Sunday, 30 December 2012

Festive Cupcakes

I made these moist orange cupcakes* as a NYE dessert and everyone loved them. They are super easy to make, can be prepared in advance and I promise they'll be a hit at any party! I decided to decorate them with these cute star flowers from the local bakery, but feel free to go crazy with decorations :-D It's New Year's Eve after all!

Wednesday, 26 December 2012

Yummy Grilled Pizza

Who doesn't love pizza? It's quick to make and super delicious to enjoy! And what's the most fun part? Choosing the baking method and toppings!!! I wanted to sway from the traditional oven bake method, so I decided to grill it on the panini maker (you could also do it outside on the BBQ grill or in a griddle pan). Then, came the toppings part! I decided to use up all the leftovers I had in the fridge :-) So feel free to do any combinations you like, because the possibilities are really endless. Any leftover sauce, meat and cheese will work! So let's get going...

Monday, 24 December 2012

Dad's Leek & Feta Crumpled Pie

I've had this pie on a few occasions now, and every time it tastes better than ever. It's my dad's proven recipe and since he is so awesome, I've decided to watch him make it, help around and put the recipe up, so everyone else can enjoy it :-) The great part is that you can fill it with absolutely anything your heart desires... Veggies work (spinach works really well), meat... Really, any leftovers would do :-) The only "must" is that you really MUST try it because it's extremely delicious, yet quick and easy.

Serves 6-8


- 30 filo (phyllo) pastry sheets (might need a few more or less, depending on the size of the baking dish)
- 1kg leeks, finely chopped
- 300g feta cheese, crumbled
- 250g butter
- 50ml water
- 3tbs vegetable oil
- salt and pepper to taste


- In a skillet, add the oil, leeks and seasoning. Sauté for about 10min over a medium high heat. Mix in the cheese and set aside.
- Preheat your oven to 200 C degrees and generously brush a baking dish with oil.
- Place 4 filo sheets on the bottom, letting the edges fall out on each side.

- Place a filo sheet on a cutting board* and sprinkle some of the leek and cheese mixture. Crumple it with your hand and place it in the dish. Repeat the process and line up the crumples one next to another.

- Melt the butter and water together. Spoon the mixture over the crumples, then put the hanging edges of pastry on top to act as a cover. If they aren't long enough to cover the pie, place a whole filo sheet on top, to ensure the pie is covered.

- Bake for 15min, then flip by putting a plate or another baking dish on top, flipping the pie and sliding it back in. Bake for another 25min and enjoy this delicious Pita!

* Place a clean plastic bag on the cutting board, so you ensure easy movement for the pastry. If it's hard to move around, the pastry might break.

Saturday, 22 December 2012

Mint Vodka Lemonade

OK, so this is probably the easiest cocktail ever and if I say so myself, one of the most delicious out there. It fits perfectly for a late Saturday afternoon or for a workday evening... Or whenever you are in a mood for a cocktail :-) I made it for my family on a Friday night, everyone loved it, so I had to put the recipe together.

Serves 4 (may vary depending on the size of serving glasses you use)


- 1 cup good quality Russian vodka
- 3 lemons, zested, juiced and strained (lime works too)
- 2 1/2 cups club soda (Sprite, 7up or Lemon Mineral Water work too)
- 4tbs sugar
- 4tbs water
- a handful of fresh mint (fresh rosemary works too)
- some ice


- In a saucepan, add the water and sugar and swirl around. Bring it to a boil, lower the heat to a medium and let it simmer for about 5min. Set aside and let it cool completely. This will make a simple syrup* to sweeten the cocktail.
- When you're ready to make the cocktails, put the vodka into a pitcher, add the lemon juice, along with the syrup and mint and give it a stir. I made mine on the rocks. If you want a smoothie, add everything to a blender and get it blended for 1min.
- Pour into a glass filled with ice and enjoy!

* Take the extra minute to make the simple syrup (you can also make it days in advance). If you just add the sugar and water to a cold drink, the sugar won't dissolve and will sink to the bottom of the glass.

Friday, 14 December 2012

Homemade Buttery Soft Pretzels

While I studied in Germany, I used to get a soft pretzel (Laugenbrezel) for breakfast every so often. It was the treat of the day and I figured (since I like them so much) I should learn how to make them on my own. Now, I know that the ones in Germany are dipped in lye solution, but as it is a little dangerous to use I think baking soda does the job just as well. Also, I am more of a savory girl, so I prefer my pretzels with salt on top (or sesame seeds, poppy seeds, cheese...). But if you like your pretzels with cinnamon on top, this recipe* works just as fine. So, let's get to it...

