Since we have been in social Isolation for a few weeks now and the kids are still on school break, I have had a chance to make some recipes I usually wouldn’t get the time to make in the rush of normality. I know we are all getting a little bored not being able to get out in our familiar environment and the feeling of being stuck at home can be quite mentally challenging. I for one and like many have been using this time to get in the kitchen and cook more. It’s what I enjoy, a bit of distraction from the outside world it always has been my safe haven in times of stress. Focusing your mind solely into creating something especially from scratch is quite self satisfying, a wonderful feeling of accomplishment, the best part is you get to devour delicious food at the end of it.
Homemade bread has been most popular with everyone over the past week, all these closet bakers coming out from the wood works showing their baking skills with creating sourdough starters and step by step daily updates of the process. It is quite humbling to see really, how our lives have taken a step back to simpler times, appreciating the labour of love that is cooking.
Though bread is a wonderful staple recipe to conquer and you may have already ticked that one of the achievement list but have you ever tried making your own dumplings?
They are actually not that difficult at all to make, and quite versatile with the fillings to suit your tastes. I am sharing three different varieties with you a seafood version, meat version and a vegetarian/vegan version. Explaining step by step directions of how to assemble them.
(more…)
I’m actually not much of a crab eater myself on the other hand my husband is the ultimate crab catcher, eater and seafood lover I could have ever imagined. Our close friends often comment about what opposite tastes and interests we have but you know what after nearly 20 years together opposites must really attract. 
For the fish I love a simple pairing of sweet fennel and leek, the sourness of lemon, the hit of chilli and juiciness of blistered tomatoes to compliment the delicate flavour of the fish without over powering it. The aromas that emerged from the oven were ones of sweet sensations, adding the fish for the last 7-8 mins delivers the most perfectly cooked soft flesh that just break apart and melts in your mouth. Combining all the flavours of leek, fennel with the lemon, garlic and thyme marinade you have a simple, healthy meal that is fit for a king or to impress any posh seafood connoisseur.
