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Grilled Halloumi & Sweet Potato Salad with a Spinach Pesto & Yoghurt Dressing

Image: Naisenya

This is one generous salad. Very filling yet light. I hope you enjoy it as much as I did.


100g – Halloumi Cheese, cut into rectangles or squares.

150g – Sweet Potato, boiled or steamed, pealed & cut into rectangles or squares

100g – Cherry Tomatoes, washed & patted dry

1 tbsp – Olive Oil

100g – Cashew Nuts

150g – Leafy Lettuce, washed & patted dry

50ml – Plain Yoghurt

1/4 tsp Cayenne

1/2 tsp Salt

1/4 tsp Pepper


200g – Spinach, steamed

50g – Peanuts, Cashews or Pine nuts

3 Cloves of Garlic

100ml – Olive Oil

75g – Parmesan Cheese, grated

30ml – Apple Cider Vinegar or White Wine Vinegar

1/2 tsp – Salt


1. Blend all the pesto ingredients, set aside the amount you will use and refrigerate the rest.

2. Mix the pesto & plain yoghurt together and set aside.

3. Set the grill pan or cast iron skillet on a medium heat and add the olive oil.

4. Grill the halloumi pieces until golden brown and set aside.

5. Grill the sweet potatoes until they brown & crispy.

6. Grill the cherry tomatoes until they have brown grill marks on both sides.

7. Arrange the leafy lettuce on the bottom of your plate, add the sweet potatoes and at this point, sprinkle a little of the cayenne, salt & pepper on top.

8. Add the cherry tomatoes, cashew nuts and halloumi.

9. Drizzle the spinach pesto & yoghurt dressing liberally on top.

10. Sprinkle the rest of the cayenne, salt & pepper on top.

Bon Appétit.

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Pecan & White Chocolate Chip Cookies

Image: Naisenya

I made these cookies and they did not last 24 hours (I ate majority the majority of them). They are delicious, soft and comforting. I hope you will enjoy them as much as I did.


◦ 180g – Flour

◦ 90g – Castor Sugar

◦ 90g – Brown Sugar

◦ 130g – Butter, melted and cooled

◦ 1 Egg

◦ 2 tbsp Vanilla Paste

◦ 1 tsp Salt

◦ 1/2 tsp Baking Soda

◦ 100g White Chocolate Chips

◦ 100g Pecans, roughly chopped


1. Melt the butter and set aside to cool.

2. Combine the flour, sugar, salt, baking powder.

3. Mix in the cooled butter, vanilla paste and egg until smooth.

4. Fold in the chopped pecans and white chocolate chips.

5. Put the dough in the fridge for 30 minutes to firm up.

6. Pre-heat the oven to 160°C.

7. Line 2 baking sheets with grease-proof paper.

8. Scoop ( you can use an ice-cream scoop or a tablespoon) the dough on to the prepared baking sheet. Leave at least 3 inches between cookies and 2 inches from the edges of the sheet so that they spread out evenly.

9. Bake for 15-20 minutes or until the edges of the cookies begin to brown.

10. When they are completely cooled, serve your favorite ice cream or afternoon tea.

Bon appetit!

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Tuscan Chicken

Image: Naisenya

A warming and delicious chicken dish. Great for cold or rainy evenings at home.


1 kg – Boneless Chicken Thigh or Breast – chopped into 1 inch pieces

1/2 Bunch of Spinach – roughly chopped

2 Large Onions – finely chopped

4 Cloves of Garlic – pounded into paste

6 Large Tomatoes – blended

1 tbsp – Paprika

2 tsp – Salt

3/4 tsp – Black Pepper

2 tsp – Dried Basil

300ml – Double Cream / Cooking Cream

50g – Parmesan Cheese, grated

1 tbsp – Olive / Vegetable Oil


1. Heat up the oil in a large pot or deep pan.

2. Add 1 teaspoon of salt and the pepper to the raw chicken pieces and fry on a high heat until nicely brown then set aside. (Do this in batches to avoid the chicken steaming and starting to boil.)

3. Turn the heat to medium and sauté the onions & garlic in the same pot until soft and golden brown.

4. Add the blended tomatoes (you can add 1/2 teaspoon of sugar if the tomatoes are too acidic to mellow them out), paprika, dried basil and the rest of the salt.

