Recipe and Food Styling: Shayma Saadat; all photos in this post: Erik Putz
An early Eid Mubarik to all of you!
As part of a larger Hello! Magazine (Pakistan) feature on Spice Spoon, I was asked to share a recipe which meant something to me. This is a Danish-style rice pudding, which Mor Mor Inge, Zain’s maternal grandmother used to make. Read More
I don’t remember being told I did anything, “like a girl”, and if I did, I took it as a compliment, because I was the granddaughter of two very strong, intelligent matriarchs. In my home, doing something “like a girl”, meant I did something like my grandmothers or my mother – and that was always a good thing. We are three sisters and we were lucky, in a sense, that we didn’t have any brothers. We ran like girls, we ate like girls, we talked like girls, and that meant being and doing our best – there were no comparisons with the opposite sex. We were just simply, the Saadat Girls. And we did everything, “like a Saadat Girl”.Read More
I don’t have time in the mornings to make a proper breakfast for myself, so on most weekdays, I will have a slice of toast, usually pumpernickel or a spelt sourdough (this bakery in Roncesvalles makes the most amazing bread, plus, they slice it for you) with a generous layer of almond or peanut butter and different jams. Gail, a good friend of mine, brought back a jar of cloudberry preserves (have you ever had them?) for me, from her trip to Sweden, which I have almost every morning on my toast. I am scared of the day that jar finishes. (This is the jar, in case any of you want to try to source it.)Read More