Curried Drumstick with Rice and Peas

August 11, 2013 at 7:11 am


So, I had some drumsticks and although it is not my favourite part of the chicken, Indeed an easy and tasty meal out of them. Hence, the curry. Easy! You will have dinner on the table in no time with no fuss!


  • 8 chicken drumsticks (alternatively you can use thigh cutlets, skin on)
  • 1 – 2 tablespoons Keens Curry Powder
  • 1 Litre chicken stock
  • 1 onion finely chopped
  • 1 1/2 cups basmati rice
  • 1 1/2 cups frozen peas
  • 2 teaspoons vegetable oil


1. Pre-heat oven to 180 degrees.

2. Heat 1 tsp oil in a deep pan on medium heat and brown off the chicken so that all the skin is golden. This should take about 10 minutes. Set aside.

3. Add remaining oil and onion and cook until starting to soften, add curry powder and rice stirring for about 2  minutes then add chicken stock,  chicken and peas.

4. Cover pan and place in oven for 20 -30 minutes or until rice is set. ( you don’t need to do any stirring whilst the food is in the oven until serving).

Greek Beef Skewers with Rice

May 12, 2013 at 10:27 am



  • 600g lean beef
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 lemon juiced
  • 1/2 tablespoon salt
  • 2 tablespoon olive oil
  • 2 tablespoons chopped parsley 1 cup rice


1. Cut beef into 4 cm pieces.

2. In a bowl add all the 1/2 juiced lemon, paprika, salt, 1 tablespoon olive oil, oregano and add the meat. Mix well.

3. Marinate for 15 minutes in the fridge or overnight if time allows.

4. Spray a non stick pan on medium heat with olive oil spray and cook meat to your liking.

5. In the meantime cook 1 cup of rice in a small saucepan using the absorption method.

6. Rinse 1 can of cannellini beans and the remaining lemon juice, olive oil, and chopped parsley to the cooked rice.

7. Serve the beef skewers on the cannellini rice.

A light, easy and enjoyable meal that can also be enjoyed served with salad, grilled pitta, houmous and tzatziki. Yummmo! Enjoy!

Sugar free Natvia Rizogalo Rice Pudding

March 12, 2013 at 9:47 am



  • 1 cup rice ( I used shortgrain but arborio and basmati work just as well)
  • 1 litre milk
  • 1 tsp vanilla bean paste or good quality vanilla
  • 300 ml thickened cream (full cream)
  • 3/4 cup Natvia


1. On low heat in a medium saucepan heat the milk then add Natvia and rice. Stir occassionally for 20 minutes.

2. Add vanilla and cream. Stir occassionally for another 20 minutes. You will see the milk starting to become a little thicker yet slightly still runny and the rice will be cooked.

3. Pour into desired glasses. Wrap with cling wrap pressing on top. Serve when cool. At least 4 hours.

I like to serve mine with a good dusting of cinnamon. Enjoy:)