Friday Foodie In Focus - Not Quite Nigella
What's your food philosophy?It probably is just follow your curiosity. I like the cook recipes with an interesting history or is culturally significant but also ones with ingredients that intrigue me. I can't say that I prefer simple or complicated because I do both. I guess I would say that I love learning more about food and find it fascinating. I also love cake :)
What's your first memory in the kitchen?Haha well that's a bad one actually. I was a kid and I made an apple pie with a wholemeal Lebanese bread crust because my mother didn't know how to make pies and she thought that would do. By the way it doesn't ;)
What is your proudest moment achievement to date?There are so many happy moments that it's hard to pin one down. But lately I was really chuffed that I made a haggis from scratch. Also having my memoir published by Penguin was out of this world amazing.
When it comes to writing, photography and cooking, do you have a favourite 'child' or love each aspect equally?I absolutely love writing and putting my thoughts down on paper. I love sharing things with people and if we went out to eat, I'd share my plate of food with everyone at the table and writing to my readers is like a version of that. But cooking probably comes an equal first with that too (along with eating). I do struggle with photography at times and I feel that's probably why it is number 3 in my list.
Any new & exciting projects on the horizon?We just shot a series of videos for a client Circa Home where I developed three delicious recipes for them. I think that should be out any day now! And then I'm off to Canada for 10 days.
If I looked inside your fridge, what would I find?So many ingredients to make recipes. And an obscene amount of sauces because I love sauces. Our veggie crisper is always full and I also keep my chocolate and nuts in the fridge too to keep them fresh (the chocolate away from pantry moths) so it's pretty full all of the time.
What would your last supper be?Hmm I think about this a lot, not because I'm morbid (ok yes I am but that's not why I think about it) but because it changes a lot.
- Entree would be the perfect cheese burger with a good amount of sauce, cheese and pickles
- Main would be a Peking Duck
- Dessert would be a Religieuse pastry, freshly made with lots of strawberries and cream.