Chicken Tikka


This Indian famous dish cannot be missed as this is one of our most favorites.

Serve with naan or rice and add some salads, raita and/or vegetables.

If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.

Chicken Tikka

  • Servings: 4
  • Time: 2 hrs
  • Difficulty: easy
  • Print

Autor: chicken-tikka

You need

  • 500 g chicken, boneless, skinned and cubed


  • 1 tablespoon ginger, fresh grated
  • 2 garlic cloves, pressed
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon ground coriander
  • ¼-1 teasopoon chili powder ( to taste)
  • red food coloring (optional)
  • 1 teaspoon salt
  • ½ cup yogurt, plain if possible balkan style
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh coriander

For the pan

  • 1 tablespoon oil


  1. In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
  2. Stir in yogurt, lemon juice and fresh coriander.
  3. Now add the chicken cubes and coat well.
  4. Leave to marinate for at least 1 hour or best overnight.
  5. Preheat the broiler or the grill at medium high.
  6. Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
  7. Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.

Ww 6 smart points per portion






Chicken with Oranges- Persian Koresh


As I asked my husband to mention me one of his favorite recipes I prepared at home, he said „orange chicken“.

Well, I don’t know how many times I prepared some recipes with chicken and orange, so he really could not tell me which one.

After searching in my recipes and photos, I came across this recipe I prepared 5 years ago and it was really phenomenal. I found it in another site, I prepared this, photographed it, enjoyed it and reviewed it. Today I will post this here in order to remember this again and make my family very happy!

Chicken with Oranges- Iranian Koresh

  • Servings: 4
  • Time: 50 min
  • Difficulty: easy
  • Print


You need: chicken-with-oranges-iranian-koresh

  • 1 tablespoon oil, sesame
  • 500 g chicken breasts, cut in bite size pieces
  • 2 tablespoons vegetal oil
  • 2 onions, sliced
  • 2 tablespoons orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups orange juice
  • 2 tablespoons white wine vinegar
  • 1 lime juice
  • 1/4 cup sugar
  • 1/4 teaspoon saffron
  • 3 oranges, peeled in segments
  • 2 carrots, julienned
  • 3 teaspoons almonds, slivered
  • 2 teaspoons pistachio nuts, chopped finely


  1. Heat sesame oil in a non-stick skillet and fry chicken until lightly brown. Set aside in a plate.
  2. Heat vegetal oil and shortly fry the onions.
  3. Now add orange zest and all the spices, stir.
  4. Add chicken back to the skillet and coat with the onion-spice mixture.
  5. Add orange juice; bring to near boil; cover and let simmer until tender for about 20 minutes. Stir and check liquid from time to time.
  6. Add carrots, almonds and pistachio nuts and simmer for additional 15 minutes.
  7. In the meantime combine in a medium saucepan vinegar, lime juice, sugar, and saffron water. Simmer for heat for 5 minutes add orange segments; stir well.
  8. When all is ready combine everything in the skillet; stir gently and serve garnished to taste for example with additional nuts.

Ww 16 smart points per portion







Grandma’s Orange and Almonds Cake


Mom loves to prepare and serve us and our children this cake when we visit her. It’s really a simple cake, you don’t need a lot ingredients and the taste is divine. Viva la nonna!

Grandma's Orange and Almonds Cake

  • Servings: 8
  • Time: 1 hr 20 min
  • Difficulty: easy
  • Print

Autor: grandma-s-orange-and-almonds-cake

You need


  • 3 eggs
  • 150 g sugar
  • 50 g flour
  • 150 g almonds, ground
  • 1 ½ oranges, juice


  • 1 oranges, peel thinly sliced
  • ½ oranges, juice
  • 2 tablespoons water
  • 1 tablespoon sugar, additional for topping


  1. Preheat oven to 150°C/300°F and prepare (grease and dust with flour) a 24 cm /10 inch springform.
  2. Peel one orange (only orange part) with a knife. Cut peel in thin slices and place in a small pot with juice of 1/2 orange.
  3. Beat to hard peeks the egg whites. Set aside.
  4. Beat egg yolks with sugar until creamy.
  5. Incorporate the juice of 1 1/2 oranges, flour and almond ground.
  6. Gently incorporate beaten egg whites.
  7. Poor in the prepared springform and bake about 50-60 minutes or until through.
  8. In the meanwhile bring to boil orange peel with the 1/2 orange juice, water and additional sugar.
  9. Simmer slowly until reduced to half volume.
  10. When cake is ready remove from oven pinch tooth stick and spoon topping over it.
  11. Let cool down and serve.

