Chicken Fajitas

Made this couple of weeks ago during Mexican night I had organised with some friends. This quick fajita recipe is really easy to make.


4 skinless free-range chicken breasts
1/2 red onions (finely chopped)
2 red chillies (de-seed and finely chopped)
1/2 jar of sweet pepper confit or 1 fresh red pepper
1 brunch coriander or cilantro (finely chopped)
1 small pinch of ground cumin
8 small tortillas Old-el-Paso fajita kit (includes Mexican mix and topped tomato sauce)
olive oil
pineapple (chopped)
Salads mix
Tortilla chips

Salsa sauce

1 fresh red chilli
500 g of ripe cherry tomatoes
1 brunch coriander or cilantro
1/2 lime
Olive oil


click here to get my recipe



Prepare salsa sauce and guacamole before we start making the fajita topping.

For the salsa, finely chopped red chilli and coriander, roughly chopped the tomatoes, then place it in a bowl, season with salt and pepper, squeeze over the juice of half a lime, drizzle over one tablespoon of olive oil. Set aside.

For the chicken topping, first slice chicken lengthways into long strips, heat the oil on a pan, place the onion, chillies, chicken and sweet pepper confit. Add mexican mix, and ground cumin. Cook until the chicken is golden or cooked through. Turn the chicken occasionally, so they don’t burn.

Warm the tortillas in a microwave. Divide between serving plate, serves yourself to the chicken topping, salsa sauce, guacamole, coriander, chopped pineapple and some salads mix. Serve it with some tortillas chips.




Beef enchiladas

First time making beef enchiladas and I’m so happy that it was a great success. Last week, I organised a Mexican night with my friends, one of the menu was beef enchiladas. It was actually very quick and easy recipe.


800 g of minced beef
1/2 red onions (finely chopped)
1/4 teaspoon ground cumin
2 red chillies (de-seed and finely chopped)
1/2 jar of sweet pepper confit or 1 fresh red pepper
1 x 400 g tin quality plum tomatoes
1 small brunch coriander or cilantro (finely chopped)
8 small Old-el-Paso enchiladas kit (includes Mexican mix and topped tomato sauce)
150 g of grated cheese (Emmental)
150 g of cheddar cheese
Olive oil
Salt and pepper for seasoning
1 tablespoon of Worcestershire sauce



Pre-heat the oven to 200°C/400°F/gas 6.

Heat 1 tablespoon of olive oil in a medium frying pan over a medium heat, add the minced beef and stirring occasionally until the beef stock drained. Set a side.

Meanwhile, heat 1 tablespoon of olive oil in a small frying pan over a medium heat, add the onion, chillies, stirring for 5 minutes, add the pepper confit and ground cumin. Let the pepper blend together with the onion and chillies for couple minutes. Then add it to the frying pan with the minced beef, add the Worcestershire sauce, Mexican mix and topped tomato sauce from the kit. Stir it for 3-4 minutes. Season with salt and pepper.

Divide the beef mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking tray (roughly 20cm x 30cm).

Pour over a tin quality plum tomatoes, add the grated cheddar or cheddar slices, add grated Emmental cheese on top of it.

Drizzle with olive oil. Then pop in the hot oven for 25 minutes, or until bubbling and golden.

Serve scattered with coriander or cilantro leaves.

Prawn fried noodles

Today, I want to share you another quick food recipe that you can definitely make it at home anytime.

The ingredients are easy to find and not really expensive. 1 portion of fried noodles usually cost me 15€. Well, I just found out that actually with the same amount of money, I can feed 4 persons.


