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Spicy Cabbage ©

March 21, 2017

Simple but delicious!

What's Cooking In Jane's Kitchen

This is one of my favourite vegetable dishes. Very quick to prepare and brings out the best in the cabbage.

Spicy Cabbage ©


2 persons

Preparation Time: 20 minutes


1/4 medium sized cabbage

1 tsp small coriander berries

1 chilli ( Optional)

1 thumb sized piece of fresh ginger diced

3 spring onions finely sliced

2 tbs Soya sauce or more to taste

2 tbs olive oil


  1. Peel off outer corse leaves of cabbage, trim stalk and wash under tap.
  2. Peel ginger, slice and dice into small cubes.
  3. If using chilli, slice, discard seeds or not depending on how hot you like your cabbage.
  4. Wash and slice spring onions together with some of the green upper leaves. When all your ingredients are prepared, place two tbs oil in a Wok and add spices and onion followed by cabbage.
  5. Leave to fry two minutes and then begin to toss with two…

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Stuffed Calamari ©

March 12, 2017

If you never knew how to do this…..try!

What's Cooking In Jane's Kitchen

This  is a lenten dish, but can be eaten all the year round and really brings out the taste of the calamari.(calamari is the Italian name for ‘Squid’ in English). You can buy big or small calamari, fresh or frozen. I chose some small fresh ones as I thought they would be more tender, they were just a bit more fiddly to fill. They make a perfect lenten meal, or as part of the meal at the ‘Clean Monday Feast.’ This marks the beginning of lent in Greece.

This is for Flora who inspired me to make “Stuffed Calamari.” She made them for us on ‘Clean Monday,’ when she was a student in my  ‘Cooking Class.’

Stuffed Calamari ©


6-8 Persons


These quantities filled 13 five centimeter calamari.If you have medium to big Calamari you must double up the quantities.

2 Calamari per person if small,  if big 1  per person

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Hummus ©

February 25, 2017

One of my favourites…….

What's Cooking In Jane's Kitchen

I began this blog for my children and friends and I am happy to say it has now reached to 28,508 views!!!!Thank you all very much indeed!

Hummus, todays recipe, is one of my favourite dips and my recipe collection would not be complete without it. It comes from the Levantine and is a wonderful combination of flavours.

In the period of Lent it is very suitable and makes an excellent dip at a party or as part of a Meze.

For those who would like to know a little more about it, I enclose this Link.

Hummus ©

6-10 Persons

1/2 hour to prepare


200 g “dry” chick peas OR  2 tins of chickpeas 200 g in weight

1 onion peeled and quartered

2 bay leaves

6-8 tbs Virgin Olive Oil

1 tsp chili powder

juice from 4-5 lemons or more

3 cloves  garlic crushed

100 ml Tahini (…

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Greek Homemade Halva ©

February 25, 2017

Clean Monday Lunch! Have a great weekend!

What's Cooking In Jane's Kitchen

This is a delicious recipe and a great favourite during lent. Every home has its own special recipe and it makes a delicious end to a meal.

This is for Stefania T, who loves homemade halva!

Greek Homemade Halva ©

10-12 persons

3/4 hour to prepare


3 cups of Semolina

1 cup olive oil

3 cups white sugar

6 cups water

1 stick of cinnamon

1/2 Almonds

Powdered cinnamon


1. Place almonds in saucepan cover with water, bring to the boil and boil for two minutes.

2. Pour almonds into sieve and place in bowl to cool. Once cool enough to handle, using fingers, push almonds out of their skins.

3. Pat almonds dry with kitchen paper.

4. Oil frying pan and roast almonds lightly. Reserve for later. ( You can also add a few ground almonds to Semolina.)

5. Measure out water, into saucepan, add sugar and a stick of cinnamon. Bring to…

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My Greek Pastitsio ©

February 16, 2017






This is a well known Greek recipe and every household has its own version! You will also often see it in tavernas, where it is made in large roasting tins, ‘Tapsia,’ and cut into squares and served usually with distinct separate layers, pasta, meat and on top a thick layer of béchamel.

My recipe is a much lighter version and has less white sauce, but is equally delicious and I really do recommend you to try it, as in our house it is a favourite and I make it often!

Especially for H, J, and I !










Preparation time: 30 minutes

Cooking Time : 30 minutes

4-6 Persons




1/2  kilo of good quality minced beef

1 onion finely diced

3-4 tbs olive oil

small glass of white wine

1  heaped tbs tomato puree

Salt, pepper and grated nutmeg


For the Pasta

250 g Short pasta tubes ( 1 tsp salt for the boiling water)

2 egg whites beaten


For the béchamel sauce

1/2-3/4 pint milk

50 g butter

2 heaped tbs flour

125 g grated mixed cheeses

1/2 tsp or more of finely grated nutmeg

2 egg yolks

25 g Parmesan to grate on the top

Salt and pepper


Method : Preheat oven to 200.C. Cook for 1/2-3/4 hour.

