Category Archives: Mains

Zucchini fritters



I was really going to start out with using my spiralizer and make zucchini noodles but then changed my mind as I wanted something fried. These fritters are similar to latke’s and are so quick and easy to make. The most important thing to do is make sure there is not a lot of moisture left in the grated zucchini. Try them they are really simple and delicious.

If you do make them let me know how they turned out for you.


  • 1 extra large zucchini (about 3 cups), washed and grated
  • 2 tablespoons all purpose flour
  • 1/2 cup grated parmesan
  • 1 large egg, beaten
  • 1/2 cup chopped cilantro
  • 1 tablespoon red hot sauce (or any spicy sauce of your choice)
  • salt to taste
  • pepper to taste
  • olive oil
  • sour cream


Put the grated zucchini into a colander, sprinkle with about a teaspoon of salt and let it drain for about 15 minutes. Working in small batches squeeze the grated zucchini and then place it in another bowl.

Add the flour, parmesan, cilantro, hot sauce and mix. Add the beaten egg. Add pepper and any additional salt that you may want. If you mixture is still too watery add a little more flour.

Heat the olive oil in a frying pan over medium heat. Once the oil is hot, scoop an ice cream/medium cookie scoop of the batter and put it in the frying pan. Flatten with the back of a spatula. Repeat until you have filled the pan, making sure you have place between each of the fritters.

Fry the fritters on each side until they are golden brown. Once they are fried take them off the pan and then place them on a paper towel.

Serve with sour cream or your favorite sauce.



Roasted butternut squash, brown butter sage and garlic sauce


I got a Kitchen aid Spiralizer and was pretty excited about it. I have made spiralized zucchini noodles with my oxo kitchen tool and it was pretty good. I so enjoyed them that I got the upgrade. So today I came home all set to make spiralized noodles but ended up just making julienne slices of the butternut squash. I must say my cutting skills came into pretty good use as I made a quick job of slicing the squash into strips. It just goes to show that while they did not look like noodles you can get short spaghetti like strips.

This is a really good and healthy dish to put together and as long as you are quick at cutting it comes together in a cinch.

The easiest way to peel the butternut squash is to cut at bulb off from the straight part. Then use a potato peeler to peel the skin. Slice the stalk into two half’s. Slice each half into strips. Make julienne slices of the strips. For the bulb portion, cut it into half’s use a spoon to scoop out the seeds. Then slice in the same way.


Prep time: 10 minutes, Cook time: 15 minutes, Serves 2-3 people

  • 1 medium butternut squash (peeled, cored and sliced into julienne strips)
  • 1/2 stick of unsalted butter
  • 18 sage leaves (washed and dried)
  • 6 garlic cloves
  • 2 tablespoons olive oil
  • salt
  • shaved parmesan


Preheat your oven to 350F. Toss the julienned slices of butternut squash in olive oil on a roasting tray. Roast the slices in the oven for 15 minutes.

Put the butter into a  deep pot on medium heat. Once the butter melts keep a watch on it. You will get a lot of froth. Keep it on the heat until you get brown flecks in the butter. Lower the to medium-low and cook for another 5 minutes. Add the garlic and sage, the butter will froth up. Cook for about 5-7 minutes or until the sage starts to get a little crispy.

Take the butternut squash out of the oven. Divide it between your plates. Top with a little of the sauce, then the parmesan cheese and sprinkle with salt.

Let me know how you enjoy it.

Roasted Purple Potatoes


Here is one more that graced the table at thanksgiving, again in my mind a healthier option and a colorful one to match. Going with my theme of spicing it up I added purple potatoes to the mix. If you do not get purple potatoes, sweet potatoes are always an option. I cut these into circles but you can even make these as chips or wedges.


  • 5 potatoes, peeled, washed and cut into circles
  • 1 tablespoon jerk paste (Walkerswood Jamaican jerk paste)
  • 1 teaspoon brown sugar
  • 3 tablespoons olive oil
  • sea salt to taste


Preheat the oven to 400F.

Mix the jerk paste, brown sugar, olive oil together. Toss the potatoes in the mixture and place them on a rimmed baking sheet. Sprinkle with sea salt. Put the sheet in the oven and bake for 30-40 minutes, stirring the potatoes once in between. Remove the pan from the oven and let it cool a bit before serving.


Spiced Roasted Turnips


Don’t you think that these look just so adorably cute? Not the ones that you get pre-packaged that are all the same size, but the ones that you get at the farmers market all kind of wonderful shapes and sizes and co-joined. When you cut them in half they look so pretty to present.

In going with my thanksgiving them of spicing up almost everything :-), I added turnips to the mix. As you can tell, I bought a different spice flavor to each of these. If you are not a spice addict you can season them with salt and pepper but do give these a try spice them as lightly as you can with your favorite spice mix. You can also do the same rubs that you do for your bar-b-que! Go for it, you will not be disappointed.


  • 15 turnips
  • 1 tablespoon sambal oelek (Indonesian spice paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • sea salt


Preheat the oven to 350F.

Slice the tops off the turnips but leave a little of the stem on. Wash the turnips well and pat them dry. Cut them in half or quarters, trying to make sure that each portion has a bit of the stem and the bottom, it just an aesthetic thing – so its not a must.

Mix the sambal oelek, brown sugar and olive oil well. Toss the turnips to coat and then place on a rimmed baking sheet. Sprinkle the sea salt over. Place the sheet in the oven and back for 30 minutes on until nicely charred. You can stir it one in the middle of the baking time.


