Too many cooks did not spoil the broth!

I keep trying, experimenting food. Beautiful cuisines, a plethora of ingredients, a variety of recipes. This time however, it was another facade about cooking that enthralled me over the simplicity of food. It comes out we have become very rigid about how we want to shape our lives or instead how we want to explore…

Redefining the Greek meze

I’m at a traditional olive farm, lying in the green grass dotted with yellow wildflowers. The sun filters out through the dense foliage of the boughs of the olive trees and their sharp aroma tingles my nose. An almost salty breeze hits my skin as I stare at the pale blue Mediterranean sky, lost in…

My Panna Cotta

Working over an Italian tongue brings desserts to the plate so many and sophisticated and this one cannot wait. Creamy and indulgeable smoother than cream cheese set with gelatin and topped of with berries. Pretty little Panna cottas fresh and rich elegance from vanilla ready to bewitch!

High on heat!

Poof! Summer days have hit already and the temperatures? Well the sweat says it all! Summertime however gets in these tropical vibes which you cannot and do not want to get rid of… With beach side resorts seeing summer as an money making opportunity, summers are nonetheless ecstasy for foodies ( and me too!) Watermelons…

My tortellini salad

Evviva !! Finalmente Fatto!! Out of all cuisines, it’s been the Italian cuisine where I’ve found my calling, and what describes Italy more than the humble, silk- like pasta? Here’s my play on tortellini with Roma tomato and fenugreek salad. After my previous poems (which I hope you’ve liked) this pasta dish has enabled me…