Fusion: An explosion of texture & taste

In my culinary opinion, the concept of fusion is very underused in the modern kitchen – fusion entails a combination of ingredients that perhaps might be frowned upon as ‘not fitting conventional recipe’ notions. But surely this is something to embrace?

It is also a wonderful way of using leftover ingredients to ensure food waste is kept to an uttermost minimal.

A salad combination, although unseasonal as the winter draws nearer and when we actually prefer a bit of warmth, does however, provide a great side dish.

What you need is a decent handful of rocket (adds warmth and peppery spice), some peeled orange sections (for that citrus and sweetness burst), pomegranate seeds (if not for anything other than their sweet, bejewelled tones) and some small torn chunks of Greek feta cheese (for that essential creaminess to help balance the other textures and tastes).

The ingredients are nothing new and I certainly haven’t reinvented the wheel. But this is a side dish that is just asking to be plonked kindly alongside a main dish of Mediterranean lamb or homemade rustic pizza (as was my own choice this morning). It makes me wish summer was around the corner!

Have you created your own salad from leftovers? Would love if you could share your experience.

Happy eating x


Key Lime Pie – my favourite way

I often muse over whether I would be a person who took a lot of photos of my food – the general opinion is everyone posts too many food photos in this technical age, so to buck the trend descriptive words should do all the action and let imagination take over.

Let’s face it; a lasagne recipe followed by ten people will result in inevitably ten different looking lasagnes. If we really appreciate good food then it is the taste that matters in the end not the aesthetic character.

However, I have dismissed this image ban for the time being and hope you enjoy the look of my Key Lime Pie. This was a mix of recipes to suit my own taste more than anything. I strongly believe that if a recipe is found to be better than another, but that recipe doesn’t have the desired outcome, then practice makes perfect and a combination of key instructions can result in an even better end product.

Essentially this dish is lime-based in practice (as if the title wasn’t a giveaway), but this one amps up the citrus factor with the zest of 3 limes and juice of 4. If you like it less strong, then use less.

What to do:
Crush 200g of chosen biscuit (ginger snaps work very well but the digestive is the norm), melt 100g of butter then mix into the crumb mixture.

Press into a spring form dish (we all have one lurking in the back of the cupboard) and bake in oven at 180 degrees for 10min.

Once cooked, take out and let cool.

Whisk 3 egg yolks, 397ml of sweetened condensed milk and the lime zest and juice, until well mixed.

Separately whisk the egg whites until smooth peaks form and fold into the zest mixture.

Pour into the biscuit base and pop in oven for approx. 25min until cooked – it might rise and become puffy but who cares, one you’ve caked it in cream, who’s going to look!

Once the pie is out of oven, let it cool and then refrigerate. I find it easier at this point to remove the pie from the tin as opposed to the more popular approach of letting it cool, removing then refrigerating.

Slice up into a decent size and serve with whipped cream (the canned stuff is perfectly acceptable and I won’t tell anyone)

And primarily enjoy x