Mum's Kitchen

The Chicken with asparagus and green beans

2-3 cloves minced garlic
2 tsp curry powder
Juice of 1 lemon
Olive oil
Salt and pepper
Lemon for garnishing
Green beans
Baby tomatoes
Chopped parsley
Worcestershire sauce
Soy sauce

1. Mix olive oil, lemon juice, minced garlic, curry powder, parsley, salt and pepper
2. Rub chicken pieces with marinade
3. Lay out chicken in centre of baking dish and cover with lemon slices
4. Place asparagus and green beans in either side of chicken
5. Drizzle everything with olive oil, 1 tsp worcetershire sauce and 1 tsp soy sauce
6. Bake for 25 min at 190 C
7. Serve with rice

No Butter Sponge Cake with Jam



4 eggs (small)                
150 grams caster (superfine sugar)
150 grams self-raising flour
Raspberry jam

1. Preheat the oven to 160*C (fan)/350*F. Grease the tin. Cut a piece of baking paper and push the paper into the tin, smoothing out at the corners.
2. Place the eggs and the caster sugar in a large bowl. Whisk the eggs and sugar until they start to go pale and thicken. When the mixture is ready lift out the whisk, the mixture should trail away in a ribbon.
3. When the egg and sugar mixture is thick enough, sift over the flour.
4. Fold the flour in to mix
5. Bake for 15 min



Chickpea pilao 








  • I can boiled chickpeas
  • 160 grams long grain basmati rice (soaked for 30 minutes).
  • A few Jalapenos (pickled)
  • 2 tbsp garlic granules
  • 3 cardamoms
  • 3 cloves
  • 2 tsp cumin seeds
  • ½ tsp red chili powder
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • 3 tomatoes (large) or 1/2 tomatoe can
  • Salt


1. Fry cardamom, cumin seeds and cloves for 1 min on high heat

2. Add in Jalapenos and garlic granules and fry for another minute

3. Add in the spices and fry for 30 seconds

4. Add in the chickpeas and fry for 2 min

5. Add the tomatoes and fry until they soften

6. Add in the rice and fry for 30 s before adding water to cover everything

7. Cook on very high flame until the water evaporates then cover and cook on low flame for 15 min















8. Serve!








New Year Party Smarties Cookies


  • 125 g unsalted butter melted and cooled
  • 1 large egg, lightly beaten
  • 125 g brown sugar
  • 1 teaspoon vanilla extract
  • 250 g self raising flour
  • 1 pack Smarties chocolate 



To make:
1. Preheat oven to 175˚C.
2. Line a square baking tin with aluminium foil and rub with melted butter
3. Cream butter and sugar then mix egg and vanilla and stir until smooth.
4. Pour batter in tray and smooth out
5. Add Smarties on top and bake for 15 min
6. Allow to cool then cut in squares and serve

Christmas or and and cardamom cake



  • For an 8 inch (20 cm) cake:
  • 175g (6 oz) self-raising flour sifted
  • 1 tsp baking powder
  • ¾ tsp ground cardamom
  • 1 orange peeked and skin taken off each wedge
  • 175g (6oz) very soft butter
  • 175g (6 oz) caster sugar
  • 3 large eggs
  • 3 tsp vanilla essence 
  • To decorate
  • Orange peel slices
  • Christmas icing decorations 




1. Cream butter and sugar
2. Beat in the eggs and the vanilla essence 
3. Mix the flour, baking powder, cardamom and orange zest in a large bowl. Add to the rest of the ingredients and mix with an electric hand mixer until well combined and very smooth.
4. Add the cake batter to a buttered cake tin and gently level with a spatula. Bake for 30-35 minutes until a skewer comes out clean.
5. Allow to stand for 5 minutes before turning them on to a wire rack to cool.
6. Top with whipped cream, orange peel and Christmas decorations



Christmas cookies with Lindt chocolate chips

200g butter
200g caster sugar
1 large egg
275g self-raising flour
75g cocoa powder
1 tsp vanilla essence
Lindt chocolate 70% dark and milk chocolate bars


1. Break the chocolate bars in chunks and put in freezer
2. Set oven on to 200 degrees celsius
3. Cream together butter and sugar
4. Add the egg and vanilla essence 
5. Stir in all the dry ingredients
6. Add a dash of milk if your mixture is looking dry
7. Add the frozen chocolate chunks (if frozen they melt to just the right temperature when baked)
8. Line a tray with baking paper (the cookies will spread in the oven so don’t place them close together)
9. Pop them into the oven for 11 minutes 10. Although the cookies will appear soft just leave them to cool for about 30 minutes.


