Creamy Pesto Pasta With Chicken

Photos: Borbala Zergi

Dear Followers,

Today’s recipe is a late one…again. We’ve recorded the video for this recipe in May and we’re already in the middle of summer. Which is okay because the need for easy-to-make recipes didn’t get weaker. I hate to miss my own family gatherings because I’m trapped in the kitchen all day so I like to choose recipes for occasions like these that are completely capable to impress guests but take only an hour to prepare. My pesto pasta recipe serves exactly the above-mentioned purpose.

On the other hand, there’s a reason behind posting this recipe so late and running behind schedule. I stopped eating meat 3 weeks ago and went completely plant-based which means that I don’t consume eggs, dairy products, fish or meat. At all. But if I’m honest, it would’ve been a shame not to share this recipe with you. My sudden change of heart to go on a plant-based diet doesn’t mean that I stopped loving the things I previously consumed and I’d hate to become a two-faced hater who talks bad about meat-eaters. It’s an experiment for me and my husband. For now, we’re loving it and we are thriving on this lifestyle but it’s still early to tell if it’s going to be a lifelong thing or just a fling. (Look at me rhyme… 😀 )

So here we go…my first recipe as an “almost-vegan” (because I didn’t throw out my leather bag and shoes) contains chicken. How funny is that?



-500 g chicken breast cut into strips

-1 small container of pitted, black olives, also sliced

-300 g dry pasta of your choice

-300 ml cooking cream

-300 ml green pesto


What to do:

  1. Take a couple tablespoons of the oil from the pesto and cook the chicken strips on medium-high heat. We want them to get some color and become brown on the outside but to stay soft on the inside. Make sure to toss them around to prevent them from burning. If you feel the need to add some more oil into the pan, feel free to do that: add about 2 tsp’s of regular olive oil and keep on frying the strips. _MG_5183_MG_5210
  2. Turn down the heat and add the cooking cream along with the pesto. Stir well until everything is combined. Let it simmer for 5 minutes on low heat before adding the chopped olives. _MG_5215
  3. At the very end of the process, add the olives, mix them in and let it simmer away for an additional 5 minutes. _MG_5232
  4. Cook the pasta according to package instructions. It usually takes around 10 minutes to reach that “al dente” stage when it’s still crucnhy in the middle and not mushy. But again: a lot depends on the type of pasta you use. When it’s cooked, drain the pasta and mix it with your sauce…or don’t. 🙂_MG_5243
  5. Yama products can be purchased at Auchan supermarkets throughout Hungary, and you can also order them online from the Bijó webshop.

I hope you like this recipe. Tag me on Instagram with the hashtags #fatimapanka #yamakitchen so I can see your creations. 🙂 I really hope you’ll stick with me even if I come up with vegan recipes.



Soft And Fluffy Sour Cherry Sponge Cake

Photos: Borbala Zergi

Dear Friends,

It’s been a while since I last shared a recipe with you so it’s time for me to do that. This time I’m sharing with you how to make a super soft and fluffy, sour cherry sponge cake. It’s the ultimate summer dessert. Check out the video on Youtube too!

The recipe is easy-to-follow and always works. You could switch up the fruits or add in some chocolate chips too. It’s really up to your imagination. 🙂


What you need

3 large eggs

100 ml water

80 ml sunflower seed oil

150 g sugar

250 g flour

1 tsp baking powder

1 pinch of salt

300 g fresh or frozen sour cherries without seeds


What you do

  1. Use two, separate mixing bowls and separate the egg whites from the yolks.
  2. Beat the egg whites until they stiffen and form little peaks in the bowl. _MG_5377
  3. Mix together the egg yolks with the sugar, water, and oil until foamy.
  4. In a separate bowl, mix the flour, baking powder and salt until combined.
  5. Slowly add the flour mixture to the egg yolk, sugar, oil mixture and with the help of a spatula make folding motions til the flour dissolves completely. _MG_5374
  6. Then, add the egg whites and with even gentler motions, fold it all into the mixture.
  7. Pour the batter into a Yama paper baking form and decorate the top with the sour cherries. Bake at 180 degrees Celsius for about 30 mins or until a toothpick comes out clean from the middle and the top is golden brown. When it’s cooled, decorate with some icing sugar and enjoy! _MG_5385_MG_5391

I really hope you liked this recipe. If you live in Hungary, you’ll find our Yama products in all Auchan supermarkets and in the “bijó” webshop. Catch you guys later!




You Can Never Go Wrong With Chili

Photos: Borbala Zergi

Dear Followers!

