Keep the Peas

Adapted from Alice Waters' The Art of Simple Food, one of my favourite American cookery books. Cantucci are made to last a lo...

This is an easy fool-proof recipe for a classic French pastry dough, aka pate bris ée, great for any recipe that needs a flaky pastry cr...

Chocolate Pots de Creme makes: 10 servings - 10 oz. (300 g) bittersweet or semisweet chocolate, chopped - 1-1/2 cups cream ...

Mixed Sprouts: Gujarati Cuisine makes: 6 servings - 6 cups sprouts - 1 tbsp. plain or spiced ghee (or coconut oil) - 2 d...

I travel a fair bit for work, and when I travel, I try to keep to my usual eating habits. Especially in places that I know will hav...

I *love* stews and soups. This is one of my all-time favourite stews and I don't know why I haven't shared it here! It's s...

This basil mayonnaise is a gorgeous green and tastes superb! So summery and full of the bright basil flavour that enhances any summer...

I don't much care for raw tomatoes, but I love them cooked into sauces, tarts, roasted and tossed into a salad or in sandwiches...

Summer comfort food at it's best! I love these stir-fried peppers - or shaak as we call it in Gujarati - with rotli, th...

Lahmacun: Spicy Turkish "Pizza" makes: 8-10 lahmacun Crust: - 2-1/2 cups AP (all-purpose) flour - 3/4 cup m...

A pretty cocktail - rosebud-infused vodka, red grapefruit juice, bay laurel and peppercorn simple syrup, and muddled fresh peppermint...

Temari are beautiful vibrant balls of thread, originally a Japanese folk art. Temarizushi - or temari sushi in English - is named as s...

This gluten-free one-pot meal is bursting with flavour and vegetables! It's a frequent work lunch for me, and it freezes really w...

My family and friends often ask me for smoothie recipes and everytime - despite having this blog which I started so I could easily share ...