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Creative Recipes from the Kitchen

Tortilla Quiche


1x wheat tortilla wrap

3x eggs

3tbs SR flour

2x cups milk

100g grated cheese, extra for sprinkling

2x tsp butter

1/4 Green or red pepper, thinly sliced

1/2 onion, chopped

1x stick spring onion (optional)

Dried herbs





  • In a bowl mix together the eggs, milk and flour and whisk well. Add all the remaining ingredients, except for tortilla and olive oil and mix well. Keep to a side.

  • Heat olive oil in a medium sized frying pan and place the tortilla wrap.

  • Pour in the egg mixture in the pan over the tortilla wrap. Sprinkle extra grated cheese on top.

  • Cover the pan and cook for 10 minutes on medium to low heat ensuring the tortilla base doesn't burn.

  • Once you notice the egg mixture solidifying, remove the lid.

  • Turn the grill part of the oven on and place the pan under it with the handle sticking out, (oven door slightly opened). Be careful when holding the handle of the frying pan as it will get quite hot. Grill it for about 5-7 minutes until it looks nice golden brown.

  • Hold the handle with an oven glove and take the pan out and let it rest for 10 minutes.

  • We have this for breakfast when we desire something filling in the morning. Taste superbe with with tartar sauce.

    Rice-Cooker Chicken Biryani


    3x cups Basmati rice, washed and soaked in water

    1 small chicken, cut in small pieces

    2 onions, finely chopped

    2 tsp garlic paste

    2 tsp ginger paste

    2 red tomatoes

    4-5 green chillies

    1 cinnamon stick

    2 bay leaves

    1 packet of biryani masala, readily available in all supermarket

    3 tbs olive oil

    Salt to taste


    To cook chicken

  • Heat oil a large pan, add the bay leaves and cumin stick.

  • Add the chopped onions and fry until dark brown.

  • Add the chicken pieces and cook until they are sealed.

  • Add the biryani masala, salt, garlic and ginger, mix well with the chicken and cook for another 25-30 minutes until aromatic.

  • Add the tomatoes and chillies, turn off the heat.

  • The Rice cooker

  • Drain and place the rice in the rice cooker. Add 4 cups of hot water.

  • Pour in the chicken mix and stir. Add a knob of butter, and turn the rice cooker on.

  • Use the rice cooker as you would normally cook your rice, but stir the mixture couple of times in between cooking.

  • Once the rice cooker switches to ‘warm’ mode, stir the mixture again, cover and leave for another 15 minutes. Perfect chicken biryani in your rice cooker.

  • Italian Chicken with Zucchini Spaghetti

    1 medium whole chicken, cut in pieces
    1/2 bell pepper, cut in 8 pieces
    5/6 mushroom, cut into 4 pieces
    2 x carrots, sliced
    1 whole bulb of garlic
    1/2 onion, cut in chunks
    1 tbs parika
    1 tsb vegetable oil

    1tsp cumin powder
    Tomato based pasta sauce
    2 tbs tomato ketchup
    1tbs chili sauce
    Juice of 1 lime
    Dried herbs
    Black pepper
    Salt to taste



    3 whole zucchini

    1 clove garlic

    2 tsp olive oil

    Salt to taste


    1. Preheat the oven at 200 degree Celsius. Prepare a baking tray, line it with foil and spread the oil over it.
    2. Wash the chicken and place in a bowl. Wash the garlic bulb and give it a light bash with a rolling pin, and place it with the chicken.  Add all the ingredients for the sauce base and mix well. Add the carrots, onions and bell peppers. Give it a mix.
    3. Place the chicken mixture on the oven tray and place in the oven and cook for 20 minutes.
    4. After 20 minutes, take it out of the oven and turn the chicken pieces over. Then add the mushrooms and place it back in the oven for about 30 more minutes.
    5. Check the oven and turn the chicken over few times.
    6. Once the chicken is tender and the vegetables are cooked, take it out of the oven.
    7. This can be eaten with rice, bread or pasta. If you are on a low carb diet then how about enjoying it with zucchini noodles.



    1. Use a spiral tool to spiralize the zucchini, keeping the skin on.

    2. Crush the garlic clove. Heat oil in a skillet, add garlic and let it brown.

    3. Add the spiralized zucchini and salt. Cook for 5 minutes.

    Mango and Lime Pickle


    8x Limes, cut in quarter then half accorss the middle

    2 Unripe mangoes, keep skin on and cube

    4 carrots, julienne

    5/6 green chilies, cut in half horizontally

    2 tsp fenugreek/Methi Seeds, roasted

    1 tsp yellow mustard seeds, roasted

    1 tsp nigella seeds, roasted

    2 tsp turmeric

    1 tsp cumin powder

    1 tsp chili powder

    1 tbs garlic and ginger paste

    salt to taste

    1 pinch sugar

    1 Cup mustard oil

    extra oil for jaring


    1. Mix all the ingredients except the extra oil, in a glass bowl.

    2. Place in the microwave and heat for 10 minutes, stirring occasionally.

    3. leave it over night in the glass bowl.

