1 and ½ cups beef stock
2 tbs tomato paste
2 tsp dried oregano
Instant Lasagna sheets

Cheese Sauce:

1/3 cup cornflour
3 cups skim milk
100g cheddar cheese grated


Dak kang jung is another popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken. But I'm using chicken wings with the same recipe. Each chicken wing is coated with a sweet and crispy sauce, it's really mouthwatering.

Ingredients:40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger,soy sauce, brown sugar, corn syrup (mulyeot), vinegar, peanuts, sesame seeds, dried andcrushed red hot chili pepper.

Bread and Deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).
Sauce for coating:
1. Prepare a big wok or pan.
2. Place 1 cup of water in the wok and heat it up.
3. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
4. Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.
5. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.
6. Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.
Mix it up:
1. Reheat the sauce.
2. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!
Tip: Before the chicken cools down, you may have to separate each piece of chicken wings to prevent them from sticking to each other.
For spicy food lover:You can sprinkle 2 tbs of dried and crushed red chili pepper instead of 1/2 tbs.
For vegetarians:Just make the sauce following the recipe above, and then add whatever dried ingredients you like and make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cutting board. Wait a few minutes for it to harden.
3. Cut it into bite size pieces and enjoy!


Here are 2 kind of side dishes ("gamja jorim" and "gamja chae bokkeum") using potatoes. Many Koreans prepare these for their children as part of their school lunch menus.

Potato with soy sauce("gamja jorim")
Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children's lunch box side dish, too.

2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.
1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
2. Rinse the potato using colander in running water to remove starch.
3. Cut half onion into bite sized pieces.
4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.

Potato with mushroom("gamjachae bokkeum")
This potato dish can be made without mushrooms.I found the taste turns out very good when king oyster mushroom is added. By using king oyster mushroom, this color of dish is still clean white. If you don't have mushrooms, just use potato as it is.

1 medium size of potatoes, 2 cloves garlic, 2 king oyster mushrooms, half onion, ½ ts to 1 ts of salt, 1 to 2 tbs olive oil, 1 tbs sesame oil, 4 to 5 tbs of water.
Tip: If you only use potatoes, use 2 medium size potatoes and ½ cup of water.
1. Peel the potatoes and wash and cut them into julienne strips.
2. Wash the potato in running water using a colander to remove starch.
3. Cut the mushrooms into julienne strips.
4. Slice the onion and mince 2 cloves of garlic.
5. In a heated pan, add 2 tbs of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.
6. Add 4-5 tbs water and lower the heat over lower heat to cook and stir it.
7. Cover the lid of the pan and simmer it for a few minutes.
8. Open the lid and add garlic and the mushroom strips and sauté until potato strips are fully cooked.
9. Add ½ ts to1 ts of salt (depends on your taste), 1 tbs of sesame oil and turn off the heat.
10. Garnish with chopped red pepper and green onion.


Make about 30 Vadas:
3/4 cup wash moong dal
1/4 cup wash urad dal
Oil to fry

For garnishing:
1 1/2cup yogurt
1 teaspoon salt
1/2teaspoon red chilly powder
1/2teaspoon roasted cumin seed powder
3 tablespoon tamarind chutney


2-3 lb chicken wins
1 Tbsp Chinese five spice
1-2 Tbsp oyster sauce
2 clove minced garlic
2 Tbsp minced ginger
1/2 cup coconut juice or chicken broth
1/2-1 cup hot sauce (add more if you wish)
1-2 Tbsp flake chilli (very exstrem spicy)

NOTE: The second and very easy way to make is just deep fried chicken wings until done, then coast them with hot sauce and flake chili..


(American pasta with cheese)

4-6 servings


Macaroni                                                                               230 gr
Butter                                                                                    30 gr
Flour                                                                                      30 gr
Milk                                                                                       470 ml
Sharp Cheddar cheese, shredded                                         450 gr or 680 gr
Salt and white pepper                                                                       to taste

  1. Mise en place
1.      Cook the macaroni according to package directions. Drain, toss with a little butter and set aside.
2.      Preheat oven to 175ºC. In a medium saucepan melt the butter over medium heat. Whisk in the flour and let it cook and bubble for 1 or 2 minutes. Do not brown or burn.
3.      Whisk in the cold milk all at once, beating out any lumps. Bring to a boil, reduce heat to low, and simmer until thickened, 10 to 15 minutes.
4.      Remove the sauce from heat and stir in the cheese until melted. Season to taste with salt and white pepper.
5.      In a large bowl, mix together the cheese sauce and the cooked macaroni. Pour into a buttered baking dish and bake, uncovered for 20 to 25 minutes to heat through and brown the top.

