Panch Phora Crispy Potatoes March 29 2018, 0 Comments

These are the easiest, yummiest, potatoes.

What spices should I have in my pantry and how do I store them? March 06 2018, 0 Comments

What spices should I have in my pantry and how do I store them?

Kale Salad with Baharat-Roasted Chickpeas and Creamy Tahini Dressing October 06 2017, 0 Comments

Kale Salad with Baharat-Roasted Chickpeas and Creamy Tahini Dressing


1 1/2 cups chickpeas

1 tablespoon baharat

1 teaspoon brown sugar

Olive oil

Salt to taste


1 bunch of kale, washed and finely chopped

1 large beet, grated

1 large carrot, grated

A generous handful of pumpkin seeds


1/4 cup tahini

2 teaspoons honey (or maple syrup, if vegan)

Juice of 1/2 lemon

Generous pinch of salt

Water, enough to thin the dressing to the desired consistency


Heat the oven to 450C.

Prepare the chickpeas by tossing them in a large bowl with baharat, sugar, salt and coat with olive oil. Spread them onto a baking tray and roast in the oven for 30-35 minutes until crispy. While the chickpeas cook, you can prepare the rest of the salad. 

In a small bowl, mix together the tahini, honey, lemon and salt, tasting and adjusting according to your preferences. Add enough water to thin the tahini, until you feel it has reached the consistency you desire. Generally, adding 3 or 4 tablespoons seems to be enough. 

Toss the kale, grated beets and carrot in a large bowl. Add the cooked chickpeas and pumpkin seeds, drizzle with tahini dressing. Toss and serve!

Simple Vegan, Bread-free Quinoa Stuffing October 06 2017, 0 Comments

Simple Vegan, Bread-free Quinoa Stuffing


1 1/2 cup lentils (yellow or green)

1 1/2 cup quinoa

2 cups (approx) vegetarian broth, or half a vegetarian bouillon cube

1 yellow onion

2 carrots

2 celery stalks

2 tablespoons Spice Trader stuffing mix

Salt and Pepper to taste


Prepare the quinoa and lentils according to cooking directions, using vegetarian broth instead of water, or 1/2 bouillon cube dissolved in water to add extra flavour. Preheat the oven to 350 C.

Finely dice the onion, carrots and celery stalks. Saute them in olive oil until lightly golden brown. Add the stuffing spice and cook on a low heat for 5-10 minutes.

Add the cooked lentils and quinoa, stirring to combine with vegetable mix. With a fork or a potato masher, gently mash some of the lentils to achieve a softer consistency. This will make them easier to form into balls. 

At this point, you can serve the stuffing as is, or form it into balls to bake in the oven. 

Prepare a baking sheet for the oven. Allow the stuffing mixture to cool a bit to avoid burning your hands. 

Firmly press the stuffing into balls in the palms of your hands. If you feel the consistency isn't soft enough to do this, add a little more water or broth and continue to mash the lentils. Place the prepared stuffing balls on the sheet and bake for approximately 20 minutes in the heated oven. 

Serve warm and enjoy!

Smoky Brussels Sprouts with Orange Marmalade October 02 2017, 0 Comments


4 brussels sprouts per person - with the leaves pulled off.

This recipe is for 4 people

1 onions chopped

1 cove of garlic chopped

3 Tbsp olive oil ( or butter)

1 Tbsp smoked sweet paprika

1.5 tsp orange marmalade

3 Tbsp red or white wine

pinch of salt and black pepper to taste.


Put the olive oil in a sautee pan and heat it on low heat.

Add the garlic and let it cook for 2 minutes while stirring. Then add the onion and do the same. Add the smoked paprika and stir it all around. Turn up the heat and let the mixture cook for around 10 minutes. The add the marmalade and let it melt into the onion and garlic mixture.

Add the brussels sprout leaves and stir everything together. Let the mixture cook, while stirring for around 5 - 10 minutes. Add the wine , cover the pan and put the heat on low. Stirring occasionally until the leaves have cooked and the wine has evaporated.

Take it off the heat and add the salt and pepper to taste.



