Collecting Recipes


“Reading through recipes is like taking a delicious journey through an imaginary feast”

I love collecting recipes. My bookshelves at home are filled with recipe books, files containing recipes, newspaper cuttings and recipes written down on scraps of paper. Hundreds of recipes and still I feel compelled to keep collecting more.

Trying to figure out why, I finally came up with a reason. Reading through recipes for me is like taking a delicious journey through an imaginary feast. Tastes and smells are conjured up as I read through pages of exotic and sometimes not so exotic recipes ingredients. I am fascinated by some of the common foods that thread their way various cultures, reminding me just how much we are all connected to one another despite thinking we are so different to each other.

Memories come flooding back when I find a recipe book from my late grandmother. The book is easily over 50 years old but the taste of her trifle remains fresh on my lips. She was not a good cook but her trifle was amazing.

Like photographs or music, recipes also provide a link to people we love, experiences we cherish and tastes we treasure.

Here is one of my favorite recipes, enjoy.

Tandoori Salmon (serves 6)

6 6oz pieces of fresh salmon (preferably wild salmon)
Mix the following ingredients in a glass bowl –
¾ cup of plain yoghurt
4 cloves fresh garlic, crushed
2 teaspoons freshly grated ginger or ¼ teaspoon ground ginger powder
1 teaspoon salt
1½ teaspoons ground cumin
½ teaspoon cayenne pepper
2 teaspoons ground coriander
1 tablespoon paprika
½ teaspoon turmeric
½ teaspoon cinnamon
Juice of l lemon (about 2 tablespoons)

  • Pour marinade over salmon, making sure each piece is evenly coated. Place in the fridge.
  • Allow to marinade for about 2-3 hours.
  • Preheat oven to 350 degrees.
  • Remove salmon from marinade, place skin side down on a parchment paper lined baking sheet and roast until salmon flakes easily with fork about 10 – 12 minutes depending on thickness.
  • Serve with extra lemon wedges

Recipe adapted from Revive Stop Feeling Spent and Start Living Again

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