Menu of the Week
Every week, a three-course curated menu will be available (in addition to a full archive), guiding you through a meal with recipes.
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I dreamt about a cloudy cake for Desmond & Dempsey that consists of three of my favourite elements: meringue, lemon and almond. It is a cake that I made on numerous occasions since and has had massive success every single time ! Nothing more satisfying than seeing guests take a big slice of your cake and enjoy it !
Potato - what a wonderful ingredient to work with. Humble yet a perfect example of versatility. Potato salad is amongst thousands of other dishes. Still - its legacy stands strong. I personally grew up in a family who often made a very simple potato salad, by mixing boiled chunks with olive oil, lemon, salt, cumin and parsley. But sometimes, I desire a more pungent version; hence the call for the one below.
I am talking about the kind you will eat out of rectangular tin foil plates in the streets of Cairo. The kind that my grandpa, Papou, would sneak into the kitchen behind my grandma’s back with. The kind that is delicate and tender, with a hint of spice . Here is how I make mine when I am away from home…
I have been inspired by the Sicilian method of making granita as I find the result to be achievable at home and the method straightforward. Here is how I make a Sicilian-inspired clementine granita when I am seeking a fresh and bright treat…