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Fareen

@theonlyfareen

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Bangla born. Canada raised. London based.
Cannot resist a good sky photo ☁️ 📸
Or telling stories about food🍴🎥
📍London, UK

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I think they have ice hockey in their dna 🧬 by @theonlyfareen

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8 months ago

Standard evening dance off before tidy up & bed 💜💜.

We may also do circus acts 🫣🫣 by @theonlyfareen

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10 months ago

The family grew a year ago
& aren’t we lucky for it 💜💜 by @theonlyfareen

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10 months ago

Double the cuteness! Can you even handle it!! Sending off this gallery tonight! taken in Ottawa, Ontario by @theonlyfareen

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a year ago

Hello World

Sophia & Raina Hassan-Grealish
Born 3 December 2024 at 17:52 and 17:54
Weighing a tiny 2.196kg and 1.876kg taken in London by @theonlyfareen

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2 years ago

To @_seangrealish - thank you for the greatest love and the greatest two gifts. 🎥 🖤 taken in London by @theonlyfareen

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2 years ago

Two and a half months late in posting this 3 Year Housiversary recap of Sept 2023 to Sept 2024 but it had to be done because I know how much we appreciate being able to look back. Hard journeys were made and loved ones were lost but it’s the lows in life that make the highs that much more special and what a special year it’s been. Here’s to so many more firsts with you, my love. Xoxo by @theonlyfareen

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2 years ago

Two Year House-iversary! @_seangrealish I’ve been waiting for you 🤍 Here’s to the next and the next and the next and forever after… by @theonlyfareen

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3 years ago

taken in Queen's Park, London by @theonlyfareen

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4 years ago

Blood oranges. Beautiful. Like jewels from nature. Reminds me of summer and Italy. Two things from a long list of things that I can’t wait for. taken in London, United Kingdom by @theonlyfareen

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6 years ago

In my house, we call it bhaji. It’s one of the easiest and most versatile recipes because it can take almost any vegetable and can stand on its own or be served alongside a meat or fish dish. Courgettes / zucchinis aren’t original to Bangladesh but here I have it in abundance so this recipe is always an option to ensure no waste.

400g courgettes sliced or cubed
1/4 tsp olive oil
1/2 tsp turmeric powder
1/2 tsp nigela seeds
1/2 tsp salt
1/2 an onion sliced (optional)
1 egg beaten (optional)
Dried chilli to taste (optional)

Warm the oil in a non-stick skillet - you do not need much. If using the onion, start with that and let it soften and then toss in the courgettes, turmeric, salt, and nigella seed (and chilli if using) - cook until courgettes are softened. If using an egg, push everything to one side of the skillet and use the free side to scramble your egg and then gentle fold everything together. That’s it. Eat it on its own. Eat it with bread or rice. Eat it as your main or treat it as a side around a curry. Enjoy! taken in London, United Kingdom by @theonlyfareen

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6 years ago

Sometimes you need a taste of home.

#paratha is an unleavened flatbread that migrants from the Indian subcontinent took with them and it became influenced by the cuisines of their adopted countries. In Indonesia, it became known as #roticane, in Malaysia it is #roticanai, and in Singapore #rotiprata.

The main difference between the original paratha and its adaptations in Southeast Asia is the preparation of the dough. In South Asia, the dough is rolled thinly, then it is folded like a paper fan, rolled into a ball, flattened, and cooked. In Southeast Asia, the dough is flipped and spun in the air, and thrown against the oiled work surface until paper thin, and then the paper-thin dough is folded like an envelope and cooked. No matter the way you prep this dough, you end up with a flatbread that is layered, flaky on the outside, and slightly chewy inside. taken in London, United Kingdom by @theonlyfareen

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6 years ago