One Pot Stir-fry Thai Noodles

posted by Aisha Sanusi December 24, 2017 0 comments

One pot stir fry Thai noodles

So, I came home from uni after a long day hungry, tired and wanted a quick and easy home cooked meal but I couldn’t decide what to eat for dinner. Since my best option was to whip up something quick I checked my fridge and luckily, I had all of the ingredients, I decided to which up this mouth-watering pot of deliciousness. Oh, and speaking of one-pot dishes, it just makes everything easier to clean up afterwards. Also, this recipe is by no means an authentic Thai recipe; it’s my own take of it so feel free to switch it up to your preference (although my recipe is amazeballs) and you might need to scale back on the chili (because I like my food spicy) depending on your heat tolerance. I would love for you to try this and as always comment below to let me know what you think of this recipe.


Serving 3 people
Prep time 15 minutes
Cooking time 15 minutes




  • Thai noodles – 1lb
  • Onion – 1 medium
  • Brocollini – 10g
  • 1 cup beef stock
  • Garlic – 2g
  • Red cabbage – 5g
  • Red and green Thai chili – 5g each
  • Chives – 5g
  • Carrot – 2 medium
  • Seasoning cube – to taste
  • Salt – to taste
  • Black pepper – 1tbs
  • Beef slices – 500g
  • Soy sauce – 3tbs
  • Olive oil – 2tbs




  1. Cut broccoli, slice onions, cabbage and carrots thinly
  2. Blanch Thai noodles in boiling water for 3 minutes and rinse off starch with warm water
  3. Crush chili and garlic
  4. Heat up oil in a wok and sauté beef slices in soy sauce, garlic and chili paste, sliced onions and stir fry for 5 minutes on medium high heat
  5. Add beef stock, noodles, carrots and broccoli and cook for 3 minutes
  6. Add cabbage and finish with chives.
  7. Allow to simmer for 5 minutes and enjoy



Quick and Easy Dolma Recipe

posted by Aisha Sanusi August 13, 2017 0 comments

Dolma is a tasty, yummy, and very easy dish to put together. It can be found in Mediterranean restaurants, but instead of eating out for this healthy comfort food, make it at home with your own twist. Some recipes for dolma contain meat, vegetables or dried fruits. This comfort food can served hot or old. This recipe is the minced chicken version stuffed in cabbage leaves. They are typically eaten with a yogurt dip or hot in a rich creamy sauce, it goes perfectly well with steamed rice. Another way to enjoy this recipe is serving it as a soup. It’s perfect on rainy days.

  • 1 medium green cabbage
  • 1 tbsp unsalted butter
  • 100g minced chicken
  • 1 egg white
  • 1 tbsp ground black pepper
  • Salt to taste
  • 3 knorr seasoning cubes
  • 5g scallions
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1 tbsp tomato paste
  • 2 scotch bonnet, chopped
     For filling
  • Minced chicken
  • Egg white
  • Black pepper
  • Seasoning Cube
  • Scallions

            How to roll
  1. Separate cabbage leaves from stem
  2. Trim off thick stalks from the cabbage leaves as needed and reserve
  3. Keep the leaves intact and cut the large leaves in half.
  4. In a large pot of simmering well-salted water, add in the cabbage leaves at a time and cook for 3-5 minutes
  5. Drain the water from the pot and set aside to cool
  6. Place 1 cabbage leave on a flat surface
  7. Add 1 tbsp of filling and roll
  8. Use toothpick to secure

  1. In a sauce pan, add unsalted butter, tomato paste, chopped scotch bonnet, and saute for 5 minutes on medium high heat
  2. Add coconut milk and bring to boil
  3. Stir in coconut cream and add stuffed cabbage
  4. cook on low heat for 10 minutes
  5. Add scallions and simmer down for 5 minutes




Beef Cannelloni Recipe

posted by Aisha Sanusi July 31, 2017 0 comments


Pasta La Vista!

I like to call this my mum’s recipe because I learnt it from her. Funny enough I came across this recipe in a weird way. My mum was craving beef ravioli (Ramadan antiques) and we didn’t have some of the necessary ingredients at home so she decided to “improvise”. I had no idea what she was making at first, I was just being a third wheel in the kitchen as usual. Let’s just say I can still taste the cheese melt in my mouth. I couldn’t resist but try to have my own spin on this recipe. This meal is full of amazing flavours that will leave your palate wanting more. It uses minced meat to stuff the cannelloni and make an awesome meal in only a couple of minutes, sprinkle chopped parsley over the top for the perfect finish. This meal is tasty, versatile and easy to clean up afterwards, this meal with minced meat especially is perfect for weeknights . Comment below and let me know your thoughts.