I usually don’t like to brag about my cooking skills because they’re not at all extraordinary. There’s however one recipe in my repertoire that makes me fall in love with gastronomy all over again and that is no other than chili. I know that in the US it exists in all different kinds of versions. Every household has its own way to make this dish and that’s the beautiful thing about it. I knew I made something good in the world when my American friend, Dylan praised my chili saying: “it’s better than my Mom’s… I feel like cheating my Mom in a way right now.” 😀 And that was a huge thing for me and sometimes I just want to travel back in time to hear it over and over and over again.

Chili is also a great way to spare some time in the kitchen even if you have to please numerous hungry guests and especially if the get-together is on a weekday. Because let’s be honest: it’d be a shame not to enjoy the summer warmth and the carefree outdoor dining experience just because there’s work the next day, right? So this recipe is perfect if you need to throw something together in an hour and if you want to enjoy the rest of the evening. So…without further a due, let’s get into the recipe.


What you need

-500 g ground turkey or beef

-3 cans of red beans (apx. 400 g each)

-1 can of sweet corn

-1 large onion chopped

-2 cloves of garlic

-2 large bell peppers

-1 tsp. of cinnamon

-3-4 bay leaves

-1 heaping tsp. of unsweetened cocoa powder (Dutch processed is best)

-1-2 tsp. cayenne pepper (add less or more depending on how spicy and hot you like yout chili)

-salt to taste

What you do

  1. On medium-high heat brown the onion and bell peppers until they’re golden brown. _MG_5277
  2. Add the ground meat and the spices like the cinnamon, bay leaves and cayenne pepper. Add the salt too. The goal is to brown the meat and let it become a stew-like texture. We need almost all the juices simmered away that comes out of the meat. _MG_5291
  3. When the liquid is gone, add the ground garlic and make sure it doesn’t burn, otherwise it’ll become bitter.
  4. Add the beans and the tomatoe sauce, this is also the time to add the cocoa powder. Mix well and let it simmer away on medium-low heat for about 15 mins. _MG_5301
  5. The last step is to add the corn. Make sure you remove the juice that covers the corn in the can. It’s also optional, I personally enjoy the crunchy sweetness because I found that it balances out the spicy flavours.
  6. You could serve it with toasted tortilla triangles and a heaping tbsp. of sour cream. Enjoy! _MG_5336

I really hope you’ll make this recipe and you’ll love it just as much as we do. 🙂

Don’t forget that our 100% compostable Yama products can be purchased in all Auchan supermarkets throughout Hungary, in many organic stores and you can also order them online at  Thank you for tagging me and Yama Kitchen on your recipe photos on Instagram. It makes me super happy to see yout creations. Follow out Insta feed for more @yamakitchen and tag us if you recreate any of the recipes. 🙂


Fatima _MG_5273

Easy Lemon Loaf Recipe

Photos: Borbala Zergi

Hey Guys,

Although, I’m a huge cooking and baking enthusiast, I’m not the kinda girl who will try tens and hundreds of different recipes just to make something absolutely perfect. I like simplicity, I like safe solutions and simply delicious things. Whenever I go to a café, I’d choose a brownie or cheesecake over a macaron (although that’s one of the difficult-to-make pastries I can’t resist). I know that-especially in Hungary-a cute looking piece of cake tends to have no character in taste what so ever. It’s like a cute box that ends up not having anything inside.

A couple years ago, we took a trip to The Netherlands with my husband and while sipping a yummy cup of coffee, I couldn’t take my eyes off of a chubby looking loaf that had a thick layer of runny glaze on it which dried in the most beautiful way imaginable making it look almost unfinished and rustic. It not only looked cute, but it was so flavourful that I couldn’t let go of the sweet memory (literally 😀 ) that I made so when we got home, I was on the hunt for the perfect lemon loaf recipe. It seemed like an eternity when I finally came across with a Starbucks copycat version which ended up working perfectly. The texture was on point: fluffy but still rich, sour but also perfectly sweet as a dessert should be. Read on for the recipe! 🙂

What you need:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice
  • 3 eggs
  • 2 tablespoons lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Icing: 2 cups powdered sugar, 4-5 tablespoons freshly squeezed lemon juice



What you do:

  1. Preheat your oven at 180 degrees Celsius.
  2. In a large mixing bowl, whisk together the eggs and sugar until foamy. Add the sour cream, lemon juice, oil and the grated lemon zest. Mix until combined. _MG_1403
  3. In an other large mixing bowl toss together the flour, salt and baking powder. Then add the dry ingredients to the wet and with careful movements, fold everything together. Make sure that you don’t over mix, otherwise your batter will turn rubbery.
  4. Pour your batter into a greased loaf pan or use a Yama paper loaf mould and bake for about an hour or until the surface becomes golden brown. Use a toothpick to check on the inside. It has to come out clean._MG_1415
  5. While the loaf is in the oven, make your glaze: whisk together the powdered sugar and lemon juice. You can decide how thick want your glaze to be. If you prefer a thicker glaze, add less juice if you’d like to end up with a runny glaze, add more juice. 🙂_MG_1427
  6. When your loaf is finally done, let it cool for at least 15 minutes. It’s incredibly sensitive at this point so don’t even try cutting it up, it’ll fall apart. Use a toothpick to poke the surface and then you can pour the glaze over the loaf. The runny goodness will be absorbed through the wholes and will add some additional lemony flavour and sweetness.


Don’t forget to check out our compostable and biodegradable products at Auchan supermarkets in Hungary, in bijó webshops and soon in our hamarosan a Yama online store too. Follow us on facebook and find more recipes on our  Youtube channel!

Have a wonderful day!




Zucchini, Eggplant Pasta Recipe

Photos: Borbala Zergi

Dear Readers!

This recipe is from my hardcore dieting days when I had to create very low calorie meals that were still filling. So together with my Mom we created the ultimate veggie pasta. I have a hard time giving up pasta so this is how I eat pasta on a diet.


Ingredients (2 person):

-1 tbs. olive oil

-1 red onion

-2 cloves of garlic

-1 medium eggplant

-1 zucchini

-1 tsp. dried basil

-1 tsp. dried oregano

-salt and pepper to taste

-300 g dried, durum pasta of your chocie

-500 ml tomato sauce

What you do:

  1. Chop up the onions into little cubes and fry it up with the olive oil until it becomes transparent and lightly brown. _mg_1316
  2. To the onions add the cubed eggplant (with the skin in) and cook it until it becomes soft, almost mushy and a golden brown colour. Add some salt and pepper. _mg_1320
  3. Add the cubed zucchini, quickly caramellize it just to let it get some colour. Add the tomato sauce, oregani, basil and grated garlic. Reduce the heat to low and let it simmer for 5-6 mins._mg_1333
  4. Add some more salt and pepper if needed and while the sauce is simmering away, cook the pasta according to instructions on packaging. When the pasta is cooked (but not all the way through, it should be “al dente” which means the middle should still be lightly white and crunchy) drain it and add some extra virgin olive oil. It’s better to add this in the end because if you add it to the cooking water the pasta will end up being sticky. _mg_1338
  5. _mg_1327_mg_1358

This time around I used a palm leaf platter and utenciles made of corn starch to serve this yummy, veggie goodness. These YAMA products are 100% compostable and biodegradable. These can be purchased in  Auchan supermarkets throughout Hungary and soon can be found in the YAMA online store..

I really hope you’ll make this recipe and this meal can be a staple of your weekly meal plan!



Festive Gingerbread Cake Recipe

Photos: Borbála Zergi

Hello My Dear Friends,

Are you all feeling the xmas vibes already? 🙂 Wether you still need a little nudge to get into the holiday mood, wether you’re already in full Christmas mode, here’s a yummy cake recipe that’ll go with your beautiful and equally delicious festive menu. I can’t imagine a more chritsmassy flavour than gingerbread. It’s sweet, yet spicy, it’s dominant yet subtle. When I think of a Christmas cake I always imagine something nutty but creamy that definitely contains the above mentioned heavenly spice mixture. So this cake is the perfect choice if you have the same holiday dessert standards as me. 🙂

This recipe is also super easy to make. The batter can be put together by hand with the help of a hand mixer or even a wooden spoon and spatula. Believe me, I know how hectic these couple days can get so with this recipe you’ll be able to whip up something delicious in no time. For the recipe, keep reading! 😉 _mg_4468

What you need-For the batter

115 g butter at room temperature
130 g sugar
1/2 tsp vanilla extract
1 egg
230 g applesauce
200 g all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
100 g chopped walnuts for topping

For the frosting

200 g cream cheese, room temperature
1 tsp vanilla extract
180 g powdered sugar

What you do

  1. To the flour add the spices (ginger, cinnamon, cloves, nutmeg), salt and baking soda and mix well. _mg_4460
  2. In an other bowl mix together the sugar and butter until fluffy and creamy.
  3. To the butter-sugar mixture add the applesauce, egg and vanilla extract. Mix well.
  4. To the wet ingredients add the dry. Spoonful by spoonful fold the flour mixture to the wet ingredients until smooth.
  5. Pour the batter into a large YAMA cake tin and by for about 35 minutes at 180 degrees Celsius or until a toothpick comes out clean. _mg_4482
  6. For the frosting: with a standing or hand mixer mix together the powdered sugar, vanilla and cream cheese. Add the sugar in smaller additions until you reach the desired consistency. Let it cool completely before putting on the frosting. _mg_4487
  7.  Spread out the frosting on top of the cake. It doesn’t have to be perfect. Sprinkle the walnuts on the very top and enjoy this festive deliciousness! 🙂 _mg_4504


I hope you liked this recipe. If so, please share it with your friends and subscribe to my cooking channel on Youtube. You can purchase our YAMA products at every Auchan supermarket in Hungary and in our YAMA web shop.





