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Not really knowing what to do with it, and thinking that I don’t like it so much, I never bought Okra before.  But following a low GI diet can get boring at times. There, I said it. You become desperate for new ways to cook vegetables, or if need be, new vegetables to try out. Hello ladies’ fingers. Or LadyFingers. Who knows.

You will need (as a side dish for 2 persons):

  • 200g Okra (I used frozen)
  • 1 medium onion, finely sliced
  • 1 400ml coconut milk can
  • 1 tablespoon Green Curry Paste or curry powder (to taste)
  • 2 cloves of garlic, finely chopped

To make:

Fry the onion and curry paste/powder in coconut oil until the onion gets translucent (about 5 minutes). Add the chopped garlic and cook for another minute.

Add the Okra (can be used straight from frozen) and stir for another 3 minutes. Add the coconut milk and bring to a boil. Lower the heat and cook for a further 5-7 minutes until the cream thickens and the okra have cooked through. Test taste and add salt and pepper if necessary.

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Okra curry served with grilled chicken breast


As of a couple of weeks ago, I reverted back to a low carb diet (lifestyle), as my body dictated so, apparently. I’ll be referring back to some posts from a couple of years ago to keep sane in certain situations. But for now -one of the principal rules for this lifestyle is ALWAYS BE PREPARED! So it begins again #lowcarbdiaries …

Nigella describes this soup as ‘almost-instant’ in her recipe, and I have to agree. You can basically go from start to having a comforting soup on the table in 15 minutes, with next to no prep time. Of course if you like you could add some other ingredients, such as onion and garlic, or some pancetta/prawns/tofu to add interest, and protein. I kept it extremely simple this time. Y

ou will need:

2 tablespoons Green Thai Curry paste (or to taste)

1 400ml can of coconut milk

500g frozen spinach (or fresh, if you prefer)

250ml freshly boiled water 1/3 cube or mixed herbs / vegetable broth

optional chili flakes / fried pancetta / cooked prawns IMG_20150927_203835 In a deep pot, dissolve the Green Thai Curry paste in a little coconut milk over a medium flame. Stir until consistent, then add the remaining coconut milk, and the frozen spinach. Dissolve the stock in 250ml boiled water, and add to your pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes until all the spinach has heated through. Taste, and adjust flavour with salt and pepper. Serve hot, with garnish or toppings of your choice.


On a recent trip to London, armed with a number of restaurant / food market recommendations, I had the chance to sample two great brunch dishes at Counter Café. This website describes their (mostly with eggs) dishes in this manner and I love it “If Counter Cafe could lay eggs, it would.”

The atmosphere is calm and relaxed, and since it is used as a space for artists, feels a little like an unpretentious exhibition space as you enter. If the weather is agreeable, you can even sit outside beside the canal (the café is on Fish Island after all).

We ordered Eggs Benedict and Turkish Eggs to share, and the Turkish eggs were particularly divine. So much so that I decided to emulate them today, almost without consciously copying the dish. I guess the recipe entered the subconscious of my taste buds… 😉

Turkish Eggs from Counter Café

Turkish Eggs from Counter Café

Eggs Benedict with ham at Counter Café.

Eggs Benedict with ham at Counter Café.

Turkish Eggs for two

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You will need:

1 large onion, finely chopped

1 can plain tomato sauce

3 cloves of garlic, roughly slices

2-3 peppers, different colours, sliced

2 teaspoons capers or according to taste

100ml water

a dash of apple cider vinegar or teaspoon of sugar

2 eggs

coriander to garnish (optional)

Bread for serving (optional)

How to make it:

In a wide deep pan, fry the onion in a little olive or sunflower oil and as it gets translucent add the garlic. Be careful not to let it brown, add some tomato sauce if necessary and stir to avoid sticking.

Add the peppers and continue stirring, then add the tomato sauce, apple cider vinegar, and water. Lower the flame, add the capers, and cover. Cook for 20 minutes on a low flame, it will be bubbling but not boiling over.

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Carefully crack two eggs into your pan, trying not to break the yolks, and keeping them separate as much as possible. Place the lid back on, and let the egg cook for about 10 minutes, or according to taste.

Garnish with chopped coriander, and serve with fresh or toasted bread.

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This recipe is similar to the Maltese Balbuljata (recipes differ in different families!) or the Israeli Tunisian Shakshuka.