“Galentine’s day” Menu – Everyone’s kitchen

With or without a Valentine, we all deserve a yummy meal with lovely people. So we tried this “red menu”, using beetroot and experimenting with new cooking techniques.

Because today was an in-service day, we had the pleasure to meet new young cooks coming with their grandmother!


Red onion and beetroot Tart tatin served with a side salad

Lava cake with raspberry coulis

To harvest: parsley and mizuna leaves

Beetroot and red onion tart tatin (x 4-6)


  • 400g beetroot, cut into wedges
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp soft brown sugar
  • 2 star anise
  • flour, for rolling
  • 500g block puff pastry
  • 1 orange, zested
  • peppery green salad, to serve


Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.

On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.

Slide a plate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.

Lava cake  with raspberry coulis


  • 225 g beet puree (or sub unsweetened apple sauce)
  • 150 ml unsweetened almond milk
  • 1 tsp vinegar or lemon juice
  • 185 g organic cane sugar (or sub granulated sugar)
  • 75 ml melted coconut oil or vegan butter (like Earth Balance)
  • 1.25 tsp vanilla extract
  • 1.25 tsp baking powder
  • 5 pinch sea salt
  • 60 g unsweetened cocoa powder
  • 200 g all-purpose flour
  • 75 g chocolate chips (melted)
  • 10 squares quality vegan dark chocolate 


  • Preheat oven to 190 degrees C.
  • Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
  • Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
  • Lastly, add the melted chocolate and mix once more.
  • Divide the batter evenly between muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centre of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.
  • Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. 

Vegetable Khichuri with mixed vegetables and jam donut –  Everyone’s kitchen

We had the chance to cook (and eat!) a delicious meal from Bangladesh: Khichuri. It is a mixture of rice, red lentil, spices and vegetables. What a delight!

We also cooked with pench puren spices. Chefs were able to take some home and experiment!


Vegetable Khichuri served with mixed vegetables

Jam donut

Harvest of the day: Coriander, bay leaves, Jerusalem artichoke, leeks

Vegetable khichuri (serves 6)By Chef Paru!


  • Rice -2 cup
  • Lentil- 1cup 
  • Oil  2 tbsp to fry vegetable
  • Oil 1/4 cup to cook 
  • Cauliflower 1
  • Salt and pepper 
  • Potato -3
  • Carrot – 2
  • Bay leaf -2
  • Cardamom 3
  • Cumin seeds 1tsp
  • Cinnamon stick 1
  • Onion 2
  • Ginger and garlic paste 1 1/2 tbsp
  • Tomato- 2
  • Green chilli 2-3, 
  • Turmeric powder 1 tsp, Jeera powder 1tsp, 
  • Water 6 cup
  • Coriander
  • Green pea


1. Soak the rice and lentil in the water for 20 minutes and then wash and strain the water

2. Take 2tbsp oil and fry cauliflower, potatoes and carrot

3. Take 1/4 cup oil and fry first bay leaf, cardamom, cumin seeds and cinnamon then add onion, ginger garlic paste and tomatoes. Fry it in medium flame then add some water to it and add turmeric powder and jeera powder. When water is reduced then add rice and lentil. Mix all together and add 3 cups of water, salt and cover for 5 minutes. Then mix all the vegetables and add another 3 cups of water and cover for 25 mins in low to medium flame. Stir occasionally. When it’s done, add 1/2 cup green peas and coriander.

Mixed vegetablesBy Razia


  • 1 tsp Pench Puren spice
  • Cooking oil
  • Onion
  • Potatoes
  • Mixed Vegetables


In a pan add 150ml oil. When oil is a bit hot then put one teaspoon of  panch puren and your sliced onions. Fry until they are brown.Then add all the chopped vegetables. Cooked well until the vegetables are done.

