Savories, Salads, Chutneys and Pickles


In the world of Weight Watchers, this 0 Points soup has reached celebrity status. It's yummy, easy to make, and has ZERO POINTS!!! As a Weight Watchers member, this soup has been a staple for me. I find it best to make a large batch on the weekend, and then divide into 1 1/2 cup portions (those little plastic Ziploc containers work great for this), and store them in my fridge or freezer. This way, when I'm busy during the week, I can just whip out one of these babies on a moment's notice!


  • 2/3 cup sliced carrots
  • 1/2 cup diced onions
  • 2 garlic cloves, minced
  • 3 cups fat-free broth (beef, chicken, or vegetable)
  • 1 1/2 cups diced green cabbage
  • 1/2 cup green beans
  • 1 tbsp. tomato paste
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/2 cup diced zucchini


  1. In a large saucepan sprayed with nonstick cooking spray, sauté carrots, onions and garlic over low heat for about 5 minutes.
  2. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender.
  3. Lastly, stir in the zucchini and continue to heat soup for 3-4 minutes.



recipebook3Skinny French Fries recipe. Do you love the taste of homemade French Fries? This easy recipe uses very thin pieces of potato, which makes them extra crispy and adds a lot to their flavour.

Step 1: You will need:

  • 2 potatoes , peeled and cut into thin strips
  • 750 ml vegetable oil , or shortening
  • some salt
  • 1 saucepan
  • 1 tray
  • 1 slotted spoon
  • some paper towel

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Step 2: Preheat the oil

Before starting your French fries, preheat the oil on medium heat.

Step 3: Pre-fry the fries

Add some of the French fries into the hot oil. Fry them in batches if need be, as this will maintain the temperature of the oil. Cook them until a very light brown, which should take about 3-5 minutes. Remove them and place them on the paper towel to drain. Let them rest for about ten minutes before re-frying.

Step 4: Finish the fries

Increase the heat of the oil to a higher setting. Once the oil is hot enough, add the fries in batches, as before, into the pan. Fry for roughly 1 minute, or until they turn golden brown and crispy, then remove. Place onto a tray lined with kitchen towel to drain. Wait for the oil to heat up again before placing the next batch. Continue to fry until all the fries are cooked.

Step 5: Season and serve

Finally, season them with salt and serve hot. Garnish with ketchup, vinegar, mayonnaise, or any sauce you like!

recipebook3This recipe for authentic tasting Kentucky southern style fried chicken will show you how to make the best tasting chicken you can imagine. Tender, juicy, and flavourful, your friends will be begging you to give them this Southern Fried Chicken recipe!

Step 1: You will need:

  • 8 chicken drumsticks
  • 300 g flour
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • ¼ tsp cayenne powder
  • 1 tbsp dried parsley
  • ½ tsp dried thyme
  • 2 cubes of chicken bouillon
  • 1 tsp salt
  • 500 ml buttermilk
  • 750 ml vegetable oil
  • 2 trays
  • 1 saucepan
  • 1 fork
  • 1 slotted spoon
  • 1 bowl
  • 1 spoon
  • kitchen roll

Serves: 4 to 6

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Step 2: Cook the chicken

Begin by placing the chicken legs into the saucepan. Cover them with water, add the bouillon cubes and bring to a simmer. Once simmering, let them cook for 20-30 minutes. Skim off any foam and impurities that will rise to the top during the cooking period. Once cooked through, remove them with your slotted spoon and set aside. But don't discard the liquid! Add some vegetables to make a wonderful warming winter chicken broth! Place the tray of chicken into the fridge and allow to cool down for roughly half an hour.

Step 3: Preheat the oil

Heat the oil in the saucepan over a medium high heat in preparation for frying, later on.

Step 4: Make the coating

Whilst the chicken is cooling, mix together the flour, garlic powder, cayenne powder, dried parsley, dried thyme and the salt.

Step 5: Coat the chicken

Fully submerge each of the cooled chicken legs into the buttermilk. Then roll each one in the bowl of seasoned flour, to ensure that they are completely coated. Set aside.

Step 6: Fry the chicken

Add some of the chicken drumsticks into the hot oil and fry them for a couple of minutes, until the coating turns a lovely golden brown colour. Remove and place on a tray lined with kitchen roll to drain. Add another batch and fry. Cooking them in small amounts will ensure that the temperature of the oil remains constantly high. Continue to fry until all the legs are deliciously crispy!

