What a combination of flavors!

  • basmati rice (400g)
  • 2 white onion, diced
  • a few cloves of garlic, crashed
  • a thumb-sized piece of ginger, grated
  • a glug of oil
  • a knob of butter
  • a big handful of cashew nuts
  • a big handful of sultanas
  • 400g of prawns
  • 6 cardamom pods
  • 4 star anise
  • 6 cloves
  • 2 stick of cinnamon
  • 2 tsp cumin seeds
  • 2 bay leaf
  • 2 tsp of turmeric
  • 4 red onions, peeled
  • bunch of fresh coriander, chopped

Heat the oil and butter in a frying pan and add the cashew nuts. Fry until begin to brown.
Add the onion, garlic and ginger,  Cook until soften. Add the sultanas, prawns and all spices. Mix with cooked rice and cook for 10 minutes in an oven (180C). Eat  with caramelised red onions. More details here

Thai red shrimp curry

One of our favorite dishes! By Jamie Oliver.

  • juice from half a lemon
  • 1 fresh red chilli
  • 2 cloves of garlic
  • a bunch of fresh coriander
  • 2 jarred red peppers in oil
  • 1 heaped tsp tomato puree
  • 1tbsp fish sauce
  • 2tbsp soy sauce
  • 1tsp sesame oil
  • 2cm piece of fresh ginger, grated
  • 200g sugar snap peas
  • 220g small cooked shrimp
  • 1 x 400g tin of coconut milk

Make a curry paste in a food processor by mixing chili, lemon juice, garlic, coriander, peppers, tomato puree, fish sauce, soy sauce, sesame oil, and ginger. Put the paste into large pan and add supar snap peas and shrimps. Cook for few minutes. Add cocconut milk.Stir as it melts down. Eat with rice.


BBQ sauce

balsamic BBQ sauce:

  • 1 cup balsamic vinegar
  • 3/4 cup ketchup or tomato puree or a mix of both
  • 1/3 cup brown sugar
  • 1 Tbs Worcestershire sauce
  • 1Tbs mustard
  • 1/2 tsp salt

Mix all ingredients and cook for about 15 to 20 minutes until the sauce has reduced by about 1/3.  Based on this recipe.

curry shrimp salad


  • small lettuce, chopped
  • 1 – 2 red bell peppers, chopped
  • 3 small cucumbers, chopped
  • 1 red onion, sliced
  • 2 corn cobs, cooked, corns removed from cob
  • 200g shrimp


  • 8 Tbs natural yogurt
  • 4 Tbs mayonnaise
  • 1 Tbs mustard
  • 1 Tbs white vinegar
  • 1 tsp curry
  • salt

green pea soup with a mint twist

What to do with leftover white parts of spring onions, ginger, mint leaves, mascarpone cheese and too many frozen green peas in a freezer?


  • 600g frozen green peas
  • 400ml coconut milk
  • 5-7 white parts of spring onions. sliced
  • 4 cloves of garlic, crashed
  • 100g mascarpone cheese (optional)
  • 2 handfuls of fresh mint leaves
  • 2 x thumb size fresh ginger, grated
  • juice and zest of 1 lime
  • 200ml water
  • 2 Tbs butter
  • 2 Tbs olive oil
  • lemon juice

Heat butter and olive oil in a pan. Add onions and garlic. Cook for 1 minute. Add ginger and juice and zest of the lime. Cook 1 minute. Add green peas, water and coconut milk and cook for 10 minutes. Add mascarpone cheese and blend everything together. Season with salt and extra lemon juice (if needed). If you want your soup to be super smooth you can squeeze the soup through the sieve.

Serve with hard boiled eggs and oven baked carrots (peel carrots, cut it in halves, sprinkle with olive oil and grill in an oven for 45 minutes in 200C).

Inspired by this recipe.

pea rice


  • 200g basmati rice
  • 2-4 chicken breasts (optional!)
  • 2 red chilles, deseeded and grated or very finely chopped
  • 3 cloves of garlic, minced
  • 2 large carrots, diced
  • 200g cabbage, sliced
  • 2 eggs, lightly beaten
  • 3 spring onions , sliced
  • 200g frozen peas
  • 1 tbsp soy sauce , plus extra for serving
  • butter or olive oil

1. Cook rice.

2. Cut chicken (if used) into small pieces. Heat olive oil or butter in a pan and fry chicken until cooked. You can also marinate chicken before in eg. lemon juice, olive oil and garlic.

