Veggie coconut curry


Having a good curry for dinner is the most satisfying thing after a long day. With this recipe I went totally vegan as I was curious for the result. I had no idea what a veggie curry could look like, until I went to the shop and found fresh sweet corn, fresh peas and it was pretty much sorted 🙂 I decided to substitute the meat by adding sweet potatoes, and that paid off well. The good side of cooking vegan is that you cook faster than usual and this save you extra time.


  • Bunch bok choy
  • 3 cups sweet corn
  • 2 cups green peas
  • 2 small sweet potatoes, peel and cubed
  • 3 garlic cloves
  • 1 tbsp minced ginger
  • 1 lime, juiced
  • 1 tbsp red curry paste
  • 1 can coconut milk
  • 1 can coconut cream
  • handful coriander
  • salt to taste
  • 1 tbsp oil
  • 1 tsp sesame oil


  1. Start with boiling your potatoes. Strain the water and set aside
  2. Mix the oil with sesame oil and saute garlic, ginger and curry paste
  3. Add the corn and peas and cook for 2-3 minutes.
  4. Add the hard stems of the bok choy and saute for another minute
  5. Add the coconut milk and cream, lime juice and half the coriander. Season with salt
  6. Cook for 20 minutes, then add the potatoes and bok choy leaves. At this point turn the heat off
  7. Serve with extra lime and coriander


Edamame soba noodles

This recipe is as green as it gets. If you are looking for a booster for lunch, this is the right one. Cook for dinner and pack it for lunch as a salad- it will be equally delicious. In my opinion this is much better than the take out we get around here, as they are usually soggy from soy sauce. Using soba instead of any other pot noodles is a guarantee for quality and you will avoid MSG, sodium and all other nasty E`s from the equation.



For the soba

  •  small pack  soba noodles (I used made of brown rice)
  • 2 cups frozen organic edamame
  • 2 cups snow peas
  • 2 cups baby corn
  • 1 peeled carrot
  • handful fresh coriander
  • bunch of bok choy
  • cashew nut to serve

For the sauce/dressing

  • 1/4 cup soy souce
  • 2 tbsp oil
  • 1 small lime, juiced
  • 1 tsp sesame oil
  • 1 tbsp honey/agave
  • 2 tbsp freshly grated ginger
  • 1 tsp sriracha
  • 2 garlic cloves, minced


  1. Mix the sauce ingredients and set a side
  2. Boil the soba as per the instructions and strain the water
  3. Saute the veggies for not more than 3-4 minutes, add the soba
  4. Turn the heat off and then dress the dish with the sauce
  5. Srve with chopped cashew nuts


Ginger miso noodle soup


You might noticed that I am a fan of a good Asian soup. The key is always to have a good and flavourful stock. If you have a look on my prevous post you will see a great and quick recipe for your own chicken stock. Give it a go and try this warm miso soup.



For the broth

  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 1/2 cup onion chopped
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp low-sodium soy sauce
  • 4 cups chicken stock
  • 2 tbsp miso paste

For the soup

  • small pack of your favorite noodles
  • 1/2 cup fresh mushrooms
  • 1 cup chopped tofu
  • 1/2 cup spring onion
  • few radishes
  • coriander for serving


Start with the broth. Heat the oil in a large pan, add onion, garlic and ginger and cook until soft. Add soy sauce and stir. Cook another minute. Add the stock and bring to a boil. Ladle half a cup of the broth into a small bowl. Stir the miso until dissolved. Pour back into the pot. Assemble the soup, by adding the cooked noodles and top with spring onion, radishes, tofu, coriander and mushrooms.

Korean beef and quinoa bowl


This could be your quick lunch at the office, or a nice filling meal after work. It was the latter for me and I regret sharing it with Tom 😀  Since I started cooking for my baby daughter I learned a lot about nutrition as well. It is no secret that quinoa is a super food, but I genuinely prefer it over rice. In fact I stopped cooking rice even for my husbands lunch box as quinoa is more filling and times healthier.

Combining it with Korean beef you get to savor the quinoa without adding anything else.As the juices from the meat will soak in it and the sweetness of the sauce will give it this much needed fragrance.


  • 1 cup quinoa (cooked it will be enough to serve 3-4 portions)
  • 1 tablespoon vegetable oil
  • 2 tbsp chopped ginger
  • 3 cloves garlic, minced
  • 500g  lean ground beef
  • 1/3 cup brown sugar
  • 1/4 cup  soy sauce
  • 1 tsp sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
  •  pepper
  • 2 green onions, thinly sliced
  • 1 lime


  1. Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.
  2. While the quinoa cooks, heat the oil in a large pan. Cook the garlic and ginger for about 1 minute, stirring constantly. Add the ground beef and brown completely.
  3. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.
  4. Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.
  5. Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion and lime juice



Thai inspired coconut soup with vermicelli


There is something warming about Thai recipes. If you, like me, love their food, then even mentioning of ginger, coriander, coconut and lime will make you crave it. Thai dishes are fresh and usually ready in no time. But they are also hearty and bursts with flavors.

