Posted by: Cooking Thyme | July 19, 2014

Tajeen Jban ”Cheese Tagine” (طاجين جبن)

Tajeen Jban is one of the most popular appetizers in Tunisia and Libya, it’s very similar to the Italian Frittata or a thick Spanish tortilla de patatas, but with more ingredients.

It’s a traditional Tunisian recipe for a classic stew of mutton, onion and tomato in a base flavoured with Arabic flavours that is thickened with a cheese and breadcrumb blend, topped with eggs and finished by baking. Unlike Moroccan tajines, a tajine in Tunisia usually refers to a kind of "quiche", without a crust, made with beaten eggs, grated cheese, meat and various vegetable fillings, and baked like a cake.

Tajeen Jban (9)

• 200g minced meat
• 1 Potato, finely diced
• 1 onion, finely diced
• 250g grated cheese
• 4-5 eggs
• 1 Tbs tomato paste
• 1 Tbs stale breadcrumbs
• parsley, handful
• salt & pepper
• 1 Tsp ground
• 1 Tbsp ground turmeric

Heat cooking oil in a frying pan, add the diced potatoes, when cooked remove and set aside on a paper towel to absorb the excess oil.

Season the minced meat with salt, pepper, ground turmeric and ground cinnamon then mix in the breadcrumbs, parsley and tomato paste and fry until browned on all sides. Tajeen Jban (2)
Beat the eggs and in a separate bowl, put the cooked diced potatoes and beaten eggs with the cheese and mix well, then add the cooked minced meat mixture and give it one good last mix.

pre-heat the oven to 180°, in the meantime grease the baking tray and pour the mixture and bake for around 15-20 minutes or until you can insert a knife in the middle of the ”tajeen” and it comes out clean, before the last few minutes sprinkle some grated cheese on top.


Let rest and slice into squares. The best thing about this dish it’s like an omelette, use whatever you prefer you can always use chicken, or add black olives, mushrooms, eggplant, or bell peppers… feel free

Tajeen Jban (12)

Posted by: Cooking Thyme | July 12, 2014

Peanut Brittle

This is a classic peanut brittle that is easy to make! All you need is to be quick to make this recipe, so have all the ingredients for this recipe measured and ready.
For anyone with a sweet tooth on your list, there’s nothing sweeter (literally) than the gift of home-made peanut brittle, you can always use almonds.

• 2 cups unsalted peanuts
• 2 cups sugar
• 1 cup golden corn syrup
• 1 cup water
• ¼ teaspoon salt
• 1 teaspoon butter
• 1 teaspoon baking soda

  Combine the sugar and water in a large saucepan over medium heat. After the sugar has completely dissolved (about 5 minutes), add the corn syrup and salt. Stir the mixture constantly until it begins to boil.

Add the peanuts and stir until the mixture starts bubbling. Remove saucepan from the stove. Then quickly mix in the butter, baking soda and peanut butter. Beat until the butter has melted. It hardens very quickly, so be ready to stir in the peanuts and baking soda immediately.

Pour the mixture onto a parchment-covered pan. Spread the mixture evenly with a spatula, be sure to spread the candy out as evenly as possible on the baking sheet before the sugar is too hard to handle.

Allow the mixture to cool for at least half an hour. Break it up into pieces and it’s ready to eat!

Posted by: Cooking Thyme | February 3, 2014

Avocado, Baby Spinach & Almond Salad

This super easy salad has got it all – crunch, creaminess and loads of flavour

Avocado, Baby Spinach & Almond Salad (26)c
• 4 ripe avocados (peeled and quartered)
• 2 big handfuls baby spinach,
• 50 g Almonds (slivered)
• balsamic vinegar
• good-quality extra virgin olive oil
• sea salt & freshly ground black pepper

Heat a frying pan and lightly toast the almonds, you can also use pine nuts.

To make the simple dressing all you need to do is combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar and season with salt & pepper. Make sure you taste the dressing to make sure it’s balanced– add a little more olive oil or salt if you need to get the required taste.

