I thought I knew fried rice until I had my first Teppanyaki fried rice and that was it; I was hooked. There are many ways to make amazing fried rice, but in my book quick, easy and tasty always wins. This version can be made in 10 minutes flat if you use leftovers (another winner!), and what is better than… View Post
I had a very happy birthday this year because I spent it in beautiful Beirut! More on that later. Anyway, after a long weekend of gorging on Lebanese delights, I’ve decided that this is going to be “Salad Week”. Hence this lovely caprese pasta salad came along, just in time to use up my last batch of fresh summer basil…. View Post
I am not going to get into the whole dry ramen noodle conspiracy theory debate. But having been on the receiving end of around 147,000 forwarded articles from various dubious and not so dubious sources on how supermarket noodles are out to kill my family, I’ve decided to just go ahead and copycat them in our own (sans killer intentions)… View Post
Q: If it looks like pesto, smells like pesto and tastes like pesto, does that mean you can call it pesto? A: No, you can’t. Pesto doesn’t have many ingredients, so the ones it does have are a pretty integral part of any respectable pesto recipe. However, every day you will find recipes like parsley presto or pesto with walnuts… View Post
So, nut butter. Nut. Butter. Nutbutter. I love saying that. It sounds so right. Some nuts are meant to be turned into soft, velvety, buttery goodness. And the perfectly delicious cashew is one of them. Cashews are everyone’s secret favourite nuts. They are always the first to disappear from mixed nut bowls at parties, even though people nonchalantly pretend to… View Post