Jam Donut Cupcakes


  • 240 ml / 1 cup unsweetened dairy-free milk
  • 1 tbsp apple cider vinegar
  • 250 g / 1¼ cup self-raising flour*
  • 2 tbsp cornstarch
  • 80 ml / ⅓ cup vegetable oil
  • 150 g / ¾ cup caster sugar
  • 1 tsp vanilla extract
  • Seedless raspberry jam
  • Icing / confectioner’s sugar, to decorate


  • Preheat the oven to 170C and line a cupcake tray with liners.
  • Mix the almond milk and vinegar together in a bowl or jug and leave to “curdle” for a few minutes.
  • Meanwhile, mix the flour and corn starch together in a separate bowl.
  • Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture. Stir everything until just combined.
  • Divide equally between 12 cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch.
  • Leave to cool completely before coring the centre of the cupcakes. I used an apple corer but you can also find cupcake corers.
  • Fill the centres with the jam and dust with icing sugar.

Vegetable curry with coconut rice and mug cake – Everyone’s kitchen


Vegetable curry served with coconut rice

Mug cake – raspberry and lemon

Harvest: Coriander, Romasnesco broccoli, chard

Coconut rice (serve 4)


  • 2 cups jasmine/basmati rice
  • 1 (400 ml) can coconut milk
  • 1 + ½ cups of water
  • 1 teaspoon salt, or to taste
  • 1 teaspoon granulated sugar, or to taste
  • 1 tablespoon fresh cilantro, chopped (optional for garnish)


In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.

On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.

Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

Vegetable curry


  • 1 tsp oil
  • 4 green cardamom pods (slightly crushed)
  • 1 medium yellow onion diced
  • ½ tsp turmeric
  • ½ to 1 tsp cayenne (use more or less based on your preference)
  • 1 tbsp ginger garlic paste
  • 2 medium sweet potatoes (diced into ½-inch cubes)
  • 2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)
  • 1 large carrot (sliced into thin rounds)
  • 1 large green bell pepper (diced)
  • 2 cups green beans (chopped)
  • 1½ cups vegetable stock (or water)
  • 400g  chickpeas (canned or cooked from scratch. Drain thoroughly before adding)
  • 1½ tbsp curry powder (or substitute with garam masala)
  • 1 can
  • 3 Spring onions
  • 2 tablespoons lemon juice
  • 2 tablespoons cilantro (chopped, for garnish)
  • Salt to taste


  • Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent.
  • Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds.
  • Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook for about five minutes. If the veggies start to stick, add some water.
  • Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook for five more minutes.
  • Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes.
  • Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.
  • Add the coconut milk and scallions, if using, and just let the curry heat through.
  • Stir in the lemon and cilantro and add more salt if needed. Serve hot.

Mug cake 


  • 3 tbsp dairy-free milk , we used oat milk
  • pinch lemon zest
  • 1 tsp lemon juice
  • 1 tbsp sunflower oil
  • 4 tbsp self-raising flour
  • 2 tbsp caster sugar
  • pinch bicarbonate of soda
  • 4 fresh or frozen raspberries


Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.

Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.

Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.

Some have been experimenting with raspberry scones while others did some relaxing colouring!

Vegetarian haggis and lemonade scone – Everyone’s kitchen

Vegan haggis with tatties

Lemonade and blueberry scone

Harvest of the day: parsley, parsley and parsley

Vegan haggis (serving 8)

  • 40 g plant-based butter or margarine
  • 2 large onion, peeled and finely chopped
  • 2 large carrot, peeled and grated
  • 4 portobello/flat cap mushrooms, finely diced
  • 2x 400 g tin black beluga lentils, drained (you could also use cooked brown, green, or Puy lentils)
  • 2 level teaspoon white pepper
  • 500 g pinhead oats 
  • 3 tablespoons Marmite 
  • 800 ml veg stock (plus more water if needed)
  • 60 g sunflower seeds, chopped
  • Parsley


  • Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
  • Add in the finely diced mushrooms and cook for another 3-4 minutes.
  • Add the lentils, white pepper and stir through for a couple of minutes.
  • Preheat the oven to 180°C (360°F).
  • To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
  • After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
  • Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
  • Once cooked, remove from the oven and allow to stand for five minutes. 



