Sophia Loren…

Who does not love her?

I adore this lady of the big screen , one of her  infamous quotes in reference to her curves was

“Everything you see i owe to spaghetti.”

So we may not end up with the same curves as these beautiful woman but hey spaghetti can be enjoyed by anyone .

Definitely my go to meal when i have no time for something more elaborate.

Most pasta sold in retail stores comes with cooking instructions.

But to make truly great pasta,any pasta…the secret is lots of water and some salt.

Follow the time specified , i always take off a minute or two from the cooking time  so that the it has a little more bite to it or what is referred to as being  al  dente.

Always have a big enough saucepan to accommodate the pasta you are making,it needs to be literally swimming in  water.

Add salt to taste to your water once it starts boiling , it should taste like sea water  ,you will not taste the salt once you drain the water.

Serve pasta immediately,don’t let it sit around too long.

Buon appetitio!


Do you know what goes really well with spaghetti especially if you are not a meat lover like i am…

It is cumber,carrots,red onions and lots of tomatoes.

My son loves this dish so much he almost always scraps his plate clean.

And it is a very very cheap dish too,no exotic ingredients in this dish.

Orange,green,red and pasta!!!
Orange,green,red and pasta!!!


1 medium sized red onion,chopped

2-3 cloves of garlic chopped finely/minced

1 medium sized zucchini sliced

2 carrots grated/chopped

2 tomatoes

1 teaspoon of tomato paste

1-2 tablespoons olive oil/vegetable oil for frying

 200 grammes of spaghetti


1.Boil a medium sized saucepan half filled with water,then add a tablespoon of salt once its starts boiling.Don’t worry you will not taste the salt.

2.Boil till al dente about 6-7 minutes.

3.Drain the pasta but retain a cup or so of the pasta water,you will add it later to the vegetables.

4.In the same saucepan add some olive oil.vegetable oil then add your chopped red onion and sauté till tender,.

5.Add the minced garlic,sauté for 0 seconds,then add your tomatoes,carrots fry for a minute or so till softened then add your tomato paste and salt and stir.

6.Add the cucumber slices and cover for a minute to let the steam tenderize them.

7..After a minute add a few tablespoons of the pasta water,enough to cover base of sauce pan,let simmer for a minute to thicken the sauce then add your drained paster and stir then cover for 30 seconds and remove from heat.

Add a splash of olive oil and toss then serve.

Bouon  appetito!


All you need for this dressing are these four things :


The salad dressing is great with your favourite vegetables or with pasta.
I had it with some blanched broccoli,grated carots,tomatoes,red onions and julienned cucmber slices…deliciously scrumptious is all i can say.

I prefer these recipe rather than go buy a bottle of ready made dressing because reading the labels of most commercial dressings,the ingredients are on a list as long as my arm.This allows me to enjoy my salad without all of the guilt of unhealthy ingredients i am  putting in my body as i saw that Kenya Orchards does try to keep their ingredients as simple as possible.
The only thing to note is the mayonnaise has eggs,for anyone with an egg allergy please do get an alternative.

4 level tablespoons mayonnaise
2 level tablespoons tomato ketchup
2 pinches of black pepper
freshly squeezed juice of 1 small lemon.

It should look like this...
It should look like this…

In a small bowl add the above ingredients then thotoughly mix with a fork or spoon
Cover with cling film and let it rest in the refridgerator for flavours to mesh and develop.
A half hour before serving add your vegetables and toss then return to the fridge.
It can keep for a day.


Olive oil is a favourite of mine,i use it for salads,for my skin and even at times for eczema .

I love the Pietro Coricelli brand and whenever i have money to spare i get myself a bottle.

Olives are mentioned in the Bible,they are synonymous with the holy land ,the  trees are native to the mediterranean region and in classical greek mythology it is said  the goddess Athena gifted the Greeks with the Olive tree.

Olive tree photo courtesy of

The tree which bears fruits from which olive oil is pressed from can live for as long as 3000 year.

