Personal creative practice
Cooking
About two years of learning to cook, from desserts to savoury meals. Mediterranean and Chinese food are my favourites, especially Kung Pao.
A practical beginning
I started taking cooking seriously about two years ago, when I was living on my own on a tight budget. I wanted to eat well and make my money go further than it would eating out.
I began with sweet dishes and desserts, then gradually made my way into savoury cooking. The photos here are a few things I’ve made along the way.
Follow the recipe, then make adjustments
For the first year, I followed recipes closely to learn the basics. Now that I understand a little more, I’m more comfortable adapting them.
When I try something new, I still prefer to stay close to the recipe. I like having that starting point before deciding what to change.
From sweet to savoury
Mediterranean and Chinese food are the cuisines I’m most drawn to. As I moved beyond desserts, savoury meals became another part of what I enjoy making.
Kung Pao, with the roasted peanuts
My favourite dish of all is Kung Pao. I remember a generous plate for about €2 during my first trip to China with Recto Verso. The balance of sweet, salty and umami was so good that the meal stayed with me.
It’s one of my favourite things to make at home too. The roasted peanuts are non-negotiable: without them, I’d rather make something else.