During my years as a student, I lived in a
small tiny flat on the 6th and final floor of a typical Parisian building. I had to be careful not to buy or keep any extra stuff that I didn’t really need as free space was a rare commodity for me at that time! Because of this, I didn’t grow any flowers in pots or fresh herbs for cooking. Now that I have a proper flat, I have some space for less-than-essential things and it makes for a much more comfortable home. I love growing sprouted seeds in my kitchen, and I also have a rather fabulous aloe vera plant in my living room.
Since both of these endeavours have been going well, I was happy to accept a rather original present from the French company Prêt-à-Pousser (“Ready to Grow” in English). And that is how I ended up with a mushroom growing kit in my house!
I love cooking every day of the week. I often start thinking of dinner around 11am, not because I am looking forward to eating – although I am – but mostly because I am looking forward to pottering around in the kitchen! There are many busy days when it is the only time I dedicate to something creative.
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.
On a recent trip to Paris, my brother Marc lent me First Bite by Bee Wilson, a book he had just finished reading and thought I would enjoy. Although I am a big reader of food blogs, I am not used to reading actual books about food, so this read was a leap of faith! I was quite right to give it a go, as since I have finished the book I have been recommending it to everyone I know!
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!
I love chili con carne. Love it! I have been making my own for a few years now and I cannot believe that I used to get by on the canned stuff.
I often think about my food memories. That sounds weird, but I seem to have stored a fair amount of information in my brain about when I first tasted, cooked or heard of new foods, as well as the people who introduced me to them.