Baked Okra

Baked okra

Blah blah  blah thoughts blah blah blah introduction… On with the recipe. Okra is in season now. This is a very healthy, vegetarian meal and if you omit the feta cheese is vegan as well. Full of nutrients and prepared and made in less than 40 minutes. Let’s make it.


Serves 2

Time needed: 40 minutes including preparation

You will need:
1 kg of fresh okra, the tops cut off and then cut lengthwise
8 cloves of garlic sliced
2 medium sized yellow onions cut in semicircles
1 red bell pepper cut in strips
1 yellow bell pepper cut in strips
2 chilli peppers no seeds cut into strips
8 cherry tomatoes cut in half
pinch of cumin
pinch of coriander seeds
4 tablespoons of olive oil
200 grams of feta cheese (optional)
Balsamic vinegar
Salt, pepper

Let’s get going!

Preheat the oven to 250 degrees Celsius. Get a large bake tray and place a baking paper over it.

Using mortar and pestle grind the cumin and coriander with a bit of salt.


In a large bowl place the okra, half the garlic, half of the cumin and coriander mix, 2 tablespoons of olive oil and season with black pepper. Toss and empty in the baking tray. In the same bowl, place the peppers, chillies and onions. Add a tablespoon of olive oil and toss. Add to the baking tray. In the same bowl add the tomatoes, rest of the garlic, rest of olive oil and season with the remaining cumin and coriander, salt and pepper. Add to tray and toss them all together using your hands.


Bake for 30 minutes. Nothing will yield a lot, some of the vegetables will get a lovely char but that’s it. Trust me, it’s ready! Divide between the plates, top with feta (if using) and drizzle with good balsamic vinegar. Serve with hot bread and enjoy a lovely healthy meal!


Until next time,

The digital cook

Posted in food, Mediterranean, summer, vegetables | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Apple cake

This recipe, despite being an apple cake and apples are more of an autumn fruit, was made for my godson’s christening. We really enjoyed it. And I can tell you right now that this is great with a cup of coffee or tea after dinner or in the afternoon while the sun is going down and a soft breeze starts to pick up. Let’s make it!


You will need:

For the cake:

2 cups of flour

1 teaspoon of baking soda

2 teaspoons of baking powder

1/2 a teaspoon of salt

1 full teaspoon of cinnamon

1/2 a teaspoon of cloves

freshly grounded nutmeg

125 grams of butter

1 cup of brown sugar

2 free range eggs

1 cup of apple sauce

1 granny smith apple very thinly sliced


For the cream:

350 grams of double cream

3 tablespoons of cream cheese

3 vanilla sachets

2 tablespoons of sugar


For the caramel:

150 grams of double cream

5 tablespoons of sugar

1/2 a tablespoon of butter

1/2 a teaspoon of cinnamon

1 vanilla sachet


First make the caramel. In a small pan over medium heat place the sugar and when it starts to dissolve add the butter. Then stir it in with a whisk. Do not stir the sugar as it is dissolving; it will make the caramel grainy. Stir after you add the butter. Once the butter is melted and the caramel is a deep amber colour add the spices, cinnamon and the double cream. Stir well until it bubbles and take it off the heat. Set it aside to cool.


Preheat your over to 175 degrees Celsius. Get a cake pan and grease the sides and bottom and dust it with icing sugar or flour. Set it aside.


In a bowl, combine the flour, baking soda, baking powder, salt and spices. Mix well with a whisk. In another bowl, combine the butter and brown sugar until mixed well. Add the eggs, one by one, beating constantly until everything creams together. Add the apple sauce and mix well. Add the flour mixture to the egg mixture gradually while mixing using a spatula. Once everything is mixed together, empty the cake batter into the prepared pan. Bang it on the counter to release any air bubbles and ensure that the cake bakes uniformly. Place it in the oven until a toothpick in the centre comes out  clean. Set it aside to cool down.


In a large bowl beat the cream cheese with a tablespoon of sugar and a vanilla sachet. Add the double cream and continue beating (you can use an electric mixer for this step) adding the sugar and vanilla gradually until stiff peaks are formed. Set it in the fridge until you are ready to assemble the cake.


Get the cake out of the form and carefully cut it horizontally so that you have two cake disks. On the bottom cake, place half the cream and scatter the thinly slices of granny smith apple. Top with the second disk. Place the remaining cream on top and level the surface. Drizzle the caramel on top and let it run down the sides.


Devour the cake with a cup of coffee or tea and your friends!


Until next time,

The digital cook.

