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I am not posting so often meaty recipes, but lately, I've fall in love with lamb and its rich texture and tastes, therefore, it was a great experiment to test a couple of delicious spicy matches. As usual, the mixture between sweet and savory is one of my favorite combinations, therefore, expect a lot of unusual matches in this recipe. Unfortunatelly, for various - very serious reasons - I did not keep any picture of the ready meal...As for now, you should believe my genuine words. Ingredients 450 gr. lamb 100 ml. lime juice 50 gr. grated ginger 150 ml. honey 2 tablespoon Ras el Hanout spices from Spice Kitchen UK , part of the Brand Ambassador Programme 50 ml. walnut oil 9 medium-sized walnut cloves 150 ml. red wine Directions Rub the lime and the ginger on both side of the meat. It will help to diminish the unpleasant lamb smell which is obvious especially when the meat was deeply frosten before being used. Rub the honey on both sides and the Ras el Hanout spices.  In a pan, add ...

It started as an experiment: I was trying to match my heavily spicy hamburgers . Although an easy tomatoes and cucumber salad would have been enough, I was ready for some more spices. This time, added to my plate of veggies. Ingredients - 3 big sweet potatoes, peeled - 3 scallions, chopped - 1 big zucchini, cut into rounds - 1 medim-size white onion, finelly chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon Ras el-Hanout from Spice Kitchen UK , part of their Brand Ambassador Program - 2 tablespoon cooking oil Directions Preheat the oven at 250C, at least 10 minutes before starting the baking. Add the baking paper to the pan. Add one by one the veggies, and mix them well. Sprinkle the oil, the salt, pepper and the spices. Let it cook until ready, turning the veggies on all sides every 20 minutes or so. Preparation time : 15 minutes Cooking time : 1h30 I've personally found this mix as a great addition to my meaty plate, but it can also be served as an individual d...

Many autumns ago, corn used to be my main meal for the final weeks of August and mid-September. Mostly eaten as corn on the cob, it only involved salt, and a lot of time spent in the boiling temperature of the kitchen while boiling corn after corn. It was all what I was eating for lunch and dinner and the natural sweetness of the corn was what I needed for that part of the year.  Meanwhile I grew up and my tastes become more complex. Many years I just avoided corn on the cob, because too proletarian for my newly acquired preferences. Also, it was not so easy to find that countryside corn sold in the farmer's markets in the old country. A new world was opening to me and it was no place for that past any more. However, once I settled up and diversified my life and food experiences, the old recipes and life stories were just another opportunity to share an unique story. My story. Therefore, why not using them as a basic for just another spicy experience? Ingredients - 2 normal size co...

Spices at the Grüne Woche, Berlin, 2018 I promised this year to be bold and successful , and for me it means also being surrounded, virtually or in my everyday real life, by positive highly motivated people. I always admire small creative companies writing their own story of success. Spice Kitchen  was one of my first collaborations as a foodie blogger, back in 2013 . I was quite a beginner in the world of kitchen and tastes, but they entrusted me with a precious bag with their newly launched spices that I intensively learn how to use in my recipes.  A couple of years back, they are a multi-awarded company, spreading their love for quality spices all over the world, with an over increasing catalogue of products created to accomodate even the most sophisticated tastes. It makes sense to be sucessful, when you 'put your heart and soul' and each and every one of the product you share.  Besides the traditional collection of spices, they offer exquisite unique mix such as the ...