Lay out the avocado on your plate, sprinkle over the spinach leaves, drizzle over your dressing, Season well with a little salt and pepper and finally sprinkle and toasted almonds.

Posted by: Cooking Thyme | October 27, 2013

Baked Stuffed Butternut Squash

Oven-baked Butternut squash is beautiful stuffed with lovely basmati rice, mushroom and rosemary spices, like in this really impressive veggie dish, and it’s so easy to make, too!

Baked Stuffed Butternut Squash (27)

  • 1 butternut squash, halved and seeds removed
  • 1 small handful of mushrooms
  • 100g of basmati rice
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 teaspoon coriander seeds, pounded
  • pinch of dried chilli, to taste
  • 1 sprigs of fresh rosemary, leaves picked and finely chopped
  • 5 sun-dried tomatoes, chopped
  • sea salt and freshly ground black pepper
  • olive oil

  Preheat the oven to 450°F. In the meantime cut the squash lengthways, and using a spoon scoop out some extra flesh from the length of the squash. Finely chop this flesh and add to a frying pan with generous drizzle of olive oil.

Baked Stuffed Butternut Squash (1)

Add the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the mushrooms the rice. Cook for a further 5 minutes, then season to taste.

Baked Stuffed Butternut Squash (13)

Put the mixture tightly into the 2 halves of the squash and then press the halves together. Rub the skin of the squash with a little olive oil, wrap in aluminium foil, and bake in the preheated oven for about 75 minutes.

Baked Stuffed Butternut Squash (16)

Baked Stuffed Butternut Squash (19)

Posted by: Cooking Thyme | October 22, 2013

Food Remedies For Burns

You know the saying; if you play with fire you’ll get burned? Well, it’s true, and the proof is in the kitchen.

Growing up my mum used to put either coffee or toothpaste on my burns, and it works like magic. I’m sure a few of you have heard of some of these food remedies before (and maybe even tried them). While I’m not a doctor here and not recommending in any way, that you try these at home if it’s a major burn (going to the doctors and over the counter medicine is a safer solution)

If you’ve spent time in the kitchen cooking, I’m sure you’ve had your fair share of run-ins with a hot oven or a scorching pan that resulted in a burn. – I had many times- While a serious burn should be treated professionally at the hospital, most people find their own home remedies when it comes to minor burns, here I will mention the food that you can use to treat minor burns.

I am curious as to what you think of these home remedies. Are they a good idea for treating an injury? Do you have a better remedy that didn’t make the list? Share it with us.

  • Honey:-


Honey is another home remedy that keeps coming up as a cure for minor burns — only this one may actually have some scientific backing. While more studies need to be done, it seems that honey may shorten the healing time of a burn.

  • Vinegar:-


Vinegar, which has also been said to soothe bug bites, is supposed to help with the pain from a cooking burn as well. Apply it with a damp kitchen cloth.


  • Raw Potato:-


Some believe that a freshly cut potato can alleviate the pain of a minor burn. Could it be the cold liquid that’s emitted from the potato is responsible or the pain relief? (a similar result to putting a burn under cold running water.)

  • Tea Bags:- 


Apparently tea can do more than just calm you. Some people use a cold cup of tea on minor burns, alternating between the actual tea beverage and the used bag.

  • Onion Juice:-


It has to be taken from a freshly cut onion and should be applied to a minor burn right away. People have said that it calms the pain and prevents blistering.

  • Tomato:-


A sliced tomato is said to heal the pain from a burn. Some say it’s the naturally-occurring lycopene that does the trick

  • Baking Soda:-


Baking soda will help your baked goods rise. It’ll also kill the odour in your fridge. But can it help heal minor burns? Some people believe that a baking soda paste (made with water) will stop the pain.

  • Egg White:-

You could use your egg whites for your kitchen burns. Some say that applying egg whites to a minor burn will relieve the pain and possibly help with scarring as well.

Posted by: Cooking Thyme | September 10, 2013

You’re Booked! Gordon Ramsay signs David Beckham to Menu-nited

What happens when England’s most Football player and Famous chef, team up to open a restaurant? Reservation madness.