Posted in dessert | Tagged , , , , , , , , , , , , , | Leave a comment

Chicken skewers

Chicken skewers are my favourite kind of barbeque. They are light, stomach filling and with the proper company, the perfect summer lunch. Since the hottest time of the year is around, I decided on this lunch when a friend visited me, because we both like this kind of food. I think the most important reason however, is that this is very easy to prepare and I didn’t want to sweat over a hot stove. I wanted to talk to my friend and discuss the issues of the day. With very few ingredients and only 30 minutes this is an excellent lunch. Let’s make it!


Serves: 2-3 people

Time needed: 30 minutes

You will need:
2 chicken breasts in cut in cubes
1 red bell pepper cut in squares
1 green bell pepper cut in squares
1 large onion cut into eighths
1 orange bell pepper cut in squares
4 tablespoons of olive oil
Salt, pepper, fresh oregano

Let’s make it!


Get 12 large wooden skewers and soak them in water for at least 1 hour. In a small bowl, mix the oil and seasoning and set it aside.


Preheat your oven grill to medium high heat. Alternating between vegetables and meat, thread them on the skewers. Using a brush, brush the chicken and vegetables with the aromatic oil. Broil for 12 minutes, flip and continue broiling for another ten minutes until the chicken is cooked through.


Serve it with warm pitta drizzled with olive oil and my favourite coleslaw salad with yoghurt dressing. Enjoy it with a nice, cold beer and with the best company you can get!


Until next time,

The digital cook

Posted in food, poultry, pub food, summer, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Savarin au rhum

You know that time of the day when you want to just relax on your patio with friends and discuss the issues of the day? Well, now that is summer this feeling creeps up on me more than ever. I was recently invited to a friend’s house to sit outside on the veranda and dine with him and his family. His parents cooked a lovely meal of kebabs and lasagne and we had a lovely time. The beer, wine and ice cold water was flowing, we sat there and we talked for a good portion of the night while we were dining. I had to bring something to the feast however. I wasn’t going to go there empty handed. People who know me, know that I don’t just appear empty handed. So I asked my friend what kind of dessert he would like to try that I never made for him before. He told me that he tried while he was in Thessaloniki a dessert called baba. That is the Greek name for the savarin. A light fluffy cake, decorated with cream, basted in flavourful syrup and decorated with seasonal fruit. So I went ahead and prepared a lovely savarin, dipped it in amazing dark rum syrup and decorated it with lovely vanilla flavoured double cream and summer fruits. The recipe is time consuming and you will definitely need a mixer with a hook because you cannot do this by hand (unless you want to knead for an hour or something) but I can tell you that it is definitely worth it. Happy cooking!


Time needed: 3 hours

Serves: 8-10

You will need:
250 grams of flour
10 grams of dried yeast
Pinch of salt
80 ml warm milk
2 teaspoons of sugar
2 whole eggs and 1 egg yolk
75 grams of melted butter

For the syrup:
500 ml of water
300 grams of sugar
50 ml of dark rum (I used Captain Morgan’s)
Apricot jam

For garnish:
250 ml of double cream
Seeds of a vanilla pod
Fresh berries

Let’s make it!


In a bowl add the milk with the yeast and mix. Set it aside for 10 minutes until the yeast is activated. Add it to your mixer bowl. Add the salt, sugar, eggs, egg yolk and the flour. Using the hook attachment, beat in medium speed add the melted butter in stages until the dough comes together. The dough will be sticky and will stick to your fingers. That is the way it is supposed to be, don’t add any more flour. Once it comes together place it in a bowl and cover it with a towel to proof for 70-90 minutes.

Get your cake form, butter it and dust it with flour. Add the now risen dough in the cake form, cover it with a tea towel again and let it rise one more time for another 70 to 90 minutes. Once it has risen, bake it in a preheated oven of 180 degrees Celsius for about 30 minutes until it is golden in colour.


Once baked, take it out of the form while still warm. Make 5-6 holes in the bottom using a sharp knife. In a large pan the cake can fit in, add the sugar, water and rum over medium to high heat. Wait until the sugar has dissolved, take it off the heat, place the savarin in the pan holes down, and baste it with the syrup. The cake will be heavier now that has absorbed the syrup so carefully transfer it to a platter. Using a brush, brush it all over with the apricot jam. Once the savarin has cooked down, decorate it with the whipped vanilla cream and the summer berries.


Until next time,

The digital cook.


