July 12, 2021



Oil - 2 tbsp

onion - 1 (finely chopped)

Curry powder - 1-2 tbsp

Peanut butter - 3 tbsp

Tomato paste - 2 tbsp

Chicken stock or broth - 1 1/4th cups

Small strip of lemon rind

Salt and pepper

Spaghetti - 350 gms


  • Heat the oil in a saucepan. Add the onion and fry until soft.
  • Stir in the curry powder, peanut butter, tomato paste, stock, lemon rind and salt and pepper to taste.
  • Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally.
  • Meanwhile cook the spaghetti in boiling salted water until just tender.
  • Drain well and return to the saucepan.
  • Remove the lemon rind from the sauce and pour over the spaghetti.
  • Toss well, then serve hot.

April 03, 2021



Shrimps - 1 cup (chopped)

Eggs - 2 (slightly beaten with a pinch of salt)

Bone stock - 1 litre

Soy sauce - 1 tsp

Spring onions - 2 (finely sliced)

MSG - 1/4 tsp

Salt and pepper to taste


  • Boil together all the ingredients except eggs in a saucepan for 10 minutes.
  • Reduce the heat and simmer for 30 minutes. Add a little water if necessary.
  • Pour the egg mixture over the soup and stir very gently so that the egg forms into strings.
  • Serve with chilli sauce.



Watercress - 4 stems

Green onion - 1 (diced)

Fresh dill sprigs - 3

Garlic cloves - 2 (smashed and chopped)

Chives - 1 tbsp (chopped)

Mayonnaise - 250 ml

Port wine - 3 tbsp

Sour cream - 75 ml

Juice of one lemon

Salt and pepper

Tabasco sauce- few drops

Dash paprika


  • Place watercress, onion, dill, garlic and chives in food processor; blend one minute.
  • Add remaining ingredients and continue blending 30 seconds or until smooth.
  • Correct seasoning and serve with grilled fish.



Shucked oysters - 500 ml

Seasoned flour - 1 cup

Eggs -2 (beaten)

Light cream - 50 ml

Crushed soda crackers - 500 ml

Peanut oil - 75 ml

Salt and pepper

Lemon juice


  • Dredge oysters in flour.
  • Mix eggs with cream; dip oysters in liquid. Coat with cracker crumbs.
  • Heat oil in deep skillet. When hot, add half of oysters and cook 4 minutes over high heat. Turn oysters over once.
  • Using slotted spoon remove cooked oysters and drain on paper towels.
  • Add remaining oysters to hot oil and repeat.
  • Serve with lemon juice and if desired with tartare sauce as well.

April 02, 2021



Curd - 1 cup

Tomatoes - 2 (big)

Green chillies - 2

Fresh coconut - 1 tsp (grated)

Coriander leaves - 1 tbsp (chopped)

Salt to taste

Mustard seeds - 1/2 tsp

Oil - 2 tsp


  • Finely chop tomatoes. Grind green chillies, coconut and few mustard seeds to make fine paste by adding little water.
  • Beat the curd with salt.
  • add ground paste and mix well.
  • Heat the oil in pan; add mustard and allow it to crackle.
  • Then add tomatoes and fry for 2 minutes. Let it cool.
  • Add tomatoes to the curd and garnish with chopped coriander leaves.



Bananas -4

Butter - 40 gms

Rum - 50 ml

Brown sugar - 100 gms

Cinnamon powder - 1 tsp


  • Peel and cut the bananas lengthwise, into four strips.
  • Dust with brown sugar and saute in a saucepan with the melted butter.
  • When golden brown, pour in the rum and flambe.
  • Serve them by putting four slices of banana in each plate, pour some rum on top and sprinkle with cinnamon.
  • Serve with a scoop of vanilla ice cream.

April 01, 2021



Olive oil - 2 tsp

Leek - 1 (washed and chopped)

Garlic clove - 1 (peeled and crushed)

Dried oregano - 2 tsp

Green beans - 75 gms (trimmed and cut into bite size pieces)

Cannellini beans - 400 gms can (drained and rinsed) 

Small pasta shapes - 75 gms

Vegetable stock - 1 litre

Cherry tomatoes - 8

Salt and freshly ground pepper

Freshly shredded basil - 3 tbsp


  • Heat the oil in a large saucepan. Add the leek, garlic and oregano and cook gently for 5 minutes, stirring occasionally.
  • Stir in the green beans and the cannellini beans. Add pasta and vegetable stock.
  • Bring the stock mixture to the boil, then reduce the heat to a simmer.
  • Cook for 12-15 minutes or until the vegetables are tender and the pasta is cooked to 'al dente'. Stir occasionally.
  • In a heavy based frying pan, dry fry the tomatoes over a high heat until they soften and the skins begin to blacken.
  • Gently crush the tomatoes in the pan with the back of a spoon and add to the soup.
  • Season to taste with salt and pepper. Stir in the shredded basil and serve immediately.

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