Chorizo and Brussels Sprouts Pasta Bake

Brussels sprouts are definitely not on my favourites list, but lately I have been somewhat drawn towards them maybe because of the season and because the ones at my green grocers seemed to have my name written all over them (Weirdo). The only way brussels sprouts ever ended up on my plate was if someone else put it there, usually at Christmas. 'TGIF

Chewy Coconut Cookies

Coconut Cookies

I never really planned on making these, but it just so happened that I had time to kill in between waiting for the dough for my Petits Pains au Lait to prove; plus the ingredients I needed were all around me.

Baking:: Petits Pains au Lait

The combination of the recent falling temperatures and my "carb craving" seems to have awaken the baker in me. And so I have generally been browsing through several recipes to find whatever takes my fancy. And find I did! I enjoyed the entire process of making these Petits Pains au Lait, particularly kneading the dough which was a great way to vent my frustration with the Olivia Pope/Fitz tension on Scandal; I tell you Shonda Rhimes has got to stop doing this to me every week.

Petits Pains au Lait

They turned out so well that they were just too good not to share. My taste panel was made up of my adorable nieces and nephew who were thoroughly impressed. I have a feeling I will be making these for them again very soon. ☺

Good Food Show London - 2013

It was the BBC Good Food Show last weekend - 14th to 16th November 2013 - at Kensington Olympia. A major meeting point for food enthusiasts which has been taking place annually for several years now, this year's show was a dream. So many things were on offer, but I must admit though that the highlight of the day for me was the opportunity to attend one of Michel Roux Jr's cooking presentation.With so much to see from the exhibitionists to the cooking demonstrations, I had a blast trying out most of all I came across. I even bought a couple of things that I am now thinking about incorporating into some of my recipes.
Of course I came across some familiar old tried and tested products, which have now earned my loyalty.
Definitely worth mentioning is The Wine TubeMap Tasting Tour which was both a delight and a revelation to some fantastic producers.......particularly Hungarian wines (See pictures 35 - 38
The collage is a summary of my time at the exhibition and the products that caught my attention. As they say "A picture is worth a thousand words".



1 and 2: Michel Roux Jr's cooking demonstration in the Supertheatre | 3 and 4: View of the show

Some Loving From My Oven - Apple Pie

I must warn you that before you read any further than this paragraph that this is going to be a calorie packed and scrumptious yummy delight. So if calorie-counting is a concern, then you will probably be disappointed. Sorry! Its just that I feel that this is an appropriately seasonal recipe as it embodies many things autumnal/wintery to me. All things comfort food.

Honeyed Lime and Chilli Skewered Prawns

Honeyed Lime and Chilli Skewered Prawns

Inspirations for my cooking comes from alot of things, places, people and ideas. So a couple of days ago I somehow wandered into Robert Dyas, for a browse through, and I came across some amazing stainless steel skewers. I usually go for the wooden/bamboo ones, which if I am being honest make me feel guilty because I almost never re-use them thereby making me feel so wasteful (now I sound like a tree-hugger)☺.

Tastes of Nostalgia:: Moi-Moi (Bean Cake)

Moi-Moi

I am so excited to be sharing another Taste of Nostalgia post. So today I bring you Moi-Moi (Bean Cake). This is mainly eaten as a breakfast meal in basically all Nigerian homes, but can also be enjoyed as a snack on the go at any time of the day.
It is protein-packed so it won't weigh you down whatever time of the day you decide to indulge in it. Growing up, hardly any Saturday morning was complete without the presence of Moi-Moi on the breakfast table.

Stewed Crab

This is the second crab based dish I have posted within recent weeks (see previous recipe here). One thing both dishes do however have in common is that I love cooking my crab meat within the shells just so that the flavours are guaranteed to be absorbed and retained.
As with most of my recipes, this one gradually came together, but it is now at the stage whereby I am happy to put it out there and share it - although I do see myself making the occasional tweak here and there with time.
So get your finger bowls ready when you give this a try.

Stewed Crab - With Cream

Stewed Crab - Without Cream

Tastes of Nostalgia | Fiery Grilled Chicken Wings

Just because summer now seems like a distant memory, it doesn't mean we can't bring some of the taste into autumn.
This is a dish that I practically grew up with, but over the years has transitioned from the original recipe in my mother's kitchen.
If I am asked to pick my one favourite thing about this dish, I would fail because there are several. I will leave you to decide on what yours is if you ever try this out.
Fantastic as a finger-licking snack or as a meal accompaniment.

Baked Aubergines Parma Mozzarella

On what was probably one of the least productive days ever at work this week, courtesy of St. Jude aka #ukstorm2013, I spent the day staring at the rain through the window and wishing I could somehow be transported to my kitchen.

Baked Aubergines Parma Mozzarella

And that was exactly where I headed as soon as I got back home, after I stopping to pick up some essentials on the way for my Baked Aubergines Parma Mozzarella.
This is a fairly popular vegetarian dish, but unlike the other versions mine is not a vegetarian serving.
A delightful low carb meal, I sometimes prepare it ahead of those hectic working weeks whereby all I have to do is re-heat it in the microwave. Tastes even better!