Adjwain - 2 Ways August 13 2017, 0 Comments


Red Lentils with Paprika and Adjwain 

(4 Servings)


Delicious red lentils! Great on their own, or as a wonderful side dish



6 tbsp ghee, butter, or oil (divided into 4 tbsp/2 tbsp)

2 large onions, roughly chopped

1 three inch piece of ginger root, peeled and roughly chopped

6 cloves garlic, peeled

1 tsp adjwain 

2 tbsp paprika (divided in half)

2 tbsp sweet or hot smoked paprika (divided in half) 

2 cups red lentils

5 cups water

Salt to taste (about 1tsp)



  1. Combine onions, ginger, and garlic in food processor into large loose paste.
  2. Heat 4 tbsp ghee, butter, or oil in pan, just to smoke point
  3. Add onions, ginger, and garlic. Stir to prevent sticking but allow the paste to caramelize to a rich brown colour 
  4. Add adjwain and half of each paprika, Stir so spices are completely coated, and cook for about one minute.
  5. Add lentils and five cups of water; bring to a boil and reduce to simmer. Cover ad let cook for about one hour About 45 minutes into cooking, add salt to taste. Stir occasionally while cooking.
  6. When lentils are completely tender, add the remaining ghee/butter/oil and paprikas. 



 Baingan (Eggplant) Chutney


Add this flavourful chutney to any meal for some extra yum!


1 medium bharta baingan or large aubergine 

1 tbsp chopped onion

2 garlic cloves- made into paste with ginger

1/2 piece of ginger- made into paste with garlic

1/4 tsp adjwain

1/4 tsp sanaam red chilli powder

1 tbsp oil

salt to taste


  1. Turn oven in to broil, position wrack to upper middle of oven.
  2. Wash and dry aubergine
  3. Cut aubergine in half lengthwise, place skin side up on a baking sheet lined with foil or parchment
  4. Roast aubergine for about 30 minutes, until the skin blisters and the inside is soft. Prick the skin with a knife, there should be no resistance 
  5. Remove from oven, cool.
  6. Peel off the skin, and finely chop the flesh
  7. Heat the oil on medium-high heat; add adjwain seeds, fry for about 10 seconds
  8. Add the onion, garlic-ginger paste and sauce until onions are translucent
  9. Add kashmiri chill powder and stir
  10. Salute on low heat for 5 minutes
  11. Serve warm 

Barbequed Peaches & Pineapple August 12 2017, 0 Comments



Peaches and pineapples are both delicious when grilled.

The pineapple should be sliced and cored and then you can add whatever spices you want! You can even grill them plain and enjoy them as an accompaniment to chicken or pork or fish. They are also good on skewers. I find a sprinkle of chili powder or curry is delectable.

Peaches can be halved or sliced and put on skewers. You can try them plain or with honey and garam masala. Some people enjoy them with a pinch of sanaam chili powder or chili flakes to balance the sweetness of the fruit.



Seafood Gumbo Filé November 14 2016, 0 Comments

If you are a seafood lover, you will definitely fall in love with this dish!



Shrimp Stock

1 pound of shrimp

5 quarts water

4 carrots, sliced

4 onions, quartered

1/2 bunch celery, sliced

2 bay leaves

3 cloves garlic, sliced

2 sprigs fresh parsley

5 whole cloves

1 tsp ground black peppercorns

1 tbsp dried basil

2 tsp dried thyme

1/2 tsp cayenne pepper

1/2 tbsp ground white pepper 

1/2 tsp ground black peppercorns

1 1/2 tsp paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

16 ounces crabmeat

1 bay leaf, crushed

1 tsp salt

3/4 cup vegetable oil

2 cups diced onion

2 cups diced celery

2 cups chopped green bell pepper

1 tsp minced garlic

3 tsp gumbo filé powder

2 tsp hot pepper sauce

1 1/2 cups tomato sauce

1 pint shucked oysters



Preheat oven to 375F.

Shell and devein the shrimp, reserve the shells.

Place shrimp in a covered bowl and refrigerate.