This recipe is done in under 15 mins. Yet, my husband declared it as one of the best meals he ever had (although he likes exaggerating about food all the times 😀 ). He liked it so much we had it two nights in a row. But don`t just take my word for it and try it yourself!


  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 2 tablespoons ginger, chopped
  • 3 tablespoons Thai red curry paste
  • 2 cups chiken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 1 can coconut milk
  •  bean vermicelli
  • 1 lime, juiced and one additonal for serving
  • Sliced red onion, red chilis, coriander, spring onions to garnish


  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.


Seafood and chicken ramen


As you would assume after my short visit to Singapore I had to introduce an Asian recipe. I really liked the local laksa- coconut soup with sea food and noodles. However I want to make it authentic as possible and for this I need to prepare two different chili and shrimp pastes. Till I find time to prepare it I made this classic ramen. Since I couldn`t decide chicken or fish I made both.

Preparing ramen is easy but it takes time as all the ingredients need to be prepared separate. I got some really cool products from 1004 Mart in Al Barsha-like miso paste, seaweed and noodles. The variety of Korean, Vietnamese, Japanese and Chinese products is huge and I am definitely going there again.

Going back to the recipe you can try different stocks- from vegetable to chicken or seafood. I made mine vegetable as not everyone at home likes fish, but you can add your favorite meat if you fancy. Get creative with the toppings as long as they are fresh and finely sliced, so the hot broth will cook them in couple of minutes.

Ingredients (for 4 servings):

For the stock:

– 1 l water

– few stalks spring onion

– handful of coriander

– 1 carrot chopped into big chunks

– 2 tbsp miso paste

– 1 tbsp black beans paste

– 1 tbsp soy sauce

– 1 tsp sugar

For the toppings:

– 300 g shrimps

– 200 g crab sticks

– 2 chicken breasts

– 1 tbsp honey

– 1 tbsp five spices

– 1 tbsp sesame seeds

– 1 tbsp oil

– 1 sliced carrot

– handful of coriander

– 2 soft boiled eggs

– handful beans sprouts

– handful seaweed cut into strips

– noodles – I used 4 small packages

– baby corn


1. Boil the water with the stock ingredients. Once ready, strain the liquid to have clear broth.

2. Boil water and cook the shrimps and crab sticks for 3-4 minutes.

3. Boil water and cook the baby corn for 5 minutes.

4. Season the chicken breasts with honey, 5 spices, salt and sesame seeds. Bake in the oven for 10 minutes. Cut into stripes.

5. Cook the noodles as per their instructions and strain the liquid

6. Assembly your ramen by starting with the noodles. Add the hot broth and carefully arrange the rest of the toppings.



Homemade sushi- step by step


I have a secret to share with you. I was a bit too much scared to try making sushi at home. I relate sushi with great effort and years of practice. I got a bit nervous as I wanted  to make sushi with respect to the Japanese traditions. I went to buy the best tuna and salmon available in Market and Platters and it was the best choice. The fish was brilliant and so delicious.

I am not sure if this recipe needs introduction as most people tried sushi before and loved it. In order to make it you would need to get yourself few things such as sushi mat, sushi rice, good wasabi and the most important- crazy sharp knife. I got mine from Tavola several weeks ago and it feels like I made an investment :D.

I tried to get as many photos as possible and hopefully they are clear enough so you can try it. I made tuna- avocado rolls, salmon hand rolls, and classic salmon sushi.

Ingredients- I live the quantity to you so you can have as many rolls you want:

– 2 cups sushi rice

– 1 tsp sugar

– 1 tbsp white vinegar

– Nori sheets

– Japanese mayo

– wasabi

– pickled ginger

– soy sauce

– tuna

– salmon

– avocado

– cucumber

– sesame seeds


1. Start with the sushi rice. Wash your rice few times until the water is clear. Boil the rice until ready and season with sugar and vinegar. Let it cool.

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The rice should be sticky and cool before you start making the rolls

2. Get your ingredients ready and your knife sharpen.

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Choose authentic and fresh ingredients for best results

3. See the steps for making two kinds of rolls

Cover your mat with clean foil so you can use it multiply times. Place a sheet of nori to get started
Spread the sticky rice and carefuly cover each corner of the sheet
Place sliced avocado
Add cucumber
Add Japanese mayo
Place slices of tuna
Roll carefully, but keep the mat firm
Use a bit pressure to form the rols
Your roll is ready
For even sliced rolls cut into two and then slice into the desire size

The ready rolls

4. For California style rolls :

Repeat the step with the rice and sprinkle some sesame seeds
Turn the sheet upside down and then add the tuna, avocado, cucumber and mayo
Roll as previously showed and cut the same way
For the hand rolls simply roll all the ingredients into Nori sheet. For the salmon sushi form the rice with your hands and cover with thin slice of fresh salmon.

5. Serve the sushi with wasabi, dark soy sauce and pickled ginger