• 1kg boneless chicken thighs
  • 3 cloves of garlic, minced
  • 1 medium onion
  • 3cm of ginger root, chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp herb mix (mint, thyme, basil, oregano)
  • 1 tsp tomato paste
  • 2 tsp ketchup
  • 1 tbs lemon juice
  • 1/2 leaf parsley
  • 300g greek yoghurt
  • 1 tbs olive oil
  • 1/4 tsp ground cinammon
  • Wooden/ metal skewers



  • Wash the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice.
  • Chop the onion and crush garlic cloves and ginger.
  • In a glass or ceramic bowl, combine the onion, garlic, ginger, yogurt, oil, tomato paste, ketchup and seasonings.
  • Mix it, blend it well.


  • Add the cubed chicken and toss to coat. Cover the bowl and refrigerate it for at least 2 hours, or overnight for the best results.



  • Set up the oven for ‚grill and fan’ optimally or just ‚grill’. Preheat to high for few minutes.
  • Remove the thighs from the marinade and discard the marinade. Thread the cubes of meat onto the wooden or metal skewers. Chop the meat into smaller pieces if need.



  • When ready to cook, brush and oil the oven-grill grate, then put carefully all of the kebab skewers onto it and grill, turning on the other side every 4-5 minutes. Thighs are ready when they are a bit browned. It takes up to 10-15 minutes in all for well-done.


  • Serve with rice or bulgur and some veggies. Although this kebab melts in your mouth itself, you can make some extra condiments. Tzatziki sauce works very well for that. Enjoy.





Sweet potato curry with cashews




There is something bold yet soothing about curry powder. That’s why it goes so well with comforting, creamy sweet potatoes with a pinch of sweetly nutty cashews. It is more like a ‚potato salad’ than a regular meal. Curry compliments sweet potato, and sweet potato respondes with a smooch. Can’t get no better.


  • 2 sweet potatoes,
  • 3 tablespoon rapeseed oil + 1 extra for baking sheet
  • 1 teaspoon yellow curry powder (authentic curry, not that artifical bullshit from market)
  • 1 teaspoon brown sugar
  • pinch cinnamon
  • 1/2 cup cashews


  • 1 tablespoon honey
  • 1/4 yellow curry powder
  • pinch cinnamon
  • pinch ground cardamom
  • 1/4 teaspoon salt



  1. Preheat the oven, about 10-15 minutes 220C, put a baking sheet inside and drizzle with the 1 tablespoon of rapeseed oil
  2. In a medium bowl, toss together the washed and cut into wedges sweet potatoes, add spices, work it until well coated. Put it on the baking sheet and bake for about 30-40 minutes until sweet potatoes are tender, but not too soft.
  3. Enjoy.



Polish-style steamed fish

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Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white rice or potatoes.


  1. Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
  2. Add the fish on a steamer rack, rub olive oil and top with pepper, thyme, paprika.
  3. Cover and steam for 10 minutes until firm; turn it carefully on the other side
  4. Serve potatoes, vegetables and add freshly steamed fish


  • fish fillet
  • olive oil
  • thyme
  • paprika
  • garlic clove
  • lemon juice
  • black pepper ground
  • soy sauce/salt
  • bay leaf



Chicken stir-fry


The absolute best dishes to prepare are stir fries. They’re so quick and easy, full of healthy, fresh and crispy vegetables and beautiful sauces; it’s usually a guarantee whoever you’re cooking for will love the outcome — no matter what the flavours.




250g of lean chicken breast,
1 small zucchini,
A mix of bell peppers,
1 medium red onion,
150g of rice,
curry powder,
dark soy sauce,
oyster sauce,
olive oil



Heat the oil in a large frying pan or wok and fry chicken seasoned in curry. Add the pepper to the pan and stir-fry for 2-3 minutes.



Stir in the soy sauce. Add vegetables. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Serve with rice aside.



Stanley’s Chili Shakshuka (secret recipe)



When I say the word shakshuka, people often give me a strange look… like I’ve sneezed, or something. I get excited when I see that look– it means they don’t know what the heck shakshuka is, which means they have no idea what they’re missing out on. If you aren’t familiar with shakshuka, I’m thrilled to introduce the concept to you! It’s one of my favorite dishes—a simple, go-to meal that works as a breakfast, lunch, or dinner (“brinner” might be the more appropriate word, since eggs are the star of the dish). I always have the ingredients for shakshuka on hand, and it never fails to make people say “yum!”. My girlfriend just loves it.

