There is a long list of the reasons why I love Australia. One of them is the opportunity you have to meet people from different cultures and traditions. And if you want to learn and be part of someone’s country, you should start with the food. Food doesn’t have any barrier, it doesn’t know any
One of my favorite dishes from Term 3 had to be this. It has everything I love: homemade pasta, mussels, “authentic” tomato sauce and oven dried cherry tomatoes. Tomato sauce ingredients vary slightly, depending on what type of sauce you are planning to make. Whether it is a simple, plain one, whether it is for
If I have to choose a dish that was the highlight of everything we prepared in Term 2 it would be the Crêpe Suzette. It is very hard to find it on the menu in restaurants these days. Which in my opinion is a shame! I really think it is a great dessert and the idea
A consommé is a clarified soup. It was one of my favourite soups in term 1 of culinary school. It is really difficult to make as the final product should have specific characteristics. If you follow each step very carefully and really be patient with it you will nail it. The taste of this soup is
I had a special encounter with Brazil and its culture from 2007-2011. It was an amazing experience that ended dramatically. I believe that life puts people in your path for various reasons. They may become your best friends or the worst enemies, they may share what they have or suck everything that you have,
I want to share a little story with you and the reason I craved and prepared this soup. My mom’s family have a Yemen background hence they are mostly muslims. And my childhood is filled with so many beautiful memories around them. When I was 10 yeas old, I asked my dad if I can
It has been a year and 2 months since my last post, and let me tell you, a lot of things have happened ever since. On 26th of March 2013, I flew to Perth (Australia), my hubby came in November. This was my first journey to the end of the world that I was making
This is that time of the year where everyone(well I hope) thinks about the year that is ending and all the success and failure achieved. This has been a wonderful year with all the ups and downs. I am alive, happy and grateful to life!!! I started my food blog journey and in this journey.
Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it! This was one of