Tag Archives: coffee
I really love the internet
A young girl sits sprawled across the carpet on her bedroom floor, a pillow under her elbows propping up her chin, and head tilted towards the open pages of the book. It’s her sixth book this week, and another library trip will soon be in order. She’s not too worried though; she has the special […]
Going Black
Turning to black coffee is not a completely new concept to me. I regualrly swilled sweet, thick and black Turkish coffee while prancing around Istanbul and thoroughly enjoy the cardamom undertones of Arabic coffee, spicy and black. I’ve suffered black coffee from the espresso machine at school just because there are no non-dairy options available […]
Eat your heart out
I make no excuses: I travel to eat. I love the flavours of Asian cuisine, the unique blending of salty, sweet and sour, and the way that new ingredients all seem to come together in a way that somehow seems cleaner and leaner than anything we might encounter in Europe, even when it’s deep fried. […]
Awesome and not-awesome things about my travels
So, after seven weeks traversing the landscapes of South East Asia, I am back in the sandpit of Dubai. As you may have noticed, I got about five posts into my Cambodia leg before internet went haywire. There are controls from the government in Vietnam that restrict access to some personal blogs, and generally I […]
Monday Moment: A new…friend?
I just unleashed the power of my espresso machine into my first cup of coffee for the morning. It’s a beautiful machine, a Christmas present from my in-laws, and I love, love, LOVE it. So why, when I’ve had this machine for well over a year now, am I talking about coffee? Well, for the […]
Monday Moment: A Post-Holiday Decision
We were sitting at a coffee shop somewhere in the backstreets of Cairo on our last night before leaving Egypt. We had feasted on felafel and shawerma in a popular local restaurant and wanted to make the most of our last remaining hours. Andrew had his apple sheesha, as did Maged, and I sipped a […]
Super-Brownies {GF Vegan}
I was recently inspired by a fellow food blogger’s post about gluten free brownies. They sounded and looked delicious, and it was in the lead up days to the Ras Al Khaimah half marathon. I couldn’t think of a better time to experiment with the ingredients, tinker with substitutions, and find my way into the […]
Mind Your Waistline
I love Middle Eastern flavours; deep, wholesomely flavoured eggplant, sauteed tomatoes and heavy on the olive oil. Rich casseroles filled with minced lamb and spiced sauces, dips and pastes made of roasted and pureed vegetables. Paired with freshly baked turkish pide, a broader range of tea than the standard deep black fare, a healthy dose […]
Christmas Perfection: Almond Macaroons
I’m having a dietary crisis. It’s been a long standing suspicion that I cannot eat wheat; one that began when my mother had inclinations twenty years ago. I’ve paid attention to this on and off, but have always felt better without grains. She also had me drinking almond milk that she was making herself with […]
Christmas Perfection: Chocolate Truffle Balls
During my annual Summer escape this year, I made the journey back home to Australia and New Zealand. It was supposed to be dedicated time to “plan our wedding”, but turned out being a great time to reveal to everyone that we had already eloped 18-months prior and actually enjoy my long holiday. Bonus time, […]
Kristy’s Modern ANZACS
ANZACs are a quick and easy reminder of baking with Nanny in the school holidays. Superbly “Australian” I love how the texture reminds me of growing up, unlike those crumbly, shortbread-like British “cookies”. Stirring butter with golden syrup is just so much easier for the convicts than this semi-soft butter and beating with icing sugar […]
Coconut Macaroons
I love French macarons. They are delightful little bundles of joy that I love nibbling on whilst reading the news and sipping espresso. How lovely daaaaaahling. So, I went off on my merry way to find out how to make them and decided that food that temperamental and long-winded is best left to the patisserie. […]