Overwhelmed Gordon Ramsay said he couldn't believe the response his and David beckham's new food venture had received

More than 1,200 diners had grabbed seats at David Beckham and Gordon Ramsay’s new restaurant, the Union Street Café within half an hour of its website going live. Within four hours, 2,500 diners had been booked in and Friday and Saturday nights were almost fully booked until early November.

The Mediterranean-themed eatery is set to open its doors on 16th of September in central London and the celebrity football player and celebrity chef have been overwhelmed by bookings since it started taking reservations last week

The food will be cooked in an open theatre-style kitchen so diners could watch the chefs in action. The first pictures of Ramsay and Beckham’s, Restaurant Union Street Cafe are bound to cause excitement amongst the foodies.

Union Cafe is reportedly fully booked until NovemberUnion Cafe is reportedly fully booked until November

The tables do not have the white table clothes which are associated with higher end dining, perhaps suggesting that it had been decided to make the restaurant slightly more modern and accessible.

The pictures show blue leather seating and industrial style light fittingsThe pictures show blue leather seating and industrial style light fittings

The building seems to incorporate an old industrial feel with cool artwork on the bare wallsThe building seems to incorporate an old industrial feel with artwork on the bare walls

The design also seemed to be incorporating the buildings industrial past as a warehouse by leaving the walls relatively bare with blue leather chairs as a contrast.


The cool new venue is in an old warehouse type building in London's SouthwarkThe cool new restaurant is in an old warehouse type building in London

The football celebrity joined Ramsay in his latest food venture as a new business project after retiring from football and with the buzz surrounding these new opportunities. Becks is definitely keeping himself busy off the field.

David was spotted visiting the site in early July with wife VictoriaDavid was spotted visiting the site with wife Victoria

The Restaurant which is set to open on Monday 16th September is described on its website as:

‘’An urban warehouse destination near Borough, offering quality Mediterranean inspired food with a daily changing menu, prepared in an open theatre style kitchen. Serving fresh, seasonal produce from local suppliers including nearby Borough market, as well as directly sourced artisan ingredients from the Mediterranean’’

Union Street Café will open at 47-51 Great Suffolk Street, London SE1 0BS on 16 September.

Posted by: Cooking Thyme | September 6, 2013

Baked Basa Fillet

This was something I made when I only had 20 minutes to prepare my dinner, came up with this Asian inspired steamed baked Basa parcel, very simple to make and totally delicious.

Baked Basa Fillet (24)
• Basa Fillet (or any fish)
• Chilli pepper
• Ginger
• Garlic
• 2 Tbs soy sauce
• 1 Tbs vinegar
• 2 Tbs olive oil
• Spring onions
• Bok choy (or any green veggie you prefer)
• Mushroom (optional)
• Aluminium foil or parchment paper 

  Pre-heat the oven to 400°F. Finely chop the ginger, chilli and garlic then combine in to a bowl to make the base of our marinate and then add soy sauce, vinegar and oil and give it a good mix. Essentially this is our marinate for the fillet.

Chop the spring onions and bok choy, now spread the sheets on the table and place the vegetables, then lay the fillet on top and finally spoon the marinate all over the fillet. Now all you need to do is wrap the parcel, fold all the corners, so its tightly closed and no steam or marinate will escape.

Place on a baking tray and cook in the oven for about 10-15 minutes(depending on the size of the fillet) until the parcel puffs up and the fish is perfectly cooked.

Once cooked, place the bag on a serving plate and gently pierce to release the steam. Serve with some rice noodles for a really light and healthy dinner!

* Here I haven’t gave precise measurements, as I want to you have fun with this recipe and add as much or as little ingredients you like and feel free to use any other vegetables.

Posted by: Cooking Thyme | September 5, 2013

North America’s first Magnum Ice Cream Store in Toronto

North America’s first Magnum Store opened in Toronto, where you can experience the Magnum Belgian Chocolate with the silky smooth Ice cream and then choose your own toppings such as Chilli Flakes, Goji Berries, Rose Petals, Dried Strawberries, Macadamia Nuts, Crumbled French Macaroons, Popping Candy and Rock Sea Salt.