Step 7: Serve

Your Southern Fried Chicken is now ready! Serve it immediately while piping hot!

recipebook3American Pancakes Recipe served with sweet maple syrup, whipped cream and fresh fruit.

Step 1: You will need

  • 350 g flour
  • 1 sugar
  • 3 tsp baking powder
  • 1 egg
  • 310 ml milk
  • 3 melted butter
  • 1 tsp salt
  • 1 bowl
  • 1 ladle
  • 1 whisk
  • 1 spatula
  • 1 tray
  • 1 frying pan

Serves: 1

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Step 2: Pancake Batter

In a large mixing bowl, combine 1 1/2 cups (350 g) flour, 3 tsp baking powder, 1 tbsp white sugar and 1 tsp salt. Whisk all the dry ingredients together. Make a well in the middle of the dry ingredients and pour in 1 beaten egg, 3 tbsp melted butter and 1 1/4 cups (300 ml) milk. Whisk until the batter thickens.

Step 3: Hot Griddle

Add 1 tbsp butter to a pan over medium heat. Let the butter melt and coat the pan. Scoop a quarter of the batter into the hot pan. When it starts to bubble on top, flip the pancake over and brown for another minute. Remove the pancake from the pan, add more butter and repeat.

Step 4: Serve

Dress up the pancakes by adding sliced strawberries, blueberries and some delicious maple syrup. Enjoy your breakfast!

recipebook3The Baked Beans on Toast recipe is a quick and easy snack to make. A traditional English meal, which can be enjoyed at breakfast or simply as a snack. Savour our Baked Beans on Toast recipe.

Step 1: You will need

  • 210g Baked Beans
  • 2 bread
  • 20g butter
  • 20g cheese
  • 1 small saucepan
  • 1 plate
  • 1 knife
  • 1 grater
  • 1 tablespoon

Serves: 1

Preparation Time: 5 minutes

Step 2: Baked beans

Pour half a can of baked beans into a small saucepan.

Step 3: Heat

Gently heat the beans over a low heat for 4 minutes, stirring occasionally. Don't let the beans come to the boil.

Step 4: Toast

While the beans are heating toast the bread and spread butter over them.

Step 5: Serve

Once the beans have been heated through, pour them over the buttered toast. You may want to sprinkle the grated cheese over the beans to add extra flavour.

recipebook3 Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with chips.

You will need

  • 900 g potatoes, peeled and sliced
  • 900 g salmon fillets
  • 25 g butter, melted
  • 15 g dill, chopped
  • 50 g flour, seasoned
  • 2 eggs
  • 150 g breadcrumbs
  • 1 tbsp sunflower oil for frying
  • salt and pepper
  • 1 medium pan
  • 1 colander
  • 1 potato masher
  • 1 plate
  • 4 bowls
  • 1 frying pan
  • 1 slotted spoon
  • cling film

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Step 1: Cook the potatoes

Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.

Step 2: Mash the potatoes

Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Step 3: Cook the fish

Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.

Step 4: Drain the fish

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

Step 5: Break up the fish

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Step 6: Mix the fish

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.

Step 7: Create the cakes

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Step 8: Coat the fishcakes

Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.

Step 9: Cook the fishcakes

Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Step 10: Serve the dish

Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.

recipebook3 This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.

Step 1: You will need...

  • 50 ml double cream
  • 50 ml milk
  • 2 eggs
  • a pinch of ground cinnamon
  • 2 slices of bread
  • 15 g of butter
  • salt and pepper
  • 1 whisk
  • 1 bowl
  • 1 frying pan
  • 1 fish slice

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Step 2: Make the eggy mix

Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine.

Step 3: Fry the bread

Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove.

Step 4: Serve

Serve hot for breakfast and enjoy!


recipebook3The best recipe you will find for making the most chunky and crispy chips in the world! Savour our Chunky Chips recipe.

