a foodie's affairs in Sydney, Australia | Residence

a foodie's affairs

Locality: Sydney, Australia

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24.01.2022 I don’t know about you, but I often get a mental block when it comes to choosing a side dish/ appetiser. I know so many and I’ve created a lot too, but I still struggle to choose only one for my main dish!! Sooo, after looking for some inspo, I made this one yesterday by @ottolenghi. I replaced the dates with dried apricot and the butter with olive oil only because I had run out of butter and dates - my bad, I wish I had butter to toast these almonds in but they still taste...d so good with olive oil - I LOVED the apricots addition, their sweetness and chewiness were just Ok so for those who are interested to know, these are baby spinach leaves tossed with pan fried unsalted almonds in olive oil, dried chopped apricots, red onions sliced thinly in white vinegar, juice of half a lemon, olive oil, 2 tsp sumac, chilli flakes to taste and some fried pita bread. So easy, makes a perfect appetiser, and tastes so fresh and delicious!! See more

23.01.2022 Aubergines ... a love story - Halved and scored aubergines roasted till soft and browned and then topped with caramelised spicy onions and feta cheese - #aubergineislife

22.01.2022 When u wake up in the morning thinking of ‘Semeet and Dukkah’ !! Ladies and gents this is the Egyptian version of salty pretzels and who can say no to a good pretzel? I used to eat this regularly as a child with cheese, Dukkah, olive oil and sometimes boiled eggs for breakfast, lunch or even dinner. Listen here, NOTHING beats the street Semeet sold at the traffic lights back home But these I made for the first time are , I think, the closest you can get to the street... ones and just a little more hygienic too haha! Crunchy from the outside, a little chewy from the inside and then the roasted sesame taste hits you near the end of each bite This is how Egyptians eat it : you tear in pieces, dip in olive oil and Dukkah until each piece soaks up the oil, in your mouth it goes and HOPPA you’re in heaven! Soooo, if you ever want to walk like an Egyptian you have to start by eating like an Egyptian lol next time you come across Semeet try to eat it like we do and you can thank me later on See more

16.01.2022 Since my feed is all filled with delicious dumplings pics because SOMEone had decided it’s dumplings week this week. I got inspired to make some dumplings from scratch for the first time ever! See, I am not too experienced with cooking Asian food, I love eating it in restaurants but I don’t have enough confidence when it comes to balancing the Asian flavours, I have noticed that Asians are not too brave eating or cooking middle eastern food too! Isn’...t that interesting? So here are my first home made dumplings, recipe by one of the most amazing Chefs Adam Liaw . It’s Green tea dumplings with chicken served with chilli oil and orange and ginger vinegar sauce I know I haven’t nailed the shape of the dumplings yet and I kept reminding myself as I was filling them that these weren’t vine leaves, completely different technique lol - need to practice more for sure - but the taste was absolutely delicious, thanks Adam now I want to try more of your dumplings recipes! #dumplings See more

15.01.2022 When u wake up in the morning thinking of ‘Semeet and Dukkah’ !! Ladies and gents this is the Egyptian version of salty pretzels and who can say no to a good pretzel? I used to eat this regularly as a child with cheese, Dukkah, olive oil and sometimes boiled eggs for breakfast, lunch or even dinner. Listen here, NOTHING beats the street Semeet sold at the traffic lights back home But these I made for the first time are , I think, the closest you can get to the street... ones and just a little more hygienic too haha! Crunchy from the outside, a little chewy from the inside and then the roasted sesame taste hits you near the end of each bite This is how Egyptians eat it : you tear in pieces, dip in olive oil and Dukkah until each piece soaks up the oil, in your mouth it goes and HOPPA you’re in heaven! Soooo, if you ever want to walk like an Egyptian you have to start by eating like an Egyptian lol next time you come across Semeet try to eat it like we do and you can thank me later on See more

13.01.2022 Aubergines ... a love story - Halved and scored aubergines roasted till soft and browned and then topped with caramelised spicy onions and feta cheese - #aubergineislife

09.01.2022 Since my feed is all filled with delicious dumplings pics because SOMEone had decided it’s dumplings week this week. I got inspired to make some dumplings from scratch for the first time ever! See, I am not too experienced with cooking Asian food, I love eating it in restaurants but I don’t have enough confidence when it comes to balancing the Asian flavours, I have noticed that Asians are not too brave eating or cooking middle eastern food too! Isn’...t that interesting? So here are my first home made dumplings, recipe by one of the most amazing Chefs Adam Liaw . It’s Green tea dumplings with chicken served with chilli oil and orange and ginger vinegar sauce I know I haven’t nailed the shape of the dumplings yet and I kept reminding myself as I was filling them that these weren’t vine leaves, completely different technique lol - need to practice more for sure - but the taste was absolutely delicious, thanks Adam now I want to try more of your dumplings recipes! #dumplings See more

05.01.2022 And who doesn’t like a Ghorayyeba cookie for breakfast with tea? Of all the cookies in the world this HAS to be my favourite! These are so delicate that they disappear in your mouth as soon as they hit your saliva the key to get the right texture though is the time of baking, do not over bake them or wait until they change color, as soon as they start cracking from the top, they are pretty much done. For those who asked for the recipe on my story, Check it out in the comments #happybaking :))

03.01.2022 I don’t know about you, but I often get a mental block when it comes to choosing a side dish/ appetiser. I know so many and I’ve created a lot too, but I still struggle to choose only one for my main dish!! Sooo, after looking for some inspo, I made this one yesterday by @ottolenghi. I replaced the dates with dried apricot and the butter with olive oil only because I had run out of butter and dates - my bad, I wish I had butter to toast these almonds in but they still taste...d so good with olive oil - I LOVED the apricots addition, their sweetness and chewiness were just Ok so for those who are interested to know, these are baby spinach leaves tossed with pan fried unsalted almonds in olive oil, dried chopped apricots, red onions sliced thinly in white vinegar, juice of half a lemon, olive oil, 2 tsp sumac, chilli flakes to taste and some fried pita bread. So easy, makes a perfect appetiser, and tastes so fresh and delicious!! See more

02.01.2022 Did you know that fresh coriander roots have bags of flavours in them, even more than the leaves? They never go to waste in my house Check out my chicken tagine recipe with Chermoula ‘ a delicious Moroccan marinade’ on my blog. My pleasure xx http://afoodiesaffairs.com//chicken-tagine-with-chermoula/