    4. next day cook again in the microwave for another 10 minutes, stirring occasionally.

    5. once the lime and mango have gone soft.

    6. Heat the extra oil in a pan until smoke is visible. Turn heat off and let it cool completely.

    7. Prepare a glass jar by washing it with soapy water and drying it well with a paper towel.

    8. place the jar in a hot oven for few minutes.

    9. once the jar is cool to handle, place the pickle mix in a glass jar and pour in the oil. The Oil should float at least 1.5"-2" over the pickle pieces.

    Enjoy with your next indian meal.

    Zesty Fruit Salad


    2x kiwi, peeled and chopped

    1x small mango, peeled, and cut in small cubes,

    1x banana, chopped

    1x pomegranate, cut into cube and separate the seeds from the membrane

    Juice of 1 orange

    Juice of 1 limes

    zest of 1 lime

    1 tbs sugar

    3/4 mint leaves


    1. Prepare the fruits and place in a  glass bowl.

    2. squeeze the juice of lime and orange in to cup and add the sugar until the sugar dissolves.

    3. Add the juice with the prepared fruits and sprinkle the lime zest and serve.

    Berry Smoothie And Kiwi & Mango Smoothi



    1 cup milk (more as needed)

    ½ cup Blue Berries

    ½ cup raspberries

    3 tbs honey

    ⅓ cup  or Greek yogurt

    ¼ cup ice


    1x large mango peeled and cubed

    3x Kiwi, peeled and halved

    2x tbs sugar

    2/3 Mint leaves

    1/2 cup cold water

    1/4 cup Ice cubes


  • Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth.

  • Serve immediately.

  • Spicy Chicken & Noodle Soup

    50g chicken breast
    50g rice or wheat noodles
    1 tsp ginger paste
    1 carrot, grated
    1 small potato
    2 tsp soy sauce
    2 tsp vinegar
    1 tbs tomato ketchup
    1 ltr water
    Few slices of cucumber to garnish
    1 egg
    Dash of Tabasco sauce or chilli oil


    1. In a deep saucepan add the water, chicken, ginger and salt and bring to boil. Turn the heat down and carefully take the chicken piece out using a fork. On a chopping board, shred the chicken with a knife.
    2. Bring the heat up again and place the chicken back into the broth. Add the remaining ingredients except for the egg and simmer for about 20 minutes until the vegetables and noodles are soft and tender.
    3. In a small bowl whisk the egg with a fork and place it into the soup stirring continuously as you pour it in. Turn the heat down.
    4. Use a ladle to serve the soup into a bowl and sprinkle the cucumber slices. Serve with dash of extra Tabasco or chilli oil.

    Winter Broccoli Soup


    1 head of broccoli
    1 tsp garlic and ginger paste
    1 onion
    1 carrot
    1 potato
    1 cube of vegetable stock
    1 tbs butter
    1 ltr hot water
    1/3 cup pasta


    1. Prepare the vegetables by washing and chopping them into small pieces.
    2. In a deep saucepan melt the butter and add all the vegetables. Mix and stir with a wooden spoon for approximately 5 minutes.
    3. Crumble the stock cube into the sauce pan and mix into the vegetables.
    4. Turn the heat down and add the boiled water and pasta into the saucepan. Simmer for 20 minutes until the vegetables are soft and tender, ensuring the pasta is cooked.
    5. Take off the heat and purée with a hand blender until smooth.
    6. Serve with a dollop of cream cheese and crusty bread.

    Thai Noodles with Prawns


    200g Thai rice noodles

    2 tbsp oil

    2 clove garlic crushed

    1 thumb-size piece ginger, crushed 200g peeled cooked Atlantic prawns

    200g broccoli florets, trimmed and cut

    1 carrot, thinly sliced

    1/2 tin sweet corn

    1 tsp red curry paste

    2 tsp soy sauce

    1 tsp fish sauce

    2 tbs coconut milk (optional) small  handful roasted peanuts, chopped



    Cook the noodles following the pack instructions, drain and set aside for later. 1. Heat the oil in a wok or large frying pan and fry the garlic and ginger until golden brown. Add the sesame seeds until they pop. 2. Add the thai red curry paste and mix well. 3. Add the vegetables and cook for 3 minutes. 4. Add the prawns and then drizzle the soy sauce and fish sauce over and cook for a minute. 5. Carefully mix in the noodles and use two spoons to mix the noodles without breaking the noodles. 6. Sprinkle with chopped roasted peanuts and serve hot with chilie oil.

