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Making kombucha at home

2020-07-15T12:29:36+02:00

Chickpeas, carrots, courgettes and snap peas recipe

2018-10-28T14:07:02+01:00

I spent the last nine days in London and had the pleasure of seeing many friends for the first time in years. We don't travel through London regularly, so it (...)

Durian Tasting

2018-07-27T06:20:12+02:00

I went to taste durian for the first time. There were four of us, including two local Singaporeans, my friend Kimberley, and me. The stall is open air, due to (...)

Grain-free mug bread

2018-06-30T08:59:58+02:00

Since going grain-free and moderately low carb several years ago, I haven't eaten much bread. But sometimes I just really want to eat my eggs with toast. I (...)

Rich and creamy eggnog for winter celebrations

2016-12-01T14:05:01+01:00

Even living in Singapore, when December starts, I am ready for the comforting winter items of my childhood. Eggnog tops the list. (Further down the list are (...)

Chipotle beef topped portobello mushrooms

2016-11-17T10:00:19+01:00

Please excuse the quick kitchen counter photo. But I wanted to share this brilliant dinner. It's a portobello mushroom topped with chipotle beef chilli and (...)

Coffee and Chilli Steak Salad

2016-08-27T15:44:41+02:00

I"m a people pleaser at heart. It's a feature, and a flaw. I guess in cooking, it's more of a positive! My husband certainly appreciates that I have honoured (...)

Pumpkin Pasta with Walnuts and Lemon

2016-07-07T13:19:31+02:00

This unusual dish caught my eye because of the combination of ingredients I wouldn't have thought went together: walnuts, pumpkin, cream, sage, and citrus (...)

Baklazhan georgian eggplant and walnut appetizers

2016-02-21T13:54:41+01:00

I have a colleague who lived in Moscow for several years. Last spring when Anthony and I decided we wanted to visit Russia in July, I started having long talks (...)

How to cook and enjoy broccoli stems

2015-11-12T03:00:00+01:00

Broccoli is my husband's favourite vegetable and we eat it incessantly. But I can't stand the little dark, curly leaves. And I think the stems taste like (...)