Plain Congee (ข้าวต้มกุ๊ย)

In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries. Serves: 4 What you need 1 cup Thai jasmine rice 1/4 cup Sticky rice 6 cups water How to put this together Add both types of rice in a pot + 3 cups of water…

Meet the Meat, Toulouse

Meet the meat is an awesome place serving awesome meat. It’s got the steak house feel, and the waitresses are super cool. I mean, they’re French, so they’re cool by default, but I had a small girl crush on them. Like, I want to be cool like them. They were quite busy when we got…

Vaaghals, Oslo

  Our friend recommended this place for a catch up. It’s a really nice relaxed setting. Spacious area, open kitchen, and a very modern feel. They serve food fusion Norwegian food. Everything tastes fabulous! It’s a short walk from the train station, and is just around the corner from the opera house. First, some bread…

Fjellskal Fisketorget, Bergen

You gotta eat seafood when you’re in Bergen This restaurant is right on the waterfront, and seems to be very popular with tourists. It’s on the other side of the harbour from Bryggen. Actually, you get a pretty nice view of Bryggen from the restaurant. This is not a formal restaurant – it has more…

Barrafina, Soho

Supposedly the best tapas outside of Spain. The food is definitely tasty, but I can’t say it’s the best outside of Spain. It’s on the expensive side though – probably normal-ish by London Soho standard, but very much expensive compared to tapas in Spain. The queue is long. We were there 15 mins before dinner…

Seitan Rendang (Vegan)

The texture of seitan in this is quite soft & sponge-y. It would be better if it’s firmer. However, the gravy flavour is super yummy.Serves: 4 What you need 125g Dried seitan cubes (roasted gluten) 10 cloves Garlic 5 Shallots 15 Dried red chilli, soaked in hot water to soften 4 Candle nuts, pan roasted…

Lemon Curd (แยมมะนาว)

This is adapted from one of Delia’s recipe Because they’re so easy to make, I make them in small quantities (as much as I need them) so there isn’t a lot of leftovers just sitting in the fridge. What you need: 1 Lemon, zest grated, then juiced 1 Egg 80 g Caster sugar 50 g Unsalted…