September 5, 2018


1 kilogram small eggplants, half peeled (peel lengthwise leaving some of its skin) 

300 grams minced beef

1 large onion, finely chopped 

Salt and black pepper to taste 

1/2 tsp cinnamon 

1/2 tsp allspice 

2 TBS tomato paste 

Water (to cover the eggplants in the pan)

4 TBS Olive oil 


Preheat the oven to maximum temperature 

Make a slit lengthwise in the eggplants (so you put the meat in later) 

Place the eggplants in a baking pan 

Drizzle the olive oil on them 

Grill in the oven until soft and well cooked

Transfer to a plate and allow the oil to drain on a kitchen towel 

Aside, cook onions in 1 TBS oil, add meat, salt and spices and cook well 

Fill eggplants with the beef mixture 

Line the eggplants in a baking pan 

Aside, dissolve the tomato paste in around 3 cups water (water must cover the eggplants completely) 

Bake at 180 degrees for around 30 mn 

Serve with vermicelli rice! 

July 12, 2018


600 gram salmon cut into thick chunks (around 4 pieces)

3 TBS Low sodium soy sauce

3 TBS teriyaki sauce

1 TBS minced garlic

1 TBS grated fresh ginger

2 TBS water

3 TBS packed brown sugar

1 tsp honey

1 tsp sriracha/hot sauce

2 TBS water 

1 TBS sesame oil 

1 TBS white vinegar


Mix all ingredients together except salmon

Marinade salmon in the resulting sauce for 20 minutes and cover

Preheat oven to 200 degrees C 

20 minutes later, transfer salmon into a baking pan removing excess marinade

Bake for 12-15 mn 

Place the remaining sauce in a saucepan and simmer for around 5 minutes until it thickens (this will be the glaze)

Glaze the baked salmon with the glaze done using a brush

Serve next to steamed asparagus and white/brown rice

July 11, 2018


1 kilogram chicken breasts, cut into cubes
1 tsp black pepper
3 TBS  Cornstach
1 TBS oil
½ cup low sodium soy sauce
4 TBS rice vinegar
4 TBS ketchup
2 TBS sweet chili sauce
2 TBS brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
3/4 cup water
1 cup cashews


In a plastic bag, place cornstarch, black pepper and chicken
Coat chicken well
Remove excess cornstarch and set aside
Aside, mix all other ingredients except cashews and oil
Heat a wide pot, add oil.
Brown chicken cubes for 2 mn on each side
Add the sauce and 1/2 cup of the raw cashews (roast the other half for garnishing or add here raw if you wish)
Transfer to a preheated oven in an oven proof pot (or use a slow cooker if you have one)
Cook on very low heat for 3-4 hours
Serve with white rice and garnish with spring onions and roasted cashews

July 11, 2018


1 cup short grain rice, soaked for half an hour then drained

6 cups liquid skimmed milk

3/4 to 1 cup sugar

6 TBS cornstarch 

2 tsp rose water (or more to taste) 

1 tsp blossom water (or more to taste) 


Cook rice in 1 cup water

Mix together all other ingredients while cold except for rose and blossom water 

When rice is cooked, add the milk mixture and keep stirring until the mixture thickens (almost boiling) 

Add the blossom and rose water and stir for another minute 

Put in serving bowls, allow to cool and refrigerate until serving 

Garnish with ground or whole pistachios 

July 10, 2018


1 cup fine rice 

3/4-1cup sugar (depends on how sweet you like it

1.5 TBS cinnamon 

1.5 TBS caraway 

7 cups water

**Note that u can use more spices if you wish**


Mix all the ingredients together and mix well with a hand mixer 

Cook on medium-high heat while stirring until it boils 

Turn heat to low and stir every 10 mn for 1.5 hours at least (up to 3 hours if you’re using more quantities) 

Pour into serving bowls 

Allow to cool before garnishing with coconut flakes, raw nuts (you have to soak the almonds, cashews and pine nuts if using with cold water then drain)  and raisins


July 10, 2018

Curry Chicken


3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced

1/2 teaspoon cayenne pepper 


Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. 

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, cayenne pepper,sugar and salt. 

Cook for 2 minutes. 

Add chicken pieces, lemon juice, tomato paste, yogurt, and coconut milk. 

