Satay Chicken

Tagrid from a cooking group I am in on Facebook shared this delicious looking recipe for Satay Chicken. It looks so good and I cannot wait to make it for myself in the near future.



1 cup crunchy peanut butter
400ml can coconut milk
4 tablespoons kecap manis (sweet soy sauce)
1 cup chicken stock
juice of 1 small lime
1 tablespoon cornflour
1 kg chicken breast thinly sliced
2 onions thinly sliced
4 cloves garlic crushed
1inch freshly grated ginger
1 teaspoon of each cumin, ground coriander, turmeric

any vegetables of ur choice


first in a bowl add the peanut butter, kecap manis, coconut milk, lime juice, chicken stock & cornflour. whisk very well, it will look clumpy at first but keep whisking until u get a smooth sauce. set aside

in some oil half cook chicken in batches, set aside
heat some more oil & cook the garlic & ginger until fragrant.
add the onions & spices & stir for a few minutes.
add the chicken back in with the vegetables & the sauce. bring it up to a simmer & cook 5min until thickened & chicken is fully cooked.


Baked Garlic Chicken with Potatoes

I’m sure that recipe title should read baked lemon chicken with garlic and potatoes lol it’s VERY lemony!

This lovely recipe is from and as long as you love both garlic and lemon you will LOVE this recipe!

When I make it again next time (because I WILL be making it again) i’ll likely use a quarter of a cup less lemon juice as the recipe stated. It was nice but the lemon was very overpowering.

Photo from Hanan Khaled Hamzy in a Facebook cooking group I am in.
                 Photo from Hanan Khaled Hamzy in a Facebook cooking group I am in.

Summary: A traditional garlic chicken dish from Lebanon.

Baked Garlic Chicken Ingredients (4 servings)

  • 4 lbs of chicken legs/quarters/breasts
  • 5 medium potatoes
  • 20 cloves of garlic (or 1.5 heads)
  • 1 cup of freshly squeezed lemon juice
  • 4 table spoons of olive oil
  • salt to taste
  • A pinch of Lebanese 7-spices
  • Vinegar (optional)

Baked Garlic Chicken Preparation Method

  1. Soak chicken in vinegar for 2 minutes (to help remove the “chickeny” smell), rinse them well with cold water then dry them with paper towels.
  2. Make cuts in chicken in order to allow for garlic sauce to seep deep inside.
  3. Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices.
  4. Peel potatoes then cut them in disks of about 1/2 inch, salt lightly.
  5. Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked.
  6. Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce.
  7. Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom.
  8. Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and  broil for another 5-10 minutes until the potatoes turn reddish
  9. Serve warm.
  10. Note: You may need to consume an unusually large quantity of toothpaste afterwards.

Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 5 minute(s)
Number of servings (yield): 4

Lasagne BABY !!!

This lasagne is the favourite of my eldest children, if I ask them what can I cook for them they’ll ALWAYS ask for my lasagne!

Perfectly cheesy with generous amounts of meat vs béchamel sauce – you can’t beat it!

Personally I don’t believe there’s a better lasagne to my lasagne hehehehe but we all think that i’m sure 😉


Meat sauce ingredients

1kg Beef mince
1 Jar Passata (Italian cooking sauce) – plain with no additions inside
Half the jar from passata bottle of water
1 Can chopped tomatoes
2 Medium brown onions, finely chopped
3 Cloves garlic, minced
1 1/2 tsp ground nutmeg
Salt and pepper to taste
Olive oil for frying

Cheese sauce ingredients

60g Butter
2/3 Cup plain flour
Approximately 1.5 Litres of milk
1 Cup parmesan cheese


2 Cups mixed pizza or pasta bake cheese
1 Packet fresh lasagne sheets or make your own 🙂

Make the meat sauce

Preheat oven to 180-200C and have a large lasagne dish ready

Gently fry the onions and garlic until softened then add the minced meat, nutmeg, salt and pepper and cook breaking up beef lumps until all has changed colour. Add passata and diced tomatoes and the water, almost completely cover and cook on a heavy simmer, stirring regularly to prevent sticking until cooked and sauce has thickened.