  • 1.5kg potatoes
  • Salt, pepper
  • Dash of milk


Peel and dice the potatoes, bring to boil and cook until they are soft. Mash the potatoes with milk, butter and seasoning. 

Lemonade and Blueberry scones (makes 12)


  • 400g self-raising flour, plus extra for dusting
  • 25g sugar plus 1 tbsp
  • Sea salt
  • 1 lemon
  • 75g blueberries
  • 175ml double cream
  • 175ml lemonade
  • 1-2 tbsp milk


1.Heat your oven to 220°C/Fan 200°C/Gas 7. Dust a large baking tray with flour or line it with baking paper.

2.Sift the flour into a large mixing bowl and add 25g sugar and a pinch of salt. Finely grate in the lemon zest and whisk the dry ingredients together with a fork to mix them. Tip in the blueberries and stir to mix. Pour the double cream and lemonade into the bowl and stir together to make a soft dough.

3.Turn the dough out of the bowl. Gently knead in any scraps, dusting your work surface with extra flour if needed, then pat into a round approximately 2.5cm thick. Use a 6cm cutter to stamp out the scones, kneading and reshaping the trimmings as you go till you have approximately 12 scones. Pop them on the baking tray. Brush the tops of the scones with a little milk and sprinkle over a pinch of caster sugar. Slide into the oven and bake for 12-15 mins till the scones are golden. Slide a palette knife under each scone and transfer to a wire rack to cool.

Fresh chickpea salad with mushrom turnover and King’s cake – Everyone’s kitchen

That’s it! 2022 is here and the cooking group is back. For this first session of the year we’ve made

Mushroom turnover served with a fresh chickpea salad

King’s cake (Frangipane)

We didn’t have much to harvest for these repices : a bit or rocket and hand full of parsley

Fresh chickpea salad


  • 1 chickpea tin
  • 100g rocket
  • 1 red onion
  • 1 orange
  • 2tbsp cumin seed
  • 4 tbsp olive oil


  • Zest and juice the orange. 
  • Drain and rinse the chickpeas. 
  • Peel and slice the onion. 
  • Mix all the ingredients with salt and pepper to taste

Mushroom turnover


  • 250g mushroom
  • 2 shallots
  • 20g butter
  • 2 tbsp cream
  • Optional : Bunch of dill, parsley, 
  • Salt 
  • Pepper
  • 1 puff pastry


  • Preheat your oven on thermostat 6 (180 ° C).
  • Peel and chop the shallots. Clean the mushrooms, then chop them.
  • Melt the butter in a frying pan. Pour in the minced vegetables. Add salt and pepper. Cook over low heat until all the cooking water has evaporated. Add the crème fraîche. Bring to boil and let reduce so that the sauce becomes creamy again. Leave to cool and incorporate the chopped dill into the warm stuffing.
  • Spread the dough on the floured work surface. Cut out 8 discs 10 cm in diameter.
  • Place small piles of stuffing on each. Moisten the edges. Fold the dough over and press on the edges to seal them (use a fork to do so).
  • Arrange the turnovers on a baking sheet. Brush them with egg yolk diluted in 1 tsp. tablespoon of water. Let them cook and brown in the oven for 20 min.

King’s cake

Ingredients for 6 people

  • 2 puff pastry
  • 2 eggs (or 15cl soya cream for plant based recipe)
  • 75g soft butter
  • 100g sugar
  • 165g ground almond
  • Optional: 1 figurine (or dried pulse)
  • Method
    Combine the butter, ground almond, sugar and the eggs (or soya cream) in a mixing bow
  • lPlace the first puff pastry on a tray. With the fork, prick the dough on its entire surface.
  • Fill in with the mixture to obtain an even surface.
  • To hide the figurine, place it near the crust, lengthwise.
  • Cover with the second puff pastry and seal the edges. Optional: with the blade of a knife, draw a rosette. Optional: brush the surface with melted butter or one yolk to give it a golden colour
  • Bake for 20-30 min, at 200C

Distribution of the slices
After cutting the galette into slices, the tradition says that the youngest goes under the table, closes his eyes and calls out names. This way the distribution of the slices is done randomly (yes, it is very serious!).

