Spicy Cauliflower

This is a great recipe! It is very easy and not many ingredients are needed. I made this side dish for some friends and It was a hit. I think cauliflower can take on big flavours.  One big bowl of this vegetable and you’ve got a happy bunch. This is a great side dish.


1 cauliflower head

1/4 cup olive oil

1 heated teaspoon chilli powder or more if you prefer

1/2 tsp cumin

1 tsp smoked paprika

1 tbsp valentina sauce or any chili sauce you’ve got around




Preheat the oven 210C

Cut the cauliflower in smaller florets and place them on a baking tray

In a small bowl, mix the rest of the ingredients, taste and adjust as you like

Toss the cauliflower with this mix and bake for about 15 mins, stir the veggies and keep in the over for another 10-15 min. I like my cauliflower somewhat charred, so stop baking when it’s beginning to char.






Quick Asparagus


I find this to be a great light lunch with some rustic bread or a side for any occasion. You will need:

  • Asparagus
  • Feta Cheese
  • Dill
  • Extra Virgin Olive Oil
  • Lemon
  • Salt and Pepper

Grill the asparagus with salt an pepper. Place them on a plate when they are ready. Crumble feta cheese and then the chopped dill. Add olive oil and squeeze lemon. I love it!


Earlier this week we decided to go green and just had greens for dinner. By greens I mean Spinach and Cabbage & Green beans. It was a great dinner. We had leftovers hummus & everything worked just great with some bread.

Spinach & Parmesan – I found this kind of spinach in the Chinese supermarket. I am not sure what type it is but It is definitely not the baby spinach you get in every supermarket here in the UK. It tastes great! This is how I made it.


  • Spinach
  • Olive oil
  • Parmesan Cheese
  • 1/2 Lime
  • Pepper

Place the spinach on a plate, shave some Parmesan cheese, drizzle olive oil & some lime juice & some pepper

Lemon Pointed Cabbage & Green beans I love this kind of cabbage. It’s so versatile and It’s great to have it as a side and It can be cooked in so many different ways. Here’s an idea.


  •  Handful of green beans (Boiled)
  • The juice of 1 lemon, plus zest of lemon.
  • 3-4 cabbage leaves.
  • Olive oil
  • Handful almonds
  • Garlic – 2-3 gloves
  • Salt & Peppers.

1. Wash the cabbage, cut in strips of 1 cm.

2. In a pan heat the olive oil with the chopped garlic. Add the cabbage and some salt. Stir and sweat for a couple of minutes.

3. Add the green beans and the lemon juice and the zest. It is ready to serve on the plate & Drizzle with a bit more olive oil.

4. In the same pan, toast the almonds and add them to the greens.

My Humble Hummus

I made this hummus last Saturday to take it to a friend for tapas style dinner. I do not enjoy the hummus you get from the supermarket , So I decided to spend 5 extra minutes making this simple, no twist hummus. This is the recipe:

Ingredients (This will make a bowl of hummus):

  • 1 can of Chickpeas
  • 3 tbsp tahini or sesame seed oil
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • Olive Oil
  • 2-3 cloves of Garlic (Depending how garlicky you want it to be)
  • Cumin (1-2 tbsp to taste)
  • Salt to taste

1. Drain chickpeas & rinse.

2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and some water (around 4tbsp) in a food processor, and blend to a smooth paste.

3. Add more lemon, olive oil, cumin or salt to taste. Pour the mix into a mixing bowl. Drizzle olive oil and some cumin.

Roasted Beetroot & Lentil Salad

Yet another salad in a space of a few days! I know but I love them specially in summer. Finally, after so much rain in England we’ve managed to get a couple sunny days this summer. This weekend was the first one with “nice” weather after really long. I took my wooden chairs and table outside and I am planning to keep them outside for as long as I want my summer to continue. Having dinner in my little backyard is one of the best feelings ever. BBQ last night to celebrate a sunny day and a lovely salad today after work to celebrate the summer evening. Happy days!

