Mexican baked beans and avocado

What’s cooking :

You know sometimes I just want to eat something deliciously simple, like slicing a ripe avocado in two, squeezing fresh lime juice and sprinkling sea salt flakes over the halves and scooping the creamy flesh out with a spoon. So easy, so good. This is exactly what attracted me to this recipe when it popped up on my Facebook feed.

My Delicious. magazine fandom is no secret. I’ve had a subscription for over 4 years now and each months a little ray of sunshine comes through the letter box. I don’t consider myself part of their main target audience as my flat is too small to entertain and I mostly cook for 2, but they have a great vision of food, beautiful pictures and great content that I find inspiring. So finding similar recipes on this blog shouldn’t come as a surprise as I like to tweak the ones I’ve found particularly scrumptious or ingenious to fit the solo lifestyle.

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Grilled chicory and blue cheese on toast

What’s cooking :

“Less is more” is one of the things our professors tried to teach us back at university. In our readiness to create interesting and new designs my fellow classmates and I often over did it – blue floor, red walls and yellow ceiling? Why not, we’d never seen it before, unfortunately for a good reason. You can blame this explosion of stimuli on inexperience or excitement, but knowing where to stop creatively is a skill that requires a lot of control and takes of lot of time and practice to master.

The same goes for cooking. How many of you went a step too far when seasoning your pasta sauce with herbs and spices? Do you remember regretting adding those marinated artichoke to your quick mid-week curry? It all sounded so exciting and delicious in your head, but the reality was more than underwhelming and you were probably happy no one was around to judge your creation.

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Simple blackberry crumble

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My mother-in-law makes a great crumble, with a crunchy biscuit-y topping and soft tangy fruits like plums or apricots. If she was using a recipe I’d steal it from her but pinching butter into flour has become second nature to her and one is no longer needed. I envy her ability to whizz this dessert out of her sleeve and therefore have decided to find my own recipe and learn the science behind the crumble.

I love using blackberries partly due to laziness, just a quick rinse and they are ready to use, but also for the control they give me as they are so small. These juicy yet slightly acidic small bombs offer great balances to the sweet buttery dough and depending on my mood I’ll pop a few extra ones to make a slightly bigger dish.

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What’s for dinner?

What’s cooking? :

You know that game we play everyday, the “What should I have for diner?” game? Oh, How I love it! I just wouldn’t be the same without it…
If only we could choose our food from a menu, make a quick decision and have a good, home-made meal magically appear in front of us. How amazing would that be? Well that’s call a restaurant. And however good the food is, it’s simply not sustainable to eat there everyday, not for our wallet or our waistline.

As I’m not able to prepare diner for you all, I’ve tried to find another way to help you make the decision that suits your needs. I present you: “What moooooooood are you in for?” and it comes with a big roulette and Bob Barker is the presenter.

It’s quite simple to play: find the category that suits you best and choose a recipe from the listed items below.

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My favorite grilled cheese sandwich

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Who doesn’t like a good grilled cheese sandwich? It’s astonishing the pleasure melted cheese in between bread can produce. However, in order to make such a simple dish exceptional you the need proper ingredients. A dense tangy sourdough is the perfect support for a full-bodied mature cheddar. Cut by the sharpness of onions the mouthful is heavenly, but beware, plain cheese toasties will be very dull after you’ve tried this recipe.

I’ve been making my cheese sandwich this way ever since I visited the Kappacasien stall at the Borough Market (the biggest food market in London). I was love-struck and dreamt about it for weeks afterwards. I assumed pestering customers have twisted their arm into giving out their secret as they’ve had the kindness of sharing their recipe with the world (you can find it here). I’ve modified it to fit me lifestyle as I rarely have 3 different types of cheese in my fridge or leek for that matter. But let me assure you that my version is close enough to give you real experience.

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