  1. Gather all your ingredients together, before starting to cook.
  2. Peel and finely dice your onion.
  3. Pour the olive oil into medium sized saucepan and add chopped onion. Sauté until transparent, 2-3 minutes stirring with a wooden spoon.
  4. Add minced beef and stir until all the meat is completely sealed and brown.
  5. Add wine and cook for three minutes for the alcohol to evaporate.
  6. Season with salt to taste, freshly ground black pepper and finely grated nutmeg.
  7. Add a small glass of water, in which you have diluted the tomato puree and leave to simmer for 30 minutes. Nearly all the liquid should have been absorbed.



Bring a large saucepan of salted water to the boil.
Add your pasta, stir and simmer until just cooked, 10-15 minutes.
Drain, rinse under cold water briefly. Mix in your beaten egg whites.


Béchamel Sauce

  1. In a small saucepan melt your butter.
  2. As soon as it has melted add flour and stir continuously  with a whisk, until it froths up. 1-2 minutes only, don’t let it change colour!
  3. Add all your ‘cold’ milk  ‘all at once’ and stay with it stirring continuously, until it thickens, or it will go lumpy!
  4. Boil it for 2 minutes to cook flour and remove from the heat.
  5. Add cheese and once it has cooled a little, (3 minutes), add egg yolks. Mix well.


Assembling  the Pastitsio

Now you are ready to assemble the Pastitsio. Using a suitable oven-proof dish butter it lightly. Add the pasta to the mince meat in the saucepan. Mix well and pour into buttered dish. Flatten off the top and pour over your béchamel sauce. Flatten off again with a spatula, tidy round the edges with kitchen paper and grate over a nice layer of parmesan. Again tidy the edges using kitchen paper, as once the cheese browns any left on the edges will look messy.

If not eating straight away, cover your dish with cling film. Reserve in or out of the fridge depending on how soon you are going to cook it. If you are going to cook it in the evening reserve out of the fridge, otherwise refrigerate and remove from fridge one hour beforehand to reach room temperature.

Bake in a pre-heated oven at 200.C for half an hour. If the cheese on top browns before all the mixture is bubbling, cover with tin foil.


Cook’s Note : Béchamel is the french for white sauce.



This is what you are aiming for.


My Greek Pastitsio ©


Gather all your ingredients together, before starting to cook.


For The Meat Sauce.


Gather ingredients together before starting to cook.



Place olive oil in medium sized saucepan and add peeled finely chopped onion.



Sauté onions until transparent. 3-5 minutes.



Add minced beef and stir over strong heat until all the meat has sealed and browned…



…… like this.



Add the wine and cook for three minutes to evaporate alcohol. Dilute tomato puree in a small glass of water and add. Leave to simmer over a low heat until all the liquid has been absorbed.

Put pasta onto boil in large saucepan of salted boiling water.


Béchamel Sauce



Gather together your ingredients.



Melt butter in small saucepan.


Add flour and stir continuously until it is frothing up, 1-2 minutes. Don’t let it brown!



Add ‘cold’ milk ‘all at once’ and stir continuously until it thickens and comes to the boil. Boil stirring for two minutes to cook flour. Season and add nutmeg. Remove from heat and after 5 minutes add egg yolks.


Separate eggs, beat whites with a fork.



Drain past briefly rinse under cold water and mix in  beaten egg whites.


Assembling Pastitsio.


Choose suitable 25 X 25 cm oven proof dish.

Mix past with meat sauce in saucepan first.


Fill serving dish up to half way with the meat and pasta and flatten out with a large spoon.



Pour over béchamel sauce.



Grate with parmesan cheese and tidy edges with kitchen paper. This is important or the cheese burns on the side of the dish and does not present well at the end.

When ready to eat place in pre-heated oven at 200.C for 1/2 -3/4 to of an hour. If the cheese browns too much, cover with tin foil for the rest of the cooking time.


A wonderful warming winter recipe!










Thai Red Beef Curry ©

January 31, 2017




This is one of my son’s favourite meals, quick and easy, can be made with beef or chicken and is excellent served on fluffy basmati rice.

The red curry paste you can find in most shops or even better make your own!


Especially for Henry!



Thai Beef With Red Curry ©



Preparation Time : ten minutes


Cooking Time: 30 minutes





1 kilo ribeye beef cut into strips

3 heaped tbs Thai red curry paste

400 ml coconut milk

6 spring onions

1 bunch of fresh coriander



  1. Ask your butcher to cut the meat into strips, or do it your self at home.
  2. Using a large Wok, place 3 tbs in the base and add half the coconut milk.
  3. Cook over a medium heat stirring so it doesn’t splatter, until the oil comes out of the curry paste.
  4. Add beef, mix well and place lid on top. Simmer for half an hour.
  5. Chop spring onions  and reserve in a bowl. Sprinkle over beef just before serving together with coriander leaves. ( Not sooner or they discolour!)



