Salad Dressings/Marinade

I am about to give you a few recipes in one post that will elevate your dish. Prepping these in advance and storing them in the fridge will save you so much time and give your dish instant flavour. You can add them to literally anything.

Chilli Green Yoghurt

This can be added to salads or marinating your chicken. It Is so good with white meat. The following measurements are for a batch that I store in the fridge and I chuck it all in a blender and takes no time.

Ingredients: 5 TBSP of yoghurt, 3 cloves of garlic (more if you love garlic), 2 thai green chillis (optional), juice of 1 lemon, salt and black pepper to taste, a large handful of coriander. Blitz this all together and use it as a dip/dressing/marinade whatever you like.

Simple Salad dressing

I whip this up quickly and is the base of all my salads, its pretty simple and common. But I see a lot of dried salads out there that need this lemony kick. You can prepare this in advance or just drizzle over the salad you just made.

Ingredients: half a juice of a lemon, drizzle of olive oil, sprinkle of salt. I add dried herbs too. In my cupboard I always have dry parsley, oregano, mint, basil. A sprinkle of this makes your salad more exciting.

Tahini Based Sauce

Ingredients: 7 Tbsp of tahini, squeeze 1 lemon and add it gradually while you mix. Its going to coagulate into a thick paste. Add water gradually until its like a smooth thinned out sauce. Add salt to taste, a handful of finely chopped parsley.

Prepping this in advance and leaving it in the fridge saves me a lot of time. I love adding this to my roasted veg. I love roasting cauliflower, broccoli, aubergine. The tahini goes so well with these vegetables. Also, another drizzle this on salads or legumes, chickpeas or lentils. YUM!!!


This one is so versatile and can be added to anything. We want to brown the veg though for more flavouring and acidity.
What we will grill (I use a non sticky pan and put it on high heat); chop the following in half and place it face down to brown the veg, 3 tomatoes, 3 onions, 6 garlic cloves. Then grill as a whole 2 sweet peppers and 3/4 chilli peppers.
After they have a nice colour on them, add them to a blender with salt, juice of 1 lime and juice of 1 lemon, black pepper and a large handful of coriander, drizzle a lot of olive oil. Enough to blend it all together. Store in a jar and place in the fridge….of course, you can add more chilli depending on how much you love chilli. I even add dry chilli flakes to the mix for an extra kick.

Hope you try these and I guarantee you are going to love them.

My custard layered goodness

I have a dessert for you, it’s lazy, quick, minimal effort, 1 pot of washing up, need I say more to convince you to make this?

When we were kids, my mum used to make us custard dessert layered with banana and biscuits. It’s a cold dessert so it was popular during summer time. I’ve kinda gone off the base off the original recipe and came out with this one which I think is better (not being bias I promise🤣)

Ingredients: for measurements here it really depends on the dish you’re going to use to layer it in so eye ball measure but i used the following;

1) ready made custard (or make it yourself) I used a whole carton, 2) 1tsp of cardamom 3) digestive biscuits 4) 3 small bananas 5) 1 tbsp of cocoa powder 6) 1 tbsp of cocoa nibs (OPTIONAL)

How to make: on low heat let the custard and cardamom mix together and for the cardamom to release its flavour with the custard. While this is happening, lay the first layer with digestive biscuits, I crushed them and compressed them into a deep glass container. (You don’t have to crush them, can be laid out the way they are. Also, I’ve used tea biscuits before but they turned really mushy and not nice with the rest so for me digestive biscuits is better), then slice the bananas and layer on top of the biscuits. Let the custard cool down and pour a layer on top. REPEAT. Biscuits, banana, custard. This last layer of custard I added the cocoa and nibs, mixed it well and poured it on top!

Refrigerate for a couple of hours & leave in the fridge until it all disappears. Easy? Yessssssss

A Butter Brunch

Next time you’re in the shop, grab a couple of tins of butter beans for this quick and easy healthy brunch meal. I make a batch which feeds my husband for the next couple of days (I’m not a fan of butter beans lol).

You will need: 2 tins of butter beans, 1 tin of chopped tomatoes, 3 cloves of garlic, 1 medium sized onion, salt, 7 Lebanese spices (black pepper if you haven’t got this in your cupboard), and a handful of coriander.

