Rumbly Red Pepper Soup


  • Chop onion, sautee slowly on low heat in pan with olive oil.
  • Add chopped garlic for one minute.
  • Add chilli flakes.
  • Add chopped red pepper.
  • Increase heat for a few mins.
  • Add black pepper and salt.
  • Add chicken stock.
  • Reduce heat, simmer for 10 mins.
  • Use hand blender but keep texture chunky.
  • Add milk or cream.
  • Serve with spring of coriander if you're feeling fancy!

Spicy Caponata

To make this spicy aubergine and red pepper dip:

  • Prick aubergine all over with a fork, slice red pepper rub olive oil over both and put on baking tray in oven with 2 cloves of garlic for 20 - 30mins.
  • Chop onion and heat in olive oil in small pan until soft.
  • Add 3 spoons olive oil & 1 spoon cider vinegar to a large bowl.
  • Add cooked onions and all other ingredients.
  • Remove skin from aubergine, pepper and garlic.
  • Add to bowl. Use hand blender to squish it down.
  • Taste, season again if necessary.
  • Toast pitta, chop into triangles.
  • Serve. Eat. Smile x

Korean BBQ Chicken Marinade


  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger.
  • Bring to a boil. Reduce heat to low, and simmer 5 minutes.
  • Remove the mixture from heat, cool, and whisk in lemon juice and hot chili paste.
  • Place chicken in the mixture.
  • Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
  • Tweak it a bit by adding 1 tsp minced garlic and substitute red pepper flakes (1 heaping tsp) for the paste.

Traditional Irish Brown Bread


  • Preheat oven to 475F.
  • Mix all the dry ingredients together in a large bowl.
  • Make a well in the center and add some buttermilk.
  • Work the mixture with your hand until the dough is soft and not too sticky.
  • On a floured surface, knead into a circular shape about three inches thick.
  • Bake for 20 minutes and then turn oven down to 400F; bake for another 20 minutes.
  • Bread should sound hollow when you tap on it when fully cooked :-) 

Cheat’s Home-Made Pappardelle With Quick Tomato Sauce

Home-made pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.


  • Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes.
  • Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. T
  • aste the sauce and season with salt and pepper. Keep warm.
  • Bring a large pan of salted water to the boil.
  • On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
  • Drain the pasta strips in a colander, reserving a little of the cooking water.
  • Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up.
  • Sprinkle with freshly grated parmesan cheese and the reserved basil leaves and serve immediately.

Indian Naan Bread


  • Stir down the yeast in the milk and the yougurt.
  • Stir down the salt and the baking powder in the flour, and add this mixture to the yeast mixture.
  • Work the dough until it is easy to handle.
  • Cover the dough and leave it to rise for 1 hour.
  • Cut the dough in 12 pieces.
  • You might have to use some more flour now, if the dough is too sticky.
  • Roll out the dough in elliptical shapes.
  • Now, fry the breads in a dry, hot frying pan (cast iron), just a couple of minutes on each side.
  • The breads are ready when they start to blacken a bit.
  • Enjoy while they are still warm with any kind of Indian food.
  • **may need a little extra liquid to get right consistency

Flour Tortilla Wraps


  • Mix together the flour, baking powder and salt in large bowl.
  • Rub in butter to resemble texture of polenta.
  • Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
  • Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
  • Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
  • Cook in dry heavy frying pan until top is slightly bubbly then turning on opposite side for a minute or two.
  • Keep stacked and warm inside a clean tea towel. I found the easiest way to achieve this is to roll them out twice; once to about saucer-size, then leave while rolling out the rest, then the second time you can get them really thin.

Chicken Tostadas


  • Preheat broiler.
  • Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
  • Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
  • Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
  • Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods).
  • Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  • Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers.
  • Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla.
  • Drain briefly on paper towels, then transfer to plates.
  • Spread tortillas thickly with heated refried beans, then top with chicken mixture.
  • Slice avocado over tostadas and dollop with cream.
  • Mound lettuce mixture on top and sprinkle with cheese.
  • Serve with: Margaritas!!

Pad Phet Gai (Fried Spicy Chicken)


  • Cut the chicken into bite sized pieces. It’s tastier to cut the bone in too, and not use boneless cuts.
  • Smash the chilies, coriander roots, garlic, pepper and salt in a stone mortar & pestle until a paste.
  • Fry the paste in the oil on medium-high heat until you sneeze a lot, about 3-4 minutes.
  • Add the water to the mortar, and swirl around to clean it, and set aside.
  • Add the chicken along with the water from the mortar. The water will allow the flavours to soak into the chicken better. Cook until the chicken is cooked-through, and keep stirring.
  • You may need to keep adding more water if it dries out.
  • When the chicken is done, add the palm sugar and stir until mixed well.
  • Remove from heat and serve with rice.
  • Note: This dish uses orange chilies. If you cannot find orange chilies, you can try substituting with Mexican Serrano chilies. F
  • ree-range chicken is best due to the lower fat content and stronger muscle. The flavor is better too.
  • P-Mala buys a whole chicken, and cuts the meat into bite-sized pieces with the bone in tact. You could probably get away with a pre-cut chicken, with bone. Just cut it with a cleaver into 1-2" (4cm) wide pieces. The bone adds a lot of flavor when you cook.
  • When it comes time to eat, just eat around the bones and leave them on your plate.
  • If you don't feel comfortable cooking with the bones, boneless cuts work fine.

Garlic and Pepper Chicken


  • Rinse and cut the chicken into bite-sized pieces.
  • Smash the garlic lightly with the side of a knife.
  • Remove the skin if not using thin-skinned Thai garlic.
  • Heat the oil in a pan until very hot.
  • Add the garlic and keep stirring so it doesn’t burn.
  • When (very) lightly browned, add the chicken (or meat, or whatever you’re using!)
  • Cook until done (not raw).
  • If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.
  • Add the palm sugar, fish sauce and pepper.
  • You may need to add a bit more water here so that it mixes well.
  • Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends).
  • Garnish with cilantro.