Of all the alliums, leeks are my second favourite of the bunch, coming in second only to garlic. Their mild flavour, soft texture, and meltable quality make them so versatile; they pair with everything from chicken to pasta to eggs. My introduction to leeks was via potato and leek soup.…
Prepping vegetables has to be one of my least favourite cooking chores. Washing, peeling, chopping, and seasoning just absolutely bore me to tears, no matter how much I love the outcome – tender, flavourful, warm little nuggets of goodness. Thankfully, roasted veggies prep wonderfully and are just as easily brought…
When thinking of British cuisine, people tend to think about a full English breakfast, or a Sunday roast, or maybe a classic victoria sponge cake. But the truth is, there are so many other lesser known regional dishes that have spread throughout the UK and further, originating from smaller towns…
I have a secret to admit – I don’t like tomatoes. Even at almost 30 years old I’ll purposely pick around them in the salad bowl, remove them from burgers, and order nachos at restaurants sans tomatoes. I have never been a fan of tomatoes in their raw form, despite…
I’m pretty sure one of my first experiences with tofu, if not my first, was through trying it at Chipotle via their sofritas, and amidst the limey rice, the perfectly cooked beans and the spicy salsa I thought this was as good as tofu could get. The sofritas bowl became…
One thing about me is I love a good, quick, easy freezer meal. The microwaveable little trays of mushy pasta you get in the freezer aisle of the grocery store have been my saving grace many a time when I found myself starved and with not even enough energy to…
You’ll almost always find some form of puff pastry in my freezer, whether it’s uncooked sheets waiting to be used, pre-baked parcels with some kind of meat or cheese and onion filling, or a sweet cheese and jam filled danish. It’s such a versatile, fairly easy to work with dough…
If there was one appetizer I had to limit myself to for the rest of my life, I would pick these flat, Pakistani-style potato (aloo) pakoras, coated in a besan (chickpea) flour batter and seasoned with cumin, chilli, and other traditional asian flavours. Not only are they incredibly easy to…
