1. I prefer to keep a restrictive approach towards the spoonfuls of butter. Or oil. Or cheese. Anything ‘fatty’. Especially in day to day cooking. I normally adapt recipes and cooking styles to do with lesser grease than what is suggested in the regular recipe. Unless, it is one of those few times when they say the moon turns blue or it is totally imperative to use all the fat.
2. Since I try to curtail fat in my cooking, steam cooking is a technique that I use a lot. It’s simple. It’s homely. And healthy. Just cover the food and keep cooking. A lid on the casserole keeps the steam inside, along with the flavors and aroma. Naturally, what you get is lovely, nutritious, aromatic food.
3. I love vegetables although I savour egg, meat and fish. I love to make variations in my vegetarian recipes by using different types of veg-combination, adding more greens to my pot than what the recipe calls for, and on occasions, allowing super vegetable-overwhelm to set in.
4. Simple, flavourful cooking is my absolute love of the day. This often boils down to a salad or a hearty soup, instead of a whole three-course meal. My complete favourite. My H and D love these too. Or at least I make them do so.
5. Paprika. Since I was steered towards the multiple ways this flavourful vegetable can be used in soups, salads, and other side and main dishes by a friend from Hungary
6. Low-carb cooking. Rather a low-carbon lifestyle (since Copenhagen-Climate Change 2009). Jokes apart, I was 'educated' on low-carb foods when I was struck in the head by Atkins. That was a two-week stint. The rigorous diet-style was wiped out fast but what sedimented is an appreciation for low carb eating and a search for ways to make food high on protein and low on carbohydrates. Simply put, tasty, healthy daily-food suitable for the whole family.
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