Category Archives: International Food

Shakshuka

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Whenever I go out for breakfast I order Shakshuka and on Sunday I decided to make my own at home. It’s a simply dish to try and delicious with flavours. Shakshuka is a Mediterranean egg dish cooked with tomatoes, capsicum and spices such as cumin, paprika and chilli flakes. Garnished with feta chesses, coriander, basil and green chilli.

Ingredients

I tablespoon olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon paprika

pinch of chilli flakes or to your liking

3/4 Capsicum chopped (I added more)

1/2 onion chopped

1 garlic clove crushed

250g tin crushed tomatoes

4 eegs

To Garnish

25g chopped feta cheese

Chopped corriander

Chopped Basil

1/2 green chilli (optional)

Method

Heat oil in a frying pan. Cook onions and capcicum for 5 minutes or until soft.

Add garlic and cook for a few seconds, add spices and cook until fragrant.

Add tomatoes and season, and bring to a simmer.

Slowly add eggs to mixture, reduce heat and cover with a foil paper and cook for 4-8 or to your liking.

Once ready, garnish with feta, basil, coriander and chilli.

Note

You can bake the eggs instead of leaving it on the stove. Bake eggs for 7-8 minutes.

This dish serves 4

Kefta Shaksuka

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Today I tried another Moroccan dish.  Kefta Shaksuka, spiced meatball cooked in an aromatic tomato sauce.  I love Moroccan food because of the deep spicy flavours and the simplicity of making this dish.

Ingredients

500g extra lean beef mince

2 onion chopped

2 cloves garlic

1 tablespoon paprika

1 tablespoon cumin

¼ teaspoon cayenne pepper

1.5 teaspoon salt

1 teaspoon black pepper

¼ cup chopped coriander (for the meatball)

2 tablespoon chopped coriander (for the sauce.)

1 bay leaf

1 tablespoon olive oil

400g canned chopped tomatoes

 

 

Method

For the Kefta Meatballs 

In a bowl, add the mince, one onion, ½ a teaspoon of the paprika and cumin.  Add the salt, black pepper, cayenne pepper and coriander.

Knead and make small round balls.

For the Sauce

Heat the oil on medium heat.  Add onions and cook for five minutes.

Add the remaining spices, garlic, bay leaves and coriander  and cook for 1 minute.

Add the canned tomatoes, bring to the boil, cover and simmer for 15 minutes.

Add the meatballs, ¼ cup water and cover for 20-30 minutes.  Simmer ntil the sauce is thick and the meat is cook through.  If the meat is not cooked but sauce is thick add more water.

 

Note 

This dish serves 4

Serve this dish with couscous

 

Try these meatball dishes  

Poached Chicken Meatballs

Pasta with Pesto and Meatballs

Beef Patties with Mashed Potatoes

 

 

 

 

 

Chermoula Chicken

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So this weekend I cooked for the whole family.   This recipe is perfect for large families coming over for lunch or dinner.  All you need to do is marinate the chicken the night before and when you are ready to cook place it in the oven or grill.  This dish is loaded with spices, cumin, paprika, dried chilli and coriander.

Ingredients

1 tablespoon crushed chilli

1 tablespoon paprika

1 tablespoon ground cumin

2 onions quartered

1 teaspoon chopped ginger

2 garlic cloves

2 bay leaves

2 tablespoon chopped coriander

125g olive oil

½ lemon juiced

2 kg chicken thighs

salt to season

 

Method

In a food processor add all the spices, onions, ginger garlic, coriander, bay leaves and lemon.  Process until it is a smooth puree.

Place in a bowl for ten minutes to let the flavours develop.

Add the chicken thighs and mix well.  Let it marinate in the fridge overnight.  (The longer you leave it the better)

Preheat oven to 220ºC for ten minutes or until oven is hot.

Remove two trays and line with non stick baking paper.  Place chicken on the trays and place in the oven.

After ten minutes reduce heat to 200º.

Bake for 30-40 minutes or until cooked thorough.

 

Note

This dish serves 16

 

 

 

 

 

 

 

 

 

 

Tortellini with Roasted Pumpkin and Mushroom

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Tortellini is a ring shape pasta that has a filling.  I added roasted vegetables to this dish and mixed it with pesto.  The pumpkin adds the sweetness, the pesto has a tangy taste and mushroom has an earthy flavour.