Ww 14 smart points per roll








Apple Rolls in Syrup


I was asked to prepare sweet and moist apple/cinnamon rolls. I remembered a great recipe by Zurie called South African Roly-Poly Baked Dessert and so I decided to try the same procedure for my new recipe.

The recipe I used is a fusion of various recipes I made in advance, I used sourdough starter and the apples from the garden. In addition I used some of a ready-made poppy seed mixture filling about one third of the dough for this. If you want to try this variation, reduce the amount of apple filling.

I loved both filling, but I confess I loved the apple one as it taste more “fresh”. For this recipe I think light sour apples are the best!

Apple Rolls in Syrup

  • Servings: 25 rolls
  • Time: 2 hr
  • Difficulty: easy
  • Print

Autor: apple-rolls-in-syrup-9

You need


  • 1/2 cup sourdough starter (or ¼ cup water + ½ cup flour + ½ teaspoon instant dry yeast: let rise until doubled)
  • 1 cup water
  • 1 cups flour
  • 1/2 cup butter ( 100 g) or margarine, softened
  • 2 eggs, beaten
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla sugar
  • 1/2 teaspoon baking powder, optional
  • 1/4 cup dry potatoes flakes for puree
  • 1 1/2 cup flour, more as needed


  • 1 1/2 cups water
  • 1 cup sugar
  • 1 lemons, juice only
  • 1/2 teaspoon vanilla sugar

Filling (for the apple filling)

  • 1000 g apples, peeled and grated (weight of grated apples!)
  • 4 tablespoons sugar
  • 1 tablespoon cinnamon


  1. Stir together in big bowl with lid the starter, 1 cup water and 1 flour. Cover and let rise in a warm place until doubled.
  2. In a second bowl blend together butter, eggs, sugar. Then add salt, vanilla sugar and baking powder. Add this mixture to the dough with the starter. Stir well.
  3. Now incorporate the potatoes flakes and the flour. Knead well until the dough is not sticky any more. If necessary add more flour. Place in a bowl, cover and let rise until almost doubled.
  4. Prepare the syrup in a sauce pan, combine the ingredients, heat and stir until the sugar is dissolved. Keep warm.
  5. Roll out the dough in a big rectangle of 40 to 60 cm.
  6. Spread the grated apples, sugar and cinnamon leaving a gap along one of the long sides, then roll up from the opposite long side forming a cylinder. Place the roll on ca cutting board seam side down.
  7. Poor 2 third of the hot syrup in your baking mold of about 35 to 40 cm.
  8. Cut your roll with a bread knife into slices of 2 cm and transfer them in the mold with the warm syrup. You may let some space between the rolls as they will rise.
  9. Place your mold into your oven without heating for one hour. During this time the yeast will make its work and the rolls will rise.
  10. After this time switch on the heat at 200°C and bake it for 35 minutes until golden/brown.
  11. Take out and top with the remaining one third of the syrup (cold).
  12. Serve it hot with a bubble ice cream or cold or let cool down and serve it with his syrup.

Ww 10 smart points per roll









Meat Cigars with Cinnamon



They look as spring rolls, but the content is really different as it is inspired on Maroccan recipes.

Most of these cigars are usually prepared with double amount of phyllo, if you prefer more of it, please feel free to make longer rectangles and to wrap the meat with it.

We opted for the less dough and less fat recipe.

Perfect as appetizer or even as full delicious meal combined with some salad!

Meat Cigars with Cinnamon

  • Servings: 4
  • Time: 1 hr
  • Difficulty: easy
  • Print


You need:


  • 2 tablespoons raisins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons walnuts, chopped
  • 2 garlic cloves, chopped
  • 2 eggs
  • 450 g ground beef or lamb or mix of both
  • 2 teaspoon cinnamon ground
  • 1 teaspoon coriander ground
  • 2 tablespoons parsley, chopped
  • 2 tablespoons coriander green, chopped
  • Salt and pepper to taste
  • 3 phyllo sheets or 12 sheets spring rolls sheets
  • Oil for brushing or spraying

Sauce (optional or to your choice):

  • Pomegranate molasses

Other suggestion: Greek yogurt, Yogurt sauce, chili sauce, spring rolls sauce…

Salad (optional or to taste):

  • 1 cup apple, peeled diced
  • 1 cup zucchini, diced
  • 1/2 cup cherry tomatoes, sliced
  • Mint
  • Parsley
  • Pomegranate sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste (in this recipe salt is not really necessary!J)

