Rogan Josh Kashmir


I’m so glad to finally post my first Curry; a Rogan Josh Kashmir. Rogan Josh Kashmir is a slow cooked curry from Kashmir. The addition of the Kashmiri red chili brings this beautiful, vibrant red color. The spices and the flavors are so intense and the lamb is extremely soft and moist.

This recipe is adapted from the famous Camellia Panjabi, from the book ’50 great curries of India’! A fantastic book filled with a lot of pieces of information and recipes!

Rogan means meat fat and Josh means heat.

Now, It’s time to join  Fiesta Friday # 110  with Angie and also thanks to Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary for co-hosting this week!

Serves: 6


  • 1kg lamb meat (cut into medium pieces)
  • 9 cloves of garlic
  • 1 liter & 1/2 of water
  • Salt
  • 2 teaspoons of Kashmiri chili powder
  • 2 teaspoons of Spanish Paprika
  • 2 tablespoons of water
  • 100g of full-fat yogurt
  • 2 medium brown onions (chopped)
  • 2 tablespoons of sunflower oil
  • 4 green cardamom
  • 3 bay leaves
  • 1 teaspoon of coriander powder
  • 1 teaspoon ginger powder
  • A pinch of turmeric powder
  • A pinch of nutmeg
  • Salt


  1. In a deep pot add the lamb (cut into medium pieces) with 4 cloves of garlic and cover with 1 liter 1/2 of water.
  2. Cook on a medium heat for 30 minutes.
  3. Remove from the heat.
  4. Remove the lamb and set aside on a plate.
  5. Filter the water and keep it on the side (for later).
  6. In a bowl add 2 teaspoons of Kashmiri chili powder, 2 teaspoons of Spanish Paprika and 2 tablespoons of water and whisk.
  7. Pour the full-fat yogurt and continue to whisk until it becomes a paste, set aside.
  8. In a large pan add the chopped onions and the oil.
  9. Cook for 10 minutes.
  10. Add the 5 garlic cloves, the cardamom, the bay leaves, the ginger powder, the turmeric powder, a pinch of nutmeg and the salt.
  11. Cook for 5 minutes.
  12. Add the paste and continue to cook for 2 minutes.
  13. Add the meat and mix all the ingredients together.
  14. Pour the reserved water and cook for 1h30 on low heat.
  15. Remove from the heat, the sauce should be reduced and meat soft and tender.

I served this tasty curry with a Basmati rice on the side.

Bon Appétit!

PS: You can also serve this dish with a simple rice or naân!

Chicken Burgers

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IMG_4490With summer soon coming to an end, I couldn’t see a better reason to enjoy the outdoors with a homemade burger, perfect for this week’s Fiesta Friday #82 too!

The recipe for the Bread comes from my fellow lovely lady Elaine. I made her Loaf this week, and since it was so good, I decided to use the same recipe to make my buns for my Chicken Burgers!

A huge thanks to our amazing host, Angie from The Novice Gardener, and to our co-host’s for this week Sarah @ Sarah’s Little Kitchen and Kaila @ GF Life 24/7.

Serve: 4 large burgers

Ingredients: (for the bread)

See Elaine’s recipe.


  1. Flour a baking tray.
  2. Divide the dough into 4 equals parts.
  3. Shape into smooth round balls and place them on the floured baking tray (do not forget to leave a little space between them).
  4. Cover with a clean kitchen towel and allow them to rise 1 hour.
  5. After 1 hour, brush each bread with a mix of milk (1 tbsp) and one egg yolk.
  6. Preheat the oven to 210C degrees.
  7. Sprinkle each bread with roasted sesame seeds.
  8. Bake for 30 minutes (more or less depending on your oven).
  9. Remove from the oven and allow to cool.

PicMonkey CollageIngredients:

  • 4 bell pepper’s (1 red, 1 yellow, 1 orange, 1 green)
  • 2 white onions
  • Feta cheese
  • 400g ground chicken breast
  • 1 small bouquet of coriander
  • A few salad leaves (lettuce for me)
  • Extra virgin olive oil
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of red paper flakes.


