Category Archives: Recipies

Oregeno Tincture

Family: Lamiaceae
Genus: Origanum
Common names: Oregano. Italian: Herba acciuga, origano. English: Wild marjoram, oregan. French: Marjolaine bâtarde, Marjolaine sauvage, Origan.

Benefits

The benefits of Oregano are plentiful. It has the properties to fight certain cancers, specifically prostate, bladder and cronic myelogenous erythroleukaemia.

It also works as an anti-inflammatory agent, and an anti-bacterial agent against pathogenic fungi, yeast, and bacteria, and an agent against human, animal, and plant pathogenic microorganisms – including drug-resistant and biofilm forming microorganisms. So, it’s good. Continue reading

Avocado Strawberry

A new friend on twitter, @kmhuziak, got me thinking about a blend. The last two avocados on the table also got me thinking about what kind of blend to make. The aging carton of strawberries in the fridge sealed the deal for me.

Now, a little while later after a walk through the forest I just finished blending and had the first taste of one of the most delicious blends I’ve made in a long time. An evening drink, if you will.

Ingredients

  • 1 avocado (small)
  • 3 strawberries (large)
  • 1/2 cup almond milk
  • 4 ice cubes
  • 1/4 teaspoon salt

Blend that baby to your hearts content and fall in love with an evening snack.

Note: I am always cautious when it comes to blending avocado, I like to not blend it as much because the more it bruises, the browner it gets.

Adventure exercise: try some fresh basil or mint, with a dash of lime for extra zing.

Love to hear how you like it!

Naan

I found this recipe for Naan on BBC Good Food, and it looked absolutely delicious. How could I resist?

Ingredients

  • 150ml hand-hot Milk
  • 2 tsp caster sugar
  • 2 tsp dried active Yeast
  • 450g plain flour
  • 0.5 tsp Salt
  • 1 tsp Baking powder
  • 2 tbsp vegetable oil, plus a little extra
  • 150ml natural Yogurt
  • 1 large Eggs, lightly beaten

Method

  1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
  2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.
  3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.
  4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.
  5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.

Carrot And Yam Soup

The carrot and yam soup is a delicious number on account of the strong flavor of the yams. Not only is it delicious, but it warms you to the soul!

What you’ll need (feeds 1):

  • 2 large yams
  • 2 medium carrots
  • 1/3 cup barley
  • 1/2 cup split lentils
  • 3 slices onions
  • 3 cloves garlic
  • oregano
  • paprika
  • ginger
  • nutmeg
  • chili powder
  • bay leaf
  • salt/pepper
  • spoon of butter

To start, get about 4 cups of water boiling (depending on the size you’re planning on making).

Peel the yams, and chop them up into cubes to get them cooked as quick as possible. Put them into the boiling water.

Then wash and dice the carrots, as well as the garlic and onions. Put those into the frying pan, with a spoon of butter and fry them to bring out some flavor. You know its ready when the onions have turned a clearer color.

When these are done, put them into the boiling yams and add the split lentils and the barley.

Add all the spices you want, I went heavy on the ginger, salt, pepper, and oregano. The chili powder and the paprika added a nice flavor. I find that in soups, all the spices become less dominant, so don’t be afraid to put a lot in.

Let this boil for about 15 minutes so all the flavors mix and the split lentils and the barley cook properly.

When this is done, stick it into the blender, and blend it up! I usually have to do it in about 2 or three portions, for the soup tends to be thick and it doesn’t fully mix in the blend. Don’t forget to take out the bay leaf though!

Put it back on the oven and put it on low heat (simmer) for about another 10 minutes. Stir it constantly and keep it covered so splattering doesn’t occur.

yam&carrotSoup-4

Pomegranate and Persimmon Salad by Melissa

My friend Melissa over at Eyes Bigger Than My Stomach just did a most delicious looking salad that is based on Pomegranate and Persimmon. It looks absolutely splendid! I, myself, have been eying up the persimmon’s at the market, wondering what the hell to do with them if I did ever get them! Lone behold, Melissa to the rescue.

PomegranateAndPersimmonII

You can judge for yourself.

So, without further ado:  the Melissa version of the Endive Salad with Persimmons or as I like to call it:

Persimmon & Pomegranate Salad with Chicken

  • 1 box or bag of fresh Romaine hearts
  • seeds from 1 large pomegranate
  • 2 ripe Fuyu persimmons
  • 1/2 lb of feta, crumbled
  • 1/2 tsp plus 1/2 cup of extra virgin olive oil
  • 3/4 cup of toasted pistachio nuts coarsely chopped
  • 2 tbsp of snipped chives (reserve blossoms for garnish if you feel fancy!)
  • grated zest and juice of 1 lemon
  • 1 tsp white wine vinegar
  • sea salt and freshly ground pepper to season
  • 3-4 chicken breasts, sliced into thin strips – like for stir frying

PomegranateAndPersimmonYou’ll find the complete recipe here!

Baby Greens and Flower Salad by Ciao Florentina

Baby Greens & Flower Salad By Ciao Florentina
(Serves 2 )

PrettySalad1/2 lb mixed baby greens
10 edible flowers: marigolds, violas, nasturtium
1 red bell pepper -cut into thin sticks
1 1/2 c cubed pineapple or melon
1 lb chicken tenderloin
2 tbs extra virgin olive oil
1/4 tsp sea salt +more to taste
1/4 tsp black pepper
1/4 tsp sweet paprika
1/4 tsp garlic powder

Salad Dressing:

1/3 c extra virgin olive oil
the juice from 1/2 lemon
the zest from 1 lemon
2 sprigs lemon thyme (leaves only)
2-3 tbs raw honey
1/2 tsp sea salt + more to taste
freshly cracked black pepper to taste

More recipies like this go see Ciao Florentina!