Roasted Spiced Cauliflower


As you probably can tell, I love roasting vegetables. Its so not the Indian in me but OMG it is so easy to make and they taste so good and (yes I am AND’ing a lot) they are healthy and if you cannot stand soggy vegetables then these are for you. This is a regular feature on my table and if cutting cauliflower down to their florets is a pain just cut them up like steaks and roast them. The question that someone will have to still answer is ‘Why do they charge $19 for cauliflower steaks at restaurants’. Let me know either the answer to that burning question or if you tried this and liked it!


  • 1/2 cauliflower head, washed and cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 3 tablespoons cumin powder (you can add more if you like but go easy the first time)
  • sea salt, pepper to taste


Preheat the oven to 400F.

Mix the chili powder, turmeric, cumin and olive oil. Toss the cauliflower florets in until well coated. Spread them out on a baking sheet and sprinkle with the sea salt and freshly ground black pepper.

Put the baking sheet in the oven for about 30 minutes, stirring the cauliflower once during that time. Test to see that you have the desired crunchiness. Someone here at home loves the charred flavor and that comes from keep them a little longer.

Let me know if you tried it and liked it.

Honey Roasted Parsnip Chips with Thyme



I love parsnips and roasting them just brings out their amazing sweet flavor. I made these for thanksgiving and they are simple – easy to nibble on, healthy and a lovely contrast to everything on the table.


  • 5 medium sized parsnips, washed and peeled
  • 3 tablespoons of honey
  • 4 – 5 sprigs of thyme
  • salt, pepper to taste
  • 3 tablespoons of olive oil


Preheat your oven to 350F.

Cut your parsnips into chips you can determine what thickness you want. I did mine fairly fine as you can see in the picture. Mix the honey, olive oil, salt and pepper and then toss the chips in and make sure they are well coated with the mixture. Add the thyme and mix a little more. Spread out this mixture on a tray and pop it into the oven for 30-35 minutes (If your chips are on the thicker side they may take a little longer).







BurekWhile we were in Dubrovnik we took a day trip to Mostar in Bosnia. The day started off rather wet as we waited for the tour bus to arrive. The drive to the border was pretty. Once we crossed over the border just a mere formality with a long line, we stopped at our first stop which had a beautiful mosque at the top of the hill. Well beautiful from the outside we did not make the trek up. The roofs on the houses here were completely different compares to Dubrovnik. We carried on to Mostar and did have a shock as we entered the city. It still had all the signs of being ravaged by war. There were a lot of destroyed buildings and quite a few with a lot of bullet holes. It was really sad. When we go to the destination which is the historic portion of Mostar we were given instructions to be very careful because of the pickpockets.

We had a very nice and informative guide. The old part of the city (the only part we saw) was very charming. We climbed to the top of the oldest  mosque – that was quite a challenge as the stairwell was very narrow and fairly dark. From the top of the minaret was a fantastic view of the river and the famous Mostar  bridge. At the end of the tour we asked our guide to recommend a local dish we could try and he pointed us to the very popular local food ‘Burek’. Its really a pastry filled with either cheese, spinach or beef, that is eaten with yoghurt. It was simply delicious. If I could describe it, it would be layers of filo pastry wrapped around the filling. It was simply delicious and was our cheapest meal of the trip.

You can fill your Burek with anything that you would like as long as the mixture is more on the dry side. You could even go for a sweet filling.


For the dough

  • 2 eggs (reserve one egg yolk)
  • 1 tsp salt
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1.5 tsp baking powder
  • 3.5 cups flour

For the filling

  • 1 large onion (diced)
  • 1 frozen packet of cut leaf spinach
  • 1 tablespoon tomato paste
  • 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • salt to taste
  • 3/4 packet of cream cheese


Whisk eggs (one full egg and one egg white), salt, olive oil and milk. Sift the baking powder and flour.
Pour the wet ingredients over the dry ingredients and knead until soft. If your mixture is dry add a little more milk a bit at a time. If it is too sticky add a little more flour a bit at a time. Your dough should be smooth and soft and should spring back when you do the thumb test (See notes)

Let the dough rest covered with a damp towel while you make the filling

Fry the onion until it becomes translucent. Add the remaining ingredients except the cream cheese and cook. Once the spinach is cooked add the cream cheese and take it off the heat. Stir to blend in the cream cheese.

Divide the dough into 6 equal portions.
Take one portion and roll it into a long log at least 14 inches in length.
Use a rolling ping to flatten it out along the length. Then use a rolling pin to widen it along its width. You want it to be at least 3 inches wide. It can be as thin as you can get it. I do this on a (Clean) countertop. It does not stick because of the olive oil in the dough.

Burek Steps

Lightly brush the top of the rolled pastry with either melted butter or olive oil. (This is optional but will give you better layers)

Put a thin strip of filling on the section that is closer to you just a little bit away from the end. Then lift the dough and cover the filling bit by bit along the length. Tightening the roll as you go. Repeat the procedure until you have a filled log.

Next, You are going to  make a spiral, starting at one end and rolling the log around itself. Make sure you have the top of the Burek at the same level. Brush the top with egg white and place on your foil lined baking sheet.

Bake for 350 for 30-35 mins or until the tops are golden brown. Serve hot with a side of yoghurt.

Optional fillings

  • onion, sweet potato, spinach, spices of your choice
  • cooked spiced minced chicken