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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...