Check out the amazing photos of the store

Posted by: Cooking Thyme | September 4, 2013

Portraits of Grandmas and Their Cuisine from Around the World

Italian photographer Gabriele Galimberti set out to explore what grandmothers cook around the world.

His Delicatessen with Love photo series portray grandmothers from over 40 different countries, each posing right before they start cooking and then presenting their signature dish in the end. His own grandma and a dish of her ravioli was what gave Gabriele the idea for the project. So he pays respect to all the grandmothers in the world and to their love for good cooking After all, only your grandma (and sometimes mum) knows what is best for you.

Check out these photos that mix love, photography and travel amongst the many exotic ingredients!

Moose Steak — in Alaska.Moose Steak in Alaska

Abolu Pirags (Sweet Pizza with Apples and Chocolate) — in Riga, Latvia.  Abolu Pirags (Sweet Pizza with Apples and Chocolate) in Latvia

Asado Criollo (Mixed Meat Barbecue) - mexAsado Criollo (Mixed Meat Barbecue) in Argentina

Asadura de Cordero Lecca con Arroz (Milk-fed Lamb offal with Rice) — in Madrid, Spain.Asadura de Cordero Lecca con Arroz (Milk-fed Lamb offal with Rice) in Madrid, Spain

Batbout (Berber Bread Baked in a Pan)Batbout (Berber Bread Baked in a Pan) in Morocco
The ingredients and the process of making it is substantially very similar to the Italian schiacciata. The difference is in the shape and baking. The Berber bread is cooked in a cast iron pan but it is softer and less crusty.

Bison under the midnight sunBison under the midnight sun in Whitehorse, Canada

Burekoep Domate — in Albania.  Burekoep Domate in Albania

Chicken and vegetables CousCous — in Timimoun, Algeria.  Chicken and vegetables CousCous in Algeria

Chicken Tajine                    Chicken Tajine in Massa, Morocco
Tajine is a common dish of meat with sauce, very popular in the Northern-African cooking, and Moroccan in particular. Its name draws from the characteristic plate used to cook it, which is traditionally made of clay and is composed of two parts: a lower flat-bordered and round part and an upper conic one, which is positioned above the dish during cooking time.
The shape of the lid is made on purpose so that it facilitates the coming of the condensation downwards, and it has got a knob on top to handle it easily. Instead, the lower part is used to serve the dish at table.

Chicken Vindaloo  Chicken Vindaloo in Mumbai, India
Typical of the Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served in special occasions.

Chocolate Toffee TrifleChocolate Toffee Trifle in Utah, United States

Corvina Fish CevicheCorvina Fish Ceviche in Lima, Peru
Ceviche (fresh raw fish marinated) is a popular dish in the whole Latin America.

Cosksu with Vegetables and Ricotta Cheese — in Malta.Cosksu with Vegetables and Ricotta Cheese in Malta

Empanada Criolla (Meat Stuffed Pastry) — at Buenos Aires - Argentina.Tolma (Beef and Rice Wrapped in Grape Leaves) in Armenia

Enjera with Churry and VegetablesEnjera with Churry and Vegetables in Ethiopia
To prepare this dish you need to cook different ingredients separately. It is the product of various recipes and preparation takes 3 days.

FejoadaFejoada in Rio de Janeiro, Brazil
The most representative and typical dish of Brazil is undoubtedly the Fejoada!

Finkubala (Caterpillar in Tomato Sauce)Finkubala (Caterpillar in Tomato Sauce) in Malawi
In Malawi and the neighbouring countries these mopane worms is an important source of protein for millions of indigenous Southern Africans.
The edible caterpillar can be found on trees at the beginning of the rainy season. They catch and dry these mopane worms to use them as food all year long. Dried mopane worms can be eaten raw as a crisp snack or cooked.

