Zucchini, Yellow Squash & Potato Gratin

A new recipe.. I had a craving for Zucchini & Summer squash, it's healthy & tasty.. So I decided to browse through my recipes in search for a nice recipe that combines both of those ingredients. 
I came across many recipes but this particular one caught my attention because it included potatoes.
I tried it as a side dish for lunch, next to grilled chicken and a crisp green salad. It turned out lovely and delish!!


1 packet of KDD cream or 1 cup of heavy cream
1/2 cup breadcrumbs 
2 Potatoes, sliced
4 Small Zucchini (Courgette), thinly sliced
1 large summer squash sliced
3 tbsp Butter 
2 cloves of garlic, thinly sliced
1 small onion, sliced
Salt & Black Pepper
1/2 cup Parmesan Cheese
1/4 cup Mozzarella Cheese


Prepare the oven by reheating at 400 degrees. Set aside until needed.
On the stove, medium heat, in a large skillet, melt the butter.
Add all the vegetables to the butter, saute & stir.
Add the salt & Pepper according to taste.
Cook the veggies until tender while stirring slowly and carefully.
Add the cream and cook for 5-7 minutes until it thickens.
Once cooked, remove from the stove and place in a Pyrex or a baking dish.
Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.

Enjoy !!

Cabbage Salad .. My Way!


1 Cucumber, peeled, sliced
1 thinly sliced red onion (Shallot)
Finely Sliced green cabbage
Finely Slicded red cabbage
I shredded carrot
I green onion (Scallions) thinly sliced
2 tbsp chopped coriander (cilantro)
1/2 tbsp toasted sesame seeds


4 tbsp yogurt
2 tbsp lemon juice
1/2 tbsp shredded ginger
1 tbsp mayonnaise
Salt & Pepper
1 tbsp vinegar
1 tsp honey
1 tsp soy sauce


1- combine all the vegetables in a large serving bowl.
2- mix the dressing ingredients.
3- pour dressing on salad and serve immediately.

Banana Bread Recipe # 2

I have tried a previous recipe of Banana Bread yet with nuts. This recipe is for a plain banana bread. I enjoy it with milk, in the morning, as a snack or dessert. It's delicious any way you eat it!


2 Ripe bananas
1&1/2 cups flour
5 Tbsp melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt


1- Preheat the over at 350°.
2- In a mixer, place the sugar, egg & Vanilla. Start mixing.
3- Sprinkle the baking soda & salt over the mixture and mix it in.
4- Finely add the flour. Mix everything well.
5- Pour mixture into a buttered pan and bake for 1 hour.
6- Once done, keep it on a cooling rack, once cool, slice & serve.

Normally this recipe requires baking in a Loaf Pan , but I don't go by traditional methods.. I'm such a rebel, I used a Bundt Cake Pan ..haha :P


Green Curry Chicken (Thai) - Recipe # 2

This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.
I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.


1 jar of Thai Choice Green Curry
2 tbsp cooking oil
2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market
6 chicken breasts, boneless, skinless, cut into cubes
4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market
2 medium white potatoes cut into cubes
1 cup of fresh button mushrooms cut in half
1 green bell pepper chopped into chunks
4 baby corns chopped into chunks
Salt according to taste
Brown sugar to minimize spiciness
1 tbsp fish sauce - found in TSC
Fresh basil leaves
Coriander for garnish


Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.

Add the ready made green curry paste and stir-fry it for one minute.

Add the coconut milk and stir to combine, then add the lemon grass and stir.

Add the fish sauce and leave to simmer for another 5 minutes.

Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.

To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.

Add salt as needed, then add the basil leaves

Leave to cook for 20-30 minutes.

Garnish with coriander and serve with steamed rice.



Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !


3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish


1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.