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.