Thai Papaya Chicken Recipe

 Ingredients (4 servings)

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 boneless, skinless chicken breast thinly sliced
  • 2 tablespoons olive oil
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 chilli pepper (may it be dried)
  • 2 ripe papayas
  • 2 tablespoons sesame seeds for garnish


  1. Cut papayas into halves, deseed them and remove skin. Then slice them.
  2. Slice the red thinly and yellow bell pepper
  3. Mix the lemon juice, soy sauce in a bowl and add chicken to the mixture. Let it marinate for about half an hour.
  4. Heat the oil in a wok over medium-high heat, throw in the chopped garlic. chilli pepper and a tablespoon sesame seeds
  5.  Then add to the wok the chicken with the marinade, stir it for 2 minutes.
  6. Add the bell peppers and cook for one more minute.
  7. Add the papaya, let it cook for another minute until it changes a bit its colour.
  8. Serve warm over boiled rice, garnish it with the remaining spoon of sesame seeds.

Marinated Veal Cutlet with Garlic Spinach Recipe

Marinated Veal Cutlet with Garlic Spinach

 Ingredients (2 portions)

  • 2 veal cutlets with bone
  • 4 tablespoons olive oil
  • lemon juice of half a lemon
  • salt and pepper to taste
  • a bunch of fresh thyme leaves
  • 250g spinach leaves
  • 3-5 garlic cloves

Preparation method:

Preparing the Veal:

  1. Rub salt, pepper and the thyme leaves to the veal, then place the cutlets into a bowl.
  2. Mix the olive oil with lemon juice an pour over the veal. Let it rest for half an hour, turning once.Marinated Veal Cutlet
  3. Heat a skillet over high heat. Drain the cutlets and add them into the skillet and cook until browned, about 4-5 minutes per side.Marinated Veal Cutlet

Preparing the Spinach:

  1.  Wash thoroughly the spinach, cutting the stems off.
  2. Chop coarsely the garlic cloves and fry them into a heated pan with a tablespoon of olive oil until they become fragrant and changed a bit the colour.Chopped Garlic
  3. Add the spinach into the pan, sprinkle with salt, cover it with a lid and let them blanch them for 2-3 minutes, beware not to become too wilted.
  4. Serve the veal with the spinach and a slice of lemon to garnish.Marinated Veal Cutlet with Garlic Spinach




First Post

This is my first post, in my first blog, so i’m taking it easy 😉


I finally made the step of creating my own blog, a culinary one, at the advice of many friends of mine.

The language of choice was eventually English, although it is not my native  tongue, but I can reach a wider reader basis. (I hope so at least :P)

I will post articles about my recipes, but also any other stuff I consider to be related with cooking an food.


So enjoy! or Bon apetit! 😉