How I do it: I finely chop the onion and garlic sautéing them in rapeseed oil. I drain the butter beans and add to the pot for about 5 mins mixing everything together. Adding the tomato and the spices. Taste and see whether you want more salt or pepper. You can add chilli flakes if you fancy. Let it all simmer for 20 mins. Chop a handful of coriander and add it just before you plate! Drizzle some good olive oil & serve with rice or quinoa or pitta bread or toast. This dish goes with a lot of other ingredients.

I had leftover sourdough bread, I cut them into squares and add it to the pot which soaked in all the juiceness!

😉 enjoy!

The best Big Mac at home EVER!

So I may have made the best Big Mac recipe at home last night. It was out of this world! Every bite was the same. I didn’t create this recipe, it was posted about a year ago by Professor Green and Chef Gizzi Eerskine. I don’t know whether they created it or got it from somewhere else but credit goes to them. I changed a few things in the sauce like I didn’t add the sugar and extra gherkins and added Worcester to the “Big Mac” sauce.

Ask your butcher for minced lamb with a bit of fat (I like it at 30%+), I got half a kilo but you decide depending how many people you’re cooking for. You need the fat because FLAVOUR and juiceness.

Spice the meat: 1 tbsp of Salt and 2 tbsp of black pepper and mix really well. If you have Lebanese 7 spices add 2 tbsp too.

For the sauce: 3 tbsp of finely chopped onion. Soaked in boiling water from the kettle for 5 mins. Pour through a sieve and dry in kitchen paper. Put in a big bowl, add 200g of Mayo, 30g of ketchup, 30g of Dijon mustard, 3 pickled gherkins finely chopped, 1 tsp of smoked paprika, 1 tsp of garlic powder, 1 tbsp of Worcester sauce. Leave in the fridge for at least half an hour. (OPTIONAL: If you have sauerkraut Jar in your kitchen drizzle some of that water in it too)

I thinly sliced one onion, some curly lettuce, thinly cut tomatoes and gherkins for people to layer in their burger. Warm the buns whilst the meat is cooking and prep everything before hand so when the meat is cooked, you just assemble your burger and get messssyyyyy.

Obviously you must get brioche burger buns, I got mine from Aldi, seeded. For the meat prep you just wanna roll them into balls and with something heavy flatten the meat into thin patties. Grill on a hot pan for 4/5 mins each side (no need to add any butter or oil to cook the meat as there’s enough fat in the patties that will not let them stick to the pan) and just before you wanna take them off add a slice off American cheese until it melts.

This is how I layered my burger; on the base of the bun I started with the “Big Mac” sauce, meat, cheese, gherkins, onion, tomato, more meat with cheese, “Big Mac” sauce, more onions and close!

Serve with fries. Homemade preferably ☺️ I’m still thinking about the burger guys days later (it was so good) better than McDonald’s and you won’t feel sickly afterwards!

Lentil Salad

A healthy lunch option for us all. What gave this THAT extra kick was the salad dressing.


  • Bistro mix salad bag (here you can literally use whatever type of salad leaves you have in your fridge)
  • 3 Spring onions
  • 1 Avocado
  • 1 pepper (yellow, red, or green)
  • 5 cherry tomatoes
  • 1 can of lentils
  • Roasted Cauliflower (in the oven until crispy with a bit of olive oil and some of your favourite chilli mix)
  • Your favourite cheese (optional) feta, or grilled halloumi

The Dressing

  • 2 juices of a lemon
  • 1 tsp of pomegranate molasses
  • 5 tbsp of olive oil
  • 1 tsp of salt & black pepper
  • 1 small clove of garlic (grated)
  • Grate a bit of ginger
  • If you have fresh herbs or dry you can also add here for extra flavour

Get a bowl and start layering your salad. Obviously chop all the ingredients up, add it to the bowl and give it a rough mix. Leave the cauliflower and fresh/dry herbs for the top layer. Once the cauliflower is proper toasted and crunchy get it out the oven. The cheese and cauliflower go on top.
Mix the salad dressing in a separate bowl and let your family/friends dress their salad to their liking.

Bon Apetite

Fried rice and Salmon

This recipe came to life with the last bit of veg left in my fridge before I head out for a food shop. I had a pot of cooked rice from leftovers so I chucked it all in and it was delicious. I know I say this all the time but this one is quick and easy to make. I’ll list the ingredients I used but you can use whatever vegetables you have or anything that is about to go out of date.