Garlic Prawns with Rice and Prawns PiraoGarlic Prawns with Rice and Prawns Pirao in Santa Catarina, Brazil

Honduran Iguana with Rce and Beans — in Cayman Islands.Honduran Iguana with Rce and Beans in Cayman Islands

Inkoko Nama Spices (Roasted Spiced Chicken) — in Zambia.Inkoko Nama Spices (Roasted Spiced Chicken) in Zambia

Inkokt Lax (Poached Cold salmon and Vegetables)Inkokt Lax (Poached Cold salmon and Vegetables) in Sweden
Undoubtedly, salmon is the most widely spread kind of food on Swedish tables. It can be cooked in thousands of different ways.

Kai Yat Sai (Stuffed Omelette) — in Thailand.Kai Yat Sai (Stuffed Omelette) in Thailand

Karniyarik (Stuffed Aubergines with Meat and Vegetables)Karniyarik (Stuffed Aubergines with Meat and Vegetables) in Turkey
Karniyarik is a typical Turkish dish,not one of those you might find in a restaurant, but a common home cooking recipe.

Kinunot (Shark in Coconut Soup)Kinunot (Shark in Coconut Soup) in Philippines
This dish is particularly common on Palawan Island, in the Philippines. The sea around the island is rich in the species of shark necessary for this dish.
It is considered to be one of the finest fishes by the local fishermen.

Kjotsùpa (Lamb and Vegetables Soup)Kjotsùpa (Lamb and Vegetables Soup) in Iceland
The majority of Icelandic typical dishes are based on soups, but without any doubt the most popular one is the lamb soup.

Kjottsuppe (Icelandic Bull Meat and Vegetables Soup)Kjottsuppe (Icelandic Bull Meat and Vegetables Soup) in Norway

Kushari (Pasta, Rice and Legumes Pie) — in Egypt.Kushari (Pasta, Rice and Legumes Pie) in Egypt

Lambi in Creole Sauce — in Haiti.Lambi in Creole Sauce in Haiti

Mboga and Orgali (White Corn Polenta with Vegetables and Goat)Mboga and Orgali (White Corn Polenta with Vegetables and Goat) in Kenya
Orgali – which is like a white corn polenta, is one of the most popular kind of food in Africa. In particular, in Kenya, it is part of the everyday meal and it is at the base of almost any recipe. It is always eaten together with something else: meat, vegetables or fish.

Mujaddara (Rice and Lentils Cream)Mujaddara (Rice and Lentils Cream) in Lebanon
Consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

Nasi Lemak (Coconut Rice with Vegetables & Fried Dried Anchovies)Nasi Lemak (Coconut Rice with Vegetables & Fried Dried Anchovies) in Malaysia
Nasi Lemak is the traditional Malaysian dish. It is served for breakfast, lunch and dinner in restaurants. You can find it whenever and wherever you want in Malaysia!

Pastel de CarnePastel de Carne in São Paulo, Brazil
Pastel is undoubtedly one of the most popular kinds of food in Brazil. You can buy it in restaurants, cafes, and many small street stalls or markets. Brazilians eat pastel for breakfast, as an afternoon snack and often also for lunch or dinner.

Queso Humacha (Vegetables and Fresh Cheese SoupQueso Humacha (Vegetables and Fresh Cheese Soup) in La Paz, Bolivia
This is one of the most popular and traditional dishes in Bolivia. You can easily find it in any restaurant and even in the street carts.

Rice, Farofa, Beans and Meat — in São Paulo, Brazil.Rice, Farofa, Beans and Meat in São Paulo, Brazil

Sadza (White Maize Flour and Pumpkin Leaves Cooked in Peanut Butter)Sadza (White Maize Flour and Pumpkin Leaves Cooked in Peanut Butter) in Zimbabwe
In Zimbabwe and in its neighbouring areas of Africa, almost every dish is characterized by the presence of Sadza, a kind of polenta made with white maize flour. You can accompany this with everything: vegetables, meat and fish.