Pork Rust

The Pork Rust is so named this way because the rusty look that roasting or frying the veges get.

What you’ll need to feed two healthy bellies:

  1. 2 steaks of pork
  2. 2 yams
  3. 1 red & 1 yellow pepper
  4. 2 slices of onion
  5. 3 cloves of garlic
  6. 4 large mushrooms
  7. Half a cup of frozen peas and carrots
  8. 1 small chili pepper
  9. 2 slices of cucumber
  10. 2/3 cup of rice
  11. Extra virgin olive oil
  12. Teriyaki sauce

Spices:

  1. Sesame seeds
  2. Tarragon
  3. Dill

I always start off when I have potatoes boiling enough water to boil the taters. Get the water boiling. Dice up the yams while your waiting for it to boil, for when it does, put the cubes in. I usually add dill to the rice and the potatoes.PorkFry-3Then measure out 2/3 a cup of rice, and rinse it a few times, then match the rice with water (this is for jasmine or basmati, brown rice takes different quantities). Once you have it measured, bring the water to boil and then turn it down very low for 15 min.

Once these two are going, fry the pork, with about 1/2 a teaspoon of tarragon, and sesame seeds. I also put a dose of teriyaki sauce on it right now. Mix the spread around a bit so it is evenly spread across the whole pork, this gives it delicious flavor.

When the pork has just been put on, I’ll dice up the onions and garlic and put them in their own frying pan with some olive oil to get them cracking. After these have been frying for a few minutes I will add the rest of the diced veges to the fry.

When I flip the pork after about 5 min, just check the bottom you want to see a bit of brown if its on a fairly hot heat. Don’t crank the heat or you’ll just burn the pork and keep it raw on the inside.

PorkFryKeep an eye on the rice, when its done if you timed it right, everything else will be done and you’ll have to only make a nice garnish to suit your style. I choose a diced cucumber with some sprinkled sesame seeds and tarragon with a bit of dill.

Does it look yummy? How did yours turn out?

 

Tomato Paste Sauce

tomato pasteThis is a recipe that I have perfected after many mild alterations throughout the years.

What you’ll need:

  • Tomato paste 100% pure (3 small cans is enough for 2)
  • Black Olives
  • Basil
  • Oregano
  • Cinnamon
  • Tarragon
  • Pepper
  • Ground Nutmeg
  • Cumin
  • Cloves

First, get the paste in a pot. Put this on heat that just gets it bubbling a little bit. To much bubbling and you’ll get burning on the bottom of the pot, and splashing over the top which makes a mess on your oven top.

I use one of the now empty can’s to fill about half way with water, and stir in a bit of water at a time. Don’t put to much water in or it will make the sauce to liquid, but ensure you keep adding some over time, as it is required to make it a little less thick.

Add all the spices, be light on the cumin and wait on the cinnamon. Don’t be afraid to be extra heavy on the oregano and basil. That’s what its supposed to have! I love adding black olives too. It just makes it amazing! I would also suggest some fried garlic if you so feel inclined to prepare a bit.

Only add 1 (or 2 if the dish is big or you want big flavor) cloves. They are strong.

Stir it constantly as it simmers. Make the rest of your meal at this point, let the sauce simmer for the whole time.

Near the end, add a bit of cinnamon, this, I find, is my secret spice and makes this tomato sauce extra special with a bit of signature to it!

chicken speghetti 03_0

Red Chicken Pasta Sauce

Today’s dish is Red Chicken. Its a pasta dish that’s served with a homemade tomato paste sauce, and is oh so delicious. I will refrain from going through how to make the sauce, for you can find it here.

What you’ll need:

  • spaghetti (a moderate fist full usually is enough for 2)
  • chicken
  • 1 in total peppers (red, orange, yellow)
  • 4 medium mushrooms
  • onion
  • garlic
  • extra virgin olive oil
  • sesame seeds
  • poppy seeds
  • tarragon
  • ginger
  • ground coriander seed

chicken speghetti 04

I start right away before I take anything out to boil a pot of water for the spaghetti. Get this on for it will take as long or exactly the same amount of time as the chicken does.

The, start as usual with some olive oil in the pan, and turn on the burner to put the chopped up, bite sized chicken into the pan to fry.

When this has been started, add your spices. I use a lot of sesame seeds, tarragon, and poppy seeds. The others vary greatly depending on the mood. Ginger is good, not really necessary to be careful with.. Very good and distinct tastes to the dish.

I like to keep the chicken portion of this fairly ‘chicken-y’ tasting, for it keeps the taste different than the sauce that you’ll be adding later, so I try not to mix spices to much.

Stir this nicely and then get chopping!

I try and get the onions and garlic into the chicken as soon as possible. Adds flavor to the chicken I find.

chicken speghetti 01

When the chicken is nearly done, add the veges to fry for a little while. Personally, I enjoy having veges that are warm, and soft, but still hold their shape, so I find the perfect time to add them is right when almost all the pink in the chicken is gone.

After the chicken is done, Add the pasta sauce you’ve already made.

chicken speghetti 02Stir this for a short time, just to get things nicely mixed, and then serve!

chicken speghetti 03_0Enjoy!