If you don’t have salmon you can substitute for chicken, tofu whatever you like. It’s super flexible. I would just focus on the seasoning for this one.

Ingredients (cut the veg into sizes you like, but remember the thinner/smaller the better): green beans, mushrooms, carrots (chopped into thin sticks like matchsticks, I don’t know how else to describe this lol), finely chopped knob ginger, 3 cloves of finely chopped garlic, spring onions, 1 chilli, asparagus, and I used salmon fillet. Lime and coriander to garnish at the end.

Seasoning: soya sauce 5tbsp, sesame oil 5 tbsp, black pepper and salt to your liking. I used 1 tsp of BP, and 1/2 tsp of salt because soy sauce is already salty. Japanese 7 spice for the salmon.

You want all your ingredients chopped and ready because this is quick you wont have time to chop whilst things are cooking.

Let’s Get cooking: place salmon fillets on baking paper in a tray, grate some ginger and garlic on the fish. Drizzle olive oil, and sprinkle the 7 Japanese spice all over the fish. Put in the oven 180C for 10 mins.

1) pour sesame oil in a hot pan (obviously this is better if you have a wok but I don’t and just used my regular flat large pan), I added the carrots first because they are going to take longer than the other veg to soften, then the green beans and asparagus, then the mushrooms, and the rest. I spiced the veg with black pepper, salt. Add the rice and mix till it’s all combined. Add the soya, sprinkle Japanese spice all over the pan. Taste it. Does it need anything? Add more. Add the spring onions at the end along with juice of a half a lime all over and chopped coriander. I like avocados with this plus it was super ripe so I just added it right at the end and sprinkled some sesame seeds for that extra extra. 🤷🏽‍♀️

Serve on a plate with the salmon and enjoy 😉.

My Home Water Birth

Just like every other birth story, I want to share mine with you hoping to inspire you and be excited about BIRTH! Yes, giving birth should not be something to be scared off. When I found out I was pregnant of course I was petrified and worried how am I going to get a baby out down there!! I knew I had some serious work to do on my mental health and prepare my body for these upcoming big changes. My midwife provided some guidance and was there if I had questions and supportive throughout my whole pregnancy. Living in the UK & having the NHS is truly a blessing. Their job is so rewarding and I salute the key workers in our country. However, there are some important things you are not told about. Such as how your core muscles will literally support and after birth you may have diastasis recti and what to do to bring them back together, how you will bleed for two weeks, your period might not come for a year, your pelvic floor and how you need to exercise to keep everything tucked in and start the healing process from inside (pelvic floor) etc. (I will be posting all about this in the future)

Hypnobirthing just made sense and it took away all my fears about birth. It shouldn’t be something we are afraid of. Nurses would tell me “your body is meant for this” “you can do it, millions of women have done it before you”. As grateful as I am to live in a country where we have free healthcare, the NHS is underfunded and the staff don’t have the time to baby spoon feed us all the information unless we ask. But I didn’t know what type of questions to ask! I just wanted to have general knowledge about pregnancy and birth. Doing all the research was so interesting to me. I was entering a new world and loving it at the same time.

My daughter was born during a pandemic and almost 5 months of my pregnancy was during COVID. I wasn’t really worried or scared about the situation. I just focused on looking after my health and doing the best I can to be understanding of the situation. What I mean by that is I wouldn’t get annoyed at anything or anyone because of COVID, I had less appointments, no chance of me attending natal workshops etc. I couldn’t see my midwife, some check ups were done over the phone. Actually, if it wasn’t for COVID I would have never considered a home birth. Funny eh? When I found out that birth at the hospital only allows one person in with you when your close to giving birth, I was like nah I need my family and husband with me from when my water breaks till the last push.

As you know, there is so much information out there and it can be overwhelming. I didn’t want to overwhelm myself with information I didn’t need to process or thinking I need to know every information out there. At the beginning, this is what I started doing and it started giving me anxiety and I felt overwhelmed. In the end, I stuck to two main sources where I got most of my information from and practiced my breathing during my last trimester. I trusted these guys who I talk about below because I was practicing their method and it was working. I was super chilled and felt like I was prepared.

