Diskit Monastery

The pictures are from my trip to the mountains. Hope you enjoy the photos.
I do enjoy traveling and feel lucky to do what I love doing. Do follow more from my journey’s on my company Facebook page or Subscribe to my channel on Youtube.
You can get in touch with me for my forthcoming trips on
Enjoy !


Lemon Pesto Chicken

Lemon Pesto Chicken 1

This particular experiment was inspired by not much more than a need to use some basil I had in the fridge before it wilted away. I had a couple of chicken pieces set aside for supper and I decided it would be nice to bake them with a nice pesto marinade. A little lemon zest, I thought, might add a nice little sparkle of flavor…

The Ingredients

  • 1 ½ lbs. Chicken pieces;
  • ½ cup chopped fresh Basil;
  • ¼ cup chopped fresh Italian Flat-leafed Parsley;
  • 1 tbsp. minced Garlic;
  • 1 tbsp. finely minced Lemon Zest;
  • ¾ tsp. Salt;
  • ½ tsp. ground Black Pepper;
  • 2 – 3 tbsp. Olive Oil;

The Method

Lemon Pesto Chicken 2

Use a mortar and pestle to grind all the flavoring ingredients to a smooth paste, adding the olive oil a little at a time as you do so.

Lemon Pesto Chicken 3

Slash the chicken pieces in several places to allow the marinade to penetrate and then rub the paste all over them, making sure to get some under the skin and deep into the slashes. Allow to sit and marinate in the fridge for at least 3 hours.

Lemon Pesto Chicken 4

Bake the chicken on a wire rack at 325 degrees for 60 minutes or so.

The Verdict

Lemon Pesto Chicken 5

A very simple little recipe, with a very pleasant result… I was a little surprised that the parsley turned out to be a little more assertive than the basil, but this actually worked nicely. The lemon zest gave only a hint of it’s presence and although I thought at first that I perhaps should have used a little more, by the end of he meal, I concluded that the subtlety of it was just right. I really enjoyed this supper…


Jam Packed: Strawberry and Green Apple Jam recipe


  • 500 gm Strawberries
  • 3 medium green apples
  • 1/4 cup of lemon juice
  • 1 kg white or castor sugar
  • 1 lemon


  • Hull and cut the strawberries into two and keep them aside.
  • squeeze a whole lemon into a big bowl of water, peel and quarter the green apples, remove the seeds and core, slice thinly. Place the apple slices straight in the lemon water.
  • Take some muslin cloth fabric and cut out a small square. Take a clean bowl, pouring in some boiling hot water and place your muslin cloth into the water. Squeeze a couple of lemons and reserve the juice.
  • Line a small bowl with the muslin and place all the lemons pips you can extract from the lemons. Secure the pips well and tie a knot with some twine to create a muslin bag.
  • In a pan place the strawberries, drained apples, muslin bag, 1/4 cup of lemon juice and three cups of water. Bring to boil, reduce heat and simmer covered for about 20 minutes. or until the apples have softened. Take out the muslin bag; pour out sugar into the centre of the pot; stir gently till the sugar has dissolved boiling it steadily for about 30 minutes or till the time the jam has set. Place an empty saucer in the freezer and test the jam by dropping a little onto the saucer; then pressing to see how wrinkled it looks, if it’s quite runny then it needs more cooking.
  • It is important to allow the jam to st for about 10 minutes before it is finally introduced in the sterilized jars. You risk the fruit to shrinking in the bottom if you pour it in right away. Make sure the scums are removed which usually rises to the top and moves to the sides of the pot which is easy to spoon off.


Picture courtesy: here

Picture courtesy: here

Strawberry Jam

Picture courtesy: here

A little known or maybe unknown fact about Jam

While there is little evidence of the origin of the jam, it is believed that making-jam began in the Middle-East where cane sugar grew naturally. The first-known book of recipes, “of culinary matters:, was written by the Roman Gastronome Marcus Gavius Apicius in the first century, includes recipes of Jam.

As mentioned in the book the returning crusaders first introduced jam to Europe. By the late Middle ages, jam had become popular and considered as a Royal Delicacy. The royal feast of Louis XIV ended with fruit preserves serves in Silver dishes.


Melon Delight

The triangular wedge of a bright Red and green fruit isn’t just a summer special but something as an all-year quick snack packed with nutrients. The fruit is a great source of several vitamins (A. B6 and C). Why not have the fruit with a twist and Style!

Picture courtesy:  page


Chunks of Watermelon (seeds removed)

3 cups Lemon juice

one lime lemon peel

Cold water

1 cup salt

A dash of mint for Garnish


Blend the Watermelon, lime juice and zest until smooth. Add in the cold water and Salt; cover and refrigerate.

Serve over ice and garnish with watermelon on wedges and mint.

Enjoy !!


Spiced Apple Chips


1 1/2 tablespoon of cinnamon powder

1/4 teaspoon cardamom 

1/4 nutmeg

1/4 teaspoon kosher salt (big chunk of salt crystals)

3 large apples (green and maroon would be great for a varied taste)
1. Mix the spices together in a medium bowl with salt.
2. Cut both the ends of the apples. Slice the apples as thin as possible discard any seeds from the apple slices. 
3. Introduce apple slices to the spices mixed in the bowl and toss it.
4. Transfer the apple slices to baking sheet individually.
5. Bake in the oven for 30 minutes then flip them over. Bake them again for 30-40 minutes or till the time they appear crispy
Total baking time hr and 15 min. (approx)
P.S :- they will become crisper after they cool