Ingredients

4 cups tortellini

500g pumpkin diced

500g mushroom

2 cups spinach

3 tbsp.. olive oil

2 tsp. Italian herbs

Salt to season (optional)

2 tbsp. Nutty Pesto

 

Method 

Preheat oven to 180ºC

Line two baking trays with non stick papers.  Put pumpkins in the bowl add 1 tbsp. of the olive oil and 1 tsp pf the Italian herb and mix.  Place on the tray evenly and place in the oven. Bake for 25 minutes or until  cooked through.

In another bowl add the 1tbsp pf olive oil and the remaining 1 tsp of  Italian herbs and mix.  Place in the oven.  Bake for  20-225 minutes or until browned.

Cook tortellini according to packet instructions.

In a saucepan heat the pesto with the remaining olive oil for a minute or two.  Make sure it doesn’t burn.  Add the pasta, mushroom and pumpkin and mix.  Put the heat off and let it cool.  Serve with spinach.

 

Note

This dish serves 4

Feel free to add other vegetables.

 

Try these pasta  dishes

Pasta with Pesto and Meatballs

Sardines & Chilli Linguine

Rigatoni with Chicken and Broccoli

 

 

 

Moroccan Lamb and Chickpea Soup

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Nothing beats a cold winters day then a bowl of hot soup.  This delicious soup can be made during the weekend and stored in the freezer.  The longer the soup stays the better the flavour comes through.  Be patient when cooking the soup, leave in to simmer on the low for 2 hours.

Ingredients

500g fat trimmed lamb shanks

1 onion chopped

2 chopped celery sticks

2 chopped carrots

4 chopped tomatoes

1½ tbsp. Moroccan spices

4 cups water

2x400g canned chickpeas

250g frozen kale

salt for seasoning

 

Method

On a high heat, place a non stick saucepan.  Place shanks and cook until brown on both sides.

Reduce heat to medium and add the carrots, onions and celery to the saucepan.  Cook for 5 minutes.  Add the Moroccan spices and cook for 30 seconds..

Add the water, tomato and salt and bring to the boil.  Cover the saucepan and reduce to a low and let it simmer for 2 hours.

After two hours remove the shanks and let it rest.  Increase heat to high and add the chickpeas and kale and cook for 15 minutes.  Using a fork remove the meat from the bones  and add to the saucepan and mix with the chickpeas and kale.  Put the heat off and let it cool.

 

Note

This dish serves 4

 

 

 

 

 

 

Indian Pilau and Roasted Cauliflower

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Everyone has their version on how to make pilau.  Different cultures uses different spices.  The Kenya Pilau   we use cardamom, cumin and cinnamon.  The Indian version uses garam masala and turmeric.  I made the Indian pilau and it’s equally tasty.  I roasted cauliflower as a side dish instead of making a salad.  Added turmeric to the cauliflower and roasted them.

Ingredients

For the Pilau

300g chopped chuck steak

1 tbsp. garam masala

1 brown onion chopped

1 cup basmati rice

1 tsp turmeric

2 cups chicken stock

Salt to season (option)

 

For the roasted cauliflower

600g cauliflower cut in florets

1 tsp turmeric

¼ cup oil

 

 

Method 

To make the roasted cauliflower

Preheat oven to 180ºC

Line baking tray with non-stick baking paper

In a bowl add ¼ cup of olive oil and 1 tsp of turmeric.  Mix to combine.

Add the cauliflower in the bowl and mix.

Place on the tray and bake for 20 minutes or until cauliflower is cooked.

 

To make the Pilau

Mix the garam masala with the meat, season with salt. Place pan on a medium heat and lightly spray with oil.  Cook meat until brown.

Add the chopped onions, cook for five minutes or until soft.

Add turmeric, cook for 30 seconds , add rice and coat with the onions and spices for 1 minute.

Add chicken stock and bring to the boil.  Simmer and cover  until all the liquid has absorbed, and the rice is soft.  Put the heat off and cover the saucepan and let it cool .

 

Note

This dish serves 6

 

Try these Indian dishes

Pea and Potato Curry

Dhal

Lamb Korma

 

 

 

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Pilau

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Pilau is a traditional dish from Mombasa Kenya where I grew up.  It’s a popular dish which consist of spices, potatoes and meat and sultana.

Ingredients

500g chopped chuck steak

1 cup rice

2 cups hot water

4 potatoes quartered

1 tomato chopped

1 onion chopped

3 grated cloves of garlic

1 tsp grated ginger

Handful of sultanas

2 tbsp. olive oil

1 tbsp. cumin

½ tsp. cinnamon

½ tsp black pepper

Pinch of cardamom

Salt for seasoning

 

Method

Add  the chuck steak in a sauce pan on medium heat.  Cook meat until brown and almost tender.  Remove the meat and set aside.