Meanwhile the béchamel

Melt the butter in a saucepan and add the flour, whisk until mixed and the flour has cooked for a few minutes. Whisk in the milk and cook whisking regularly to prevent burning and lumps until thickened. Whisk in the parmesan cheese and keep mixing until thoroughly melted and blended.


Take pasta sheets from packaging, wrap in gladwrap and microwave for 30 seconds to help them separate. They tend to stick together and tear otherwise!

Layer half of the mince sauce in the bottom of your dish, put a layer of lasagne sheets, cutting some of them to ensure the layer is completely covered.

On top of the sheets spread half of the béchamel, then add another lasagne sheet layer.

Repeat with the mince sauce and finish with a layer of béchamel. Sprinkle your cheese on top generously and bake until golden.

Let the lasagne rest for 10 minutes before serving so that the pasta can firm up a little bit then enjoy ❤

Lamb tagine with prunes, almonds and eggs

My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.

Yeah yeah so many eggs but hubby loves them.
Yeah yeah so many eggs but hubby loves them.


  • 5 x lamb shanks, or lamb chops/pieces trimmed
  • 2 x large brown onions, diced
  • 3 x large garlic cloves, crushed
  • 1 tspn black pepper
  • 1 tspn salt
  • 1 Tbls ground ginger
  • 1 tspn saffron threads, toasted lightly and crushed
  • 1/2 tspn imitation saffron
  • 1 x stick cinnamon
  • 1/4 cup pure olive oil
  • 1/4 cup butter
  • 1 cup pitted prunes
  • 4 Tbls sugar
  • 3 Tbls ground cinnamon
  • 1/4 cup blanched almonds, lightly toasted
  • 5 x eggs, boiled hard and halved


In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.

For Prunes

When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.

To serve

Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.

Serve with a good salad and fresh bread to mop up the glorious sauces.

Moroccan Brown Lentils

We love this recipe, It’s perfect as a side dish or include it with bread and make it a wholesome lunch. Penny saving recipes should be in every mum’s recipe book 😉



2 generous cups brown or green lentils
1 can diced tomatoes or 4 large tomatoes grated with skins discarded
4 TBS tomato paste
4 cloves garlic, crushed
2 Large onions, small diced
1 TBS Cumin
1 TBS Paprika
2 tsp Ginger powder
salt and pepper as desired
1/3 cup olive oil
small handful chopped parsley
1500ml water


Mix all in a pot and cook until lentils are soft and the sauce is thickened as you like it. So EASY

This is delicious served along side fish or just with bread yum !

Lasagne style macaroni bake

My kids love love love lasagne but my youngest has troubles eating it so I make my lasagne with macaroni now! It still basically tastes the same, you still get the cheesy bechamèl and you still have your rich minced mixture. But it’s easy for toddlers to eat. I hope you enjoy

PS: I never claimed to be a good photographer 😉


First make the meat sauce.
Fry 2 large very finely cut onions with 3-4 cloves garlic until softened
Add 1kg beef mince and cook while breaking up the lumps until no longer pink
Add salt and pepper to taste, 1 good heaving teaspoon of nutmeg, 1 can diced tomatoes (then fill can with water and add that too) plus 2 fresh tomatoes grated, 2 teaspoons of chicken stock powder and a small tin tomato paste. Let cook until almost thickened then it’s time to start the pasta
I use macaroni for this because it’s easier for little ones to pick it up. Boil 500g macaroni until almost fully cooked then tip into colander and return to the pasta pot
Meanwhile as the pasta is cooking make the bechamèl, melt 50g butter into a medium pot, then add about 3 tablespoons of plain flour and stir until starts to change color, whisk in about 1 litre of milk. More if you like it very saucy.
Cook the bechamel until nearly ready then add a handful of cheddar cheese, whisk until melted and sauce is gooey. Mix it through the macaroni.
Layer half of the beef in your lasagne pan, then half of the cheese/macaroni mixture, then the rest of the beef on top of that and finally the macaroni mix again. Top with grated cheese and bake at 200C or 180C for a fan oven until melted and golden if you like it like that.

Enjoy !