An Ode To The Grape Vine leaf

With my eagle eyes, I spotted the fresh grape vine leaves camouflaged between a plethora of other green vegetables at the green grocers. Ecstatic, I dropped my shopping basket willy nilly in the middle of an aisle and freed my mind to focus on the soft leaves in front of mine. Oh they were in

Spilling The Beans

I was a naughty girl today. My man was coming home soon and he would be hungry as usual – for he is a big boy. I would have nothing ready for dinner.  Compelled by the urgency of the situation, I darted into the kitchen to preserve my image of a lovey-dovey woman. There was

One Meal And Nobody Dies

Enough is enough. Streaky rashers of bacon should be brought into the house secretly. A family feud between my man and me always seems to erupt in front of the bacon aisle at the supermarket. Bacon is taboo in his kitchen. Forbidden food is fun in my kitchen. Entrusting him to choose a package with

A Favourite Of The Caliph & I

It was Sunday and I felt like a princess who needed to be served her favourite dish: A Moroccan Tajine dish. I looked around my kingdom and I saw abundance beyond my dreams. A sweet red pepper that tasted like honey, a yellow pepper that tasted like..peppers.  A sleek leek caught my attention while a sweet potato

Yin & Yang On My Plate

An organic, all beef sausage is on my plate this morning to accompany my gorgeous and healthy salad.  I feel better about this breakfast. Why? For starters,  I grilled the sausage in the oven instead of frying it. Secondly, the salad was prepared with greens and fruits to please the eye and the soul.  Lastly,

Food Memories of Last Night

Last night we chose Oriental dishes to accompany our film watching  The dishes were Duck a l’aubergine, Braised Bok Choy and Rice and the film was the Birds by Hitchock . A perfect ambience in the kitchen was created . I had some succulent duck pieces and some duck broth leftover in my fridge. A

This Lamb Deserves A Medaillon

Cooking these tender medallions of lamb proved to be an undemanding experience. All fears of overcooking such a lovely cut were decidedly put aside with the help of a well chilled glass of wine. I wanted to enjoy my evening to the maximum. Opting for a simple marinade of a light olive oil, black pepper

A Lamb is Baking at Yasmine’s House

A lovely leg of lamb, sprinkled with french Camargue sea salt, peppercorns, cinnamon, leeks, shallots, garlic and in the oven it goes. Later add chunky organic carrots and baby potatoes to roast in the lamb’s juices.

Hamburger Parisien

On a sunny Saturday I made Hamburgers Parisiens: This time I chose tender minced veal, shallots, leek, chilli pepper, parsley, free range egg, cornichons, capers, Worcestershire sauce and spices.  These hamburgers are very light and juicy. Vive La France!  

Szechuan Aubergine Dish

  Szechuan Aubergines Dish I simply love Szechuan cuisine. The spicing and flavours are unashamedly flashy, and tingly. The garlic and the chilli are serious performers in the wok and for that reason, I am enamoured. A favourite dish is the Sizzling Aubergine Pot: My simple recipe calls for the slender Chinese or Thai long