Made with ripe avocados, tossed with cilantro and served with tortilla chips; this recipe is beyond delicious. It is the best recipe E V E R. So go get ready and turn on your favourite show on Netflix and let’s enjoy this guac recipe.
4 ripe avocados (large)
Tomatoes (1/2 cup)
Onions (2 green onions chopped)
Lime (juice of 1 and a half)
Salt (1/2 tsp)
Pepper ( 1/4 tsp)
Cumin (1/4 tsp)
Cut the avocados in half and remove the stone. Scoop the flesh in a medium bowl
Chop your tomatoes into cubes
Chop your green onions and cilantro
Add all ingredients on top of the avocados
Use a potato masher to mash your avocados and to combine all ingredients together.
Serve with your favourite tortilla chips and enjoy!
Warm spicy and full of flavour, this chicken dish has been a staple in our household for the longest time. It is one of my favourite growing up.
This recipe is very special to my heart as it reminds me of the time my mom used to make it for us. The best part about this recipe is that it is so easy to make. All you need is some chicken, potatoes, carrots and spices.
For more details, keep reading below:
8 chicken thighs, bone in and skin on
1 medium onion chopped
3 garlic gloves chopped
2-3 medium potatoes cubed
2 bay leaves
1 tsp Mediterranean seven spices
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp black pepper
1 1/2 cup water
1/2 tsp vinegar (any type)
A squirt of ketchup and Hp sauce
Parsley for garnish
Wash your chicken thighs and place them in a stainer to dry.
In a medium skillet, sauté your onions and garlic for 2 minutes on medium heat.
Add your chicken thighs and sauté until your chicken turns colour to white.
Add your potatoes, chopped carrots, spices and water.
Cover and let it cook for a couple of minutes on medium heat.
Then add your ketchup and Hp sauce.
Cook for 45 minutes. Then let it cook on low heat for another 20 minutes.
I am not a big fan of raw zucchini but I totally understand the benefits of eating raw vegetables. Zuchini is so good for you as it is an amazing source of magnesium, fibre, folate as well as vitamin C. Therefore, I decided to give my cucumber yogurt salad a twist by adding zucchini instead of cucumber and this salad was just as good (Yum!). All I did was add shredded zucchini instead of chopped cucumber and I kept all ingredients the same. For exact measurements and detailed instructions, continue reading below.
2 large zucchinis
1 cup yogurt
2 garlic gloves
1/2 tsp salt or to taste
Parsley for garnish
In a medium bowl, shred your zucchini
In a spectate bowl, add your yogurt along with mashed garlic and salt
Mix your yogurt until you get a creamy consistency.
Add your yogurt mixture to your shredded zucchini bowl.
Are you wondering what to make with your ground meat? Wonder no more. Makhlama is a middle eastern mixture of eggs, meat, tomatoes and spices. This recipe is very healthy and can be enjoyed for breakfast or for light dinner.
It is a traditional middle eastern dish that has been around for quite sometime, referred to as omelette in Western culture. Garnished with parsley and enjoyed with warm khobz (middle eastern bread), this dish is mouth watering.
300 grams medium ground lamb meat (about 2 cups and a half)
1 large onion chopped
2 garlic gloves chopped
1 Tbsp canola oil
1 large tomato chopped
2 Tbsp tomato paste
4 large eggs
Salt and pepper to taste
Parsley for garnish
In a medium skillet, add your cooking oil along with your chopped onions and garlic. Sauté on medium heat until your onions become slightly golden in colour
Add your ground lamb meat and cook for a couple of minutes. Then, add salt and pepper and sauté for 5 more minutes
Once the meat is done cooking, add your chopped tomatoes and tomatoes paste and mix well. Simmer for a couple of minutes and give the mixture a taste. Adjust to your own likings.
Crack open your eggs on top of the mixture and cover the skillet and cook for about 10 minutes on low heat.
When done, garnish with parsley and serve your Makhlama with a warm middle eastern bread khobz or any bread of your choice and enjoy!