We even had a nut free frangipane because one of the chef is allergic to nuts! Everyone’s deserves a slice de cake :).

Eco-friendly wreaths and decorations

We have probably helped around 100 people to make their own wreaths or decorations this Christmas 2020, using cuts of trees and plants from our community garden and local Hilltown Park. We’ve had workshops indoors, outdoors, during the day and the night!

We also foraged a little from Tentsmuir and the Law, there were many fallen trees after the Arwen storm hit Dundee in November. Scots pine, Atlantic blue cedar, Leylandii cypress, lemon cypress, laurel, holly, ivy, viburnum, dried hortensia, dogwood, willow, roses…were just a few of the plants we used.

We made a little leaflet with the basic steps you can print out double sided and have a look at the lovely wreaths people have made to decorate their homes and the park!

Festive everyone’s kitchen

We had a great harvest for our last cooking group of the year:

Brussel sprouts, Jerusalem artichoke, sweet potatoes, mint, rosemary, sage, parsley, celery


Pea, lemon & mint toast

Beetroot & goat cheese toast


Chestnut & butternut squash soup


Vegetarian wellington served with roasted Brussel sprouts, Jerusalem artichoke, sweet potatoes


Cheese board

Yule log

The MAXwell Centre got funding to offer starter packs. Thank you!

We had general starter packs, food packs and baking packs. Some were delivered 🙂

Parsnip soup, vegetable stir fry and pear pie – Everyone’s kitchen

We received a big vegetables donation from M&S so we went for a “No Waste Menu”!

Spicy roasted parsnip soup

Vegetable stir fry with egg noddle/ rice noodle

Pear pie

Harvest of the day: Coriander

Spicy roasted parsnip soup


  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds, plus extra to garnish
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion, cut into 8 chunks
  • 2 garlic cloves
  • 675g parsnips, diced
  • 2 plum tomatoes, quartered
  • 1.2l vegetable stock
  • 1 tbsp lemon juice


  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  • Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  • Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  • Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  • Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Vegetable stir fry

  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup french beans
  • 1 cup carrots sliced
  • 2 cups broccoli
  • 1 cup baby corn
  • 1/2 cup water chestnuts
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 3 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • chopped green onions and sesame seeds for garnish optional


  • In a wok or large skillet, add 1 tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  • Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Pear pie

For the filling

  • 4-5 pears, peeled, cored and sliced
  • 1 tbsp soft light brown sugar
  • ½ tbsp ground cinnamon
  • 1 tbsp plain flour
  • 1 free-range egg, beaten, to glaze
  • Icing sugar to dust
  • Double cream, whipped to soft peaks, to serve


To make the pastry, put the 225g flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the ingredients together until they resemble coarse breadcrumbs. Add 1 egg, then bring the pastry together with your hands. (If it’s too dry, add a little cold water; if it’s too wet, add a little more flour.) Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.

Meanwhile, preheat the oven to 180°C/fan160°C/gas 4 and line a large baking sheet with baking paper. Put the pears into the cleaned mixing bowl and toss with the brown sugar, cinnamon and 1 tbsp flour.

Remove the pastry from the fridge and discard the cling film, then roll out on a lightly floured surface to form a rough circle (about 5mm thick, 35cm diameter). Carefully lift the pastry onto the prepared baking sheet, then arrange the pears in the middle, leaving an 8-9cm border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush the pastry with the beaten egg, then bake for 40 minutes or until golden.

Serve warm, dusted with icing sugar, with a blob of whipped cream.

