Why can’t I be a kid again???? Stew

So this is a dish made up of things I had in my fridge and freezer. It is based on a stew my mother made for us when we were kids. My mother’s recipe is with noodles, turkey hot dogs, onions and salt. It might look mushy or childish but believe me when you make this the mere smell alone will have you choose this over any fancy meal.
My version this time is with vegetarian sausages, frozen broccoli, little pasta stars, courgettes and onions. The veggie hot dogs is because I do not eat Turkey, the broccoli is because I was craving it, gluten free pasta stars because I just bought them , the courgettes because I had two left over from cooking my royal pasta dish. The funny thing is the pasta stars are apparently for kids but whatever!

For two people you need:

  • 50 g gluten free pasta stars (you can replace it with noodles or anything else you like)
  • 150 g broccoli, frozen or fresh
  • 2 tablespoons oil
  • 400 ml water
  • 2 tablespoons salt
  • 2 courgettes
  • 1 onion
  • 4 vegetarian hotdogs. I use Qourn Frankfurters but you can replace this with turkey hotdogs

Whatever noodle or pasta you are using, just follow the directions on how to cook it, then drain and leave to the side until it is time to add it to the casserole.

Dice the onions and courgettes into teeny tiny pieces. Heat the oil in a pan and add the onions. Add the courgettes and fry them.

Cut the hot dogs in tiny pieces and add them to the pan. Add the frozen broccoli. Add the salt and the water.

Let everything boil and leave to simmer for about 15 minutes.

Add the pasta and leave to simmer for 5 more minutes and cover the casserole. The casserole is ready to eat when there is very little liquid left.

Enjoy you brats!

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Who died and made you the prince of pasta??

Hey people! I do not have a good name for this dish but something this delicious does not need a name. I had something similar a few weeks ago and have since been obsessed with making my own version. I was so impressed with the chef who made the original dish that I secretly named him prince of pasta. I think my version qualifies me as princess of pasta *mihihi*

For 2 people you need:

  • 250 g tagliatelle pasta
  • 1 eggplant/aubergine
  • 2 courgettes
  • 25 g basil
  • 1 onion
  • 1 clove of garlic
  • 20 g pine nuts
  • 3 tablespoons olive oil
  • 2 t teaspoons salt
  • 1 teaspoons roughly ground black pepper
  • 3 tablespoons tomato puree
  • 500 ml water
  • 10 cubes of feta cheese

Start by dicing all the vegetables in cubes. Chop the onions and garlic. Slice the basil into long pieces but leave some leaves for garnish.

Ah yes,the pasta:
Fill a casserole with water and bring to a boil. Add the pasta with a pinch salt and let it boil for 10 minutes (test to see if the pasta is soft, it should be al dente). Drain the pasta and put it back into the casserole and add some extra virgin olive oil.

Heat the oil in a deep pan, fry the onions and garlic. Then add the vegetables and fry till they have “shrunk” a bit in size and have changed colour into a deeper tone.

Add the salt and pepper. Stir everything around and add the tomato puree. Fry a little then add the water. Simmer for 15 minutes.

Heat some olive oil in a pan and brown the pine nuts.

Put some pasta on a plate, add a generous portion of the vegetable mix. Sprinkle with some feta cheese and pint nuts. For the last finishing touch, add some basil leaves. See, you can all be princes and princesses.




And here is the lunch I packed for my prince who is taking it to work tomorrow:

Amazing wife alert or what

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Radical Rice

Haaai everybaady! *Voice of Dr. Nick Riviera, that weird doctor on The Simpsons*

So I was lazy today and did not make EVERYTHING from scratch but we all have those days so no judging me ok? I decided to take my vegetarian cutlets out and bake them. Below is a picture of how the package looks. There are real meat versions of this that you can substitute with, or you can just grill chicken breasts.

The real star of this meal is the red rice. It is a Kurdish way of making rice. It is very tasty and goes well with fish, chicken or chunky yummy stews. Since it is made with tomato puree a stew with tomato in it would be overkill. Mmkay? This rice should be very red in colour, as red as communism. Get the title now? Hah I am clever.

So for 2 veeeery hungry people or 3 not so hungry people you need:

  • 200 g Basmati rice
  • 2 tablespoons of olive oil
  • 4 tablespoons of tomato puree
  • 600 ml water
  • 2 1/4 teaspoons salt

For the cutlets I preheated the oven to 200 C degrees, put the cutlets on a tray and grilled it for 20 minutes.

This the package the "chicken" comes in, there are two pieces. YUM!