Other suggestion: green salad or a salsa recipe you love


  1. Place the raisins in a cup with lukewarm water to soak.
  2. In a big skillet heat the oil and fry the onion, with walnuts stirring constantly until onion are translucent and walnuts lightly toasted.
  3. Add garlic stir and remove from heat.
  4. After 5 minutes add eggs, meat, cinnamon, spices, herbs and season with salt and pepper.
  5. Cut each phyllo sheets into 4 rectangles or use the spring rolls sheets.
  6. Divide the meat into 16 equal portions.
  7. Prepare the sheet rectangle on the working place and brush it with olive oil. Place the filling on the border of rectangle in an oblong shape leaving about 2 free. Fold the lateral borders over it and finish to roll starting from the side closest to the meat to make a nice cigar. You can also roll it as for spring rolls. Brush with olive oil again
  8. Fry in the skillet for a few minutes on all sides and then finish to bake in a preheated oven for about 20 minutes at 160°C. You can also bake them in the oven starting with the temperature of 200°C first 5 minutes and then reducing to 160°C for other 20 minutes until golden crispy.

Serve with your favorite sauce and serve with some greens or salad.

Ww- 23    smart points per each of 4 serving  (3 meat cigars per serving, salad and sauce not included)



Fesenjan – Persian Chicken with Walnut and Pomegranate Sauce



I’ve been away once more and this time we’ve spent some time on Crete enjoying some very sunny days and the local food.

As always I love to experiment with the local ingredients available and this autumn the choice fell on the pomegranate fruits.

Do you have a pomegranate tree carrying hundreds of these delicious fruits and do you need a recipe? This recipe was perfect for us as I decided to prepare some pomegranate juice concentrate to be used for cooking and as special ingredients for salads.

I started with preparing my concentrate. The main steps: collect the fruits, halve them and remove the red seeds in a bowl full of water (the thin white skin will come to the surface and can be easily discarded), blend and sieve the seed to release the juice, boil every 2 cups of the juice with ½ cup of sugar until reduced to one quarter (this takes more or less one hour).Fill you the boiling molasses into small jars, close immediately the jars and place them head side down for a few minutes and then turn them again. This can be prepared with bottled pomegranate juice as well.

I’ve prepared this recipe with skinless and boneless chicken breasts, I did not powder the walnuts and I served this to some friends. The recipe has been very much enjoyed and it was a real success!

Now I’m happy to share this with you very much!

Fesenjan - Persian Chicken with Walnut and Pomegranate Sauce

  • Servings: 6
  • Time: 2 hr
  • Difficulty: easy
  • Print


You need

  • 250 g walnut halves
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 kilogram skinless chicken, thighs or breasts, if you prefer boneless and cut into big pieces
  • Salt to taste
  • 2 onions, chopped
  • 2 cups water or low sodium chicken stock
  • 5 tablespoons pomegranate molasses or juice concentrate
  • 1-2 tablespoons sugar to taste
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt
  • Pomegranate seed for garnish, optional
  • Parsley for garnish, optional
  • Wanuts halves for garnish, optional


  1. Toast the walnuts in a large skillet stirring constantly until fragrant or bake in the oven at 180°C for about 8 minutes. Set aside to cool down then blend them to finely ground or chop them very finely using a knife.
  2. Half butter and half oil in the skillet and brown the chicken pieces on all sided. While browning season with salt to taste. Remove from the skillet and set aside.
  3. Add remaining oil and butter and fry the chopped onions until translucent.
  4. Return the chicken pieces to the skillet and add water and simmer for about half an hour or so.
  5. Now add pomegranate molasses, sugar, turmeric, cinnamon and nutmeg. Stir well season with salt to taste if using water.
  6. Add walnuts, stir and cover. Cook for about 1 hour stirring from time to time or basting the chicken pieces, with the sauce.
  7. When the chicken is soft remove from the heat and adjust salt, pepper and sugar to taste.
  8. Garnish as desired and serve with rice or best Tahdig (Persian rice with potatoes crust).

Ww-34 smart points per each of 6 serving








From Kirkjubæjarklaustur to Djúpivogur (Iceland, day 5)


This we had a long drive starting from our hotel and passing by Kirkjubæjarklaustu. On the way we stopped at a river near Foss a Sidu where we played with the exposure of the camera we also stopped to take some pics of the Kálfafell montain and the wonderful landscape.

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A wonderful walk to the Svartifoss waterfall was today’s highlight; hiking on a easy trail trough an incredible beautiful flora with plenty of flowers, birds and small trees we reached the waterfall framed by splendid basalt rocks! Not to be missed!

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Only a few kilometer further we found another place to visit which was not mentioned in the South Iceland t0urist map: the Svinafellsjökull with a glacier landing and melting in a small lake. A great place to have a rest and have our sandwich.

