Thai inspired Pomelo Salad with Zesty Spicy Sardines

I cannot remember a time when I wasn’t flexible. Not in the sense of touching my toes, but in my ability to pack my life into suitcases and trust the unknown. My parents moved us from country to country as easily as some people change seasons.

Shrimp Salmon and Saffron Fregola

With temperatures of -15 degrees C the only thing I have on my mind – the tiny part that is still left unfrozen – is warmth. If you remember the story of Nature Boy and Flirty Flannel Girl you will know I am once again featuring my hottest attire this season! 

Zucchini Noodles with Garlic Shrimps, and Olive Caper Slow Roasted Tomato Sauce and Feta Cheese

Are you on a diet currently? If you are then I just want you to know you are totally untrendy. Diets were a thing of the yesteryears. We are now in the era of “Wellness” and it has an entire league of “Wellness gurus” and worshippers as followers.

Prawn Ginger Garlic Tacos

Quick dinners are my life saviour at the moment. We’ve been busily chugging along ever since school started. The ease of summer break when the days were relaxed and calm have gone. Instead it’s work, photo shoots crammed in between guitar lessons, swim practice, homework and school projects. During the week I slip into the role of a single mum as Tom’s current project has him in Amsterdam from Monday to Friday. Weekdays are packed, mostly with fun and laughter but there are tantrums and the stubbornness of a pre-teen that need to be fended. So sometimes I cannot wait till Friday comes around when I can hand over the baton of responsibility to Tom.

Glorious Autumn Barbecue: Ras El Hanout and Za’atar Grilled Salmon, Chargrilled Vegetables in Yogurt Tahini Sauce, Tabouleh

The aromas of burning charcoal, a mélange of spices and the trail of sizzling meat hanging in the air are, for me, the telltale signs of seasons turning and summer is just around the corner. Each year, as Spring days begin to warm up, I impatiently await the piquant fragrance to fill the neighborhood. I am not alone, I soon realize, as the neighboring gardens become a hive of industrious activity. The barbecues are brought out of hibernation and rubbed clean for another season filled with succulent marinated meats, sausages and vegetables.

At this time of the year however, when the summer warmth dwindles into a crisp, cool Autumn morning and the days begin to get shorter I see those barbecues, which dutifully and laboriously entertained us throughout a summer of friends, family and relaxing evenings, being packed and banished at the back of the shed.

Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

 

How did this happen? And how come it happened so soon? And am I really ready? Do I have a choice?
These were just a few of the many questions I silently turned in my head, thoughts whirling around causing a commotion. I knew however, that the time had come to let go of his hand a little more. We were entering a new phase: the Junior High School Phase.

Cooking School: Bouillabaisse with a Red Pepper Rouille

I complain of it sometimes but truth be told I am guilty of it too. Trying to be faster than the fast-paced life we are living in. A touch and go world in need of more information in 140 characters. Our lives are ruled by news tickers, coffee-on-the-go and internet shopping. Apps organize our day, keep us “in touch” and connected, while we are constantly on the move
Anything that will make us faster, better and achieve more - in what seems to be less time than we had before. 

Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs

Here we are - on the other side and well into the second week of a brand new year. January - is a month that gives me very mixed feelings. It’s a month that fills me up with contradictory thoughts and emotions. A month I very much look forward to in December but once here I cannot wait till it moves on.