Seriously, what’s not to like from this classic British dessert? Butterscotchy crust. Thick salted caramel. Sweet, tangy bananas. Heaps of whipped cream. Grated chocolate on top, in the original recipe. Me, I like crunchy cacao nibs on top; it adds texture and flavour to the pie.
2016 was a personally challenging year: it tried to kill me (by way of a nicked artery during surgery), it broke my heart a few times (mostly the high-maintenance men in my life, the women are very chill), it took me so far out of my comfort zone that I wasn’t sure I’d find my way, it gave me odd coping mechanisms… Read More
Nothing beats fresh sardines off the grill during sardine season, simply seasoned with salt and pepper and a squeeze of lemon and drizzle of olive oil. Crunchy and charred outside, moist goodness inside, we’d simply top thick sliced Portuguese bread with the grilled sardines, and eat it with our hands, heads and all. We used to go to Foz do… Read More
Wow, autumn just flew by. Bad bad Yasmina for not trying new recipes, writing on food and photographing dishes. It’s been months since my last blog post. Hopefully the short winter break gives me the space to finish up a few overdue draft posts that I can publish on a more regular basis. In the meantime, here is a short update on our… Read More
**Germans, trigger warning for lots of garlic!** This is a riff on Phil’s chicken with 40 cloves of garlic that he cooked, shot and styled last year; it was one of our first shoots together. Yes, that’s right, 40 cloves of garlic! I can hear the collective gasp of Ze Tschermanns as they read first “garlic gravy” and then the “40 cloves… Read More
This is one of my lunch shortcuts: all the ingredients are usually in the pantry and all I have to do is boil the eggs and assemble the salad. A yummy lunch in 1o minutes! The not-so-secret ingredient in my spicy egg salad is a dollop, or three, of Szechuan chili oil. Our household has a minimum of three sources… Read More
You know that a particular dish like ayam goreng kuning is considered a national dish if it’s included in the coursework (usually means we have to cook a 3-course meal) in your Indonesian highschool Home Economics class ;-) Turmeric is what turns the chicken yellow. Doing this in class, as vain teenagers, was a pain in the ass. The fresh turmeric… Read More