Making the rice

Put the rice in a bowl and rinse in water to get the starch out of the rice

Heat the oil in a pan and add the tomato puree and stir around. The puree should smell like a piece of heaven

Drain the water from the rice, pour the rice into the pot and add salt. Stir it around.

Add the water to the rice and stir it around. Let the fluid evaporate.

When there is about this much fluid left in the pot,turn off the heat and cover with the lid.

Leave the rice with the lid on for 20 minutes. If you are cooking on an electric stove turn the heat down to 1 and have it own for about 15 of the 20 minutes. For a yummy side salad take two small avocados, cut in cubes, add the juice of one lemon, a tablespoon of salt and a few cubes of feta cheese.

Serve all your deliciousness on a plate. 

Enjoy sweethearts!

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Deviant Leek & Potato Soup

Today London is very cold and I felt like a warm chunky soup without having to devour 3000 calories per bowl! The solution? My spicy, less creamy  and more bell pepper-y version of leek and potato soup.  I love leek and potato soup but I find it slightly boring. That is why I decided to literally and figuratively spice up the soup. I like being deviant at times, it pleases my palate and my tummy. This will feed 4 hungry people:

  • 450 g bell peppers (Or 3 small ones)
  • 50 gram  food seasoning (Basically dried vegetables and herbs. The one I use is Vegeta)
  • 500 g new potatoes
  • 600 g leeks
  • 2 tb spoons olive oil
  • 1 l water
  • 250 l milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • One small chilli

                                                                                    (Never mind the chopped garlic in the picture, I was using it for something else)

Rinse all the vegetables. Chop up the bell peppers in rough cubes. Do the same with the potatoes and do not peel because all the nutrients are in the delicious skin. Slice the leeks lengthwise into three sections then gather the sections and chop them. Chop the cilli into tiny pieces. Remember to take the seeds out of the chilli and later wash both your hands and the knife very well!!! Or else!!! Heat the olive oil in a casserole and add the leeks, peppers, potatoes and chilli. Leave the mixture to fry for ten minutes and then add the salt, pepper and vegetable seasoning. Mix it around and add the water and milk. Turn down the heat and let the soup boil for 30 minutes. The potatoes should be nice and soft now. The soup will come out chunky and yummy. If you want it to be more creamy you are going to have to use a fancy food mixer after you let the soup cool for a few minutes.

Enjoy you crazy folks.

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Tomato & Spring onion with eggs

Now do you notice something strange about the title of this entry? Well it is because I am not very good at eating eggs. I like them but having them scrambled, cooked or poached without any vegetables or spices just grosses me out. In my native language of Kurdish we say “Dilim giran ekat”, literally translated as “it makes my heart heavy” but what it really means is that it is too heavy for my stomach. It is way too filling, which is something I am sure many people agree with. But I need eggs in my diet and I have to make up new ways to eat them sooooo…..here it is. A dish with eggs but mostly onions and tomatoes. I am like a kid and who needs her vegetables disguised in a pile of fries. Tomatoes are my fries, I love tomatoes and I can eat them with everything!

So here is the super simple recipe for your late breakfast or awesome lunch. I usually have this dish after I have been to the gym and need some proteins (I am not one of those crazy gym people, though. I just work out so I can justify my ridiculous appetite)

For one person you need:

  • 2 medium sized tomatoes
  • 2 large eggs
  • About 40 grams of spring onions (or just as much as you like!)
  • A table spoon of salt
  • A pinch of ground pepper

Slice the tomatoes and onions and cracks the eggs into a little bowl and mix it with about 50 ml of water and the salt.

Heat a medium sized pan with a table spoon of olive oil. Then place the sliced tomatoes in the hot pan and let them fry. It is important to not smush the tomatoes so leave them to fry as if they were pieces of steak.

I just LOVE tomatoes! I usually sprinkle the tomatoes with a little bit of salt just to get their natural flavours out. Then I pour the eggs on the tomatoes followed by the spring onions.

 It is important to treat the dish like an omelette at this stage of cooking. But it IS NOT an omelette, I cannot handle most omelettes, too heavy.

Sprinkle the eggs with the black pepper and leave until eggs turn golden. After that you can stir the beautiful mixture and “mess” it up. Put it on the plate, and if you are anything like me you are going to hide the eggs as much as you can and just make it look like a pile of tomatoes and onions. We are like kids, remember? Serve it on a plate and enjoy.

I was so hungry after my hercules -like work out that ate the loveliness right away and therefore do not have many pictures of the dish when it was served on the plate. The tomato and onion scent was too intoxicating and I basically blacked out after the first bite.


