Appetizers
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Continue readingSpring rolls, or “gỏi cuốn,” originate from Vietnam and are a delightful burst of fresh ingredients. These tasty treats feature crispy vegetables, aromatic herbs, and can include shrimp, pork, or chicken, all wrapped in delicate rice paper sheets. To elevate their flavor, serve them with a delicious dipping sauce, such as the renowned peanut sauce or the classic nuoc cham. What makes these rolls so appealing is their lightness, freshness, and versatility. Allowing them to be customised to suit everyone’s taste. Today, I’m excited to share with you the recipe by chef Gordon Ramsay, taken from his book “Ultimate Cookery…
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Continue readingOhhhh, I miss Greece too much! I have wonderful memories of this beautiful country. The delicious cuisine tantalizes my taste buds, but it’s the warm and welcoming culture that fills my heart with joy. Each visit brings me immense happiness. For me, Greece means family meals full of laughter and love around a table filles with colourful, mouthwatering dishes. The legendary hospitality turns every moment into something special, allowing us to focus on what truly matters: creating lasting memories away from the hustle and bustle of everyday life. Each Greek island has its own unique charm. Take Santorini, for example,…
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Continue readingToday, I had a little trouble coming up with a title for the recipe I’m sharing with you. In the end, I decided to call it “ salmon Niçoise salad with za’atar and preserved lemon dressing”. While my salad’s ingredients differ from the traditional Niçoise salad recipe, I wanted to highlight that. Over the years, this famous salad has evolved, and I wanted to present my own version inspired by Moroccan and Middle Eastern flavors, particularly with the Za’atar and preserved lemon. What’s wonderful about this salad is its versatility: you can create it according to your taste by adding…
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Continue readingReady for a Sunny Getaway? Let’s head to the Mediterranean with this delightful recipe for courgette fritters, known as “Kolokithokeftedes.” This Greek specialty, which I had the pleasure to taste during my trip to Naxos, is a celebration of the Greek summer. I can vividly picture myself in Eliniko with my family, savoring life and relishing an enchanting summer filled with memories. These courgette fritters, shaped into lovely quenelles, showcase the best of local Greek ingredients, making every bite an explosion of flavor. Imagine the perfect combination of fresh courgettes, aromatic herbs, and feta, all enveloped in a golden, crispy…
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Continue readingLast Sunday, we had friends over for lunch, and they love Levantine cuisine. So, I made labneh and, of course, creamy hummus. I discovered labneh while living in Dubai; there isn’t a Lebanese restaurant that doesn’t serve it. It’s often served with za’atar and olive oil, along with warm pita bread. Here in London, I tasted a labneh that was simply sublime. That’s what I want to share with you today: labneh with za’atar and marinated olives. I tried to recreate the recipe just like I tasted it at Imad’s Syrian Kitchen. How to Make Labneh ? It’s called labneh,…
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Continue readingWhat is chermoula? How do you prepare it? How do you store it? And most importantly, what can you do with it? I’ve been wanting to write an article about this Moroccan marinade made from fresh herbs, spices, and a lot of olive oil for a while now. Chermoula is widely used in Moroccan cuisine and is essential for many fish dishes, such as “sardine and smoked eggplant balls,” “quinoa and shrimp stuffed calamari,” “traditional rice calamari,” and “baked fish.” It’s also the base for the famous “djaj mchermel” tagine, which simply means chicken with chermoula. Today, I’m sharing five…
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Continue readingNo comment, honestly these spinach & lime butter pancakes that Ottolenghi calls “green pancakes” are sooo good.And as the end-of-year holidays approach, you can make them like blinis and serve them with smoked salmon, a small quenelle of sour cream or not, “red caviar” salmon eggs and to finish with a green touch add dill leaves. Trust me, it will look like an aperitif coming from a luxurious restaurant .You can prepare the pancake batter the day before without the egg whites. The next day, whisk the egg white to soft peaks, then gently add it to the pancake batter…