Finally craving meat!!!

As you know, I’ve been really struggling with meat these past months, meaning I could not even look at it without cringing. Therefore getting my much needed protein throughout my pregnancy has been a real struggle. I am not saying that being a vegetarian is wrong or anything, but I had a really good deal with meat before I got pregnant: I ate it once per week because I really do love a good steak, or burger. Since this has not been an option throughout the past six months, I ate lots of eggs, cottage cheese and other foods that provided the right amount of protein for me as well as for my baby.


Last week something weird happened and I found myself craving meat. Naturally D immediately got dressed and off to the supermarket he went to cure my craving – to be honest, he always does that for me, he immediately tries and satisfy whatever craving I might have. Since I can only have well done meat my only viable choices are turkey or chicken as I can’t stand the thought of a perfectly good veal or pork meat not being medium-done (it should be illegal otherwise). For some reason, chicken seemed to be the winner option as I always found it easier to digest than turkey and so a chicken dinner it was!


To make sure that I will not ruin my meat craving forever I tried to cook it with as many citrusy flavours I could while still taking advantage of the amazing indian seasoning we always seem to have in the house – we both love indian food so, so much! That being said, I also like my food spicy, but since heartburn has been a real bitch lately I only spiced things up at a moderate level. This dish is easy to make, but you have to take into account the time it takes the meat to marinate – in this case, I left it in the fridge for one hour, but you can leave it for as long as you’d like, even overnight.



Here’s what I used:

  •  2 chicken breasts (no skin, boneless)
  • 1 pink grapefruit (only the juice)
  • 1 lemon (only the juice)
  • 15 gr fresh oregano leaves
  • 2 tablespoons tikka masala powder
  • 1 tablespoon hot chilli powder
  • 1 tablespoon yellow curry powder
  • 2 tablespoons dijon mustard (since I can’t drink my wine, I might as well use it in my food – or at least some variety of it)

What you need to do:

  1. Cut the chicken breasts into strips – I did that in order for the flavours to get into as much of the meat as possible, plus it’s fun to eat chicken strips.
  2. In a small bowl mix all the powder seasoning together.
  3. In a large bowl prepare your marinade: both of the citrusy juices, the powder spices, the oregano leaves and the mustard and mix everything well.
  4. Put the chicken strips making sure they are well covered in the marinade, cover the bowl with plastic foil and into the fridge it goes for as long as you want.
  5. Give the cast iron pan a light spray of avocado oil and put the chicken in for about 4-5 minutes on each side.
  6. That’s it! Mix some salad greens next to it and voila!: the perfect healthy dinner!


Since the chicken is grilled in virtually no oil, this is quite the healthy option that still has loads of flavour and does not feel like you are eating paper. The nutritional info is for 100 gr which is more than you can see on my plate in the photos and it has a decent amount of protein as well as virtually no fats or other nasty stuff. I love the fact that you can feel the citrusy taste so much and I think that complements chicken just perfectly especially when paired with indian spices!


The best dish you’ll have all autumn long!

Yes, I know this is the second recipe in a row, but I just couldn’t let autumn come for good and not share what is in my opinion the best thing you’ll eat all autumn long. Did I just repeat the post title? Well, yes I did and that’s because this recipe is just that good. This has to be my favourite dish for autumn dinners ever! First of all, I have nothing to do with the recipe in itself, as opposed to the other recipes presented here that all have some sort of twist from yours truly that strays away from the original inspiration, this one is presented to you exactly the way my mother taught it to me.

Yes, this is a family recipe. Well, to be honest, I am the second generation in our family that knows it, so I can say that my mother invented it. A bit about mom… She is what I call an ‘intelligent cook’. Why? Because never ever have I seen that women actually follow a recipe or spend more than 2 hours in the kitchen to cook an entire dinner. She just adapts and uses whatever tricks she can to come up with the best easy recipes ever, that can make you think that she spent an entire day in the kitchen. True, she has been known from time to time to screw things up, but she always jumps right back at it and perfects the recipe so that it is easy and very tasty.

Processed with Snapseed.

