My love affair with traditional Middle-Eastern cuisine needs no introduction. There is not a photo on Ottoleghi’s feed that I haven’t stopped and drooled at for minutes if not hours. I mark the first time I made shakshouka as a milestone while mastering the art of creamy hummus was an innate and earnest desire. The […]
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The Wild Harvest: Dandelion Roots
You know spring is around the corner when you spot the first earthworm after the winter lull. The bees come out of the hibernation bubble they have been nesting in—the winter imagery of crunchy frosted autumn leaves, changes to the sprouting of fresh green grass. Wildflowers blossom everywhere, creating a psychedelic bed for the woods, […]
Zucchini Blossom Fritters
Delicate zucchini blossoms stuffed with goat cheese and tempura batter fried until golden and crunchy. Ingredients: 8 zucchini flowers 100 gm feta cheese 1 cup corn flour 1 teaspoon baking powder 1 teaspoon black pepper powder Salt to taste Method: Sort out the zucchini flowers Stuff each of the blossoms with about two teaspoon […]
Leek Potato Soup
Making a smooth transition from summer salads to soul soups. Something to comfort and cuddle-up through theses days of downpour. Today I made this pureed Leek Potato Soup from freshly harvested produce from Krishi Cress farm. Garnished this plant-based bowl with caramalised leeks and evoo. Perfect companion for a weekday (eat-clean) dinner situation. Ingredients: 3 leeks, […]
Labneh Tart
I recently made this no-cream baked yoghurt pie. Strain your rich homemade yoghurt into a denser labneh, spike it with vanilla, and fill into a freshly baked buttery pie crust. Baked to perfection, devoured with morrocan mint green tea. Baking a pie after eons, still feels so good. Maybe I’d just get back to […]