Fifty shades of hummus!! Why stick to the basic taste when you can indulge in different variations that are just as delicious and mouth-watering?
Growing up in Africa, I was only exposed to the basic chickpeas and tahini hummus which was an essential of all Lebanese restaurants. Now, that I am back in Africa, I can confirm that the classic flavour is the only true flavour available. But, why stick to plain and simple when you can be a bit crazy with your hummus?? Don’t get me wrong, a good simple hummus can be all you need, but start playing around with it and add some herbs, some roasted peppers, dried tomatoes, olives, a bit of this and a bit of that and before you know you could be eating a different hummus every day of the week! Continue reading
Coriander or cilantro, whatever your name: I LOVE YOU! Seriously I cannot conceive cooking without coriander. It’s one of the those herbs you either love or hate. I think there is a reason why I love Indian and North African food so much: there is always coriander! I’ve mentioned before how much my family loves pesto. Well, in this recipe I try to satisfy both, our love for pesto and coriander. Continue reading
Sometimes things don’t go the way you want them to and sometimes there’s not much you can do about it. There’s only one option for me when it happens and that is to just suck it up, live with it and make the most of the situation! I was supposed to travel to Madrid with my family for little break but due to red-tape issues, I am bound to Luanda. They left last night and I saw their departure as a great opportunity to test new recipes. 10 days of eating what I want, 10 days of taking care of no one else but ME 🙂 Continue reading
I love vegetables and most of my meals are created around all sorts of veggies. Don’t get me wrong, I am not vegetarian, I’ll crave chicken and prawns now and then but I simply need my daily dose of greens, reds and other rainbow coloured fruit and veg! That could be a reason why I love Moroccan and Indian food so much. People know how to cook them, how to make them tasty and bring out all their flavours. The vegetables become the main attraction and not just a mere side dish like in other cuisines.
Living in remote countries teaches you many things about your ability to cope without certain products. You have a choice of either learning to live without or …making your own! I usually choose the later when it’s possible.
My family simply loves pesto. My youngest daughter could
eat it everyday if she had her way. The prime choice is obviously on pasta but they also love it in rice or potato salad, wraps, sandwiches, scrambled eggs … When we first arrived to Angola, it was a relief to find nice jars of Italian pesto but very quickly the stock started decreasing until there was none. Shipments are very random and sometimes you never see a product once it’s sold out. Luckily there are many fresh herbs available in most supermarkets, so no excuse not to make your own. Continue reading
Spring, my favourite season. Unfortunately here is Angola, we don’t get four seasons. We have a rainy season and a dry season and we are lucky to have wonderful weather and temperatures throughout the year. At the moment, we’re in the middle of the rainy season and it’s pouring buckets outside! Perfect weather for cooking!