Yogurt Marinated Chicken Skewers


2 teaspoons crushed red pepper

2 teaspoons sweet paprika

1 cup plain whole-milk Greek yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoons tomato paste

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

6 garlic cloves, roughly chopped

1 lemon, juiced

1 lemon, cut into wedges/sliced for serving

2 1/4 pounds boneless skinless chicken (thighs and/or breasts), cut into 1 1/4-inch cubes

Combine the crushed red pepper and paprika in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill at least 1 hour.

Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.

Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.

Serve with tzatziki and extra lemon wedges
Recipe from: http://whatsgabycooking.com/yogurt-marinated-grilled-chicken-skewers/ 


Quiche Lorraine


175g (6oz) plain flour, plus extra for dusting

85g (3oz) hard block margarine or chilled butter, cut into cubes 


8 rashers of smoked dry cure bacon, chopped

5 large eggs

284ml carton single cream

150ml milk

140g Gruyère cheese, finely grated

1 onion

generous grating of nutmeg

Salt and pepper

First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball. 

Roll out the dough on a lightly floured surface and use it to line a 10in loose-bottomed flan tin. Ideally, use a fluted tin. Chill in the fridge for 30 minutes. 

Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry. 

Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to a bowl and leave the juices in the pan. 

Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. 

Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in the onion and most of the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.

Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

Lasagna Soup


For the soup:

2 tsp. olive oil

1 lb. lean ground beef (5% fat)

3 large mushrooms (used what we had leftover but would be happy with more!)

1.5 chopped onions (could use up to 3 depending on size)

6 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1/2 tsp. dried basil

2 T. tomato paste

2 400 gram cans diced tomatoes

2 bay leaves (I used fresh thyme instead)

4 cups chicken stock

350 grams tomato passata

8 oz. fiorelli or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

For the cheesy yum:

250 grams ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

additional cheesy yum:

2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add mushrooms and onions and cook until softened, about 6 minutes. Add garlic, oregano, dried basil, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Recipe adapted from: 


Banana Muffins


100g plain flour

75g whole meal flour 

1/2 teaspoon baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

3 large ripe bananas, mashed

100g caster sugar

1 egg

75g butter, melted

1 teaspoon vanilla extract 

3/4 cup chopped walnuts (optional)

1 cup semi sweet chocolate chips (optional)


Preheat the oven to 180 C / Gas 4. Place 10 paper baking cases in a muffin tin.

Sift together the flours, baking powder, bicarbonate of soda and salt; set aside.

Combine mashed bananas, sugar, egg, vanilla, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Mix in walnuts and chocolate chips, if using. 

Spoon evenly into baking cases in muffin tin.

Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

Adapted from: http://allrecipes.co.uk/recipe/36/delicious-banana-muffins.aspx

Chocolate Chip Cookies (Double Tree)

1/2 cup rolled oats

2-1/4 cup all-purpose flour

1-1/2 tsp. baking soda

1 tsp. salt

1/4 tsp. cinnamon

1 cup (227g) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1-1/2 tsp. vanilla

1/2 tsp. lemon juice

2 eggs

3 cups semi-sweet, chocolate chips

1-1/2 cup chopped walnuts


Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies. 

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

Tasting Notes

Crispy outer rim but soft and fluffy in the middle. Very tasty. 


Didn’t use 100% of the recommended flour.