·         Try using a mixture of cheeses — Cheddar, Jack, Parmesan, Gouda. Some cooks swear by Velveeta.
·         Top with extra shredded cheese before baking if you like.
·         Substitute half the milk with half-and-half for a creamier result.
·         For a crispy, gratinéed result, top the macaroni and cheese with about 110 gr of fresh bread crumbs dot with 15 gr of butter and bake. Or use crumbled potato chips.
·         Use different varieties of pasta for a texture change.
·         Stir in some chopped ham, chopped tomatoes or minced herbs (parsley, thyme) before baking. Sprinkle the top with a little paprika. Add a splash of Worcestershire sauce or 10 gr of dried ground mustard. Use your imagination
·         Stir in 50 ml mayonnaise before baking to add creaminess.

Blackened Halibut 

3 servings


Halibut steaks,                                                           3 each 150g
Salt, and freshly ground pepper                                to taste

For the blackening mix
Cayenne pepper                                                         5 gr
Mustard powder                                                        5 gr
Dried oregano                                                           5 gr
Garlic powder                                                           10 gr
Onion powder                                                                       10 gr
Celery salt                                                                 5 gr
Thyme                                                                       1 pinch
White pepper                                                             5 gr
Limes, to garnish                                                       ½ each
Coriander, to garnish                                                 2 sprigs


  1. Mise en place
2.      To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
3.      Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
4.      Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
5.      Serve the freshly fried halibut garnishing each portion with lime wedges and coriander sprigs.

Pastel de Choclo

4-6 servings


Oil                                                                  30 to 40 ml
Onion, finely chopped                                   1 each
Garlic, minced                                               2 to 3 cloves
Ground beef                                                  450 gr
Paprika                                                           7 gr
Cumin seed                                                    2 gr
Oregano                                                         2 gr
Water or stock                                               240 ml
Flour                                                              7 gr
Fresh or frozen corn                                      450 gr
Cornmeal                                                       30 gr
Cornstarch                                                     8 to 16 gr
Milk                                                               as needed
Sugar                                                             12 gr
Salt and pepper                                              to taste
Butter                                                            14 gr
Sugar                                                             25 gr

1.         Mise en place
2.         Preheat oven to 190ºC. Heat the oil in a sauté pan over medium flame. Add the onion and sauté until translucent. Stir in the garlic and sauté for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and sauté, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
3.         Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside.
4.         Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
5.         Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
6.         Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
7.         Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.

•          Pastel de Papas, or Pastel de Mandióca: substitute boiled, mashed potatoes or yuca, mixed with 1-2 beaten eggs and some grated cheese, for the corn topping if you like. The pastel with a yuca (cassava) topping is particularly popular in Paraguay.
•          The meat filling for this recipe is called pino and is also used to fill the famous Chilean empanadas.
o          The corn (choclo) used for this dish in South America is more mature and starchier than that found in the United States. That is why this recipe calls for cornmeal and cornstarch. If you can find South American-style corn — called choclo desgranado and found in the frozen section of some Latin groceries — you can eliminate the cornmeal and cornstarch

Pasta Doughs

Yield approximately 450 grams white pasta and green pasta
Yield approximately 225 grams red and yellow pasta


All purpose flour 450 gr
Eggs        2 large
Salt          4 pinch
Water       As needed

All purpose flour 450 gr
Eggs        2 large
Salt          4 pinch
Water       As needed
Spinach, cooked, squeezed dry  150 gr


All purpose flour 250 gr
Eggs        1 large
Salt          2 pinch
Water       As needed
Beets       2 small or 1 big


All purpose flour 250 gr
Eggs        1 large
Salt          2 pinch
Water       As needed
Turmeric powder 15 gr


For white pasta:

1.  Mise en place
2.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, and salt.
3.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed.
4.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry.
5.  Wrap dough in plastic wrap and let rest 20 to 30 minutes.
6.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.

For green pasta:

1.  Mise en place
2.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, salt, and spinach.
3.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed.
4.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry.
5.  Wrap dough in plastic wrap and let rest 20 to 30 minutes.
6.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.

 For red pasta:

1.  Mise en place
2.  Roast the beet in aluminum foil in a 190°C oven until very soft. Peel and puree in a food processor.
3.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, salt, and beet puree.
4.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed.
5.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry.
6.  Wrap dough in plastic wrap and let rest 20 to 30 minutes.
7.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.

