Homemade Pita Chips.. Twice the fun!

Those are easy chips to make at home for any dip..
It goes great with my Homemade Guacamole Dip or my Homemade Beetroot Dip.

Chips #1: you will need:

2-3 Thin Pita Breads cut into small triangles.
Freshly Grated Parmesan Cheese
Olive Oil
Dried Oregano

- Place the triangles of pita bread on a baking tray & drizzle them with a a little bit of olive oil.
- Sprinkle the pita bread with the parmesan cheese & oregano.
- Bake them in a preheated oven for around 10 to 15 minutes or until they are crispy.
Chips #1

Chips #2: you will need:

2-3 Pita Breads cut into small triangles 
A Griddle Sandwich Maker

Chips #2
- Place the triangles on the griddle sandwich maker and close it on them to create the grill marks effect.

Homemade Guacamole Dip .. with a Tip!


4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream 
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped


- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.  
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.

Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.

Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.



Homemade Beetroot Dip ..

This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!

2 Large Beetroot, peeled
1 clove of garlic, minced
1&1/2 Sour Cream container or Yogurt
1 tbsp fresh mint, chopped
1 tbsp apple vinegar
2 tbsp Olive Oil
1&1/2 Lemon Juice - or more according to taste

Boil the beetroot until tender.
Wash under cold water.
Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.
In another bowl, combine the garlic, mint and beetroot.
Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)
Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.


Nigella's Ritzy Chicken Strips.. An Easy Lunch or Dinner..

This practically took minutes to prepare and a few more minutes to cook. But needs a couple of days for it to be ready, so prepare them a day in advance. If you have kids, they will love this recipe and grownups do too! I tried this Nigella Lawson easy breezy recipe accompanied by homemade Honey Mustard Sauce.. tastes sooo good!


2 Packets of boneless skinless chicken breasts
1 cup buttermilk (Leban) - I prefer KDD because it's think and creamy
20 pieces of Ritz cracker crushed to form bread crumbs


. Put the chicken breasts into a freezer bag flat.
. Bash them gently with a rolling pin until the chicken is quite thin.
. Once done, take them out of the bag and slice them.
. In a bowl, place the butter milk and chicken and leave then in the fridge to marinade for 24 hours atleast.
. When ready to cook, prepare a baking sheet with parchment paper and preheat the oven.
. Take the bread crumbs and place them in a shallow dish to coat the chicken.
. Take the chicken out of the fridge, take each piece, shake off the excess buttermilk and dip them in the crumbs.
. Coat them well and lay them on the baking sheet, bake for 15 to 20 minutes until golden brown. and Voila !!!!

Dinner is served! ... or lunch ;)

Earthy .. Lovely .. Cream of Eggplant Soup.


Couple of eggplants, grilled, peeled, & cut into cubes.
1 Onion roughly chopped
1 Potato roughly chopped - preferably small pieces so it cooks faster
1/2 cup KDD cream - or Creme Fraiche if available
1 tbsp Flour
a little bit of butter
Olive Oil
2 cups Chicken stock
Salt & Pepper
1 tsp Ground caraway
a little bit of Nutmeg
Finely chopped parsley for garnish


- In a medium size pot, start off with the olive oil and butter and let the butter melt.
- Add the chopped onions and the salt to help it sweat and soften.
- In goes the garlic and pepper and mix well.
- While stirring, add the flour and mix well so it doesn't burn at the bottom of the pot.
- Add the chopped potato and mix all together well, then add the caraway.
- Add the chopped eggplants to the mixture and stir for 3 minutes then add the chicken stock.
- Leave the mixture to simmer for 30 minutes and bring it to a boil.
- Transfer the mixture to a blender and ladle in half of the soup so it doesn't fill up the blender.
- Transfer the bended soup into a new pot and ladle the rest to blend.
- Add the other blended amount of mixture into the new pot and put it on the stove again.
- Add the cream and mix.
- Add the nutmeg and a little bit more caraway for taste.
- Finely pour into a soup dish and garnish with finely chopped parsley. 

P.S. Salt should be added in moderation because the chicken stalk is already salted.