I had followed pregnancy related instagram accounts thinking that one day I will find this useful (anyone else do that?). I knew about hypnobirthing but not in detail. I looked more and more into it, purchased one book and the only book I read was “Hypnobirthing: Practical ways to make your birth better” by Siobhan Miller. The positive birth company have a youtube channel and ig that I followed and watched their workshops on breathing exercises, meditation, breastfeeding, and so on. I really wanted to give birth in water. The hospital closest to my house only had 2 or 3 & it’s you and your luck on having one available for you. So I started looking into hiring a birth pool to install at home. I found one online (this was so difficult because of COVID, a lot of women were giving birth at home lol) but I got lucky and someone cancelled their order and I was next on the waiting list. It was meant to be😊. It was a super easy process and once you’re done with it and you have deflated it back in the box you ring them for pick up!

Here are some of the reasons why I wanted to give birth in water;

– Water birth speeds up your birth (I was in the water for 45 mins only and within that 45 mins my daughter was born).
– It is a major pain relief so you won’t need an epidural (gas and air is good enough).
– When you’re in the water you are able to move and not lay on your back, this helps with the baby descend down the birth canal.
– The warm water helps your vaginal muscle relax, lowering the chances of severe vaginal tears.

Gravity will help you so much. Do not lay on your back. Think about it, you see animals on their all fours using gravity to help them deliver their babies, why should we lay on our back when it makes sense to be forward and upright?

Positive affirmations works!! Don’t doubt that… hype yourself up. Wire your brain to be positive and that no matter what happens you are still a superwoman for allowing your body to grow another human and delivering him safely into this world. You’ve done all the prep you can do and prepared yourself for your reality that anything could happen. Its about having balanced thoughts that your birth might go according to your plan but it also might not, your baby might breech, your way over due and you need to be induced (not a bad thing), and so on.

What Hypnobirthing did for me?

It taught me how to be calm about my pregnancy and to be calm during the birth of my baby.

It installed only positive thoughts around my baby and the birth experience to come.

It taught me breathing techniques when I’m in labour and how my breath will work with my muscles to get the baby out (no pushing required). If you think about it all you need to do is breath because your muscles are contracting and what they need is oxygen and blood supply. The flow of the breath is essential here. Breath IN for 4 OUT for 6.

It provided SO MUCH general knowledge about pregnancy, not just hypnobirthing. All about C-section (your abdominal muscles are not sliced through), different types of pain relief, side affects, recover time. Every scenario, method, and technique is in this book. Which is why I love it, i don’t have to look anywhere else for more information, it is all there. With positive affirmations, positive birth stories, detailed chapters about all the different types of birth.

It gives you hope and confidence that you can have THE most amazing birthing experience no matter what the outcome is (natural birth, c section, vaginal birth, scheduled c section, scheduled induction).

It prepared me mentally and physically for what was about to happen to my body. Everything you need to know is in this book. I highly recommend it!

There is also lots of helpful information about your 4th Trimester!


This book I read had everything I needed to know and I just worked from that information. I loved that in the book there was written positive birth stories of other women and that opened my mind that there are positive birthing experience out there and not the way it usually is painted in movies or in my family for that matter where a women is screaming her head off and that giving birth is a very scary thing. Let me tell you something, I gave birth to my first baby, and after getting all cleaned up and crying because of the intensity of emotions. I looked at my husband and I said “I wanna do that again. JUST LIKE THAT!” Don’t get me wrong, it was SO painful, at one point for like 30 secs I thought I was going to die but only because I lost control of my breath that was keeping me calm, I was making weird noises and the whole 45 mins (the second stage) was so intense and difficult but I took back control with my hubby pushing me through holding me, motivating me, telling me all the positive things I needed to hear in that moment. It was just insanely awesome. I felt really empowered and positive about my whole pregnancy and the birth which is something you don’t hear often. When I spoke about this feeling I almost felt guilty that I had a positive birth. But we shouldn’t feel guilty for this, and this should be what we hear more of. I believe hypnobirthing provides you with the right tools to use during labour for a smooth delivery. Can you believe that I didn’t scream?!! My two last contractions I didn’t push. I just breathed her out, literally!!

I had my partner be that person for me to bring me back and let me know I got this! But you can have anyone be there for you, a friend, a family member, your midwife.

