Image by Chris Mejorada for CPI Publishing

It's the third week of our new life, and let me tell you that no matter how much people tell you your life will change, you don't realize how much it actually does until you're in it! So a few weeks ago I was someone who would be up and running by 7am (even at 9 months pregnant!), full of energy, a busy little bee with one million things to do.. Now I am half awake during the day, due to being up every 2 - 3 hours at night, feeding and nappy changing, and it really is the most radical change of lifestyle ever! Even though I'm lucky enough to have help around me, it is quite tiring to say the least.. Add to that the physical exhaustion after giving birth and also the emotional roller coaster I'm on (let's blame all those hormonal changes), I must admit, it's a lot to take in at first. But amidst this whole new life, something incredible happens.. When I look at my little munchkin I forget everything.. It's all about him, and all the pain, exhaustion and hormonal imbalances are all worth it.. I'm in love like I've never been before and all I desire is for the little one to always be safe and sound inshAllah.

So as I'm still not cooking up a storm in my little kitchen, I'm posting a beautiful Sweet Potato Crumble from my Thanksgiving menu which was part of BBC Good Food's November issue.. It's an incredibly delicious side dish, and when you add a scoop of vanilla ice cream it can even pass as a gorgeous dessert! I had this crumble at Ruth Chris a few months ago, and I loved it so much that I made up my own version which if I may say is even more delish ;) Enjoy!

Prep & Cook Time: ~2 hours

Serves 6 – 8

Preheat the oven to 180C. Place the potatoes in a baking dish and bake for about 45 minutes. Remove the skin, then mash potatoes and add the milk and spices and seasoning. Mix well, then spread the potato mixture in a lightly buttered baking dish.

My apologies for not posting recently but it's been a hectic week with D's Kitchen moving into the new D's Kitchen!! Yes, we are currently moving to our new home, so it's all about boxes and delivery these days.. My mami and mom in law are coming to help me out also, which is much needed!! Missed them like hell, so am very happy they'll be in Dubai next week..

Plus the revamped blog with lots of new bits and pieces will be up and running within the next 10 days hopefully.. Many exciting things happening, so D's Kitchen will be back stronger and better than ever :) 

In the mean time I will leave you with a sumptious lamb recipe.. Absolutely delicious! 

Much love, 

D xx

My hubby is an excellent cook.. He grew up in a home that has the most diverse & incredible food repertoire.. My mami in law, Ronnie, and Jouj are culinary queens to say the least.. So of course Phiras turns out to to be quite a kitchen star himself! The first meal he ever prepared for me was a 9kg Stuffed Turkey with sweet potatoes, chestnuts and alll, the whole shabang! I thought he would cook up some pasta and I came home to a feast for the Gods..

So after his usual fishing trip, Phiphi whipped up this beautiful lunch for us. As you will note, the picture is nicer than the previous ones I have posted, cuz he happens to be a far better photographer than I am :)

Serves 3 persons

6 fish fillets (king fish)

1 pack of small potatoes cut in half

1/3 cup olive oil

juice of one lemon

1/2 chopped lemon pieces (flesh)

3 roasted garlic cloves

1 tsp dried thyme

1 tsp dried basil

1 tsp dried rosemary

Preheat the oven 180C.

Roast the garlic cloves in a pan before you mash them, then add the lemon juice & pieces, herbs, oilve oil, salt and pepper to taste. Let the marinade stand for about 20 minutes so the herbs infuses with the oil nicely.

Then rubb the marinade over the fish, and place them in an oven safe dish. Add the potatoes and pour the remaining marinade over everything. Seal with aluminium foil and roast in the oven for 30 minutes. Remove the foil and roast for another 20 minutes. Voila, Phiphi's Fish Dish :)