5. Let the sauce cook for 15 minutes and then add the chopped spinach and fried chicken back in.

6. Cook on medium heat for 20 minutes.

7. Reduce the heat, add the double cream and parmesan cheese and mix well.

8. After 15 minutes on low heat or when the creamy sauce has thickened, it is ready to serve with polenta, rice, pasta or your favourite side dish.

Buon appetito!

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Vanilla, Chocolate Chip & Zucchini Loaf

Vanilla, Chocolate Chip & Zucchini Loaf


Vanilla, Chocolate Chip & Zucchini Loaf
Image: Naisenya


A cake so delicious, even the kids won’t notice the vegetable within.


  1. 280g – All-purpose Flour
  2. 250g – Granulated Sugar
  3. 200ml – Vegetable Oil
  4. 50ml – Milk
  5. 3 Eggs
  6. 2 tbsp – Vanilla Paste
  7. 1 tsp – Vanilla Extract
  8. 1 tbsp – Baking Powder
  9. 1/2 tsp – Salt
  10. 250g – Zucchini, grated
  11. 175g – Dark Chocolate Chips
  12. Grease-proof Paper



  1. Grease and line a loaf tin, or any cake tin you would prefer, with grease-proof paper.
  2. Squeeze all the water out of the grated zucchini and set aside to dry out a bit.
  3. Sift the flour, baking powder and salt into a bowl and set aside.
  4. Cream the sugar and eggs together in a mixer until it increases in volume.
  5. Add the vegetable oil, milk, vanilla paste, vanilla extract to the sugar mixture and combine well.
  6. On a lower speed, add the flour mixture.
  7. Remove the bowl from the mixer and fold in the grated zucchini and dark chocolate chips by hand.
  8. Pour the cake batter into the prepared tin and put it into the oven for 35-40 minutes.
  9. If you put a knife or toothpick into the middle of the cake at the 35-minute mark and it comes out clean, it is ready. If not put it back in the oven and wait until the knife or toothpick comes out clean.

Happy Baking! 🙂 

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Saag Paneer

Saag Paneer for an easy and delightful lunch. 😋🥬🧀


250g – Paneer Cheese, diced.

100ml – Cooking Cream, at room temperature.

1tsp Yellow Mustard

2tsp – Garam Masala

1tsp – Garlic

1tsp – Ginger

1tsp – Salt

1/2 tsp – Cayenne

1tbsp – Cooking oil

4 bunches – Spinach


1. Wilt or steam the spinach until it is tender but firm. Take of the heat and let it cool.

2. At this point you can blend the spinach with some water in to a pourable paste. I lightly blended it as I like some texture to the spinach.

3. Pan fry the diced paneer (I used Sirimon Cheese) until golden brown and set aside.

4. Put the garam masala, garlic, ginger and cayenne in a pan on a medium heat for a couple of minutes to ‘wake’ them up and then set aside.

5. On a medium heat, put the blended spinach in to the same pan with the cooking oil of your choice – I used macadamia oil as I like the nutty aroma.

6. Add the fried paneer, spices and salt. Cook for about 8-10 minutes.

7. Add the yellow mustard and cooking cream (I used Bio Foods) for some richness then reduce to a simmering heat for another 10 minutes.

8. Your Saag Paneer is ready to serve with your choice of accompaniment. I had it with some coconut rice.

Absolutely delicious!!

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Spinach & Cream Cheese Cannelloni

Spinach & Cream Cheese Cannelloni

A fabulous, fabulous recipe for cold nights and snuggling on the couch with loved ones. It requires some preparatory work but it is absolutely worth it. Enjoy!