  • 200g ground beef
  • Cannelloni pasta
  • 1/2 ginger
  • 2 garlic cloves
  • Seasoning cube
  • 1 tbsp black pepper
  • 2 tbsp olive oil
  • 1 cup béchamel mix
  • 100g mozzarella cheese

  1. Boil pasta for 5 minutes, strain and transfer to a bowl of water (room temperature)
  2. Sauté ground beef, add ginger, minced garlic, black pepper and bullion cube
  3. Stuff the sautéed minced beef in the pasta and line in a greased baking dish
  4. Add béchamel mix and grate mozzarella cheese, bake in 250 degrees preheated oven for 10 minutes
  5. Add parsley and voila ready to dig in.


In the event, you don’t have store bought béchamel mix/sauce, you can make yours using butter, cooking cream, egg and cheese.




Balsamic Reduction Glazed Chicken

posted by Aisha Sanusi July 23, 2017 0 comments

If you love chicken as much as I do, this recipe will easily crawl up to the top of your favorite chicken recipes too. This recipe is a one pan meal with tender and juicy chicken, glazed in a sweet and tangy balsamic sauce, paired with crunch and tender vegetables. This is one delicious meal you do not want to miss out on. Adding a balsamic glaze is an awesome way to take plain chicken, fancy it up and incorporate amazing flavors. Also, it tastes extraordinary! Think of it as a complete recipe in one meal, because really… it is. It is perfect for lunch, a light dinner or an in between meal to munch on, and makes a mighty impressive presentation. However, you could add a side of potatoes or another vegetable to round up the meal. Comment below and let me know what you thought of the recipe.


  • 4 chicken thighs
  • 1 cup balsamic vinegar
  • 2 tbs soy sauce
  • 1 tbs brown sugar or honey
  • 2 garlic cloves
  • 12g baby carrots
  • 8g baby corn
  • 4 springs fresh thyme
  • 1 tbs black pepper
  • 1 tsp ginger paste
  • 2 Maggi seasoning cubes
  • 1 tbs olive oil



  1. In a clean bowl, add chicken thighs,  seasoning cubes, black pepper, thyme, ginger paste and chopped garlic
  2. Mix thoroughly, cover with cling film and allow to marinate  for up to 6 hours (preferably overnight)
  3. Preheat oil in pan on medium-low heat for 3 minutes, add chicken thighs and cook for 7 minutes on each side
  4. Add baby carrots and baby corn and grill for 3 minutes.


      Balsamic reduction

  1. Pour your balsamic vinegar into a small pan or pot on the stove
  2. Add the brown sugar and soy sauce
  3. Turn your stove up to high and bring to a boil.
  4. Once it comes to a boil, turn the heat down to low, simmer on low for about 10 minutes, stirring occasionally.
  5. You will notice the mixture become a thicker, syrupy texture
  6. Glaze chicken with reduction
  7. Bake in a 200 degree preheated oven for 10 minutes and serve.





Slow Braised Lamb Recipe

posted by Aisha Sanusi July 13, 2017 0 comments

This lamb recipe is slowly simmered with fresh rosemary, thyme, garlic, pepper, onions, and balsamic vinegar. Great served on a bed of baby potatoes as you need something to soak up the wonderful sauce. This hearty slow cooked lamb recipe, paired with baby potatoes makes a wonderful and rustic lamb dinner. Slowly braising the lamb in a rich sauce ensures that the meat’s full immense flavor is drawn out. You can either slice or shred the meat from the bone to serve.This meal has become on of my favorites especially on days I’m treating myself to a good home cooked meal. With this recipe, all the prep work is done at the beginning, and then you can while away the waiting time. Try this recipe and you’ll be hooked. Comment below and tell me what you’ll be pairing your lamb with.

  • lamb
  • 8g baby potatoes
  • 2 tablespoons olive oil
  • 1 small onions, chopped
  • 3 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1/2 cup beef broth
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/2 tsp lemon zest
  • salt to taste
  • 1 tsp black pepper
  • 2 scotch bonnet, chopped
  1. Season lamb with salt and black pepper.
  2. Add seasoned lamb, rosemary, thyme, and garlic to a pan of pre heated oil and cook for 5 minutes on each side 
  3. In a separate pan, add onions, scotch bonnet, lemon zest, and balsamic vinegar to the pot and sauté for about 10 until golden.

  4. Add beef broth and bring liquids to boil for 5-7 minutes and allow to simmer.

  5. Add baby potatoes and lamb to the pan, cover with foil and cook through in a 150 degree preheated oven for about 2 hours. 

  6. Remove pan from the oven and  allow to rest for 10 minutes.

  7. Garnish with some vegetables, serve and enjoy.