    Tandoory Style Chicken Bhuna

    This is a recipe inspired by my mother-in-law, and one of the first dished I made with her after my wedding. Its hot and juicy and very well-flavoured in comparison to what you will find in restaurants.  Can be enjoyed with rice or naan bread.


    1 whole chicken, medium sized
    2 tbs vegetable oil
    2 onions, chopped
    4 clove garlic
    3cm fresh root ginger
    3 green chillies
    4 tbs tandoori paste
    2 tbs natural yogurt
    2 tsp cumin powder
    1 tsp coriander powder
    1 tsp chilli powder
    2 tps tomato paste/puree
    Juice of 1 lemon
    Handful fresh coriander
    2 tsp mint sauce
    Salt to taste


    1. Cut the chicken into 8 - 10 pieces. Wash and drain in a colander and place in a large bowl.
    2. In a food processor or blender place the onions, garlic, ginger, chillies and fresh coriander with 50ml water and blitz until course ground.
    3. Pour the grounded mixture into the chicken. Add the remaining ingredients except for the oil, and mix into the chicken with your hands. leave to marinade for approximately 30 minutes.
    4. In a non-stick pan heat the oil, and place the marinated chicken. Fry the chicken for 10 minutes on high heat turning a few times until the chicken is slightly seared.
    5. Cover the pan with a lid and cook on medium heat for 30 minutes stirring and turning the chicken a few times, until the water is reduced.
    6. When the water is reduced turn the heat down completely and cook for a further 15 minutes until a rich massala is formed.

    Serve hot with rice or naan bread.

    Lemon and coriander couscous with layered grilled chicken

    INGREDIENTS For Grilled Chicken500G Chicken breast cut in strips 2 tsp Tomato paste2 tsp paprika1 tbs tomato ketchup1/2 tsp cumin powderJuice of half lemonSalt and pepper2 tbs olive oilTomato Salsa1 onion chopped2 clove garlic crushed2 tomatoes chopped1 red pepper chopped1 tbs tomato paste or 2 tbs passata 1 tbs olive oilSalt to tasteFor Couscous500g couscous1 bunch of corianderZest of 1 lemonJuice of 2 lemonsJuice from 1 orangeSalt250 ml water

    METHOD FOR CHICKEN and SALSA 1. In a small bowl, mix all the ingredients with the chicken breast and leave to marinade for at least 20 minutes. 2. On a lightly greased a baking tray grill the chicken for 5 minutes on each side until they are charred. 3. For the salsa fry the garlic with oil in a frying pan until golden brown. Add the onions, and fry for two minutes on medium heat. 4. Add the remaining ingredients for the salsa and let it simmer for approximately 15 minutes. 5. Once the salsa has thickened into a sauce, add the chicken pieces and then take off the heat.

    METHOD FOR COUSCOUS 1. Place the coriander, garlic, the juices in a food processor and blitz until it's course in texture. 2. Heat the oil in a medium sized sauce pan. Add the couscous and fry for 2 minutes. 3. Add the coriander mix with the couscous and stir well for a minute. 4. Add the water and salt and mix with the couscous thoroughly. Cover with lid for 2-3 minutes until the water is absorbed. 5. Turn the heat down completely and add the lemon zest, let the couscous cook for another 5 minutes. Stir occasionally to ensure the bottom doesn't scorch. It's very important to keep the lid on at the stage so that the steam softens the couscous without making it soggy. LAYERING In a large serving dish place half of the couscous, then layer it with half the chicken mixture. Do the second and last layer with the chicken on top. Sprinkle with feta cheese and herbs and serve hot.

    Chicken Enchiladas




    300g chicken breast, cut into strips

    1 red onion, chopped

    1/2 red pepper, sliced

    1/2 yellow pepper sliced

    2 teaspoons cumin powder

    2 clove of garlic, crushed

    2 teaspoon Mexican Spice Blend

    1/2 tin of sweet corn

    1/2 tin plum tomatoes

    1 cup grated cheddar cheese

    2 cups of passata or tomato based pasta sauce

    Salt and pepper 2 tbs olive oil

    8 corn tortillas Sour cream (optional)



    1. Heat oil in a frying pan and add the garlic and onion and sauté for 5 minutes. 2. Add the chicken pieces and cook for 5 minutes. 3. Add the peppers, cumin powder, Mexican spice and plum tomatoes, sweet corn, salt and pepper. Allow it simmer for 10 minutes. 4. Once the sauce has thickened take off the heat and leave to a side. 5. Place the enchiladas in the microwave for 30 seconds. This makes it more pliable to work with. 6. Place the enchiladas on a flat surface. Use a spoon to place the chicken mix along the centre of the enchiladas, fold and place on a baking tray. Do this for the remaining enchiladas. 7. Spoon over the tomato pasta sauce on top of the enchiladas, and sprinkle to cheese and little Mexican spice on top. 8. Bake in a pre-heated oven for 15-20 minutes until the cheese melts. Garnish with sour cream. Serve with nice guacamole.