You will need

  • 400-500 g potatoes
  • 750 ml vegetable oil
  • Salt
  • 1 deep-fat fryer
  • 1 peeler
  • 1 knife
  • 1 strainer
  • 1 slotted spoon
  • Paper towels
  • 1 tray or plate
  • 1 bowl
  • 1 cutting board

Serves: 2 to 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Step 1: Preheat the oil

Start by adding the oil to a deep-fat fryer and heating it up. If you have a thermometer set the temperature at 160ºC. If not, start off with a medium heat.

Step 2: Peel the potatoes

Using a peeler, remove the skin from all the potatoes.

Step 3: Cut the potatoes

Now cut each potato lengthwise into thick chunks. About a centimetre and a half in size.

Step 4: Rinse and drain

Before frying, it is important to rinse the potatoes. Put them into a strainer and run them under cold water, then let the water drain off.

Step 5: Fry the potatoes

First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer.

In batches, fry the chopped potatoes until just cooked through. This will take about seven minutes per batch. You will need to move them once or twice while frying.

To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready.

Step 6: Remove the chips and leave them to rest

Take the chips out of the oil and leave them to one side. In the meantime, turn the temperature up to 180ºC or wait until the oil is very hot.

Step 7: Fry again until brown and crispy

Put a small batch of chips back into the hot oil to fry again. While they are frying prepare a plate with a couple of paper towels.

When they turn a deep golden-brown colour and look crispy remove them from the fryer, taking care to drain the oil well and place them onto the plate with paper towels.

Repeat with more batches until all the chips have been fried again.

Step 8: Season and serve

Season the chips well with salt –if so desired – and serve up immediately while still hot.

recipebook3 Homemade Fish Fingers Recipe. Traditional homemade fish fingers, perfect for the kids. Serve them with chips and a splash of lemon.

You will need

  • 400 g fillets of white fish, partially thawed
  • 120 g breadcrumbs
  • 2 tbsp grated parmesan cheese (check if halaal)
  • 1 tbsp chopped fresh parsley
  • 1 tsp grated lemon peel
  • ½ tsp paprika
  • ½ tsp dried thyme
  • ¼ tsp garlic salt
  • 150 ml double cream
  • 1 egg
  • 100 ml plain flour
  • 100 ml vegetable oil
  • freshly ground pepper
  • salt
  • 3 bowls
  • 1 frying pan
  • 1 slotted spoon
  • 1 knife
  • 1 plate or tray
  • 1 fork
  • 1 kitchen paper
  • 1 spoon
  • 1 cutting board

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Step 1: Prepare the fillets

Cut the cod fillets into strips and set aside.

Step 2: Make the coating

Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3: Beat the egg

In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Step 4: Prepare the flour

Put the flour in a bowl ready to coat the fish.

Step 5: Coat the fish

Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6: Fry the fingers

Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7: Drain the fingers

Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8: Serve up

Place on plates and serve with lemon wedges and chips.

recipebook3Experience our fried egg sandwich recipe.

Step 1: You will need

  • 2 slices of white bread
  • 2 eggs
  • sunflower oil
  • tomato ketchup or brown sauce (optional)
  • butter
  • 1 small frying pan
  • 1 spatula
  • 1 breadknife
  • 1 butter knife

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Oven Temperature: 180° c - 360° f

Step 2: Bread

Take 2 slices of bread and butter them.

Step 3: Eggs

Heat some sunflower oil in a frying pan till it starts sizzling.

Break 2 eggs into the oil. Flick oil over them as they cook, until the yolks go opaque. Flicking oil over the eggs makes all the difference as it cooks the eggs all the way through, rather than just from the bottom up.

Cook until the egg's albumen has gone white all the way through. Some people prefer harder eggs in a sandwich to stop the yolk squirting out - if so, continue to fry and flick oil over the eggs for another minute or so.

Step 4: Build your sandwich

Lift the fried eggs out of the pan with your spatula and place them onto one of the slices of bread.

If you like a bit of sauce with your sandwich, now's the time to dollop a bit of tomato ketchup or brown sauce on top.

Place the remaining slice on top, buttered side in. Slice the sandwich into 2 equal halves and you're ready.


recipebook3Home Cooked Potato Chips recipe - the perfect snack, that everybody loves. It is also simple and easy to make. Follow this recipe for crunchy, perfectly cooked chips.

