Twinkle By Wenlan

People at the office might not believe it, but I cook. It first started as an economic necessity but evolved into something that I actually enjoy doing. When I moved to New York last September, I lived in a hostel for a month to look for apartments. I had to eat fast food and take-out all the time. That was the time I realized that cooking at home is a/ cheaper b/ healthier and c/ definitely more fun!

Probably the hardest part for me deciding what to cook. If you are faced with a similar dilemma, I have some culinary ideas to share!

Garlic Trout

Trout Fillet (1 or 2 per person)

Butter (knob)

Pepper

Caraway seed

Potatoes (as much as you will eat)

Water for the potatoes

Potato peeler

Start by boiling water with a teaspoon of salt and a pinch of caraway seed. Peel the potatoes, cut them into pieces of equal size (so that they don’t end up over-cooked on the outside and raw inside) and add them to the boiling water. They should be ready in about 15 minutes – you can see if they’re ready by poking them with a fork. If they are still hard, leave them to boil some more. If they are soft pour the water out and serve them.

While your potatoes are boiling, peel the garlic and chop it into small pieces. Put the butter on a pan over medium heat and leave to melt. Than add the chopped garlic and fry for about 30 seconds. Salt the fish from both sides and place it on the frying pan. Fry for about 5 minutes on each side. Don’t turn your gas all the way up because then the fish will be burnt and raw on the inside. If you’re unsure about the trout being done, take one fillet out of the pan and cut it across in the thickest place and peek inside if it’s ready. If not, just leave it sizzling for a longer time.

To enhance your cooking experience, I recommend stuffing you mouth full of peanuts while cooking and drinking a nice cold white wine to relax.