Ingredients (for 2 person):

3 eggs,
100g of tomatoe puree,
1 big tomatoe,
1 medium onion,
1 smal courgette,
100g of mushrooms,
1 medium pepper,
2 pieces of flour tortilla,
1 dried chili,
olive oil,
2 tsp of ground cumin (most important spice),
1/2 tsp of freshly ground black pepper,
1/2 tsp of garlic powder,
1/2 tsp of paprika,
1 teaspoon of sea salt




  • Wash and chop vegetables in reasonable size. Heat the olive oil in a large frying pan that has a lid. Crush in chili, fry for few seconds then add all the veggies and season them with salt and pepper. Cook the veg over a medium heat until they’ve softened but still have a little bite – you don’t want them to collapse down too much.
  • Add tomatoe and sprinkle the cumin, garlic powder and paprika. Stir in the tomato purée and cook for a couple more minutes until the paste starts to separate.
  • Simmer the sauce for about 10 minutes, uncovered, until it has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want the sauce runny, but it mustn’t be too dry, either. If it does look dry, add another splash of water.
  • Make 3 little wells in the sauce. One at a time, break the eggs into a cup and drop them carefully into the wells. Cook for a few more minutes until the whites are just set and the yolks are still runny. Serve with some flour tortilla on the side. If you are a savage, use them as a cutlery!






Pasta with broccoli and chicken


Pasta, broccoli, cheese and chicken. Oh, and sour sauce. That’s pretty much all you need for this simple, elegant 20-minute dish.



250g of Italian pasta
600g of fresh broccoli
3 tablespoons of olive oil
2 boneless, skinless chicken breasts, sliced in cubes
10-12 medium sized mushrooms, sliced
1 medium onion
100g of cheese
4 tablespoons of sour cream
Kosher salt and freshly ground black pepper


  1. Cook the pasta according to package directions.
  2. While the pasta is cooking heat the olive oil in a large pan over medium heat. Cook the cubes of chicken breast on both sides until browned. Remove the chicken from the pan.
  3. Wash, and cut broccoli and add to boiling water. Cook on a low heat for 4-5 minutes.
  4. Melt the butter in the same pan and sprinkle the flour over the top. Whisk the butter and flour together until it forms a paste. Add the cream and whisk it with the flour and butter until incorporated. Cook the cream for 5-10 minutes or until it starts to thicken. Add the cheese and whisk until it’s melted into the cream.
  5. Add the chicken, broccoli, and pasta to the cream sauce. Stir well to coat everything in the sauce.






Baked fish fillets with beans and veggies

Classic vegetarian meal. Delicious, healthy and light.




-Lean, fresh fish fillets,
-Canned beans
-Canned tomatoes,
-One medium onion,
-Lettuce or some leafy greens as a salad
-Olive oil,
-Garlic cloves,
-Ground pepper,


  1. Wash and pat dry with kitchen towel fillets, rub some olive oil then add a pinch of black pepper and some herbs.
  2. Turn oven on, 150-200 C for 5 minutes to warm it up, meanwhile start cooking beans.
  3. On a frying pan, cook chopped onion until soft, then add beans white & red, stir gently. Cook on a low heat for about 3-5 minutes.
  4. Put fillets on a cooking paper, add garlic cloves and sliced ginger, let is stay inside oven for about 8-10 minutes.
  5. Add half can of chopped tomatoes to the mixture in a pan and cook for another 3 minutes on a low heat.
  6. Enjoy.




Fish ‚n’ chips


Homemade, oldschool comfort food! Tastes delicious and is healthy too! What else do you need?


300-400g skinless cod fish,
Medium egg,
About 1tb of flour,
Potatoes/french fries,
Curry powder,
Dried basil,
Sunflower oil


  • Beat egg into a bowl and mix for smooth texture. Meanwhile, wash fillets and leave them to dry or pat with paper towel. 
  • When the fish is dry, rub in spices and dust each fillet in a little flour. Dip into beaten egg.


  • Do the same thing with another fillet.


  • Pour the sunflower oil into large frying pan and heat it. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 6 minutes or so, until the batter is golden and crisp.






Pesto basilico pasta



Impress your sweetheart with this easy yet classy, romantic dinner. Basil pesto pasta will keep you warm yet light. And it is ready in a flash!


250g of durum pasta,
1 tablespoon of roasted pumpkin seeds,
A bunch of cherry tomatoes,
1 teaspoon of garlic powder,
1 teaspoon of dried basil,
Olive oil,
Some good quality basil pesto


  1. Cook pasta in a saucepan al dente. Follow packet instructions. Usually it is around 8 minutes. Drain.
  2. Put saucepan on a medium heat, return pasta and add pesto. Stir it well and gently. Add spices. Stir. Cook for 2-4 minutes.
  3. Serve.






Roasted pumpkin cream soup


Halloween is near, while the weather gets colder. Great time to grab some fleshy pumpkin and make yourself and for your dear ones, something special like… a pumpkin cream soup. It is elegant, tasty and so, so easy. Good pick for lazy ones.


1kg pumpkin,
olive oil,
roasted pumpkin seeds,
2 medium carrots,
1 big onion,
salt n pepper to taste


Wash and peel the skin off the pumpkin. Remove the seeds and cut flesh into small wedges.
Meanwhile, roughly chop onion and carrot. Heat a lug of olive oil over medium heat in a deep saucepan, add all vegetables and cook for about 5 minutes. Add about 0,5 l of water and cook for about 30-40 minutes on a low heat. When the squash is ready, it should be very soft but still fleshy. Do not overcook! Be careful. Blend with a stick blender. Finished.