Silke (Herring with Potatoes and Cottage Cheese) — in Latvia.Silke (Herring with Potatoes and Cottage Cheese) in Latvia

Soto Betawi (Beef Soup with Coconut and Vegetables) — in IndonesiaSoto Betawi (Beef Soup with Coconut and Vegetables) in Indonesia

Swiss Chard and Ricotta Ravioli with Meat Sauce — in Italy.Swiss Chard and Ricotta Ravioli with Meat Sauce in Italy

Vegetarian TamalVegetarian Tamal in Veracruz, Mexico

Wali, Mchuzina Mbogamboga (Rice, Fish & Vegetables in Green Mango Sauce)Wali, Mchuzina Mbogamboga (Rice, Fish & Vegetables in Green Mango Sauce) in Tanzania
The barracuda is one of the most popular catches in Zanzibar.

Posted by: Cooking Thyme | September 3, 2013

Taste of Asia 2013

The Annual Taste of Asia Festival is an annual multicultural event in Toronto, Canada where over 150 food vendors gathered to serve all manners of obscure, popular and downright delicious street eats from Japan, Korea, China and Southeast Asia.

Click here for photos of the event

Posted by: Cooking Thyme | August 23, 2013

Toronto Food Fest 2013

For the second year in a row, TO Food Fest bought together top foodie-reviewed restaurants and local hidden gems into one exciting event. Both established and up-and-coming chefs gave the local community a taste of unique and delicious cuisine.

Click here for photos of the event

Posted by: Cooking Thyme | August 21, 2013

Halal Food Festival Toronto

Canada’s first Halal Food Festival was a celebration of halal food and the diversity of the city and of Canada as a country laden with culture.

Halal Food Fest showcases diverse, exotic taste of halal food.
Click here for more photos of the festival:

Posted by: Cooking Thyme | August 18, 2013

Food Revolution Day Toronto 2013

Food Revolution Day is – a global day of action for people everywhere to celebrate real food, where it comes from and how to cook it. People from around the world, got cooking, learnt a new recipe, tried a new ingredient or simply cooked with friends or family… there are loads of ways you can get involved next year.

I was so excited to be celebrating the 2nd Food Revolution Day with Jamie Oliver, making a stand for good food and essential cooking skills. With over 1,000 activities around the world, including this one here at Toronto.

1 (1)1 (12)

A big thanks to Starving Foodie for organising this remarkable event and all the amazing sponsors: Aphrodite Cooks Cooking Studio for letting us use their wonderful kitchen for the event, Yorkshire Valley Farms, Taza Chocolate, The Detox Market , The Food Revolution Community and last but not least a huge thanks to all the lovely people who came and took part in this global event.

Thanks for all your support, I will leave you with some photos and video to enjoy!

For more photos of the event check out:



Posted by: Cooking Thyme | August 12, 2013

Lemon, Honey & Ginger Cold Soother

   Sneezing, coughing, aches, and chills — this is how I felt for the last five days, I literally haven’t left my bed and feeling miserable with this sore throat, blocked nose and ears. All I have been doing is staying under the blanket (yes I know its summer) and just taking lemon and honey for my cold.

A great way to spend a nice sunny weekend, when not only i had a picnic, a trip to the amusement park, but had an audition for Gordon Ramsay’s MasterChef this weekend…

  So what’s worse than catching a cold in summer !Lemon, Honey, and Ginger Soother  (1)                          • Lemon
                          • Honey
                          • Ginger (grated)
                          • Warm water

Posted by: Cooking Thyme | July 30, 2013

Chargrilled Zucchini Salad

This vibrant, fresh and sunny salad is a modern, fresh interpretation of classic Italian flavours. It’s so satisfying and delicious and goes great as a topping with mozzarella for a lovely bruschetta

Chargrilled Zucchini Salad (1)     Serves 4

  • 4 zucchinis
  • Red chilli
  • olive oil
  • ½ lemon
  • salt & pepper to taste
  • mint (optional)

  Heat the griddle pan and thinly slice the zucchini lengthwise into long strips. Add the zucchini strips to the hot pan and grill on both sides.

