I have been cooking since a young age.  I remember as a kid in my art camp making homemade pizzas.  I do think it was that convergence of art and cooking that made me realise that it is a creative outlet, and it has become one of my many creative outlets.

I have been annoyingly posting images of my food on to Facebook and as a result my mother has informed me that I need to write down my recipes.  Thus the conception of this blog.  

I have my own wild and wacky method of cooking which I have developed over the years.  I do not use recipes, and that is visible in these recipes as they are most suggestions – an idea if you will, with the intention to inspire rather than dictate.

Some of my hard and fast rules are:

  • Put in lots of garlic – about as much that makes you think it is an uncomfortably large amount of garlic, then add more.
  • Garlic and onions is the best base for anything.
  • Celery does something magical to soups, and should never be forgotten.
  • Don’t overcook chicken – just… don’t
  • If it smells good, it will taste good.  Scent is one of the ways you taste food, so cook to make it smell good (as a result, all of my food tastes rubbish when I am congested)

I had realised that I didn’t want this blog to be solely recipes.  I have friends who have asked me very general questions about cooking.  The types of questions that if you don’t know the answer, it can be the difference between a great meal and a botched meal.  As a result, I have a resource section to go over questions that I have found people to be asking, and little tidbits I can think which would be useful.

I will be adding calorie amounts to each of the recipes, these will be taken from Myfitnesspal’s food database.  The calorie amounts will be more of a general guideline as I hope that you will look to chop and change these recipes as you see fit.

I hope if you are reading this, you enjoy it.  Please do not be shy about feedback / requests for recipes and questions!  I will try and answer it all as much as possible.