Yotam describes these in his recipe as being “so very light that you feel as though you’re biting into thin air”. I was a bit skeptical, but oh my God! These are seriously the best thing I’ve baked in a very long time. Everyone absolutely loved them and I’ve decided that they are going to be my new show-off food!Read more
This is a cake with a unique, distinct, quirky flavour. I found that when baked [as per the recipe] some friends thought it was the best cake they have ever tasted, and others politely said that it “wasn't quite to their taste” - which basically meant that they hated it!Read more
This Fattoush Salad recipe, taken from Ottolenghi’s “Jerusalem” cookbook, differs from the Lebanese Fattoush I used to eat at Chez Maria in Jamaica, but it shares the same concept of a chopped salad with pita bread and dressing...Read more
These are easily one of my family’s favourites from all of Ottolenghi’s recipe books. They are so easy to make… and eat! I also love that you can pre-make the sauce and Koftas and leave them in the fridge until they are ready to use, making dinner time cooking super fast!Read more
If I’m cooking Middle-Eastern inspired food I obviously had to include a hummus recipe, but choosing one was a tough call. Anyway, I settled the Hummus Kawarma with a lemon sauce from Yotam’s “Jerusalem” cookbook. This recipe made the cut because not only does it give you a fantastic basic hummus recipe but it elevates it even further with the additional topping of spiced lamb and an unusual, zingy lemon sauce. It’s more of a lemon water than a sauce to be truthful though!Read more
I couldn’t resist popping a Shakshuka recipe into egg month… not because of it’s simplicity or deliciousness, just because it sounds so similar to my name - Shakira. It’s an extremely popular dish in the middle east and it’s an onomatopoeic Hebrew and North African word meaning “mixed up”.
I love making Shakshuka on lazy weekend mornings with nothing more than a slice of griddled sourdough on the side. It’s an easy breakfast to make, but it takes a little time to slowly soften the peppers and tomatoes and then poach the eggs. It’s not a dish that can be rushed, hence it’s my weekend breakfast.Read more
This twist on the original savoury Moroccan “pastilla” is a sweet version, using stewed apples and cinnamon sugar layered through the pastry with butter.Read more
I didn’t really just eat Profiteroles the other day - I did eat some proper food too.
I love this recipe as it fits in so well with daily “school day” life. The chicken can be prepped and marinated in the morning then refrigerated...Read more
I hold back on calling this a “salad” as I find it difficult to refer to flat leaf parsley as salad leaves! However it is a substantial little meal (salad) to have on it’s own for lunch, or as a side dish with dinner...Read more
This is one of those recipes that is so easy and quick to make that it quickly becomes a fail safe fall back dish that complements so many things. It uses just a few cupboard ingredients and transforms basic couscous into...Read more