Strawberry Cake




















2 cups sugar
2 1/2 cups self raising flour
2 eggs
50 g butter
1 tbsp. baking powder
2 tsp. vanilla extract or essence









1. Preheat Oven at 175 C
2. Cream butter and sugar










3. Mix in the eggs one at a time










4. Add in the vanilla essence/extract










5. Beat in flour slowly










6. Mix in the baking powder










7. Add in diced strawberries and mix
8. Bake for ~45 min  - check by inserting a toothpick













Cucumber, parsley and pomegranate salad


1 cucumber

1 bunch parsley

1 pomegranate 



1.Mix chopped parsley and chopped cucumber and squeeze juice if one lemon on top


2. Add pomegranate on top and mix. Refrigate until served.


Iranian Khoresht Gheimah with veal

500 g veal 

2 large potatoes
1 can chopped tomatoes 

150 g split peas booked for at least 30 min

1 large onion 

1/4 tube tomatoe purée 
4 dry lemons
1/2 tsp turmeric 
Pinch of cinnamon 

1. Fry onion on low heat until translucent

2. Add turmeric once translucent and fry for 2 min

3. Turn up the heat and add the meat. fry for 1 min at high temperature to quickly seal the meat

4. Add cinnamon, chopped tomatoes and some boiling water. 

5. Add dry limes and reduce heat. Simmer for an hour

6. Add semi-boiled split peas and dinner for another hour

7. Once cooked add fried chips on top (ours turned to mush!!) and serve with rice

Easter cupcakes

125g butter
125 g sugar
175 g flour
2 tbsp cocoa powder
2 eggs 
2 tsp vanilla essence
2 tbsp melted dark chocolate 
1 tbsp baking powder

1. Melt butter and beat with sugar until smooth

2. Add the eggs and vanilla essence to the mixture and beat until smooth 

3. Add flour, baking powder and cocoa powder and mix

4. Add melted chocolate and mix

5. Spoon mixture in cupcake holders 

6. Bake for 35 min at 180 C

7. While the cupcakes bake pour the remainder of the melted chocolate in chocolate moulds and cool in fridge 

8. When cupcakes and chocolates are cool decorate cupcakes with chocolate and serve

For any dessert menu, something with chocolate always makes its way to the top of the list. So these are my no butter brownies. Mind you, they are not that healthy since I use double cream but I hate the greasiness of butter so love these brownies!


1 cup flour
3/4 dark chocolate bar (70% cocoa)
3/4 cup double cream
1/2 cups (300 grams) caster sugar
1 teaspoon vanilla extract
1 egg, room temperature
1 heaped tsp baking powder


1. Preheat the oven to 170°C
2. Grease a baking tray

3. Melt the chocolate

4. Add the cream and mix

5. Add sugar and mix

6. Add the egg and mix

7. Add vanilla extract and mix

8. Add flour and baking powder. Mix

9. Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A fork inserted into the centre or sides will come out clean. Cool on rack

10. Serve with ice cream!


Banana Batter pancakes

This is a banana batter based pancake recipe can that I tried without sugar and they were perfect and healthy (until I added Nutella on top)!













Ingredients - 1 medium very ripe banana, 1 egg, half tsp oil, non-stick pan, 3 tbsp. flour. Toppings of your choice.





1. Beat the egg


2. Mix all ingredients


3. Beat until there are no lumps


4. Fry the pancake

5. Serve with a topping of your choice


This can be a healthy and tasty alternative to standard pancakes, but if you are like me, you will have to try it with Nutella (banana  Nutella = YUMMY!)

Lentils with Lamb masala


300 g lamb pieces

 2 big onions

 1 tomato

 2 tbsp ginger garlic paste

 3 cloves garlic

 Small piece ginger

 1 tsp red chilly powder

 1 tsp each coriander and cumin powder

 Half tsp turmeric

 Quarter tsp garam masala powder

 Whole garam masala i.e (3 cloves, 7 black pepper, 1 small cardamom, small stick cinnamom, half tsp whole cumin)  Quarter cup each masur, mung, chana and tur dal. Wash and soak the dals together in a bowl for at least an hour.



 Fistful fresh coriander chpd

 Few curry leaves

 3 bullet green chillies

 Juice of half lime