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…