In season. I love fruits and vegetables in season. I’ve been enjoying a lot of them – passion fruit and mulberries and last week, fresh Turmeric. Interesting, I always thought strawberries were my favourite berry. Alas people, the Mulberry has overtaken every single one of them. The tangelos are slowly disappearing, or is that just me? I’ve...
Becoming comfortable with progression is one of the best things to happen to me as an adult. Starting a thing and then making periodic changes to improve it. Often, we are loathe to begin because we don’t have it fully fleshed out and we believe the world might not be as accommodating of our step-wise...
I have a love hate relationship with French Toast – it allows itself get so easily sidetracked, so ‘meh’ and so often that it takes a twist to get me hankering after it. And I’m not the only one. In Epicurious’s ‘Cook Like a Diner‘ series, David Tamarkin writes ‘The French Toast Notebooks’ and his ...
The rains are here – heavy with juice and thick with grey, thundery clouds. It seems like it rains every day. Green tea with orange has been my remedy for the running nose and itchy eyes the rains bring me – allergies of some sort. But that’s alright. This is life. For the last few weeks,...
Desserts & Presentation – two ways in which we should progress Nigerian cuisine :). This week, I will focus on Nigerian desserts. And yes, I dare say we have a class of them, if budding. Truth is, dessert for a long time was fruit salad (with milk), ice cream and cake. Enter The New Nigerian...
Fresh Cashews, pitanga cherries, mulberries, carrots, agbalumo, mangoes…these are a few things in seasons Cashews/ Cashew Apple Woo hoo, sooooooooooo happy to get my hands on some. Which I plan to juice, bake and do a host of other things. We shall see. Mulberries At least in the North of Nigeria, they’re in season. I...
Dubai. Still in my head. The spice souks…oh, what joy to see beauty, colour and fragrance packed in bags and beautifully displayed in aisles and on stall shelves. Here is a photo ‘summary’ of the delights. Flowers – a variety Dried flowers, often used in tea are very common in the spice souks. The bright,...
As simple as stewing fresh mulberries with almond brittle, sugar, Cointreau and gin. I liked Sarah Raven’s suggestions about adding almonds to the gin. putting in a bottle… and topping with Gin The colour comes through immediately that pleases me much. Right now, it’s setting in a cook dark place to ‘chill’ and infuse. I wonder if it’ll...