Olive oil has many uses outside the kitchen,I have used it on my hair ,as a moisturizer on my skin and on my little pumpkin Emma.

For the kitchen it is great especially when making pasta sauces,sauteing vegetables,making chapati/flat bread dough,in salads as  dressing,on bread,oven roasted chicken……..  the list is endless.

I imagine heaven smells of garlic sauteing in olive oil…

A gramme of olive oil gives about 9 calories and like all good things you should not gulp it down no matter how good it is,use a minimal amount to give your food the delicate flavour for which olive oil is famous for.

As a rule you never ever over heat olive oil especially the extra virgin and virgin oils as they easily burn.

Do you have any uses of olive oil you can swear by.

Share them  in the comments section


Pasta comes in all shapes and I could not resist turning the packet of elbow pasta into a pasta salad I could not get enough of.

Colour was  got from all manner of vegetables and I used broccoli and carrots.

You can use other vegetables but these are the ones i had at hand at the  time.

Now back to the pasta

Bowl of bow-tie pasta salad with tomatoes from


1 cups dry bow tie pasta

1/2 cup broccoli florets

2 medium-sized carrots grated

salt and black pepper to taste

Salad dressing

3 tablespoons olive oil

1 tablespoons freshly squeezed lemon juice/white vinegar


1.In a suitably sized  saucepan bring water to  boil,add the broccoli and let it boil for 2-3 minutes,not more so that broccoli retains its bright green color.

2.Scoop out the broccoli with the help of a slotted spoon/large sieve and run cold water through the broccoli florets to stop the cooking.

3.When the broccoli water returns to boil add some salt and add the pasta,stir and let cook for 6-7 minutes till al dente.Drain the pasta.

Put the pasta into a   bowl and drizzle some olive oil,toss to keep it from sticking together.

4.In a salad bowl put about 3 tablespoons olive oil,lemon juice add 1/4 teaspoon of crushed black pepper and a pinch of salt then use a whisk to mix these together.Let flavours meld for 15 minutes and to allow pasta to cool.

5.Add the grated carrots,broccoli and by now the pasta has cooled,add it to the rest of the ingredients and toss.Taste and adjust salt/black pepper to suit you.

6.Cover the bowl with cling film and put in the fridge ready to serve.

Buon appetito


Sophia Loren in younger days.

“Everything you see I owe to spaghetti” – Sophia Loren .

She was not just referring to the benefits of eating pasta but to the overall benefits enjoyed by people whose diet is classified as Mediterranean . The cuisines mostly associated with this diet are from Italy,Greece,Spain but may also include  some 18 other countries that border the Mediterranean sea.

These diets use a lot of fresh foods and they eat a lot of fresh vegetables too.

Here is a simple pasta recipe anyone can cook with their eyes closed.


Baby spinach/any spinach whole (10 stalks)

1 medium-sized carrot grated

1 large tomato ,diced

1 small onion,diced

dash of black pepper,salt


200 grammes of spaghetti

Lots of water

Large enough saucepan 



The general rule of thumb to follow is grammes of spaghetti per person.

Make sure you have enough water to allow the spaghetti to have room to swirl around,that way you don’t end up with a lumpy mess.

1.Bring water to boil in a medium-sized saucepan and add the spinach whole,let it blanch for 2-3 minutes then scoop it out and let cool before chopping it.

2.Meanwhile bring the water you blanched the spinach in back to boil and add the pasta and let it boil for 6-7 minutes uncovered.

As the pasta boils get a pan and saute’ the onions till soft,add the tomatoes ,carrots,salt and some black pepper and let cook till soft on medium low heat.

4.By this time pasta should be ready,drain but reserve about 5-6 tablespoons of the pasta water which you add the pan with the vegetables to help thicken the sauce.

5.Add the chopped spinach let it cook for 2 minutes then  remove vegetable pan from heat and add the pasta,turning with kitchen tongs or fork so that the spaghetti strands are coated with the sauce.

6.Get a fork and twirl your way to spaghetti wonder land

Buon appetito!