Morning lemon, ginger & honey water

water vert 700

Make your mornings brighter. Flush out toxins and shine bright like a diamond.
Your skin will love it! Your tummy will love it! …and if you are dieting it will cleanse the system and help you lose weight.
Have a glass first thing in a morning and see, feel the difference!

Morning lemon, ginger & honey water


makes 2

500-600 ml water
10 slices fresh ginger,
1/2 lemon, without peel
2-4 tbsp clear honey

In a hob place water, ginger and lemon and gently simmer for 15 minutes.
Strain and place water in a glass. Let it cool down a bit and add honey.
Best drank lukewarm.

Alternatively boil ginger in the water and then just add 1/2 lemon juice  and mix. This way it will be less lemony.

Ginger Mint Lemonade

Ginger Mint Lemonade

Something to keep cool and survive summer heat waves!

Ginger Mint Lemonade

freshly squeezed lime juice (1 small lime is just enough)
5 tbsp golden caster sugar
1 litre water
40 g fresh ginger, thinly sliced
15-20 fresh mint leaves, plus few to garnish
ice cubes

In a saucepan place sugar, ginger, mint leaves and 300 ml of water. Simmer for 10-12 minutes and occasionally stir with a wooden spoon. Remove from the heat and allow to cool.

Discard ginger slices and mint leaves. Add freshly squeezed lime juice and remaining water. Stir and taste – it should be slightly on a sweet side. Remember that later on you will top it up with ice cubes so it cannot be too weak.

Pour mixture into large jug and chill in a fridge for an hour.

Serve in a glasses with 3-4 ice cubes (depending on how strong you like it).
Garnish with fresh mint leaves and thin lime slices (optional).


Aloo Gosht

Aloo Gosht

Aloo Gosht

400-450g lamb, cubed
8-10 baby potatoes, halved or cubed
large onion, chopped
400g tinned chopped tomatoes
6-8 slices fresh ginger
2 cloves garlic
1-2 tbsp madras curry paste
3-4 tbsp oil
1 tbsp sugar
250-300 ml water
4 fresh springs coriander

In a large pan, heat the oil and fry onions, garlic and ginger for 5 minutes and then add meat and cook for 10 minutes, stirring occasionally. Add tomatoes, potatoes and madras paste. Season with salt and sugar. Bring to the boil and simmer for further 30 minutes.
Garnish with fresh coriander and serve with naan or pita bread.

Paper Wrapped Chicken

parcels 1

These lovely parcels make enjoyable little meal. And are fun to make and delicious to eat.

Well wrapping was a bit of  technical challenge but I made it through. So a bit of advice: Practice! practice! practice! It’s worth the effort.

Paper Wrapped Chicken

6-8 chicken breast mini fillets
4 tbsp oyster sauce
3 tbsp soy sauce
2-3 spring onions, cut into 3 cm pieces
6 thin slices fresh ginger
4-5 chestnuts, cooked, peeled and chopped
1 yellow mini pepper, cut into slices
1 red mini pepper, cut into slices
1 chilli pepper, chopped
10-12 coriander leaves
1 liter oil
6-8 sheets greaseproof paper, dimensions: 30cmx15cm

Cut the chicken into bite-size chunks and marinade in oyster sauce and soy sauce for 1-2 hours.

Place greaseproof paper on a work surface and place slice of ginger and coriander leaf in the middle. Then place chicken, chestnuts, peppers, spring onions, chilli and finish of with one more coriander leaf. Wrap all in greaseproof paper – fold it in envelope. Secure packages tightly so that oil will not get into it. Repeat until all the packages are filled and all ingredients used up.

Heat the wok and when really hot add oil. When it is hot and slightly smoky add packages and deep-fry for 3 minutes (no longer). Then remove and drain on a wire rack. Serve while it is hot. But if required place in a hot oven so that they are warm till serving time.

Serve on its own or with little portions of plain rice.

Beijing Braised Beef

Beijing Braised Beef

Beijing Braised Beef

400 g frying beef steak, cut into stripes
3 sweet yellow mini peppers, cut into bitesize chunks
5-6 shallots, cut into wedges
2 garlic cloves, chopped
2 slices fresh ginger
4-5 tbsp hoisin sauce
2 tbsp soy sauce
700 ml stock
2 whole star anise
1 tbsp granutated sugar
3 tbsp oil
black pepper

Marinade beef in 2 tbsp of hoisin sauce for 1-2 hours. Heat a non-stick frying pan or wok over high heat. Remove beef from marinade and fry for 5 minutes turning occasionally. Then add shallots, peppers and garlic and continue to stir-fry them for 3-4 minutes until they are brown. Then transfer all into medium size casserole dish. Add 2-3 tbsp of hoisin sauce, soy sauce, sugar, star anise, slices of ginger and stock. Bring to the boil and then turn the heat down and simmer for 1 hour. Stir occasionally.

Serve with rice and your fave green vegetables.

Bon appetit.