I did ask my mum for guidance about her birth experience but she had 3 caesareans and that wasn’t an option for me. I was trying my best for a natural vaginal delivery. Manifesting my thoughts and picturing myself in the water having a fun time lol. She thought I was crazy and she told me she was ‘too posh to push’ I feel like that should be a slogan on a t-shirt lol. Back home and especially in the middle east, doctors push women to have c section since its more money for them. This is one of the reasons why I decided to share my story hoping that women and especially arab women feel confident enough to go through a vaginal birth if willing and able.


Because of COVID limiting everything; YouTube was a great platform I used to find helpful information about pregnancy, pre/post natal exercises, breastfeed, expressing your milk and videos such as that. I would look up an easy yoga flow for pregnant women on YouTube to help with breathing, baby positioning, pelvic flooring exercises (very important to do this when your pregnant and after). There was one midwife (doula, cause she’s from America SF) who has lots of videos on literally everything you need to know, from how to induce labour naturally, breastfeeding tips, what labour feels like (a big poo lol I know but it actually does) & a very important video to watch on how your partner can help ease your pain during labour and demonstrations on what he can do. Check her channel out here Bridget Taylor: Doula. Get your partners involved or someone you trust.

I should mention that obviously sometimes your birth doesn’t go to plan and complications arise from nowhere and you have to do what you have to do to get your baby out safely and not put the baby or you in danger. No matter what way the baby comes out, it is still an amazing achievement to be proud of. It should be an experience that you aren’t traumatised from. Women who give birth naturally are not better or should receive an Oscar award. NO! Women surviving 9 months of growing another human then going into labour for hours and days whether it was caesarean, natural or not. They are still amazing super heroes who are going to heaven! For some it is the only option because of complications or health related issues but what hypnobirthing teaches you is that no matter what; you can and should have a positive mindset and attitude towards birth. Thats what I love about it. It prepares you mentally that no matter what happens, it will be okay and your experience should be empowering and the rebirth of you as well as birthing a new lil tiny cute baby.

My personal advice for you is to prepare for every possible scenario that could happen during your birth. As well as educating yourself on all the terminology, what type of pain relief you would like, what the effects of it is, how you want to set the scene of your delivery room, what each method is – c-section, being induced, natural, epidural, having a sweep and so on. Obviously, it is good to have your birth plan and sticking to it and praying that it will all go to your plan but also be prepared it might not. AND that it is okay if it doesn’t go to plan, once you’ve prepared yourself mentally that changes may happen you will be able to deal with it all in a calmer way.

The narrative needs to change about birth and the positives needs to be discussed more. The negativity surrounding the topic of birth is NOT based on data either. So that is something to keep in mind. Despite the pain, it shouldn’t feel wrong to have enjoyed the physicality of birth. It is an amazing thing to go through and probably the most empowering for a woman, so let’s talk about that more.

Spinach Stew (VG/V). سبانخ و رز

This is a very simple winter dish that will last you a few days in the fridge. Less cooking is always a bonus, right? This can be made with minced meat or without. I replaced minced meat with minced quorn instead since we are veggie 80% of the week.


– Frozen spinach bag (otherwise you will need like 5 fresh bags of spinach that you will have to wash and chop)
– 2 onions (thinly sliced)
– 4 Cloves of garlic (finely chopped)
– Big handful of coriander (finely chopped)
– 1 teaspoon of lebanese 7 spices
– Sprinkle of salt (taste it obviously to see if it needs more)
– 1 whole juice of a lemon


– سبانخ مفرز
– ٢ بصل مقطعين رفاع
– ٤ثوم مقطعين زغار
– كزبرة
– ملقعا كبيرا من ٧ بهارات
– رشت الملح
– ١عصير ليمون

Fry the onions and garlic together in olive oil. Add the chopped coriander once you see the onions and garlic have turned into a golden colour, add the minced quorn (or minced beef if you want this option).
Add the bag of frozen spinach with the spices and salt. I added like a small mug of water and let it simmer for 20 mins. Taste it and see if you want to add more salt. Pour the lemon juice, mix and its should be done! I like mine lemony so I squeeze more lemon on my plate but that’s up to you and your preference.

Serve with rice (or quinoa if you are avoiding carbs).


A while back when this was a trend to make in the kitchen, I watched endless videos on Youtube of people making Sauerkraut. I love pickles and anything pickled so I was intrigued by the process and interested in the benefits.

The origin of Sauerkraut goes back to China but is known to come from Germany. It is a fermentation process of freshly chopped cabbage. The fermentation process is what makes this side dish good for us; it is full of microorganisms that promote probiotic growth. This bacteria is super good for your gut health as it helps digest food and help your gut absorb vitamins and minerals.

