Pastry Chef behind the blog Inthemidnightkitchen, Zorah Booley shares the most delicious Macha recipes in this month’s issue of COSMO. Keep reading to get to know Zorah a little better.
Tell us a little bit about yourself
My name is Zorah Booley. I was born and raised in Cape Town and just turned 29. I studied a Bachelor of Social Science at UCT and was about to continue into an LLB when I realised that that was not at all what I wanted to do with my life.
So after I completed my degree, I moved to London to study culinary arts at Le Cordon Bleu where I specialised in French pastry and then continued to work at The Marriott Hotel. My blog Inthemidnightkitchen started in London as a creative outlet and in some ways it still is, but now I like to see others enjoy my recipes and that’s what makes it worth it for me.
How did the name Inthemidnightkitchen come about?
I was walking just off Oxford Street in London late one night and I was thinking about what I could make to snack on when I got home. It just hit me that I find peace and comfort in the night time and that’s when I like to bake, when everyone else is asleep and it’s just me, creating foods I love. So the name came out of my late night baking adventures, and it just stuck.
I’ve been seeing these waffle sandwiches on my feed for days and I just had to join the party☺️🤫These gluten-free waffle sandwiches are filled with banana, cashew butter and homemade raspberry compote😍I’ll be putting the recipe up later today.. Have a lovely weekend everyone!🌹 • • • • • • • • • #wafflesandwich #foodielife #food52 #veganworldshare #thrivemags #beautifulcuisines #fitfood #waffle #raspberrycompote #frozenberryparty #rainbowfood #breakfastgoals #breakfastclub #wafflegram #wafflecrisp #thefeedfeedbaking #kitchenbowl #eattheworld #foodblogfeed #homemadefood #food4thought #heresmyfood #abmlifeissweet #makeitdelicious #gloobyfood #ahealthynut
Do you have any health tips for our readers who have busy schedules and very little time to cook something healthy?
1 I like to keep frozen fruits in the freezer, and all my proteins and healthy powders next to my blender so that I can just whip up a quick smoothie on my way out of the house.
2 When you do get around to making a healthy meal, make double and freeze it, and before you head to work, take it out so by the time you come home its defrosted and can be heated up ready for you to eat.
3 I keep a granola bar in my bag – this prevents me from starving and reaching for a bag of chips when I finally get to a store.
Do you follow a certain diet or fitness regimen?
I love gymming, so I try to work out about 4-5 times a week.
What does a usual workday look like for you?
I always start my day with a green tonic and then a coffee and do all my admin work. I prepare my shoot for the day (buy ingredients, set up my shoot, etc.), a lot of editing and then I’ll prepare for the orders I have coming up, including those for my granola range.
What do you do when you take a break?
When I really need to step away and clear my head I’ll go to the gym or take my dogs for a walk.
Do you have any exciting projects coming up?
I have been working on putting together a recipe book for a while (I’m very excited about this!), so hopefully that will be the next goal I conquer.
Ramen-miso bowls for dinner, anyone? I promise there are noodles underneath the cabbage, spinach, chicken and mushrooms🍲🍗🥦This is such a healthy meal and I think when you are in a hurry or are looking to add more veggies to your diet, this is definitely the place to start!🤩The best part is being able to add whatever you like including the meat/no-meat option. I’ll hopefully make a few more different types and share them with you💛☺️🍜 • • • • • • • #asianfood #capetownfoodie #foodie #zomato #ramenbowl #ahealthynut #whatibakedtoday #food52 #fromscratch #ramen #ramennoodles #thefeedfeed #ramen🍜#asianfoods #thecookfeed #southafrica #instafood #instagram #asianfusion #food52grams #foodgawker #foodblogfeed #gloobyfood #ramenchallenge #bhgfood #thefeedfeed #miso #misosoup #misoramen
There are many ‘food influencers’ nowadays – how do you stay ahead of the game?
I definitely think that my background (half Indian, half Mauritian) plays a large role in bringing something new to the table – and it shows in my cooking and baking.
Also, I think having a professional French pastry background combined with a love for healthy eating (and maintaining a healthy lifestyle) is something different because I’m not just focused on one speciality.