Step 1: You will need…

  • 2 potatoes , peeled
  • 1 ltr vegetable oil
  • salt
  • 1 knife
  • 1 saucepan
  • 1 slotted spoon
  • 1 tray lined with paper towel
  • 1 cutting board

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Preheat the oil

Place the saucepan onto a medium to high heat and pour in the litre of oil. Allow the oil to heat up until little bubbles begin to appear at the bottom of the pan.

TIP! The perfect chip or crisp should be cooked at 160 degrees centigrade. However, if you don't have a temperature gauge, be very careful that it doesn't get too hot and start to smoke, or the potatoes will brown too quickly.

Step 3: Slice the potatoes

While the oil is heating up, slice a little sliver off the bottom of your potato, so you can rest the potato on it while you cut. Then, with your knife, thinly slice into thin even slivers. Finally, set aside and repeat the same process with the other potato

Step 4: Fry

When the oil is hot, carefully drop a slice of potato into the pan. If it begins to fry, add the potatoes, one by one, in small batches, stirring them in with the slotted spoon. Do not rush this process. Allow them to fry slowly and constantly. When they are lightly golden and there are no more bubbles in the oil, remove them, and place on a tray lined with paper towel. Then add to the saucepan the rest of the potatoes, one by one, in batches and repeat the same process.

Step 5: Season

Whilst they are still hot, season the potatoes with any of your favourite seasonings! You can use anything - from regular sea salt and vinegar - to hot chilli or savoury dried herbs.

Step 6: Serve

Now settle down to enjoy this great snack. Serve them on their own, or try them with a dip like cream cheese or sour creme.


recipebook3 Extra Crispy Roast Potatoes recipe. This easy recipe promises perfectly crispy and flavourful roast potatoes. Don't just have them on special occasions, make our Extra Crispy Roast Potatoes recipe today!

Step 1: You will need:

  • 1 kg potatoes, peeled and cut to even sizes
  • 80 g lard or any other fat
  • salt and pepper
  • 1 saucepan with lid
  • 1 roasting tray
  • 1 spoon

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour 5 minutes

Oven Temperature: 220° c - 430° f

Step 2: Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3: Parboil the potatoes

Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Step 4: Prepare the roasting tray

While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Step 5: Drain the potatoes

Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.

Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat. Finally, remove the lid and season with salt and pepper.

Step 6: Bake

With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself! Return the roasting tray to the oven and bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly. Then place back in the oven to crisp on the other side. When they are golden brown, remove them from the oven.

Step 7: Serve

Your extra crispy potatoes are now ready to serve. Sprinkle them with a little more salt and pepper before serving. They are as versatile as they are tasty. Enjoy!

recipebook3English Pancakes recipe. This simple recipe for pancakes is perfect for breakfast or dessert. Make our English Pancakes recipe today.

Step 1: You will need:

  • 180 g flour
  • 2 eggs
  • a pinch of salt
  • 1 tbsp sugar
  • 200 ml milk
  • 75 ml water
  • 30 g melted butter
  • some extra butter, for frying
  • some caster sugar
  • 1 lemon, halved
  • 1 bowl
  • 1 whisk
  • 1 frying pan
  • 1 serving plate
  • 1 spoon
  • 1 ladle
  • 1 sieve

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Mix the batter

Begin by sieving the flour into a bowl. This will help to make the pancakes light as air. Now add the salt, sugar, eggs, milk, water and butter and whisk well into a smooth batter.

Step 3: Cook the pancakes

Place the frying pan over a medium to high heat and allow it to warm through. When hot, add a little of the melted butter, and then three quarters of a ladle of the batter. Move the mixture around so that the batter spreads evenly over the pan. Let it brown underneath for about 30 seconds and give it a little shake to release it from the bottom. It's very important that it doesn't stick to the pan. Also the top should look almost set.

Step 4: Toss the pancakes

Flip the pancake over. Don't worry if you can't do it the first time.Practise makes perfect! And you can always use a spatula! Cook it for a few seconds more and remove. Place the pancake flat on the serving plate. Repeat exactly the same process with the rest of the batter.

TOP TIP: Flip the wrist so that the pan moves in an upward arc which causes the pancake to slide up and out of the pan. A direct lift leaves a partial vacuum under the pancake which tends to keep it in the pan. The movement in the arc supplies the torque to flip the pancake.