Today’s recipe is one of those easy, hearty and amazing recipes. First of all, this stew is usually made with meat and using the traditional ways, it can take up to half a day to make. My mom intelligently removed the meat (which is great for me) and used some newly acquired tricks to have this done in less that 1 hour – it took us more because we has to take photos of every step. If you are a meat lover you can always add whatever type of meat you like next to it, but I cooked this one yesterday without it. First of all, there’s nothing that says autumn better than mushrooms in white sauce so this is best for those chilly autumn evenings, especially, as you’ll find out at the end, this is not really a heavy meal but it is quit filling.

Processed with Snapseed.

What you’ll need:

  • 800 gr of white large mushrooms (you can easily go for 1 kg and not mess things up – like I said, mum is not really one for measuring the ingredients)
  • 3 large white onions
  • 300 gr of full fat sour cream (if you use a lighter version you’ll need a bit more flour)
  • 2 tablespoons of white flour
  • 1 cup of fresh parsley leaves
  • 2 teaspoons of salt
  • 1 teaspoon of ground pepper
  • 1 teaspoon of vegetable base
  • 1 teaspoon of hot chilly powder
  • 2 tablespoons of pomace olive oil

What you need to do (keep in mind that although there are quite a lot of steps to follow, the stew is really easy to make and basically foul-proof):

  1. Cut the onion as finely as you can, but do not stress over that, slice the mushrooms in big chunky pieces if you want to feel their texture and chop the parsley.
  2. In a bowl mix the salt and the pepper and in another one mix the vegetable base with the chilly powder.
  3. After taking lots of pics of your ingredients (for some reason I find it extremely satisfying to take photos and edit food pics), put the oil in a saucepan and let it heat up before adding the onion.
  4. After about 5 minutes add a teaspoon of the chilly mix and half of the parsley and stir well for another 5 minutes.
  5. Add half of the mushrooms to the mix, a teaspoon of the salt and pepper mix and stir well.
  6. After abut 5 minutes add the remaining mushrooms and another teaspoon of salt and pepper mix, give it a good stir and put a lid on.
  7. When the mushrooms have left a considerable amount of water, pour the remaining chilly mix, give it a good stir and place the lid back on. Keep in mind that the entire recipe will need a moderate-low stove flame.
  8. Now for the tricky part… take the flour bowl and carefully incorporate water while stirring continuously until it reaches the consistency of sour milk (not too watery).
  9. Pour a glass of cold water to stop the boiling in the saucepan and carefully add the flour mix while stirring continuously. The cold water you just added will keep granulations at bay.
  10. Leave the stew to boil for a few minutes and then add the sour cream, the remaining parsley and what is left of the salt and pepper mix and stir well.
  11. Bring it to boil for another couple of minutes and that’s it!

Keep in mind that, if you do not like your food too spicy, you should cut in half the quantity of both the pepper and the chilly powder – my entire family enjoys spicy food, hence the spiciness of this one. I really hope you’ll love this recipe as much as I love it. As you can see from the nutritional info, this stew doesn’t go overboard on any unhealthy stuff and, as usual, the info is for the entire quantity. If you followed the recipe to a letter, you’ll end up with about 5-6 servings, depending on how hungry you are, and after dividing the numbers I’d actually say that this can be considered a light (about 170 kcal), warm dinner. If you like it, than pass it on to your friends and family!



Easy like Sunday morning…

D’s version of events:

I woke up on Sunday morning with the urge to try some extreme activities and because L was still sleeping I decided to cook her breakfast. To be completely honest, I was thinking about doing this ever since I found a nice pic on the internet with a forest fruit omelette a few days back.  So I got out of bed, brushed my teeth, drank my usual 500 ml of room temperature still water, put on some Sunday morning clothes (aka some sweatpants and a t-shirt) and went to our local store to buy some ingredients. Usually, because we want to avoid buying unnecessary stuff we always prepare a grocery list, however this time I didn’t, so when I got to the register I realised I bought ingredients for lunch and dinner for a couple of days plus a very nice bottle of wine which we will review later on our blog. After I payed for everything I went home, put on my CHEF attitude and started cooking. Of course, right when I was pouring milk over the mixed eggs, L walked into the kitchen only to find that I was not photographing the exact thing I was doing (‘What if we manage to cook something blog worthy?’ she said with an accusatory tone), and right she was because we ended up with quite an interesting breakfast. So I got busted trying to surprise her with breakfast but she was definitely surprised when she saw what I was doing and of course when she saw what I had planned for lunch, which will be covered on the blog in the days to come.