 For yellow pasta:

1.  Mise en place
2.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, salt, and turmeric powder.
3.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed.
4.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry.
5.  Wrap dough in plastic wrap and let rest 20 to 30 minutes.
6.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.

Paglia e Fieno


Basic egg pasta           225 gr
Spinach pasta  225 gr


Bacon, diced (use pastirma)   110 gr
Garlic, smashed whole           3 cloves
Onion or shallots, diced brunoise      85 gr
Heavy cream   450 ml
Prosciutto, diced        55 gr
Parmesan cheese, grated        60 gr


1.         Mise en place.
2.         Blanch pasta together, shock and oil and reserve.

For the sauce:
3.         Render pastirma with garlic.  Pastirma will be crispy and garlic golden in color.  Discard garlic.  Set pastirma aside.
4.         Add onion or shallot and sauté.
5.         Add cream, prosciutto, and pastirma and reduce until sauce coats a metal spoon.
6.         Add parmesan cheese and pasta.

Moroccan Chicken Tagine with Honey and Apricots

Yield:   5 servings



100 gr
Yellow onions, peeled and chopped
1 large
1 kg (5 PIECES)
Black pepper
2 gr
2 gr
Cinnamon sticks
1 each
Dried apricots or prunes
200 gr
Honey (or much more, for a sweeter and less liquid sauce)
25 gr
Ground cinnamon
2 gr
As needed
Almonds, peeled
55 gr
Sesame seeds
6 gr

Method of Preparation:

1.         Gather all the ingredients and equipment.
2.         In a large pot, melt the butter.  Sauté the chopped onions until soft
3.         Add the chicken, salt, pepper, turmeric and cinnamon sticks.  Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces.
4.         Add the prunes or apricots to the pot and simmer for about fifteen minutes.  Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.  Add more honey if necessary.
5.         When the sauce is almost ready, sauté the almonds in oil.  Drain most of the oil from the pan, and toast the sesame seeds.
6.         Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.
7.         Serve with couscous.


4-6 servings


White-fleshed fish, cut into chunks                          1 kg
Limes, juice only                                                       2 each
Salt                                                                            5 gr
Oil                                                                             30 ml
Onion, diced                                                              2 each
Bell peppers, diced                                                    2 each
Garlic, minced                                                           2-3 cloves
Chili peppers, minced                                                1 to 3
Tomatoes, peeled, seeded and diced                          700 gr
Coconut milk                                                              500 ml


1.      Mise en place
2.      Toss the fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
3.      Meanwhile heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and chili peppers and sauté for another minute more.
4.      Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat.
5.      Stir in the coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through.
6.      Adjust seasoning, and serve in bowls alone or over rice.

Mojo Isleño

(Puerto Rican fish with tomato-olive sauce)

4-6 servings


Olive oil – 60 ml
Onion, chopped – 1 each
Bell pepper, chopped – 1 each
Garlic, minced -- 4-6 cloves
Tomatoes, peeled, seeded and diced – 450 gr
Red wine vinegar – 30 ml
Green olives, pitted – 60 gr
Capers, rinsed – 10 gr
Bay leaf -- 1 or 2
Salt and pepper -- to taste
Olive oil – 60 ml
Fish fillets, cut in serving size – 1 kg
Salt and pepper -- to taste

1.      Mise en place
2.      Heat the first 60 ml of olive oil in a saucepan over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and sauté for another 1 to 2 minutes.
3.      Stir in the tomatoes, vinegar, olives, capers, bay leaf, salt and pepper. Simmer for 10 to 15 minutes until somewhat reduced.
4.      Heat the remaining olive oil in a sauté pan over medium high flame. Season the fish with salt and pepper and sauté on both sides until both sides are lightly browned.
5.      Pour the prepared sauce over the fish and simmer until the fish is cooked through, about 6 to 8 minutes.

Arroz Verde

(Green rice)

5 servings



Cilantro sprigs, tightly packed
170 gr
Chicken stock
700 ml
10 gr
Olive oil
10 ml
Unsalted butter
28 gr
Long-grain rice
350 gr
Onion, finely minced
55 gr
Garlic, minced
1 clove

Method of Preparation:

1.         Mise en place
2.         Mince the cilantro.
3.         In a large (2-3 liter) pot over medium-high heat, heat the oil and butter. Once the butter has melted, add the rice and sauté, stirring about every 30 seconds, until they just begin to brown, about 3-4 minutes.
4.         Add the onion and garlic and cook about 1 minute, stirring constantly.
5.         Add the cilantro, stock and bring to a simmer.
6.         Cover the pan, place into a 175°C oven for 20-25 minutes. Stir the rice carefully to avoid crushing it. Adjust seasoning and serve.

