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Monthly Archives: March 2015

Seasoned Chickpeas with Tzatziki

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Buttered Vegetable Pilaf

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I wasn’t prepared to pay for asparagus this early in the season, and I replaced the paneer with halloumi, but otherwise, this is the recipe.

Chickpeas and Cabbage

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I made revithia sto fourno, or baked chickpeas (which I’ve posted previously) with a side of red cabbage with raisins.  The chickpeas are vegan, but the cabbage contains honey, although that could easily be replaced with agave syrup.


Yesterday’s Vegan Indian Meal

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I’ve posted all these dishes before: daal with tomato, capsicum masala gravy, and ridge gourd curry.


Chicken with Mozzarella and Tomato Sauce

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A few days ago some friends dropped by for dinner and we wanted something quick because it was a weeknight. I decided to slice chicken breasts in half, coat them with a mix of spices, and grill them, then top them with mozzarella and a my standard tomato-based sauce.


I served it with kısır as an appetizer and chopped up the leftover courgette/zuchinni.


Cinnamon Twists

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On Sunday I tried half this recipe.  I think I prefer cinnamon rolls, but these are a quicker option.  I rolled the cinnamon on the inside instead of the outside as shown in the original recipe.


Kısır (Bulgar Salad)

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I made kısır and grilled courgette/zucchini (which I’ve previously posted) for lunch this week.



Spicy Peanut Noodles

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I cooked some Chinese noodles and mixed them with grated ginger, leftover ssamjang, sesame oil, soy sauce, black pepper, peanut butter, green onions and blanched snow peas.


A bit of leftover zippy cucumber salad mixed in was a nice addition.




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The other night I made bulgogi with ssamjang, which I served with a side of cucumber salad.


Chocolate Chip Oatmeal Cookies

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I started with the recipe for giant choc oat raisin cookies in Australian Women’s Weekly Quick-Mix Biscuits & Slices and modified it by changing the sugars and the nuts/chips/fruits.


  • 125 grams of butter, softened and chopped
  • 1 teaspoon vanilla extract
  • 200 grams packed maple sugar
  • 110 grams granulated grape sugar
  • 2 tablespoons honey
  • 2 eggs
  • 260 grams white flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 135 grams rolled oats
  • 100 grams chocolate chips
  • 100 grams chopped dried fruits (I used raisins and cranberries)


Preheat the oven to 350° F/180° C.  Beat the butter, vanilla, maple sugar, grape sugar, honey and eggs until well blended.  Add the oats, salt, flour and baking soda and mix well.  Stir in the chocolate chips and fruits.

Form large balls from the mixture, about 60 ml in size.  Place them on a baking tray covered with a silicon mat or baking paper.  Leave plenty of space between cookies and flatten them slightly as you set them down.  Allow about four per tray.

Bake for 12-14 minutes, until lightly browned.  Remove from the oven and let cool on the pan for two minutes before moving the cookies to wire racks to cool for at least 5 minutes.