Quiche (vegetarian and vegan!) and chocolate chips cookies – Everyone’s kitchen

We experimented a few quiche recipes today:

  • Caramelised onion with sundried tomatoes and cheddar quiche
  • Dairy free quiche with sundried tomatoes and caramelised onions
  • Vegan quiche with tofu, tomatoes, spinach and oregano

For dessert we had cookies and ice cream!

Harvest of the day: oregano

Caramelised onion with sundried tomatoes and cheddar


  • 25g butter
  • 2 large onions, halved and thinly sliced
  • 1 tbsp fresh thyme leaves, plus a few sprigs
  • 350g shop-bought shortcrust pastry
  • plain flour, for dusting
  • 1 jar sundried tomatoes
  • 300g pot double cream
  • 100ml milk
  • 3 large eggs
  • 140g mature cheddar, grated
  • Salt/pepper


Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.

Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.

Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.

Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.

Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.

Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.

Recipe for the vegan quiche. We used tofu and nutritional yeast instead of eggs!


Ingredients – for 12 cookies

  • 100g granulated sugar
  • 100g  brown sugar
  • 1 teaspoon salt
  • 115g unsalted butter(115 g), melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 155g all-purpose flour
  • ½ teaspoon baking soda
  • 200g chocolate chunks


In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely before serving.

Even if our cookies melted into one, they were still very good! 😀

Farzana’s Feast – Everyone’s kitchen

Today we had something different! Farzana showed us how to make an Indian dish: chefs, volunteers and staff enjoyed it so much ! Thanks again for showing us.


Chickpea and potato curry served with Jeera rice

Baked apple with ice cream

Harvest of the day

For the curry : coriander, chard, bay leaves

Farzana’s chickpea and potato curry


  • 2 onions, chopped
  • 3 cloves, garlic
  • Half-thumb size ginger
  • 1 green chili
  • Olive oil , 3 tbsp
  • Ground cumin, 1 tsp
  • Ground coriander, 1 tsp
  • Ground turmeric, 1 tsp
  • Chopped tomatoes, ½ tin
  • 4 potatoes, peeled and chopped
  • Chickpea, drained, 2 tins


  • Chop onions and place in a large pan with oil on medium heat. Cook until they have a golden-brown colour. 
  • Chop your potatoes and boil them separately.
  • Add chopped tomatoes.
  • Grind garlic, chili and ginger. Reserve. 
  • Add all the spices to the onions and stir.
  • Add your garlicky  paste and stir.
  • Add a bit of boiling water so it does not stick. 
  • Add potatoes to your pan and your chickpeas, plus ½  cup boiling water. Simmer for a few minutes.
  • Add fresh coriander before serving.

Farzana’s jeera rice 


  • 2 tbsp vegetable oil
  • 1 tsp cumin seed
  • 2 cups basmati rice
  • 3 cups of boiling water
  • 3 bay leaves
  • 4 cloves 
  • 3 flat tsp salt
  • ½ thumb ginger
  • garlic , 3 cloves, 
  • 1 green chilli


  • Prepare your rice to obtain a softer and longer rice: rinse 3 times to remove the starch. And soak for about 40 min with lukewarm water. 
  • Slice finely 2 onions and cook on medium heat until golden-brown
  • Grind ginger, garlic, chili
  • Add cloves, bay leaves and your paste and add a bit of boiling water (cloves and bay leaves won’t be eaten so you can remove it before serving).
  • Add 3 cups of boiling water when boiling add 3 flat tsp of salt and your drained rice.
  • Keep the lid on for 10-15 min (without looking!). 
  • When water is absorbed, add cumin seed and simmer for 5-10 min.

Baked apple


  • 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
  • Honey, agave
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans, pumpkin seed, raisins
  • 1 tablespoon butter
  • 3/4 cup boiling water


  • Preheat your oven: 190°C
  • Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.
  • Add half a teaspoon of butter in each hole.
  • Drizzle with honey, sugar, agave syrup, … and cinnamon. 
  • Chop some seeds, sultana, nuts and add to your apples.
  • Put the apples in a baking dish. Cook for 30-45 minutes.