3. Mix the chillies and garlic in a mortar with a pinch of salt, to make a paste.

4. Melt some butter in a large pan. Add carrots and stir-fry for 5 minutes until tender. Add cabbage and chilli paste. Cook for 1 minute. Add rice and chicken. Cook for 1 minute.

5. Push the rice mixture to one side of the pan and add the eggs to the cleared space. Scramble until set. Add onions and and peas and soy sauce and stir-fry until everything is warm.

Based on this recipe.

summer bulgur

For the salad mix:
  • 1 cup (raw) bulgur wheat, cooked in water
  • 2 corn cobs, cooked, corns removed from cob
  • 2 nectarines
  • half of red onion, chopped
  • 3 scallions, chopped
  • 1 small cucumber, chopped
  • 10 cherry tomatoes
  • a bunch of coriander, chopped
  • a handful of fresh mint, chopped

and add dressing:

  • juice of half a lemon
  • 1/4 cup of cream
  • 2 cloves of garlic, minced
  • 2 Tbs of olive oil
  • pinch of salt and pepper

Based on this recipe.

grilled peppers soup with coriander pita bread


  • 4 tomatoes
  • 5 red peppers
  • 10 cloves of garlic
  • 400-800ml water
  • 150g mascarpone cheese
  • 400g halloumi cheese
  • salt, pepper, curry
  • olive oil

Cut tomatoes and peppers in halves. Remove hard parts from tomatoes and seeds from peppers. Season with salt and pepper and sprinkle with olive oil. Peel garlic cloves. Grill everything in 200C for approximately 40 minutes (until soft and… grilled ;)). Mix everything with blender. Add mascarpone cheese. Mix again. Add water to get the soup consistency you like and  season with salt and curry. Slice halloumi cheese and grill it on a grilling pan.

Coriander pita bread

  • a bunch of fresh coriander
  • one chilli
  • few Tbs of olive oil
  • 4 pita bread

Mix coriander, chilli and olive oil in a food processor. Spread the paste over pita bread and heat it in an oven for up to 10 minutes (180C).

Serve soup with warm halloumi cheese and pita bread 🙂



Based on Jeffrey Hamelman bakers bible (adopted for basic small kitchen :)). Made with Magda (my best spanish teacher :))

For approximately 13 bagels:

  • 900g high-gluten flour
  • 450g water
  • 2 Tbs of salt
  • 3/4 tsp of dry instant yeast
  • few Tbs of malt syrup for boiling
  • poppy or sesame seeds

1. Mix all the ingredients except the malt syrup. Mix well for a few minutes. The dough will be quite stiff.

2. Leave for bulk fermentation for an hour.

3. Divide into 13 pieces, flatten, roll and shape into bagels.

4. Place the bagels on an kitchen cloth that have been sprinkled with cornmeal and refrigerate overnight (at least 6 hours) covered with plastic.

5. Bring a large kettle of water with malt syrup to the boil (enough syrup to make the water the colour of strong tea).

6. Put the bagels into a boiling water for 45 seconds.

7. Remove the bagels from the kettle and place them in a bowl of ice water for 3-4 minuets.

8. Cover bagels with seeds and bake for 20 minutes in 260C until golden.

koch – a childhood memory

This is my favourite childhood cake! My mum used to do it for my birthdays (well she sometimes still does it). It is simple and for me better than any cake:)

  • 4 wheat flour rolls
  • 4 large eggs
  • 1 kg of cherries
  • 6 Tbs of sugar

1. Remove stones from cherries.

2. Soak rolls in water until completely wet and squeeze hard to remove as much water as you can.

3. Whip yolks with sugar until white.

4. Beat whites until firm foam.

5. Mix cherries, yolks and rolls. Carefully add whites to the mixture and bake for 40 minuets in 180-200C until slightly brown. Serve WARM with cream and sugar.