"Food is nourishment and life, care and attention, is socializing and communication. Cooking becomes an act deeply creative, playful, reassuring, in which each phase of construction of a recipe becomes a precious moment, to enjoy alone or share with others: Prepare the ingredients, manipulate matter, wait for the cooking, tasting. Until the most beautiful and most anticipated, that the banquet. "

- Roberta Schira -


"The discovery of a new dish is more valuable to mankind than the discovery of a new star" .

- Anthelme Brillat-Savarin -

"Cooking is a way of giving."

- Michel Bourdin -  



Jollof Rice






Milk rice

Ingredients (4 people)

• 1 cup Rice 
• 10 cups Milk 
• 1/2 tsp Salt

Take a heavy vessel and boil 5-6 cups of milk.
When the milk starts boiling reduce the flame and mix washed rice.
Keep stirring the milk constantly on medium flame till the rice becomes soft.
If the mixture thickens and the rice is not soft, add the remaining milk and again cook.
When the mixture is thick and rice turns soft, remove it from the flame and add salt.
Mix it properly. If rice is cold, increase the volume of milk.
Milk Rice is ready now.
Serve hot with sambar and coriander chutney.



Vegetables Biryani

Ingredients (4 people)

2 tablespoons ghee (clarified butter), or olive oil

1 red onion, cut into 1/2-inch dice

1/2 teaspoon cumin seed

1 (1 inch) piece cinnamon stick

7 peppercorns

1 tablespoon ginger garlic paste

1 tomato, diced

1/2 cup water

1/2 cup peas

1/2 cup diced carrot

1/2 cup diced potato

1 cube chicken bouillon

1 teaspoon salt

1/4 teaspoon ground red chile pepper

1/4 teaspoon black pepper

1/2 teaspoon garam masala

1/4 teaspoon ground turmeric

4 cups water

2 cups basmati rice, rinsed and drained

  1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
  2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
  3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.


Vegetables / Lamb / Chicken Cous Cous

Ingredients (6 people)

2 Cups Bulgur Wheat 
4 Cups Water
1 Tbs Salt
1 Tbs Tomato Paste
1 Tbs Ground Cumin
1 Medium Chopped Onion

2 Diced Tomatoes
1 Bunch Chopped Green Onion/Scallions
1 Bunch Chopped Dill
1 Bunch Chopped Mint
1 Tbs Red Pepper Flakes
1/2-1 Cup Sunflower or Vegetable Oil
Juice of 2 Lemons

Bring water and salt to heavy boil. Add bulgur wheat, tomato paste, cumin, chopped onion and stir. Cover, turn off heat and let sit for 15 minutes. Let cool to room temperature. Add the remaining ingredients and mix well together. Turkish Cous cous can be prepared in advance and served at room temperature on a bed of green leaf salad.


Fish rice

Ingredients (6 people)

1 1/2 cups boiling chicken broth

1/2 cup uncooked long grain rice

1/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1 (10 ounce) package frozen cut broccoli, thawed and drained

1 tablespoon grated Parmesan cheese

1 (2.8 ounce) can French fried onions, divided

1 pound fresh or frozen fish fillets, thawed

1 dash paprika

1/2 cup shredded Cheddar cheese


  1. In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder.
  2. Cover and bake at 375 degrees for 10 minutes.
  3. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.



Jollof rice

Ingredients (6 people)

Rice 3 cigar cups | 750g

Tomato Stew 500 mls

Chicken (whole chicken, drumsticks or chicken breast)

Pepper and salt - to taste

Onions - 2 medium sized bulbs

Seasoning – 3 Maggi/Knorr cubes & Thyme (1 teaspoon)

  1. Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.

  2. Add the drained parboiled rice, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

  3. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

If you parboiled the rice as described at parboiling rice for cooking jollof rice, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.

Serve with fried plantain, Moi Moi, Nigerian salad or coleslaw.

You can spice up this recipe by adding 2 well known vegetables as shown in the video below to arrive at what we refer to as Mixed Vegetables Jollof Rice. Check out the video below, it does look delicious


Chickpea soup

Ingredients (4 people)

1/8 cup olive oil

1 onion, chopped

1 clove garlic, minced

1 green bell pepper, chopped

5 button mushrooms, chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon dried basil

1 pinch crushed red pepper flakes

1 (15 ounce) can tomato sauce

1 (15 ounce) can garbanzo beans, drained

4 cups water

In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.


Pork with vegetables and lime

Ingredients (2 people)

pork chops (boneless pork chops cubed)
2 tbsps oil (cooking)
12 cup white sugar
13 cup water
12 cup lime juice
2 tsps curry powder (yellow)
2 tsps paprika


1 Cut the pork chops into cubes or thin slices. Cook them in the cooking oil over medium-high heat.
2 While the meat is cooking, heat the sugar in a small pan until very warm to the touch. Add the water and stir. Add the lime juice and chopped jalepenos. Leave this mixture on low-medium heat to let the flavors meld.
3 Serve the sauce as a dipping sauce for the pork, or mix the two.
4 NEXT TIME I make this, I will use Ginger Ale instead of the sugar/water mixture. I will also cook the pork in some soy sauce. I will also look for a serrano or habanero pepper for a better flavor than the jalepeno.