In the same  sauce pan add the olive oil, once oil is hotadd the onions cook until soft.  Add the ginger and garlic and cook for a minute.  Add the spices, cook for 30 seconds or until fragrant.

Add the tomatoes and cook for 2 minutes.  Add the potatoes, mix evenly and cook for 5 minutes.  Add the meat and the rice and mix with the potatoes.  Add the hot water and sprinkle the sultanas over, bring to the boil. Reduce the heat to low to simmer and cover.

Once all the liquid is absorbed, and the rice is soft, put the heat off and cover the saucepan and let it cool.

 

Note

This dish serves 6.

Try these rice dishes

Lamb Tagine with Rice

Spinach Rice and Sambal Salmon

Bombay Chicken and Cauliflower Rice

 

 

 

 

Lasagne

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I had a  craving for lasagne and I decided to make one without using the white sauce and add some veggies. This dish has layers of meat, lasagne sheets and  a layer of spinach and ricotta  instead of melted cheese.  I didn’t miss the white sauce when I ate it.

Ingredients

To make the meat sauce 

500g mince beef

3 medium tomatoes chopped

213 g  canned tomatoes

40 ml tomato paste (2 tbsp.)

½ an inion’1 crushed garlic

½ a cup beef stock

1 tbsp. basil leaves

1 tbsp.. thyme

tbsp. oregano

tbsp. olive oil

Salt and pepper for seasoning.

 

To make the Spinach

500g frozen spinach, thawed and remove excess moisture by squeezing.

400g ricotta reduced fat

30g Parmesan cheese

1 egg

 

For the Lasagne

4 fresh lasagne sheets

 

Method

To make Meat Sauce

Heat olive oil in a saucepan over medium heat.  Add onion and garlic , cook until onion is soft.  Add the beef, remove any lumps, cook until browned.

Add the stock, tomato paste, chopped tomatoes and canned tomatoes. Simmer uncovered for 30 minutes or until mixture is thick.

Put hear off and add the herbs.  Season with salt and pepper.

 

To make Spinach

Beat egg in a bowl, add spinach ricotta and 15g of the parmesan cheese.  Mix until all is combined.  Set Aside.

 

To Make Lasagne

Preheat oven to 180ºC

Remove lasagne baking dish.  Pour a bit of the meat mixture at the bottom of the dish.  Add the first layer of lasagne sheet.  Pour the mixture over the Lasagne sheet.  Make sure it’s even.  Add another layer of lasagne sheet and pour the meat mixture.  Continue for the rest.

Once you reach the top layer, add the spinach evenly on the lasagne sheet.  Sprinkle the remaining parmesan cheese.

Bake for 30-40 minutes or until cooked.

 

Note

This dish serves 6

If there is remaining spinach, lasagne sheet, sauce and tomatoes make Spinach and Ricotta Cannelloni

Try these Pasta dishes

Rigatoni with Chicken and Broccoli

Sardines & Chilli Linguine

Pasta with Pesto and Meatballs

 

 

 

 

 

 

 

 

 

Mexican Bowl

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If you love spicy food this dish is for you.  I tried a Mexican dish today,  simple to make and packed with flavours.  I used black Beans for the very first time, not only is it a good source of protein, it is delicious.  Everything is baked and the mince meat is packed with flavour.  If you prefer a less spicy version reduce the cayenne pepper and chilli flakes.

Ingredients

To make the mince

500g beef mince

1 tbsp. smoked paprika

1/3 a cup tomato paste

1 tbsp olive oil

400g black beans drained and rinsed

1 tsp. chili flake

1 onion chopped

1 crashed garlic

Salt and pepper to season

 

For the side

2 corns cobs, husk removed

1 small capsicum

1 small sweet potato

Cayenne pepper for sprinkle

 

Method

To make the mice meat

Heat the olive oil in a pan on a low medium heat.  Add onions, cook for two minutes, add garlic and chilli flakes and cook for another  2 minutes.

Add the mince meat, break lumps with a wooden spoon, Add tomato paste and paprika and cook for 8 minutes, add black beans and cook for a further 3 minutes.  Make sure meat is cooked through.

 

For the side

Preheat oven to 180ºC

in a large tray, ( or two trays) add the sliced sweet potatoes, sprinkle cayenne pepper and oil.  Add corn and capsicum in another tray.

Bake for 25-30 minutes.

Note

This dish serves 4.

Use the same recipe to make Nachos

 

Try these other spicy dishes

Chilli Lime Chicken and Stir Fried Rice

Lamb Cutlets with Spicy Potatoes

Spicy Grilled Steak

Chili and Honey Barbeque chicken