◦ Cannelloni Tubes – 1 box (Carrefour) or Lasagna Sheets

◦ 100g grated cheddar / gouda – Dama Dairy


Spinach Mix:

◦ 2 bunches spinach

◦ 250g cream cheese / ricotta – Happy Cow

◦ 1tsp salt

◦ 1/2 tsp black pepper

◦ 150ml cream


Tomato Sauce:

◦ 6 large tomatoes – diced

◦ Half a clove of garlic – crushed

◦ 2 large onions – diced

◦ 4 spring onions – diced

◦ 1 tbsp tomato paste

◦ 3 tbsp Balsamic Vinegar

◦ 1 tbsp White Wine Vinegar

◦ 75ml cream

◦ 2 tsp sugar

◦ 2 tsp Jaggery

◦ 1 tbsp honey

◦ 2 tsp salt

◦ 1/2 tsp black pepper

◦ 1 bunch (1 tbsp ) of fresh Oregano – chopped

◦ 1 bunch (1 tbsp) of fresh Marjoram – chopped



The Creamy Tomato Sauce:

1. Put the all the tomatoes, garlic, onions, spring onions and tomato paste in a pot with 2 tablespoons of Macadamia oil and cook them down on a medium to high heat for about 10-12 minutes.

2. Add the balsamic vinegar, white wine vinegar, sugar, jaggery, honey, salt, black pepper, oregano and marjoram to the pot and cook for a further 10 minutes.

3. Add 750ml of water (House of Mumbi will be proud), cover, reduce to heat to medium (the sauce should be just bubbling) and let it simmer for about 45 minutes to 1 hour.

4. Once the sauce looks like pasta sauce, remove from the heat and let it cool.

5. Once cooled add the 75ml cream, 25g of the grated cheddar and set aside.


Spinach Mix:

1. Steam the spinach until soft with abit of crunch.

2. Remove the spinach from the heat, add the cream cheese, 150ml cream, salt and black pepper then mix thoroughly.


The Build:

1. Get a large deep dish and put some tomato sauce at the bottom (1 ladle is adequate) to prevent burning and sticking.

2. Fill the tubes with the spinach mix. You could also wet some lasagna sheets (for malleability), cut them into 2, put some spinach mix at the end of one and roll it up – make sure there is enough mix for only one roll.

3. Arrange them in the dish leaving enough space for the sauce to get it.

4. After the first layer, cover with some sauce.

5. Add the final layer and cover with sauce – make sure all the pasta is covered or it will just remain hard and burn.

6. Put in the oven at 200°C for 50 minutes to 1 hour.

7. At the 40 minute mark add the remaining 75g of grated cheddar on top.

8. When golden brown, remove and serve hot with a nice bottle of Chianti.

Buon appetito!

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Grilled Halloumi & Grape Tomato Salad with An Avocado & Olive Dressing.

Something easy, bright and fulfilling. It can be made in advance and put together later. Enjoy!


The Salad:

250g Halloumi Cheese

250g Grape or Cherry Tomatoes

100g Baby Spinach

100g Leafy Lettuce

½ tsp Salt

The Dressing:

1 large Avocado

2 tbsp Olive Pickle Juice

8 pitted Olives

1 tsp Yellow Mustard

5 tbsp Plain Mala

½ tsp Salt

½ tsp Black Pepper

1 tsp Honey

½ tsp Lemon Juice


  1. Blend the avocado, olive pickle juice (from the same jar holding the olives), pitted olives, our yellow mustard, plain mala, salt, black pepper, honey and lemon juice then put it in a jar and refrigerate.
  2. Wash the baby spinach and leafy lettuce, pat dry them dry with kitchen paper, chop up into bite sizes and place in a large salad bowl.
  3. Slice the halloumi cheese (I used Sirimon Cheese) into your preferred shape and set aside.
  4. Slice the grape or cherry tomatoes in half and set aside.
  5. Heat up the grill pan to medium-high and brush with your preferred oil (I used Rosemary Canola Oil from Mountain Oil).
  6. Grill the halloumi until caramel golden grill marks appear, then flip and repeat. If the halloumi breaks up in the pan, not to worry, it will still be delicious. When done, set aside.
  7. Increase the heat to high and add the tomatoes sliced side down. When you see dark grill marks, turn them and after 3 minutes, take them off the heat.
  8. Place the tomatoes in a ring near the edge of the plate, on top of the salad leaves and sprinkle with salt.
  9. Get the dressing from the fridge and add some on top of the tomatoes and salad leaves.
  10. Layer the grilled halloumi in the middle of the salad leaves and liberally add the dressing.

Light, Healthy and Acutely Delicious!

