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October 17th, 2012  Quinoa – another ‘superfood’? I have been intrigued for the longest time. Some people in my instagram feed ( such as @cattylicious and @torihaschka) seem to be living on Quinoa and the pictures always look so appetising. So I finally decided that it is about time to find out what all the fuss about Quinoa (pronounced kinwa) is about. ’The mother grain’, as it was named by the Incas who cultivated quinoa already hundreds of years ago, originates in Southern America. August 7th, 2012
 Leftovers Egg Fried Rice This dish is genius – it’s easy, tasty and provides a perfect way to rid yourself off leftovers cluttering up your fridge and larder such as boiled rice and vegetables close to use by date. My recipe for Leftovers Egg Fried Rice should be used as a rough guide and inspiration and not a set in stone recipe. There are only a few things you really need which are rice, vegetable oil, egg and soy sauce. Everything else is open to your own creativity and to whatever your fridge has to offer. February 11th, 2012  Serve topped with Pomegranate Seeds This is an excellent dish for leftovers to be taken into work the next day.  In addition, it works as a starter, a main or a side dish, very volatile indeed!  What I love about it is that it’s so fresh and healthy while it fills you up at the same time.  For me it’s the perfect dish to combat the winter blues with some Mediterranean flavours and vibrant colours. May 15th, 2011 There I had some haloumi in my fridge and was wondering what to do with it. Google, as so often, was the saviour and brought my attention to Yotam Ottolenghi’s chargrilled asparagus, courgette and haloumi salad, which was published in his The Cookbook. It gave me the inspiration for my Haloumi and Asparagus Salad with is loosely based on the Ottolenghi’s recipe only as I didn’t have half the ingredients and most importantly I have no grill or griddle pan. Bad housewife I am!
Haloumi is a Cypriot cheese which is popular all over the Mediterranean and Middle East. Through its high melting point it can easily be fried or grilled. It has a strong salty flavour to it and its has the interesting attribute of being kind of squeaky when eating it. If you have ever eaten haloumi you know what I mean. This salad is a perfect summer dish, light and healthy and making use of plenty of delicious fresh vegetables. Here we go: May 12th, 2011 Even though I love all kinds of meat, fish and seafood, my favourite pastas are vegetarian ones. Nothing is more enjoyable than authentic Penne All’Arrabiata, wonderful are simple Spaghetti al Pomodoro and Penne Alla Norma (with tomato and aubergine) need to be ordered whenever I see it on the menu. In addition to these rather famous paste, I love one that I have hardly seen anywhere on a restaurant menu. Penne e Piselli is very cheap, easy and fast to prepare, it’s surprisingly tasty and you need few ingredients. This pasta I think originates from peasant food in Naples (I’ll let me Italian readers rectify this, should it be wrong). Some people prepare it with pancetta, I prefer the vegetarian version:
PENNE E PISELLIServes:
Cooking time:
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