I would have never imagined myself opening a can of sardines and eating it. I’m fine with tuna cans, but not sardines. I’m not even acquainted with freshly fried sardines. I have never opened and eaten a can of sardines until I made the video below. Continue reading “Sardine Salad with Tahini Dressing”
Do you remember the ice cream machine we uncovered this spring while fixing the house and made this cherry cheesecake swirl ice cream?
It was fun!
Not anymore.
Continue reading “Lactose and sugar-free creamy dark chocolate sorbet”
Once you start cooking yourself, your perspective towards certain ingredients change a lot.
My relationship with onions for example has been like those relationships on my favourite TV show Glee; one of love, hate and then love again. Mom tells me I used to crawl to the produce basket in the kitchen, steal an onion and chomp on it until mom finds me in tears with that onion in my little hands. I grew up to find myself removing onions from food. Large pieces of onions in dishes like tabbouleh and mjadara used to annoy me and I used to move them to one side. Up until I started working at Burger King in 2006, onions have been my enemy. It didn’t take much until that changed. Rounds of onions sneaked their way into my burgers, then into my cooking and now their smell is on my fingers. Ever since I started cooking, I have loved using onions; raw or cooked. I get a little hesitant when I have onions from mom’s cooking but never when it’s mine.
Cook in Five Square Meters 