You might have noticed I rarely write about sweets. It’s not because I avoid sugar (my will wouldn’t be strong enough anyway!), but simply because I no longer crave sweets that often. And when I do, a piece of dark chocolate is enough or, at worst, several small chocolates from the artisan shop downstairs. Usually,…Continue Reading “Unbaked Chocolate Cake with Pistachios and Speculoos”
After several trips to Japan I learnt good gyoza aren’t easy to find in Tokyo. Maybe I was unlucky or maybe it’s Tokyo, but I rarely had excellent versions. My homemade gyoza are clumsily shaped and I haven’t mastered yet the Japanese fry & steam cooking method, but since the filling is high quality and…Continue Reading “Gyoza (Japanese Dumplings) with Wild Garlic/Ramsons”
This recipe might be very simple, but it solves a very serious question: “what else to do with a big tube of miso?”. Even if I love miso soup, I don’t have it regularly, so I always look for new ideas, especially since I buy several tubs of miso every year in Japan. Like the…Continue Reading “Chicken and Leek in Miso and Honey Sauce”
Polish cuisine isn’t really known abroad, but it’s usually thought to be fatty and heavy. Few people expect a variety of spices and herbs required to make Polish dishes taste genuine and allspice is a perfect example. Pork dishes are most often seasoned with the ubiquitous dried marjoram (see my Pork Roast with Prunes), but this…Continue Reading “Pork Stew with Allspice”
In spite of what the above photograph might suggest, this creamy curry contains no coconut milk nor cream. The first yogurt-based curry I’ve ever tasted! The recipe is inspired by a fish curry cooked by a talented Indian grandmother, whom I have been following for some time in fascinating Myna Street Food videos. As you can…Continue Reading “Super Light Creamy Indian Prawn Curry”
Leafing once more through Gran Cocina Latina by Maricel Presilla, an extraordinary cookbook I was offered by a very kind friend, I stumbled upon Peruvian Pork Adobo. It reminded me of the New Mexican Carne Adovada from MJ’s Kitchen, which I had mentally bookmarked, but never cooked. The name ressemblance is not accidental because, even…Continue Reading “Carne Adovada, or Slow-Baked Pork in Chilli Sauce”
Am I the only one who used to have a false idea of the famous Caesar salad? Until very recently, trusting my restaurant experience, I assumed it was a bowl of some green leaves with obligatory croutons and chicken, dressed with an unexciting creamy sauce. Several weeks ago, thanks to ” The Road to Mexico”…Continue Reading “Celeriac with Caesar Sauce”
When I saw Adina’s post (on Where is My Spoon blog) about Brittany Bean Stew, one of my favourite Polish dishes, my beans were in the middle of soaking session and I was planning to make exactly the same dish! Rare are foreigners who cook or even know this dish, so I thought it was an…Continue Reading “Greek-Style Giant Bean Stew with Feta and Chinese Celery”
This messy-looking bowl is just a real-life, weekday example of the quickest Thai dish I cook all the time: dry noodles, some curry paste, vegetables and a source of protein are all I need to prepare a full 15-minute meal for two! I have no idea if serving noodles with curry is done frequently in…Continue Reading “Rice Noodles with Thai Curry Paste”
Yesterday I found some old kimchi at the back of my fridge and prepared this delicious chicken stew. When I say “old”, I mean at least several months old. If kept refrigerated, in an airtight container, Napa (aka Chinese) cabbage kimchi will keep for long months and even a year (from my experience, but one…Continue Reading “Kimchi Stew with Chicken Legs”