love for food

All posts tagged love for food

Some like it hot

Published November 12, 2012 by The Feminist

“The hotter the better” has been my personal mantra for years. I use chili peppers as if they were ordinary vegetables, I add Tabasco/ Sambal/ harissa to practically everything and I simply cannot eat a pizza without some hot chili oil. (yes, it is that bad!) I honestly believed I could practically handle any hot dish… until I tried the “firecracker chicken : super spicy” at Wagamama this weekend.

Don’t get me wrong , it was absolutely to die for! Unfortunately not just figuratively but literally as well. The sweet- and-spicy sauce was deliciously fragrant, the chicken was moist and the vegetables still crunchy. It was in every possible way the perfect dish…

Then the chilies started to kick in. I started to sweat, my eyes teared up and it felt as if someone was sticking one hundred needles into my stomach. (yes, it was that bad!)
But no matter who f***ing spicy the firecracker chicken was, I still love spicy food! I dare say I love it even more! The “Oh my God this is delicious/ I am going to die” episode at Wagamama made me realize that there is still so much about spicy food that I have yet to discover.

So , instead of giving my stomach some time to relax, I cooked a lamb vindaloo the other day. And yes, it sure as hell was delicious! And yes, it sure as hell was spicy! But that’s the way it should be!
Life is too short to eat bland food!

Me and the empty jar of peanut butter

Published September 21, 2012 by The Feminist

ImageI believe that in a previous life I must have been Elvis Presley. Not because I have a soft spot for glittery ensembles or greasy hair, but because I absolutely LOVE peanut butter and I LOVE experimenting with it. Elvis got the whole American nation eating his creation of peanut butter and banana sandwiches and just like the King, I use peanut butter in a rather unconventional way.

Americans go nuts over peanut butter (pun fully intended): they consume a hallucinating 65 million pounds of peanut butter per month, and I see it is as my mission to get people on this side of the Atlantic hooked on the lovely spread as well!

Some people are allergic to it, others curse it because it is ridiculously high in calories. And although the calorie count can indeed be off the charts, peanut butter should be praised and adored, not viewed with horror. Forget the high fat percentage for a moment and let’s focus on all its positive features:

1)    It’s rich in protein!

2)    It’s cheap, which is always a bonus given the state of today’s economy!

3)    It’s incredibly versatile!

There is more to peanut butter than just peanut butter sandwiches. It makes the most delicious desserts- from peanut butter cookies to crunchy peanut butter brownies- but it is also delicious in savory dishes, like the world famous chicken satay with spicy peanut sauce. If you really want to create the most delicious dishes imaginable, however, you need to push your culinary boundaries and experiment!

Why not try an Indonesian cucumber salad with fresh coconut shavings and a peanut butter dressing? (It is truly to die for and the addition of cucumber makes it sound healthier.) And for those who like African cuisine, I highly recommend a  spicy sweet potato, banana and peanut butter stew. (The perfect comfort food on a cold September evening!)

To conclude, adding peanut butter to a recipe, turns a great dish into something magical.

So  if I still haven’t convinced you, try out this recipe from the Queen of Comfort Food, Nigella Lawson. (Recipe from her book “Kitchen”) I’m sure you won’t be able to resist a second portion of this scrumptious palate-cleaving dessert from heaven!

So what are you waiting for? Run to your nearest supermarket, stock up on peanut butter jars and maybe hide a jar or two as a secret stash under your mattress in case you might get hungry at night.

Don’t say I haven’t warned you!

ImageChocolate peanut butter cheesecake:

For the base:

  • 200 grams Digestive biscuits
  • 50 grams salted peanuts
  • 100 grams Dark chocolate chips
  • 50 grams unsalted butter soft

For the filling:

  • 500 grams cream cheese
  • 3 medium eggs
  • 3 medium Egg yolks
  • 200 grams caster sugar
  • 125 ml sour cream
  • 250 grams smooth peanut butter

For the topping:

  • 250 ml sour cream
  • 100 grams Milk chocolate chips
  • 30 grams soft light brown sugar


  1. Preheat the oven to 170°C/gas mark 3.
  2. Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust.
  4. Put in the fridge while you make the filling.
  5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  7. Take the cheesecake out of the oven while you make the topping.
  8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
  10. Put it back in the oven for a final 10 minutes.
  11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

“A girl can’t read this sort of thing without her lipstick.” -Audrey Hepburn

Published September 19, 2012 by The Feminist

Yes, this is yet another blog about fashion. And oh yes, this is yet another blog about food. And to make things even worse, this blog will combine both of these very cliché topics. I say, deal with it.

Fashion and food are simply two things that are very important in life, because we all need to get dressed in the morning and we all need to eat. It is true that we could all easily survive on a closet of plain sweatshirts and sneakers and on a diet of greasy chips and bland sausages, but where is the fun in that? Every woman wants to feel and be treated like a princess. Correction, every woman SHOULD feel and be treated like a princess! You don’t have to be married to Prince William to feel like royalty, just a couple of high heels and a cupcake will do. So ladies, embrace your inner Duchess of Cambridge and be ready to glam up your life!

But this blog is about more than just fashion and food. As the title may suggest, it’s about Flirts as well. Because, let’s be honest here, on a very bad day – when everything seems to be going horribly horribly wrong- fancy clothes and delicious food just won’t be enough. The only thing that can lift your spirits at that particular moment is a very sexy and ridiculously handsome dude. And I am eternally grateful that Hollywood has produced so many films and TV-series so that we can easily  indulge in this craving for sun kissed six-packs.

So be prepared for a lot of clothes, because we should be allowed to WEAR everything, from the perfect pencil skirt to a pair of studded sneakers.

Be prepared for a lot of food, because we should be allowed to EAT everything, from spicy noodles to gooey desserts.

And last but not least, be prepared for a lot of hotties, because we should be allowed to DROOL over every sexy fellow that comes along, from Ryan –the Notebook- Gosling to Ed- Chuck Bass- Westwick.