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.

Beef Wellington with mince and caramelized vegetables


Beef Wellington is one very intimidating recipe. It always looks amazing with its golden flaky crust and succulent meat inside. If you can achieve that you are a pro! I have never tried to make Beef Wellington before, but I found this recipe in “Ministry of Food” by Jamie Oliver and decided to give it a go. It is easy and I mean it! You saute the veggies add them to the mince, roll in the dough and bake for an hour. Yes, that easy. With hyper active baby crawling around the house and trying to eat everything on her way, this is a good option if you want to impress your guests for dinner. Serve it with big jug of gravy and HP sauce and it`s a winner.


1 medium onion
1 sweet potato
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry


Preheat oven to 180 C.
Peel and chop the onion, sweet potato, celery and potato into one centimeter cubes.
Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 10 minutes or until vegetables soften and color. Add a spoon of HP sauce.
Put vegetables into large bowl and add the minced beef  with salt and pepper and half the egg. Mix well together.
Roll out pastry to size of small tea towel.
Place mince mix along one long side, in sausage shape.
Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy and more HP sauce.



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



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.



Beans and chorizo stew with mint and smoked paprika


I hope you will try this recipe as it is a total winner. I know is summer and this is not exactly a light meal, but cravings are stronger than me. So many things going on and all the flavors mix beautifully. This stew is hearty and smells of home. You will also love the fact that it is a one pot made. This is also my first time cooking with smoked paprika and I am totally in love with it. A single spoon of it plus the spiciness of the chorizo and the hint of mint evaluate this simple rustic recipe.


– 2 cans white beans

– 200 g chopped chorizo

– 1 chopped onion

– 3-4 chopped garlic cloves

– handful of mint

– 1 can cherry tomatoes (any canned tomatoes will do the job)

– 1 tbsp smoked paprika

– salt and pepper


1. Mix all the ingredients together and add 400 ml water.

2. Cook on low heat for about an hour



Lazy pizzas with chorizo, bacon, asparagus and truffle glaze


This is a call to everyone who wants to serve hot, quick and yet sophisticated pizza. There is no dough making, or preparation. I used one of my favorite ingredients, without counting the calories. There was enough meat for him, and veggies and truffles for me. I made 10 mini pizzas and four of them kept in the freezer for the next morning. Be generous on the cheese and indulge yourself guilt free.


– puff pastry cut into 10  squares

– 5 tbsp tomato puree

– pinch of sugar

– pinch of salt

– 1 tsp dry oregano

– chopped chorizo

– chopped bacon

– your favorite cheese

– few stalks asparagus

– 1 tbsp truffle glaze


1. Mix the tomato puree with the sugar, salt and oregano

2. Spread the tomato mix on each pizza

3. Top the pizzas with bacon, chorizo and cheese and lastly the asparagus

4. Bake for 10 minutes on 180 degrees

5. Serve hot and drizzle each pizza with truffle glaze


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