Makes 12 pretzels


- 500g plain flour, and a little more for dusting
- 2 1/4tsp yeast (or one individual package)
- 1tbs sugar
- 1tbs salt, and some more for sprinkling on top
- 350ml warm water (not hot)
- 2tbs butter, melted
- 5tbs baking soda (optional)**
- 5cups of water
- a little bit of vegetable oil for brushing


- In a bowl, add the yeast, pour the warm water in along with the salt and sugar and let it sit for about 10min to get activated.

- Add the flour and melted butter and start kneading. If the dough is sticky, sprinkle some more flour on it and keep kneading till it's smooth and no longer sticky.
- Put it in a clean, oiled bowl, brush it with vegetable oil and put a kitchen towel over it. Place it in a warm area and let it rise for an hour.

- After an hour, place the dough on a floured surface and cut it into 12 equal pieces. Roll every piece into a 15" rope, shape into a pretzel and put it on a greased baking sheet or parchment paper.

- Let the pretzels rest for 20min (covered) while preheating the oven to 230 C.
- Bring the 5 cups of water to a boil, mix in the baking soda, then place 1 to 2 pretzels in for 1min. Take them out and put them back on the baking sheet. Baking soda gives them a rich brown colour.
- Once they are all out of the water, sprinkle some salt on top and pop them in the oven for 15-20min or until golden brown. Enjoy!

* Freezer tip: Let them cool completely, freeze them and once you want them again, stick them in the microwave or oven.

** You can still make the pretzels without baking soda. To give them a golden colour, brush them with a beaten egg before baking.

Saturday, 8 December 2012

Orange Chocolate Chip Muffins

Since my banana dark chocolate chip muffins came out so delicious, I figured I should try a similar recipe with some oranges and see how it goes. As we are in that cold and wintery time of the year, the smell of cooking oranges and chocolate together fills the house with so much warmth. So here it goes...

Makes 12 muffins


- 2 oranges*, zested and juiced
- 100g dark chocolate chips (crushed baking chocolate works too)
- 8tbs plain flour
- 1 package (1tbs) of baking powder (baking soda works too)
- 6tbs vegetable oil
- 1 egg
- 6tbs sugar
- a pinch of salt


- Preheat your oven to 200 C degrees and line a muffin tray with liners.
- Put the oil, sugar, egg, orange zest and juice together and give it a good mix.
- Add the flour, baking powder, salt and most of the chocolate chips and mix until well combined, but don't over mix. Keep the rest of the chips to sprinkle on top of the muffins.
- Place the mixture in the muffin liners, equally dividing it. Sprinkle the remainder of the chocolate chips on top.
- Bake for 15min and enjoy!

* This recipe also works for lemon muffins. Just substitute the oranges with lemons and skip the chocolate chips.

Monday, 3 December 2012

Veggie Lover Shepherd's Pie

I've always been a fan of Shepherd's Pie... But for some reason I've never made it. Probably only because it's available on every supermarket shelf and every pub's menu. So, since it's been one of those super gloomy and rainy days, I decided to make something warm and comforting. And as I felt like hanging out in the kitchen and be creative, I changed up the recipe a little bit and turned this into the perfect vegetarian meal. I replaced the meat with lentils and it was a success. So here it goes...

Serves 2


- 100g dry lentils*, boiled in water for 45min, drained and rinsed
- 3 carrots, chopped
- 3 peppers, chopped
- 2 garlic cloves, finely minced or crushed
- 2 large potatoes, peeled, roughly chopped and boiled till tender
- 2tbs of butter
- 250ml milk
- 1tbs plain flour
- a splash of Worcestershire Sauce
- 400ml vegetable broth
- 2tbs vegetable oil
- salt and pepper to taste


- Preheat your oven to 200 C degrees.
- In a skillet add some oil and over a medium high heat sauté the carrots, peppers and garlic for about 10min.
- Sprinkle the flour, constantly stirring, and add the lentils along with the broth. Season well and add a splash of Worcestershire Sauce.
- Bring this mixture to a boil, then lower the heat to a medium, let it simmer for about 15min, then pour it in a casserole dish.
- Melt the butter and milk together. Mash the boiled potatoes, add the melted butter and milk, season and give it a stir.
- Add the mashed potatoes on top of the veggie mixture, spreading it evenly. Bake for 15-20min or until the top is golden brown and enjoy!