Step 5: Garnish and serve

Place the pancakes flat on a plate. Squeeze a little lemon and sprinkle a little sugar over each one before folding in half and then half again to make a fan shape, or you can simply roll them up! Put them on a serving plate, sprinkle over more lemon and scatter over a little more sugar and serve.


recipebook3Roast Potatoes Recipe. A perfect accompaniment to meat, fish or vegetarian dishes. What is Sunday lunch like without Roast Potatoes. Devour our Roast Potatoes recipe.

You will need

  • 8 large floury potatoes
  • 100 ml vegetable or olive oil
  • salt and pepper
  • 1 large saucepan
  • 1 large roasting tin
  • 1 peeler
  • 1 fork

Serves: 6 people

Preparation Time: 5 minutes

Cooking Time: 1 hour 15 minutes

Step 1: Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

Step 3: Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Step 4: Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Step 5: Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Step 6: Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

Step 7: Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

Step 8: Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Step 9: Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Step 10: Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

Step 11: Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

recipebook3Cheese Omelette recipe. Omelettes are one of the most popular breakfast meals but making the perfect one can be a challenge, especially when it comes to getting it out of the pan. Learn today how to make a perfect cheese omelette.

Step 1: You will need:

  • 2 eggs, beaten
  • 50 g mixed cheese, grated
  • 4 tbsp clarified butter
  • salt and pepper
  • parsley , for garnish
  • 1 non-stick frying pan
  • 1 spatula
  • 1 brush

Serves: 1

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Step 2: Prepare the pan

Place a pan over a medium heat. Allow it to slightly warm through and brush the bottom with some of the melted butter.

Step 3: Cook the omelette

Pour the beaten eggs into the pan and gently stir continuously until they begin to set. Angle the pan so that the raw eggs run to the side and cook. Add the cheese into the middle of the omelette, in a line then gently fold it up in three rolls. Take the pan off the heat and slide the omelette onto a serving plate, the open side first.

Step 4: Garnish and serve

Just garnish with and little parsley! And serve it immediately. The melted cheese should ooze from the centre of the omelette when you make the first cut! We hope you enjoy our cheese omelette.


recipebook3Barbecued 'Shawarma' Chicken Sandwich Recipe. Fed up with the typical 'prawn and mayo' or 'cheese and pickle' sandwiches? Try this delicious pita Shawarma and you'll never eat them again! Relish our Barbecued 'Shawarma' Chicken Sandwich recipe.

Step 1: You will need...

  • 2 pita bread
  • 2 chicken thighs, without skin or bones
  • 2 tbsp "ras el hanout", ready-made Moroccan spice mix
  • 2 tbsp olive oil
  • 6 tbsp chopped salad, (tomatoes, cucumber, parsley)
  • 4 tbsp ready-made tahini
  • 4 tbsp ready-made hummus
  • 1 tbsp ready-made harissa
  • 1 chopping board
  • 1 knife
  • 1 bowl
  • 4 spoons
  • Tongs
  • 1 tray
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Step 2: Prepare the barbecue

If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white. If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Step 3: Marinate the chicken

Place the chicken in the bowl and pour the spice-mix on top followed by the olive oil. Then, mix together well until the chicken is completely coated.

Step 4: Barbecue the chicken and the pita

Place both pieces of chicken on the barbecue and grill them for 4 minutes. As the chicken cooks, fat will seep out onto the barbecue causing the flames to rise. Sprinkle over a little water every now and again to prevent the chicken from burning.

When 4 minutes have passed, turn the chicken over to grill the other side. In the last 2 minutes, put the pitta bread onto the barbecue and toast for a minute on each side. When done, remove the chicken and then the pitta.

Step 5: Slice the chicken

Cut the chicken into thin slices.

Step 6: Put the sandwich together

Chop a little bit off one side of the pitta, then insert the knife to open it up. Repeat with the second. Holding the pitta open, add a spoonful of hummus followed by a little harissa to your liking as it's fairly spicy, and add a few pieces of chicken. Next put a little salad on top and finally add a dollop of tahini. Repeat with the second pitta.

Step 7: Serve and enjoy

This dish can also be made with chicken, lamb or beef.