Posted in dessert, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment


Summer is here. The hot weather demands for company in the backyard, soft music playing, cool drinks and a special meal. Last night, my best man and his wife invited me over to their lovely house for such a dinner.


The table was set under the beautiful large lemon tree, classical jazz was playing over and there was a huge pitch of margaritas waiting for us. Their maid of honour flew from Greece to see us so we planned this ahead. There were colourful lights hanging from the lemon tree and almost no sound coming from anywhere except from the pc playing those smooth tunes.


I suggested we made a dinner that was festive and people could help themselves. Nothing formal, but nice, summery, a good company to our margaritas and enough to fill us up. I offered to cook and they do the drinks. So I prepared a lovely Caribbean/Mexican chicken with lots of peppers, spices and chicken. The /Caribbean goes to the fact that the spices we used were a mixture of the two cuisines. I also made guacamole.


We had a lovely night, we laughed, we drank, we ate and we passed the night chatting away and having fun. You can find all the recipes below to prepare your own summery feast to treat you friends and loved ones.

1 avocado
1 lemon (juice only)
2 cloves of garlic finely minced
1 tablespoon of olive oil
1 medium sized tomato cut in really small cubes
Salt, pepper, chilli flakes

Cut the avocado in half; remove the pit and using a teaspoon empty the flesh in a small bowl. Using a fork melt the avocado into a paste. Add all of the ingredients, season to your liking and mix thoroughly. Taste it. Adjust any seasoning and acidity using extra lemon juice, cover with plastic wrap and set it in the fridge until ready to serve.


Sour cream
250 grams of Greek yoghurt
Juice of 2 lemons
Salt, white pepper

In a small bowl mix the ingredients until thoroughly combined. Adjust the seasoning with salt and pepper, cover in plastic wrap and set it in the fridge until ready to serve.


2 large chicken breasts cut in small pieces
2 chicken drums deboned skin removed and cut in small pieces
2 chicken drumsticks deboned skin removed and cut in small pieces
3 tablespoons of olive oil plus 3 for sautéing
Half a teaspoon of paprika
Half a teaspoon of cumin seeds
Half a teaspoon of chilli flakes
Half a teaspoon of oregano
4 garlic cloves finely minced
1 large of each yellow, red and orange bell pepper cut into thin strips
1 large onion finely chopped
1 handful of chopped coriander

In a mortar place half the garlic cloves and a pinch of salt. Smash them using the pestle to a paste. Add the cumin seeds, paprika, chilli flakes and oregano and pound it until it is thoroughly mixed. Add some rounds of freshly grounded pepper and mix it using a teaspoon. Add to this mixture 3 tablespoons of olive oil and create a paste. In a large bowl add the chicken pieces and the mixture you have just created. Using your hands mix the chicken with the seasoning until the chicken pieces are all well covered. Cover and let it sit aside for 30 minutes to marinate well.


In a large frying pan with a lid over medium to high heat add the rest of the olive oil. When it is hot, add the onions and peppers. Let them sauté for 2 minutes stirring often. Add the garlic and give it a stir. Add the chicken with the marinade. Lower the heat to medium, cover the pan and cook for 10 minutes stirring occasionally. Take off the heat, mix in the coriander and let the pan covered for the food to rest and the flavours to develop for 5 more minutes. In the meantime, chop some fresh lettuce and warm your tortillas. Set up the table with a plate of tortilla chips, the guacamole, the sour cream, the chicken and vegetables, the warm tortillas and the margarita pitcher.


Enjoy a lovely evening with your friends and loved ones, under the summer night sky with the company of the smooth jazz on the radio!

– You can substitute the coriander with parsley
-You may increase the heat by adding more chilli flakes in the marinade. This recipe is very mild as my friends don’t like spicy food.
-Lemons can be switched for limes if you have available.
-I used a mix of dark and white meat for the fajitas because darker meat that is deboned has more flavour than the chicken breast. Feel free to use only either if you prefer.

Until next time,

The digital cook

Posted in food, meat, pub food, summer, Uncategorized, vegetables | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Tagliatelle with chicken

It’s been almost two months since I had something posted. Many reasons behind it. Each one more boring than the other one. So I will not bore you with details of my personal life. However, in the past couple of months I haven’t stopped cooking and baking. I had friends over, I cooked for my family, I made a couple of projects with my nephews. All in all, it was a busy couple of months. I have a recipe for you today that will definitely hit the spot. This pasta dish has all the qualifications for a lovely dinner for two, a family feast or a treat for you when you want to curl on the couch with a glass of wine and watch some crappy movie. Yeap, I said it. Crappy. Because we all know, although we hesitate to admit, we kind of have a soft spot for cheesy, horrible movies be that horror with bad CGI, sappy romantic comedies or even “cultured” cinema. I will not elaborate on the last one, as I have watched my fair share of movies that have been glorified and praised by critics but by the end of them I felt like I aged 58 years or lost the will to live. So we won’t go there. But a man has to eat! So on with the recipe. A lovely tagliatelle recipe with chicken. Let’s make it!