How To Make Sauerkraut
You might see that for a cheap vegetable, a jar of this stuff is pretty expensive in the supermarket.

Buy 1 fresh cabbage (purple or white), slice it into thin strips. Place in a big bowl and sprinkle lots of sea salt (10g of salt for every 1 lb). Cover it. Then with your hands mix it all together and leave for half an hour then mix again and leave for another half hour. The Brine process has begun. Do not drain the brine, my first time making this, I drained the brine for some reason and was only left with a little bit of liquid. Grab a recycled jar (I hope you keep jars, i have a cupboard of recycled jars lol) Pour the brine into the jar. Now, time to add the spices.

Spices for that juicy eye rolling feeling

– 7 cloves of garlic (chopped)
– 1 tbsp mustard seeds
– 1 tbsp caraway seeds

Start adding the shredded cabbage into the jar and press it down with your knuckle, and pour the rest of the liquid on top. Leave in a dark cupboard right at the back for two weeks and then you can eat. The longer you leave the better.

Once the jar of sauerkraut finishes; don’t pour the liquid out. Keep for the next cabbage and a bit more of the spices if needed to be stronger.

Yemeni Kabsa

Another great recipe coming your way. I’d like to point out that I am not from Yemen and never made this before but my husband is originally from Yemen and he said that it was the best Kabsa he has ever had. And trust me when I say this; my husband doesn’t hold back to tell me if the food i’ve cooked that day taste shit or good lol.

Your choice of meat is up to you, I would recommend to use oxtail or lamb because I love that juicy fat on the bone that that particular meat comes with. But you can have chicken, beef, lamb whichever. This meal can feed 4-6 people.

Ingredients I used:
– Oxtail
– 1 onion
– 2 Tomatoes
– 2 cups of rice
– Coriander
– Spring or red onion
– Pine nuts and cashews

Spice mix I used:
1/2 tbsp Coriander seeds, 1 1/2 tbsp black pepper, 1 tbsp salt (add more depending on taste), 4 bay leaves, 1/2 tbsp of black cloves, 1 tbsp of cumin, 4/5 cardamon, 2 black limes, 5 cloves of garlic or 1 tsp of garlic powder and 1 tbsp of cinnamon.
I put all these mixes in a pestle and mortar, beat them until powder form.

If you have a pressure cooker this shouldn’t take long, but I slow cooked the meat to get out all the goodness from the gelatine and fat on the bone. As oxtail is highly recommended to use as a bone broth. Chicken and other type of meat shouldn’t take as long as it took me with the oxtail.

I boiled the meat for 15 mins to get all that goo out and then drain the water and wash the meat from that froth. I then added rapeseed oil to the pot of meat and allowed the meat to glaze and go golden brown flipping them over equally. I add fresh water again and let it boil. The water should cover the meat completely. You can eyeball it with water. I didn’t use specific measurements. Add the spice mix from above and let it boil for a couple of minutes before letting it simmer for a couple of hours. Again you can speed up this process with a pressure cooker, or if you have chicken it won’t need couple of hours.
Add one whole peeled onion and 2 chopped tomatoes or 1 can of chopped tomatoes. You can wait and give the meat time to infuse with the spices by checking in on it, taste it, does it need more time? more salt? Check the meat if its soft and ready.

Rice time: Wash 2 cups of rice until the water runs clean and strain the water out. Then from the water that the meat has been cooking in, you will take that spiced up water full of beautiful flavour and natural fat from the meat to cook the rice in. 2 cups of rice can take 4 1/2 (or 5) cups of the water from the meat pot.

Once the rice is ready, I lay the rice out on a pyrex tray and put it in the oven for 10 minutes. Then I bring that back out and lay the meat on top of the rice pouring over more broth juice from the meat over the whole pyrex and back in the oven for 5 minutes. In the meantime, chop up some coriander and red onion/spring onions to garnish the dish with. Fry the pine nuts and cashews in butter until golden. Take the pyrex out and decorate with the nuts, coriander and onions.

There you have it! It is also good to have a salad on the side and yoghurt. Traditionally, there is also a homemade chilli sauce to go with this, but I didn’t make it this time round. But chilli sauce does make the dish even more amazing! Give it a go :).