  1. Wash and rinse the bell peppers, and remove the seeds.
  2. Cut lengthwise the bell peppers.
  3. In a large pan, on a medium heat, pour a little olive oil and add the bell peppers.
  4. Add the salt and the black pepper.
  5. Cook until they become tender.
  6. Remove the pan from the oven and transfer the bell peppers to a plate.
  7. Peel the onions and slice them.
  8. Add the sliced onions into the same pan (add more olive oil).
  9. Add the salt and the black pepper.
  10. Cook on a medium heat the sliced onions until they turn tender and brown (about 10 minutes).
  11. Remove the pan and transfer the onions to another plate.
  12. In a large bowl add the ground chicken, the chopped coriander, the red paper flakes, salt and finally the black pepper.
  13. Mix with your hands all ingredients.
  14. Shape into 4 large patties.
  15. Grill the patties on a grill pan, on a medium heat.
  16. When the bottom becomes white/golden flip the patties and cooks the other side.
  17. Cut each bread in half, place the patties, the onions, the bell peppers, the feta cheese and the lettuce leaves.

The chicken burgers are very nice, both sweet and salty and perfect for the end of summer!

Bon Appétit!

Tagliatelle with Black Garlic


PicMonkey CollageLast month, I ventured to Abu-Dhabi to pick up a big envelope from my fantastic fellow Blogger friend Elaine @foodbod. I spent a delectable afternoon with her lovely family who brought this gift over from the UK. Inside the envelope were Black Garlic and Moroccan and Creole Spices (as well as a lovely letter). Thank’s again Elaine! I decided to cook my black garlic with a fresh homemade tagliatelle with cream and some few basil leaves as accompaniment.

Serves 2/3

Ingredients: (for the tagliatelle)

  • 200g of plain flour/all purpose flour
  • A pinch of salt
  • 2 medium eggs
  • 1 tablespoon of olive oil
  • 1 tablespoon of water

PicMonkey CollageProcedure:

  1. In a large bowl, add the flour and make a well.
  2. Break the 2 eggs in the middle.
  3. Add the salt, the olive oil, and the water.
  4. Mix with a fork from the center to incorporate gradually the flour into the eggs (the dough becomes sticky).
  5. Finish assembling the dough with your hands.
  6. Knead with the palm of your hands during 5 minutes.
  7. Now, the dough is soft in texture, (at this stage, the dough shouldn’t be sticky).
  8. Cover with a clean kitchen towel and set aside for 30 minutes.
  9. Flour a clean surface and cut the dough in two equal balls.
  10. Before you start to use your pasta machine, flatten with your rolling pin each ball (into a rectangular shape) and dust with flour each of them with flour.
  11. Dust with flour your pasta machine to make it easier when you place the dough between the notches.
  12. Set your pasta machine at position number 1 (the widest setting/ the large one), place the first dough through flat rollers by turning the handle of your machine, with the other hand gently pull the pasta sheet.
  13. Flour again and folds strips in 2 and repeat the same process 5 times.
  14. Now decrease the position of your machine to number 3, repeat the same process but this time doesn’t fold the dough.
  15. Repeat again by decreasing the position of the machine until number 5.
  16. Do not forget to flour all the time.
  17. Now your pasta sheets are ready for cutting.
  18. Prepare a clean kitchen towel to place beside your pasta machine.
  19. Dust your pasta sheets and pass the first one through the pasta machine using the tagliatelle attachment.
  20. Repeat the same process with the second pasta sheet.
  21. Now the tagliatelle is ready to cook.

For the sauce:


  • Black garlic
  • 200g of fresh cream
  • A few basil leaves
  • A pinch of salt
  • A pinch of black pepper
  • Extra virgin olive oil


  1. In a bowl add the fresh cream and the chopped basil.
  2. Add the salt and the black pepper.
  3. Mix gently all the ingredients together and set aside.
  4. Boil water in a large pot with a pinch of salt.
  5. Pour the pasta into the boiling water and cook them, Al Dante.
  6. Transfer the pasta to a colander and drain them.
  7. Pour the pasta into a serving dish, drizzle with a little of olive oil, pour the fresh cream on the top and add the sliced black garlic.

The pasta is simple but delicious, and the only flavor is brought by the black garlic. For more information about black garlic, check Elaine’s post,  you will be amazed by how you can work with this little ingredient.

Bon Appétit!

PS: You can make the tagliatelle without using a pasta machine and if you have a pasta machine, check the instructions (as all of the machines are different).