* If you want to make this with meat, just substitute the lentils with minced beef/lamb, cook it till tender together with the veggies and keep following the recipe.

Sunday, 25 November 2012

Banana and Dark Chocolate Muffins

Apples and cinnamon go well together. Banana and chocolate make even a tastier combination! :-)  So, since I had two very ripe bananas in the kitchen, I decided to mix them with dark chocolate, turn them into muffins and enjoy them as a great dessert. They are great when served warm, but just as yummy with coffee the next morning :-)

Makes 12 muffins


- 2 very ripe bananas, mashed
- 100g dark chocolate chips (crushed baking chocolate works too)
- 150g plain flour
- 1 package (1tbs) of baking powder (baking soda works too)
- 6tbs vegetable oil
- 1 egg
- 6tbs sugar
- a pinch of salt


- Preheat your oven to 200 C degrees and line a muffin tray with liners.
- Add the oil, sugar and egg to the bananas and give it a good mix.
- Add the flour, baking powder, salt and most of the chocolate chips and mix until well combined, but don't over mix. Keep the rest of the chips to sprinkle on top of the muffins.
- Place the mixture in the muffin liners, equally dividing it. Sprinkle the remainder of the chocolate chips on top.
- Bake for 15min, then turn the oven off and leave the muffins in for additional 2-3min. Enjoy!

Monday, 19 November 2012

Rigatoni With Butternut Squash and Pancetta

I had a butternut squash in the fridge and wanted to try something with it. So, I came across a great recipe that I'd like to share. It's amazingly delicious :)
The recipe is by Laura Vitale and here is a link to get all the ingredients and instructions:


Thursday, 15 November 2012

Pillow Soft Bread Rolls

I was getting ready for a dinner party when I figured regular bread from the bakery was getting a little boring. So I decided to make some bread rolls, and I all I can say is: this was such a great idea!! Soft, buttery and delicious... They also make great sandwiches, so you really can't go wrong with this recipe :-)

Makes 12 rolls


- 500g flour
- 1 package yeast (2 1/4tbs)
- 2tbs sugar
- 2tsp salt
- 250g milk
- 3tbs butter, at room temperature
- 1 egg
- 1tbs melted butter, keep it till the end for glazing


- Melt the butter and milk together until warm, don't boil them. Put the mix in a big bowl, add the yeast and let it stand for 5min.
- To this mixture add flour, sugar, salt, egg and mix together until it becomes a dough.
- Place the dough on a generously floured surface, knead for 1 minute, form it in a big ball and place it in a lightly greased bowl. Cover it tightly and let it sit somewhere warm for an hour to double in size.
- Place it on a floured surface again, spread it a little with your hands and cut it into 12 pieces.
- Shape them into rolls and place them on a greased baking sheet. Make sure you leave some space between them, so they can rise.
- Cover them with a towel and let them stand for another hour to double in size.
- Preheat your oven to 190 C degrees. Bake the rolls for about 20min or until golden brown.
- Glaze them with the melted butter and enjoy!

Thursday, 8 November 2012

Stuffed Sour Cabbage Meat Rolls (Sarma)

Since winter is nearly here, I had the make the first Sarma. This is a MUST when it comes to a typical Macedonian meal on the Christmas table. There is something so comforting and enjoyable about eating Sarma. The best thing is, the longer it sits, the better it gets. So this is how the recipe goes:

Makes 28 rolls:


- 1 onion, chopped
- 1cup leeks, chopped
- 700g mince (pork and beef) meat
- 150g uncooked rice
- 130g smoked bacon, finely chopped
- 30 sour cabbage leaves
- 100g shredded sour cabbage
- 2tsp smoked paprika
- 5-6tbs vegetable oil
- salt and pepper to taste


- In a skillet, add the oil, onion and leeks, turn the heat to medium and let them go until soft.
- Add the mince meat and fry until it's is cooked all the way.
- When the meat is done, take the skillet off the heat, add the uncooked rice, a little bit of salt, pepper and 1tsp paprika. Give it a good stir.
- In a big casserole dish, add a little bit of oil and place the shredded cabbage on the bottom of the pot and sprinkle a little bit of black pepper and paprika.
- Place a cabbage leaf (if the leaf is is too big, cut it into two pieces, so the roll isn't too thick) on a cutting board, spoon 1tbs of the meat mixture, place a little bit of chopped bacon on top and roll. Squeeze gently so the excess water comes out and place on top of the shredded cabbage. Keep going until all rolls are in the dish. (The following photos help with the rolling process.)

