|Image by Sukaina Rajabali|
It's back to school for everyone including myself, and even though I had an incredible holiday, Dubai is where the heart is ;) There are many exciting things lined up for the next few months, and I will divulge as they are happening inshAllah. It's also one of those decision-making times, as I can't do it all at once, so I'm a little anxious but also extremely excited about everything...
It will also be an important year for my little munchkin. Phares will be going to a new nursery full time starting next week. I think I'm more nervous than he is about it, so I'm spending every waking minute with him. All I want to do is squeeze and squash him all day. God bless you my life, God bless you.
Having said that, I am off to Paris for work next week. And so I am already dreading leaving my little family as I have never left the munchkins for that long. I'm just getting emotional writing about getting on that plane. And not to sound preferential, as I evidently love Baby J so very much, but she is just three months old and will not notice me being away as much as Phares will. These days, when I call home during the day and he utters the words "Mami come home" I drop everything like a silly goose and get back to the house (the perks of being self employed). But it's not something I can do next week so I will have to build some thicker skin until then, and make sure daddy Phiras gives the little ones extra hugs and smooches from me.
But of course, there is an absolutely wonderful side to this Paris trip, or else trust me I would not be going... I will be on a book tour, hosting cooking demos at the prestigious Maison & Objets fair! It's so very, very exciting and kind of a big deal for me. As mentioned, I grew up in Paris and being part of this world renowned fair is simply amazing for me. I will of course cover the events on the blog, and post images via Instagram as well. So stay tuned ;)
It has been a little while since I posted a recipe on the blog, so I thought my coming home post should be grand and absolutely decadent. And this Salty Banoffee Pie truly is just that... You can ask anyone who has had it at my dinner parties; it's always a star! It was also consumed with utmost joy at the photo shoot for the book with Sukaina, and every time I take a bite of it I talk to myself about how good this is. Hope I have convinced you to have a try, trust me - you will make it more than once.
Recipe is in my cookbook "Food, Love and Life from Dalia's Kitchen"
(Please note 1st edition print typo: the measurement of icing sugar and whipping cream are mixed up.
4 cups of whipping cream to 1 cup of icing sugar)