This salad is easy and it tastes refreshing. You can adjust the quantities and the ingredients as much as you want. I took it from the rte.ie website although I made a few tweaks to it.


  • 400 g beetroot
  • 2 tblsp rapeseed or olive oil
  • 300 g green lentils
  • 150 g goat or feta cheese
  • 1 small red onion, peeled and finely sliced
  • handful each of flat-leaf parsley, chives and dill (I used basil instead), roughly chopped
  • couple of sun dried tomatoes

For the dressing:

  • 3 tblsp extra-virgin olive oil
  • 1 tblsp white wine vinegar
  • 1 garlic clove, peeled and mashed
  • 1 tsp Dijon Mustard
  • sea salt and ground black pepper

– Preheat the oven to 200°C and place in a roasting tin. Toss with the oil, some salt and place in the oven to roast for about 30-45 minutes, depending on the size of the beetroot. If they are tender when you pierce them with a fork then they are ready.

– Place the lentils in a pot, fill it with water and bring the lentils to boil for about 20 minutes or until tender. Drain and rinse under cold water. Add to the serving bowlImage

– In a mortar, mash the garlic and add all the ingredients for the dressing.


Add the herbs, cheese, sun dried tomatoes and beetroot to the lentils together with the dressing. Toss to combine.



Aubergine & Feta Salad


There’s nothing better in summer than a fresh salad for a healthy dinner. As aubergines are in season at the moment I thought of giving this salad a try and Oh… I didn’t regret it. It uses just a few ingredients. The only part you need to be a bit patient is when cooking the aubergine as you have to wait for 20 minutes. The mint and the basil are key ingredients here and so it’s the pomegranate. I didn’t used to consider using pomegranate but since I tried sometime ago I can’t stop using it in salads. It transforms them and makes them special or so I think.  My sister was still at my place when I cooked this and she enjoyed it as much as I did.


Ingredients (For 2 people):

  • 1 Aubergine
  • 1tsp cumin
  • 2 tbsp olive oil
  • Dill & Basil ~ 1 tbsp each
  • Mint ~ less than a tbsp ~1/2
  • Pomegranate seeds (1/3)
  • 50gr feta or a bit more
  • Juice of 1 lemon

The first thing is to pre-heat the oven to 200C. Once I cut the aubergine in cubes, placed them in a roasting tray, tossed them with cumin, some salt & olive oil. The tray went straight into the oven.

In the mean time I chopped the herbs (dill, basil & mint) and add them to the serving bowl together with the seeds. Added the aubergine when It was ready + the feta cheese. Tossed everything together. Finally added the lemon juice and if needed a tiny bit more olive oil. Eat straight away.


Stuffed Marrow – version 1

Wow.. It’s been a while since my last post. I do not understand what I have done with my evenings so far. I have been cooking but It seems like I haven’t had time to stop and write them down. I have a few recipes which I hope I can write them now in the next few days. Starting today. Some time ago now (two months) one of the time  I got my shopping delivered after having ordered online.I managed to order this 3 marrows by mistake. I was planning on getting 3 courgettes, when I was unpacking my shopping and I found this massive courgettes and I was really puzzled. I guess I was tired and It was sort of late when I was choosing my vegetables on the website. Anyway, I came up with a simple stuffed marrow recipe.


– 1 Oninon

– 4 cloves of garlic

– 1 tin of tomatoes

– 250g of mince meat

– Olive oil, Salt, Pepper, worcestershire sauce, oregano, basil

– Rice

Fry the onions and garlic, when soft added the meat and stirred until brown I then added the tin of tomatoes, added salt, pepper, worcestershire sauce and herbs and cooked until ready. Added to the rice which I had boiled previously.

Cut my marrows in halves, open a little hole and took the inside. I decided to add this to my stuffing but I would also freeze it or reserve to use it some other day.  Stuffed the marrows and stick in the oven until tender 🙂