Nelly Ghaffar

16/10/2026

15/10/2026

Beetroot Orecchiette with Creamy Basil Pesto
These beautiful beetroot orecchiette are made from scratch using real beetroot for their vibrant red colour, then tossed in fresh basil pesto with pine nuts, cashews, Parmigiano Reggiano and extra virgin olive oil. The cashews add a naturally creamy, velvety texture that makes this pesto extra special.
🛒 INGREDIENTS
250 g fine semolina flour
150 g cooked beetroot, blended into a smooth purée
A pinch of salt
1–3 tbsp water, if needed
For the creamy basil pesto
40 g fresh basil leaves
40 g pine nuts
40 g unsalted cashew nuts
50 g freshly grated Parmigiano
100 ml extra virgin olive oil
1 small garlic clove
Salt and black pepper, to taste
2–4 tbsp pasta cooking water, as needed
METHOD
Boil the beetroot until tender, drain, peel and blend into a smooth purée. Allow it to cool.
Mix the semolina flour and salt on a clean work surface. Add the beetroot purée and knead for 8–10 minutes until you have a smooth, firm dough. Add a little water if the dough is too dry, or extra semolina if it’s too sticky.Cover and rest for 30 minutes.Shape the dough as you wish or fallow my reel and made orecchiette.Place the orecchiette on a semolina-dusted tray.
Add the basil, pine nuts, cashew nuts, garlic and grated Parmigiano to a food processor. Pulse until finely chopped.Gradually add the olive oil while blending until the pesto becomes smooth, rich and creamy. Season with salt and black pepper.The secret is using equal amounts of pine nuts and cashews. The pine nuts provide the classic pesto flavour, while the cashews add a naturally buttery, velvety texture.Cook the pasta in boiling water . Add the fresh orecchiette and cook for approximately 3–5 min Place the pesto in a large bowl or pan off the heat. Add a splash of pasta water and stir until the sauce becomes silky.Add orecchiette and toss gently until every little pasta shell is coated in the creamy basil pesto.Finish with freshly grated Parmigiano, toasted nuts and a drizzle of extra virgin olive oil.
THE SECRET TO THE PERFECT PESTO
The magic combination pine nuts + cashew nuts.

15/10/2026

Turning Pain Into Power, and My Story Into Hope. ❤️

I share a piece of my heart through my book, My Storytelling Recipes BE FREE — a deeply personal journey through a violent childhood, painful memories, and the strength it takes to rise above the past. My story is not just about what I survived; it is about finding my voice, reclaiming my power, and discovering that even in our darkest moments, hope can still find a way in. 🕊️✨

A heartfelt THANK YOU to WI.Brockenhurst for the invitation to share my story and deliver an inspirational speech during Domestic Violence Awareness Month. Thank you for creating space for voices like mine, for raising awareness, and for reminding survivors that their stories matter. 💜

📖 Would you like to own a copy of My Storytelling Recipes BE FREE WORLD WIDE ?

You can order your signed copy at www.nellyghaffar.com, complete with a personal message and my signature — a little piece of Nelly in your heart shared with yours. ❤️

Because sometimes, one story can touch a heart, one voice can break a silence, and one moment of courage can inspire someone to begin again.

Your story matters. Your voice matters. And no matter what you have been through, your story is not over. 💜✨

15/10/2026

Sexi chicken my way or no way ❤️🤪😜
My homemade roast chicken is packed with flavour, combining smoky paprika, aromatic herbs, warming spices and the distinctive taste of German mustard. Marinated in olive oil, butter and a carefully balanced blend of seasonings, the chicken develops a deliciously rich flavour and a beautiful golden colour as it roasts.
For the chicken marinade
2 tablespoons olive oil
A splash of melted butter
1 teaspoon garlic powder
1 teaspoon onion granules
1 teaspoon smoked red paprika
1 teaspoon ground black pepper
1 bunch of dried marjoram, crushed
A little dried thyme
A little dried oregano
¼ teaspoon turmeric
¼ teaspoon Kashmiri chilli powder
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon garam masala
2 tablespoons German mustard
1 whole chicken
Potatoes, chopped into roasting-sized pieces
Salt and black pepper,
cold cube of butter for finishing

Method
Prepare the marinade
Rub the marinade thoroughly all over the chicken, making sure every part is well coated. Cover the chicken and leave it in the fridge for a couple of hours to allow the flavours to develop.Chop the potatoes and place them in a roasting dish. Season well with salt, black pepper .Preheat the oven to 200°C conventional or 180°C fan.Place the marinated chicken on the stand in the middle of the roasting dish, allowing the juices to drip down onto the potatoes as it cooks.Roast until the chicken is beautifully golden and cooked through. Although the initial cooking time may be around 40 minutes, a whole chicken will usually require longer depending on its size.
Once the chicken is cooked, place cold cube of butter on top. Let the butter melt naturally over the hot chicken.Use a brush to spread the melted butter over the skin, giving the chicken a delicious buttery finish. Allow the chicken to rest for 10–15 minutes before carvingServe the roast chicken with the golden roasted potatoes from the tray, a fresh salad, crusty bread, or rice. You can also combine the potatoes and rice for a hearty, satisfying meal.

14/10/2026

I used to hate black. 🖤

Not because I didn’t like the colour, but because growing up, black was often the only option I had. There simply weren’t clothes in my size, so I wore dark, oversized men’s clothes while other girls got to enjoy all the colours.

I hated feeling like I didn’t have a choice.

But now? I choose.
I choose the colour, the outfit, and how I want to feel in it.

Today I’m wearing black with silver, and I realise something I wish I’d known years ago:

The clothes don’t wear me — I wear them. And confidence is everything. ✨🖤