Making healthy food choices is so much harder when you have next to no energy left for cooking at the end of a long day.
After having mastered bulk grocery shopping, I decided to have a go at cooking fresh prawns instead of the frozen, over-packaged version that I usual buy. This is the story of how I came to buy prawns at the fishmonger’s for the first time at the age of 25!
I don’t often write about Mauritius around here, but I lived on the island for 7 years and my memories there make up a big part of my childhood. “Rougail saucisse” is a classic Mauritian dish that is very easy to make but requires some patience as each part of the meal needs to simmer so as to acquire maximum flavour.
I dabbled in vegan cooking for the very first time last weekend! My boyfriend Maxime was recently diagnosed with a series of food intolerances that make traditional cooking less than simple. Being the wonderful girlfriend I am, I took upon myself to prove to him that life without wheat, cow, sheep and goat’s milk, beer, agar agar, egg whites, figs, corn, nuts and wheat yeast did not have to be tasteless. Today’s recipe convinced him of the fact: as they say, the proof is in the pudding!