Remove the grilled zucchini onto a serving plate and while still warm season with sea salt and freshly ground pepper.

Deseed and finely chop the red chillies and add them to the zucchini and drizzle with good extra virgin olive oil and a squeeze of lemon and serve warm.

If using fresh mint, just tear the mint leaves on top.


The 2013 Emmy nominations were announced, and a few food reality shows and food TV personalities made the cut. Anthony Bourdain and crew took home four nominations this year: Overall, his CNN show Parts Unknown was recognised for "Outstanding Informational Series."

For the Libya episode, they got a nod for "Outstanding Writing For Nonfiction Programming." and for Myanmar, they got "Outstanding Cinematography For Nonfiction Programming" and "Outstanding Sound Mixing For Nonfiction Programming." to top it off, Bourdain’s The Taste earned him a nomination for "Outstanding Host For A Reality Or Reality-Competition Program."

Four Emmy nominations for "Anthony Bourdain Parts Unknown":
– Cinematography
– Informational Series
– Sound Mixing
– Writing

Posted by: Cooking Thyme | July 20, 2013

Crab Parcels

This is a dish I made inspired by the North African classic, (Brik/Burik/بوريك), in Tunisia they use Brik pastry (malsouqa) or Warka, here I’ve used filo pastry, which will do the exact same job to make these crunchy tasty parcels that are spicy and unbelievably good.

Crab Parcels (22)b (2280x1359) Serves 4

• 2 spring onions
• ½ a bunch of fresh coriander
• 400g crab meat
• 4 sheets of filo pastry (Phyllo)
• Olive oil
• 2 Tsp harissa (Tunisian hot chili sauce)
• 1 fresh chilli (optional)

Finely chop spring onions and coriander and mix in a bowl with the crab meat and harissa.

Lay out a sheet of filo pastry, add some of the mixture and fold it to make your parcels, make sure to fold in the sides, and then fold them up so no filling falls out. Repeat until you have finished all of the crab mixture.

Put the oil into the pan (medium heat), then add the parcels and keep an eye on them until golden and crisp on both sides.

Posted by: Cooking Thyme | June 2, 2013

Banana and Blueberry French toast

This can be eaten for breakfast or dessert

Banana & Blueberry French Toast (11a)
• 2 toast slices
• 2 Eggs
• Banana
• Blueberry (or strawberries)
• Butter
• Honey (or sugar)
• Powdered sugar (optional)

  Mash the banana and blueberry in a bowl with a fork and add the honey or sugar, butter both sides of the toast.

Whisk 2 eggs in a bowl with a couple of teaspoons of sugar, then soak both slices of the bread in the egg mixture, drip of any excess mixture and then spread the fruit mixture on one side, leaving a space around the edges of the toast. Put the other slices on top and press down slightly.

Put a knob of butter in a frying pan on medium heat and fry on both sides, pushing down so the fruit is pressed into the bread. Once the toast is golden brown and slightly crispy.

Transfer to a serving plate, sprinkle with powdered sugar (optional) and serve with vanilla ice cream on top and the remaining warm fruit mixture spooned over.

Posted by: Cooking Thyme | May 25, 2013

Glazed Honey & Mustard Sausages

English, Dijon, Honey or Whole-grain mustard can be used for this recipe

Glazed Honey & Mustard Sausages (1)
• 1 large onion
• sausages
• hotdog bun (or baguette- ciabatta)
• 2 Tbs mustard
• 4 Tbs honey
• knob of butter
• salt & pepper

Warm 2 tablespoons of oil in a frying pan, add the sausages and fry for 10-15 minutes on medium heat until golden brown on all sides and firm to the touch.
Meanwhile toast the bread. In a separate pan, fry the onions in a drizzle of oil and a knob of butter, until softened and rich golden brown, don’t forget to season with salt and pepper

Using a kitchen towel wipe off any excess oil from the sausage pan before adding the mustard and honey. Roll the sausages in the pan, allowing each to become well coated in the honey and mustard and remove from the heat.

