chicken noodle soup

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2 tbsp olive oil
3 spring onions, thinly sliced
1 garlic clove, grated
1 potato, chopped into small pieces
2 carrots, chopped into small pieces
1 litre chicken stock
200 g cooked chicken breast, shredded
salt & pepper, to taste
1/4 tsp paprika
1/4 tsp ground coriander
1/2 tsp chicken seasoning blend
1/2 cup fresh sweet peas
1/2 cup fine noodles
handful of fresh parsley leaves, roughly chopped
1 lemon, halved and sliced


  • In a large saucepan, heat olive oil over medium heat. Add the chopped onions, garlic, potato, and carrots. Sauté for a few minutes (about 5-7 minutes), stirring from time to time.
  • Add the chicken stock to the sautéd vegetables, bring to a simmer. Add the shredded chicken breast. Season with salt, pepper, paprika, coriander, and chicken seasoning.
  • Now add the peas and noodles and cook further for about 10 minutes.
  • Once peas and noodles are cooked, your soup is ready.
  • Serve the soup sprinkled with some parsley along with a slice of lemon.
  • Enjoy!

parsnip soup: a flavour of simplicity


Autumn is quite an interesting season. Not only is it the season of beautiful colours, but is rich in many vegetables and fruits that are quite interesting. And while living in Dubai currently means approaching the beginning of a season that resembles a beautiful summer rather than autumn, we are lucky to still be able to enjoy the rich produce of the season that arrives in from different regions.

Parsnips which are best eaten cooked, enjoy an earthy flavour that is typical for most of its root vegetable family, such as carrots. Yet parsnips are special for their distinct spicy flavour reminiscent of nutmeg. So if you are not a big fan of earthy flavours, my guessing would be you won’t be appreciating this soup. However, if you are, I say give this soup a try and enjoy some unorthodox flavour that is both rich and healthy at the same time.


For the Recipe


2 tbsp olive oil
25 g butter
1 small onion, chopped
1 garlic clove, chopped
2 spring onions, chopped
about 500 g parsnip, peeled and chopped
1/2 cup milk
2 – 3 cups water
Salt and pepper, according to taste

for garnish:
1/4 cup walnuts, finely chopped
2 spring onions, chopped

  • Heat the olive oil and butter in a medium saucepan put over medium heat.
  • Once butter has melted, add the onion and sautée for a couple of minutes before adding the the garlic and spring onions. Sautée for a few minutes, stirring often, before adding in the chopped parsnip. Lower heat and continue to sautée for about 5 – 7 minutes.
  • Pour the milk and 2 cups of water into the pan. Increase heat to medium, once the soup starts to boil. Lower heat again, cover the pan with its lid, and cook for about 30 minutes later, or till the parsnips soften. Add some water if you feel the need to. Season with salt and pepper, according to taste.
  • Once the parsnips have cooked through. Remove pan away from heat, and purée the soup using a hand-held food blender.
  • Return to cooking the soup over medium to low heat, just for a few minutes further. According to the desired soup thickness, add water to make it thinner, or cook further to make it thicker.
  • Once done with cooking, pour the soup into the serving bowls and garnish with some walnuts and spring onions and serve immediately.
  • Enjoy!

Bon Appétit!

labneh with green herbs for a perfect breakfast…

Nothing beats a lazy day at home. And a happy day I wish you all! And so, I thought of sharing with you this simple and- delicious recipe that can add a magical touch to your breakfast on any day.

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A good sour Labneh (strained yogurt) is delicious as is, there is no denying that. But sometimes we feel like we need to add that little touch that would give it another dimension of freshness. That is why I chose to go back to a traditional levantine practice of adding some fresh herbs to the Labneh equation. Served with some Arabic pita bread, this breakfast dish will sure make your day.
For the Recipe


300 g Labneh
A handful of fresh thymes
A handful of fresh dill
A handful of fresh mint
2 spring onions
1 garlic clove
salt & pepper
Olive oil for serving

Coarsely chop the thyme, dill, mint, and spring onions. Crush the garlic.
Add the herbs, onions and garlic to the Labneh and mix well.
Pour the Labneh in the serving plate. Sprinkle with good quality olive oil and season with salt & pepper.
Serve it with Arabic pita and indulge!
Bon Appétit!