- When you are done rolling the 28 rolls, sprinkle with the leftover bacon.

- Place the last two cabbage leaves on top to cover everything.
- In the same skillet you used for the meat, add about 4 cups of water, 1tsp smoked paprika and bring it to a boil.
- When boiling, put a clean plate on top of the rolls and while holding it with one hand add the water with the other one to cover them. The plate helps for the rolls not to swim to the surface.
- Preheat your oven to 200 C degrees. Cover the casserole dish with a lid or aluminium foil and put it in the oven. After about 40min, lower it to 150 C degrees and let it slow cook for 5-6 hours or overnight.
- When done, the water will be gone and the Sarma will be delicious. Enjoy!

Wednesday, 7 November 2012

Creamy Fresh Tomato and Garlic Marinara

Being in Macedonia for a couple of weeks and enjoying the fresh tomatoes, I just can't get enough of them :-) But what happens when you don't eat them quickly enough and they start to get soft? You make a delicious pasta sauce! :-) Adding cream cheese to the sauce gives it some extra richness but you can get creative and put anything you like. This is what I did:

Serves 4


- 4 medium-sized tomatoes, chopped into bite-size pieces
- 3 cloves of garlic, sliced
- 4tbs plain cream cheese (double cream works too)
- 3tbs olive oil
- 1lb uncooked pasta
- salt and pepper to taste
- 3tbs fresh chopped parsley (any fresh herb works)
- grated cheese to sprinkle on top (any cheese works)


- Cook the pasta according to the package instructions, drain and set aside.
- In a sauce pan, drizzle some olive oil, set the heat to medium and add the garlic immediately to infuse with the cold oil. Let it go for 6-8min or until the garlic is golden brown.
- Add the tomatoes, give them a good stir, increase the heat to a medium-high and let them cook for about 10min or until saucy consistency.
- When the tomatoes are done cooking, add the cream cheese. Check for seasoning and adjust with salt and pepper.
- Add the fresh parsley and give it a good stir.
- Add the pasta to the sauce, give it a good toss, add grated cheese on top and enjoy!

Saturday, 13 October 2012

No Bake Very Berry Cheesecake

Cheesecake is one of those desserts that everyone enjoys, right? And when you make it on the counter without using the oven is even more awesome. Yep, that's right... While other things are cooking, you can whip this cheesecake up and I promise everyone will love it.

Serves 10-12

Ingredients and process:


- 400g biscuits, crushed in a ziplock bag with a rolling pin
- 250g butter
- 3tbs honey
- 1/2tsp cinnamon

- Place the biscuits and cinnamon in a mixing bowl. Melt the butter and honey together, pour over the biscuits, mix until everything is coated and place it in a foil-lined cake tin. Pat and even it well.


- 400g plain cream cheese (room temperature)
- 250g sugar
- 1 lemon, zest and juice
- 2 sachets gelatin powder
- 8tbs cold water
- 500g heavy whipping or double cream

- Mix the cream cheese, sugar, lemon zest and juice together and set aside.
- Cover the the gelatin with the 8tbs cold water, let it sit for 10min, then warm up to liquidise and set aside.
- Whip the double cream until stiff peaks, add the gelatin and fold in the cream cheese mixture.
- Spoon it over the biscuit layer and place in the fridge for 5h to set.
- After it's set, carefully place it on serving plate.


- 43g vanilla custard powder
- 5tbs sugar
- 300g frozen berries in juice (any other fruit works too)
- 300ml water

- In a small bowl mix the custard powder with 5tbs water spooned out from the 300ml water. Stir until well mixed. Put the rest of the water in a pot, add sugar and bring it to a boil. Add the berries together with their juice and stir. Slowly start adding the custard mix and stir for about a minute until the mix starts to get thick. Let it cool completely, then spoon and spread it over the cake. Enjoy!