Serves: 2
Time taken: 25 minutes

You will need:
300 grams tagliatelle (or 8 tagliatelle nests)
1 handful of chopped parsley
1 orange bell pepper cut into thin strips
1 medium sized onion, finely minced
2 cloves of garlic, finely minced
1 large chicken breast cut into 2 centimetre cubes
150 grams of cream
1 handful of grated parmesan
1 tablespoon of olive oil + 2 tablespoons for the chicken
2 tablespoons of white wine
1 tablespoon of brandy
Salt and pepper


Boil the pasta according to the package instructions until al dente. Strain it and drizzle a tablespoon of olive oil on it. Mix it so that it doesn’t stick together. Keep half a cup of the boiling liquid aside.


In a large pan add the rest of the olive oil over medium to high heat. Add the chicken and cook it until browned on all sides. Add the pepper, onion and the garlic and cook 2 more minutes. Add the brandy and lower the heat to medium. Let it evaporate for 2 minutes and add the wine. Scrape the bottom of the pan to get all the bits that stuck to the bottom and let it simmer for 4 minutes. Add two tablespoons of the reserved pasta liquid. Add the cream and season with salt and pepper to taste. Mix all the ingredients thoroughly and add the pasta to the pan. Add almost all the parsley and give it a stir so that the sauce covers the pasta and everything is mixed completely. Get it off the stove, sprinkle with the rest of the parsley and the grated Parmesan. Serve it immediately with a chilled glass of white wine!


Until next time,

The digital cook.


Posted in food, meat, pasta, poultry, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

White chocolate and strawberries creme brulee

When my friends come over and I want to treat them well, I will do my absolute best. This. Just this statement.

It was one of those gloomy afternoons that I wanted to just crawl into bed and wake up after 20 years. I got a call from my friend to ask how was I and if I wanted to have coffee within the hour. I said sure. It would have been a pleasure. So I got my sorry arse off the sofa and started thinking. He has a great affection for strawberries and white chocolate (yes, all the desserts you see here that contain these two ingredients are made for him) so I opened the freezer and took the strawberries out.


I wanted to do something that he didn’t have before. So I decided to go with a crème Brûlée. We prepared the coffee once the dessert was ready and we didn’t talk much. We ate 4 ramekins of crème Brûlée between us. We probably needed insulin shots after wards but it was totally worth it! Let’s make it!

Serves: 6 (normal people)

Time needed: 45 minutes plus cooling time

You will need:
1 cup of cream
1 cup of full fat milk
4 large egg yolks
120 grams of white chocolate
3 tablespoons of sugar
2 vanilla sachets
200 grams of strawberries, chopped to small pieces

Let’s get going!


Preheat your oven to 165 degrees Celsius. In a large bowl, whisk together the egg yolks and the sugar until pale. Set them aside. In a smaller bowl, chop the white chocolate to small pieces. In a small pan, heat the milk, cream and vanilla over medium to high heat, stirring constantly to prevent the milk from sticking to the bottom of the pan. Pour the hot milk over the white chocolate and stir to melt it. As soon as it melts and it is mixed evenly, start pouring it over the egg yolks beating constantly so that they don’t cook. Now you have the mixture ready. Set it aside. Prepare your ramekins. Place a few strawberries in each one, fill them with the mixture up to 2/3 and add a few more strawberries. Place the now filled ramekins in a large pan and fill the pan until it is half way up the ramekins. Bake them in the oven for 25-30 minutes or until the top is set but still jiggles.


Allow them to cool to room temperature, and set them in the fridge for 2 hours.

I don’t own a blowtorch to make the caramel on top so what I did was, I made caramel out of sugar. Just pour some sugar in a pan over medium to high heat and let it melt. Be careful when handling hot caramel; it is scathing. Once melted, I used a spoon and quickly drizzled it over the custards. Enjoy your crème Brûlée with a cup of coffee and in the company of a dear friend!


Until next time,

The digital cook

Posted in dessert, Uncategorized | Tagged , , , , , , , , , , , , , | Leave a comment