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Finally we arrived at the “Glacier Lagoon”. Huge blocks of ice constantly break off the glacier, Breiðamerkurjökull, and large icebergs float on the Jökulsárlón lagoon and drift through a canal under a bridge and arrive to the sea. The lagoon is not very wide but it is up to 250 meters deep which makes it the deepest lake in Iceland. Breiðamerkurjökull is an outlet of the Vatnajökull glacier. Like diamonds some of the blue ice blocks land on the black sand beach. In the lagoon had the change to spot a seal swimming between the icebergs: what for a spectacle!

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We continued our drive with another stop at Hoffell for a relaxing bath in the “hotpot”. The rain started and did not stop until we reached our overnight place at Djúpivogur on the east coast of the island.





From Vik to Kirkjubæjarklaustur (Iceland, day 4)


East of Vik you will find the Dyrhólaey Nature Reserve with the beautiful arch and from where you can see the glacier, the sea coast, the lightroom (now a hotel) and the nesting colonies of seabirds!

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From this place you will have a great look to the black sand beach and the Reynisfjara shore with its basalt steps columns. The cliffs west of the beach are home to many seabirds, most notably puffins which burrow into the shallow soils during the nesting season.

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The first rain drops came just in time before we left the black sand beach Vik and driving further.


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Drive across the Mýrdalssandur floodplains and the wonderworld of Eldhraun the largest lava field ever to flow on Earth in historical time which is  now completely covered by moss. Don’t step on the moss, and drive to the viewpoint which has just been prepared for you, you will not miss it! Looks like another planet!🙂

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A few kilometers before the small village Kirkjubaejarklaustur you enjoyed a walk above the Fjaðrárgljúfur, a narrow and beautiful canyon. Really worth to have a lot at this incredible place.

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Hella to Vik (Iceland, day 3)


Today’s program got a change, as to owner of the hotel suggested us to have a closer view to the active volcano Hekla

We drove back for about 8 kilometers back and after turning right (road 26) we approached the volcano Hekla and the Burfell volcano on other side of the river.


The incredible landscape let us stop for a few photo sessions. The alternative route back to Hella  (road 268) was a gravel road, so after crossing the bride and taking a few pictures of the stunning blue reflection of the river. After about 2 kilometer on that road we found that driving back from the paved road would be the better and easier choice.

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Our next stop was the Seljalandsfoss waterfall which tumbles 60 m over the old sea cliff into a deep plunge pool. It has so undercut the rocks that it is possible to walk behind the cascade.

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This day a second waterfall originated from the Eyjafjalla Glacier is the Skógarfoss (Skogar) Waterfall which brings water from the melting snows between the two icecaps. If you are planning to stop here, I really recommend you to follow the steps and the path up to to the waterfall. It’s really wonderful there and you can spend a few hours enjoying that place. Once you are up, your will enjoy the view and you will not regret the roughly 400 steps behind you.🙂

If you are planning to stop here, I really recommend you to follow the steps and the path up to to the waterfall. It’s really wonderful there and you can spend a few hours enjoying that place. Once you are up, your will enjoy the view and you will not regret the roughly 400 steps behind you.🙂

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Going back the car the weather changed, we headed to Vik and spent some time at the black sand beach just by the village (not to be confused with the black sand beach east of Vik by the basalt stones). The humid freezing breeze gave to this place a mystic and dramatic look. We  knew we would go back the next day…

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Golden Circle (Iceland, day 2)



Todays program is the famous “golden circle“.

Our first stop is National Park by the he Þingvellir plain, a unique place from a geological point of view and a place of great beauty. Research has shown that this place is a natural wonder on an international scale as in this place the North America and Europe are tearing away from each other at a rate of 1mm to 18mm per year. The faults and fissures of the area are clear evidence of the rifting of the earth’s crust, in addition it is also the most historical place in the country and a place of exceptional beauty. We enjoyed walking around this area a lot.


We drove further to see the famous Great Geysir and Strokkur, a very active geyser that spouts every few minutes.


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Not only the geysir are are beautiful, the whole area is spectacular and the steam coming out of the ground mystic!

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Our last stop before Hella (our overnight place) is the majestic waterfall Gullfoss one of Icelands most beautiful waterfall near the first Icelandic glacier we saw. Thanks this sunny day we had the chance to see a wonderful rainbow.

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Some more kilometers driving and we arrived to the Kerið crater.

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During our walking and our breaks we had the chance to admire the incredible beauty and richness of this area. At the same withing 1 square meter we also found 3 different kind of berries: blueberries, crowberries (Krækiber) and

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