Risotto is the best thing in the world for me. My favourite part of it is the wine- as you pour it in the pan, the alcohol evaporates and you get a little tipsy while cooking. [READ MORE]
Petit pois, avocado & coconut soup
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Today’s soup is the love child of two of my favourite recipes. This beautiful pea & mint winter soup was meant to be with this colorful, summery gazpacho. It was love at first sight, for real. And so it was for me too- how could it not? Sweet vegetables, tons of delicate but lasting flavour, a silky texture- all coming through with each refreshing spoonful. Love at first sight is probably an understatement. [READ MORE]
Zucchini, beetroot & manchego tart
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Have a mentioned enough times here how much I love pies? And I mean all pies, sweet and savoury, simple or intricate, thick or delicate, with homemade or storebought dough- love them all. All day, everyday, pie is king. [READ MORE]
Pepper, harissa & basil baked eggs
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My father is quite rarely mentioned here. He almost never talks about food- he barely discusses the recipes I share on the blog, although he’s told me over and over again that he likes the stories I write. Sometimes, he also comments on mistakes he finds- which doesn’t surprise me at all. When I was in College, I had once written him a super heartfelt, emotional letter, to which he replied in an equally heartfelt and emotional manner, while also enclosing in the envelope my own letter, with corrections on it. [READ MORE]
Mango & basil gazpacho
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It’s spring! And everything is beautiful and in bloom and the days are longer and the coats are off and all is great and ready for the summer, but… What about soup? You know, that amazing, comforting, go-crazy, give-me-all-you-got winter wonder that warms up the body and the heart- are we really ready to let go of all that comfort and deliciousness until fall? Hell. No. Enter gazpacho, a super cool, super tasty, super colourful soup, perfect for the warm weather and for all you soup lovers out there. [READ MORE]
Prawn tacos with cauliflower & broccoli couscous
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This dish was more of an afterthought than an actual plan. More of an exercise on what to do when a random pile of groceries lands on your kitchen counter than a carefully planned cooking strategy. The other day, my significant other came home bearing groceries. Shock and joy- as it doesn’t happen often. Like at all. Smiles all over- smiles which were quickly replaced by a silent WTF. And then a loud one. [READ MORE]
Spicy green bean stew (Tesmole de ejotes)
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I love Mexican food; its ingredients (I mean, limes, avocados, chillies, corn, beans, tortillas, tequila, you get it, right?), the heat and flavours, all those vibrant colours and different textures. When I was about 11 or 12, I went with my sister, my mom and one of her friends to a Mexican restaurant. That’s my earliest memory of Mexican food (lots of heat, tons of flavour and so so many tortilla chips) and also my earliest memory of having eaten so much I could barely move. Literally. Thank God the restaurant was up on a small hill and we had to walk down to our house. To this day, most of my Mexican (or Mexican- inspired) meals are more or less the same: heat, flavour, tortilla chips- minus the over-excited overeating and plus a couple Margaritas. [READ MORE]
Spring pasta salad
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I was reading an article about hipsters the other day; apparently you guys, hipsters are no more. So long hipsters. Somewhere in the article, foods served in jars were mentioned. Huh. So jars are not just convenient storing devices for your pantry, they’ve also been touched by hipsterism. Huh. Do you see the photo above? The big jar, chock full of goodness? Hipster. [READ MORE]
Shiitake & pea egg fried rice
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Egg fried rice is one of my all time favourite late night dishes. There is a particular teeny tiny, super busy spot in Soho that makes the best one I’ve had so far- I usually find it by smell, as every time I’ve been there I was either too tired or have had too good a time to remember its name or exact location. [READ MORE]
Spinach, basil & pecan pesto
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As I mentioned on yesterday’s post, one of the biggest Greek Orthodox Easter traditions is the making and consumption of mageiritsa, a meaty, herby soup, on Easter Eve. Although I’m not fussy at all when it comes to food and will probably eat anything put in front of me, I have never tasted this dish. [READ MORE]