Arrange the sausages on the toasted bread, spooning the onion onto

*The onion can be fried in the same pan as the sausages, adding the mustard and honey to create a completely sticky finish

Posted by: Cooking Thyme | May 22, 2013

Grilled Vegetables with Pesto & Mozzarella Sandwich

You can make this sandwich with any grilled vegetables you have, such as asparagus, eggplant, zucchini, etc.

Grilled Vegetable Ciabatta with Pesto & Mozzarella (22)

  • ciabatta bread
  • grilled vegetables (zucchini, asparagus, eggplant, zucchini or fennel)
  • mozzarella
  • pesto

Slice the vegetables into thin slices and put them on a medium heat griddle, drizzle some olive oil and season with salt and pepper, here I’ve used eggplant, zucchini and asparagus. Feel free to use whatever you like.

Stuff the bread with the grilled veg, and then add the mozzarella and a tablespoon of pesto and enjoy warm.

Check out this link on how to make quick and easy pesto

Libyan hip-hop, Italian restaurants, tribal allegiances and post-war uncertainty in Libya. Bourdain looks at the country through personal stories, food and anti-Gaddafi expats who returned to fight

Parts Unknown Libya S01E06


World-renowned chef, author and Emmy winning television personality Anthony Bourdain travels to the North African country that is still trying to find its footing after its dictator Gaddafi was toppled by an uprising in 2011

During his visit to Tripoli, Bourdain enjoys the aforementioned Libyan breakfast delicacy of ”sfinz” fried dough with egg, the dough itself is a bit similar to the Italian (sfinge or zeppole) but instead of rolled into balls, its spread flat and an egg is cracked on top while it fries, then he went on to try an Italian inspired pasta dish ”Macroona Mbakbaka” at a beach barbecue in Misuratah

He described his stay there as ”Frightening, confusing, inspiring and heart breaking and was so inspired by so many of the people I met and it’s the best work I’ve ever been a part of”

Bourdain visits the traditional spice stalls, as well as ”Uncle Kentaki”, an unabashed rip-off of Kentucky Fried Chicken. He joins locals over a box of Uncle Kentaki’s finest, reviewing it as "spicy and delicious," concluding "Bismallah," which translates literally as "in the name of God"

Posted by: Cooking Thyme | May 17, 2013



Food Revolution Day is today – a global day of action for people everywhere to celebrate real food, where it comes from and how to cook it. Wherever you are in the world, we want you to get cooking! Try a new ingredient or recipe, or cook for your friends or family… there are loads of ways you can get involved.

Cooking Thyme is so excited to be celebrating the 2nd Food Revolution Day with Jamie Oliver, making a stand for good food and essential cooking skills. With over 1,000 activities around the world, including this one here at Toronto, we already know that today is going to be a fun, foodie filled day across the globe

Posted by: Cooking Thyme | May 16, 2013

Warm Potato Salad

This is so quick and easy and theirs no peeling involved, and different to the common mayo salad. I prefer to eat it warm, however as long as you mix the dressing and potatoes while they’re themselves are warm, then it doesn’t matter, you can eat it at room temperature or the next day

Warm Potato Salad (19)
• 2 Kg baby potatoes
• 4 spring onions
• 1Tbs Mustard
• 1-2 Tbs vinegar

Bring a pan of salted water to the boil and put in the potatoes, cooking for around 20 mins, then drain when cooked.

Put the potatoes into a bowl and add the finely sliced spring onions, vinegar and mustard and toss everything together before transferring to a serving bowl.

”Frightening, confusing, ultimately inspiring Libya shoot for Parts Unknown. Met a lot of ordinary people who did extraordinary, heroic things. Toppled a hideous, megalomaniacal dictator. Thank you and very very best wishes for a brighter future”  Anthony Bourdain

Anthony Bourdain Visits The War Museum in Libya

Bourdain visits the Ali Hassan Jabir War Museum in Misrata, Libya to check out some homemade weapons used during the February 17th Revolution to defeat Gadahffi.

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He visits Leptis Magna in Libya, where he described as  ”a prominent city of the Roman Empire, now in ruins”

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