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


West African peanut soup

This soup is ready in less than 30 minutes, it`s easy, delicious, plant based, gluten free and packed with goodness. What else you need to convince you 🙂 I give credit for the recipe to Cookie and Kate. I changed it just slightly to match with my personal preferences. I hope you give it a go too.



  • 6 cups  vegetable broth
  • 1 medium  onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch snow peas
  • ¾ cup unsalted peanut butter
  • ½ cup tomato paste
  • 1 tbsp Sriracha
  • chopped cashew nuts for serving
  • chopped purslane for serving
  • basmati rice for serving


  1. In a medium Dutch oven or pot, bring the stock to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 10 minutes.
  2. In a separate bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the snow peas and season the soup with hot sauce to taste.
  3. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve topped with rice, cashew nuts and purslane.

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.

Chicken stock


Making your own chicken stock,  you can be sure it is free of any additives and sodium. It usually takes hours of cooking, but if you go ahead with this recipes you will be ready in less than 2 hours.


  • 1 kg of chicken wings
  • 1 large onion
  • 1 large onion
  • 1 small potato
  • 1 cup chopped celery
  • olive oil
  • black pepper
  • salt (optional)
  • 2 bay leaves


Saute the wings with some olive oil for about 4-5 minutes. Chop the veggies and add them to the chicken. Cook on low heat for 20 minutes. Boil water in a kettle (around 2 liters). Add to the chicken and veggies and season. Cook for 2 hours on low heat. Strain the stock and discard solids. Pour into jar and let cool, before putting into the fridge. The stock will last a week in the fridge and for several months if frozen.


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.



Shrimp chowder


This recipe is easy as the name suggests. Few ingredients, rich buttery flavor and creamy texture. You can experiment with different sea food or even chicken. Once you chop the veggies you won`t need more than 30 minutes to have it ready to serve.


– 500 g shrimps

– 1 big potato

– 1 big carrot

– half onion

– 1 can sweet corn

– 3 tbs clarified butter (I used Lurpak, but any butter will do the job)

– 50 ml olive oil

– 1,5 l fresh full fat milk + 1 cup milk for later

– 1 tbsp white flour

– salt, pepper and nutmeg for seasoning


Chop the veggies into small cubes (this will speed up the cooking process). Preheat the olive oil and saute the veggies and the shrimps for 10 mins. Add the milk and butter and season with salt, pepper and nutmeg. Once cooked, whisk the remain 1 cup of milk with the flour and add the the boiling chowder. Add the corn and serve with baked bruschetta drizzled with olive oil.