  • 5 medium garlic (crushed using garlic crusher)
  • 2 red chilis (de-seed and chopped finely)
  • 100 gram prawns (I bought with the shells-off)
  • 2 eggs
  • Fresh noodles for 4 persons (I used fresh spaghetti)
  • Sweet soy sauce (made in Thailand / Indonesia, as the texture is thicker than Japanese soy sauce) | if you cannot find it you can use oyster sauce
  • Pak choi (chopped)
  • Carrot and cabbage (grated) | I bought a package of mixed grated carrot and cabbage directly in the salads counter at the supermarket. So, no need to grate it myself.
  • Margarine or olive oil
  • Spring onion (chopped finely)

Salt and pepper for seasoning. (no need to add any salt if you use oyster sauce, as it is already salty)


Heat some margarine in a large wok, add the prawn and stir fry for 5 minutes | add garlic and red chilies, stir fry for couple minutes | make some space in the wok, crack the eggs and stir it like you make scrambled egg | add the carrot, cabbage and pak choi, mix it with other ingredients.

Cook the egg noodles or spaghetti in a boiling salted water according to the instruction in the package, then drain.

Add cooked noodles in the wok | add the soy sauce and season with salt and pepper | stir fry and mix it well.

If you think the prawn noodles are not enough, you can add chicken wings like I did on the picture. Find the recipe here.

Sticky chicken wings

This one is again inspired by Jamie Oliver’s recipe, and it becomes my favorite dish of the month. The method is super easy and the ingredients are also really simple.


6 medium free-range chicken wings (Jamie’s recipe used large chicken wings, I’d prefer the medium one)
1 large red chili (de-seeds and halved it lengthways)
2 garlic (chopped finely)
2 cm of fresh ginger (crushed)
1 and half tablespoons of Yakitori sauce
1 tablespoon of sweet soy sauce
2 spring onion (trim and finely sliced)
1 tablespoon of sesame seeds
Salt and pepper for seasoning
Margarine or olive oil



Toast 1 tablespoon of sesame seeds in a non-sticky frying pan (I used Tefal) with medium heat until golden. Set aside.


Still with the heat. Put some margarine and sit the chicken wings until golden each side. Add garlic and ginger, let them color for couple minutes.


Add Yakitori sauce and sweet soy sauce. Cover the wings with water. Season with salt and pepper.


Add the chilies and let it simmers for 35 – 40 minutes or until the chicken is tender and the sauce is nice and sticky, turning occasionally.


Scatter the spring onion and sesame seed over the wings, and your sticky chicken wings are ready to be served.

Beef pie

Been caught posting on my instagram @treesinthebackyard since last week. I’ve almost forgot to keep you update with my latest easy breezy recipe | beef pie.

As I still have some left over mashed potatoes and I don’t really want to throw it away. I decided to make a pie with. My recipe is originally inspired by English shepherd pie, but the problem is I don’t really like eating lamb. Long story short, I decided to replace the lamb with minced beef.

Ingredients for Mashed potatoes

5 medium potatoes | milk | cream | salt | pepper | nutmeg powder | butter

Method for Mashed potatoes

Pealed potatoes and cut into small pieces |Bring a pot of salted water to a boil | Add potatoes and cook until tender but still firm for about 15 minutes | drain.

Put the boiled potatoes into large bowl | Add some butter, milk, cream, and crushed it with potato masher until smooth | seasoned with salt, pepper and a pinch of nutmeg powder | Set aside.

Ingredients for Beef Pie

500 gr of minced beef | 200 gr fresh peas | 2 medium carrots | brown mushroom | 1 onion | 1 garlic | 1 tablespoon Worcestershire sauce | mashed potatoes | olive oil | salt and pepper.

Method for Beef Pie

Before preparing the beef, boiled peas and carrot in a hot water, drain and set aside | Chop brown mushroom, onion and garlic, set aside.

Put some olive oil into a casserole pan and heat it up | Add minced beef into the pan and add some black pepper and cook for until dark golden, breaking it up with a wooden spoon |Add the onion, garlic and brown mushroom, stir and mix it for 5 minutes | add peas and carrot and stir it again for couple minutes | add Worcestershire sauce, and season with salt and pepper | put the mixed beef into oven tray | Put spoons of mash randomly on top, using a fork to scuff it up | Bake for 50 minutes in a preheated oven at 180 degrees Celsius.

Served it with some green salads.