Place shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. 

Turn off the oven.

Make the stock: In a 8 quart stock pot, put water, carrots, onions and celery. Add bay leaves, garlic, parsley, whole cloves, 1 tsp ground black peppercorns, dried basil and thyme. Add shrimp shells. Bring the stock slowly to a boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, adding more water as needed.

Remove stock from heat and strain.

Press liquid from the shells and vegetables, then discard them.

Return liquid to heat and reduce stock to 2 or 3 quarts, or to your desired quantity (you will need 7 cups for this recipe).

If clarity is desired, strain the stock through some cheesecloth.

In a small bowl, co,mine the cayenne, ground white pepper, ground black peppercorns, paprika, thyme, oregano, bay leaf, salt and set aside.

In a heavy pot ( 5 quart or larger) heat oil over medium heat, warming the pot first.

Add onions, celery and green pepper.

Turn heat to high.

Stirring frequently, add minced garlic, file powder, hot pepper sauce, and pepper-herb mixture.

Cook for 5 minutes, stirring constantly.

Add tomato sauce and stir as it reduces over high heat.

Add 7 cups of stock and bring to a boil.

Reduce heat and simmer for 1 hour, stirring occasionally.

When ready to serve, add shrimp, oysters and crabmeat.

Cover and wait 5 minutes.

Turn off heat and let stand for 10 minutes.

Serve over rice.

Makes 8 servings.






Herbes de Provence - 3 ways November 14 2016, 0 Comments

Three delicious recipes to try!




1 small rolled pork roast, about 2lbs

1/2 onion, finely chopped

1 garlic clove, finely chopped

1 1/2 tbsp olive oil

1tbsp herbes de Provence

1 1/2 cups tomato puree

Salt and pepper



Cut the strings, unroll the pork roast and flatten. 

Set aside.

Saute the onion and garlic in the olive oil until soft.

Add the herbs, tomato puree, salt and pepper.

Bring to a boil and simmer for 30-40 minutes. 

Allow to cool completely until stone cold.

Put the roast into a ziplock bag with the stone cold tomato sauce, squish around and refrigerate overnight.

Preheat the oven to 300º  and roast pork for 1 1/2- 2 hours.




2 tbsp garlic olive oil

3 Russet Potatoes cut into 1/4 inch thick

Large Bowl of cold water

1 1/2 tbsp herbes de Provence

Salt & pepper



Thinly slice your potatoes.

Once all of your potatoes are sliced, add them to the cold water, making sure they are all submerged.

Let them sit in the water for about 20 minutes.

Drain, and place them on a large towel, making sure you pat them dry.

Add the potatoes to a large bowl, adding oil, salt and herbs de provence.

Toss the potatoes and coat evenly with the seasoning.

Oil a baking sheet.

Place the sliced potatoes in one layer on the sheet.

Place in the 400º preheated oven and cook for about 25 minutes until they are a nice golden brown, DO NOT overcook, as they will get bitter.

Toss with salt and pepper.

Serve warm or cold.




4 whole sole

1 cup of cherry tomatoes in halves

4 cloves of peeled garlic

1 tbsp of heroes de Provence

1 cup of fresh chives

1 cup of diced black olives

1 tbsp balsamic vinegar

2 lemons

Salt and pepper

Fresh parsley



With a sharp knife, score across each fish down to the bone at 1 inch intervals on both sides.

Preheat the oven to 400ºF.

In a bowl add the tomatoes and zest and juice of 1 lemon.

Spread it over the bottom of a large roasting tray.

Use one that will fit all 4 fish.

Place the fish on top mix of olives, parsley, juice and zest of the second lemon and olive oil.

Top the fish with the mixture. 

Cook in the pre-heated oven for 12 to 15 minutes, depending on the size of the fish.

When done, the flesh will easily pull away from the bone.

Once cooked, remove the fish from the oven and allow them to rest 3 or 4 minutes.


Ethiopian dish with Berbere. November 14 2016, 0 Comments

Traditional Doro Wat with BERBERE - Try it with Tofu or Salmon.