Arroz a la Mexicana

(Mexican rice with tomatoes)
4-6 servings


Oil                                                                             40 ml
Long or medium-grain rice                                        230 gr
Onion, minced                                                           1 each
Garlic, minced                                                          2 to 3 cloves
Tomatoes, peeled, seeded and chopped                   230 gr
Stock or water                                                           350 ml
Salt and pepper                                                         to taste


  1. Mise en place
  2. Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2 to 3 minutes.
  3. Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
  4. Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

American Steak With Chimichuri Salsa

3 servings


Sirloin steaks, about 1cm thick

For the marinade
Cloves garlic, finely chopped                                                                       3 cloves
Red chili, seeds removed and finely chopped                                             1 each
Orange, juice only                                                                             1 each
Lemon, juice only                                                                             1 each 
Chopped parsley                                                                               15 grams
Olive oil                                                                                            100 ml

For the chimichurri salsa
Garlic, finely chopped                                                                                  1 clove
Red onions, or spring onion finely chopped                                     15 gr
White wine vinegar                                                                           15 ml
Dried red chili flakes                                                                        1 pinch
Chopped coriander, leaves and stalks                                                          20 gr
Chopped parsley                                                                               20 gr
Lime, juice only                                                                                ½ each
Olive oil                                                                                            100 ml



Mise en place
2.      Using a sharp knife score the steaks in a criss-cross pattern 1mm deep.
3.      To make the marinade: combine the ingredients in a shallow dish or plastic bag.
4.      Add the steaks and toss in the marinade. Place in the fridge for at least 1 hour and up to about 8 hours.
5.      To make the chimichurri salsa: combine all the ingredients in a bowl and season to taste with salt and pepper. 
6.      Heat a grill pan, frying pan, until very hot.
7.      Remove the steaks from the marinade and cook for about 3-4 minutes on each side, or longer depending on your taste.
8.      To serve: transfer to serving plates and drizzle with the chimichurri salsa. Serve the remaining salsa in a bowl on the side. 


(American fish and seafood stew)

3-5 servings


Firm white fish fillets                                                                       450 gr
Cooked crab meat                                                                 225 gr
Mussels                                                                                 340 gr
Shrimp                                                                                   200 gr
Olive oil                                                                                20 ml
Onions, chopped                                                                   1 each
Garlic, minced                                                                       2 to 3 cloves
Crushed tomatoes                                                                 400 gr
Red or white wine                                                                120 ml
Fish or shellfish stock                                                           350 ml
Parsley, chopped                                                                   as needed
Basil, chopped                                                                      as needed
Salt and pepper                                                                     to taste


  1. Mise en place
2.      Cut the fish fillets into bite-sized chunks. Peel and devein the shrimp. Set all the seafood aside.
3.      Heat the olive oil in a large pot over medium-high flame. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for another minute.
4.      Add the tomatoes and wine and cook until the liquid is reduced by about half in volume. Add the stock, parsley, basil, salt and pepper. Bring to a boil, then reduce heat to medium and simmer for 15 to 20 minutes.
5.      Stir in the fish and shrimp and simmer for about 3 to 5 minutes. Next add the crab and mussels, pushing them down into the soup a little. Cover the pot and simmer for another 3 to 4 minutes, or until the mussels are cooked through.
6.      Scoop the stew into large bowls, garnish with a little chopped parsley and serve with thick slices of bread.

Albondigas (Spanish Meatballs)



Ground beef
450 grams
Parsley, finely chopped
½ sprig
113 grams
Onion, finely chopped
Bay leaves
To taste
Olive oil
Garlic, crushed skin on
2 cloves

Method of Preparation:

1.         In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and   the parsley, mixing with a fork until the mixture is well coated with the egg.

2.         Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, not smooth so that the sauce and juices can penetrate easily.

3.         Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.

4.         Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.

5.         When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.

6.         Fry all the meatballs like this, putting them aside when done.

7.         Make the sauce: Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.

8.         Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.