Happy Grilling!!😃

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Masala Chicken

Masala Chicken

I made this chicken dish while in a rush as work was pending. I used fresh herbs from my balcony garden. I bought the herbs from Nan’s Garden Kenya. It is a very simple and very easy recipe to make – deliciousness being a bonus. Also excellent the next day. Enjoy!



1 Whole Chicken (at least 1.6 Kg at room temperature)

1 tbsp Garlic Powder

1 tbsp Paprika

1 tsp Ginger

2 tbsp Garam Masala

2 tbsp Marjoram

2 tbsp Thyme

1 tsp Rosemary

1 Bunch Dania (Coriander)

1/2 Lemon

5 Tomatoes

4 Onions

1 tbsp Brown Sugar

1 tbsp Tomato Paste

1 tbsp Cooking Oil

1/2 tsp Black Pepper

1&1/2 tsp Salt



  1. Mix the salt, spices and sugar in a small bowl and set aside.
  2. Separate the Dania stalks and leaves. Chop them both and put into separate bowls.
  3. Chop the chicken into pieces or leave whole if desired.
  4. Heat the oil (I used Rosemary Canola Oil from Mountain Oil) on medium heat in a large pot and add the onions, tomatoes, tomato paste and spice mix.
  5. Cook the onion, tomatoes, tomato paste and spice mix until it forms a paste.
  6. Increase the heat and add the chicken to brown (sear).
  7. Add enough water or chicken stock to cover the chicken and bring to a boil.
  8. Add the herbs and Dania stalks then after 5 minutes reduce the heat to medium-low where the chicken is just bubbling away.
  9. Partially cover the pot and leave to simmer for about 40-45 minutes or until the chicken is just falling off the bone.
  10. Squeeze the lemon over the chicken, sprinkle with the Dania leaves, and it is ready to serve.

I served the chicken with Bhajia and salad. Extremely Delicious!

Happy Cooking!!😃


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Lemon, Garlic & Herb Roast Chicken

I made this chicken on a weekday when I needed cheering up and it certainly did that. It was prepared as soon as it got home and marinated overnight. It was definitely worth the wait.



5 Chicken Quarters

1 tbsp Garlic Powder

1 tbsp Oregano

2 Sprigs Of Thyme

1/2 Lemon – sliced

2 tbsp Maziwa Mala – Unsweetened

1/2 tsp Black Pepper

1 tsp Salt



  1. Mix the salt, spices, herbs, lemons and mala in a bowl to form the marinade.
  2. Chop the chicken quarters into 2 or 3 or leave whole if desired.
  3. Put the chicken into the marinade and mix thoroughly.
  4. Cover the bowl with cling film and chill in the fridge overnight. I used a ziplock bag to save space and washing up.
  5. Remove the chicken and let it get to room temperature for 20 to 30 minutes.
  6. Pre-heat the oven to 220°C.
  7. Once at room temperature, put the chicken with the lemons into an oiled baking tray.
  8. Roast in the oven for about 40 minutes or until the juices from the chicken are running clear.

I served the chicken with sautéed carrots and chips with Cayenne pepper sprinkled on top. Extremely satisfying!

Happy Roasting!!😃


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Chèvre Pasta with Pepper-Stuffed Olives

One of the quickest and most satisfying meals to make on the fly.


  • 400g Pasta
  • 2 Tsp Salt
  • 2 Tbsp Olive Oil
  • 250ml Cooking Cream from Bio Foods
  • 1 Pack Chèvre Cheese from Toggs* or Brown’s* Cheese (Chèvre is cheese made from goats’ milk)
  • 200g Tbsp Pepper Stuffed Pitted Olives or Regular Pitted Olives
  • 1 Pinch of Black Pepper
  • Salt to Taste

1. Put your preferred pasta in boiling water, add the 2 teaspoons of salt and cook until al dente (firm). I normally use spaghetti or tagliatelle.

2. In another pot, gently heat up some olive oil, add the cream and chèvre. Stir the ingredients into a sauce.

3. Put the al dente pasta into the sauce and toss together.

4. After 5 minutes add the olives, toss well and take off the heat.

5. Serve the pasta in a bowl and season with black pepper and, if required, additional salt.

Ecco! A delicious meal in minutes.

*You can find the Toggs chèvre cheese here and the Brown’s chevre cheese here.