Black Bean Chili


2 cups sweet onions, chopped
2 tablespoons canola oil
1/2 lb mushroom, sliced
1 large green pepper, chopped
1 large yellow pepper, chopped
1 large red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce



1 In a large pot, saute onions in oil for 5 minutes.

2 Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.

3 Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.



Butheina Al-Nounou

Garlic Sauce


1 garlic, bulb crushed
1/2-2/3 cup vegetable oil (not olive oil)
3 tablespoons mayonnaise
1 squeeze lemon juice
salt & pepper



1- Place garlic in bowl. Add salt and lemon.

2- Add a little oil at a time to the garlic and mix with spoon until the oil stops being


 absorbed. Keep adding the oil until it runs out.

3-Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt


 and pepper to taste.

4-Once complete, put in jar and refrigerate


Butheina  Al-Nounou

Vegetable Noodles Recipe


1 packet egg noodles (boiled, drained in cold water and tossed in 1-2 tsps oil)

1/4 cup spring onions, finely chopped

1 onion sliced

2 cups julienned vegetables (carrots, beans, cabbage and capsicum)

1 tsp soya sauce

1 tsp green chilli paste (optional)

1/2 tbsp vinegar

pepper as required

salt as required

1 1/2 tbsps sesame oil or peanut oil


1 Heat a tbsp and a half of sesame oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 4 mts.
3 Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.
4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce.

Butheina  Al-Nounou

Spiced Coriander Chicken

4 Manor Farm  chicken breast fillets
2 cloves garlic, crushed
1 green chilli, deseeded and sliced
2cm piece of root ginger, grated
4 tbsp chopped fresh coriander
Grated rind of 1 lime
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp castor sugar
175ml coconut milk
Long grain rice for serving
Preparation/Cooking Steps
Using a sharp knife cut 3 deep slashes into the each chicken breast. Place them in a single layer in a baking dish.
Put the garlic, chilli, ginger, coriander, lime juice, soy sauce, castor sugar and coconut milk and process to a smooth paste in processor.
Spread the puree over both sides of the chicken portions, coating them evenly. Cover dish with cling film and leave to marinade in refrigerator for 1 hour.
Lift the chicken from the marinade, drain off the excess and place in a grill. Cook under a preheated grill for 12 – 15 minutes, until thoroughly cooked, (Cook time will depend on size of fillets).
Meanwhile, place the remaining marinade in a wok or pan and bring to boil. Reduce the heat and simmer for 3 – 5 minutes to heat thoroughly. Remove the wok or pan from heat.
Place the chicken breast portions on warmed individual serving plates and pour over sauce. Serve immediately with boiled rice.

Grilled Eggplant Recipe with Red Pepper, Parsley, and Mint

1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

Spicy Sauce Ingredients:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)


Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.