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until chicken is cooked

Naan Bread


250 grams flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

120 ml milk

2 tbsp vegetable oil, plus extra for greasing

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander

tbsp olive oil to brush on cooked bread


sift the flour, sugar, salt and baking powder into a bowl. 

In another bowl, mix together the milk and oil.

Make a well in the centre of the flour mixture and pour in the liquid mixture. 

Knead well for 8-10 minutes (start from the edges into the center where the liquid is)

Add a little flour if the dough is too sticky or a little milk if dough is too dry

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. 

Form the dough into five balls.

Preheat the grill/pan to medium 

Roll the dough balls out  thinly

Sprinkle over your chosen topping and press into the surface of the dough. 

bake in the pan for  1-2 minutes on each side –  until lightly browned. 

Brush with olive oil on both sides and serve hot.

July 10, 2018


1 kilogram frozen peas 

2 carrots, cut into small cubes

500 grams beef cubes (preferably a  tender cut) , boiled, broth reserved

A pinch of cinnamon, black pepper and salt

3 whole tomatoes, puréed  

2 TBS tomato paste 

A cinnamon stick and 2 bay leaves 

7 garlic cloves, minced 

A handful of coriander, finely chopped


Heat a pot 

Add a little oil, coriander and garlic  and stir for 30 seconds

Add the peas and carrots, and cook a little

Add the boiled beef cube and combine well

Add the tomato puree and tomato paste and leave until they’re hot  

Cover the contents of the pot with hot water or beef broth

Add the cinnamon stick and bay leaves and simmer on low heat until beef is tender 

Serve with vermicelli rice 

Note that if ur using fresh peas use the same way but it will take longer time for them to cook. You can also half boil the fresh peas and then proceed as the above recipe says.

July 10, 2018


1 kg beef strips
2 onions, julienned
2 tsp Worcestershire sauce
1 tsp soy sauce
Salt and black pepper to taste
2 garlic cloves, minced
3 TBS flour
300 ml beef broth
1/2 cup hot water
1 TBS mustard
300 ml low fat cooking cream or skimmed milk
2 cups fresh mushrooms, diced (you can use canned ones just wash them well and drain)


Heat a wide pan
Add oil, beef strips, salt, pepper, Worcestershire sauce and soy sauce
Stir until beef is well browned
Move beef to one side of the pan
Add onions to the empty side and cook until tender then move to the side of the beef
Add flour to the empty side of pan and stir until it absorbs the juices
Add the broth, water, mustard and garlic and stir well until flour is dissolved
Mix beef with the resulting sauce and simmer on low heat until beef becomes tender (30-50 mn depending on the meat cut you’re using)
When beef is tender add the mushrooms and cream or milk, bring to boil and you’re done!
Serve with white rice or pasta

July 9, 2018


1 Kg beans, boiled, drained and washed well
1 cup finely chopped coriander
4-5 garlic cloves, crushed
3 big tomatos, pureed
1-2 TBS tomato paste
400 grams (or more) boiled beef cubes
Beef broth reserved from boiling the beef (i use an onion with cloves pinned into it, salt, black pepper, 2-3 whole cardamoms, 2-3 bay leaves, and 1 cinnamon stick as flavor enhancers in boiling the beef)


Hear a pan
Add 1 TBS vegetable oil
Saute coriander and garlic for 30 sec
Add all other ingredients except broth to the coriander and cook for 5-7 mn on medium heat
Add broth and let simmer for around 30 mn until the sauce thickens
Serve next to vermicelli rice

July 9, 2018


900 grams frozen spinach 

2 onions, finely chopped

3 TBS pine nuts 

3 garlic cloves, minced 

A handful of chopped coriander 

500 grams minced beef

salt and black pepper to taste

Juice of 2 lemons 


Heat a pot

Add oil, onions and pine nuts

Cook until onions wilt and pine nuts are lightly toasted

Add coriander and garlic and give them a stir

Add beef, salt and black pepper 

Stir and let beef cook well 

Add spinach and combine well

Cook for 10-15 mn until spinach is tender

If you find that the stew lacks water add hot water 1/2 cup at a time until you reah the desired consistency 

Add lemon juice 

Serve with vermicelli rice

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