Monthly Archives: Jan 2013

Kamut couscous with Harissa marinated Chicken or Halloumi

Halloumi, harissa, couscous

I have always been into reading about health and nutrition; frankly, I find the whole process of eating, digestion and the impact it has on our bodies, on a molecular level, quite fascinating. Not that I think of it all the time, but that got me reading about how our food has changed over the past century. One of the most noticeable changes has been cross-breading, refining and bleaching wheat, which has made wheat so different from its original ancestor. This fact has opened up my eyes to other various facts regarding mass-produced commercial manufacturing of grains, which I had no idea about. I wouldn’t like to argue about the ethical issues involving such practices, this blog is certainly not the place for it; however, it has made me conscious about the source of my food.
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Pomegranate Juice

Since pomegranates are in season at the moment and readily available in the UK markets, I cannot help but buy a bunch of them.They are usually imported from Europe, Middle East and the Indian subcontinent from September until February. Their pretty ruby seeds are like jewels that brighten up salads adding a delicious sweet/sour crunch, and are equally more-ish eaten by themselves as a snack. I was lucky enough to experience eating them falling straight of the tree when I was child in Iran. No words can describe the magical taste I experienced, however there can be some reasonably priced ones found in Asian shops, that come pretty close.

Pomegranates Pomegranate

When choosing pomegranates for taste, don’t pick the pretty smooth ones with a shiny pink skin, as they tend to be under-ripe with a possibility of white seeds inside. If you’re after a deep red and sweet dark juice, a slightly matt, dry skin that has almost changed into a square shape is what you’re after. Continue reading

The gruffalo gingerbread scence

The Gruffalo Gingerbread Scene

It’s January 21st, 2013 and snowing all across the UK.

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The silent bliss of the snowflakes dropping quietly makes me smile of how innocent and beautiful it all looks. Unless you have to drive/walk to work or take the children to school then there is no reason to dislike the snow. Or maybe not.  I think this time round I’d rather watch the snow silently and admire the view from my window while I wrap myself in my coat and scarf.  It’s always a good excuse to blame the cold, but really I don’t feel too well today. Unfortunately the school wasn’t shut, so out we went.
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Pineapple Macaroon Tart

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It’s cold outside – well, after all it’s winter. When you get to sub-zero temperatures what amazes me is the formation of beautiful ice-crystals on every corner imaginable. The goal post in the garden, the gates, the odd surviving flower, leaves, cobwebs and so on. To also add that each snow-crystal is unique (like our fingerprints), makes me smile at the wonders of the universe. The precision and attention to detail from the tiniest molecule to the largest galaxies is simply mind-blowing.

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Goan Prawn Curry

 Prawn dish with compliments

I thought long and hard about what my first recipe on my blog should be…

  • My signature mini Kunafes 
  • 100% rye flour bread which even my kids enjoyed
  • My simple salad
  • My favourite food – baked salmon with broad bean and dill rice
  • Extremely more’ish date stuffed cookies, and so on …….

Being the the perfectionist that I am, I want to write the perfect words, have the perfect pictures and be sat with the perfect earl grey green tea at my desk. (Yeah, the definition of ‘perfection’ is extremely relative.) Continue reading