    Filo Pastry - Spinach and Feta filling



    150g chicken breast, cut in small cubes
    250g Frozen lead spinach or 2 large bunch leaf spinach
    Packet of filo pastry, found in most Asian or Turkish superstore
    2 tbs cream cheese
    200g packet of feta cheese
    1 onion, finely chopped
    2 clove garlic, chopped
    1/2 tsp coriander powder
    1/2 tsp cumin powder
    1/2 tsp chilli powder
    2tbs olive oil
    Salt to taste
    Pastry glue
    2 tbs plain or SR flour
    1/2 cup water



    1. In a frying heat the oil and fry the garlic and onions until golden brown. Add the spices and cook for 3 minutes. Add the chicken pieces and salt. Mix well and cook uncovered until the chicken pieces are sealed. Add the spinach, mix well and cook for 10-15 minutes until the spinach is well cooked. Once all the water is absorbed turn off the heat and allow it to cool.
    2. Add the cream cheese and feta cheese to the spinach, mix well.
    3. In order to make the glue, place the flour in a cup or a small cereal bowl. Mix a little bit of the water at a time to the flour to form a smooth paste.
    The filo pastry I bought were triangular shape. But you can use the rectangular shaped ones as well. 
    4. Lay the filo pastry on a flat surface. 
    Place the filling on one end of the pastry nearest to you. Use your finger to spread the glue around the edges of the pastry. 
    5. Take the sides of the dough and fold them towards the centre.
    6.Fold the filo pastry over the filling and make one complete wrap. Use more glue to fold in  the edges. Repeat steps for remaining portions of filling. 

    7. Bake in a pre-heated oven for 20 minutes or until golden brown. Or you may shallow fry with little bit of for oil 3-4 minutes on each side.

    Serve nice and warm.


    Stuffed Aubergine


    4 Aubergines, cut in half lenghtways
    1 medium sized onion, chopped
    4 frozen ready to eat lamb kebabs, thawed
    2 clove garlic
    1 tsp tomato paste
    1 tsp pesto
    few sprigs of basil
    2 tomato, sliced
    Salt to taste
    Grated chedder cheese



    1. Preheat the oven to 200°C/Gas 4. Cut each aubergine in half lengthways and scoop out the pulpy centre with a teaspoon, leaving an outside shell. Reserve the pulp, and chop lightly.

    2. Brush the aubergine with a little oil  and sprinkle with black pepper and salt. Place them on a lightly oiled baking tray and bake for 15 /20 minutes until slightly soft.

    3. In a frying pan fry the onion and garlic until golden brown. Add aubergine pulp, the tomato paste, salt and pepper and stir. Let it cook for 5 minutes. Chop the kebabs into slices and add them to the pan. Tear the basil and add with the pesto and mix well. Take off the heat.

    4. Spoon the stuffing mixture into the aubergine. Top with sliced tomatoes and sprinkle with the chedder cheese . Bake for 20 minutes until golden and crispy on top.

    Spicy Chana Chaat



    2 tins chick peas
    1 onion
    1 tsp cumin powder
    1 tsp coriander powder
    1 tsp chilli powder
    1 tbs lemon juice
    2 tbs vegetable oil
    2 tbs yogurt
    1 medium sized potato, boiled and cut in cubes

    Tamarind Sauce
    1 tbs tamarind, soaked in 1 cup water
    1 tomato, chopped in small cubes
    2 green chillies
    1 tsp sugar
    Salt to taste
    1 tbs chopped coriander



    1. In an medium sized frying pan heat oil and add the onion and salt and cook for 5 minutes until the onions are soft. Add the spices and cook for 2 minutes. Add the chick peas and cook on medium heat for 10 minutes. Take off the heat, add the potatoes and lemon juice, mix and place on a serving dish and keep to a side.
    Method for the Tamarind Sauce

    2. In a separate bowl strain the tamarind and throw away the seeds and pulp. Add the onions, chopped tomoatoes, chilli powder, coriander, sugar and salt and mix well.
    3. Place the tamarind sauce over the chickpeas. Dollop the yogurt on top. Sprinkle the chaat masaala with some chillie powder if desired. For added crunchiness add some crushed puris or papris. Serve at room temperature. 


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