Monday, 8 October 2012

Baked Beans (Tavce Gravce)

Tavce Gravce is one of the most traditional Macedonian meals! It's been cooked for centuries, can be eaten as a main or a side dish and goes with pretty much anything. There is something super delicious and very comforting about it and can certainly be eaten all year round. The recipe can't be any simpler, so let's get going :-) 

Serves 2


- 250g butter beans (cannellini beans are also fine)
- 2 medium-sized onions, chopped
- 2 cloves garlic, minced
- 2 chili peppers
- 6tbs olive oil
- 2tsp smoked paprika (regular paprika is also fine)
- salt and pepper to taste
- fresh marjoram (any fresh herbs work)


- Soak the beans in water over night.
- The next day bring the water to a boil, drain the beans, cover them with warm water again (don't put too much water, just enough to cover them) and bring back to a boil.
- Add 1 onion, 1 garlic clove, the chilis, and 2tbs olive oil. Give it a good stir and let the beans cook.
- Every 15min taste one of the beans to make sure they are soft. Once soft (after about 30-40min), preheat your oven to 200 C degrees. Take the beans off the stove.
- In a sauce pan, over a medium heat, add the other onion, garlic clove, smoked paprika, 4tbs of olive oil and turn the heat off. Stir the mixture until it becomes a sauce.
- Transfer it to a casserole dish, add the beans together with the water they cooked in, give them a good stir, check for seasoning and adjust.
- Place in the oven, and once you see the beans bubbling (it will happen pretty quickly), turn the oven off but leave the dish in.
- After 30min, take it out, sprinkle some fresh herbs and serve. Enjoy!

Thursday, 4 October 2012

Boozy Bolognese

How many Bolognese Sauce recipes are out there? Thousands! Maybe even more than that. Every family probably has it's own recipe. I've made this sauce for years and I've heard advices like "use beef broth instead of wine", "use Worcestershire Sauce instead of wine", "wine is really not necessary"...
So today I figured maybe I should add some red wine to the sauce and decide by myself whether it plays a relevant role or not. And trust me, it does! It gives that deep flavour, that's so indulgent and addictive (no worries, the alcohol cooks out). So here it goes...

Serves 4


- 500g minced beef
- 1 medium-sized onion, finely chopped
- 1 generous glass red wine
- 2 cans of chopped or crushed tomatoes
- 3tbs olive oil
- salt and pepper to taste


-  Place a sauce pan over a high heat and add the olive oil. When the oil is hot add the beef, break it up with a wooden spoon and cook for about 4-5min.
- Add the onions, and cook for a few minutes so they soften up.
- Add the red wine and cook for 2min, so the alcohol cooks away.
- Then add the tomatoes and give it a stir.
- Partially cover the sauce pan, set the temperature to as low as it can go and let it simmer for about 2h. This allows for the flavours to "marry".
- Add your favourite pasta to it and enjoy!

Wednesday, 3 October 2012

Rum Chocolate Truffles (Bombici)

My mum used to make these a lot when we were growing up and now all of a sudden I had a craving for them. Of course as kids we had the rum-free version, but now I thought rum and chocolate as a combination sounds amazing. 
The fun part of this recipe is that you can involve your kids in the shaping and dipping process and have a fun family night.

Makes 24 truffles


- 100g milk
- 125g butter
- 200g sugar
- 1tbs cocoa powder (plus a little more for garnishing)
- 3tbs rum (optional)
- 150g digestive biscuits, finely crushed
- 100g chocolate chips*


- In a saucepan add the milk, butter, sugar, and cocoa powder. Bring to a boil, then turn the heat off and set aside.
- Add the crushed biscuits to the mixture and give it a stir. Add the rum, let the mixture cool, then put it in the freezer for 45min.
- Using your hand or an ice-cream scooper, form the truffles (any shape or size). Put them on a plate and place them in the fridge for 20min. Take them out, roll them between your hands again and put them back in the fridge for another 10min. This will give them that smooth look.
- A few minutes before you take the truffles out, place the chocolate chips in a bowl, microwave them for about 40sec and when they are melted, give them a good stir. Then start dipping the truffles. Shake off the excess chocolate, put them back on the plate, and sprinkle some cocoa powder on top.
- Place them in the fridge to cool and take them out when needed. Enjoy!

* You could also dip them in shredded coconut or crushed nuts.

Sunday, 30 September 2012

Romantic Egg on Toast

This is a perfect idea, if you want to surprise someone with a nice breakfast plate on a weekend morning. It's really egg on toast, but jazzed up with some peppers, basil and great presentation... Easy and super delicious! :-)

Serves 2


- 2 pieces of toast
- 2 red bell peppers
- 2 eggs, cracked open in ramekins or coffee cups
- 4-5 basil leaves, chopped
- 2tbs olive oil
- salt and pepper to taste


- Slice the bell peppers into rings. Cut the top of the pepper off so the stalk falls off and leaves a nice hole.
- Over a medium heat pour the olive oil in a skillet and place the pepper rings in. Carefully slide the eggs into the pepper rings and cook slowly. To speed up the cooking time, cover with a lid.
- Toast the bread, place the egg on top, season with salt and pepper, and sprinkle the basil leaves.
- Cover it with the pepper lid and enjoy!

