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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. 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. December 28th, 2011
 the best pumpkin recipe ever
After all the Christmas gluttony with plenty of meat and alcohol, I was in dire need of some detox. Luckily, I bought my mum Plenty by the famous London restaurateur Yotam Ottolenghi for Christmas and so we tried some of his recipes to cleanse our bodies and enjoy the pleasures of vegetables, herbs and spices. 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 10th, 2011 For those of you who haven’t heard me moaning yet – I am in exile in Wales (no, not Cardiff, somewhere VERY rural) for a few months and I miss London! I am suffering from a restaurant and culture cold turkey and if I don’t get my fix soon I see terrible things happening… So, there are no restaurants to talk about were I live, or rather exist, now and I am finally sick of Innocent Vegetable Pots. The food in the canteen is basically inedible and I was thinking of taking a couple of pictures of the stodge they serve here, so that not only my appetite is spoiled (I take care of my readers Taken all of this together I have decided I have to start cooking now. In seriousness. And indeed I made a very decent (and very easy) salad today which I think was good enough to post about it. Was it really good or was it just good for Wales and my standards are already dropping I cannot answer, but judge for yourself.
BEETROOT, LENTIL AND FETA SALADServes:
Cooking time:
Ingredients:February 6th, 2011 Category: Bistro (££) Glorious Saturday brunch, how much I love you! After a lazy lie-in just throw on some clothes, grab a newspaper or a novel and find yourself a table at your favourite breakfast joint. December 27th, 2010 Finally something Austrian on my blog, namely how to make the Austrian national dish Wiener Schnitzel. I am not the biggest fan of Austrian cuisine in general, but there are some super-delicious dishes, one of them being the very typical Austrian Wiener Schnitzel, traditionally served with Potato Salad. The important thing about a good Wiener Schnitzel is that it needs to be thin, fried golden-brown and with a light, non-greasy breading. Heavenly.
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