My version (the true version) of events:

I woke un Sunday morning to all sorts of suspicious sounds coming from the kitchen. Half asleep I made my way towards the source of my awakening and found D cooking and (as I later found out) taking pictures of mostly everything he did, because he knows that we need photos as proof just in case whatever comes out of our kitchen is blog-worthy good.


I love Sundays, because when we’re at home, there’s nothing more comforting than spending the day together and doing all sorts of plain activities like cooking or going out to have lunch, that just recharges us for the week to come. This time, after he teased me all week long with food pics (I’m on a healthy strict diet during the week), he decided to cook me something that would surprise me. At first I thought that he only used whatever ingredients we already had in the house but later I found out that a) he walked the dog and b) went to the supermarket and bought stuff to feed 10 people for a whole week. I guess that’s what happens when you go shopping for food on an empty stomach and without a very clear grocery list. Let’s get back to the plate of deliciousness…

What you’ll need in order to make two servings of this heaven-tasting pancake/omelette:

  • 3 eggs
  • 250 ml of whole milk (whole milk makes the eggs creamier)
  • 125 gr fresh raspberries 
  • 125 gr fresh blueberries (we try and steer clear of refrigerated fruits)
  • 1 tsp of ground cinnamon (D knows that I would put cinnamon in everything, sometimes I even put it in my coffee)
  • 10 gr of butter (divide it into half as you’ll need that for each pancake/omelette -panlette, let’s call it- for frying)

All those ingredients we normally have in our fridge, hence the confusion thinking that this was yet again a leftover breakfast. Honestly though, I think that you can use any type of fruit in the panlette, I’m even thinking of trying a combo with dark chocolate and bananas. Yes, this recipe contains absolutely no sugar nor flour and if you want to actually make it healthier you should use only the egg whites and toss the yolks aside.

The road from ingredients to a beautiful plate of panlette:

  1. After you wash and arrange all the ingredients for that winner photo, you batter the eggs as good as you can until they become almost creamy.
  2. Pour all the milk and batter some more.
  3. Walk into the kitchen and startle the cook (D in thins case).
  4. Add all the cinnamon to the mixture and when you realise that it doesn’t incorporate well, use the hand-blender to force all the cinnamon into the mix.
  5. From this point on, you have to do everything you’d normally do for a pancake.
  6. Put half of the butter into the pan, and then, using a ladle pour half of the composition, just like you would with any pancake mixture.
  7. This is where it gets tricky (or at least for unexperienced cooks like us), you have to turn the thing over on the other side. D was a genius in this department as he used the cover of the pan, turned it over and the skilfully slid the panlette back into the pan. 
  8. You add half of the blueberries and half of the raspberries and keep the other half for the second panlette.
  9. Basically that’s about it. You’ll also need to make a strawberry sauce but that’s easy, you just use the hand blender to turn them into a smoothie, but keep two strawberries to decorate the plate.




There you have it, a satisfying (very!) breakfast, that will keep you full until lunch. All the nutritional information is from my amazing UP app and it’s for two servings (you’ll have to divide it by two to find out the info for one serving).


In my opinion, this was the perfect Sunday breakfast and to be honest the best tasting ever, but I’m biased cos I love the cook. D, on the other hand, being the perfectionist that he can sometimes be, thinks that the panlette could use some improvement, but trust me, try it out like this at first!

As a side note, the whole house was left smelling like somebody had made forest fruit jam. I just love that smell so much… It reminds me of the time when I was a little girl and used to spend my summers at the countryside and my grandmother cooked all sorts of fruit-based goodies.