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Black-eyed peas & Spinach stew with Wild rice and Green salad (REAL GOOD FOOD)

This is a crazy delicious dish that I am used to eating as a Kurd. However I have tweaked the recipe to make it healthier. A black-eyed pea stew is a popular Kurdish winter dish. You can just imagine how wonderful it is to slurp this delicious rich gravy while the winter winds are howling outside.

The classic Kurdish version consists of tomato puree, pieces of lamb cubes and salt. Since I don’t eat meat I thought I’d find a way to make the stew a little richer and healthier so I added one of my favourite sources of iron, spinach! Growing up we used to have this dish with white rice and salad, but since I have made a decision to be healthier I replaced the white rice with wild rice! The salad is a regular green salad with tomatoes (well it is a regular salad for me at least). Right, on to the measurements.

For two full grown humans you need:

  • 320 g black-eyed peas (leave them to soak in a bowl of water over night)
  • 1 large onion
  • 2 cloves of garlic
  • 240 g fresh (or frozen) spinach
  • 1 can of chopped tomatoes (400 g)
  • 45ml extra virgin olive oil
  • 200 g wild rice
  • 3 table spoons tomato puree
  • 3ml of water

Right. Put the black-eyed peas in a pot and cover them with water. Boil until the peas are soft and yummy. Drain the peas and put them aside for now. Chop up the onion and the garlic. Heat the olive oil in a pan and throw in the onion and garlic. Fry them and then add the spinach. Sort of like this:

Continue reading

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I have a new scale!

I went out today and bought myself a food scale. Now I can finally weigh my food and post more accurate recipes. As a Kurd we usually do not measure our ingredients and just put in the amounts we see fit. I really like that about our cooking habits, it makes me feel closer to the food and gives me a sense of control. I think it is also a way to throw yourself into cooking and decide for yourself what you wish to emphasise in a dish.

However, if I want to eat healthier and add less carbs to my food I have to be aware of how much of that stuff goes into my cooking! So there you have it ladies and gents,I now am a proud owner of a scale! Now I have to figure out what to cook tomorrow.

Goodfooding everyone!

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Bulgur and Salmon Symphony

This dish is something I cook quite often because it is easy and so healthy! The harmony between the fresh taste of salmon with lemon on top of spicy bulgur is nothing short of a perfect food pitch! YUM!

Like any good symphony, here is the interlude.

For two hungry people you need:

*240 g of Salmon fillet

*A medium sized coffee cup of bulgur. I am not good at measuring,sorry. (don’t know what bulgur is? GOOGLE IT!)

*1 Medium size onion

*240 g of vegetable mix (I used broccoli, cauliflower and carrots)

*Salt & Pepper

*Cajun pepper mix (Use any fun pepper mix you can find,but don’t make so spicy that it overpowers all the flavours!)

*1 Lemon

*2 Table spoons of olive oil (Extra virgin because we make good food!)

*Tomato puree

Preparing the Salmon:

Preheat the oven to 150 C

Squeeze the juice of the whole lemon on to the salmon. Cover Mr.Salmon with salt, pepper and cajun mix. Rub the seasoning into the salmon and leave to marinate until the oven is heated. Cook the fish for 20-30 minutes.

Preparing the Bulgur:

Pour a cup (size of the one pictured below) of bulgur into a little bowl and rinse it with water a few times.

Pour the olive oil into a pot,put the heat on medium. Chop the onions finely and fry them in the hot oil. Smell the loveliness? Good. Pour in the vegetables with a big blob of  tomato puree. Turn up the heat, and let us get this symphony on the road! It has to look something like this:

Drain the bulgur and pour it into the sizzling pot. Stir it around. The bulgur should end up looking dark orange so add more tomato puree if need be.  It should look like this:

YUM! Add salt and pepper. You decide the amount because it would be stupid of me to tell you how flavourful your food should be. I like personally my food spicy!Put in a little seasoning at a time and taste your way to the perfect balance of spicy and salty.

Add water till the mixture is covered with it. Let it boil,then quickly turn down the heat and let the pot simmer. Cover for a while,check on the pot every now and then and stir it around with a wooden spoon. When all the liquid is soaked up, turn the heat off and let the steam do its work. (If you have an electric stove, turn the heat down to 1). Leave for about 10 minutes before pouring into a plate.

Check on your fish. The lemon liquid should be simmering. After about 25 minutes Monsieur Salmon should be ready to go.

Enjoy a very healthy and easy meal.

Love and Good Fooding

P.S The fish was so tender and yummy that I over ate! It is a hard life!

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This will be a blog about food that I cook daily or amazing restaurants I’ve visited. Stay tuned.