I love Sugarsnap Peas! I love them steamed with some olive oil and salt & pepper, tossed through pasta or sautéed with some other veggies, but my favorite way of making them is with Asian spices and just eating them with plain rice or serving it as a side. Try it out and let me know yourself!
These delicious tropical crisps are the perfect dessert to end your long Summer night and they are easy to make! Cut up some peaches, mango or whatever fruits you like, spoon them in a ramekin or oven dish and top it with a heavenly crisp. And if you want to be extra cheeky, then serve it with some vanilla ice cream!
As a single person I often struggle with portions and cook for a whole army. But lately am trying to focus on 1 or 2 portions of food. This Hungarian Chicken Paprikash (not-authentic) is something you can have for 1 or 2 days and I promise you won’t get bored of it! It’s full of flavour, has something comforting and is just so delicious. I served it with rice and sautéed Pak Choy.
Eggplant or aubergine? The English prefer the latter, the North-Americans use the former and ya girl prefers them roasted in the oven, topped with spicy Harissa lentils and some Labneh to finish it off
This Peruvian style chicken (pulled chicken thighs) was on my to cook list for a long time now. Originally the marinade is used for a whole chicken but since I live on my own I like to keep it small and simple. Chicken thighs it is! And you know what, it was done and dusted in half an hour (ok don’t count the marinating time)!
I remember the first time I had a Spanish egg dish, “huevos rancheros” when I went to Lanzarote with my parents. We arrived there at night and rented a car. But as it was our first time there and the roads weren’t lit at night, we drove into a small town to ask for the way. Yet, before we got out there ya girl smelled some food and before you knew I was eating huevos rancheros on a bun. It was so good! Thank god for the food, because it got us home as well.
As for this Huevos Rotos, it’s another warming dish with eggs and potatoes. I made it my way and used some white mushrooms and shallots. Try it out!
In my third cooking video I’m going to make a tasty snack with one of my favorite dried and salted fish: codfish!
“Bacalhau/Bakkeljauw” is a fish that is dried and salted so that you can keep it longer. But before you use the fish, you must desalt it first, otherwise it cannot be eaten. You can do this by soaking or boiling it in water. This also makes it soft and easy to work with.
I’ve seen this black sushi on Pinterest and was so inspired to make my own version with the selection of ingredients that Sunday Natural sent me. I’ll elaborate more on that below, but there’s something about dark food that appeals to me, maybe it reminds me of the earth, I don’t know. But what I do know is that this black/forbidden rice has that WOW factor! Don’t you agree?
Simple is sometime key when it comes to dinners or lunches. And these days with a few store bought ingredients you can whip something up like that! This easy peasy Flamkuchen w/ Smoked Salmon & Asparagus was a hit last night and could also be served as a starter. Make it soon!
On my Instagram account I’ve shared this recipe with a REEL where I uploaded the music from that famous French Arabic guy. What these two have in common? Absolutely nothing…
