I’m always amazed by how much a cabbage yields, we can easily eat 3 or 4 times from 1 whole cabbage. Last week I made roti and I love serving it with white cabbage stir fried with Mme. Jeanette Chutney. I still had almost half a cabbage left, so I…
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Continue ReadingWoooweee this sauce packs a punch! Granted, it’s full of all my favourite ingredients: creamy butter, tangy lemon, salty capers and the heat of garlic, so you can’t really go wrong. I used it last night on panfried codfish and roasted cabbage, but it would be just as good on…
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Continue ReadingThis banana bread is super moist, luscious and packed with flavour. I served it with a lemon drizzle, and although this is optional, I would definitely recommend it. The cake soaks up the drizzle so well and brings it to another level. Banana bread is a great way to use…
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Continue ReadingThe best thing about being off these last couple of weeks was having the time to look through all my new cookbooks. This recipe I got out of the cookbook Tel Aviv from Neni. I swapped out some ingredients and tweaked it here and there but all in all a…
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Continue ReadingTeriyaki sauce has always been one of my all-time favourites. That perfect balance of sweet and savoury works so well with so many ingredients—chicken, vegetables, pork meatballs, tofu, or in this case: tender, flaky salmon. Paired with lightly charred grilled bimi (broccolini), it’s a dish that’s simple, quick, and absolutely…
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Continue ReadingMmmmmm, miso caramel, just delicious. Miso paste is super versatile, you can use it in soups, stir fries, sauces, marinades, dressings and also in caramel. It brings just a bit more umami saltiness to balance out the sweetness of the caramel. And the best thing, it’s super easy to make!…
