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Recipe Types: Beef , Pie , Crisps , Chicken , Fritters , Pilaf , Fish , Stir-fry , Jam , Pizza , Pastry , Pulses

A taste of the world

Delicious Foods without Borders!

  • Baked Lamb Chops, on a Bed of Onions & Potatoes

    This recipe is a simple one-pan meal and a time saver! It is flavourful, perfect for a family gathering and nutritionally balanced when served with some greens on the side. There is only one advisable step to do before cooking the chops which is to marinate them at least for few hours. Overnight would be […]

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  • Frijoles a la Mexicana – Mexican Pinto beans

    Vegetarian “Mexican Pinto Beans” is the perfect nourishing dish that has it all: good taste, essential nutrients, low fat, high fibre and high protein (perfect substitute for meat). Pinto Beans are very popular in Mexico and are a common filling for burritos (wheat tortillas filled with various ingredients). Check my burrito recipe which will be […]

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  • Vietnamese Chicken and Rice Vermicelli Salad

    This vietnamese salad is one of my preferred salads. It can be prepared with shredded cooked chicken (e.g. leftover roasted chicken) or, if you prefer, cooked prawns. This salad will be as good if it is only done with fresh vegetables that goes into it such as carrots, mange-tout, cabbage, cucumber, spring onions… and rice […]

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  • Eggs & Sumac – Bayd Bi Sumac

    This Lebanese speciality dish is generally served for breakfast. It’s minty, garlicky and subtly enhanced by the acid taste of sumac! It’s a delight any time of the day. Young and old love it! NB: Sumac is the dried fruit of Rhus Coriaria, a small tree native to Southern Europe and Western Asia. The reddish-purple […]

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  • Slow Roast Duck Legs (served with Sautéed Apples and Potatoes Mash)

    Duck legs, unlike duck breasts, are usually cooked slow into confit. In my recipe I have roasted them in the oven on a low heat to allow the fat to be rendered and get a confit like result. Duck confit (confit de canard) is a classic French preparation and a luxurious dish! It can be […]

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