SSLTF Quiche: A Salmon Spinach Leeks Tomato Feta party

I know what you're thinking, "overload!" "Too much!" But hang on, really think about each ingredient. Each of their texture. Their individual taste and their own juice factors. Now think about all of them together. Do you see it now? Taste it in your imagination maybe? If that's still a no, then there's no other … Continue reading SSLTF Quiche: A Salmon Spinach Leeks Tomato Feta party

Roasted and stuffed like these sea breams

The sun is out, the temperature rises till 30 degrees, and all you can really think about is lounging in the park to soak up in some honest-to-goodness vitamine D. Read: Roast yourself under the sun. And why not? After months and months of cold grey weather, even the littlest of sunshine gives you the … Continue reading Roasted and stuffed like these sea breams

Another Chinese food fest: Pancakes, Ribs and Sweet Beans

May was surprisingly crazy busy and has definitely been such an eventful month. Big birthdays chez nous, crazy workload, and a lot of planning, preps and daily grind sort of things. Thus, my lonesome entry this month. To keep it some company, here's my final attempt with a new entry! One of the best feasts … Continue reading Another Chinese food fest: Pancakes, Ribs and Sweet Beans

Mackerel teriyaki

One of the easiest and highly satisfying Japanese dishes is Teriyaki. Its defining elements are the soy sauce+mirin+sugar glaze and the grilling or broiling technique. A lovely combination which makes my mouth water a bit just thinking about it. Teriyaki dishes can be based on varying ingredients from fish (tuna, salmon or mackerel) to meat … Continue reading Mackerel teriyaki

Cajun tofu tacos

A lot of people are typically not excited about tofu. And I get it. It's a very neutral ingredient. It doesn't impose any strong taste or texture to a dish. It's fragile and gentle. Too gentle, maybe. For me though, those are exactly the same reasons why I love tofu. It's sort of a blank … Continue reading Cajun tofu tacos

Kale, beets, kohlrabi salad with Gésiers de canard confit

The sun has been teasing us here and there these days, only to fool us into going out into a world of cold, rainy streets with dark overhead clouds. It is indeed spring. One of the perks of this season though is the array of seasonal produce available in the markets. The colours and textures … Continue reading Kale, beets, kohlrabi salad with Gésiers de canard confit