Thai Papaya/Carrot Salad (ตำไทย)

What you need: 3 Carrots (or papaya, or mixture of both), julienned 1 clove Garlic 2-5 Dried red chillies 2-5 Fresh red chillies 3 Green beans, cut into 1 inch pieces 3 Tbsp peanuts, pan roasted and left to cool 3 Cherry tomatoes, halved (or 1 normal tomato, cut into 6 segments) 1 Tbsp Palm…

Pasta with Prawns and Pistachio Pesto

Inspired by a dish we had at a restaurant on our recent trip to Puglia Serves: 2 What you need 200g Dried pasta 6-8 Prawns, peeled & de-veined 90g Pistachio kernels (NOT roasted) 10g Pistachio kernels – finely chopped (for garnish) 50ml Olive oil 2 cloves Garlic 10-12 Cherry tomatoes 200g Canned lobster bisque soup…

The Sichuan, Moorgate

I love Sichuan food. I wasn’t always a big fan of Sichuan food from the start. I remember thinking the distinctive Sichuan food smell was a bit strange – pungent and nauseating, but not in an entirely bad way. I remember thinking how can anyone in their right mind eat a dish that’s either swimming…

Les Papilles, Paris

Les Papilles is a cute bistro on Rue Gay-Lussac. We were there on a very warm summer day. Luckily, they had a few fans going, so it was bearable. They do a four course lunch (starter, main, cheese, dessert) for 38 Euros Some fresh crusty bread and house red to start For first course, we had…

Edera, Holland Park

I love truffle. I don’t eat them as often as I’d like to, thanks to their hefty price tag. When we are at a restaurant with truffle on the menu, this is how the conversation goes… Hubby: Oh they have truffle on the menu Me: Yeah, I saw Hubby: Do you want it? Me: Hmm…

Sacrée Fleur, Paris

We visited Sacrée Fleur on our last Paris stuff-our-faces trip The restaurant is in Montmarte area, a 10 min stroll from Sacré-Cœur Basilica We had dinner here one summer evening, followed by a quick visit to the beautiful Sacré-Cœur Basilica. Although, I didn’t feel too comfortable walking through the area in broad day light, so take care if…

Chickpea and Fennel Salad

Serves: 2 as a side dish What you need 75g Dried chickpeas, soaked overnight with a pinch of baking soda (or 400g tines cooked chickpeas, rinsed) 1 bulb Fennel, trim off the top, bulb thinly sliced 1 clove Garlic, minced A squeeze lemon juice 2 tsp Red wine vinegar 2 Tbsp Olive oil 4 Cherry tomatoes, halved (or…

Nduja Pasta

Recipe adapted from: https://www.theguardian.com/lifeandstyle/2017/jul/25/nigel-slater-linguine-with-nduja-and-tomatoes-recipe Serves: 2 What you need 200 g Dried pasta 100-140g Nduja (depends on how spicy your nduja is, and what’s your spicy-level preference) 1 Tbsp Oil 6 Cherry tomatoes, halved 2 tsp Capers Pinch of Salt Pinch of Sugar Parmesan cheese, grated (optional) How to put this together Heat oil in a pan…

Sicilian Pasta with Sardine, Fennel, and Pine Nuts

Recipe adapted from http://www.waitrose.com/home/recipes/recipe_directory/s/sicilian_sardine_and_fennel_pasta.html Serves: 2 What you need: 200 g Dried pasta (spaghetti, fettucine, linguine) 2 Tbsp Oil 120 g Tinned sardine in oil, drained (90g drained weight) 1 bulb Fennel, trim off the top (reserving the fronds), bulb thinly sliced 1 Onion, thinly sliced 1 clove Garlic, minced 1/4 tsp Chilli flakes 2 Tbsp Currants…

Hot Cross Buns with Crème Pâtissière Cross

Recipe adapted from Ima’s legendary hot cross buns: http://www.radionz.co.nz/collections/recipes/yael-shochat’s-hot-cross-buns Makes: 9 large buns For the buns 425 Bread flour 60g Butter, at room temperature, cubed 90g Honey 30g Fresh yeast 250ml Milk (full fat), heated to 90°F 1 tsp Salt 1 Tbsp Ground cinnamon 1 tsp Ground nutmeg 1/4 tsp Ground cloves 125g Currants 65g Mixed…

Mushroom Biryani (Vegan)

Adadpted from this recipe: http://www.vegrecipesofindia.com/mushroom-biryani-dum-mushroom-biryani Serves: 2 For rice: 1 cup Basmati rice, washed 3 times, and soak in water for 20 mins 1 Bay leaf 1 inch Cinnamon stick 3 Green cardamom 2 pieces Mace 2 tsp Salt For mushroom curry: 200 g small white mushrooms, quartered 1 inch Cinnamon stick 1 tsp Black cumin…