Aji de Gallina 

(Peruvian spicy chicken in a creamy pepper sauce)

2-3 servings


Chicken breast, boneless, skinless   500 kg
Water or stock   350 ml
Salt and pepper to season
Oil 20 ml
Onion, finely chopped  1 each
Jalapeno peppers, finely chopped  2 or 3 each
Garlic, minced 1 or 2 cloves
Fresh bread crumbs (see notes)  120 gr
Cream 120 ml
Walnuts, ground  55 gr
Parmesan, grated 55 gr
Salt and pepper to taste
Turmeric powder 5 gr


1.      Mise en place
2.      Put the chicken, water or stock, salt and pepper to a saucepan and bring to a boil. Reduce heat to low and simmer until the chicken is cooked through and tender, about 30 to 40 minutes. Remove the chicken, reserving the broth. When cool enough to handle, shred the chicken with your fingers. Set aside.
3.      Heat the oil in a large saucepan or skillet over medium flame. Add the onion and jalapeno peppers and garlic and sauté until the onions are translucent, 3 or 4 minutes.
4.      Add the shredded chicken back to the pot, along with the breadcrumbs, cream, turmeric powder and enough of the reserved stock enough to give it a nice saucy consistency. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
5.      Stir in the walnuts, Parmesan cheese. Simmer for another 2 or 3 minutes, adding more of the remaining broth as needed to make a nice sauce. Adjust seasoning with salt and pepper.
6.      Serve hot over rice or boiled potatoes. For a typical garnish, top portions with sliced hard-boiled eggs and pitted black olives.
•     Add a chunk of onion, a stalk of celery, a small carrot and a bay leaf to the simmering chicken for a more flavorful stock.
•     To Make Fresh Breadcrumbs: Trim the crust from 4 or 5 slices of fresh bread, then put into a food processor and pulse to make crumbs.

Tahini Dressing


Tahini paste 170 gr
Garlic, peeled and minced 4 cloves
Cayenne pepper  2 gr
Fresh parsley, washed and chopped  45 gr
Olive oil 45 ml
Lemon juice  120 ml
Salt   To taste


1.Mise en place
2.Combine all ingredients in blender and puree until smooth.
3.Serve with falafel.

Roasted Lamb


Boneless leg of lamb  1 kg
Cumin 5 gr
Fresh oregano, washed and chopped 10 gr
Salt      To taste
Pepper To taste
Brown veal stock 120 ml
Dates, chopped 20 gr
Garlic, peeled and minced 3 cloves


1.         Mise en place
2.         Butterfly the lamb leg.
3.         Combine the garlic, cumin, oregano, pepper and salt and rub over leg.  Allow to marinate for 1 hour.
4.         Roast or grill lamb leg at high heat (230C) for 15 minutes, lower oven temperature to 175C and roast until medium rare.
5.         Remove lamb from pan and deglaze with veal stock.  Add dates and simmer.
6.         Thicken sauce with cornstarch and water.  Serve with lamb.

Pilaf with Currants and Pine Nuts


Pine nuts, toasted 90 gr
Onion, peeled and chopped 1 large
Sunflower oil  45 ml
Salt      To taste
Pepper To taste
Long-grain rice 370 gr
Chicken stock 700 ml
Allspice, ground3 gr
Cinnamon, ground 3 gr
Currants 25 gr
Butter, cut into pieces 85 gr


  1. Mise en place
  2. In a large pan, sauté the onion in the oil until soft and golden. Add the pine nuts and stir until lightly colored.
  3. Add the rice and stir over moderate heat until well coated in fat.
  4. Add the stock, and stir in the allspice, cinnamon, salt and pepper, and currants.  Bring to a boil, then simmer, covered, over low heat for 20 minutes, or until the rice is tender.
  5. Stir in the butter and serve hot.

Okra with Garlic


Okra, small     450 gr
Onion, peeled and chopped   1 each
Olive oil  45 ml
Salt  To taste
Pepper To taste
Water  350 ml
Lemon juice 1 lemon
Garlic, peeled and finely chopped 5 cloves


  1. Mise en place
  2. Cut off the stems of the okra, trim the caps, and rinse well.
  3. Sauté the onion in 30 ml of oil, until golden.  Add the okra, and sauté, gently, for about 5 minutes, stirring and turning over the pods.
  4. Cover the okra with water, add salt and pepper and simmer for about 20 minutes, or until tender.  Add the lemon juice, if using, towards the end and let the sauce reduce. (The lemon juice is usually added when the dish is to be served cold.)
  5. In a small pan, heat the garlic in the remaining oil stirring for a minute or two, until the garlic just begins to color.
  6. Stir into okra and cook for a few minutes more before serving hot.