Saturday, 29 September 2012

Pumpkin Spice Latte

Autumn is here!! So, what a better way to get into the spirit than a hot cup of Pumpkin Spice Latte.
Now, since I am not a big fan of getting coffee from a coffee house (at least not everyday), I decided to whip up my own recipe and enjoy a delicious homemade cup of latte... Easy, breezy and much more cost-effective :-)

To make the pumpkin pie spice batch you'll need:

- 1tbs cinnamon
- 1tsp ginger
- 1/2tsp nutmeg
- 1/2tsp cloves
- 1/4tsp allspice

Save this in an air-tight container and keep it for whenever you want to make anything with pumpkin flavour. Now, let's make some lattes :-)

Serves 2


- 1 cup coffee, hot
- 1 cup milk, warm
- 1 tsp sugar
- 1 tsp pumpkin pie spice


- Put the milk, sugar and pumpkin pie spice in a blender or a food processor. Blend for about a minute or until frothy. You could also do this by hand, using a whisk.
- Pour the frothy mixture in a mug, add the coffee, sprinkle a little bit of pumpkin pie spice on top and enjoy!

Thursday, 27 September 2012

Eggless Vegetable Fried Rice

I decided to make fried rice without eggs. I think this way the dish is lighter :-) The secret to a perfect plate of fried rice for me is having the correct ratio of rice* to vegetables (1:2). So, I used that and it turned out just as I wanted it. I used the typical frozen vegetable mix (carrots, broccoli, peas, cauliflowers and celery), but you can use fresh vegetables, too.

Serves 2


- 1 cup cooked rice
- 2 cups frozen vegetables, defrosted
- 1 medium-sized onion, finely chopped
- 3tbs olive oil
- 5tbs soy sauce
- 1tsp ground ginger
- 1tsp allspice (optional)
- salt and pepper to taste


- In a hot skillet or wok, add the oil and when it's piping hot add the veggies, onion, salt, pepper, allspice and ginger. Keep stirring.
- When the onion has softened, start adding the rice little by little, while constantly stirring.
- Add the soy sauce and stir. Give it a try to check for seasoning, adjust and enjoy!

* If you have the time, make the rice one day or a few hours in advance and keep it in the fridge. The warmer the rice is, the more sticky the dish will be.

Wednesday, 26 September 2012

Lemon and Thyme Roast Potatoes

Not sure whether I've made it clear that roast potatoes are pretty addictive, but to me... YES, they are!! :-)
I've tried a few different flavours so far, but this was the first time I thought of adding some lemon to my roasties. So now it's definitely a new go-to recipe.

Serves 2


- 1kg potatoes, peeled and cut into bite sized chunks
- 1 lemon, squeezed
- 5tbs olive oil
- 4tbs water
- 1tsp dried thyme
- 4 bay leaves
- a pinch of sugar
- salt and pepper to taste


- Preheat the oven to 200 C degrees. Mix all the ingredients (except the potatoes) in a bowl.
- Place the potatoes on a non-stick baking dish and add the rest of the ingredients. Give them a good toss so everything is coated.
- Place in the oven and bake for about 50-60min or until the potatoes are golden brown and crispy. Baking times will vary depending on how big the potato chunks are. Make sure you toss them every 15min, so they get evenly roasted. Enjoy!

Lemon & Basil Pasta

I love using fresh herbs! Basil is probably my favourites and if I had enough on hand, I would probably use it every day :-) So since the plant I have in the kitchen was growing pretty quickly, I decided to make this pasta dish and it turned out pretty nicely.

Serves 4


- 500g pasta (any shape or size you have)
- 25-30 basil leaves, finely chopped
- 1 lemon, squeezed
- 1 garlic clove, minced
- 6tbs olive oil
- salt and pepper to taste
- parmesan cheese to taste, grated


- Boil the pasta according to the package instructions. Drain, but don't rinse.
- Put the pasta back in the pot and add the rest of the ingredients except the cheese and a few basil leaves. Give it a good toss.
- Add the cheese, taste for seasoning and adjust. Sprinkle the few basil leaves on top, give it a gentle toss and enjoy!