Presenting the Burnt Basque cheesecake. If this is not the best way to make cheesecake, tell me what is? Literally, this method of “toasting” the top of the cheesecake  invented …

  My favourite way to prepare chicken breast is to go the sous vide, precision cooking method. Chicken breast is lean and ideal for weight loss, but if you simply …

Missing a piece of Morocco lately (more so the hamman you could say). So I thought I’d take out my tagine I bought whilst I was traveling there with my …

Can’t believe it is already Easter Monday of 2020. How fast has the first quarter of 2020 flown by. Not long ago I was still in San Francisco literally having …

Instead of baking hot crossed buns this Easter I baked eggs with garlicky sauteed mushrooms and wilted spinach instead. Healthier right? To top off this long weekend of indulgence though, …

My jar of sun-dried tomatoes and leftover cream crue in the fridge was beckoning to me so I decided to do something with it tonight by making a Tuscan style …

Who said Shakshuka for one cannot just be as fun? As long as you have a mini cast iron pan, you can totally make this dish yourself in less than …

Nothing beats the freshness of pesto made within the comfort of your home. Originating from Genoa (northern part of Italy) in the 16th Century, the name Pesto originates from the …

Continuing on from my previous post on how to whip up fresh basil pesto, I figured I may as well come up with a pasta recipe as to how to …

Poaching fish is an underrated way to prepare it. Maybe it is not complicated or pretty enough of a method, but when done correctly on a very low heat, it …