Thai Beef With Red Curry ©

This is what you are aiming for!


Thai Beef With Red Curry ©

  1. Gather your ingredients together.

Thai Beef With Red Curry ©

Red curry paste.

Thai Beef With Red Curry ©

Coconut cream.

Thai Beef With Red Curry ©

Place three tablespoons of curry paste and coconut cream in wok.


Mix together and cook over medium heat until the oil comes out of the paste, stirring continuously so it does not platter everywhere. Add beef and cook until tender, about half an hour. Before serving, try a little beef for tenderness. If not quite tender ,cook a little longer.

Thai Beef With Red Curry ©

Chop spring onions and wash coriander leaves. Along with coconut cream, reserve to add, just before serving.



Thai Beef With Red Curry ©

Add just before serving, not earlier, or the coriander leaves will lose their nice bright greenness.

Thai Beef With Red Curry ©




Thai Beef With Red Curry ©

Serve on fluffy basmati.


Can I have some more please!


Shepherd’s Pie ©

January 29, 2017





This is the most warming delicious pie, when made with good fresh ingredients!

My recipe collection could not be complete without it. It is so often badly made, but once you try this you will never look back!












Preparation Time : 1/2 hour




6 Persons




1/2 kilo good mince meat

4 medium onions diced

1 grated carrot ( opt )

small bunch Mediterranean celery ( opt )

1 packet of streaky smoked bacon

1 tbs tomato purée

1/2 tsp sugar

2 bay leaves torn

1 tbs marjoram

1 tbs french Dijon mustard

1 tbs Worcester Sauce

1/2 glass water or white wine

1 beef stock cube

1 tsp flour

3 tbs olive oil

Freshly ground black pepper


Mashed Potatoes

6-8 medium sized potatoes

50 g butter

1 cup milk

salt and freshly ground pepper

4 tbs mixed grated cheeses

1 tbs grated parmesan for the topping



  1. Peel potatoes cut into equal sizes. Place in saucepan, cover with water, add a tsp salt and simmer until the potatoes fall off the point of a knife.
  2. Using a medium saucepan, pour in oil and fry diced onions and sliced bacon until transparent and bacon is getting a little crispy. 3-5 minutes.
  3. Add mince meat and seal until brown, using a wooden spoon.
  4. Add torn bay leaf, marjoram, tomato puree and the rest of your ingredients.
  5. Add 1/2 glass of water or wine and simmer lid on.
  6. Press potatoes through potato press into a clean saucepan. Add butter, seasoning and enough milk to make mashed potatoes light and fluffy. Heat through and add grated cheese.
  7. Choose a suitable ‘oven wear’ dish and fill with mince. Flatten off and cover with mashed potatoes.
  8. Using a fork make a pattern on top of the mashed potatoes. Grate over the top a little parmesan.
  9. Place into pre-heated oven 200.C until the top is brown and crusty.( If not serving until the next day, take procedure up to here, cover with cling film and reserve in fridge. Take out of fridge, 1/2 before cooking to come to room temperature first).
  10. Serve very hot.



This is what you are aiming for!


My Shepherd's Pie ©

Assemble all your ingredients.


My Shepherd's Pie ©

Cover potatoes in cold water and peel.



Place them in saucepan, cover with cold water and a tsp salt and bring to the boil. Simmer until when you insert the point of a knife into the potatoes they fall off the knife.

My Shepherd's Pie ©

Dice onions.


My Shepherd's Pie ©

Slice bacon.



Using a medium sized saucepan, add olive oil, onions, bacon and bay leaves. Sauté over a medium heat until onions are transparent and bacon getting crispy, five minutes max.


Add mince meat and seal until all the meat is brown, turning with a wooden spoon. Add wine and cook three more minutes.

My Shepherd's Pie ©

Add the rest of the ingredients and mix well. Lastly add 1/2 glass of water , replace lid and leave to simmer gently until nearly all the liquid has been absorbed.


Place drained potatoes in potato press.

My Shepherd's Pie ©

Squeeze until you have used up all your potatoes.


Place in clean saucepan and add butter, seasoning and enough milk to make a soft fluffy consistency. Heat over a low heat.


Remove from heat and add grated mixed cheeses. Mix well.


Choose a suitable oven proof dish and fill with first meat mixture and then the mashed potatoes.


Decorate with a fork.


Grate over with parmesan.


Final result. If eating straight away, place in pre-heated oven 200.C and cook until brown on top. If not, cover with cling film and reserve in fridge. Remove 1/2 an hour before cooking to come to room temperature.




Final result!


One of my favourites!




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