Leek adds a special flavour to soups. This is a soup that I tend to make quite often, and even though it is creamy, it has no cream or milk in it. I thicken it and achieve the creamy texture by adding the potato. If you wish to add a dollop of cream, you can, … Continue reading
This dish is really tasty and very easy to prepare. For a vegetarian option, omit the chicken and double your vegetables. This combination of vegetables work really well with a creamy sauce. I am serving it with brown rice but you can use basmati or white if you prefer. Serves 6 Preparation time: 15 min … Continue reading
It is Mango season in Australia and this has been one of my old favourites. I got hooked on this dessert at Chinese restaurants and a couple of years ago I decided to make my own.I went searching on the internet for a recipe and there were plenty. Some had mango ice cream and others … Continue reading
As of early last year I started cutting down on consuming animal products, and as a result I was constantly coming up with new vegetarian dishes. This is one of them. The lemon and coriander bring out the flavour of the artichoke really well. Serve extra virgin olive oil and lemon wedges separately.This is a … Continue reading
When a person decides to go public with either their personal or political opinion,literature, poetry or recipes for food; he or she has just opened the door to approval, disapproval, critique, judgement and / or popularity. So why did I start this blog!! I mainly started it because I have always liked sharing. Isn’t humanity … Continue reading
Baba ghannouj is traditionally made with tahini sauce, but this is a refreshing and light twist to this dish. I like to call it baby ghannouj. It makes a great dip served with warm pita bread or crackers, or a side dish to any meal. Add fresh mint to it, or serve it plain with … Continue reading
YES…. The leaves, not the bulb. Most of us just discard the leaves however they are fully packed with nutrients even more so than the beetroot bulb itself. They are great for the liver as well as reducing cholesterol and much more. Pick a bunch that has young fresh leaves and cook within a couple … Continue reading
Pomegranate molasses is made up of the fruit’s freshly squeezed juice, then simmered until it is reduced to a thick syrup. The process is tedious, it involves peeling off the outer layer of the skin and then removing all the membranes from the various segments of the fruit, otherwise this will add bitterness to the … Continue reading
I belong to two different worlds. One I call home, the other I call homeland. It is very difficult to be split up between two places, especially when the main force behind it is either economical, social or circumstantial. The heart gets left behind and the soul struggles to belong. Twenty six years ago when … Continue reading
I created this recipe a couple of weeks ago, I was invited to a friend’s place for lunch and I wanted to do something different with quinoa. I had bought the day before some lovely dries figs and I thought why not use them instead of my usual currants or Persian sultana. Creativity was in … Continue reading
I grew up with Khalil Gibran’s poetry and from a young age loved his work despite the fact that I did not grasp it fully. Life is a great teacher though, so as I got older, Gibran’s wisdom became clearer. The quote below is an excerpt from The Prophet on work. Work is love made … Continue reading
Shish Barak is one of my favourite childhood dishes. Growing up I loved to help out with cutting the pastry and making the dumplings. I remember begging mum to let me eat a few of the ‘mini hats’ as they came out of the oven. However I no longer follow my mum’s recipe in baking … Continue reading
This is the ultimate Rescue Me dessert. It takes only a few minutes to put together. I made it last week for my teenage son and his friends. All I could hear was WOW and it disappeared in seconds. This is the quickest ice cream cake ever, and the best dessert to serve when you … Continue reading
Poem and Dish 