Tamarind and Pomegranate Tandoori Chicken with Bombay Potatoes

imageIMG_3071IMG_3073A few weeks ago, following a very generous invitation, I had the opportunity to try out the Friday Feast Brunch at the Sheraton Grand Dubai. I must say, I am not big on the Brunch scene (as I spend most of my time in my own kitchen), however, as a food lover, I can honestly say the food was delicious! What impressed me was the variety of food offered under one roof, providing the opportunity to Feast on just about anything. I particularly appreciated the stellar service, and attention from their staff, with a special, thank you for going to Chef Webster, who expertly explains each dish. Feast positively ticks the box for service, atmosphere and the quality and variation of food offered. Instead of going into detail about the Brunch, I’ve decided to recreate my favorite dish; the Tamarind and Pomegranate Tandoori Chicken served with Bombay Potatoes (photographed above). This dish really stood out to me and is an interesting take on Tandoori Chicken, that uses a range of flavors. Being the highlight of my Feast, I knew I had to share it on my blog!

Serves: 4

Ingredients: (for the chicken)

  • 600g of boneless skinless chicken thigh
  • 1 tablespoon of tamarind
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of chili flakes
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of classic garam masala
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • A pinch of salt
  • Juice of 1 lemon
  • 125g of full fat yogurt
  • Butter
  • 2 tablespoons of pomegranate molasses
  • Some cherries tomatoes for garnish
  • A small bouquet coriander

PicMonkey Collage


  1. Wash and rinse the chicken thigh.
  2. Make some slits in the chicken.
  3. Into a large bowl add the chicken, the tamarind, the red chili powder, the cumin powder, the chili flakes, the coriander powder, the garam masala, the garlic paste, the ginger paste, the salt, the lemon juice and finally the yogurt.
  4. Mix well with your hands all the ingredients together and put the chicken into a plastic bag.
  5. Keep it over night inside the refrigerator in order to marinate.
  6. The following morning remove the marinated chicken from the plastic bag.
  7. Arrange the chicken thigh in skewers.
  8. Cook them on a large grill pan.
  9. Brush them a little with butter from time to time.
  10. Coat the cooked chicken in sauce and pour some sauce on the top of it (pomegranate molasses here).

Ingredients: (Bombay roasted potato)

  • 8 potatoes
  • A pinch of cumin seeds
  • 1 generous tablespoon of butter
  • A pinch of salt
  • 1/2 teaspoon of garlic paste
  • A pinch of cumin powder
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric
  • Some fresh coriander leaves
  • Water


  1. With a little brush remove any dirt from the potatoes.
  2. Wash the potatoes.
  3. Place a large pot to boil (with water) on a medium heat and add a pinch of salt.
  4. Add the potatoes.
  5. Cook the potatoes until they are half cooked.
  6. Remove the potatoes and put them into a colander and set aside for 20 minutes.
  7. Scrape off the skin of the potato.
  8. In a large pan add the butter, the garlic, the cumin powder, the salt and the cumin seeds, the turmeric.
  9. Mix all the ingredients together.
  10. Add the potatoes and stir with a wooden spoon.
  11. Roast the potato for a few minutes (15 minutes for me).

Serve hot with a mango chutney on the side, some cherries tomato and a few coriander leaves. This dish is absolutely delicious, the chicken is soft and melts in your mouth. The cumin seeds bring a crunchy texture and the anise adds taste!

Bonne dégustation!



PS: I would like to thank Rachael Lander for the invitation, Chef Malcom Webster for his kindness and delicious food, Dakara Pardhasaradhi for the recipe, as well as the entire team at the Sheraton Grand Dubai.

Endives Gratin with Emmental

IMG_2309For this festive week, I have opted to bring a new recipe to the 48th Fiesta Friday, a Gratin made with Endives. The Endive (a small and bitter vegetable) famous Belgium vegetable, and is the star of this dish! A relatively easy recipe, with a distinct flavor.

Thank you once again to our superb hostess Angie from The Novice Gardener for hosting this week’s Fiesta!

Serve 4


  • 4 endives
  • 1 tablespoon of butter
  • A pinch of salt

For the Béchamel sauce:

  • 70g of butter
  • 70g of flour
  • 500ml of full-fat milk
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of nutmeg grated
  • 100g of Emmental cheese (or Gruyère)


For the endives:

  1. Cut the hard part and remove the first leaves.
  2. Cut the endive in half and remove the heart carefully (the hard part) with a knife, the heart is the bitter part of the endives.
  3. In a pan add one tablespoon of butter on a medium heat.
  4. Add the half endive and start to cook until the endives become brown, remove and set aside.

PicMonkey Collage IMG_2296
For the Béchamel sauce: Béchamel sauce is also known as white sauce.