Mushroom Pasta

Simple, quick and easy. I feel like that’s how I always describe my recipes in these posts. Sorry guys, I really need to widen my vocabulary. Anyways, I thought I had shared this before but I don’t think I have so lets cook some good food!!

You will Need: Dried Porcini mushrooms (I find a bag of these at The Grape Tree 40g), 5 cloves of garlic, 7 chestnut mushrooms, 2 sprigs of basil, a handful of parsley, single cream, soy sauce, BP and Salt, Salted butter, olive oil, parmesan. Oh and Spaghetti.

How to Make:
Firstly, get the dry mushrooms and either in a spice blender or Nutri blend them until they become a powder.
You want to boil water with a sprinkle of salt for the pasta to cook in.
Start cooking the pasta now (put the timer on your phone for 7 mins).
Put that on the stove, in a mini food processor (or you can chop the ingredients yourself) put in the garlic cloves until they are finely chopped; add the garlic to a deep pan with a knob of butter that’s already melting on the heat. Add the chestnut mushrooms to the same food processor until they are finely chopped and into the pan with the garlic.
Sauté for a couple of minutes (they will clump together, it’s okay) add 2 cups (2/3 ladles) of the pasta water.
Lower the heat here, add the black pepper and salt (tsp of each).
Add the powdered mushrooms.
Add the herbs to the food processor with a drizzle of olive oil. They will turn into a paste, add this to the mushroom sauce.
The sauce will thicken, start adding the spaghetti into the sauce with another cup of the pasta water. Stir all the ingredients together.
Drizzle in the single cream around 30ml.
Add 1 tbsp of soy.

Mix it all together and the pasta will not be overcooked because we took it out early. See if it needs more salt or black pepper.

Plating time: Pasta, drizzle some good olive oil (or truffle oil is even better), grated parmesan, and a little bit of finely chopped parsley. This. Is. SO. Good. Please please try it. You can also add a little bit of chilli flakes when you’re adding the spices if you like.

Sorry for the poor quality of pics, but I’m fasting and I didn’t have time to take proper pictures.

Mussel soup for the winter

I just made this and I thought hey let me share it. This recipe is everywhere. It’s so simple and so quick. I got fresh mussels yesterday and straight away I placed them in a bowl of cold cold water. This way they can filter themselves and be super clean when I cook them the next day. I change the water every 6 hours I would say. When you do this, you will see the dirt when changing the waters.

What you will need; 1 onions, 5 cloves of garlic (both finely chopped) I used my mini food blender. Sauté in butter till brownish. Then add 1 tsp of chilli flakes (optional), 1 tbsp of tarragon, a handful of chopped parsley, 1 tbsp of black pepper and salt to taste around 1tsp is good. Let this process to happen for about 5 minutes. Add your crême fraiche packet in and juice of 1 whole lemon. Add around 2 cups of water. Simmer for about 15 minutes then add your mussels, cover for 10 minutes. The mussels should all be open 🦪, serve in a bowl because that soup is so so good and a slice of lemon to garnish. You can add pasta but currently I’m avoiding carbs.

Enjoy🤤 this is the only picture I took that I posted on my ig!

Royal Choco Prince dessert

A dessert that will become everyone’s favourite. It is simple, cheap and so easy to make. For months I’ve been working on a recipe that my family and friends loved the most! There are many recipes out there for this dessert and I think I tried every single one. After which, it left me with this delicious recipe that I am about to share with you. Minimal ingredients, washing up and cooking time. Let’s go!


100g of unsalted butter (melted), 3 heaped tbsp of your choice of cocoa , 1 tin of condensed milk, cheapest rich tea biscuit you can find & dedicated coconut (optional).

Method: break biscuits into small pieces in a bowl. In a medium heated pan, melt the butter, add the cocoa, and last add the condensed milk. Keep stirring until thick and all ingredients have combined. Add desicated coconut if you wish! Then pour mixture over biscuits. Give it a good mix and wait for it to cool. If you have a long tin you can use this but firstly layer down cling film and then pour the mix in because you don’t want it to stick to the pan .. once it’s frozen you are able to take it out easily and cutting a slice or two!


If you don’t have a tin that’s fine. You can still do it without by pouring the mix onto layers of cling film long enough to cover it all the way round like a sandwich then, twist the sides and roll it in the air so it’ shapes it into a log kinda thing!