Raw veg
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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 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 readingThis chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…
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Continue readingThis 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 brings together so many amazing flavors. The dressing here is not a simple vinaigrette nooo, the dressing here is a burnt aubergine yoghurt and tahini cream . And for me this creamy, smoky aubergine dressing goes perfectly with the rest of toppings. Notably the herby…