Tandoori Chicken

Ingredients (4 people)

2 pounds chicken, cut into pieces

1 teaspoon salt

1 lemon, juiced

1 1/4 cups plain yogurt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon grated fresh ginger root

2 teaspoons garam masala

1 teaspoon cayenne pepper

1 teaspoon yellow food coloring

1 teaspoon red food coloring

2 teaspoons finely chopped cilantro

1 lemon, cut into wedges

  1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
  4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.


Vegetables Samosa

Ingredients (4 people)

2 tablespoons vegetable oil

4 medium potatoes, peeled and cut into 1/2-inch cubes

1/2 cup chopped yellow onion

3/4 cup canned peas and carrots, drained

1 cup Kikkoman Thai Red Curry Sauce

Flour for baking sheet

12 large wonton wrappers


  1. In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool.
  2. Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet.
  3. In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.


Mint Chutney

Ingredients (4 people)

1 bunch fresh cilantro

1 1/2 cups fresh mint leaves

1 green chile pepper

1/2 teaspoon salt

1 medium onion, cut into chunks

1 tablespoon tamarind juice or lemon juice

1/4 cup water, or as needed

In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.


Potato Pancakes

Ingredients (4 people)

5 pounds potatoes, peeled

1 onion

3 eggs, beaten

2 1/2 cups dry pancake mix

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon vegetable oil


  1. In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
  2. Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.



Ingredients (4 people)

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

3/4 cup hot water or as needed

  1. n a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.


Garlic Naan

Ingredients (4 people)

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic

1/4 cup butter, melted

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.



Ingredients (4 people)

1 Kg plain yogurt

400 ml water

1 teaspoon lemon

1 teaspoon salt

1 teaspoon ground cumin

1 cup of ice-cubes

Combine the yogurt, water, ice-cubes, cumin and blend until smooth. Serve plain or over ice.


Ingredients (4 people)

4 eggs

250g tub mascarpone

75ml Marsala

5 tbsp golden caster sugar

300ml strong coffee , made with 2 tbsp coffee granules and 300ml boiling water

175g pack sponge fingers

25g chunk dark chocolate

2 tsp cocoa powder

  1. Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  2. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.


Spaghetti Carbonara

Ingredients (4 people)

250g spaghetti


1 shallot , finely chopped

2 garlic cloves , finely chopped

6 rashers of streaky bacon , chopped

2 eggs

142ml carton single cream

25g Parmesan, finely grated

  1. Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden. Beat together the eggs, cream, most of the Parmesan and plenty of ground black pepper.
  2. Drain the spaghetti and return to the pan, off the heat. Add the shallot and egg mixtures and toss together until the pasta is evenly coated. Divide between two bowls then scatter the rest of the Parmesan over, with a grinding of black pepper to serve.


Fresh Egg pasta

Ingredients (4 people)

(add an egg every 100 gof flour)
400 G Flour
1/2 little spoon of salt
4 eggs

In a large bowl, stir together the flour and salt. Make a well in the center and add the eggs. Beat the eggs and flour together lightly with a fork, then gradually pull the flour into the well until all of it is incorporated and a supple dough has formed. If it seems too dry, add a bit of water. If it is too wet, add a bit more flour. Turn out the dough onto a lightly floured surface and knead until smooth, 10 to 15 minutes. Pat into a flattened disk and slip into a plastic bag. Allow to rest at room temperature for 30 to 60 minutes.

You may also assemble the pasta dough in a food processor. Put in the flour and salt. Pulse in the eggs, and then the water if needed. (Resist the temptation to add too much water or the dough will be too soft and sticky to roll out after it rests.) Gather the dough into a rough ball. The dough will be crumbly, so you will need to knead it on a lightly floured surfacc until it is smooth, 10 to 15 minutes. Pat into a flattened disk, slip into a plastic bag, and let rest at room temperature for 30 to 60 minutes.

Fresh egg pasta is an essential part of the Italian Jewish culinary repertoire. It is easy to make at home with a small, hand-cranked pasta machine, not an extruder that produces an elastic and often rather tough dough. For a tender noodle, use unbleached all-purpose flour, not the coarser semolina flour that is meant for commercially made extruded pasta. This recipe makes a rather stiff and dry-feeling dough, but ultimately will yield a lighter pasta. It is essential to let the dough rest before rolling it out, giving the gluten in the flour time to relax. A drier dough produces a pasta that will not be gummy when cooked. So take the time to knead it well and you will be rewarded with a silky, light, and tender noodle. Measure flour by spooning it into a measuring cup and leveling it with a knife. Weather affects pasta, so if the day is damp you may need a bit less flour. For the richest pasta, use more egg yolks than whole eggs. Three large egg yolks are the equivalent of a single large egg in moisture content. Note: If you use extra-large eggs you will not need any water. But since most of us have large eggs on hand, I have used them in the basic recipe.


Spaghetti Amatriciana

Ingrediens (4 persone)

400g linguine or spaghetti pasta

120g streaky bacon

1 onion

1 dried chilli

1can (450g) chopped tomatoes

3 tbsp olive oil

salt and pepper

dash of maggi or worcester sauce

chopped parsley and parmesan to serve

  1. Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
  2. Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
  3. Add the chopped tomatoes and leave the sauce to thicken on a low to medium heat for 15-20mins.
  4. Season with a little salt, pepper and dash of maggi or worcester sauce.
  5. Pour over cooked pasta and serve with chopped parsley and grated parmesan.


Blog countersfree countersLocations of visitors to this page