• Truffle polenta chips – Ottolenghi & Scully

    24/07/20214passionfood

    These truffle polenta chips are incredibly delicious, rich, impressive and very addictive. They are crispy and crunchy from the outside and soft inside. It’s definitely a nice alternative to the traditional French fries potatoes.  These polenta chips are the perfect side dish to serve with meat or fish. They can also make a great appetizer with…

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  • Blueberry, almond & lemon cake – Ottolenghi

    06/07/20214passionfood

    Few days ago my friend Assia asked me to participate to a challenge : “sublime tes fruits – sublime your fruits”. The idea behind was to highlight the summer fruits. So I decided to make my favorite cake : “blueberry, almond and lemon cake” from “simple” Ottolenghi’s cookbook. This cake is one of the best I’ve…

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  • Wild mushroom pilau – Meera Sodha

    27/06/20214passionfood

    Before I came to Dubai, Indian cuisine was very new to me, and the fact every time I would try it I can only feel a burning sensation as most restaurants here sadly don’t give an option to tone down the spiciness level. Owing to the large Indian community, Dubai offers some pretty good options…

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  • Salmon loaf cake – Nicolas Bernardé

    23/06/20214passionfood

    When I first got my hands on this amazing book “invitation d’un pâtissier voyageur” I naturally started to flip through it. When I came to this recipe “ saumon sauvage Canadian : wild canadian salmon”, I just had to stop. Not just because the picture of this cake is sublime – it’s also the case for all the pictures of…

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  • Moroccan stuffed squid in tomato sauce

    29/05/20214passionfood

    Moroccan cuisine is rich of seafood dishes given its long sea coasts along the Mediterranean and Atlantic. These dishes can be prepared in a variety of ways depending on the region. So today I share with you a dish not as well known as tagine, couscous or the famous pastilla, but which is still a very popular dish in Morocco: « …

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  • Nectarine caramel Muhallabeya – Greg Malouf

    20/05/20214passionfood

    Today, I share with you a Michelin-Starred chef Greg Malouf’s recipe, from his book “Suqar” which means sugar in arabic.  It’s one of my favourites desserts and sweets books, the spirit of this book is about how to make a classic Middle Eastern desserts very modern with a European touch. I already shared with you…

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  • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber & shatta – Sami Tamimi

    14/05/20214passionfood

    This colourful salad is from “Falastin” Sami Tamimi’s cookbook. This is not just a salad, this is THE salad that you want to make to impress your guests, especially when you know that is one of the amazing salads served at “nothing hill” and “Islington” ottolenghi’s restaurants (the pictures bellow are from google). This salad…

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