Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. The recipes and ideas you’ll find here revolve around my plant-based way of eating, and I hope that through the simple and delicious dishes I create, you too will discover a whole new world of flavour and nourishment.
With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of
I’m a lucky girl, and I don’t mean to gloat but I feel really, really lucky. My husband bought me the dearest most treasured gift recently; just because………no other reason than ‘you just have to have it!’ I had spied the 18th century cookery book in the local auction house web listings, but had purposely …
Desserts in China are different from in the West. When you're out at dinner, there is no such thing as "different courses", and dishes you have ordered will turn up whenever they're ready. This is fine in China since you will be sharing all dishes anyway. The same goes for desserts: order a sweet dish in a restaurant and it will turn up in the middle of your meal.
The sweat slowly starts to trickle down my back as we stand in line at the Orangery restaurant in Kensington Gardens. It’s one of those late summer hot days and the waiting line for the restaurant is in the middle of the terrace, in the scorching sun… I feel the sweat starting to go down...Read More »
These springrolls where quite literally the first fresh ones I made and I loved them; they are Vietnamese but a lot of Asian countries have their own version
One night last Spring, before we visited Paris, I happened to stumble across Woody Allen's 'Midnight In Paris' on cable. Have you seen it? I love this movie! It's magical, peculiar, a bit funny and the dialogue is delightfully witty. I watched it twice and decided I wanted to visit a few of the locations where the film was shot. And we did. We spent an afternoon wandering the backstreets of the Latin and Saint Germain quarters of Paris. And you know what? It was just as magical as the movie itself. As the long shadows began to creep across the buildings on Rue Galande, I started to feel a little lost like Gil. It was wonderful! In case you haven't seen Midnight In Paris here's my brief summary of this quirky movie.
Denise of TLThings is another blog I have been following for quite some time. I think I ‘met’ Denise for the first time because she – just as me – did the workshop Plate to Page. And no, we were not in the same group; if I am not mistaken Denise went to Italy and …
Oh look! Something healthy-ish! Between all these holiday goodies and the most amazingly delicious buttery rum cake I’m planning to share with you all next week I better pack some nutrition into this post… with goat cheese, *winky face. This lentil salad is so super simple and can be easily adapted to accommodate the ingredients you have in your fridge. The crazy holiday time is upon us, super simple lentil salads are your friends! So the formula (which is really similar to these yummy bowls) goes something like this: lentils + roasted veg + fruit + nut/seed + optional cheese & fresh herb. All dressed up with a basic, but always delicious dressing of olive oil and red wine vinegar. Too easy right? Let me give you some more examples: lentils with roasted cauliflower, clementines, almond slivers and feta. Should I keep going? Ok! Lentils, roasted brussels sprouts, apples, pistachios and parmesan. One more? Lentils, roasted beets, walnuts and goat cheese. Now I have the 12-days-of-lentil-
Today was my most successful ever mushroom hunt! These mushrooms really are all over the place on the grass verges around our flat, but today I found what can only be described as a rich seam of creamy, fresh, unsullied calocybe gambosa.
Pizza hasn’t always been a favorite in the U.S. People brought the traditions from Italy, molding them to fit American tastes and introducing new traditions. From creating new renditions where ingredients are in totally new places, to figuring out how to freeze a good pizza and keep it ...
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