  1. Melt the butter in a medium pan over a medium heat.
  2. Stir constantly until the butter becomes golden (not burned).
  3. When the butter is golden add the flour at once and continue to stir.
  4. Add slowly the milk and whisk until the sauce becomes creamy and unctuous (as seen in the picture).
  5. Add the salt, the black pepper, and the nutmeg and set aside.
  6. Preheat the oven to 180C degrees.
  7. Grease an oven pan.
  8. Add in the bottom the endives and pour the sauce Béchamel.
  9. Add on the top the Emmental cheese and cook for 45 minutes or until the cheese becomes golden brown.
  10. Remove and serve hot.

If you like (slightly) bitter vegetables, you will love this recipe!

Bon Appétit & Happy Holidays!

Roast Lamb and Hash Brown Potatoes

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The weekend is here, and we all know what that means; Fiesta Friday time! Thanks again to our Angie from The Novice Gardener for this friendly party. I cannot believe this is the 30th Fiesta Friday already, time sure flies! Thanks to Margherita from La Petite Casserole  for co hosting this week!

Serves 8


  • 2 x 400g of lamb leg without bone
  • 1 brown onion
  • 6 cloves of garlic
  • A lot of old style whole grain mustard (for me Maille)
  • 3 branches of rosemary
  • A pinch of salt
  • A pinch of black pepper
  • Extra virgin olive oil
  • 6 potatoes
  • Water



  1. In a cast iron pot add the olive oil.
  2. Add the sliced onion, the rosemary branches and the peeled garlic.
  3. Start to cook on a medium heat.
  4. Meanwhile, rub the entire surface of the lamb with the mustard.
  5. Add the lamb to the pot, add the salt and the black pepper.
  6. Start to roast for about 10 minutes the whole surface of the lamb.
  7. Pour the water to cover the lamb and cook for 1h 30 minutes, more or less depending on your stove and your pot.
  8. When the sauce is reduced and the lamb tender, remove from the stove and set aside.
  9. Peel and wash the potatoes.
  10. Dry the potatoes on a kitchen towel.
  11. Grate the potatoes.
  12. Put the grated potatoes into a bowl, add the salt and the black pepper.
  13. In a large none stick frying pan add a few of olive oil.
  14. Spread and flatten a little of grated potatoes with a fork into the pan,  cook on a medium heat, when the bottom is golden brown, flip with a large spatula the potato.
  15. Cook until the other side becomes golden brown, proceed the same way for the rest of the grated potatoes.
  16. Serve on a dishing plate with a  few slices of the roasted lamb.

IMG_1225The hash brown potatoes are crispy, the lamb with the mustard is tender and the addition of garlic and rosemary taste wonderful.

Bon Appétit!


Lumaconi with Tomato Sauce and Goat Cheese



IMG_9817I’m a definitely a pasta lover, and can’t think of an absolute favorite, nor one I don’t like! Today I chose the Lumaconi Pasta, the shape looks like a big snail shell that you can fill with (tuna, ricotta cheese…) you have an infinite choice. For this recipe, I opted for Goat cheese.

Serves 4


  • 400g of Lumaconi Pasta
  • 1 brown onion
  • 6 cloves of garlic
  • 3 baby eggplant
  • 2 bay leaves
  • 450g of ripe tomatoes
  • A pinch of salt
  • A pinch of black pepper
  • 1 teaspoon of dried oregano
  • 1 teaspoon of fresh thyme
  • 4 generous tablespoons of extra virgin olive oil
  • Goat cheese (200g)
  • Basil leaves
  • 350ml of water


For the sauce:

  1. In a large pan add the olive oil.
  2. Add the onion (sliced) and the garlic, and start to cook on medium heat for 3 minutes.
  3. Add the sliced baby eggplants, the salt, the black pepper, the bay leaves, the dried oregano, the fresh thyme and cook for 10 minutes.
  4. Add the sliced ripe tomatoes and pour the water.
  5. Cook for 20 minutes until the sauce reduces and becomes thick.

For the Lumaconi Pasta:

  1. Using a big pan, boil water and add a pinch of salt.
  2. Pour the pasta and cook them, Al Dente.
  3. Transfer the pasta into a colander and drain them.

Final Procedure:

  1. Fill each Lumaconi with a little of goat cheese and tomato sauce, delicate procedure (be careful don’t break the pasta).
  2. In the middle of the serving plate add the tomato sauce and the Lumaconi on the top, serve with fresh Basil.

This little Snail Shells are delicious and goat cheese brings a strong flavor to the pasta!

Bon Apétit!