The LAB Kitchen
Recently I’ve been very interested in the raw food movement/diet/lifestyle/religion and thinking about the value of raw foods in one’s diet. Generally I agree about 80% with it. Raw, whole foods are the way nature provides them to us which … Continue reading
Oh I’ve missed you all! I’m sorry for my hiatus from theLAB, I had a surprise assessment at university and then a very busy week. But I’m back and hopefully I’ll be able to post again more frequently. I have … Continue reading
A beautiful roast chicken should be served with sides that compliment it and round out all the flavours. These sides are actually good enough to have by themselves. K and I had the sumac and asparagus couscous with some spiced … Continue reading
You have to admit that Mexican food takes normal food and makes it amazing: mince meat becomes smokey and spicy; tomatoes become a lively salsa and rice gets stuffed full of flavour and becomes Spanish/Mexican rice!
I reckon I could eat this stuff by the bucket! Guacamole is one of my favourite foods (I know, I know, I say that a lot, but I have a big heart to love lots of foods!) This guac is … Continue reading
Any quest for flavour is likely to dwell in Mexico for quite some time, exploring the chilli peaks and quesadilla plains. This week will be a journey through the components of homemade burritos where all the components are made as … Continue reading