Roasted Duck with Pomegranate –Walnut Sauce

4 servings


Duck  1 each
Onions, peeled and cut julienne  1 each
Turmeric 3 gr
Salt To taste
Pepper To taste
Walnuts, lightly toasted and roughly chopped  100 gr
Pomegranate syrup 120 ml
Chicken stock 300 ml


1.         Mise en place
2.         Preheat oven to 175ºC.
3.         Season the duck and place on a rack in a hotel pan.
4.         Roast duck, turning so that it will brown evenly to a golden brown.  Roast until the duck reaches an internal temperature of 75ºC.
5.         Reserve rendered duck fat from the roasting pan, place in a sauté pan, and sauté onions, turmeric, and walnuts.
6.         Add pomegranate syrup and stock to the roasting pan and deglaze drippings from roasting pan , simmer, until sauce is the correct viscosity.
7.         Carve duck to order and sauce duck.


Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.


1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Oil for frying


Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion

Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

Cod Fish with Creamy Mushroom Sauce

Cod fish with creamy mushroom sauce (served with grilled mini portebello mushrooms and tomatoes on vine)

This is a very simple and satisfying dinner. To me, it’s looks harder than it is to prepare this meal, for this really is a very easy recipe. I thought about making a creamy sauce because I had leftover cream from making my creamy spaghetti. The quantities for the broth, cream and cheese are based on my preferences and I didn’t really document it during cooking, but I think it’s still all right for me to post it because this is a really flexible recipe. Just adjust the amount of stock for the consistency, as well as the parmesan cheese & cream for the thickness to suit your preference. Start with smaller quantities so that you can always add more if you need, instead of the other way round.


(serves 2)

- 2 pieces of cod fillets
- olive oil
- sea salt and freshly cracked black pepper
- a small knob of butter
- 80g hon shimeiji mushrooms, bottoms trimmed
- ¼ cup broth/water
- 1 tbsp white wine (optional)
- 1 to 2 tbsp fresh cream
- 1 to 2 tbsp grated parmesan cheese
- ½ tsp dried chopped dill (more if using fresh)


1. Season the cod fish lightly with salt (rub) & black pepper.
2. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish.
3. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.

Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.

Adding parmesan cheese to thicken the sauce (instead of just fresh cream alone) adds additional flavour to the sauce. I’m sharing my plate with Weekend Wokking (current theme: cheese) which is hosted by Health Nut this month.

Chicken And Rice

I wake up in a strange kitchen with no windows. I have no idea how I got there. All the doors are locked. I am alone. There is a note on a nearby table.

"You're to cook dinner for six people tonight, using anything in this fully stocked kitchen. You will not be told who'll be eating your food, or even what country you are in.

When it's ready, ring the bell on the table, and then lock yourself in the room at the back of the kitchen. There's a selection of old People Magazines for you to read while you wait.

If they enjoy your offering, you will wake up back in your San Francisco kitchen with no memory of this evening. If they do not like what you've made, you'll be terminated."

Well, that's just great – and I never even got to see the first season of Mad Men. Okay, so the preceding science fiction scenario is a little far-fetched, but if that were my predicament, what would I prepare? That's a no-brainer –Arroz Con Pollo, also known as Chicken and Rice.
Everybody likes chicken and rice. Just about every major culture has some sort of version of this archetypal recipe (by the way, people from minor cultures please save your emails). This is pure down-to-the-bone comfort food that I'm sure my mysterious captors would love. In fact, I'd bet my life on it. Enjoy!

Tech Note: This video recipe was filmed a while ago on my regular, non-awesome HD equipment. I used to think this stuff looked pretty good, but now, not so much.


1 whole chicken, cut in serving pieces
salt and fresh ground black pepper to taste
2 tbsp olive oil
1 onion, diced
1 tbsp cumin
2 tbsp smoked paprika
4 cloves garlic, sliced thin
1/3 cup sliced green olives
2 tbsp capers
1 tsp dried oregano
1/4 tsp cayenne pepper
1 red bell pepper, diced
1 green bell pepper, diced
2 tsp sugar
2 tsp kosher salt (or 1 1/2 tsp fine table salt)
1/4 cup tomato paste
2 cups white long grain rice
4 cups chicken broth

Spicy Sauteed Chicken Pasta Dish


For the dough
2 eggs
half a bunch of dill
baking powder

For the sautee:
1 kg chicken
3 green peppers
3 red peppers
2 pieces of yellow pepper
1 package yeast

After the onions and garlic and sauté a little chopped peppers julienne mushrooms and then add . sauteing up pre-heated skillet, combine chicken in the other pan.

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