The other day Evelyn brought home some beautiful strawberries and left them on my desk. And they smelled so good! Fresh, sweet, summery and perfumed. As the afternoon wore on I battled the intense desire to gobble them up then and there, and the result of my victory is this luscious strawberry marmalade that goes wonderfully with freshly baked lavender scones.
In the few weeks since I started blogging about food, hummus has cropped up in my posts twice. Once in a burger form, and once in a bite-sized snack form. Guess what? Today I’m making hummus again. The thing is, I absolutely love hummus. (Once I even made it with a mortar and pestle!) A bowl of hummus rarely lasts a day in my kitchen, and you could catch me having hummus in sandwiches, salads, wraps, and even pasta. Yup, you heard me right.
Hummus and pasta, it works.
But today we’re not going to talk about hummus and pasta. We’re celebrating hummus, and it shouldn’t have to share the spotlight. And this hummus does deserve the spotlight- it’s lemony, light and creamy, and the incorporation of toasted spices makes it delightfully earthy and aromatic. It’s just begging to be eaten!
I’ve been wanting to share this recipe for a while now. Don’t let the apparently weird combination of flavours put you off- trust me, it works! It’s a staple in my what-to-cook-for-dinner repertoire and it’s been well received by everybody who’s tasted it, including my brother who isn’t the biggest fan of soup!
What’s warm, vibrant, fluffy, comforting, and good for you? Guess again- it’s not a brightly coloured cat with amazing listening skills. That would have been awesome, but what I have today is miso rice with sprouts, and it also happens to be the perfect thing to improve a cold, grey, and rainy Monday when you happen to be stuck at home with a nasty cough. Continue reading
I love a good pie. And I happen to think that there’s no better option than a piping-hot pie for a late lunch on a cold winter afternoon. A fluffy sweet potato blanket covering Moroccan-spiced vegetables and black olives- it really is heaven on a plate.
This pie’s crazy, you must be thinking. Heck yes, it’s crazy good.
What’s more, it will make you all warm and cosy and glowy inside and thaw out your poor numb fingers and toes. Continue reading
No refined oils, no processed carbs, no gluten, just chock full of honest to goodness nuts and seeds with salt and spices. How did I not try this sooner? I mean, look at these gorgeous crunchy crackers! Aren’t they amazingly pretty to look at? And the texture! The taste! Crunchy, nutty, and earthy from the oregano, paprika, and cumin. Deeelicious. They’re practically beckoning to me to dive in- face first- and nosh myself silly on omega-3, protein, and fibre.
It’s Christmas! Christmas trees, festive lights, family, friends, and a nice Christmas dinner- complete with the gravy, of course! In Hong Kong, we doesn’t usually celebrate Christmas with turkey, roast potatoes, and gravy. Instead, we have a nice dinner at the restaurant and go to the harbour to see the pretty Christmas lights that can be found on many buildings, each trying to outdo the neighbours . That said, we do have some mighty good gravies that would be mighty good in a Christmas dinner.
This black pepper gravy can be found in almost every neighbourhood diner Continue reading
Confession: I’ve never made a bagel before, and while I was intrigued and excited to find a recipe for bagels from The Wednesday Chef, I’ll admit that I wasn’t overly hopeful- ask anyone I know, my attempts at baking don’t usually end well. Believe me, I’ve tried. Breads, cakes, muffins, cookies, even pizzas- more often than not, they end up turning from inedible hockey pucks to stale inedible hockey pucks because nobody wants to eat them. Yep, it’s that bad.
So apparently this is a magical recipe, because even I didn’t manage to screw it up. Continue reading
Out of curiosity, I bought two boxes of kasha back from a shop the other day.Kasha is basically roasted buckwheat groats, but apart from that I didn’t have the faintest idea of what to do with them. (Yep, that’s me, and my random curiosity purchases.) Continue reading
Ever since my blender broke two weeks ago I’ve been devastated. I’ve had to part ways with my obsession of having soft-serve fruit ice cream for breakfast. No more smoothies, juice, or non-chunky soups and sauces. You can imagine my pain.
Ispent a good hour last night drooling over my keyboard. I don’t know about you, but my habitat on the internet seems to be awash with burgers. Beef burgers, ramen burgers, sushi burgers, sliders (do they count?), bacon burgers, fish burgers… you name it, someone’s been there, done that, taken pictures, uploaded recipes, and gone back for seconds. Continue reading