60 seconds with ‘soon to be blogger’ Reem Ayyash

Meet the dashing Reem Ayyash, a soon to be food blogger launching ‘A Food Affair’ from Dubai in the UAE.

What’s your signature dish?

My show-stopper chocolate biscuit ice-box dessert – just 5 simple ingredients – 10 minutes to prepare and it impresses every single time!

What’s been your ultimate meal to date?

Have plenty of memories to choose from but one that i will never forget is a beetroot and warm goat cheese salad – sounds basic but the goat cheese was encrusted with toasted bread, laid on top of roasted sweet beetroot and drizzled with a delicious dressing – it was gorgeous! the meal continued with a creamy truffle pasta and creamy tiramisu

What’s the hottest item on your shopping list?

Water chestnuts – used them recently in my Asian Chicken Wraps and they gave an incredible crunch and taste. 

What celebrity or celebrity chef would you most like to break bread with? Why?

I want to marry Bobby Flay and be BFF with Nigella Lawson! The Iron Chef is so easy going and I love how he puts signature twists on American favorites. No one enjoys food like Nigella – and we have the same reaction when eating chocolate cake

What are you most looking forward to about #FBC12?

I’ve recently left the corporate world so I can explore and start a culinary adventure! I’m excited to meet new friends who share the same love and passion I have for food and culinary delights.

Which other food bloggers do you follow most closely?

Smitten Kitchen and What’s for Lunch Honey 

What would your last meal be?

I’m blessed that my mother-in-law is a fabulous cook but there is 1 dish she makes that makes my stomach smile! It’s a famous Arabic dish called Fatet Djaj (layered chicken platter) (those on Atkins diet should stop reading this) and it starts with a layer of fried pita bread topped with a layer of cooked rice, shredded chicken and a finally a thick layer of creamy yogurt. It’s also decorated with parsley and pine buts – Three letters: O.M.G  

Who taught you to cook?

My mother and beloved Grandma, I was their dedicated sous chef. Plus a course at Cordon Bleu sharpened my skills and gave me great knowledge of ingredients – im addicted to Food Network and only browse the cookbook section at the book store

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One Response to 60 seconds with ‘soon to be blogger’ Reem Ayyash

  1. (@bloggerconnect) (@bloggerconnect) September 8, 2012 at 4:13 pm #

    A warm welcome to Reem Ayyash http://t.co/9H0sQWVJ – a ‘soon to be blogger’ attending #FBC12

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