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Cooking for your loved ones

California lunch bowl








2 tsp ground turmeric 1 tsp vinegar

2 x 250g packets of ready- cooked mixed grains or grains and lentils

2 avocados, sliced

¼–½ red cabbage, finely shredded

Handful of wild rocket 4 large free-range eggs 2 tbsp dukkah

For the dressing:

3 tbsp white wine vinegar

Juice of ½ lime

1 garlic clove

3–4 tbsp extra-virgin olive oil

Small handful of fresh chives, snipped

Sea salt and black pepper


Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer.

Meanwhile, heat up the grains according to the packet instructions and divide it between 4 bowls. Top with the avocado, red cabbage and rocket leaves.

Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives. Drizzle all over the grains, avocado and cabbage.

Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl. Sprinkle with the dukkah and serve straight away.

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Cooking for your loved ones

Sri Lankan Beetroot Curry



Serves 4

Preparation 20 mins

Cooking 15 mins

Skill Level: EASY



1 lb of beetroot tops cut and removed, washed and peeled (about 2 large beets)

¼ onion yellow or red onion, sliced

2 green chili or 1 serrano pepper, sliced (deseed to reduce heat level)

2 cloves of garlic chopped finely

5 – 6 curry leaves

½ tsp Sri Lankan curry powder or ¼ tsp each of ground coriander and cumin

¼ tsp heaped turmeric

½ tsp cayenne pepper optional

¼ tsp heaped salt more to taste

½ cup coconut milk more if you like a thick gravy

½ cup water more if you like a thin gravy



  1. Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.
  2. Once sliced, julienne the beetroot slices into batons. Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, ½ tsp curry powder, ¼ tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt. Mix well to combine.
  3. Stir in the coconut milk and water. Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
  4. Reduce the heat to a simmer, and let it cook covered, for about 5 minutes. Uncover and cook for a further 5 – 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy). The cook time will vary depending on the thickness and sizes of the beetroot.
  5. If the liquid is evaporating too quickly, you can add more water or coconut milk. Taste and add more salt if necessary. Serve with cooked rice.

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Cooking for your loved ones

Korean Ginger Minced Pork Rice Bowl



Serves 4

Preparation 5 mins

Cooking 6 mins

Skill Level: EASY



1 pound ground pork

1 tablespoon grated ginger

1 tablespoon oil

1 tablespoon sugar

1 tablespoon rice cooking wine

3 tablespoons soy sauce

1 tablespoon sesame oil

4 stalks scallion, chopped

1 tablespoon roasted sesame seeds

4 cups cooked white or brown rice



  1. Whisk together sugar, rice cooking wine and soy sauce in a small container.
  2. Heat oil in a large skillet over medium-high heat, add ground pork and grated ginger, cook 2-3 minutes or until pork has turned brown (make sure to crumble the meat as it cooks).
  3. Stir in the seasoning mixture, mix until well combined, allow it to simmer for 2 minutes.
  4. Toss in sesame oil, roasted sesame seeds and chopped scallion, cook another 30 seconds before removing from heat.
  5. Place rice in a bowl, spoon some ginger minced pork on top to serve and enjoy!

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Cooking for your loved ones

Persian Baked Herb Omelet



Serves 6

Preparation 20 mins

Cooking 40 mins

Skill Level: MID


5 tbsp Private Reserve Greek extra virgin olive oil

2 cups flat-leaf parsley, leaves

2 cups cilantro, leaves and tender stems

1 cup roughly chopped fresh dill

6 scallions, trimmed and coarsely chopped

1 ½ tsp baking powder

1 tsp kosher salt

¾ tsp ground green cardamom 

¾ tsp ground cinnamon

½ tsp ground cumin

¼ tsp ground black pepper

6 large eggs



  1. Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
  2. Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
  3. Coat the bottom and sides of the pan with 2 tablespoon extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
  4. In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tablespoon extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
  5. In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
  6. Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
  7. Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
  8. Serve with a dollop of yogurt. See more suggestions in the post under “what to serve with kuku sabzi.”

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