  • 2 pounds Chicken wings,
  • 2 tablespoon lemon juice,
  • 1 cup all-purpose flour ,
  • As per taste black pepper,
  • 2 teaspoon salt,
  • 1.5 teaspoon red chili powder,
  • 1.5 teaspoon cumin, white slightly grinded,
  • 3/4 teaspoon thyme, dried,
  • 1 cup plain soda or 7up,
  • 1 tablespoon oil,
  • oil for deep frying ,
  • Parsley sprigs for garnish.


  • Cut off the wing tips.
  • Halve wings at joint.
  • Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and, holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape.
  • Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone.
  • Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
  • Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the red chilli powder, the cumin, the thyme, and the cayenne and make a well in the center.
  • Add the soda and the oil in a stream and whisk the batter until it is smooth.
  • Let the batter stand at room temperature for 1 hour.
  • Stir the batter before using it.
  • In a large deep fryer or karahi heat 2 inches of the oil to 375 degrees on a deep fat thermometer.
  • Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden.
  • Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch.
  • Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.



  • 2 potatoes boiled mashed,
  • 1 cup Chicken boiled, shreded,
  • 1/2 cup cheese, grated,
  • 1 egg, hard boiled,
  • 2 tablespoon coriander leaves,
  • 1/2 teaspoon salt & pepper,
  • 2 tablespoon flour,
  • 1/4 teaspoon baking powder,
  • egg, beaten,
  • bread,
  • bread crumbs for coating.


Boil chicken, potatoes & egg. Then mix all the ingredients well.

Take a stick & stick potato mixture on it & make just like drum stick shape.

Then dip in egg & coat with bread crumbs.

Fry in hot cooking Oil.

Serve hot with mayonnaise.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.



  • 1 quantity grilled chicken boti,
  • 3 tablespoons yogurt, beaten,
  • 1 level teaspoon chili powder,
  • Salt, to taste,
  • 1 teaspoon garam masala,
  • 1/4 cup oil,
  • 1 medium onion, coarsely chopped,
  • 1 medium tomatoes, chopped,
  • 1 inch piece ginger, cut into matchstick,
  • 3-4 green chilies, thinly sliced,
  • 1/4 cup coriander leaves, chopped.


1. Prepare chicken boti.

2. Combine yogurt, chili powder, salt and garam masala in a small bowl and keep aside.

3. Heat oil in a karahi over medium-high heat. Add barbecued chicken boti, onion and tomatoes. Stirring frequently, fry the chicken boti and during frying, add yogurt mixture little at a time. Cook until the tomatoes are deduced to pulp and oil separates from gravy, about 8-10 minutes.

4. Add ginger, green chilies and coriander leaves, stir once and transfer to serving dish. Decorate with lemon slices, onion rings and tomato slices, if wish.

5. Serve with Nan, Roti.

Variations: Mutton tikka fry and seekh kabab fry can be prepare in the same way. For seekh kabab fry, cut the kabab into 1 1/2 inch pieces before frying.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 20 minutes.



  • 2 cups fresh breadcrumbs,
  • 1 teaspoon herbs dried such as: thyme, tarragon, etc, (optional).
  • Salt
  • Freshly milled pepper
  • 14 cup vinaigrette oil for frying
  • 500 grams Boneless skinless chicken breast


1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.

2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 1 12 inches long and 1 inch wide.

3. Place the chicken in a bowl. Pour vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won't be evenly distributed but it really doesn't matter.

4. Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.


  • 1 15 oz. can chickpeas
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Oil for frying (canola or vegetable)


1. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

2. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor.

3. The result should be a thick paste.

4. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

5. Fry in 2 inches of oil until golden brown (2-5 minutes).

Note: Serve falafel by itself, or with hot pita bread with vegetables, hummus, or tahini sauce.

hummusHummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East.


Cloves garlic—roughly chopped

¼ cup lemon juice

¼ cup water

14 oz (400g) canned chickpeas (garbanzo beans) - rinsed and drained

½ cup tahini

1 teaspoon sea salt


1. Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chilli (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.


  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil


1. Preheat oven to 350 C.

2. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown.

3. Cool for 20 minutes.

4. Pour sesame seeds into food processor and add oil.

5. Blend for 2 minutes. Check for consistency.

6. It should be a thick, yet pour able texture. Add more oil and blend until desired consistency.

Yield: 4 cups

N.B. Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.


