Archives of DAILY MEAL

Linguine with Tomatoes, Arugula and Pecorino Cheese

The one thing I realise while studying French cuisine is that I love tomatoes. That’s because they never really use tomatoes to flavour food – it’s always carrots, celery, onions and shallots acting as the main aromatics. In the rare event that the tomatoes do get used, they are cut up into petals or brunoise […]
13 years ago

Caramelised Garlic Tart

You know what I wish I was familiar with sooner? Caramelised garlic. Gently blanched. Slowly cooked. Sticky with balsamic vinegar and olive oil. Fragrant with rosemary and thyme. Almost candy-like garlic. A dear friend recently sent me a few cookbooks as a wedding gift, one among which was a book that’s been on my wishlist […]
13 years ago

My Favourite Egg Sandwich

I’ve never liked eating an egg more than I’ve liked it in this egg sandwich. This sandwich is absolutely simple to make, and the return that you get on the time and ingredients invested is manifold. I’ve been eating an egg sandwich this way since I discovered it a little while ago, and I recently […]
13 years ago

Roasted Butternut Squash with Pine Nuts and Crème Fraîche

I love that living in France, I never run out of things to be fascinated with. My food fixations so far have been châtaignes à la vanille slathered on toast, Speculoos spread straight from the jar, roasted chestnuts, crème fraîche dolloped on or dipped into, crunchy(!) Speculoos spread (from the jar again. Move over Nutella), fresh hazelnuts, and now, butternut squash.
14 years ago

Goat Cheese Stuffed Figs

You can probably tell that I have a huge fig fixation looking at the number of photos of it that I clicked at La Boqueria. I love how they look – deep purple with streaks of green and a shimmery pink jewel-like inside. Whenever I buy them, I almost always eat them straight out of […]
14 years ago

Waffles with Mango and Honey

Here’s the key to the perfect texture: Separate the egg whites from the yolks. Add the beaten yolks to the batter. Then, beat the egg whites until stiff peaks form and fold them in gently into the final batter using a spatula. This results in a fluffy, airy interior.
14 years ago

Farro with Potato and Mushroom

Currently I’m obsessed with two things: chocolate and farro. I don’t know where the sudden chocolate craving’s come from (and I’m not complaining), but as for the latter, I’m having a lot of fun rustling up various dishes with the ancient grain. My aim with this recipe was to recreate a potato-ey farro stew I […]
14 years ago