Oriental Lentil Soup Recipe

Photos: Borbála Zergi

Hello my Beautiful Friends,

Let’s give December a proper welcome with another delicious soup recipe. This lentil soup was inspired by my adoration for oriental spices. It’s probably because I was introduced to middle eastern cuisine at a very young age due to my family ties in Jordan and Saudi Arabia and to tell the truth…I’m absolutely in love with the flavours and colours they use and if we don’t take the traditional desserts into count then we end up with a pretty healthy and tasty diet.

This dish is really cheap, and ridiculously easy to make. I like to have this when I want to substitute regular carbs with something that’s more healthy, keeps me warm and makes me feel satisfied without the unnecessary guilt I’d feel after eating a whole pepperoni pizza…😀 (sounds familiar?)

If you want to know how to make this recipe read on.

What you need:

-dry yellow lentils  (it’s about 250 g)

-3 tbsp of olive oil

-1 onion

-2 cloves of garlic

-1 tbsp of garam masala spice mix

-salt and pepper to taste

-extra virgin olive oil to top the soup


What you do:

Soak your lentils in water overnight.

Chop your onions, rinse your split peas and run them under cold water. _mg_4290

Fry your chopped onions with the olive oil until transparent, and add the garam masala. Make sure to turn down the heat to medium-you don’t want to burn your spices. _mg_4301

Add as much water as just covers the lentils and let them simmer for about 45 minutes.

When your split peas are starting to fall apart go ahead and remove them from the heat and purée them all up with a food processor or a hand mixer. _mg_4312

You’ll find that this thing absorbs water really fast and you obviously don’t want want to end up with a hummus-like texture but you can do that if you like it, by all means. To avoid this overwhelming thickness, add some more water or veggie broth if you have it in your country (or you can make your own too 🙂 ).

Serve it with some extra virgin olive oil and freshly ground pepper. Don’t forget to spritz some lemon juice too because it’s heavenly!

I hope you’ll try this recipe, I’ll be back soon with more holiday recipes for this season!

With love,




Cream Of Broccoli Soup

Photos: Borbála Zergi

Dear Friends,

I can’t make enough soup this time of the year. I love having comforting meals in the evening so much. It just makes all the difference when it comes to my mood. Broccoli tends to divide people. Some like it, some hate it. Especially kids are the ones who aren’t keen on the green roses of health. Fortunately, my Mom always found ways to prepare broccoli creatively and the dishes ended up being insanely delicious too. If you wanna give broccoli a chance or if you just simply love it, go ahead and read on for a yummy recipe. 🙂

What you need:

-The roses of 2 broccoli

-aprx. 1,5 l veggie broth

-1 red onion

-2 tsp. of butter

-1 tbsp. olive oil

-2 potatoes



-4 tbsp. of cooking cream

For the melted cheese sandwich: 

-cheddar cheese

-2 slices of whole meal toast

-butter and sour cream


What you do:

1. Heat up the butter and olive oil. Add the onions and fry them up till soft.


2. Add the broccoli and the peeled and sliced potatoes. Caramelise them till they become lightly brown but be careful because there’s a fine line between burning stuff down and caramelising them. Pay close attention and turn the heat down as soon as your veggies are a golden brown colour. 🙂


3. Add the veggie broth. Only add as much as just covers the vegetables. If you add too much broth your soup may becomes too runny. If you want a smooth and creamy texture, less is more.


4. When the veggies are soft (check with a fork) mix the soup up with an electric hand mixer.


5. Remove soup from heat and add the cooking cream. Stir until combined and you’re ready to serve this hug in a bowl. Add some grated cheddar cheese on top. It’ll melt beautifully.


6. For the sandwiches: butter two whole meal toast and add some sour cream too for extra creaminess. Add the grated cheddar cheese and melt them in a sandwich maker.


I hope you liked this recipe. Follow us on YouTube @YamaKitchen and Instagram @yamalifestyle or facebook @yamapackaging. You can purchase the compostable Yama products at Auchan supermarkets, and organic stores, soon on

Talk to you soon!