Our cookbook


  • Eggplant – 1Kg approx. (3 Medium pcs) cut into circles & fried

  • Tomatoes - 1Kg (4 pcs peeled and blended, 2pcs cut into round slices

  • Olive oil

  • Garlic – 3 minced cloves

  • Onion 1 medium size -finely chopped

  • Minced beef or lamb 350g

  • Mixed spices 1 Tbsp

  • Black pepper ground 1 Tsp


  • Heat the olive oil in a pan, and sautee onions until ramelized for about 4 minutes

  • Add garlic

  • Add minced meat, season with mixed spices &black pepper

  • Stir to break big chunks of meat

  • Add tomato sauce

  • Cook for 15 minutes -low heat

  • In a baking tray, place a layer of fried eggplant, spread the meat tomato mixture over the eggplant

  • Add another layer of eggplants

  • Add a layer of sliced tomato

  • Place in preheated oven 180C for 15 minutes


  • Linguine 250g (or any desired pasta

  • Sicilian Pesto

  • Tomatoes or cherry tomatoes 500g

  • Olive oil 100g

  • Parmigiano Reggiano 24 months grated 100g

  • Pine nuts or almond slivers 80g

  • (roast 30g and set aside)

  • Ricotta cheese 10g

  • 2 Garlic cloves

  • Salt & pepper


  • Wash and dry basil leaves

  • Score the bottom of tomatoes in an “X” pattern

  • Place tomatoes in a saucepan filled with simmering hot water

  • Let them simmer until the skin starts coming off

  • Peel tomatoes, discard seeds, squeeze and drain excess water

  • Place all Sicilian pesto ingredients in a food processor, leaving out the olive oil.

  • Pulse a few times, until ingredients are roughly chopped

  • Slowly drizzle in olive oil

  • Continue pulsing until ingredients are well incorporated

  • In a pan, toss pasta with a couple of tablespoons of Sicilian pesto and roasted nuts

  • Garnish with fresh basil leaves


  • Chow Mein noodles 140g

  • Chicken breast 400g cut into strips

  • Vegetable oil 6 Tbsp

  • Oyster sauce 8 Tbsp

  • Soy sauce 4 Tbsp

  • Hoisin sauce 2 Tbsp

  • Crushed black pepper 2 Tbp

  • Garlic 4 cloves minced


  • Crushed black pepper 2 Tbp

  • Garlic 4 cloves minced

  • Ginger 60g minced

  • Bell peppers 100g julienne

  • Carrots 60g julienne

  • Zucchini 60g julienne

  • Add some salt