  • 2 cups dal maash dhuli (lentils) pre-soaked for 4-5 hours
  • 1/2 tsp salt
  • Pinch of baking soda
  • Pinch of asafoetida


1. Grind the pre-soaked dal (lentils) into a paste and add rest of the spices.

2. Mix well and leave for 30 minutes.

3. Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded pattis and shallow.

4. Fry until light brown.

5. When golden brown remove and cool.

6. When serving, soak in a bowl of water; add the remaining water to the prepared yogurt (see below).


1. Beat the yogurt adding a little water to a paste.

2. Add salt, red chilli powder and 1/2 tsp cumin powder.

3. Garnish with sweet tamarind chutney and chat masala.



  • 4 soft taco (tortilla)
  • 2 boil potatoes, peeled and cut into 1/2 inch cubes
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1/4 cup peas
  • 1 teaspoon chopped cilantro
  • 1 teaspoon garam masala
  • 1 tablespoon oil, plus oil for frying
  • 1 tablespoon all purpose flour
  • 2 tablespoon water to make a paste


1. Heat oil in a pan.

2. When oil is hot, put in cumin seeds. When they burst, add red chilli powder, potatoes, peas and salt. Mix well then add garam masala and cilantro. Set aside.

3. In a small bowl mix all purpose flour, water and make a paste. Cut tortilla in half. Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.

4. Heat oil in a frying pan. Carefully slip the samosa’s into the hot oil. Fry until crisp and golden. Serve hot with ketchup and chutney.


  • 300 grams chicken, cooked roughly chopped,
  • 300 grams potatoes, cooked coarsely mashed,
  • 1 teaspoon chilli powder,
  • 1 teaspoon garam masala,
  • 1 teaspoon salt,
  • 50 grams bread crumbs,
  • 1 egg, beaten.


1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.

2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.

3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.

• Serve Hot

• Try Raita with this dish.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.



  • 1 Chicken with skin or 8-10 Drum sticks,
  • 1 cup gram flour, sieved (besan),
  • 1 cup flour,
  • 1 teaspoon salt,
  • 1 teaspoon black pepper,
  • 1 teaspoon red chilli powder (optional),
  • 2 tablespoons lemon juice,
  • oil for deep frying.


1. Cut chicken into 8 pieces. Put chicken in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.

2. Mix remaining salt and rest of the ingredients, except oil in a bowl. Place about 1/2 cup of the flour mixture in a plastic bag. Put one or two pieces at a time in the bag and shake it to coat the mixture. Repeat with remaining chicken pieces and flour mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.

3. Deep fry chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from oil and place on an absorbent kitchen papers. Serve hot with French fries and garlic chutney.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.

• Serve Hot

• Try Raita with this dish.

seekhStep 1

You will need

• ½ lemon

• 450 g minced lamb

• 1 tbsp vegetable or olive oil

• 4 cloves of garlic

• 3 cm root ginger

• 4 green chillies

• 25 g fresh coriander leaves

• ½ tsp ground coriander

• 1 tsp ground cumin

• ½ tsp black peppercorns

• ½ tsp turmeric

• ½ tsp garam masala

• 1 tsp salt

• 1 large tub

• 8 to 10 skewers

• 1 chopping board

• 1 sharp knife

• 1 garlic press

• 1 fine grater

• 1 mixing bowl

• 1 teaspoon

• 1 pestle and mortar

• 1 pastry brush

• 1 plates

• 1 oven gloves

Step 2

Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.

Step 3

Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.

Step 4


Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.

Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.

Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.

Coarsely chop 25g of fresh coriander leaves.

Step 5

In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.

Step 6

Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.

Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.

Step 7


Mix with a spatula, to make a coarse paste.

Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.

Step 8


Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.

Then, brush the kebabs with a little oil.

Step 9


You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.



8 to 10 kebabs

Preparation Time:

10 minutes

Cooking Time:

15 minutes

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  • 1\2 cup mayonnaise
  • 1 1\2 cups cabbage, green shredded
  • 1 carrot, shredded


1. Combine cabbage and carrot in a bowl.

2. Add mayonnaise, stir with a wooden spoon to coat the vegetables.

3. Season with salt and pepper, if desired.

4. Cover and chill before serving.

5. Can be made 1 day ahead. Keep refrigerated.

Serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.